Multicooker Perfezza

And I’m all with questions. My 58th multi-cooker had only a small booklet with approximate instructions, and there was no recipe book. So I'm suffering .. I still can't figure it out with time (or it doesn't work for me). Today I'm baking a curd cake (or whatever happens). I set the BAKING mode and wanted to add more time - but it is not added in any way. I had to wait for the end of the regime and put it a second time. to BAKE and count the minutes and turn off manually

I set the BAKING mode and wanted to add more time - but it is not added in any way. I had to wait for the end of the regime and put it a second time. to BAKE and count the minutes and turn off manually

So everyone does. Time in this mode is set and does not change.

Angela, hello dear! How is your health?
Here I am sharpening my teeth on your honey cake, I want to bake today, in this regard, the question:
did you take a glass of 250 grams or 200 grams? According to Polinkina, 1.5 portions realized that she took 200 grams, but according to your main recipe like 250 ... did you understand correctly?

I have already read everything in your glass for 250 = 150 grams. flour. I will try 1.5 times according to Polinka's norm and a glass of 200 grams.

Strange opinion, why did you decide that only homemade chicken will make all the good ...

I'm not talking about "working out" ... I'm talking about the fact that I don't eat chicken, for the same reason. as the sausage. It is not useful, so to speak, for the body!

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

I can't tell you in words. will you understand from the photo?

Is this a pork nickle and a boneless beef shank?

Is this a pork nickle and a boneless beef shank?

and how do you know everything !!!

horror, here such terrible words sound - I was even confused ...
I was about to take this shank, but in our stores they are sold only on bones. I hope that the bones can be taken.
now I'm still sitting and thinking how to dilute it for a change ... chicken legs or what?

and after reading the topic about ham, I realized that I probably want to grind it with a combine, so that everything there was small and as much as possible like a sausage. although for sausages it is probably worth adding toilet paper to the meat.

oh, how I am always afraid and worried from all these preparations ...

and how do you know everything!

Many years in this job ...

I was about to take this shank, but in our stores they are sold only on bones. I hope that the bones can be taken.
now I'm still sitting and thinking how to dilute it for a change ... chicken legs or what?
and after reading the topic about ham, I realized that I probably want to grind it with a combine, so that everything there was small and as much as possible like a sausage. although for sausages it is probably worth adding toilet paper to the meat.

Don't be afraid, Polina, we will be your guiding and guiding hand ... like a party once ...
Buy on the bone, what to do, it will gel better, dilute with legs, there will be norms too. But I do not recommend chopping finely, however, if you add toilet paper (only pink), you will get a doctor's sausage.
It is better to chop in medium pieces, then it turns out like a ham on the cut.

Many years in this job ... * JOKINGLY * Don't be afraid, Polina, we will be your guiding and guiding hand ... like a party once ...
Buy on the bone, what to do, it will gel better, dilute with legs, there will be norms too. But I do not recommend chopping finely, however, if you add toilet paper (only pink), you will get a doctor's sausage.
It is better to chop into small pieces, then it turns out like a ham on the cut.

Do you need to remove the skin from the shank?

And sho there for the skin? If the pork shank is not necessary, it is enough to wash it well and scrape it with a sharp knife, we sell beef legs already without the skin

And sho there for the skin? If the pork shank is not necessary, it is enough to wash it well and scrape it with a sharp knife, we sell beef legs already without the skin

I mean pork.

we also only sell pigs.

I thought to extinguish it just as it is, and then take it off when I disassemble it for parts. I mean, before chopping into ham.

I think boiled skin will fly off faster than raw skin.

I thought to extinguish it just as it is, and then take it off when I disassemble it for parts. I mean, before chopping into ham.
I think boiled skin will fly off faster than raw skin.

Just like that, and carcasses, just scraped it, right under a stream of cold water, with a sharp knife, it is perfectly cleaned, it turns out so very white and clean, and then, as it cooks, you disassemble it for parts and chop it together with the skin ...

Do you need to remove the skin from the shank?

I don't take pictures.
pelt, though. that solid cholesterol, healthy (joints, bone tissue) and ... delicious!

Girls who recently bought Perfezki 57 or 58 at a reasonable price, please give the address of the store. I found it in Komfi for 989 UAH.

Girls who recently bought Perfezki 57 or 58 at a reasonable price, please give the address of the store. I found it in Komfi for 989 UAH.

similarly, all week I was looking for 57 (58) for a gift. Netyu

bought 55 for 370 UAH, and then by some miracle - the last one on Gigabyte

I think people bought everything because of the gloomy overseas prospects

ladies, I'm in complete shock.
We went to the store, I was determined to take a shank with a skin (at least I know this name), and there was some kind of shank available ... and even without a skin.
called a friend, she said it was the same thing. I really hope that this is so.

I get a set like this:
- pork knuckle
- chicken thighs
- veal fillet

will I get something? damn, how dumb ...

if I understood correctly, I have to put the whole thing in the cartoon for EXTINGUISHING. add a little water, just so that the cartoon does not turn off? right?
onions, carrots, salt, spices immediately toss?

but I still have doubts. Someone seems to have written that after stewing for 2 hours, chop the meat, and then stew for another 30 minutes ... so then you have to stew it again or immediately shove it into a bag of juice?

now I still doubt that there will not be enough meat for me to buy a Sandorovsky bag. like she took a little meat ... and the husband will cope with the tamping of meat into a bag? you then need to press something?

fuck how many questions ...

I just in case took gelatin, and took some more seasoning for jellied meat with gelatin ... my head is full of porridge.

mariiinaaaaa !!! save !!!

now I still doubt that there will not be enough meat for me to buy a Sandorovsky bag. like she took a little meat ... and the husband will cope with the tamping of meat into a bag? you then need to press something? I just in case took gelatin, and took some more seasoning for jellied meat with gelatin ... my head is full of porridge.

Calm down, Hippolytus, calm down!
Polinka, the knuckle is even cooler, there is more meat, this is also a leg, but the part from the pig's knee to the bone near the heel looks like such a triangle ... um ... I don't know if you understand me or not, but the part that goes from the heel bone to the hoof there is a shank, there is less meat in it, but also norms. Your set is gorgeous, the main thing is to shove this whole junk into a cartoon. Throw in onions, carrots, laurel, pepper, salt and pepper a little, a little water, just a little, because you will have a lot of juice ... then you will bring it to mind at the end, when you cut the meat. You stew for 2 hours, then you take out the bones, chop everything with a knife, taste, pepper, salt, you can still for 20 minutes. zaphnut in a cartoon, in 5 minutes. Until the final whistle, you can sprinkle this garbage with gelatin, or you can not.
You have enough meat for Sandor's juice there, you don’t need to clot with your fist, you’ll do it yourself perfectly with a spoon.

Oh, virgins, do not overdo it with water, I do it more than once, I do not pour a drop of water AT ALL, there will be so much juice from meat (and even from vegetables, do not forget), you will not know what to do, it will float. And with one juice at a time it freezes and without gelatin (the first time, of course, it is better to insure yourself) ... By the way, salt this business is best at the end, like any meat.

Oh, virgins, do not overdo it with water, I do it more than once, I do not pour a drop of water AT ALL, there will be so much juice from meat (and even from vegetables, do not forget), you will not know what to do, it will float. And with one juice at a time it freezes and without gelatin (the first time, of course, it is better to insure yourself) ... By the way, salt this business is best at the end, like any meat.

Well, yes, it's not for everyone here with water .. I did it for the first time with water, purely for safety reasons, I poured less than half a glass so it completely evaporated in 2.5 hours, everything was prepared in its own juice, and the second time I did it without water, nothing too not burnt, even a little reddened ...

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 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!

Marish, I forgot to report here, your handsome man is already cold. I promised myself not to eat until morning. A hotsa.
Apricots had to be stoned in the refrigerator for 3 days. It looks like a class. Photo report on the phone, but even too lazy to bother. The apricots really stayed on top, I broke them in halves, and cut a couple more apples, shob a lot of bulo. Baking for 65 minutes and did not open for another 10 minutes. The only puncture, - I didn't think how to pull it out, you can't turn it over because - the filling is on top. It was necessary to put the tails from the paper on the bottom, but nothing - pulled out, did not spoil. To wait for the morning now ...

dachshund ... threw everything. everything fit.
so far I decided not to tempt fate - I did not add any peppers and olives. and I didn't understand when to do it (at the beginning or at the end). I want to get AT LEAST SOMETHING at least once, and then I will experiment.

I still really want it to work without gelatin. Well, I don't know ... for some reason I don't trust him with my health, maybe in vain.

here's another moment that is not clear to me. at the marinka in the photo, the ham turned out to be kind of dry, without jelly.
while in others, I saw that there was something around the jellied ham. why is this?

I want it to be as similar to SAUSAGE as possible, which means I don't need jellied meat around the ham! how to do that?

just in case, I also put "chocolate on boiling water" in the second cartoon. if suddenly I screw up the ham, so at least something will be homemade, so that no slippers are pushed.

I inflated such intrigue around this ham in the store today, I just cannot screw it up.
I kept telling my husband: we will not take this, there will be a surprise ... but we will take this as a surprise.
my husband said: I already like the set for a surprise ...

but I have not split what I will cook.

I still really want it to work without gelatin. Well, I don't know ... for some reason I don't trust him with my health, maybe in vain.
here's another moment that is not clear to me. at the marinka in the photo, the ham turned out to be kind of dry, without jelly.
while in others, I saw that there was something around the jellied ham. why is this?

Soooo, I hold my fists for you, my joy))))))
Did you add water or not? Here is the ham that I have in the photo, this is the second attempt without water, that is, it was cooked completely in its own juice, the first time was with water, but this is so, purely out of fear, I was afraid without water at all. It's just that later, when I stuffed the meat into the mold and pressed it with a spoon, the excess water came out ... that is, when you throttle into the tube, excess moisture is displaced by the meat.As for gelatin, you are in vain, it is recommended for people to improve the quality of life of our cartilaginous tissue and bones.
All boo ok ... don't worry, you and me

The apricots really stayed on top, I broke them in halves, and cut a couple more apples, shob a lot of bulo. The only puncture, - I didn't think how to pull it out, you can't turn it over because - the filling is on top. It was necessary to put the tails from the paper on the bottom, but nothing - pulled out, did not spoil.

Inusya, I'm glad that it worked out, you write how it tastes.
In general, I now have this recipe in my collection all the time and is baked every other day: now for us, now for my mother, now for my sister, now at the dacha, now at work, then the guests are pinned (as always, when no one was waiting for them ...). Most of all I like with apples and cinnamon and also with plums, but the bad thing with plums is that they turn sour, fall to the bottom and burn a little, but it's so delicious ...
This recipe is universal, even though it’s baked every day, it doesn’t get boring!

Did you add water or not? Here is the ham that I have in the photo, this is the second attempt without water, that is, it was cooked completely in its own juice, the first time was with water, but this is so, purely out of fear, I was afraid without water at all.

poured a little.
damn it, I should have asked earlier.

It's just that later, when I stuffed the meat into the mold and pressed it with a spoon, the excess water came out ... that is, when you throttle into the tube, excess moisture is displaced by the meat.

ah-ah, that is, "poured water" this type is not fatal. will I squeeze it out later in the ramming process?
I really want it to be so.

As for gelatin, you are in vain, it is recommended for people to improve the quality of life of our cartilaginous tissue and bones.

Yes, I also seem to have heard that he is good, but for some reason I treat it as a flavoring agent. I don't even know why.
maybe I'm just afraid. as before I was afraid of baking powder and baking in the cartoon.

Well, even in his youth, there were not very successful experiments with gelatin. you stand like a fool and interfere with it, and it is a piggy in lumps ...
now I can't even imagine how it is "5 minutes before the whistle just fill up the gelatin." I imagine it this way: I take gelatin, dilute it in boiled water, interfere, interfere, interfere, then pour it into a cartoon for the meat ... I will shudder.

10 minutes left. have already washed the juice bag.
but surely 2 hours will be enough? somehow a lot of meat and so it is all diverse ... maybe you need more? We spend more hours on jellied meat ...

that's a nightmare. I already want to hit myself on the head with something heavy, well, talk about those around me ... and how my family lives with me ...

and I also want to spin a little bit of meat on the combine. as the package advised. not much, a bit.
I understood correctly, he advised to twist AFTER extinguishing? or before? and which of my meats to choose? steering wheel or calf?

Pauline, why are you worried? Good products cannot make a bad name!

Personally, I did not pour water, did not pour gelatin, there was only onion from the very beginning and garlic (especially close to the taste of sausage) from vegetables 10 minutes before the end. The husband was shocked by the finished product. He said that only at his grandmother's childhood he ate that!

By the way, what am I writing. Something tells me that one package will not be enough for you. My case. So I tamped it better in a milk carton, and everything else remained in the saucepan. By two o'clock in the morning everything cooled down on the windowsill (fortunately it was fresh outside) and I put it in the refrigerator. In the morning I shook out a beautiful meat pie from the saucepan, and carefully cut the bag to create a typical ham.

When I bought all the ingredients for this dish at the market, the butcher told me a joke that was appropriate for the occasion. But I didn't "pluck up" the courage to tell you girls. Interested?

Come on, how did it happen?

Well, I had a bite ...
I have always thought that I am an optimist. but the situation with the sausage shows that I'm not an optimist, but a real pessimist mixed with an alarmist ...

worried all night.

means so. after two hours of stewing, I poked the meat, it looked ready. the steering wheel fell straight away from the bone. well, hips and so it is clear.the veal was soft too.
decided to turn off and cut. to make it faster, they cut it in four hands. they ate a lot just like that.
veal and part of the thighs, as well as fat and small cartilage from the rudder were ground on a combine. not much. just a couple of raziknula.
the rest was finely chopped with a knife.

mixed everything in a bunch in a saucepan and began to put it in a bag of juice. laid and tamped with a hammer for cue ball (it just came up in diameter).
initially it seemed that meat was on the floor of the kitchen, but in the process of tamping it turned out that it was barely enough to fill the bag.
tamped, covered with foil and sent to the refrigerator.

the package was very soft to the touch - that's what confused me. and I began to doubt. regretted not adding gelatin.

I touched it in the morning - the package was well firm.

here's what we got:


cut, like homemade cakes, only with a sharp knife. apparently this is the cost of the lack of toilet paper in the composition. in appearance and bite it turned out very dense.
but like a shop sausage, of course, you can't cut it thin. our dad didn't like it very much.

everyone really liked the taste !!!
asked to play with different seasonings next time. Apparently they want to bring my home masterpiece as close as possible to a store burda

next time I plan to chop all the meat on a combine. maybe this will make the structure more uniform and bring it closer in appearance to a store sausage.

I also think what spices can be added ... well, what can I do, well, my husband loves mivina and such horror. it's good at least that during the life together it all came down to nostalgic eating once a month, and not as before - I sprinkled all the food with these dry spices.
so now ideas for NORMAL seasonings are needed.

I'm of course awfully happy! it turned out what she wanted, and even one-year-old babies and pregnant women can eat it.

with "chocolate on boiling water" seems to have overdone. I smeared it already at one in the morning, it seems a lot of condensed milk has drunk. haven't tried it yet. but I hope we gobble up.

asked to play with different seasonings next time. Apparently they want to bring my home masterpiece as close as possible to a store burda

I also think what spices can be added ... well, what can I do, well, my husband loves mivina and such horror. it's good at least that during the life together it all came down to nostalgic eating once a month, and not as before - I sprinkled all the food with these dry spices.
so now ideas for NORMAL seasonings are needed.

Polinka, congratulations, my dear! Well, and you were afraid, I would also like to see your sausage in the context ... YOUNGER)))))))
With seasonings, make sure that there are fewer E, B, C in the composition, take the seasoning in a red package of the "Seasoning" Trademark, the seasoning is very good, there is it for everything: for minced meat, and for fish, and for jellied meat and for everything what a hunt. It is as close as possible to natural products, on herbs and there is almost no such lousy glutamate, and in some types of this seasoning there is no at all, read it on the back, it contains only grass.
I am very happy for you, you are smart and an excellent cook!)))))

Polinka, you are great. All of them had a dense structure, but when cutting, the ham crumbled. Everything didn't fit into my bag, so I also poured into the jelly tray. I liked this option even more. But if for a boutique, then you need to try with meat twist and gelatin.

Closed ketchup today. I always did it in an ordinary saucepan, but now I tried it in a multicooker.
5 kg tomato
6 large apples
6 pcs. sweet pepper
3 pcs. bitter
6 pcs. bulbs
6 pcs. peppercorns
2 tsp red pepper
1 tsp cinnamon
10 pieces. carnation
2 tbsp. l. salt
Cook for 2.5 hours with the lid open on the stewing mode, then pour into a saucepan and beat with a blender.
Added 300 gr. vinegar, 350 gr. Sahara. Boil and roll up.
0.5 norms fit into the multicooker. But convenient and not at all troublesome. I put it on stewing for 2.5 hours and went to bed. The ketchup is very thick and delicious.

Closed ketchup today.I always did it in an ordinary saucepan, but now I tried it in a multicooker.
Cook for 2.5 hours with the lid open on the stewing mode, then pour it into a saucepan and beat it with a blender.

Great, thanks for the recipe, why stew with the lid open? Is it impossible when closed? Or spits hard?

Too much liquid must be evaporated. It turned out 4 cans, 3 half-liter and one 600 gr.

Marinochka, we cracked your apricot biscuit so hard that I forgot to write about the taste. Really gentle and with sourness, that's what you need, otherwise I don't like very sweet. The only thing, I confess, I, an idiot, poured a couple of spoons with a mountain of excess flour, which was a mistake. I was embarrassed that the dough was liquid, and I twitched, twitched and poured all the same. I regretted this later, it was a little denser than I would like.
And so-class, migrated to the desktop notebook! Thanks again. It's a pity the apricots are gone ...
Polinochka, for ham, I'm with you too, I agree that it's better to blender a lot. When I did the first time, everything was superb, but I wanted more with mother of pearl buttons so that when cutting it is kept in one piece, does not fall apart. Maybe this is already showing off, but I want to bring this masterpiece to perfection.

Marinochka, we cracked your apricot biscuit so hard that I forgot to write about the taste. Really gentle and with sourness, that's what you need, otherwise I don't like very sweet.
Polinochka, for ham, I'm with you too, I agree that it's better to blender a lot. When I did the first time, everything was superb, but I wanted more with mother of pearl buttons so that when cutting it is kept in one piece, does not fall apart. Maybe this is already showing off, but I want to bring this masterpiece to perfection.

Inusya, I'm glad I liked my biscuit !!! I received an order for it again today ...
Why did you crumble something when cutting? I was cutting like clockwork, though I sprinkled it with gelatin the second time and all subsequent ones ... they infected me with this ham ... tomorrow I will do it too

Hello again...
making up for family days. and then, then one, then another ... for a hundred years they have not played board games with the little ones. here we had two full days. :-)

so in order. Well, for starters, thank you all for your help and praise.

I would also like to see your sausages in section ...

Yes, I myself seem to understand what is NECESSARY, but for some reason it does not work. I cut into sandwiches and eat right away, I don't even have time to remember about the camera. but I can assure you - in the cut there everything is a bunch.

read there on the back, in the composition of only herbs.

I just can't teach myself to look at the packaging in the store. usually it comes to reading at home.
Yesterday I took and read the seasoning that is for jellied meat. which I took when I was going to make ham ... bliiin ... there is such a beauty that it is already horrible. threw it out immediately. we will select something else.

I am very happy for you, you are smart and an excellent cook!)))))

I also thought so of myself, but did not say aloud ...
in fact, it's so nice when something works out. you can't imagine. Yes, I myself can not imagine !!!

What next dish are we going to master?

Well, I also think about it. I need it to be economical and satisfying. well, so as not to be fooled.
I understand that everyone is at their dachas and on vacations, but we need to somehow liven up. so as not to lose the status of the most talkative topic. we must look for new ideas.

Everything didn't fit into my bag, so I also poured into the jelly tray. I liked this option even more. But if for a boutique, then you need to try with meat twist and gelatin.

my husband and I also think that a rectangular shape will fit better on a sandwich. it's just not clear how to tamp the meat tightly into a regular tray. in a tube it seems simple - with a hammer for meat they pressed the whole business, and in a wide tray ... it turns out that you just put it on and that's it?

The ketchup is very thick and delicious.

if I also made homemade ketchup, it would be easy with mine. yummy probably ...

Boil and roll up.

in! but here it turns out a problem - I'm not on friendly terms with all sorts of conservation and seaming. I can't and I'm terribly afraid.
and it’s troublesome, I think. yes, and there is nowhere to store all this stuff, but for the sake of 1-3 jars it seems like I don't want to study.
although when someone hands over their supplies, I gorge myself with pleasure.

When I did the first time, everything was superb, but I wanted more with mother of pearl buttons so that when cutting it is kept in one piece, does not fall apart. Maybe this is already showing off, but I want to bring this masterpiece to perfection.

I would not say that my ham crumbles a lot ... today I even managed to cut it into neat thin slices.
but I just want uniformity.
Besides, I’m a lazy person, which means that it’s easier for me to grind meat on a food processor than to chop it with handles. and even less product is devoured during cooking. there are such smells ... you can die ...
so next time I will try to process all the meat on the combine.
Well, now with regard to experiments.
I taught my own to bake on my head. I am of course pleased, they are all so happy with me. but today I wanted something new, otherwise they tortured me with Angelka honey cake, cherry cake and boiling water chocolate.
looking for ... first wanted black spice, but I don’t have jam in the house, and I had no desire to bother with its preparation now, maybe I’ll decide for a week. so I drew attention to the pie for tea... is already in the cartoon, I hope everything will work out.

who else will suggest anything? sweet and salty? what are we going to test?

recently cooked eggplants. eggplants in Ukrainian.
found here -

we will need:
- 2 eggplants
- 2 tomatoes
- 1 onion
- 1 bell pepper
- 1 tbsp. l. sour cream
- 1 tbsp. l. tomato sauce
- 2 cloves of garlic
- 1 tsp. salt
- grated cheese (you can without it)
- water
- ground pepper
- vegetable oil
- chopped dill and parsley (I replaced frozen spinach)

I cooked in the 58th perfezzka, there is a convenient FRY mode, I thought that it would just do.

cut the vegetables into half rings. threw it into the cartoon (FRY / VEGETABLES / 20 minutes) as it was cut. they got there so well, the smell was fantastic.

in a glass from a bread machine I mixed: sour cream, tomato sauce, spinach, chopped garlic, salt and pepper. added some water to the 250 ml mark.
poured it over the vegetables and switched to the KOROCHKA mode. set time on the SHORT 1 hour.

I really could not stand it and turned it off after 40 minutes, because I have a little liquid left. if I did it to the end, there would also be a pleasant roastiness from below.

when I cook eggplant, I like to sprinkle grated cheese on top 5 minutes before turning it off. I think it turns out so much cooler.

girls, can anyone have seen this recipe with us - tell me, otherwise I was planning to make it out as a separate one ... I don’t want to make a double, but I haven’t found it here yet.

can anyone help me here.

Polinochka, you read my mind, I have all the vegetables that you listed in your dish in my refrigerator, and I am tormented by what to cook. Only here is an ambush, which mode should I put on? I have 57, and there is no fry and no crust. What is the best way to make such a stew, but the only thing is that I don’t like the vegetables to be cooked, it should be slightly fried. Advise where to start, can you brown it on Steam, and then switch it over to extinguishing? What do you think?

Polinochka, you read my mind, I have all the vegetables that you listed in your dish in my refrigerator, and I am tormented by what to cook.

great that came in handy!

Only here is an ambush, which mode should I put on? I have 57, and there is no fry and no crust.

STEAM can show off, it's better on COOK to calmly blush the vegetables for a start, for about 20 minutes, probably (I did the same on the FISH). and then translate it to the SHORT (you have it, it is simply called differently - LUBRICATED). this is an analogue of CRISPY RICE.

LUBRICATION (select the COOK button) by default like all perfumes 1:30, but you change it to 1 hour.And most importantly, remember that the last 15-20 minutes of the guard, so that if something happens, turn it off immediately, a very strong frying will begin there. here it should make you roast. I didn’t hold it (I really wanted to eat).

on STEWING it will turn out exactly as you do not like - stewed-boiled. it will be delicious, but if you don’t like it, you won’t like it.

You can still try it on rice programs, but this is if you run up to the end of the CRISPY RICE / SMOOTHED / CRUDE mode. on rice programs, all the liquid should also go away and the bottom should bake just a little. but here it is not so thermonuclear, therefore you cannot burn.

girls, Tell me please, I have Perfezza PR 57. When I make rice milk porridge (in soup mode), the milk rises and starts sprinkling through the steam valve, but then immediately drops, Maybe someone has come across this or knows what to do! ?

[Daria888,]

Daria888, what milk? what time of day do you make porridge?

I've had this from store milk. bazaar, in which soda is thrown, so that it will not be sour at all, it will be a fountain to beat through the valve.
if you do it in the morning or in the afternoon, in such weather as it is now possible too. it's hot, the milk heats up quickly and I think the cartoon just doesn't have time to reduce the temperature in time. I cook milk at night - and it still happens to spit once another through the valve, NOT in the summer this has never happened.

and also look at WHERE the cartoon is standing, if it is on the window or nearby, overheating is also possible. I can of course be wrong, but I just look at my ladies. they began to play a little fool with me in the summer. one is right at the window, the second is right next to it, the third is in the room (this is the new 58th) - so she hasn't spat milk yet.

but in general, I have now postponed all the preparations for the night, early morning or late evening. just in case.

Store milk, in packages, and I divide the porridge during the day!

great that came in handy!
STEAM can show off, it's better on COOK to calmly blush the vegetables for a start, for about 20 minutes, probably (I did the same on the FISH). and then translate it to the SHORT (you have it, it is simply called differently - LUBRICATED). this is an analogue of CRISPY RICE.

LUBRICATION (select the COOK button) by default like all perfumes 1:30, but you change it to 1 hour. And most importantly, remember that the last 15-20 minutes of the guard, so that if something happens, turn it off immediately, a very strong frying will begin there. here it should make you roast. I didn’t hold it (I really wanted to eat).

on STEWING it will turn out exactly as you do not like - stewed-boiled. it will be delicious, but if you don’t like it, you won’t like it.

You can still try it on rice programs, but this is if you run up to the end of the CRISPY RICE / SMOOTHED / CRUDE mode. on rice programs, all the liquid should also go away and the bottom should bake just a little. but here it is not so thermonuclear, therefore you cannot burn.

Poliiiiin, everything is gone, everything is gone, chief. Without waiting for your comments, I went to the extinguishing, and ruined everything, now I will eat what I don't like. But you made me a discovery, what Crispy is, otherwise I was just scared of him, and for six months I never used the stove, I didn’t even know that it could be exploited SO as you write ... Now it changes everything! And I thought that the rice programs could not be used otherwise, suddenly I’ll break something. Fortunately, she did not spoil the truncated! There are still vegetables left, if tomorrow I don’t feed THIS to anyone, I’ll try again as you said ...
Shl. No, you can eat, of course, but the fermented one turned out as already eaten ...

[IRR,]

; -Dhto here rubbed on our ears that milk is straight in Perfezzki no-no

well you look at her !!! look what! I found exactly that info, which is half-truth!

normal milk never escaped from me. by normal I mean - no soda, not powdered. even now, in the heat, if I boil milk for yogurt, it does not run away.
but porridge ... DO NOT RUN ALSO !!! but they just started spitting and it was in the heat. I clearly noticed it. If I am in the kitchen and spy on the process, I noticed that even boiling in all modes somehow became stronger. even soups began to boil more strongly at the beginning.but these are the cartoons that are in the kitchen. the one in the room works fine.

IRR, well hot for them, well what do you want from them. I think they really do not have time to tighten the temperature.

although I have another suspicion. I don't know how to check it.
I'm just thinking that I started adding something to the cereals. I won't be surprised at anything in our country. I try to wash the cereals harder and still spit. think about heat or cereals ...
from November to June it was still great, and only in June did spitting begin.

Poliiiiin, it's all gone, it's all gone, chief. Without waiting for your comments, I went to the extinguishing, and ruined everything, now I will eat what I do not like.

here are the tree-sticks ... I kind of quickly answered ...

But you made me a discovery, what Crispy is, otherwise I was just afraid of him, and for six months I never used the stove, I did not know that it could be exploited SO as you write ... Now it changes everything!

I am also very afraid of him. it has wonderful pastries on it, but I'm afraid of it like fire and usually don't use it either. and I advise everyone, if you really want to try, then stand by and control. I welded the pots with this mode well.
I started using this mode a bit in the 58th model. in it, apparently, he is a little sparing than in the rest of the performances. in the 57th and 55th I do not touch this mode.

Besides, I noticed a cool thing. in the SHORT mode in the 58th, a signal is given 15 minutes before the finish line. well, like a cartoon says that now a hellish kapets will begin inside and you have the last chance to cancel everything.
in the aurora, probably exactly the same.

And I thought that the rice programs could not be used otherwise, suddenly I’ll break something.

Well, in the same place there are the first four, which are full automatic - they themselves understand when to turn off, and the last - LUBRICANT - is our thermonuclear CRISPY RICE, in which you can set the time a little less.

Shl. No, you can eat, of course, but the ferment turned out like already eaten ...

and we such "eaten" actually love.
I've just made these eggplants again. I also screwed up a bit - I added a little more water. and now it is good for me too with gravy, but we will gladly gobble it up.

[pour boiling water for 5 minutes.]

Well, you look at her !!! look what! I found exactly the information that is half-truth!

Polina, about cereals that spit. Before throwing cereals (any problem-spitting) into the cartoon, wash and pour boiling water for 5 minutes. oh-oh-very much helps

Besides, I noticed a cool thing. in the SHORT mode in the 58th, a signal is given 15 minutes before the finish line. well, like a cartoon says that now a hellish kapets will begin inside and you have the last chance to cancel everything.

In Aurorks, too, but in my opinion it beeps earlier.

[pour boiling water for 5 minutes.]

ladies, I'm running away for a walk. I'll write quickly.

URGENTLY ALL HERE!!! this is not a cake, but just some kind of fantasy. Yesterday I cooked it, I thought I would gobble it up with the bucket.

I'll be back - I'll throw in a photo.

Polina, about cereals that spit. Before throwing cereals (any problem-spitting) into the cartoon, wash and pour boiling water for 5 minutes. oh-oh-very much helps

irish, thanks! So is this type of cereal now being processed like that or what?

In a joke about Crispy Rice, Pauline, oteta I'm wild!
I wouldn't know what to do with him.
Right now there is a test, silence in the auditorium !!! It will be done, then I will tell you, Schaub does not screw up.

This is my favorite mode - XP! And I bake and cook on it ...
Here I go back to charlotte and everything on it ...

Polina, SOS! Urgently tell me the proportions of milk: cereals for semolina !!!
Please ...