Multicooker-pressure cooker Moulinex Minute Cook CE4000

well, I hope I'm lucky))) t. to the service centers of St. Petersburg there is no our mule (((

I don't even know what to say yet. I tried to call the two nearest SC today. In Vladimir, they did not pick up the phone at all, In Nizhny they promised to call back, as soon as they find out the presence of ZCh and their cost. "Friend, leave to smoke, and in response, silence ..." So I have silence for now.

I do not understand why such nonsense with bowls ...

People, no offense, but what are you with her that she breaks down so quickly? Our pressure cooker has, I'm not afraid of the word, the best, or at least one of the best, coverage. It has been my third year in a saucepan, everything is ok. True, a year ago I bought a stainless steel. I cook everything liquid in it, for baking and that needs a small amount of water, then I use it. Do not mix the bones in the pan, and if you do, then do it carefully and with a silicone spoon. NOT plastic. And even more so not the one in the complex
I bought a stainless steel on our forum HERE.

And they don't want to carry ... it is more profitable for them to carry the entire device through the customs than the component, which is 30% of the cost of the entire device. But they should appear. have to wait. IMHO. It was the same with MV, and with buckets for HP.

[IRR]

People, no offense, but what are you with her that she breaks down so quickly? Our pressure cooker has, I'm not afraid of the word, the best, or at least one of the best, coverage. It’s already the third year that I went to the pan, everything is ok.

Didn't you think IRRthat you all, the first, hit the jackpot in the form of a new product. Maybe it was better done? I was just afraid to breathe on my bowl, I got a whole arsenal of silicone. And what's the point - after a month there was a scratch at the bottom. While in the same state, it is not expanding, but the very fact! Maybe, of course, my family "tried". And in pursuit, my husband, not on purpose, of course, put the lid on me on one side - he didn’t pay attention that it was lying on the stove and lit the gas. She, poor fellow, caught fire and decently melted. I didn't even want to close, I had to clean up the scale with a file. Maybe because of this "non-native" saucepans are rebelling in me?

[IRR]

Didn't you think IRRthat all of you, the first, hit the jackpot in the form of a new product. Maybe it was better done?

Indeed, she was the first to buy it, and God knows what they can blow up there, but I hope (she strictly said so) that Moulinex will not give in to doubt. He's not from cheap inexpensive.
Your lid was burned, and I dropped the empty pan on the tile and it turned into an oval, then they bent it again, but it only comes in at one angle - it’s not visible to the inexperienced eye ... but I know that and it works.

But you wrote that you bought silicone and it's still a scratch ... but not from a silicone scratch, right? from the bones? from them whatever you want can be scratched, let alone Teflon, no matter how "strong"

Marina! let's weigh our pots and compare ... what we suffer, we argue ... not the fact that we will find out with a 100% guarantee, but still

Irrin, I weighed mine, I got 705 grams.

Irrin, I weighed mine, I got 705 grams.

740 native
and 663 st.
2 times outweighed on 2 different weights.
Irmana! go through the standardization of your weights, carry out - weigh the packaged factory goods - what you find, mustard or a pack of dumplings or tea-coffee. where there is a gross net. I had a yogurt, I checked it

People, no offense, but what are you with her that she breaks down so quickly? Our pressure cooker has, I'm not afraid of the word, the best, or at least one of the best, coverage. It has been my third year in a saucepan, everything is ok. True, a year ago I bought a stainless steel. I cook everything liquid in it, for baking and that needs a small amount of water, then I use it. Do not stir the bones in the pan, and if you do, then do it carefully and with a silicone spoon. NOT plastic. And even more so not the one in the complex
I bought a stainless steel on our forum HERE.

And they don't want to carry ...it is more profitable for them to carry the entire device through customs than the component, which is 30% of the cost of the entire device. But they should appear. have to wait. IMHO. It was the same with MV, and with buckets for HP.

By the way, I also have a complete order with the bowl, I bought spare ones solely for the sake of convenience .. And you can't say that I carefully protected my family, no problems for almost two years ...

740 native
and 663 st.
2 times outweighed on 2 different weights.
Irmana! go through the standardization of your weights, carry out - weigh the packaged factory goods - what you find, mustard or a pack of dumplings or tea-coffee. where there is a gross net. I had a yogurt, I checked it

Girls, weighed her-735 grams. I bought it two years ago, if not more.

740 native
and 663 st.
2 times outweighed on 2 different weights.
Irmana! go through the standardization of your weights, carry out - weigh the packaged factory goods - what you find, mustard or a pack of dumplings or tea-coffee. where there is a gross net. I had a yogurt, I checked it

Eprst, they lie for 30g, weighed the package (1 kg) of semolina, it turned out 970 g, why should I buy a new scale or something. In general, then it turns out our -735, and stainless steel - 660 gr

[IRR]

740 native
and 663 st.

IRRka, I'm right-a-a-tive, I won't weigh anything. All of you are already here, having carried out serious laboratory measurements (beforehand by checking the equipment), you have proved that the cups are the same for us all. ) Or is it the scales you have? (Oh, how the brackets turned out!

[IRR]

IRRka, I'm right-a-a-tive, I won't weigh anything.

tell me right away that there are no scales
Fu pazor, I have 2 years, as LISSSS made

Eprst, they lie for 30g, weighed the package (1 kg) of semolina, it turned out 970 g, why should I buy a new scale or something.

baius that for yeast in a bread recipe, this will be critical

And I haven't had anything like this with any pressure cooker .. No unpleasant odors at all.

I still have a smell, I can't go straight, mostly there is an unpleasant smell from the valve, I still turn on the hood to the full and open the windows ...

I opened the valve, decided to clean it inside with a cotton swab, the cotton wool turned out to be black, horror, is it the only way for me?
Why is there black inside (like soot or what is it)?
How to clean? maybe someone came across this?
another question - does the valve affect the cooking time?

[Russian lessons]

tell me right away that there are no scales
Fu pazor, I have 2 years, as LISSSS made

baius that for yeast in a bread recipe, this will be critical

I say, nasty! I have a scale, I also bought it for bread.
Yeast in the amount that I put (or lay? I am after Russian lessons I'm afraid of everything) my baked goods are very rarely spoiled. T-t-t!

I opened the valve, decided to clean it inside with a cotton swab, the cotton wool turned out to be black, horror, is it the only way for me?
Why is there black inside (like soot or what is it)?
How to clean? maybe someone came across this?
another question - does the valve affect the cooking time?

I don't know how to clean. until it was necessary. Although, you have to climb in and see.
Affects indirectly, I think. While the saucepan is cooking, the electronics maintains the temperature. If it (tem-ra) is approaching critical, something must reduce it, otherwise it will bang. The valve, probably, should also participate in this. But time will not change. We don't have automatic programs.

baius that for yeast in a bread recipe, this will be critical

So I also weigh the yeast on a scale, bake it on the living.

another question - does the valve affect the cooking time?

directly.
This is such a device for her pressure cooker.
And which valve was opened and cleaned? which on top of the lid is green for Uraina and black for Russia, or which is mounted directly into the lid handle?

directly.
This is such a device for her pressure cooker.
And which valve was opened and cleaned? which on top of the lid is green for Uraina and black for Russia, or which is mounted directly into the lid handle?

I have a problem, the cooking time has increased (((I cleaned, which is on top of the lid, all black inside and could not bring out all the blackness. When this black valve was removed, where this valve is inserted - it also rubbed it there and there is horror, everything is black.

Hello everyone! Yesterday I got my mulk, there is no limit to happiness) Yesterday I cooked until 10 pm) Total for yesterday it was cooked: rice porridge with an apple and prunes (I added a lot of water, while it was further evaporated, then the porridge boiled a little), liver with rice (very tasty, but the liver is somehow strange, there is little juiciness, although I have too high requirements for the first attempts), baked milk (I cooked it before bedtime, the aroma was just incredible throughout the apartment, and very beautiful in color), kaptssta with mushrooms (super ! juicy, soft .. mushrooms were successful in general). Early this morning I managed to cook variki (I did not guess a little with the regime, but then I finished cooking it healthy), cooked steamed fish and homemade sausages) UH ... how great it all comes out quickly, and what smells ...)) Added almost all the recipes from the site, I will cook everything little by little) Thank you all for such wonderful recipes

Good evening, happy owners of SM Mulinex. I hasten to share my recipe for homemade cottage cheese, for lovers of milk :)))
I tried several options from both milk and kefir ... the most delicious and delicate cottage cheese is obtained from 1 liter of milk (3.2%) and 1 liter of kefir (3.2%). It turns out 350-400 grams of cottage cheese. Pour milk (not sour) and kefir in the cartoon, close the lid (not on the lock) and put it on the stewing mode ... cottage cheese is being prepared for about an hour and a half ... my cartoon itself begins to squeak, apparently when a thin one forms at the bottom milk film ... Throw back the cottage cheese in a sieve, let it drain well, put it in a bag and in the refrigerator .. In addition, after the cottage cheese there is whey that I use to make thin pancakes :))) Bon appetit, girls !!

Today I cooked chicken thighs with pasta, but in a stewpan on the stove ... Yeah .. I lost the habit of it, and, to be honest, I lost the taste .. That was noticed by the homemade. Pasta is okay, but the chicken in the cartoon is certainly much tastier.

Thanks IRR !!! Spring has already come, which means it's time for vitamin dishes ..
Green borscht recipe:
Need to :
1 carrot
Potatoes (medium) - 8 pieces
Bulb
beef - 0.5 kg
sorrel - 800 grams
rice (round) -2 handfuls
boiled egg - 3 pcs.
Salt, pepper, lavrushka.
Fry the grated carrots and onions (in half rings), while the frying is being prepared, cut the already polished potatoes, throw them into the mule, put the meat and fill them with water almost to the mark. We put on LP (15 minutes), after the pressure has dropped by itself, open the lid, put chopped sorrel, salt, pepper and lavrushka, add rice and put on LP for another 8 minutes ... add chopped boiled eggs and sour cream before serving ... It turns out just delicious !! Yum-yum just!

))) all the recipes are mine, out of my head, so to speak, ignorant ... but proven, and I only have a slow cooker for a month ...
I'm just in awe of her ... at first, probably like everyone else, there were joints ... especially when I was relieving the pressure ... porridge and soup ran straight through the valve
now I know that when cooking soups and dairy dishes, the pressure should go off by itself :))

))) all the recipes are mine, out of my head, so to speak, ignorant ..

I understood: yes: commendable
about the pressure - some throw it off safely, pushing a wet towel on the valve,: secret: but I don't like it, I also wait, when I myself, I feel calmer. It is not critical to wait an extra 5 minutes, otherwise rush with these wet rags

Here's another recipe:
Cheese omelet:
5 eggs, milk (by eye)
greens (parsley and dill)
cheese (hard) - 150 grams
Beat eggs, add grated cheese, herbs and milk. Attention!! Do not add salt, cheese will be enough!
set for 15 minutes ("Roasting vegetables"), do not close the lid. If desired, you can fry the omelet on both sides. And so that it does not settle down and is more dense, you need to add 2 tables to it. tablespoons of flour.

I'll give you another + tomorrow, otherwise they won't give it to you today. You can only 1 per hour
and you

Bon Appetit everyone!!

is a mockery
I'm losing weight...

eeee hm-hm- it would be nice to take a photo of what they have prepared, at least on the phone, we are from the category of victims of multicooker testing (well ...) we love to watch photos at night. Looked like I ate

Green borscht recipe:
rice (round) -2 handfuls

And we do not put rice in green borscht, I wonder how rice affects the taste of sorrel ... I should try, but I'm afraid mine won't understand

baked milk (I cooked before going to bed, the aroma was just incredible throughout the apartment, and it is very beautiful in color),

Tell me, pliz, in what mode the baked milk was cooked, I did it on stewing 2 times, and I did not notice anything like that according to your description - the color and smell ... it seems normal, maybe I did something wrong?

I do it at low pressure for 30-40 minutes, but I think it's not quite baked milk. Although the taste and color are similar

Look here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

Tell me, pliz, in what mode the baked milk was cooked, I did it on stewing 2 times, and I did not notice anything like that according to your description - the color and smell ... it seems normal, maybe I did something wrong?

Yes girls, hello everyone, I came back to you, I have a mule for half a year already somewhere) I apologize for not participating in your debates, but from time to time I looked at you)
During all this time, the mule did not compromise itself in any way, the gas stove still stands without action, only the oven began to be used more often, winter is all the same. The stew in a mule turned out great, thanks to the kind advice of Kubanochka (special thanks)
I came to the conclusion that all the same on the languishing mode, or how our stewing turns out to be much tastier and more aesthetically pleasing. But if you need it urgently, then there is no problem, the pressure helps. Well, in winter there is nowhere to rush, so I cook borscht soups like this - first, frozen meat is laid, filled with water and on the pressure of HP, depending on the type of meat. Then all this is poured into another saucepan through a strainer, the meat is taken apart from the bones, the multicooker bowl is wiped off with a napkin or washed. I put oil, onions, carrots, peppers, tomatoes, beets alternately (in the frying mode, or if I am not in a hurry, then OO), then potatoes, cabbage, pour the broth, spices to taste, salt and on the stewing mode for the entire interval, that is, 1 hour 30. You can switch to extinguishing mode and set off on business. On arrival, put greens and garlic. The taste is amazing, not boiled, whole thanks to all the relatives)
Likewise, soup, with the exception of pea, is not discussed there for 20 minutes of air pressure.
My impression that our mule is the best has not changed even after six months.
I bought an aerogrill the other day, now I'm wondering why it would be so useful to me, except for baked chicken and fish, my imagination is still zero.
Can you tell me where there are interesting recipes available

I do it at low pressure for 30-40 minutes, but I think it's not quite baked milk. Although the taste and color are similar

In melted technology exactly to heat 80 gr. 6-8 hours. In slow cookers, the ideal

I bought an aerogrill the other day, now I'm wondering why it would be so useful to me, except for baked chicken and fish, my imagination is still zero.
Can you tell me where there are interesting recipes available

look here and here

I bought an aerogrill the other day, now I'm wondering why it would be so useful to me, except for baked chicken and fish, my imagination is still zero.
Can you tell me where there are interesting recipes available

For me, he essentially completely replaced the oven. Now I only use it if I need to bake something in large quantities. And the recipes are all here, on the bread maker, you don't have to go far anywhere

I went to educate myself on arogril, I was already interested in the fact that you can quickly bake products with puff pastry, they don't eat my sweets, so we will look for another thread

Hello ! Please help me figure out the cover. How she understands. And I'm afraid to unscrew something wrong.

[Elena-595]

Hello ! Please help me figure out the cover. How she understands. And I'm afraid to unscrew something wrong.

Elena-595

Pull the metal grip onto the removable aluminum. insert, which is with a silicone ring.

Is that all? Do you need to unscrew anything? Just pull?

Yes

Site "Multvarka. Org"

Maybe I looked bad, but it is for our multi-cooks that there is no suitable bowl .... from what other pressure cooker can come to it, tell me, please. Thank you!

6 liter from ARS and Landlife. But not perfect. At ours, the edge of the pan is more rounded.

Good day to all !!! so I joined the ranks of the owners of this MV ... I will not say that I am happy with this purchase, rather the opposite ...: (the seller in the store assured that it has all the functions of an ordinary MV plus a pressure cooker (which actually won me over) but on It turned out that everything was not so simple ... I wanted to make yogurt (and I asked the seller about this function separately), but after flipping through the attached recipe book and Internet sources, I realized that it was impossible to do this because of the too high temperature (I need 40 degrees, but here min 85 and then stewing) I thought to bake something - I can't figure out the temperature regime (after all, not all baked goods are cooked at the same temperature) ... in general, I decided to return it to the store tomorrow (especially since I consider 7.5 thousand rubles for a pressure cooker is too expensive, you could buy a regular slow cooker 2 times cheaper ..) AND SUDDENLY BY ACCIDENT I FOUND YOUR FORUM WATCHED THE FIRST PART A LITTLE, NOW THIS IS THE SECOND .. AND I THINK, YOU MAY BE OVERBEADING ME, I DO DOVO FLS OF THIS MV) MAYBE, NOT EVERYTHING IS STARTED SO (MORE THAN THAT I DO NOT WANT AT ALL TO CONTACT THE STORE AGAIN) thanks in advance everyone !!!

PS And maybe someone still tried to cook yogurt in it ... if possible, then a recipe, pliiiz. otherwise my three sons ask a hundred times a day when we will make yogurt

[Gesha!]

Gesha! welcome to the forum!

not just satisfied, but happy
The price of our SKR depends on the quality of the material, workmanship and good coating of the saucepan (!) - this is important. That is, for the 2.5 years that I have been using it, then in inexpensive wells I could already order a couple of pots in addition, instead of those who died in Bose.
But why am I happy with her? I have several multicooker. Where there is a snooze timer, yogurt, etc. In general, you would try to cook something in it. She saves a lot of time on broths and meat. Moreover, you have so many kids: girl_claping: I would not rush to hand over. And later I would have bought an inexpensive mv.

About yogurt. We'll have to jump and have a thermometer for water. Take ultra-pasteurized milk and a clean jar (calcined in a micron) + sourdough (you can get used to it), I sometimes pick up aktimel. Pour water into the pot up to the neck of the jar and turn on the heating, the thermometer into the water. as soon as it comes to 39-40 turn off. And so several times on off - hours 4-5. As it thickens, the jar does not interfere with the refrigerator. You can do it in small jars, but add water to the neck so that it warms up evenly. Something like this.

As for baking, there are no different temperatures in mv either - this is not an oven with a spread of T. This is one button- bakery products... We bake - this is OO (frying vegetables) we bake on it.
do not be discouraged, you got a cool saucepan, you will check it out as soon as you cook a delicious pea soup in it in 40 minutes, not 2 hours. And jellied meat in 2 hours, not 6.

that I think 7.5 thousand rubles for a pressure cooker is too expensive, you could buy an ordinary multicooker 2 times cheaper ..)

if you still decide to hand it over, then for this money you can buy a multicooker and a pressure cooker - both are not very expensive, but still good. It would also be a worthy option for helping you in the kitchen. You can feel your hands untied, I promise

behold here will help you choose. Only in the profile write the city, the assortment is different everywhere.

[Gesha]

Gesha, in no case give up! Our mulya is very, VERY, a good pressure cooker-multicooker! Me too, like IRR There are a lot of all kinds of multicooker, both cheap and expensive, so I can say with confidence - Mulya is a THING! The quality of our Muli has been proven by time. For 2.5 years, nothing happened to the saucepan. While for Redmond (and I have it for 1.5 years), I already bought the fourth. Everything sticks to one, the coating is peeled off in the other ... In the end, the lock on the lid broke. And nothing happens to Mule. She bakes beautifully, recipes with photos in our topic confirm this. Jellied soups - fast, tasty! Meat, fish, porridge ... For whatever you take, you can cook EVERYTHING in Mula !!! (even a liqueur) Yogurt can be cooked in the Mule, and ghee milk. But for yoghurt you can buy an inexpensive yoghurt maker over time, then finally class!
And it is also very easy to operate, the kids can handle it. They will feed their mothers with their own cooked porridge or casserole
I would not give up

[Gesha]

Gesha, don’t hesitate! She is cool!!! We also have a lot of children, and yogurt was important to me - it cooks well! I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it)
But how quickly to prepare everything! And delicious. I hardly use the oven anymore. The fact that it takes 3 hours to cook in the oven is half an hour here, and the taste is in no way inferior.
I used to adhere to recipes, but this is already getting used to it, I understood its principle and what's what, and I can cook anything. Only if something is SUCH hotzza, then I just walk according to recipes, choose what to eat in order to lose weight
I can't stop thanking the girls, fronya40 and the IRR (especially the IRR) for their decisive arguments !!!

[Barabulya]

I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it)

Julia! that is, 1 time you heat everything, cover it with a lid and until morning? Do you do it in banks? or right in the pan?

Girls, make cottage cheese like above Barabulya I wrote - this is a fairy tale I cooked for the second time, I already had 360 grams, and whey in bread and pancakes, and so, instead of kefir