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

[irman]

irman, uuuu, Irishik, in 10 minutes? ... Wow, such beauty and in 10 minutes ?!
I just managed with all the components in about an hour.
And I just turned over ...
This is a topic for thought for me.
Ira, thanks!
sarman, Alena, and what was the first one to screw up? Remind please.
My pretzel was also a joint one, but I succumbed to training.

I remind you.
I fried meatballs (or baked) in it for 45-50 minutes, it heats up for a minute, then it turns off for 3 minutes gradually by the end of 3 minutes, there is no crackling, then it turns on again for a minute and heats up a lot, etc. minutes they fried for 2-2.5 divisions.

The crackers are 180 burnt.

Strange, they burned by 180 ... I didn't try to make croutons in pizza makers, but the girls in P-1 cooked them perfectly ... there are more than 180 ...

Probably crackers with the stove turned off, you need to bake

I make crackers for the Endever puree soup, fry them in butter in P2, stir occasionally. In P2, I cook everything on the makimum, she's not as fast as P1.

[real]

So, I'm reporting.))
Made the exact same pizza at Princess1 a few days ago. IMHO, there 6ylo chuuut a little better. The crust underneath is crisper and thinner. And then 6 is more gross. Either the temperature is still lower, or it kept it a little longer with fright, or the dough is worse - the question is still open. After 15 minutes, she opened it a little, realized that, in general, it was already ready and poured the rest of the cheese. It stood still for 5 minutes.

The result is in the pictures. The blush on the bottom cannot be taken away, although I always have 6 gram of sugar in my bread dough. This blushes looser.



In one thing I agree - the Chinese are still idiots. If we are to make a regulator on the stove, then God himself ordered the maximum to be set at almost 6 infinity, at the discretion of the owner. And there is power in stock, and a regulator ... but the nerves of users for such inhibition and impossibility real management - not enough!

[Bijou]

Bijou, Lenus, aaaa, what a cool pizza !!!
For me, the bottom, the top, and the olives are simply masterpieces!
Never cooked pizza with olives. Tell me, is it delicious?

Never cooked pizza with olives. Tell me, is it delicious?

Oooh ... I'm just crazy about olives in cooking! And only pizza with them, and focaccia.) That leaves the pickle, right? But nifiga does not remain! If it's a delicious 6anochka, then pour it into glasses and freeze it. I have 6 dish ... I do not know what to call it ... Either a hot salad, or a stir-fry, or "put everything in the house in a frying pan ..." In short, there is a lot of vegetables hot skillet plus thin slices of meat. And at the end of the day, along with herbs, there is a pickle from olives (it is possible with olives, if any). It evaporates quickly, but the aroma remains.

Well, karoch, you understand, right? That everything is delicious to me with olives and even more so pizza. Which was born next to those olives.

[Bijou]

BijouWhat a pizza! and the filling is not small in appearance! With so many tomatoes, I cook pizza in P2 ..
PS / or is it Bulgarian?)

or is it Bulgarian?)

Both. I shove a few kilograms into the Metro for inexpensive, now I shove where it fits. But there are also tomatoes. Hike, it was tomato juice that burned s6oku, specially such a piece was brought to the foreground.

and he crawls and slides

I think it is necessary to glue the thicker rubber legs for furniture on double-sided tape, if thin, then in two layers.

Both. I shove a few kilograms into the Metro for inexpensive, now I shove where it fits. But there are also tomatoes.Hike, it was tomato juice that burned s6oku, specially such a piece was brought to the foreground.

It is clear) but still there is a lot of filling, but it was baked well!

It is clear) but still there is a lot of filling, but it was baked well!

Well, yes, I make the dough normal, fluffy. Here you can't go without a mountain of filling. I ate a piece and ate.))
It is baked normally, but I warm the Tristar on top with a folded 6 large towel. The thermostat, as I understand it, is only at the bottom, so I don't seem to provoke it to be turned off.

Oh, by the way, I remembered! Remembering what kind of garbage flows out of the Princess during her "planting on the pot", she still fought and raked. Perhaps, I did it just as quickly as possible - the thermostat (6lyam6ochka at the top with a burnt clot in the first photo) was already overgrown with coals, I don’t want to, barely tore it off. And this despite the fact that not so much my Princess works with wet food. However, if meat and potatoes are fried a la "in French style", then there will be a whole mountain of it, then, probably, it will flow there.

[Bijou]

Bijou, I’m thinking: in the service, they can turn up the heat, or should we not flatter ourselves and change it to P1?

Girls, I remember someone was looking for durum flour. In Vkusville today I accidentally saw 500 grams - 65 rubles.



I took it for pizza.
I also like mozzarella for pizza with them, often it does not live up to pizza - it is eaten like that.

[6 I warm it with a big towel]

Baked ok, but I'm Tristar on top folded 6 I warm it with a big towel... The thermostat, as I understand it, is only at the bottom, so I don't seem to provoke it to be turned off.

Oh, by the way, I remembered! Remembering what kind of garbage flows out of the Princess during her "planting on the pot", she still fought and raked

How easy is it to put a towel on top when turning on? and then the top will be better baked?
Trying roofing felts in your P2 ... will not affect anything?
You have the first princess, and if you spin P2, everything just unfolds interestingly .. although for me and P1 to spin it would not say just think ..

Biju, I’m thinking: in the service they can turn up the heat, or do not flatter ourselves

I will also listen .. I would like to twist my own .. I did not change mine, that I was too lazy to bother with it.

I will also listen .. I would like to twist in my own ..

Whom? ((I also tweaked Tristar. If I could. I myself was not interested in how it works there. And, perhaps, I’m hardly going to get into the device of temperature controllers, alas. We need to ask the masters, perhaps ...

How easy is it to put a towel on top when turning on? and then the top will be better baked?

How do I know? But it is unlikely that the bake will be worse, right?
But in general, Bijou should be taken with a healthy dose of skepticism.

I’m just thinking: in the service they can turn up the heat, or do we not flatter ourselves and change it to P1?

I do not know. Firstly, I myself do not have P2 (but only two P1s and a brand new Tristar), and secondly, there is an extremely unstable performance of these pizza ovens, since simultaneous measurements in neighboring devices give such different results. Because of what all forecasts can go in the forest, because it is absolutely impossible to predict and predict. ((

[Bijou]

Bijou, very interesting dough! I think not only

Chinese are still idiots

, and those (we) who buy it and attach ...

and those (we) who buy it and attach ...

We are natural scientists! And innovators. And generally good girls!
Today, I’ll probably start frying potatoes in Tristar. In the Princess, the coating is already limping, the potatoes have begun to stick. Let's see what happens.))

That's how interesting it is. Today I fried purchased chicken cutlets, there was no time to bother with my family. I put it in a hot stove. They were breaded and very flat. As a result, not a drop of liquid was released.

They were breaded and very flat. As a result, not a drop of liquid was released.

Soy or wheat flour inside ...

Quote: cleose from Today at 00:15
How easy is it to put a towel on top when turning on? and then the top will be better baked?
How do I know? But it is unlikely that the bake will be worse, right?
But in general, Bijou should be taken with a healthy dose of skepticism.

Today I again decided to bake a biscuit in P2, before that I didn’t like it once, for a long time and somehow it’s not right (so, I covered it with a towel, sat next to me and sentenced the court to kuf .. opened it after 23 minutes, it turned out much better than for the first time, and even the top was tinted a lot, earlier and 30 minutes were not enough .. (and everything was ok in the oven) In general, I don’t know the towel helped)) or my hands behaved correctly today)

opened in 23 minutes

It seems to me that this is the most important condition for the good operation of the stove with a good result.
Don't look there every 5 minutes)

It seems to me that this is the most important condition for the good operation of the stove with a good result.
Don't look there every 5 minutes)

Just about, we constantly remind about it! Of course, when you are just getting to know the stove, it is very difficult to resist not sticking your nose into it, so often the same dishes turn out in different ways. If you keep the allotted time, then as a rule the result is stable! I also don’t go to the stove for 5 minutes after baking and only then open it! That's what I like the GF, too, it turned off itself and the baked goods are still cooling down for a few minutes, no need to run to P-1 as they turn off ...

[Yuliya K]

Yuliya K, Yulia, therefore, I do not really trust the reviews, where, having a stove in operation for 2 days, they are already starting to write that it bakes badly and nothing turns out.
It doesn't work that way. It is impossible to understand the device in 2-3 days.
Oh, that the oven is often opened, I have no doubt. Therefore, the result is not the same, IMHO, of course.

I myself, when I made pizza in P1 for the first time, was so upset that I threw it away for several months)))

oh, Irin happens to be lubof "from the first spoon" I have so much to AG and GF, yesterday I did not a big experiment for myself - she wrapped chicken with cheese, apples with cinnamon and just cheese in a puff pastry, without bothering, like butters and in oven for 15 minutes, everything is fast, tasty, especially with apples mmm That's what I fiddled with samsa in large quantities, you can freeze the dough and do it a little when needed in the GF. Today she quickly baked pizza for my son, she sits and eats. Girls may have flaws, wishes, but so far happy with the stove. The other day I am waiting for (as a gift) GF grill waffle iron-sandwich, too, I hope to make friends.

Girls, I bought the stove as soon as it appeared, and before that I read that it was impossible to open the first at least 10 minutes, so when I baked foccachi or that biscuit, of course I did not open it, even longer, but still not the top was tinted, as there were pictures in the recipes for P1. , all the same, everything is baked differently than in P1 (judging by the time and by the photo, well, in principle, to taste, for example, I repeat again, boiled-baked potatoes, moreover, more boiled).
I constantly bake charlotte biscuits and the like in it .. sometimes muffins, but they are baked worse than simple biscuits.

[Irina]

Irina, so I say that we are adapting ...

[SoNika]

SoNika, I also tried samsa in the P2 oven, it's all the same, it's better in the oven

Irina, so I say that we are adapting ...

Virine, yeah, for biscuits, I especially like it.

[RepeShock]

By the way about biscuits: I want to make a roll, and two questions arose:
1) how many eggs should I make so that the biscuit is of the correct thickness for the roll?
2) why baking powder in all recipes? Never baked biscuits with baking powder



RepeShock, hint understood)). But, firstly, there is still some culinary experience, and it allows you to guess that something is wrong, and secondly, if you huddle a new device for a hundred years, then the return period will end

[cleose]

cleose, well, one way or another, with a towel or not, but congratulations on your first successful result!
* I wrap up Shte6u on top with a towel when I bake something in it * Since the top is hot, it means that the heat leakage in this direction should be minimal, only the plastic has not melted.)) But Tristar in a lid like 6y is higher than the first Princess, maybe , is the plastic located farther from the heater?

I brought potatoes. Eh, he is not a Princess. Really very long.For half an hour, probably, the potatoes were tormented there. With dubious results. It's good that I cut it with large 6 slices - if the 6th is thinner, in general the porridge 6yla 6.
The meat is not from this opera - this is yesterday's chicken from an ordinary frying pan, and the potatoes were fried in fat from it.
* sorry for the newspaper, this is my induction covered

[Irina]

Irina, yes samsa in the oven with meat is juicier and more fluffy, but when it's just for snack bars, it's quick and tasty.

oh, Irin happens to be lubof "from the first spoon" with me so to AG and GF, yesterday I did not a big experiment for myself - she wrapped chicken with cheese, apples with cinnamon and just cheese in a puff pastry, without bothering, like butters and in stove for 15 minutes,

And I have with GF lyuboff))
Virineya, at what temperature was it baked and what was put on the bottom?

so when I baked foccachi or that biscuit, of course, I did not open it, it was even longer, but still the top was not tinted, as there were pictures in the recipes for P1. , all the same, everything is baked differently than in P1

Here, IMHO, for many baked goods, the most important thing is the amount of content. How many times have I got a completely unripe type of flatbread just because, having stopped, I started bread dough for 300 grams of flour instead of 350-400! With one bubble she will reach the ceiling - he will blush.))

Look at the top!


It seems that the bottom should finally be rosy, worse than my yesterday's pizza, which was tanned from the bottom. And figurines!
Here he is. Noticeably 6 paler than the top, by the way.))

[Mollie]

Mollie - Olya, it depends, but more often 190 and thick silicones. mat, + thin non-stick if pizza. When I turn it off, I take out the thick rug and leave it open for 5 minutes ... If I do it, I cover the top with the antip. rug.

why baking powder in all recipes? Never baked biscuits with baking powder

Not all! There are recipes without baking powder on the site. And according to GOST without it (we are talking about the classics: eggs-sugar-flour).
I think this is either a certain reinsurance of the authors of the recipes ("just in case"), or just the habit of adding baking powder to baked goods.
In "lazy" biscuits, where the whites are whipped together with the yolks, that is, the foam is less stable, the addition of a baking powder is probably advisable. As well as in biscuits with added fat.
But, for example, in the Redmond multi-baker, a sponge cake for a roll is baked in 2 '. Therefore, using the "super lazy" technology, I do not add baking powder.

depending on what, but more often 190 and thick silicium. mat

I also bake charlotte and casseroles in tins for 195, but I can't decide on piece products ...
Girls, GF-ki fell a little on Ozone - 3299 r.

GF-ki fell a little on Ozone - 3299 r.

Wow! Amazing generosity - there has never been such a price for ozone!

there has never been such a price on ozone!

I am surprised myself, yesterday it was 3890 ... I hope it will not rise in price until tomorrow ...

Uh ... maybe pass P2 and buy this same GF? Is he better? (just don't hit hard, aunties)

Uh ... maybe pass P2 and buy this same GF? Is he better? (just don't hit hard, aunties :-)

I now, too, suddenly thought that I should have taken a gf instead of a tristar

if you spill a new device for a hundred years, then the return period will end

Yes, yes, my tristarik ordered to live a long time exactly a month before the warranty expired

Girls, GF-ki fell a little on Ozone - 3299 r.

Wow, I once took it for 4900 and had fun with her alone

and how much do you guys fool around with the simplest electric frying pans called * pizza makers *

An electric frying pan is unbearable for the mind - it can't be easier

and no more convenient

Chinese people, chtol, began to blurt out these pans without looking

then Ozone needs to pay attention to your moaning as the main supplier, otherwise it's not fair

[Irsha]

Irsha, she may be simple, but show off how complicated!
Yesterday I baked a thin biscuit for a roll: in 10 minutes the bottom was burnt, the top was white. And the shortbread dough stood for 35 minutes and did not burn. And yeast focaccia generally managed to dry out, but never turned brown.

[Sibelis]

Sibelis, Natasha, I speculated about baking powder Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc.(2) # 2295.
And with a biscuit on a roll, the situation is similar, apparently, in pizza makers, in a multi-baker. The biscuit is ready in a few minutes. Well, get it out! The top of the biscuit is terribly far from the top of the stove, it will not brown! Here, look at which finished biscuit white top Fast biscuit roll (simplified technology for the Redmond multibaker). This is the specificity of baking in appliances, when the dough is in a thin layer.

[Accomplishment]

Accomplishment, yes, I did it according to the recipe. Everybody is swearing that you can't open it, well, I didn't open the set 10 minutes. And why with different dough it turns out so differently: it burns, and then it is white ...
And the pizza, if correct, thin, is also very far from the lid. It turns out that it will also be white? ((

maybe hand over P2 and buy this very GF? Is he better?

If you are not confused by the non-locking cover))

[Mollie]

Mollie, well, everyone has their own shortcomings, you can lean against the wall). But pancakes on two surfaces ... and a timer ...

In the Princess, the coating is already lame,

Natasha, how long does the Princess serve?

And the pizza, if correct, thin, is also very far from the lid. It turns out that she will also be white? (

The pizza is also white, even which is not thin. Therefore, the sides are all greased with a mixture of ketchup and mayonnaise, so that the ruddy is obtained.