Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

Kind! The steam basket (it sinks to the bottom) has a really short legs, but 200 ml of water is enough and if there is little contact, then the very minimum. I also cooked meat products and vegetables - everything is fine! Girls generally put either vegetables or cereals on the bottom, and a basket of meat or fish on top. Reviews are good, read it. Good luck.

Yes, yes, I agree with Mila, since I myself cooked a glass of rice for 2 glasses of water under a steam basket ...

Looks very cool ... And most importantly, I will buy cottage cheese and bake it tomorrow, too! Here is a lot of sugar - 3 tbsp. spoons? And how much should the prescription sour cream be (25%)?

nope, full of sugar. I also throw in a bit of vanillin for the scent. Prescription sour cream 15%.

nope, full of sugar. I also throw in a bit of vanillin for the scent. Prescription sour cream 15%.

Oh, I already did it a long time ago, I want to repeat! Yes, three tbsp. spoon was enough, it turned out to be very tasty. And I put in a bit of vanilla sugar.

And in my "casserole" mode, the cottage cheese casseroles burn a little from the bottom, I have to use a mold. You can cook curd casseroles in the "biscuit" mode. Girls, what do you think?

Oh, I already did it a long time ago, I want to repeat!

Yes, I already read it belatedly) Something notifications stopped coming to me about the answers in the topic ...

Yesterday I made a chicken according to the recipe proposed in the topic. Nearly. I cut the chicken breasts into rather large pieces, rubbed them with sour cream mixed with spices, put them in a steam basket on foil with soft cheese. In the mode "poultry meat" - "chunks" skipped frying and cooked for 18 minutes. (this cartoon suggested 900 grams for my weight). I open it - the chicken was clearly not prepared. I removed the foil and turned it on for another 15 minutes. Probably a lot
... The chicken is cooked but very dry.
In total, I will summarize - it was necessary to cut it smaller and rub it all the same with mayonnaise, then it probably would have turned out sharper and more powerful.

And on my "casserole" mode, the cottage cheese casseroles burn a little from the bottom, I have to use a mold. You can cook curd casseroles in the "biscuit" mode. Girls, what do you think?

Are you skipping the preheat? I also burned for the first time, but on the advice I began to pour the dough only when the mule was already warmed up and stopped burning

Are you skipping the preheat? I also burned for the first time, but on the advice I began to pour the dough only when the mule was already warmed up and stopped burning

YES, of course, I pour it into a preheated one, cover it for 15 minutes, then turn it off, close it and take it out after 35-40 minutes. I did it 3 times already and the result is the same.
And in good shape, but a bit longer. (I don't like anything that is heavily browned)

YES, of course, I pour it into a preheated one, cover it for 15 minutes, then turn it off, close it and take it out after 35-40 minutes. I did it 3 times already and the result is the same.
And in good shape, but a bit longer. (I don't like anything that is heavily browned)

I see ... Well, I think the biscuit mode is definitely worth a try! And then someone wrote that he cooks casseroles in charlotte mode, but this mode is only in English. You can consider this option ... I'll come home, I'll see what this mode is called ...

I see ... Well, I think it's definitely worth trying in the biscuit mode! And then someone wrote that he cooks casseroles in charlotte mode, but this mode is only in English. You can consider this option ... I'll come home, I'll see what this mode is called ...

Thank you, I did it on Charlotte, I didn't like it. An oven in a mold is also an option. I just want to achieve the ideal !!!!
By the way, someone at the beginning of this topic wrote "CLOSE THE COVER BY INSTALLING THE STRIP IN THE MIDDLE, BETWEEN THE RED AND GREEN LOCK. THIS IS WRITTEN BY THE MANUFACTURERS ON THEIR WEBSITE AND IS CHECKED BY THE USERS ", and so in the" charlotte "mode it is impossible to close the lid, the cartoon is indignant, only to the stop.

YES, of course, I pour it into a preheated one, cover it for 15 minutes, then turn it off, close it and take it out after 35-40 minutes. I did it 3 times already and the result is the same.
And in good shape, but a bit longer. (I don't like anything that is heavily browned)

The same thing, the bottom burns ... And you write about the silicone mold?

Do you write about a silicone mold?

Yes, I also wanted to clarify ... I think that silicone, of course. It would be interesting to make a mule cake or roll in a large round shape.

The same thing, the bottom burns ... And you write about the silicone mold?

Yes. Now I tried to bake a biscuit according to this recipe (sorry, I didn't remember the author): "We have a recipe for Vanilla biscuit like this:
-4 eggs, 1 glass of sugar, beat for 7 minutes,
-1 glass of flour, 1 tsp. baking powder, 3 tbsp. l. odorless sunflower oil, 3 tbsp. l. boiling water, a couple of drops of vanilla or on the tip of a knife if powder. Stir everything.
We cover the bottom of the bowl with just a piece of parchment and pour the dough into the heated bowl, it spreads as it is convenient for him. Bake on the Biscuit program for 25 minutes with the lid half closed! We take it out holding the paper and let it cool. Tasty !!! "
So, after 25 minutes everything was in a liquid state, it just grabbed along the edge. But it came 3 times. Beauty! But, since I opened the lid early, that is, after the promised 25 minutes, the biscuit naturally sagged a little. I put the program on again from the beginning, baked well, but when I turned it over into a plate, I saw a burnt bottom.
To summarize: 1) the biscuit is very tasty and lush, even though it is a little donkey, 2) you need to bake in a silicone mold, 3) bake for at least 35 minutes.
Next time I will, and I will open the lid only after 35 minutes.

To summarize: 1) the biscuit is very tasty and lush, even though it is a little donkey, 2) you need to bake in a silicone mold, 3) bake for at least 35 minutes. Next time I will, and I will open the lid only after 35 minutes.

Listen all the same, for some reason, it often happens that in different ways and I think it's great that people are not lazy to write about it ... Then, putting together the experiences of different people, it seems to me more convenient to choose the right option for myself!

Girls, what do you do with these biscuits afterwards? Just eat like a roll? Or do you cut it somehow and coat it with something?

And I, by the way, charged yogurt for the night Let's see what happens

Listen all the same, for some reason, it often happens that in different ways and I think it's great that people are not lazy to write about it ...

I write solely in order not to repeat my mistakes.
And this is a photo of a biscuit baked an hour ago.

We eat without cream, it is already delicious! Especially with a seagull!

Thank you for sharing the cake recipe and cooking experience ... And I neatly cut the bottom off. Looks very appetizing, so pretty, Oh, after seven I don't eat .... You can smear this with boiled condensed milk ... Can cut a silicone mat in a circle and lay it under the baking, does the shape take up a lot? Or not?

Thank you for sharing the cake recipe and cooking experience ... And I neatly cut the bottom off. Looks very appetizing, so pretty, Oh, after seven I don't eat .... You can smear this with boiled condensed milk ... Can cut a silicone mat in a circle and lay it under the baking, does the shape take up a lot? Or not?

THANK YOU!!! And with condensed milk and sour cream will be great !!!
And for the circle, I already bought a small silicone mat, and I don't mind cutting it. Useful for steaming. Otherwise, I am all worried that the legs of the basket will damage the bowl. With me you can and should be on "you"

And for the circle, I already bought a small silicone mat, and I don't mind cutting it.

And I'm afraid to cook something on silicone. it seems to me that there will be some toxicity from him.but you really need to think of something to put under the steamer. I'm a pedant. and it seems to me that it really scratches at one place like a sickle. You scared me with baked goods. So many dances with a tambourine with an unknown result ... I'd better not take risks and translate products. So I'm not a good cook. I decided to cook nakhat (these are such large peas as peanuts), so the water did not boil away at all. it turned out to be a pea soup. either she poured a lot of water, did not calculate that steam is not released under pressure and, therefore, the water does not go anywhere. Either it was necessary to cook on a half-closed lid, but then the time would have increased. In short, girls, I don't understand anything about her (cartoon). Correctly in the review above it is written - if the hands are not from that place, then no miracle cartoon will make a person out of you. But the beauty (cartoon essssno)!

And I'm afraid to cook something on silicone. it seems to me that there will be some toxicity from him. but you really need to think of something to put under the steamer. I'm a pedant. and it seems to me that it really scratches at one place like a sickle. You scared me with baked goods. So many dances with a tambourine with an unknown result ... I'd better not take risks and translate products. So I'm not a good cook. I decided to cook nakhat (these are such large peas as peanuts), so the water did not boil away at all. it turned out to be a pea soup. either she poured a lot of water, did not calculate that steam is not released under pressure and, therefore, the water does not go anywhere. Either it was necessary to cook on a half-closed lid, but then the time would have increased. In short, girls, I don't understand anything about her (cartoon). Correctly in the review above it is written - if the hands are not from that place, then no miracle cartoon will make a person out of you. But the beauty (cartoon essssno)!

Why such self-criticism? And the hands are not from there and not a crazy cook, and the mule is more beautiful)))) Ay-yay-yay)

As for the slickon, I also treated him this way before, but then I got used to this idea. A lot of harmful things surround us ... We over there Faery wash dishes from it and then eat. And Fairey washes his hands with a peasant when he spent a day in the garage and dug in such chemistry ...

And about cooking in a mule - I only managed to cook potatoes the first time. The rest is trial and error. So everything is fine with your hands))) Try to cook a hundred-thread with many proven and relatively simple, and you will see what a useful mulka

And I'm afraid to cook something on silicone. it seems to me that there will be some toxicity from him.

What about bowl cover? It's also not ceramic, that is, natural clay ??? Probably the acquaintance with the pressure cooker began with no recipe! We all go through this. Do not despair!
Have you used a multicooker before? I love to cook and cooking is mine, but with everything - such an assistant is just a godsend! Cook in 7 minutes on the stove 1 kg of potatoes, or in 6 minutes of stewed cabbage, not to mention for a two kilogram piece of meat, which melts in your mouth in 50 minutes. And most importantly, the taste is much better than cooked either in a sleeve (foil), or baked with sauce, etc. Of course, everyone has his own and everyone has different tastes.

All of mine really liked it. If anyone is interested, then the recipe on page 68
You can add a portion twice as much. And this one turned out see 7

Thank you girls for your support! and then the truth has already written itself off! ))) I will experiment on a familiar diaper. I have a bread maker and a Panasonic cartoon. but both now participate only in wiping the outer part. At first I used it, then all the enthusiasm was gone, due to the lack of mouths into which it was necessary to stuff the products. And there are still guests, so you need to learn to amaze and surprise. Yes, and I myself also want to eat not what will have to, but what pleases the body at all stages. I'll try to make meat in foil by hand. They cooked so well here! Because of him, I bought the cartoon.

Here's the bread.

Yes, your bottom is not burnt at all !!! How so? Why do all my baked goods burn? They (multicooker) are they all assembled differently ???

And I, by the way, charged yogurt for the night Let's see what happens

Hehhh, I failed again

Yesterday I warmed up the milk to a state of "very warm", stirred the sourdough there, poured it into jars, before that I warmed up the mule in the frying mode, put a cloth on, put the jars, turned off the mule, closed it.
In the morning I open it (about 8.5 hours have passed) - it looks like yogurt in jars on top ... I took one and mixed it - I feel a little liquidish at all. I don't think I did it. And again she overdid it, it seems: I put everything back and this time just filled everything with hot water. I closed it and went to work. In the afternoon, my grandmother arrived, took it all out and already kuku - no yogurt, solid curdled milk)))) it's almost 8 hours have passed ... apparently a lot ... next time I'll try it differently - I'll either put it at 10 hours, or at all in some other way ... but for now we eat yogurt and jam)

Have you read the discussion on making yogurt on page 21?

Yes, I kind of copied everything when I reread the topic. But I did it in one of the ways ... Thanks for the link, perhaps I'll reread it.

The steam basket (it sinks to the bottom) has a really short legs, but 200 ml of water is enough and if there is little contact, then the very minimum. ...
Girls generally laid either vegetables or cereals at the bottom, and a basket of meat or fish on top

And yet, a project for making elongated legs for a basket appeared in my mind. So that nothing would press on the "lower floor".

A plug in the absence of a suitable piece of stainless steel.
As an option, an idea was drawn to put a mesh basket from a deep fryer on the bottom, and put a double boiler basket on it.

... And my wife threw away our old deep fryer! Together with the basket !!!

And I'm afraid to cook something on silicone. it all seems to me that from him some kind of toxicity will be

Do not be afraid. Will not be. The main property of silicone (for which it is so loved) is chemical inertness. He doesn't react with anything. In particular, that's why it's so tenacious.
If something confuses - search in Google for something like "food grade silicone rubbers".

I decided to cook nakhat (these are such large peas as peanuts), so the water did not boil away at all. ... did not calculate that steam is not released under pressure and, therefore, water does not go anywhere

You are dealing with a pressure cooker, and a very smart one.
It brings the product to a boil (to create the required pressure and temperature), and then maintains a minimum boil, sufficient to compensate for the pressure loss. And the total cooking time is one and a half times less. Therefore, the boil-off of the liquid is scanty.

To understand the difference, it would be good to read the recipes for pressure cookers and compare them with conventional recipes.

We over there Faery wash dishes from her then eat. And Fairey washes his hands with a peasant when he spent a day in the garage and dug in such chemistry ...

The main thing is not what is mixed in Faerie, and what he washes with. The main thing is to what extent the Fae himself is washed without a trace when rinsing. As far as I understand, he is doing well with this.

Everyone! Today she baked a pie (liquid pie) in our beauty. Those who tried it were satisfied. So,
For the test:
- 3 eggs;
- 0.5 teaspoons of salt and soda;
- 250-300 gr. sour cream;
- 1 glass of flour.
Mix all ingredients with a whisk until smooth.
Filling:
- 2 boiled eggs;
- parsley;
- green onions;
- Canned mackerel.
Cut everything (eggs on a grater), break the mackerel, after removing the bones. Mix
In a preheated bowl, "biscuit" program, pour half the dough, sprinkle with the filling on top and pour over the remaining dough. Close the lid (+/-) and bake for 30 minutes. After turning off, let it brew for about 20 minutes. Remove from the bowl and serve with sweetened tea By the way, the filling can be whatever you want
Bon Appetit !!!

Baked a pie today (pouring pie)

I'm etta ...As always, with questions.

I understand that the filling is a creative business, and it is possible whoever wants what, but still:
1) How much canned mackerel (in its own juice? Or what?)? 1 can? But banks are different. How many grams?
2) How is mackerel better? Mash with a fork? Disassemble into pieces? Add mackerel juice to the filling, or better not? If we add - how much?
3) How much onion and parsley do you need? At least roughly.
... I've had a cake like this. Cooked, however, in a traditional oven. Fish and leeks were involved. Delicious!

... I suspect that my wife from purchasing a multicooker is HAPPY INCREDIBLE!

Earlier, on weekends, she went to the kitchen in the morning and cooked porridge (she stood at the stove, stirring and scraping off what was stuck to the bottom).
And now, after the purchase, she lies and sleeps. And I go to the kitchen.
I water the orchids (we soak them. Once a week) and cook porridge.

Milk is always UHT (sterilized), and it is still soooo long before the expiration date.
The results of creative experiments with rice, millet and rice-millet porridge:
- I add raisins. Everyone is delighted. In my opinion, fine, brown is best.
- Added dried apricots (cut into quarters). Also tasty, but curdled milk appears.
- Added fresh apples. A lot of curdled milk.
- Added honey (instead of sugar), raisins, and dried apricots. It seems that almost everything has curdled milk.

Here the family rebelled politely, and transparently hinted that it was time to quit the experiments. That the ideal option has been found, and it should be stopped.
But I was also going to try adding dried apples. And prunes. And banana chips ...

By the way, that honey-dried apricot-delicious escaped all without a trace. Even with curdled milk!

The option is recognized as ideal:
Rice + millet (50/50), water and milk. The ratio (by weight) is 1: 2: 3. If the rice is long, then you can take a little more milk (or water). My wife likes round rice more in porridge, I like long rice.
A handful of raisins.
I cook on the recipe "Millet porridge" for the prescribed time.
The groats are washed in three waters.
The raisins also need to be washed, don't forget!
I run a piece of butter according to the recipe along the sides of the bowl. Up to the MAX mark. And even once on the recipe "Millet porridge" nothing escaped through the valves.
Sugar, salt - by prescription. Milk. Water (boiling water to warm up the bowl faster).

Yes! I also add cinnamon, half a teaspoon. The result is a creamy shade and a wonderful aroma. You can add more, but then the color will be darker, closer to chocolate.

Kstaaaaati !!! Has anyone tried adding chocolate to rice porridge? Or cocoa?

I'm etta ... As always, with questions.

I understand that the filling is a creative business, and it is possible whoever wants what, but still:
1) How much canned mackerel (in its own juice? Or what?)? 1 can? But banks are different. How many grams?
2) How is mackerel better? Mash with a fork? Disassemble into pieces? Add mackerel juice to the filling, or better not? If we add - how much?
3) How much onion and parsley do you need? At least roughly.

I, as always, with the answers.
1) Canned mackerel in its own juice, 1 jar - 250 gr.
2) Mackerel can be kneaded with a fork, I broke it into pieces. Leave the juice in the jar! Do not add anywhere.
3) Onions, I put 1 piece (burr) and a bunch of parsley. If green onions, then together with parsley or dill in a bunch.

Today she baked a pie (liquid pie) in our beauty.

Temaaa! Damn, I read everyone and don't have time to just cook whatever I want ... I still go to work and from work thinking about the above biscuit, and then there's such a pie ... And in the evenings I only have time for meat and a side dish ... I’ll only get to pirogovo on the gates.

And I have a question - did I correctly understand the lid that we are closing to the mark between open / close? And then when we turn off the mule, will we infuse it with the lid closed?

[EagleB3]

The results of creative experiments with rice, millet and rice-millet porridge:

EagleB3, and you didn’t experiment with oatmeal? ... I would be helped by advice ... I asked about milk - the people are silent ... And I’m afraid to come up with this question after the last general frustration ...

I water the orchids (we soak them. Once a week)

I apologize that the distraction from the topic (let the moderators not beat me) - I am in vain waiting for two orchids to bloom! They gave me one, I bought the second one for joy myself ... both bloomed for six months and then bloomed and for more than six months I have been sitting ... The leaves are good fat, and new ones have come out during this time and the old ones do not dry. But there are no flowers ... I water it once a week from the bottom of my heart to fill the pallet. And something is still wrong ...
What does soak mean? Maybe I need to soak?))

And I have a question - did I correctly understand the lid that we are closing to the mark between open / close? And then when we turn off the mule, will we infuse it with the lid closed?

Yes, Dasha, you understood everything correctly! And after work you will bake such a pie and you will have dinner if you do not overeat. By the way, you can also rub cheese into the filling, or add cottage cheese, minced meat, etc., it will also be delicious!

[EagleB3]

EagleB3, I water once a week from the bottom of my heart to fill the tray. And something is still wrong ...
What does soak mean? Maybe I need to soak?))

Can I put in a few words? Orchids in a pot are placed in a bowl of water for 20-30 minutes, the water should reach half the pot in which the orchid sits.
And yet, when the orchid has faded, you need to cut off the peduncle and shade the orchid slightly, let it rest for 3 months.

Yes, that's right. At least when it comes to phalaenopsis.
To begin with, I would recommend them - they say they are the most unpretentious of all.
I have 6 of them, when they all bloom at once, the streets are not visible behind them. Now they are just beginning to bloom - the first 2 flowers have appeared.

I soak them completely (some of them get water even above the ground level), but I have them all set high, the trunk is not in the water.

Two questions remain unclear to me:
1) Is it possible to fill the trunk with soil (those places where there were old leaves and cut peduncles)?
2) How can orchids be fertilized if you water them using the soaking method?

P.S. I read that some people use beer as fertilizer. All the time I'm going to try, but ... I somehow forget.

P.P.S. An aunt worked with his wife - she had 200 (TWO !!!) orchids. I can't imagine how it all looked in bloom ...

Yes, phalaenopsis. In my opinion, you can fall asleep, though if the crust serves as the soil, for air access. I fertilize once a week, when they bloom, pour it into the water in which I soak. I would not water with beer, there are so many additives in it, this is not the same beer that was in the Soviet Union.
We are a bit off topic, may the moderators forgive us.

It brings the product to a boil (to create the required pressure and temperature), and then maintains a minimum boil, sufficient to compensate for the pressure loss. And the total cooking time is one and a half times less. Therefore, the boil-off of the liquid is scanty.

So there that in general the minimum liquid is necessary or what? and then how to cook cereals? they won't even be covered with water. For some reason I didn't have any recipe book. that's just on the forum now I will develop.

So there that in general the minimum liquid is necessary or what? and then how to cook cereals? they won't even be covered with water. For some reason I didn't have any recipe book. that's just on the forum now I will develop.

Look, if you put steam in a basket, then maybe even 50 grams of water will be enough. (I didn’t check it, I usually pour 100 grams by the eye, and most often boiling water from the kettle, so as not to waste time warming up).
But when you cook cereals / pasta / vegetables at the bottom of the bowl, then you need to calculate this amount of water / milk and other liquid-secreting products so that the BALANCE between the fact that the product is ready and does not burn and does not "spit" ... This is the balance and we are looking for everything here on the forum already some 70 pages. And you know what I will tell everyone? It's fine!

For some reason I didn't have any recipe book. that's just on the forum now I will develop.

Yes, she does not have a recipe book on the package. The recipes are all built-in. Well, in fact, they are there, but as practice shows, not everything is applicable to life from there, and the living experience of other people is much more useful.
The forum is very useful - do not be lazy to re-read the whole Temka. Here one wonderful comrade has already made a recipe book on the basis of this forum - download it. I use

good evening, members of the forum. I ask you for advice - can you tell me if it is possible to make potatoes in a peasant style in this pressure cooker? (in the sense, cut into slices and fried in oil) so that it does not burn, namely with a beautiful crust, but not stewed .. and without dancing with a tambourine around the pressure. The question is not accidental, the flour of choice between Moulinex and Binaton 2180. in binaton beautiful crust and super-awesome pastries captivate, everything is so beautifully painted in Temka - and the meat is a whole piece like baked, and the potatoes, in short, the pictures are very beautiful ... at first I wanted Buy Moulinex - well, I like it - and after looking at Temka and recipes, I thought about it. almost everything is stew (but without a drop dead crust), and there are problems with baking ..
help,: sorry: a))) already the fourth sleepless night))

good evening, members of the forum. I ask you for advice - can you tell me if it is possible to make potatoes in a peasant style in this pressure cooker? (in the sense, cut into slices and fried in oil) so that it does not burn, namely with a beautiful crust, but not stewed .. and without dancing with a tambourine around the pressure. The question is not accidental, the flour of choice between Moulinex and Binaton 2180. in binaton beautiful crust and super-awesome pastries captivate, everything is so beautifully painted in Temka - and the meat is a whole piece like baked, and the potatoes, in short, the pictures are very beautiful ... at first I wanted Buy Moulinex - well, I like it - and after looking at Temka and recipes, I thought about it. almost everything is stew (but without a drop dead crust), and there are problems with baking ..
help,: sorry: a))) already the fourth sleepless night))

This pressure cooker has a frying function, so you can calmly fry yourself to the crust you need, I just bastard from my pressure cooker, I like everything about it.

ATP for a quick response. have you managed to adapt to baking?

ATP for a quick response. have you managed to adapt to baking?

Have time, everything is working out ... And by the way, better than in my previous multicooker-pressure cooker (Oursson), in our beauty at least baking rises ... As for frying potatoes, you will have a crust, but that does not mean WHAT TO INTERFERE no need, just like in a frying pan, stir gently with a spatula ... By the way, excuse me for being straightforward, but I strongly doubt that Binaton has superb baked goods
And so, personally, I am very pleased that I bought it. The only residue left from my purchase, after 2 weeks I went to the store and saw the price for it, it cost 3 thousand rubles cheaper ...

good evening, members of the forum. I ask you for advice - can you tell me if it is possible to make potatoes in a peasant style in this pressure cooker? (in the sense, cut into slices and fried in oil) so that it does not burn, namely with a beautiful crust, but not stewed ..

Peasant potatoes (at least the one I see in fast foods) are french fries. Only in large pieces. From the point of view of an engineer, peasant potatoes have a lower crust / potato weight ratio and are less dry.
Next, we look at the classic process of making French fries - frying in 2 stages. At the first stage, the potatoes are actually cooked (water intensively boils away, a dense, but not yet golden brown crust is formed), in relatively cold oil (about 140..160 degrees, if memory serves).
And the second stage is very short-term and in very hot oil (190 degrees) - in this case, the coveted crust is formed. In fact, only the "tinting" and "crunching" of the crust obtained at the first stage occurs.

"Our" Mulinex is not a deep fryer! In my opinion, even in the instructions it was emphasized.It is not designed to heat large quantities of oil. You can try, but I would still not recommend it.
And so that everything is thrown and ready - it will definitely not work.

You can only, perhaps, perform the first stage of cooking - boil the potatoes for a couple. But after that, it is very desirable to let the potatoes dry thoroughly so that the top layer loses moisture.
And into the deep fryer.
Or in a well-heated skillet with high sides and a lot of oil. Mix creatively. Perhaps in small portions (to better control the process and prevent the oil from hypothermia with a large mass of potatoes).

I would begin to fry potatoes in a pan (and with a large diameter bottom!), And not in a mule. The sides are high (it's bad to see, but it's easy to get burned), the bottom diameter is small (a lot of potatoes won't touch the bottom at once, and it's inconvenient to mix).
But, say, frying zirvak for pilaf is definitely in a mule!

As for the beautiful photos in the instructions ... I only believe in amateur photos. "I cooked like this - and this is what happened." The advertising booklet is intended to evoke saliva and money from the reader.

As for "both bakes and deep fries" ... In the same fast foods, where every square meter counts, there are ordinary stoves, and woks, and deep fryers. Each - his own, and no one is idle. It is tempting, of course, to fry potatoes "in a country style" in a pizza oven. Apparently it doesn't work.

So there that in general the minimum liquid is necessary or what? and then how to cook cereals? They won't even be covered with water

Never scary! Steam will reach the product!
If you are cooking cereals for a couple (that is, in a basket above a layer of liquid), then water must be poured so that it is enough for:
1) Absorption with cereals to achieve the desired condition (well, for example, so that buckwheat does not turn out too dry);
2) Creation of steam in the volume of the bowl + escape of steam (moreover, in our steam loss is minimal).
3) Plus a little more, so that something splashes at the bottom by the end of cooking.

Rather, it was a mystery to me how the Braun steamer handles rice cooking. There, rice is supposed to be poured into a special cup (without holes in rather high walls and bottom), and covered with a foil cap on top. A bowl of rice could be placed on the uppermost tier (it was a good 20 centimeters to the surface of the water). And nothing - it was successfully preparing.

... And already in our autoclave!

Again: if you are interested in steaming, then I advise you to look into the recipe book for a specially trained double boiler. Very helpful in understanding the process.

Wolverine, thanks for dispelling doubts about Orson, also looked at him ...
EagleB3, thanks for such an extensive answer. I didn't dig that deep)) I brought pictures here so that it was clear what I mean ..
Is it possible to do this in Moulinex without dancing?

here are the pastries in Binaton

Today I tried a biscuit with apples. It turned out to be awesome. But I had to add time, 50 minutes was not enough. Baked 1 hour. 20 minutes. Cut into three cakes, smeared with sour cream and sugar.

that's what I meant when I said about potatoes. pay attention to the process - threw it, turned it on, turned it off WITHOUT stirring.

I was cooking potatoes. ... She put 40 g of butter in a bowl, melted it for "My recipe". I put the potatoes sprinkled with seasonings and mixed so that all the potato pieces were in oil. Program "KRUPA", time 12 minutes, default pressure. We get delicious potatoes.

Yesterday I fried sweet potatoes - sweet potatoes. The sweet potato (≈ 700 g) was washed, cleaned, washed with cold water, dried with a paper towel, cut and mixed with salt and vegetable oil (1 tbsp). I switched on "frying" in manual mode and immediately added sweet potatoes and 1 tablespoon of vegetable oil. Prepared during frying in about 5-6 minutes, with a crust !!!
Delicious and so fast!

[Alex7777]

that's what I meant when I said about potatoes. pay attention to the process - threw it, turned it on, turned it off WITHOUT stirring

Understand correctly, I do not want to say anything bad about Binaton.Moreover, such a beautiful potato turns out in it.
But if the multicooker for 12 minutes is happy to fire something on the "fry with medium pressure" mode, and does not see that there is no pressure in it (and where does it come from if there are only potatoes and a little butter in the bowl ?! ), then ... In my opinion, this looks alarming.

Most likely, this will not work in our mulinex. I have seen many different recipes; there were also those in which the "Quick cooking" mode was set without liquid. But something was being prepared there that quite intensely releases liquid from itself during the cooking process. To my mind, Alex7777 so I cooked some kind of meat.
But potatoes ... This has not happened. You have to try.

here is baked goods in Binatonevot, what I meant when I spoke about potatoes. pay attention to the process - dropped it, turned it on, turned it off WITHOUT stirring.

The pastries are cool, as I understand, they are inverted, that is, the bottom is shown from above. And upward, most likely pale. What can I say, maybe the pie will rise (with soda), but the bottom in ours will be darker ...
As for the potatoes. I see there are not enough potatoes in the bowl, most likely they were interfered with when they opened the multicooker, that is, it is covered with a crust on only one side. I still prefer to fry potatoes in a frying pan, but (disclaimer) I do not stand next to a frying pan during the frying process, I just wait for it to brown and stir ..