What can be cooked from squid: quick and tasty
Cooks working in the kitchens of establishments Catering are already accustomed to cooking on electric (less often gas) stoves. They have long learned to take advantage of the advantages and, if possible, minimize the disadvantages of using these plates as much as possible.
However, today almost ideal induction technology is gaining more and more popularity. Electromagnetic induction cookers are the innovative future of the restaurant business. Why only restaurant? It's just that, despite the fact that this phenomenon was discovered by Michael Faraday back in 1831, kitchen equipment using this technology remains to this day. the most expensive... The price of a single-burner panel is about 150 thousand rubles.
Advantages
In the USA, as well as in a number of European countries, kitchens of HoReCa segment establishments are actively equipped with induction cookers. This process has been going on for the last 20 years. In Russia, it is just being launched.
Of course it's expensive. But those owners who see a few steps ahead understand: spending today - tomorrow these expenses will pay off with interest.
The main difference an induction hob from a conventional electric glass-ceramic hob is based on the principle of heat generation. In a standard electric burner, heat is first transferred from the heating element to its surface. Then the bottom of the dishes heats up from it and only then the heat is transferred to the prepared product. .jpg)
In an induction hob heating process is shortened as much as possible... The heat generates a magnetic field generated by a copper coil and high frequency current. And it goes directly to the bottom of the dish. There are simply no heating elements and intermediate links. The heat from the bottom of the pot (pan) heats up the food. The temperature of the hotplate itself usually does not exceed 60 ºС and already in 6 minutes after turning it off it completely cools down. Whereas a gas burner will take 24 minutes to do this, and an electric one more than 50.
Hence the following advantage follows. Surrounding the air practically does not heat up... No matter how ideal kitchen ventilation is, any chef will tell you that the working temperature in a room is usually far from comfortable. By the way, in kitchens equipped with a line of induction equipment, you can save a lot just on the ventilation system. Professional ventilation is not a cheap pleasure. And its periodic cleaning (again professional) is another expense item.
Another advantage of the induction hob is wide range of heating power... It can range from 50W to 3500W. Moreover, it changes very smoothly with the help of a variety of cooking modes. For example, products are perfectly stewed at minimum power (like on slow gas). But the maximum level is able to bring water to a boil much faster. gas stove... 1.5 liters boil in just 3.2 minutes.
It is interesting that with such a power drop heating accuracy provided up to a degree. And this is another advantage of induction technology. The temperature change is instantaneous. If necessary, you can use the "booster" function. It allows you to transfer the power of one burner to another in a matter of minutes.
Other advantages of induction cookers include saving time, electricity and, as a result, money. First, it automatically picks up optimal mode... That is, only the bottom of the pan is heated, even if its diameter is smaller than the burner itself. Secondly, the system automatically adjusts the previously set temperature. The programmed limit is immediately reached, and then it is maintained by turning the stove on and off. Thus, the preparation takes a minimum amount of time and significantly energy savings.
And the last two advantages are ease of maintenance and maximum safety... Since the stove practically does not heat up, it is impossible to burn anything on it. The whole cleaning process is reduced to periodic wiping of the panel with a damp cloth. At the same time, the safety of the cooker has been brought almost to perfection. The hotplate will not turn on if there is an empty dish on it (without water or other food), if the diameter of the object is less than 12 cm (be it a fork or other small cutlery). Accordingly, it is impossible to get burned.
disadvantages
The main thing, as you already understood, is price... At a cost of a one-burner model of about 150 thousand rubles, purchasing the most optimal 6-8-burner unit will not only be costly, but very expensive. Such a purchase is only possible for restaurants with high price segment and establishments with author's cuisine.
Another disadvantage is the prohibition of installing induction cookers over conventional ovens, refrigerators and any devices with metal surfaces. These are the disadvantages of the electromagnetic field. If there is an acute issue with useful area then such a problem can cause a serious dilemma.
Due to the electromagnetic field, heating on such stoves can only be special dishes with a bottom made of ferromagnetic alloy. When buying, it is easy to identify it by a special marker. She may be from of stainless steel, cast iron and even enameled. However, copper, brass, aluminum and thermal glass are useless in this case, since they are not suitable for induction. 
A feature that can also be attributed to disadvantages is thin bottom of dishes... When boiling at even the smallest power, the effect of "intermittent boiling" is possible. But the problem is solved by buying a plate of a high price category (although much more expensive).
Another small drawback, again related to the so-called "inexpensive" models - light noise when operating at low power.
Manufacturers
Among professionals, as usual, only high-quality imported equipment... Among the manufacturers of induction cookers, the leaders are Bartsher, Virtus, Mastro, Heidebrenner, Schooll (Germany), Electrolux, Bertos (Italy), Garland (USA).
V last years manufacturers from Asia Better (China), Kocateq ( South Korea). And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are up to the mark. Given the already rather high cost of induction equipment, buyers often make a choice in favor of asian model.
In an effort to win the customer's trust, manufacturers are constantly improving induction technology... So, there were models on which you can cook on any metal utensils... And as a more economical option, you can purchase special pads for ordinary dishes... The electromagnetic field first heats it up, and from the lining it goes to the bottom of the pot or pan.
For establishments with ethnic (oriental) cuisine, models have appeared in the range of induction cookers wok... They create the effect of cooking on a "live" fire due to high temperature... True, such plates also need appropriate dishes. For example, wok pans with a spherical bottom.
Other novelties include a mobile induction wok-cooker from German company Heidebrenner (for catering) and a 4-burner induction stool.
But the Whirlpool company went even further and launches a new eco-friendly induction oven... The technology is the same, but, according to the manufacturer, it can bring energy savings up to 30% compared to a conventional class A electric oven. Moreover, the cooking speed has also increased by almost 25%. The oven can gently stew food, fry (including grill), steam and bake.
Induction hobs or panels are the result of the development of traditional kitchen appliances... Their main difference from others is the prince of work. If everything is clear with a gas-fired stove - the combustion of gas fuel leads to heating of the dishes and food in it. V electric oven heating is carried out due to the fact that electricity passing through the heating element generates a certain amount of heat energy.
The inductive hob operates on the basis of other physical phenomena. Cooking with such equipment is carried out by induction. The current passing through the turns of the inductive coil is converted into an alternating magnetic field. It heats the dishes due to the generated vortex field.
How to use an induction hob correctly
In order for the oven to work for a long time and without any special problems, only one thing is required from the user - to exactly comply with the requirements given in the operating manual. This document describes the procedure for choosing the place of installation of the model, the procedure for turning it on and operating.
How to connect the stove
The main tool that is required to connect the device to the network is a screwdriver... Directly for connection, you will need to purchase a certain amount of a three-core power cable. Most often, a cable with a cross section of 4 to 6 square meters is used. mm. This cable should be long enough to reach the panel connection point. As a rule, a 4-wire cable is included in the scope of delivery. 2 cores, brown and black, are phases, core of blue color- "0", and the yellow-green wire is ground. The ends of the wires must be stripped... On the back of the product there is a comb into which stripped wires are installed. The free end must be connected to the household electrical network.
How to turn on an induction hob
So, the panel is connected to the network. After the end of this process, some models signal that everything is proceeding normally, and the panel can be turned on.
On the control panel, as a rule, there is a start / stop button, pressing which will turn on the device.
- Inclusion and basics of operation.
Before starting work, it makes sense to clean the surface of packaging residues and traces of adhesives that could remain after production. By the way, in the first minutes of operation it can smell of burnt rubber. But don't worry too much, this unpleasant spirit will soon be gone.
- Switching on the cooking zones.
For each separate zone, there are separate buttons on the control panel, in addition, some models have separate controls. The power is set from 0 to 9.
The operating instructions describe in detail which power settings are optimal for boiling, and which are for heating or direct cooking.
How to properly turn off the induction hob
After finishing cooking, you must turn off the panel. To do this, you can press the "start / stop" button or wait for a certain time, after which the panel itself will go into standby mode.
How to cook on an induction hob
For cooking, you need to prepare necessary products and, of course, dishes, more on that below.
We select dishes for an induction cooker
For cooking on inductive ovens, it is advisable use specialized utensils made of ferromagnetic materials. This is determined by the physical principle that underlies her work. Eddy currents that create heat in cookware are most effective on ferromagnetic cookware. If the consumer has no desire to spend money on the purchase of new dishes, you can buy an adapter, made in the form of a disc and placed on the burner, thus, it will be possible to use the usual kitchen utensils (glass, aluminum, etc.). This adapter will take on the action of eddy currents, and heat up, transferring heat to the dishes installed on it.
IMPORTANT!
CHOOSE THE SELECTED PANEL IS SUITABLE FOR USE ON THE INDUCTION OVEN, OR - THE ORDINARY MAGNET WILL NOT HELP. IT IS ENOUGH TO CARRY IT TO THE DISHES, AND IF IT DOESN'T STUD, THEN THE DISH CAN BE FULLY USED FOR COOKING ON SUCH EQUIPMENT.
The best solution would be to use pans with a thick bottom.
Understanding the modes
In order to make the cooking process easier, manufacturers are trying to install more functions, and some of them, in fact, can bring some benefit. For example, the Booster function, which allows you to transfer power from hotplate to hotplate. It makes it possible to take energy from the free burner. This allows you to cook food a little faster.
Keep warm mode- its presence allows you to leave cooked food on the stove, and it will not be able to cool down for a long time.
Emergency turn-off will work when on hob liquid gets in. As a result, all cooking zones are switched off.
Individual models offer users different modes that allow you to cook a chop or braise mushrooms.
How to unlock an induction hob
In some cases, it becomes necessary to block the stove, for example, from small children who can play with the control panel. The front panel may have a button with a lock. After clicking on it, the stove control will be blocked. To turn it off, you need to press two buttons at the same time, as a rule, these are the "plus" and "minus" buttons, after pressing it, you need to withstand a certain time.
Features of cooking on an induction hob
One of the main features of an inductive hob is the cooking speed. Everyone who uses it in everyday life notes its fast work. Let's take a look at the example of making ordinary scrambled eggs. So, fried eggs on gas will be ready on average in 12-15 minutes, on an inductive oven, the cooking time will take no more than 4 minutes.
Important!
For those who are just mastering this device, at first it is necessary to strictly follow the instructions indicated in the recipe books. And only after gaining some experience can you cook yourself.
Safety rules when working with an induction hob
An inductive oven is an electrical appliance and, accordingly, its operation must be carried out in accordance with safety measures for working with electrical appliances.
- The connection must only be made to a network that meets the requirements specified in the operating instructions.
- It is inadmissible to close the panel through which the ventilation of the internal cavity of the device is carried out.
- The equipment must be protected against moisture penetration into the enclosure.
- Cleaning and maintenance of the inductive device can only be carried out after disconnecting the device from the electric current.
By following these tips, you can simply use an induction hob and it will last a long time.
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classmates
A Turkish proverb says: there are as many types of pilaf as there are cities in the Muslim world. We will cook beef pilaf.
Pilaf recipe on an induction cooker:
- 500 gr. meat;
- 1 large onion
- 2 carrots;
- 1 cup rice
- 100 g vegetable oil;
- 1 teaspoon of pilaf seasoning;
- Salt to taste.
How to cook pilaf on an induction cooker? Step-by-step recipe with photo:
Cut the meat into small pieces, carrots into strips, onions in half rings, wash the rice.
Steamed golden rice. I have an Electrolux induction oven with 14 heating modes + turbo. We put the oven on mode 14, put the pan, pour in the vegetable oil.
The oil immediately heated up, lower the meat, fry, stirring, so as not to burn.
As the meat is browned, lower the onion, continue to stir.
lowering the carrots
stir for a couple of minutes, subtract 6 mode. Add rice, level,
and add hot water... Pour water 0.5 cm above the rice, no more. Salt, add seasoning.
We put the oven on mode 12, and let it boil for 10 minutes.
Then we switch to mode 5.
And it boils for another 7 minutes.
Almost all of the water was absorbed into the rice. Mix the pilaf, put the garlic.
We close the lid.
And put the oven on mode 2 for 10 minutes, then switch the oven to 1 and let it stand for 10 minutes. Switch off the oven. The pilaf remains on the stove. Let it stand for 20 minutes. Well, that's all the pilaf is ready, we serve it to the table.
The technology of cooking pilaf on a stove with burners.
Pour water into pilaf, as always. 1.5 fingers. As the pilaf boils, simmer over high heat for 6 minutes, then switch to medium heat, also simmer for 6 minutes. Stir, put the garlic, cover and turn off the burner. Let the pilaf stand for half an hour.
Our pilaf on an induction cooker is ready, you can serve it to the table.
Bon Appetit!
Video recipe
As an addition, I suggest watching a delicious video recipe for pilaf:
That's all for today. How do you like the recipe?
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Today induction hobs are at their peak. This is due to the mass useful functions and the uniqueness of the design characteristic of this technique.
Fast food preparation takes place due to the specialized principle of the technology.
Let us examine the varieties of suitable induction cookware. And also, we will give an answer to the main question of the consumer - is it possible to cook on an induction hob in ordinary dishes?
The popularity of induction cookers is due to several reasons. The factors that we list below are considered the ideal find for the consumer.
- Fast food preparation takes place due to the specialized principle of the technology.
- Safety of use. The plate is in contact only with the bottom of the container used, the risk of getting burned on its surface is minimal.
- The ability to establish the desired temperature regime... On such a stove, it will be possible to cook exactly according to the recipe.
- Unpretentious care. Since the surface is smooth, mirrored, food debris does not stick, which means that they can be removed without much effort.
- Variety of options. You can cook food by first selecting the function you want.
The plate is in contact only with the bottom of the container used, the risk of getting burned on its surface is minimal. In other models hobs you can hardly find the above listed features. It is due to them, in almost all modern kitchens such appliances are installed for home use.
Justification of the choice of special cookware
When purchasing an induction hob, the question immediately arises - what kind of cookware is needed for an induction hob? As mentioned earlier, kitchen equipment only heats the bottom of the pot. And this means that when choosing utensils, it is necessary to pay attention to its bottom.
Specialized dishes should have a thick bottom, the height of which is at least six centimeters. Specialized dishes should have a thick bottom, the height of which is at least six centimeters. And also, between the layers of the bottom there should be ferromagnetic interlayers, which contribute to uniform heating of the container.
Suitable cookware material
Induction cooking utensils are considered suitable if they are made of heavy and durable materials. Such metals do not lend themselves to deformation and other flaws.
Products made of stainless steel and cast iron are considered the most suitable. Products made of stainless steel and cast iron are considered the most suitable. However, their body and surface as a whole should be free of scratches, chips and damage. As they can scratch the hob and ruin not only the design, but also the performance of the equipment.
Stainless steel
Steel kitchen products are durable and aesthetically pleasing. Since the metal is dense, its bottom is made in several layers, which allows food to be cooked with high quality during the cooking process.
Steel kitchen products are durable and aesthetically pleasing. Everyone is accustomed to the fact that stainless steel vessels are glossy, shiny objects. However, if you use such a container on an induction cooker, pay attention to models of pots and pans with a matte outer surface.
Cast iron pans
Cast iron pans are thick-walled and high level thermal conductivity. They are ideal for induction applications.
Cast iron pans are characterized by thick walls and a high level of thermal conductivity. However, do not forget that cast iron is very heavy and if you drop the pan on the surface of the stove, you can damage it. Such dishes should be handled carefully and wisely.
What enamel is needed
If you decide to use enamelled cookware for induction cooking, don't worry. After all, even the simplest metal vessel covered with high-quality enamel is suitable for such a stove.
Even the simplest metal container covered with high-quality enamel is suitable for such a stove. As a rule, enamel is applied to products made from heavy raw materials. This means that such utensils are characterized by magnetic properties.
How to choose the right cookware for induction hobs
The choice of suitable cookware should be due to the specialized principle of operation of the induction hob. The bottom is the main parameter on which the consumer must focus.
The bottom is the main parameter on which the consumer must focus. But besides the bottom, there are several other factors that play a role when choosing a special container. The bottom diameter must be at least 12 centimeters. This is necessary so that the dish heats up evenly, and the food is prepared with high quality. Of course, we shouldn't forget about the sustainability of the production material. Kitchen utensils should not be subject to even the slightest deformation.
Is it possible to cook on an induction stove in ordinary dishes
You cannot cook a delicious appetizing dish on such a panel using an ordinary saucepan or pan. Having placed the container on the stove, it may not react or turn on, leaving the container cold.
The peculiarity of cookware for induction is only in a ferromagnetic bottom, due to which it is completely heated. You will not harm the stove, you will only spend time and effort trying to cook something. Therefore, when using induction, take care of suitable cookware.
Often, consumers are wondering - what is an induction pan? The answer is simple: it is the same shape and size as a standard container. Its feature is only in the ferromagnetic bottom, due to which it is completely heated.
Cookware adapters
For those who purchased an induction hob, but did not take care of the cookware, manufacturers offer special magnetic adapters. They are a thin magnetic disc with a handle. It is placed on the burner of the stove, and on it the already existing vessel.
A special disc will allow you to cook food in any saucepan or frying pan without harming the stove. Thus, you do not have to change all the dishes for a new one, while spending a lot of effort and money. A special disc will allow you to cook food in any saucepan or frying pan without harming the stove. In addition to the direct purpose of the adapter - the ability to cook food in any container, there are auxiliary reasons for the acquisition - protection of the induction surface from scratches and damage.
How to preserve the surface of the hob
In order to preserve the pristine appearance panels, it is necessary to select special dishes without flaws. The surface of such a plate is perfectly smooth and even. It may not require specialized care, but careful operation should not be neglected.
In order to preserve the original appearance of the panel, it is necessary to select special dishes without flaws. Eliminate the use of metal scrapers and brushes to avoid damaging the cooker. Do not use abrasive substances when cleaning. And of course, avoid serious impacts that cause chips on the induction hob body.
Video: How to choose cookware for an induction cooker
Scrambled eggs from 3 eggs on induction hob
Products:
Egg 3 pcs., Salt to taste.
Preparation:
Heat a frying pan with vegetable oil in the frying mode for 1 minute, 140 degrees, beat in the eggs, add salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hotplate for 4 minutes, and on a regular hotplate 12 minutes. We save 8 minutes.
Borscht in a 3-liter saucepan
Products:
Pork - 300g., Carrots - 1pc., Onion 1pc., Beets - 2pc., Spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.
Preparation:
Grate, carrots and beets, chop the onion into squares. Fry in vegetable oil in the "frying" mode 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, put in a 3-liter saucepan with water. Set the mode "frying" temperature 120 degrees, time 60 min. In 30 min. Until tender, add to the broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borscht is cooked on a regular stove for 1 hour and 40 minutes. Borscht on an induction hotplate for 1 hour 10 minutes. We save 30 minutes.
Steamed vegetables
Products:
Cauliflower, broccoli, potatoes, carrots.
Preparation:
Cut all vegetables. Pour water into a saucepan, install a double boiler, put vegetables. Close the lid and steam. Steam vegetables on a regular stove for 40 minutes and on an induction hob for 25 minutes. We save 15 minutes.
Pickle for 3 liters
Products:
Chicken leg 1pc., Golden rice ¼ cup, potatoes 3-4pc., Onion 1pc., Carrot 1pc., Carrot 1pc., Pickled cucumbers 3-4pc., Salt, spices.
Preparation:
Salted cucumbers grate on a coarse grater, pour 0.5 water, simmer in the "frying" mode (temperature 160 degrees) for 20 minutes. Peel and chop the carrots and onions. Pour some oil into the pan, add chopped vegetables. Put the pan on the hotplate and fry in the “frying” mode (temperature 120 degrees) until golden brown. Pour water into a saucepan, lower the ham and cook “soup” in the automatic mode. Peel and dice the potatoes, and 30 minutes before finishing work, add the fried vegetables, washed rice, stews, salt, spices and herbs.
Beef Goulash
Products:
Beef 700g, carrots 1pc., Onions 1pc., Tomato paste, spices, flour 2 tablespoons, salt to taste.
Preparation:
Peel and chop onions and carrots. Pour vegetable oil into a frying pan and fry vegetables in “frying” mode (temperature 160 degrees) until golden brown. Fry the tomato paste for 5-6 minutes in the same mode. Cut the beef into cubes, fry in the "frying" mode (temperature 150 degrees) for 10-15 minutes, add the fried vegetables and tomato paste, simmer in the "stew" 300w mode for 40-50 minutes. 5-10 minutes before salt is ready, add flour diluted in ½ cup of water, stir to form a thick gravy. Sprinkle the finished dish with herbs.
Lazy stuffed cabbage
Products:
Homemade mince 700g, fresh cabbage 1kg, 1pc carrot, 1pc onion, ½ cup rice, herbs, spices, salt to taste.
Preparation:
Fry the minced meat in a skillet in vegetable oil in the “frying” mode (temperature 150 degrees) for 15-18 minutes. Separately fry the chopped onions and carrots in the "frying" mode (temperature 150 degrees) until golden brown. Rinse the rice. Chop the cabbage. In a saucepan, lay the fried minced meat, vegetables, rice and chopped cabbage in layers. Pour 1 glass of water, salt and pepper, add chopped herbs. Cook in fry mode (temperature 120 degrees) for 35-45 minutes.
Rice porridge
Products:
Rice ½ cup, water 2 cups, salt and sugar to taste, milk ½ cup.
Preparation:
Rinse the rice, pour into a saucepan, salt, add sugar and pour cold water... Set the “extinguishing” mode 300w. Cook for 18-25 minutes, stirring constantly. 5 minutes before the rice is ready, pour cold milk. Boil. Add butter to the finished porridge.
Buckwheat porridge
Products:
Buckwheat 1 glass, water 500 ml., Salt and sugar to taste.
Preparation:
Rinse the groats, pour into a saucepan, salt, add sugar, pour cold water. Press the "porridge" button, turn off after 30 minutes. Add butter to the finished dish.
Steamed fish cakes
Products:
Cod 1kg., Egg 1pc., Green onion, onion (medium) 1pc., Salt to taste, black pepper.
Preparation:
Prepare minced meat from cod fillet, mince fish and onions through a meat grinder, add an egg, chopped green onions, salt, pepper and mix. Form cutlets. Put a saucepan on the stove, pour cold water, install a double boiler so that it does not touch the water, put out the formed cutlets, close the lid and press the "steam" button.
Stewed meatballs
Products:
Minced beef 500g, onion 1 pc., Tomato paste 1 tablespoon, garlic 2 cloves, egg 1 pc., Salt and spices to taste.
Preparation:
Add finely chopped onion, crushed garlic, egg, salt and spices to the minced beef. Mix well. Place a frying pan on the hotplate and pour a little vegetable oil... Form the meatballs and fry in the "fry" mode (temperature 160 degrees) on both sides. Then reduce the temperature to 120 degrees. Pour water mixed with tomato paste into the pan (1 tablespoon of tomato paste for 0.5 liters of water), salt and pepper, simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.
Steamed Stuffed Chicken Breast
Products:
Chicken breast 2 pcs., Salt and pepper to taste.
Filling products:
3 slices bacon, 2 tomato, 100g spinach, 60g mazzarella, 2-3 sprigs of dill.
Preparation:
Finely chop the bacon, put in a frying pan and lightly fry in the “frying” mode at 120 degrees. Add finely chopped tomatoes. Chop the spinach cheese and dill, add to the filling, mix. Make a longitudinal cut in the breast with a knife and open the “pocket”. Lay out the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt and pepper. Pour water into a saucepan, install a double boiler, put the breasts. Set the steam mode, close the lid. Cut the finished breasts in portions.
Steamed salmon
Products:
Salmon 3 stacks, salt and pepper to taste.
Preparation:
Salt and pepper the steaks, pour water into a saucepan, install a double boiler, put the fish, close the lid and set the “steam” mode.
Fast breakfast.
Products:
Boiled potatoes 4pcs., Bacon 50g., Egg 2-3pcs., Herbs, vegetable oil, salt to taste.
Preparation:
Put a frying pan on a hot plate, pour in vegetable oil. Cut the boiled potatoes and bacon, set the frying mode, timer 5-7 minutes, then beat in the eggs, salt and cook in the frying mode at 120 degrees for 10-12 minutes. Sprinkle the finished dish with herbs.
Cook pasta
Products:
Durum pasta, salt to taste.
Preparation:
Pour cold water into a saucepan, set the cooking mode. As soon as the water boils, set the temperature to 120 degrees in the same mode for 13 minutes. Rinse the finished pasta and add the butter.
Roast pork in tomato sauce
Products:
Pork 500g., 2 onions, tomato sauce 250g., Salt, pepper and seasonings to taste, vegetable oil for frying.
Preparation:
Cut the meat into small pieces and fry in a small amount of oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then lower the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, season with salt, pepper and seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add the tomato sauce and, with constant stirring, cook the meat for another 10 minutes at the same temperature.
Fresh cabbage soup
Products:
Fresh cabbage 400g, beef 300g, potatoes 3-4 pcs., Onions 1 pc., Carrots 1 pc., Fresh tomatoes 2 pcs., Herbs, salt to taste.
Preparation:
Chop onions, carrots and tomatoes and fry in frying mode for 10-15 minutes. Peel and cut the cabbage and potatoes into cubes. Rinse the meat well, transfer to a saucepan, pour cold water, cover with a lid. Set the “soup” mode for 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sautéed vegetables, potatoes, cabbage to the broth, salt, add spices and herbs.
Eggplant salad with tomatoes and garlic
Products:
Eggplant 300 gr., Tomatoes 300 gr., Onion 2 pcs., Garlic 3-4 cloves, salt, herbs, pepper to taste.
Preparation:
Cut the eggplants and fry in the "frying" mode at t-120, 15 minutes. Chop the tomatoes and onions, grate the garlic, add to the eggplants, salt, pepper and cook in the same mode "frying" t-120 for another 15-20 minutes, gradually stirring.
Sprinkle the finished dish with herbs.
Marinated cod
Products:
Cod 700 gr., Carrots 3 pcs., Onions 2 pcs., Pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.
Preparation:
Cut the fish fillet into pieces, salt. Dip in flour and fry in vegetable oil in the "frying" mode at t-120 until golden brown.
For the marinade: Cut the onion into half rings, peel and grate the carrots. Slightly fry the onions and carrots in vegetable oil in the "fry" t-120 mode. Stirring constantly. Add tomato paste, pour 100 ml of sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Put the fried fish in a saucepan, a layer of stewed vegetables in tomato sauce. Then again a layer of fish and a layer of vegetables. Add water, salt, add spices. Simmer in the "frying" mode at t-120 degrees.
The fish is served chilled.
Chicken chops
Products:
Fillet chicken breast 3pcs, 2 eggs, 1-2 cloves garlic, salt and pepper to taste, chicken spices, bread crumbs.
Preparation:
Cut fillets lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Salt and pepper the fillet, grate with garlic. Beat eggs (a little). Saute the fillets in breadcrumbs, then put them in an egg, then again in breadcrumbs and put them on a hot skillet. Cooking in the "frying" mode timer for 10-20 minutes. t-120, turn over and cook in the same mode.
Stuffed vegetables
Products:
Eggplant 3-4 pcs., Zucchini 1-2 pcs., Bulgarian pepper 3-4 pcs., Minced meat 400 gr., Tomato 1 pc., Onion 1 pc., Egg 1 pc., Salt, pepper, garlic 1-2 cloves , tomato paste, herbs.
Preparation:
V chopped meat add chopped tomato; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplants and zucchini lengthwise into halves, remove the core. WITH bell pepper cut off the top, peel of seeds. Fill vegetables with minced meat. Combine the eggplant and zucchini together (to make a whole vegetable). Put vegetables in a saucepan, cover with water, add tomato paste, salt, pepper. Cook in the "simmering" mode for 40-50 minutes.
Sprinkle the prepared dishes with herbs.
Pumpkin pancakes with apples
Products:
Pumpkin pulp 300 gr., Apples 2 pcs., Egg 2 pcs., Kefir 1.5 tbsp., Egg white 2 pcs., Flour 1-1.5 tbsp., Baking powder 1/2 tsp, sugar 4- 5 tablespoons, a pinch of salt, vegetable oil for frying.
Preparation:
Grate pumpkin pulp on a fine grater or mince. Mix eggs with kefir, add flour and baking powder. The dough should turn out like liquid sour cream. Let the dough stand for 30 minutes. Then beat 2 proteins with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Spoon the dough into a preheated pan with vegetable oil, shape into pancakes. Cook on frying t-120. As soon as they begin to brown from the bottom, place a slice of apple on top of them and press lightly into the dough. Flip the pancakes immediately and cook until tender.
Homemade cutlets
Products:
Minced meat (pork + beef) 500 gr., Onion 1 pc., Garlic 2 cloves, loaf 3-4 slices, egg 1 pc., Salt, spices to taste.
Preparation:
Add chopped onion, crushed garlic, a bun soaked in milk, an egg to the minced meat, salt and pepper. Put a frying pan on the hotplate, pour a little vegetable oil, shape and lay out the patties. Cook in the "fry" mode t-120, 10-15 minutes. on the one hand, turn over, cover and cook for another 10-15 minutes, at the same temperature.
Wheat porridge with milk
Products:
Millet 125g, water 350ml, milk 150ml, salt and sugar to taste.
Preparation:
Rinse the groats, pour into a saucepan, salt, add sugar, add water. Without closing the lid, put on the hotplate, set the "porridge" mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour milk, cook until tender for another 17-20 minutes, then turn off. Add butter to the finished porridge.
Roast pork in bread crumbs
Products:
Pork 500g., Breadcrumbs, lemon juice 1-2 tablespoons, garlic 2-3 cloves, egg 2pcs., Salt, pepper and seasonings to taste.
Preparation:
Cut the pork into portions, roll it with a silicone roller so that the piece is thin. Season with salt and pepper, grate with finely chopped garlic and seasoning and drizzle lemon juice... Dip on both sides with egg and bread crumbs. Fry in "frying mode" at a temperature of 120 degrees, on both sides, until tender.