Multicooker DEX DMC-50

[Polinka]

Polinka, I have a question for lesik_l in another - why do you need a Dex clone with a time on the extinguishing program of several minutes. I don’t understand why this is necessary. And why a whole "clone", if an external timer-interrupter can already limit the time on the extinguishing program to less than an hour (if necessary).
I probably just didn't get into the topic. Perhaps there is something useful in this. Well, I proceed from the fact that you can put out something even on the "heating".
A cartoon, yes - it is necessary. You can always load them, cartoons, with work.

Here's another, I forgot to say yesterday. It's difficult for me to close the lid in Dexa (during boiling, for example), the steam column resists and the latch on the lid clicks lazily. In Panas, I did not come across a similar one. In general, the latch seems flimsy to me. Not? All right, reliable, tell me, experienced Dex users?

I just sat down, I thought that I still cook on the stove:

* condensed milk
* pancakes
* pancakes
* mashed potatoes
* coffee
* cottage cheese
* custard cream
* choux dough

... I can't remember anything else. Or I'm preparing something urgent if the cartoon is busy. Ito half of this can be cooked in a cartoon, it's just that I'm more used to it on the stove, and even with one cartoon you can't really speed up everything - a day is not enough.
Take something else, close the stove with a lid and put a cartoon on top (there is nowhere else). An oven and two multi - it seems to me that for a family of 3 people is quite enough.

[Polinka]

Polinka, I have a question for lesik_l in another - why do you need a Dex clone with a time on the extinguishing program of several minutes. I don’t understand why this is necessary. And why a whole "clone", if an external timer-interrupter can already limit the time on the extinguishing program for less than an hour (if necessary).
I probably just didn't get into the topic. Perhaps there is something useful in this. Well, I proceed from the fact that you can put out something even on the "heating".

About fifty pages ago, we discussed how to cook the right milk in our cartoon and came to the conclusion: well, we really miss the 20-minute mode in the stewing program. It would be just great, but this is the only drawback in this multicooker.

Take something else, close the stove with a lid and put a cartoon on top (there is nowhere else). An oven and two multi - it seems to me that for a family of 3 people is quite enough.

Despite the fact that I'm a fan of multicooker, I still don't see the point in giving up the stove. Although, two multi are now loaded, and cutlets are fried in a skillet.
The second cartoon is definitely needed. This idea is not a whim, for two years I "tested myself for strength", I clearly understood - it is necessary, especially if you love the long-playing function of extinguishing. Now I'm happy. But now the idea of ​​a pressure cooker began to haunt me, so that ...

About fifty pages ago, we discussed how to cook the right milk in our cartoon and came to the conclusion: well, we really miss the 20-minute mode in the stewing program. It would be just great, but this is the only drawback in this multicooker.

Yeah, I read it, but it's easy to overcome - buy either a mechanical (up to 30 UAH, there is in KOMFI, it seems 25 UAH) or an electronic (about 100 UAH) timer-interrupter, plug it into an outlet, set 20 minutes - and, voila!

Despite the fact that I'm a fan of multicooker, I still don't see the point in giving up the stove. Although, two multi are now loaded, and cutlets are fried in a skillet. The second cartoon is definitely needed. This idea is not a whim, for two years I "tested myself for strength", I clearly understood - it is necessary, especially if you love the long-playing function of extinguishing. Now I'm happy. But now the idea of ​​a pressure cooker began to haunt me, so that ...

Duc from my entire list only for pancakes you really need a stove, everything else can be cooked without a stove. And I stopped frying cutlets long before purchasing multi, I have been baking them in the oven for a long time. Yes, and there really is nowhere else to put it, so here you have to choose - either the second cartoon or the stove. And for pancakes, you can sometimes pick up the cartoon somewhere on the floor and open the stove lid.

And I stopped frying cutlets long before purchasing multi, I have been baking them in the oven for a long time.

Ooooh! And I have never cooked cutlets in the oven! From our steamed cutlets with my daughter, the husband turns his nose up, which means we need to fry. And in the oven, you can in one fell swoop HOW MANY cutlets to bake Kaif! In the sultry summer, you don't really want to drive the oven, but you need to learn.
How to bake cutlets in the oven? Are there any subtleties?

Ooooh! And I have never cooked cutlets in the oven! From our steamed cutlets with my daughter, the husband turns his nose up, which means we need to fry. And in the oven, you can in one fell swoop HOW MANY cutlets to bake Kaif! In the sultry summer, you don't really want to drive the oven, but you need to learn.
How to bake cutlets in the oven? Are there any subtleties?

Oven cutlets are not much different from fried cutlets, except that there is no such fried crust (which is also very harmful).
There are no nuances, you make the cutlets as usual, put them on a very slightly greased baking sheet (I didn't like baking them on paper, it is better without it), a little fat still comes out of the cutlets, so there is no need to grease too much. Place in an oven preheated at 200 degrees and bake for about half an hour. Some are still turning over. I don't see any sense in this if the baking sheet is on the middle level of the oven and the oven heats evenly from above and below. That's all. For me, now cutlets are almost the fastest and simplest dish and, moreover, our favorite.
Sometimes I bake small cutlets in the oven for guests, gobble up and no one has ever noticed that they are somehow not cooked as usual.
And they differ from steam cutlets like heaven and earth.
In the sultry summer, I don't want to stand at the stove and fry something, so they stuck the cutlets, threw them into the hot oven and washed out of the kitchen for half an hour.

[Lozja]

Lozja, Oh thank you!!!!!!!!!
How annoying that my mince is already over, the next cutlets will only be in the oven !!!!!

In the sultry summer, I don't want to stand at the stove and fry something, so they stuck the cutlets, threw them into the hot oven and washed out of the kitchen for half an hour.

Definitely!

[Temina Alena]

Temina Alena, I answer, I have Panasonic 18 (she was the first), Lakuchina 47, and Lakuchina pressure cooker, all work constantly. The pressure cooker is a little less frequent, but I never regretted buying it. Jellied meat in 30 minutes, and not hours of vigil at the stove, safety, etc., even my husband respects this saucepan very much. Buy, you will not regret it, it is 2 in 1 and a pressure cooker and a multicooker (if you turn the valve so that the pressure is not built up).
I cook everything in them, and fry pies and cutlets, etc. The temperature in the lakuchinka is more than in Panasica, which is somewhat similar to Perfzza, so all the dishes are distributed. It even happens that everything is in work at once. And why also Dex? Well, I like him, they praised her saucepan very much. Well, I just really want to. I remembered another plus - no need to wash the stove and everything around is clean!

SupercoW, of course, I am not offended by anyone, I already know that I am very ill. Those who don't have a pressure cooker, I'm spreading the virus, buy it! I agree with you 100%: there are no too many multicooker!

I don't get tired of wondering why Dexa Bakery is a smart program. I take almost any recipe for a cupcake and make it in a cartoon (so that the oven does not turn on again in the heat). So, no matter what kind of cake it is - buttery, light, heavy or airy, or in general some kind of biscuit - exactly 45 minutes and it is ready, neither add nor subtract.
Yesterday I prepared a cupcake according to this recipe - a recipe for the oven, I got a cupcake in a cartoon in 45 minutes - a copy of the author's, a cut - exactly like in the last photo. By the way, delicious muffin, it seems to me, is very suitable as a base for cakes.

[Catwoman]

Catwoman, thanks for the answer! I put one more plus sign on the pressure cooker and start thinking where to put it. I'll also see what is on the Ukrainian market, besides the expensive Mulinex and the budget Elby.

Lozja, great! Cool cupcake idea, thanks! I am taking it into service.
And I have read many times that they restart the program Baking. Probably more dough. HZ

And one multi is enough for me, it does not work for me every day. Now, if the stove was not gas, but electric, then it would be more economical to cook in the cartoon, but I have a gas one. And my husband does not recognize multicooker borscht, he seems to him like a dining room. If I cook in his absence, he will still understand, he says that it tastes better with gas. I also cook pasta on gas, I don't like multicooker.
Tell me if anyone knows how a mechanical interrupter differs from an electronic one? I also want such a miracle for myself.

Tell me if anyone knows how a mechanical interrupter differs from an electronic one? I also want such a miracle for myself.

A simple mechanical one is in COMFI 🔗 Turn the wheel, noting the current time and lower the "teeth" down on the black wheel, noting in what period the device should be turned off. It's simple.
Electronic is a fancy thing. For example, This is a much more multitasking thing. I saw it in the store for about 100 UAH, but I immediately came across it for fifty dollars, however, now I noticed that it was used. 🔗 Probably, if you search, you can find a suitable price.

.

Comrades, remind me how to put a cartoon on the timer, well, so that there is breakfast in the morning, I seemed to be able to at first, but now I have moved to a new apartment, the instruction is lost, and I don't remember point-blank

Lena, select the mode, set the cooking time, then press the timer and set the time when the dish should be ready
Yes, and don't forget to press start

And take a look at "Zaporozhye"

Thanks for the tip

[here]

And I have read many times that they restart the program Baking. Probably more dough. HZ

I have never seen anything like this about Dexa, almost everywhere recipes for Panas, that's where they almost add it all the time. And I have everything that I bake for 45 minutes and is ready, I have never had a mistake.
The only time I added Warm up after the Baking program (not even the second start of Baking, but only Warm up) - herebecause I was making one and a half servings. But it seemed to me that it would be quite possible without heating, I was just reinsured.

I have never seen anything like this about Dexa, almost everywhere recipes for Panas, that's where they almost add it all the time. And I have everything that I bake for 45 minutes and is ready, I have never had a mistake.

I will only be pleased if during baking in Dex it is not necessary to restart the program again. During his, so far the only, baking experience in Dex, the standard 45 minutes was enough. But, frankly, I repeatedly came across in the topics of discussion of cooking in Dex, recipe recommendations, where the addition of time was provided. Here, offhand, just looked through today - on the site "My bread maker" in the section on Dex

Or, the local experience "Tsvetaevsky Apple Pie"
pastries 45 + 45
Different recipes - different baking times. This is normal.

Comrades, remind me how to put a cartoon on the timer, well, so that there is breakfast in the morning, I seemed to be able to at first, but now I have moved to a new apartment, the instruction is lost, and I don't remember point-blank

The link to the instruction is in the first post of this topic.

Hello!
Girls, can you please tell me what proportion of water and rice do you use for pilaf? Today I was quite surprised. I began to cook pilaf according to Panas's usual recipe in Dex. I fried meat and vegetables, turned on Rice / Spaghetti, did not go through the process until the final signal. I opened it - I was stunned: the meat began to burn a little at the bottom, the rice was hard, even some kind of dried barberry, or something.I don’t understand anything, I was sure that ALL multi (since they descend from rice cookers) cook rice flawlessly.
In Panas and Perfez pilaf, and all the cereal dishes turned out great, but here the result is mediocre. I revived my "pilaf" on Stew, but obviously something was wrong initially. Please tell us about your successful experience.

I do 1: 2, and what proportions did you keep?

I do 1: 2, and what proportions did you keep?

Straaaanno ... I cooked 1 to 2 for Pan, 1 to 1.5 for Perfeza (2). And for Dex I also did 1 to 2 ...
And in what proportion do you cook buckwheat?
And for what purposes is the Rice Express program appropriate? I haven’t used it yet, I understand that the time is shortening, a more energetic program, but dry cereal is not hot. Maybe it’s better to cook pasta on it?

And I always pour water by eye, so that it was somewhere 2 fingers higher than rice. I put on Rice / Spaghetti and everything is fine.

I actually cook 1: 2.5. But my husband is fussy, he loves pilaf from round rice, he does not seem so dry to him. So I do not make porridge, but more or less loosely and it looks like pilaf, I make it from round in a ratio of 1: 2. And from long rice I cooked 1: 2.5. And buckwheat in the same proportion, it's just that our family loves boiled cereals.

And I always pour water by eye, so that it was somewhere 2 fingers higher than rice. I put on Rice / Spaghetti and everything is fine.

Nah, well, I didn’t have 2 fingers higher than water, everything turned out less well.
Here's the thought - I cooked for 1 multisakan, there was a lot of meat. So in big Panas it always turned out superbly. Maybe Dex only likes to cook large portions? How many multi-glasses do you cook?

Personally, I almost never use a multi-glass. I measure with a container that I used before buying a multi, I'm so used to it.

And I somehow got used to this glass right away, it often appears in recipes. At first, in Pan, I cooked a minimum portion of 2 maltistacans, and then I began to cook with 1 glass of cereal.
Thank you girls! I think that next time (if I can make pilaf in Dexa) I should still increase the amount of water

Here I am in Dex with porridge. The rice is ready, but for me it turns out rather dry. I already did both 1: 1 and 1: 1.5, it turned out a little dry, I did 1: 2.5 - too boiled. I will do 1: 2
The Rice / Spaghetti program is intended for Indian rice, and the Rice / Spaghetti express program is for Chinese, as you know. In the instructions, the proportions are advised 1: 1, I don't understand anything.

Here I am in Dex with porridge. The rice is ready, but for me it turns out rather dry. I already did both 1: 1 and 1: 1.5, it turned out a little dry, I did 1: 2.5 - too boiled. I will do 1: 2
The Rice / Spaghetti program is intended for Indian rice, and the Rice / Spaghetti express program is for Chinese, as you know. In the instructions, the proportions are advised 1: 1, I don't understand anything.

And how many cereals have you tried? Perhaps, however, the point is in a small amount of cereals and, accordingly, water. And the device is designed for a larger volume. For me, too, 1 to 2 is dry, unambiguously (the pack of rice started, tested in Pan. It happens that the rice is different, but this is not the case).
I'll try to make another 1 to 2.5. True, if you get "rice porridge", then it's just thrown away - no one will eat This is a completely unexpected difficulty for me. It's not important for me, but still ...
And what about buckwheat? With millet?
It looks like I will cook not only milk porridge in Panas.

Something I did not understand where the problem comes from? I have never used the 1st program, it’s strange for me to cook ordinary cereals for almost an hour - I use the 2nd express everywhere. I have crumbly rice at 1: 1, buckwheat on the same program 1: 2. I also poured 1: 1 into pilaf, but there was still liquid from onions with carrots - everything turned out great.

And how many cereals have you tried? Perhaps, however, the point is in a small amount of cereals and, accordingly, water. And the device is designed for a larger volume.For me, too, 1 to 2 is dry, unambiguously (a pack of rice begun, tested in Pan. It happens that the rice is different, but this is not the case).

I did 1.5 multi-glasses of cereal and 2 multi-glasses of water, Rice / Spaghetti program. Long grain rice.

And what kind of porridge turns out in Panasonic at the same proportions?

I have never used the 1st program, it's strange for me to cook ordinary cereals for almost an hour - I use the 2nd express everywhere. I have crumbly rice 1: 1, buckwheat on the same program 1: 2. I also poured 1: 1 into pilaf, but there was still liquid from onions with carrots - everything turned out great.

In Panas, pilaf is being cooked for almost an hour, the result was satisfying. I'll try another express mode, perhaps. But the 1: 1 ratio, although according to the instructions, seems a little suspicious to me. When cooking 1: 2, the rice turned out to be dryish, hard and not at all "fluffy". And the meat began to burn out of business, not critical, but .... On the other hand, I don't like the infamous overcooked rice at all.
That's how many foods I'll ruin until I find my favorite proportion. Or stand over it and watch, but this is also not the case - always poke your nose under the lid

I did 1.5 multi-glasses of cereal and 2 multi-glasses of water, Rice / Spaghetti program. Long grain rice.
And what kind of porridge turns out in Panasonic at the same proportions?

No rice was cooked in Panas in such proportion. I do 1: 2, it turns out crumbly, not hard, without any hint of boiling. It takes about 45-50 minutes to prepare, I didn't notice. For my taste it turns out great. With less water, it turns off faster, but will be harder.
Although! For sushi, I make round rice in Pan 1: 1. It turns out soft, sticky, sticky, as it should. Tucked in - and katay-lepi

In Dex 1: 2 will be boiled - checked. At the beginning I decided that there was a 1: 1 typo in the book - I did it like in Panas 1: 2 - it turned out to be a mess. But 1: 1 is just right.

Can you cook round grain rice? It is softer, and long-grain is harder.

Yesterday I stewed sliced ​​turkey fillet with onions and spices - it turned out very tasty, everyone appreciated it. I steamed the cauliflower, it also worked out great. It remains to win the porridge and there will be happiness.

Nope, I only use round in pilaf. I also love the long one, the sort "Basmatti" or "Jasmine"

In Dex 1: 2 will be boiled - checked. At the beginning I decided that there was a 1: 1 typo in the book - I did it like in Panas 1: 2 - it turned out to be a mess. But 1: 1 is just right.

Cool. Today I cooked exactly 1: 2. Long grain rice. No mess. Dryish-hardy turned out. True, I did not cook on the express.
Yet, apparently, this is an individual matter. Tastes could not be discussed...

It seems to me that it is also in the cooking mode. In the first mode, it is heated first and absorbs liquid, and already at the end there is an intensive evaporation. On the second, it cooks at a higher temperature at the beginning and languishes at the end. Maybe that's why the result is different

It seems to me that it is also in the cooking mode.

All convinced !!! With a little mind, I remembered my own experience of testing Perfezka - there is a program for a small volume - it cooks faster. I made pilaf on it and was pleased with the result.

On the second, it cooks at a higher temperature at the beginning and languishes at the end.

ABOUT! Rice is exactly the way to cook !!! Thank you!

[Pilaf (DEX-50)]

Pilaf (DEX-50) - No burnt meat and dry rice, and no porridge. Rice is soft and crumbly. Maybe it still depends on the rice itself? Because I can't even imagine a 1: 1 ratio in Dex. Plus the amount of fat in the pilaf, because if I just cook rice, then 1 to 2 I also get too dry.
This is all I'm talking about parboiled rice. White rice, of course, does not require that much water.
I do buckwheat in the same way 1: 2, but already on the Express, I always cook pilaf on the first program.

Delete please. The double came out.

[Pilaf (DEX-50)]

Pilaf (DEX-50)

Thank you! I cooked pilaf today in a very similar way.Only I didn’t stew vegetables, but fry them a little, like meat. And I did not add boiling water, but simply drinking water at room temperature (I do this in Panas). The proportions of rice to water are the same as yours, only a portion of rice is 3 times less.
Maybe I thickened the colors a little, the dish did not burn, but it was going to this, and the rice remained dry. Such a trick surprised me, it seemed that there was enough water-fat-juice of vegetables. But it turned out mediocre.
Direct discussion out of the blue was formed. But I already became interested! Although at first I decided to score and continue to cook in Panas. Nooo, I will still test the express mode. And to boil water separately for rice is somehow lazy for me, I have to simplify my life, and not like cooking in a cauldron on the stove. I'll try to do without it first, and then we'll see.
PySy. I was always convinced that the first experience of every novice multicooker is pilaf. Because the result is always "Wow!" And then suddenly such a surprise

I cooked pilaf today in a very similar way. Only I didn’t stew vegetables, but fry them a little, like meat.

Maybe that's the difference? All the same, when frying vegetables and meat - they seem to dry out more and the juice is fried faster, and when stewing, on the contrary, it puffs out more juice.
Why I thought so, yesterday I made asparagus beans with tomatoes and garlic in a cartoon. So, a couple of times I cooked a more dietary version, so I cooked this dish on Stew, and yesterday I did it to my husband on Fry, so the beans came out much drier than on Stew. Think about it.
And boiling water is not difficult for me, I have a kettle right behind the cartoon, while I'm cooking, I pressed the button, then I poured it in and that's it, I do this so as not to make the temperature difference of the products I'm cooking (I read this somewhere on the forum), and it is closer to me to get a kettle than such water in a jug.
That's just the same pilaf is always with a bang, but with buckwheat I pierced a couple of times when I bought buckwheat from different companies, and it was boiled in different ways, until you get used to it - the pack is already over. It was during the shortage of buckwheat, they bought the first one they saw in the store (if they saw it).

Maybe that's the difference? All the same, when frying vegetables and meat - they seem to dry out more and the juice is fried faster, and when stewing, on the contrary, it puffs out more juice.

Yes, it seems that I used to fry at Baking in Pan and everything was as it should. And today I didn’t fry the vegetables too much, rather, I started it. Who knows ... The scheme with extinguishing is much longer, switch the programs one more time. More trouble. I'm just boring, of course. I got used to it in a different way, I thought that the stereotype would work here too, but did not come out with a swoop to do it with dignity. I'll play a little more and cook in the mule where it's easier and faster. Dex has enough of his advantages, so that I still require him to guess my tastes in everything. I wanted ANOTHER cartoon, so that the preparation was different, there were no duplicates - I got it. The EXTINGUISHING is different here, more active.
Now you need to "feel" the regimes, and not wait for the unnecessary, but familiar conformity to which you are already accustomed. I love Deksik, he is also nice! He is different! Good!!! How glad I am that there is a timer on the BAKERY - my husband loves potatoes in this mode. Here is beauty! Daughter - milk porridge, husband - potatoes in the morning. And I'm calm!

Maybe in Kharkov the water is special, or the rice is not the same, or the Dexes are different?

I cook regular long grain rice, that is, not parboiled. I don't soak the rice, I just wash it well, put it in a cartoon, salt it and fill it with water at room temperature, I don't add any oil during cooking, neither vegetable nor butter, I set the mode, I press start and close the lid. I wait until it squeaks and only then I open it.
The result is boiled rice, even if you put it 1: 1, that is, the rice is not raw, it is completely cooked, but I want the rice grains to be softer or something, but so that the rice is not sticky and sticky.

... The result is boiled rice, even if you put it 1: 1, i.e.the rice is not raw, it is completely ready, but I want the rice grains to be softer or something, but so that the rice is not sticky and sticky.

Take a proportion of 1 part rice-1.75 parts water, salt and go. After 5-10 minutes. after cooking, open the lid, stir the rice as you turn the cutlets and close the lid again for 10-15 minutes. Subtracted on some eastern forum. The rice turns out to be soft and crumbly, the whole chip is in stirring at a certain stage of cooking.

I won't tell you about white rice, I only use white rice for milk porridge, and that's another story. And white and parboiled rice are two big differences.

Maybe they are special in Kharkov, maybe Deks are different, who knows. Otherwise, I can’t explain such a different preparation in the same cartoons.
And with Panas - of course, the difference will be, the power is different and the temperatures are different. I believe that getting used to another multi is much more difficult than getting used to your first cartoon.

How glad I am that there is a timer on the BAKERY - my husband loves potatoes in this mode. Here is beauty! Daughter - milk porridge, husband - potatoes in the morning. And I'm calm!

well, how more detailed !!!
I'm all exhausted here - I'm looking for alternatives to lazy breakfasts on the timer, and you are silent about your potatoes!

Potato. Just potatoes, which the husband loves very much. Only to cook not on the stewing program (I just like this more), but on the baking program. Pieces of potatoes lose their shape, a bit of a viscous "slurry" remains, then pour the greenery on top - a mother cooked for him in childhood in a cast-iron brazier on the stove.