Electric miracle stoves "Prumel"

How to determine the readiness of the test with a thermometer? Who will teach?

I don’t understand ... a thermometer for the test? Or what do you want to measure?

I will poke with an ordinary needle thermometer. (Biovine for ham has such).
Now I have decided to test the round stove in practice. And the second test with a loaf will be tomorrow (while the house is full of bread).

PS A Pyrex glass pan with a diameter of 26 cm fits perfectly into the round prümel! The gap is minimal, just to pull it back out. And an old aluminum frying pan without a handle, 27 cm in diameter, hangs in the middle (the same distance from the lower and upper shade).
If I can bake pie and meat in French, I will say goodbye to the dream of a multicooker with top heating.

Wish me good luck!

[Elena]

Elena, and I checked the usual m thermometer for frying

I need to ask Tanya Admin.
And what kind of pie that won't work in Prumel?

[Elena]

Elena, good luck.And I don't have any after work today, so you bake, and I

Wish me good luck!

WE WISH !!!

I tried a rye rug from Maxim Syrnikov (I'll process the photos tomorrow and post it, I don't have the camera now). It turned out to be short, and it should be so, judging by the recipe, just over half the form. And she could not resist, added kvass wort for taste and color.
In the morning it was damp, I wrapped it in a towel and left on business. In the evening the bread "matured" and became very tasty.

The meat also came out well. The bottom was fried, the cheese melted on top, the onion softened.
Very fast.

[Natalishka]

Natalishka,
I have almost the same shape of biovin thermometer-cloves, only there is also a radius-scale and on it the types of meat are indicated in the form of animals.

Divna, auntyirisha,
Thank you!
And more about the round prümel. In addition to Pyrex, the size of the Pedrini silicone ring was 26 cm. It seems to me that if you make a hole in the silicone in the center, then this can be lifted by an elevator, and the stove itself will not get dirty. I must decide on such vandalism.
Do you think it's better to just make a cut or a hole? The main thing for me is that the cut does not go further.

[Elena]

Elena, but I do not want something to bake in silicone. I'm in the Miracle Chelyab. everything was baked right in a frying pan. I liked it so much. True, she only made pastries in it. In Prumel, on the one hand, the height of the saucepan is a plus, but on the other ... it is more difficult to take out the finished one.
Lena, how did you cook the meat, in a saucepan or in a mold?
And why no one uploads the photo: girl_mad: So I want to see
And Tatiana disappeared

[Natalishka]

Natalishka, did not disappear, I just could not resist and bought a couple of Nordic uniforms yesterday. So today I mastered them. Baked rhombuses.

[Tatyana]

Tatyana, predator: girl_mad: Whether it's me, here and there. This is me about the bread that I baked in Prumel, BUT ... in a Nordic form.
Girls, go back to the topic
After all, a good saucepan

I’m tutok, but again with a loaf.

[Irina]

Irina, I am so glad
Give your loaf here

[Natalishka]

Natalishka, there are such delicious photos that I could not resist. Unfortunately, my molds won't fit in our wonderful oven. So I had to remember about the oven.

[Tatyana]

Tatyana, just about the photo is our FSE. Therefore, I urge you to upload photos here, but even from the phone

[Natalishka]

Natalishka, it remains to pass, so to speak, a course of a young fighter on uploading a photo.

[Tatyana]

Tatyana, study-
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

[Natalia]

Natalia, I saw it late, I will not photograph a third of the loaf. And I displayed my first bar above.Taaaaak, Tatiana, where's the bread? Anything else tasty? We wait

[Natalishka]

Natalishka,
Now there will be pictures!
The fotik was returned to me, I download it from a USB flash drive and process it.

The meat was baked in a 26 cm pyrex glass mold. It is great to get it out later (I made a silicone strap from the bottom of the rug).
Bread was baked right in a rectangular prumelle greased with butter (by the way, especially for you, remember, you asked for bread from Syrnikov?)

[Elena]

Elena, come on - come on. I baked the meat in parchment, which is also good.

I take it out of the Miracle of the form with tongs from the airfryer.

[Anastasenok]

Anastasenok,
There is a small gap! I tried the Redmond MV forceps and the AG forceps, but they did not fit. I think if the shape was 24 cm, it would pull out perfectly. And 26 cm - no way.

So! Photo of black bread from Maxim Syrnikov from his book "Real Russian Food", my self-pleasure - I added 2 teaspoons of kvass wort to the dough for taste and color. Small but tasty! The structure is visible in the cut. I really liked it. In the next. times, since it has not risen much, unlike wheat, I will make 1.5 norms.
And more, girls! The first photo shows my fingerprints. I grabbed with a greasy hand, and when baking, traces appeared! Be careful. Washed off easily with a pig.




French meat. I cooked in the oven with two tints. From a cold state 35 minutes! The crust is fine. I liked that there was no need to open it to check readiness, there was no condensation. Holes in the lid eliminate excess fumes. Cooks faster than usual due to the two heaters.


Shape compatibility in the prumel.
Pedrini form silicone, 26 cm. Ideally stood on the "native" cone stand (see the 2nd photo). I'm thinking of making a hole in the center and taking it out on the elevator. Or so to bake, it's still easy to grab the sides, they are soft. But the stove will be on a cone, so the metal will help to bake better in the middle of the ring.



Taper molds are different.



Rose (I do not remember the company, some kind of Italian, there is also a circle on top for stability is inserted). I fit right into a round prümel, I don't know if it is possible to bake like that.


Tefal for a loaf or cupcake. Also back to back, write, can the oven be in contact with the heater?

In connection with what, by the way, the top crust of the bread cracked? It used to bake - this did not happen.

In the form of the type of Rose, it also baked end-to-end in the miracle. It turned out great. I think the silicone will melt right next to it. The baking bag somehow melted on contact with the lid. I was baking with a hole

[Anastasenok]

Anastasenok,
Thank you. Means, not destiny to bake in rose and tefal.

[Anastasenok]

Anastasenok,
Did you have a form in Rose? Or not touching the lid?

In the form with a hole touched. Iron, what will she be.

[Anastasenok]

Anastasenok,
I thought it was silicone. I just didn't understand.

[mur_myau]

mur_myau, well, by analogy with the baking bag, it's scary to touch the silicone to the lid

[Anastasenok]

Anastasenok,
The composition there is not silicone, but polypropylene, it seems.

[Elena]

Elenawhat bread, what meat: bravo: I would have eaten a piece
It seems to me that you can bake in any form: metal, aluminum, cast iron, glass. We need to try to cook something in ceramic pots. And silicone, probably, if you put the supply from the airfryer down, and on it a low silicium. shape.
Mlyn, I would have tried everything ... Only who would have eaten it all

[Natalishka]

Natalishka,
Thank you dear.
The next teaser will be a biscuit-pie (I haven't decided yet with what) and barvikhinsky bread in the form of a loaf. You just have to finish everything. Otherwise I would have tried everything too.
I also tried the pots, but it was irrational, I only included 3 pieces. in the form.
It's easier and cheaper for me to have pots in the oven, since I have gas. 8 pieces fit there!

This is an idea about a stand, but! Then the shapes will not fit in height at all. Only a few of them - the ring shape will fit well, I think the flower and hearts too. And glass, by the way, if it is higher on the stand - you can take it out, there is more space around the edges.

It seems to me that the stand is useless. Rather, in height, it is embarrassing that the side will be too close to the spiral.

[Anastasenok]

Anastasenok, so I write, low strength. form ,,. I have two stands from the airfryer. One on legs somewhere 1-1.5 cm. Here, after all, the main thing is that the silicone does not come into close contact with the heating. element.

It seems to me that contact with the bottom is not critical and even speeds up the cooking. And it will be longer on the stand.

[Anastasenok]

Anastasenok, have you already bought a Prumel stove?

[Natalishka]

Natalishka, no. I'm experimenting in a miracle. But the essence is the same. Even the bottom heat is not strong enough to melt the silicone.

[Anastasenok]

Anastasenok, Now it is clear.

And I have pie # 2 today according to Zhenya's recipe:

Baked in a form from an air fryer for 35 minutes:

The cake was a success!

[gala10]

gala10,

In connection with what, by the way, there was a cracking of the upper crust of the grain? It used to bake - this did not happen.

Elena, I can assume that this is because of the holes in the lid - steam is escaping through them, there is not enough moisture in the bread.
Try next time more actively sprinkling water on the top of the workpiece in the mold, making foil corks, plugging these holes in the lid with them for half the baking time. Then remove the plugs and bake with steam.

[Olga VB]

Olga VB,
Thanks for the advice !!!

gala10,
Well, actually! You can't be so teased!


I decided to buy a suitable form from duralumin.

[Galina]

Galina, I'll bake too.

[Olga]

Olga, I don't agree, that's not the point. Look at page 26. my photo, the top is not cracked. And when I opened the lid, there was even a park. Well, like in the oven, when we put a container of water for baking with steam. This is what I like about these stoves. In them, baking is obtained as with steam.

[Natalia]

Natalia, you know better, I don't have such a stove. Perhaps there is enough steam under the lid.
On the other hand, different bread dough recipes have different amounts of liquid.
well, trying is not torture

[Olga]

Olga, these stoves are completely different, much better than the previous ones. At first, I also tried to bake in it like in the Chelyab Miracle. But it turned out that we need a little differently. It would seem that there is a window from above, a trifle, but ... it's such a thrill to look in there both when baking and spreading. It's always clear whether it's ready or not. You don't pull the lid, and this is a plus for the test. And the spreading of the dough in it is generally a song. For the first time I think, I need to cover the saucepan with something, and then put a lid on top. On top of the holes, and on the sides, it seems loose. But then I realized, nothing is needed, just close the lid and look out the window

[Natalishka]

I don't know for sure, maybe it's not the pair that matters, but the height of the bread itself. The holes are too small to be plugged, especially from above. Next time I'll try to lay the top with foil, put the lid on top and bake like this for half the time. Ianche with foil the meaning of the window is lost (nothing will be seen).

In general, you have to try. I own it for several days, but I can already see the differences from the classic "miracles". This applies to ventilation, and handles, and the base, and the most non-rumbling spiral, and the window ...

Natalishka,
And where are the promised pictures?

[Elena]

Elena, pictures of what?

[Natalishka]

Natalishka,
You wrote "Look at my photo." I rushed to the topic - nothing!