My review concerns the use by a bachelor, without much cooking knowledge. The device was purchased to replace a branded mini oven that was not powerful, cooked slowly, and quickly rusted internally.

The device appears to be of satisfactory quality. The actual capacity of the bowl is 5 liters, which is the same as other similar-looking devices that are referred to as five-liter ones. The mentioned capacity of 2.7 liters refers to the maximum height that someone can fill with oil for frying or food in liquid form.

Something particularly important for the user experience is that the heating element is integrated into the removable bowl from the bottom (see relevant photo). This means that the multicooker develops high temperature at the bottom and the food must have enough liquid to prevent burning. This is not a problem when using liquids, but attention is needed when baking food.

Especially now, when baking dough, such as bread, cake, etc., which is baked in a mold on top of the rack and not in the bowl, the device needs to be set at a higher temperature and time than what the recipes call for in order for the food to brown on top. You should calculate at least +50% in time and +40 to +60 degrees in baking.

As for the negatives, the lack of a timer is a disadvantage, especially in the beginning when the user has no experience with cooking times. Surprisingly, the instruction manual does not include the Greek language. Also, due to the integration of the heating element into the bowl, I would not dare to put it in the dishwasher. And washing it by hand requires caution (see photo of the bowl from the bottom).

Indicative cooking experiences:

Mushroom risotto:
It was cooked at 120 degrees and the multicooker functioned generally like a large pot on the kitchen stove.

Pork roll with potatoes in the oven:
It was baked directly in the non-stick bowl with the lid closed at 190 degrees for one and a half hours. The result was very tasty but it required constant checking during baking, adding water, and turning. I assume that if I had put the food in a smaller aluminum tray and on top of the lifting rack, I wouldn't have had the anxiety of it sticking, and it would have been easier to clean the device.

Cake for a 22 cm mold (250 g flour):
First of all, I have to say that the cake baked perfectly, something I had never achieved with my old mini oven. A cake under normal conditions is baked at 160 to 180 degrees for 40 minutes. For this specific multicooker, I would recommend baking a small cake for one hour at 220 degrees with the mold placed on top of the rack. For a larger quantity of dough (375 g flour in a 27 cm mold with a height of 9.5 cm), it will take 90 minutes.

Frozen spinach pies:
The packaging suggests baking for 15 to 20 minutes at 180 degrees. In practice, it took 30 minutes at 220-240 degrees, directly from the freezer, on the rack with non-stick paper, buttered on the base, and with an egg wash and an intermediate turn. Without fatty substances, a shorter time or lower temperature is needed to prevent them from drying out.

Beer bread:
The recipe calls for baking for 50 minutes at 180 degrees, but it took 100 minutes at 240 degrees to get the right color.

More usage experiences will follow soon...