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

[Smile]

Smile, from your list, Tristar, of course!
This is a princess and a travola in one. Since the temperature is regulated, use less pitches as in grass. Bet more, bake like a princess.
At the bottom of the slot, steam doesn't come out of nowhere. Very good stove.

I also do not consider GF precisely because of the cover that opens without fixing, for me this is not an option at all.
In this regard, tortillas are enough)))) occupies the entire surface of the plate cover. And the GF is even bigger.

And today we had Rainbow Trout with Zucchini at GF

Pizza in GFK:

[to me]

Tortilla ..... only if you like casseroles, omelettes with toppings.
And so, to me she did not replace the tristar / princess. And, of course, it takes up a lot of space.
But, who has GF, it will not scare)

Caring for an ordinary stove is more convenient, as for me. Tortilla has a groove with an elastic band on the deep side, some kind of weird, everything gets there, it gets numb, you have to be sophisticated, clean it.
I don't like such "difficulties"))))
I emphasize, this is just my opinion and my cockroaches

Caring for an ordinary stove is more convenient, as for me. Tortilla has a groove with an elastic band on the deep side, some kind of weird, everything gets there, it gets numb, you have to be sophisticated, clean it.
I don't like such "difficulties"))))
I emphasize, this is just my opinion and my cockroaches

Irina, not only yours, unfortunately 😢 I take out this rubber band, mine, insert it back, in short, dances with a tambourine ((((:

Fried pollock fillets in Tristar. Dried first in corn flour, and then in an egg. So reddened so well, dear and expensive!

It is this feature that has become a disadvantage for many here, as they wrote and are writing about.
Me personally the video of Tanyulya was enough, where she was catching this lid all over the table to understand what I didn't need.
At least, Tortilla has a design on its side, which somehow hides the place.

And for me it's the opposite plus! Since it can be spread out and cooked on both surfaces.
In the near future, liver pancakes.
Let there be many different stoves)))

Since it can be spread out and cooked on both surfaces

Vera, for the entire time of ownership, I laid out only once, and then in order to conduct an experiment, whether the surfaces are fried the same way or not, since at one time it was a trend for girls without GF to write that her upper surface fries worse than bottom
So, what conclusions I drew for myself, having fried cutlets simultaneously on both sides:
- It takes up a LOT of space in the deployed position. I had to put it on the table and it took up the whole table
- Both surfaces are fried exactly the same. The cutlets are fried evenly on both the right and left surfaces
- I didn't like the cutlets when frying in an open pan. When the lid is closed and fried on one surface, it tastes much tastier and juicier.
- This function would be very useful to me in the country, where I cook only zucchini, peppers, other vegetables - grill and a lot of space.

In winter, I chose between the GF and the Gourmet: the scales tilted alternately, now in one direction, then in the other, having worn out a lot, absorbing a lot of information, both for and against, lined a sheet of paper and wrote out the similarities and differences of these ovens, it turned out that the Gourmet is more convenient - it locks open and the top is turned off, if necessary The choice has been made

The princess has cooked cutlets in onions and cheese on a rice cake for dinner today. A sort of * pizza *
I cooked rice unsuccessfully, it turned out thick, and the rice was porridge.
I greased the silicone deep pizza form with butter, formed the rice with a thin cake, 1 cm, put 6 cutlets on the rice cake, poured a lot of onions around the cutlets, tomato slices, level with the cutlets and sprinkled everything with grated cheese thickly. Raw cutlets.I covered it with a Teflon circle, since the layer turned out under the very lid. 20 min on, 10 min off The rice is soaked in cutlet and onion juice.

Something this sealing rubber band immediately strained me

Well, in vain, girls, you are all talking about Tortilla - a wonderful frying pan! Washes at once - wiped it with a wet sponge, wiped it with a universal cloth - and that's it! And I ran the same rubber band with the edge of the same cloth - and you're done! For example, I have all three ovens in use - Princess for pizza, croutons, zucchini, bakles, when you need to fry something a lot and quickly! Tristarchik is mainly for meat, fish and delicate pies. And Tortilla for everything else - scrambled eggs, fries potatoes great - if for 4-5 people, no more. Pancakes on two pans at once - generally fly away! And it stands to itself vertically on the edge of the stove, it is necessary - I spread it out, fried it - I forgot it already when I used the stove. And the coating on all pans - pah-pah!

[Svetlana]

Svetlana, I have no complaints about the GF. A pale top for thin products, since it does not touch the surface, it will be in any stove, I think of such a plan. I put the rug down and all the problems are fine. The top is fine.

In fact, everyone except Travola will do, since the principle of operation is almost the same.
But each has its own nuances.

There were no complaints about Tortilla, except for the groove with an elastic band.
We read carefully and do not make hasty conclusions, pliz.

Sorry, but I can hardly imagine fried potatoes in a tortilla for 4-5 people ...
From a princess / tristar, I barely have enough for 3 or a little for 4.

Everyone has different needs and requirements.

[Svetlana]

Do you need to stir potatoes while frying? Somehow she dreams - to oil, put chopped potatoes in there, set the temperature and timer

Svetlana, I turn on the timer for 30 minutes, and for the whole time I mix twice. But I did not try to bake it, it ...

[Svetlana]

Svetlana, it is better to stir, at least a couple of times. Well, it's more convenient for me.
Whole? Well, look, the total space in a closed stove is about 4 cm.
In principle, it can be done, but is it necessary?

Do not forget that our ovens are, after all, pizza ovens.
Everything else that we do in them is our fantasies. It is foolish to use the unit narrowly, if technically it can do more.

We have such a forum, we will make a universal device from any spoon))) what topic do not throw)

But he's really without a timer ...

And the top cover is flat.

[Svetlana]

While I see for myself Gourmet, GF and Tristar

Svetlana, I do not have GF, but between the Gourmet and Tristar I tend to the first, the power is higher, there is a temperature regulator, a timer and an upper heating shutdown. More in PM

Do you need to stir potatoes while frying?

I don't stir, I have a Princess without a thermo regulator, I cook everything except pizza in silicone large pizza molds or on 1-2 Teflon mats to muffle the heat from below.
I put the potatoes in a layer of any thickness, different degrees of cutting - and very thin and thick bars (on an alligator or berner) and do not touch until the end of frying. Frying time 15-25 minutes on 15-20 minutes off - depending on the thickness of the layer, on the size of the cut, on the variety of potatoes. I check the readiness as usual - by piercing with a bamboo skewer.

Both bottom and top are browned well and evenly.

Than my princess and convenient to me, what is not necessary nothing turn over = put down - pulled out

Can you bake whole potatoes, in their uniforms?

halves or small whole Potatoes baked in a pan, whole, in their uniform. Delicious. Simply.

Today I made puff pastry pies with cheese in Tristarik. The first batch went into a cold oven. It turned out normal pies like that. But the second batch went straight to the hot, Duc very good, not blown away at all. Piglets turned out like that.
Yesterday I did it in Tortillana, but not there, they did not reach the top at all.

And I have again a favorite biscuit with plums, baked yesterday late in the evening, so as not to wait in the morning when it cools down and the filling seizes. This is perhaps the only pastry that I bake in the GF at full capacity, but the truth is, under the rug, in this case, I have not one mesh, but two! I put butter in the dough in half as much as according to the recipe, I like it more.

Good afternoon, girls! I have Tristarchik, but this does not change matters, I am very happy, everything turns out delicious. Today I baked once lean pies with fish, delicious, but the dough was not very successful. I will try again!




took a rasp, peeled, cut into small pieces-

Sautéed the onion, mixed everything, salted, pepper and in a pie. I heated the pizza maker, put it on the antiprig. mat. First I baked halfway until max -20 min (it seems to me less), and then for max-10 min.

[baba nata]

baba nata, and my little princess has a fish day (yes, she does not stop)
Bream! Thing! from the Volga! but inside ikraaaaa)
juicy, tender meat ...

She brought her pizzas here too, baked in Princesse, according to the recipe from Anis, for which she is very grateful!
I love my Princess! It is a pleasure to bake in it, even in this heat.

Yesterday I read about pizza with crab sticks, and my packaging was just stale. In the morning I put the dough on Hut pizza in the bread maker.

🔗

After 1.5 hours I saw that it was too much for one pizza and made 2 pieces in Tristar.
I took this recipe as a guide:

🔗

It turned out well, I didn't even expect it.

Pie with currant jam

I love shortbread dough. I always made it in the oven and sold very quickly. A safe bet for a quick tea for the evening. The filling can be different.
In GF, I did it at 190 degrees for 20 minutes + 5 minutes I kept it off with the lid closed. I used a mold and a silicone rug (thanks for the LERA-7 tip). The bottom is not burnt at all! Delight!







Dough:

- Margarine / butter 180 gr.

- Sugar 1 cup (I put in half for calorie reasons)

- Egg 2 pcs.

- Sour cream or mayonnaise - 2 tablespoons (a chip from my mom)

- Flour

- Soda (teaspoon without top)
Grate margarine, add sugar, eggs, sour cream (mayonnaise), then add soda. And so much flour to roll out the dough.

Smooth the dough to the bottom of the mold with sides, pour the jam over the surface. And sometimes I separate a piece from the dough and put it in the refrigerator in order to make a crumb on top of it. Choose your option.

[Qween]

Adore Dough "Rublevskoe" from Qween , it turns out to be so layered! I bake it more often in Travola (sometimes in Princess), slightly reducing the amount, it turns out ideal for our pizza makers. I'll write the alignment, suddenly someone will also be tempted:

Flour - 300gr
Margarine - 170g
Milk - 140 ml
Egg (C0) - 1 piece
Dry yeast - 2.5 h / l
Salt - 3/4 h / l
Sugar - 1 dessert / spoon

The filling this time is the team:

Cottage cheese - 250g
Grate regular cheese - 100g
Mayonnaise - 2 tbsp / l
Egg - 1 piece
Corn flour - 1 st / l
Provencal herbs

The dough I get is this


In Travola, I bake without any substrates at all 25 minutes from switching on, sift 1 tbsp / l of starch onto the lower rolled layer of dough so that the dough is not dull, since the filling is moist.



Cut it hot, the flavor is crazy



The bottom of the cake in color is no different from the top

And the dough turns out like a puff. Yes?

puff yeast, kneaded for 5-7 minutes. I breed dry yeast in milk (I don't mix it with flour in this dough, otherwise it may not dissolve, since there is no kneading as such), sugar is there, and when the cap rises, I drive in the egg, stirring it up. I put the flour and salt in a bowl, put the grater there and rub the margarine, periodically dipping it in flour so that it does not stick together and does not stick to the grater, a matter of minutes. Lightly stir the grated margarine with flour, trying to keep the margarine pieces intact (due to this, the dough will exfoliate) and pour in the yeast mixture. Then I just stir with a fork, just so that everything is connected, I put it in a bag and in the refrigerator for 30 minutes. She took it out, rolled it out and immediately baked without proofing.

Well, girls, take them into your ranks, my princess ordered to live a long time, when she wrote about it, so now I'm with GF-oh.The first attempts at the pen have been removed, the flight is normal, the bottom does not burn, I bake without rugs, but I have this form that the bottom does not touch the bottom of the oven, which is probably why they are not fried. But the middle of the top is often ruddy, but not burnt. So far I had time to try:

Khachapuri fast in a different manner in a contact grill VVK (ShuMakher)

The lightest charlotte for the Princess (master class) (shuska)

Cupcake with condensed milk (Multicooker Redmond RMC-01) (AlisaZ)

the shape is with an uneven bottom

These are the pies with potatoes on kefir dough that I baked in the princess today. I can't turn photos from a smartphone.

[Galleon-6]

Galleon-6, Helen, gorgeous pies! Such red-fish!

Today I cooked my vegetable casserole at the Princess. To be honest, I thought it would not work because of the short time, but no. Very well! It would seem that everything is like that without all the regulators, but it is in no way inferior to its products.

Have a nice weekend! Often on Saturday or Sunday we bake pancakes with various fillings. Today I tried baking thin pancakes in GF at 190 degrees. I want to point out the pros and cons.

Pros:
- pancakes are baked quickly;
- does not dry out even the thinnest pancake;
- the pancakes are so big that you don't need to stand for a long time baking each small one;

Minuses:
- the underside of the oven is slower than the top. (Strange, maybe this is a defect?). But then it leveled off;
- on each pancake there is a circle from the inner spiral (although this is not on the other side);





Owners of GF! Tell us about your experience in baking pancakes. Perhaps you somehow bypassed these disadvantages?



Good evening!

Can you please tell me who is in the subject and knows for sure that in your pizza maker the ten is not located in a circle, but as a snake (for example)?
And another question, who is the owner of GF, does the liquid flow down your middle? It seems to me that my surface is not even ... or it just seems ...

[Yuliya K]

Yuliya K, Wildebeest, girls, thanks, we are trying, getting used to, getting used to each other. Why so far this form and no silicone? After reading that there are copies of the GF frying the bottom as it should and leaving circles on the forces. forms, I was just afraid to use them without a rug or mesh (I will buy it in the near future). There is Teflon, but it is thin, everything was fine in the princess, but she was calm, without ardor with heat. And since this type of form does not completely touch the bottom, I decided that for now it would be the most successful use case. In principle, this is how it is, the bottom has never let it down, but the top is fried, but it is not at all critical, now I will cover it with Teflon.
I agree that this form is ideal for a jellied pie, I look at the edging of the pie and I catch myself washing, that the filling of the yummy is there and asks))) Vita, thanks for the tip, I will definitely study and try Trishka, Ksyusha, I have no idea about the harm, I have not come across such infa.
Here I am bringing another piece of cake, this Fastest Finnish Pie a recipe from the forum, something I can't find a link, The volume of the dough is small, the shape is about 27 in diameter, it was baked for 15 minutes at 195 gr. I think 12 minutes would be enough. An excellent quickie.

The fastest "Finnish Cupcake" (Kizya)

Yes, yes - Lena, Julia, it was about this cupcake Sour cream 50 g was not enough, diluted with kefir Fast and tasty
During the week I made kremzliki (potato pancakes), decided to fry on two surfaces at once in order to shorten the cooking time, but it didn't work out, I couldn't get the crust I needed, first I fried it at 195, then translated it to 210 and still it was not right. Conclusion: for me, ideal kremzliks are still traditionally in a pan, thin and with a crispy fried crust. Hence doubts crept in that the bottom of my GF is not hot. I would venture to bake a cake without silicone, it's a pity that the dacha doesn't have enough time for sweets.
Another setback befell me here

Strawberry (berry) pie with kefir (SanechkaA)

baked at 180 for 20 minutes, not baked, I suspect that my mistake was in a large number of berries (I added them heartily), Victoria gave a lot of water and the dough became dull. I tried to bake it - it's useless. The product has gone into the bucket. I want to repeat, only who have tried it with raspberries, I'll wait and listen to what else I could have done wrong, except for a large number of berries

I brought you a charlotte, baked in the Princess according to this recipe.
The lightest charlotte for a Princess
The taste is divine! Delicious fast! With minimum costs! ::

Yeast dough pie made from 250 g flour with potato-mushroom filling under sour cream filling.
Tristarik is great! Yohu!

Girls-owners of GFGRIL GFB-1500 PIZZA-GRILL, no one was disappointed in their assistant?

And I had to pass because of the marriage - the top practically did not warm at all. But I do not regret that I passed, because the ticking of the intermittent timer annoyed me, and without turning it on, you will not turn on the device itself (it would be better for me if the timer could be turned on as needed, and turning on the device would be separate , so to speak, manual mode). So now I have tender love with Princeskaya - a faithful assistant - pizza and other things she cooks with a bang, and grateful pets crack!

Girls-owners of GFGRIL GFB-1500 PIZZA-GRILL, no one was disappointed in their assistant?

I'm happy with my GF! Although I will not say anything bad about the Princess without a regulator, just after I bought the GF (and this is more than a year already), I use almost only it, with rare exceptions. I'm much more comfortable with her than with the Princess. And for the first or only stove, I think it's better to have at least a temperature controller! If not GF, then Princess with a regulator or Tristar! They are all good, the coating and dimensions are the same inside!

Once again, I would like to thank all experienced users who kindly and repeatedly answer newbie questions. Thanks to you, I got Tristar. I actively chase him with sweet pies according to your recipes.
Now I'm thinking about the Clatronic pizza maker for chicken, meat and thin pizza. Therefore, I will repeat the question that was a few pages ago, but already to the owners of Clatronica - how did you, the owners, get disappointed with this grill?

[Elena]

Elena, I have Klatrosh. I've never been disappointed! He's not really a grill, of course, a cross between a grill and a pizza maker. But the cutlets in it are magical! The fact is that it has a power of 1800 W and the temperature is regulated, so I start frying by 3, then I lower the temperature and fry it. It turns out great. In addition, due to the small height of the top lid, the cutlets do not need to be turned over, they are immediately fried on both sides. It's the same with cheese cakes. I didn't fry chicken and meat, for them I have a contact grill and an air fryer, but I think that Klatronic can handle them easily!



Albina, I did not fry the potatoes, but I think that it is quite possible for yourself. In my opinion, Masha-Masinen said in the video that on the deep part she fries potatoes, and on the shallow embossed meat (Klatrosh can be expanded 180 degrees if desired). I didn't try on molds either. I fry the cutlets on a Teflon mat. As the only pizza machine I would not recommend Clathronic, but very much even as the second one.

[Elena]

keep in mind its peculiarity - it is shallower than Tristar and Princess, in depth, so it will not work out high baked goods.

Thank you, Elena!
This is what I like that cutlets, for example, with a beautiful grill grill. I’m more about meat and vegetables, and baking is not mine. Maybe someday I would swing at pizza.
And so, you don't need to turn anything over.
I wonder how the coated Clathronic is?

Tristarik pies made from 250 gr flour. Yes, yeast dough.
Clap my hands! Baked at 12 o'clock, because at 13 o'clock the tips begin to be welded.

Albina, here she was frying potatoes in Klatrosh with the chicken without turning it over.

Here are the cutlets I put only a thin Teflon mat, did not turn it over, just unfolded it a little (I wanted the cells)

Greetings to all!)) I'm new to the site) So I haven't come up with an avatar yet.

This is not my first sleepless night on the forum. I read, read, read ... So I read it on GF! ))) and Tortilla.
This is my first technique. Well, almost, except for the sandwich maker buried in some mezzanines)))
I started using the baby right away and I have no complaints about her. Fried cutlets, baked a cake, wonderful omelet! Like very much. But this is on my husband and me. But when my adult sons pull up, the volume is clearly not enough. This is where GF's turn came. I tried to bake a plum cake and, out of inexperience, did not calculate the temperature regime and burned everything in Fig. The bottom is solid coal. But negative experience is also experience))
But then disappointment overtook me. I decided to fry zucchini pancakes and then found that it was burning along the edge of the lower frying pan, and the middle was pale. I had to drive these unfortunate pancakes all over the pan to get evenly fried. Somehow it completely knocked me down. I decided to experiment. I poured flour into both frying pans and calcined for 10 minutes at 195 degrees. There is a dark circle in one frying pan and a light middle. There is also a difference between the center and the edge on the top pan, but not as pronounced. I understand that there is probably a spiral ring inside, but the temperature in the center and at the periphery of the pan should not be so different? Or is this the case for all pizza ovens?

I ask you, owners of GF, tell me so too? I have a couple of days left for a refund and now I am in doubt whether it is necessary to bother with the exchange or whether it is useless. Is this unevenness in heating a design feature, or was I so "lucky"?

[Lina-Polina]

Lina-Polina, your copy of a pizza maker will not fry in a different way. Hand it over urgently. I don’t know in which store you bought it, but, as a rule, stores do not deal with exchange. Return only. So there is time to think a little and decide which one to take next. They will give you a lot of advice on choosing here now, at the moment the main thing is to quickly return yours.

I am also attracted to Klatronic by this depth - I hope that the pizza will be more toasted on top, and I also like the stripes. Because I most likely have Tristar like Rita's, I also read, Rita, your adventures with all the pans from the 600th pages of the first part) and so, my bottom is on fire in Tristar too, and the top is not planning yet. I have already written down for myself all your experiments with adjustments when baking, I will try. I always use molds and two silicone mats. Now I'm still waiting for the Teflon mesh to come to me.
And according to Klatronic, I'm also a little worried, I'll guess with the thickness of a piece of meat / cutlets, so that there are stripes)

[Lina-Polina]

Lina-Polina, in all three stoves that I had and some have, the heating element goes along the perimeter of the surface, respectively, in all three stoves at the edges it fries more than in the center



With all my imagination, I cannot think of what defect the middle may not heat up much more significantly than the edges. To do this, it is necessary that the center and edges are of different metals, or of different thicknesses, or at different distances from the heating element in height. There is no such thing in stoves and cannot be. You just haven’t gained any experience or it’s just not your device



At the dacha, I fry zucchini in circles, always in the center the zucchini is white and soft, and around the edges it has a golden crust. I don't even bother. Then I mix everything with garlic and delicious

In my GF, and in the Princess too (sold), in the middle it always fries lighter than at the edges, I don’t bother, I either mix or change places and that's it!

in all three stoves that I had and some have, the heating element goes along the perimeter of the surface, respectively, in all three stoves at the edges it fries more than in the center

Exactly so It cannot be otherwise.

[Lina-Polina]

Lina-Polina, I forgot to write yet, if you have to cook something in a silicone mold, then the difference between the center and the edges is practically not felt. Basically, it is noticeable when you cook just on the surface of the stove without forms and rugs.

I also noticed from my short experience: in Tristar without a form in the center, the syrnik, for example, is paler than those on the edges; and when I bake in the form of a silicone cake, the bottom is evenly baked, there is no difference between the middle and the edges.

one large squash pancake (low-carb type)
zucchini, a couple of eggs, dill, green onions, a little sausage, a mixture of peppers, turmeric, a couple of tablespoons of coconut flour and a spoonful of psilium.
grated cheese on the bottom of the mold, zucchini mass and after 5 minutes on top of the cheese

and on a silver platter, it was already dark yesterday ..

my link from the tablet did not open and does not even search through a search engine. Why can't you write information here?

Princess 115001 arrived