Aero grills Kitfort

Thank you, Natus! We will try!

and I make potatoes without a micro, on a Berner grater, then rinse them, salt, spices if desired, a little oil and almost fries, but I have a Kit with a stirrer, I love him for that

[Svetlana777]

Svetlana777, Sveta, that is, you do not soak?

I have a Kit with a stirrer, I love him for that

And even without a stirrer, I like to shake the potatoes and truncated a couple of times

do you not soak

Ol, I didn't soak the first time either, the potatoes were fried too much, but they were damp ...

do you not soak

nope, just rinse, dry and that's it

shook potatoes and truncated a couple of times

I don’t want to shake, I’ll forget, but I set it up and combed it out, it will squeak, so you can go eat,

today I want to simultaneously put potatoes and a couple of thighs on top of the wire rack to cook, enough for two of my daughters. And honestly, I don't consider another Keith and I don't want to, I really like that this one opens like a locker. All hands do not get to make crackers in it, and I continue to throw them into Hotter until I have taken it away.

All hands do not reach to make crackers in it,

Nah, I’m in Princesk, I’m in Princesk, almost every day I’m shurating bread in leftovers — my dogs crack them. The princess is out of competition here! And now I peeled the potatoes, cut them and soaked them on the Berner - I will try, thanks to your advice!

Nah, I’m in Princesk, I’m in Princesk, almost every day I’m shurating bread in leftovers — my dogs crack them.

no, I have delicious in Hotter, and there is no need to interfere, I threw it in, t and set the time, so all my work instead of a dog my husband cracks,

I always tell us one shepherd is enough, and we don't need to walk, sometimes I dignify my husband, it has been the same since I saw the heads of young pigs on the market 20 years ago, I think I need to take it, I will make the pressed saltison to the men exactly for hunting / fishing, I’m buying and then from behind a man's voice - Take the dog? I also buy, but such good ones are rarely ... I was speechless, nodded my head and that's it

I cooked potatoes and thighs at the same time, I won't cook like that anymore, well, if only as a last resort. The thighs turned out great, but the potatoes are firstly pale (probably because there were as many as 4 thighs on top) in 2, a lot of collapsed (here I still have a quirk - I usually just washed it, but here I soaked it, I won't do it anymore.

[Natusya]

Natusya, and how much time do you put on potatoes? There on the program 20 minutes 200g. Made - still raw! I put it on for another 10 minutes!



No, it's still damp ... but it seems like it's all fried ... probably next time I'll do it like Tanyulya -4 minutes. I'll hold it in the micro.

Ol, did you soak the potatoes?



Maybe it depends on the type of potato? I bought it yesterday at "5", I looked like a young one



There was enough time for the program. I made thin straws

made thin straws

Vooot ... is this the point? I bought the largest one, which is not included in the kit, 10 cm, in my opinion. And you have not dried up?

It turned out great!
The thickness was somewhere 0.5 - 0.7 cm.
It's a pity I didn't take a picture (((
Today at lunchtime I finished eating. Of course, there was no crunch left, because it was in the container with the drumstick.



And what did you cut it with?
I use a knife because I have 3 small potatoes for 2 times.

That's it, next time I'll do it! Mercy!

Girls, I am reporting. Yesterday was AFOchka's day - that's what she managed to do. Omeletic -

chicken shoulders

I really liked bread from Mannochka!

and a curd-yoghurt casserole - also somewhere in the Temka recipe - it turned out to be so plump, high

In general, I am satisfied - not to say how! Thank you all for the Temko, for the recipes!

Ol, how did you bake bread?

[Natusya]

Natusya, just like Mannochka says - I kneaded flour into 250 g in KhP - but I did a double portion, the other half is in the refrigerator, I'll do it tomorrow. Distances right in the basket under the film, warmed up 200 gr. 5 minutes - and put the basket, 150 gr. 15 minutes. But since I put the bread on the Teflon mat, the bottom was still white - I set it for another five minutes, turning it over. I realized that it was not necessary to put a rug, but paper. Tomorrow I will experiment.

I am writing in this thread, but it is certainly not an air fryer. All the same, my oven is more of a convection oven.
Hello. I sit and read. Please tell me if the dish (potato, chicken) tastes differently when cooked in an Air Fryer or Airfryer 2212.

Knead in HP, grill detuning for 25 minutes

Sorry, this discussion was long ago, but I bought this device a week ago, and now I'm studying who cooks what in it. I do not quite understand, but how did you put the dough in it, there is also a minimum temperature of 60 degrees, won't such a high temperature damage the yeast dough?
I hope that you are browsing the topic and answer me.
Thank you in advance.

I am so pleased with this stove that I undertook to buy all sorts of forms for it.

Can you tell me which forms you bought and where, what is right for Kit? I wonder if it is even possible to bribe "relatives", a baking sheet, for example, a wire rack (one wire rack is not enough for me.)

But the rubber band flew off the stirrer and I don’t know where it went. Now we need to come up with something

What kind of elastic band? Are these pimples around the edges? Or is there some kind of elastic band in the center? I just have a metal tube in the center, which is pushed onto a pin in the bowl.
Why am I asking ... The stirrer is so hard to remove - it's just awful !!!! To wash the bowl and stirrer, it is generally impossible to remove the stirrer by simply pulling it up! I had to put an old plastic card under it in order to pry it up. You can also cut the entire non-stick coating while removing the stirrer!
Or is it just me?
Is it easy for you to film?

[juravl]

juravl, you did not write what model you have, but reading the questions I think you have Kit 2212, judging by the question of proofing, this is another Kit, maybe there is below t, but I think you can just warm up the oven for 1-2 minutes, turn it off and put it in a closed capacity of the dough, because a small volume of heat is kept normally.
In my clean bowl, the stirrer can be removed easily, but if I make potatoes, it’s kind of taut, but still without the use of picking, I often use silicone something to grip.

What kind of elastic band? Are these pimples around the edges?

yes, only around the edges

I wonder if it is even possible to bribe "relatives", a baking sheet, for example, a wire rack (one wire rack is not enough for me.)

in my opinion, there are no components on sale separately, the girls bought a baking sheet suitable in size, but when I ordered my Kit, they were no longer available, so I cannot say about its quality / convenience. And the forms are usually simply selected according to the size where anyone sees, then they share tips here.

what forms and where did they buy, what is right for China?

I ordered on Beru (however, now this form is not available)
Steel baking dish Wuyi Weite Kitchen Articles Co. Ltd. 846368 (22.5х22.5х4.5 cm)
You can search by size.
In Galamart, for example, this one will do, but it's a little smaller:
🔗

Can you tell me which forms you bought and where, what is right for Kit?

One of the girls wrote that they ordered a baking form for the Baking dish Steel baking dish Attribute AFF003 (22.5x22.5x5 cm), just the same dimensions. Now dismantled, but it appears

🔗

[juravl]

juravl, you did not write what model you have, but reading the questions I think you have Kit 2212

Yes, I have 2212.
Indeed, the stirrer can be easily removed when they are clean and dry with the bowl.It was when washing from under the potatoes that I had these dances with tambourines

You bought it much earlier than I did (I’m still getting to know it, a week has not yet passed).
What is your impression now, do you regret buying?



I bought this model with one obsession of mine, which I wanted to implement in it ...
I've been looking for something that would allow me to create the most delicious oatmeal in the world with milk))
And what would not stand at the stove. And what would not have been, like all oatmeal in milk, so boiled-white-slimy.
Therefore, the idea was to bake it to a caramel state, so that there would not be this viscous white liquid between the flakes, but so that it would turn into a kind of creamy-oily substance a la "crème brulee".
But another important point is that the device interferes with it continuously during this cooking.

I tried it yesterday. Upset - it didn't work
The stirrer is not sharpened for this. She carried the flakes along the bottom in a kind of slide through the milk (since it is too tight to the bottom), this slide did not even collapse, did not crumble from rotation. I had to mix it myself. First I cooked at 95 *, then I realized that it was not enough (not a slow cooker!), Increased it to 170, then 180, then to 200. So, with grief in half, I cooked this unfortunate oatmeal, spending more than an hour. The consistency and color are a bit like what I wanted. But so much pain was spent on it!
Then she began to read about milk porridge in the airfryer - and again she was upset. It turns out that you can bake them, you don't even need a stirrer (since the flakes in the pot will evenly absorb milk when baking) - but !!!! Everywhere recipes for such porridge grills are designed for the highest temperature (260 *). And in our 2212 only 200 is the maximum.
Well, okay, my obsessive dream about cooking cereals with auto-stirring never came true.
But 2212 made me good potatoes in a country style (though the default time is ridiculous! I almost doubled it to make it rosy and baked.

Yes!!! I got a life-like with this airfryer! Try it! I wanted to tightly cover the basket with a stirrer with something during cooking - and this is what I came up with: if you take a baking sheet from it, slide it along the runners closest to the bowl - but so that the baking sheet is upside down, you will get an absolutely perfect sealed lid for this bowls.

What is your impression now, do you regret buying?

no, I do not regret it, but on the contrary, I am very glad. I bought it for baking, the size suits me - I threw down the wings and they are ready for 15 minutes, as well as other small chicken parts, I did not make potatoes in a country style, but the type of fries (the size is exactly that) without problems and without changes on the program. My daughter made fondants in bowls - wonderful, then cinnabons. Advantage - baking immediately, no need to reheat, small portions - eat fresh at a time. Now I myself don't have much time to test it for a variety of dishes, but in any case, it suits me 100%. She did not plan to make porridge in it, and there are other devices for this.

Well, okay, my obsessive dream about cooking cereals with auto-stirring never came true.

I cooked such porridge in a bread maker on the "Jam" program. At first I cooked in the evening, I was afraid that it would be liquid at once, but it turned out that I immediately obtained the necessary density and taste. There, by the way, you can bake this porridge after cooking.

Omeletic -
and a curd-yoghurt casserole - also somewhere in the Temka recipe - it turned out to be so plump, high

Do not tell me the time and temperature for the omelette and casserole (I have whale 2212). Or a link to recipes, if possible.
I have recently had a stove, now, I am mastering it. Previously, I did both only in the cartoon (well, in the pan - an omelet). Now I want to taste and compare the taste in the airfryer.

In Galamart, for example, this one will do, but it's a little smaller:

Yes, I bought such a counterfeit (not in Galamart, really). Yes, and another more expensive, similar.
I thought that some missing millimeters would not be decisive.But no - baking trays slip past the grooves in the stove. I really hoped that they would move like a native baking tray.
But - they slip. Only put these trays on the wire rack, eh ...
That's where the extra grate comes in ... It would be great.
Or cut it out of something ...

I cooked such porridge in a bread maker on the "Jam" program. At first I cooked in the evening, I was afraid that it would be liquid at once, but it turned out that I immediately obtained the necessary density and taste. There, by the way, you can bake this porridge after cooking.

I suspect that everyone has had some kind of multicooker for a long time
Well, how do you like porridge in comparison (multicooker-bread maker on the "jam" mode), where is it tastier?
And yet, you write "bake" - is it somehow to make the temperature higher than on "jam"?
I have this dream of cooking milk porridge on some device with auto-stirring - it has already turned into an obsessive
Now, it turns out, you also need to buy a bread maker?

Can't tell you the time and temperature for the omelette and casserole

Omelet for 2 eggs 180g 15 minutes. The casserole was made for 150 g of cottage cheese - also 180 gr. 12-15 minutes.

I bought it for baking, the size suits me - I threw down the wings and they are ready for 15 minutes, as well as other small chicken parts, I did not make potatoes in a country style, but the type of fries (the size is exactly that) without problems and without changes on the program. My daughter made fondants in bowls - wonderful, then cinnabons. Advantage - baking immediately, no need to reheat, small portions - eat fresh at a time. Now I myself don't have much time to test it for a variety of dishes, but in any case, it suits me 100%. She did not plan to make porridge in it, and there are other devices for this.

Yes, I agree, for baking - it is good, and even without preheating.!
Hot sandwiches with cheese and tomato - with a bang, almost instantly prepared. Sausages in a natural casing on a wire rack - super, straight, like on a fire.
The chicken legs are good too. But more - in color, very ruddy and beautiful. But for some reason they don't crunch. In the oven, they turn out crispy, but in Kita - only ruddy, but the skin is not very crispy.
The same thing - French fries (cut on the Burner, with an additional attachment - exactly 9 mm, as in McDonald's).
They have very little time by default, at this time the potatoes turned out to be barely pale, I had to add time. But when it was browned (cooked on my own baking sheet), the crust is still soft, not crispy, as with real "fries". Although, in sunflower oil, I mixed it in a bowl beforehand (well, I washed it and dried it before that).
But in a bowl with a stirrer, the potatoes turn out to be completely ineffective, they need much more time to brown. And accordingly, during this time it has time to completely re-cook into an overly soft consistency, you can forget about the crust in the bowl - only on the tray I get it with a slight crunch, in the bowl - like in a frying pan under the lid.
In general, the cup upset me. In my opinion, a useless thing: it mixes badly, probably due to the shape of the blades. They just carry the food in a circle, but do not turn it over the other side (only sometimes some piece will move and turn over, but the rest - go around in a circle in the same position, as they were originally put).

I tried to make mini-pizzas from ready-made non-yeast puff pastry. I defrosted it beforehand, rolled it out thinner, it turned out 4 squares per tray.
What was unpleasantly surprised - the top infra-grill browns and bakes the filling very quickly. But!!!! The lower one does not keep up with it (apparently, very, very weak in power). The bottom of the pastry is not only pale, but also completely raw. On the preset program, the pizza cannot be baked evenly (the top literally burns, and the bottom is raw dough, although I put it on the lower level).
No matter how much I suffered, lowering the temperature, in any way - the dough below is just raw and unbaked, and the top has long been heavily baked.
I'm already thinking, maybe my lower heating element does not work at all? Here's how to check it?
You won't be able to just touch it, because it may not even be working, just heat up from the top inside the stove, so it is difficult to understand the temperature "works or not."
I was upset because of the baking: I rolled out the puff pastry very thinly - it was still damp from below.

Now, it turns out, you also need to buy a bread maker?

But what about the "Mcooker" without a bread machine?
Compared to a slow cooker, the porridge in my bread maker turned out to be almost as "caramel" as you write. But there are "BUTs": it took a long time in my oven (it was not fast at all), it was not enough (my oven was for 450 g of bread), and it was not very useful for the oven itself. Now there are models of bread makers, in which there is a program "Porridge" or "Milk porridge", I think they are more suitable for use as a multicooker with stirring.
About baking. I didn't do it myself, because the result was just cooking. But I think that if, after the end / interruption of the cooking program, you briefly turn on the baking program, you will get a crust on the top and bottom.
Kitforth is the same as yours. I use it as an oven. Best of all, I get baked goods on a program where the icon is in the form of a cupcake, there is a low temperature (150), and the time is already 38 minutes. When I bake bread, I even increase the time. I put the form on the wire rack so that it warms up better from below. The bread is baked, the bottom is even slightly browned.

But what about the "Mcooker" without a bread machine?

Who would argue! ))
I registered here exactly during that period of my life when I had a Panasonic bread machine. Then my friends (not knowing about its availability) chipped in and gave a Mulinex bread maker to my DR (a long one with baguettes). I compared them and realized that Panasonic gives 100% odds to Mulinex. In Panas, bread was cooked 2 times or longer - but what a! It was a fairy tale, not bread, especially according to the recipe for it - French with the addition of rye flour (it was not enough, but it added a characteristic sourness to white bread, the bread was simply divine).
Then Moulinex sold it (my friends will forgive me!).
Then I gave the Panasonic to my mother, who, as she and dad liked to go to a distant dacha in the wilderness. They baked bread there for themselves. Then it had to be sold (it took up a lot of space - I switched to multicooker).
Now I want a bread maker again. There is no space on the countertop, but this is not a problem. I thought that there was not much manipulation with her, mainly with a bucket. Therefore, she may well stand in the living room, for example, and bake bread there.
Now I am picking up a new one for myself (progress does not stand still). But I would like the same as that old Panasonic (what would be slow, but high quality), we do not need speed when baking, the main thing is the result. Then I was still doing an experiment on the same recipe with Panas and Moulinex, in Panasonic the bread turned out to be much richer and with larger pores, less dense (although it took longer to cook). I like this better.
But now, taking into account my addiction to porridge, I want to choose such a bread maker that would make it possible to reduce the temperature manually (preferably in 1 degree increments) so that the milk does not boil away in the "Jam" mode.

Best of all, I get baked goods on the program, where the icon is in the form of a cupcake, there is a low temperature (150), and the time is already 38 minutes. When I bake bread, I even increase the time. I put the form on the wire rack so that it warms up better from below. The bread is baked, the bottom is even slightly browned.

That is, do you not only bake baked goods (all kinds of pies, etc.), but also bake bread on "muffins"? We must try, I (as I wrote above) did not bake the bottom of the puff ready-made dough (yeast-free) at all, there was no question of browning the bottom at all - there was white and raw dough. Maybe I have something with the bottom heating element?

Maybe I have something with the bottom heating element?
[/ quote] I'm not sure, but it seems that the lower ten is not included in all programs.In any case, it is really weak and only effective when in direct contact with the form. When baking, heating of the bottom and top, apparently, occurs only due to the circulation of hot air. I also tried to increase the temperature and decrease the time. At the same time, the top was dry, and the bottom remained damp, everything is like yours. I think that the time and temperature on the cake are selected optimally for the size of this chamber, and they will have to be adjusted for the size of the product empirically.

Now there are models of bread makers, in which there is a program "Porridge" or "Milk porridge", I think they are more suitable for use as a multicooker with stirring.

I've seen these on the Internet, Redmond, for example. But the trick in them is that for some reason on the program "Milk Porridge" mixing is not provided there, they must be cooked in another (attached) bucket, and it is without a dough mixer.

I recently bought a Redmond 1908 bakery, there is a mode of milk porridge, apparently with stirring, they have not cooked yet) There is even a mode of soup), but there obviously will not fit more than two servings)

How will you test on porridge, please write your impressions. Does it interfere with this? Does it boil over? Is it possible to decrease-increase the temperature on porridge?

I'll try sometime) most likely interferes, but the temperature on this bread maker cannot be set, only programs. Now I looked at the recipes from the branded book, it is written to cover the bowl with foil and fix around the edges, the program time is 20 minutes.

Excuse me, what are you talking about now?))
Question about Keith - did anyone find a suitable grille for the KT-2212? Maybe Ali is?
I try, I can't find ...

Excuse me, what are you talking about now?))

Yes, here we are talking about cereals and just went offtopic)

Excuse me, what are you talking about now?))
Question about Keith - did anyone find a suitable grille for the KT-2212? Maybe Ali is?
I try, I can't find ...

I'm also looking for a second lattice, nowhere else with such parameters. Pallets are easier to find.
But about porridge - not entirely offtopic. I also bought Kit for cooking milk porridge, since there is auto stirring. But in practice, this turned out not to be stirring, but simply by driving the food in a circle with occasional overturning (purely accidental - I observed it on a potato). The agitator is ill-conceived, the blades lie flat, do not interfere with anything and practically do not turn over, they only carry it in a circle. So I raised the question about the real stirring (where and in what device it is), based on the disappointment in the mixer from Keith.

Good evening. Please advise an airfryer so that you can make a biscuit. I'm new to the forum, I ask for your help :)

Happy owners of 2208 whale, how does the bowl cover behave? In the reviews on the Internet, many complain about him ... I'm thinking of taking the Shteba 5000 XL or her whale clone 2208 ... I ordered the headquarters for 9700, the whale is now on Wildberis 6300 ... she has a lot of things and everything is at the highest level, but there are 50/50 reviews on her, someone says that the coverage is good, and someone also peeled off after six months ...

tomatoes stuffed with chicken liver in Kitfort 2212.
Ingredients
Tomatoes - 9 pcs. (Small)
Vegetable oil - 1 tbsp. l.
Chicken liver - 200 g
Bulb onions - 1 pc.
Adyghe cheese - 70 g
Prunes - 7 pcs.
Honey - 1 tsp
Oyster sauce - 1 tsp
Soy sauce - 2 tsp
Sour cream - half a glass
Garlic - 1 clove
Dill - 3 branches
Lettuce leaves - 2 pcs.
My liver, cut into pieces and fry with onions until half cooked. Add honey, soy and oyster sauces. We evaporate the liquid.
Rinse the prunes and steam with boiling water. Then you can dry it with a napkin and cut it into pieces.
Add grated cheese and prunes to the liver. Stir and remove from heat.
For dressing, finely chop the garlic and dill into sour cream. We mix.
Baked in an aerogrill 2212.
Warmed up the multi-oven for 5 minutes. The center of the tomato was previously removed. I filled the vegetables with filling and poured over the sauce. Bake for 7 minutes at 170 degrees.
Looks good, vegetables are soft enough.
It can be served both hot and cold. I like this dish more hot. Decorate the plate with fresh salad leaves. Place the rest of the sauce in a gravy boat and add some fresh vegetables, such as a cucumber. Bon Appetit!
There was only one left, barely had time to take a picture.