Multicooker Perfezza

if with seeds, is it only suitable for compotes?

I learned that seeds need to be forged from cherries only when I moved to Ukraine. My Russian grandmother made dumplings and cooked jam with stone cherry. (As a child, in any case, I only ate syrup from jam.)

[elfree,]

elfree, thank you very much for the information.
baking mode is of course a definite plus, there is no removable lid - a minus.
clear. sorry of course.
I've just tried the FAST mode in the 58th model. I quietly mute him.
insanely convenient. there is a suspicion that in terms of power it is analogous to XP, but the fact that you can manually set the time is superb.

How do you set the time on the frying? I have a line running on the frying and only after 20 minutes it lights up for 20 minutes and everything starts to burn intensively and what do you do when frying?

I learned that seeds need to be forged from cherries only when I moved to Ukraine. My Russian grandmother made dumplings and cooked jam with stone cherry. (As a child, in any case, I only ate syrup from jam.)

As far as I remember, cherry pits contain hydrocyanic acid, then bish is poison, and this is not good for the body.

How do you set the time on the frying? I have a line running on the frying and only after 20 minutes it lights up 20 minutes and everything starts to burn intensively

right, sticks run around first.
in general, the FRYING mode is similar to cooking in a frying pan, that is, first you need to heat the surface and the oil on it.
therefore, at first, sticks run on the display - this cartoon warms up. and only when warmed up, it gives a signal to add food and starts the countdown. I love it.
time must be set at the time of program selection. have selected the FRYING program, have selected products (VEGETABLES, MEAT, FISH) - the display will show the default time. if appropriate - START, if you need to change - TIME and click the desired time with the MINUTES button. then START.

everything starts to burn intensively and what do you do in the frying?

I agree that after the signal, something terrible happens in the cartoon. But I have this terrible thing happening under control, and in 20 minutes I will mix it at least once. I have already learned from the bitter experience with CRISP RICE.

and I cook vegetables in this mode. in absolutely any combination. now there are so many vegetables, and I am a vegetable maniac - so I have a full blast.
I can throw everything as if on a vegetable stew, but on a FRY it will turn out not stewed with vegetable juice, but with a golden brown crust.
I can just fry white cabbage. or colored. or together. or chop and fry the courgettes. or eggplant. I fry the potatoes periodically.
chic light dinners are obtained - pour the very drop of butter, after all, under the lid the juice stands out a little and it is enough so that it does not burn to death.

noticed that if the lid is closed immediately, then heating occurs faster (4-5 minutes).

everyone wanted to lay out their experiments on the FAST mode, even tried to create a separate recipe, but all hands did not reach. because look just like that, and then I can make out.

it's just chopped white cabbage with cauliflower and a little onion. I threw everything on a multi signal, mixed after 5 minutes, after 10 minutes again. I didn't even salt right away, and then in the plate. it turned out to be a golden beauty.


and it was an impromptu surprise for her husband. He loves scrambled eggs - he just goes crazy, and with the advent of the multi-plate, the plate is closed and there is nothing to cook the eggs on. so I decided to try. at first everything is according to plan - vegetables. when they were fried well (it took about 15 minutes) she raked the vegetables and poured 3 eggs. 5 minutes before the final whistle and the food of the gods is ready.

right, sticks run around first.
in general, the FRYING mode is similar to cooking in a frying pan, that is, first you need to heat the surface and the oil on it.
therefore, at first, sticks run on the display - this cartoon heats up. and only when warmed up, it gives a signal to add food and starts the countdown. I love it.
time must be set at the time of choosing a program. have selected the FRYING program, have selected products (VEGETABLES, MEAT, FISH) - the display will show the default time. if appropriate - START, if you need to change - TIME and click the desired time with the MINUTES button. then START.
I agree that after the signal, something terrible happens in the cartoon. but I have this terrible thing happening under control, and in 20 minutes I will mix it at least once. I have already learned from the bitter experience with CRISP RICE.

cool, thanks !! and I threw everything for frying at once without waiting for the signal and closed the lid and I did not know that I could put time there

and you saw that I baked! for the second time!
the taste is awesome !!! I got it out of the cherries I found in the freezer - thawed and picked out the bones.

Hello!! : hi: Today I became the owner of Perfezza58 (largely thanks to the forum and the last day of the action in Comfi) - I was simply stunned by the instructions and I am lost in the Internet. Help whoever can. Give links so far to the simplest dishes - ordinary porridge, milk porridge, soup, stewed cabbage (potatoes). I tried the curd casserole - nothing came of it, but not very high. I will be wildly grateful to everyone in advance

I will clarify what exactly I want - guide me - how many cups of cereal and water (milk is needed per serving). What is the ratio and what is the program for semi-liquid porridge (average consistency).

Give links so far to the simplest dishes - ordinary porridge, milk porridge, soup, stewed cabbage (potatoes). I tried the curd casserole - nothing came of it, but not very high. I will be wildly grateful to everyone in advance

Congratulations on such a wonderful assistant in the kitchen!
For now, check out the recipes in Perfezzki:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103231.0
And the cottage cheese casserole never turns out sooo high, the moist cottage cheese does not really allow the product to rise high, but how tasty it is !!!!

[MNP]

MNP, congratulations on your purchase!

in proportions, personally for my taste (and mine not only mine) 1: 1 water / cereal.
unfortunately I can't tell you about the programs in detail, I have another mv.

the only thing I can add is cook as you used to cook on the stove (I'm talking about stewed cabbage, potatoes, soups). Just in the process of the first preparation, try to know the readiness (for yourself). Suddenly it will be ready for you long before mv itself turns off the program.
Recently I stewed cabbage with pork ribs (on the "Stew" program). Of course, I was ready earlier than 2 hours later, but I did not turn it off earlier.

[MNP,]

well, good damn morning ... I'll always miss everything ...
MNP, Congratulations on your purchase !!!
I'll throw you a bit of links to begin with, and therefore we will discuss in more detail.

read about milk porridges and soups here... This I talked about the 55th, but in the 58th everything works the same (I already checked). in the 58th mode it is called simply SOUP.

behold here I talked about my proportions.

but about EXTINGUISHING:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0

Well, about the casserole, here's another:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130377.0

study while.
I want to note right away that they are preparing perfezzs, all are approximately the same (that's why I give you links to other models - the principle is the same). The modes are all similar, but the names ... as lucky as anyone. do not be alarmed !!!
in the 58th, instead of the RIS mode, the VARKA mode. instead of the BAKING or COOK mode - the BAKING mode.
about the rest, we'll figure it out further.

I found these recipes, but I would like to start from scratch. I am without instructions as without hands. it was easier with a bread maker

I started learning by cooking rice (my daily diet). The proportion is simple: <n> multi-glasses of rice + water up to the <n> mark and the corresponding "Cooking" mode

I buy the cheapest round Crimean rice (in the Bill by weight).It turns out great as a ready-made dish!
Today, I have already gone from rice to baking casseroles and cakes

girls, urgently!
a cloud of apples and a cloud of apricots turned up. I want baked goods.
who has that in mind? something not complicated, as for me (well, you know). in the sense not all at once, separately. bake something today, tomorrow ... freeze something and bake in a couple of days.

until I shovel the forum - everything will rot.

all for multi-glasses:
1.5 m / s sugar
2 m / s flour
5 eggs
instead of baking powder: 0.5 tsp. soda, slightly less than 0.5 tsp of citric acid powder and 0.5 tsp. starch and vanilla.
Beat eggs with sugar with a mixer until white, add everything that is instead of baking powder. Beat well until white and whisking continuously add all the flour. Beat everything until a white fluffy and thick mass, it turns out like thick homemade sour cream.
Top with apricots or apples (sprinkle with cinnamon), or plums.
Bake immediately. About 60 minutes.
It turns out a divine biscuit with a sour taste!

instead of baking powder: 0.5 tsp. soda, slightly less than 0.5 tsp of citric acid powder and 0.5 tsp. starch and vanilla.

marish, do you want to kill me ??? I just packed myself with baking powder for future use, so that I was always at hand, so you hit me with starch. I DO NOT HAVE STARCH IN MY HOUSE !!!

Oh, Marish, and I fell on the tail with you and Polina, and I also have no starch, and the rippers are crumbling. And also the last apricots in the refrigerator are warmed up. Tomorrow to scare something with a ripper? Come what may? And it hurts too much for the biscuit ... By the way, won't the whole biscuit get wet with the apricot? but it really hurts she's westernized in baked goods ...

marish, do you want to kill me ??? I just packed myself with baking powder for future use, so that I was always at hand, so you hit me with starch. I DO NOT HAVE STARCH IN MY HOUSE !!!

no starch, take your baking powder

Tomorrow to scare something with a ripper? Come what may? And it hurts too much for the biscuit ... By the way, won't the whole biscuit get wet with the apricot? but it really hurts she's westernized in baked goods ...

With a baking powder, it turns out, throw the apricot without fanaticism, not a lot, throw it right on top of the dough and sprinkle it with a little flour and cinnamon, they (apricots) will not get wet, if you do it with a plum, it will get wet ... gives it down, the dog and it gets wet ... but the taste is just magical!

girls, urgently!

I don't like whole apricots in the dough because of the low consumption of the latter. But it is very cool to use apricot jam "instead of" cream (like "Sacher").
I, nevertheless, got "Chocolate on boiling water", the layers of which, I literally, poured apricot jam. Tasty and ... low-calorie!
Polina, don't be intimidated by the word "jam". Separate the apricots from the seeds, pour sugar on the eye (a couple of drops of liqueur), beat with a blender and bring to a boil and cool. Everything, the cream in any chocolate cake is ready.

I freeze all excess apricots (pitted) either whole or whipped with sugar (defrosted in winter and got a finished layer in the cake).

Couldn't fix my Perfeza. Today my husband went to pick up, and he was told that they would return the money. Komfi fulfills its warranty obligations. I wanted a new one instead, they don't give it, they say the company has changed. Well, at least the money will be returned in 2 weeks. And we already bought a new multicooker 56th, and it was 55th.

Couldn't fix my Perfeza. Today my husband went to pick up, and he was told that they would return the money. Komfi fulfills its warranty obligations. I wanted a new one instead, they don't give it, they say the company has changed. Well, at least the money will be returned in 2 weeks. And we already bought a new multicooker 56th, and it was 55th.

well ... in any case, it seems to me that it did not end badly.
that is, there are positive aspects in this situation.
- updated the cartoon.
- confirmed that the comfies still keep their word of guarantee.

so I guess congratulations!

Polina, don't be intimidated by the word "jam". Separate the apricots from the seeds, pour sugar on the eye (a couple of drops of liqueur), beat with a blender and bring to a boil and cool.Everything, the cream in any chocolate cake is ready.

wow ... I used to make jam in a bread maker, but I just mixed apricots with sugar. I didn’t beat anything ... I must try.
why liqueur? I actually have only vodka from the liquor house for compresses to children (in case of a cold) and a hundred-year-old rum (a hundred-year-old in the sense that they bought it somehow for baking, so it has been open for five years already).

and a century-old rum (century-old in the sense that they bought it somehow for baking, so it has been open for five years already).

wow, I accept unwanted rum in any quantity

it's a fairy tale, add rum or liqueur to jams (alcohol evaporates, the aromatic natural component remains), soak cake cakes. And what is one Rum Babka worth !!!

Polina, you have a treasure!

[iiirrraaa]

wow, I accept unwanted rum in any quantity

hmm ... maybe you need such a cow yourself ???

it's a fairy tale, add rum or liqueur to jams (alcohol evaporates, the aromatic natural component remains), soak cake cakes. And what is one Rum Babka worth !!!

Well, I haven't learned to do this yet. probably it's time to translate the product in vain.
by the way iiirrraaa, I saw your "chocolate on boiling water" ... everyone makes it, but I have never tried it ... I think it is so complicated, horror - boiling water alone is worth something.

I wonder if my favorite simple cream (sour cream + sugar) can be soaked ... or will it turn out too poor?

I wonder if my favorite simple cream (sour cream + sugar) can be soaked ... or will it turn out too poor?

Polinka. you can use any cream. Sour cream will work too.

[ang-kay,]

ang-kay, ok I'll try.
I just put my "chocolate on boiling water" ... the dough is certainly unusual, to say the least.
I really hope that it will work out.

Yes it will, Pauline!
The dough is liquid, but it is done one-two-three! You remember my experiences. Then two cakes came out: with semolina cream and sour cream! With sour cream vaasche excellent!

And I am all with my modest achievements. Carcass small veal with vegetables. I tried to fry on the FROZY - barely saved. Apparently, with this mode it is necessary to be more careful and not leave for a long time unattended. The cottage cheese casserole didn't work out very well yesterday either. The first one was perfect, but this one was kind of wet, maybe because of a banana .... So far, I have more unsuccessful cooking experiences in a slow cooker. Modes with which we managed to "make friends" - SOUP and STEWING

[MNP]

MNP, nothing! Everything will work out, I also suffered with my capricious 56, now I bought another second, but 56 still remained in favor, although I took Yummi only because of the baking function, since there is no baking in my Prefezka model, but such a paradox that I still bake in my 56 Perfezza and I am not overjoyed ...
Get used to it, master it and everything will be normal!

Polina, why are you silent about your biscuit on boiling water? Did it work or not?

Polina, why are you silent about your biscuit on boiling water? Did it work or not?

what is curious? Yes???



yesterday did not have time to smear cream, now I will.
baked in PR-57 for 50 + 50 minutes. I just forgot and didn't have time to turn it off earlier.
rose to tsiferki 5, well, or slightly higher. although it may not have risen ... I don’t remember how high the dough was. maybe this cake shouldn't rise ...
I baked it on parchment paper, so it turned out slightly striped.

And I am all with my modest achievements.

achievements are not modest!

Carcass small veal with vegetables. I tried to fry on the FROZY - barely saved. Apparently, with this mode it is necessary to be more careful and not leave for a long time unattended.

Didn't I write about this regime? like somewhere she said that there is a kapets. but I like this kapets when I need to fry cabbage, or potatoes, or meat ...
you just need to set the time less or really come up at least every 7 minutes.

The cottage cheese casserole didn't work out very well yesterday either. The first one was perfect, but this one was somehow wet - maybe because of a banana ...

oh, well, with casseroles, that's another story altogether. here a lot depends on cottage cheese and how the stars got up ... so casserole is not considered a bad experience!

Modes with which we managed to "make friends" - SOUP and STEWING

and these are the main modes of the multicooker. it just so happens.
everything else is a nice addition - master.
ah-ah, well, also the RIS (cook) mode. also very convenient and necessary - for cooking whole grain cereals.

what is curious? Yes? rose to tsiferki 5, well, or slightly higher. although it may not have risen ... I don’t remember how high the dough was. maybe this cake shouldn't rise ... I baked it on parchment paper, so it turned out slightly striped.

Of course it's curious
Well, I told you, everything will work out! Did you make a full portion or half? You will smear with cream, lick your fingers !!!
Now in Prefezza, I just don't bake parchment, because I have the bottom ... of that ... already mabut the victim ...

what is curious? Yes???

Red pie.
I confess honestly, it's easier for me to bake anything in my life. Everything became especially clear after watching the video clip.
Inspired by OrianOI, today I'm going to make a ham type. Milk carton ready

Yes, by the way, I bought 55 Perfezza for a gift (alas, 58 at a normal price is not available anywhere (((() I, personally, 55 is very happy.

And you can read more about setting the time - I'm still having a hard time with that. The timer, as I understand it, is like in a bread maker - you set the time after which it should be ready. but with the current program time ..........

The timer, as I understand it, is like in a bread maker - you set the time after which it should be ready.

Yes exactly.

but with the current program time ..........

when the desired program is selected, press the TIME button, and then use the HOUR / MINUTE buttons to set the required time.

this is necessary if you want to extinguish not 2 hours, which the cartoon gives by default, but 5, for example. or the soup needs to be cooked not for 1 hour, but for 2.

Well, I told you, everything will work out! Did you make a full portion or half?

oh, it really just happened. Only next time I will mix it with a mixer, otherwise it was somehow hard for me to twist it with a spoon.
made a whole portion, where should I half. my swallowers couldn't even try.

You will smear with cream, lick your fingers !!!

aha, missed and already tried. the cake is valid.
even in the topic of the cake, someone smeared with a very interesting cream - sour cream + condensed milk. I still want to try it. it should turn out delicious too.

Now in Prefezza, I just don't bake parchment, because I have the bottom ... of that ... already mabut the victim ...

Well, what can you do, you ruffled your bucket so well ... about the same as I did my 55th.
only it's easier for you - by the 56th you can find an alternative bucket (from your yummi or Aurora bucket to buy). by the 55th there are no options (or maybe I was looking badly).

I confess honestly, it's easier for me to bake anything in my life. Everything became especially clear after watching the video clip.

I don't even know why I was afraid of him ... why it seemed difficult to me. really not difficult.

Yes, by the way, I bought 55 Perfezza for a gift (alas, 58 at a normal price is not available anywhere (((() I, personally, 55 is very happy.

55 is very good, I am very happy with it. she has only one drawback - there is no replaceable bowl. apparently we need to start looking now. I don’t want to give it up.

although my 55th should soon go to other owners (just to introduce them to this miracle of technology), but it seems to me that it will not take root with them and will return to me.

ladies, I have one need here ...
Well, my husband loves sausage. I kind of don't mind, although the toad presses me to buy sausage, when for this money you can buy meat and make a bunch of goodies. and much healthier than sausage.
we bought a sausage this week, I just accidentally glanced at the price. usually they write the price for a piece, but I just saw the price per kg ... a little kondraty was not enough ... 78 UAH.
this is 2 kg of meat !!!

I began to remember the ham that the marinka cooked. I'm afraid I won't, but probably the TOAD will make you take a chance and try.

marish, help! let's talk about this topic again !!!
is it hard to do there? and most importantly, it will look like something that can be put on bread and how to eat the sandwiches ???

I began to remember the ham that the marinka cooked. I'm afraid I won't, but probably the TOAD will make you take a chance and try.
marish, help! let's talk about this topic again !!!
is it hard to do there? and most importantly, it will look like something that can be put on bread and how to eat the sandwiches ???

Pauline, believe me, this sausage is done one-two-three! It keeps its shape perfectly, it is perfectly cut into sandwiches, the taste is simply divine and absolutely not difficult to prepare! The most delicious of which I did was from 2 pork tongues and chicken thighs, also 2 large ones, a carrot and an onion. Pepper, salt, throw the bay leaf and stew for 2 hours. I added water about 0.5 cups and that's it! Everything is done in its own juice. Then you take, pull out the bones (if any), chop everything with a sharp knife, not finely, add garlic and chopped herbs, mix and put in a prepared form. I had a rectangular long Sandora juice box with a cut-off top. Throw this meat tightly there and in the cold until morning, shake it out in the morning and cut it. Mustache!
I forgot something else. If you want your sausage to be firmer, dilute the gelatin and add five minutes before the final whistle to the multi saucepan, then it does not fall apart at all and it turns out like brawn.

and meat instead of tongues is also possible ???

yes, anything is possible, any combination, meat + chicken meat is also good or chicken meat + liver + hearts + chicken ventricles, is also excellent. It's more to your taste!

about!! by the way about the ham! I've been planning to do it for a long time already (I even saved a bag of juice)
one thing stops for now, I somehow vaguely imagine getting a ham out of a bag (I'm afraid it will fall apart at the same time)

Are there any tricks for getting it right? share who knows tips

The most delicious of which I did was from 2 pork tongues and chicken thighs, also 2 large ones, a carrot and an onion. Pepper, salt, throw the bay leaf and stew for 2 hours. I added water about 0.5 cups and that's it! Everything is done in its own juice. Then you take, pull out the bones (if any), chop everything with a sharp knife, not finely, add garlic and chopped herbs, mix and put in a prepared form. I had a rectangular long Sandora juice box with a cut-off top. Throw this meat tightly there and in the cold until morning, shake it out in the morning and cut it. Mustache!
I forgot something else. If you want your sausage to be firmer, dilute the gelatin and add five minutes before the final whistle to the multi saucepan, then it does not fall apart at all and it turns out like brawn.

oh, I don’t eat languages. I'm afraid of them. from the name alone it throws me into the cold.

that is, I understood correctly, first you stew the meat as it is - with pieces and with bones. then you disassemble it in detail as if it were a jellied meat, cut it and tamp it into some kind of tube. and that's it? well, except for gelatin ...
For some reason I thought that it should still be in this form (in sandora) in the cartoon ...

and another such moment. if you can take any meat, so it turns out you can take a shank? it should give this gelatinousness and there is no need to add gelatin. right?

Polina, tested on yourself, you can try:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4230.0
There are my attempts there, I doubted for a long time, and then I tried it .., listen to this bomb! Once done, addiction is guaranteed! And variations in the process are also allowed, even very much.

that is, I understood correctly, first you stew the meat as it is - with pieces and with bones.then you disassemble it in detail as if it were a jellied meat, cut it and tamp it into some kind of tube. and that's it?
if you can take any meat, so it turns out you can take a shank? it should give this gelatinousness and there is no need to add gelatin. right?

You understood everything absolutely correctly, stew with bones, disassemble and throttle into a box or a form, did it with a shank, it really jellies better, but as for me, it's a bit fat ... that is, Inusya correctly says that there are a lot of variations!

Thank you girls, I’ll have to do something, otherwise I’m not rushing a sausage for 80 hryvnia.

I'll probably start with a shank with something else. fatty seems to be fine for us.
you will still have to read Temko about the ham, why are people fussing about spices, except for garlic and herbs ...

but I understood correctly, even if the gelatin is not added, it will still form ??? exactly? just safer with gelatin?

but I understood correctly, even if the gelatin is not added, it will still form ??? exactly? just safer with gelatin?

It will form and harden without gelatin, but if you do not tamp it tightly, it may crumble a little when cutting, and with gelatin it will be cut like boiled sausage from a store

Do not overdo it with spices, otherwise I ruined the taste.

Do not overdo it with spices, otherwise I ruined the taste.

what did you add? to know what NOT to do.

I took a set of ready-made spices for barbecue. But it's better to add those seasonings that you love and use. Better not to experiment. And then I was going so long and trying so hard to cook ham, and the seasonings gave a very bad taste. We ate it, of course, but the memories were not very good. Next time I will manage with lavrushka, dill, parsley, allspice. In general, this is all for an amateur.

Next time I will manage with lavrushka, dill, parsley, allspice. In general, this is all for an amateur.

this is the best thing that maybe, but I don’t like seasonings and never use them, I think that they distort the natural taste of the dish

I am writing in this thread about ham, because the dish I made is different from the original recipe





My opinion: to cook with chicken (of course, if this chicken is not homemade) is to spoil the product. Pork was taken: meat, tongue, "mask"; beef rocking chair; salt; pepper; private. The rest of the ingredients, such as carrots, olives, are dumb to add in summer. By the way, I did it without gelatin, but everything froze perfectly!
Perfezza, as always, did a great job!

My opinion: to cook with chicken (of course, if this chicken is not homemade) is to spoil the product. Pork was taken: meat, tongue, "mask"; beef rocking chair; salt; pepper; private. The rest of the ingredients, such as carrots, olives, are dumb to add in summer. By the way, I did it without gelatin, but everything froze perfectly!

A strange opinion, why did you decide that only from homemade chicken everything will turn out good ... I did it several times in different versions and combinations and with store-bought chicken too, the option is good, everything solidifies well and the taste is excellent.
Why is it dumb to add carrots and olives? They do not spoil the taste, they even add aesthetics.

My opinion: to cook with chicken (of course, if this chicken is not homemade) is to spoil the product. Pork was taken: meat, tongue, "mask"; beef rocking chair; salt; pepper; private. The rest of the ingredients, such as carrots, olives, are dumb to add in summer. By the way, I did it without gelatin, but everything froze perfectly!
Perfezza, as always, did a great job!

And what is a "mask" and a beef rocking chair?
Enlighten, pliz!