Multicooker Stadler Form Chef One SFC.909

I just decided to fry the meat on baking, so the bowl heats up in five minutes and the meat shkovchal !!!
So I also had a question, is the frying program confused with the Baking program? I get this feeling messed up

It's hard to say, but I can't complain about the Bakery. Most of all, I put baked goods for 1 hour 10 minutes and would not say that the temperature is too high. Always beautiful turns out

The most interesting thing is that the meat was fried exactly, and in less time than frying. This is clearly an indicator that the temperature is lower in frying, and higher in baking.
We must try to bake on the Fry

[Rice - 125 ~ 128 ° CExpress rice - 125 ~ 128 ° CPilaf - 125 ~ 130 ° СRisotto - 125 ~ 128 ° CMilk porridge ~ 100 ° СPotatoes ~ 100 ° СSoup ~ 100 ° СQuenching ~ 100 ° СSteamer ~ 100 ° СFrying - 150 ~ 155 ° CBaking -127 ~ 132 ° СSelf-cleaning -130 ~ 135 ° C]

Rice - 125 ~ 128 ° C
Express rice - 125 ~ 128 ° C
Pilaf - 125 ~ 130 ° С
Risotto - 125 ~ 128 ° C
Milk porridge ~ 100 ° С
Potatoes ~ 100 ° С
Soup ~ 100 ° С
Quenching ~ 100 ° С
Steamer ~ 100 ° С
Frying - 150 ~ 155 ° C
Baking -127 ~ 132 ° С
Self-cleaning -130 ~ 135 ° C

Irin, I read it all !! But there is no such temperature on the Zharka, because it does not fry, but the pastries are fried and that is very good!
Well, look at my casserole on the Fry mode 55 minutes




I put everything in a bowl, beat it and poured it into a bowl.
Those did not separate the whites from the yolks)
It did not settle and did not turn into a cheesecake, which means that Frying is a more delicate mode from baking))

Girls, and I first read somewhere about the likelihood of confusion with the Frying and Baking modes, but I don't remember where. Someone also came to this opinion during the operation and used them interchangeably, that is, they fried on Pastries, and baked on Fry.

Another biscuit to bake and fry, I'll see how it goes.
But the casserole came out super, and sometimes it was crumbled on Baking) but here it turned out super)

Just about, about Baking. I decided to cook pilaf for the weekend. For half an hour, you can say the carrots and onions were stewed on the Fry. I put everything on a plate and put the beef. A lot of liquid was released and a little something was puffing there. I turned on the Baking with the lid open and, sorry for not timing, everything evaporated for a maximum of probably 10 minutes. Next time there will be an experiment on onions

[Potato cream soup with mushrooms]

Cooked today Potato cream soup with mushrooms



Boiled finely chopped potatoes in milk on the program milk porridge , added salt and butter. Milk should cover potatoes, milk used 6% + glass of water. Mushrooms (champignons) fried in a pan in butter until golden brown and at the end added finely chopped 0.5 cloves of garlic. After cooking, the contents of the multicooker bowl were poured into a saucepan and whipped with an immersion blender until the state of an airy cream. I added fried mushrooms and mixed. Delicious! Bon Appetit!
You can probably blender with the mushrooms ...
Daughter tearfully asked such a soup , she loves him very much, but the broccoli was not in the store and she cooked this, just white. The taste is of course completely different, but I liked it.

And today I baked a casserole on the Zharka. I set 55 minutes. It could have been less than 45-50 minutes.
The whites were separated from the yolks.
I pulled it out hot, I didn't have enough patience to wait))

Lizochka congratulations !!!
Is the cup in it the same? Heavy?

Virgo, congratulate me and take me into your ranks!))))
Today, with the light hand of Stockmann, who once again arranged an auction of bounty on his Crazy Days, I became the owner of Stadler!
True, I call it Swiss One, but this does not change the essence)))
Shl the price for it is now 3990r.

PPKS !!! I, too, went in, looked, and could not leave without it))) I didn’t plan to buy it)) I’ll have to master The bowl is heavy, the coating is pleasant, it won me over!

But I was stunned today when I saw your almost 170 pages of the topic, you are also scared to flood, but I need infa on porridges. But not milk, but garnish ...
I love wheat, barley, corn, pearl barley, pea porridge on water as a side dish, especially with butter or cracklings !!!

But I was stunned today when I saw your almost 170 pages ...

Well, at least we were still covered with a little bit ...

I love wheat, barley, corn, pearl barley, pea porridge on water as a side dish ...

Sorry Lizok, I don't eat those like that, right now the girls will come up and tell you how to cook all this yummy ...

Not well, I ate barley before, I liked it, I need to buy such cereal ... And I only cook corn in milk ...

Liz, excuse me, friend, I'm not your assistant in the enty business either. I cook porridge only in milk, and peas in a pressure cooker.

Liz, did you cook anything or not ??

Now I've started self-cleaning, then I'll cook rice.
But first impressions, of course, are rave! I liked it very much for the quality of performance and in general for the modes. It remains to find out how it all works in practice. The controls on the lid are not familiar, although it should be much more convenient, but the head automatically drops down in search of the control panel.

Well, what can I say ... the rice turned out delicious a little different from the cuckoo rice, but I can't say if this one is better or worse. I liked it, we would have eaten this with pleasure. Although I've already lost the habit of cooking rice in 40 minutes, with cuckoo turbo speeds it takes 14 to 20 minutes, depending on the mode and volume.
Ira, there is practically no difference in stickiness and friability, only immediately after cooking in a cuckoo's pan the rice is denser than in Stadler. After stirring the "rubber mat" on the plate, the rice is the same.
One thing I can say for sure, in Stadler, according to the instructions, rice should be cooked in a ratio of 1: 1.1 (this is if you pour water according to their marks), if you cook 1: 1.5, you get too boiled rice. But this is apparently a matter of taste and habit. For me, even with the correct proportions, it turns out a little softer and more tender in Stadler than in kuku. But all this can be adjusted to your taste, both in Stadler and in kuku.

In any case, of all CF without pressure, the most delicious and correct rice is obtained in good old Panasonic and here in Stadler.

PS I have already eaten so much rice lately that I have an overdose, and my everything is not enough and it is not enough, they demand it every day, and I'm already stupid, I barely forced myself to cook and eat it now!

And today I have the first dish in this slow cooker)) And also rice)) I have been using cartoons recently, somewhere since February, I cook rice very often, it is convenient, but everything was somehow wrong ... Today is just a delight !!! I've never gotten such magic rice. Fluffy, crumbly and not sticky basmati! I'm sooooo happy

I am very glad girls that the stler did not disappoint you
Liza, well, apparently rice in Korean doesn't suit us ... in Russian we like it more
I cook rice long 1: 1.2, round 1: 1.5, steamed 1: 2, buckwheat 1: 2.5 on the program the rice is soft, my daughters and I like this more.
_{And the rubber mat, by the way, does not mix at all ...}

Girls, tell me please, the proportions are rice, thick, milk porridge, otherwise I never cooked it in the stadler, I bought rice for risotto, basmati and a mixture of 4 rice. Mom asks for thick and boiled porridge, but I am not friends with rice, nobody eats.

Rice porridge 1 to 4

I came back, gave my mom a gift, but she still does not use it, more and more pots and pans))) And asks why she gave it)))

Girls, tell me please, the proportions are rice, thick, milk porridge, otherwise I never cooked it in the stadler, I bought rice for risotto, basmati and a mixture of 4 rice. Mom asks for thick and boiled porridge, but I am not friends with rice, nobody eats.

Well, for milk porridge you need round rice, Krasnodar
I also get 1: 5 thick (3 multi-glasses of milk + 2 mult.water, salt, sugar, oil drain.)
I cook milk porridge on the program, after the end of the program, I turn on the program a second time. On the second round, the program turns off after 15 minutes, it turns out a thick, airy, tasty porridge.

Thanks for the quick response. I'll put it on to cook tonight. I usually cook porridge for 1 cartoon. cereals 1 liter of milk, in the evening I cook and until the morning on heating, but they never cooked rice and buckwheat. And my mother came and asked for rice, cooked, but probably the cereal was not the same, the first time it turned out porridge like pilaf rice to rice, the second time like soup milk separately cereal separately, but I want it like in my childhood in a pioneer camp a mucous-jelly substance and translucent in it boiled rice.

I cook rice long 1: 1.2, round 1: 1.5, steamed 1: 2, buckwheat 1: 2.5 on the program, the rice is soft, my daughters and I like this more.

Thanks for the proportions! I will save and will test !!!

Please tell me, in Kukushka 1055, in oven mode 1 level, in 45 minutes you get a good curd casserole, on which program, how long can you make it in Stadler?

Julia, welcome to our topic! I hope Stadler will serve for a long time, only to delight and tasty feed your family!
Cottage cheese casserole, probably yes, you can bake for 45-50 minutes on baking, I think it will work out.

Girls, take them to your company. When I was choosing a multicooker, I read all your 170 pages. For a month now I have been with a multicooker. I have tried many things: soups, side dishes, milk porridge, pastries, stewing. I was not pleased with the sushi rice - it turns out too crumbly. In a cauldron, it turned out to be more correct - more sticky.

Welcome Was there any special sushi rice?

Of course special. When I cook it in a cast-iron duck, it turns out to be just right and sticky. Sushi is a pleasure to make then. But in a slow cooker, such an effect cannot be achieved. Perhaps this is due to the principle of cooking sushi. It must first be heated at a maximum to a boil, and then the heat must be removed to a minimum and it must be heated at a minimum for 20 minutes, and then just infuse for 20 minutes. And the multicooker heats up slowly at first, and then strongly (well, by her standards) ... So it is not sticky

then it's not destiny to cook rice for sushi in it (

Girls, take them to your company. When I was choosing a multicooker, I re-read all your 170 pages. For a month now I have been with a multicooker. I have tried many things: soups, side dishes, milk porridge, pastries, stewing.

Welcome to our topic! Congratulations on purchasing a good slow cooker, let it serve for a long time and feed deliciously! I can't tell you anything about rice for sushi, I've never cooked it in the cartoon _{and I haven't made sushi for a hundred years ...}

Of course special. When I cook it in a cast-iron duck, it turns out to be just right and sticky. Sushi is a pleasure to make then. But in a slow cooker, such an effect cannot be achieved. Perhaps this is due to the principle of cooking sushi. It must first be heated at a maximum to a boil, and then the heat must be removed to a minimum and it must be heated at a minimum for 20 minutes, and then just infuse for 20 minutes. And the multicooker heats up slowly at first, and then strongly (well, by her standards) ... So it is not sticky

What mode did you cook it on? Maybe you just need to pick up by trial?

What mode did you cook it on? Maybe you just need to pick up by trial?

girls, thanks for the warm welcome! I cooked on the express train, because the rice should not be overcooked. Apparently for sushi I'll use the classic way. Something I don't want to experiment just like that. Well, or find advice from those who cooked. The multicooker is really SUPER! when I chose, I compared everything in the store .. and a good cup bribed me
And about the baking and frying mode, I noticed the following: baking immediately heats up strongly, but after 10 minutes it enters a lower mode. But frying heats up for a long time, but then heats up more than baking. I even said as follows: put onions, turn on baking, and after 10 minutes switch to frying.

Express mode for rice can be used only if you want to eat sooooo and have no time to wait. Although these 10 minutes, in my opinion, do not make the weather, but the quality ultimately suffers. Try either Standard or Solid.
Judging by what I read in the descriptions for Korean rice cookers, where there are settings for soaking time, that is, cooking duration, and for adjusting the temperature for any of the rice modes. As the time increases, the rice becomes softer and loses its taste and aroma. And with an increase in temperature, it turns out to be harder, sticky (!) And aromatic, but it can turn yellow.
Here, the degree of doneness (soft, standard and hard) differs in terms of cooking time. Perhaps this is somehow similar in the end to the result in Korean, I cannot say, since I do not know the specific algorithms and differences in temperature. Stadler reminds me of Japanese rice cookers by the names of the rice modes, but they differ from the Korean ones in algorithms.

Vei, So sushi rice should be just sticky. In a multicooker, just the opposite is achieved.

Vei, So sushi rice should be just sticky. In a multicooker, just the opposite is achieved.

Therefore, I suggest you try the Hard mode, because in Korean rice cookers, with a harder result, increased stickiness is obtained.

And I still didn't understand, but you cooked rice on the Standard, what did you do?

Vei, So sushi rice should be just sticky. In a multicooker, just the opposite is achieved.

Namesake, try to cook rice on risotto, just sticky rice turns out if after the end of the mode on the heating to hold

Girls explain to the teapot how to cook buckwheat in this pot))) If possible in detail)))

I use the "Rice" program, the degree of readiness is "soft" 1: 2.

I use the "Rice" program, the degree of readiness is "soft" 1: 2.

How many glasses of buckwheat and water is? And how much oil and salt should you add? I say the kettle)))

Tanya, 1 multi-glass of cereal, 2 water. salt and oil to taste, I sprinkle about, 5 tsp. salt and put about three tablespoons of oil right away when I fill the cereal with water

Tanya, 1 multi-glass of cereal, 2 water. salt and oil to taste, I sprinkle about, 5 tsp. salt and put about three tablespoons of oil right away when I fill the cereal with water

And what kind of butter, just on another site they said that 20 grams of butter, and what are you?

Today in Technosila I looked at the black stadler. But for some reason her bowl is black and glossy inside, did they really make a ceramic coating ??? (((
I didn't like it at all, our cups have a matte finish.

And what kind of butter, just on another site they said that 20 grams of butter, and what are you?

Creamy) when the cereal is cooked with it, the taste is not the same as if added later to the porridge

Our multicooker on the Biglion can now be bought for 5613r.

I use the "Rice" program, the degree of readiness is "soft" 1: 2.

And I like 1: 2.5 buckwheat, it turns out more open and more tender

Good day!
Finally, I decided to register on this forum, although I have been following the recipe updates for several days. I already cooked something, and it was very tasty, some information was very useful and I took note of it (for example, that in this multicooker the "baking" and "frying" mode can be confused. , after that everything "fell into place").
I would like to ask for advice:
1. Does anyone have any recipes for soups in stock, so that, if at all possible, they turn out, like from a village stove, "stewed", boiled? If there are such recipes somewhere on the forum, then I beg your pardon for asking here, because I am not very familiar with the forum yet.
2. Several times I made pilaf according to the recipe from the book that comes with the multicooker, but I didn't impress with pilaf. Maybe there are some secrets?
3. Please tell me the recipes for steaming, so that it is not only healthy, but also delicious.And then it's time to think about health, about wholesome nutrition, etc., but when I look at the photo with boring steamed vegetables, so longing takes.
I would be grateful for your answers.

Try to make pilaf for prog. risotto, the girls from the site advised me to use a multicooker, and you know, both me and my friends, who have Stadler, like pilaf more for risotto, because the pilaf at the end of the regime is intensely frying, and the risotto is like an ordinary cauldron.