Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

del

I always make pilaf not on built-in recipes, but in manual mode
I make a zirvak on Roasting, then I add rice, water and turn on Quick Cooking for 12 minutes
All. It happens (very rarely) that code 21 pops up - I immediately turn it on again - and everything is ok!
My cartoon is a little over a year old and I am very happy with it. Don't be discouraged, you will soon make friends with Mulechka!

del

Good luck!
Unsubscribe later as progress, ok?

alica10153
I have already deleted the above message. On a measuring glass, milliliters and liters. In fact, it's the same thing. Therefore, it’s not a measuring glass. Unfortunately.

With regards to other recipes for cooking rice ... I first decided to master the built-in recipes or which are on the site. It is my deep conviction that there should be no difficulties with official recipes. Either Moulinex thinks differently or I don't understand something.

The ratio of rice and any liquid is 1: 2 for both pilaf and crumbly porridge. If you cook rice with vegetables and meat, then fry them on the "manual" mode. Then go to the "Rice" program and 10-15 minutes, depending on the rice. I hardly use built-in recipes. It's easier and faster this way. Judging by the reviews, I'm not the only one who has such an opinion!

I used to just stir rice with pilaf. And now I watched different videos with cooking rice and realized that it needs to be filled from above (the recipe book is of course very detailed for this slow cooker ...). Also, this time I poured water 1 to 2 (so that it was slightly higher than pilaf) and not as it is written here 1 to 1 to rice 🔗 (awesome official recipes ...) either here 🔗 ("The amount of water is not indicated when cooking on the Ingredients-Cereal mode. How much water to add? For rice - 1: 1"). Let's see what happens.

The result is as follows. Everything was cooked perfectly except the rice. Rice is boiled like porridge. The program was chosen for cooking under pressure - 15 minutes. I poured water about a cm higher than rice and 1 to 2. In the future I will try to add a little less water, change the rice producer, and also choose the program for 12 minutes - ingredients - rice cooking.

Hey everyone! Today I cooked a roast in a cartoon. It turned out delicious. I want to share the recipe and my observations. I can say I cook 1 time in a cartoon, before that I had potatoes with cheese and pasta))) So, I cooked in the same way as in a cauldron, but it took much less time. From the beginning, in the "frying" mode, I fried meat + onions + carrots, poured water, added potatoes, a little estimate and a bit of butter + spices and bay leaf. Then I switched to the "quick cooking" mode for 12 minutes, set it, but did not guess, I just doubted 10 or 15, but chose something in between, closer to 10))) But I think that next time I will set it to 10 and it will be enough, because the potatoes are slightly boiled. As for my observations: the water should be poured so that it covers all the potatoes, since a lot of water evaporates, and the potatoes remain solid on top, slightly not cooked, and below they are slightly overcooked. I put it on the "keep the temperature" mode and the potatoes came from above. The result is very tasty and fast. I hope that someone will find my comment useful.
Share your recipes. Happy cooking everyone !!! :

Here are the last (probably) additions: 🔗

It is there that it is written that when cooking pilaf, you need to add 1 to 1 water to rice 🔗 and by the way, by the way, a couple of times she switched to cooking mode with such a ratio of water to rice (and by the way there was a normal pilaf, I did not fill it up from above, but stirred it).But recently, when cooking pilaf according to the recipe, as written above, it began to give error 21 (not enough water for cooking under pressure). So I wonder if what's broken in the cartoon? Because it began to issue this error after the housekeeper put her on a towel (maybe something in the slow cooker overheated?).

🔗
here are the additions from 08/04/2014, and the previous link is erroneous, sorry

Mila61
Working link
You can open the recipe yourself on the Mulinex website - Chicken with rice

I know, but I meant recipes worked out with comments.

[agv]

agv, try removing the top metal part (which needs to be washed). Disassemble it, rinse it thoroughly, form a hole under the ball, wipe the ball dry with a napkin and carefully collect everything. So that the cap above the ball snaps into place, and the pattern on the cap on the other side is closer to the outer edge. then try turning on fast cooking with just a glass of water. If everything is ok, then something was clogged.
And unsubscribe us

OlgaMSK
Washed 150 times. With a glass of water it will switch to cooking mode. Recently I cooked borsch, everything turned out fine. But I'm more than sure if you start cooking pilaf according to this recipe 🔗 (in which the ratio of rice to water is 1 to 1, then the questions that are written above may begin.

If the multicooker had not cooked a very good pilaf according to that recipe for the first couple of times, I would be 150% sure that the recipe is not correct (because everywhere they write here that the water for rice should be 2 to 1). But the fact that a couple of times she still cooked not bad pilaf according to the recipe that is higher and only for the third time cooking this pilaf, she began to give error 21 (after they put a towel under it, which obviously should not have been done), makes me think, Is everything ok with my mule? Naturally, the towel was removed from under the multicooker, but the error on pilaf, which is prepared according to the recipe above, did not stop issuing.

How does it even know if there is enough water to go into pressure cooking or not? Maybe this particular sensor is barohlit?

[agv]

agv, try to blow this hole with force. From a towel this cannot be, I often have it on the pillow during cooking (which they put on stools), once it even fell ... everything is ok. Once there were problems, I refused to open and give away the borscht, I started giving errors, but after blowing everything out, everything returned to normal.

OlgaMSK
Which hole to blow through? If the one in the valve under the ball, then blew it more than once ...
There, on the multicooker itself, there is a small hole. Where does it go at all? How can it be related to what is written above?

[agv]

agv, well, yes, under the ball. Did you pull out the white thing on the lid above the ball, wash it out?

OlgaMSK
Yes

Yesterday I cooked beans and ham. I poured the contents of the can of beans along with the juice into the bowl. I thought that there was not enough liquid and most likely the mule would not gain pressure and would not cook. But no, everything is ok. There was no need to add water.

Well, yes, and the stew is generally done at the beginning without water and everything is ok
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=367007.0

Hello! And tell me, please, someone ordered and where is the replacement bowl for our multicooker? Thank you!

Hello everyone!
I bought this miracle the other day for my beloved wife. I immediately wanted to cook the meat.
There are many pages - we will read gradually
Help me quickly find (poke your nose) a recipe for the usual cooking of meat - just fry or describe in detail, step by step, how to do it in manual mode. It seems that everything is simple, but I don't want to be upset because of the first pancake.
my beloved wants to quickly learn how to cook on it, and I'm already ready to buy her another slow cooker, simpler ...
Help me out, pliz

You can also simply fold the meat in 2 cm pieces into a bowl, season with salt and pepper, put pieces of butter on top and put on a quick cook. For beef, about 25 minutes. If you need meat without gravy, then at the end of cooking, turn on the frying mode and in a couple of minutes the liquid will evaporate and the meat will begin to fry.Despite the simplicity, it turns out very tasty. I like the option with browning at the end better :-)

Thanks
Is it possible to fry just large pieces of meat without side dishes, carrots, onions? Salt, pepper and that's it ...
Tell me, hostesses

[Zhivchik]

Zhivchik, according to my recipe, with frying it turns out soft, fried meat, without any spices and vegetables. Control the degree of browning to your liking. Pts good veal.

How does it even know if there is enough water to go into pressure cooking or not? Maybe this particular sensor is barohlit?

I'm not an engineer from Mulinex, I'm just an engineer. And partly a programmer. And if I wrote the firmware for this multicooker, the algorithm would be like this:
If
- The "Fast cooking" mode is on and
- The lid is closed and
- The pressure relief valve is closed and
- The temperature of the bowl has reached 100 degrees at time t1 and
- Since the moment t1, t2 seconds have passed and
- The pressure in the bowl is less than N bar,
then give the signal "insufficient liquid level".

Because the vaporization temperature has been reached, enough time has passed for vaporization, and the pressure is still not reached.
This means that either the steam is poisoning past the valve, or there is nothing to boil.
But if he picks it up through the valve or past the valve, the owner will see the escaping steam and fix it.
And if there is no water, the owner cannot see this under a closed lid, and he must write / whistle.

Respectively:
- either steam goes, but the owner does not see;
- either the temperature sensor is lying,
- either the pressure sensor is lying;
- either the timer is lying (this is so unlikely that I write only for completeness of the list!);
- either specific physical conditions have developed in the bowl.

Physical conditions - this is a free fantasy from the category of "acceleration of a spherical horse in a vacuum". But if you try, they can be "folded" in real life. For example:
A temperature sensor measures the temperature on the surface of the bowl (it seems to me that it is somewhere near the bottom). If, for example, the normal convection of heat is disturbed in the bowl (the bottom in the area of ​​the sensor is heated, but the rest of the volume inside the bowl is not heated; locally there is 100 degrees, but in reality the bulk of the water in the bowl still has a temperature of 80 degrees). Or the bottom is 100 degrees and water really boils, but in the middle there is rice (= heat insulator), and on top of the rice there is a kilogram piece of frozen meat (on which the steam condenses and turns into water again) - these are also them. Conditions.

On the topic "rice is overcooked". If you are cooking something for the first time, it is better to set a deliberately shorter time on the timer. For what has been digested is digested forever, and what is undercooked can always be boiled. Putting in the "Fast cooking" mode for at least a minute, at least for two - as long as necessary. Write down next to it on a piece of paper. Then add up in a column and next time immediately put on as much time as necessary.

And pour as much water as needed, or even a little less (if you are not sure how much juice meat and / or cooking vegetables will give). The water that has evaporated during the test opening of the lid and the pressure relief can always be topped up (boiling water from the kettle), and this is elementary. But what is poured - at best, it will be possible to strain on top or evaporate after the end of cooking in the "Roasting" mode.

And rice - use one or two varieties, and from the same manufacturer. You will know exactly how much water this rice takes and how quickly this rice boils.

P.S. When I cook pilaf, then, as many have already written:
- fry zirvak;
- I fry and slightly carcass meat;
- pour in water;
- pour rice on top and do not stir;
- I bring it to full readiness on "Quick Cooking".

[EagleB3]

EagleB3, it seems to me that a person is using the wrong kind of rice (which absorbs a lot of water) because he writes that pressure is normally accumulated on all other dishes.

[EagleB3]

EagleB3
Please clarify what you mean by

if it picks up through the valve or past the valve, the owner will see the escaping steam and fix it.
or steam goes, but the owner does not see;

Indeed, when heating or cooking, it periodically etches a little steam through the valve. Is this the norm? That is how it should be?

- pour in water;

how much water do you pour in? Twice as much rice?

With regards to the recipe for Chicken and Rice on the website 🔗
I'll copy it here ..
Chicken fillet 600 g
Rice 300 g
Water 300 ml
Corn s / m 200 g
Sweet pepper 200 g
Bulb onions 100 g
Carrots 150 g
Turmeric on the tip of a knife
Salt, pepper to taste

Do you think this is an adequate recipe? Isn't there enough water (1 to 1 pilaf)? And should the multicooker with such a recipe switch to the cooking mode (and not give an error about the fact that there is not enough water)?

Regarding what kind of rice I use - basmati, I tried different types.

P.S. how on this forum, look for example in this thread, by the word - poison?

I seem to understand why my periodic multicooker gives an error that there is not enough water. The instructions say that if steam comes from the valve for more than 1 minute during the cooking process, then you need to give it to the service center. My steam is poisoning from the valve almost constantly, then more then less. It is especially clearly visible if the upper part of the valve is removed during cooking. Please check how you are. Thank you

[Kate orlova]

About rice / water in pilaf: described in detail in the "Collection ...", recipe "Pilaf", addition from Kate orlova.
For 800 grams of long Indica rice, washed and then soaked 1.5 liters of boiling water is taken for an hour and a half in warm salted water, then thrown back on a sieve, mixed with spices, laid out on top of a hot zirvak. "White rice", 10 minutes. If the wife cooks.
And if I cook, then I take 100 grams more boiling water.

Steam from under the valve comes out a little during the preheating process. at the end of heating (apparently, just when the temperature is closer to 100 degrees, the multicooker closes the valve. Then it makes one or two short abrupt steam drops (apparently, it evens out the balance between the heating intensity and vaporization). And that's it. it is almost imperceptible.

I have an urgent question, while there is an opportunity to post cooc4me !!!!!! I cooked steamed vegetables for a child (this was the first thing I cooked there) and was shocked when steam came even from the handles when cooking !! This is normal?? Then in the evening I decided to cook "fried meat in Russian" according to the sewn-in recipe, in the end everything was stewed well, but there was a lot of liquid, and I did not pour anything there at all and at the end there was no steam, there was no steam at all during the whole cooking. So is the steam supposed to come out after all the preparations or are there such dishes when it doesn't come out? Answer, pliz, otherwise I'm generally confused ((((((

I have an urgent question, while there is an opportunity to post cooc4me !!!!!! I cooked steamed vegetables for a child (this was the first thing I cooked there) and was shocked when steam came even from the handles when cooking !! This is normal??

hovers when boiling, but the lid does not block for some reason - the valve is open, the lid is not tightly closed, the seal is warped

"fried meat in Russian", in the end everything was stewed well, but there was a lot of liquid, and I did not pour anything there at all and at the end of the steam did not come out, there was no steam at all during the whole cooking. So is the steam supposed to come out after all the preparations or are there such dishes when it doesn't come out? Answer, pliz, otherwise I'm generally confused ((((((

meat gave juice

the more liquid or products containing it, the more vapor.

[first]

I was steaming vegetables ... I was shocked when the steam came even from the handles while cooking !! This is normal?

ready to bet (especially since it was your first cooking experience in our cartoon) that you did not turn the "cap" over the ball until you click. The valve actuator (it is under the rubber cap on the side) could not move its stem normally, and the ball remained pushed to the side. Steam entered the cavity above the lid (shiny stainless steel), and from there it crawled out in different directions. Including - and over the handles.
The cap must be put on its base without skewing (the bottom of the “cap” should be pressed evenly against the stainless steel around the entire circumference), and the “beak” should look exactly at the “locked lock” icon.

There is no limit to my gratitude !!!!!!!!!!!!!!! This is a blue cap !!!!!!! Everything works and steam is released at the end! !! Thank you !!!!!!!!!

Please tell me the height of the multicooker with the lid open. I like the look of this model so much, I really want to buy it, but negative reviews are very frightening! I've been reading about it for half a year and I seem to know that if you adapt to it, everything will be fine, but they write that not everyone succeeds! In addition, the lack of many modes and the fact that the temperature cannot be adjusted is embarrassing. Therefore, I hesitate between this multicooker and the 503rd Moulinex model. Help me decide!

54 CM
Personally, my opinion !!!!
This cartoon is undoubtedly beautiful !!! Always gladdens the eye when you enter the kitchen!
Well made, bright screen.
It is very convenient to have a saucepan with handles.
I really like the pressure self-timer!
Sometimes built-in recipes are handy.
But honey! Pay more for beauty and quality, built-in menus, than features.
For this money, you can take a pressure cooker with manual adjustment of pressure, temperature, and, accordingly, with great opportunities in cooking.
You just need to choose a pressure cooker, which is also well made, and not Chinese rubbish (may the unit forgive me)
Unfortunately, I don't know anything about the 503 model.

: my6050: There is no perfect multicooker. Each model has its pros and cons! Looking at my concoction this model was bought by many of my friends and relatives! For half a year already - they have been using it for a year and everyone is happy with everything! Think, weigh, good luck!

Good evening. I recently cooked steamed pies with cherries, it turned out great. Maybe someone will use my experience. I cooked on the "ingredients-fish-fillet" mode, time 5 min. At the end of cooking, do not immediately open the lid, otherwise they will sit down immediately, it is advisable to wait another 5 minutes. Add to cart more than 3-4 pcs. do not lie down, otherwise they grow quickly for a couple and interfere with each other. Here's an experience.

I recently cooked steam pies with cherries, it turned out great

I wonder ... What about the recipe?
If possible, be more precise. And then, you know, "the same torment, but a different handle" ...

I recently cooked steamed pies with cherries, it turned out great ... At the end of cooking, do not open the lid right away, otherwise they will sit down right away ...

And the dough with kefir and soda? Otherwise, can we say that these are dumplings?

🔗... The recipe for steamed pies, I did everything exactly according to it.

Good night everybody! After a year of using multi, I got a problem. Can someone tell me something sensible
The cartoon began to release steam not in a strong stream (as before), but in a thin stream. Accordingly, you have to wait longer until the pressure drops and the lid opens. Today in general gave me error 27 and refused to open Opened after dancing with tambourines ...
The lid was clean, the latch under the ball was snapped into place, the metal piece on the other side was inserted correctly. Maybe something else needs to be disassembled and cleaned?
There is no way to take to the service yet ...

Look at my messages 1401 and 1406 (page 71), maybe you have the same problem. Good luck!

[Mila61]

Mila61, Thank you! Tomorrow I'll try to conjure with this rubber band
Happy New Year!

Thank you! And a Happy New Year to you!

A few days ago I finally decided and bought the Cook4me pressure cooker! Really like! Its appearance, of course, is amazing !!! The only pity is that there are lock icons on the cover, which are responsible for locking and unlocking the cover. - gray, I wanted them to be red and green, as shown in the instructions for the pressure cooker!
For a very long time I fluctuated between 2 models: Moulinex 7011 and Moulinex 503132. But the quality and beauty of the 7011 model got the better of me and I chose it!

I also did not cook anything in it, I just washed and dried all the parts and boiled water with lemon in a saucepan! I unscrewed the inner removable lid, washed the ball, the lilac casing and the lid itself with soapy water, screwed it on, and then I had a problem - I could not close the lid! Then I managed to close it, I blocked it, but when I opened the lid pulled the pan along with it and it slightly lifted along with the lid quite a bit, and then fell behind it.I don’t understand what’s the matter, because before I started to unscrew the lid and boil lemon juice in a saucepan, the lid of the pressure cooker did not catch on when opening the handle of the pan! Please tell me what's the matter? And yet - should the internal washable part of the lid dangle slightly after screwing it with a nut?

🔗
Natalia, have you read here? The inside of the cover with the nut should move slightly. Disassemble and reassemble. It is better to insert the bowl into the pressure cooker so that the MAX risk (on the bowl) is on the left.