Multicooker DEX DMC-50

Milk in the beginning wanted to escape

I also want to make baked milk and yogurt. I understand that they can be done on heating, but how long does it take?

The escape of milk depends on the milk itself and on what is mixed there.

The thickness of the porridge is regulated by the amount of liquid and the cooking time.

We drown the milk for 5-6 hours on Slowing (depending on milk, homemade - it seems like longer, I don't remember exactly).

Yogurt, they wrote here, turn on Heating for 20 minutes (not the program, but the one on the Off button), then do not open the cartoon for 5-6 hours.

[Lozja]

LozjaThank you very much for the tip and for pointing out the silicone spoon.

Yogurt, they wrote here, turn on Heating for 20 minutes (not the program, but the one on the Off button), then do not open the cartoon for 5-6 hours.

Is this the right way for Dex? Did you do that?

I make yogurt like this all the time. Only on heating I keep it for 30 minutes. Then I turn it off and leave it for 5-6 hours without touching it.

I make yogurt like this all the time. Only on heating I keep it for 30 minutes. Then I turn it off and leave it for 5-6 hours without touching it.

Thank you. Do you know what the temperature is after 30 minutes of heating, can the dough be allowed to stand or the temperature is too high and the yeast will die?

[Tal]

Is this the right way for Dex? Did you do that?

I tried once, but yogurt is a capricious thing, so far I have not been able to make friends with him even if I have a yogurt maker. Therefore, my experience is not an indicator. Many have done here and they succeeded, but what kind of cartoon is not important, I think, Heating is almost the same everywhere.
Tal, to your health!

[Daffi]

Daffi, I once baked bread in a cartoon and defrosted it there. So, after heating me, the bottom of the dough was hot, but since I didn’t take it out, but immediately baked it, it turned out to be uncritical. But I gave up the idea of ​​spreading the dough in the cartoon. Unless now it is warm in itself, you can just throw the dough into the cartoon, not including it at all, just to protect it from drafts. I think it will work fine in the summer.
In general, in the summer I just put the dough in the oven without turning it on (I hide it from drafts), and I don't even close the window in the kitchen, everything is fine.

I have a temperature probe, if you want, I can pour water and measure the temperature after 30 minutes of heating.

I have a temperature probe, if you want, I can pour water and measure the temperature after 30 minutes of heating.

If I had a thermometer, I would have measured all modes

I think that you can put the dough, turn on the baking for one or two minutes (you can only find out the exact time after measurements), turn off the cartoon and leave the dough, do not open the lid.

Girls, where you can buy a high-quality thermometer with a measurement range from 0 to 200-250 degrees, so that you can measure the temperature of baked bread or other pastries, baked meat, liquids, etc. Only Chinese are on sale, somehow they don't trust me inspire

If I had a thermometer, I would have measured all modes

I think that you can put the dough, turn on the baking for one or two minutes (you can only find out the exact time after measurements), turn off the cartoon and leave the dough, do not open the lid.

Girls, where you can buy a high-quality thermometer with a measurement range from 0 to 200-250 degrees, so that you can measure the temperature of baked bread or other pastries, baked meat, liquids, etc. Only Chinese are on sale, somehow they don't trust me inspire

So I don’t need it, I didn’t measure it, I’m not interested directly in temperature, how much is there and what.I see which mode heats up, visually and by the result, and that's enough for me.

Why even for Baking? But of course your business.

I am silent about the temperature probe, I have Chinese, came to me directly from China, measures from 0 to 100, not electronic, I am happy with it like an elephant.
By the way, and you only need more than 100 degrees to prepare the syrup, everything else is measured within 100 degrees.

By the way, and you only need more than 100 degrees to prepare the syrup, everything else is measured within 100 degrees.

What if I need to measure the temperature in the oven? My oven has a maximum of 275 degrees Celsius. Well, I would also like to measure the temperature of the syrup.

Why even for Baking? But of course your business.

I do this in a bread maker, turn on the Baking for exactly a minute, it has time to heat up enough, but not overheat, it turns out the ideal temperature for raising the dough.

A thermometer for the oven can be purchased from the Cradle in the warehouse.
And in the cartoon, the girls wrote that after 30 minutes of heating, the temperature is 40-45 degrees.

A thermometer for the oven can be purchased from the Cradle in the warehouse.

What warehouse? You can reference, pliz

And in the cartoon, the girls wrote that after 30 minutes of heating, the temperature is 40-45 degrees.

The girls measured at the dex, right? So 20 minutes will be enough, just 30-35 degrees.

[Daffi]

Daffi, catch the link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

[Daffi]

Daffi, catch the link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

Thanks for the reference, there are so many interesting things. But thermometers are over, they will be available only in September.

The question remains open - who has a good thermometer with a wide measurement range, where did they take it and how much?

Daffi, usually distinguish between an oven thermometer and a temperature probe for "shoving" into different products. Lily has an oven thermometer in her warehouse (and something tells me that it was made in a large country with a huge population that you don't trust), you can't measure the temperature of meat or bread. And I have just a temperature probe that can be shoved into somewhere.

I have this - 🔗

Teskoma has one - not Chinese, but measures from 60 degrees, so I didn't even consider it as a purchase:

I think that if you put the dough for proofing not on the "heating" program (designed specifically for heating and also slow cooking), but on the "off-heating" button (designed to maintain the temperature), then it will be exactly what you need. Just keep not all the proving time, but heat a little - and cut it down. This option "works" in Panas. Although, in the summer heat, it is not necessary to warm up
By thermometers - I bought it at the "warehouse" for the oven and is very happy. Compared to measurements by Tescom's oven thermometer, the temperature difference is a couple of degrees, which is completely uncritical, and it is not known who measures more accurately. It was also stocked up, shown here by Thermo Probe (in "Cosmos" the Teskomovsky department). The most convenient thing! I took a temperature probe for meat, as in the photos. It measures the temperature inside the product, but there cannot be high temperatures (or the product has long been charred). This temperature probe with a measuring range of 60-120 degrees, it can be "baked" in the oven along with the product. There is one more temperature probe in Teskome (the same "Cosmos") - small, with a range of up to 100 degrees, but you cannot push it into the oven, take out the product and measure the temperature inside, and then decide whether it is ready or not. Or just use it for external measurements (for yogurt, for example, etc.). For some reason I am going to buy this one.

[Daffi]

Girls, where you can buy a high-quality thermometer with a measurement range from 0 to 200-250 degrees, so that you can measure the temperature of baked bread or other pastries, baked meat, liquids, etc. Only Chinese are on sale, they don’t trust me for some reason inspire

Daffi, and you are a perfectionist Here, you can order. 🔗
I would take it for my sister.Shall we unite to save on delivery? Maybe someone else from Kharkov will catch up?

Here, annoyance, hurried and sent a separate message ..., now the moderator needs to combine the posts ... Moreover, the topic of thermometers is non-core ...

[TyominaAlyona]

TyominaAlyona, well, you already "obtermomitrititsya" from all sides.

Yes, it was about the Heating that is on the Off button that I spoke about. The heating, which is a separate program, I do not consider at all for such cases.
And about the fact that you don't need to heat up in the summer - for sure. Because the rapid rise of the dough is not really good for the test.

[Daffi]

Daffiand you are a perfectionist

Well, consider me a perfectionist. I know that there are just such thermometers as I need. We have Chinese electronic ones, at the Kharkovforum they sell them for 100 hryvnias, they have already spammed everyone, for aukro for 50 hryvnias.
Like these ones


I know about Teskom's oven thermometers and temperature probes for roasting meat, but that's not it.
I need to measure the temperature of milk for yogurt (35-40 degrees) and the temperature of the syrup, so it turns out that I need from 0 to 200 degrees (at least). It is even better to measure up to 250-300 degrees, so that you can measure the temperature in the oven.
I think that if you turn on the oven with a baking sheet, leave for 15 minutes, then touch the probe to the baking sheet, you can find out the temperature in the oven. Or do I want a lot?

The Heating program (separate) is not suitable, there is a very high temperature, my potatoes were stewing, there were bubbles, that is, almost boiling, but not quite.

Well consider me a perfectionist

I love, I respect this approach.

I need to measure the temperature of milk for yogurt (35-40 degrees) and the temperature of the syrup, so it turns out that I need from 0 to 200 degrees (at least). It is even better to measure up to 250-300 degrees, so that you can measure the temperature in the oven.
I think that if you turn on the oven with a baking sheet, leave for 15 minutes, then touch the probe to the baking sheet, you can find out the temperature in the oven. Or do I want a lot?

The greater the temperature runoff of the thermometer, the greater the measurement error. For each device there is a middle, the most reliable zone. Therefore, it is better for the oven to have a separate thermometer, as well as for "internal", lower temperatures.
It will be necessary to touch the temperature probe to the baking sheet for accurate readings for a couple of minutes, it seems to me that this is not an option. Just leave the probe in the oven.

What, Chinese electronic thermometers do not measure accurately enough? (I haven't seen the reviews) Or do they break quickly? Why is this option swept aside?

I think that if you turn on the oven with a baking sheet, leave for 15 minutes, then touch the probe to the baking sheet, you can find out the temperature in the oven. Or do I want a lot?

It seems to me, so you know the temperature of the baking sheet, and not the temperature in the oven. If you want not much, I was looking for about the same at one time, but I realized that it was either very expensive, or electronically, as in your picture, which I did not really like. You can't leave this in the oven, it will melt. Therefore, I chose from what was, the most optimal, in my opinion, option. Well, to measure the temperature of the oven - you have to buy it separately, so I still can't get enough money.

And it seems to me that we deviated a little from the topic, and they kick our necks for it. The forum has a separate Temka about thermometers and temperature probes, you can reread it.

What, Chinese electronic thermometers do not measure accurately enough? (I haven't seen the reviews) Or do they break quickly? Why is this option swept aside?

I am looking for an alternative to a specific thermometer that is sold everywhere because I am not sure of its quality and accuracy. In general, I need a Schaub Bulo thermometer "what if you need it", but I want it to be of high quality.

It is my whim to measure the temperature in a gas oven, because I still get + - kilometer in the end.
Wouldn't the temperature of the baking sheet match the temperature in the oven?

[It is even better to measure up to 250-300 degrees, so that you can measure the temperature in the oven]

Measuring the temperature in a gas oven is a whim, because all the same, I will end up with + - kilometer.

I need to measure the temperature of milk for yogurt (35-40 degrees) and the temperature of the syrup, so it turns out that I need from 0 to 200 degrees (at least). It is even better to measure up to 250-300 degrees, so that you can measure the temperature in the oven.

I have ceased to understand what exactly you need. But in any case, this has nothing to do with Dex multicooker. Let's respect the work of the moderators and won't be offtopic here. The forum has a separate Temka about thermometers, I think everything that interests you has been discussed for a long time.

Maybe this has nothing to do with cartoons, but I did not know at all that there was a topic on the forum with thermometers and temperature probes. I found myself a cheap and high quality thermometer, thank you for your help https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0

Yesterday I finally tasted the saucepan. I cooked rice - excellent, baked a liver cake from Temka recipes for Dex - super, cooked beans - undercooked. It takes longer. There was no smell from the multi. Khvpatilo weekly airing and washing with detergent before use

Yesterday I finally tasted the saucepan. I cooked rice - excellent, baked a liver cake from Temka recipes for Dex - super, cooked beans - undercooked. It takes longer.

Congratulations on your initiative, pleasant use and delicious food.

There was no smell from the multi. Khvpatilo weekly airing and washing with detergent before use

In-in, and I, as an honest, noble, believed the instructions, which says that the inner part should be washed no, no, and as a result, the chemical smell and wasted nerves.

And today I have a culinary revolution in my mind. All my life I was sure that I could not stand lazy dumplings, only today I learned that they are very tasty. I then boiled them in water, and today I made them in a cartoon for a couple - just heaven and earth, I will definitely repeat.

and you with a coup

and you with a coup

Thank you

Girls, how long does it take to steam eggs, potatoes, beets, cauliflower, carrots in Dex? How long does it take to cook the same products, but in the Boil mode?

I cooked beets from all of the above. The dimensions were about a fist, 1.5 kg were ready in 30 minutes, the mode was a double boiler.
In general, it is better to try to pierce, then you definitely will not be mistaken with time.

I cooked beets from all of the above. The dimensions were about a fist, 1.5 kg were ready in 30 minutes, the mode was a double boiler.
In general, it is better to try to pierce, then you definitely will not be mistaken with time.

Thank you.

And today in Dexica I made champignons in sour cream, though I salted it a little, and yesterday I cooked millet porridge, very much nothing happened, next time I will pour less water

Mushrooms, and in sour cream - ooo, how delicious! And millet in milk? On what program and with what amount of liquid? Millet, it seems, loves to "thicken".

Mushrooms, and in sour cream - ooo, how delicious! And millet in milk? On what program and with what amount of liquid? Millet, it seems, loves to "thicken".

Millet on water, put Rice / Spaghetti on the program, when the smell of ready-made porridge appeared, put it on the heating, which was pressed by the Off button, held it for 20 minutes, the porridge was ready.

Millet on water, put Rice / Spaghetti on the program, when the smell of ready-made porridge appeared, put it on the heating, which was pressed by the Off button, held it for 20 minutes, the porridge was ready.

Why didn't they cook until the end of the program? The excess liquid would evaporate and the gruel would have the desired consistency. Or do you like the more "viscous" version?

Why didn't they cook until the end of the program? The excess liquid would evaporate and the gruel would have the desired consistency. Or do you like the more "viscous" version?

The excess liquid had already evaporated at that time, if I kept it further, then the porridge could burn.And so the heating gave a little heat and the cereal "reached".

I even cook millet on the stove like that, turn it off when it is still a little damp, close the lid and leave it on the stove. My pans are stainless steel with a thick bottom, they then give off heat for a long time + residual heat from the gas burner = perfectly cooked millet.

The excess liquid had already evaporated at that time, if I kept it further, then the porridge could burn. And so the heating gave a little heat and the cereal "reached".

I even cook millet on the stove like that, turn it off when it is still a little damp, close the lid and leave it on the stove. My pans are stainless steel with a thick bottom, they then give off heat for a long time + residual heat from the gas burner = perfectly cooked millet.

I also cooked like that on the stove.
And something I did not understand a little (this is the question of cooking in Dex). You said that next time you will use less water, but now it seems that the porridge was not thin and all the liquid was gone. So it’s not cooked the way you like it?
And the porridge in Dex burns, right? Do they stick to the bottom? It seems that I have not heard such reviews.
And why didn't the porridge turn off by itself, since the water has evaporated. I don't understand something. Dex seems to be more different from Panas than I thought. Woe is me woe! When will I be able to try it myself !!! Deals kuuuucha now, not before cooking, just had time to look at the "new thing"

Girls, you are confusing yourself something:

The excess liquid had already evaporated at that time, if I kept it further, then the porridge could burn.

Why would she start to burn? The water has evaporated - the stove has turned off. All! No options.

I turn it off when it's still a little wet

That is, they switched off in Dex, when moisture was still present, and the porridge then "reached" while still heating. Did I understand correctly?

In principle, if we need to end up with a more viscous porridge or, conversely, a little harsh, adjust the amount of liquid: for viscous 1: 5 and for stewing, for crumbly 1: 1, for buckwheat 1: 2. No dancing with a tambourine around it is necessary. Why is it electronically controlled, so that we fall asleep and get a predictable result.

Girls, do not attack me, I have only 11 days for the cartoon and I cooked only three or four cereals in it, and from different cereals. Some cereals were cooked on the Rice / Spaghetti Express mode, and some - on Rice / Spaghetti. So far, I am trying to experimentally make such a porridge as I do on the stove, selecting the ratio of cereal and water.

I always (!!!) when preparing food I am guided by the smell, it will never deceive. If I have smelled that the porridge is ready, why can't I turn off the cartoon? Should I wait for the smell to change for the worse?
If the millet smells like ready-made porridge, then it is ready. If there is excess moisture left, then I myself am to blame, because I poured too much water (1: 2.5 instead of 1: 2). I would rather turn off the cartoon, remove excess heat and leave the millet alone so that it absorbs the residual moisture and reaches the desired condition, than on the principle of waiting for the cartoon to complete the cycle when it pleases.

Girls, do not attack me, I have only 11 days for the cartoon and I cooked only three or four cereals in it, and from different cereals.
I always (!!!) when preparing food I am guided by the smell, it will never deceive. I would rather turn off the cartoon, remove excess heat and leave the millet alone so that it absorbs the residual moisture and reaches the desired condition, than on the principle of waiting for the cartoon to complete the cycle when it pleases.

My God!!! Nobody attacked !!! This is me CONSULTING! I don’t have any personal experience with Dex yet, but curiosity is already bursting!
And about HOW to cook and WHAT to focus on - everyone decides for himself !!!!!!! I am a lazy person, I am guided by the final multi squeak, I don’t check porridge, but I trust MV (that's why my questions are).
You treat your cooking with respect and due attention.
To tell the truth, I am sure that if a person loves and knows how to cook, he does not need a cartoon.It is for those who are trying to save time and energy while cooking. IMHO.

To tell the truth, I am sure that if a person loves and knows how to cook, he does not need a cartoon. It is for those who are trying to save time and energy while cooking. IMHO.

I bought the cartoon for the summer, while it's hot and there is no way to turn on the gas. In addition, although I love and know how to cook, I hate to cook porridge, they are boring and I am lazy. But now I have a cartoon, she makes me porridge.

To tell the truth, I am sure that if a person loves and knows how to cook, he does not need a cartoon. It is for those who are trying to save time and energy while cooking. IMHO.

No, a cartoon to facilitate work in the kitchen, but no equipment affects the ability to cook. Additional saucepan + electronic control - the rest is all by handles and head

No, a cartoon to facilitate work in the kitchen, but no equipment affects the ability to cook.

Influences, influences !!! I don’t know how to cook milk porridge for my daughter on the stove, but in a cartoon - what’s easier!

Girls making a cupcake in Dex + silicone mold. I had to turn on the baking dvazhy. after 45 minutes nifiga was not baked. Can a silicone mold do this?
And I also tried to bake bread in Dex, also 1.5 hours ... About the baking temperature, probably not suitable for bread? Did someone bake bread in it?

I did not bake bread, I baked pies like monkey bread, it worked out fine. It rose perfectly, to a level of 10-12 cm and was baked. Then I pulled it out and under the grill the top browned

Girls, tell me, please, who cooked the jellied meat, how much did they put? I put on stewing / simmering for 5 hours, came in 2.5 hours, the water is hot, but no more ... Carrots, onions, raw meat ... Disappointed, I turned it on for stewing for 1 hour, there will be gravy ... What is wrong ??? : girl_cray: Before that, I cooked, set it for 7 hours, it was so raging ... it turned out cloudy. Well, the jellied meat in the cartoon does not obey me in any way ... But the chocolate on boiling water comes out super and, I am glad that only in the cartoon you can bake, no one at work can repeat it (well, they have no such miracle)

Girls making a cupcake in Dex + silicone mold. I had to turn on the baking dvazhy. after 45 minutes nifiga was not baked. Can a silicone mold do this?
And I also tried to bake bread in Dex, also 1.5 hours ... About the baking temperature, probably not suitable for bread? Did someone bake bread in it?

ABOUT!!! What a fun experience! I am sure that the silicone mold in the multi bowl has a very strong effect on the result, since the temperature inside is still lower than in the oven during successful baking in the molds. It is good to cook soufflé in molds (silicone and ceramic) in a steam (and water) bath, but with baking, as experience has shown, not everything is so cloudless.
I have not tried to bake bread in Dex yet, but I read and saw a photo on "My bread maker" with a report on the successful baking of various breads in Dex. It is quite possible to bake bread and kulich in a cartoon. Here you are, albeit in 1.5 hours, but baked. You turned the bread over to brown the light top, I guess.

Girls! I already wrote - no need to "bake" in silicone molds in multicooker pots with a non-stick coating. Such a coating does not like "empty" heating! And voids around the silicone mold are inevitable! You run the risk of drastically shortening the life of the saucepan!

Yanusya08, I first put out stewing for the jellied meat, after 20 minutes, when it all boiled, I already turned on the simmering for 6 hours. Everything worked out great

At the beginning of the topic, we wrote about the difference in temperature regimes for extinguishing and languishing. Read it.

Yanusya08, I first put out stewing for the jellied meat, after 20 minutes, when it all boiled, I already turned on the simmering for 6 hours. Everything worked out great

At the beginning of the topic, we wrote about the difference in temperature regimes for extinguishing and languishing. Read it.

I would suggest turning on Boiling, as soon as the liquid boils, a signal is given, then turn on the Simmering and cook on it.
But I haven't cooked jellied meat yet, so this is only theoretical advice.

[lesik_l]

lesik_l, Thank you. Yes, I read it, and I have been cooking for over a month, so I can't understand something that it boils on languor, then it hardly heats up ... And for some reason it became cloudy ... Now, I look, I started a little- gurgle a little ... can translate into languor and put it on until morning? What do you say, girls?