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

While I'm sitting waiting for a miracle - Princess 2, Princess 1 baked me Potato focaccia (pizza maker Princess 115000), I love this recipe, you always get the most delicate crumb and crisp crust. I bake for 23 minutes from switching on without any rugs, nets, substrates.


This is the bottom

[win-tat]

I bake for 23 minutes from switching on without any rugs, nets, substrates.

Good morning! My dear little dear makes an ember during this time.
win-tat, Tanechka, excellent bread! I need to do it today, only I already have a verified system - just 12 minutes, then cover it with a non-stick mat. I came across a very nimble and hot lady.

[Pchela maja]

My Princess-1 is also thermonuclear, I even once complained about her, the Teflon rug solved all the problems. In Princess 2 it is easier for me to bake and I am glad that the top is not pale.



Pchela maja, I am more and more convinced that who will get the device with what character. Everyone, naturally, talks about his own. My Tristar does not bother the top. When something burns out, we save ourselves with forms, rugs. And if he doesn't bother, then calculating for each product the amount of dough and its composition, so that the baked goods, having risen, are sealed to the lid and thus baked, this is already aerobatics.

Yes, apparently a marriage or the devices are adjusted differently ...
Here I also did not want these dances with tambourines around the old princess. I need to put in the dough, turn it on and get a good result. By the way, it can burn in my Tristar, so you can't turn off for a long time, you need to monitor or reduce the temperature.
In general, I would not refuse a device similar to this new princess or tristar, but also with a time regulator. It would be really great.

[Elena]

Elena, Pchela maja, I also have the only and beloved Tristar. And he suits me, anyway Now I know how to get the result I want. For this, thanks to everyone who wrote in this thread - I wrote down all your ideas on my "hard drive" Well, experience, of course ... For example, if I bake pizza just on paper, the bottom will burn, but the top will not turn brown. Then you need to either regulate the temperature (this is longer) or just an oven in the mold (I have an aluminum one with a non-stick coating, Domino - Ritulya wrote about her here) - then even at the maximum in 20 minutes the top and bottom will be wonderful. And you can also put a Teflon mesh, or a bottom from a detachable form, or, for example, a pair of silicone substrates for hot dishes (there are 17 * 17 in Auchan-Attack, 26 rubles each, plump, and even with a convex "pattern"). So far I "mean" all this for every fireman. All this is what I need - not to praise my pet and start the holivar again, but to you can adapt to any stove, and here comparison of several PPs in one person can in no way reflect the objective picture, because even stoves of the same brand differ greatly in their "temper".

Yes, most likely, it is not the stoves that differ in their "temper", but the mains voltage is different. In a network with a voltage of 220 V, the normal permissible voltage deviations are within +/- 5%. That is, the voltage range of 209-231V is normal. Some 209 B-baked goods are pale, and some 231 B-burns. This is my IMHO

Is it worth buying a second princess if the first one suits you completely, the coverage is in order and there are no complaints about the work in general?

Absolutely satisfied, but my Princess has been in the ranks for a very long time, even the cord was frayed, and while they were looking for problems in her, I thought about the second one.
I need it specifically for baking, for frying there is a Midea grill.And I got used to the Princess very much, the baking is gorgeous, different from the oven, more tender, and fast, although of course time is not important for me, my gas oven is a good AEG, it bakes smoothly, nothing burns, it heats up quickly (it's gas) and the most interesting and unexpected for me was that it is not hot in the kitchen from her, very good thermal insulation. But this is for some big pies, casseroles or chicken-geese-ducks.
And for those who have electric stoves, of course, all these pizza ovens are just salvation, big savings on electricity, and they don't get hot, who have problems with this.

Travola is not so slow, I really liked the closed pies!

especially if the filling is raw, here you can definitely set a timer and leave calmly, knowing that everything will be cooked and not burned.

Peace be with you, bakers! I had a Princess without a regulator, now I use a Princess with an adjustment. At the maximum, I fry meat, potatoes, unsweetened pastries, and 1 division back of the regulator - sweet pastries. If we compare them, then, unambiguously, the regulator is useful, but it does not solve the problem of the white top. As in the previous model, you need to guess with the amount of dough and the cake will reach the top ten. Otherwise, the top will be white. I turn the baked goods over with a spatula. (Some of the appliance is turned over, but this is unsafe because it is hot)



Yesterday I baked milk buns from dough according to Richard Bertinet, molded them in the form of roses, using 3 circles of dough each. As usual, for sweet baked goods, I set it one space back from the maximum. The buns sat for a long time, did not want to blush. I turned the regulator to maximum for a very short time. As a result, the bottom burned to black, and the top became normal, and the pastry itself turned out to be dried. I again baked the second batch 1 division back at the regulator, turned it over in time and everything was ok.

[Valeria]

As in the previous model, you need to guess with the amount of dough and the cake will reach the top ten. Otherwise, the top will be white.

Valeria, I don't understand, it's just that I was lucky with the Princess, I don't have any problems with the white top at all. Everyone knows how tall Irishkina lean biscuit is, it never reaches the top, I bake it for 25 minutes, though on paper, but this is only because it is more convenient to carry the dough, well, you don't need to wash the stove after the butter dough

[Masha Ivanova]

Is it worth buying a second princess if the first one suits you completely

This is the logic of a healthy person, without the problems of purchasing in the kitchen. We do not belong to such
In my opinion, I also do not need a new Princess, but for some reason = then I still want her.



Masha Ivanova, Flax, and the focaccia is the same fluffy and ruddy like Tanya's?
My Princess sings somehow in different ways, sometimes spit, sometimes delicate. But when it works, I am always there and the timer always works.

[Rituslya]

Rituslya, Rita, in the Princess there are no divisions, there is a division "0", then five points, I don't know why they are. Then comet tail min - max. If you warm up the stove to the maximum and the green light turns off when the light comes on again, that is, heating starts, then you need to turn the knob until the light turns off, so we will determine the previous position of the knob. I do not hear clicks.

[at the maximum]

Baked focaccia in my Tristarik.
She stood right in the pizza maker. Regulator position at the maximum... Timed on the phone - 23 minutes from the cold, as Tanya wrote earlier. I baked for the first time, so I didn't change anything. My Tristarik turned out to be a very nimble guy, the bottom was just a little burnt. It was necessary to turn off early or the oven on a more gentle mode. But the focaccia is very tasty and very crispy.

[Lerochka]

Lerochka, Thank you. Let's navigate. I want the same Princess, and with a strong bottom and a weak top, I have a Tristarka.
Marish, cool focaccia turned out! Well Tristar did well. And you don't put anything under your butt on baked goods?
At my maximum, too, everything is so dashing, so you need an eye and an eye.

This is where silicone or Teflon suggests itself. paper. But in general, I mean that Tristar is far from such a delicate and long guy with me, as many write in the topic. I just wanted to compare.analysis of two devices with the same input - Tanya the first Princess and mine with Tristar. She, too, did not put anything under the focaccia. And in the next. times I will bake for a shorter time or on a more delicate setting.

I think that for a good result, "the stars must converge." The thickness of the dough, its temperature (maybe it is from the refrigerator), how often to open the stove lid (I suffer from this), whether or not to grease the top of the pie, and if a temperature regulator is added here, then for each type of baking you need to choose your own algorithm.

I kneaded dough with a thermomix, and made potatoes in it. puree before. Then 15 minutes after the kneading, when it rose, dumped it out of the jug into Tristar greased with olive oil (maybe this is a mistake? The bottom was simply fried), leveled it with my hands, made indentations, greased it on top with olive oil and sprinkled it with pizza seasoning and sesame seeds. Standing in a cold pizza maker. Then she baked for 23 minutes.

You also need to define a certain type of baking in a preheated or cold oven. I used to think that it is better to put yeast baked goods in a cold one, but you need to determine to what temperature the oven should be heated.

I sometimes turn on the oven for literally 15 seconds and turn it off and then stand the yeast baked goods.

[Pchela maja]

Pchela maja, and the baking itself was on what division of the regulator?

How do other types of test behave?

Yes, in general, there are no problems with any test. Everything is baked for 23-25 ​​minutes. It is not very convenient to insert pictures from the phone, but I leave some of them. She showed Galeta, focaccia too, here's an apple pie
Yeast-free dough on kefir for quick cakes and pizza
Everyone has probably seen pogacchu with cheese

Scones

Rublevsky dough, it is like puff

Yeast cake

Shortbread

Heap Vegetable Casserole

At the maximum (I wrote a little higher). That is, she baked the same way as Tanya in the Princess baked this focaccia two pages ago.

[Pchela maja]

Baked focaccia in my Tristarica

Pchela maja , beautiful top, fluffy, and you can put something under the bottom so that you don't fry too much.

Yes, with the shape and rugs in my tristar, the result is excellent. But this time I deliberately didn't put anything in, I just wanted to compare both stoves.

maybe this is a mistake? the bottom is trite

My dough for focaccia is sticky, so I dump it on a silicone mat, greased with olive / oil and grease my hands too, form it like a round piece and transfer it to the cold Princess, not greased with anything, there I distribute the dough along the bottom with my hands, close the lid and leave it to come 15- 20 minutes, then I make holes, sprinkle, turn on the oven and don't open it for 20 minutes, after that I can look, but usually 23 minutes is enough.

I just wanted to compare both stoves.

So the girls wrote for a long time that in Tristar the bottom heats up more than the top, and for browning you need a height for baking.
So Tristar don't want

We must try to bake this focaccia on convection in the oven for comparison. I suspect that the result will be even better.

[Little bee]

Regulator position at maximum. Timer on the phone - 23 minutes

Little bee, this is a lot for our Tristarchik
After 15 minutes, you can already peep so as not to burn out.

Ritual, you have a white top, because you often poke your nose and lift the lid And turn the regulator for some reason)
At the maximum, everything is baked perfectly in Tristar, both top and bottom.
Again, depends on the test.
Irinina biscuit is slightly browned after 15 minutes, after 20 it is already well fried.

[RepeShock]

RepeShock, Irina, is it time for baking with or without baking?

[Valeria]

that it's all about the baker, that is, me

Valeria, the specimens of stoves, as we have already found out here, may differ, so do not slander. Some just have to adapt to the temper of their stoves.

is it time for baking with or without baking?

I don't use forms. These are baked goods without a mold and without rugs / nets, etc.
But I don't bake sweet tarts. But of course, they will bake beautifully.

Both the Princess and Tristar have absolutely the same operating principle, if Tristar is at its maximum, of course.
What's in that, that in this, pizza with a voluminous filling, the top will not bake, the edges will remain white.

Flatbreads, focaccia, etc. similar pastries, baked exactly the same, with a beautiful, fried top, medium thick dough.
The bottom burns on both, if you overexpose and do not put anything.

Pizza on a thin crust with a small amount of filling, bakes equally for 12 minutes, 15 minutes maximum, 20 overcooking the bottom and loss of taste of the pizza.

And my personal opinion is that the new Princess will be a complete analogy to Tristar.
But I am very glad that those who buy it will finally appreciate the presence and convenience of the thermostat.
And the new body design, the same as that of Tristar, will be appreciated by the new owners, no steam in the front, you can open with your bare hand and no rivers of condensation.

[RepeShock]

RepeShockIrina, thank you very much for such a detailed answer. Regarding the similarity between Princess and Tristar, I can direct you to the official website of Princess, where other brands produced by them are presented. This, besides Princess, also Tristar, Petra, Nova.

[Little bee]

Little bee, this is a lot for our Tristarchik

Irish, well, I think that I put it too much. Plus, I peeped once at about 15 minutes, and released a wet cloud.
But I am forgiven, I am on an eternal diet, so I bake quite rarely and often out of sports interest, if I see what a delicious recipe here.
And so Tristar very often specializes in pancakes.

I can direct you to the official Princess website

You can, of course) but I don't understand why?)))
You can come to me

And so Tristar very often specializes in pancakes.

Tell me, please, what and how?
And better with pictures.
I will learn from experience.

[RepeShock]

RepeShock, Irina, I think that games with different names are a marketing ploy. The goal of any manufacturer is to sell as much as possible.

[win-tat]

win-tatThank you Tatyana for the tip! At night I baked focaccia smellhh mom dear

This cake is great. I love cabbage in pies.


Why doesn't anyone do it?

Just Cabbage Pie (Princess Pizza Maker) (Linadoc)

Yesterday, exhausted by overwork, I baked this delicious focaccia.
The dough was placed in a preheated GF for proofing. The proving time is over, I set the time, I sat down to eat baked peppers. At the end of the GFochka clicked, detected 10 minutes off. I open the lid, and I have the dough in its original form. I forgot to turn on the network, but did not look at the control lamps.
Don't bake like I taught you.
By the way, I dipped the focaccia in salted olive oil with a pronounced olive flavor. What a delight it is!

Oooh okay. I can't sculpt. This size is the same

Try molding as in the Scarecrow's recipe, very quickly and easily. Another thing is that I like such pies much more from the oven than from a pizza maker, where they come out very airy.

Canneloni under bechamel in Tristarka.
First 20 minutes at 13 o'clock, then 10 minutes at 14.
Fit, yes.

Hello! Take into your ranks, I am now also with the Princess (115001).
Today I decided to check how she bakes. Baked biscuit dough pie with plums. He baked for 40 minutes, the top didn't really want to blush. Baking for max. temperature, but not preheated. The bottom did not burn, which made me happy. She put paper down.

I tried to bake eggplants, cut lengthwise on the Berner. With the top closed, also at max. The bottom was baked, and the top was wet, but did not turn it over, because they were ready.
In general, you need to master!

the top didn't really want to blush

Olga, I suppose a nose every two minutes of the Uval? The less often you crawl, the better the top will blush.
Congratulations with all my heart on your purchase.

[Arnica]

Arnica, Olga, congratulations! Of course, 40 minutes is too much for a biscuit, but this is the first one !! I think that I often looked into the stove, because of this it may turn red badly! In the GF, 25 minutes is enough for me for excellent browning! Oh, Larissa got ahead of me!

I tried to bake eggplants, cut lengthwise on the Berner.

I only fry in the Princess for rolls. But always with a coup. And the first 5 minutes with a spatula so that the steam comes out. I really like it, because without oil and the area is large, a lot can be placed at once.

it's time to freeze eggplants to fry, in winter rolls to twist when purchased at bad prices)

Olga, I suppose a nose every two minutes will take off?

Yeah .... I was worried. I will know now.

I only fry in the Princess for rolls. But always with a coup. And the first 5 minutes with a spatula so that the steam comes out.

Thanks for the advice!

And I had to urgently add cheese, I baked pogacha in Tristar, and I came to my senses only when the timer rang; it was smart today, however, how brown it was and who would say that the top was pale

potato, just potato

If the lid is constantly opened for the first 10-15 minutes, then the white top will be in ANY stove.
The principle of operation of all these stoves is the same, the result, plus or minus, is also the same.

Do not open the lid for at least the first 10-15 minutes, but rather the whole main baking time, the result will surprise you)))))

Cutlets, meat, potatoes, vegetables, of course, it is better to turn over if you need frying from all sides and nothing rests on the lid.
If something rests initially, then it stupidly burns to the top.

[M @ rtochka]

I understood about the flakes, I will, look, we won't find, we'll make the usual mashed potatoes)))
M @ rtochka,

what kind of rolls are so winter?

everyone has such delicious plates
And here I am carrying a pie, with which there was a puncture for the first time, and last night everything turned out well, I did it with raspberries, put 21 berries after sprinkling them in starch like Galina advised. Baked in GF for 20 minutes. The first 15 minutes for 195 grams, the remaining 5 for 180. After 15 minutes I opened the lid, covered the top with a Teflon mat. It was possible to bake a little less, but I was afraid that it would not be baked again. The berries adhered to the shape a little, but this did not affect the taste. Help yourself:
This is the top, or rather the future of the pie:

Changeling:

And a piece

[Svetlana]

Svetlana, a very appetizing pie, and asks for

Custard cream in 3 minutes in microwave (Vitalinka)

A chic dessert with raspberries will turn out

[Lenochka]

Devuli, yohu!




Lenochka, but I do not know how. Our Shtebovich helped a lot!
Here is such a large silicone mat. Size 46 by 36 lined, or larger.

Katya, Thank you so much!
Svetulik, Thank you! Charlotte? ... Or maybe we'll fry a thread, huh? ...

The cover is fixed.
Here is a shape with a wonderful scapula. There is also a rather big apron. Good size.

Or maybe we'll fire a thread, huh? ...

Ritul, will fry - then she will fry, I think. But how does it bake? This is more interesting. Today in old Princess I baked the simplest charlotte with peaches, but in an additional form for a jellied pie. And this, perhaps, will cook without any forms? I would put on 3.5 out of five points, and there - according to the circumstances. Do not open for 15-18 minutes, that is, be guided by the smell. If there is no fruit - there are no berries, then just 3 eggs, 1.5 multi-glasses of sugar, a pinch of salt and then 1.5 multi-glasses of flour.