Electric pressure cooker CUCKOO (general questions and user reviews)

[marrrggo,]

marrrggo, Thank you . It does not matter whether you are a beginner or not, if you have never had a CF or a pressure cooker, you still have to master it, For me, the choice still often relies on .... material opportunities, which you can afford? Still, 1054 and 0821 are things that are different in their functions. I repeat again, I would take 1054, and I did that. The choice is yours. Good luck!
Thank you girls. Then I'll start tomorrow if you don't mind
Admin, if anything, I hope for your help in the correct topic. Thanks again, everyone.

This is my magazine and I just came up with many recipes on the go.

I join! I also liked your recipes, Tatyana. I have a lot of (non-professional) cooking experience, but some of your recipes are so original .... you have a talent!

yes to choose me, I just think suddenly it will not work) girls and I also read such a question on the site that a strong ap comes from the cuckoo 0821, in 1054 also? just where do you put them? you can't put shelves under them everywhere in my kitchen

From 1054 pairs go stronger .. when the release occurs. It is advisable not to put them under the lockers. During cooking, I simply push my cuckoos forward a little so that the steam release is not "aimed" at the lockers.

Oh !!!!, in my opinion they brought the last bowl, but without dusting ..... (NO buttons to edit) In general, when they come to St. Petersburg, I will write more precisely, but now there is hope !!! And Sibovar is not nguzhen to us ... with a mustache ...
And this is Kuku's office in Korea

Eh, I haven't been here for a long time, wow, what a revival over the last year And the beginning of the topic was nicely cleaned up - ay my posts ...
Well, yes, I, in general, not for that. It seems to me that it would be interesting to compare the purpose of the original "cuckoo" modes with the way they were translated, so that the jambs should be taken into account. What we have in Korean (and English):
01.Fig
02. rice for sushi
03.Blend of cereals (and rice)
04. gaba brown (germinated)
05.old dry rice
06. porridge
07.chicken soup
08. frying (rice for rice tea)
09.Rice tea (Water, where boiled rice was boiled)
10.cake.
11.universal mode
12. Steam cleaning
Comparing the parameters (variable-unchanged, with pressure, turbo, etc.) it turns out something like this:
Plain Rice - Steamer
Rice for sushi - Pilaf
Cereal mix - Oven?
Gaba-brown-Dolgovarka
Old Rice - Toasting?
Porridge - Kashevarka?
Chicken Soup- Chicken Broth
Stir-Fry Rice - Stew?
Rice tea - Stew?
Cake - Biscuit
Universal mode - Multi-cook
Steam cleaning - Steam cleaning
To be honest, such a correspondence is somewhat surprising and alarming to me, where questions remain, interpretations are possible (the properties of the modes are similar). Therefore, I would like to ask, did anyone try to do rice on a "double boiler", for example? Well, or at least rice for sushi on pilaf (in theory, it should turn out "sticky"). And in what mode are legumes prepared according to Russian instructions?

Deyrdre, I didn't quite understand ... what model we are talking about ...

Deyrdre, I didn't quite understand ... what model we are talking about ...

Beloved 1054. But the functions in Cook's rice cookers are still the same, just in some models there are more of them, and in some less.

In my opinion you are confusing something ... these modes are more like 1010 dear ...

In my opinion you are confusing something ... these modes are more like 1010 dear ...

They are the same for both models, the difference in translation

They are the same for both models, the difference in translation

Something I don’t understand, but where did you get the first names?

And how important is everything listed in the post https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1494.0 , so how does one actually make kuku (of any model)?

What exactly?
Koreans genetically eat rice in different varieties - well, health! So rice can be cooked both old and new and striped and white, etc. - well done Koreans, they came up with such a pan just for cooking one rice !!!!

And well done Russians and others like them who are able to adapt the "Korean text" for the preparation of culinary masterpieces !!!! in different versions, and even what - Koreans will be jealous

Come to our topic in another year - we will master a lot more in these pots, and steamed rice will also try to cook a good idea! I will definitely do it!

Personally, I am more worried about what and how to cook in the saucepan that I have!
And the more I use it, I fantasize on my own, I get to know her - the sooner she gives in to me and helps!

Nice casserole

[Deyrdre]

Deyrdre Maybe you have a Cuckoo ROBOCHEF CMC-HE1051F model, so the modes there are slightly different from 1054 🔗

Something I don’t understand, but where did you get the first names?

From what they have written with Hangul (Korean alphabet) on the face and instructions

And how important is everything listed in the post https://Mcooker-enn.tomathouse.com/in...=1494.0 , so how does one actually make kuku (of any model)?

E-me ..., for everyone it is essentially different, I am interested to find out this moment, for general development, for example, Maybe someone else is interested in this, we will exchange information

And well done Russians and others like them who are able to adapt the "Korean text" for the preparation of culinary masterpieces !!!! Fine! in different versions, and even what - the Koreans will be jealous Excellent!

Who would argue

Personally, I am more worried about what and how to cook in the saucepan that I have!
And the more I use it, fantasize on my own, get to know it - the sooner it gives in and helps me! Fine!

That worries me too, so I'm trying to clarify the nuances of functioning, without resorting to measuring the temperature and pressure

[Deyrdre]

Deyrdre Maybe you have a Cuckoo ROBOCHEF CMC-HE1051F model, so the modes there are slightly different from 1054 🔗

Oh thanks for the link - rich place
At a glance, the instruction has a very high-quality translation (a great rarity!), But the principles are still the same. I will go to study the question more thoroughly

[Deyrdre]

Deyrdre If you speak Spanish, and you have the opportunity, throw a couple of recipes from the Spanish forum Here for our members of the forum.

[Deyrdre]

Deyrdre If you speak Spanish and you have the opportunity, throw a couple of recipes from the Spanish forum Here for our members of the forum.

Google translator will help us and any recipe can be mastered.

[Deyrdre]

Deyrdre If you speak Spanish and you have the opportunity, throw a couple of recipes from the Spanish forum Here for our members of the forum.

Yes, I'm always welcome, but the clue is still in the same place - they renamed the functions in their own way, you still need to figure out who is the "analogue of frying on a grill" and who is "analogue of frying in a pan". If I can figure it out, I'll throw over the recipes from their "cookbook", because there are 3 topics on the forum, it's a painfully new thing here.
Giggles, in one of these topics Eugene from the "Club Kuko" has already noted

I, by and large, do not need instructions, and there is no insane need for a recipe book. It's much more interesting to invent and try something. What a field for imagination. It's like art, like a game - beautiful and exciting. You just need to love to cook and are not afraid of technology. Any recipe can be adapted to any technique, if there is a desire, without temperature and pressure measurements. Good luck and creativity.

[Tanyulya]

I, by and large, do not need instructions, and there is no insane need for a recipe book. It's much more interesting to invent and try something. What a field for imagination.It's like art, like a game - beautiful and exciting. You just need to love to cook and are not afraid of technology. Any recipe can be adapted to any technique, if there is a desire, without temperature and pressure measurements. Good luck and creativity.

Tanyulya +1000!

Me too, just enough to figure out where and what is desirable to do - then I will improvise and adjust myself

Panasonic was also afraid at first, everyone followed the instructions - and now few people look into it - but without instructions it turns out better, you stop being afraid of the pan, and the scope of culinary imagination opens up!

[Tanyulya]

I, by and large, do not need instructions, and there is no insane need for a recipe book.

Seem to be Tanyulya from Roma My question was perceived as an attempt on the Holy Rada for those who are already satisfied with everything, and there is no desire to find out in more detail, I just have a different worldview, well, I like to dig into what and where. Don't worry about it

It's much more interesting to invent and try something. What a field for imagination. It's like art, like a game - beautiful and exciting. You just need to love to cook and are not afraid of technology. Any recipe can be adapted to any technique, if there is a desire, without temperature and pressure measurements. Good luck and creativity.

Uh ... thanks. I just prefer to be creative, knowing how the tools used work. Well, that is, for example, do not cook milk porridge in modes that imply complete boiling off of the liquid. Then you can play with your recipes. By the way, no one said what the beans and peas are supposed to be cooked on? The Spaniards advise the "pressure" mode, I suspect Multipovara is in it, but I cannot substantiate yet ...

Panasonic was also afraid at first, everyone followed the instructions - and now few people look into it - but without instructions it turns out better, you stop being afraid of the pan, and the scope of culinary imagination opens up!

There is no point in "being afraid" of Panasonic - there all the modes are obvious from its Japanese and American counterparts. You can start a borschik, and porridge, and sushi - you won't miss, in Cook everything is far from trivial.

[Tanyulya]

Seem to be Tanyulya from Roma my question was taken as an attempt on the holy
But I prefer to be creative, knowing how the tools used work. Well, that is, for example, do not cook milk porridge in modes that imply complete boiling off of the liquid. Then you can play with your recipes.

1. God forbid! The pot is the pot

2. In my understanding, creativity is precisely about trying to cook on my own experience, by trial, by the experience of others.
Why? Well, if the manufacturer does not describe the exact translation in the instructions, does not give many other characteristics of the pan, and I have nowhere to get them except on the Korean website, or I don't know where?
Therefore, we ourselves will manifest creativity, observe, try, analyze, etc. - this is creativity in my understanding.
And therefore, today I am not much interested in the book of recipes for cookies, you still can't cook a lot with it ...

It is the same with milk porridge - it is enough to cook a test portion a couple of times in different modes - and it will be clear where and how it works best.

In our section there is a new topic on recipes for instructions for kuku - Tanyulya did it, there are options for cooking porridge in different modes.

If necessary, you can open a separate topic for you - according to your experiments in cookies - try and tell

And so, we will chase from empty to empty correspondence, and each sandpiper will voice its version, and only then

[If necessary, you can open a separate topic for you - according to your experiments in cookies - try and tell]

And therefore, today I am not much interested in the book of recipes for cookies, you still can't cook a lot with it ...

No, according to the Korean original, many cook and squeak with delight. But I don't even aim at this one, otherwise I will have to go to Korean courses (and in fact I will have to in the end)

It is the same with milk porridge - it is enough to cook a test portion a couple of times in different modes - and it will be clear where and how it works best.In our section there is a new topic on recipes for instructions for kuku - Tanyulya did it, there are options for cooking porridge in different modes.

12 trial porridges somehow strain me. I will study the topic for Tanyulina, maybe I’ll clarify everything for myself.
[/ quote]

If necessary, you can open a separate topic for you - according to your experiments in cookies - try and tell

Here she will reach me (pah-pah-pah) and I will tell. I would just prefer to crawl into the topic with programs, which is still closed

And so, we will chase from empty to empty correspondence, and each sandpiper will voice its version, and only then

Well, perhaps this is how the truth will be born, however the people, it seems, were not interested.

[Deyrdre]

Deyrdre

The cook mode is also with pressure. Probably possible on it. Although I would use a multi-cook. The cooker will not be enough in time, it seems to me. Milk porridge does not work well in the cooker mode. Because it involves boiling water (boil rice). My porridge was fried (milk).

The pilaf mode is probably the very rice for sushi. Because I twice tried to make pilaf on it - a mess. I switched to the cooker mode for pilaf (that is, first the zirvak is cooked in its own way, then rice and the "cooker" mode are added.

I would just prefer to crawl into the topic with programs, which is still closed
however the people did not seem to be interested.

This topic is specially closed, and is purely informational in nature.
We will collect information, then we will add more for the good of the case
You can use the information from the topic and conduct experiments of your research, for which I propose to open your topic.
If you develop your own material, we will insert it into the theme of the programs.

People do the right thing, if they have something to say and show, they will do it
So far, many are just listening and looking closely - very few people still have these pots, even on our website.

Success

[Deyrdre]

Deyrdre
The cook mode is also with pressure. Probably possible on it. Although I would use a multi-cook. The cooker will not be enough in time, it seems to me. Milk porridge does not work well in the cooker mode. Because it involves boiling water (boil rice). My porridge was fried (milk).

Scarecrow - thanks for the advice. That's why it seemed to me that the "cooker" was "ordinary rice", but it was regulated according to the Korean instructions. Koreans recommend the "chuk" (porridge) regime for milk porridge and dilute milk with water - we will look

The pilaf mode is probably the very rice for sushi. Because I twice tried to make pilaf on it - a mess. I switched to the cooker mode for pilaf (that is, first the zirvak is cooked in its own way, then rice and the "cooker" mode are added.

It looks like it. For mixed rice, Koreans recommend "Mug eun ssal" (old rice), but who is he?
Admin - I will take note.

they taste and smell them, old rice that has been stored for a long time and fresh rice

they taste and smell them, old rice that has been stored for a long time and fresh rice

There are even tips on how to choose rice, the Schaub was fresher and did not burst.But the regime for him in the Russian version is somehow not identified ...

[Deyrdre]

While I was feeding my suppers, how many have written.
Deyrdre, the taste and color are different. Everyone chooses what is convenient for themselves. I, for one, don't like automatic cooking modes wherever it is.
For milk porridge, I prefer to boil cereals in water, and only then boil them in milk. In Kashevarka, it is better to mix milk with water, the result will be more positive. But you're right, the porridge is a bit fried. \
And again, everyone has their own taste and their own perception of food, I mean taste preferences, for example, I don’t like overcooked food, I don’t like and don’t eat fried food, that is, I will vary the time and temperature for myself, but someone for yourself. Therefore, whether you want or not, you have to try, experience, possibly make mistakes, but still analyze and look for the best cooking options for yourself.
Wish you luck.And I hope that you will still share your work with us when your saucepan reaches you. All the best.

[Now we will have as in that joke - the forester came and dispersed everyone ... Well, why bother all posts in one pile - and advice and just reasoning on the topic ... and recipes ...And where will you look for it yourself, let me ask you Bring recipes and tips straight to the topic]

Now we will have as in that joke - the forester came and dispersed everyone ...

Well, why bother all posts in one pile - and advice and just reasoning on the topic ... and recipes ...

And where will you look for it yourself, let me ask you

Bring recipes and tips straight to the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72586.100

Tanyulya, moderator - carry and share now by topic

Tex, I got it, darling. CRP-HLT1013FP where to go to write?

[Deyrdre]

Good morning, Deyrdre, questions and answers on cooking here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76847.0

You can also display recipes for dishes prepared by you in this model. Good luck and all the best.

Girls, help !!!
I ordered Kuku CMC-HE1054F. But the website of the Internet seller does not say about "oven" and "bread maker". Is it a different model or just an incomplete description? Is she alone 1054 ?? or is there another one with such numbers? Will bring tomorrow or the day after tomorrow. I really hope for a quick answer

[Rimma71]

Rimma71, do not worry, I have the same slow cooker. It has an oven.

[there is]

Girls, help !!!
I ordered Kuku CMC-HE1054F. But the website of the online seller does not say about "oven" and "bread maker".

Officially in this model there is OVEN mode! BAKERY mode - NO!

But you can bake and bake on the Multi-Cook and Oven modes - which we do

Romochka, and on the multicook it says "bakes in the BREAD Maker under pressure"? That's her?
I understand that it does not knead, etc., but is there such a regime?

The oven works WITHOUT pressure, but that doesn't change anything. They just translated and designated the oven function as a bread maker. Don't worry, it's okay !!! : D Tell me, where did you order it in Kiev ???

[Rimma71]

Rimma71 The oven is super! Fries-soars very quickly Chicken in 20 minutes
Without pressure, this mode

Romochka, and on the multicook it says "bakes in the BREAD Maker under pressure"? That's her?
I understand that it does not knead, etc., but is there such a regime?

It's just that you won't find such a button on the pan itself BAKERY - this is so that there are no unnecessary emotions later

Well, thanks, girls, they reassured me. I will wait, delivery on Saturday.

[Rimma71]

Rimma71 But we kaaaaaaaaak we will be healthy hairy men !!!!!!!!!!!!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71401.280

[sazalexter]

sazalexter, if only the person was good !!!!

Well, that happiness has come to me !!! They brought me a cuckoo 1054 !!! Finally, they appeared in Kiev, by the way, the price is much cheaper than in Moscow. Here I am mastering. While it's hard to adjust to the cooking time, but buckwheat for a side dish, mushroom soup and stew with turkey are already ready !!! To say that I am glad is to say nothing.
And now a question for longtime users: when is it better to use cooking with pressure, and when without pressure ???

[sazalexter]

sazalexter

I forgot to thank you all for the technology of preparing milk porridge in the multi-cook mode! It flew out of my head that the temperature there is less than 100 degrees lower and you can languish like in a milk cooker. In general - with sincere thanks!

Tash, where is this technology ?? Or you were whispered in secret. Otherwise, I cook milk porridge in Panasonic like that ..

Tash, where is this technology ?? Or you were whispered in secret. Otherwise, I cook milk porridge in Panasonic.

Ishsho one is the same. I'll find it.

Well, that happiness has come to me !!! They brought me a cuckoo 1054 !!! Finally, they appeared in Kiev, by the way, the price is much cheaper than in Moscow. Here I am mastering. While it's hard to get used to the cooking time, but buckwheat for a side dish, mushroom soup and stew with turkey are already ready !!! To say that I am glad is to say nothing.
And now a question for longtime users: when is it better to use cooking with pressure, and when without pressure ???

Rimma, where did you buy it and for how much? If the price approached the real one, I would have turned to my Kiev acquaintances and gladly joined the ranks of the cuckoos ...

[Scarecrow]

Scarecrow, and I'm interested in learning about porridge !! Poke your nose, please.

Here about porridge. The most important thing is to lower the temperature to 90 degrees! And I forgot about it completely!

https://Mcooker-enn.tomathouse.com/in...72586.0