Delimano 3d multi-oven

Girls! with regards to lean meat. if you pro-tenderize and marinate well, and then start cooking at a high rate, and then lower it. Everything should turn out great!
Well, in chicken breast kebabs, in the marinade, I add a little vegetable oil.

Prepared breaded pollock and purchased cheburek. The taste is unusual, so accustomed that oil drips from all this, but I really liked it. I continue to indulge in my Delimanochka. I share the recipes:

MINTAI BREADED IN CORN FLOUR AND EGG
100 grams = 100 kcal

Cheburek, weight 111 grams raw, 96 grams ready, raw calorie content 100 grams = 393 kcal.
Olive oil from spray - 1 gram
Sprinkle with olive oil and cook frozen at 200 degrees for 15 minutes on a wire rack, turn over, frying on both sides.

class, cheburek 15 minutes is the total time or 15 minutes on each side?

class, cheburek 15 minutes is the total time or 15 minutes on each side?

This is the total time.

CHEESE DONUTS
I cooked such donuts in an ordinary deep fryer. The taste, of course, is different, but still it is very tasty in Delimanochka, and most importantly - the calorie content:
100 grams = 190 kcal total


Egg - ½ piece - 25 grams,
Sugar - 19 grams
Curd 1% - 90 grams,
Flour - 44 grams
Soda slaked with vinegar - ½ teaspoon.
Lightly sprinkle a baking dish with oil from the spray.
Mix everything and roll up small balls with wet hands. Cook at 180 degrees for 10 minutes.
In terms of quantity, you can place more in the mold, I just don't need it anymore.

Girls, in the Top-shop store on Delmano's multi-oven raised the price by 3 thousand. How did I manage to buy it in time !!!!

in the Top-shop store on Delmano's multi-oven they raised the price by 3 thousand.

Oooh, I'm also happy that I managed to buy at the old price.
Sveta, everything is fine. Well done. Come on again, and we will rejoice.

Sveta, thanks for the recipes and pictures!
and I bought a klarstein, but it fell in price (((we now have black 90 euros! and I took it for 125.
but accessories for delimano in the TV shop have risen in price, now 1490 + delivery (I think to order everything or not)

I couldn't stand it. roasted a large piece of meat on a skewer. They smelled mine. everyone came running to the kitchen, they say, come on quickly.


photographs do not convey all the beauty. it is of a beautiful reddish brown color. I generally keep quiet about the aroma ...
combined cooking mode, total time 45 min. the temperature also changed the rotation, but I discovered that the rotation can be both in one direction and in the other direction.

now set to fry steaks.

but accessories for delimano in the TV shop have risen in price, now 1490 + delivery (I think to order everything or not)

Sveta, be sure to order, it's so cool with them, you won't regret it.

Tanya, what a beauty you've got. : victory: Lick my lips .....
And I just put French fries for the night, but now they are salted and with butter. Only 3 grams of oil is gone, so I will keep within the daily calorie content.

Now I ate meat, I could not resist, now I sit and feel sad, why did I do it ....... what kind of calories are there to count, there is no willpower. I'm not overjoyed at our stove. The meat is excellent, juicy, as it turned out at the stake.

Something and I wanted potatoes, but I will tolerate ..... I cannot for the night.

MEAT IN GEORGIAN

Ingredients:

1 kg of meat (pork, neck or pork ribs)
1 spoon of sour cream
Greens (parsley, dill, rosemary, basil, cilantro) onions
2 spoons of honey
1 spoon of lemon juice

Preparation:

one.Cut the meat into large pieces, chop the herbs, coarsely chop the onion. Mix all the greens, onions and salt in a plate, add pepper.
2. Now mix the herbs, meat, lemon juice, honey. Leave in the refrigerator overnight.
3. Add sour cream to the mixture, stir, put in a mold, bake in the oven at the lower level for one hour, change the temperature

Grilled mushrooms today. I don't know, maybe I didn't finish them (200 degrees 10 minutes). But they didn't like the taste at all. I won't cook any more mushrooms.

[sleepyhead]

sleepyhead, Mushrooms should be cooked in the form of julienne and sprinkled with cheese, otherwise they will be dried.

Sveta, be sure to order, it's so cool with them, you won't regret it.

Ordered)) will fly to me in February

[Svetlana]

SvetlanaI really like these additional accessories in this stove, as the scope for culinary creativity expands. so lovely. in one device so many things are combined, and this is not in other devices.

Tanya, a kebab maker, yes, a cool thing and such a kebab looks very beautiful.
What about the steak thing? it seems to me that it should come out almost the same if you cook on the wire rack?
well, the steamer is completely irrelevant to me,
and there is already one form, it's cool that there will be a second) she perfectly gets into the princess))

We sold this set as a kit, and the same thing.
I baked small potatoes yesterday, ..... it turned out beautifully.


Oh, Svetochka, don't tempt me with the Princess, I don't even go into this topic ........

What about the steak thing? it seems to me that it should come out almost the same if you cook on the wire rack?
well, the steamer is completely irrelevant to me,

Of course, I don’t know for sure, I haven’t tried it yet, but I think that the effect of frying is a little different, because the barbecue rotates all the time, that is, it creates a kind of 3D frying, and it’s not without reason that the multi-oven is called that. I just made sure that you can't press the meat hard in this thing, otherwise it dries up.

Tanyusha, you have got a beautiful potato, it's not so far and young, then we'll come off ...

I cooked a lean pork shashlik today. THIS IS SOMETHING !!!!
On the recipe for the marinade I stopped this, I really, really like:

PORK SHASHLIK
100 grams 234 kcal


Pork - 440 grams,
Kefir 1% - 52 grams,
Mayonnaise - 18 grams
Mustard - 1 teaspoon
Marinate the pork pieces for 4 hours. Salt before cooking. Cook in a shashlik maker 230 degrees for 15 minutes.

Oh, Svetochka, don't tempt me with the Princess, I don't even go into this topic ........

Tanyusha, I will not tempt, I will strongly recommend going to this topic))) it's worth it !!!!
And I made crackers for the broth. Liked. Unlike AG, nothing needs to be interfered with.
I cut white bread into small squares, salted, added dry herbs, sprinkled with olive oil and into the drum.
Or a program of 180 degrees 15 minutes, this is my cupcake Or 200 degrees 12 minutes is a pizza. Depends on whether you want more or less fried croutons.

Beautiful potatoes and barbecue!
Tanya, how much time did you do it and how many degrees?
Girls, help out.
Today I want to try making potatoes again. I specially bought another variety.
I have 1.5 kg.
I want to do it in 2 passes. Norm of 700 grams for a drum?
I think to cut it like a rustic one, that is, into slices.
What am I doing ?
Do I clean, soak in water, dry, salt, sprinkle with oil and into the drum?
Fries program? 230 degrees 25 min?

And I want to make pork. I have pickled thin low fat steaks, 1.5 cm.
Just put it on the wire rack? Set 200 degrees? how long ?

[sleepyhead]

sleepyhead, did a kebab in a kebab maker? When I baked the meat in one piece. then the aroma was the same as from roasting on coals, mine naturally ground everything up, I was left with a small piece, next time with such meat I must marinate onion

and a glass of red wine for courage.

Tanya, how much time did you do it and how many degrees?

I have small potatoes, I bought them on purpose yesterday, I first boiled them in a cartoon (20 minutes), then put them in a tray, greased them with vegetable oil and put them in the oven T = 230 for 16 minutes. (on the top pan) The potatoes are really delicious. I then poured sour cream on it and sprinkled it with dill.

And I want to make pork. I have pickled thin low fat steaks, 1.5 cm.
Just put it on the wire rack? Set 200 degrees? how long ?

I just fry such pieces on a wire rack, they turn out well. You first make the temperature 230, the protein will bake. you will see, then the temperature can be lowered a little. I always combine temperatures.

Girls, and who has not tried to fry the liver there?

Do I clean, soak in water, dry, salt, sprinkle with oil and into the drum?
Fries program? 230 degrees 25 min?

I do not soak, I do it on an automatic program, but in the process I watch or add or decrease the time.

Understood, thanks, went to do.

[Svetlana]

Svetlana, waiting for the photo.

I cooked fries yesterday. Cut into strips, about 1 cm thick, soaked, dried, salted, added oil. And FRY mode (230 degrees 25 minutes). Super potatoes turned out !!! And frying is what you need!

And the meat, I think, must be started at 230 degrees, so that the crust seizes and the juice does not flow out. To be honest, I do not subtract afterwards, I cook meat and chicken at this temperature to the end. I like what comes out.

Girls, and who has not tried to fry the liver there?

I tried, I didn't like it. though I fried without breading.

Yesterday I baked small potatoes, ..... it turned out beautifully.

.

oh, and we had baked potatoes yesterday. I only baked raw and without oil.
and today we have veal in a creamy mushroom sauce with vegetables

and today we have veal in a creamy mushroom sauce with vegetables

I laid everything at once. or added vegetables later?
Nice, I'm not talking about the taste, I haven't ruined anything in the stove yet.
On weekends I will try to bake buns in it.

By the way. potatoes have the same taste as in childhood

amargar

Veal is probably delicious !!! In any case, it looks SUPER !!!

And now I am convinced that for meat, you really need to make the temperature high first, and then lower it to two hundred degrees. It turns out even juicier from this.

As for what is the same on the grate and on the barbeque - NO! Now I tried it on the grate - all the protruding parts of the pieces start to burn, moreover, from both sides, both from above and from the side of the grate. I cooked these small pieces of chicken. For the big one, it may not matter so much. Therefore, it is better to cook on a barbecue or on a barbecue.

I laid everything at once. or added vegetables later?
Nice, I'm not talking about the taste, I haven't ruined anything in the stove yet.
On weekends I will try to bake buns in it.

By the way. potatoes have the same taste as in childhood

my men love such potatoes very much and eat it right with the skin.
veal, in my opinion, turned out to be a little dry, but I like meat with blood. everything suited her husband. the meat is pre-marinated in olive oil with salt and pepper and coarsely chopped garlic. the meat was marinated exactly as long as it took to warm up the stem and cut one onion. I fried the onion a little, added frozen mushrooms, everything took 15 minutes. after added 250 mil. cream and gave time for the mushrooms and cream to make friends. at this time, the meat was laid out on a baking sheet and baked for 10 minutes at 230 gr. (I think this stage is superfluous). after which the meat was transferred to a baking dish, filled with cream and put on the lower level for an hour. 15 minutes later, I added coarsely chopped carrots and reduced t, 15 minutes before the end of the program, I again reduced t and added cauliflower.

I don't even know what to call it.
Roll out the puff yeast dough thinly, grease with tomato sauce (although I don’t think it is necessary, it burns) lay out very thinly sliced ​​sausage, sprinkle with cheese, roll up a roll, cut and bake. T = 170 time 15 min.

We must try to make it out of lavash. I think that it will not turn out badly either. and then, options with filling are possible. a very decent breakfast.

The potato turned out, only without a crust, soft. How to make with crust?
So it was the potato itself and mine is not suitable for the airfryer.
The meat is delicious. Quite a bit dry in the thinnest places. You just need to take thicker pieces.
But I expected it to be much drier

Girls, thanks for the tips and answers. Finally, hands have reached the mastery of Klara.
The result did not disappoint, even pleased.
We will continue to cook in the Airfryer.
It is interesting how the meat is cooked in different ways on the wire rack and with the help of accessories. This makes me happy ))
Didn't the recipe book come with the delimano? Clarstein no.
Well, here you have again prepared goodies !!! What a beauty!
On the previous page, I corrected my message by inserting a photo of crackers.
It's strange that there are so few of us, the owners of the airfurner. Perhaps because it is expensive in Russia.

[Lisichkalal]

Lisichkalal, in . ope so far because the Russians in connection with the collapse of the ruble. Muscovites are even less so. The region is generally in a deep swoon

Didn't the recipe book come with the delimano? Clarstein no.

I have attached it in Italian, small. but I didn't cook on it, I don't even know where it is. there are only 3 pages. we come up with recipes ourselves.

It's strange that there are so few of us, the owners of the airfurner. Perhaps because it is expensive in Russia.

This is because they mostly write about Phillips, so the people are tempted, because there is no other information about the airfryer or there is very little of it. I found it quite by accident, and so. I also tuned in to Philips, that year I really wanted her, but they disappeared then, and now I have my precious sweetheart.
I managed to buy for 10,000 rubles. Now she has a discount of 13,000 rubles. , in relation to other devices, the price is not yet very expensive, from the neighboring Delongey branch 20,000 rubles. I still wanted to buy a Bork ice cream maker, for 25,000 it was expensive for me, but now it is 50,000 rubles, in general the price is not mine ...

in . ope so far because the Russians in connection with the collapse of the ruble. Muscovites are even less so. The region is generally in a deep swoon

Yes, we are also in Moscow in a swoon, in the store prices are changed several times a day, I have already cooperated with my friends, we take products from the bases in small wholesale, then we divide among ourselves, and so, it is generally better not to approach meat. we were lucky, before the New Year, we bought excellent pork and beef at 220 rubles per kg. I choked up the freezer. Now I’m thinking, if things go on like this, we need to buy a freezer, a large one, otherwise there will not be enough money for food.
Girls. we still cook everything ourselves, it turns out cheaper, tastier and healthier.

So it was the potato itself and mine is not suitable for the airfryer.

Try sprinkling it with oil in the middle of the cycle. I always have it fried then it turns out. Simply if without oil, then it just dries up from above.

Svetik, test croutons.

[img width = 200 h

Structure
Chicken drumsticks - 5 pcs.
Champignons - 300 gr.
Onions - 1 pc.
Bulgarian pepper - 1 pc.
Parsley greens - 15 gr.
Vegetable oil - 3 tbsp. l.
Salt and pepper.

Preparation
Peel the onion and cut into small cubes.
Cut the mushrooms into cubes and fry together with the onions in a couple of tablespoons of oil.
Rinse the chicken drumsticks and carefully turn out the skin without cutting or tearing.
With the back of the knife, break the bone at the end of the leg, leaving the part on which the skin rests.
Rinse the separated skin on a piece of bone and set aside.
From the severed bone, cut off all the meat and cut it into cubes.
Core the pepper and cut it into cubes.
Chop the herbs finely.
Mix mushrooms with meat, peppers and herbs.
Season with salt, pepper and mix the filling.
Fill the legs loosely with the filling and wrap the edges of the skin. You can grab it with toothpicks
Place in a dish on the lower level, bake T combined. I always start with 230 and then decrease, the time is about 30 minutes.

Tanya, wow, what a beauty in the morning !!!

[It turned out very tasty .. mmm]

SQUID SHASHLIK
It turned out very tasty .. mmm



Squid,
Olive oil - a little
Dry wine - a little
Salt.
We clean the squid. It is easy to clean it by dipping it in boiling water for 10 seconds, no more, and then removing it from the boiling water. We cut into wide rings, and then we cut the rings into strips. We marinate in the above composition (I marinated for 10 minutes). We string the shashlik on the skewer with an accordion and set at 200 degrees for 15 minutes. I first put it on for 5 minutes (as it was written in one recipe), it turned out raw - I finished it.

great, and now I'm making cod fillets according to your recipe.

[Stirlitz]

Stirlitz, and your legs interested me, took note. we just try not to buy poultry now, in our district a lot of poultry farms are quarantined every day.

[amargar]

Something in Germany is often a problem with poultry and eggs ((although we also had a couple of times that eggs disappeared from stores.
Sveta, but the colmar are not "rubber"? nevertheless, 15 minutes were preparing, too much for Colmar.
And today I plan to make chickpea nuts in Klara. By Friday beer for husband)
It is necessary to soak the chickpeas, then boil, remove the skin, then roll in spices and into a drum. They write that it turns out delicious.
amargar, What is your name? It's somehow more pleasant to call by name))

[amargar]

amargarAnd in our country it is also far from perfect, but today it is the most budgetary option, you can also make meat, just beat it very thinly and wrap it in a roll. I am with my stove, like crazy, every day I want to "quit", at least for a while, but every time I come home from work and cook, cook, cook ....... children can't wait for me. ask: "What are we going to eat today?" I tell them, it's time to meet me with food ourselves, and my son responded to me, yeah ... we'll break something, you'll kill us later. Good otmaza, I say not to do anything ...