Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

[Axart]

Axarthow did you get the soup?
Roza021989, great cake! Did you cover the bottom of the multicooker with anything? How did you get it out?

[Roza021989, great cake! Did you cover the bottom of the multicooker with anything? How did you get it out?]

Roza021989, great cake! Did you cover the bottom of the multicooker with anything? How did you get it out?

Thank you very much =))) I didn't cover the bottom with anything, I just smeared it with butter. I just turned the bowl over and it fell out.

Here, I found how to do it! Poppy seed cake, the recipe for which I wrote earlier))

Mmmm, yum, yum. Thanks, it looks delicious! And you got used to baking ...

Mmmm, yum, yum. Thanks, it looks delicious! And you got used to baking ...

she didn't ... didn't get used to it, this is the second pie in a multicooker. Actually, I have eternal problems with baking, so to speak, the pens are not worth it, but this is how it turns out =))) So I think you will not have any problems =)

I also advise you to try the stew

Yes Yes Yes!! The stew in our cartoon turns out to be awesome !! : nyam: I often cook from three types of meat (pork, beef and turkey). I advise everyone!

Take to your ranks! ) The truth is still kosyachu))
Can you please tell me what to do to cook borscht (pork meat on the bone)?

Girls, tell me, please, when using sewn-in recipes, is it necessary to adhere to the weight of the pledged products? Will the eared bean swear and give an error when changing the weight of the ingredients?

Of course it is not necessary, this is as a guideline for you
I never look at these recipes at all

Take to your ranks! ) The truth is still kosyachu))
Can you please tell me what to do to cook borscht (pork meat on the bone)?

Welcome!
Click on the link "recipes" in Reply # 1283, unless of course you have not gone there yet ...
And more: etc. there is something to see. Good luck!

Will the eared bean swear and give an error when changing the weight of the ingredients?

Our miracle swears when there is not enough liquid. The solution is simple - add 50-100 ml of hot water. Don't bother, it's very simple!
Click on the link "recipes" in Reply # 1283 there is something to see and a lot of tips

The collection has been updated,
🔗

[EagleB3]

The collection has been updated,

EagleB3Thanks again! Notifications about new ones stopped coming to my mail. messages in the community, however, there were no more experiments, there is nothing to brag about chtoli ...

[EagleB3]

Yes, yes, and they don't come to me
EagleB3, thanks for the collection!

They stopped coming to me too, I went in and read all the new messages and notifications started coming again

Exactly!

girls. boys! What is the difference between 7011 and 701132? I do not find it in the descriptions. Thank you

According to one vendor, this is the intended model for a specific market. It was said (as an example?) Something like 7011 - for Australia, and for all the rest 701132.

... And someone cried (just from New Zealand) that he bought this slow cooker and did not find a Russian-language menu in it.

Good day. Please help me figure it out. Just yesterday we bought Moulinex Cook4Me CE 7011. Stew and fish cooked. and Charlotte did not work. Found a charlotte in English recipes. She turned it on, waited until it warmed up, poured the dough, and the cartoon began to reheat, and the lid closed half a half did not suit her. In general, I basked and did not bake anything. Everything remained liquid. when turned on for quick cooking, it heats up and then requires water. What to do? I can't add water to the charlotte.What am I doing wrong, please help

Hello, my husband also gave me a mule.) I have such a question: why does steam from the valve constantly go out of the valve when cooking on high pressure, so that water droplets fly out? Yesterday I cooked egg noodles with meat, it whistled, just awful.

please wash

Have you tried other modes - "Biscuit" or "Chocolate cake"? Everything works out well and the lid is closed by setting the regulator to the middle division (between "closed" and "open").

[🔗]

I have a question: why, when cooking on high pressure, steam from the valve constantly goes out, so that water droplets fly out? Yesterday I cooked egg noodles with meat, it whistled, just awful.

Maybe "the valve cannot close completely - steam is coming. Perhaps the multicooker is not level and the ball valve has not sat in place. Or its plastic" house "is worn unevenly and does not let the ball into place. Valves are dirty."
For more details see 🔗

Thank you very much, otherwise I was already upset, I thought we could be a marriage of some kind.

Please enjoy cooking!

So I liked Eva. Eve because she is very similar to the heroine of the cartoon "Valley". 1st dish is my husband's favorite pea porridge. I washed the peas, chopped the onion, poured it with water, added salt, set it for 11 minutes. ABOUT! miracle, everything is ready, tasty, but next time I added more water and set the time for 12 minutes, so to speak, adjusted the recipe to taste. I did the same with buckwheat, too.
In the Metro hypermarket, we somehow got to a tasting of steamed dumplings in a slow cooker, so we decided to try it and nothing happened. Of course they got ready, but they all stuck together and, after being torn apart, looked ridiculous. How they are prepared in the Metro is not yet clear to me, but the fact is that they are placed in a container with holes not in one layer, but in the entire package of 1 kg. Maybe someone knows the secret ... share.

[https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=185428.820 (alien)]

Have you seen the whole process? I doubt very much that they cooked 1 kg for a couple. The basket is small and of course everything will stick together. Girls and boys prepared dumplings differently:
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=185428.820 (alien)
Pour water, throw in the dumplings and turn on in manual mode for "Fast cooking" for five minutes.
🔗, 🔗 (Olga Ivanova)
Option 1: The dumplings must be good! Sauté onions and carrots in a little oil. Then lay out the dumplings. Pour in water so that the dumplings are lightly covered with water. And cook on “Fast Cook” for 10 minutes.
Option 2: I cooked one portion. I put frozen dumplings in a saucepan. I added a tablespoon of vegetable oil and mixed (so that the dumplings do not stick together). I poured boiling water from a teapot (dumplings are covered with water on top of two fingers), salted and cooked on the "Fast cooking" mode for 7 minutes.

The collection has been updated.

The file size has doubled, but this is in my oversight - the photo resolution in the added recipes is too high. I'll shorten it later if possible.

Is not downloading

Loading. I checked. And by the link in the header of the collection, and by the link on this page above, and even by Copy-Paste the address from your letter dated April 28.
Probably, either they didn't copy the entire address, or something superfluous crept in.

Now loaded the first time. Before that, 2/3 was loaded and wrote "error". Thank you!

I tried to cook condensed milk in the fast cooking mode, in a bag, so that it was safe. It turned out !!!!
https://Mcooker-enn.tomathouse.com/in..._smf&topic=385760.new#new

We baked shortbread cookies for the child today "buttons". Very fast and delicious !! I just don’t understand why the photo turned upside down ?!

Good day everyone! Yesterday they brought this miracle. Indescribable beauty! I haven't had time to cook anything yet. I'll do it tomorrow. Got a question. I bought this unit in Spain, but the sewn-in recipes are different for different countries. There is not a single baking recipe in Spanish desserts. How can you bake something yourself, which mode to choose? Thank you very much in advance!

We baked shortbread cookies for the child today "buttons". Very fast and delicious !!

Can you give more details, please? Which setting and which dough?

Can you give more details, please? Which setting and which dough?

Recipe: Flour - 200 g
Butter - 100 g (soft)
Sugar - 80 g
Eggs - 2 pcs. (yolks)
Vanilla sugar - 1 sachet
Cocoa powder - 2 tsp.
Thoroughly grind the yolks with sugar and vanilla sugar, then add soft butter and mix thoroughly. Add flour in parts, knead well each time. Divide the dough into two identical lumps. Add cocoa to one of them, knead well and mold it again into a lump. We put both lumps in the refrigerator for 30 minutes. Roll out the light dough into a layer 5-7 mm thick. We cut out the circles using a glass, the diameter of which is 5 cm.Then, on each circle, using the cap from a plastic bottle, we make a dent, but not completely. In the center we make four through holes using a tube (you can also use a match or a toothpick). We also make buttons from dark dough in the same way.
I baked the biscuit on the biscuit mode until cooked, for a beautiful top I turned the cookies over for a few minutes, did not cover the bottom with paper!

Thank you, took note!

[PLIZZZZZZ]

Today I was preparing milk porridge (rice + millet) on a delayed start ("Ingredients" -> "Millet", 30 minutes). To prevent the milk from souring, I was reinsured and froze the water and milk in a saucepan in advance. At about 11 pm I knocked this piece of ice out of the pan, put it on the bottom of the bowl (previously rubbed with butter). On top of the ice - washed cereals, sugar, salt and cinnamon.
The porridge was needed at 6:25. I set the cooking end time to 5:45.

Everything succeeded. And nothing ran anywhere.

Observation: In normal cooking with the Millet Porridge recipe, there is a layer of milk on top of the cereal. With ice deposited with ice, there was no such layer. Maybe at the expense of an additional 40 minutes in the "Keep warm" mode at the end of cooking, or even why - I don't know. But the result satisfied me completely.
I'm going to look at some kind of silicone mold, such that it would be possible to bake in it, and freeze water / milk for postponed cereals.

P.S. The file has been updated.

P.P.S. On the weekend I tried Chicken Liver Pate. The result amazed me! I've always made liver pate from fully cooked liver. But this version (made from raw liver, ground and passed through a sieve) is incredibly tender. The liver is alive. Not raw (no blood!), But alive. Soft pink. You rub it on bread - it turns gray before your eyes, interacting with the air. Therefore, immediately after cooking (even to cool it after cooking), pour melted butter over the pate.
When finished cooking, reddish water on top is normal.
When cooking, I did not put oil on top (as stated in the recipe); the top layer turned out to be an unappetizing dark gray. The cat ate it with pleasure and asked for more.
The recipe and technology are in the file. Or look here from the author: 🔗
I took 750 grams of chilled chicken liver. He overdid it and poured in 200 grams of 10% cream instead of the 75 that would have been supposed to (Niccho! They knew for a sweet soul!).
I sterilized the jars before laying the liver for 5 minutes in the "instant cooking" mode. In our bowl, as I understand it, 4 500 gram glass jars can fit (I had 500 and 800). At the bottom of the bowl I put 2 chopsticks from Chinese food so that the glass does not stand right on the bottom. Then everything is according to the recipe.

The most dreary part of cooking is to clean the sieve from the films that were in the liver. Not fatal, but dreary. If someone knows how it can be done more conveniently - share the technology! PLIZZZZZZ!!!! Because I liked the pate VERY; I think I will cook it more than once.

P.P.P.S. I also tried to make chicken pate, although I realized that it would turn out to be ham. And so it happened. They also kept it down, but ...

Hello! The other day I became the owner of the miracle of the bowler hat. Everything is prepared deliciously and well. Only the soups were disappointing. According to the built-in recipe, after making the soup, soup flows from the valve, everything around is sprayed. Maybe I'm doing something wrong?

Hello! Was the contents of the saucepan less than the MAX mark? I constantly cook borscht, soups and everything without any problems.

No, it was about 2 centimeters before the MAX mark. This is the second time this has happened. The first time I cooked instant soup, then I thought that I had chosen the wrong mode. The second time in the mode of mushroom soup (by the way, I was preparing just mushroom soup) and did everything according to the recipe. After the signal of the end of cooking, a sharp release of steam occurs and after 30 seconds the soup begins to flow. There is so much of it that it fills the condensate collection tank and begins to flow out of it. I am scared to leave my fiancée with him, because in about that area the cord is connected to the multicooker.

Maybe someone can write a detailed proven soup recipe.

On the previous (69) page of the forum, the 2nd post. Link to the file.
Start with him.
The file is updated periodically.

There may be several reasons for the escape. Basic, KMK:
1) A lot of soup was cooked. No more than the MAX mark!
2) Soup made from something that gives a lot of foam when boiling. When the pressure was released, the superheated liquid boiled rapidly. A lot of foam - it kicked out through the valves. Further into the condensate collector and even further on the table.

Maybe someone can write a detailed proven soup recipe.

And another reason may be a dirty valve, the ball or head of the damper valve (as it is called in the book) (on the front side of the cover) is snapped on the wrong side (it is necessary that the picture is on the left). And you don't need any special recipes for our pressure cooker, absolutely everything is fine. I always cook first courses on the fast setting.

Soup made from something that gives a lot of foam when boiling

I will describe the cooking process. I chose the "mushroom soup" mode. After the pan was heated, added oil and fried the mushrooms, onions and carrots. After frying, I added potatoes and covered with water, added a little oil and salt and spices. Closed the roof and provided MW cooking. I don’t even know what products could create foam. Maybe because of the young potatoes ...

On the previous (69) page of the forum, the 2nd post. Link to the file.
Start with him.

I read this file even before buying a multicooker. I saw escaped milk about it, but did not expect it from the soup.

And another reason may be a dirty valve, ball or head of the damper valve.

Also, before buying, I read about the importance of cleaning and caring for this entire valve system, the first thing before buying, I disassembled and washed everything, I also washed it after each cooking, on the lid itself everything is written in what sequence you need to disassemble and how to assemble it later, I don't think that that's the problem.

Could this be some kind of factory marriage? Apparently, not many have this problem

P. S. multicooker was purchased on 06.06.2014.

Could this be some kind of factory marriage? Apparently not many have this problem

Whether they are lying. I always pour boiling water over the prepared frying and potatoes. Boiling potatoes that are too starchy can produce a lot of foam. You can soak the sliced ​​potatoes in water for a longer time, some of the starch will go into the water. And yet, it is not at all necessary to wait for the saucepan to heat up completely; fry is cooked well while it is heating. Only for this, all products must be pre-cut or grated. Full reheating is necessary to fry the meat so that a crust forms and all the juices remain in the meat.

Thank you all for your help, I will experiment

Impressions from the pressure cooker are only positive

... Congratulations on your purchase. I myself am choosing. If possible, tell me how to pre-read the recipe before starting cooking? To know in advance the necessary ingredients and the process itself?

On the previous (69) page of the forum, the 2nd post. Link to the file.
And also here: 🔗

Has anyone tried to cook couscous in a steam basket?

From the bushes. I want to express my gratitude to all the participants in the discussion and description of this wonderful saucepan! For half a year I could not choose an assistant for myself, I was already thinking about the Cuckoo, but everything was stopping me, everything was not right ...I cook well, the gas stove is wonderful, but there are some dishes (porridge for example, or others ...) that can be cooked without my participation, and there is an excellent state - called laziness, and lack of free time, so the need has ripened. And I'm also a technophile .... And now, stumbling upon this thread of discussion of the miracle saucepan, I realized that this is what I need! I bought it and I can't get enough of it !!!! Everything works out! All good ! And you don't need a voice guide - I myself know what I want and how to do it. Special thanks for the collection of recipes - as an addition to personal fantasies. Thanks again to everyone !!!