Panasonic NU-SC101 Steam Convection Oven

[Larissa]

Larissa, I didn’t check anything, I don’t even have a temperature probe.

Anna. On Ozone now it costs 14 thousand something. I bought in general for 11760 two weeks ago. It was just hard to pick up from the Pickup Point. Because of Nastya, I can't use couriers. So good luck to you. We will master it together.



Ilmira, thank you very much. Please tell me, is it possible to put in it to dry candied fruits from tangerines and oranges, or is it not designed for long work?

[Larissa]

Larissa, yes, in principle, it is probably possible. There is a fan, the temperature can be set ... But by analogy with a dryer, the air must circulate ... But they dry in ovens. So it should work out.

Ilmirchik, is there something in this oven that turns out better than in Kuzin?
Do I need it or not? That is the question.

[Rituslya]

Rituslya, Rita, probably not. Kuzinka-favorite, everything is delicious from her. And she took Pana Sonya because of her small size, so as not to drive the oven, especially in the heat, and of course, steam

Ilmira, thank you very much. Then I'll tell you if I venture to drive it for so long. There are so many interesting recipes on this site that I can't resist. Sorry to interfere with the conversation. But I burned the caramelized oranges in Kuzin, they turned out to be very tough, although I did not hold it for so long (and even the transparent lid was splattered with drops of syrup). They were softer in the oven. Now I want to try to do it in the oven. But I make the circles themselves for a very long time. I add sugar to the syrup for several days. And I also wonder what will happen if steam is used during the drying process ... Or will it be a very stupid idea ?! In general, in a week, I hope I can share my experience.

I ordered on Ozone for 14615. I can't wait for the price drop. In addition, they promise to return 731 points to the Ozone card. And in general, this will be a gift from my husband for my last anniversary.
I have already thought that in the summer Panasik will live in my summer kitchen. And then I was tortured to run back and forth to my devices, and it’s unrealistic to pull all of them away from the summer kitchen.

in the summer Panasik will live in my summer kitchen.

this is correct, and there is no need to carry, and it is not hot at home. Congratulations!

I begin to master it slowly. I baked a chocolate sponge cake for one-two-three. Not really. It was baked for a long time (more than an hour) and the top rose strongly and cracked, and then the bottom sagged.
Country style potatoes. Helsey fry. I had to add time, and still she was pale. The potato cousin is beyond competition.
Mexican mix frozen on steam (1 level of steam). It turned out well, such bright vegetables, not like after a multicooker. But she added time, about 25 minutes in the end it was steaming.
Today I'm planning bread on the hearth. The dough has been standing since yesterday morning.

[Anyutok]

The potato cousin is beyond competition.

Anyutok, this is not even discussed
And the bread ... I mainly bake in cotton, in PanaSonka I put on the Swedish sloth from Ksyusha-Trishka, it turns out great.

[Ilmirushka]

Ilmirushka, HP is for everyday life, but for the soul sometimes you want to bake something exclusive in the oven.
Baked.

I took as a basis artisanal bread without kneading (1st grade flour + whole grain + Peasant Ryazanochka), the dough stood for 5 hours warm and almost a day in the refrigerator. Baked for 10 minutes convection + steam 210 degrees, then convection 200 degrees for 30 minutes, steam blow after 10 minutes. It was possible to subtract it to 190. For Panasonka's bread there is a credit.
Now I have put the dough to fermentation. I'll bake pies in the evening.

[Anyutok]

Anyutokwhat a beautiful bread turned out! ZdOrovo

[Anyutok]

First I read Anechka's first message Anyutok... Well, I think, why do I need this miracle, if the biscuit is not right, and the potatoes are not very good, and the vegetables are long.
Okay, not mine. I rode off in a different direction.
Has galloped up again, and here bread! Mmmm! What a handsome man! Generally beyond praise. Wonderful bread!
Again, in one place I started to burn, again I wanted a very, very, very stove.

Now I think that potatoes are not very good at me in any oven, so it's okay.
Vegetables are also unlikely to be steamed in the oven. I do not know how and never did.
But it's a shame with a biscuit, yes. Probably, on the contrary, it should turn out flatter.
We are waiting for the pies.

[Rituslya]

Rituslya, I almost decided to buy GemluxU, after reading your reviews about her, but it turns out she does not bake well (potatoes-meat-vegetables)?
I've already planned a drum for her ...

[Anya]

Galina, no, Gemlux probably bakes everything normally, but I just can't do it.
For example, my potatoes in all my ovens are not the same as, for example, in Kuzin or in Kitfort's cafe. Well, this is understandable, because in both cases it is mixed, but not in the oven.
I made peppers in Balkan style from Maria, but the potatoes are not very good inside either, they are somehow raw.
Maybe you need to select some other varieties.
And, frankly, I don't bake vegetables with meat anywhere, if only in my sleeve, and even then rarely.

Anya, and you rolled bread in the process?

[Rituslya]

Rituslya, and here are the pies with meat and rice.

Baked on convection 180 degrees, steam at the beginning of the process and in the middle. She put 2 baking sheets at once, 11 pies were included. In my opinion, it was necessary to bake at 190 or 200 degrees.
Culinary recipe (by tötlen): Lean dough in Panasinic bread maker (universal).
The dough also fit in the oven. Fit well.

Anya, did you turn the bread in the process?

No, for the purity of the experiment. The barrel that was at the back wall was more reddened. But not critical. But the pies at the end were reversed and unfolded, and the time added 10 minutes.

Very wonderful pies, Anya!
ZdOrovsky! Blond ones, just like I love.

Now, what are your general impressions?
And with the biscuit, maybe something was wrong with the regime? In theory, so too fluffy should be.

Or what?

[Ritual]

Or what?

Ritual, honestly, there is nothing outstanding in it.
In general, here is my review, but it's up to you, of course

[Rituslya]

Rituslya, there is no perfect kitchen device. Is that a Russian stove Therefore, we will experiment. We've almost stopped eating potatoes at all, mashed potatoes once a week and in soups, too, infrequently. And with the appearance of Cousin, the potatoes returned to our table. For the holidays, this is generally my signature side dish, country-style potatoes. I think this stove will cook me some kind of exclusive, which you can't do in other devices.



And I have meat today

Pork. Marinated for 2.5 hours in a vacuum with garlic and seasonings (hops-suneli, smoked paprika, salt). I baked it on convection with steam at 220 degrees, 1 hour, half an hour before being ready, turned it over and reduced it to 190, since the beginning was very reddened.
I also cooked vegetables for vinaigrette. In time, no longer than cooking in Mult, for example. For 40 minutes on level 2, a couple of beets and carrots were cooked, I got the potatoes early.

It would be amazing if I galloped by.


So far I only cooked meat for sandwiches.

[Rituslya]

Rituslya, Rita, well, you're fast. I think why you are silent, and you are already cooking in the bushes in the stove

Yeah, Anyut, I'm cooking, but so far I don't really understand what and what.
I'll at least buy a package of puff pastry to get to know each other better.

As far as I understand, in the process it is impossible to increase or decrease the temperature without interrupting cooking?
Only time?

And today I have bread.
Night swedish sloth


For my taste, a lot of water and sugar. And a little loaf.
Baked on convection, put in a cold oven. Convection mode without heating, first 210 g for 20 minutes, then steam boost and convection 200 g. 30 minutes, in the middle there is still a steam boost.

And this is Borodinsky "from the package". Divided the dry mixture in half. Held in fermentation. Then she turned on the convection 190 gr for 40 minutes. Steam boost 2 times at the beginning and in the middle of baking.
Both breads were baked in a silicone cake pan. It is not very suitable for bread, you need a tougher one.

As far as I understand, in the process it is impossible to increase or decrease the temperature without interrupting cooking?

I understood so too.

Anya, wonderful bread! All so delicious! I will definitely try it too.
Only, please, write more time and mode.
Please!

[Rituslya]

It would be amazing if I galloped by.


So far I only cooked meat for sandwiches.

Rituslya, Rita, well, you give! Nothing boded, as they say, but here rrraz and here! Well done!
I'll raid, return home, reread, write, tell

Night swedish sloth

what a cute lazy

[Ilmirchik]

Aaaaa, it’s me rushing with my sausages, knocking everything in my path.
First 20 minutes for Fermentation, then 15 minutes for Convection at 200 degrees with steam boost 3 times and 2 minutes the second time.
They are just weightless, light, fluffy! And what a smell !!!!
I'm happy like an elephant! I have such a miracle for the first time.


Ilmirchik, you cooked the chicken flat. Please tell me the time and mode.

Yes, from one corner a little bit harder. Well, let him fuck. I'm not offended!
I will forgive everything for such a result.

Then. That's about the water in the cell. Yesterday I made meat with steam for a long time and today, but the bottom is absolutely dry.
And the meat is Duc and everything has already been eaten, although it was obviously a joint.

You still need to run somewhere to brag. Definitely!

I am also starting to master. Finally "hands have reached". Now I'm baking Pork with Apples. I don’t know why, but I’m terribly worried ... Even with my amount of household appliances, despite the fact that I love to use all sorts of devices, but this stove evokes sacred awe. I wonder how to wash the inside? Only wipe with a damp sponge? By the way, I measured it with a probe. 210 deg. when exposed 230. Maybe wrong. Then I will repeat the experiment. And even today I want to master the Kitfot 1904 drying. I wonder how it differs from Isidra. The raw materials for drying are prepared. Kiwi slices (cooked for 3 days) with mint syrup (added before the last boil of the syrup) And tangerines with grenadine syrup.

[Rituslya]

Rituslya, Rita, I returned home ... I still can't get enough sleep
About chicken, I remember exactly that I baked it in parts - thighs and shanks without skin on the steam mode. The attitude was ambiguous, but that's the first thing.
We are accustomed to roastiness with a golden brown crust, but here ... steam!
There was no crust, and it couldn't have been, I don't eat the skin and baked it without it. And the chicken parts turned out to be 100% excellent. Softly and almost stewed. In short, very dietary
Ritusya, don't try to talk about the temperature and time - I don't remember
I more often in Panasonic bread from Trishka - I bake Swedish lazy and everything that is very lazy, all sorts of puffs from store dough
And I fell in love with your nipples in dough, I don't know how
ABOUT! I remembered! Well, in PanaSonka I baked a fake minced pig with a filling, it was great, tomorrow I'll find a photo.

[Larochka]

Larochka, waiting for the impression of the pork. Only, please, with time and modes.
You are welcome!
Not, Ilmirchik, you are a pioneer with us, so please remember. Huh? I saw your sprawled chicken too. Remember, huh?

I'm with a loaf today. I tinted it heavily with sugar, yes, well, plus a flash. But! But we have never tasted better than a loaf. And this is a miracle made from 250 grams of flour.
On Fermentation for 40 minutes, then stripes with egg, then on Convection with heating at 200 degrees for about 10 minutes, then on Convection with steam boost for 3 minutes, 2 times for about 20 minutes at 180 degrees.
Aaaaa !!!! The best bread of my breads !!!

[Anyutok]

People!!! How many have done, eh !!! And so far I have delicious porridge, cottage cheese casserole and meat in French (at the same time it turns out better in the program (although I would add a little time) than setting the time and temperature itself; I figured it out with water !!! Thank you all !!! tell me, is there a sound from work? It buzzes like a microwave ...? And when they turn off, then after a while there is a click, so loud, as if cooling down after heating something metallic comes back to normal ???



Anyutok, Rituslya, and the loaf is a luxury! So far, I'm afraid with baking (where the shock steam is) ... and I baked cake-breads on soda (like Irish) at the convention with heating, 50 minutes, but not very ...inside it was damp, but he got up and was rosy! For baking, I need to take a master class ... fact!

[Rituslya]

Ilmirchik, you are our pioneer

Rituslya, Rita, nooooo, our Lena-Kubanochka has a palm.
I spanked in her footsteps.
And she has ... everything is visible and invisible, even the sausage.
What kind of pastries you have ... I can't catch up

For baking, I need to take a master class ... fact!

Malvpresli, Linda, at Ritusli
And in general, many have already typed stoves, but the topic does not shine
Girlsiiii, ayuuu, where are you all?

our Lena Kubanochka has a palm tree.
I spanked in her footsteps.

Ilmirchik, Duc is understandable. I only spank her by her photos and comments. I will open the page to my computer, and then I run from the kitchen to the room and back. The phone is not very convenient.
Thanks to all, all the girls who share their experience.
I didn't even imagine that this detailed description with photo reports could be so important.

I'm with cheesecakes. Dough on Fermentation for about 20 minutes, then kneading in HP, proofing in a warm oven and baking on Convection with steam and Heating at 190 g for about 25 minutes.
Sooo!


I also made a potato casserole, but I will not show it, because for some reason it decreased in the process of photographing. That's how it happened! I don’t. Probably ate ...

[Rituslya]

I'm with cheesecakes.

Rituslya, Rita, you are already such a SPECIAL
And about the potato casserole say at least a couple of words cho-how?

[Rituslya]

Rituslya, Ritawhat a fine fellow you are for not listening to me!)
Just super-skilled! Agree with Ilmirushkoy!

Carrying a cheesecake

Baked on steam + convection mode, without heating, 190 degrees, 50 minutes. While settling in a slightly open stove.
The recipe is simple
The base is the simplest cookie, blended in a blender with butter.
Filling - 450 g of Cremette cheese and 150 g of cottage cheese, beat in a blender with 3 eggs, 80 g of sugar, vanilla. I put half of the filling on the rammed cookies, laid out the frozen cherries, then the other half of the filling and the cherry.

[Anyutok]

Anyutok, deluxe !, I need to make a try too!

[Anna]

Anna, that's so beautiful! I will definitely try.
For the sake of curiosity, I want to start trying automatic programs, otherwise everything is on standard ones.

I'm with a curd casserole. 180 degrees with heating for 45 minutes, plus every 5 minutes a steam boost for one minute. You can limit yourself to 40 minutes.
It turned out sooo tasty! Yesterday I didn't taste something, I was upset that it was liquid.
At night, she stood under my napkin, and today you will eat your mind.
That's all that's left. Cut into pieces to remove in a tray.
I rarely eat casseroles, but here it is just delicious.
Another would be to find the recipe by which I made it yesterday night.

[Rita]

Rita, I just wrote down how I don't like si lpdky cottage cheese, BUT somehow I made a casserole in a Tortilla from our Masha ... It's really delicious

Oh, Ilmirchik, I forgot about all my toys with the purchase of this stove.
Take everything from me, but leave her alone. Like it so much! Like it so much!
Yesterday I made this casserole, so I screwed everything up in the process: I didn't grind the cottage cheese, the eggs didn't beat, I went too far with sugar ... Ay.
Well, everything just went one to one, that I would pull out another rubber sole. But no. And here's my figurines!
Delicious!
If I am alive, I will definitely buy the main stationary oven with steam. It turns out to be a soooo thing!
And why didn't I buy it before ?!

[Rita]

Rita, well, you see how you fell in love with her! Happy for you. I also love her, only I began to cook very little, but it warms my soul that there is
And someone does not at all, I saw - they are selling. What are we all ...

[Rituslya]

Rituslya, and I also made casseroles, but without steam shocks, (I still can't decide on this ...) Is there enough water in the container? I have not even delved into how to launch this blow during the cooking process ...

is there enough water in the container?

enough, very much even enough.

Today I swung at the kuru for the first time.I took the idea of ​​Ilmirchik as a basis to spread the protrusion all over.
First, 30 minutes at 200 degrees, and then another 45 minutes at 180. The chicken weighing about 1600 grams. Time can be subtracted by 5 minutes.
The breast is juicy, yes, and the skin is crispy.
Delicious!

I really liked that the stove remained clean. I rubbed a bit with a rag and a mustache.
I went to wash the protishok.

[Rituslya]

Today I swung at the kuru for the first time.

Rituslya, Rita,
Well, everything worked out without problems!
Our PanaSonya-clever can do everything.
And the main thing in it, like an ordinary stove, you can quickly change everything, subtract, add. It heats up instantly and is very mobile, so there is almost no need to memorize anything, everything turns out intuitively.
Rita, do you eat yoghurts? Did you already?

Ilmirchik, can you change the degrees in the process without interrupting the program?
Time is possible, but the degree of heating? ...
I haven't made yoghurts yet, but of course we eat. We eat with pleasure.
The chicken turned out to be tasty, not overdried. Such a good one.

[Rita]

The chicken turned out to be tasty, not overdried. Such a good one.

So I like it, even the breast is so tender.
Rita, I'm talking about switching ... but I don't touch her here for several days. In general, about the fact that if you reset the selected and running program, then it is easy to turn on the selected other. But in the process ... I did - I didn't ... I don't remember.
I’m a sloven, at first I keep the instructions nearby, and when I’ve gotten used to it, and I’m emboldened, I’m poking it as I please

[Ksyushkin]

Loaf first Ksyushkin lazy speckled, and then Angeline apple pie.
Mmmmm !!!!
Not to bake, but a miracle!


Gemlux left for his daughter.

Gemlux left for his daughter.

Together with Steba?

Together with Steba?

Uh-huh. But Shteba broke down a long time ago, greatly overheated the bottom, plus something else there.
They would have taken it down a long time ago, but no, they are trying to fix it.
From Gemlux so far mi-mi-mi.

[Rituslya]

Mmmmm !!!!
Not to bake, but a miracle!

Rituslya, Rita, I am so glad that you have a good life!
So I love her too, but I don't know how to tell about it like that

I bought a muffin-bread mold here and, of course, would rather try it.
Again lazy from Ksyusha. Pretty and yummy!
What I really like about this stove is that it warms both the top and the bottom equally.
If the top is pleasant ruddy, then the bottom is the same.
For a long time I did not get such a wonderful result.
Time, probably, 45 minutes at a temperature of 180 degrees without steam.