Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

And I have a problem - the pressure ceased to hold, the multicooker began to give out a message about a lack of water and in reality steam comes out slowly and constantly during the cooking process, which was not the case before. The pressure cooker has been in almost daily use for 10 months, until recently there were no problems. The lid, rubber bands, all valves (all in excellent condition) are regularly disassembled, cleaned and washed after cooking. On the Internet, on the forums, everyone's problem is solved by elementary cleaning and washing. And everything is always clean with me. Now we have disassembled and untwisted everything that is understood and untwisted, we did not find any problems. I do not hope for the service center that they can do something that we ourselves cannot. They asked a question on the official website of Mulinex, they are silent. If someone tells me, I would be grateful.

If everything is in order, it means that something was assembled wrong (valve for example). Does steam come out through the valve or around the perimeter? (this is for the future ...) but in general a guarantee of 2 years - why not take it to the service? Maybe upl. ring needs to be replaced?

Well, I collected it correctly for 10 months, but now not ?! All rubber seals are normal. Steam escapes from the valve. Thank you for participating.

Miracles do not happen, so you need to reassemble the valve ... and do not be offended, it often happens when you are confident in yourself and everything is on the machine, and someone is distracted and you do not notice your mistake ... if you can, then report it upon detection reason, trying to learn from someone else's experience

Thank you, I'll find a reason, unsubscribe. After disassembling, I boiled the beets for a couple, water was enough for 30 minutes.

There was a sad experience of communicating with the "professionals" of the local service center. (with other household appliances)

While we have done without SC, on our own (TTT)

The protrusion of this rubber thing moved a little to the side and, as a result, pressed constantly on the metal ball, so it blew off a little steam. Now I steamed again for 45 minutes and everything is fine !!!!
Dear users! Pay attention to this when caring for our miracle saucepan !!

This is a service valve actuator. Elastic band = protective cover.
The actuator pushes the ball to the side when it is time to relieve pressure (after cooking is complete).

I have never parsed it, so I will not tell you in more detail.

I already understood. I will know that this is a service valve actuator.

I share the recipe for a mega delicious chicken liver pate in our cartoon
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390244.0

Good day! I wanted to ask experienced users how durable the coating is.

The coating is durable.
How much ... Difficult question. I think none of the local inhabitants put it under the Rockwell hardness tester. And I did not conduct experiments with a bowl falling from one / two / three meters onto concrete / tile / linoleum downside / sideways / handle.

We have a real ceramic coating on a really thick aluminum bowl. Therefore, look / read about ceramics - what is possible with it, what is not.
Dropping is not recommended. Sudden changes in temperature (take out a bowl from the refrigerator and pour in boiling water) are not welcome. Stirring / turning food is highly recommended with plastic spoons / ladles / spatulas. Do not drop anything terrible (hammer for beating meat? Heavy ball of the working valve?) On the bottom. Since the "careful horse ..." - I unscrew the union nut for removing the lid only when the bowl is removed. It is not difficult for me to remove / insert the bowl, and the nut (although it is not heavy) will not even accidentally bryakat on the bottom of the bowl.
When washing / cleaning - no abrasives.

In the "contact" someone wrote that during the year of extremely intensive operation of our multicooker, the coating has pretty much worn out. But, I think, the Teflon coating would have peeled off completely, all other things being equal.
My multicooker will soon be one year old, and the coating is just like new (slightly chipped on top at the edges, on the edges of the bayonet lock flanges). But I have only cooked in it every day for the last 40 days (I started to lose weight, I eat porridge in the morning). Before that, they usually cooked one or two meals a day on weekends.

Tell me, be honest! Is there a multicooker in a similar price category better than this one in terms of characteristics, convenience and other criteria?

I will write honestly, choosing, comparing, etc. since December 2013. I was not interested in the price at all, if I like something and want it, then the price will not stop me, and I chose this one and never regretted it! I bought it in May, I cook with pleasure, not everything, but something that is too lazy to mess around with and does not require attention and standing at the stove or a wonderful saucepan. I am terribly pleased. I don’t stand at all. Porridge is just a miracle! But I love technology and nothing causes me fear and misunderstanding. But if there is a problem with cooking and equipment, then you need such a cartoon where everything is painted on the control panel, otherwise it’s difficult. A couple of my friends had their hair on end at the sight of my pet

I will write honestly, choosing, comparing, etc. since December 2013. I was not interested in the price at all, if I like something and want it, then the price will not stop me, and I chose this one and never regretted it! I bought it in May, I cook with pleasure, not everything, but something that is too lazy to mess around with and does not require attention and standing at the stove or a wonderful saucepan. I am terribly pleased. I don’t stand at all. Porridge is just a miracle! But I love technology and nothing causes me fear and misunderstanding. But if there is a problem with cooking and equipment, then you need such a cartoon where everything is painted on the control panel, otherwise it’s difficult. A couple of my friends had their hair on end at the sight of my pet

earnestly!!
I paid for a cartoon in an Internet store!
I think will arrive in two - three days!
personally, a small request to you, so that your wife's first impressions are positive from multi, write 2-3 recipes with accurate data about the ingredients, timer, multi settings, verified by you personally, and which are delicious to my mind!
Thank you for earlier !!

[EagleB3]

OK. I won't write much, there is no time.
Oatmeal (whole oats!) 1 tbsp. oats, 2 tbsp. milk, 2 tbsp. water, a pinch of salt, 4h. l. sugar, with a piece of butter around the perimeter 2-3 cm above the liquid level, spread the walls of the saucepan and butter - into porridge (in milk-water). I cook on a delayed start in the evening - in the morning, Mode - ingredients - barley - 30 min. (15 minutes gains pressure and 25 minutes resets - you can calculate the cooking time exactly, I have a bon appetit by seven (writes a saucepan !!!) if you do not turn it off, it will keep it in the hot state as long as you need it, if you turn it off, then too long keeps warm because it is sealed !!!
I also cooked paella (there is a recipe on the forum) but only without seafood and with different types of meat - delicious. According to the recipe for oatmeal, I cooked rice with raisins and prunes, but it's time to cook. 7 minutes (also delayed start), you can have less liquid, but I like viscous cereals. On page 69 there is a link to a collection of recipes and recommendations - very good. useful thing! Thank you EagleB3... I recommend it too. Today I will cook duck in (supposedly) Peking style. If it works out, I'll unsubscribe.

Oatmeal (whole oats!) 1 tbsp. oats, 2 tbsp. milk, 2 tbsp. water...
I cook on a delayed start in the evening - in the morning

Doesn't the milk turn sour in anticipation of the morning?

No. I take cold (from the refrigerator), and cold water ... I do it every other day, nothing happened, neither the milk sour, nor the valve clogged ...

[EagleB3]

OK. I won't write much, there is no time.
Oatmeal (whole oats!) 1 tbsp. oats, 2 tbsp. milk, 2 tbsp. water, a pinch of salt, 4h. l. sugar, with a piece of butter around the perimeter 2-3 cm above the liquid level, spread the walls of the saucepan and butter - into porridge (milk-water). I cook on a delayed start in the evening - in the morning, Mode - ingredients - barley - 30 min.(15 minutes gains pressure and 25 minutes resets - you can calculate the cooking time exactly, I have a bon appetit by seven (writes a saucepan !!!) if you do not turn it off, it will keep it in the hot state as long as you need it, if you turn it off, then too long keeps warm because it is sealed !!!
I also cooked paella (there is a recipe on the forum) but only without seafood and with different types of meat - delicious. According to the recipe for oatmeal, I cooked rice with raisins and prunes, but it's time to cook. 7 minutes (also delayed start), you can have less liquid, but I like viscous cereals. On page 69 there is a link to a collection of recipes and recommendations - very good. useful thing! Thank you EagleB3... I recommend it too. Today I will cook duck in (supposedly) Peking style. If it works out, I'll unsubscribe.

Grand merci !!! - we will definitely try your recipes first !!!

[relieves pressure 25 minutes]

Thank you! By the way ...

Mode - ingredients - barley - 30 min. (15 minutes gaining pressure and 25 minutes releasing

After finishing cooking relieves pressure 25 minutes? In total, cooking takes 15 + 30 + 25 = 70 minutes ?! This not normal! The pressure should be released in 2 minutes, no more.

The pressure release can be long if:
1) (most common reason) The purple cap over the large ball is skewed (or it is not fully latched in = the beak does not look exactly at the "locked padlock" icon).
2) Service valve clogged. Rinse-clean the saddle of the large ball and the hole in it.
3) The valve actuator does not work (under the rubber cap on the side of the ball; this is exactly what we are talking about on page 71). With this, most likely, the service.

Another question for those in the know, I myself am an avid fisherman, can you cook peas quickly in the multit so that it is soft, but remaining in a whole shell without pre-soaking?

Does it release pressure for 25 minutes after the end of cooking? In total, cooking takes 15 + 30 + 25 = 70 minutes ?! This not normal! The pressure should be released in 2 minutes, no more.

Thanks for the information, I'll check everything, but I thought it was necessary, they write that it dumps noisily, whistles through the valve ... and everything is quiet but slowly ... In the evening I will rebuild everything .... Thank you. But since I put the porridge for the night, it did not strain or surprise in any way How good it is when there is someone to consult with

[nicrus]

nicrus, With rice porridge typo, no more than 4 min. (on delayed start the rice swells and cooks very quickly!)

I myself am an avid fisherman, in the cartoon you can cook peas quickly

Instead, google "pressure cooker bait peas." There were a bunch of recipes. Basic recommendations: whole peas (not shelled) are cooked in a pressure cooker for 20 minutes, sometimes with the addition of soda. Well, all sorts of nuances (is it soft enough; add some perfume) - the fisherman knows it better.

For the first time, it is better to set a shorter time, and then check and cook for 2 minutes. To top up hard peas is not a problem, but turn mashed potatoes into peas again ...

[nicrus]

nicrus, I boil chickpeas (unpolished peas), quick cook in 15 minutes. It turns out soft, uncooked.

[nicrus]

nicrus, I cook chickpeas (unpolished peas), on quick cook in 15 minutes. It turns out soft, undigested.

Thank you for your reply!
But as a NUBU, I need more details, which settings to turn, how much to pour, how much water and time
Sorry for the nubism, this is a side effect - which will disappear very quickly as soon as I get used to it!
BUT the cartoon is still on the way, after tomorrow I'll go!

[nicrus]

nicrus, pour a glass of chickpeas, pour 4 glasses of water and turn on the "Fast cooking" mode for 15 minutes. All
Congratulations on your purchase, this is a worthwhile item! Reduces cooking time by 4 times (!). I cook beef until softest for 30 minutes instead of 2 hours
here are my proven recipes for chicken liver stew and pâté:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=367007.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390244.0

[EagleB3]

EagleB3, I report, did not snap the purple cap to the end! Thanks again for your attention! Now I love the saucepan even more! The pressure drops in 2 minutes !!!
About the pseudo-Peking duck:
cut the duck into portions, coated it with honey and French mustard (mustard with whole grains), sesame seeds and doused with soy sauce, stood in this state for 2 hours.
Then everything in a miracle saucepan for 40 minutes. for manual cooking. Then I put everything in keram. a pot or other saucepan, leaving half of the duck sauce in the multit, chop a large onion finely, put a glass (300ml) of rice (white on half with black) and add water approx. 1 cm above rice, program - ingredients - white rice. And Bon Appetit
And all go away, or I'll burst !!!

Someone knows how to cook a rabbit NORMALLY in this thing? No matter how much I tried, the multicooker rabbit cannot be compared with its fellow stewed over low heat in a good old cast-iron duck.

I cooked like this: I fried garlic with rosemary in olive oil, pulled them out and in this oil I fried rabbit pieces until crust. I added garlic through a garlic press, whole cherry, a glass of white wine, a little rosemary, fried carrots with onions, spices and for quick cooking. I opened the cartoon, turned on the frying, to evaporate a little excess liquid. Served in portions, on each slice I put some carrots, next to cherry and poured Bechamel sauce with white wine.

Tell me why it doesn't release steam after cooking?

[🔗]

see the answer here 🔗

Good afternoon, I recently registered and still did not quite understand how to correctly look for answers to questions (((... I will ask right away - is it possible to make yogurt in this multi-pressure cooker?, Maybe there are special jars and inserts that must be additionally purchased)). ... everything - I asked and now I will try to study everything written about the "little miracle" ... - I have it just recently - yes! "MIRACLE"

[🔗]

Kind! You can also yogurt, see recipes in the collection 🔗 Start your study with the collection. Good luck

thanks, Mila for the collection of recipes - I'll see)

You are welcome. There are not only recipes, but also our experience of using this saucepan

.. I understood, already with a nose in the first pages))) .. thanks

[nicrus]

nicrus, pour a glass of chickpeas, pour 4 glasses of water and turn on the "Fast cooking" mode for 15 minutes. All
Congratulations on your purchase, this is a worthwhile item! Reduces cooking time by 4 times (!). I cook beef until softest for 30 minutes instead of 2 hours
here are my proven recipes for chicken liver stew and pâté:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=367007.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390244.0

It so happened that I bought a multicooker a long time ago, but only today it was cooked on it for the first time, and since tomorrow I was going fishing, I cooked peas for fish.
0.5 liters of peas were initially soaked in water for 5 hours, poured into a multicooker (about 1.5 liters of all the liquid with peas (the peas absorbed a little and swelled) - set the instant cooking mode for 15 minutes.
two incidents happened, the first steam exhaust is loud - my cat was scared, and now he cannot enter the kitchen .. the second incident, steam came out and somewhere in 30-40 seconds it became out of the hole where the steam was. gurgle with pea soup, everything got dirty, immediately overlaid the place where the power plug with towels would not run in there, the rack from steam and splashes would suffer a little ... such incidents with the release of liquid through steam.
The peas themselves are strange, half are boiled into soup, a quarter are normal peas, as I usually cook for 2 hours, such that they are crushed in mashed potatoes in the skin, and the rest is undercooked, that is, not cooked at all - why is that ?? it’s the first time for me that there would be three types of goodness from one cooking in one pan ...
maybe I did something wrong, that there are ambiguous feelings - it's good that it seems to be fast, but it's bad that such a result.

I forgot to add, right or wrong: I chose quick cooking, and preheating started, the scale reached and only then, according to the timer, cooking - right?

The timer after the end of preheating is correct.
Wild discharge is not.
I think there was too much water.

The peas could also break due to the fact that water boiled inside the peas when the high pressure was suddenly released. Try to cook it on the recipe "Millet Porridge", "Lentil Soup". Or "Ingredients" -> "Lentils", "Barley". In these modes, "low high" pressure.

Yes! Maybe someone will come in handy ...

Error codes issued by the multicooker, their causes and what to do at the same time
described here: 🔗
Or here: 🔗

It seems to me that something is wrong in the multicooker, because I cooked peas and chickpeas in it many times and NEVER had such a thing that the peas boiled in different ways.

Suddenly I discovered lentils. Delicious!!!
Cooked 2 times. The effect is sustainable.

For 4 servings it was like this (the products were taken by eye, weighed the selected before sending to the bowl):
Finely chop 140 grams of onions (one large onion or two small ones). I switched on the multicooker to "Frying", poured in 3 tablespoons of sunflower oil, threw in the onion (without waiting for the end of preheating). 500 grams of chicken fillet (breast without skin and bones) cut into pieces (about 2x2 cm), whoever wants - can be larger. Don't forget to stir the onions! Just at the end of the preheating, he threw the chicken over the onion. Fry, stir. Finely chopped 1 bell pepper (120 grams), tossed it with chicken and onions. Fry, stir. Medium cut a couple of medium tomatoes (230 grams), threw it into a bowl (when they made this dish for the second time, my wife poured boiling water over the tomatoes and skinned them - it turned out much more delicacy). If there are no tomatoes, you can flop 50 grams (or how much according to your appetite) ketchup or something else tomato. I covered 200 grams of green lentils. Poured in 500 grams of boiling water. I threw in one and a half tablespoons of "vegeta" for chicken (you can crush a bouillon cube). You can add garlic. Salted and pepper. Interfered. Stopped Roasting, and set Quick Cook for 25 minutes.

I really liked! The wife claims that cold this dish is no worse than hot. I do not know. Have not tried it. Did not have time...

It seems to me that something is wrong in the multicooker, because I cooked peas and chickpeas in it many times and NEVER had such a thing that the peas boiled in different ways.

Did you use half peas, or whole peas?
Write down the sequence of actions and the amount of peas and water, I will try to cook according to your recipe.

[nicrus]

nicrus, I cook soups from half peas - fine meat + fried onions and carrots + peas + potatoes + spices for 12 minutes, you get a puree soup.
But peas in a peel, whole does not boil. I do not pre-soak it and cook it in salted water for 20-30 minutes (I have different peas, sometimes small, sometimes huge). If you are soaking, then the cooking time must be reduced and the water in which the peas were soaked must be drained.

We have had such a slow cooker for half a year. Very satisfied. But recently such a problem began. After closing the lid and turning the circle to the closed position, a slight click is heard and the lid opens slightly. This increases the gap between the cover and the body. Conducted an inspection and noticed that the lid is pressed tightly to the pan, the pressure is gaining, steam does not come out of the slot. Does not hold a metal lock, which is in the front of the lid and fixes the lid to the body, and not to the pan. This version was confirmed by the fact that with the lid closed, he pulled on it and it rises together with the clamped pan. Can someone tell me what to do next. I can't understand, this latch is only purely mechanical or electromechanical - when the lid is open, I turn the circle to the closed position, the latch extends, but if you press it, it moves freely back and forth. Please check who has how? The service center is far away.

Purely mechanical mechanism. An elastic plate that extends and falls under the protrusion of the plastic "tooth" when the bayonet lock is turned. Even if there is a gap - KMK, it's never scary.

The main seal (bowls with a lid through a rubber gasket secures a bayonet lock.

I tried to make homemade cottage cheese. I really liked what happened.

3 liters of 1% kefir "House in the village",
200 grams of 10% cream.

Stir, put in "Manual" - "Warm up" mode for 1 hour. Then switch to the "Manual" - "Keep warm" mode for another 1 hour.
Open, swallow saliva and carefully dump the resulting product into a fine sieve (or in two layers of cheesecloth, laid in a colander. Or in a piece of organza, laid in a colander), attached over a saucepan, because many drink whey and even find it very pleasant to taste ...
Let the whey drain for 2-3 hours. In the classic version, this natural product is hung in a cloth bag for 5..8 hours to drain the whey. Or they press this bag down with some kind of oppression.
Everything can be consumed.

Only one BUT: it should have turned out 790..850 grams of cottage cheese. I got 520. Maybe I didn't heat up enough and therefore a decent portion of the protein remained in the whey? Maybe not long enough kept at a temperature of 73 degrees ("Warming up")? if anyone knows - clarify, pliz!
P.S. Information for thought ((c) you know whose):
- Cream is highly recommended for proper fermentation during curdling;
- In the described variant (3 liters. 1% kefir and 200 grams of 10% cream), 5% cottage cheese is obtained (per 100 grams of product: 129 kcal., Proteins - 16 g, Fats - 5 g, Carbohydrates - 3 g);
- If you take 3L. 3.5% kefir and 200 grams of 10% cream, 9% cottage cheese is obtained;
- If someone decides to independently calculate the calorie content / composition of the cottage cheese according to the original ingredients, remember that some of the substances remain in the whey anyway;
- If in the process of curdling you heat strongly (95 degrees or more), then protein coagulation occurs - the grains are larger and harder (I have not tried it myself, but different smart people write this way).

P.P.S. In another recipe I found "If you put the not cooled cottage cheese on a sieve" (which I did! ...), "then the yield and fat content of the product will be less." It should be cooled at room temperature for several hours.

A small amount of cottage cheese is probably due to not fatty kefir 1%, the cream I think just increased the fat content of the curd. I make it even easier: I freeze 1% kefir and after a day I just put it in gauze and hang it up. Of course, whey is twice more than curd, but it turns out to be the most delicate and not so high in calories. And on whey in this heat (in our shade + 36) I make a cold or okroshka, and the bread on whey is excellent! From 3 liters of 2.5% kefir, about 600 g of cottage cheese and about 2 liters of whey are obtained.
I will take note of your version, thanks.

Purely mechanical mechanism. An elastic plate that extends and falls under the protrusion of the plastic "tooth" when the bayonet lock is turned. Even if there is a gap - KMK, it's never scary.

The main seal (bowls with a lid through a rubber gasket secures a bayonet lock.
Yes, but it never happened before. That's what's confusing. The price is decent and the service life is only half a year. Can they do something in the service?

Hello.
Those who know and understand this multicooker, explain what I am doing wrong, or confirm my fears that I bought an unsuccessful multicooker option.
And so in order:
Cooking purpose (boiled peas, whole) - fishing
Previously for 8 hours, dry whole peas were soaked, they swelled by absorbing water, usually in a simple way I cook on low heat for 1-1.30 hours, this time is enough for all the peas to become soft, but not boiled.
And so, soaked peas (it turned out a little more than half a liter), the water in which I soaked, drained. I poured the peas into a slow cooker and filled it with fresh water, about 2 centimeters above the peas level.
I chose the instant cooking mode in the multicooker.
Chose 10 minutes to cook
OK
The heating process began, for about 5 minutes, at the end of the heating, steam began to bleed off, if I don’t confuse it, then it went off 4 times.
Then the cooking process began, during which a stream of steam only puffed once.
When the cooking process was over, steam began to bleed off, at first there was just steam, then it started gurgling and splashing (covered with a napkin. So that the power cord would not flow)
- Quickly filmed this mess on video.
I also photographed the cooking result a little.
And the result is this, a lot (about half) boiled - it lost the peel, of the half that remained with the peel, about half of the uncooked peas, it was half-baked (hard, breaks into two halves when pressed)
Here are the links to the video:
EzMo3312lCY
dRYqIRfODNU
P.S. for the sake of experiment, I took half a mug of the same dry peas, poured it with water, soaked it for about 10 hours, then changed it to fresh water, and boiled it in a small saucepan, cooked it for a little more than an hour, (it didn’t boil down, didn’t lose its skin), although some peas too were hard. (I think it was necessary to cook for another 15 minutes)

Explain what I am doing wrong, or confirm the fact that I was not lucky with the multicooker.