Multicooker Philips HD3060 / 03 Avance Collection

[$ vetLana]

$ vetLana,
Yes, long press on the time setting button, a lock is drawn there - this is it

[Omka]

Omka, Olya, it flashes after installation. Is that how it should be? The lock is on fire.

[SoNika]

SoNika, $ vetLana, Omka, julia_bb,
Girls, good luck, wanted to try what Philips is in the form of a double boiler. The best part is that it steams no worse than Redmond02, no smudges on the side, the valve copes. There is a decent amount of water left in the bowl, which means that it will be able to steam something in an hour.
Khanum with raw potatoes and raw onions (salt, pepper, 1 tablespoon of vegetable oil and herbs of Italian cuisine) is made faster than dumplings with potatoes.
I added salt, bran and herbs of Italian cuisine to the Romino dough.

[$ vetLana]

$ vetLana, Sveta,
Yes that's right. Now other buttons are inactive and it will only work from a long press. We click on it after starting the program or disconnecting

[Olga]

Olga, Thank you

[Svetlana]

Svetlana,
yes, not at all. I just recently read the instruction, Filka, I have where for a month only)))

[Omka]

Omka, Olya, I did not find it in the instructions. On what page? Only the picture on the last. page saw.

[Svetlana]

Svetlana,
In a small instruction (user manual or whatever it is), which is folded like an accordion many times. Towards the end, figure 13 or something. In a large, beautiful book with recipes and tips, this is not.

which is folded like an accordion many times

I don't even know where she is

In a big beautiful recipe book

I was just looking for it

I can't get enough of Tatyana's test, how successful it is ...
From 1 serving of dough (I add 1 tablespoon oat bran, and 1/4 teaspoon of salt and herbs of Italian cuisine), 4 such gul hanuichika, or manty roses, are obtained. Filling of raw potatoes in small cubes, raw onions, chopped, salt, pepper, Italian herbs and a little vegetable oil.
OMLET, 110 ℃. 40 minutes, steam cook
400ml Water & Steamer from Redmonle 02
You can make a meat filling, or a pumpkin and onion filling

[Oksana]

Oksana,

[brendabaker]

brendabaker, it turns out great. How can I adapt my steamer? I do not have it...

[brendabaker]

brendabaker, Oksana, you are creative

How can I adapt my steamer? I do not have it...

- simple - a low canning jar without a bottom and top (or foil balls), on it any flat plate or a thick silicone substrate under the hottest size suitable for a multicooker bowl - on a plate that needs to be steamed
- useful - instead of a jar cylinder - whole or coarsely cut potatoes, 2/3 water into the potatoes - on the potatoes again or a plate or a silicone substrate
huh?

I get up from Redmonl 02 perfectly, plus silicone pipettes on the legs

useful - instead of a jar cylinder - whole or coarsely cut potatoes, 2/3 water into the potatoes - on the potatoes again, or a plate or silicone substrate
huh?

Ir, I liked the idea with potatoes, great

I baked a pie with potatoes and meat today
Yesterday I fried the whites, there was a little dough and minced meat left, but today I was too lazy to fry again, they are still splashing ...
so I decided to call my friend Filka for help and, as always, he is a fine fellow.

[sveta-Lana]

sveta-Lana, Sveta, with jellied dough?

[Svetlana]

Svetlana, no, not jellied, yeast dough on water for whitewash yesterday started, now it's left, I baked a pie))

[Svetlana]

Svetlana, on what and how much did you bake this yummy? I also have a piece of dough in my freezer ... I don't know what to bungle ..

[SoNika]

SoNika, baked on the Keks program 130 degrees for 1 hour on one side and 30 minutes on the other, then pulled it out and wrapped it in a cellophane bag for 20 minutes, it became soft, and if you like a crispy crust, then you do not need to wrap it, but I got used to it since childhood , mom and grandmother did that

I remember my little brother and I walked around the table, on which lay another pie wrapped up, and my grandmother said: "wait, let the pie rest," we wondered why the pie had to rest, but we had to wait

[Svetlan]

Svetlan, Thank you

All with the Victory !!!

[sveta-Lana]

sveta-Lana,
Sveta, which you always have sincere photographs, is a joy to look at.
I subscribe to the request to tell you about the pie, and even better to lay out the recipe.
P. S. Mine also pleases me with steamed gul khanum, and made with potatoes and turkey with cheese (but Redmond02 did not cope with them, inside khanum remained damp)

[brendabaker]

brendabaker, Oksana, thank you!
I seem to have told everything about the pie
ordinary yeast dough for whites, for the filling, in addition to minced meat, I also took potatoes (so as not to get large whites)
baked on Keksa 130 degrees for 1 hour and 30 minutes on the other side, pulled out immediately and put it in cellophane. bag for 20 minutes and that's it
Next time I'm going to bake it, I'll try to draw up a recipe

Svetlana, with age you remember and begin to understand the old wisdom and subtleties

Nika, well, we all come from childhood, and in childhood, a child subconsciously absorbs everything from his parents,
then, with age, all this begins to emerge from the depths of memory and you do just that, sometimes without even knowing why,
and then you catch yourself thinking that mom or grandmother did this

[Svetlana]

Svetlana, genetic memory is triggered ...

[SoNika]

SoNika,

[Svetlana]

Svetlana,
$ vetLana, Omka, girls ... how glad I was that they suggested, now I have no problems with a piece of baked fish for myself.

Today I made vegetables in the film - zucchini, tomato puree, sweet peppers (all from the freezer), fresh cabbage, onions and a bit of sunflower oil to the bottom. Cupcake 120C, set the time to 1 hour. At first there was a lot of liquid, and then it all evaporated and after about 50 minutes it began to fry slightly, mixed it a couple of times. But I really liked the taste of vegetables, slightly crunchy, not wet, slightly fried. And very tasty. Filka surprised me very much today, as well as zucchini.
And the most important thing is that you can cook a small portion, because in Panas I always get a lot, and my husband doesn't eat that.

[Stafa]

Stafa, Svetochka, I also do this ~ a mixture of vegetables from the freezer ... often green beans! But I also have dried vegetables: carrots, zucchini, parsley, dill. I also add to the same stew!

And I stopped drying, I shove everything into the freezer, both herbs and vegetables.

[Stafa]

Stafa, mamusi, and me fried niii. so I cook vegetables in Kasha. Ideal as a dietary meal. Most importantly, there is almost no liquid and it is very tasty.

[$ vetLana]

stopped drying

I have both there and there. This year I have dried for the first time in dryers and I am very happy! Previously, only freezing. But dried tomatoes and plums won me over!
The plums are just running out. This summer I will dry much more. Some were stored in linen bags, some in the freezer (in a less dried form)




$ vetLana, Svetul, and you try, as I am a soup-puree: 1 potato, 1 onion (a little simmered in oil for smell), 2 handfuls of grated pumpkin, a pinch of suneli hops, pepper or whatever you like, you can have paprika ~ very tasty!)
Carcass at 100 * not for long. Overflow into glass. bowl, slenderil, pour back and on the Heating. I pour in milk, cream, then a handful of cheese. Stir.
All. This is only mine! To me! Adore. I can eat 3 times a day. Sometimes the zucchini are there too. Dried a lot. The soup is the most delicate, delicious!
If it wasn't for cream soup, I would hardly have eaten. And so the taste is completely different.

and me fried niii

So fried it can be called with a big stretch, since it is just on the verge, no longer wet, but not yet seared. I also do not eat fried, only stewed and baked.

[mamusi]

mamusiRita, wrote down your recipe.I love puree soups with pumpkin (when cooking is not too lazy) If there is celery, then I definitely put it.
Are you drying ZOOS? Wow. I also want to. How? (hide under the spoiler)



Svetlana, Light, I'm calmer on Kasha. I know for sure that they will not be fried.

[$ vetLana]

$ vetLana, in a personal.



Celery, stems MANDATORY too. I love it, I just forgot to write!

what vegetables are available and what you can read from those and I make mashed soups

Good day everyone, remembering our conversation about porridge, I think that we wrote about different types of porridge, today not by sight (out of habit), but scrupulously measuring out oatmeal, and ... yes, I take 1: 3. That is, 2 cups of water + 1 milk, for 1 oatmeal. Then only it turns out a tender, correct (for me) porridge consistency, not lumpy and not liquid

[SoNika]

SoNika, Nika, write some more oatmeal, program and time.
I like "Traditional" (15 min. Cooking), tried "Monastyrskiy", did not like it, although it is the most useful of their line.

[$ vetLana]

$ vetLana, I tried different oat flakes and the most delicious for my family were in a cardboard box under the Finnish brand "1928" .... 15 minutes. cooking. The proportions are 1 to 3 (of which 1 part is milk, but I have been using coconut or recently from sunflower seeds) on "Porridge" 15 minutes, but until the countdown starts two times I interfere.

[GuGu]

GuGu, never seen one like this.

[$ vetLana]

$ vetLana, they are always in the METRO and in the BILL I buy, and in St. Petersburg they have always been in K-Ruoka .. look, maybe there is in the Lenta. Like these ones:

🔗

[Natalia]

METRO and BILL

I don't go to METRO. BILLE - I don't know.

K-Ruoke

It was bought by Lenta.
I have not seen such hercules in Lenta.
Natalia, thanks for the link. We must try. I will see and buy. In Prism you can see.



Natasha, which of our Hercules does this one look like:

under the Finnish brand "1928" .... 15 min. cooking.

I like slimy porridge.

[$ vetLana]

$ vetLana, Sveta, I haven’t bought any others for a long time, I have switched to this variety for three years already, but in general, when I’m in Finka by car, I’m taking "there" in kg. boxes in the middle with large ISO letters, these flakes look like ...
"1928" porridge turns out slimy and viscous, well steamed for a total of 35 minutes. cooked.

"1928" porridge turns out slimy and viscous, well steamed for a total of 35 minutes. cooked.

I am such a liu

large ISO letters,

We must look at those who carry food from the Finnish. Thank you

[Svetlana]

Svetlana, but this time there was no long-playing Nordic, I bought a Russian. product "Traditional" 20 min. + 2-4 minutes still with butter stood on heating, super porridge turned out, moderately viscous, tender, and also rubbed the cheese from the top from the mill, even my boys ate with me ...

under the Finnish brand "1928" ...

This is the Myllyn Paras company, I often come across it, there is a badge on the top of the box. But the flakes themselves are not. I'll have to take a closer look at the Metro, thanks for the tip

Mullun Paras produces flakes, cereals and flour under the brands 1928, Tigrenok and Bio-Bio, as well as supplies raw materials for companies operating in the HoReCa and B2B segment. The company was founded in Finland in 1928 and has been operating on the Russian market for over 20 years. In 2015, one of the most modern factories in Europe was opened in the Moscow region. Mullun Paras grows grain in the fields of 5,000 hectares in Kursk for its own production. The main product of the company is oatmeal, containing dietary fiber, which helps to lower blood cholesterol and stabilize sugar levels, as confirmed by the EU Commission.

We must look at those who carry food from the Finnish.

Usually they carry something simpler and cheaper, but this is unlikely ... if only on order, a kilogram box costs 1.65 euros.

[GuGu]

GuGu, Natasha, I've already looked. But I try to adapt to the assortment of stores in which I shop. I used to use the Clear Sun. Then I saw in this thread how Oksana cooks Monastyrsky. Now I buy hercules from this manufacturer. Today I learned about 1928 and about

This is Myllyn Paras,

Now I will look at the products of this manufacturer. Thank you