Multicooker Philips HD3060 / 03 Avance Collection

[$ vetLana]

$ vetLana, I understand that you are just mastering that we have "cracked" a lot here :-) Therefore, I am writing what I remember. One cannot be guided by the recommendations of the Owl's recipe book, unfortunately, there are many inaccuracies.
Regarding the "Baking" mode, one must clearly remember that up to 130 degrees it can be used with the lid closed, and 140 - 160 degrees "baking" is used only with the lid open.

I have a renovation in my kitchen now. The old slab has been eliminated as a class. I cook in two multicooker, one of which is Filya. Every time I remember this topic with great gratitude, otherwise the family would be hungry

[Tanya-Fanya]

Tanya-Fanya, and 120 on hand differs from 120 on baked goods?

Added Sunday 09 Oct 2016 11:27 PM

Regarding the "Baking" mode, one must clearly remember that up to 130 degrees it can be used with the lid closed, and 140 - 160 degrees "baking" is used only with the lid open.

I baked the first pie at 160. I realized that the temperature was very high. Now I bake at 120.

[$ vetLana]

$ vetLana, I do not know, honestly. "Manual" seems to me to be a very simple mode, it is not programmed in any way. You put 120 on "Manual" and it will squish the set time. When you need to quickly fry the onion with carrots, I use the "Manual" 110 or 120 g, only you can't go away for a long time, otherwise that onion will burn out. How "Baking" works - not ready to answer. We need to experiment :-)

That's right. You are talking about "Baking", here in Fillet 160 gr or 120 gr on "Baking" are not literally analogous to the same temperature in a conventional oven.

Virgin who knows why the baking rises with a dome?

Wall temperature too high. In the middle, the baking powder is still working and the dough rises, and the sides are already fried and fixed. I bake in any multicooker at 100-110 * and longer. Therefore, I join the advice:

I would try the same recipe bake at a lower temperature, increasing the time.

P.S. Prof. Confectioners even have a special tape that is used to wrap the sides of the biscuit mold to slightly insulate them from the heat of the oven. So that the biscuit warms up more evenly and turns out to be even on top.

I bake in any multicooker at 100-110 * and longer.

How long do you bake in Fillet for 110. Handmade or baked?

[$ vetLana]

$ vetLana, on an Omelet or on a Cupcake. It is more convenient to exhibit there.
For a very long time I have not baked anything serious in Fillet. Ever since the coating in the bowl swelled and it was changed under warranty. Somewhere on pages 215-220 this epic.
The new bowl contains only porridge, soup, omelets and 90 * cottage cheese casseroles.
And when I baked, I liked it better not even by 110, but by 100 * (my specimen overheats by 5-6 degrees) and about an hour and a half.

[Gibus]

on an Omelet or on a Cupcake. It is more convenient to exhibit there.

Gibus, thanks, you need to bake something on these programs.

I just put on the Omelette to bake belyash not belyash, pie not pie ...: girl_haha: in general, I smeared minced meat on the dough and poured sour cream, I'm waiting for what happens

[sveta-Lana]

sveta-Lana, write then what temperature you set and time

Girls, and I also NEVER put a biscuit or a muffin more than 110 ~ there is SUGAR, this is not your bread, it will burn!
For me: biscuit at 110, casserole at 90 - perfect!

[$ vetLana]

$ vetLana, yeast dough, I set the temperature to 120 for 40 minutes, but it could have been 30, probably, because the lower crust, although not burnt, was too fried, it was so hard, although I might have had to wait until it was resting, but I did not wait, I already ate
that's how it was baked well

[$ vetLana]

$ vetLana, Sveta, in Panasik 10. The default Baking temperature is set to 110. There you cannot set t on any Prog.
Bakes fine. Having learned from Panasik, I bake pies on this same temperature and in Filka. Time there 65 minutes max. But you can add. However I am not adding, there is enough.

Girls, and I also NEVER put a biscuit or a muffin more than 110 ~ there is SUGAR, this is not your bread, it will burn! For me: biscuit at 110, casserole at 90 - perfect!

I didn't know. Thanks, Rita.

[mamusi]

mamusi,
Margarita, I bought it again.
So far, everything is doing fine for me, even rolled oats with milk on porridge and with non-boiled water.
The experience gained by the girls helps a lot.
So far, very, very SATISFIED

I am also happy with my Filichka, every morning now I cook different milk porridge, I never ran away, cooked soups, fried potatoes, stewed chicken with buckwheat and made various pastries, everything is tasty and not troublesome,
glad I bought

So far, very, very SATISFIED

Congratulations, Oksana!))) I wish to make friends with Filechka.

Girls, and I love porridge for 90 grams. cook.
Hercules has a completely different taste for 90 g ~ whole grains are felt ~ soft and tender, just like I love porridge. And even if I did NOT run on Kasha, I would cook right now at 90. The difference is palpable in taste. About Redik 02 I want to say ~ Hercules on Milk porridge ~ I don't taste like Dravizza in it - it's just a snotty little brat. Sorry ...
Fillet is tastier.

Added on Monday 10 Oct 2016 08:47 PM

glad I bought

Yes, Svetochka, Filechka ~ cool Cartoon, my favorite of all! Can do everything! I love Manual mode.

[$ vetLana]

$ vetLana, I beg your pardon, yesterday, in a conversation with you, I did not correctly call the baking mode "Baking", but it is called "Keks".
I absolutely agree with the baking temperature mamusi.
This year, in Filka, she baked and baked cakes. Thanks to the Filka pot, the Easter cakes are very beautiful. Girls and bread in it bake beautifully. Everything related to yeast baked goods and cakes in particular, so as not to repeat yourself, you can flip through from 232 pages.

[sveta-Lana]

sveta-Lana,
Light, do you cook porridge on HAND, or on porridge?
I'm surprised that he cooks milk rolled oats for porridge (though I cook 1: 4 maximum by volume)
Now I put the most problematic rolled oats on water in a ratio of 1: 2.5 by volume (+ oil + salt) for 5 minutes on porridge.
If he doesn't slip and run away, then breakfast is guaranteed to me.
I didn’t bother, I cooked everything quietly, neatly.

Added on Tuesday 11 Oct 2016 08:03 AM

mamusi,
Margarito, THANK YOU very much, if not for your friendly pendel, I would have doubted taking it, not taking it.
No wonder I have been grazing for so much time in the subject, I cope with it with pleasure, although it was also made on the 3rd week of 2015, like my first one.
The color of the cover is slightly grayer and the signal is slightly quieter, but I like it even better.
Now, with a sinking heart, I put the rolled oats on the water, froze in vain, I cooked everything perfectly, the most important thing is not to overdo it with the amount of liquid.
I will slowly adjust it.
(Redmond 02 gives a standard stable result, in case of force majeure it is irreplaceable for me.)

sveta-Lana,
Light, do you cook porridge on HAND, or on porridge?

I cook on porridge mode

$ vetLana, I beg your pardon, yesterday in a conversation with you the mode for baking was incorrectly called "Baking", but it is called "Cupcake".

Girls and bread in it bake beautifully.

I baked Ritin Borodinsky - so tiny, neat. Better than HB - different taste.

[Tanya-Fanya]

Tanya-Fanya,
Tatyana, VERY BIG THANKS for your experience, that's why I decided to buy Phillips for the second time.
There are not many multicooker * my size * on sale.

sveta-Lana,
Svetlana, I also cook for porridge,
Today I tried buckwheat on water 1: 2, on Manual 90 ℃, time 1 hour. I liked the dog too.

[Oksana]

Do you cook buckwheat for an hour? What for, Oksana?

[Oksana]

Do you cook buckwheat for an hour? What for, Oksana?

Duc of course! On Porridge in 20 minutes 1: 2 - excellent buckwheat. I pour very little olive oil to the bottom. Delicious!

Today I tried buckwheat on water 1: 2, on Manual 90 ℃, time 1 hour. I like it

Oksana, I cook like that too! If you are not in a hurry, why not make it TASTY?))))
At 90 *, the effect is completely different! Porridge is a friend! You can cook it quickly, of course, but 90 * is for those who see the difference ~ there will be boiled and fluffy porridge!)))
I do 1 to 2.5 even and I like to leave more on Heating. The taste and color ...

[mamusi]

mamusi,
It is true, the porridge is completely different in taste, like from a slow cooker, in just 1 hour.
Margarita, I'll try 1: 2.5 and keep it heated.
RepeShock,
Ir, it is not boiled, there is no boiling, it is steaming, languishing, every grain remains intact there, BUT that pungent taste that I feel in buckwheat and do not like and that remains at 25 minutes for porridge leaves.
And the time difference is not so big, because the porridge starts counting the time from the moment the water boils, this is an additional 27-20 minutes.
And then, this is my favorite time, I get up, put porridge for myself and the dog, make myself coffee and calmly, in my dreams, drink it in bed while the multicooker squeaks.
And then I get up completely, to the daytime hllpots.

[Oksana]

Oksana, I see, thanks.
I love other buckwheat, I always cook 2: 3 and God forbid it will be boiled and fluffy))) I don't like this kind of buckwheat.
But I'll try to put it on for an hour, only by my proportion, I don't like it when there is a lot of water in the cereal.
Moreover, buckwheat has never been cooked in fillets. Panasonic copes with this with a bang.

[RepeShock]

RepeShock,
Ir, I cook with 120 ml of buckwheat + 250 ml of oxen
, and for me and the dog 200 ml + 400 ml of water.
(I have already taken out 101 Panasonic in the trash, because it cannot cook porridge less than 600 ml of liquid (details in that topic)).
I have a oursson 1010 sensory cooker, I love basmati, buckwheat, barley and macaroons from it (reports and recipes in that topic)
But, I immediately gain weight, and again I go back to Redmond, * baby food *, and now to Philips, manual, 90 ℃, I really liked his cup ..

Added Wednesday 12 Oct 2016 03:35 PM

mamusi,
Margarita, and it would be nice, on occasion, to issue a separate recipe for porridge MANUAL 90 ℃.
Buckwheat, like from the oven,
Hercules on milk
Oatmeal with a delayed start,
That is, what turns out to be GOOD and TASTY every day.

[brendabaker]

brendabaker, Oksan, has already been placed on page 1. Themes are all about porridges from Manna and Chuchelka at 90.

Added Wednesday 12 Oct 2016 16:55

But who will help me out with a quick reference to a pie "a la cheesecake" or the like with cottage cheese in Fillet or Reda 02 ... We must quickly deliver

[mamusi]

mamusi, Ira Vernisag has 105 pages, cheesecake

[liliya72]

liliya72, look to the future, it will come in handy. And now I have already put it in the Princess like an Ossetian pie ~ with cottage cheese and beet leaves!)))

[brendabaker]

brendabaker, thanks to all the happy owners of Filipka, I'm learning from them!

[brendabaker]

brendabaker, It also seems to me that you cannot immediately turn on the porridge again. I do it by hand if necessary.

I also thought so, but today I specially conducted an experiment on the KASH program.
I put 100 ml of cereal and 200 ml of water to cook oatmeal. FOR 40 minutes.
The snake ran for 17 minutes, then the program started counting down.
When the program worked out, I realized that the croup was still harsh.
I put it back on porridge, the time is 10 minutes.
The snake ran for 16 minutes, then the program started counting down.
Conclusion: in practice it is possible, but I would rather cook it HANDUALLY, 90 ℃

Added Sunday, Oct 16, 2016 5:39 PM

Kefir sourdough on "Manual" mode



Fermented in a glass from the kit (100ml) from 2 hours. l. ready-made kefir and 100 ml of milk of 3.2% UHT fat content. Both milk and kefir from the refrigerator.

I put a silicone mat on the bottom of the bowl, a cup on top, covered it with the top of the lid (of course, I sterilized the cup, lid and spoon beforehand). I poured water into the bowl up to the shoulders of a glass (initial water temperature 31.5 ° C)


"Manual" mode 30 ° С 6.5 hours. At the end of the regimen, the kefir was sent to the refrigerator for ripening. And as a result


It takes a long time to ferment, but without overheating. It fermented very well. Kefirchik turned out to be almost like thick yoghurt in consistency

Why can't you paint over kefir in YOGURT mode?
Or is it possible?
Who knows, tell me, plz

Added on Monday 17 Oct 2016 09:49 AM

Delivered at 8 pm with a delayed start at 6 am.
At 6 o'clock, Manual, 30 ℃., The heating is turned off.
Convenient way
, kefir is dense, smooth, tasty.
The disadvantage was that there was about half a coffee spoon of condensation in each cup, right under the hole in the lid with which I covered them.

[brendabaker]

brendabaker, Oksana, nice yogurt turned out
I do it not on Manual, but on Yogurt, it also works great
I don't have condensation, probably because I close it tightly with a lid, for the first time I also wanted to do as Manna showed, but I could not disassemble the lids, twirled and twisted, they seemed to be solid and did not understand
I tried to ferment sour cream in a bowl, it was then that condensation just appeared, but I came up with the idea of ​​making a lid of foil, it is thin and does not interfere with the lid being closed, now I practice it when I make baked milk and sour cream

[sveta-Lana]

sveta-Lana,
Sveta, THANKS, I just wanted to ask if there is condensation on the YOGURT program, or is it only on MANUAL?
And about how then to ferment in a bowl so that the condensate does not drip.
I realized about the cup, I will try about YOGURT.
Kefir is tasty and homogeneous, reminiscent of Soviet-era kefir.

[Oksana]

Oksana,
and I do everything fermented baked milk and eat every day, yummy

[brendabaker]

I ferment in glasses on Yoghurt. 4 hours is enough. I don't cover with lids. Somewhere on the forum I read that it is not necessary to close it.
brendabaker, sveta-Lana, and will you bake bread in Fillet?

Why can't you paint over kefir in YOGURT mode? Or is it possible?

Oksanochka, with another good luck to you! Beautiful kefir, delicious

The "Yogurt" mode gives a temperature of about 40 grams. Mannochka even carried out an experiment meter with measurements. The link is on page 1.
Kefir is desirable to have a lower temperature. Fortunately, Filka allows you to do this on "Manual".

I also have condensation. But somehow it is not stable, sometimes more, sometimes less.
Experimentally, I came to the conclusion that it makes no sense to "Drive" Filka on "Yogurt" for 6 hours. The essence of making yogurt is to create a cozy warm atmosphere for bacteria with a temperature of about 40 degrees. The film in the off state keeps heat well for a couple of hours. Therefore, for the preparation of yoghurt I set 40 grams and 4 hours on the "Manual" (just on the "Yogurt" mode 6 hours - the minimum salary). Phil will turn off, and the jars will stand for a couple of hours inside. I usually put it overnight and figure that these couple of hours will expire by the time I get up, so that the yoghurt should be put in the refrigerator during the time and it will not stand in a warm bowl.
Similarly, for making sour cream, only on "Manual" I choose 30 degrees.
Sour cream is somehow tastier in a clay pot than in glass. Or so it seems to me

While I was writing, it turns out that $ vetLana for 4 hours for yogurt
$ vetLana, how do you manage without caps - without condensation? Does it help?

Therefore, for the preparation of yoghurt I set 40 grams and 4 hours on the "Manual" (just on the "Yogurt" mode 6 hours - the minimum salary).

I must do so too. And then I put it on Yoghurt for 6 hours, and after 4 I take it out.

Added on Monday 17 Oct 2016 1:36 PM

$ vetLana, how do you manage without caps - without condensation? Does it help?

I somehow did not pay attention to the condensation at all. There is very little of it on the lid, it does not interfere.

[$ vetLana]

$ vetLana,
Most likely I will bake bread in Redmond 02, but I do not promise.
I am very pleased with how my Filya 2 prepares eggs, porridge, here I have pleased with kefir, and then we will see.

Tanya-Fanya,
Tatyana, I understood, THANKS for the clarification.
It will be interesting to make sour cream.

Added on Monday 17 Oct 2016 03:28 PM

sveta-Lana,
How to make fermented baked milk? I also love fermented baked milk

sveta-Lana, will you bake bread in Fillet?

I saw enough in the photo in the subject and could not resist baked a wheat-rye bun with sourdough, baked, but compared to the one I bake in a bread maker, it turned out to be denser, I decided not to bother Phil, we are quite happy with my bread in Redmond, I bake in a cast form , the loaf turns out to be 410-430 gr

sveta-Lana,
How to make fermented baked milk? I also love fermented baked milk

somewhere here in the subject I saw some of the girls pictures and laid out the recipe, took notes, now I regularly do
First, I put milk in a bowl on Manual 90 * for 5 hours, then I pour baked milk into glasses and add 1 tea to each glass. lies. sour cream, stir well and put overnight on Yogurt for 8 hours, in the morning in the refrigerator and at afternoon tea I enjoy delicious fermented baked milk

[sveta-Lana]

sveta-Lana,
Sveta THANKS,
How much milk should you take?

[brendabaker]

brendabaker, Oksana, I pour milk into the bowl to the level of 1.25 liters (so cool, it does not boil away at all in a multicooker)
then I pour the baked milk into glasses, and with the rest I drink tea, I like tea with baked milk
I didn't specifically measure how much is included in three cups, but when I made sour cream for the first time, I bought two boxes of cream 200 ml each, and since I added sour cream for sourdough, then there was not much left, about 1-1.5 tablespoons of boxes
means 400ml total volume of 3 glasses

[sveta-Lana]

sveta-Lana,
Understood, I also love baked milk (just not from a slow cooker, there is foam)

[brendabaker]

brendabaker, I don't like foam either, so when the milk cools down, I filter it through a sieve

there is foam)

I don't like foams either

Send us!

And I love foams ... I can imagine how many people will grimace now ... "Fuuu ..."

Send us!

Galya, I took it off my tongue! I also love foam)

[marinastom]

marinastom, RepeShock, devuli, I'm with you, I also love foams.

Hurrah!!! There are a lot of us
Losing the main thing is that there are enough foams)))))