Multicooker-pressure cooker Moulinex Minute Cook CE4000

Hello!
I have been using the mule since August this year. I'm happy with the wrong word. But for the last few weeks, she just makes fun of me - at first she did not go into heating mode, after the end of the cooking time, she began to squeak so disgustingly and without stopping. it happened several times. Now water is boiling away and time does not count and does not go. I found the reason - after the pressure builds up, it starts constantly releasing steam ... the road to the service center?

My husband solved my problem, I already started crying to him that I needed to contact the SC, and he took the valve, straightened one wire inside and everything started working !!! now laughs walks with me)))))))))

My husband solved my problem, I already started crying to him that I needed to contact the SC, and he took the valve, straightened one wire inside and everything started working !!! now laughs walks with me)))))))))

Hello Anya, please tell me what exactly did your husband do with this delay? I have the same problem with cartoon (((

Hello Anya, please tell me what exactly did your husband do with this delay? I have the same problem with cartoon (((

he aligned it, since it was concave inward, and it should be the same on both sides.

Something I have a lot at once, but I want to show yesterday's first bread in the cartoon.

share how you made such beauty - we want it too!

Yesterday I found a recipe in this thread, but made it according to my standard recipe, according to which I usually bake bread. Took 200 ml of serum and 200 ml of water, steamed oleins table. spoons, a spoonful of salt, dry yeast, took about 2.5 half-liter jars of flour, kneaded and came up in a bread maker. She took out the dough, kneaded a little more of it, formed a bun and into a saucepan with cartoons, turned on the heating mode for a couple of minutes, then left for about half an hour, then put it on heating a little more and after 20-30 minutes, when it came well, turned it on to OO for 1 hour, after the time has elapsed, she turned it over and left it on the OO for 20 minutes. By the way, I didn't grease the saucepan with anything. She took it out, put it on a towel, covered it with another towel and threw the down jacket on top. By the morning it was slightly warm)))

Hello everyone!!! I’m new to you, I recently became the happy owner of Mulichka.
Tell me, please, can't you put time on the extinguishing function, otherwise it doesn't work for me for some reason.

There is no time for extinguishing and you are welcome to our forum.

The third item is Roasting 180 degrees, and the fourth is Roasting vegetables 140 degrees.

so it was necessary for 140 oven? bliiin, that's for sure, there are so few points and I'm confused even then ... thanks girls!

----

And here's another question, girls, who made the whole chicken on the VD?
I bought a small, homemade one, the size of a large chicken. I read it in the thread on the forum and roughly realized that 10 minutes of VD is enough. Time passed, I blew off the steam, pierced the chicken, and the juice with blood, put it on VD for another 6 minutes, so I'm sitting waiting ...
Somehow a lot of time 16 minutes on VD ... someone wrote and three minutes is enough ...
Sori just learning

marcy, what a beautiful bread you have, just AH !!!! already itching to bake such a miracle!

Thank you )))

I did an old chicken, but not a whole one, so half an hour on the high pressure was normal, but it could have been 35 minutes .... How did you do it?

Good day! haven't visited for a long time
There is such - I love rabbit meat.And he was already completely gathered from above, in a frying pan ... And then before he saw that there was no 4th wall in the barn (s), ugh, that in the MV you can stew with great pleasure!
On the frying mode, the fact that on the left (I have not in Russian) heated the olive oil, fried a bit of garlic in this oil and fried the legs. 1 kg 5 pieces fit in one layer.
Then - fried legs (only for the crust and taste, not until cooked!) Poured 0.5 liters of sour cream.
15 minutes VD.
While preparing, I will tell you how it turned out tomorrow.
Butter because there is no fat in the rabbit. That is, everything will burn completely, even in our pot.
Fried garlic - well, I like it so :) Salt, pepper and so on - to taste.
The rabbit is not only valuable fur!

[marcy!]

after 20-30, when it came well, I turned it on on the OO for 1 hour, after the time had elapsed, it turned it over and left it on the OO for 20 minutes.

marcy!
Anya! very beautiful bread

What is OO? Which mode is this? heating?

Ank, ATP understood about the rabbit (he is fluffy), I will make chicken, or better zucchini

Frying vegetables (not to be confused with a small cabinet)

Good day! haven't visited for a long time
There is such a thing - I love rabbit meat. And he was already completely gathered from above, in a frying pan ... And then before he saw that there was no 4th wall in the barn (s), ugh, that in the MV you can stew with great pleasure!
On the frying mode, the fact that on the left (I have not in Russian) heated the olive oil, fried a bit of garlic in this oil and fried the legs. 1 kg 5 pieces fit in one layer.
Then - fried legs (only for the crust and taste, not until cooked!) Poured 0.5 liters of sour cream.
15 minutes VD.
While preparing, I will tell you how it turned out tomorrow.
Butter because there is no fat in the rabbit. That is, everything will burn completely, even in our pot.
Fried garlic - well, I like it so :) Salt, pepper and so on - to taste.
The rabbit is not only valuable fur!

and I cooked the rabbit without oil, on the stewing mode (1.5 hours), added only lemon juice and spices, it turned out sooo juicy.
I dug up a photo

They shared with me a recipe for one pie, but it had to be made in the oven. And I don't have an oven, so I tried it in our cartoon. What a yummy it turned out! Very interesting taste! And you can put anything you want in the filling. Even for those who do not like broccoli, you can put it, because its taste is not felt, but instead there is the taste of awesome pie.
The recipe was completely taken from here: /cook/recipe/777-Loranskiy-pirog-s.html

Laurent pie
Dough:

50 g butter (or margarine)
1 egg
3 tbsp. l. cold water
200 g flour
0.5 tsp salt

Filling:
300 g chicken fillet
400 g mushrooms
200 g broccoli
100 g onions
salt
vegetable oil

Fill:
200 ml cream (20-33%)
150 g cheese
2 eggs
1 tsp nutmeg (optional)
salt

Preparation:
Stir the butter (do not heat) with the egg (it is not necessary to achieve a homogeneous mass). Add water. Add flour and salt, knead the dough. Wrap the dough in a bag, put in the refrigerator for 30 minutes.
Cooking the filling. Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Cool down. Cut in small pieces. Finely chop the onion. Cut the mushrooms into small pieces. Fry the onion in vegetable oil. Add mushrooms, fry for 10 minutes. Salt. Add fillet. Then add broccoli (defrost beforehand). Fry for 10 minutes. Cool down.
Preparing the fill. Grate the cheese on a fine grater. Beat eggs a little. Add cream and stir. Add cheese, stir. Add nutmeg. Mix. Salt if necessary.
Grease a saucepan with oil, or cover with baking paper, lay out the dough, make sides. Lay out the filling. Lay out the fill. Switch on the Frying vegetables mode, close the lid and bake from 50 minutes to 1 hour.

It turns out the same as in the photos from that site, only the top is not fried, but pale.
I advise you to add nutmeg - it adds spice.
You can also add corn to the filling - it will not be superfluous.
Only the filling is a bit too much - we have a small diameter of the saucepan. 150 grams left. And the fill is also a little left.So I added another egg to the filling and fried it along with the rest of the filling - it turned out that

Girls-boys, and beef tongue on VD for how long to put? I didn't find it in the recipes on this forum

[karnak]

karnak,
Catch I also cooked, but I don't remember how much
Beef tongue aspic

I found it! I cooked for 50 minutes, but I had it unfrozen, frozen (defrosted) cooked faster. Tyn-s

Girls, hello everyone
I am also the owner of this useful device, but beyond rice, stew, broth and mantas, I did not go with her, although we have been together for almost six months
I dug on the Internet, but almost all the recipes for Panasonic and here accidentally brought me to the Bread Maker (sooo long time I haven't been here, maybe after the reconstruction of the site, he-site-refused to launch me, I was offended and went to Vladmama, and now I feel like Budulay) ...
I went to study the past and this topic
already interested in meat in French, I think I know that we have tomorrow for lunch

Greetings to all the chefs who cook in this wonderful saucepan. I bought it for almost a year now, now on the stove I only boil a kettle and sometimes fry eggs). I liked everything about it, but there was one thing, but, for a very long time I had to cook the first dishes there, I found a way out (maybe, of course, someone already wrote this here - I just won't read the whole forum in any way), in general, instead of in order to first boil the meat for the broth, then strain it, then pour and cook the soups again, I do this: I cut the meat into pieces at once, fry it in the frying mode (the pores of the meat close and we will not spoil the broth with the foam from the meat), I immediately fry onions, carrots along with meat or whatever you usually pass for borscht or some kind of soup, then I put potatoes, cabbage, etc., pour water, set the mode for 10 minutes ND (I stopped loving to cook at high pressure, from it some then it smells like gozenshchina - the food is obtained, as in gardens, hospitals, schools - apparently they also always used autoclaves for cooking). VD is good for quickly boiling one thing - a piece of meat, whole vegetables, but not for a multi-component dish, well, that's for my taste.

so in the cartoon there is no noise in the broth, why strain or fry the meat

Something strange happened to me today with a mule. I wanted to make a stew, put three 750 g cans on a rag, turned on the VD for 60 minutes, after a few minutes the mule turned off. I pulled it out, washed it, put the meat on, it turned off again.
I decided that she was all, died, wrote on the website where I bought it, received an answer that they would replace it.
I decided to try it, turned it on, and it works. True, it is somehow noisy, something clicks inside, and also, when I was taking it off, as if the wire inside seemed to have fallen off.
I don't know directly whether to change or leave it for now, there is a guarantee.
It seems to me that I somehow damaged her with heavy banks. But they immediately wrote that they were making stew and everything was fine.

Did you pour water into the bowl?

so in the cartoon there is no noise in the broth, why strain or fry the meat

I always have scale from broth. And the gum stinks disgustingly to this day (more than 2 months). But I don't pay attention to it, because there are much more advantages!

Did you pour water into the bowl?

Yes, slightly below the MAX mark

so in the cartoon there is no noise in the broth, why strain or fry the meat

I always had pieces of coagulated blood floating in the broth ... how did you manage to get broth without them ?!

If the meat is slightly fried, the protein curls up and there is no foam.

Well, yesterday I cooked broth from beef and, when I opened the lid, I was once again glad that it’s so cool that you don’t have to stick around a saucepan with a slotted spoon ... so transparent and beautiful ...

Having repeatedly received the same result - scale when boiling broth, I do not know how it turns out with the standard approach (fill a raw piece of meat with water and cook) without scale flakes ?! Or we are talking about different multicooker or about different methods - maybe you pour boiling water over the meat (I haven't tried it this way), maybe this is enough to curdle the protein in a piece of meat. Before that, I described my quick way of cooking first courses, that when we fry meat before boiling, we avoid foam, and we also save time, because we can cook with meat at the same time, and if we cook broth first, then for sautéing, apparently you need to connect a frying pan, you can do without saucing, of course, but this turns out to be less tasty, although more useful.

My foam settles on the sides of the saucepan, so I filter the broth. I think I'll try pre-frying the meat now.

Yesterday I also cooked broth, poured cold water over semi-frozen meat, the foam settled on the walls, the broth itself is transparent. She wiped the side of the pot on one side with a paper towel and poured the broth. All scale remained on the wall and a little on the bottom.
The broth is transparent, nothing floats in it, there is no need to filter.

Yesterday I also cooked broth, poured cold water over semi-frozen meat, the foam settled on the walls, the broth itself is transparent. She wiped the side of the pot on one side with a paper towel and poured the broth. All scale remained on the wall and a little on the bottom.
The broth is transparent, nothing floats in it, there is no need to filter.

Is it convenient to pour the broth back and forth, the broth is transparent, but the whole pan is covered with scale, so it still boils ?! All the same, what to filter, what to pour in order to wash the pan))), isn't it easier to fry the meat first, and immediately cook it, without pouring ...

Is it convenient to pour the broth back and forth, the broth is transparent, but the whole pan is covered with scale, so it still boils ?! All the same, what to filter, what to pour in order to wash the pan))), isn't it easier to fry the meat first, and immediately cook it, without pouring ...

in MV for a long time so many and cooking - roasting, sautéing, water ipre.

and the foam usually floats either in flakes, which is easy to collect with a slotted spoon, or on the walls, as they write here, which is also not critical to remove with a napkin. And to fry everything at once, maybe it is not very recommended for some for health reasons, although it happens and tastes better.

[Natusik]

Come on, all about this foam, look, what Aphrodite! * JOKINGLY * With or without foam, our cartoon is super!
Yesterday I cooked pumpkin porridge with millet and rice from Natusik - song! Previously, I could not stand a pumpkin, but here it is so tender, everything in moderation!

I never fry anything in soup, and if you immediately cook the soup, then I wipe all the walls.
That is, I take a towel and wash everything in a circular motion. It's faster than filtering, and you don't need to wash anything.
And yesterday my mule went nuts, so I drove it all evening. TTT so far everything is OK.
And the fact that she is the best is an absolute fact.
At first I just bought a multicooker, but my daughter took it, she needs it more. Then I bought myself a mulinex, they sell it here, and I am so happy, words cannot describe it. I want another pressure cooker, a multicooker, but now I’ll wait for someone to go to Russia, chose Ourson, you can cook in it and just like in a multicooker, without pressure.
And in our little mullet I cook everything, only fry the cutlets on the stove. And sometimes the second is missing.

Hello everyone! I am very pleased with the purchase of our multi !!! As a child, I remember my mother had a pressure cooker and therefore, seeing ours in the store, I immediately bought it. Cooking: stewed potatoes with chicken stomachs and shanpignons-on Obzh. I fried onions, carrots, threw my stomachs there (700-800g), while cutting potatoes, they warmed up there - naturally stirring them, threw in a pack of frozen green beans, ice cream. champignons, potatoes, a small jar of bonduelle corn, mixed everything with salt - it turned out just above the mark, added a glass of water and on high pressure - 10 minutes.I blew off steam forcibly (it was interesting) and everything turned out very tasty: the potatoes did not crawl, the stomachs melted in the mouth, and the corn even crunched. The next time I will do this only on VD-5 minutes and to cool down, I think it will be good. I also made caramel charlotte for Obzh. a little caramelized apples in butter with sugar. I poured the dough (5 eggs, 1 glass of sugar, 1 glass of flour and slaked soda) and dir. vegetables -30 minutes with the lid closed on the thread but with the valve removed. It was baked very evenly and magnificently. Omelet with sausage according to the same principle from 4 eggs m milk - 5 min. Fish - VM put fish (pangasius fillet) with onion in 2 layers in a saucepan warming up on OO. lavrushka and spices - ND 10 min. cooled down by itself. The onion became like snot, which means you need to open it immediately or put it on for 5 minutes. Stewed cabbage with carrots and onions - all finely chopped. First, I started on Obzh. carrots with onions. then the cabbage there, salt, mix, so that the oil evenly and on LP for 5 minutes. And buckwheat: 1 glass of cereal + 2 glasses of water + salt + ND 10 minutes (cooled down by itself) = delicious porridge (for me boiled down) in the next. once I will set ND for 5 minutes. I went to bake the next pie. Good luck everyone.

[Natalia73]

Natalia73, wow! this is a newbie, savvy - you can see immediately refreshed by mom's experience

Welcome to the forum!

Girls, I also baked bread on OO

liked



I think the recipe goes well with our saucepanEaster cake in mv We have been baking it for 3 years already. Who loves sweet, heavy, rich pastries for Easter, I recommend. Should be good. and most importantly, no hassle.

I share the recipe for another tasty treat in our Mulechka:

PUMPKIN IN SUGAR SYRUP


Pumpkin - 400-450 grams,
Sugar - 150 grams,
Water - 1 glass before rice - 200 grams
Peel the pumpkin and cut into small cubes. Cover with sugar, pour water on top of the sugar to get all the sugar wet.
Turn on HP for 15 minutes. Bleed off steam

(if anyone wants, you can try to pour less water)

What does it look like? I have a quarter of a pumpkin in my fridge. What should I try?

Delicious delicate sweet pumpkin and syrup are also delicious. You can try pouring even less water, but I also like the syrup. It goes as a dessert.

And vanilla or something worth adding? Or will it be superfluous?

Girls, I recently cooked khashlama in a cartoon. It turned out just super. I took pictures in the cooking process. I wanted to post it, but I don't know how. It is necessary to first place them somewhere (like Radical), and then somehow insert them from there, am I thinking correctly? Nyuchite, PLIZ !!!!!!!!!!!

Girls-boys, I want to share, maybe someone will come in handy. I was looking for a spare O-ring, I came across these rings ... BUT, frankly speaking, the toad strangled a little, the cheapest is about 300 rubles + shipping. (((In short, omitting the details, today I bought it - from the Brand 6050 multicooker, it came up like a native, and most importantly the PRICE is 80 rubles apiece!

Girls-boys, I want to share, maybe someone will come in handy. I was looking for a spare O-ring, I came across these rings ... BUT, frankly speaking, the toad strangled a little, the cheapest is about 300 rubles + shipping. (((In short, omitting the details, today I bought it - from the Brand 6050 multicooker, it came up like a native, and most importantly the PRICE is 80 rubles apiece!

Where, please specify?

Here 🔗

Here 🔗

And where does a saucepan fit us? And then my monsters have already made one scratch for me. They stopped trading at ARS at retail, at the Multicooker. org. the desired item is out of stock.

And where does a saucepan fit us? And then my monsters have already made one scratch for me. They stopped trading at ARS at retail, at the Multicooker. org. the desired item is out of stock.

Alas, it does not fit, there is the largest one for 5 liters

Once again I admire our Mulechka. I made a simple dish, but so tasty that you swallow your tongue. I share the recipe:

CHICKEN WITH POTATOES IN MAYONNAISE AND SOUR CREAM
Chicken breast or leg - 450-500 grams,
Potatoes - peeled 500 grams,
Sour cream - 3 heaped tablespoons,
Mayonnaise - 3 rounded tablespoons,
Salt, curry, saffron, red pepper,
Water - ½ glass.
Cut the potatoes into large cubes. Put in a Mulechka, sprinkle with salt and spices, mix. Cut the chicken breast into 4 pieces, rub with salt and put on the potatoes. Add sour cream, mayonnaise and water. Mix everything well. Turn on VD for 15 minutes. Bleed off steam.

Soneika, thank you very much, now I will know.
So she was preparing KHASHLAMA. The dish is long, it should languish, so the recipe is not for every day.
We lay out all products in two layers.
1. Pour some oil on the bottom of the MB. We spread the meat, I had pork, I don't like lamb, although in the original it was she who was needed. At the bottom, I put a couple of pieces of meat on the bone. Salt, pepper.

2. Next, the onion rings.

3. Carrots too.

4. Cut the potatoes into pieces, but not really stick out, otherwise everything will not fit into 2 layers.

5. Next, we cut the bell pepper, so that it is flatter, for reasons of greater capacity.

6. Cut the tomatoes.

7. Sprinkle with herbs, add 1 bay leaf.

8. Of course, do not forget to salt each layer. We repeat all layers again in the same sequence. I got a couple of millimeters above the maximum mark. Like this:

9. Poured 1.5 cups of water (a small glass "Luminark" is white).
Well, I put it on ND for 90 minutes (then the countdown on the timer seems to start from zero again), I wanted to set it initially for 2 hours, so I didn't bleed off the steam, it stood like that for another 30 minutes. Here's what happened:


The husband was just delighted.
PS: The original recipe should have eggplant instead of potatoes, but they did not find it on the market, and the child said that there would be only potatoes with meat, so such a replacement took place, but it turned out to be delicious anyway!

Today I made baked milk at the HP, withstood as much as 42 minutes, it came out such a thick, awesome, delicious milk-cream)))) and what a crust mmmmmmmm ...

[a separate]

Great !!!!! I need to heat it too .. Make a recipe ??

And yet, let's expose recipes so that our theme is a separate on the main page, otherwise we have so many recipes, but they are not designed, we were pushed into the middle of the list, it is inconvenient to search for a topic. And then Ourson is a new slow cooker, and they have already been put on a separate topic, because the recipes are designed.