Electric frying pan ThermOcook 6-in-1 (Thermocook 6-in-1)

[Thermocook]

Recently they offered to buy such a frying pan for 5 thousand, that is, practically for nothing. I used it and got into it.
And today I bought another one for 8 sput. (took mom to Avito). So we are hot.
(In general, it is quite expensive, especially at full price).

When I bought the first one, I began to look for information on my favorite bread maker, I found buying in the Abashdi topic. I will quote here.

Well, thermomixes, multi-cookies, super-cookies have already been discussed. My mosk boiled. I transmit the infection via the Internet. Meet Thermocook



is a versatile electric frying pan that combines the functions of six kitchen appliances.
1. Grill
2. Simmering (making yoghurt)
3. Steam cooking
4. Quenching
5. Baking
6. Frying
Apparently this is exactly what I am missing: lol: Just explain: WHY?

And an excerpt from the correspondence with the only owner at that time. MANY THANKS TO HER! I made up my mind and bought this pipelac.

Helen, I have Termokuk for about three years, but I never baked anything in it, I had big doubts about baking in it, only yesterday, when I saw in some topic an old Miracle frying pan with heated sides (there are still all sorts of accessories for baking) and a glass window in the lid, I thought that I should try to bake something in it. Height (measured at the highest point of the dome of the lid) 13.5-14.0 cm.
I will say a "couple" of words about the general impression of Termokuk - very large (plus and minus), very solid, because of the volume it can be used both as a frying pan and as a saucepan, a wonderful huge yogurt maker and a sauce (does not overheat), keeps the temperature very accurately , switching to a lower one goes quickly. The price for it now is simply monstrous, but if you can take at least thousand for ten, then it is worth it. Maybe today I'll try, bake something, I became interested myself I will answer if you have any more questions

I think you will be satisfied with it, I cook jam in it (wide, like a basin) and cabbage carcass (usually it has a large volume at first), pilaf is only in it despite the presence of cauldrons, there is also a tray with holes for cooking on a couple (also weigh) In short, let's be friends Termokukami

I have an instruction in Russian, if anything, I'll copy it to you somehow, about yogurt: there are no cups in the kit, I make a 300 gram jar of jam, 7 or 8 jars stand up (under 2 liters total volume). its temperature is regulated very precisely: 40 *, 70 *, 90 *, 110 *, 130 *, 150 *, 200 * degrees. 40 * - yogurt, 70 * suvid (for suvid you need vacuum packing), but in 7-8 hours at 70 * you get the most tender meat without packaging. He has a timer for almost 99 hours.

For 5 thousand, do not even hesitate, the lid in the dishwasher, I think you can wash it without problems, (there is glass and stainless steel). I put it on the edge of the sink, pour water and drain it tilted on its side (it is heavy) it is easy to clean, the metal (stainless steel) is of high quality, it burns a little, but you can also wash it (if anything) with aggressive agents. The connector there is strange, it is deep, and it is difficult to get into it if not submerged in water.

Let's exchange reviews about him and be friends in this thread.
PS Another dimension. If there are owners of Amway casseroles, the size of Thermocook is comparable to the largest casserole (such as a giant frying pan). This is in diameter. And the thermocook is higher in height due to the convex lid.

[Lena]

Lena, congratulations on your new assistant, I'm glad I didn't disappoint

[selenа]

selenа,
Thank you! Once again, plus your karma!

and where such a charm is given? A direct answer to all wishes - both a thermostat and a timer. Steeper than prumel, the truth and the price ... Master and share your impressions. And please write down the exact measurements.

[Elena]

Elena, congratulations, an interesting device. I watched the video. A very interesting way of heating, if I understood correctly, like an oil cooler.

[selena]

and where such a charm is given? A direct answer to all wishes - both a thermostat and a timer. Steeper than prumel, the truth and the price ... Master and share your impressions. And please write down the exact measurements.

There are plenty of sites, but they are expensive. And I took it from my hands (new, not used). The first one from friends, they were given for a wedding, and lay unpacked in the closet. And I found the second one on Avito in Podolsk for 7t. R., with shipment of 7700 rubles. cash payment + mail commission - only 8003 rubles. with a penny.
In the first one, while I was doing - omelet, cottage cheese casserole, meat once before fasting, fish repeatedly, including steamed, steamed manti, stewed vegetables and cabbage. selena I also wrote that it is good to stew cabbage in it, since it takes up volume, then it is fried.
While playing with this frying pan, looking for the pros and cons.

Compared to a prumel.
The cons of thermocooks - the top of the casserole is baked with a ring, that is, the sides, bottom and top edge are with a crust, and the middle on top is pale. But sprinkled the top of the sugar. powdery, and not visible. In addition, it turned out tender.
In a prumel, the top is baked well in any case (the heater is on top).

With this in mind, I want to try a braid in the form of a ring or something like that in a thermokuk, since the edges are fried better. There is no way out for steam, so let's see how the yeast is baked.

I will take measurements tomorrow (now I will not rustle in the kitchen, it’s night outside).
By the way, they gave me an idea, tomorrow I will measure it and try to put the "head" of a 12 liter airfryer on the thermocook. If it fits, I will have a miracle Yudo pipelats.

auntyirisha,
Yes, I also understood that, heating is like a radiator.))

I have not yet moved away from the proficiency, but here a new miracle is on the way!

[kolobok123]

kolobok123,
Professional, which is the type of thermomix? I also looked at him in the Masinen review. (If the taurus finally changes the control to a computerized one, it would be better to take a proficuc, and it is cheaper).

Or are you talking about something else? Do proficook have such pans?

Elena, and how did the meat turn out? It seems to me that 200 degrees is not enough for frying. Experience and share with us. And if it works out with a lid from the airfryer, then it's generally great. And further; Do you have gas or electric stove?

[Niarma]

Niarma,
Dimensions.
Diameter 32 cm, bottom height 5.5 cm, lids at the highest point 8.5 cm, total height in the center to the lid 14 cm. Almost all of my molds fit well in a thermokuke.

I cooked meat on a simmering mode - heating No. 3 (90C). As a result, the most tender stew was formed overnight !!! The beef is soft. It turns out that I don't really need a slow cooker now (there is a Kenwood 707).
I haven't tried frying yet.
But I want to say that for frying in the recipe book, you need to preheat the pan for 8-12 minutes, then cook. For cooking meat, a temperature of 200C is enough, but for a quick crust - I don't know. Need to try.
The commercial gives the impression of gentle, gentle roasting of the brisket.
Anyway, I have a separate Steba grill if the result in a thermokuk doesn't suit me.

PS I have unlimited gas, but you can't put such a 32 cm bandura on the burner.))) I use electrical devices very actively along with gas. Gas oven for meat and chicken, but I rarely bake in it, it does not keep the temperature. Better to bake in a miracle or in a princess. Now I am mastering thermocook.

Girls, I'm sorry, if I don't answer right away, there are some problems with mail, notifications of messages on the forum are not received. Sorry in advance.

Lenochka, many people already complain that notifications are not received. But the Chief stubbornly insists that it is our mail providers who are to blame

[Kara]

Kara,
I checked in spam - nothing. I'll just follow the links and watch, otherwise I'll miss it.

Today I tried to bake garlic on slow cook.))) Just like in the video, one and a half kilograms at a time. I bought large, clean heads of garlic of the same size and baked them. Then I squeezed these garlic into a separate eggplant and made an amazingly wonderful sauce for fish with olive oil and parsley !!!
It never worked like that in the oven, always slightly, but burned without foil.

Elena, thanks for the answer. I will wait for your experiments with fried meat

I fry in it both cutlets and meat in batter, it turns out with a crispy crust, not like on the grill (I also have Shteba 4.4), I realized long ago that it would turn out delicious fried meat, it should initially be "right" in the sense of the cut and in terms of feeding

[Niarma]

Niarma,
Until the end of the fast - only fish, seafood, vegetables. If we fry meat for guests, I will take a photo.

In general, I thought a lot about deep-frying, the temperature can be set very well. exactly (tempura, meat and fish in batter, whitewash, etc.). So many whites or pies will fit into it at once!
Still purely speculative - cheesecake on a water bath. It turns out just, first at 150C, then at 200C, you can also very accurately regulate the temperature mode of cooking. But what happens to the top crust if condensation is present? It is necessary to check empirically.

selenа,
By the way, yes, I agree one hundred percent! I have Bryansk and miratorg meat on my head, soft and tasty, while others are supposedly "marble" - it just turns out a sole, no matter what I do. Much depends on raw materials.
The preliminary "sous vid" does not greatly correct the situation, although it makes the meat more tender.

But what will happen to the upper crust in the presence of condensation

"Folk wisdom" in this case advises to cover first with a cloth (linen towel, gauze in several layers) and then with a lid, the condensate remains in the cloth (I read it from Stalik).

[selenа]

selenа,
I thought about putting a lid on. Probably, for reliability, there is also a fabric underlay. Thank you!

I haven't written here for a long time, although I often cook. So, the most popular thing in thermokuk. Oddly enough - boiled condensed milk (a lot of cans fit at once, I put them in glass jars), beef stew - I bring it to a slowkuk until soft, a lot peels off, baked-fried chickens, I won't even pick it up, as it is right, in general, there is a crust , but the juice is full at the end.
The cheesecake also worked.
I made capelin with soft bones from fish (put the backs up tightly, salt and pepper with black, white and allspice, bay leaf, pour in sunflower oil and first fry, and then simmer). The fish is better than the oven.
That's all for now.

I also copied the recipe book (photo in a single archive). Who needs it - write! Suitable for an ordinary miracle pan, except for recipes where temperatures are low.

Or lay out here in the subject? But there is approx. 60 pages

[mur_myau]

mur_myau, Helen, the recipes are very interesting

[selenа]

selenа,
Hello! And you have this recipe. If, of course, you bought an aspen through the club (this is their collection when buying a thermocock).

If about what I personally prepared, then I will, no question. I take pictures of everything, I am too lazy to spread it. There are a lot of recipes for meat and cheesecake on the forum. Capelin except perhaps ... This is definitely not here.

Yes, I have a book of 24 recipes, they are listed by function: grill, bake, steam, stew, fry, slow cook function. But the recipes there are so-so, our HP is more interesting. The girls over there are now carried away with tajin, but our Termokuk is pure tajin.

[selenа]

selenа,
Yes, it looks a bit like. After all, glass has a different heat capacity, so that the center cools, like the tagine dome, and the condensate drains off.
But I like the ritual itself in tagine and what can be beautifully put on the table and applied directly from the "casserole".

Oh yes, I almost forgot. I also made the sausages look sous, they came out ready-made, but moist, and I burned them then under the grill. In general, as a store. I liked that this insert with holes fits a lot ..

[Elena]

Oh how well I got there
I have a saucepan with almost the same set of functions. Elena, Hope, can you share the recipes?

[mur_myau]

mur_myau, Flax, but you can cook in one, and serve in another, this is customary in the Maghreb, there are very beautiful expensive tagines for serving, well, this is probably for a festive table

[Reine de Saba]

Reine de Saba,
email, the archive weighs more than 8 mb (zip).

selenа,
Maybe it makes sense to buy for filing. For the first time I hear about the front ones, I thought that they cook in it.

made capelin with soft bones (put backs up tightly

Flax, did you take the capelin lope in kilograms?
Good device. But very expensive.

[Almost everything about tagine (what it is and how to cook in it)]

Admin (Tanya) opened a very interesting topic Almost everything about tagine (what it is and how to cook in it) I am ashamed, but I do not know how to give a normal link, put it in the search bar, read it. you will not regret

[Bridge]

Bridge,
1.a bit of oil down
2.about 2 kg of thawed capelin (not gutted, but washed and thrown in a colander, dried)
Lists up, tightly in one layer.
3. oil is still a bit, lavrushka, peppers (black, allspice, white crushed), salt in moderation
4. At level 7 to a boil, immediately reduce to level 3 and then for three or four hours, during this time the bones will become soft, like canned food.
Level 7 = 200C
level 3 = 90C
5. Eat later when it cools down. It looks a bit like sprats, but not smoked, very tasty.

Good device. But very expensive.

I bought the first one from my hands, the second one for Avito, consider it a gift.
And so yes, twenty thousand is somehow too much.

Elena, good evening, if possible, share your recipes! I have the same frying pan, I cook fried chicken in it (though there is a sticking problem), I would even say fried-stewed. I also made rainbow trout in foil, wrapped the fish in foil, after adding spices, and first for 5 minutes 10, and then reduced the temperature in different ways, then to 4, another time to 3, and until cooked. And so, having a suvidnitsa, a yogurt maker, a slow cooker, I do a lot in them! But what else to cook in this particular pan, experience is still not enough! Although there are many interesting dishes in the video for it, still, there is only the process shown, without instructions. And you, in my opinion, have already adapted to it!

[annnita]

annnita,
Of course, it will stick, it's not non-stick. I pour a little oil, literally a spoon, pour it, spread it with a brush and heat it at level 7, then put the chicken skin side down. A chicken without a ridge, with a broken bone in the breastbone and spread like a butterfly.
So, I begin to fry, and we must wait until first it is fried properly, do not raise it with additional food. When the juice is released, it will soak by itself and normally you can turn it over. Then, after the coup, I decrease it to level 4 and another half hour under the lid. At the end, I pour all sorts of chopped herbs into this sauce for the chicken, you can optionally squeezed garlic, pepper, cover again and cook a little until the aromas mix.
I arbitrarily set the time for half an hour, then if necessary, I either add or reset the program, in general, all the body movements once in half an hour come up and see how the chicken is doing there.

If you fry first, and then to level 3 (90C), then you can forget for four hours, it will turn out like from a slow cooker, but with a fried crust. This is if you are reluctant to run and check.

[annnita]

annnita,
I have a suvidnitsa, but I specifically only make a suvid or temper chocolate in it. I don't want the plastic cover to smell.

There is also a slow cooker, Kenwood 707.

Each animal for its own purposes.

Thermocook is pleasant for its shape and the fact that the lid is a dome, heats up well, there are gentle modes of temperature treatment.

One does not interfere.

[annnita]

annnita,
PPS If specifically for baking in foil, then beets and potatoes, garlic bake well, level 6 (150C). I didn't accelerate for frying, I'm afraid it will burn from below.
When I was making garlic sauce or filling for garlic fenders, I baked a whole bag of garlic in a thermokuk.
Beets can be baked for borscht or vinaigrette, potatoes with bacon or natural. Then open and grill - but this is no longer for a thermokuk, but for other devices.

Elena, did you do anything in the enclosed cocotte molds? Is there something being done mostly for a couple? I looked at the video presentations, there are eggs, and some kind of mousse, even cupcakes! But of course you need to experiment (translate products accordingly), because there is no normal recipe book for this frying pan. By trial and error, as they say.

[annnita]

annnita,
There are only 6 cocotte makers, if the standard is two per serving, then maaaaalo. It is not worth driving the pan for three servings. But if you put it inside right on the bottom, a dozen normal Soviet cocotte makers can fit!
And I use the grid-insert as a double boiler. Large, even fits a whole fish or a couple of chicken breasts with a side dish.
While in the project, try steamed Chinese buns and manti. Then I'll tell you how it went.

You scold the recipe book in vain. These are exemplary dishes. The most important thing there is the heating level for different types of dishes. It is immediately clear what is for baking, what is for meat, etc. Then we adapt our recipes for these modes.

Girls, after long expectations (since March 13), the frying pan got to me. They gave it to me for 4000 (due to small scratches on the bottom of the cocotte makers), it's new, they didn't even remove the mica from the control unit. Now I think to cook in it

[Anna5311]

Anna5311, Anh, congratulations, let's create and tell us

[Hope]

Hope, thank you, I wanted to learn from you, I re-read Temka again.

It was necessary to dispose of the remains of steamed potatoes. I blended it (270 g), added 150 g of cottage cheese, 1 egg, 1 tsp of salt and sugar each, 2.5 tbsp of olive oil, dried garlic, 250-270 g of flour and 1 tsp of baking powder. She left the dough for 20 minutes, divided into 8 equal portions, rolled into a ball and kneaded with a palm about 1 cm thick.He heated the oven for 5 minutes at level 7, greased with butter and laid out 4 cakes, cooked on program 5 for 20 minutes (turned over after 10 minutes) , 2 bookmarks came out. The result is fragrant, fluffy and very tasty cakes.