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

[Sibelis]

Sibelis, I have everything exactly the same as you. Everything is normal with the stove.
Try pizza.

Is it because the pancakes or pancakes need a higher temperature? They have to roast quickly ...

no need to wait for all other dishes to turn out gorgeous in it

Of course not))) we are constantly writing about this here.
There are no "masterpiece" buttons on any kitchen appliance) You just need to adapt to everyone.
For this, we share the topic and our developments for this.

Natasha, what if it's not a secret?

Pizza, definitely. Potato casserole with onions and carrots and cheese on top. I think you can layer the minced meat. If you go in the direction of the casseroles, I think this will be what you need. Potatoes, kind of rustic, not bad. Faster than the oven for sure.
Here the pancakes and fried potatoes did not go at all.
I also tried charlotte, baked quickly, twice as fast as in the oven, but not as fluffy. But quite edible)). In the oven, as I understand it, the pastries are more magnificent. Well, my Mannik is not bad either, but in the oven it is also more magnificent)

[caprice23]

caprice23, thanks, otherwise I was worried. I already fell in love with her
I'm not sure about pizza, but I plan to bake Ossetian pies. And sweet, made from shortcrust pastry. And cookies
RepeShock, the "masterpiece" button is

Potato casserole with onions and carrots and cheese on top

is there a prepared recipe?

Of course not))) we are constantly writing about this here.
There are no "masterpiece" buttons on any kitchen appliance

Having studied the topic for almost a week, on the contrary, I was convinced that it was magical and ran to buy. Everyone has some delight. Now I'm trying to be friends with her.

is there a prepared recipe?

No. I cut the potatoes into thin slices. I mixed it with sour cream and spices. Layered with fried carrots and onions. Sprinkled with grated cheese on top.
Something like that.



I tried to fry cutlets, I don't know what I did wrong, but a lot of liquid was released and as a result the cutlets turned out to be dry. A second attempt must be made. I think, maybe they need to be put on a heated surface?

Everyone has some delight.

This is not true at all.
Non-enthusiasm, in my opinion, is even more than enthusiasm. Read the first part of the topic.
It's just that those who have more or less made friends with the device and who still have a desire to explain something to someone usually remain in the topic. And newbies)

Both in the first part and in the second, on the first page there are links to recipes, there are also recipes just in the section.
Look through, read, there is experience of use, and all kinds of reviews, good and not so.

And so, of course, everything is subjective. Everyone's tastes are very different.

Non-enthusiasm, in my opinion, is even more than enthusiasm.

I absolutely disagree!
If this were so, they would not have scribbled 1000 pages in the 1st part and would not have started the 2nd

[win-tat]

win-tat, that's for sure! Unsuccessful models usually don't get that much attention.

And I'm not talking about models, I'm talking about users.
However, in the subject everything is written-painted, who is interested, reads.
And there were many negative reviews.

[caprice23]

caprice23, Natasha! Place cutlets only on a hot surface! It is imperative to preheat the stove to maximum before browning! The cutlet must be "sealed" so that the juice does not flow out of it. In general, it is desirable that the minced meat is not liquid.
Read, for example, this Tanyuli recipe and watch the video there https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=402287.0

[caprice23]

caprice23, Natasha, it's really a pity that your friendship is not working out with cutlets.
I don't remember how I fry them, but I probably turn on the oven to the maximum, a little oil, smear it with a brush and while the oven heats up with the lid open, I quickly and quickly form colets. I close the lid and for 10 minutes at the maximum, turn it over and bring it to readiness, reducing the heat, and it will burn.

In my Tristarik, the decorative cover fell off at the thermostat, so now it became very easy for me to navigate.
In Princess 2, she fried a catfish here, and for a day and a half she poured the icing from it. Here, yes, water, as they say, was knee-deep. I even had to open the lid so that this glaze would evaporate.

In general, if we compare Princess 2 with Tristarka, then in my case Tristar is more mobile in regulating the temperature. In the Princess, it immediately fries thick, then immediately "empty". And Tristarka slowly diminishes its heat, and even by clicking you can navigate.

[Rituslya]

Rituslya, ahhh, I read about the icing and remembered: I cooked chicken yesterday, however, in a slow cooker. Without water at all, and when I opened it, there was almost soup, half a liter of water leaked from the chicken

Oh, Natasha, I knew about this frosting, damn it, probably 10 years ago in full. I just didn't think about it before. My husband and I bought sea creepers, and the label said "Seafood cocktail in glaze." They brought it home and they began to thaw, so from two and a half kg came out gr 300 reptiles, and everything else is this glaze.

[Rituslya]

Rituslya, water for the price of reptiles
And my chicken turned out to be a heavy drinker

[Elena]

Elena, Rita, Thank you so much. I will try

And Tristarka slowly reduces its heat, and even on clicks you can navigate.

aha ... this is valuable information

my friend wants exactly tristars, I'll tell her,

As I will convey - I drag everything valuable from the forum * to people *

About cutlets, it probably depends on minced meat. I constantly fry, there was never any liquid. I used to put it in a hot one, but since I sculpt right away, along the way, while I laid out the last, the first ones were already fried. Now I put it in a warm one. Nothing flows and they are fried at the same time. I fry on a non-stick sheet so as not to wash the stove itself.
Here, just turned it over, did not fry much, but it could be stronger.

[Irsha]

Irsha, Ira, aha, these clicks are directly perceptible. Yesterday I wrote a recipe about cabbage, so I started talking about "13 hours to explain", but I could just talk about clicks. For example, to the left of the maximum until the first click.
Anyawhat wonderful coclets. I fry them right on the surface, but all sorts of stewed cabbage, pies, mannichki and casseroles in molds and substrates.
caprice23Oh, Natul, I also remembered about the coclets that it is advisable to cool the minced meat well before frying.

I did not immediately become friends with my Tristarik either. At first I wrote so many bad things about him: the bottom is burning, and the top is pale, and everything is tasteless. Confusion here led. And then nothing, got used to it. And my baked goods are the fluffiest in it, and the coclets are always magnificent, and all sorts of wonderful omelettes, and a lot of different things.
I bought a good spatula half a year ago. I bought it for Tortillana, but it was too big, but it was very good for Tristarika with the Princess.
In general, I enjoy communicating with the device.

[Rituslya]

Rituslya, Rita! And which scapula can you recognize and see?

Helen, here

, I have not yet found such a low one to fit in height

And I bought a tall one and cut it to a short one.

The stoves heat up very quickly, I don't see the need to turn them on in advance.
I always put cutlets cold. And in general, I bake cutlets only in these ovens.

To prevent the cutlets from flowing, it happened, they need to be slightly breaded, for example, I roll a little in c / w flour, they never flow.
We have already written about this, so no one even wants to look through the topic, they are waiting for individual recommendations.

[RepeShock]

RepeShock, girls, you may well not answer if you don't want to.Why blame people all the time for not having read all 1200 pages?

In my opinion this is a well-known truth, put cutlets on a heated surface. After all, no one puts them in a cold pan, and only then turns on the stove, even though the pan heats up quickly.
I beat the minced meat very well and cool it in the refrigerator for ~ 1 hour, sculpt all the cutlets at once and put them out for frying at the same time, so they are fried the same way at the same time. If you sculpt and gradually spread, then you will have to remove them gradually, and not all at once, otherwise the former will dry out or the latter will not be overcooked.
After keeping the minced meat in the refrigerator, the cutlets become very fluffy during frying, but at the same time they do not burst and the juice does not flow out.

Maybe such a truth is)
But there is definitely no truth to bake cutlets in a pizza maker.

I am quite happy with putting cutlets in a cold oven, as well as placing pizza in a cold oven.
Moreover, there is no regulator in P1, everything starts burning there ahead of time.
And we don't eat burnt food)

And how does a pizza maker differ from an ordinary frying pan with a lid, and someone else also has the ability to adjust the heating?
P1, too, are all different, some are on fire, others are not, already tired of writing about it.
In P1, the heat is good, you can simply turn it off earlier and not open it, the remaining heat will be enough for readiness.

Tired, so no need to write.
Everyone writes what he sees fit.

If PPs were not different from a frying pan, why buy them is not clear.
For me, they are very different. Therefore, I stopped using pans.

Why do it the way it is generally accepted if it is inconvenient for me. How to remove it gradually?
I laid it out unhurriedly into a cold one, turned it on, waited a little, opened it, turned it over, turned it off after 2-3 minutes, let them reach it. All! : girl_claping: And if it's hot, then I will have half of it burnt, and half will not know if it's ready or not. So still do not move away from her. I don’t want to mess around with some cutlets, I usually have several dishes prepared, my family is big. But I share my experience, it's more convenient for me. And they put it on a hot frying pan, because otherwise it will stick to it, nothing sticks to ours, especially on the rug.
Now my mother came, she is a cook, she also has a Princess, we discussed this moment with her, so she also does that, we did not even agree, but she fries without rugs. If there is a lot of steam, then it opens for a couple of minutes, I do not open.

Therefore, I stopped using pans.

I only use them for onions, I use them for frying, and the men also fry my eggs, they are more used to them, but everything is in the Princesses, I have two of them.

And they put it on a hot frying pan, because otherwise it will stick to it,

So it was a long time ago, now such pans that nothing sticks to them, but put on a hot one to "seal".

Here, many have already repeatedly written about the different nature of P1, so it is strange to read the statements of the same person every time that everything is on fire in P1. Irina, if you come across just such a copy, I'm very sorry.

I am not going to argue with anyone here, everyone expresses only their opinion and talks about their experience, but for some reason some take it with hostility and consider only themselves to be right.

And they put it on a hot frying pan, because otherwise it will stick to it

Not so
In a cold frying pan, the meat begins to actively release juice (which is very bad, the meat will be dry), and it takes time for it to evaporate and the meat begins to fry and give a crust. And the meat is not of the taste and quality that we expect from it. And the frying will take longer and the meat will stick to the surface.

If you heat the pan a lot, and put the meat in a preheated pan, then a red crust will first form on it, the meat will be sealed and the juice will not stand out, inside it will turn out juicy and tasty. It is enough to turn the meat over after browning for 1-2 minutes, and reduce the heat and then just let the meat fry for a few minutes - you get tasty meat. With this method, the meat will not stick.

What are some of the people in this thread grumpy. It's already scary to ask something
You feel like a naughty schoolgirl. You can apparently only upload photos with rave reviews, and ask no, no.
Girls who are responsible and helpful, thank you very much
And I know how to fry cutlets and in a frying pan they turn out great for me, but in a pizza oven it has not gone yet. But there will be more attempts))

P.S. Sorry for the offtopic.

[caprice23]

caprice23, Natul, don't worry. Cutlets will give in to you! Everything will be fine.
I also really like nuggets in these ovens. Not thin triangles are obtained, but lush pads. An egg in the morning for breakfast with sausage and tomatoes is very tasty!

[Admin]

Admin, Tatyana! Thank you for joining the discussion and saying almost the same thing as Tanya-Win-Tat.
I hope that at least after your authoritative judgment, the objections will stop coming.



Rituslya, Rita! Excellent scapula! Thanks for showing me!



caprice23, Natasha! And you and the girls keep asking. Although we grumble sometimes, but still we always try to advise something.
Soon you will learn everything and you yourself will grumble sometimes. So do not be offended and rather make a strong friendship with the pizza maker, so that you can no longer be without each other.

In a cold frying pan

Just note: We don't have a frying pan.
Somehow it is not even convenient to correct dear guests)))
Here the cooking principle is different.

And I repeat (fortunately, I'm not the only one writing about this), it is absolutely NOT required to heat the stove, not only for cutlets, but for everything else.
Trust the practices.

I put everything in cold stoves in both stoves. It's more convenient for me. I lubricate with a brush, lay out the products in the most optimal way, close, turn on and forget for 12 - 15 minutes. Then, after opening, I already decide - either turn it over, if required, or fry it, or turn it off and bring it to readiness with the lid closed.

I put everything in cold stoves in both stoves. It's more convenient for me. I lubricate with a brush, lay out the products in the most optimal way, close, turn on and forget for 12 - 15 minutes. Then, after opening, I already decide - or turn it over, if required, or fry it, or turn it off and bring it with the lid closed until ready.

Likewise.
My P1 doesn't cook anything longer than 15 minutes.

[Masha Ivanova]

What are some of the people in this thread grumpy. It's already scary to ask something

Masha IvanovaElena, and I think these words did not apply to you at all!

Although we grumble sometimes

but do it kindly, without irritation and sarcasm)))

[Larissa]

Yeah, Larissaand I do that. Everything bakes wonderfully.

Girls, so much attention to unnecessary details. It is easier to try in different ways and decide what is best for you than to waste time and nerves on polemics

[Larssevsk]

Larssevsk, Larissa! If the stove heats up quickly, then this is not at all critical. It's just that the girls wrote that their stoves do not heat up so quickly and the liquid-juice is poured out of the cutlets.

If the stove heats up quickly,

Well, yes, they warm up very quickly, which is what they like. Well, again, "quickly" everyone has their own

If the stove heats up quickly

They all warm up quickly, just equally fast.
P1, P2, Tristar. I can't say about others, but I think the same way.

[Larissa]

Larissa, what kind of stove do you have?

Girls! Well, what's the point of arguing, fast or not fast? If someone writes that it takes a long time to warm up, then it probably is.

[Lenusya]

Lenusya, we have PR1 and GF

[frying pan]

Just note: We don't have a frying pan.
Somehow it is not even convenient to correct dear guests)))
Here the cooking principle is different.

Greetings from guests ...

I explained the principle of frying meat on cold and hot frying pan, realizing to myself a sober account of how an ordinary frying pan differs from this electric device (I have it in stock) ... and nothing more
And who got in the way of my information?

Indeed, even if you do not go into the topic, they will immediately put "strangers do not go with us"

And fry the cutlets with breading, ladies?
For the last or last time I fried in Klatron without breading, with preheating and for some reason a lot of liquid came out
Girls! who starts the process with a cold oven, without breading it turns out to get blush?
I also have something troublesome with cutlets, I used to fry in a simple electric frying pan, until it began to stick very much, now I switched to Clathron III .. somehow it didn't work out very well.

[dear]

dear guests)))

Well, here, yes, who focuses on what and immediately takes offense .... as usual.

I have an emphasis on the highlighted, and at the end of the brackets, which, according to generally accepted concepts, denote a smile.

But, here too, who sees what, and thinks about people badly at once. You can't change that, yes.
And it would seem, what have the cutlets ...