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The Soup & Co. I use now for a few weeks. This device is suitable for cooking cream soups. For anything else.
Disadvantages of the device:
- The purpose of the construction (with the restricted use areas, as she calls the manual) is not apparent. Each pot can be just a soup prepared quickly. A wand accepts the puree in a pot. CLEANING cost 90% less than the same soup Soup & Co., the same taste, same preparation time. An advantage for the Soup & CO. I can not see, because each hotplate can be adjusted so that the soup is simmering for 20 minutes without being supervised. The cooker can in the dishwasher and the wand under running water. To Reinigug of Soup & Co., please read below.
- Only strongly wässige liquids can be prepared, anything to burn. In the automatic programs will be no movement of the knife during the cooking process. This hang eg floury potatoes on the heating surface and burn resistant.
- Contains everything milk leads to persistent, scale burn on the heating surface (cooking pudding is impossible, even though the basic idea of the device of this would be ideal).
- The cooking programs are fixed, they do not work thermostatically. Ie at half the amount the soup madly brodeld and cook at full amount but partly not once really boils (Sample Program 1: 25 minutes "100 ° C." This program is structured as follows in the heating. Heat 10 minutes without interruption (25 minutes count down to 15 minutes). Then, for 14 minutes a 1/2 minute change of heating, 1/2 minute heating on. The last minute is the mixing process without heating.
- The device is cumbersome to clean, the so-called automatic pre-cleaning is silly, no soap it does not help with detergent foam spraying fountains of the lid.
- The cover is a constructive sloppiness. It consists of three parts, the lid ring, a sealing ring and a small central lid attachment (as in conventional mixers, for example zuzugießen oil to mayonnaise with the engine running). According to the manual, these parts are not intended in the dishwasher. Rinse Hand is a detention, since each of the three Platikteile so many corners, edges, slots and angles has that it should be cleaned with either a cloth, nochmit a brush. Why can be provided a low-maintenance form is not, she will not reveal to me. I see no advantage to bring as the intricate midsection. Nicely, it is not by its double conical shape also.
- The cleaning of the boiler is cumbersome because the device must not be submerged in water. Inside there is still, as help for example a dish brush. But you need outside wet wipe and then polish dry, with the optics always comes out a little sloppy because the steel was polished crosswise and not lengthwise. Fingerprints and smears are always visible.
- The cleaning of the engine block is horrible, since depressions are present that are not even reach with a toothbrush. Again, the question arises, where the benefits of square, nested forms should lie. If there times there is dirt (eg by cooking a soup that includes protein (meat, fish, cheese, peas ...) it remains a lifetime there.
- In the manual programs can already be stirred / mixed during heating. Unfortunately, there is no mini stage it. Chops Even the smallest adjustment of the mixer and foamed already everything in the pot. Very sad, is not an option for desserts or jams.
- A searing / sauté of onions, ham or similar is not possible. This fehelen especially with onion or Lausuppen toasty aromas.
- Steaming works about, but is rather complex due to the many covers and the cumbersome lifter for the basket. A pot with strainer in it nem summarizes more volume and provides a simpler way better results.
Advantages of the device:
+ The cream soups are actually prepared completely independently after filling with the ingredients and turning. The result is good, the taste naturally depends on the ingredients, less of the machine.
I was not convinced by this device. It is a single purpose device. For cream soups to use, for nothing, absolutely nothing.
