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

[Galleon-6]

Galleon-6, Elena, well, I baked, just not for a honey cake, but for a dairy girl - everything is very fast and simple! What are the problems?

[Galleon-6]

Galleon-6Elena, have you read the topic? On the first page there are recipes, and the cakes were baked for both honey cake and Napoleon and biscuits. Everything works out great.

Thank you, I found it, I needed it very very quickly, I thought maybe someone would poke my nose, but it didn't work, I had to look.

lids from steel pans I shape.

But you probably don't need to cut it if the lid is glass with a rim ...
Heroicly made the dough, where else would you find heroism to roll out and bake? I am silent about the cream, not only from nothing, but I have not even chosen yet. In theory, the Hochland curd cheese should be disposed of, but without an idea I want with butter and liquor ...

with butter and liquor ...

Anyuta, this will not work, the cakes will not be saturated. Sour cream with or without additions is best, so that it would be soaked.

Heroicly made the dough, where else would you find heroism to roll out and bake?

Can you already hang the hero's medal on your chest?

Yeah. Half a medal: in the fourth hour, the thirteenth cake is 18 centimeters in diameter or even less. It’s as if the oil is not a fact that it will work, my mother's cakes were thin, it was necessary to roll them out to transparency, but I didn’t solve the problem of how to do this on the parchment running on the table, and I couldn’t remove them whole from the table.
I'll try it on semolina with boiled condensed milk, if you don't thicken it, then you will probably be able to soak it in moderation.
Well, the GF, of course, did it, in addition to the paper itself, put the grid.

[Anna67]

Anna67, and what prevents the cakes from soaking in advance, before the cream? I love juicy cakes, and not all delicious creams saturate the cakes enough. Therefore, I always saturate the cakes. I take different impregnation, depending on the type of cream, so that tastes become friends.
Although the advice is probably too late.

[Taia]

Taia, but not that I bought milk, condensed milk, sour cream, butter and I look at them like a Buridan donkey. Also, condensed milk is not boiled as planned.
Only I don’t like to soak the cakes separately, on the contrary, I don’t like a honey cake that is too wet, the main thing is that the taste is united, which, with at least 3mm thickness of the cakes, inspires concern ...
But there is still plenty of time, I don't think that this cake will be needed earlier than in a day and a half.

[Anna67]

Anna67, I'm boiling condensed milk in a pressure cooker! 40 minutes all the fun

[Ketsal]

Ketsal, I'm afraid it will explode.
The cake turned out to be good, everything is not dry and not wet enough. Semolina porridge, butter, lemon juice, a little cherry brandy and powdered sugar.

I'm afraid it will explode.

no, it will not explode, I also do it in a multi pressure cooker. And they make canned food in a pressure cooker, they are also closed already and normally, so it has been checked / tested repeatedly

Girls, not found in the subject. Say, is it possible to bake, fry on a square sheet of paper or a rug so that the corners protrude from the stove. Or will the lid then be loosely closed? I don't know if I wrote it clearly

[VRad]

VRad, can. I have a teflon sheet just like that

[Ekaterina2]

Ekaterina2, Thank you.

You can, I also bake on such a rug.

[Ekaterina2]

Ekaterina2,
Kate!
Can I ask you more about your recipe for chicken with rice?
Was the rice cooked in the beginning without anything? and then they added pieces of chicken and water and how much water did they fill?

[Mirabel]

Mirabel, yes, everything is as written on page 177. The rice was soaked and placed in the prince's dish in the same water. How much water .... a little, about a finger on top of the rice was. And then there was the chicken sauce. But the rice is a little fried, apparently, water and more is possible, if only it does not turn into porridge. And so everything is by eye. This is how I make mini cutlets ...

and in the same water it was placed in a prince.

aaa with water together, of course!

about a finger on top of the rice was.

is it at the first stage before chicken parts? then with the chicken more water or is there enough juice from the chicken?

so everything is by sight

I still try to measure the water with rice

this is in the first stage to poultry

Yes.

then more water with the chicken

No, then I did not pour more. But I think that closer to the end of the process, try rice and, if necessary, add water.

Hello! I gave my son a GFgril GFB-1500 oven on NG. He is a big fan of making pizza. I read in all sorts of reviews that pizza turns out better in such an oven than in an oven. But here's the first pancake lumpy (((. Set the timer for 10 minutes. The bottom is on, the edges are not reddened. Maybe someone knows if there are any subtleties in cooking? While I just get the idea to make a pizza with a smaller diameter. Perhaps at the edge the temperature is lower, therefore the edge does not brown. I also tried to make cheese cakes. They also burn from below, but in the middle they are liquid. In the oven they turn out much better.

[Katerina]

Katerina, Kate! Thank you!

[AlenF]

I read in all sorts of reviews that pizza turns out better in such an oven than in an oven.

AlenF, I do not know where such reviews were, but definitely not here! Yes, in special ovens for pizza, but not in pizza makers. Not every oven gives the required temperature, which is probably why many tend to buy a special oven for pizza.
These ovens are in a different Temka Pizza oven
As for the GF, like any model from this topic you need to adapt to it. It has a strong bottom heat, and of course it is as high as possible in the place where the ring heating element passes - this must be taken into account when frying, you can change places, for example ..
When baking pies, tortillas, etc., it is advisable to use a Teflon mesh - both under the molds and under Teflon rugs or paper. Then there will be no overdrying and browning with a characteristic pattern from ten, and the heat will be redistributed to the upper layers and help to better browning the top. This method works great for me on any baked goods, even not very high ones.

are there any subtleties in cooking?

On the first page of the topic, there are successful samples of baked goods in the GF, including and pizzas... But you still need to select the time according to your stove - about 12-15 minutes. Do not open the stove at this time. I usually open mine 5 minutes after the timer turns off.

Julia, thank you very much for your answer!
Yes, I read the reviews not on this forum. Unfortunately, I learned about this quite recently. This is the first time I've heard of such a device as a Teflon rug. In the oven I bake only on silicone. I'll see what it is. It is a pity that I did not study the topic enough, of course, before buying. So let's experiment now with what we have)

we will now experiment with what we have)

Of course, don't be upset - GF is a good stove! And the Teflon rug is a very useful thing for the oven as well. Easy to clean, reusable, but the main thing is to store correctly, roll up, do not fold - then they serve for a long time! Here in the topic have been written about them many times, very convenient. They are usually rectangular, but this does not prevent them from being used in pizza makers - the ends will stick out, but it is much easier to take out the pastries.

They are usually rectangular,

there are also rounds of different diameters and thicknesses

thin thicker

there are also round of different diameters

Svetik, aha! But I have something they are not in use - I did not take different ones, there is only 26 cm .. neither here nor there .. It is more convenient with rectangular, they are universal - I put them both in the oven on a sheet and in a pizza oven.

[analogue]

My further acquaintance with analogue PP2 from Ribbon(I bought it as an assistant to P1 for giving) it went badly ... I measured the temperature (I unsubscribed in the subject), I didn't try it right away on baking, after a couple of days I just baked a cake, it's a pity, but the result was horrifying ...the top is like steam poured over (condensation is dripping from behind, and my P1 is in front), does not blush at all, everything is in order with the bottom, ruddy, crispy! baked another cake (made it higher, that is, more dough) and pizza a few days later, the result is the same, thought MARRIAGE and handed it over on the 15th day from the purchase, immediately bought the same one, came home - all the same, took - passed 14 days did not pass, very upset, but it is better to pay a little extra and take P1 or another verified one, Lenta returned money for both in one day.
P1 has been serving for 4 years already, everything is ok for baking, but old age comes to it ((((my eyes somehow melted, I understood by the smell and quickly picked them up, pulled them out, and they are so "melting"))) about a year as the beginning peel off the red coating on the top cover, although I never rubbed it, only wiped it with a cooled cloth, and when turned on, the color of the paint darkens (becomes dark) also on the top cover, but it still cooks great

but old age comes to her ((((eyes were somehow melted,

It's a shame, yes.
My one-eyed for a long time. And there are also warts on the lid. If only it worked.

She baked a thin apple pie made from yeast dough in her grill. Maybe there is some name for such a cake, but I was on a whim - the apples disappeared. Further on the photo is a bun made from the remnants of the dough, even further away are exactly the same open pies in a silicone form, but they were already baked in the oven.

The recipe for the dough below, from an old book for a Philips bread maker. In a bread maker and kneaded. It turned out to be more liquid than usual, apparently, did not report flour, but this is even better - I just poured the dough into the mold. And the apples drowned in it well.

The filling is simple: I cut a few apples, added cinnamon, a spoonful of sugar, 100 g of sour cream for the entire filling, that is, for a pie from a pizza oven, 50 grams and one egg for everything (half an egg turns out for a pizza pie)





I don't know how to draw up a recipe, but the cake was a success. He is so gentle, moderately sweet.

[Dina]

exactly the same open cakes in a silicone mold

But I just looked at this form of Buttercup on ozone, and it just disappeared! Seemed also convenient for portioned pies and such an unusual one, with curls!
Dina, and didn't try it on in a pizza maker? Does it seem to fit in height?

I don't know how to draw up a recipe, but the cake was a success

There is nothing complicated in the design if you have a photo (it is more convenient for me from the gallery), click on the "new recipe" button in a suitable theme, fill in the lines with the ingredients and insert the text with the cooking process.

I was also interested in the portioned form. It fits in diameter, height. ...? It seems like there are similar ones on Ali.

But I just looked at this form of Buttercup on ozone, and it just disappeared! Seemed also convenient for portioned pies and such an unusual one, with curls!
Dina, did you try it on in a pizza maker? Does it seem to fit in height?

It seems that the children bought it for me in Auchan. My pizza maker fits perfectly. But I have not yet baked in this form in a pizza maker, only brownies in the microwave and these pies in the oven.


I show the form, but these specific pies are baked in the oven, not in the pizza maker.

[Dina]

Dina, yes, I realized that these pies are out of the oven! I just looked at this form just for a pizza maker, I liked its shape. But while I was thinking she disappeared into the ozone

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Ali did not come across such ..

I read in all sorts of reviews that pizza turns out better in such an oven than in an oven. But here's the first pancake lumpy (((.

We baked the first pizzas on round baking paper, and turned out to be successful. Try it.

My further acquaintance with the analogue of PP2 from Lenta

Natasha, how unlucky you are. Before giving it to the children, I baked potato focaccia. It turned out just fine, from P1-not to distinguish. I didn't have time to bake anything else, but the children took her to the dacha, they would need her there more. Now I think, what if they will have the same nonsense

[Andreevna]

Now I think, what if they will have the same nonsense

Andreevna, Sash, I think Natalya was just unlucky - maybe they, like our princesses, are all different?

[Olga]

Olga, Yeah, boom hope. But I think that they will not particularly bake in it if the current is focaccia, because they love it very much. I think they will adapt somehow. They will bake vegetables and make hot sandwiches, if Th.

[Andreevna]

AndreevnaYes, Sasha, I really hope that yours turned out to be good. As soon as I saw the tape pizza in the newspaper, I immediately ran the reviews to look at it and also saw your focaccia, I was very happy with the result and went to buy))) and she gives out what, I didn't even want to take the third one for testing ... I remembered what else I tried quarters of potatoes in it - the bottom is excellent, the top is steamed ... both panels are heating, maybe the power is lower in the upper ...

Girls, just bought the Princess (very contagious forum). Not even included yet. But a question arose. I read in the subject and saw in the photo round metal nets, which many use by putting them down. Where can you buy them and what are they called? I searched the Internet and found something similar only to Ali.
Do they really make sense?

Valeria. nets are not metal, they are made of fiberglass. sold in baking or grill sections

nets are not metal, they are made of fiberglass. sold in baking or grill sections

I bought on Ozone

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Thanks for answers. Are those made of fiberglass different from regular Teflon fabric? The one that is sold by the meter. I have one, I bought it in a candy store. The thickness of the ozone 1 mm is quite comparable.

are those made of fiberglass different from regular Teflon fabric?

In my opinion, the mesh is very different, it is made of woven fibers, which gives thickness, looseness and flexibility - it is not brittle, it can be folded, unlike Teflon fabric. And accordingly, its service life is much longer. The Teflon fabric will not provide adequate hot air circulation. But it is better not to bake on the grid, putting the dough directly on it, otherwise the grid will grow into the baking. But in a pair (mesh + Teflon mat) they work great!

I read in the subject and saw in the photo round metal nets, which many use by putting them down. Where can you buy them and what are they called?

You can also buy a silicone mat.
These are for sale in the Metro.

[Elena]

silicone mat

Elena, an interesting rug, not yet come across such .. The price is just not quite humane.
Teflon mesh is still more practical and cheaper.
And in silicone, not everyone's permissible temperature is possible up to 260 degrees, like Teflon rugs and nets .. And at the places where the heating elements pass in pizza makers, it is higher than 210 for sure.

[VRad]

VRad, Valeria! Julia answered you everything correctly. You need both a Teflon mat and a Teflon fiberglass mesh. Your Teflon baking mats will do just fine. They come in different thicknesses, a different number of microns are written, since their thickness is not measured in mm, it is thinner. For a frying pan, for a pizza oven, for a sheet in the oven, for grilling. Everywhere the hostess chooses the thickness she needs. And the mesh, it is also Teflon with fiberglass, is needed of itself, for air circulation, respectively, for better baking.
I think that a silicone mat is still worse for this purpose. May Lenochka forgive mealba et atra.



Yuliya K, Julia! This rug is positioned, in principle, like a pizza baking mat. And his bottom is also all in holes. This company makes these rugs out of such leaky silicone, something else, I don't remember, and silicone baguette molds. One kind person bought me such a baguette holder, because it is my favorite. I haven't bought a pizza mat yet, maybe it will turn out to be great too.

[Elena]

Elena, Len, I do not argue, I would have bought one myself. According to this principle of silicone mesh, I have molds for bagels from Lekue - I really like it! The silicone mesh idea is good in itself! But I still don't put silicone molds without a Teflon mesh in a pizza maker.

But I still don't put silicone molds without a Teflon mesh in a pizza maker.

Julia, why don't you bet?
I put it on, I didn't find a Teflon mesh, but I recently got a pizza maker, what can bad things happen?

[Svetlana]

Svetlana, I wrote about it above

for silicone, the permissible temperature is not possible for everyone, up to 260 degrees, like for teflon rugs and nets .. And in the places where the heating elements pass in pizza makers, it is higher than 210 for sure.

If the mold is made of sufficiently dense silicone, then the effect of the high temperature may not be noticed, but in its thin forms it is immediately visible - for example, on the blue regent uniform, I got a brown circle from ten after the first baking in the Princess.

[Yuliya K]

Yuliya K, Julia! If you are to me, so about that and speech. I use everything silicone in the oven, not for some reason, but it just happened. And in the pizza oven there is only Teflon mesh (well, the mat is Teflon by itself). By the way, something greasy sometimes gets on the Teflon mesh, so it is much easier to wash it than silicone.