Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

Here is a photo of my first experience, for rice with seafood:

Here's what happened:

If you have a FULL HOUSE OF SWEETCOATS WHO EAT EVERYTHING FROM BUNS, BISCUITS, PIES ..... to CAKES, then neither a multicooker, let alone a pressure cooker, will save you !!!! Only an oven and preferably a bread maker, the latter will give you the opportunity to prepare dough for donuts, buns, puff yeast dough, brushwood.

I have a good oven, a bread maker, and a pancake maker, as well as a waffle iron and a muffin maker (I'll buy another donut machine) always at home baked goods are fresh, tasty, homemade. And since I also love this business, I would like the new unit to be able to do it too. As for the automation of the process, I am aware that no device (except for a bread machine) has full autonomy. I meant to provide myself with free hands as much as possible

Good day! Girls and boys, tell me, pliz, do you have a sound signal after preheating when the words "fry the meat" or "put the ingredients" appears? Something I don’t remember, was it before or in principle it was not?

And one more thing: a fine mesh of cracks began to appear in several places on a wide chrome rim (or how to call it correctly, I don’t know) around the display. The mule is stationary, does not move anywhere, children do not have access to it. Wipe gently. What's the catch? Will this beauty begin to crumble?

I don't remember exactly about the signal. I'll check it - I'll write it, but after frying it seems to be gone.

In general, there are many questions. I would like to hear the opinion of the creator of the theme, because he has been using it for quite some time.

As for baking, I think, since the pressure cooker cooks under pressure, there is a great result, there is no point in waiting from it in this regard. An induction slow cooker is probably what you need. Personally, I have 2 ovens, an airfryer, a bread maker and an oven in a multicooker is not necessary. But, if you are puzzled, then you can always achieve a certain result.

No, not after frying, but immediately before, after preheating.

Maybe he doesn't use it anymore?

You still have to try to bake the charlotte. We do it in the oven quite often. In general, if we compare the sophisticated functions of a multicooker, then this is comparable to how we choose cell phones: it is necessary that there is music, and photos from videos, and the Internet works briskly and something else ... Although everyone understands that sound there will be no clean, anyway, photos and videos are mediocre (with a video and a camera it is incomparable) ... the Internet is only in an emergency, otherwise the nerves will not stand, etc. Etc.

I, too, have a kitchen all over the place: a thermomix (this is really VesCh), an airfryer, and a bread machine with a thermopot. And all this with a good stove and oven. Now there is a multicooker.

coffe bean, you are well done that you have acquired everything for the kitchen and, most importantly, you use it. I think that if you still want to buy this pressure cooker, you have to do it and not think, you should not stop only the question of baking in it ....... When you understand with what cosmic speed it cooks, you will not have time baking, this question will recede into the background, especially since you have so many pibors for all this. For the beauty of this pot and the speed in preparing the main dishes, you will forgive her for baking problems.Or maybe there are no special problems ?? Who thoroughly believed? People do not work with sewn-in recipes, there is a mistake in recipes. I think that I can install English and see what is there, maybe more correctly .... I generally approach this again in my own way, try to get my recipe in, then unsubscribe what happened.
And in general, what can I tell you, at first I chose a slow cooker for my grandmother, bought a dex 60 according to reviews, super everything, I don't know what could be better for this money, and cooks and bakes ...... presented. Then I decided to buy my mom, there was no dex, I bought a Phillips 3077, which is also a good cartoon, but the dex seemed to me more literate and the scoreboard was brighter, the start delay was more convenient ..... gave it. And then I was left without mules, melancholy took me, what I gave to everyone, and what to buy for my beloved?
I think, what’s multiplied, I’ll ask if I’m pressure cookers, this is 3 times faster in speed ..... and here it started ....... no cookies 1054, Orson, redmont is served only in Russia, they persuaded me to binaton, and he disappeared in the supply. And I never would have thought that I would buy exactly Moulinex, although I used to look at it and it seemed to me too abstruse ..... And again, the REVIEWS are confusing, now there are more of them, but before it was not and that's all negative. But I want to tell you that according to reviews in dex 60, people could not even set the clock and the delay of the start ... I was just shocked ..... so relying on people's opinions is sometimes very wrong ..... many even the instructions do not really know how to read.
The choice of technology is always very painful and no one will do it for you, according to the review you just need to draw conclusions for yourself how important this or that function is ... some people do not consider multicooker without the function of yogurt ... nafig is not necessary. Since Moulinex 7011 is still a pressure cooker, its most important advantage is in the speed of cooking, and not in baking ... so if this is too important for you, you need to buy another model. But I assure you as a user of two multicooker that after the oven the baking in the multicooker is slightly different (except for the biscuit), so no matter how you regret it later that you wanted a beautiful mulinex and didn't buy it, but in another model you baked it a couple of times and understood, that you will only continue to bake in the oven. Ideally, it is better to have both a multicooker and a pressure cooker !!!!! SO I WANT TO HELP YOU, BUT IT CAN'T YET !!! Maybe I will dare to bake in it today and write to you ...

BAKING: So my soul could not stand it today, but decided to bake CHARLOTTE just for the sake of interest. Taking into account the complaints about the mule, I did not leave the recipe even a step, I weighed everything up to a gram ... only I never prepare a biscuit according to the principle of separately beating yolks and whites. From my experience, this does not affect the height of the biscuit at all. I beat eggs with sugar in a food processor for a long time, and pour the sugar in stages, then gently mix the sifted starch and flour, etc.
In general, I made the dough, STEADED IN FRONT OF THE MULE AND TOLD HER IN FULL SERIOUS THAT IT'S NORMALLY BAKE ME AND DO NOT SHAME THE FAMILY ..... IN ANSWER, SILENCE, SILENCE TYPE
But seriously, I took the recipe for 2 persons (for 3 eggs), suddenly, I think, it will spoil my products. I laid it all down and decided not to leave her, to control ... to I did not leave the lynch open, but covered it as much as possible before she was swearing. I do not understand at all how a biscuit can be baked with an open lid, the dough must not be hit, a draft must be allowed, the oven lid must not be opened for the first 15 minutes when baking, but here the lid must be open


Since many wrote that the bottom burns, I decided to bake it not for 30 minutes, but for 18-20 minutes, and it just happened, it could have been even less. VERY GREAT LACK THAT THE TIME CANNOT BE EXPOSED, IT IS NECESSARY TO CONTROL YOURSELF. In general, I baked for 18 minutes and kept it for 5 more after turning off, only then I pulled out the bowl.
Conclusion: it was baked very decently, although I think that it would be even better in the oven. In other words, if you have nowhere to bake or take a mule from home with you, you can still bake something, you just need to know how long to keep on baking.I think that you can safely try to bake other recipes, but you still need to try baking just in manual mode ...

Girls please help! I appeal to the owners of cook4me.
Such situation:
My mother and I bought ourselves a slow cooker a week ago. All this time they used it, shared their impressions. Then I come to her and see such a thing.
My slow cooker is in the "stop cooking" mode for about 10-15 minutes. The steam comes out in a small, thin stream.
And mom's steam comes out in a sharp stream and all this takes no more than 2 minutes.

So I think now who has a joint? maybe you need to run and take it back before it's too late!? (
How do you relieve pressure? More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185428.0

Check the time in the programs "Biquit", "Chocolate cake", "Casserole". My baking and baking times do not change with an increase in the number of persons! Always 30 minutes !!!! I called Moulinex. They replied that it should not be so. If you choose 6 persons in these programs, then the time should be 50 minutes! They told me to carry it back to the store and hand it over like a marriage.

Once again I am convinced of erroneous opinions (although the person may have already figured it out). Choose 2 persons or 4 ... this only affects the weight of the products in the recipe and before cooking it is written that if you cook for 2 persons, then you need to bake for 30 minutes, and for 4 persons - 50 minutes !!!! The cartoon does not control the baking time at all, so you can turn it off yourself when you see fit.

What did you cook? Maybe you had a lot of liquid ??? My steam comes out quickly too, but I think it will take longer on liquid dishes. In general, many write that pressure cookers release steam for a long time - up to 15 minutes, and this mule turns out much faster ...

Once again I am convinced of erroneous opinions (although the person may have already figured it out). Choose 2 persons or 4 ... this only affects the weight of the products in the recipe and before cooking it is written that if you cook for 2 persons, then you need to bake for 30 minutes, and for 4 persons - 50 minutes !!!! The cartoon does not control the baking time at all, so you can turn it off yourself when you see fit.

So that's just the point that he writes. But in fact, it bakes for 30 minutes and turns off. To continue baking, you need to re-enter the recipes and start all over again.

You see, what's the matter, anyway, in this model, baking must be controlled, you won't leave and won't leave, well, such a drawback ... it means that you have to bake for 6 persons for 30 minutes, and then immediately put it on and bake again.
I even thought, what if after 30 minutes let it turn off and it costs another 15 minutes ....... it seems to me this is the thing, after all 50 minutes is too much for this mule, everything will burn ...
It was not for nothing that I turned off the charlotte for 2 persons after 18 minutes (it was still damp upwards), and then it stood for another 5 minutes and it turned out to be normal.
THIS THOUGHT SHOULD URGENTLY IMPLEMENT, MY CULINARY SENSE SHOULD NOT LEAD ME .......
VERDICT: there are, of course, flaws, but you can find fault with any model, you just have to read the reviews: some cook soups in pressure cookers on the "porridge" mode, other models are fried in "broth", others do not fry at all, but pass "In short, there is a technique, everyone must prioritize for himself. Who wants to bake, this model is probably not the most successful. We cook everything on it, stew, fry .... in general, we cook quickly. And who needs CATEGORALLY baking, then alas, you just have to be patient or buy another model, but you must admit that it bakes after all !!!!!
Judging by the comments, all the same, for all users, the time does not change depending on the number of persons, that is, this is not a jamb, but a feature of the model, otherwise at least someone would be fine with this question. On the other hand, this is probably correct, for cooking under pressure, the volume of food does not matter ... if only smart physicists would console us ...

I talked with my father (he is a radio engineer), said that if you think logically, then in order to cook something (for example, potatoes), you need to transfer a certain amount of heat to her. And if there are several of them, the amount of energy and heat increases.

I'm thinking, maybe it increases the temperature with increasing portions? Well, we have no idea about temperature conditions at all ... I honestly did not notice if there is a difference in cooking 3 potatoes or a whole pan on the stove. In my opinion, almost the same. The main thing is for the water to boil.

And yet, on a hike, she does not have a temperature sensor, she does it in time. I interrupted the beef stroganoff program, so after it was restarted, preheating began and in time it took exactly as much as it was originally with a cold saucepan. The same goes for baking. If you start the program all over again, the heating starts stronger than when the cooking process itself is in progress (you can hear the relays clicking, I think this heating element turns on and off).

In the next topic about Brand, I found a recipe for cottage cheese pie. I'm baking now in English sponge cake mode. I have such a recipe, it turns out, was in the book of recipes for the thermomix. Unsubscribe how it goes.

And the charlotte, it turns out, is baked with the lid closed ... At first I thought about making it on it.

how is it when closed? I baked yesterday, so she swears with might and main when I close the lid ...

I decided to check this mode, pressed that I agree to cook; like put the dough, I press ok, she writes "close the lid". I decided that it didn't suit me, I chose a different mode. But I did not try to close the lid.

By the way, the cake turned out to be very tasty. He was not allowed to cool down. Baked for about 50 minutes. I turned on the program twice. The bottom is slightly burnt, really. Baked with the lid closed (lowered it as much as possible). In order to understand how it should be or not to taste, I will try to control it in the oven. And I will decide for myself whether the game is worth the candle ...

OlgaAlex, after warming up before frying, I have no signol.

Girls, how do you cook beans? Lentil Ingredients Program? This "fill the food with water" confuses me a little. Although I cooked lentils today, I poured it by eye and everything is normal.

So, today I got a GORGEOUS airy cottage cheese casserole!
Ingredients:

5 eggs
500 grams of cottage cheese (more)
250 grams of sour cream
1 cup of sugar
3 full art. spoons of starch
1/2 teaspoon of baking soda or baking powder
vanillin or cinnamon

Mix the yolks into the curd, add sour cream, starch, vanillin, soda or baking powder. (I mixed everything in a combine)

Beat the whites and sugar separately with a mixer.

Then carefully combine the curd mass with the whipped proteins.

Grease a bowl of a multicooker with butter.

Lay out the curd mass.

And then on the "recipes" mode in "charlotte" (English language) (I baked charlotte last time and thought, why not try it on it, only with your own ingredients?) (4 persons - 35 min), closed lid, preparation began ... then, like the last time I turned off and asked for water, I again loaded the "charlotte" recipe ... again asks for water ?! I opened it, it was so tall, and then settled, apparently you need to let the curd casserole cool completely in a slow cooker, and if you open it and take it out right away, the casserole will settle.
It tastes just delicious, very tender and airy. Thus, I conclude: you can cook your own pastries in "charlotte" .... I will experiment further ...
I wanted to insert an image, but I didn't understand how.

I have a question - who has already steamed? on what recipe can this be done ??? I will be very grateful for the answers)))))))))))

I am writing about my impressions of the day: today I was preparing an ordinary pea soup without any problems based on chicken breast. There was no time to figure out the recipes (there was a general cleaning), so I turned on my brains and chose the recipe for "lentil soup on bacon". The main thing is that the peas are boiled, and the bacon or breast is essentially not so important, everything is quickly prepared. I DIDN'T LOOK AT ALL IN the recipe: everything by eye and in its own way. I fried onions with carrots, poured in a tomato, then threw everything that came to hand: a mixture for soups I had frozen, peas, tomato, breast, etc.
EVERYTHING, after 18 minutes everything was on the table, SWEET AND TASTY !!!! I can't believe it, the speed is just SPACE for this pot .... the multicooker is now completely dead for me !!!!!!




By the way, if you just fry everything for 1 dishes + meat in the "GIFTING" mode beforehand, and then you still want to cook on some recipe, and not in manual mode ..... go to the recipe and, if the mule asks fry (well, you already ....), refuse to fry and then press on to continue the recipe, bypassing this stage (I remembered that people were in a misunderstanding from this moment and overcooked everything anew). And, by the way, I will take this recipe as a basis, rename it in my "favorite recipes" to "pea soup" and I will no longer steam on which recipe to cook. And according to this principle, you can make yourself a whole list of your recipes. It is clear that the composition of the recipe will remain "familiar", but you will not have to think about the time ...
2. For the evening, I decided to cook half-wild tricky rice (I never did it on the stove, then I will not cook it, then I will digest it) and steamed chicken breast in foil.
I cooked rice using the bulgur recipe, everything is fast, crumbly.



Here in front of me they just asked how to steam it .... I smeared the brisket with mayonnaise, laid soft cheese in the middle, salted, pepper and in foil (not wrapped, but put with an open top, then on a sieve) I chose "ingredients" - " chicken meat "-" in pieces. It offered me to fry, I reject the offer, pour water but only hot (the pan was preheated) and put a sieve on, I confirm. Maybe it was necessary to immediately pour cold water and let it be heated with a saucepan. But, what has been done ..... Probably, you can still pour cold water in manual mode and put it on cooking. Of everything "sewn in" only in the "ingredients" section for vegetables, everything is supposed to be steamed, but there is no such thing on meat, so you can take a vegetable that is long-lasting in processing as a basis and steam the meat on it

In general, so far everything is super, if the freaking French had not saved on paper and described their recipes on paper normally, the price would not have been for this pressure cooker

[stuffed cabbage]

She would not have had a price yet, if the temperature regimes would have been at least a little described. Well, her speed is really unreal!

Yesterday stuffed cabbage did on the "stuffed cabbage" mode. I tried with the prescription, but they have something clumsy. First he asks to fry the carrots, then return the meat and rice to the leaves. In short, I did so. She fried the carrots, because she did not know what he would offer later. I laid out the carrots. While the carrots continued to be fried according to the recipe, I slightly fried the formed cabbage rolls (two batches turned out). I put everything in a saucepan, laid out the fried carrots, chopped onions and bell peppers. I poured a glass of sour cream; and water almost to the top level of stuffed cabbage. For 6 servings per recipe for 10 minutes. I tried it, added another 8 minutes. It turned out amazing! The cabbage is so tender, the filling is juicy. Even small children screwed in several pieces.

But at first this Miracle strained me so much, I wanted to hand it over to the store. And my husband said to me: "Wait, the model is new, isn't it? Now the people will awaken it, a bunch of recipes will appear. And you hand it over, and then you will bite your elbows, because it will turn out to be a super pan!" It turned out that way! It's good that I didn't pass.

About frying. The mode can be skipped, yes. But if you run the same recipe twice from the beginning, it will always PREHEAT (regardless of the original pot temperature and contents). this is what contributes to overcooking. I hope I explained it clearly.

Super cabbage rolls! I will do it too as you !!!!!! In the morning I cooked buckwheat, for 2 persons, of course, 200 g can be overeating, so I calculated 250 g for my family of 4 people ...... that's just one time. I chose the buckwheat mode with 5 minutes, it turned out to be not enough. She opened the casserole, put in more sausages and added 3 minutes. It turned out super, cooked porridge and sausages at the same time !!!!!! The speed, of course, is really unrealistic -12 minutes with a set and release of pressure, besides, the water was poured in cold ... I LOVE MY EARLY EARLY MADNESS ... I forgive him both the recipes and the lack of temperature conditions ... ....over time, I will study it so that I will not need this anything except the knowledge of the cooking time. According to reviews of different brands of pressure cookers, everyone agreed that scalding affects the speed of cooking meat dishes, and porridge also takes a long time to cook, as in multicooker (the speed is delayed by building up pressure and releasing it). BUT THIS POT JUST RUNS PROBABLY ON SPACE FUEL
Again, in order not to get confused next time, I take the "bulgur" recipe as a basis (there is 8 minutes), rename it to buckwheat and into my favorite recipes, play with the display once, and then use it for a long time ... well, agree that not so stressful).
MY CHILDREN CALL HIM SHREK !!!!!!

OlgaAleks, I repeat my question about beans. I tried it on soup with lentils, then drained the liquid. Maybe someone cooked differently?
About cabbage rolls: did you put raw rice or cook a little?

olga_26, about steaming. Everything comes out great, don't even hesitate.
That is, in the mode of ingredients: vegetables, fish, meat, she herself suggests pouring 200 gr. water and put food in the basket. The same, I think, is possible in the "manual" mode. Although I have enough and "ingredients". I usually cook vegetables for salads, cook shrimps.
Today I cooked a medium-sized pike perch with whole potatoes. Salted everything beforehand, sprinkled with dry dill, greased the bowl with olive oil. Put 3 pcs. pike perch and pieces of 6 large potatoes, it turned out in 2 "floors". I added some salt to the water and added spices. Well, I think the fish will cook quickly and chose the potato ingredients. She asked me - whole or cut. Entirely offered to choose the amount and then the time - 28 minutes. I decided not to change, but to see the result. The fish is slightly boiled, the potatoes are crumbly, but they keep their shape. Whatever I cook in any mode, everything turns out delicious.

Olga Alex, I repeat my question about beans. I tried it on soup with lentils, then drained the liquid. Maybe someone cooked differently?
About cabbage rolls: did you put raw rice or cook a little?

I didn't cook beans. And the lentil soup was made according to the recipe. Then I added time for 10 minutes, it seemed not very cooked lentils. Are there no beans in the ingredients? The rice was half-finished. It seems to me that you can try soaking it in boiling water for 10 minutes, while the cabbage leaves are being cooked (by the way, I cooked them for 5 minutes on "cabbage", it's ideal for stuffed cabbage).

Today I made meatballs. I fried a little on the "baked beef" mode, added a couple of tablespoons of sour cream mixed with a spoonful of tomato paste and a glass of water. Next, covered with a prescription for 15 minutes. I boiled pasta, threw them over the meatballs - before I could look back, my men ate everything. I didn't have time to try it, but judging by their happy faces, it was delicious.

I cooked cabbage rolls in manual mode ... 30 minutes ... so that the cabbage was completely ready .. I cooked the whole cabbage in a pan so that the leaves were removed ... then I wrapped the minced meat in these leaves ... and just put it in the pan ... previously in the same pan I fried onions and carrots ... I poured water with tomato paste, salt and sugar to taste ... and only after 3 minutes my husband said that the cabbage rolls were ready ... after 15 they seemed damp to him. .. maybe the cabbage is different ... well, or a matter of taste ...

cooked rice for minced meat ... but only a little

OlgaAlex, Gelga, thanks for the ideas. The cabbage rolls were also puzzled. I think the head of cabbage must first be steamed whole in a pressure cooker (not very large). Why am I asking about rice - a neighbor, according to national traditions, puts raw washed rice into stuffed cabbage, and I began to do this for a long time.
As for beans, there is a choice in the ingredients, but it's not entirely clear yet. Green beans are knockers, I think. Lentil and manual modes help out. Sasma lentils (green) in their mode I immediately turned out to be soft, although the pack for a simple pan also indicated 40 minutes.

Girls! Found a cool sewn-in recipe! Fried meat in Russian. Made with chicken fillet.First, he asks to fry meat, bell peppers, onions and tomato paste. Then add potatoes, salt, spices and that's it !!! Close the lid and cook. The first recipe where you don't need to pour water. Although I added 50 ml, I was afraid it would be dry. After cooking, poured fresh dill on top. The prescription time was perfect. This is delicious!!! I didn’t expect from children (they are small and capricious in food) - they had several servings!

[OlgaAlex]

OlgaAlex, thanks for the advice! I'll go buy meat again! (After stuffed cabbage). Did you learn a roast or is it a little stew?
Stuffed cabbage made. I put raw rice, so I cooked it for 18 minutes. Did as OlgaAlex, rolled cabbage rolls fried in olive oil, rice cooked perfectly. It didn't work out a bit with cabbage.
Girls, how much head of cabbage did you cook and on what mode? Even a small cabbage could not be steamed. Usually I make cabbage rolls from green kale (it cooks faster and is easier to wrap), but here I was inspired by white cabbage. But in general, cabbage rolls are very, very tasty.

Gelga, it is better to cook cabbage rolls on a sewn-in recipe and I think that 10 minutes on it is normal. This I was reinsured because of raw rice, but the minced meat was ultimately so uniform that it could not be identified, it seemed like one meat in appearance.

Like a pot roast. All in tomato sauce; usually chicken fillet is rather dry, but here it turned out great! I think you can stuff any vegetables with meat, it will turn out great. And then I'm already tired of recipes with half a liter of gravy, it's a pity to pour out, but there is not enough side dish.
I immediately cut a head of cabbage into leaves. First, I cut out the stump, then the leaves are carefully separated. They do not break, everything is easily disconnected. And then steamed on the ingredients. The only thing is that you can't cram much. At first I was afraid - I thought the valve would close with leaves and my pan would explode. But that's okay. I made half of the leaves for a couple in a thermomix. For cabbage in separate sheets, 5 minutes is enough. At this speed, they can be launched in several passes. Even earlier I read somewhere that it is also possible to cook separately for cabbage rolls with leaves in the microwave (I did this before, but I have not used the microwave for more than 4 years).

[OlgaAlex,]

OlgaAlex, thanks for the answer and advice! Yes, and there is no smell from cooking cabbage throughout the house.
Like a pot roast. All in tomato sauce; usually chicken fillet is rather dry, but here it turned out great! I think you can stuff any vegetables with meat, it will turn out great. And then I'm already tired of recipes with half a liter of gravy, it's a pity to pour out, but there is not enough side dish.
Just about these gravy, although the husband does not like dry, and the excess goes to the dog. I am looking for an opportunity to cook something without meat. Probably, it will be possible to try mushrooms or vegetable stew. Fasting soon, tuning in without meat and fish. I want to leave the milk - calcium is still needed.
I use the simulator, I "process" the additional stuffed cabbage, I could not resist, I ate too much.

[helen-na]

helen-na, with cabbage, I recently came to cutting it into leaves before cooking. There used to be such torment! ... At first you cannot stuff it into any saucepan, one bottom will cook, turn it over, digest somewhere, the middle is generally fresh, crunches and breaks. Again in the water for cooking. And so on for an hour of torment.

[pilaf]

Oh, I see that there are more and more admirers of this saucepan

Cooking today pilaf... I took the embedded chicken and rice recipe as the basis, but reworked it for myself.
Rice 525 gr.
Veal 700 gr.
Water or broth 875 ml.
Carrots 2 pcs.
Bow 1 large.
Tomato paste 2 tbsp l.
Garlic 1 head
Sunflower oil 2 tbsp. l.
Salt, spices.
I cut the carrots into large half rings, but if you wish, you can grate. Diced onion. I fried the vegetables in manual mode for 3 minutes, then I took them out and fried the veal, added 100 ml. water and set for 20 minutes for quick cooking. Then I added fried vegetables, peeled garlic (I add whole cloves) and all the remaining ingredients and put it on fast cooking for another 8 minutes - the pilaf turned out to be amazing.

Cooked jelly from a homemade rooster (about 2 kg) on ​​a sewn jelly mode, the cooking time was added, I cooked for 1 hour in total, the jellied meat froze, but I like it thicker, so next time I'll try to put it for 1 hour and 30 minutes.

Tried to cook first meal according to the sewn recipes, but I decided for myself that it is tastier if first cook the meat (veal, beef) separately on the fast mode for 20 minutes, and then everything else on the same fast mode for 8-10 minutes - so the meat turns out much more tender.

If someone also has a combine harvester for Cook4me, which cuts into cubes, then she found a way to avoid smearing boiled potatoes: cut the potatoes raw and put them on fast cooking in a steam basket for 6 minutes.

The pot is just wonderful !!!! Previously, I did not often cook beef, cook for a long time, and the smell when cooking meat is not very good)) and with this wonderful pot - 40 minutes and meat like stew))) and the smell is unpleasant for a short time))) There were no problems .. only here today I decided to cook pickle. I cooked not according to a sewn-in recipe, but according to the ingredient - meat-beef-cubes. She immediately poured water, put in the meat and while the saucepan was preheated with the lid open, I managed to remove the foam)) skipped frying and poured all the remaining ingredients and set for 30 minutes. Everything is fine, only when it started to release steam, liquid splashed out of the valve ... I wanted to ask, is this normal or is something clogged or have I done something wrong ???

I also have this often ... what is the reason for it is difficult to say - many say that you need to pour less water, but I have never poured more than the maximum ... and then I read on the forum that it would not run away, you can preliminarily fry a little or even easier, I just smear a saucepan around the perimeter with butter or lean or creamy, depending on what I cook ... if the soup, then lean, if the porridge is milk, then creamy ... and after that I never ran away

missMary
[quote]. Everything is fine, only when it started to release steam, liquid splashed out of the valve ... I wanted to ask, is this normal or is something clogged or have I done something wrong ???
[/ quote]
Do not worry! I cooked soup with lentils, the same garbage was, although the liquid was half to the maximum. At other times (without a lot of liquid) everything is dry, even the lid does not get dirty. Maybe it always sprinkles on soups? Many people complain with other pressure cookers. In our domestic pressure cooker (the old ones, on the grill), it was a common thing: how it starts to boil violently, splashes in all directions, just have time to throw gauze over the valve, otherwise there will be a puddle on the floor.

I also have this often ... what is the reason for it is difficult to say - many say that you need to pour less water, but I have never poured more than the maximum ... and then I read on the forum that it would not run away, you can preliminarily fry a little or even easier, I just smear a saucepan around the perimeter with butter or lean or creamy, depending on what I cook ... if the soup, then lean, if the porridge is milk, then creamy ... and after that I never ran away

And I, on the contrary, read somewhere that the less liquid, the higher the risk of milk or broth "running away". They explained something about the pressure, that in order to create a high pressure for a small volume of liquid, it is necessary to boil more ... Well, or something like that, I can't remember. Girls on some forum complained that when they cook porridge for one or two servings, the milk runs away, and when fully loaded, everything is ok.

[missMary,]

missMary, I collect the foam when the broth has already cooked, it is usually collected on the pan itself along the walls above the liquid. The broth is always transparent.
I cook broths on the recipe mode - borscht, cabbage soup, or something else. Apparently, these modes are for first courses, where there is a lot of liquid. Sometimes I put it on the eye, and not according to recipes. There have never been such problems with liquid splashing.

X-Lana, the potatoes always hold their shape in any cooking mode. I cooked it cut (after the neiser-diser), and steamed it whole for 28 minutes according to the program (too much).Everyone notices that this pressure cooker doesn’t get the smudges out of it (except for mashed potatoes, of course). Boiled to taste, but intact in appearance.

It looks like French, many recipes are also "French", but jellied meat, for example, is not, but there is miso soup.

Does this pressure cooker cook pilaf no worse than the Panasonic SR-TMJ181BTW? And how long does it take to prepare it?

We bought this pot the day before yesterday, yesterday I played with it all day.
Lentil soup according to the sewn-in recipe turned out to be "excellent", I put everything in its proportions, poured a little water. The steam did not spit during the descent.
But today I tried to cook porridge from whole oats, in a ratio of 1: 2.5, put it on "barley" for the experiment, that is, 15 minutes, it did not cook, there was a lot of water, which at the end tried to break through the valve. I added time 2 times, in the end I cooked my porridge in 40 minutes. Next time I will add more water and time, probably 1 hour will have to cook to get "oatmeal, sir".
Successfully turned out steamed rice on "Rice white" and steamed mackerel in pieces on the ingredients-fish-steaks (oddly enough).
I really want to experience baking, most likely over the weekend.

Should there be steam in the cooking mode? It comes from all the holes at my pot.

Why pilaf, tomato paste in the recipe?

Does this pressure cooker cook pilaf no worse than the Panasonic SR-TMJ181BTW? And how long does it take to prepare it?

Not a correct comparison, Panasonic is a multicooker, not a pressure cooker !!!!!! Completely different devices

The first recipe that I made in the pressure cooker, which is discussed here, was pilaf, according to the recipe from this branch. The meat was burnt, due to the fact that the iron disk on the top lid was not completely twisted, so all the water evaporated. The first time I made a delicious pilaf, even with burnt meat, it's fantastic)))
I hope that the recipes will be replenished, for incorrect multicooker their shaft (((

It is interesting to talk with an intelligent person)))
Tell me how much buckwheat to cook?

Guys-owners, how many languages ​​do you have in this pot (in the sense, in how many languages ​​and which languages ​​does he prescribe everything for you)?

[Constantin]

Constantin Go to the ingredients, find buckwheat, and that's it! A smart saucepan will tell itself, depending on the portion.
sapuch The menu has the ability to adjust to Russian, Ukrainian and English. In all languages, 48 ​​recipes, while the declared "Potatoes in Ukrainian" and "Charlotte", which are not in the Russian and Ukrainian menus, can be found in English.

Here you are all lucky! I only have two languages: French and English. Another question: I set the rice to cook with a delay of one hour. He, the pot, began to cook for me right there. How can I do this in order to use the time delay.

Since one of the family members currently needs a dietary meal, I decided to try cooking baked apples. COOL !!!!!! Just wash the apples, cut out the core, put them on the bottom (do not grease or pour anything), you can even lay another row on top of the apples. We select the manual fast cooking mode and for 2 minutes. It turns out super !!!!!
Then the finished apples can be coated with honey on top and sprinkled with nuts. The first time I put it on for 5 minutes out of stupidity, so then they turned into apple puree.
I also made stewed cabbage literally 2 tbsp. l of oil. First, to fry as you like (I did about 4 minutes), then I literally moistened the cabbage with water, and did not pour water so that the mule would not give an error, and for 2-3 minutes of manual quick cooking. It turned out awesome and low-fat, the cabbage did not crumble, whole, but stewed and ready !!! The dumplings are so lovely! If you need to boil, then probably for 3-4 minutes!
For Constantin about buckwheat. Cook unambiguously on "buckwheat". Please note that the portions do not correspond to reality, that is, you can really feed probably 4 for 2 persons. The time set is short, you need to add another 5-7 minutes to make it fluffy.In general, you yourself will eventually select the weight of the product and the time. If you boil milk porridge, it is better to use the set time, then add milk and it will come well with milk for a few minutes (only grease the edges of the pan above the liquid with butter so that you do not disassemble the valve and do not wash it after milk).