Multicooker Brand 37501

I also need the stewing mode more, I cooked in the soup only a couple of times, although in the new model it may change in the program the soup can be tried on it.

: hi: I vote for extinguishing mode! Now I cook the soup only for stewing. Moreover, at first everything is stewed and when it's ready I fill it with water and let it boil.

Good day.
The Brand 37501 multicooker goes into "sleep mode", but the power switch is not provided in it.

Well, thank you! This is much better, one more plus in favor of Brand 37501 And then I am very nervous about this blinking light (on Redmond) until I turn it off

[soup]

And what prevents you from cooking the soup on the milk porridge mode? Seal the mol. porridge with adhesive plaster, write on it soup and forward

shl. for 2 years of using the multicooker, I cook all the soups on stewing, I used the prog soup only once. Everyone has their own preferences.

Yeah, I'll glue the gas stove with a plaster, and write: "slow cooker"
Read more carefully: I am not against extinguishing, I am against SUPPRESSING.

And the mains switch is still soooooo missing

I am not against extinguishing, I am against Slowing.

And why is languor bad?

If I understood correctly, then you can not pull it out of the socket again

what then do the words mean that the power switch is not provided in it?

what then do the words mean that the power switch is not provided in it?

Apparently, this means that the device goes into "sleep mode" if it is not used, but in order to disconnect it from the network, you must use a plug, since there are no buttons or a toggle switch for disconnecting the device. As far as I understand, once the device goes into "sleep mode", then there is no need to pull the plug from the socket every time, because we do not constantly disconnect the TV set from the "sleep mode" from the network. I think it is somehow so

: hi: With the technique I'm on "YOU", but my thoughts are that not having the "on" button. at the end of the set program, the cartoon will also turn off by itself, and the TV will go into "sleep mode", after all, we still use the button to translate: Well, okay, I'm not an expert in this.

Yeah, I'll glue the gas stove with a plaster, and write: "slow cooker"

gee-gee ... it's high time

: I am not against extinguishing, I am against Slowing.

languishing mode for baked milk and cereals on it

: hi: Kashki for "languor" are probably great ?! I'm looking forward to this mode!

Good day.
"Sleep mode" for the Brand 37501 multicooker is the "Standby" mode, which turns off the display backlight. The display itself shows the modes and the current time. Start indicator - blinking.
The time after which the multicooker goes into "standby" mode is 30 seconds.

I think it is possible to make porridge on languor not only on milk. Pumpkin gruel should be tasty in this setting. And the fish with vegetables should be excellent on languor.For me, the regime is interesting ...

"Sleep mode" for the Brand 37501 multicooker is the "Standby" mode, which turns off the display backlight. The display itself shows the modes and the current time. Start indicator - blinking.

So, in any case, you need to disconnect it from the network?

I think it is possible to make porridge on languor not only on milk. Pumpkin gruel should be tasty in this setting. And the fish with vegetables should be excellent on languor.For me, the regime is interesting ...

: hi: This mode just attracts me. As I think about millet, rice, that taste seems to feel like porridge.

Something I doubt about porridge on languor. According to the description of the regime, it goes at + 20C per hour, 1 hour - up to 45, 2 hours - up to 65, 3 and further - 85, and at the end (the last two hours, as it is written) - 95-98 (!) That is (in fact ) boiling. The duration of the regime is 5-10 hours ... at 45-65 you can't cook much, and then it boils anyway, that is, this is a very strange languor, or I obviously don't understand something in languor (in my opinion, this is slow brewing , that is, it should hold for a long time and not high)

And I also wonder why it is not recommended to close the lid at a temperature of 160-180C (frying and manual modes). 120-140C are declared on baked goods.

: hi: I think that the languor should occur at a slowly falling temperature or with a long preservation of the same.

Falling - maybe still, like heated up to 90 degrees for disinfection, and then - at least 60 days. And then it turns out that the set of T is increasing, up to almost boiling at the end. I wonder what will become of, say, pumpkin porridge, if you boil it after 4 hours of languishing? ..

According to the description of the regime, it goes at + 20C per hour, 1 hour - up to 45, 2 hours - up to 65, 3 and further - 85, and at the end (the last two hours, as it is written) - 95-98 (!) That is (in fact ) boiling.

It is true that the languishing mode of this model differs from the classic one. After all, traditionally languishing in Russian ovens took place at 60-70 ° C (without a drop or increase in temperature). But at 45 ° C, simmering is also possible, but it will then take a longer time (for example, dark malt is simmered for 8-9 hours at a temperature of about 40 ° C before it is dried). Although 98 ° C is already more like stewing (not boiling! But milk porridge, by the way, you can very much cook at this temperature) than languishing. In any case, you need to try ...

45C there is only the first hour, if the official description does not lie. Then 65 hours, then - 85, then - until 98. If there were, say, a choice, it would be clearer. Porridge can and can be, (in a regular dairy they do it - first heating to 98, then - about 80). I just don't really understand the logic of such a strong rise in temperature at the end, on an already boiled-broiled-broiled product ...

40 + can be set manually, up to 10 hours, a step of 20C up to max 180 (as I said above - at 160-180 it is not recommended to close the lid)

I just don't really understand the logic of such a strong rise in temperature at the end, on an already boiled-broiled-broiled product ...

I don't really understand that either. But apparently this regime was created only for languishing milk. It is just pasteurized at 95 ° C.

[Ernimel]

... I just don't really understand the logic of such a strong rise in temperature at the end, on an already boiled-broiled-broiled product ...

A strong rise in temperature at the end of cooking is solely for the sanitary standards of the same product. In short, to eliminate all microbes and not to sour. All this has already been discussed several times in the topic of MB (slow cookers).
shl.Ernimel, I advise you to more actively question the modes, we can still highlight one more

shl. shl. what if she turns out to be better than Panasonic, there will be an incident

A strong rise in temperature at the end of cooking is solely for the sanitary standards of the same product. In short, to eliminate all microbes and not to sour. All this has already been discussed several times in the topic of MB (slow cookers).

exactly at the end, not at the beginning of the process? And also - 85 is not enough to "kill germs"? And then what is the point in a long temperature-sparing process, if then two hours (minimum) T close to boiling follows?

I am not asking this out of harm, I want to understand this strange software solution. It's just that for me personally it is quite enough for "killing microbes" (as well as for bringing the product to readiness), 15 minutes in a double boiler (in relation to children's portions, including meat products, for large portions - half an hour). Yes, the T steam is quite high, but there is contactless cooking - the overall effect comes out even less than, say, an hour of stewing.Who is supposed to be killed with a two-hour (almost) boil?

shl. shl. what if she turns out to be better than Panasonic, there will be an incident

First, I will rejoice, I will praise someone and fill up all my friends with recommendations to buy a model.

No, do not think that I am asking for or being mischievous (well, perhaps the smallest ...), I just study, shuffle, a new product ... remotely-in advance ...

It's just enough for me personally to "kill germs" (as well as to bring the product to readiness), 15 minutes in a double boiler

15 minutes in a double boiler is when you quickly cook something, and the simmering mode itself is a long process. So much can happen

In general, those who are interested in languishing, it is better to be puzzled outright by the slow cook. All the same, there is a ceramic cauldron, it is more environmentally friendly than long-lasting Teflon. And it's not expensive.
Well, soon we'll find out everything about the modes ourselves, we'll wait until we test, it's not all that bad

Girls testing, please see how the saucepan gets out.
I am in Panasonic and burned myself many times, and broke my nails-oh-oh-very difficult to get the saucepan, especially when it is full of soup.
But in Cuckoo, the Koreans have cleverly come up with ears that can be taken without an oven mitt (not hot).
Maybe here in Brand they got a little fuss about this?

[85-90 ° C]

I know that languor is a long process, at relatively low T (much lower than boiling point). Plus - the sparing T does not kill everything that can be killed. Minus - long (of course).

And I also looked for interest in the definition and temperature of pasteurization itself:

Pasteurization - the process of one-time heating of most often liquid products or substances to 60 ° C for 60 minutes or at a temperature of 70-80 ° C for 30 minutes

Depending on the type and properties of food raw materials, different pasteurization modes are used. Distinguish between long (at a temperature of 63-65 ° C for 30-40 minutes), short (at a temperature 85-90 ° C during 0.5-1 min) and instant pasteurization (at a temperature 98 ° C for a few seconds).

So, excuse me, but two + hours on the verge of boiling is no longer even pasteurization. In short, I don't know what it was in the English / Chinese version, but this regime, in my opinion, has a very mediocre relationship to the logical definition of "languor".

All the same, there is a ceramic cauldron, it is more environmentally friendly than long-lasting Teflon. And it's not expensive.

Is the cauldron completely ceramic or just a ceramic coating? Brand has a ceramic coating on the pots, so it's also more environmentally friendly than Teflon.

And why is languor bad?

And it is superfluous. Especially when there is a manual mode.

gee-gee ... it's high time

languishing mode for baked milk and cereals on it

I'm not a fan of milk porridge: mda: There is a special mode for them, and that's what it's called: "milk porridge"
And baked milk is not bad at "stewing".

I'm not a fan of milk porridge: mda: There is a special mode for them, and that's what it's called: "milk porridge"
And baked milk is not bad at "stewing".

I do not agree that it is superfluous in the version as suggested with raising the temperature at the end to +95 for pasteurization it is very necessary. And if you think so, then if there is a manual mode in general, then you can remove everything, only one mode can be set and everything should be set as it should))), but the trick is in automation (read optimization)

But interestingly, you can simmer milk in an empty saucepan in a jar, so that you pull it out and close it and voila, you don't need to pour anything sterile. And you can even try to ferment the varenets, EH I DO NOT WAIT for a new model, wondering who to give.

And still I wanted to thank the delivery service of the BRAND official website for the fast and good delivery, considering that I live 9 thousand kilometers from Moscow, then everything was sent on time, safe and sound. So who does not sell the BRAND on their website and do not hesitate.

And if you think so, then if there is a manual mode in general, then you can remove everything, only one mode can be set and everything should be set as it should))), but the trick is in automation (read optimization)

+100

But interestingly, you can simmer milk in an empty saucepan in a jar, so that you pull it out and close it and voila, you don't need to pour anything sterile. And you can even try to ferment varenets

I think it's still not worth it in an empty saucepan, so as not to spoil the coating. I read both on this and on a friendly forum that girls pour water into a saucepan, and then put jars (someone on the rug, someone right on the bottom of the saucepan) - this is how yogurt is prepared, but I think you can also stew milk so cook, and varenets ...

in the version as suggested with a rise in temperature at the end to +95 for pasteurization it is very necessary.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=136111.0

The conditions of pasteurization - see above, the whole point of the process, in fact, is to kill everything bad, but there is also a little good left. This is a short exposure to high or longer exposure to low temperatures. The longer the exposure to high temperature, the less remains. And the weirder this treatment looks after a "sparing" temperature regime, the whole point of which is to preserve as much taste and usefulness as possible.

The only thing that I admit is the "difficulty of translation" in the mode table, and in the original there is still that the temperature graph is cyclical, such as 45-65-85-45-65 ... + 2x95-98C, but this is very unlikely with that formulation , which is indicated, and that it falls somewhere is not said. If so, then an extremely ambiguous and unfortunate wording in the description was chosen. Well, the last two hours under 95-98 - it's hard to understand somehow wrong. However, I am looking forward to the official opinion on this matter.

I do not agree that it is superfluous in the version as suggested with raising the temperature at the end to +95 for pasteurization it is very necessary. And if you think so, then if there is a manual mode in general, then you can remove everything, only one mode can be set and everything should be set as it should))), but the trick is in automation (read optimization)

Well, you can't please everyone. Then not 12 programs are needed, but 212!
And you do baked (stewed) milk every day ??? Personally, I use other programs all the time, and I know for sure that if I am going to torment it, then no more than 2-3 times during the entire time of using the multicooker

Well, you can't please everyone.

This is the difficulty of the manufacturer. The conversation about the necessity of the languishing mode is more and more like a conversation about tastes and preferences in food. Of course, the question of the demand for this mode is important for the manufacturer. But you can only answer this question after we try this mode and understand for what purposes it can be used. Although now you can already try to understand what can be cooked in this mode (well ... in addition to languishing milk)

It seems to me that on this mode (languishing) sauces will do well.

Is the cauldron completely ceramic or just a ceramic coating? Brand has a ceramic coating on the pots, so it's also more environmentally friendly than Teflon.

the cauldron is completely ceramic and as heavy as a glechik (pot) in a Russian oven. Topic here MV.

the cauldron is completely ceramic and as heavy as a glechik (pot) in a Russian oven. Topic here MV.

Thank you, I'll go study

It seems to me that on this mode (languishing) sauces will do well.

Interesting idea, but not too long then for sauces?

[manna]

manna, in practice we will try it out, I think it should turn out well, it may be a bit too long in time, but it should not adversely affect, because the sauce will boil on stewing, etc., and this will spoil the consistency ..

[manna]

manna, in practice we will try it out, I think it should turn out well, it may be a bit too long in time, but it should not adversely affect, because the sauce will boil on stewing, etc., and this will spoil the consistency ..

The producers have done a great job on the new multicooker, even in this form I am ready to buy (I thought at first for my mother, but it looks like for myself). I am looking forward to practical tests.
And I would also like a Recipe Book with recommendations for using the inherent modes

because on stewing, etc., the sauce will boil, and this will spoil the consistency ..

it will seethe with you anyway, if you do not interrupt the program at the 3rd hour (then it will be 45 + 65C + 85C). Well, plus ... 3 hours for sauce? ... The minimum step of the mode is 5 hours, the last 2 of which are 98C (see above) ...

But on the hand hold it at 60-70 degrees - the very languor will be ...

[OlennaTM]

The producers have done a great job on the new multicooker, even in this form I am ready to buy (I thought at first for my mother, but it looks like for myself). I am looking forward to practical tests.
And I would also like a Recipe Book with recommendations for using the inherent modes

OlennaTM , on the manufacturer's website you can download the manual for Brand 37501.

There are a number of recipes for different modes.

it will seethe with you anyway, if you do not interrupt the program at the 3rd hour (then it will be 45 + 65C + 85C). Well, plus ... 3 hours for sauce? ... The minimum step of the mode is 5 hours, the last 2 of which are 98C (see above) ...

But on the hand hold it at 60-70 degrees - the very languor will be ...

Practice will show
For a long time it does not bother me, now I don’t do more than 1.5 hours just because there is no way to stand near the stove that much.

I think you can try to cook not soaked beans or barley in this mode, that is, something that cooks for a long time and does not require boiling.
I think by the time it goes on sale, there will be a lot of ideas about this mode.
For me, one sadness makes no sense to buy until the option with a manual temperature of 30 degrees comes out, I will envy with the light envy of everyone testing the new model

Elena, I'd like to buy a new model that has many attractive programs. But you need a bowl with a ceramic coating. Will a bowl from 37500 fit? If not, then perhaps the plans include the supply of such bowls as additional. option?

[Sister]

Sister, and why do you need a temperature of 30 degrees? I think maybe I need it))

[Sister]

Sister, and why do you need a temperature of 30 degrees? I think, maybe I need it))

At 30 ° C, it is convenient to stand the dough, and then bake it in a multicooker.

Elena, I'd like to buy a new model that has many attractive programs. But you need a bowl with a ceramic coating.

Isn't this bowl with a ceramic coating? I thought it was ceramic. Or am I misunderstanding something?

manna, I think not. Since nowhere, neither on the manufacturer's website in the description of this model, nor in advertising leaflets, there is the word "ceramic". It is unlikely that Brand kept silent about such a trick.

At 30 ° C, it is convenient to stand the dough, and then bake it in a multicooker.
Isn't this bowl with a ceramic coating? I thought it was ceramic. Or am I misunderstanding something?

Above we wrote and posted a photo of the bowl, there is a daikin non-stick coating, what material remained a secret

there is a daikin non-stick coating, which material remained a secret

Specifically rummaged in the Internet in search of a description of the non-stick coating from DAIKIN. Indeed, it is based on polytetrafluoroethylene (PTFE). In general, an analogue of Teflon. I wonder what explains Brand's switch from ceramic to PTFE?

manna, I think it's production cost optimization. I noticed that daikin coated pans (at least black) sold in online stores in the price range of 1000 rubles and below.

[Zima]

Specifically rummaged in the Internet in search of a description of the non-stick coating from DAIKIN. Indeed, it is based on polytetrafluoroethylene (PTFE). In general, an analogue of Teflon. I wonder what explains Brand's switch from ceramic to PTFE?

I think it’s a search for perfection, because until you try, you don’t know, so reviews are important to them.

Zima
As for the frying pans, for example, I buy once a year an Ikeevskaya stack for 90r - there is obviously the cheapest coating, but it behaves much better than the previously purchased pans at a price of 700-1000r. So, not everything depends on the price ..

Teflon is the trade name for polytetrafluoroethylene (PTFE-4)