I will say first and foremost. All the thermal cooking machines that I have mentioned in all my posts are good machines. What I assume a lot of you are here for is what is the best machine. There is a lot of things I need to tick boxes for when looking for the best cooking machine. I have been researching this topic for quite sometime now and I am very critical. I ask a lot of questions and have drilled thermomix reps like crazy and likewise for HotMix Pro. The price of these machines are not everyday pricing. You have to know what you are spending your money on and you have to know why you need to spend the money. So, naturally your choice has to be the best choice.
Here are is what the Thermomix TM 31 looks like:
With your TM 31 machine you get a 2L bowl, the Varoma, which for steaming, you get a spatula, a paddle for things like whipping cream. You also to my understanding, if you hold a party for your friends a bowl that keeps foods either hot or cold for up to 4hours. There might be other things I am missing, but my critique today is purely about the machine.
One thing I do like about the TM 31 is the bowl is that is has a wide base. I like wide base bowls and glasses in general, because I think they are easier to clean. That being said, its not the be all and end all! Its just a good feature.
The HM Pro bowl looks like this:
What I don't like about the TM 31 bowl is the bottom attachment.
There is a lot to get off to take out the blades to clean the bowl out. On the HotMix Pro there is no bottom attachment or heating prongs. All you have to do is take the button 'nut' off by unscrewing it, remove blades and you can clean bowl or pop it into the dishwasher, its easy as!
I want to show you what you will see on the front of the TM 31 machine. The temperatures and the other dials etc.
As you can see, there is a lot going on here!! It's a bit busy, and I have heard it takes some time getting use to working it. In comparison to the HotMix Pro Gastro, there is one LCD screen, with easy push buttons for speed, temperature, time, up and down, menu program (will explain later), start/stop, pulse/turbo.
A few things that I like about the HotMix Pro Gastro, is the fact that the bowl can be fitted either in a left hand position of a right hand position.
You will notice from any of the above pictures that there is no 'Varoma' style add-on for the HotMix Pro machines. Thermomix pride themselves on this feature. I do have to admit, its a good feature. Its a healthier cooking option. However, if you have never had a TM 31 machine and already steam your food in another way, then you can keep doing this. Its just an added bonus for the TM 31 but I don't believe it should be your deciding factor between the two machines. You can cook sous vide in the HotMix Pro which is just as healthy as steaming. If you are unsure of what sous vide is check it out here. You can cook prawns using the sous vide method in a HotMix Pro machine on 51C within 30mins, which is amazing! This is also why cooking using 1C increments is so useful and important in making amazing food and dishes at home.
One feature that the HotMix Pro machines do not have, is the inbuilt scales. Again, this is a feature that Thermomix pride themselves on. It's a good feature. For a novice in the kitchen that either never used scales or doesn't like using them, I can understand why you like this feature. However, I don't personally like the inbuilt scale option, and its a personal thing. I like to measure my ingredients separately and I like to make any measurement mistakes outside the bowl where it can be easily corrected. I have discussed this point with other foodie friends who don't own either machines and they have surprisingly agreed, that measuring the ingredients separately would be the better way to go. That being said, my TM 31 using friends swear that the in built feature is one of the best things about their machine. Again, its personal and I really don't think it should be the reason why you make a decision over one machine or the other.
So what should your decision making be based on? I believe it should be performance. Both machines perform well, to a certain extent. On an even playing field you can only compare the two machines when their features are equal. The HotMix Pro excels beyond the TM 31 in speed and temperature. It is a faster machine, and because you can increase the temperature by 1C increments and the fact that the temperature cooks as a max temp of 190C, it beats the TM 31 hands down! It is a superior machine and if you are serious about your cooking its the better machine. Its kinda like comparing the top 10 fastest sports cars. They all look and sound good, but you have to know or research the specs to know the what the best really is!
The higher cooking temperature allows you to make things like candied nuts, nougats, pralines, toffees etc. If any of you know what its like to stand at a hot stove stirring constantly for up to 20minutes to achieve caramels or nougat, then you will be able to celebrate with me know that this machine does this for you! How bliss!!
In my opinion the HotMix Pro machines are the better machines. If you are serious about your cooking and would love to be able to cook dishes in a variety of ways, just like the top chefs do, then you need to choose the best machine, which is the HotMix Pro Gastro. If you are not as serious but still want the best machine the meets your cooking level, then the HotMix Pro Easy is your machine. The price of the HotMix Pro Easy is not much different to the Thermomix TM 31. The HotMix Pro Gastro model more expensive, but you are paying for a quality machine.
In my next instalment, I will share with you some recipes that you can achieve with the HotMix Pro Gastro machine. If you have any questions, or comments, please don't be shy in sharing your thoughts below.
76 comments:
I like reading about alternatives to thermomix. When I first heard about them, it seemed they were the only type around. Pity they are all around the same price!
I do like the scales in the thermomix, but honestly I only use scales when baking and I wouldn't use the thermomix for that. I really like Bill Grangers cook books because the baking ingredients are all by weight. Its so much quicker and less fiddly that way.
Found your review just in time, we're contemplating buying a TM31! Thank you for such an in depth analysis.
I'm a home cook and I enjoy baking and making sweet stuff. I haven't done nougat and toffee, but I think the easier it is, the more likely I am to do it (and be successful), right?
Do you feel that for someone like me, the newness of the HotMix Pro (whether Easy or Gastro) and the relative lack of support network (no consultants in some states, smaller online forum sharing recipes, no dedicated recipe books, etc) would be a hindrance to using the HotMix Pro effectively?
Thanks again for your time in doing these reviews!
HI there, I understand some of your concerns. HotMix Pro is fairly new to Australia and originally, only began in the commerical industry, so that is why there is no forums like Thermomix. I'm sure with time, that will change. Thermomix, have been here for many years incomparison so are well established here in Australia, hence the support network you are referring to. That being said, a quick e-mail to HotMix Pro via their website, www.hotmixpro.com.au, will get you someone who can assist you. You can easily speak to your state rep for information and ideas on recipes, my rep, Ralph Goodwin is very knowledgeable and willing to help. With time, you will see more information and recipes being developed, but there are a fair amount on www.hotmixpro.com. I will be listing some recipes in my next blog post which will go up in the next week or so. I am happy to answer any of your questions, so feel free to contact me anytime:)
As for Easy or Gastro? If you want to do the toffee or nougat you really need the Gastro, the Easy won't go to the temp you need for that. I highly recommend the Gastro because its the better machine, and you also can program your favourite recipes into the machine. I haven't mentioned that yet in my posts. It might be best to contact Stewart Fruhwald, the link is on the Part 1 post.
Thanks for your quick reply! I suppose I'd feel better if they had a recipe book rather than just the website listings, but I can come to terms with that. ;) TBH the website isn't the most user-friendly and it's obviously written by someone for whom English isn't a native language.
Does the HMP have a reverse function like the TM31? My understanding from TM31 users is that this function is one of the special things about the TM31, to prevent pulverising stuff into a mush.
Apparently the HMP blades don't heat up the stuff that they are processing, does this claim stand up to usage? I have heard that in the TM31 sometimes you need to chill/partially freeze food before being chopping, for best results.
Does HMP have a history in Europe, or is it an altogether new product? How does Italian make and engineering stand up to German -- does it feel good to use, if you know what I mean?
One other question (sorry!), I live in QLD and as such there is no state rep, how would I be able to see one in the flesh before purchasing?
Hi, love your blog - I am swaying toward the HMP Gastro after reading your info. But am now interested in your response to the last lot of questions. Thanks for your info.
Hi All
First off I must apologise for the slowness in responding to Jln and Curious questions, I am currently moving offices and am without Internet access.
I represent HotmixPRO in Australia.
The HMP does not have a reverse function, as this is a commercial machine and the chefs that I have spoken to do not have an issue with this, it is a feature that they have no need for.
You are correct in saying that the HMP blades do not heat up the food, as they move at a maximum speed of 12500 rpm, the quicker that you can process a food item the less chance of heating up that food item due to friction. You can also stop the blades completely, and still use the heating function. I have in the past used the HMP to do Sous Vide, as the HMP does have accurate temperature control, degree by degree. For example if you select 51 deg C for Sous Vide of prawns this is what you get.
You can also have two types of timing on the HMP, you can cook to a time or to a temperature, what this means is that if you want to cook your creme anglaise to 82 deg C the HMP will switch of at 82 deg c, no need for a time to be set, BUT you can also cook the traditional way with Time.
The HMP has been available into Europe since 2009.
Your concerns regarding the country of manufacture are unfounded, it is a matter of preference, do you prefer BMW/Mercedes or a Maserati/Ferrari? Both countries have excellent manufacturing and engineering capabilities.
As it happens I will be in QLD next week, with a view of appointing a distributor for QLD, we do currently have distribution into Tasmania (Tasmanian Hotel and catering Supplies, both in Hobart and Launceston, Western Australia (HISCO in West Leaderville), SA (Debney Distribution), Victoria (Chefs Hat in South Melbourne, and I am doing a shop front presentation this Saturday 10/03 starting at around 11am, many dealers in NSW, contact Ralph Goodwin at www.mossstone.com.au, and as of today Arafura located in Darwin.
I hope that I have answered your questions and addressed any concerns that you may have had, The HMP machines are a commercial machine with great features that leave our competitors behind, with the high temperatures and safety features, along with the fact that they can be programmed with your laptop and a supplied 1GB SD card, that has a range of recipes already on it.
If you would like to talk further please dont hesitate to call me on 0432 102 680 or via email at stewart at hotmixpro dot com dot au
Hi All
First off I must apologise for the slowness in responding to Jln and Curious questions, I am currently moving offices and am without Internet access.
I represent HotmixPRO in Australia.
The HMP does not have a reverse function, as this is a commercial machine and the chefs that I have spoken to do not have an issue with this, it is a feature that they have no need for.
You are correct in saying that the HMP blades do not heat up the food, as they move at a maximum speed of 12500 rpm, the quicker that you can process a food item the less chance of heating up that food item due to friction. You can also stop the blades completely, and still use the heating function. I have in the past used the HMP to do Sous Vide, as the HMP does have accurate temperature control, degree by degree. For example if you select 51 deg C for Sous Vide of prawns this is what you get.
You can also have two types of timing on the HMP, you can cook to a time or to a temperature, what this means is that if you want to cook your creme anglaise to 82 deg C the HMP will switch of at 82 deg c, no need for a time to be set, BUT you can also cook the traditional way with Time.
The HMP has been available into Europe since 2009.
Your concerns regarding the country of manufacture are unfounded, it is a matter of preference, do you prefer BMW/Mercedes or a Maserati/Ferrari? Both countries have excellent manufacturing and engineering capabilities.
As it happens I will be in QLD next week, with a view of appointing a distributor for QLD, we do currently have distribution into Tasmania (Tasmanian Hotel and catering Supplies, both in Hobart and Launceston, Western Australia (HISCO in West Leaderville), SA (Debney Distribution), Victoria (Chefs Hat in South Melbourne, and I am doing a shop front presentation this Saturday 10/03 starting at around 11am, many dealers in NSW, contact Ralph Goodwin at www.mossstone.com.au, and as of today Arafura located in Darwin.
I hope that I have answered your questions and addressed any concerns that you may have had, The HMP machines are a commercial machine with great features that leave our competitors behind, with the high temperatures and safety features, along with the fact that they can be programmed with your laptop and a supplied 1GB SD card, that has a range of recipes already on it.
If you would like to talk further please dont hesitate to call me on 0432 102 680 or via email at stewart at hotmixpro dot com dot au
In relation to the reverse function. I was told by TM 31 users that this function allows the food to be mixed without chopping it and I was basically given the impression, that if a machine didn't have the reverse function you couldn't make chunky meals like a curry. However, on the HMP I have used speed 1 and cooked recipes that TM 31 machines call for a reverse function and I got the same results.
I am still working on part 3 and hope to have this posted this week or early next week. thanks to all who comment and please feel free to ask any questions if I can't help then Stewart from HMP Australia can.
Foodmuster,
Thank you for this in depth review. I was also thinking about buying a TM and now I'm very likely to go with the HMP.
@Stewart, thank you for your reply on the reverse function. As an idea for future product development, it is something a home cook like me would be interested in having; although I'm somewhat reassured by Foodmuster's experience with Speed 1.
For what it's worth, although I'm a home cook I'm planning on getting the Gastro model, and toying with the idea of the Creative, and toss out the ice cream maker. Not every home cook will go for "Easy" devices aimed at the consumer level! I must admit the price on the Creative is a bit off-putting since the difference is much more than many ice cream machines; I'll have to think about whether reducing the number of machines in my kitchen is really worth the extra.
One question - is it possible to buy an additional mixing bowl for the HMP?
Thanks for your comments Malcolm. I am happy for this week (finishing on the 04/05/2012) to offer a FREE extra bowl with every order of the Gastro model. This is while stocks last, and will be a first in basis. Our dealers listing is on our website under "Contact Us", let the dealer know that you saw this offer on the Foodmuster Blog.
Stewart 0432 102 680
I can see a huge difference here.
The Varoma Bowl and Tray is the steamer that sits on top of the TM31.
This means that you can cook an entire meal in the TM31.
There's also a basket that sits inside.
Tonight I steamed Salmon (on wet parchment paper) in the top tray of the Varoma, while the Varoma bowl held a range of vegetables and the TM bowl had potato and sweet potato cooking for mash.
All in all, it tok 17 minutes to cook. It was delicious, healthy and meant there were hardly any dishes.
Just curious, You say you own a HotMix Pro, have you owned a Thermomix? I find that once you start really using something you find out its true abilities. I have been told that the TM31 has a reluctance motor and the heating element is in the bowl can you tell me what the HotMix Pro has?
Rebecca.
Hi Bec, The elements for the HMP are not part of the bowl, they are placed around the base of the well. The benifit of this is that you have a more finer control of temperature, the HMP has the ability to control temps degree by degree. If you want 106°C that is what you get.
The motor on the other hand is a 1500watt conventional brushed motor, it is not a reluctance motor.
there has been other comments regarding this in other posts
Stewart
HMP has a steamer basket that fits inside the bowl. Also has optional extra sharp blade set especially to cut meat, i.e. to make a tartar.
For anyone undecided I highly recommend a Thermomix demo, there are many more features not mentioned in this review which I believe overall make it a far superior machine. Remember Thermomix pioneered this technology and still hold 25 patents on it, that tells you they are leaders in the development and creation of such a high level of technology. IMHO the HMP would be a fantastic addition to a commercial kitchen who already own a TM31 purely for sugar work and choc tempering as these are it's advantages over a TM.
(I am a chef, TM31 owner working part time in fine dining and part time TM consultant)
Michelle
Hi Michelle,
Would you care to give a quick list of the features you believe to be superior with the TM31? I love the degree by degree versatility of the HMP (I could sell my Sous vide) and the fact It can do sugar work, but am not keen on the extra price.
Hi, it seems to me that you don't have a Thermomix, hence the comment "There is a lot to get off to take out the blades to clean the bowl out." While in fact the base of the Thermomix comes away in one quick and easy move - no unscrewing of nuts etc! It is very quick and very easy to take the Thermomix apart and just as easy to put it back together again. It can be done without even looking at the base of the bowl. Just gripping the slot that is shown on your photo with one hand and giving it a quick turn. Very userfriendly. Sounds easier to me than unscrewing a 'nut'.
Furthermore your comment "It's a bit busy, and I have heard it takes some time getting use to working it." in regards to the control panel of the Thermomix again tells me that you have never used a Thermomix before as you mention "I have heard...". I do own a Thermomix, I have never been to a Thermomix demo (purchased it second hand after reading up about it) and the machine came without a user manual. It is so easy to figure out that I got it working before I got the manual!
Having said all that in support of the TM31, I'd be happy to test the HotMix Pro should anyone want to send one my way ;-)
One who loves to cook, thanks for your remarks. I have actually used a Thermomix before, but its true, I don't own one. I have many friends and family members who do, and I am just relaying their comments about their use of the machine. I have been to many demonstrations so again, I do know what I am talking about and I actually was going to purchase one before I came across the HotMix Pro. In realation to your comments about the base, as you can see from the pictures, I know what I am talking about since I have seen it in action and asked my friend to show me how it comes off. There is a lot more involved with the TMX in comparison to the HMP and I think my photos say it all. So rest assured, I do know what I am talking about and I have used and seen a TMX 31 in action to be able to make a fair judgement. The TMX 31 is a good machine, I don't deny this and I have maintained this throughout all my reviews, but I do belive that the HMP is a better machine in more ways than one. HMP Australia will be at the Good Food and Wine show in Sydney this weekend, so you can see it all in action there!
Some rather generalised observations based on your decidedly obvious bias that you prefer the HMP :-)
I do like the sound of some of the features of the HMP but really the precise temperate being sold as great for 'Sous Vide' whilst true is hardly a deal breaker for many that will never bother with this style of cooking.
I know you keep saying you know what you are talking about, but try to do so with less bias :-)
Cheers Matt (neither TM or HMP owner, but interested in the 'all in one' machine concept!)
Hi Matt, thanks for your views. I suppose if I prefer the HMP, then I must be bias as you say, but I do feel that I have been quite fair there are some limitations to the TMX that HMP can do. You really should read my other posts to see how balanced my arguments are. I will be writing another post soon about my final remarks on both machines, as there seems to be some interesting points bought up recently that I would like to clarify. If you are interested in an 'all in one' machine, then I do believe that HMP is the best of them all, but the model you should look for would be the Gastro. Do your own research and see what you come up with. Good Luck.
As a Thermomix owner for a number of years, your comments about the base are incorrect. You just twist the base (not even a quarter of a turn) and off it comes. The heat pins are part of the bowl so have nothing to do with the removal of the blades. The bowl, base & blades can just be put into the dishwasher if you choose -
DPS
HI Foodmuster,
I may be about to buy a gastro, but need your help
1 Does it brown properly? I read the Tm can't. The 190 range should theoretically allow this on the Hmp.
2 If grinding/blending spices etc what is the minimum amount that can be processed? Will a tablespoon work for example?
3 Have you tried Sous vide? How accurate is the water temperature and will i need to buy the steaming basket if i choose to stir the water using the blades?
Thanks,
James
Great article!
I was wondering if you know if/when the Gastro will be able to be used with a US/Canada standard power plug?
Also, would you be able to post the dimensions? I have fairly low cupboard above my countertop and want to check the Gastric will fit under it
Thanks
Richard
PS
as a note to a couple of posts above, according to the US site, the 'easy' model only goes to 130C (v. similar to the tm31) and the gastro, it claims, it's reversible.
Richard,
Speak to Michael at HotMixProUS. He is a great guy, very helpful. I'm sure he'll be able to sort you out with a US model.
Cheers.
I have had a Thermomix for around5 years. Nothing you wrote in this post convinced me I am missing out. All the features you mention are minor issues. I look forward to reading the next post to see how the recipes compare
Hi. Can you please tell me if the Hotmix and Thermomix use induction cooking as in induction cook tops?
I recently attended a Thermomix demonstration where I was told that the machine works by magnets (I assume that means by an electromagnetic field) I don't know much about it but am concerned as to the potential health risks of induction cooking.
Can you comment please. Thanks
The HotmixPRO does not use an induction system for the heating, the heating element is placed in the bottom of the bowl well, and is part of the machine rather than part of the bowl.
The Thermomix heating system is a element encased into the bottom of the bowl, both are non induction
Stewart
Overall not a bad review, but you do show a definite bias. Comments such as "the Varoma shouldn't influence your decision" and "reverse is rarely used" really don't help as these are features, not add-ons.
Also you really shoot yourself in the foot with your continual comments about the base of the TM and how busy the panel is.
Having said that, the TM31 is far from perfect. I've owned one for about 3 years now and whilst I really love it I think the new version needs to address some issues. Clearly the HMP is a much newer machine and should be a step ahead (at the moment). The key things I think the TM needs to look at (maybe in a TM41?) are:
* Higher temp range with degree range,
- despite comments by some TM users that Sous Vis wouldn't be used I for one would like it and it would be a great selling point.
* Scales
- I use these all the time but they need 1g accuracy.
- I regularly just place a plate on top to measure.
* Finish cooking process
- That bloody warning it's finished drives me bonkas - it should stop after 30 seconds and only give a warning every minute or so!
- Better options on what to do
- I really love the HMP option to stop cooking based on temperature reached
* Size
- I'd really love it to be 3L
- with 3 kids all big eaters I need more capacity a lot of the time
To be honest, that's about it. It's still a great machine and has incredible power - amazing for only 500W. Watching it create icing sugar from sugar in under 10 seconds (castor sugar in about 3s) is fantastic.
I'd strongly suggest to anyone who's considering either of these machines to do at least two demos so they can see what it's capable of, and to be honest see through some of the marketing hype. And by that I mean think of the things you'll use it for day by day.
Thanks Davo for your thoughts. You bring up some interesting points. The TM31 is a good machine but as you have agreed, has its limitations. I encourage everyone to do some research as now we have more options to choose from, not just a TM31.
I have a TM and could not do without the Varoma and the Reverse function. Also I think the controls being in the front is a huge advantage - I would not like to reach over a hot or boiling jug in order to program in my next step.
Also you do not have to have a demo in order to buy one. You can just ring up and order it over the phone. They will deliver it and show you how to work it, which is very easy.
And finally, as others have mentioned, removing the blade is simple - it takes about 2 seconds!
AT.
Thanks AT for your comments. With the HMP you don't have to reach over a boiling jug nor concern yourself with being burnt at all to program the next step, so that isn't an issue of concern. As for purchasing a TMX without a demo party, it can happen but there are alot of enticements for having a party, such is the nature of a partyplan business, so most people tend to go with the demo party for their host extras. That being said, the person who delivers the TMX is the consultant for your area, so you are actually in essense having a demo party, even if its only you there!!! Rest assured, if you purchase a HMP the rep will show you how to use it and they are always contactable should the need arise.
Interesting, hadn't heard of this newer gadget. Just had a thermomix party, what you say about not being able to make caramel and nougat in a thermomix is interesting. Google 'nougat thermomix' and loads of recipes come up!
The recipe below actually states
"Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar thermometer in the saucepan and increase heat to high. Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C."
See for yourself
http://www.recipecommunity.com.au/recipes/choc-hazelnut-and-sour-cherry-nougat/32848
The recipe has as part of the process to use a saucepan to make the caramel. This part of the process IS NOT completed in the Thermomix, the Thermomix is used but not for the important part of making the caramel.
The recipe below actually states
"Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar thermometer in the saucepan and increase heat to high. Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C."
See for yourself
http://www.recipecommunity.com.au/recipes/choc-hazelnut-and-sour-cherry-nougat/32848
The recipe has as part of the process to use a saucepan to make the caramel. This part of the process IS NOT completed in the Thermomix, the Thermomix is used but not for the important part of making the caramel.
Does anyone have information on how machines such as the HMP or TM31 compare to the Kenwood Chef or Cooking Chef with regard to whipping egg whites for meringue?
Hi Jenifer, I have made macarons with my HMP and the results were simply amazing, and my best results for macarons and its so simple and quick. I personally haven't used a TM31 for whipping eggs whites, but I would say a similar result can be achieved. A friend has a Kenwood (not sure of name), the model down from a Cooking Chef, and she was happy with her results for both macarons and meringue. If you want something just for making/mixing and not for cooking, you might be better with a Kitchen Aid/Kenwood or the like. If you want a cooking/thermal machine, then I do recommend the HMP, naturally;)
Foodmuster while I applaud you for doing a comparison review, you call into question your whole review because of your comments in the review and here in the comments section regarding the base.
There is a lot more involved with the TMX in comparison to the HMP and I think my photos say it all. So rest assured, I do know what I am talking about and I have used and seen a TMX 31 in action to be able to make a fair judgement.
If that was true then you would know that to get the blades out of the TMX all you did was push a little on that plastic bracket and take it off and then simply lift the blades out (or tip them out) there is absolutely nothi g else to be removed. You imply (particularly by showing the photos the way you do) that you have to somehow detach the heating elements too.
Hi Tarasis, I don't believe I imply that you have to remove the heating elements to remove the blades, but you do have to remove the heating elements to wash the bowl if you wish to in the dishwasher, which is not an issue with the HMP. I understand that you love your TMX 31, and my reviews are directed to those who have not purchased either. All parts aside, can the TMX 31 go up to 130C and increase temp by 1C increments? The things you are commenting about are not that important at the end of the day, its a personal view. The facts that are important is what the TMX 31 can't do but the HMP can. The TMX 31 has limitations and you can't deny that. Thanks for leaving a comment so I can make that clear.
Hi - just wondering if there is a warranty on the HMP? can't find it anywhere on the website.
Claire
also would have been nice to have the comparison between the TMX31 and HMP "easy" (which is the most similar in price) instead of the "gastro"
Claire, the difference between the Gastro and Easy is temperature range and a menu saving feature, which stores lots of recipes in the machine. There are some appearance differences as well. So, while I have compared the Gastro model, other than the features I have pointed out, you can get a reasonable picture of what you can get with an Easy. Send an enquiry on the website for the warranty.
Hi,
I am also interested in a HMP, and wanted to know the sameb thing as Jimbob, to quote:
HI Foodmuster,
I may be about to buy a gastro, but need your help
1 Does it brown properly? I read the Tm can't. The 190 range should theoretically allow this on the Hmp.
2 If grinding/blending spices etc what is the minimum amount that can be processed? Will a tablespoon work for example?
3 Have you tried Sous vide? How accurate is the water temperature and will i need to buy the steaming basket if i choose to stir the water using the blades?
Thanks,
Kath
Hi, I am also interested in buying a HMP over the thermomix. I had a thermomix demonstration last week and was concerned that the thermomix didn't brown the onions. You could taste raw onion in the food. So does the HMP easy brown onions?
Thanks
Lyn
To address the last comment, most definitely! You can very easily cook through and brown your onions in the HMP, they may not be exactly the same as what you can achieve on a frying pan for example, but I always get cooked through and lightly browned onions for my recipes.
To address the second last comment about grinding spices. I have used tablespoon measurements for grinding spices, you just need to start the HMP first and on a speed for example 10 and slowly add the tablespoon of spice through the lid and stop straight away, as the spices grind as they pass through the blades. I have also done this with sugar to make caster and icing sugar and I have also used also salt.
Hi Foodmuster,
Thanks so much for your very comprehensive and detailed comparisons of the three machines, but more in particular the HMP vs the TM31 which is more applicable to me. I don't find your comments biased at all, so am very amused by the defensive comments made by some TM31 users here. ;-)
I used to be in awe of the TM31, but could not justify paying this price in Australia (particularly when it is sold at half that price in Europe) and not even a commercial or industrially used product, and WAS waiting for something better to turn up in the market- I'm very glad the HMP has arrived and a great competitor, in fact I'm sold on it after your review! May need to ask you more questions re the sous vide utility one day - in the meantime, i just need to save up more in order to get it, but at least, with HMP, I CAN justify getting it because it definitely sounds like the better more superior machine. :))
I have just returned my Bellini to Target as it was no where near as good as the Thermomix.I have been to a demo but as yet cant afford to buy one . now there has been another product put in the mix "no pun intended " ..and am confused .. am I able to see the HMP demonstrated anywhere here in Brisbane or the name of a rep that can show me the machine .. am interested in the gastro model.and would like to compare ..both machines.
Have you made quince paste with the HMP? What were the results and what was the process. A friend and I just made amazingly clear perfect consis quince paste with the TM31.
Also, Is there an advantage to a stinless steel bowl vs stainless steel painted bowl?
How many years warrenty on HMP?
Thanks so much.
There is no reason why a Quince paste made in a TMX would not work in the HMP, as they both share the same technologies.
Both of our machines have a stainless steel bowl, I don't know where the painted stainless steel painted bowl came from. The EASY has a painted steel CASE, the bowl is completely made from Stainless.
The warranty is 2 years parts and 1 year labor
An interesting range of comments regarding the HMP and TMX. I am not from Australia but the UK I advise restaurants (mainly higher end) on equipment and tableware needs. I first looked at the HMP Gastro when it was first introduced in the UK and was very keen to know more. After all at the time there wasn't anything to compete with the thermomix and to me whilst very versatile the thermomix is a light duty machine. So after watching several demonstrations I started advising some of my clients to try it - I supplied ten machines in a six month or so period - within twelve months eight had failed and the agent who was bringing them into the UK could not get any support from the manufacturer in the end the machines were written off completely all of them less than one year old. I was not the only supplier who experienced this disaster either.
On the face of it the HMP looks a lot more robust than the TMX - I don't supply TMX as they sell direct only in the UK but can not imagine they have had this sort of failure rate.
Anoymous
Any ideas on the sort of problems they had... was it the same part on all.
or are you a thermomix rep.....?
Stewart, Have paid for my HMP and looking forward to it's arrival. Thank you for all your help. Louren in Adelaide was also very informative.
Thanks Foodmuster for your review. I await your HMP recipes. I also thought about a TM31 but didn't want to buy into the party plan sales thing. I am quite happy without scales or varoma in exchange for the additional features of the HMP. Looking forward to trying sous vide. Clare.
I also did heaps of research before buying my TM31. I disagree with a number of your comments - ie. it is NOT hard to remove blades for cleaning. In fact, it is easy as. It is NOT hard to work the machine. You only need to push/turn three buttons: time, temp and speed. Voila.
For transparency, can you confirm you have not been paid or supported by HMP for your review?
The measuring feature on the thermomix is truly fantastic. If you want to measure things separately, as you say, then pop a bowl on top, push the scale button and then measure into your bowl before putting the ingredient into the thermomix.
For me using the scales means I don't have to use a single measuring cup when cooking (saves a lot of washing up). Next time you bake a cake look at the amount of utensils you use and then know you wouldn't have needed a single one when using the TM - ok maybe a spoon.
It may have been better to poll your 'friends' that actually have a TM and not your 'friends' that don't.
Saying that you've "heard it takes some time getting used to working it" is just rubbish. Set temperature, set speed - that's it. If you are going to write a review, please at least try to keep it factual.
You turn the bowl slightly to one side to disassemble it - not difficult. Certainly easier than unscrewing something.
As an IT person (for over 20) having a LCD screen to me says - replacement. It's not a question of if, but a question of when the screen will break down.
I also wouldn't negate the steaming - I have 3 kids under 5 and one of the things I like about the TM is the safety. I like being able to walk away - if I had a pot of boiling water on the stove steaming vegies I just couldn't do that. With the veroma I can cook an all in one meal and time it perfectly and not have to stand over it waiting for it to cook.
That being said the HotMix pro does look really interesting. I would prefer a comparison though by someone who isn't biased and has actually used the TM before as part of their kitchen.
Basically I don't think either machine does everything. The thing to think about is what you'll be using it for.
It doesn't sound like the HotMix wins for 'normal' family cooking. I love that the HotMix is more sensitive with 1 degree increments, but for day to day cooking I just won't need it while measuring and steaming I use almost daily.
Thanks to all who have shared their comments. Different points of view make the world go round. Some of you have not had any issues with using your TMX 31 which is great. Some have and that has been expressed directly to me. If it is so easy to use, why do they have cooking classes? This is not a criticism but an observation. Not everyone will work out how to make it work best for them straight up. I do believe the HMP is a little more user friendly. That being said, the TMX 31 is a good machine, I never have said its not. If you have one already good for you, my articles are primarily for people who have not decided yet and are looking for comparisons. Oh and by the way, HotMix Pro have not paid for my opinions. I did this because I want people to know there are other options available in the thermal mixer world. So settle down and don't take my opinions so personally!!;)
Thanks for you review but I do feel some of your points are not very valid. I love that Thermomix offer cooking classes! There are many independent people out there also offering Cooking Classes using the Thermomix. TENINA for example offers great classes & cookbooks using the Thermomix (she does not work for Thermomix). It is a great way to learn more & give me more ideas. I think this is a positive not a negative. I purchased via a consultant - have not had a demo! but love the fact she came out and gave me a one on one handover :-)
YOUR POST - Hi Tarasis, I don't believe I imply that you have to remove the heating elements to remove the blades, but you do have to remove the heating elements to wash the bowl if you wish to in the dishwasher, which is not an issue with the HMP. October 15, 2012 at 5:17 PM
THIS INFACT IS TOTALLY INCORRECT ... If you have indeed used a Thermomix you would know that is not so. You remove the base & blades with a QUICK turn the bowl with the element attached is then put into the dishwasher!!
Also at the start you say the Thermomix highest temp is 100 deg. It actually is 114deg (varoma temp) These are important facts that NEED to be corrected.....
ok Varoma temp is 114deg, it is still less than the HMP, which is the comparison here. Please don't take my review to heart and personally. Its just a simple comparison. I am not saying the TMX 31 is a bad machine, it is not. You obviously love your machine and so you should. As I have mentioned before, my reviews are for people who are still not sure what to buy and I want to educate them on the options, now that there are some to choose from. Thanks for mentioning TENINA, she is a good friend of mine and might I add that she supports the HMP too!! ;)
I wish I had read Anonymous' comment about 8 out of 10 HotmixPROs failed within 12 months.
We had a HotmixPRO Gastro for 6 months. The problems started after 3 months and after a further 3 months of repeated attempts of repair, we had to return the system.
At certain points it did not mix properly or heat. You can read more about it on our blog (Cook, Cook, Eat!)
In my opinion, on paper, the HotmixPRO is the better machine, however it they can not reliably heat or mix, then it really doesn't matter what features are better.
I'm now looking at either a Thermomix or Thermochef. Probably heading more towards a Thermomix at this stage, just need to organise a demo to see one in person.
Having read this review, I'm baffled on how the TM31 and HotMixPro can even be "compared".. the article itself says "On an even playing field you can only compare the two machines when their features are equal.".. so far the only things it has in common are the 2 litre bowl, the ability to heat, and spinning blades.
But without the ability to weigh in ingredients as you go with a built in scales, or a reverse function, or a steaming unit.. well, you aren't really comparing similar machines at all.. they are apples and oranges.. and your decision doesn't end up being "Do I get a HMP or a TM31"..
The question you ask yourself becomes "Do I need a machine with the ability to reduce the number of dishes I have to wash up at the end of the night, or do I need a machine to make candied nuts"
For my household, we don't even buy candied nuts or have a desire to make them from scratch at home.. we do however have a need to steam salmon on a regular occasion.. and feed a large number of people at a time in doing so.. No sure how many sous vide parcels can fit into the HMP.. even if it was 6 or more, you can't make soup at the same time.. we quite often make soup in the bowl while steaming vegies and fish in the varoma..
I really don't know why you even needed to compare two very different machines, they're not close enough to compare...
Interesting comment that you don't feel the two can be compared. I actually think anything can be compared if you are considering purchasing either. The ability to weigh as you go in the bowl is a personal preference, you like it because its there to use and you are 'all' protective of this feature because it is part of the list of features that make up the expense of the machine. It is a good feature but if you didn't have it inbuilt but on the side like a ThermoChef you would all be telling me its the best way to have your scales. As for the Varoma, I have been advised by Tenina Holder of www.tenina.com, that because there is a stopper on the top of the lid of the HMP, you can actually remove this and place a bamboo steamer on the lid for steaming much like the Varoma. I will be experimenting with this and will share my thoughts. Steaming function is complete then.
I really do think the two can be compared because you can make healthy meals, use less dishes as you say, and also steam in the HMP, but what the TMX can't do is reach the higher temp, increase temp by increments of 1C which does make a difference for many dishes. I felt that the higher temp of the HMP was the better option for me because I do like to make things like candied nuts or caramel apples, again personal preference, but something that was a deal breaker for me.
At the end of the day, HMP and
TMX 31 can really live together in harmony. It's the users that have to chill out and realise there is room for both in the market as their is room for all the other other thermal cooking machines at varied prices and abilities. Let me emphasize one more time, it's a personal preference and I went for the HMP!
Further to Courtney's comments above, I have tried myself with a varoma, which was purchased of EBay, on the HMP and it does work as well if not better than the TMX, it fits perfectly on the lid with the lockable stopper (M/C) removed. Oh and by the way, I am not hiding under the Anonymous heading.
No one said they couldn't live together. There are various machines on the market but if you are going to compare 2 machines in particular they need to be compared properly, with the correct facts via someone who has used both machines else it is just comes off as a sales pitch.
I don't quite understand the Sous Vide arguement.
As far as I know (and I am only a nutritionist, not a professional chef) Sous Vide temperature range goes from 49-87 C degrees.
How could one all-in-one kitchen machine better than the other, when they both cover this range?? But none of them have the vacuum which Sous Vide needs. So one needs to use vacuum pouches (PLASTIC! Do you have any idea what comes out of plastic - and goes into the food - when heated??? dioxins, phtalates,BPA, estrogen like substances, etc . Most plastics leach hormone like substances. )
If this wouldn't be enough, shall I mention that with this method of cooking we are talking about 1 hour to 30 hours of cooking time. THe longer you leave it there the longer your food is exposed to plastic...
Is this really what we want from an all-in-one kitchen machine what supposedly makes things faster and HEALTHIER at home?
Kaz
So to sum it up, if your priorities are to eat caramelized sugar and candied nuts, and take the blades out by unscrewing the button 'nut' and if you want to press the temperature button 60 times to reach 60 degrees, then buy the HotMixPro.
If you want 60 degrees by pressing one button once, to eat your non candied food prepared on a lower temperatures and lower speed (also means lower temperature) which preserves most vitamins and flavinoids and prevents the oils of going rancid and reaching smoking point, buy the Thermomix.
Did I get that right?
Well 'anonymous' no you didn't get it right. I keep getting the same argument about cooking at lower temps to preserve the vitamins and flavinoids (do you know what you are refering to?) as you have said. Higher temps are required for some foods, but the higher temperature option that you get with the HMP does in any way inhibit you from cooking at lower temps and for that matter a lower speed. So you can still cook healthily.
Yes you do have to add and lower your temp using a button, but you don't have to press it 60 times to get to 60C, holding your finger on the button will make it go faster and reach whatever temp you need a lot quicker than pressing it each time.
Controlling your temperature will actually help you control how 'healthy' you want your food to be. A health conscious person such as yourself, wouldn't you prefer that control rather than having a machine dictate to you what (they)it thinks the healthier way to cook is? Think about it!
Hmmmm. This review is interesting. These products sound amazing. Scraping the bowl out looks like as issue with gastro. Yuk. This name reminds me of a bucket and stomach spasms. They could have come up with a better name. Question? What is your commission from selling the gastro?
I don't get a commission. I share my thoughts and views for free! Your welcome!!:)
We have a Thermomix and have had it for about two weeks. One thing I will say about it is, it is very very noisy
Hi there, I heard the hotmix pro also has recipes programmed in it's computer? is this true, because that would be super awesome. Also I heard you can program it to drop off the temperature to get lovely custards?
Yes, both are correct.
Hi, I am looking to purchase a thermo cooker mysef, and have been pouring through blogs for reviews. One thing stood out to me and put me off the TM- childlike aggression that permeates from Tm owners/consultants. It reaks of over compensation for an appliance that should speak for itself. A quick search of "gumtree" to purchase a secondhand unit, quickly showed me there were many owners trying to recoup money impulsively spent. That being said, I was so excited about the HMP until your statement.."you should get a Gastro, not an Easy". While I was leaning towards the HMP, I simply cant afford the Gastro version, and you have pitted the Gastro against the TM instead of using the HMP Easy. For a fair, and true comparison, TM and HMP Easy should stand side by side. Truly you can see this. I love the time you've put into this blog Hun, but, I'm back where I started:- Hmp Easy, or Tm!
Hi Tiffany, I can offer you an interest free arrangement, over 12/24 or 36 months for both models.
Contact me via our website or click on the HMP ad at the top of this page.
It is true that the Easy is the closest comparison to the TM.
Hello!
I live in Canada and I tried to go to www.hotmixprous.com but this site doesn't seem to exist anymore, and hotmixpro.com doesn't list Canada nor the USA. I guess it's not available in America because of the power needed, am I right?
W.
Try this site
http://www.advancedgourmet.com/equipment/hotmixpro-gastro.html
Good Luck,
Hi,
Thanks for putting up this article, it was good to find out that there are alternatives to the Thermomix. Having competition is a good thing after all, for the consumers that is ;)
I am based in the UK, and was wondering if you could give the best contact there?
Thanks!
Post a Comment