Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

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 to take advantage of the time delay.

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It means that you simply did not install a delay, or you put it on some recipe where it is not installed. If the mule in the process does not ask for immediate or delayed cooking, then there is no delay in the selected mode. If asked and you confirmed, then first set the real time, press "ok" and the next set the desired one, for example 7-00. The scoreboard will then display on the left the time after which it will start cooking, on the right there will be the time 7-00 for which it will cook.
On the program "ingredients" - "white rice" it asks for a delay time, so there is no problem. And by the way, you didn't get too excited to cook rice in a pressure cooker for 1 hour, I think you will have a paste later. It probably needs to be cooked for 15 minutes at most. Good luck !!!!

At the expense of pilaf. I do the fifth or sixth time. I found the optimal regimen for myself. I fry the onion, add meat, fry a little, then carrots, fry a little more, add spices, salt, washed rice 400 grams and pour boiling water 1 cm above the rice level. Then for a quick cook for 15 or 20 minutes (depending on the rice, the white round is boiled faster than the golden one). All! If the meat is tough, first cook it quickly for 5-7 minutes, then rice and according to the same scenario.

Several times I cooked wheat porridge on wheat. Poured water somewhere by 0.5 cm. Porridge is simply delicious !!! Cooking time 5 !!!! Minutes. Every last grain of it was eaten by those who do not eat porridge at all! Served as a side dish for stewed chicken in its own juice.

Over the weekend I had to cook on a multicooker Polaris 0517. What will I tell you: heaven and earth !!! Roast in our saucepan for 20 minutes versus their 2 hours! Steamed potatoes made 40 minutes (we have 14). My sister also wants a pressure cooker now)!

And by the way, you didn't get too excited to cook rice in a pressure cooker for 1 hour, I think you will have a paste later. It probably needs to be cooked for 15 minutes at most. Good luck !!!!

No-no-no ... I did not cook for an hour, only 6 minutes, however, it seemed to me not enough (Wild Rice program), I would add 3 minutes.
Actually, the pot is really a miracle. Well, it doesn't bake .... I tried to make a casserole: I screamed that there was not enough water, but I baked it, and even fried the bottom (not to black, it's so good brown, I like it lighter). And steamed vegetables mmmm-mm-mm-mm. I've always disliked the steamer, but this ... pardon the pun, It is something

[kubelka]

kubelkaThanks for the apple and cabbage ideas. And Mulya did not swear in manual mode that there was little liquid in the cabbage? I cooked something like that and in the end I had to plump water.

Hello everyone!

I have been using such a saucepan for about two months, I was very pleased, since the main purpose of this purchase was the speed of cooking. I cooked poultry in 30 minutes, and all the rest of its charms were also to my liking.
I cooked mostly in manual mode. But I began to notice that in the manual mode, the saucepan began to bleed off the steam in a thin stream. And when she releases steam after the end of cooking, the jet is no longer as strong as it was before. And the chicken did not become as boiled as before. From which I conclude that there is something wrong, either with the valve, or something else. valves were cleaned, I disassemble it and wash it after each cooking.
I'm very worried, is my pressure cooker covered?

Help me please!!! Run to the service center or what can you do yourself?

Are the recipes and the amount of ingredients the same? If so, I would go to the service.

I just noticed that stewed lamb on the recipe also comes out with a thin stream of steam. And it seemed to me the meat is harsh, I set it to cook further. I am making this recipe for the first time. She turned off today when she was cooking in manual mode, she did not switch to heating, the monitor just went out. I do not know, however, at what moment it happened. I put it on for 20 minutes, everything is as usual. Maybe our pans have a strike today?

The amount of ingredients per recipe changes, but the time does not. But I have not tried baking, because, as unnecessary, bake something in it. But it seems to me that it is logical that, for example, that you cook 200 g of rice, or 400 g, then the time should also be the same. From the reviews, I realized that this problem is in baking. There probably really should change both the quantity and the time. Today I'll look at some baking recipe and unsubscribe. But I'm still more worried about the function of the pressure cooker itself. With the rest of the recipes, everything seems to be ok. Today I made lentil soup, only replaced bacon with chicken, chicken broth, respectively, and added some of my ingredients (leek, parsley root, bell pepper, seasonings) It turned out very tasty, and everything was cooked in the specified time - 18 minutes. True, when the soup was being prepared, the steam was also blown off in a thin stream.

[filadelphia]

filadelphia

I meant manual mode: does it bleed off steam on the same products as before? Simply, if you cook different products, different volumes of liquid, it releases excess steam. And, probably, the thinner the ingredients, the more of this steam (or vice versa) ... On Kasha, she almost constantly releases doses of steam.

Yes, the fact of the matter is that in manual mode on the same products and the same recipes. When there is a lot of water, it releases steam automatically in portions. But so that a thin stream of steam constantly came out, this was not the case. Even when I set the chicken to cook for 30 minutes, it never let off steam by itself, but there was no trickle either. And there was no smell, respectively. And now I cook, and it feels like chicken is being cooked.
Probably, you will have to give it to a service center, even if they do the diagnostics.

[kubelka]

kubelkaThanks for the apple and cabbage ideas. And Mulya did not swear in manual mode that there was little liquid in the cabbage? I cooked something like that and in the end I had to plump water.

That's why I wrote that it is necessary to moisten the cabbage with water, and not pour it into it, since any pressure cooker will not cook without water .... how then will it gain pressure ?? Without water, the mule gives an error, and after wetting everything is "ok"

[filadelphia,]

filadelphia, I bleed off steam as usual, without changes - in different modes in different ways. And about the smell, I want to say that from time to time I notice a strong one: it is usually from mushrooms, meat, fish.
I cooked vegetarian borscht today, too, the smell was such that I was already waiting for the end of cooking with a spoon. In addition to the recipe, I put boiled beans, bell peppers, porcini mushrooms and changed cabbage to sauerkraut. I cooked the rooster in wine, added bell peppers, tomatoes, onions - nothing like that. And I cooked the knuckle on the meat mode, baked called (?), First fried it, and then in a steam basket for 40 minutes, but still the reddish juice came out, added 10 minutes. In appearance, it turned out to be darkish, like a little baked, but the taste is delicate, by 5, as always. But the smell when cooking, to be honest, was not very good. I noticed from the meat, often so.
This is how the weekend goes, cooking for a week. If not for Mulya, she would have gored ...

kubelka, I'm all going to cook cabbage like that.

Girls, tell me, but if there is something left (stupid question, of course), or you need to prepare a second dish, then you need to transfer it to another vessel?

Girls, tell me, but if there is something left (stupid question, of course), or you need to prepare a second dish, then you need to transfer it to another vessel?

:
Excuse me, but how else? For example, I immediately shift to another container and continue to cook further))

[X-Lana,]

X-Lana, the potatoes always hold their shape in any cooking mode. I cooked it, cut (after the neiser-diser), and whole for a couple according to the program for 28 minutes (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.
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Good day! Sorry for not talking about the mule, I want to ask you about the niser - diser. How do you like this miracle? I think to buy or not. Thank you in advance!

[EVM,]

Good day! Sorry for not talking about the mule, I want to ask you about the niser - diser. How do you like this miracle? I think to buy or not. Thank you in advance!

EVM, we have a topic for all kinds of vegetable cutters, including nicers
HERE

there are many pages, but you can quickly run diagonally, and ask questions, there are many of us

:
Excuse me, but how else? For example, I immediately shift to another container and continue to cook))

Thank you! Actually, this was exactly what interested in: is it possible to cook in a still hot mule (sometimes the questions are clumsy)

Good day! Sorry for not talking about the mule, I want to ask you about the niser - diser. How do you like this miracle? I think to buy or not. Thank you in advance!
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This is a cool thing, although there may still be a lot of this, I have already had it for six months. Cooking borscht, stew, and so on with the Niceser, Berner and this mule is just an educational game for me ... I cut everything, even into cubes, even into strips, even in layers, and threw it after frying the meat.
By the way, along the way, I remembered that I get very tasty potatoes in this pressure cooker:
Cut the potatoes into even layers and throw them into a large bowl so that later you can mix it normally, then add a lump of feta cheese to the eye, you can do it at home, you can shop, add a spoonful of homemade cream, salt, pepper, add all sorts of sweets, like "for potatoes" , "for lard", in short, favorite spices, but without fanaticism.
We mix everything thoroughly, put it beautifully in a saucepan, add water also by eye, well, somewhere less than the height of the contents and put it on mashed potatoes. I could not stand it, and after half the time (20 minutes) I opened it ....... It was already ready, which means that it can be set in manual mode with a delayed start for 20 minutes. It looks like a simple dish, but the guests ate it right there. I have already tried many interpretations of it, but this recipe is the most delicious, it is without meat, without frying, just as a side dish. It is a pity that I did not take a picture. Previously, I always cooked it like this in a transparent glass form in the oven for about more than an hour, and then while you clean everything up after preparation and wash it - the POTATO IS ALREADY READY, you can just go nuts as cool !!!!! All the same, you need to have such a technique in the house, even if there are some drawbacks!

.. It was already ready, so you can set it in manual mode with a delayed start for 20 minutes.

I also have a 6-liter Mulinex pressure cooker, which is in the instructions for a minute - potatoes in pieces for 7 minutes, whole - 10.

[kubelka]

kubelka

Indeed, the spin is incredible - such a speed! I ordered a multicooker to help me, now I’m thinking if she can help me like a pressure cooker. It's like a car with a pedestrian to compete in speed.

Today I made beef with barley - delicious! Meat (I had 400 grams), chopped like on beef stroganoff, fry at your choice (manual mode, beef in slices, stewed veal), add chopped onions, fry, add carrots cut into quarters of rings and bell pepper (also in not small pieces). Fry a couple of minutes, salt, spices for goulash or meat and hot water 250 ml. Close the lid and cook further either according to the recipe or by hand for 35 minutes. I transferred the meat to another pan, cooked barley in a multit (about 0.5 liters of water for a glass of cereal). There is little time for the program, and then it cooked for another 15 minutes. I returned the meat to the porridge and that's it! It's just delicious! After keeping hot, it tasted even better after an hour.
Yesterday I also cooked meat with buckwheat.

I just baked (decided to try) a liver cake on the casserole program for 30 minutes. I don't even know how to bake it, a pancake with a pancake 4 cm high. After 20 minutes I see that it will burn to hell, turned off the mule and CLOSED THE LID WITH VALVE, so the product came up on the residual heat. WHAT IS THE MOST INTERESTING, THE BAKING IS PREPARED WITHOUT PRESSURE ..... WHEN I WANTED TO OPEN THE LID ... NEA ..... IT WASN'T WORKED UNTIL PRESSED THE RETURN, HERE SHE BREAKED STEAM AND ONLY THEN THE LID OPENED
In the oven, I would have made this cake better, of course, or I would have made several passes in a frying pan (for several pancakes). I am not writing for this. I WOULD NEED TO TRY THE BAKING BY THIS METHOD. Try to bake 1/3 of the time in the residual heat, what if it will be more magnificent?

Indeed, the spin is incredible - such a speed! I ordered a multicooker to help me, now I’m thinking if she can help me like a pressure cooker. It's like a car with a pedestrian to compete in speed.

I think that of course it will help, usually they buy it in pair with the pressure cooker, but not at such a speed, of course. It just seems to me convenient to immediately prepare 2 dishes with a delay, separately meat, separately porridge.
But for me personally, the multicooker has already lowered its rating after the pressure cooker, although there are a lot of decent multicookers and I went through them. I don’t think you will be very disappointed by its presence, although it might be worth buying another pressure cooker instead of a multicooker? But this is only a personal desire and preference, sometimes during the cooking process you want to stick your nose in, but you can't do it in a pressure cooker !!!! So you can't guess, there are pluses and minuses, everything in life is relative .......

Duc, and now I think that it was better to take the second pressure cooker too ... Okay, wait and see.
I also baked casserole - I did not like it. By the proposed time, it manages to somehow burn; of course, not to the coals, but already tasteless. I cover the lid periodically.

About "stick your nose in": when you cook for two hours, you really want to. Well, when it's only 10 minutes, then it's okay ...

Duc, and now I think that it was better to take the second pressure cooker too ... Okay, wait and see.
As for me, it's better to get courageous, and most importantly, to buy money for the TERMOMIX pressure cooker, this is really a thing for a long time, so many functions that I can't even believe in the capabilities of this device ... but the price of course ... ..
But if you buy a multicooker, it will bake and cook milk porridge well, because there is tension in this pot of ours. I already got tired of flushing the valve after 2 attempts to boil milk (even though I lubricated the walls with oil, at least not ... it still crawls out). Well, you also need to play with baking, it is not easy to bake it. It seems to me that this pan is too powerful for baking. I've gone nuts from the recipe for casseroles in a slow cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0;topicseen

Better than MyCook, someone compared it with a thermomix - it turns out many times better, but we still have it cheaper. Only this Teletubbie is a champion in speed. I don’t cook porridge for more than 2 minutes (it doesn’t run away with butter). Warms up instantly.

Duc, and now I think that it was better to take the second pressure cooker too ... Okay, wait and see.
As for me, it's better to get courageous, and most importantly, to buy money for the TERMOMIX pressure cooker, this is really a thing for a long time, so many functions that I can't even believe in the capabilities of this device ... but the price of course ... ..
But if you buy a multicooker, it will bake and cook milk porridge well, because there is tension in this pot of ours. I already got tired of flushing the valve after 2 attempts to boil milk (even though I lubricated the walls with oil, at least not ... it still crawls out). Well, you also need to play with baking, it is not easy to bake it. It seems to me that this pan is too powerful for baking. I've gone nuts from the recipe for casseroles in a slow cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0;topicseen

So I have Thermomix! This thing is out of competition !!! Every day in motion! We eat a lot and often (the kids are spoiled, they don't eat the same food twice, they have to cook three times). So they work for me at the same time: a pressure cooker, a thermomix and a bread maker. And then I threw something else for the next meal and you can not go to the kitchen. Mom keeps asking why, with such a presence of equipment, I don't leave the kitchen ...

I'm sorry for the offtopic!
Yes, and the Thermomix really does everything it says! Cappuccino coffee, melted cheese, baileys, cocktails, cereals in flour, minced meat, any dough (just a masterpiece for pizza, in 3 minutes), I cook pasta and spaghetti only in it, mashed potatoes (mmm ...) ... , anything! Jam like confiture! It does not fry to cover only and does not turn off itself. The porridges are incomparable. And, most importantly, you don't need to interfere and cut anything. Poke on the buttons, but put the food.

kubelka, I rarely cook milk porridge, but according to the recipe I cooked millet in milk, 30 minutes - very tasty. Here, at the beginning of the topic, they wrote how oatmeal and semolina are cooked. in what proportions what is taken. Those who have been using it for a long time do not leave reviews. Probably impressive at first, and then you get used to it.

OlgaAleks, a comparison was made between Thermomix and MyCook. It seems like they are similar, but rather the second analogue of the first, what do you think?

sapuch, and where can I read? Here, now itching appears something else to look after ...

I don't know anything about my cook, I won't lie. In appearance, it is more similar to oursson. It seems to me that it is purely functional, the thermomix is ​​more convenient, the bowl is inserted directly into the stand, takes up less space and is more stable at high rpm (Max 10,000 / min). The company is over 40 years old. In principle, there is a branch on the thermomix, you can read it. And they don't sell it just like that, only after a 2-hour cooking show. They cook in front of you, tell everything along the way. Several years ago I saw on the Internet, I thought, what a fig for me such crap for that kind of money. When I came to the show by invitation, I didn't really sleep for three nights, I dreamed about the thermomix. My husband took pity and bought it. I did not regret a second! And the service life of this unit is 25! Years (versus 2 for our pressure cooker).

OlgaAlex, thanks for the info. A friend moved to Germany more than twenty years ago and talked about this miracle machine when she bought it. Yes, then I still doubted.

So I have Thermomix! This thing is out of competition !!! Every day in motion! We eat a lot and often (the kids are spoiled, they don't eat the same food twice, they have to cook three times). So they work for me at the same time: a pressure cooker, a thermomix and a bread maker. And then I threw something else for the next meal and you can not go to the kitchen. Mom keeps asking why, with such a presence of equipment, I don't leave the kitchen ...
I just admire. I myself like to cook, loved ones "smell, sometimes push around" either pies with pies, or require casseroles. I am on the lead, but not to that extent, in the sense that I do not spoil much.

Helen-na https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12786.180

Hmm, it will be necessary to go through the forum, otherwise today I flushed the valve twice after wheat porridge and pea soup, something I am not rushing with my pressure cooker today ...

I've cooked broth on the "jellied" mode, and then added fried onions with carrots, herbs, potatoes .... well, everything you need for pea soup and decided to cook for 10 minutes in the same mode, so I got it through the valve. ... even though there was half a pot. Previously, this soup was cooked on "lentil soup"
THAT'S YOU ARE DIFFERENT PRESSURE LEVELS .... YOU SHOULD FOLLOW THE RECIPES AS A REFERENCE, NOT IT'S SO EASY IN THIS POT .........
So they work for me at the same time: a pressure cooker, a thermomix and a bread maker. And then I threw something else for the next meal and you can not go to the kitchen. Mom keeps asking why, with such a presence of equipment, I don't leave the kitchen ...

Oh, how cool it is for you, if you don't leave the kitchen, then all the appliances are for you, it's just amazing !!!! I would also like a Thermomix, my harvester will be covered and I will buy it right away ...all the same, a lot of equipment has been collected in a heap and even the elements of a multicooker .... just a dream !!!!

Good evening! I cook milk porridge almost every day - the child is small, I have to and nothing escapes me ... I cook for the morning at a delayed start .... I put 1 part of cereal (usually either rolled oats or corn but very finely ground, like semolina) 2 , 5 parts of milk and 2.5 parts of water (I always cook like this because I always dilute the milk with water, even if I reduce the fat content of milk on the stove, well, it tastes better for me) ... usually more than a liter does not work ... I grease the bowl around the perimeter with creamy butter ... and put on high pressure for 3-4 minutes ... in the end, a wonderful porridge and does not run away ...

oooh, it's cool, otherwise after a regular multicooker I just can't match the ratio of liquid to finely ground pots in a pressure cooker, it turns out 1: 5.

I cooked 1 tbsp. a spoonful of semolina and 250 g of liquid (milk with water), salt, sugar. I also walked along the rim with vegetable oil. Manual mode, 3 minutes. It worked well too. But I want to try another time 2. (3 minutes seems a bit too much)

Maybe someone will come in handy: cabbage for the filling: chopped in Moulinex (which is more a grater, not a combine), to the bottom of the saucepan 1-2 tbsp. tablespoons of vegetable oil, then chopped cabbage. Program: quick cooking, 6 minutes. At the end, stir and then, if desired, chopped egg, salt, pepper, etc. (onions, if you like, I think, you can cook with cabbage).
Now I'm trying to make jelly (for the first time in my life)

sapuc, how are you progressing in jellied meat?
I had it as the second dish after buckwheat porridge after buying a fast food. It turned out great!

Today for lunch I steamed trout in the ingredients menu - fish and put frozen broccoli there as a side dish. The cabbage gave off a little fish, of course, but ate them together, so everything was bench.

Often I also carcass cabbage, but as an independent dish, I add a spoonful of sour cream. Not bad.

[helen-na]

helen-na can you tell us more about the cooking time for the jellied meat? I also cooked it for the first time, but 40 minutes was not enough for my veal. In total, she cooked in 1 hour 30 minutes.
Did fish in tomato sauce: put pieces of hake in fried onions and carrots with tomato, and on quick cooking for 10 minutes. It turned out to be a LOT. Probably 5 or even 3 minutes will be enough.
And also excellent pumpkin porridge turned out in the morning: rice, pumpkin in cubes, apple in cubes, water (we do not eat with milk), salt, sugar. The program includes white rice with a delay. In the morning we add raisins, vanilla sugar, and bon appetit!

girls, help who prepared the holder. I want to cook - I didn't do it nirazu. what does someone put to make it tasty? Thank you

Good evening! I cook jellied meat like this - I take two pork hooves (I soak them in cold water for the night so that everything would be well behind them), one pork shank, and a kilo and a half calf rocking chair ... I fill it with water one finger above the meat ... I add carrots, black and allspice peas, cloves, bay leaves. onions and put on for an hour and a half .... during this time, as a rule, the meat from the hooves falls off ... I took it apart. I strained the broth through cheesecloth with cotton wool, added grated garlic to the finished broth and put it in the refrigerator overnight ..... it turns out just super !!!!!

How I prepared it for the first time in my life (at the request of the workers, because I myself do not like it). Two legs of a pig, a chicken back, peppercorns (different, almost 5 peppers), carrots, garlic, onions (unpeeled). Then I threw out onions, garlic and carrots. I poured water to the maximum (there is a mark in the saucepan). Salt. Cooked for 3 hours (with a fright). It turned out to be the taste of the working people. - as in childhood
My thoughts: I think a lot of water, next time I will pour less. Naturally, meat is needed 4-5 times more than I put. It is absolutely necessary to cook for an hour and a half - when I opened the saucepan after the first hour and a half, the meat fell off the legs. Well, for the decorations, you need to take care in advance (boil the carrots, etc.) Yes, the next time, before pouring it into the mold, I will put the crushed garlic and vinegar in the broth (on the advice of Stеrn).

A quick photo (sorry for the quality)

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).

Thanks for the advice. I did not understand why buckwheat is a little different from the reviews of this thread. In general, I'm a cook - give it to the enemy, but with Cook4Me you can teach a hare to cook)

Constantin
In general, I'm a cook - give it to the enemy, but with Cook4Me you can teach a hare to cook).
I agree that I cook everything, everything turns out delicious, and what is most convenient, there are recipes for what, how much and when to put and when to fry what. Just have time to transfer the finished product to another container, wash the bowl and cook again.

Marine
helen-na can you tell us more about the time for cooking jellied meat? I also cooked it for the first time, but 40 minutes was not enough for my veal. In total, she cooked in 1 hour and 30 minutes.

I usually aim to match the weight of the food that the recipe fast carts recommends. I cooked a pork shank and a piece of meat, I really poured more water than in the recipe, After 40 minutes, the meat separated from the bone and the broth was "sticky" (this means that the jellied meat is almost ready and will freeze without problems), but I added another 20 minutes for just in case. Strained, disassembled, warmed up with garlic, spices and herbs, everything froze. Delicious.

helen-na
I usually aim to match the weight of the food that the recipe fast carts recommends. Cooked pork shank and a piece of meat

Yes, I also put everything according to the recipe, also a shank and a piece of veal, only a little more water, but after 40 minutes the meat flew off the shank, and the so-called veal was not chewed (apparently that calf was a long-liver)

Marine
Yes, I also put everything according to the recipe, also a shank and a piece of veal, only a little more water, but after 40 minutes the meat flew off the shank, and the so-called veal was not chewed (apparently that calf was a long-liver Laughing)

Yeah. A good cook understands the problem and solves it.
Yesterday I cooked borscht, vegetable stew, buckwheat in a mule. The smell of buckwheat was strong on the street. More like a scent. After cooking, I keep the porridge on maintaining the temperature for some time.

helen-na
After cooking, I keep the porridge on maintaining the temperature for some time.

But I noticed that if you turn off the device and leave it closed, then the food remains warm enough after 2 hours, that is, just in order not to cool down, you can not use this mode, but as a way to bring something then to the desired condition, I agree.
I downloaded a collection of recipes for the 4000th Mula, decided to look for our recipes in it, there were very few, but there are other interesting ones, I must try. In general, with the purchase of this miracle, I revived my interest in cooking, it is so simple and delicious that now the kitchen does not interfere with my favorite hobbies. Before, you would sit at a sewing machine - that's all, it means that the porridge is burnt, the meat is overcooked, my husband has a reason to hurt. Now, you can't wait

Marine,
But I noticed that if you turn off the device and leave it closed, then the food remains warm enough after 2 hours, that is, just in order not to cool down, you can not use this mode, but as a way to bring something then to the desired condition, I agree

Yes, I use this nuance to keep it hot for several hours. But I like to cook porridge that way.

In general, with the purchase of this miracle, I revived my interest in cooking, it is so simple and delicious that now the kitchen does not interfere with my favorite hobbies.

Yes, often in a frying pan and in a saucepan, you cannot cook it as in a skoromul. Especially stewed vegetables or vegetable stew. Everything is cooked evenly and you don't need to stir constantly. And hands are free.

Dobroe utro! Mne toje muj kupil multyachku na dnuxu))) Ochen dawolna !!! Tak kak jiwu wo Francii receptu francuskie (((: this: No xotelos bu nachix: victoryS etoy machinkoy daje moi detki gotovyat s udovardonstwiem: fotki kidat suda tak i ne poluchilos u menya: cray: No nadeyus nauchus i budu s vami delitsya

loeiza,
So interesting, do many people use such speeding devices in France?

I strongly welcome everyone.

I share my experience of using cook4me teletubbies.
After reading a lot of reviews, at first I was not very sure of the correct choice. Now I know 100% that I got a super mega wow awesome mulka

Essentially the problems.
1. The same cooking time for some dishes, regardless of the choice of the number of persons.
I checked it in my own - it is, at first I was upset - I thought it was a marriage, as some users write.
But then I turned on my brain. Cooking times really won't change and shouldn't.
The preheat time will vary depending on the amount of food.

2. Problems with cooking porridge. The porridge runs away / burns.
I declare with full responsibility - complete garbage. Today I made awesome millet porridge in the morning. Gobbled up in 5 minutes.
I cooked "millet porridge" according to the built-in recipe. Chose for 4 persons - 200 gr. millet (took
2 bags of Uvelka porridges) + a liter of milk + salt and sugar + a little butter.
The porridge really turned out to be thick for my taste, but my father and mother-in-law liked it. My wife and me
diluted with milk. A little more salt should be added for my taste (I think a teaspoon).


So where did I start cooking - with manna.
In general, I bought this mulka for my wife on March 8 and decided to please her with a festive manna in the morning.
Made according to the recipe that is on this forum on kefir. I baked a chocolate cake on the program.
Overexposed a little - I set to continue cooking after 30 minutes of cooking for another 10 minutes.
The mannik burned a little, but it still turned out to be just awesome. Put it on a dish, brownish crust up and sprinkle with vanilla powdered sugar.



Then my wife and I cooked borscht. Built-in recipe. Slightly changed the amount of ingredients - my wife loves a lot of beets. In the frying (carrots + onions + beets), squeeze half a lemon so that the beets do not lose color. After all the ingredients were put in and filled with water, 4 more cloves of garlic were put on top.
The borsch was a success. As a recommendation, I advise you to leave it in the heating mode for 30 minutes after the end of cooking, and then pour it into a saucepan and let it brew for an hour. The half of the borscht pan was eaten instantly. I didn't have time to take a picture right away - that's what is left



Then it went - it went. Inspired by success, they began to get all the food out of the refrigerator. Chicken legs were used - they prepared "curry wings" according to the recipe.
Then came the chopped turkey in a mustard-cream sauce. Fortunately, the guests came to celebrate the 8th of March. We ate everything! I didn't have time to take pictures of chicken legs and turkey

Today we made a beef roast. Made on the recipe - "lamb stew". The cooking time did not change.
Ingredients - 600 gr. beef (fillet, cut into cubes), 6 potatoes (cut into cubes), grated carrots with mugs, cut onions into half rings.
In the frying mode, I fried the onions, then added meat, salt a little, then added carrots. Fried a little, then poured out the diced potatoes and poured 200 ml of beef broth, it seemed a little and added a little boiling water. I like it when there is a lot of gravy. I forgot to put the lavrushka. That's it, I closed the lid and pressed continue. Here's what happened -



Bon Appetit everyone!

Larissa
Good night everybody! I have been using the pressure cooker for exactly a month! I am very happy !!! To prevent the baking from burning, bake in a silicone mold. Close the lid by placing a strip in the middle, between the red and green lock. This is written by manufacturers on their website, and verified by users. Good luck!

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 ...