Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

Yesterday I fried sweet potatoes - sweet potatoes. Sweet potato (≈ 700 g) 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!

I have never tried this vegetable! I heard, useful, horror But in 5-6 minutes how many times did they stir? Listen, I have to try. Thank you!

I have never tried this vegetable! I heard, useful, horror But in 5-6 minutes how many times did they stir? Listen, I have to try. Thank you!

Stirred a couple of times. I myself did not expect to cook so quickly. I tried sweet potato for the first time this year. I cooked soup with him. The family felt the sweet potatoes, they said it was sweet, and I just have a sweet tooth. I also cooked muffins with sweet potatoes - everyone appreciated! I advise you to get acquainted with this product. Indeed, they say it is useful. Hope, we are on "you" remember?

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.
All these baked goods in cartoons are certainly attractive, but ................ 1 hour 20 minutes is too much !!!!! During this time, I bake 2 casseroles in the oven, the sheepskin is not worth the preparation, besides, the cake will brown equally on all sides.

During this time, I bake 2 casseroles in the oven,

And in our beauty, 20-25 minutes are enough for a casserole ...

Oh, yes, I made beef liver pate here.
Liver - 620 grams
Garlic - 3 cloves
Onion head
Carrots - 1pc
We cleanse the liver from the film, finely chop the garlic and cut the liver into such pieces.

We throw carrots and onions into a bowl, fry a little in a rast. oil.

Add the liver and garlic for a couple of minutes to set.

Add salt, quick cook 12 minutes.
You don't need to add any water, everything is in its own juice
It is necessary to cool down. At least 20 minutes.
Add all this to the blender bowl + 100 grams of plums. oils.

I got two bowls in a blender.
In the second portion, I added more juice from the multicooker. This portion was the tastiest!
And in the refrigerator for an hour.
At the exit, we got two jars of 350 grams each

Oh, yes, I made beef liver pate here.

Thank you!!! You can try it from goose liver, or turkey.

Strange, look at my biscuit - page 69, Reply # 1371 Nov 25. 2013, 22:24

I looked at a picture of your biscuit and read everything. I do not want to offend you and all users, I myself am for our mulka with my hands and feet, I cook everything I need in it every day, BUT THE BAKERY IS NOT VERY SO IN IT, well, when it never goes to bake! I tried it in a silicone mold, and without it, and covered it this way and that ... it bakes of course, but the structure of the dough is not the same as after the oven. In your photo you can see that it rose well, but not enough for its maximum shape. I bake sourdough bread, pies, muffins, rolls in the oven every other day .... take my word for it that I understand in baking ..... and of course I hoped for the help of our multi. But, alas, in this matter, this model is not strong, regrettably, but true. I tried different recipes and options at the beginning of the purchase, but I can't compare it with the oven option, and for electricity, there probably isn't any sense in the oven either.My mother-in-law has a dex 60 and baked goods are much better, but also worse than in the oven. Therefore, I generally concluded that multicooker is suitable for high-quality baking only when absolutely necessary: ​​summer cottages, trips, etc. And I remember that someone exhibited a picture of bread, the structure is also not so crumbly, but people are satisfied, well done, they try , bake, etc. Do not forget that the originator of the multicooker was originally the rice cooker, the rest of the functions (ie changing the temperature in different modes) are just a marketing ploy. It's just that our people are so enterprising that they can contrive in cooking anything!

I looked at a picture of your biscuit and read everything. I do not want to offend you and all users, I myself for our mulka with my hands and feet, I cook everything I need in it every day, BUT THE BAKERY IS NOT VERY LIKE IN IT, well, when it never goes to bake! I tried it in a silicone mold, and without it, and covered it this way and that ... it bakes of course, but the structure of the dough is not the same as after the oven.

Well, the oven would be worse than a multicooker baked, it would be - nonsense! And if you compare it with an electric oven ... And you probably have an electric one. I baked in Ourssone, so there the baked goods did not rise at all ... You say, in Dex it is even better, there is no limit to perfection! I liked the Mila61 biscuit, it's very good, I still can't get to baking ...

BUT THE BAKERY IS NOT VERY LIKE IN IT,

I also bake a lot for a long time, and in the oven, in the microwave, and in the multicooker. So Charlotte in a multicooker is the most successful. And the biscuit in the photo, if I opened the lid later, would be gorgeous! He sagged a little. But how many people, so many opinions (and tastes that are not argued about) and that's good!

Oh, yes, I made beef liver pate here.

Thank you! I will definitely cook it!

Was it pork or beef liver?

Add the liver and garlic for a couple of minutes to set.

Does that mean "fry everything together for another 2 minutes"?

And I remember that someone put up a picture of bread, too, the structure is not so hot crumb, but people are satisfied

And I (completely agree with the previous speaker) will also add that bread - it can be very different. Yes, we (I think, almost everyone living here) are accustomed to fluffy bread (and the more luxuriant, the better we are).

But even in a bread maker (Hitachi; I think 217): "wheat" or "challah" - yes. Traditionally lush. And if "with caraway seeds" - it turns out something like "Riga" (rather dense, the pores are small).

My colleagues and I sometimes go for lunch at an "Indian-style" restaurant. They serve homemade cakes there for dinner (listed as "bread" on the menu). 10 centimeters in diameter and 1 cm thick. From wheat flour. Splendor there ... Rather absent. Squeeze a little more - and they would be like thin pita bread in density. But delicious!
By the way, I would love to bake such bread at home.

Thank you! I will definitely cook it!

Was it pork or beef liver? Does that mean "fry everything together for another 2 minutes"?

The beef liver pate was still beef. Yes, fry everything together for another 2 minutes. A little clarification after reading: 100 grams of oil for the entire serving of pate, that is, 50 grams were spent on the blender bowl.

I began to notice that inexpensive models of multicookers do baking much better.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311701.0

I finally baked the Wolverine Puddle Pie!

The filling was made from cottage cheese. It turned out delicious !!! Although I think the stuffing of minced meat / fish / rice and onions or something will work better here.
The only dough came out thick and did not pour as much as we would like. I think I should have put a little less flour. And I left a little upstairs And put a lot of fillings In general, the top came out to a closed and half open, and chaotically
But it tastes great!

In the photo, the pie is whole and in a cut:

Fine! In general, my dough was liquid and it poured easily into the bowl. Maybe the sour cream was thick? And so, the pie looks great. Here I got a little browned upwards, I probably kept it in the disconnected cartoon a little longer than you and he (PIE) I had lower.

I am facing a choice of Cook4Me CE 7011 or Oursson MP5015PSD. Nice both, but Oursson is more versatile, but is it necessary? I won't bake. Help with advice.

I am faced with the choice of Cook4Me CE 7011 or Oursson MP5015PSD. Nice both, but Oursson is more versatile, but is it necessary? I won't bake. Help with advice.

Do not believe it! I faced exactly the same choice !!! I already ordered through the Oursson 5015 online store, I had to wait about 10 days, I slept badly at night, I could not decide on the choice. Even so, I went and bought Cook4me and did not regret it ... Before that I was oursson 5005, I handed it over to the service center twice with a crack on the lid and, in general, compared to the current multicooker, the latter cooks much faster, releases the pressure faster than the previous one. And a 6-liter bowl suits me better, the lid is hinged, for me it's a huge +. In ourssjn, you take off the lid, and condensation pours from it, and you don't know where to put this lid .... After using cook4me, I called the online store and canceled the order, and I don’t regret anything!
Wish you a happy shopping !!!

In general, my dough was liquid and it poured easily into the bowl. Maybe the sour cream was thick?

Sour cream 15%. I don’t think that I shifted the flour ... I don’t have a glass, such as I was in a conscientious time))) I use a narrow mug, but it’s probably more volume than a glass ...

Here I got a little browned upwards, I probably kept it a little longer in the disconnected cartoon than you and he (PIE) I had lower.

I think my top is not blush because there is almost no dough on top. I left less than half of it anyway, another one turned out to be heavier than the filling and "fell" through it and did not cover it ...

he (PIE) I had a lower one

Yes, he rose notably. I just poured the dough and it practically began to rise before our eyes. And there are a lot of fillings.
It will be interesting now to bake with a different filling, given the first experience.

Girls, good evening! I became the owner of the Cook4Me Multicooker, which is very happy !!! But there is one "but"! I cooked in it, so far only, tavern porridge in milk (cereal mode - rice) and meat (veal mode - in pieces), so that milk, along with steam at the end of cooking, "ran away", that meat gravy .... By itself the dishes turned out delicious, but everything in the circle was stained and the multicooker itself too ... How to avoid "running away" of liquid from the multicooker at the end of cooking ??? Maybe somewhere some valve needs to be opened, but I don't know ??? In what mode is it better to cook milk porridge so that the milk does not run away ???

Sour cream 15%. I don’t think that I shifted the flour ... I don’t have a glass, such as I was in a conscientious time))) I use a narrow mug, but it’s probably more volume than a glass ...
It will be interesting now to bake with a different filling, given the first experience.

I have a 200 g measuring cup. Was your cottage cheese (filling) sweet or salty?

I cooked tavern porridge in it in milk (cereal mode - rice) ... the milk, along with steam at the end of cooking, "ran away"

Not that "girls", and not that evening, but ...

"Cereals" - "Rice" is a high pressure cooking. "Fast cooking" is also high pressure.
If you use milk, it is better to use the low pressure mode ("Recipes" - "Millet porridge", "Number of persons" - it does not matter, and set the time as needed).

On page 72 there is a link to the "Recipe Book". There (in the section "Frequently Asked Questions") there is also about escape.
Milk escape, in particular, depends on milk (especially if the milk is homemade).

How and why the meat ran - you need to look more accurately at the recipe and at the quantity. Maybe there the meat released so much juice that it went off scale for the Max mark. If, in addition, there is a lot of meat itself, and the meat is juicy, it can run.

When cooking under pressure, we have a liquid in the bowl (in free form, or inside the product (juice in meat ...)), superheated above the temperature at which it would boil at normal atmospheric pressure. Therefore, if the multicooker quickly drops the pressure to atmospheric, the liquid begins to boil intensively. So much so that it flies out through the valves. Especially if the product gives a copious foam when boiling (milk is a classic example).

Usually the pressure is released within 1.5 ... 2 minutes. If it takes longer, the valve is dirty, or the purple cap is screwed on crookedly (not completely) over the metal ball. If the pressure is released too quickly and always, this may be a reason to contact the service center.

Try, for example, to make a "control dish" - rice or millet porridge with "factory" milk (UHT, 3.2%). "Recipes" - "Millet porridge", all according to the recipe but mix milk with water; cereal / water / milk ratio = 1/2/3. Even for 6 persons I never ran away.

Not that "girls", and not that evening, but ...

"Cereals" - "Rice" is a high pressure cooking. "Fast cooking" is also high pressure.
If you are using milk, it is better to use the low pressure mode ("Recipes" - "Millet porridge", "Number of persons" - it does not matter, and set the time as needed).

On page 72 there is a link to the Recipe Book. There (in the "Frequently Asked Questions" section) there is also about escape.
Milk escape, in particular, depends on milk (especially if the milk is homemade).

How and why the meat ran - you need to look more precisely at the recipe and the quantity. Maybe there the meat released so much juice that it went off scale for the Max mark.

Thank you very much for suggesting !!! The milk was store-bought. The meat was for 4 servings when I opened the lid the liquid level was slightly lower than the meat level.

[Alex7777]

And I still have this ...

I tried to cook ham using our multi and Belobok ham maker. 2 times.

For the first time the ham was from turkey (breast + thigh, 1: 1; minced meat made in a blender, added salt-pepper-basil-marjoram, a handful of olives and peppers, a couple of tablespoons of chopped champignons in their own juice, a tablespoon of gelatin. ham (lined with a baking bag) - stuffed completely. The bag is punctured in three places, and in a slow cooker ("Quick cooking", 3 times 15 minutes each - as in the recipe from Alex7777). Has cooled down on the table, cooled down in the refrigerator. The springs have compressed almost completely. It turned out delicious, but dry. And not enough! The volume was almost doubled by the springs ...

I began to comprehend the "Tao of minced meat". Thanks to the thread about "Beloboku" (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0), advice from the technologist (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0) and especially advice from kolbasnik'a (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0), the second time was PRODUCT. At least 4 capital letters!

They took pork (boneless ham, 800 grams; there was fat, but just a little) and 700 grams of chicken thighs. On the basis that you get 1.5 kilos of minced meat. But here I did not calculate due to inexperience: after removing the skin and bones, I did not gain weight. Added another piece of turkey thigh. One chicken thigh was cut into pieces of about 1 cm3, the rest of the meat was minced with a blender.
Further - IMPORTANT! - add 10..15% water (by weight) to the minced meat. I added 150 grams (10%) out of caution. The son kneaded the stuffing for a long, long time (removing from it everything that disturbed the harmony - pieces of films, tendons and some other chicken-pork anatomy). Kneading - IMPORTANT! - relies on such a state when the minced meat starts to stick to the hands (yes, in my opinion, from the very beginning it sticks to everything that is possible!), and "threads" will begin to reach behind the hands or a spoon (this means that the meat has released salt-soluble proteins water retention well). In the process, spices and a couple of tablespoons of mushrooms were added. No gelatin was added. Salt would be supposed to take 2% of the mass, but this, KMC, is too much. Add to taste. Then - IT IS IMPORTANT! - it is necessary to let the minced meat mature in the refrigerator for 8..10 hours.I put it in a bowl, slapped a plastic bag from under the meat on top (so that the minced meat dries less and does not come into contact with the air.
... And after 8 hours I took out SUCH FAR from the refrigerator !!! Smooth, dense, solid.
I put a sleeve in "Beloboku". I stuffed it so that the lid barely squeezed in. I cooked again 3 times for 15 minutes on "Quick Cooking". The springs were pulled no more than 1 cm. It was cooling on the table. The juice from the cooling ham came out with a barely noticeable pink tint (in a couple of days they ate everything - no one was hurt in any way). But you can increase the cooking time if you want.

It turned out very well! The ham (sausage?) Is juicy but firm. Nothing is painted.
Pieces of chicken became invisible (maybe the son kneaded them so much when kneading)?

More from the Tao:
1) Different types of meat contain different amounts of the same salt-soluble proteins. The largest number of them (as far as I understand ...) is in "black" meat - chicken legs, for example. This meat will hold water well.
2) make ham without pressing... Springs "Belobokovsky" - from the evil one. It is great to make ham in a milk carton. If only it did not burst. The classic preparation is tying with a string so that the shell does not burst.
3) It is advisable to cook at low temperatures (somewhere around 80 degrees). At higher temperatures, the meat actively loses fluid. I'm going to make a "low temperature pork" ham.
4) The approximate time for baking the ham (at 100 degrees) was recommended for about 10 minutes for each centimeter of ham thickness (in my opinion, it is somehow not enough) ...

[EagleB3]

EagleB3, thanks for the information! It seemed to me personally that the press so that the pieces of meat do not fall apart when cutting, when I made minced meat the second time, there was a suspicion that the press was unnecessary. And the minced meat was pork ham, turkey, mushrooms and onions with spices. The juiciness turned out great, it tastes great. Everything is cut into slices of any thickness! Just as if you wanted to make baked pork from a single piece, the press is even superfluous in my opinion. Well, these springs are clearly not for women's hands. That is, as if to summarize for myself, if you are too lazy to fool around with minced meat - the ham maker has the right to life, because there is very little preparatory work. But the result may not be pleasing if only lean meat is taken (everyone has their own diets), and there is no binder (let's call it that).

In "Belobok" Generation II there are additional holes for springs - first, the springs are pre-tensioned, and only then "with all the foolishness", to the entire height of the mold (and the direction of the final tension was changed - it became much safer for the hands and more comfortable).
I figured so that you can limit yourself to a "preliminary" stretch.

The sleeve with which I line "Beloboku" (in it, I think, it is nevertheless more comfortable than in a milk bag ...) I tie from below. And on top I just twist and press the lid. If the spring pierces the sleeve, I won't cry. And I will not make additional special punctures.

There is also such a thought: to cook, if not on "slow pork", then on low pressure. The temperature is slightly lower there.

Yes! Another thing about the ham: cooking (according to the dao) ends when the temperature in the middle of the ham reaches a certain value. Something like 75 degrees.

I have a 200 g measuring cup. Was your cottage cheese (filling) sweet or salty?

Sweetened ...

Girls who cooked pea soup? I didn’t put in a lot of peas, and I put about a liter of water on the jellied mode, and as a result, she started spitting like mad.

I cooked. On the Lentil Bacon Soup recipe, three times. I never spat, the inside lid was in boiled peas, but everything is fine. Peas, though turned into dust, I like it more when a little whole and soft. It is necessary to ask EagleB3 what pressure the jellied meat is prepared at, if it is high, then maybe because of this it spits ...

Hello EagleB3! I have a question of this nature.Once again I want to thank you for creating a collection of recipes for our machine, but here's the thing, can I use it (collection) as a search engine, that is, write the ingredients or the name of the dish somewhere, and now, oops, and the recipe appeared right there?

"Meat in French" - what is better to put from the bottom: meat or potatoes?

[hip]

It is necessary to ask EagleB3 what pressure the jellied meat is prepared at, if it is high, then maybe because of this it spits ...

I do not know...
In place of the creators of the multicooker, I would "charge" the jellied meat at low pressure. For the task there is not only and not so much to "quickly cook", but to "boil".

somewhere to write the ingredients or the name of the dish, and now, oops, and the recipe appeared right there?

Contextual search with a choice of options (a la Google), of course, will not work. This is just a word file.
But this is still a word file, so you can:
- Press Ctrl + F;
- Drive into the search bar what you want to find;
- Press the "Find Next" button.
- And keep pressing the "Find Next" button until you find what you are looking for.
The search is always rigorous. That is, if you drive in the "thigh", then there is only 1 recipe, "Turkey hip". And if" trouble ", then there are 2 recipes:" Chicken troublesra "and" Indyushinoe troublesro ".

You can also make "bookmarks" (at the very end of the text I wrote how this is done). Save there links to the most "popular" recipes. To quickly get to them after opening the file, press Ctrl + End and immediately find yourself next to your favorite links.

There is also a useful Compare and Merge Fixes feature (found in the Tools menu). Useful for seeing what has changed in the Collection ... after the update. This is especially true if you have added your recipes to the "Collection", or have somehow changed the file. Open a new file, "Service" -> "Compare and merge fixes", specify the old file. Any changes to the text will be highlighted in revision mode. Added recipes (even, maybe not all in a row, but only those that you like) can be copied from the new file to your own (Ctrl + C -> Ctrl + V).

"Meat in French" - what is better to put from the bottom: meat or potatoes?

Onion!
I always put the onion down in recipes like this (stew). IMHO:
1) In almost all recipes, onions are pre-fried in oil. This means that there will be butter below (albeit with onions ...) and there is less chance that the dish will burn;
2) The aroma of onions will still spread throughout the dish;
3) If it does burn, you don't mind onion. And the meat lying on the onion, most likely, will not suffer at all. The aroma of onions is there, the meat is intact - what else is needed for happiness ?!

I somehow dislike onions. No, I appreciate it, and if the recipe contains onions, I will definitely add them. But if the recipe says 3..4 onions - I put 3 and not very large ones.

Made "French meat" recipe for "casserole". I laid everything in layers and .... What can I say, after five minutes I felt the smell of overcooking, opened the lid and, without hesitation, poured boiled water and closed it again for 15 minutes, and then turned it off completely. So, I can say that you need full control over the process. But, it turned out great, delicious! In some recipe (from the recipes for our multicooker) I read that you need to bake for 45 minutes .... No comment!

Made "French meat" recipe for "casserole".

Honestly, I don't know what kind of "casserole" mode is, but the biscuit mode is just right for such meat. BUT! There is an important thing in my experiment: first turn on "quick cooking" for 5 or 10 minutes. The goal is for the food to cook by itself! At this time, juice is released! Along with this juice, you can turn on the "biscuit" mode so that the excess moisture comes out and the oven emulates. It all depends on how much of this moisture is in the bowl. If it is not enough, close the lid half-turn and bake it, and if there is a lot, open the lid completely and fry and evaporate more, if not, just close the lid and leave a gap of 2-3 centimeters. Depending on the options, the cooking time in this mode is 15-20 minutes.
45 minutes in a quick cook for such a dish is overkill in my opinion. And as a result - half a cup of tasty products (probably boiled) and half a cup of gravy - I'm sure very tasty! But we don't need to stew and cook this dish ...
Who knows, maybe the next time I’ll put an onion on the bottom so that I risk it, despite the fact that he will have time to give up his juices and aromas.

I tested the "jellied meat" mode, that is, I cooked a real jellied meat in 1 hour 40 minutes. Instead of 5-6 hours on the stove. Hurrah!

Honestly, I do not know what kind of "casserole" mode, but the biscuit mode for such meat is just the right thing. BUT! There is an important thing in my experiment: first turn on "quick cooking" for 5 or 10 minutes. The goal is for the food to cook by itself! At this time, juice is released! Along with this juice, you can turn on the "biscuit" mode so that the excess moisture comes out and the oven emulates. It all depends on how much of this moisture is in the bowl. If it is not enough, close the lid half-turn and bake it, and if there is a lot, open the lid completely and fry and evaporate more, if not, just close the lid and leave a gap of 2-3 centimeters. Depending on the options, the cooking time in this mode is 15-20 minutes.
45 minutes in a quick cook for such a dish is overkill in my opinion. And as a result - half a cup of tasty products (probably boiled) and half a cup of gravy - I'm sure very tasty! But we don't need to stew and cook this dish ...
Who knows, maybe the next time I’ll put an onion on the bottom so that I risk it, despite the fact that he will have time to give up his juices and aromas.

I understand you, alex7777. You write: turn on fast cooking for 5-10 minutes. As I understand it, fast cooking works with a closed lid and a little liquid. And we put everything raw and without liquid Yes, "casserole" mode Located in "recipes" - "main dishes" - "casserole" .... This is for information
Now about the liquid. I poured about 1/2 glass of water into a saucepan, which later evaporated slightly. The meat was well done and the rest of the ingredients were moderately cooked. And the liquid was not felt at all. By the way, I beat off the meat and there was no juice as such

I tested the "jellied meat" mode, that is, I cooked a real jellied meat in 1 hour 40 minutes. Instead of 5-6 hours on the stove. Hurrah!

Great !!! Luda, please write in detail what was included in the jellied meat. I am interested in legs (pork or beef), do they fit in a saucepan? And everything else you added!

Great !!! Lyuda, please write in detail what was included in the jellied meat. I am interested in legs (pork or beef), do they fit in a saucepan? And everything else you added!

my jelly is ready in 45 minutes, pork legs disintegrate (maybe because the pig is young)

Lyuda, please write in detail what was included in the jellied meat. I am interested in legs (pork or beef), do they fit in a saucepan? And everything else that you added!

: santa: Nadia, everything is just half a goose and its guts. This is about 2 kg. Fits in a saucepan almost up to the MAX mark. I just topped up to this mark. But, the first time I brought it to a boil on the stove and immediately poured the first broth. I washed the meat, added everything as usual (peppercorns, lavrushka, carrots, onions) and set the "jellied meat" mode. Yes, I removed the fat and skin from the goose (then melted everything removed into fat) so that the jellied meat was transparent. Indeed, at the end of the program, 40 minutes, the meat left the bone. I decided to continue cooking, salted and set for another 1 hour. I was afraid that the jellied meat would not freeze. Meat, navels, hearts (and other delights) for 1 hour 40 minutes of cooking - you can eat with your lips. I did not add shanks, etc., we like poultry aspic better. Hardened well and without fat, i.e. transparent!

I continue to fully master our assistant. Prepared Pizza "Minute"
I cooked on the "Biscuit" mode.

Hey. Luda, great pizza !!! 5 points. The dough is low, as we like. And most importantly, the bottom is not burnt.Please write down the recipe for the dough and all the most important, when you put it in and after how much you turned it off, took it out. I want to cook pizza too! Wait wait wait...

I want to cook pizza too! Wait wait wait...

Hi there! Thank you for appreciating my humble work.
I did everything according to the recipe: beat 2 eggs with 4 tablespoons of mayonnaise, 4 tablespoons of sour cream (% does not matter) + soda on the tip of a knife + 4-5 tablespoons of flour. The dough should be liquid, like sour cream (it doesn't matter, I tried it and it turns out thicker, it's normal). I put a silicone mat on the bottom of the bowl, and baking paper on top to make it easier to get out. I switched on the "biscuit" program and after full warming up (mat and paper in the bowl) poured out the dough. On top I laid out slices of tomato in turn, on top there were thin slices of bell peppers, on top of a bit (a few drops) of mayonnaise and the last layer - grated cheese 100-150 grams. (You could still have ready-made meat, olives, but I did not have it at hand). I closed the cover and the regulator to an intermediate position between "Open" and "Closed". At the end of the program, after 25 minutes, the lid is locked and after 15 - 20 minutes everything is ready !!! The family ate it with pleasure!
photo of a bowl with a rug

Hi there! Thank you for appreciating my humble work.
At the end of the program, after 25 minutes, the lid is locked and after 15 - 20 minutes everything is ready !!! The family ate it with pleasure!
photo of a bowl with a rug

People. Did you cut out the rug yourself or bought a ready-made one? I feel sorry for cutting my silicone mat ...
Still, it's not worth 50 rubles.

And tell me, who cooked on the Warm-up mode? Is the valve always closed or no-no yes does it open to release excess steam? This is a very important question.

People. Did you cut out the rug yourself or bought a ready-made one? I feel sorry for cutting my silicone mat ...
Still, it's not worth 50 rubles.

I hesitated for a long time, then I cut it out (the rug is not large, 27 cm x 37 cm). And I do not see in vain! Next time I'll bake a biscuit. Now it's not scary to put the steaming basket.

I hesitated for a long time, then I cut it out (the rug is not large, 27 cm x 37 cm).

Great idea! By the way, I think you can make a rug "with ears" = handles for pulling out pastries.
Developing the idea - "ears" can be made 4, crosswise. There are holes in the ears, into which you can insert "rocker arms" made of shortened Chinese sticks. So, for the wooden cross and lift. And the rocker arms will not let the "ears" fold for baking (if they are too long and soft)

Great idea! By the way, I think you can make a rug "with ears" = handles for pulling out pastries.

I do not advise, under the influence of temperature, the rug slightly changes its shape. Roughly speaking, "waves" appear. At first, I cut out a circle slightly larger than the bottom, and when I saw these waves during heating, I then had to cut it exactly to the diameter of the bottom. "Waves" were visible on the baked goods. The second bake was perfect!

I continue to fully master our assistant. Prepared Pizza "Minutka", I saw the recipe on this site 🔗.
I cooked on the "Biscuit" mode.

Waaaaauuuuu! Just class My child would jump out of his pants))) I need to do

Do you need to lay out vegetables and sausages right away? If the dough is liquid like sour cream, then does it all fall into it?
And after 25 minutes do we turn off all modes in general or do we leave it in heating mode?

I do not advise, under the influence of temperature, the rug slightly changes its shape. Roughly speaking, "waves" appear. At first, I cut out a circle slightly larger than the bottom, and when I saw these waves during heating, I then had to cut it exactly to the diameter of the bottom. "Waves" were visible on the baked goods. The second bake was perfect!

And please tell me what diameter did you get exactly?
At first I thought to do without it, but I think that I should not be liquid and buy it - a useful thing.

Great idea! By the way, I think you can make a rug "with ears" = handles for pulling out pastries.
Developing the idea - "ears" can be made 4, crosswise.There are holes in the ears, into which you can insert "rocker arms" made of shortened Chinese sticks. So, for the wooden cross and lift. And the rocker arms will not let the "ears" fold for baking (if they are too long and soft)

That's because the male brain

People, what do you think, if the biscuit is baked not on the bottom and on the rug, but in a form like this (see below) it will be baked ???

Do you need to lay out vegetables and sausages right away? If the dough is liquid like sour cream, then does it all fall into it?
And after 25 minutes do we turn off all modes in general or do we leave it in heating mode?

Lay out everything at once. The consistency of the dough is average between pancake dough and charlotte dough. Don't bother how it goes. You don't need to lay out too much filling, the dough is not yeast, it does not rise much. The filling is slightly buried in the dough. At the end of the "biscuit" program, turn off the multicooker, without heating.