Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

Today I cooked a pheasant in mayonnaise.

And tell me, which sewn-in recipes are designed for low and which for high pressure?

about 500 grams of cranberries from the freezer.
200 grams of sugar
2 tbsp. spoons of honey
400 grams of water
0.5 ordinary vodka
I put water, sugar, honey, cranberries (after defrosting) on ​​frying. I didn't bring it to a boil, I heard how the cranberries began to burst. I didn't want to suffer with filtering through a sieve later.
He let it cool down, poured the whole bottle of vodka and set the Warm up mode.
In general, first 3 hours on Heating up, then the pressure cooker automatically goes to Heating up - this is also 3 hours. And turns off. Moreover, if you put the Heating system from the very beginning, then the time ends at 6 hours. In total, it turned out 3 + 3 + 6 hours and about 5 hours for cooling. Strained into a bottle.
The smell is cranberry and the aroma of alcohol. It tastes like sweet cranberry, with a strength of hardly 20%. All the ladies are delighted. This is their drink, it turned out to be very soft, sweet and tasty.



P.S. There are still steam leaks from the valve. Like last time, I covered it with foil. During cooking, a kind of cycling occurs, I think that this is an automatic bleeding, and not from under the ball, but from the adjacent valve. However, the losses are small.

Help Dear !!!
Throws error 08 and doesn't work.
I did not find a list of error codes, if there is, tell me.

Hello everyone! Tell me, please, in the mode Millet porridge, hodgepodge, borscht, well, and then where are the persons being exposed 2,4,6? ?? why then do you need a number of persons. if there is no difference in cooking?

[iulka]

iulka, I think there may be one time, but the ingredients are added by weight others. I cooked a zapikanka yesterday, so I put it on 4 persons, I needed 900 grams of mashed potatoes, and the time was 30 minutes, I put 2-600 grams of mashed potatoes and time also remained.

I know that many people do not add time to the quit, so the girls wrote that it was a marriage. I also want to test mine on a biscuit.
And the cooking time of the dishes that I wrote above, I can't find a marriage or not

I gradually adapt everything that I used to cook on the stove or in the oven to the pressure cooker. Of course everything is faster and tastier !!!
For the holidays I cooked 1 kg of veal without frying.
Meat (washed, dried) was cut into medium pieces, salted, pepper and thrown into the bowl of the pressure cooker, on top spread pieces of butter-200 grams with 82.5% fat. I switched on “quick cooking” in manual mode for 20 minutes. After the program did not turn off, I opened the lid - the meat was floating in the sauce (when cooking in a cast iron on the stove, it took 200 grams of butter, 150 grams would be enough for a pressure cooker), added 1 tbsp of ready-made mustard, 1 carrot (cut into large pieces), 2 lavrushki and peppercorns. I mixed everything, checked for salt and pepper. I continued cooking for another 2 minutes. All! Sprinkled with herbs! Delicious, tender meat and a lot of delicious creamy sauce with dill.

... I switched on “quick cooking” in manual mode for 20 minutes. I continued cooking for another 2 minutes.

Hi Lyudmila !!! Happy Holidays and the Old New Year !!
Thanks for the recipe, I will definitely try to cook meat according to your recipe ... Tell me, was the beef cooked in 22 minutes? This time is not enough?

Hello Nadia! Thank you and happy holidays! Quite enough, after all, veal. For beef, I would add 10 minutes.I advise you to take high-quality and fatty oil so that it does not stratify, curd, and the taste of the sauce from the fat is richer.

[700 gram]

You're welcome!
And we have all kinds of oil, more watery, unfortunately. I reheat the oil, so from 1 kg of oil there is a way out and 700 gram melted and 500 grams

Hello. I have been using this miracle of technology for six months already! I like everything! Of course, we need to adapt to it, as well as to everything new that we acquire. Something turns out well, something is a little not what I expected, but still delicious! I recommend to all my friends, some of them have already purchased, and they are very satisfied! This Miracle Pot-saves energy, time and makes life easier in the kitchen: thereby leaving more time for the family and for yourself. I recommend to all. You cook beef for about an hour on the stove, here 10-20 minutes. and you're done. Soup in 5 min. True, I first cook meat-homemade chicken for 25-30 minutes, and then remove the foam, cut the meat, add vegetables and another 5 minutes. If the soup with noodles, after the vegetables and meat have boiled for 5 minutes. I add vermicelli and just close the lid, I don't put it on heating. After 5 min. yummy noodles are not boiled and the vegetables are all as a selection :) I hope my opinion helped someone :)

Where are the rest of the forum pages? Is the topic closed?

Hello everyone! I decided to share the recipes
1. Potatoes.
I cut 2 decent onions, 3 cloves of garlic, 1/4 bell pepper, threw all these into a mulechka + a little butter, turned on the "Frying" mode. While the onion and pepper were fried, she peeled the potatoes (about 1 kg), cut them into slices and threw them over the onions. The onions had already fried a little by that time. Sprinkle the potatoes with paprika (red bell pepper), about 3 tbsp. spoons, salt and pepper, add a little chopped dill and turn on the fast cooking mode. After 5 minutes the mule wrote that there was not enough liquid I started the fast cooking mode again, after 5 minutes the mule squeaked again that there was not enough liquid, but by this time the potatoes turned out to be just magic


2. Rice porridge.
Everything turned out to be outrageously simple - half a glass of round rice, 1 glass of water, 2 glasses of milk (I had 3.5% fat), sugar 3-4 tbsp. spoons, a piece of butter (about 1 tablespoon) on the Rice mode, for 20 minutes. Rice is soft, boiled, porridge is not thick (but not watery), very good consistency.
She greased a saucepan in the middle with oil, as if she were just running a circle with oil. The photo shows that the porridge rose (apparently the villain was trying to escape) exactly to the point where I greased the saucepan with oil. Nothing spat



If anyone is interested, I will write how I cooked jellied meat from beef hoof

Where are the rest of the forum pages? Is the topic closed?
[/ quoReally, where did the pages go ??

Hello everyone! I decided to share the recipes
1. Potatoes.

2. Rice porridge.

Thank you! I'll take it to the piggy bank!

Hello everybody!
I am to you for advice.
Yesterday I ordered a double boiler to live for a long time, I mostly cook only manti in it.
A couple of months ago, the Redomond multicooker began to malfunction, some programs do not work at all.
I thought I'd buy a new fancy rice cooker to replace the cartoon, and a new steamer. But my husband, after surfing local sites, became interested in this device.
To buy one device instead of two. Although the price parameters are the same. I must say that the local public is absolutely delighted with her. Reviews about her are very positive.
I wanted to ask if someone cooked manti in it? so I understand. what can also be steamed in it under pressure? that is, fast.
And what about the Quenching? Do not have such a program. Or can you put it out under pressure too? I usually cooked Domlyama and cabbage rolls while stewing, but now this program does not work on my redmont.

Hello Mirabel. I didn't cook manti in it, but dumplings and dumplings, yes. If the dumplings or dumplings are fresh, then cook only with the lid open, in the "frying" mode. If after the freezer, then I cooked on the "fast cooking" mode for 1 min.The dumplings, even after the freezer with the lid closed, are boiled: (But I do everything myself, the store ones may not boil over. I haven't tried the manti, because the bowl is deep, but not very wide, there are not many of them. And we usually have the whole family If a small amount, you can experiment. And about stewing, my opinion is that stews are obtained just under pressure. Very well steamed, and most importantly, compared to the stove, very, very quickly :) I do not know how I used to live without her. On weekends I made Chafan salad, I love it with beef, at first I fried it a little, then in the "quick cooking" mode I cooked it until soft and fried it again, until slightly golden brown. Then in the same place on the "frying" mode I cooked potatoes, and all the other vegetables grated raw! The salad turned out, you will lick your fingers. Basically, when preparing meat, I was engaged in vegetables. The whole cooking process was fast enough and not complicated. Good luck to all! Experiment, and you will definitely succeed!

Hello everybody!

I wanted to ask if someone cooked manti in it?

Hey. I steamed manti in it. I put them neatly frozen in a basket, greased the first layer of mantas with oil and put the rest on top. Everything worked out great. By the way, I added lavrushka, allspice and black peppercorns to the water under the double boiler ...

Hello everyone! Nadia, how many minutes did you cook?
Girls, please tell me, is it a lot for dumplings for a couple of 5 minutes? and on what mode is it better to cook dumplings?

Hello everyone! Nadia, how many minutes did you cook?

Hello Mila! I cooked on the program "ingredients-meat-pork on the bone", turned off the frying and continued to steam at the set time.
And I did not cook dumplings in a cartoon, as I cook them on the stove. They also tend to stick to the bottom and they must be pried with a slotted spoon and stirred during the cooking process ...

Please tell me if this is a problem or not. The fact is that today in our cartoon I was preparing cabbage soup and when I closed the lid again I noticed that it was very hot (the silver circle of the lid), that is, I could not touch with my palm, and the plastic circle on the lid (external) was lukewarm. Is this normal?

On weekends I made Chafan salad, I love it with beef,

And can you make a salad recipe in our mulechka?

I cooked on the program "ingredients-meat-pork on the bone", turned off the frying and continued to steam at the set time.

Clearly, thanks! I grease the basket with vegetable oil and nothing sticks. The lid does not heat up, I just boiled eggs and checked. I would advise you to check everything that is removed from the lid, wash everything with detergent.

now boiled eggs and checked.

Well, you probably didn't cook the eggs for long, I also don't heat up so quickly. But if she cooks under pressure for about an hour ...

I'm spreading the recipe for CHICKEN FRICASSE. Vkuuuusnoooo



Need to:
1 small chicken, cut into pieces
5 cloves of garlic (will smell garlic)
2 sprigs of rosemary, or a teaspoon of dry rosemary
4 sprigs of parsley
bay leaf - 3-4 leaves
butter for frying
1 glass of broth
1 glass of white wine
3 tbsp. tablespoons of flour

for the sauce:
4 yolks
3 teaspoons lemon juice
8 Art. tablespoons of cream (fatter)

Salt, pepper and fry the chicken over very high heat or immediately in the mullet, in butter. You need a crust on the chicken.


Sprinkle the chicken with flour, mix. Add garlic, sprigs of parsley, rosemary, bay leaf to the chicken, fill with broth and wine and put on quick cooking for 17 minutes.


Open the mule, put the chicken pieces in a bowl / dish, discard the sprigs of parsley, rosemary and bay leaves. Whisk the cream, yolks, lemon juice, 1 tbsp. l. flour and pour in a thin stream into the liquid remaining from the chicken in a mult.We turn on the frying, constantly stir with a spatula (literally 3-4 minutes, the cartoon does not even have time to complete the preliminary heating), pour this sauce over our chicken and let it brew for 5 minutes.
Bon Appetit!

The girls who answered! sincere thanks for the advice!
One more question, tell me, is the voice guide in several languages?
And in principle, if you screw something up, nothing will explode there? there will be no steam burn?
We had a pressure cooker a long time ago, I remember something they did wrong and the goluts scattered all over the kitchen. After that, the case, even one word-pressure cooker-alarms

[Mirabel]

Mirabel, Here, in principle, an explosion is impossible, since excess steam is automatically released and the pressure does not rise to a dangerous level. You yourself simply cannot screw up, because the mule will not even let you open the lid until it releases the pressure. The steam will not burn, it is warm. When you open the lid with a ready-made dish, then hot steam does not come from there, because before that the multicooker releases all this steam by itself. I myself am terribly afraid of Soviet pressure cookers and everything that is explosive (I even cook condensed milk in an open can), but this slow cooker has nothing to do with Soviet pressure cookers, I use it almost every day

Apparently the link will not hang for long, look, there are some recipes for our saucepan.
🔗

Thanks for the help! But I still have doubts, there is little information and few recipes for it. I mean on Russian sites. And Europeans are delighted with it.

[Mirabel]

Mirabel, I also doubted for a long time, until I bought it :-) And when I saw that the beef in 30 minutes it becomes the same as if it had been stewed on the stove for 2 hours, then I fell in love!

I readily believe! But .. already in the thread about rice cookers she began to pester the girls with questions.

Let me remind you the link to 🔗
And also the last dishes.
1. Meatballs in eggplant sauce - pre-frying onions, eggplants - 10 minutes + a can of tomatoes in your own. juice + tomato paste 2 tbsp. l. + parsley with garlic, spices + minced meatballs. And for a quick cook 10 minutes

2. Pork ribs. Slightly soaked in marinade from vol. paste, balsa. vinegar + 2 tbsp. spoons of honey, seasonings. We take out from the marinade - for frying for 5-7 minutes. Pour the marinade into a saucepan with ribs + some water. 15 minutes quick cook. And the very moment when you lick your fingers!

3. Two more times I made a knuckle in beer (I have these knuckles in a local store for 99 rubles per kg), without showing off, according to some of the recipes from the collection.
50 minutes for quick cook, with flips

And a lot more. Porridge for example. Wheat groats 200 grams, washed 4 times. Greased the saucepan with oil. Poured 300 ml of 10% cream and 300 ml of water. That is, the ratio is 1: 3. (Before that, millet and rice were poured at the rate of 1: 5) Sugar, salt - to taste. On the built-in recipe "Millet" (as it says 30 + 30 minutes) In fact, it was heated for 15 minutes and cooking for 30 minutes. Checked twice. Super porridge!

Yeah ... what a beauty!
And your link does not work.

[alex7777]

alex7777, 30 minutes for millet porridge ??? she will dissolve
I cook millet porridge for 7 minutes on a quick cook and it turns out super-boiled (150 g of millet, 300 ml of milk, 450 ml of water, salt, sugar, a little soda and grease the edges with butter)

some baking soda and grease the edges with butter)

Why are you adding soda?

[Wolverine]

Wolverine, soda (quite a bit, less than a quarter of a dessert spoon) can be added to make the porridge more crumbly. It is also added if the water is "hard" to soften it ..... In Moscow, there is a problem with water.
And here's another 🔗 the truth about a tablespoon there is clearly bent, you need to add soda literally on the tip of a knife.

I don’t know why everyone likes this equipment - to be honest, several times there has been a desire to throw this pot with a timer out the window !!! How to cook steamed cutlets for example? rave! There is no such function. This is a few days after climbing the forums - you had to guess - that the cutlets are prepared according to the "potato" function and so on ...Well, how an ordinary person would guess !!! In general, in terms of accessibility and clarity in use, this is 1 point to 10 points.

And now a question for those who understand. Gathered to cook a biscuit. We chose the "biscuit" mode. They say they say - prepare everything. We are waiting for it to warm up - "Preheat". Pour the dough into a bowl.
Then it is written: Bake for at least 30 minutes. (for 2 persons) up to 50 min. (for 6 people) - OK.
I: press - OK
She: Do you want to stop browning? WELL NO
me: YES
She: BOND APPETITE - Keeping warm.
If I press NO - she's for me again - Do you want to stop toasting? WELL NO

BREEEED - all in a circle
When will she start baking?

Thanks in advance for your advice!

I don’t know why everyone likes this equipment - to be honest, several times there has been a desire to throw this pot with a timer out the window !!! How to cook steamed cutlets for example? rave! There is no such function. This is a few days after climbing the forums - you had to guess - that the cutlets are prepared according to the "potato" function and so on ... Well, how an ordinary person would guess !!! In general, in terms of accessibility and clarity in use, this is 1 point to 10 points.

And now a question for those who understand. Gathered to cook a biscuit. We chose the "biscuit" mode. They say they say - prepare everything. We are waiting for it to warm up - "Preheat". Pour the dough into a bowl.
Then it is written: Bake for at least 30 minutes. (for 2 persons) up to 50 min. (for 6 people) - OK.
I: press - OK
She: Do you want to stop browning? WELL NO
me: YES
She: BOND APPETITE - Keeping warm.
If I press NO - she's for me again - Do you want to stop toasting? WELL NO

BREEEED - all in a circle
When will she start baking?

Thanks in advance for your advice!

Well, to be honest, I'm also not all 10 points happy with her. Either the lid does not want to open, you stand conjuring over it with a hairpin in your hands, then some kind of code is displayed endlessly, just when you turn on the multicooker ...
Regarding steamed cutlets, everything is elementary. I put the cutlets (for small ones) in a basket on the pre-lined foil (this is how they steamed in their own juice), incl. ingredients-meat-pork on the bone. I turn off frying and add the time to 20 minutes so that the meat is steamed well ...
About baking. Here (my opinion) a special approach is needed. Simply, when the heating ends and the time on the multicooker is highlighted (30-50 minutes), then you need to pour the dough into the bowl and close the lid loosely (between open and closed) and forget. Wait calmly when 30 minutes have passed. Do not count on 50 minutes, she will not bake for more than 30 minutes

: Listen. but what about the Europeans so squeak with delight ... once again walked through the local sites, on And Bey. the French have only one delight! It's so delicious, it's so simple Reviews are long. like odes.
! I don’t understand anything, but I made a conclusion. I'd rather buy a rice cooker, and a steam cooker to it in addition.

then some code is displayed endlessly, just when the multicooker is turned on ...

if you unplug immediately from the outlet, and not according to the instructions, the code will display

: Listen. But what about the Europeans so squeak with delight ... once again walked through the local sites, on And Bey. the French have only one delight! It's so delicious, it's so simple Reviews are long. like odes.
! I don’t understand anything, but I made a conclusion. I'd rather buy a rice cooker, and a steam cooker for it in addition. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=185428.0

And I am also delighted, the main thing is the desire to understand. My steamer is resting on the shelf, but we cook only for the cat on the stove, even my mother is slowly mastering this miracle and is happy

if you unplug immediately from the outlet, and not according to the instructions, the code will display

Here it is that ... I will follow the instructions ...

: Listen. But what about the Europeans so squeak with delight ... once again walked through the local sites, on And Bey. the French have only one delight!

So they also adjusted this technique for themselves ... I've read reviews of our Russians about the multicooker cuckoo cmc he1054f, there are also negative reviews ...although, I was thinking of buying it .... And there is some (I don't remember) app. part flies.

And I am also delighted, the main thing is the desire to understand. My steamer is resting on the shelf, but we cook only for the cat on the stove, even my mother is slowly mastering this miracle and is happy

Good. Let the programs, ingredients, manual mode and heating be beyond doubt .... For a long time there have been multi-cookers that do not switch to automatic heating mode .... Then, they brought the recipes into their computer .... So I must first turn on, read recipe, think if I have such products in the fridge, and then off. Find matching products and incl. recipe .... I don't understand these built-in recipes at all. It would be better to print a small brochure than to cram it into a cartoon ..... I understand, you have to distinguish yourself .... For me, it's a minus (-)!

[Mirabel]

Mirabel, take a cuckoo, there is a rice cooker and a steamer ...

Good. Let the programs, ingredients, manual mode and heating be beyond doubt .... For a long time there have been multi-cookers that do not switch to automatic heating mode .... Then, they brought the recipes into their computer .... So I must first turn on, read recipe, think if I have such products in the fridge, and then off. Find matching products and incl. recipe .... I don't understand these built-in recipes at all. It would be better to print a small brochure than to cram it into a cartoon ..... I understand, you have to distinguish yourself .... For me, it's a minus (-)!

Europeans go crazy with these built-in recipes. It seems like you don't have to think about anything, the machine will think and put it on the right path and you will get a culinary masterpiece, like in a restaurant.
I do not think that any of them will guess at "frying" potatoes or oven with a half-open lid.

[Mirabel]

Mirabel, take a cuckoo, there is a rice cooker and a steamer ...

And we do not have such.

[then pour the dough into the bowl and close the lid loosely (between open and closed) and forget.]

About baking. Here (my opinion) a special approach is needed. Just when the heating ends and the time on the multicooker is highlighted (30-50 min.), then pour the dough into the bowl and close the lid loosely (between open and closed) and forget. Wait calmly when 30 minutes have passed. Do not count on 50 minutes, she will not bake for more than 30 minutes

That's just the point - that I can't just "pour in and forget" ... She also writes - "Bake - OK". I have to press OK ?! I press OK and she replies: Do you want to stop browning? "Yes or no". That is, what kind of "baking" are we talking about then? I press "Yes" - She replies: "BOND APPETIT - Keeping warm." - is this baking or what?

thank in advance

Girls and boys, taste and color and so on. I see one problem - not the correct translation. There are no universal multicooker pressure cookers. What one can, the other cannot. I have one small and this one. I am very pleased. I practically don't use sewn-in recipes. From the strength of the recipe 3-4. I cook as I used to cook on the stove. The principle is clear. Well, for the speed, I am silent! Meat, for example, is definitely better from the eared than from the oven. Vegetarian first courses without frying - generally a FAIRY TALE!
If all users read our forum first, I think a lot of questions would disappear by themselves!