Multicooker-pressure cooker Moulinex Minute Cook CE4000

Thank you very much for your answers =) And I thought I wouldn't survive the separation from the Pan)))
I think the problem is still in the ring. May not fit so tightly. And how freely does it run with you?

The inner lid turns freely enough if you pull it by the pip, but the ring sits quite tightly around the perimeter.

Hello girls! I have never had a multi with me. So I decided to buy it (my little one loves fresh things very much) I've been reading your forum for a week! How cool you are! Responsive. And what hostesses! How many recipes! I was already going to buy, and then I found in one of the messages that a new model, Multicok Moulinex 701132, was released, and it is worth it, of course, maybe more (I will have to take on credit, again overpay for a loan), and I'll scratch a little for 400. There has never been a multicooker, it's difficult for me to figure it out. Please, someone from the experienced, help me figure out the multicooker options-Maybe you shouldn't overpay (you have so many recipes, everything has been retrained) Somehow it's scary to deal with electronics, it's somehow more reliable in my opinion. There, pressure is not set, and baked goods are not praised, but I can't go anywhere without it! Or can your recipes be adapted to it?

I cooked the usual dish, but it turned out very tasty.
Meat, potato and mayonnaise sauce

HELLO! This wonderful multi-pressure cooker helps me in the kitchen. I really want to get an extra saucepan for it. Somewhere here on the forum I read that a bowl from ARC-6 l is coming to us. Who bought such a replacement - please share!

[Nataleks]

Hello girls! I have never had a multi with me. So I decided to buy here, I found in one of the messages that a new model has been released Multicok Mulinex 701132

Nataleks, what about this?
LOOK HERE Tyts

Somewhere here on the forum I read that a bowl from ARC-6 l is coming to us. Who bought such a replacement - please share!

I bought. I have such a bowl with a ceramic coating from ARS: Inner bowl 6L. whitfort coated with grill

True, it doesn't look like ceramics, but this was stated at the joint venture.

Gorgeous bowl! I calmly use a metal ladle and a spoon, I even scrape off the walls, though not much. But baking in it is undesirable, as the baked goods stick to the bottom. The oven is better in Teflon.

I also want to write about a stainless steel bowl. Cook the first and sauces, compotes in it - that is, everything is liquid - excellent. But where you need to bake or fry, without interfering, then Teflon is native.

Hello girls, HELP !!! Yesterday I bought our cartoon. but a problem - I just can't get rid of the odor of the sealing gum, I have already boiled 2 times for half an hour in vinegar and with a lemon on top. pressure 15min. tell me what to do? The smell is terrible, I stewed chicken legs with gravy and in a basket for a couple of potatoes, as a result, nothing is possible - it rings!

Svetik, welcome to our forum. I did not have a technical smell from the ring, but it absorbs the food smell, but does not reflect on the taste of the dish.

Hello Svetik! In my first few preparations (literally 2-3), a not very pleasant smell was mixed with the smell of food, coming from nowhere. My husband decided that I had cooked boar pilaf, and I was even offended. I thought it was from a Teflon bowl. Now he is gone. (we have a multi-pressure cooker for a month). The sealing gum really absorbs odors, I can't remove them, I don't bother much, after reading the opinions of the members of the forum. I have a Tefal pressure cooker at home, its O-ring is made of a different material, so I don't notice the smell.And our Cartoon let us down in this regard. Honestly, they write that it was made in China. Maybe the technology was violated, some additive was replaced with a worse analogue. In my choice, I was not a bit disappointed, I am glad that I bought it, and not Panasonic-18, like all my friends.

I share my achievements - I made jellied meat yesterday. I cooked for 2 hours on LP (with arbitrary pressure relief). SUPER!!!!
Step by step:
Pig leg (it was big, 450 g), divided in half. Soaked for about an hour. Then she scrabbled with a knife. Boiled in a regular saucepan until frothy. Leaked everything. Then I shifted it to the cartoon, then beef (pitted chuck 1.4 kg), large carrots, onion in husks (washed, large). Water flooded at risk. I set the ND for 15 minutes. Then I relieved the pressure, added salt, peppercorns, and lavrushka. Another 60 minutes on ND. When checking, the meat was not very cooked ... I put it for another 20 minutes ND. Well, for about 30 minutes it was all heated (missed). And then - the pig's legs are simply disassembled for parts, meat into fibers is easy. I poured it into bowls (transparent broth). It froze - and it turned out to be a fairy tale - there is practically no fat on top (I can't stand it), there is a lot of meat. Mine burst and rumble! Yes, I added garlic to each bowl. Right now I am making meat in pomegranate-wine sauce (it’s my husband’s birthday - I have to treat it). I share the result of pomegranate juice - from one pomegranate weighing 540 grams, 250 grams of juice is obtained. Keep in mind. And the juice is ... orders of magnitude different from what is sold.

[Gala!]

I share the result of pomegranate juice - from one pomegranate weighing 540 grams, 250 grams of juice is obtained. Keep in mind. And the juice is ... orders of magnitude different from what is sold.

Gala!How was pomegranate juice squeezed out? A very long time ago I saw a manual juicer specifically for a pomegranate press type. I was greedy, did not buy. And now I'm sorry, because ordinary juicers crush bones.
Maybe you've come up with something new? Share.

Lyi, the juice was pressed simply in a blender, then filtered through cheesecloth. I only have a citrus juicer.

Lyi, the juice was pressed simply in a blender, then filtered through cheesecloth. I only have a citrus juicer.

Gala, thanks! : rose: Does the blender break bones?

Lyi Crushes, but if you wait, everything settles. Or strain several times

And I’m with a new pan for the mule!
ordered on taobao, with delivery and interest to the intermediary cost 153 UAH. Today I experienced it, I cooked potatoes in it. And the cool thing is that right in it you can mix everything with an ordinary spoon)))

girls, hello everyone. please tell me what the problem is with reaching high pressure: the unit is clean, the instructions have been studied, there is enough water. everything is installed and closed as it should. the pan is 3/4 full. trying to make pea soup. put 350 grams of peas, about 1.2 kg per month and smoked meats together, closed everything. and the valve too. lifting the valve on the handle comes out quickly. but the "dangling" valve on the lid constantly poisons a drop and the dot on the display blinks for a long time, or it may not stop at all. that is, the pan does not turn on the VD mode ... I saw that it seems to be normal. I tried to shake it a little, you can find the position by literally shifting it by a fraction of a mm ... and then the "dot" stops blinking and the countdown begins. but it's unthinkable to feed her like that .... how are you doing with that? I'm upset ... I didn't buy to stand next to her.
the valve is very mobile.
She cooked jellied meat without problems. but he doesn’t want gorky soup ... it’s not the first time you have to graze it with this valve .... what do you advise? a?

[Dangling valve]

I did not get that

according to the sensations from the set of products and the amount of liquid, it should heat up for a long time and gain pressure.

Dangling valve on the lid and should hang out, maybe you just do not wait for the time?

IRR, I poured lukewarm water. well, about 10 minutes it was pumped. I hear and see - the valve on the handle whistled and clicked. on the cover, the valve is naturally closed. and so he begins to bait little by little. and the dot keeps blinking ... the countdown does not start. 5 minutes, more ... my patience begins to run out .... I begin to shake him a little, and if I manage to find a position where he "stops talking", then after 10 seconds the countdown begins. several times she deceived me. I put food in it, water, etc., left and did not follow her. and she gave out such a strange thing: the countdown is going on, the dot FLASHES. okay. passed so 30 minutes. meat was cooked. beef. VD. I open it - it's hard .... I washed the ring cover again .., wiped it off, even blew the valves. closed. tracked down. finally made the soup. she went out normally for the countdown with a burning point.

time savings did not work. but at least DELICIOUS. this makes me happy.

they already wrote about the preparation of pea soup on the forum, it also turned out with adventures, I now cannot find this message, it’s too many pages, I don’t even remember, in the first part or in the second. It's too early to get upset, prepare something else, then draw conclusions. My valve can be said to be loose, I didn't cook pea soup, I took Mulechka for main courses and milk porridge.

[Svetabur,]

about the preparation of pea soup already wrote on the forum, it also turned out with adventures,

I do not remember ... some troubles. He cooks everything with a half kick, in tch and pea soup

Svetabur, bait? and does not count down? - to the service. tell them, we can, they will twist something with you and return. I understand, I don’t want to, but this is not the case, you must agree, when these are the stories

Hey. a week and a half since I got it ... I'll watch it again. just now I noticed again (it was necessary to boil pork roll 20 on high pressure): everything went into normal mode. then it spattered from the valve and it blinked with a dot 3 minutes before the end .... then it dropped the mode? there was someone like that. roll - about 1.2-1.5 kg. covered with water flush. can she play off the excess? a small stop, and then pump it up again and add it? so I did not wait - I chopped it off, again set the VD for 4 minutes. and cooked. but still strange. in 20 minutes VD I thought the pork would be softer ... I took it out already. garlic and grill. we'll see tomorrow if it will be edible)))

I took it from this link, found on the 7th page

And I also bought a saucepan, but my Mulka doesn’t like it: it’s just poisoning through all the holes, it’s developed, it doesn’t hiss. I do not get it. And how are you? Doesn't it poison?

Svetabur, I also once noticed that in the process of cooking steam is slightly etched through the valve ... I decided to disassemble it - I loosened the nut from the inside of the lid, unscrewed it, washed it - I did not notice anything special and decided to put everything back in place. And that was the hardest part! It was necessary at the same time to set the valve as accurately as possible in the center of the hole in the cover + while tightening the nut back. At the same time, the valve stubbornly did not want to be fixed, shifted and turned (I am not talking about the movable vertical part (pip), which must necessarily hang out). I had to take something sharp, I don’t remember what, and put pressure on the counterpart inside the valve through a crack, in order to slightly eliminate turning. Otherwise - only to disassemble the black handle - then it would be exactly the jagged marks. Since then, the wife only flushes the valve under running water. But the "etching" also disappeared. Maybe you have something in this spirit?

And I also bought a saucepan, but my Mulka doesn’t like it: it’s just poisoning through all the holes, it’s developed, it doesn’t hiss. I do not get it. And how are you? Doesn't it poison?

I cooked it several times, it works better than with my own.

I only cook from ARS, in my own I only bake. Because in my Arkovo saucepan, you can safely wield a metal spoon and a cooker.

Oh girls! And a stainless steel saucepan from ARS and a bronze-ceramic Landlife are coming to me. And two more rings (just in case). Expensive, of course, but it looks like it won't work otherwise.
So they definitely fit? Otherwise, you won't be able to return it.

Bekaras, hello. well, you are a daredevil. And thank you very much to ALL who responded. But it seems that this is my excessive suspicion of the new unit. I cooked one more soup (35 min WD), then potatoes (10 min WD). Well, she behaves in this way: comes to pressure, the valve on the handle rises. then the black valve will hiss for 2-3 minutes. and the dot stops flashing on the scoreboard. And then it alternates - for a couple of minutes the dot blinks, for a couple of minutes the dot is on. The countdown goes on. Well, this is probably how it should be. Because food is cooked normally. It turns out everything that is intended. But at first I panicked that her program was getting lost.

... for a couple of minutes the dot flashes, for a couple of minutes the dot is on. The countdown goes on. Well, I guess this is how it should be ...

No-no-no, Sveta, everything is fine with a dot =) Blinking this means heating. But it happens due to natural cooling. And this is necessary so that the cartoon does not explode. After all, a constant increase in temperature (if the heater worked without stopping) will lead to an increase in pressure, and this already smells like BA-BAH. That's it, it works in a cyclic heating-cooling mode.
The only difference is in the modes: HP - heating takes longer compared to LP, which leads to the creation of greater pressure. Here it also happens to bait. But still not very much. Otherwise, it means that something is already wrong.

No-no-no, Sveta, everything is fine with a dot =) Blinking means heating.

Wow ... but my dot does not blink, only when typing and bleeding off excess, and when it starts blinking, the time has gone back and does not seem to stop blinking ... and it comes to heating after the end of the minutes. It will be necessary to carefully

I wrote nothing myself

in general, my pan turned on, I set the time to HP or LP, pressed START and it does NOT blink. Until it warms up and gains the required temperature and pressure. Then it won't pshiknet for long (that means everything, I got it and compensated), it doesn't blink for another minute and nothing happens on the scoreboard. A minute later, it starts flashing and the time counts back. And then she constantly blinks until the time runs out. In

in general, my pan turned on, I set the time to HP or LP, pressed START and it does NOT blink. Until it warms up and gains the required temperature and pressure. Then it won't pshiknet for long (that means everything, I got it and compensated), it doesn't blink for another minute and nothing happens on the scoreboard. A minute later, it starts flashing and the time counts back. And then she constantly blinks until the time runs out. In

Here I have everything the same only exactly the opposite. I set the cooking mode under pressure (and even just toasting, etc.) - the dot starts blinking. This indicates the start of heating. And this is kind of normal and quite logical. So even in the instructions it was written =) If boiling inside can cause blocking of the valve (believe me, it happens that this does not happen), it is closed accordingly. but the dot keeps blinking because the required pressure has not yet been reached. And as soon as all the conditions are met (pressure, temperature, and even the time allotted for creating the required pressure at a given temperature), the electronic relay turns on (a click is heard), and the dot stops blinking - the timer turns on and (formally) cooking begins. This is how this miracle of technology works.

PS Well, as I already said, in the process, the point starts blinking again, because the pressure decreases, because the heater does not heat up constantly (by the way, this is the main property of our multi in terms of saving electricity) and additional heating occurs.
I hope I didn’t describe everything very chaotically, but this is just the dry technical side of the process of preparing difference miracle dishes, which sometimes causes bewilderment among the representatives of the stronger sex. But only as long as it’s gritting, you don’t cut through what’s what.

PSS For example, I just don't understand why half a glass of water at the bottom instantly causes the lid to block, while a fully filled bowl with future sauce and chicken in chakhokhbili constantly throws me out for heating without even heating up ... Maybe it's the thickness of the liquid? It's one thing to boil - it's another thing to boil ...

[Maybe it's the thickness of the liquid?]

Here I have everything the same only exactly the opposite

I apologize, of course, on the contrary. It's me. While it is flashing, then no. This is not what I wanted ... I did not notice that my point was blinking when time was already passing, but I need to take a closer look, probably

PSS For example, I just don't understand why half a glass of water at the bottom instantly causes the lid to block, while a full bowl with future sauce and chicken in chakhokhbili constantly throws me out on heating without even heating up ... Maybe it's the thickness of the liquid? It's one thing to boil - it's another thing to boil ...

Yes. that's what I think too.

Cooked it many times meat... The pressure was built up every other time, while leaving the heating. I came by trial and error to add 5 spoons of broth or water or sour cream with water or mayonnaise, that is, any liquid nevertheless ... Moreover, at the very beginning ... otherwise it is welded by a conglomerate, then it is difficult for it to pass the water to the bottom , overheating occurs and the pan is passed out

And this kind of food, of course, is better to cook in my native non-stick, otherwise I once forgot myself in a stainless steel, in a word ...

Good day! Please accept me into the ranks of the owners of Multi 40032! I really hope for your help with the recipes, because the book is very poor. I would gladly re-read all the pages with recipes and comments, but there is no time at all, because two little children (3.6 months and 2 years old) haunt me. Please tell me who how to cook milk porridge: semolina, oatmeal, etc., as well as red borscht, only if you can step by step, otherwise while you master the technique, you need to delve into everything. Thank you in advance for your help !!!!!

I don't cook oatmeal, but I did rice and millet.
A liter of milk and one glass of water, salt, sugar to taste, rice 250 g, one full glass of millet, pre-soaked in boiling water. Low pressure 14 minutes, do not bleed, wait until the pressure drops by itself. The porridge is not thick and not liquid, the milk even seems to be warmed up a little, very tasty. I have a saucepan being repaired, so I cooked millet porridge in a simple pan, didn't finish it, threw it away, now I will order another pressure cooker, Brand. And mine will be back soon, I can't wait.

I got used to boiling borscht like this: first, the meat with water (I do not salt it) for 30-35 minutes at HP (any beef is boiled down), bleed it, pour it into the pan through the strainer. Saute onion-carrots on Frying, put them in the already salted broth, boiled on the stove. Well, everything else is there - potatoes, cabbage and whoever likes something there. In the meantime, I will fry the beets a little, pour them with water or broth with tomato, and on high pressure for 5 minutes. Everything is fast, clean, tasty! And how I like that the broth is not cooked for 2-3 hours and without this smell everywhere!

Good day! Please accept me into the ranks of the owners of Multi 40032! I really hope for your help with the recipes, because the book is very poor. I would gladly re-read all the pages with recipes and comments, but there is no time at all, because two little children (3.6 months and 2 years old) haunt me.

Here is a table of contents for recipes. Very comfortably. Just look through all three pages, because not all recipes are included in the table of contents:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

Girls! Please tell me what is the "plate" with holes for? Is it to steam or not? Advise how to cook salmon so that it is not greasy? Thanks again for your understanding!

Girls! Please tell me what is the "plate" with holes for? Is it to steam or not? Advise how to cook salmon so that it is not greasy? Thanks again for your understanding!

Plate with holes double boiler. I just stew the salmon - 1 tablespoon of rast on the bottom of the pan. butter, onion, fish on top, onion rings, salt, pepper, lemon 2-3 cups (or vinegar a quarter teaspoon), bay leaf and 5 tablespoons of water. And for 12 min VD. All.

Oh, and I make any fish in this plate.

The last time I made Dorada, seasoned it, wrapped it in foil, poured water down, a plate on top with fish, and for 11 minutes on ND. Delicious)

By the way, I put all the fish on ND.

Today I made salmon on a steam plate without foil on high pressure for 12 minutes. - everything turned out great! Thanks a lot for the tips! Now I cook vegetables on venegrette: I decided to cook the beets separately and put them first for 10 minutes on high pressure, but it turned out to be not enough, I had to put it on for at least 7, and now it was boiled. Hurrah! Separately set to cook carrots and carrots for 10 min. But how to cook beans? Can someone tell me?

[Valyuxa25]

Valyuxa25, I cook beans (pre-soaked) for 20 minutes on high pressure. By the way, I cook vegetables for venegrette on VD for 12-15 minutes. May come in handy

I put potatoes and carrots to cook on venegrette on HP for 10 minutes, as a result, the potatoes are boiled, and the carrots are excellent. I'll try the beans.

And I somehow cooked everything for a vinaigrette, everything already cut into cubes)

And I somehow cooked everything for a vinaigrette, everything already cut into cubes)

Is it possible in more detail: in water, steam, or what?

I make marin for a couple, VD-8min (if cubes).

I put beets on the bottom, carrots on beets, and potatoes on the very top.

Hello girls, can someone tell me, I have a slow cooker for about a month and recently sounds like rattling or clicks have begun to come from it ((((is it normal or carry it to the service?

It clicks when I pressurize, too, this is normal. Didn't seem to notice the rattle, maybe something else?

During and after cooking in the heating mode (

Today I received replaceable bronze-ceramic and stainless steel bowls, and grabbed two more rings. I decided to conduct field tests on a stainless steel pan - I cooked potatoes on mashed potatoes. New ring: pros - one - it doesn't smell. Cons - the ring is slightly narrower than the original, and the cartoon refused to gain pressure with it. The lid is loose, the valve made an attempt to lift, but it did not lead to anything. The ring on the removable cover, apparently, should flatten slightly when clamped, but a new, tight-fitting one cannot. In general, I cooked with the old one. And the pan is cool. But what to do with the rings? How can I flatten them?