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

[sarman]

Well, I am silent with my stove, so as not to burden everyone's brain, apparently I did not climb here.

sarman, Alyona, that's how, here! Here! Write, be sure to write! We're all curious about everything new!

[sarman]

sarman, people are all different, and tastes and opinions, do not be offended! The main thing is to pick up the recipes, but you can adapt it to all models ...

Alena, do not be offended, please!

No, I'm not offended. I already have a stove. If you're interested, I'll tell you everything. I have a computer under repair, it is not very convenient from the phone. You have to wait a couple of days. In my gallery I want to collect and show you various appliances for the kitchen - pizza ovens, electric pans, chapatnits, grinders, slicers, air fryers, etc. You just write what parameters you are interested in, I will compile a gallery, because pictures from the Internet and links here will not be missed and I will tell you how and where to look, I will calculate the cost for you.

[sarman - Lena]

sarman - Lena , there is a tab "my technique" you can "fill" all your kitchen. technology and we will see (under the avka, behind the house "technics". I did not manage to "insert" everything, there are no models and names, but I succeeded in some.
I ventured to bake a pastry with amaranth flour, the aroma is about taste tomorrow and maybe I'll try (if I like baking more in the Decanter.
I want Fran in it tomorrow. bake potatoes, girls, I'm afraid that there will be little in number, can you bake just above the bottom edge?

[sarman]

sarman, we also have a theme "kitchen trivia", bring there a chapatny, slicers, etc. Everyone is interested, right now our girl showed the chapatnitsa there

Kitchen trivia # 35384

[Buttercup]

Buttercup, this is not chapatnitsa. This is chakich

[Buttercup]

Buttercup, this is not chapatnitsa. This is chakich

Aha, a stamp for cakes!
Mandraik Ludmila, Lyudmil, it will be difficult to bring the technique to the "kitchen stuff" - Lena Tim will swear!

[Yulia]

Yuliawhere did you get it? Inject I also want, otherwise I ordered such a form for dumplings, already in Germany

this is not a chapatnitsa. This is chakich

Oh, I'm a village ... But I have neither the one nor the other, and if I understood about the chakich from the picture, then about the chapatnitsa - no, now I’ll climb into the turn to read

[SoNika]

Oh girls, I'll die laughing with you. SoNika, I didn’t understand about dumplings ... Well this is a stamp to make a pattern on a cake!
But I only bake them in the oven, I have it gas, in it maybe more than 300 grams will be at the maximum, I don't know exactly how much, the thermometer is off scale!

[Yuliya K]

Yuliya K, the names are so similar, for uninformed individuals like me

How long does it take? Somewhere I recently read that you recommended putting dry apples under the meat, like in a cartoon? But in the GF I will definitely try! Thank you!!

Julia baked, as usual, for about 180 minutes. Then she added the meat until tender. then form into the oven under the grill for beauty.
the apples are dried on the bottom and fresh on the top. you can eat your mind! I remember and drool!

[Mandraik Ludmila]

Mandraik Ludmila, yes, we know how advanced we will be soon! Why not see enough! I was looking for this camelina oil of yours today ... But no, I haven't come across yet ...

[Yulia]

Yulia, yeah, we are so ... infectious ... I've already looked after the chakichi ... the chapatnitsa doesn't seem to be necessary, I looked in Yandex what it is, there are pictures - half of our HP

[Yulia]

I was looking for your camelina ...

Yulia, it's in the fridge, thanks for reminding me, tomorrow I'll boil potatoes with butter, although it's delicious with young potatoes, but for lack of ...

Here Ilmir, can you imagine, she would have lived on without this oil, no ... now I want to try! It's not like we're all hanging out here, restless ...

apples are dried on the bottom and fresh on top

In, I see that from above it does not look like dry ones! Thanks for the details!

I only bake them in the oven

Yulenka, you have very beautiful cakes! What recipe do you use to bake them?
I'm not going to buy a chakich in any way, I’m even thinking if I’ll make it myself out of wooden torkushka and carnations

I'm not going to buy a chakich in any way, I’m even thinking if I’ll make it myself out of wooden torkushka and carnations

Is this Olga like that?

Hello girls. Made a small gallery. we find a profitable website. rf go, but do not register before buying, hover the mouse over the catalog- (do not click), a window will open, click on the user's showcases, showcases will open, there is my showcase on 1 page for the kitchen. Look at the product, find MORE ABOUT THE PRODUCT, OPEN ON TAOBAO.COM see additional. information there. Or go to the catalog-kitchen appliances-baking pan bread machine = see the product!

[Alyona]

Alyona, I've been looking after Ali for a long time already. Confused that the entire control panel is in Chinese. How do you resolve this issue?

Confused that the entire control panel is in Chinese. How do you resolve this issue?

I have a Yandex translator application in my smartphone. On a computer I find several identical ovens, scan them, make a translation and choose what suits me. Of course in Russia they are without a guarantee.

[Yuliya K]

Yuliya KI don’t even know how to properly call my brother sending out called “grandmother”, I think this is a form for carving ravioli. They are of different diameters.

[Olga VB]

Girls, we're flooding again ...
Olga VB, Thank you! Of course you can come up with something yourself! I used to do without it with an ordinary fork and glass. This is now periodically my hamster starts to scream, he urgently needs a new game!

I make the simplest dough, but a real flat cake: 15 g press. yeast + 0.5 l of water + 900 g of flour + 1.5-2 tsp of salt. Now I knead in HP, about 15 minutes, the bun turns out to be dense, then I transfer it to a saucepan, the ripening period for it is longer than the usual dough - it can take more than 3-4 hours. I knead it a couple of times. If I do it in the evening, then after the first workout I put it in the refrigerator, it will mature there! This amount is for 3-4 large cakes.

Tumanchik, judging by the picture - the chakich turned out to be very beautiful: both a flower and an asterisk!
SoNika, come on, then show off your "grandmother" in "kitchen trivia", maybe we all need her too badly!

The dough I make is the simplest

Yulechka, the sun, I seem to have acquired a chekich and learned to shuffle them, but they don't make me happy. if they are not immediately cured. and the next day it's a crouton. maybe I'm doing something wrong? or is the dough not right?

my hamster starts screaming

hto my prYrEzal ?! zadolbal bastard, all whines and whines. no money will be enough for him

[sarman]

You have a very interesting stove! I offered to accumulate information on them in a separate Temka, just so that it does not get lost and there is no piling up here, otherwise after some time there will again be continuous questions without answers.

I absolutely agree, the information is interesting and it's a pity if you get lost.

Well, I am silent with my stove, so as not to burden everyone's brain, apparently I did not climb here.

But this is you in vain, just your stove is not like those presented here, there is the possibility of turning off the top-bottom

sarman, Alena, why don't you really open new topic in section "Pizza makers and pizza ovens", I think there will be many interested people, and we will not clog this topic with repeated questions.

But I only bake them in the oven

Yul, gorgeous tortillas!
Why don't you want to try it in the stove? Lena Tim baked Uzbek tortillas in the Princess Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 5491,

But I only bake them in the oven, I have it gas, in it maybe more than 300 grams will be at the maximum, I don't know exactly how much, the thermometer is off scale!

and I have a question: how thick is your middle?

just your stove is not like those presented here, there is the possibility of turning off the top-bottom

it only differs in that there is a disconnection of the top and bottom, and the diameter is larger

why don't you really open a new topic in the section "Pizza Makers and Pizza Ovens", I think there will be a lot of interested people, and we will not clog this topic with repeated questions

I think so that there is no point in opening it, there is no one else with the whales. After the characteristics and a couple of advantages are described, there will be nothing more to talk about, because she cooks the same dishes as your stoves.

[Alyona]

I think so that there is no point in opening it, there is no one else with the whales.

Alyona, so the fact of the matter is that after showing your kita, how many questions arose about the characteristics, where to buy, how to buy. If they showed and told in a new topic, I think many would be interested and maybe even bought

because she cooks the same dishes as your stoves.

So Gourmet, Jardeko, and Tortilla all cook the same thing, but all on different topics, and even more so here you can't buy yours, every time newcomers will ask what kind of stove they bought ...

There we have Tatiana Babushka opened a topic about a Chinese miracle pot (no one had it either) Herb brewing device , so how many people pulled up, bought and rejoice

[Tumanchik]

maybe I'm doing something wrong? or is the dough not right?

Tumanchik, Irisha, of course, simple cakes are better to eat on the same day, then the crust has no crunchiness and it is the most delicious hot / warm. Well, it's almost like pizza, better in the heat!

I don't bake all the dough, we have two cakes for our eyes. But I like to keep it in stock. If I plan to follow. day, then I leave it in the refrigerator, if not, I put it in the freezer. And of course, it is advisable to leave a piece (with a fist) for subsequent kneading, as well as for bread. I also always dilute salt in water before mixing. I don't know if it matters, but that's how I was taught. Therefore, I divide the water in half, dilute salt in half, and yeast in the other. I don't use dry yeast for cakes ... The thickness of the middle is 1-1.5 cm ... I don't make it very thin, I pierce the middle and immediately sprinkle it with nigella (nigella). Proofing for 20 minutes (cover with a plastic bag). I turn on the oven so that it warms up to max. t. I bake with steam, for this I abundantly spray the workpiece with water from a sprayer. I bake at the highest temperature (above 250) in the oven for no more than 12 minutes. After 5-7 minutes I check, turn over the sheet (this is me in my oven - the heat is stronger behind) again quickly sprinkle the cake ... when I take out the finished cake, I sprinkle it again and wrap it for 10-15 minutes ... The cake will rest, the crumb will balance, the crust will be crispy ...

After the characteristics and a couple of advantages are described, there will be nothing more to talk about.

Alyona, so it seems! There, while the tortilla waited and looked at how many discussions were in the topic, until they separated into a separate one!

Why don't you want to try it in the stove? Lena Tim baked Uzbek tortillas in the Princess

Tanya, Thank you! yeah, I read it and bookmarked it, but something always stops me Yes, you must definitely try, any result is an experience ...

so the fact of the matter is that after showing your kita, how many questions arose about the characteristics, where to buy, how to buy. If shown and told in a new topic, I think many would be interested and maybe even bought

Okay, I'll get ready and open it.

I bake it with steam, for this I abundantly spray the workpiece with water, when I take out the finished cake, I spray it again and wrap it for 10 minutes. The thickness of the middle is a little less than 1.5 cm ...

and when and with what do you lubricate? I'm sorry, but I'm going to buy more! they are very beautiful with you

and when and with what do you lubricate? I'm sorry, but I'm adding more to thee! they are very beautiful with you

Irish, I don’t lubricate a simple cake, it is enough to spray with water and high temperature! Although she turns out to be ruddy, but not evenly, but with bald spots! If it can be lubricated and it will be prettier!

Well, what can I say the second time I cook in GF, while I'm not very enthusiastic, the bottom is heavily baked, the top is raw. More browned around the edges than in the middle ... may heat up

[SoNika]

the bottom is heavily baked, the top is raw. More browned around the edges than in the middle

SoNika, soooo, the first one was pizza, and the second time of what?

Well, what can I say the second time I cook in GF, while I'm not very enthusiastic, the bottom is heavily baked, the top is raw. More browned around the edges than in the middle ... may heat up

classic
by 210?
I need to gather my courage and collect all the information about the GF and keep it like a spur

[Tumanchik]

Tumanchik, Irin, I also abandoned GF because of this. Can you really share your best practices in one place? I read your recipes, I seem to remember, and then out of my head.

In my GF, the regulator is always at 195, I never chose a higher temperature, only in the direction of decreasing. The bottom is always uniform. The top turns brown if you do not poke your nose into the oven during cooking.
If the cake is closed, I can turn the oven upside down during cooking

[Twig]

Twig, a pie upside down is no longer the same calico, especially yeast.

Girls, well, there are no universal algorithms here. It all depends on the recipe, dough, amount of dough. We discussed here that even cabbage is prepared in different ways, because someone is juicy, someone is drier, someone is early, someone is late
If the dough is light, airy, thin, then I made pizzas for 195 minutes without any rugs. If the dough is heavy, then on the rug for 180 and the time is 30 - 40 minutes. Parameters are intuitively set for each recipe. And, of course, not opening the pizza oven until the end of the time is a guarantee that everything will work out. By endlessly opening the oven, we release the heat from the top and this is not very good for baking
I've turned my GF into a grill lately and I'm not happy about it. I couldn't make friends with a real grill because of the dirt, but here my device turned out to be 100% straight and blush and fry and everything remains inside the pan. Nothing drips anywhere. Cleanliness around the table and excellent results. Now zucchini, peppers, eggplants are daily guests on our table
Good results everyone

I put 195 in the GF and a Teflon carpet or, for oatmeal cookies, for example, also a grid, because the surface is fried almost the same way, and the product only touches the bottom.

[Yuliya K]

Yuliya K, Sorry greeted guests from St. Petersburg, could not answer. Julia, baked potatoes in French, prada without a substrate. The bottom is a ruddy crust, and the top is white, as it was, it did not even tighten with a film. And baked for more than 20 minutes. It was not even convenient in front of the guests, but I turned it upside down



Irishkina, 195



Larssevsk, bake without butter?

[SoNika]

SoNika, no, I grease it with a silicone brush well. Perhaps it is possible without oil, but I can't do so many things (for example, baked goods), so at least eat some harmful vegetables

[Larissa]

Larissa, I understand, she herself is ... but after all, hota

[SoNika]

SoNika, and potatoes with meat? Or is it just potatoes and cheese? And then I only have "meat in French" by ear ...

[Yulia]

Yulia, fry the garlic (simply chopped) on the sl. a little oil, add to boiled, crushed potatoes + one egg (2) + grated cheese. You knead well. All this cards. mass into a mold (I do not very. Thick, you can add sour cream) on top, sour cream or mayonnaise, pictures, and bake. Mnyamka. They adore mine, but the next day it's not the same ...

Ah, this is in the form of a casserole! Clear! This is certainly more Tortilkin "crown"! And in the GF, too, did you in uniform or without everything? That is, that without a backing, I realized that without a form?

[Yulia]

Yulia, yesterday we were running through the shops with the guests, the spouse has already started the barbecue, I understand that I don't have time and just decided that it would be faster ... she pulled out like a pizza ...on their crust, but with a white top, everyone really liked it, ate nothing got dirty, rubbed it and that's it.

[SoNika]

SoNika, well, it's just the rush to blame! Next time try to do it in shape, everything should work out great! The casserole in the form will be closer to the top ten, and the bottom will not burn and the top will brown! But after 20 minutes it is better not to open it right away, it is necessary to let it stand for another 5 minutes in a closed stove, even better to brown!

[Yulia]

Yuliathank you aha