Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

baked pie on a teflon sheet with apples.



Recipe from Kengis's book


I made a finished product for 500 g.
two glasses in a recipe is 300-320 g of flour.

I love Ossetian pies, and it's delicious and easy to cook!

Everything, and I with you, could not stand it, but I did it for a long time Bribed me with the versatility of this device
If it's not difficult, please remind me of what diameter and height the mold should be taken and is the cake pan suitable for it? Or only with a flat bottom?
Thank you

[Lyudochkin-lappl1]

And I baked yesterday Lyudochkin-lappl1
In the recipe in the comments, I reported.

I didn't time the time, but not fast, for about 20 minutes. Good in shape, difficult to bake. The large ones did not touch the lid, they are not high, such as in a store, such as "Tulskikh. I rolled out about 0.5 cm., Then jam, and covered with a second layer.
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I put a cold baking sheet with gingerbread in the hot oven. In general, I think it makes no difference.

Guard!!! I didn't have time to rejoice at the stove, but it no longer bakes. In the morning I baked a focaccia, put the second one and that's it ... Tell me, Ozone has some kind of guarantee or you can immediately throw it away

They accept back without problems, as it should be, there are warranty periods.
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without notifications, you can immediately take it to where you received it, write a statement there and that's it ...

Elena, Travolka is good, we must take it!

Elena, Grass is good, you have to take it!

Yeah, I'm driving for the second day. Her husband called her an electric frying pan. Yesterday, if not for the timer, everything would have burned out, distracted me to other things, I almost forgot. Its heating is less than that of Princess, but the lid rises at the time of cooking, if necessary. This is my husband first of all checked during the examination. So each pizza maker has its own pros and cons. mostly pluses. I think that each of them is good in its own way, it all depends on what is in it and how to cook

Yesterday I baked Ossetian pies in Travolka, I like it even more than in princess.

And today I baked one big khachapur, because it was necessary quickly, and in the fridge there were dough, suluguni and cottage cheese, and eggs (always). Here, for about 10 minutes the dough was heated, while I fiddled with the filling and baked for 20 minutes - ufff, everyone was fed in 30 minutes!


The recipe that on the first page is "dough for 2 pies" I always make. Only one thing is immediately in business, and the second in the refrigerator.

[Tanyulya]

Tanyulyawhat is it Grasswalker, where do they take it?

Grass is the same on Ozone, a pizza maker of lower power, but bakes no worse.

here are the kutabiki from Princeska




Grass pie

Also want to chtoli - Travola is 2 times cheaper

[Tanyulya]

Tanyulya, well, everything, I'm ready for such beauty from Travola !!!

And then !!! Well I gru, suuper pies are obtained !!! My mom came to visit today and said: How do you make pies so beautiful ???
So it's not me doing this, but my frying pans, they solo, and I have them purely in the wings

Also want to chtoli - Travola is 2 times cheaper

Natasha, Grass for baking is also good for cutlets, sometimes the depth of the top lid is not enough for sweet pies. And so she is sooo good !!!

Girls, I repaired the timer at Travola, it worked for me from 30 to 20 and stopped. I pulled it over and pulled it out, someone wrote here, forgive me, I don’t remember who, and there is a notch protrusion, I cleaned it with a knife and everything is working now. But in the yogurt maker, it does not even tick, how to repair it ...
Why does Travola have some kind of mowing timers?

girls, so is it better to take Travola or Princess? the difference is huge in price! I just want myself and my friend wants.Now I started thinking after the last reviews about Travola.

[Vinochek]

Vinochek, Zhenya, Princesska is beyond competition! Universal multipurpose apparatus. But only the price has risen strongly ... which is a pity. Check with your wallet.

and I consulted and found a cheaper one in Moscow)))) the current wallet is not mine - it will be a gift for me for DR))))

Hello girls! Here I am with Princess, I just arrived from Yulmart, ordered yesterday - today I took it, but the price is 3200. The girl's question - does the lid not fall off when you open it?

Virgin! I remember that cutlets from Princesses were repeatedly praised here. They say, they are both lush, and do not shrink, etc.
I didn't get Minced pork and beef 50 | 50. I put it in a cold oven, in a disposable foil form. They greatly decreased in size, all the fat was melted, the cutlets turned out to be soft, the crust was only slightly formed (I liked it), but somewhat dry. What did I do wrong? Maybe it was necessary to put it in a very hot oven?

Clones of a princess called Eupa appeared on aliexpress. The color is pale yellow. The price is inhumane, maybe there are cheaper ones, I haven't checked.

And in the same design, the crepe maker (I think, in addition to the cakes, you can adapt portions or cake cakes for 4 mini-pizzas.



I definitely want this, but I don't like these smiles. I would prefer a flat surface.

And also the lid does not unfold 180 degrees. ((

What did I do wrong?

On a hot one it was necessary.
And so the liquid and fat stand out, and the cutlets are stewed almost in their juice.
(Onions, by the way, are also fried in heated oil, and not thrown into a cold pan, otherwise you will get stewed onions, and you will not be enough oil).

[mur_myau]

mur_myau, and the power is 2 times less than that of Princess, 640W versus 1500W. , but I liked the pancakes, and the price is reasonable

And this? Also arrogance !!!

here the cutlets from the Princesses were repeatedly praised. They say, they are both lush, and do not shrink, etc.
I didn't get Minced pork and beef 50 | 50. I put it in a cold oven, in a disposable foil form. They greatly decreased in size, all the fat was melted, the cutlets turned out to be soft, the crust was only slightly formed (I liked it), but somewhat dry. What did I do wrong? Maybe it was necessary to put it in a very hot oven?

Now I fried cutlets and again amazed - there is no juice from them and the cutlets are so lush

I put it in the cold, sprinkle the bottom with oil. I set the timer for 10 minutes and then look and turn it over. Then I turn it off for 5-7 minutes, they still reach there.

Today I also fried cutlets, the juice did not stand out at all, I put it in a preheated one. The cutlets turned out to be tall and juicy, if I had read the topic before, I would have taken pictures with them.

girls, I always fry the cutlets in a well-heated frying pan until a crust forms, then I put everything in a container and in the oven. Or I turn down the heat and close the lid. They always turn out lush and very delicate. I think the principle is the same.

And I fry everything in princesses from a cold state.

Light, I also always did everything in the cold, but today I decided to pre-warm up the Princess, I liked it. Fried for three and a half minutes on each side, and then they did not stand for a long time in the hot one.

And my cutlets did not work out very well. Fried hot. Instantly almost burned out. Looked good. Now I'm afraid to fry

It can also depend on breading. I fry in breadcrumbs. All OK.

And let's ask the girls who manage to fry cutlets in princesses to tell in detail the whole process (what was added to the minced meat, at least the approximate proportions, in which they were breaded, somehow)

I fry in Princeska. I put it cold, often without breading, but it doesn't burn in breading either. Fry turning over.

the whole process in detail (what was added to the minced meat, at least approximate proportions, what was breaded, somehow)

I fried both shop cutlets and homemade self-made ones, they turned out equally without liquid in the pan, they remained the same in height, lush.The stores were frozen, I had to conjure with them a little, with my own hands it turned out to be fried a little faster, since defrosting was not required.

Fry turning over.

And I turn it over, and look after them so that they don't burn out, the prYntseska is still very nimble.

[Svetlana]

Svetlana, and breading? Crackers? Simply, once fried in flour, it turned out burnt. True, they were from the freezer. I didn't understand why.

I fried in breadcrumbs.

I fry in breadcrumbs - in a grinder I make large breadcrumbs from fresh rolls and roll them in. The shops were also breaded.

Soooo. Answered everyone who can fry: lol: And who has problems, they are silent

Until I realized one thing - you need to fry in breadcrumbs, not flour. Since no one unsubscribed about the composition of minced meat, I will assume that the composition can be any

Girls hurray, hurray focaccia turned out to be a miracle, according to the Linadoc recipe, now I'll put the chicken breasts, then I'll expose the photo!

Me, too, the fluffy cutlets did not come out. The juice all flowed out and they became dry.

Girls, yes you are! The pompous catlets are obtained and the juice if a drop flows out, no more.

Until I realized one thing - you need to fry in breadcrumbs, not flour.

And I don’t bury cutlets at all. Worth it, right? Maybe then the juice runaway will be lower.

And I don’t bury cutlets at all. Is it worth it?

I made this conclusion from the posts where the successful cutlets turned out. And I personally always fried in a pan in flour and rolled the cutlet. Just recently I started breading in breadcrumbs. For some reason I didn't like bread crumbs before (probably because they were not tasty in canteens, some fatty ones). And I liked my own nothing.

Laughter and more! Who has the juice all out, and who has to pour some water - this is my beloved. I decided to bake the cutlets in the form so that the Princess does not get too dirty, but I forgot to grease her with butter. Nothing, I think, will stand out from the minced meat (it seemed a bit fat), I looked under the lid, and there it was damned dry. I had to grease the cutlets with butter on both sides and added some water to the mold so that the steam would pierce them for greater fidelity. I'll go take another look and turn it over.
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Well, now it's a different matter, the process has started, they are slightly browned. Yes, I did not mention that I rolled the cutlets in rolled oats and added it to the minced meat with milk instead of a roll.

I roll it in flour and put it in a hot stove, everything is zergut - lush, I turned it over once.

Soooo! From this place in more detail pliz. proportions, how to mix. I dream of a lush, crispy omelette.

20 eggs (now I make for 16 eggs, otherwise it turns out to be high).
4 tbsp. tablespoons of flour
1 tsp salt
1 teaspoon baking powder
You can pour in milk or cream a little (but you can do it without them, at that time I did it without them)
Whipped in a powerful Korean blender (three horsepower).
Poured into a greased heated princess (warmed up for about 6-7 minutes until the indicator light signal).
Close the lid immediately and wait for steam to flow. Don `t open!!! The pair will become smaller - in 5-6 minutes you can already check it.

If you put something in an omelette in large quantities, then subtract 1-2 eggs (mutually). Cheese, ham, mushrooms, etc. I add after beating or sprinkle the poured omelet directly into the mold and close.
1 egg = approx. 50 g

Do you need a recipe for a nostalgic "public catering" omelet from the dining room? Such, tall, moist, with a dark crust, cut into pieces. On egg powder.

Do you need a recipe for a nostalgic "public catering" omelet from the dining room? Such, tall, moist, with a dark crust, cut into pieces. On egg powder.

Need, Need. I'm looking for this. At one time I adapted to do it in a double boiler (there is a convenient container with a boat), but to start a double boiler every time because of the omelet is not very hot. And most importantly - no crust! And without a crust for me, an omelet is not an omelet. And to be wet, high and with "water". Now it remains to figure out where to get the egg powder.

Here I was showing chicken cutlets. Minced chicken with onions, one egg and a little white loaf. Bread breading, folded in a cold mold greased with vegetable oil, put in a cold Princess. I turned it over once.Almost no juice came out.

Tatyana cool cutlets turned out
Breading plays a very important role, I here made something like a roll in an omelette from chicken breast, dipped it in a beaten egg and rolled in breadcrumbs. It turned out very tasty, juicy and beautiful.

[Irina]

Irina, Thank you! My family said that there is no more need to do in the pan. Only in Princesses ...