Panasonic NU-SC101 Steam Convection Oven

[Ilmira]

Ilmira, three different models: 01.03 and 04. The price was just tempting

[Anna]

three different models: 01.03 and 04. The price was just tempting

Anna, well, you give it !!! I only took the first one. We communicate, and the husband constantly swears with him

My stove has already been repaired. All modes worked well, without any complaints. And in the mode of the convection deep fryer, H F broke down on the potatoes in a village way, although I finished the potatoes. The workshop said that this breakdown is a weak point in the stove, now this has already been taken into account. We changed the "thermal sensor" to a more powerful one. Repair about a week, a little less. You can even call with transportation.
Having read reviews about repairs for more than a month, I managed to get upset. But all is well. The husband said, if not for the guarantee, he would have changed it himself.

[Alla]

Alla, well, thank God that everything went so well.



Every time our friendship-lyuboFF grows stronger! This is the kind of bread I received from my PanSonyushka today according to TRISHKA's recipe
Swedish night bread "Lenivka" (without kneading)

Good day!
If anyone is interested ...
instructions and a book of recipes for this stove (rus) - link under the spoiler:

🔗

[Alex_Fil]

Alex_Fil, Thanks for the link. I downloaded it, let it be on the computer.

How many tasty treats have you cooked while I was sick))))) And I want to cook rice porridge with pumpkin tomorrow. I haven't cooked soups and cereals in Panasyushka yet.

[kubanochka]

kubanochka, Lena, with recovery! We are waiting with soup-porridge!

Girls, I'm with bread again. Still, through experiments, I found out the right baking time and the right temperature.
Arranged by FSE! And the appearance is golden, and the crumb is baked, and the crust is crispy!
And for this joy you need only 50-55 minutes at a temperature of 210 degrees.
Receive-sign

[Ilmirushka]

Still, through experiments, I found out the right baking time and the right temperature.

Ilmirushka, and which mode (with convection, with steam or something else)?

[Tatyana]

and which mode (with convection,

Tatyana, just convection.

[Ilmirushka]

Ilmirushka, Thank you. I will also have to try to bake some bread. And I got hooked on omelettes and vinaigrette in this oven. It's so convenient for me, and I really like making these dishes in it.

[Elena]

and the vinaigrette in this oven

Elena, I also often bake steamed vegetables for salads for my dinner, carrots, beets - beauty!
One problem I have is that there is nowhere to put all my favorites, so they migrate around my kitchen.

After repairing the stove, when baking a pie, the entire stove was filled with grease - the bottom of the stove and the baking sheet, they were wiped off, washed, after a while it again dripped onto the baking sheet. I called the service department, they reassured me that in a day or two the terso paste would be distributed and there would be no more dripping. Now the stove is clean, I checked it on the omelet. But the worm of doubt gnaws at whether the thermal paste is harmless. By the way, the grease is very sticky, I hardly washed my hands.

[irina51]

irina51, and how quickly did your stove break? And what kind of breakdown did she have?

The stove broke down on the second day after the purchase, it was cooking meat in French. I wanted to change the stove, but I was persuaded to repair it, it was 10 days to be repaired. I'm worried about whether the thermal paste is toxic when heated.



The stove just turned off.

[irina51]

worried about whether the thermal paste is toxic when heated.

irina51, if it is used for repairs, then they must understand WHAT they are repairing. Probably safe, at least MUST BE safe. It is necessary to find out from the repairmen. Or the Internet to help.

Ilmirushka Thank you for your quick reply.

May be safe, but not in food, of course)

I have already handed over my stove to be repaired, just like Irina's, she just turned off on the Meat in French program.

[Anna]

Anna, Irina, I also had a stove under repair. She has only one trouble, as they explained to her husband in the workshop - "thermal fuse" and it dies on HF programs on my potatoes, on your meat. Much has been written about this in the reviews. Now the fuse is set to 190 degrees. I use the stove every day, but I haven't started the HF program yet. I will definitely try this weekend.

https://Mcooker-enn.tomathouse.com/ga...4/IMG_20190413_124357.jpg baked with steam for 10 minutes at 210C, 30 minutes at 190C, the crumb is tender and fluffy, the crust is thin.



the fakir was drunk and the trick failed, I can't insert a photo

[irina51]

irina51, looked at the photo, very beautiful bread! Is there a recipe?

And delicious. Dough: dry yeast-1 tsp. , flour 50 g, milk 150 g, sugar 10 g. Dough: dough, flour 300g, milk 30g, 1 egg, sugar 25g, pinch salt, butter 30g. The function of dumplings was kneaded in KhP for 20 minutes, watched the bun, left in KhP for 1h15min for fermentation, the dough was transferred to the proofing form for 1 hour. For me, salt is not enough., Freshish.

Girls, tell me, did someone try to bake a whole chicken? Apart from my false pig, I have never done anything so big in her.

Hello. In my opinion, no one answered this question.
I cooked chicken several times in this oven. The recipe book recommends wrapping the chicken in foil and cooking on 200 ° Convection, then unfold the foil and continue cooking on 200 Convection. Time - 60 and 20 minutes, respectively. So, this option did not suit me. The chicken turns out to be "wet", although it is fried as expected.
I went the usual way. I chose the "Convection with preheating" mode, temperature 180, I don't remember the time, something within an hour. And made the chicken. That is, no dancing is needed. And the chicken was about 1.5 kg.

[Repeat]

I went the usual way. I chose the "Convection with preheating" mode, temperature 180, I don't remember the time, something within an hour. And made the chicken. That is, no dancing is needed. And the chicken was about 1.5 kg.

Repeat, thanks, I'll definitely try sometime. I baked the thighs for a couple - I liked it. In general, now I bake bread almost every day

Finally, my hands reached the pumpkin porridge)))) I cooked strictly according to the recipe from the book. Only instead of millet I have rice. The rest: weight, time, cooking program, from the recipe. It turned out very tasty. The milk did not run away, the butter rim did not release))) I did not open the door, did not interfere, only did not leave the kitchen, looked, suddenly there was a milk escape. Opened after graduation.



This is how my porridge looked like immediately after being removed from Panasyushka



Stirred ...



I am happy with the result. It turned out superbly! More delicious than multicooker. I will try to cook other cereals ... and try soups.
And now I set to prepare

Parma pumpkin (Zucca alla Parmigiana) (Twist)

[kubanochka]

Only instead of millet I have rice.

kubanochka, Lena, neither in the recipe nor on the proposed website did I see any millet, which you replaced with rice. I'm wondering how much and how?
Or I don't see

Breakfasts section, recipe number 1 "Millet porridge with pumpkin"

Millet - 150 g
Pumpkin - 300 g
Milk - 600 ml
Sugar - 1.5 tbsp. l.
Salt - 1/4 tsp.
Butter - 30 g
Steam convection 190 * 1 hour

Or I don't see

And where can't you see?)))



So the Pumpkin in Parma is cooked))) I have some kind of pumpkin day ...

Before



And after

And where can't you see?)))

here . I didn't know what to go to

Breakfasts section, recipe number 1 "Millet porridge with pumpkin"

And my PanaSonyushka every day bakes me lazy bread from TRISHKA and cupcakes.

And my PanaSonyushka every day bakes me lazy bread from TRISHKA and cupcakes.

Carry material photo evidence of my activities with my beloved PanSonyushka.
Lazy bread from Trishka-Ksyusha

Swedish night bread "Lenivka" (without kneading)

Based on a recipe from Angela, baked chicken breast roll with egg and wild garlic:


Chicken rolls with spinach


And from her the same lean chocolate cake with cherry juice:


Chocolate lean muffin with juice

And this is my dish, a young zucchini with vegetables (frozen), sour cream and cheese in my favorite ceramic pot:


In general, my stove works daily and with great diligence

I am ripe for yogurt too! We took one package-bath of Activia from Danone (150 gr), regular milk from a store, but locally produced, I hope that without starches and other additives of thickening agents-fats. The milk turned out to be a little less than a liter (the whole liter did not go into my dishes). The temperature in the stove is 40 degrees for 6 hours. The yogurt turned out to be dense, strong, it holds a spoon, it did not fall out of the bowl when turned on its side. But when I added nut syrup before eating, out of nowhere, whey appeared, not much, but it was. What's wrong? High temperature?

any thermos is enough for yogurt. you can in the theses. advantages of the device over a convection oven. I read something and did not catch it. heats up faster?

[nathanael]

any thermos is enough for yogurt. you can in the theses. advantages of the device over a convection oven. I read something and did not catch it. heats up faster?

nathanael, you can also in a thermos, you can wrap up a woolen scarf))))) BUT! For a correct yogurt that has preserved all living bacteria and does not exfoliate from overheating, you need to clearly maintain the temperature throughout the cooking time. Do not keep the temperature in the thermos 40 * for 7 hours. Yoghurt makers "dance" with temperature. Some of them overheat, substituted cardboard boxes, in general, dances with tambourines. On the Yogurt program in this oven, the temperature is exactly 40 degrees, checked. I can not control, but calmly go about my business. The result is always excellent. Well, in a thermos, I will not be able to cook in portioned glasses. All my yogurt makers, together with the Ourson thermos for making yogurt, went to the shelf))) Now only in Panasika I cook all the sour milk.

why 40? yogurt 35 to 45. recommend 37 ideally. in addition, there are many fermented milk that are prepared at 30 degrees. a thermos wrapped in a blanket keeps 40 degrees 6 hours easily. a fall of 5 degrees does not make the weather. but the introduction of culture at once in the entire volume can give a negative result. the product may become slimy.

a thermos wrapped in a blanket keeps 40 degrees 6 hours easily.

Honestly, he does not smile at me to use a blanket)))) I love technology more
I cook kefir at 28 * in a special yogurt maker. 40 * in Panasonic they suit me for other types of sour milk. There were no punctures. A mucous condition is obtained in the presence of acidophilic bacteria in the leaven (my opinion is personal and personal experience). I bought this oven for baking with steam, I perceive all its other functions as a very nice bonus.

I cook kefir at 28 *

kefir is recommended at 22. but then how to sell unnecessary

Honestly, does not smile at me to use a blanket)

there are Japanese thermos on sale. they keep everyone without a blanket. delta room and 38 degrees for them seeds. p. with and from the "extra equipment" it is better to buy a pizza maker with a stone

but then how to sell unnecessary

Neeeeea, I will not sell. Firstly, I periodically take it out of the shelf and use it, play it, and secondly, I have three daughters, and I give them to them from time to time.

better to buy a pizza maker with a stone

But what about without him ?! For two years now it has served faithfully. We love pizza)))))

[nathanael]

nathanael, are you SO against our PanSonyushka? From what?

[nathanael]

But what about without him ?!

Well, I met a kindred spirit.

nathanael, are you SO against our PanSonyushka? From what?

not at all. I'm trying to figure out the plus of this device. before the purchase. I don't see it yet

not at all. I'm trying to figure out the plus of this device. before the purchase. I don't see it yet

Well, it's not worth considering our Panasyushka exclusively as a yogurt maker))) But it's better not to come up with bread for baking. Believe me, HP Panasonic loses. And the DeLonghi EOB 2071 mini-oven-bread maker also loses, although I love it very much and I don't send it to the spare shelf.



And also perfect for cooking sausages. Especially the type of Ukrainian


Hepatic


Ribs cook great


Yesterday I quickly cooked corn heads for steam. I generally keep quiet about vegetables for salads.
For me, there are plenty of pluses for this device)))))

enough)))))

and for me. I love bread and baked chicken breast from it! Baby, but opportunities ...

[Lena]

But it's better not to come up with a bread for baking.

Lena, or you can talk a little more about bread. What is the algorithm. I also want to bake bread in it, I still can't get myself together.

kubanochka .. and what are these women - golden hands? now your spouse is lucky. I envy black.

[nathanael]

kubanochka .. and what are these women - golden hands? now your spouse is lucky. I envy black.

nathanaelwithout even looking at your profile, I realized that you are here quite recently. After taking a walk and getting used to the vastness of this wonderful forum, you will be surprised STOPIAZTSOT times about the golden pens of our women!
Yes! There are! And a lot!
So get ready to lavish compliments on all sides!
And our first Lena-Kubano has already deservedly received!

[nathanael]

kubanochka .. and what are these women - golden hands? now your spouse is lucky. I envy black.

Shit! No, well, it’s of course nice to hear it ... But only here we all are like that ... Sonya golden hands)))) Ilmirushka graciously noticed

So get ready to lavish compliments on all sides!

even without looking at your profile, I realized that you are here recently.

And I looked. And I realized that nathanael I have not yet understood where he got to. I am ready to make a bet, after what time the thermos with a blanket will be replaced by a variety of devices.

[Lena]

I'm ready to make a bet, after what time the thermos with a blanket will be replaced by a variety of devices.

Lena, yes there is even no need to talk! 1010%!

[Svetochka]

Lena, can you tell us a little more about bread? What is the algorithm. I also want to bake bread in it, I still can't get myself together.

Svetochka, the algorithm is the same as for baking in a steam oven. Kneaded, set to fit, kneaded, laid out in forms. We put on the "fermentation" mode (but it can be done in any warm place). The dough has come up, we set the convection mode with heating. We set the maximum temperature. Warmed up, put a baking sheet with forms. We turn on the steam boost for 2 minutes. We hold the maximum temperature for 10 minutes, then lower it to 180-190, depending on what I bake. I do not use steam + convection when baking bread. Just convection + steam boost. Bread baking time is about 40-50 minutes. In fact.
Tomorrow I'm going to bake, I will record the process)))))

Tomorrow I'm going to bake, I will record the process)))))

This is correct!
Photos are required!)

I bake Swedish lazy bread from Ksyusha-Trishka in PanaSonyushka, it turns out great
I can't get a photo from my phone
Take your word for it

[kubanochka]

kubanochka, Helen, thank you! All

I bake Swedish lazy bread from Ksyusha-Trishka in PanaSonyushka, it turns out great

Ilmira, I saw your bread, handsome, lies in the bookmarks. But I wondered how Lena baked with steam in this stove.