Multicooker Maruchi

Maruchi RW-FZ47 ..... Tomorrow I'll try a new dish in it. I will try to photograph and understand the instructions. Thank you all for your help !!!!

She came

[Elena!]

She came

Itself? So smart?

Elena!, Congratulations! Let everything be fine!

[frying]

The tests continue. Now the cabbage is stewing. The flight is normal. On mode frying fried. Fries really, not like in Sonechka at the Pastry. The countdown starts only when it reaches the desired temperature. Then she transferred to EXTINGUISHING. The minimum on this program is 2 hours. Condensation is normal in these modes.

Together with Marusya 47 we arrived, now the unpacking is in progress ... I liked the recipes there (the kit included real and simple recipes) and All instructions in Russian. As I understand it, manufacturers still position it as a Rice Cooker. The instruction, of course, is pale orange, but in Russian
I'll try to take a picture, but I'm thinking tomorrow in daylight.

Girls, since I am a deletant in multicooker is the first.
1. The instruction is horrible or I can’t read.
2. The recipes do not include cooking modes (bad for me)
3. There is no description of all modes and their detailed application.
(press all buttons)
Positive
1. There is no sound (as in steamers and airfryer)
2. There is no smell (current light aroma is "slightly", it is impossible to guess what is being prepared (I am writing about this, not everyone likes the smell of chicken in the apartment and of course fish, I'm talking about boiled ones))
3. Lightweight - I really like it for a small kitchen, the airfryer loses in this regard.
But with performance and modes, while I even can't understand anything.

1. The instruction is horrible or I can’t read.
2. The recipes do not include cooking modes (bad for me)

I agree, the instruction is poor. If I didn't already have Sonya's multi, it would be very difficult to figure it out. The instruction is not for beginners, that's for sure.

Marushi is a copy of Perfezza, so check out the Perfezza theme for everything!

I looked in and did not see.

Girls! On the manufacturer's website: 🔗 there are recipes for cooking. While there are recipes only in four sections: "Soups", "Pies", "Stewing", "Porridge". See if this will help you figure it out.

There are also recipes on the forum "There are two sections:

Forum Index => Multicooker Discussion => Multicooker Selection => Maruchi Multicooker

and

Forum Index => Multicooker Discussion => MultiClub => Maruchi RW-FZ47 - Chatterbox

Sorry I can't insert links - they are automatically converted to breadmaker links. RU.

[Who wants to, I do not recommend this model]

I tried to register for cartoons yesterday, but I couldn't. To read the forum. And today the identity could not register there, writes that the password is always incorrect. It's strange how I register on all forums and everything is fine.
And then maybe I'm not like everyone else.
I like So for example: cookie mode - cooking time drain something,
(you can cook such and such as examples), the maximum drain time, for example, can be programmed for 5 or 30 minutes up or down, the delay is set like this, otherwise everything is still not clear. All by typing and sitting to read bulletins of 15-20 sheets, how to use it, and this is a wasted day to find how it works. Who wants to, I do not recommend this model, we can she cooks well, but how she cooks, go figure it out. If you are sitting at home ... and doing nothing, then maybe you can buy yourself this kind of fun !!! sit on the internet and look for how each mode works and what to cook on it, and how to press these buttons. Of course it starts to piss me off.

I can’t guard myself there, but I’m posting the promised photos and the rest of yesterday’s casserole ...

[Dopplet]

I found it ...
Topic for discussion of Maruchi RW-FZ47 modes and their capabilities.
As a beginner, I really miss such information: temperatures, available times, the ability to use a timer, modes similar in capabilities in other MVs, except for Italian, whose modes, as I understood, are similar to Marusins ​​(for adapting recipes).

According to the instructions and my little experience:
1. Cook / Cooking (time does not change ... approx. 50 min. Thank you Dopplet)
Opportunities: cereals, suitable for a timer omelet - the omelet seemed too fried to me
Time: about 55 minutes
Timer - * yes
Analogs: Cooking in Lakuchin, Gechka in Panasonic

2. Fast cook / fast cooking (fast cooking cereals) (time does not change ... Thank you Dopplet)
Opportunities: cooking any dish with one tab, that is, loaded all the ingredients, pressed the button and rest until the signal - I cook rice, stew chicken
Time: about 45 minutes (1 ms of rice per 2 mst of water, I cooked for 30 minutes)
- unlimited, prepares until the liquid evaporates (cooked candied tangerine fruits for more than 3 hours)
Timer - no
Analogs: "Plov" in Panasonic

3. Crust / crust (set at 1.30, maximum - 2 ...... can be changed every five minutes, a step of five minutes ... Thank you Dopplet)
Capabilities:
Time: from 1 to 2 hours, actually turned off after 10 minutes
Timer - * no
Analogs: "Crust" in Lacucina

4. Cake / baking (time does not change .... 50 min, does not change, but can be turned on againThank you Dopplet
Opportunities: the name, as I understand it, implies casseroles-muffins - I cooked both an omelet and charlotte
Time: 50 minutes exactly
Timer - no
Analogs: Baking in Lakuchin and Panasonic (according to the temperature regime, but not in time, since it can be regulated by Panasonic)

5. Yoghurt / yogurt (working time from 6 to 12 hours, you can change the hours and minutes for 30 minutes)
Features: the name speaks for itself
Time: it is possible to change the time
Timer - yes
Analogues:

6. Soaked rice / parboiled rice
Possibilities: boiling parboiled rice, short braising
Time: about 25 minutes
Timer - no
Analogues: no

7. Reheat / warm up
Capabilities:
Time: no
Timer - no
Analogues:

8. Fry / frying, three types of food - vegetables / fish / meat - different temperatures
Opportunities: frying cutlets, fish, meat, vegetables
Time: it is possible to change the time
Timer - yes
Analogs: La Cucina

9. Pasta / pasta (pasta)
Opportunities: pasta, Hercules on the water (tested, happy with the result). - but something goes wrong with pasta
Time: it is possible to change the time - 8 - 20 minutes
Timer - yes
Analogs: Pasta in Lakuchin

0. Stew / quenching
Opportunities: stewing meat, vegetables
Time: it is possible to change the time from 2 hours
Timer - yes
Analogs: "Quenching" in Lacucina

11. Soup / soup
Possibilities: soups, dairy and viscous cereals
Time: it is possible to change the time from 1 to 4 hours
Timer - yes
Analogs: Milk porridge in Panasonic ?, Soup in Lakuchin

12. Steam / steaming, three types of food - vegetables / fish / meat
Possibilities: steaming vegetables, fish, meat
Time: it is possible to change the time 5 - 50 minutes - the default time depends on the selected type of food
Timer - yes
Analogues: "Steam cooking" in Lacucina

[Who wants to, I do not recommend this model]

Who wants to, I do not recommend this model, we can she cooks well, but how she cooks, go figure it out. If you are sitting at home ... and doing nothing, then maybe you can buy yourself this kind of fun !!! sit on the internet and look for how each mode works and what to cook on it, and how to press these buttons. Of course it starts to piss me off.

Elenta, do not worry! This is not the most terrible technique, we will learn everything. Well, it didn't work out with a cavalry swoop, so what? By Monday you will be comfortable ...
The recipe for meat and potato casserole is not the easiest. When I was mastering Sonechka, I also tried to make MEAT Pie, from some site. There, in the recipe for juiciness, a lot of onions were used - both at the bottom and at the top. Perhaps this is the only dish about which my boys said, "Mom, don't translate good products.Come on - cutlets separately, and potatoes separately. "The raw minced meat shrank from the temperature and crawled to the center of the casserole, for some reason a sour taste appeared, and the bottom was also fried. Although I do not remember what mode I did now.
This cartoon is more difficult to master than Sonechka because of the very poor instructions.

I still managed to register for multi ru. And the next dish will be, warming up rice with seafood. Probably I'll do it on fast cook. By the way, but forcibly disconnecting, for example, not after 45 minutes, but after 15 minutes, can Marusya not break?

and what can break there? disconnect when you want.

[Elena]

Elena, I look at the photo you have the spoons from the multi stuck. Tip - put them away and use silicone spatulas and spoons.

[lega]

?...? ... and where to take them lega are these silicone?
What's wrong with "two snow white" ..... about the spatulas?
Lga ... A personal question ... and you have panasy, why are they so highly valued, well, for example, than ours?
Mini question ... do not throw sneakers at me .....? I love one more thing (I'm just a gourmet) - GASPACHO! Maybe someone saw the recipe?

[lega]

?...? ... and where to take them lega are these silicone?
Lga ... A personal question ... and you have panasy, why are they so highly valued, well, for example, than ours?
Mini question ... do not throw sneakers at me .....? I love one more thing (I'm just a gourmet) - GASPACHO! Maybe someone saw the recipe?

Silicone spatulas - yes in all stores (Ribbon, Okay, etc.)

Panasy simply appeared on the market earlier than anyone else, and they are valued higher, because those who bring them here do not want to lose income, so they do not cut the price. And here I’m looking at Sonechka and Marusya. Maroussia, outwardly more spectacular, but the build quality is not ah. Then I'll show you what I mean with a photo.

Thank you dear, and put your girl out! What would justify our hopes ... I've gotten hooked on the dishes ... fashionable plastic, I'll tell you now, Tupperware, I'll order spatulas there too ...
🔗 - I wonder if it can be used ...?
🔗

[PASTE]

Well, here I am with the report for Saturday.

In the morning on the regime PASTE cooked dumplings - liked it.
Then she cooked the broth. First, in the PASTA mode, I boiled water, lowered the meat, let it boil and poured everything out. I rinsed the saucepan and washed off all the foam from the meat (don’t grumble, I always cook the broth like that, in the second water), poured clean boiling water from the kettle into the saucepan and set the SOUP program for 2 hours. I had a special meat for the broth, with veins, so for such a long period and in general I like to cook meat in large pieces, it tastes better for me and my husband loves such boiled meat. Then (after the end of the program) I pulled out the meat, threw vegetables into the broth and turned on the soup again for 1 hour, shortly before the end I added chopped meat and herbs to the soup and the soup is ready. Mode SOUP I liked it, very moderate boiling, what you need, all vegetables are whole.


After the soup I wanted to try the regime PIE... I made a dough and divided it into about two parts. She staged in two cartoons at the same time - in Sonechka and in Marus. I wanted to compare the uniformity of baking and check how the thermoelement is distributed along the bottom of Marusya. Well, Marusya is great, I already knew that about Sonechka. The bottom is evenly browned.
The top casserole is from Marousi, the bottom is from Sonya.


On the top surface of the casserole, Sonya is fine, Marusya has traces of condensation. With these traces, I have an assumption that the build quality of Marusya is pretty lame.
Look at the photo how uneven the gap is when the lid is closed.

Perhaps it does not close tightly and cold air gets there, because in my opinion Marusya has a lot of condensation. After the soup, how many times I opened it, and wiped it off. The paper towel is wet through and through, even wring it out. I like Sony's lid arrangement better. There is a tight lock and the lid is not thrown back by the spring, and the crack is uniform throughout the lid. If something flows down from the lid, then through the holes it immediately enters the drip tray. Marusya has a powerful spring, and the lid is held by a sickly lock. And I am afraid that this puddle will someday fall on the thermocouple.
I also found a defect after the very first washing of the pan, on the outside, on the bottom, there were not sickly scratches right away. Here they are

The thermoelement is not smooth, like Sonya's, but corrugated and there was a metal burr sticking out, which scratched the bottom.
So far, I can say that I like Marusya's programs, and they work as promised by the manufacturer. But these mechanical defects - a poorly fitting lid, a stuck cord with great effort, burrs, condensation and smelly plastic (or whatever smells like chemistry) spoil the impression. I suppose that I got the cartoon from some leftist party. Others don't complain about these defects. So when buying, you need to carefully look at all this.

... I've gotten hooked on the dishes ... the plastic is fashionable, I'll tell you now, Tupperware, I'll order spatulas there too ...
🔗 - I wonder if it can be used ...?
🔗

I didn’t understand from your links what kind of paddles, but they didn’t seem silicone to me. It is better not to use the paddles from the set, because they can still scratch the coating (by the way, meat with sharp bones can also be scratched). Have you never used teflon dishes?

[lega]

lega, and what kind of Sony do you often mention, is it Sony? can I look at the rice cooker?

[lega]

lega, and what kind of Sony do you often mention, is it Sony? can I look at the rice cooker?

Panasonic tse. Lovingly so. Still want to see?

clear .. no, I do not want what I did not see there

3D heating seems to be a big fiction. Well, for now, as a last resort ... (I mean no condensation)

3D heating seems to be a big fiction. Well, for now, as a last resort ... (I mean no condensation)

I think the same. Here you also need to bake bread in Marus. All the same, the casseroles are low, far from the lid ...

I think the same. Here you also need to bake bread in Marus. All the same, the casseroles are low, far from the lid ...

Galyun! and what in Panas is right up to the casserole lid? or are you talking about biscuits?

Galyun! and what in Panas is right up to the casserole lid? or are you talking about biscuits?

IRR, and casseroles of the same height turned out. At this point, how much you put ... I meant that both were short. And yeast bread will rise higher and will be closer to the lid.

There is a badge on the box (my photo is really poor), and Yana is on the Multicooker. ru photo showed where there are more wires than in the same Kuchin.

[made dough,]

a-a-a-a-, sorry, I overlooked that this is a casserole, I read that you made dough, and a prog for the pie, I thought like a charlotte

[Gale]

3D heating seems to be a big fiction. Well, for now, as a last resort ... (I mean no condensation)

Listen, but our friend yesterday with round eyes after cooking asked: (quote, author's text) "..... and where does the steam go when cooking?" And so: "I don't see a couple, the condensate is scanty." Maybe this Gale unlucky, the gap is big?

[lega]

lega, unambiguously, you have a big gap, so I ran mine in profile to take a picture (structurally, they are the same) 🔗

It seems to me that we need to change! In the topic "multi-cook Binaton" the girl also had such a problem, she was changed without words! And the scratch is also their marriage!

[... lega]

Good afternoon girls! Yesterday I warmed up rice, I don't remember writing. Everything is fine I looked at my cartoon, the gap is the same as in the pictures ...... lega... Well, there is a little water, after cooking, of course it does not bother me. The cover is a corrugated disc that cooks, and thank goodness no burrs. Well, I don’t know what will happen next, I didn’t cook so much in it. We can in a week and I'll whine.
Today I plan to do marinated fish
composition - carrots, catfish, fish spices, at the end green onions.
I would like to draw your attention to the condensate. And the question (I can no longer be without them) is to cook fish under the marinade or KUK on stewing .... I think maybe 50 minutes will be enough for the fish marinade?

[lega]

lega, unequivocally, you have a big gap, so I ran mine in profile to take a picture (structurally, they are the same)

I'll try to call tomorrow about the exchange. You can't prove anything with a burr, I took it off. And the gap is not only large for me, I tried to see photos of other cartoons, many have the same.So Lorik, maybe you are lucky that it closes so well? In general, I don't like this lock system at all, the spring is too powerful. The son, when he looked at her device, said that the lock would break the first of all that could break there.

dopleta, but you can see at what angle the lid on Kuchin opens itself. I'm not 90 degrees, then you can still move it with your hand. So I took a picture in profile.


And about the puddle on the case, no one spoke out - is it a big or a small puddle? Do you have the same?

[lega]

I also have lega lid lifting angle.
Luzhitsa is small, I have ... well, I haven't cooked for more than 1 hour, everything was within an hour. I don't really like mashed-cooking-overcooked foods. Should I try to cook some soup ?!

And the question (I can no longer be without them) is to cook fish under the marinade or KUK on stewing .... I think maybe 50 minutes will be enough for the fish marinade?

on stewing, I usually stew for 1 hour.

How then will extinguishing differ from KUK? there is also an hour ...

[Elena]

How then will extinguishing differ from KUK? there is also an hour ...

Elena, I have not checked it yet, but it should differ in the heating temperature. And even on automatic programs, the temperature automatically changes over time in the mode, then high, then decreases. In any case, this is the case with Panasonic, therefore, there it is impossible to interfere with automatic programs, that is, neither the time to change, nor the lid to open.

A long time ago, in the magazine Student Meridian, they talked about how different peoples cook rice. So about the Japanese method, it was said that you need to cook it for 12 minutes. - 3 min. over high heat, 4 min. on average, 5min. on a very weak one and then do not open the lid for another 12 minutes (I can not vouch for the reliability of the numbers, but if I am mistaken, then quite a bit). In order to prevent the rice from running away, the students were advised to cook rice in an aluminum pan with a flat lid, and put a kettle of water on top so that this lid would not come off. You can treat this story with humor, but classic rice cookers work exactly according to this principle. That is, a gradual change in temperature and a tight closing. But all the bells and whistles, such as Frying, Yoghurt, Pastries - it's just the development of the capabilities of the device.

[lega]

lega it's great that I have the opportunity to communicate with a person like you, everything is clear .... without further ado.
Special THANKS for the photo of the soup (cabbage soup, sort of like)! Now in my thoughts what kind of soup to stir up ...
Then I read about my catfish, it was a very fatty fish-fried at me did not go at all, and now the refrigerator is being cleaned, I found two pieces, I thought it would be gorgeous under the carrot. The only catfish is quickly boiled down.
And about changing temperatures, I realized long ago that it turns out great when you constantly change the cooking temperature, the same dish will turn out differently.

[dopleta]

dopleta, but you can see at what angle the lid on Kuchin opens itself. I'm not 90 degrees, then you can still move it with your hand. So I took a picture in profile.

Look, in my opinion, it opens just like yours: 🔗

How then will extinguishing differ from KUK? there is also an hour ...

I'm already just having fun (I have passed the crisis point) - without getting tired, I will repeat again and again, I will soon sing: cook cooks until the liquid has completely evaporated! Maybe less or more than 50 minutes. There is no such thing in extinguishing!

[Dopplet]

Yeah ...... Dopplet Thank you!
I now ..... want to ..... do ..... the impossible: ingredients for the salad
I'll put rice on the bottom, and eggs on top of the sitomer, but what mode should I put? And how many glasses of rice do you need and how many glasses of water?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=48130.0

Gypsy it turns out I have a cracked glass (here I have a trail of byaki) ..... I always do it by eye ... - until they fail

You can measure with any measuring glass, even from a bread machine, the main thing to remember is one glass of a rice cooker is equal to 180 ml.

Yeah, I'm trying it all now, first I put it on steam ... below rice with water, and put the eggs on top for 15 minutes ... Then I put it on steamed rice.
About rice ......read, .... interesting

[lega]

lega it's great that I have the opportunity to communicate with a person like you, everything is clear ...

Elenta! And we are glad that there is such a person as you. Now, after this topic, even the most ignorant will understand (just have to) how this saucepan works. Well done for not giving up

voice of Dr. Bykov * and where did we sin so? *

shl. Virgo, today at ComfiTech I saw and felt the Prefezza Ukrainian 58 model - very similar to yours (also eat meat, fish, vegetables), the price is 1300 gr = about 162 cu. That is, what about your issue price? I wanted to google her photo, they write not represented in stores

It is getting ready, steam is pouring through the lid of the bubble, and there is water, or rather from the steam, the water sticks onto the cartoon, is that normal or have I poured too much water?

I gave 4290 rubles

It is getting ready, steam is pouring through the lid of the bubble, and there is water, or rather from the steam, the water sticks onto the cartoon, is that normal or have I poured too much water?

that steam is normal - do you cook for a couple? what flows down to the cartoon, and then where? on the table? and what's the puddle under the cartoon? or not? and poured water?

well, not a little .. ........... and on the cartoon, yes ...
I think a lot of water ...!? or - while this is my first rice ...

well, not a little .. ........... and on the cartoon, yes ...
I think a lot of water ...!? or - while this is my first rice ...

don't cry! let him get ready, let's see ...

I wanted to see the heating declared in Marus 3D. I decided to bake bread according to the usual recipe. This is 600g. flour. I kneaded it in HP, placed it in Marusya for the last proofing and turned on the YOGURT mode. Three minutes later, climbed to see what was happening there? The saucepan was hot (in my opinion), the mode was turned off. After 40 minutes (as in HP), anointed with milk, sprinkled with sesame seeds and turned on the PIE - BAKERY. After 23 minutes I came to look (the scoreboard was 27 minutes). The gap under the lid was even larger than usual. In short, I opened it, the bread rested and stuck to the lid. When opened, it came off and fell a little, the lid was closed and the baking continued. After the end of the mode, the bread was actually baked, of course there is not on the top crust. The fact that you scrubbed off the lid cannot be called a crust, the sesame did not turn brown. I took out the bread, turned it over and put it back on the baking for 20 minutes.
These are the adventures.
Conclusion - if you are already baking bread in Marus, then you need to either reduce the size, or put the yeast less than usual.



It's still hot, so I won't cut it. One thing is immediately noticeable, the crust is softer.

price 1300 gr = about 162 USD That is, what about your issue price?

I bought it in an online store, the price is 4090r. + 250 RUR delivery.

After disconnecting, the girls opened the lid and water poured from above like a waterfall? .... barely rubbed everything, is this normal? The rice is ready, the eggs are boiled, but the consequences do not make me happy ... why did the water spill out when the lid was opened ... ??

Water from the lid .............. I'm just in shock! ... I even had to wash the floor and the wall, so you save time ...

[Roasting]

The bread is cold, baked well, only very fluffy. Precisely in a mult if baked, less yeast is needed.

I also tried the mode Roasting(meat). Fried chicken breast according to the recipe