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

Baked! the stove left as soon as I watched the video), although the temperature was not set at 180. but about 195, (I did not have time to read your messages), that is, halfway between 12 and 3 o'clock on P2.
The dough was taken from Lerele-Pizza Hut. Baking for about 24 minutes (size diameter about 25 cm),
I think it was possible and less than 20 minutes would be enough, but just after 15 minutes, I looked 4 times, checked the bottom, it seemed white, but you just had to look not at the edge, but in the middle, because the bottom of the middle of the pizza was already so hot, and the edges were light. of course it did not burn this time. Baked on siliconized paper.
My son really liked it, but what else is needed)
Next time I'll try to set the temperature higher and the stove is lower. Maybe it will turn out even better and faster)


Thank you all for the advice!

[cleose]

Well, I, for example, get real pizza, not a pie

From Tristar. 12 minutes from the cold.





cleose, turned out well

[RepeShock]

RepeShock, yeah, I liked it, and it seems not quite like a pie, the height with about the ingredients (of which only tomato, Bulgarian and cheese) turned out to be 1 cm.
But the time is 12 minutes and real pizza, as yours tempts me more) Next time I'll try this

In my GF pizza is baked for 7-10 minutes, I make the dough in a laserson manner.

In my GF pizza is baked for 7-10 minutes

Vooot! Can you

Girls, good day everyone! I'm bringing my today's cheesecakes from Tristar. You can see from the blush how the bottom surface heats up. If he has ten in a circle, then why such uneven baking?

Girls, I'm with you. Received Tristar today, baked pizza, delicious, but not perfect. I will hone my skills. ... In the semblance of a passport there is no information how many degrees are at the minimum and at the maximum. Roy Internet, but did not find it. If anyone knows, tell or poke where to read. Thank you all.

tasty but not perfect.

When I first baked pizza in P1, I was generally terrified)
Then for several months, out of resentment and disappointment, I did not use it at all.
And much later she moved away, saw how many different and diverse girls do in them and began to calmly master

And only later, when I bought Tristar, I found my own pizza, which I now bake in all my PPs.

I'm thinking, until the warranty expires, maybe I can hand it over for repairs?

[Pchela maja]

Pchela maja, when I bake cutlets, I have the same, even in a circle, different fries.
Both in Tristar and in P1.

Apparently, where the ten goes smoothly, it fries more, and at the place where the lid is attached, it is not round, there it comes out and forms a circle.
Maybe that's why

Here, my grill is closer to the left side and a little to the front, and not from the side of the lid attachment, where, in theory, the ten should enter.



The bottom of this pizza seemed a little pale to me, doesn't it? I usually get hotter in Tristar and Ferrari.

the bottom of this pizza seemed a little pale, isn't it?

Did not seem))) the bottom is quite pale. So he baked in half of the regulator, said that there is 180 g, I don't know where he found such indicators, it doesn't matter.
It is important that pizza does not need to be baked like that)
Actually, you can see everything in the video.

But for a man it is forgivable and so

Devulki, good evening!
Pie. Already along the way she called it "Fruit excess". There are a lot of fruits: 150 gr berries + apple + nectarine + 4 apricots.

Yohu! Sickness netuti.

Pie. Already along the way she called it "Fruit excess"

How beautifully baked! I'll stand the same, listen, write it down
In the evening, from the remaining dough I baked pizza at full power (23-24 cm) in 15 minutes. I didn't really understand why at full power 15 minutes, and the little one .. the bottom didn't burn, I thought 12 minutes would be enough for Tristana. from the cold.It may depend on the thickness of the dough, rolled out with a thickness of about 0.8 cm and was out of the refrigerator, there was no time to wait until it was parted.

[Rituslya]

what's the recipe

Rituslya flirted with a pie.
Maybe this is her famous manna, baked in all ovens

Mannik without flour, but with a secret (Rituslya)

I would like some baking details

[cleose]

cleose, glad that everything worked out, we are waiting for more goodies
Nevushka, what kind of pizza you bake in GF? And put something on the bottom? 7-10 minutes a very tempting time.
Rituslya, the pie is awesome
julia_bb, at GF-ki 4 cm

Devuli, good morning!
I'm all experimenting. No, I wouldn't mind cooking in Tortillana or something else, no.
As they say, we are not looking for easy ways.
Scrambled eggs on a silicone mat in Princess 2 at the maximum.

[S-t]

Received Pr-2 ... thanks S-t, for the stove with such a dowry ... yes, the shape is good, plump ... but too small ... I tasted it yesterday on pizza ...

Everything is fine .. I baked on a Teflon rug ... nothing was burnt .. I baked for 20 minutes ....

I double knead 3 pizzas. According to this recipe: 300-330g of flour, 1 tsp of salt, dry herbs of Provence, 225 ml of warm water, 1 tsp of dry yeast and 3 tablespoons of olive oil.

Marina, is it a single batch? and it seems to me there is not enough flour for such an amount of water
I make a recipe from Thermomix, and now Masha gives it

Minipizza Margarita (Tortilla Chef 118000 Princess) (Masinen)

This is a recipe for one batch, water is normal. In the Machine recipe for 400g flour, 220g water. I love pizza, which has little dough and a lot of toppings, so I settled on this recipe.

This is a recipe for one batch, water is normal.

I have water 220g and flour 400g ... and this is for three pizzas ...

Show the packaging, pliz.

I like flour!

Girls, who can compare P-1 and P-2, don't you think that P2 bakes weaker? I've watched the video. And here's the pizza again ... In 20 minutes I would have a much darker bottom. Or not baking at the maximum?

I double knead 3 pizzas. For this recipe: 300-330g flour

Double 300 (330) * 2 = 600 (660) g flour / 3 pizzas = 200 (220) g flour for 1 pizza.
I make 150 g of flour for 1 pizza, I cook more than one, of course I tried it for 200 g, in my opinion it turned out to be thick ... thin dough

[Marina]

According to this recipe: 300-330g of flour, 1 tsp of salt, dry herbs of Provence, 225 ml of warm water, 1 tsp of dry yeast and 3 tablespoons of olive oil.

Marina, is there sugar in the recipe or not?

Not in this recipe. There is a recipe with sugar: 250 g of flour, 200 ml of water, 2 tsp of sugar, 1 tsp without a slide of salt, 1 tsp without a slide of dry yeast, 3 tbsp of vegetable oil.

Good afternoon, brought you a plum pie.

Plum Pie - New York Times recipe (Vichka)

Baked in Tristar, 15 min from cold to max.

Who said that the top is pale in Tristar? In the next. Once I try not in a glass form, but in a regent form, it is of a larger diameter.

[win-tat]

win-tat,

Yesterday cleose wrote that the bottom is on fire, but in 20 minutes at max it looks great

I've already baked pizza in the evening, of a small diameter, I thought I would bake it in 12 minutes, but it turned out in 15 minutes and then the edges were not completely baked, only the middle of the bottom of the pizza was such a good baked color .. Perhaps because of tension or already wrote because of the thickness rolled base (0.8 cm) ..
I don't understand, in general, it burns, then like this ..
But this is my first stove and my first experience) .. When the first pie burned out, I was upset that I had bought it, I thought the oven was better, now I’m slowly more and more happy.)

[cleose]

I don't understand, in general, it burns, then like this ..

Maybe all the same tension, I really want the reason to be in this. Well, the ovens coming out of one conveyor cannot be so different.



Now I again baked a vegetable casserole in P1, in the form of 25 minutes from switching on.
I cut the vegetables on a berner and lay them out in layers, adding and sprinkling each layer with herbs. It turns out very juicy and tender, instead of eggplant, sometimes I take zucchini, then it comes out even more tender.
Potatoes 2 pcs

Eggplant, 2 small

Bulgarian pepper 1 piece

1 large tomato

0.5 large onion (quarter rings)

Smear mayonnaise

Grated cheese

After baking, the casserole settles decently

What is your shape diameter?

cleose, to me on "you", the diameter at the top is 30 cm from the bottom less, the height is 3 cm, the casserole before baking is obtained with the top, I think in the one that is attached it will turn out to be very low, and will not fit much. That is why the girls wrote that the form had to be made higher.

Here's the first thing I'll cook in P2

And it is right . Yulia, you will not regret, the casserole is very tasty, I want to believe that P2 will not let you down.

Loremia , Thank you !

What brand is this? Where did you buy it?

Yulia, bought for a long time, about 3 years ago, as soon as P1 appeared, the form did not peel off during this time, everything is covered

Girls, I baked two pizzas in grass, and just now I was thinking - is the timer working normally ... I turned it off manually, that is, I did not notice whether he turned off the stove or not. And I tried it manually, without baking - it clicks twice after turning and silence. Now we are visiting, again it is inconvenient to unpack the stove and to bake something. Can you tell me how the timer should work?

[nastasija]

And I tried it manually, without baking - it clicks twice after turning and silence.

nastasija, did not really understand this moment. In my Travola, after turning the knob, the timer starts ticking loudly, while smoothly moving to "0", having reached it, it turns off itself and, accordingly, the stove.

Dinner in 30 minutes at p1



I had chicken, decided not to cut it, but bake it whole, pickled it (salt, spices and sunflower oil) for an hour. Cut the potatoes into 4 pieces lengthwise, salt, pepper and mix with sunflower oil. I put all this wealth in a cold pizza oven, after 15 minutes I turned it over, and after another 15 I turned it off and stood still for 15 minutes when it was closed.

[Marina]

Marina, it is low, only 2 cm high

Yes, I would like a higher metal one, in any case it will be useful for pies

Yes, I would like a higher metal one, in any case it will be useful for pies

Of course! The metal form is very much needed, here here in this form, Eugene showed the pie!

But P2 is not a saucepan. I always cooked everything in P1 without any tabs, and in P2 they reported an insert, so that it would be more convenient to pull out various dishes and less washing. Even when I was making scrambled eggs or omelettes in P1, the height was up to the top and everything was baked perfectly and then got out. And if something had to be extinguished, then MV is better suited for such purposes (I have a square Endeavor).

But P2 is not a saucepan

I didn't quite understand about the stewpan ... Someone in P1, and in other pizza makers, cooks in tins, which is also very convenient: the oven is clean and it's easier to take out, especially if it's a casserole that can fall apart when taken out of stoves

to make it easier to take out various dishes and less washing

That's exactly why !!

But P2 is not a saucepan.

It is clear, but for example, it is better to bake the same shortbread pies in a taller form, but you never know why, the high sides of the form increase the useful volume of the working area.
I had a similar shape, like Evgeny's, red outside, white inside, after six months it began to peel off.

This is what the conversation is about, that P2 already has a normal form for cooking and getting. And it seems to me that deeper forms for pies are needed for the stove or oven, and I chose this one - it is suitable for Shteba28 in size. Diameter 29.5 and height 5.5cm.


I was looking for a cake pan like this -
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170962.0 and found a shape where the bottom did not fall through, so that you could fill the groove with berries and jelly. There are very beautiful pies in this thread, take a look.

Tanya, she's not red, it's a silicone mat peeking out there! He showed this form when he bought it here , I have the same! It is brown on the outside, and on the inside with a golden coating!

[Marina]

Marina , in P1 and hopefully in P2, pies are baked many times faster, and the oven does not need to be preheated.

it's not red, it's a silicone mat

and on my phone (where the pie is) red
Yes, I saw, where is empty, another

Yes, they bake faster, but the height is less. The existing insert is enough - all the same, for some time we do not open the P, so that the cake rises inside, and when it rises and bakes, then the sides are already baked by that time, so the height of the form does not matter.And you can normally pull out the finished cake in this form.

The existing insert is enough

Personally, it won't be enough for me why ... I already wrote, the same shortbread cake will not rise higher than how it was formed.

but the height in them is less

The area is larger. We need high pies, then only the oven, I am satisfied with 3-3.5 cm.

[Marina]

Marina, this method does not work for all sweet cakes! If a pie with a liquid curd filling made of sand-butter crumbs, for example, or a biscuit base, then the height of the form should be fixed immediately, it does not matter the form is silicone or metal, but its height is better if not less than 3 cm.

Everyone has their own preferences. I don't like low biscuits, so I bought a mini oven. And for the stove, the choice of different shapes is much greater. And in the photo, the average cake will turn out in a mini oven much better - it will not rest against the top cover with the dome (and this shape is probably Regent and 3 cm high, and the dome of the cake is higher)

[Marina]

Marina, well, here is the topic of pizza makers and their capabilities, the fact that they, in principle, may well replace the oven and also furnish it in terms of cooking speed!

I don't like low biscuits

A biscuit height of 3 cm is still better than 2! Divides perfectly into two full-fledged cakes!

And in the photo, the average cake will turn out in a mini oven much better - it will not rest against the top cover with the dome (and this shape is probably Regent and 3 cm high, and the dome of the cake is higher)

The Regent shape, quite right, is 3 cm high, but there is no dome - everything is flat and level with the shape: in the first photo it is a biscuit - it is also inverted in the second photo

in this form, Eugene showed the pie!

I have the same! It is brown on the outside, and on the inside with a golden coating!

Yes, this is exactly the shape that I liked. Diameter 30 cm, height 3 cm - just the size for the Princess. I have long wanted this for a shortcrust cake or quiche. For tall biscuits, I have two detachable forms, 24 and 26 cm.

[Marpl]

Marpl, Marina! More jellied pies (not those with jelly, but those that are poured with batter) require a high form. You will definitely need this one too. So, almost all residents of the Bread Maker definitely need a tall form. Since almost all of them not only make pizza, but almost cook soup, although they are not directly intended for this.

Girls, but I had a completely stupid question. Do you make cheese cakes in Princess according to the usual recipe? I want to try it, I looked through the table of contents, but found nothing. I saw the pictures and didn’t ask for some reason. And now, in confusion, they don't fall apart with me there ...

[Ksarochka]

Ksarochka, Lenochka, in the topic of Tortillana, I told that my cheesecakes immediately after being cooked on the fry spread right before our eyes. The next morning, already during frying, they kept their shape well. Of the components for 500 g of cottage cheese were: 1 quail egg, 1 spoonful of semolina + flour for breading. I want to try everything again, but my cottage cheese is extremely bad.

[Rita]

Rita, so I also don't add semolina and I have a chicken egg. So you shouldn't try.