Thick waffles in the Redmond Multipack: MP6 vs MP7.

Panels for baking thick waffles (Viennese, Belgian) are available for both series of multibakers. The 6 series multi-bakers have a RAMB-02 panel. Multi-bakers Pro (7th series) have a RAMB-102 panel.

I usually bake thick waffles in a large multi-baker. But the other day, deciding to bake crispy curd waffles, I also launched MP6 for speed.
It was unexpectedly discovered that waffles in MP7 are baked with waffles, and in the 6th multi-baker, the dough, disdaining decency, spreads across the entire panel. As a result, we get a huge free-form cake with only a slight hint of cells on the upper side. I don't have a photo of this "beauty", because the first time I decided that it was my mistake - the test was too much ... When my manipulations with the amount of test did not radically improve the situation, I had to look for another explanation.
Having carefully studied the panels, I found that the upper and lower panels of RAMB-102 (large cartoon) close along the edges of the wafers, and for 02 (small cartoon) - along the perimeter of the panel, while a gap of about 5- remains between the top and bottom of the wafer. 6 mm! Of course, the dough crawls into this gap!

The second revelation was that in a warm state (2-3 'after removing from the Device) the wafers from the small multi-baker still remain soft, do not hold their shape.

Having cooled down completely, they, of course, slightly "crunch", begin to keep their shape, but "do not lie close" in quality next to waffles from the "seven".

Who is guilty? (FROM.)
On the gluing below, a little over 70 grams of dough was placed on each wafer. The dough is spread out to obtain a rectangular shape.

In MP7 we get normal waffles with normal cells (for greater beauty, you need 80-90 g of the dough I used, about 1 1/3 tbsp. - a tablespoon to the maximum and another third), and in MP6 the top panel barely touches such an amount dough, the upper cells are practically not printed. If you put more dough, it crawls beyond the boundaries of the wafers - we get the same indistinct picture, but on a larger area.

What to do?(C.)
You can deal with this the way girls usually do here. Just lay out 1 tbsp. l. dough in the center and press down with the top panel. Then we get a more acceptable result, albeit not rectangular:


Well, now it's the same, but from the inside.



The numbers in the photo indicate what kind of waffles they are:
1 - waffle from MP6, if you distribute the dough in an attempt to get a rectangle;
2 - waffle from MP6 - the dough was laid out in a slide in the center;
3 - wafer from MP7, the dough is distributed to obtain a rectangle.
The waffles are cut exactly in the middle, through the bridge between the cells. It can be seen that wafers from MP6 in any version are thinner than from MP7. Option 1 - the same cake, side view. Option 2 - medium thickness. Option 3 - thick waffles.

And in the next photo, a section through the cell. Here are options 2 and 3 (option 1 practically does not differ from option 2).



And here, with the eye, you can see what I could not clearly describe in words. The cells in MP7 are much deeper, the bridges between them are much thinner. Therefore, waffles keep their shape even when warm, and not only after cooling. And this is none our tricks can no longer be fixed! Is it possible to select a dough that does not react so "painfully" to the configuration of the baking dish.

I am writing about this especially so that those who are going to purchase MP precisely because of the thick waffles do it with their eyes open. Well, for Redmond's edification!
P.S. Now it is very interesting how waffles from other types of dough behave on these panels. If anyone has any observations about waffles, I invite you to speak up!
The opinion of the owners of other waffle irons, not a multi-baker, would be very interesting, if suddenly they find themselves in this thread.

[Accomplishment]

Accomplishment, Elena, namesake, excellent review, I think, very helpful for those choosing. I have 6 series, I almost never succeeded in even rectangles, but I am not a super culinary specialist either, maybe that's why it's still

I have a 6 series, I almost never succeeded in even rectangles, but I'm not a super culinary specialist, maybe that's why it's still

Elena, thank you!
And in principle it turned out? Because the curd dough flows out of my waffle. What kind of dough you baked from, don't you remember?

The review is very clear, thank you !!!

[Accomplishment]

Accomplishment, Helen, thank you very much for the detailed review, especially for those who are just going to buy an MP! And in time these waffles were baked in the same way in different models?

[prubul]

prubul, Elena, izumka, Thank you for your interest!

were these wafers baked in the same way in different models?

Let's just say: in MP6 I kept waffles last longer. But with the time of their readiness this not connected in any way! The waffle is ready for a long time, but it looks, to put it mildly, nondescript. You keep it in the hope that it will look prettier! And it won't look prettier, because the top panel hardly touches the test.
The only waffle, laid out in the MP6 with a slide, which more or less in contact with the top panel, was baked about the same as the waffles in the MP7.

[Accomplishment]

Accomplishment, Lena, yes this is a whole scientific work that attracts the Nobel Prize. Wow, I did not expect such a turn of events, there was also such a panel on the old sandwich maker, I tried all sorts of recipes, everything was not right, probably also depended on the panel, then I abandoned it and did not take it out anymore. Probably for the 6th cartoon, such a panel also goes, which will lie in the farthest corner

[Deer pussy]

Deer pussy, don't panic! If you bake waffles without trying to get the correct rectangular shape, then you get a completely digestible result on the 02-nd panel (in a small cartoon).
I also had curd dough. It is not at all a fact that with other types of dough the waffles will be somehow "different". I will bake sand, or some other, I will definitely try in both cartoons and show them. So don't cry! Let's break through!

Great analysis! And they also say that housewives are all over the place at culinary forums)))) The scientist is immediately visible - a serious approach to any topic, a deep analysis and clear conclusions. Redmond would send such consumers free equipment, their servicemen do not know it so well!

on culinary forums entirely housewives sit)

Len, so I am a housewife!
But you can't drink professionalism skills, apparently, do not go anywhere.

By the way, girls! I’m trying to remember - it seems that for the Frifri waffle makers there were panels of the type "waffles with filling". Then I didn't even look at the picture - there was no need. And now I think, but will the socket from the 6th cartoon be suitable for such purposes? The upper panel does not close with the lower one, the gap is decent! Fill the bottom with dough, the filling is not thick on top (which one? Non-flowing?), On top of the dough with a slide - and bake.
I'll have to see sometime what the Belgians have actually done up there ...

scientific work that attracts the Nobel Prize.

Olyun, my husband has already nominated Lenka in the nomination "For belyashi", now you nominate! So that Lenok has a few pieces

So don't cry! Let's break through!

Okay, I persuaded, I won't. Lena is one hope for you

now you push

Svetik, show me a master class, so I'll start moving

Ugh on you, balabolki! Better drive to Belgium, see if there are such waffles there - with a thick center and filling, or did I dream about all this?

Elena, thank you!
And in principle it turned out? Because the curd dough flows out of my waffle. What kind of dough you baked from, don't you remember?

Elena, the wafers were non-rectangular, I still liked the taste, but they are not crispy, I looked at your recipe for crispy cottage cheese now, I think I get a similar ratio, I just made cottage cheese for a smaller number of eggs: 3 eggs, 1 tbsp of sugar , 1 tbsp flour, 100 g butter, cottage cheese by eye, but I beat the eggs well without soda, this is what came out:

there are such waffles - with a thick center and filling

Len, that's all you have to bother. I make Lazy khachapuri from puff pastry almost every day. Do you want cheese, do you want ham there zapendyur, Do you want a sweet filling cut the marmalade or lemon slices of marmalade put! What to reinvent the wheel! I roll out the blanks (8 pieces from one layer, just for one tab) dough-filling-dough. And woo ala! Thick waffles with filling!
Belgium! Tahiti, Tahiti! We are well fed here too!

[Deer pussy]

liked the taste

It is most important!!! And thanks for the detailed answer!
Deer pussy, look what Lena has beautiful waffles from MP6! The dough is steeper, it holds its shape better, and waffles are what you need!

I do Lazy Khachapuri almost every day

Khachapuri may be lazy, but you definitely are not! Everyday ! And also whites, waffles, cakes

Belgium! Tahiti, Tahiti! We are well fed here too!

Here send Sending you ... to a decent place, by the way! And you are resisting.
P.s. And I just satisfy curiosity for

Every day

Lenok! They want to crack every day! And they don't eat yesterday! Scoundrels!

[Accomplishment]

Accomplishment, Lena, thanks for the interesting RESEARCH WORK! (I'm not afraid of this word ...)

Is this about Frifri stuffed? Waffle maker, hazelnut # 2116 There is a slightly different structure of the panels, there is a place for the filling. And, it seems to me (after searching on the Internet; I have something to Belgium ... in general ... I don't even have a passport), waffles with a filling are made like this - the waffle iron opens 180 degrees, the dough is poured onto both panels, slightly baked, and then it is compressed with the filling into a single sandwich.

And yet by the way about Viennese waffles - as far as I have knowledge of the German language, these are some kind of prefabricated waffles like our waffle cakes with a layer, apparently, the very socket for cookies is best for them ... (in fact, the thickness of the waffle layer in recipes "walks" , "hearts" may be suitable for home execution) Dutch - worse, there, due to the fine-mesh structure, a too dense waffle will turn out.

ps I'm still rummaging around in the sources - our cookies - for traditional German Christmas waffles! And all the pictures there are symbolic! Well done, all the panels from the baker are not from the ceiling!

Girls, beauties, and what kind of big or small multi-baker should you buy ...?

[Kubeba1]

Kubeba1, Natusik, I believed in you! Thanks for the info on filled waffles. Itself would not have found it! I will know now!

And yet by the way about Viennese waffles - as far as I have knowledge of the German language, these are some kind of prefabricated waffles like our waffle cakes with a layer, apparently, the very socket for cookies is best for them ... (in fact, the thickness of the waffle layer in recipes "walks" ,

I swear at myself that in Austria I never thought about waffles and never ate them. Now guess ...

which one should I buy?

Irin, so here are the girls in the topic about the cartoon discussed literally the other day!
Honestly, if there is no urgent need for a specific socket or an urgent need to bake waffles according to a specific recipe, I would proceed from a completely different one. And in 1st place is the number of eaters. Baking in a cartoon is so quick and simple that you can bake without a stock, according to needs. Therefore, if the family is big - big, small - small. In second place is the presence of some specific panels, without which you cannot live! If there are any, then take the cartoon to which they are.

which one should buy big or small

Irin, depends on the number of eaters, their appetite (to keep them healthy!), And culinary preferences!

Lena! You and I are identical twins, separated in childhood! We have one brain for two!

Light, oh!
Can you and I go into virtual synchronized swimming?
What, there is no such ??? I must come up with
And one brain for two is not enough? what if we can't swim?

the filling is done as follows - the waffle iron opens 180 degrees, the dough is poured onto both panels, slightly baked, and then it is compressed with the filling into a single sandwich.

Not a fig Natus! Fall down! I tried it when I just bought it, right on the first day. You still have to lay them with your hands on the lower ones. Maybe just some dough .... I don't know which one. About the test k Candidate of Culinary Sciences Lenka!
Linen! I can't understand what kind of filling you want in them, We will think on the basis of the components. Loose? Mazyukalka? Did you invent al yesho faq?

Or maybe this is our European answer to ihim tayaki, eh? What are they shoving in them, by the way? And the technology is the same, like?



I read it. All that he wants is shoved. Well, apart from their traditional fillings.
I looked. So they do: in two halves, the dough is baked (one half is immediately filled with filling), with a slight movement, the halves collapse. Voila - taiyaki!

Well, in authentic Lille waffles (which are Gaufre fourrée), the filling is either vanilla cream, or sugar from cassonade (I never moved in, what is it, crystalline unrefined sugar, or what? And Lille for me is just "the executioner from Lille").
The tayaki is stuffed with mashed potatoes from Vigna angularis with sugar. Can be made from red beans. Delicious, but unusual. I have a bag of this adzuki.

And so - yes, they shove anything. For example, they rolled out the dough, put the filling and flattened it in "Belgian" waffles 🔗
And here, by the way, in a frifri with a banana 🔗 Maybe from the sixth baker, a grill socket will work here?
-------

And let's loudly want a socket for waffles with filling? Or for "Viennese" waffles (which is in a small box, like for ice cream cups)? Or Norwegian "hearts"? There are examples in world culture, so maybe we can hope?

I looked. So they do: in two halves, the dough is baked (one half is immediately filled with filling), with a slight movement, the halves collapse. Voila - taiyaki!

You ask them the recipe for the dough sticking to the panels! Now I'm going to make your cottage cheese, I'll experiment again. I will write.

recipe for sticky dough

So in the same place the panels are not ceramic! In these fast food grills.

Let's go !!! A-A-AAAAAAAAAA! Am I loud?

So in the same place the panels are not ceramic! In these fast food grills.

Here I am about the same!

Oh. Well, you are a researcher) I made sure that it was not in vain that I took 7k. Otherwise I would be indiscriminately disappointed. As I understand it, the "problem" is in the panels themselves. But the burger shop was more successful for 6ki.
Are there still duplicate panels in 6 and 7?

[Yansik]

Yansik, Jan, full! Go to multivarka. about. Compare.

experimental

Svetik, there they move two halves towards each other, so there is no chance of falling out - they close in an upright position.

[eta-007]

eta-007, well, 7 is still far from 6, I'm talking about Lena's)

[eta-007]

eta-007, well, 7 is still far from 6, I'm talking about Lena's)

Lena! Stick, what do you have that I don't know about? Samsushnye, chtol, received. So me, too, have them.

[Black Friday]

See what I found: "Black Friday at the end of November 2017. More than 180 popular high-tech household appliances will be on sale with discounts up to 50%. "

🔗

Prepare wallets

[Kubeba1]

duplicate panels at 6 and 7?

Grill, pizza and sandwich. I didn’t compare, somehow it didn’t come to my mind before waffles. From memory, only pizza ones differ, in the 7th it is more convenient, like a baking sheet, with the sides up, and in the 6th side with a width of 1 cm with a relief. The difference, by and large, is not fundamental. I can't take a picture now.
It would be interesting to compare the nuts, but I only have it for the 7th, and I have never used it yet.

Lena! Poke, what do you have that I don't know about? Samsushnye, chtol, received. So me, too, have them.

Svetk, you are definitely a witch! It turns out that I received a sms about the smsushny one yesterday afternoon, but I didn’t see it (the middle one was having fun with my phone, drawing something), but I only saw it this morning! I'm afraid of you now! What to do? : facepalm: You are not only the brain, but also the eye !!! OKO, I would say!

Kubeba1, Natashaaa! What are the cute waffles on the links! But why in French! That would be in English, maybe, however, they would repeat it on the grill! Would you like to try it at the omelette-pie? Pies, in fact, are just different dough!

interesting RESEARCH WORK!

Rita, hee hee hee! This is not work, this is fun! But it's still nice! Thank you !

But why in French!

Well, you can try to translate ... which one? with a banana? or both?

I also found a long list of wafer subspecies (on French wikipedia) trying to comb my hair after google translate.

Well, you can try to translate ... which one? with a banana? or both?

Are you going to try it yourself? You will - translate both. The dough is the main thing, as I understand it.
Only we are leaving tomorrow, the children are on vacation. So don't be in a hurry !!!!

my very first thick waffles, somehow I didn't expect it myself, everything is smooth and pretty. and did not read beforehand did not monitor what and how, intuitively. and the big multibaker is cool, I have not even seen such a

Galina, congratulations on your initiative! You have a straight eye - a diamond, so guess with the amount of dough the first time. I understand this is MP6?
What was the recipe for baking?

Galina, congratulations on your initiative! You have a straight eye - a diamond, so guess with the amount of dough the first time. I understand this is MP6?
What was the recipe for baking?

thanks)) yes, 6 - 601th to be exact. the recipe that is in the recipe book - Vienna waffles, did not change the proportions, leveled it right on the panel, poured thinly and added if necessary, and somehow everything worked out well.

Girls, the 600-m mini waffle panels are good!
Or did I get these

[Natusya]

Natusya, bring the waffles, let's check it out!
And carry the panels - we'll see!

Lenus, yesterday the son and grandson ate the waffles straight from the waffle iron and dragged them hot.
And I take pictures of the panels only in the evening, at work.
In the catalog they are RAMB-13

[Sedne]

Hello everyone!
Baked waffles according to Sveta's recipe - Sedne... Very simple and lightweight waffles on kefir.


The dough was kneaded according to the technology shown by Sveta - eta-007 here (the technology is described in detail in the recipe Loose sandy thick waffles).
In general, the comparative result for wafers from MP6 and MP7 is about the same as for the curd wafers described in the first post.
BUT!!! Waffles on kefir are quite neutral in taste and from the ones I have tested are the most suitable for depicting at home wafers, which are sold in our stores as "Viennese Waffles" with some layer.
And in this case, MP6 waffles, due to their relative "plane", are very suitable for forming such a "sandwich", especially if the creamy layer has a noticeable thickness (for example, soufflé).
More details with the photo can be found in the topic about MP7 here.