Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

[fishermen]

You should not ask housewives, but fishermen... About the subtleties of cooking peas for bait in pressure cooker.

Try it here: 🔗 , message from Sergei, 26 Jul 2010, 20:16 (it has been there for 4 years and is waiting for you to find it).
Although the message is old, but Sergei has the status of "Active Member" (that is, he did not seem to abandon the forum) and thanked him 101 times (which means, apparently, a good person will not refuse advice). I think you can write him a private message on that forum and ask questions if something remains unclear.

He writes: "Usually peas boil for 12 to 40 minutes. It depends on the type of peas and the shelf life and pressure in the pressure cooker. Therefore, the cooking time is determined experimentally after each purchase of new peas." The time differs not by a minute or two, but almost FOUR TIMES.
You filmed the video of the spitting multicooker. But we will not be able to understand from the video how long it would take to cook that particular pea of ​​yours.

In the same place, with Sergei: "Then I pour it into a bag made of nylon tights or chyulki. I tie it tightly and put it in a pressure cooker half full of water and put it on low heat. ... It is very important not to pour a lot of water, because when boiling the resulting foam can clog the pressure cooker safety valve. "
Try to cook in a stocking too.
Foam has formed. Foam came up through the valve. We see the foam in the video.

About our multicooker: You cooked on the "Fast cooking" mode, this is a high pressure (1.7 bar). Try to cook with recipes "Millet porridge", "Lentil soup". Or the mode "Ingredients" -> "Lentils", "Barley". This is "low" pressure (1.3 bar).

Do not put 10 minutes at once. Put on 3 minutes. Few? Close the lid and set for another 3 minutes. Not enough again? Three more. Too much?
So next time set it to 7 minutes right away.
And ... Don't be offended, please, but I haven't written anything new to you just now. Everything is the same as 03 July 2014, 22:27 ( https://Mcooker-enn.tomathouse.com/in...428.0 ). Only now I started a search on Google for you and found a suitable message on a suitable forum.
What are you doing wrong? In my opinion, you ask for advice, but do not use the advice received.

Confirm that you are out of luck with the multicooker? Well ... Or maybe the other way around? Maybe she was unlucky? ..

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

There is nothing to blame on the multicooker if your hands are crooked. The technique, although for blondes, can do all sorts of entertaining things with some skill.

Thank you all for your advice and criticism!
Most of all, because of my, as you put it, crooked hands, the multiservice was not lucky with me. (although I did everything according to your advice - I set identical modes, time, etc.)
This is where your banter can end ...
Although, if the need arises, welcome!

[nicrus]

nicrus , You shouldn't be offended. After all, we specifically write here about everything that happens to our saucepan, we learn from our and others' mistakes (as without them). If you read everything, the problems would be solved by themselves. The pressure cooker is great! Good luck!

Hello dear! I have been reading this super-site for a long time, but I registered only today, because the question haunts me: well, where can I get information about this wonderful saucepan in terms of what ingredient or program it gives out pressure and temperature, respectively. This miracle I have with NG - she pleased herself. Only it is impossible to use its "smart head" at full capacity.Therefore, yesterday I bought another multicooker with a multi-cook and a delayed start for all programs for only 2500 rubles. And the milk porridge is ready in the morning and the baked goods do not burn - you exhibit everything yourself, if you know of course. As a pressure cooker, our saucepan is irreplaceable, but the oven in terms of baking is all one thing - better.
I will really wait for information about temperature (pressure) regimes for ingredients and recipes.

It looks like nicrus, you can't boil peas because you don't have such information either. It is clear that peas, as a product, are very hard and poorly "dehydrated" at high pressure and quickly you will never cook normally. It needs to be cooked at low pressure and 30 minutes (if not soaked), soaked - 20-23. To do this, you need to know which program to adapt for this case. I think you can try on the ingredients - cereals - barley. Set the time for 20 minutes, if undercooked - add 5 minutes. Do it once, then decide on the time and amount of water (first take 1: 3). If you take 1: 2, all the water can be absorbed and the pan will give an error and ask you to add water.
The saucepan is good, you need to master it only by the method of the folk poke. Not like in other cartoons - everything is indicated in the instructions. Here, too, the French were too clever with "commercial secrets".

On the previous (72nd) page of the topic there is a link to the collection (messages on July 12 and 29). There is information on pressures and temperatures.

Thank you very much for your prompt reply! The collection of recipes is wonderful! Thanks to the compiler.
The answer is received on the pressure-temperature correspondence. But the ingredients -? Do I understand correctly:
Meat - the pressure is high (170KPat115) if you pour liquid into the product, and if it is steamed? The pressure is also high, or low (130KPa t 109). Not clear?
Fish - high or low pressure?
Cereals - is the pressure low everywhere?
Vegetables, fruits - is the pressure low everywhere?
And on the recipes there is a program everywhere with two stages 1- roasting, 2 quick cooking. And, depending on the ingredients, is the pressure mode set (high or low)?
I understand correctly?
Yes, I also wonder - what is the temperature on the casserole? Is this the same frying 160, or below 140?

There is no such detailed information. There is no complete guide with information in which recipe at which stage which mode. With this the French were too smart. Could at least make a service manual ...

Baking (as far as is known; no official data) is "roasting".
Not all cereals have low blood pressure.

After browning is complete, the "Fast" mode is automatically suggested - this is the high pressure mode.

Low pressure is used in some recipes and for some ingredients. As a rule, these are products that give abundant foam or swell a lot when cooked. In this case, with a sharp release of pressure, the superheated liquid will boil abruptly and the foam will go out through the valve. And the swollen product will tear.

So if you need low pressure, then choose milk porridge in the "Recipes" (for example, "Millet porridge", "Lentil soup"), or any legumes in the "Ingredients" (for example, "Lentil", "Barley") and set the right time. These low pressure recipes / modes are also not from the manual - they are determined by enthusiasts and have been tested many times.
... Strictly speaking, "Quick Cooking" allows you to cook anything you want at high pressure, and "Millet Porridge" - anything you want at a low pressure. And for me personally, that's enough.
The modes "Warm up" and "Keep warm" are used creatively. Personally, this is the only way I cook buckwheat porridge in the morning. Hours at 10..11 pm buckwheat and salt fell asleep, poured boiling water and "Warming up". In the morning - hot steamed porridge, in which all the useful benefits are intact.

If I cook something according to a recipe, then I don't care what the pressure is. From me - to lay the specified amount of products and press the button. From the multicooker - everything else.

P.S. Well, it's not that I'm quite enough ... There was a thought to screw my controller to it to make it keep the temperature I needed. Let's say for yoghurt or for ham.The warranty period is about to expire. Let's see what she has inside ...

Well, then everything is clear! So I did the right thing to buy the second cartoon with a multi-cook.
Tonight I cooked frozen 70/90 shrimp for the first time with beer. Weight 900g. Mulya suggested 2 minutes of steaming. It seemed to me that this was not enough - the shrimps are in an ice shell, I added up to 10 minutes. After the end of cooking, I poured it into a bowl, added salt (more, to beer), finely chopped dill and a little butter. Households ate and praised, but there was one remark - they are not cleaning themselves well. You know, a little bit too much. Next time I'll set it to 15 minutes.
I foresee questions about butter. I always do this when I cook crayfish and shrimp in a saucepan on a gas stove - advice from a granny who was born and lived all her life on the Upper Don. I kept asking her - why do you have crayfish, well, straight, some kind of sweet. She kept smiling and keeping quiet. And then I myself saw how she threw a piece of butter (15-20 grams) into the pan after the crayfish boiled and removed the foam.

Good afternoon, here I am suffering in choosing a multicooker, before there was no multi, with a little imagination. This model attracted by the fact that it contains 40 recipes. Can I eat it later?
I really wanted the cuckoo 1051, but there are very few recipes, and you need to invent more on the multi-cook yourself
Thanks for the advice.

Of course! All recipes are decent, only one thing - are you ready to limit yourself to this? I'm afraid they will quickly bore you, and everyone has different tastes. You can not pay attention to baking recipes at all, because they are incorrect in proportions. On page 72 there is a link to a collection of recipes adapted to our multicooker and to everyday life. When you have mastered all the recipes, believe me, you will regret not having chosen a pressure cooker with a multi-cook from 35 to 160 degrees. and the ability to set the pressure level.
I already wrote above that our cartoon as a pressure cooker and an electric frying pan is the coolest, but otherwise - (stewing, languishing, baking, yogurt, children's menu) - a complete failure. This is just my opinion, otherwise it's up to you, there is a lot of information here.

I used this multicooker-pressure cooker for 5 months, everything was fine. I was very pleased with the speed of cooking. And yesterday I issued Error code 030 and the inscription: Please send the device to the service center. I cleared the valves again, but still the same. Who had that? You will have to contact the service center. Is the device repairable? The impression that electronics flew.

* 30 Overpressure> 140kPa - overpressure more than 140kPa: maybe the temperature sensor does not work? or turning off the heater? ... I'm not an expert at all. 🔗

Good day! I want to buy the first multicooker, the choice is between Moulinex Cook4Me CE 7011 and Moulinex CE502832, which of the options will still be better or what are the disadvantages of one over the other !?

I use the first 8 months - very fast (powerful) and stupid (only 4 cooking modes - frying 160 degrees, cooking with a pressure of 115 and 109 grams, steaming with a pressure of 115 rn. And a mustache ... so I recently bought Polaris with multi-cook), does not allow cooking meat and milk with a delay, the second option will definitely be better, since there is both speed (pressure cooker) and cooking options with a multi-cook. and a postponement on a multi-cooker (set yourself a porridge at 100 degrees for 20 minutes, 15 minutes on heating, poured cold milk, set a delay for 8 hours, and in the morning fragrant porridge is waiting for you).
If I chose today, definitely - the second option!

I am not that I am campaigning "for the collective farm" ...

In Cook4Me he poured cold milk in the same way, poured cereals, set "Ingredients" - "Barley" for 20 minutes, set "now the time <hh: mm>", set "finish in <HH: MM>". And that's all. She will figure out when to start in order to finish at the specified <HH: MM>. And he will finish, and she will go to the "keep warm" mode. And it will stand in it for three hours - at any moment come to eat fragrant porridge. If you want - come in 15 minutes, if you want - in 2 hours 15 minutes.

Yes, Cook4Me, like many other multicooker, does not give a delayed start on built-in recipes for milk porridge (And some others. Manufacturers are afraid that the milk will turn sour; that the microflora in raw meat will evolve overnight into a reasonable form, make a revolution, take over a multicooker, dishwasher and a vacuum cleaner, zombies the cat, and then begins to dictate its terms to you in exchange for a pass to the refrigerator). AND?...
Who is not afraid - for the preparation of milk porridge "in the morning" puts any "low pressure" dairy-free recipe / ingredient. And / or puts frozen food in the multicooker (or ice instead of water), slightly increasing the cooking time.
Those who are afraid will not cook milk porridge with a delayed start even with a "multi-cook".

Who likes what more, who suits what better. Even who likes what design.
The multicooker is just a tool. In one case, you need a tuning fork, in the other - obstetric forceps.
Personally, I really don't like the bowl without handles in the CE502832.

Tell me, what program can you put in the pressure cooker with cottage cheese and yogurt?
With a multi-cook (and now they are usually all multi-stage) I fermented milk in the evening, yogurt for 6 hours, 80 g for 40 minutes, a delay - in the morning I spread fresh cottage cheese with herbs on rye bread or kneaded the child for breakfast with raspberries. Or sous vide meat?
It's not about the adaptability of my hands to programs, I can adapt to the gas stove ...
The point is the possibilities of the device - with a multi-stage multi-cook from 35 to 160 they are almost limitless.

The CE502832 has better programs and more versatile, but the quality is not that of Cook4Me. There are no handles, the lid is somehow thin With sharp edges. plastic is also inferior. I wanted to buy CE502832 as a second cartoon, and changed my mind in favor of 1051 cuckoo.

Tell me, what program can you put in the pressure cooker with cottage cheese and yogurt?
With a multi-cook ...

The curd is wonderfully prepared on the "Warm up" mode. By the way, I described the process as recently as on the last page. This weekend I made cottage cheese again - I used only the "Warming up" mode.
Yoghurt is prepared less comfortably, of course. But getting ready. The "Collection ..." has a description.

I am not idiot. Multi-cook is very, very, VERY cool.

But when comparing multicooker, one must compare the differences. What is not on one, but on the other. And what does it give. And then everyone will decide for himself whether it is important for him or not.
The example you have chosen with the delayed cooking of milk porridge is just an unfortunate example for comparison. In my opinion.

Well, for example, I cannot consider it as a significant advantage (against Cook4Me) that the CE502832 has separate "soup" and "pilaf". For, as far as I understand, the mode is the same, only the cooking time is 8 minutes and 20 minutes, respectively. If, according to the recipe, she first cooked for 5 minutes at one pressure / temperature, then seven minutes at another, and the remaining time at the third - then yes. Cook4Me can't do that. But CE502832, as far as I understand, does not do that.
... If, in addition, we remember that different people will take different varieties of rice for cooking pilaf, it becomes clear that the cooking time will still have to be manually tightened.

But the fact that a heavy pan of freshly made soup or stew can be easily removed from the multicooker and put on the scales (to calculate the calorie content of the resulting dish and then put yourself the planned amount of BZHU), and then return it back to the multicooker - this is important for me. FOR ME. For someone else, probably, this will not be considered a dignity.

[Darsi]

Darsi, EagleB3, ashev, Thanks for the answers.

I do not agree with Darsi, I cook all milk porridge with a delay and it turns out wonderfully !!!! (I cooked rice, oats and millet), I have never thought of replacing it, and I’m glad. Lazy finally and satisfied with this, there are so many interesting things in life !!!!

My dears, why are you so poured? The fact that you are all such great fellows, you all know and can do everything no one doubts.The person asks the question about what the device is capable of, and not about what the chef using it is capable of.
I say, like a pressure cooker and an electric frying pan - the device is super and in terms of the quality of materials and components. But it is necessary to have a multicooker for it, and preferably with a multi-stage multi-cooker. Well, this pressure cooker doesn't have gentle cooking modes! Oh no!!!!
I have been spinning in the kitchen for 35 years, and I bake bread, I cook cheese, and I make wine - I have a rich cooking experience (I cook for a family of 6). And I can even relate myself to deviceaholics And I even sheathe the whole family, the equipment of every house is above the roof. And all this experience convinced me that there is no one device that performs 25 operations equally well.

This device is - we are

Can you please tell me how your porridge is prepared in the "millet porridge" mode?
The fact is that my multicooker was bought in France, so there is no Russian language and the recipes are not adapted. I'm already used to soups, I cook in manual mode. But with porridge it is not working yet. Many people cook on the "millet porridge" mode, but I don't have it. In the main ones. Dishes only eat "Japanese Rice". All ingredients are put at the same time and then they cook for 5 minutes (in the menu, preparation for 8 minutes and cooking for 5 minutes). Tell me, is this millet porridge or not?
Although now I looked, there are minced meat, carrots, broth in the ingredients. Eh, how to cook porridge ...

It also has several languages, and that you don't have Russian? I understand that each language has differences in the recipes ..... each cereal has its own cooking time. I cook oatmeal (whole oats) on quick cooking with a delayed start - 25 minutes, without a delayed start -30 minutes. for a glass of cereal -2st. water, 1 tbsp. milk, a pinch of salt 2-3 tsp. sugar, drain. Oil a saucepan above the liquid level. I cook other cereals in the same way, but I reduce the time ...

Today I took 0.5 glasses of rolled oats, 1 glass of milk and 1.5 glasses of water. I put it on fast cooking for 5 minutes, after 4 minutes the fountain was beating with such force that it washed off the towel thrown on the valve (((
But there is no Russian language, and the recipes (printed from the Mulinex website in Russian) are different, only 5 or 6 are the same.

Good day! Regarding millet porridge - for its preparation you need a low pressure level and a time of 20-30 minutes. Try on the ingredients - potatoes. (Of course, the steam basket does not need to be installed). FIRST pour boiling water over the millet, let it stand for 2-3 minutes, so that the cereal gives off the bitterness, drain the water. Put the cereal in a saucepan, pour 2 cups of water and 3 cups of milk, salt, sugar, butter to taste on 1 cup of cereal. (if you want a more tender porridge, you can add round grain rice: 90% millet and 10% rice). Turn on the "potato" program for 15 minutes, stir, then turn on the "heating" for 20 minutes. so that the porridge languishes. In time, experiment yourself - you need to choose according to taste, the degree of boiled cereals. Good luck!

[Belochka1313]

Belochka1313, Rice (in Russian recipes and ingredients) is cooked on HIGH pressure. Millet porridge (and, it seems, all other milk porridges too) - AT LOW. So "Japanese rice" for millet porridge, most likely, will not work.

Low pressure is used, in particular, in the Lentil Soup recipe. Or for the ingredients "Lentil", "Barley". Which of this is on the French menu - I don't know. But I think lentils should be there.
By the way, what languages ​​are there in your multicooker?

Built-in one-serving millet porridge recipe:
50 grams of millet,
250 grams of milk
0.5 tablespoon sugar
0.25 tablespoon salt
butter to taste.
Cook for 30 minutes (regardless of the number of servings) on low pressure. Normally - no more than 6 servings (the pan will hold even more, but then, most likely, the milk foam will go through the valve).

Take advice Darsi - it makes a lot of sense to dilute milk with water. And slide the measured piece of butter along the walls of the bowl to the level of the "Max" mark - there is less risk of milk escaping.

I like to cook millet with round rice mixed equally. And I also add cinnamon - for 4 servings of porridge 1 teaspoon with a small slide, immediately to the cereal. Time and modes - according to the built-in recipe.

Created and not deleted ...

Thank you very much for your answers!
I generally wanted to cook rolled oats! Because the one-year-old son gets up in the morning at 6 o'clock and has breakfast with dad at 8. After prompting his son, he does not allow him to do anything except play with him. So I wanted to throw the rolled oats, which he loves so much, into the multicooker, pour milk and forget until 8 in the morning.
And I asked about "millet porridge", because after reading up to 42 pages of the forum, I realized that it is better to cook porridge in this mode.
Unfortunately, there is no millet (that is, cereals) in France, or I haven't found it yet. From the answers I realized that you can try to use "lentils" instead of the "millet porridge" mode (since there is such a mode)! I'll try it tomorrow morning!
My slow cooker (French) has French, English, Spanish, Dutch, and Portuguese. And that's all) and yesterday I cheated, checked and counted (there was nothing to do;)), in the French menu there are 20 identical recipes with the Russian one.

Yes, I also wanted to say thanks to the author of the collection of recipes, the link to which is given in post 1433 on page 72! Yesterday I downloaded and began to study. It's already difficult to search for recipes throughout the forum (well, a lot of text), and when it's all in one place, it's very convenient!
So THANKS!

Tell me, please, I choose between two pressure cookers-Mulinex 7011 and shteba dd1.
In moulinex, the speed of cooking attracts, in the staff the opportunity to cook using the technology of sous vide. Maybe someone has these 2 pressure cookers and will be able to advise something, prompt.
I choose between these 2, since there is a small selection of pressure cookers on the European market, and these 2 are)

Today I took 0.5 glasses of rolled oats, 1 glass of milk and 1.5 glasses of water. I put it on fast cooking for 5 minutes, after 4 minutes the fountain was beating with such force that it washed off the towel thrown on the valve (((
But there is no Russian language, and the recipes (printed from the Mulinex website in Russian) are different, only 5 or 6 are the same.

Try Oatmeal for Ingredients - Barley
I cook 0.5 cups of rolled oats (not quite instant, the box says to cook for 15 minutes), an incomplete glass of milk and not a full glass of water, sugar to taste. I smear a circle around the bowl with oil (I read that it helps not to run away, I don't know whether it really helps or not, it didn't help in other modes)
ingredients - barley 16 minutes. It turns out great, judging by the traces of milk, it boils a little, languishes more.

I read the idea here, but unfortunately I don't remember who the author is

Firstly, rolled oats are not oatmeal, they are rolled oats, and they cook quickly even without a pressure cooker. And so that the porridge does not run, the cereals must be washed to clean water! The more mealy (? I don't know what to call it), the more foam. I cook whole oats, nothing runs!

I also like whole oats more, but it's usually easier to buy Hercules, they don't sell whole oats in our nearest stores (((I choose Hercules with a maximum cooking time, I don't like minute flakes at all. Yes, 15 minutes and without a pressure cooker is not long, but I cook, if it takes longer without it, I like boiled spread, and it is necessary to stir almost constantly. But I fell asleep in the pressure cooker and forgot, opened it, ate it. wash, but I do not use the delayed start, because I do not take store milk and it becomes sour overnight)

strange. I have never sour. I pour cold from the fridge and everything is OK. After all, she, like a thermos, keeps both heat and cold ... I put on a delayed start at 21-22 hours and at 7-00 vo a la, oatmeal sir ... maybe milk is different ...

I tried tetropaki (long-term storage), everything was fine. Just the other day I tried a store-bought one, but with a short shelf life (5 days), it turned sour. And I'm even afraid to try homemade. And you have homemade milk - well, in the sense of not store-bought?

only store-bought, and I do not buy long shelf life ... ordinary milk ... what is homemade, I don't even know ...

Homemade, I mean village milk, not store-bought

I understand it....but I am far from the village and since childhood I only drink from the store, my cow is a store and it suits me completely ...

[Lisichkalal]

Lisichkalal, Good evening, Svetlana! Have you seen Tanya's video about working with Shteba on YouTube? See "Biscuit in Shteba", "Omelet in Shteba", overview on Shteba. Everything is clearly visible there: you can do everything from Shteba and very efficiently. The only BUT - the quality of materials and workmanship is at a level lower than in Moulinex 7011. When Shteba came to me by order for Ozone, I opened it, looked at it and took it back, because I adhere to the principle - I am not rich enough to buy cheap things ... Moulinex 7011 is an excellent pressure cooker, only it does not cook without pressure, except for frying. I took it to Shtebu, and I brought Mulinex on January 5 this year. I cook meat, cereals, broths, jellied meat only in it. Sooo fast! But for cereals and languor, yogurt, cottage cheese, etc., I bought an inexpensive Polaris with a multi-cook and a delay, programs with temperatures below 100g. for 2500 rubles. sale in Eldorado. Yes, in Moulinex, the programs for baking biscuits and casseroles are the same frying at 160g, so everyone's bottom burns. Cartoon baking works well at 140-145 deg.
success with the choice ...

Ekaterina, thank you very much for your answer and wishes!
I was surprised that the quality of the stems is lower than that of Moulinex. So much for a German product.
Yes, I watched a video about the staff.
I also found a Philips multicooker with us, there you can set 40, 60, 80, 100 ..... degrees.
But 65 or 70 is not, which is just right for a sous species.
And everything, more options are dumb ((

Help me deal with the delayed start! Something doesn't work, I enter the real time and the desired one, and it turns on immediately for cooking.

Maybe you press cancel instead of OK? (Button on the left). Otherwise, it's not clear, this has never happened ...

today I cooked beans in tomato sauce on the program ingredients -nyl, in 24 minutes without soaking the beans melt in the mouth

: lol: Wow, how! Let me ask you, where did you find it, lentils in the ingredients?

And what sort of beans were there? Not canned, for an hour?

in the ingredients, of course, you don't need to look ... and the beans and lentils turn out wonderfully

I can't find pilaf on the menu