Kitchen appliances - stove, oven, microwave, and whatever else is needed!

But it is difficult. When consultants let meat die for the second time and only cooking dyslexics in the environment use it who fail to prepare tastier food with it. I don't miss it. However, I did not call it a marketing gimmick and nonsense. Maybe one of you should demonstrate the parts and show how to use them properly

Agreed. But you first have to understand the principles of classical cooking before efficiency in the use of tools in the kitchen can emerge.

I can’t train people with flour allergies to become bakers.

Personal example: I use the TM as a coffee machine for gatherings. I know the right ratio of amount and grind size of coffee grounds, extraction time, and water temperature. With a large, fine-mesh tea infuser, 94 degrees, and x minutes, you can get liters of top-quality coffee.

That’s the chemist way, but hey: it makes sense. And I don’t have a coffee machine.

You have to know how to cook no matter what device you use.

No, exactly not.

That is THE selling point with which Vorwerk sells 20% of the TM potential at 100% of the price.

I use almost everything from the remaining 80%. That’s how arrogant I am.

That’s why I understand the reservations. If I were presenting, I would only get 10% of the customers compared to the standard presenter. But with a real 90% added value. Economically nonsensical.

The reservation towards TM results from the standard behavior of the standard user. But the critic puts himself exactly on the same level as that standard user. Smart is something else.

before efficiency in the use of tools in the kitchen arises.

If it is seen as a tool, then it’s okay. But most people say: "my TM makes that," when they serve pumpkin soup or higher up: "my TM bakes the cake." Recently there was a quiche. Me: oh, yummy. Her: my TM made it. You can really roll your eyes at that. I, without a TM, also don’t say: my knife cut it.

Most of the time it really tastes like nothing. Yes, the recipes are more geared towards a nursing home in terms of taste. One wonders whether the user (not the cook) somehow doesn’t know how it might taste. I compare that to the drafts here: the prospective builders proudly present non-functional drafts here, but they are created with a program that suggests everything is professionally correct. Replace “drafts” with “food,” “program” with “Thermomix”... so far I have been served food that is not exactly convincing (except for the quiche, but even a regular blender can mix). Dips can be tasty, but you don’t need a TM for that. The only thing I actually found phenomenal was this dessert with egg whites and raspberries... I wouldn’t know how to make that without a TM.

Nevertheless, as a tool it is just too expensive, plain and simple! An iPhone is also too expensive.

Almost unconditional approval.

1.) I view the guided cooking function critically, although not as critically as you.

2.) I did THAT: nonsense!

3.) Nursing home: exaggerated, the majority of recipes are good.

4.) Anyone without basic knowledge will not achieve good results with any device in the world ("good" on my personal rating scale).