Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

[caprice23]

caprice23, Natasha! When frying potatoes, a rug, of course, will not save the stove from oil, it does not particularly interfere with stirring potatoes, and "scraping" the bottom when "frying" is not required on the rug, but without a rug it may be required. And scrubbing the bottom of the stove is undesirable, the coating may peel off. Therefore, the rug on the one hand interferes, on the other helps. Try this and that, choose the one that suits you best. And such fried potatoes (who absolutely love fried in a pan in butter) will not work in a pizza maker. She is a little different. But also delicious, a little like a mixture of fried and baked.
If you will fry without a mat, stir with something silicone-plastic-nylon and not necessarily scratching.
At the end of frying, you can remove the burnt by pouring a little water into the stove and holding it there while the stove is warm.
If the oven is already cold, turn it on for a couple of minutes.

And with a coating, nothing is done if you cook directly on it?

Of course nothing!) The coating is good, non-stick, resistant.
And rugs, forms, etc. "perversions", these are already our notions, in attempts to curb the hot temper of the first Princess, who did not have a temperature regulator.
Well, and, some things can only be done in the form of something liquid.

[Natasha]

And with a coating, nothing is done if you cook directly on it? And then everything around is in forms, then on rugs, then on foil, on paper. But God forbid on the very surface.

Natasha, with the coating absolutely nothing will be done. But then you have to wash it ... And you can't put it under the tap. And the paper can just be thrown away. Well, or a rug (form) is easier for me to wash in the sink than to mess around with laundering the coating. And just rubbing is not my method, I believe that the fat should be washed off.

and "scrub" the bottom when "frying"

You don't have to scrape anything. If something is fried, you can throw in some water and everything will bounce off by itself.

[caprice23]

caprice23, Natasha! Draw your own conclusions from the above. You can cook in any way. Who is accustomed to what method, to whom it is more convenient. On a bare surface, on a Teflon, silicone mat, in a mold of different materials.
Irina-Repeshok correctly told you that forms are required for liquid dough.
And rugs and nets are needed if the bottom is on fire. See by your stove and orient yourself.

[caprice23]

caprice23, it's a good thing - Pizza Maker! I just cut the silicone mold - it was too tall - and I am glad: I put the fish, sprinkled it with seasonings - and into the oven! After 15 minutes, the fish is ready for dinner. To wash the form is a matter of 1 minute.

Girls, in a silkon shape that fits the Princess (2). Today I got this one - it fits perfectly into the princess, and there is also a little room for maneuver.



I bought in the English Amazon for little (for Europe) money

Well, potatoes do not burn on this surface. I can't even imagine how she can do it. But the cutlets, yes, somehow it scared me. I already thought - I will be the first to spoil
indestructible GF coating. No, I soaked nothing, wiped off, but the cutlets are now only on silicone. In general, the appearance of rugs changes life with a pizza maker for the better). My bottom is very hot, the same cutlets without silicone burn.

Girls, hello everyone. I continue my research on Tristarchik. Today I fried potatoes and baked pancakes. Well, how to say "fried", for me it's certainly not fried potatoes at all. While I was cooking, the children were salivating, they wound circles around. As a result, they were disappointed.It was ordered to fry the potatoes as before, in a frying pan. The husband did not appreciate it either. In short, I did not hear any enthusiasm. I made more volume than yesterday, for the whole family, it turned out to be some kind of stew. There is no question of fried here. That is, this is a completely different dish, and not fried potatoes, in my understanding.
Then she made pancakes. According to the recipe given on the previous page. It turned out more or less lush, but not even, round ovals, but clumsy (maybe too much flour?) I smeared oil with a brush, I was afraid to pour more. Tomorrow I'll try to make it according to my recipe in a pan and in a pizza maker at the same time. I will compare. But in the frying pan I have my pancakes and higher and more beautiful and fluffy and there is a crust.
In short, I won't cook "fried" potatoes here.
I'll experiment with pancakes.
I liked the pizza so far, from everything I cooked, the most.
I'm the only one here on the forum not happy with pizza makers, it seems. I hope this is just for now. I hope I will find recipes for myself that will turn out better in Tristarchik than in a frying pan, in an oven, in a slow cooker, etc.
Girls, can you tell me, at your discretion, of course, the recipes that, in your opinion, are better and tastier in our ovens.

they are tastier in our ovens.

Fried potatoes
Squash pancakes
Baked zucchini and eggplant

it turns out better and tastier in our ovens.

Chicken and potatoes

Curd biscuits

Focaccia

Ossetian pies, croutons.

I'm the only one here on the forum not happy with pizza makers, it seems

I had the same situation, I fried cutlets and fish for an hour. Therefore, everyone writes that tristar is more for baking, a kind of dilicate. Yes, he does great baking, he cooks charlotte, manna, brownie, muffins, casserole well, but he does not fry potatoes, but stews. When the moisture from the product evaporates, then it starts to fry something. My principle was this for a maximum of a minute heating, five minutes the heating element was turned off, then heating again and turning off, etc. I handed it over to the workshop under warranty, indicated the reason that the regulator was not working correctly. Received the act and sent it to the store. The store returned the money. I needed a device to fry, not steam. I also had an Ariette, so she fried and baked.

they are tastier in our ovens.

Durovka (pizza maker travola) (MariV)

Vegetable casserole (win-tat)

Baked zucchini and eggplant

I have the same in P2 .. and tried the durovka. it turned out boiled and stewed, but if the potatoes are cut into 4 pieces into large bars and turned over, then it looks more or less like baked, biscuits are best obtained, well, pizza on thick dough.

Quote: Larssevsk from Today at 20:34
Baked zucchini and eggplant

Frozen vegetables bake very well.

I have the same in P2 .. and tried the durovka. turned out boiled-stewed

Maybe try frying with the lid open?

but he does not fry potatoes, he stews

Really?
And I have fries, both potatoes and cutlets:



Maybe you expose a small temp-ru?
It fries me so that it will burn out)

Today I baked in my own way ... maybe I don't know what name, part of the recipe from childhood + part of the French recipe.
Peeled potatoes, boil, during this time I fry on sl. butter garlic, and rub the cheese. Mix the potatoes with butter (removing the garlic) and cheese, sour cream (cream), then gradually introduce the eggs, mix everything. I put it in a mold, grease it, paint it and bake it. Today I did it in the GF, faster and did not feel the difference, but the aroma of garlic oil all over the house pressed with saliva.

best biscuits

Aha! With biscuits, I almost completely switched to a pizza maker (most often in the GF).
And I still don't bake biscuits in the oven. They also work great in pizza makers!

Lean biscuit dough (vernisag)

And I'm fried, and potatoes, and cutlets

You just got lucky with the tristar, the right hands have collected it.Unfortunately, I got a very delicate one, as they write here, with character. I cooked at the maximum, if I exhibited less, then I could cook something there until the evening, but if at the minimum, then I wouldn't wait until retirement, I was just warm. Personally, with such a character, I don't need him for nothing, I rarely bake biscuits. I didn't experiment with tristars anymore, I bought another one.

You just got lucky with the tristar

I have P1 and P2 the same))) only in P1 you can't reduce the temperament, unfortunately.
Perhaps you just did not quite understand the principle of cooking in these ovens.
I myself did not immediately make friends with them)

I also forgot about a wonderful recipe.

Chicken fillet "Pork pieces" (Luysia)


I cook it all the time now. Only you need to take no more than 800g, otherwise it starts to stew. And if less, then it's great to fry!

[Longina]

Longina, Elena, and no breading, right? And then I did it with breading, so the flour remained on the pieces - there is almost no butter ...

it turns out better and tastier in our ovens.

Durovka, charlotte, pogacha, focaccia, pies, meatballs)
RS Cook to the max!

[Longina]

Now I cook it all the time. Only you need to take no more than 800g, otherwise it starts to stew. And if less, then it's great to fry!

Longina, Lena, but you can be a little more detailed. Are you putting directly on the surface of the princess? Sprinkle with oil? How many minutes, how many times do you open flip?

Thank you

For kids, this recipe is quick and great!

[sarman]

Fried potatoes

and potatoes

How do you do it ?! Fried straight? Or not fried, but delicious? Share the recipe.

My principle was this for a maximum of a minute heating, five minutes the heating element was turned off, then heating again and turning off, etc. I handed it over to the workshop under warranty, indicated the reason that the regulator was not working correctly.

How should it be right? It looks like he cooks for me. Maybe in service too?

With biscuits, almost completely switched to a pizza maker

For a cake, for example, I bake 1 bisweet, it comes out with a height of more than 4 cm. How will it fit in a pizza oven? In two passes?




sarmanAlena, what device do you have now?

Perhaps you just did not quite understand the principle of cooking in these ovens.
I myself did not immediately make friends with them)

I understand the principle of cooking well, since I compared my tristar with an arieta and a similar Chinese woman. I have
full of different kitchen appliances and I can and know how to be friends with them. My Tristar lost. Tomorrow I will test a freshly bought gf, I will also add to the comparison. P S in my instant, the tristar has a smoother coating, more pleasant to the touch than that of n1 and gf, for n1 and gf it is somehow prickly, fine-grained, like sandpaper.

🍳

How should it be right?

I think that breaks of five minutes at the maximum are too long.

I now have a big Chinese stove, I received a gf today, but I have not cooked in it yet.
If she cooks very slowly, you can take her to the service and talk with the masters, tell how she cooks, show screenshots of what others have cooked differently, convince that the oven is not working well. Well, if you bought on WB, call there and ask how to hand over for repairs, make a request, how they will check for the duration of cooking, because some sellers are interested in how long she cooks, if the heating elements are heated, then they are in good order (they are in the workshop do not bake, but check with devices). The main thing is to correctly state the problem of the stove, then you will get the answer you need.

Fried straight?

I put the photo above, aren't there fried potatoes?

[Olga]

Olga, Sveta. I do no breading and no starch. I stand it for 15 minutes and immediately pour it onto the oiled surface of the pizza maker, that is, into a silicone mold. But I preheat the pizza oven and start a timer in the electric stove for 15 minutes. Then I turn the pieces with a spatula and for another 10 minutes. And then I turn it off and when it cools down everything comes out. I like that the dish is warm and waiting for people to come to the table.

n1 and gf have some kind of prickly, fine-grained, like sandpaper.

Yes, their coating is absolutely the same, it is not smooth, but pebbled, but in my opinion it does not look like sandpaper at all ...

the recipes that you think are better and tastier are obtained in our ovens.

I'm having fun with GF for the second week. Most of all, so far I like baked vegetables and fruits: pumpkin, zucchini, eggplants, quince - I bake in a Pyrex glass form, I like that it is fast and tasty. I also liked pizza from GF, pancakes, all sorts of flat cakes, charlotte, fish and chicken soufflé in silicone molds.
If you fry potatoes with the lid open, it will turn out the same as in a frying pan, but I only fry small portions for the child, my husband and I are not lovers ...

If you fry potatoes with the lid open, it will turn out the same as in a pan,

In this case, I don't see any sense in using Tristar.
And for charlottes, manniks and biscuits. Pour the dough to the middle of the mold? Does it then rise to the entire height of the form?

Yes, their coating is absolutely the same, it is not smooth, but pebbled, but in my opinion it does not look like sandpaper at all ...

When I touched the coating in P1, the first impression was some kind of sandpaper, it seemed to me so after my stoves. someone wrote that tristar and p1 have the same coverage, well, after all, it is different.

[Longina]

someone wrote that the tristar and n1 have the same coverage, well, after all, it is different.

Well, why is it different? Absolutely identical! I’m thinking - maybe you’re not talking about Tristarik?



Longina, Helen, thank you, now I will do it without breading, since it’s true, delicious ...

I’m thinking - maybe you’re not talking about Tristarik?

I personally have tristar and gf - a coating of different smoothness and graininess, gf and p1 are the same.

Good evening! Please advise what yeast dough can be baked in Princess to understand how the top is baked. Or puff yeast?

And for charlottes, manniks and biscuits. Pour the dough to the middle of the mold? Does it then rise to the entire height of the form?

It is possible to the full height of the lower part of the stove.
When baking, the dough rises and rests on the top.
As for charlotte, I bake it very often. True, the volume had to be increased, for the standard rate, the volume of the stove turned out to be too large. For the norm, it is better to choose a form and put in it inside the stove, how much dough to pour into the mold will have to be selected experimentally, forms of different heights and volumes.

I have Tristar.
On the advice of Tanyulya, I line the stove with foil, after baking, all that remains is to remove the foil, and the stove itself is clean.

I ordered something for myself Tristar at such a stunning price, and knocked out another friend, and now I read and am nervous. Previously, I thought that if he was at the maximum, then he cooks like Princess First. But you can make it a little weaker and this is a plus, because my Princess fries it - you fry chicken or fig cutlets, it will burn. Only zucchini, pizza and other cakes. Ok, successful, but I would like to expand the potential.))

As P1 only she cooks. The rest are not so hot and nimble.

The rest are not so hot and nimble.

And why did the Chinese suddenly have a desire for change? Well, we would have left everything as it is, only we would have added reductions. ((
Okay, if he comes - we'll see, soon enough, probably.)

Probably changed the temperature at the request of the workers. On the forum, many complained that everything was on fire. Hence all the dances with tambourines. And I use P1 without any rugs and nets. You just need to use this oven for its intended purpose, it is for quick cooking at high temperatures. Everything that takes a long time to cook will accordingly burn. And putting the foil down, you can simply burn the stove, as all the heat from the shadows is shielded from the foil.

all the heat from the ten is shielded from the foil

Marina, what is being screened and where? Even theoretically, nothing can be (I will not delve into the physics of waves), and even more so practically. The flight is beautiful with foil. You just have to bother less with such trifles and cook everyone as it suits anyone.

Good day, cookery.Not only the stoves are different, but also our preferences in cooking, quality and result

And for charlottes, manniks and biscuits. Pour the dough to the middle of the mold?

I won't tell you about biscuits, I didn't bake them. And for charlotte, the top is baked perfectly in GF at 195 degrees, 20-23 minutes, glass form Pyrex. I bake from 4 apples and 1 glass of flour, I like when there are a lot of apples and not enough dough))

and now I read and get nervous.

Why? I see no reason.

if he's at his maximum, he cooks like Princess One. But you can make it a little weaker and this is a plus, because my Princess fries it - you fry chicken or fig cutlets, it will burn.

And there is.

What to cook in Tristarchik today?
I broke my whole head. I would like to please.
Do cutlets with a crust turn out to be crispy or also ruddy, but a stewed version?
If you make breaded Kiev cutlets, will there be cutlets with a crust? Doesn't the breading go limp?

If you make breaded Kiev cutlets, will there be cutlets with a crust? Doesn't the breading go limp?

There will be a crust if first fry with the lid open (or with the lid ajar). After crusting, close the lid and reduce the temperature. Experience will gradually come, get used to it ...

Cutlets are made like cutlets.
Stewed cutlets can only be made in liquid, it is not here if you do not add it yourself.

I already wrote here so that the cutlets do not give juice, they need to be rolled in flour. I haven't tried crackers.

I do this: I put cutlets in a cold oven, 9-10 pieces go to the eyeballs. I close the lid, turn on the maximum, fry for 10-12 minutes without opening the lid, then turn the cutlets over, another 10 minutes and turn off the oven to a minimum (it will no longer heat).
Sometimes I add a little oil after turning over and make sure that they don't burn, if they start to burn, I reduce the temperature a little.

If there is a next batch of cutlets, I spread these, fry the next ones. If not, I leave them in the stove and they take another 10-12 minutes.
The cutlets are always delicious, they turn out fluffy. No splashes and very little oil.
Just lovely charm, not horror with a frying pan)

10-12 minutes without opening the lid

The main thing that you need to learn when using pizza makers is not to open the lid for the first 10 - 15 minutes, then the result will be due.
At first I was constantly beating myself on the hands, all the time I wanted to look.

[Larissa]

Yes, Larissa, this is the main rule!

Especially for pizza, this is critical. After 15 minutes, she is completely ready, take out and eat)