Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

Hello members of the forum, I also really wanted to join the ranks of the owners of the multicooker-pressure cooker. On our website (in Ukraine) I found the following:
Moulinex CE 7011 32, Multicooker Moulinex CE7011 and Moulinex Moulinex CE7011 Cook4Me I don't understand what is the difference? And on the seller sites they write that the bowl is 6 liters, and according to the recipes, 6 persons, and this is less than 6 liters !!!! Maybe someone will enlighten ??? I would be very grateful for your help !!!! I need a big one !!!

Hello members of the forum, I also really wanted to join the ranks of the owners of the multicooker-pressure cooker. On our website (in Ukraine) I found the following:
Moulinex CE 7011 32, Multicooker Moulinex CE7011 and Moulinex Moulinex CE7011 Cook4Me I don't understand what is the difference? And on the seller sites they write that the bowl is 6 liters, and according to the recipes, 6 persons, and this is less than 6 liters !!!! Maybe someone will enlighten ??? I would be very grateful for your help !!!! I don't need big !!!

They are the same model. Moulinex has only one teletubby model.
Generally correct CE701132 Cook4me. The instructions also contain the name cookeo.
Regarding the size - the volume of the pan is 6 liters / usable volume - 4 liters. In my opinion, the volume is quite normal, especially since a couple of times a day the borscht does not soar at all - it does not take much time.

Prepared lentil soup according to the built-in recipe. More water was added - somewhere 2.5 liters instead of 1.5 as per the recipe. The rest is unchanged.
Lentils were taken small, yellow. We added more knorr chicken broth. Not a cube, but like a jar of jelly. I don't know what it's called
The lentils are boiled into mashed potatoes, as I like. The soup is fantastic. If you follow strictly according to the recipe, you get lentil porridge.

We also made Hungarian goulash according to the built-in recipe. The recipe was changed a little - they added tomato paste, and from seasonings - salt, ground pepper, cumin and dried bell pepper.
Here's what happened



Good luck to all.

P.S.
It is still better to cook baked goods in the oven. Here is a manna cooked in a convection oven. Baked for 30 minutes in a silicone mold at 200g
Classic recipe based on kefir ..
I liked the result more.

Bango, hello! Please write about your impressions now - after a longer use of MOULINEX CE 7011. Does your assistant continue to please? I also really liked it, but most of the reviews from those who use it for a short time. I would be grateful for your answer ...

Durable!!!
Yes, almost 4 months.
Does the assistant continue to delight?
Hard to say….
if you eat black caviar every day, then it ceases to be a delicacy.
But I can say for sure !!!
For the entire period of operation, she did not disappoint and did not upset - NEVER.
With regular use, at least 2 times a day
The saucepan is almost in perfect condition.
The condition of the case and the chrome finish is unchanged - no cracks or color changes.
For cooking ...
I beg your pardon, but in our family there are no culinary delights….
So in the morning or afternoon - cereals and cereals.
In the evening, various variations of pilaf
or standard mixes:
fry, add some meat or fish spices, vegetables - fry
then potatoes or cereals on top,
splash water on the "eye" and walk for 15-25 minutes ...
We love to pamper ourselves with steamed vegetables.
Before purchasing a pressure cooker, I could not imagine that I would eat barley porridge, wheat and oats,
and now you can't tear off the ears
Poking around and studying "eared" - I gave up
It's a shame ...
because at some point it seemed that he had already begun to catch the difference in the built-in programs.
We cook 90% in manual mode, or on 2 selected programs that have been renamed
And they added it to the favorites menu.
Claims ..?
Well, except for the fact that she does not wash herself !!!
That one
annoying operation of the rotary joystick
I would like to spin it and quickly, but in response, no reaction ...
You have to turn slowly to get the switch.

They cooked pilaf yesterday.

I screwed it up a bit - first I prepared the zirvak in the "manual" mode, "frying" - that is, I fried the onions, carrots and meat with spices.
And then I turned on the "ingredients", "meat", "beef" mode, chose 600 gr. 5 minutes and there, too, the frying mode first turned on.
Somewhere on this forum I saw this and still stepped on the same rake
In short, you do not need to fry in manual mode first - immediately turn on the mode in the ingredients for cooking meat and there is already a frying mode there.
There are three files attached in the first post.
As for the amount of ingredients, I changed it a little.

Meat, beef - 600 gr.
Carrots - 2 large, cut into strips
Onions - 2 pieces, finely chopped
Rice - 500 gr, long, white.
Water - 1.2 liters.
Condiments - salt, pilaf spices, cumin, dried barberry
Garlic - 4 cloves, not peeled.

This amount of meat and rice was due to his presence at home to a greater extent, there was no more)))

The liquids were poured more for this amount of rice than for the recipe, about 1.2 liters. The rice was long (not round).
Cooked for 10 minutes in ingredients mode, white rice. It seemed a little and added another 5 minutes, adding a little boiling water from the kettle.
It turned out delicious. Perhaps better instead of the last additional 5 minutes - 15-20 minutes in heating mode.
We will experiment more.
Here's what happened -





P.S. People, maybe it's time to muddle up your recipe book? I am ready to design and make a beautiful PDF, possibly a printed version.

[Thanks everyone]

Take me into your ranks too - yesterday they delivered this beauty. Happyaaaaaaaa !!!!! I immediately cooked pilaf - I liked it very much, I never got this kind of rice. My husband was very skeptical about my Wishlist, but after your commenting on the members of the forum, I stubbornly ordered it. Having tried pilaf, my husband melted and was delighted with it, I was thrilled even more. cook more, but the pilaf is not eaten Thanks everyone who writes and thereby very much helps those who are in search .... Thank you all for the resets that you share and advice on using !!!!! Did anyone make yogurt ?? I would very much like to pamper my kids with home ...

I didn’t try to make yoghurt, but today I made baked milk on the recipe for jellied meat, everything is just super, the mule worked for 35 minutes, then it ran out of heating time, then it was just there before it cooled down ....... I think that without the last two operations it became melted.
And yogurt should be made as in any cartoon without a program of yogurt, boil, then cool everything to the desired temperature, then add everything and close the cartoon for several hours like in a thermos

Hello!
I just registered on the forum and have not yet fully figured out how it works, I hope my question will get to the right place

I'm going to buy a slow cooker and I'm considering cook4mi as one of the options

the questions, in fact, are the following - is this, as I understand it, a pressure cooker? and how does a pressure cooker differ from a multicooker? I can’t decide in any way whether I have a multi or a pressure cooker ... produce eh seems to be positioning it as a multicooker?

and yet - how bulky and how much space does it take up? maybe someone could tell her dimensions - height and width from ear to ear?

thank you very much in advance!

From "ear to ear" approx. 36 cm, height 29 cm very compact. This saucepan cooks very quickly - a pressure cooker, and the slow cooker is slow (the members of the forum write) I don't have a slow cooker and haven't used it, I can't say anything, I liked Moulinex Cook4Me precisely for its speed, build quality and does it perfectly. I really respect pressure cookers - they are excellent and nimble helpers.Read the first pages of this topic ....

RuslanaS thanks!
I was no further than today puzzled by the topic of the multicooker, so for now I am a complete layman in this matter
yes, I have already covered Temka, but there are still a lot of questions. But it is interesting - where products retain their great value - in a multicooker, where the cooking speed is still slower, or in a pressure cooker? or no difference? where to read about it

Hello!
I just registered on the forum and have not yet fully figured out how it works, I hope my question will get to the right place

I'm going to buy a slow cooker and I'm considering cook4mi as one of the options

the questions, in fact, are the following - is this, as I understand it, a pressure cooker? and how does a pressure cooker differ from a multicooker? I can’t decide in any way whether I have a multi or a pressure cooker ... produce eh seems to be positioning it as a multicooker?

and yet - how bulky and how much space does it take up? maybe someone could tell her dimensions - height and width from ear to ear?

thank you very much in advance!

Just measured: from ear to ear - 37cm, height - 31cm. This is a multicooker-pressure cooker, that is, cooking takes place under pressure, respectively, the cooking time is reduced by 2-3 times. I chose it myself for a long time, and yet I took this one and I don't regret it !!! Just super !!! 100% satisfied !!!

RuslanaS thanks!
I was no further than today puzzled by the topic of the multicooker, so for now I am a complete layman in this matter
yes, I have already covered Temka, but there are still a lot of questions. But it is interesting - where products retain their great value - in a multicooker, where the cooking speed is still slower, or in a pressure cooker? or no difference? where to read about it

I read it on the internet .... processor control involves the alternation of high and low pressure, in the so-called "sparing mode". In addition, the valve prevents air from entering the instrument. Thus, the processor controls and creates optimal temperatures and pressures. Excessive temperature is excluded. Due to this property, food does not lose its useful and taste qualities.

And I also found it ... Then it turned out that the miracle cooker not only speeds up cooking, but also better preserves nutrients and vitamins (however, we learned about vitamins later). The fact is that when cooking in an ordinary saucepan, oxygen oxidizes nutrients and vitamins, changing the taste and depriving the food of a considerable share of its usefulness. And in a sealed vessel there is very little oxygen, and it cannot cause noticeable oxidation.
You might argue that a higher temperature can damage vitamins in a sealed pressure vessel. But vitamins are destructively affected not so much by temperature as by the duration of heating and the presence of oxygen.
When they later learned to measure the content of vitamins in food, laboratory studies showed: yes, vitamins are preserved much better when cooked in a sealed vessel under pressure.

RuslanaS thanks!
I was no further than today puzzled by the topic of the multicooker, so for now I am a complete layman in this matter
yes, I have already gone over Temka, but there are still a lot of questions. But it is interesting - where products retain their great value - in a multicooker, where the cooking speed is still slower, or in a pressure cooker? or no difference? where to read about it

When you cook in this multicooker in pressure cooker mode, due to the fact that food is cooked faster, more vitamins and nutrients are stored, inside an oxygen-free space, the food does not oxidize, since it is not exposed to oxygen. Bottom line: it is more useful to cook in this multicooker, which has the function of a pressure cooker. In this price segment, given the quality of the materials from which it is made, sorry, there is no alternative.

In this price segment, given the quality of the materials from which it is made, sorry, there is no alternative.

It’s not the price that confuses me, but more that it’s necessary to get used to it, to sharpen it for myself, so to speak - to adapt recipes and all that - as I understood it after reading the forum.and the fact that they often complain about burning food stops a little. Well, that is, I would not want to buy it and spend another half of my life studying it. in general, I was completely confused with the choice, I like it according to the description, but all the same, I started looking at Panasonic ...

[which mode gives no more than 40 degrees in our saucepan ???]

Knowledgeable, please tell me, I want to make all yogurt which mode gives no more than 40 degrees in our saucepan ??? ... If you use a thermos like a thermos, then I think you still need to warm it up to this temperature and that I have never made yogurt to insert a thermometer, but today I bought it all. water 40 degrees between cans ?? what do you think?) and close the lid .... for 8 hours. Right??? Or am I completely oblondin after giving birth?
marinina, I recently became the owner and do not bother with embedded recipes, I cook everything as always, fry the onions, carrots as much as I need, threw in the chopped meat, fried a little more with hot water, closed the lid and on a quick start for 15 minutes. then threw in the chopped potatoes (buckwheat, rice ....), spices and for another 6 minutes. And then I read the forum, we gradually work out. It seems to me that in a pressure cooker, the main thing is to approximately know how much of which product is being cooked and add 2/3 of the water needed (as when cooking on the stove). I really like that it automatically releases steam (but if it were still possible to turn off this automation at will it would be even better) saves time

About Cook4me!
I wrote to Moscow (I thought at Moulinex, it turned out to be Moscow).
The manager of these devices replied

“The concept for this product was really developed in France.
The recipes included in the multicooker (as well as in the printed recipe books of other multicooker) will always be advisory in nature, you can vary some of the ingredients to your liking. For example, add pepper, herbs, etc. to borscht.
I am sending you the pilaf recipe for this multicooker in the application, you can use it (I will try to insert the file).
Milk porridges are perfectly prepared in the fast cooking mode, I send you recommendations on the ratio of liquid and cereals:
To obtain crumbly porridge, use the following proportions: for rice - 1: 1; buckwheat - 1: 2; for millet - 1: 2.5; for wheat, barley, barley groats, rolled oats - 1: 3.
For a more viscous consistency, increase the amount of water to your liking.
PILAF
Ingredients
2 people 4 people 6 people
1 Lamb, cut into chunks
(or any other meat such as chicken or beef) 200 g 350 g 600 g
2 White rice 300 g 550 g 800 g
3 Carrots, cut into strips (medium) 1 pc 2 pcs 3 pcs
4 Finely chopped onion (medium) 1 pc 2 pcs 3 pcs
5 Sunflower oil 60 ml 90 ml 120 ml
6 Water (can be broth) 0.6 l 1 l 1.6 l
7 Salt, pepper and spices for pilaf To taste

Pour vegetable oil into a multicooker container. Add carrots, onions, meat and spices. Select the MANUAL  ROAST program, cook for 2 minutes, stirring occasionally.
Press the OK button and select STOP ROASTING.
Select the MANUAL  FAST COOKING program. Set the cooking time to 10 minutes and select INSTANT COOKING START.
Add rice and water, salt. Select CONTINUE COOKING mode. Set the cooking time to 10 minutes.
Stir and serve. Bon Appetit!

I cooked it myself: 2 times borscht (my own recipe, the technology or their menu, it turned out), pea soup (lentil soup, it turned out thickly), meat with frying and buckwheat (my own recipe), mushroom soup (strange, with pasta, it turned out, but why- that is not enough), fried potatoes, etc. (I warn you, you need very little butter), tried to cook millet using their technology (it turned out the second time).
Conclusion. The machine is great. You can do everything and a lot on it if you love to cook. The biggest plus can be done quickly. No splashes, everything is clean. She also teaches you to order when cooking, no mess in the kitchen. You can develop your own technologies and recipes. Bad beautiful and stupid instruction. No recipe book.For example: I want to cook something that I have never cooked, but I find out what it includes, only after the start of cooking and how it is processed there (boiled, fried, steamed), I also find out later. A book with at least recipes installed in the machine should have been printed. There is a mode "Favorite dishes" and only 5-6 recipes out of 50 fit. We would have inserted a USB flash drive into it and no problem. Stupid menu (first courses in appetizers). The machine is excellent and I would love to work on it if there was such an opportunity to reform the menu and recipes and insert new ones. I like the car, but all the disadvantages are not criminal.

suddenly it will be useful to someone:
I found a pdf with a menu and a list of products on the French site of Mulinex 🔗

but I wonder if the dishes on the Russian menu are the same or different? and in English? nobody compared?

and in the Russian representative office of Mulinex I was told that in the near future they plan to post recipes for this multicooker on the website

MARININA
we are talking about burning, which many participants in this forum write about - read from the very beginning

I am not confused by the price, but more that it is necessary to get used to it, to sharpen it for myself, so to speak - to adapt recipes and all that - as I understood, after reading the forum. and the fact that they often complain about burning food stops a little. Well, that is, I would not want to buy it and spend another half of my life studying it. in general, I was completely confused with the choice, I like it according to the description, but all the same, I began to look at Panasonic ...
I'm sorry for this pressure cooker as a power !!!! I bought it myself with fear, and now I can recommend it to anyone exactly the opposite, if only the person had enough money. In terms of speed, there really is NO alternative to a pressure cooker among all known models! It's true, read the reviews and datasheets of other more expensive pressure cookers. And not by the speed of cooking, but rather by heating, a set of steam and its release. This pressure cooker has only a shortage of baked goods, the rest is all the little things not worthy of attention. To bake, it bakes, but everything in it burns specifically. One thing is strange: why do many people buy a pressure cooker and first of all try to bake something in it? But this is still not an oven, not a multicooker, where you can set the temperature ....... Worth yours in the preparation of the main courses. I just do not care about baking in it. You need to set priorities for yourself: either you want to cook your usual food very quickly without problems, but without the convenience of baking (this is our pressure cooker), or cook it like on the stove in time, but also bake it (then this is an ordinary slow cooker). By the way, why do you need a Panasonic, yes, these are good multi, but they are already so morally outdated in functions, in bowls, etc. ..... their time is passing
Next on the cooking. There are absolutely no problems, NO BURNING ALSO EXCEPT BAKING. We read the instructions for the first time, delve into and try. It is not clear that something at all, cook the first time in manual mode, then you will use the recipes, they even help a lot. This pressure cooker is not so scary and sophisticated as it seems at first glance. And on the forum you can find answers to almost all questions.
When you turn on the mule for the first time after purchase, it asks for the default language and installs the specified one.
The most important thing for you is to decide (which, by the way, is very difficult) what you need more: a pressure cooker or a slow cooker. IN REALITY, AND THAT AND OTHER VERY CONVENIENT THINGS. But I clearly know one thing: after a pressure cooker, few people want to switch to a multicooker, or have 2 devices at the same time !!!!!!!!!!! Only you can choose and be determined !!! GOOD LUCK!

[which mode gives no more than 40 degrees in our saucepan ???]

RuslanaS
Knowledgeable, please tell me, I want to make all yogurt which mode gives no more than 40 degrees in our saucepan ??? ... If you use a thermos like a thermos, then I think you still need to at least warm it up to this temperature and that I have never prepared a thermometer for yogurt, but today I bought it all I think to pour milk with a 40-degree leaven into three 0.5 liter cans (they fit well into a saucepan, pour water 40 degrees between cans ?? what do you think?) and close the lid .... for 8 hours. Right??? Or am I completely oblond after giving birth?

There are no such modes for yogurt in this model and there are no modes with the ability to change the temperature. By default, you can't make yogurt here, but you can only adapt: ​​pour the milk cooled after boiling to 40 grams into a mule, add everything you need and close the machine completely from evening to morning, I think everything will work out ...

So, it turns out that it has several languages ​​and the menu in all languages ​​is different or what? or am I missing something ??

The menus are different: adapted to the traditions of the country, I think so. You see, the French, in principle, do not eat soups: only potage is a pureed vegetable soup, so there are no soups and cereals in the French menu, I don’t know about the rest (besides, in my saucepan there are only two languages: French and English, and the instructions more in the picture)

I'm sorry for this pressure cooker as a power !!!! I bought it myself with fear, and now I can recommend it to anyone exactly the opposite, if only the person had enough money.

The most important thing for you is to decide (which, by the way, is very difficult) what you need more: a pressure cooker or a slow cooker. IN REALITY, AND THAT AND OTHER VERY CONVENIENT THINGS. But I clearly know one thing: after a pressure cooker, few people want to switch to a multicooker, or have 2 devices at the same time !!!!!!!!!!!

kubelka, thanks! I completely agree with you about the need to decide in principle - a pressure cooker or a multicooker. I do not in any way scold the device, so do not be offended, I'm just trying to figure it out, I've already read the forums to hell, I'm already nauseous

yes, the speed of cooking for me is more important than baking, in the end it can be done in the oven, you just always want any appliance and soup to cook, wash, and iron)

thanks for your feedback, very helpful!

but also, by the way, I wanted to ask - no one knows, in the near future there will be no deliveries of this model, maybe with a new firmware? Timur? I understand that you are involved in the sales of this device? I was simply told in Mediamarkt that there will be new deliveries in early April, so I think, if you buy, then now or wait a couple more weeks?

The menus are different: adapted to the traditions of the country, I think so. You see, the French, in principle, do not eat soups: only potage is a pureed vegetable soup, so there are no soups and cereals in the French menu, I don’t know about the rest (besides, in my saucepan there are only two languages: French and English, and the instructions more in the picture)

I also think that French borscht is like a lantern, and béchamel sauce is not suitable for potato, to put it mildly

is there no Russian language in your pressure cooker?

Can I change the language setting? that is, in this way to get several sets of menus? in general it would be cool!

is there no Russian language in your pressure cooker?

Can I change the language setting? that is, in this way to get several sets of menus? in general it would be cool!

There is no Russian language in my saucepan (in fact, I use very little of a ready-made set of recipes, so I don't suffer much). And you can change languages ​​in the main menu (the very first thing that opens when you turn it on. Two wheels are drawn in the picture. Settings should be called so. It is located on the screen below, next to the shutdown). Only, I think, you will also have only two languages: Russian and English.

You need to set priorities for yourself: either you want to cook your usual food very quickly without problems, but without the convenience of baking (this is our pressure cooker), or cook it like on the stove in time, but also bake it (then this is an ordinary slow cooker).By the way, why do you need a Panasonic, yes, these are good multi, but they are already so morally outdated in functions, in bowls, etc. ..... their time is passing
Next on the cooking. There are absolutely no problems, NO BURNING ALSO EXCEPT BAKING.

The baked goods do not burn !!!!!!!!!! You just need to switch to the mode of maintaining the temperature in 15-20 minutes, and you can also turn it over and the cake will be rosy !!! The lid can be closed by turning the handle to a position between open-close. I baked charlotte and zebra pie, it turned out great !!!
Some are baked in silicone molds, also good reviews, no sticking!

and you can also turn it over and the cake will be rosy

And by the way, about turning the pie - you just shake it out of the saucepan? and it doesn't break? )

[itself]

I'll put in my 5 kopecks. When I decided for myself what I wanted: a multicooker or a pressure cooker, the cooking speed became the main criterion. We wanted to take Mulinex 4000, at that time it was not on sale for a long time, and we bought this "magic pot". I have never regretted it. At first, I cooked only using built-in recipes (I was very curious about what would happen), everything turns out very tasty.
I explored all the built-in features (poked with a button on all lines in a row, in all languages). Unfortunately, even with 3 languages, it is not possible to have 3 sets of menus, 50 recipes in all languages ​​together. But in principle, this is not necessary, all this pampering. There are tons of recipes for pressure cookers on the Internet, and no one canceled common sense: in "manual mode" - "frying" + "quick cooking" = any whim.
And yes, I personally did great baking in a silicone mold with the lid closed and half latched. She made charlotte, set the "biscuit" mode twice. People complain that baking ends in 30 minutes for any portion, but nobody promised that Mulya itself will track time depending on portions. There is simply a recommendation: "Bake from 30 minutes (2 servings) to 50 minutes (6 servings)."
And I also love her very much for the possibility of delayed cooking, otherwise I would never have eaten whole oat porridge (I cooked it on the stove for breakfast in 1 hour 20 minutes, this is very inconvenient for morning porridge).
I'm waiting for the season of vegetables, so you can turn around in full.

Someone did the stew? Tell me which mode is better ??

Don't laugh - and you can't cook eggs in it? nobody tried ??

Timur, thanks, I will definitely read it
we are talking about burning, which many participants in this forum write about - read from the very beginning

Who has problems: burns or does not bother

Here is one of the recommendations

Question: I baked in a slow cooker, but my bottom and sides were very burnt. Why?

Answer: Only put the ingredients in the multicooker when the preheating process ends.
Question: My dough is not baked, why? (some bake with the lid open =))))))).

Answer: Close the lid by placing the regulator in the middle position (between "closed" and "open") and start baking

Don't laugh - and you can't cook eggs in it? nobody tried ??

Nothing funny, put it in a steam plate, pour water and go! They are very tasty. I don't remember the time, probably for a couple of 5 minutes, if you just boil in water, then probably 1-2 minutes

For baking, I did not try this mode only in a silicone form, and after warming up, I poured the dough and baked the biscuit for only 15 minutes, and then on heating, all one bottom was ground. Undoubtedly, baking is worse in all respects, both in cartoons and in pressure cookers compared to the oven, but simple slow cookers are anyway better at baking our flossies. I used to use multicooker, so I can say for sure about this. The pomp, consistency and texture of baked goods in the oven are several orders of magnitude higher. The baking mode is purely a commercial advertising move, although all the same, people in mules bake all sorts of tasty treats in a perfect and adapted manner.This is great, since many people do not have an oven, and some in the country use a multi. And sometimes you don't want to stupidly heat the oven because of a small amount of baking, so ...

and by the way, about turning the pie - you just shake it out of the saucepan? and it doesn't break? )

I turned it over with the help of my husband))) He turned it over, and I caught it, put out my hand with a clean tack so as not to get burned, that's okay, it didn't break

[about turning]

Girls, about turning I do this - on a saucepan, a baking sheet, etc., in which I bake a pie, I put a tray, a flat plate ... and holding them together with a tray, I turn it over with a grater ... All the pie is on the tray

Ladies, gentlemen! Regarding the pdf files with recipes for cook4me found (not by me) on the French site. I tried to translate it by an intern translator. Compared. These are the same recipes that were uploaded to the Russian typewriter.
I agree that speed is the main advantage of cook4me. And one mode is enough - "Frying" + "Fast cooking".
Here's everything I put together in the internete for myself
FIRST

PEA SOUP
Today I tried my cartoon. I just love it. I cooked pea soup according to the program "lentil soup with bacon. But the ingredients were mine."
Pork 160 gr. cut into pieces, potatoes -120 gr., onions -80, carrots-50, doctor's sausage -110 gr, vegetable oil 20 gr, peas in halves 150 gr, water 1100. There was a lot of water, better than 800 grams. The peas boiled perfectly. You can even take not chipped. it took 18 minutes to prepare and 15 minutes to prepare. CLASS. That is, I spent only 15 minutes of my time.
Now I will cook only in it, I will probably have to buy another one in order to cook both the first and the second at once.

CHICKEN SOUP
We take:
Dried mushrooms-70g
Rice-1 / 3mst.
1 leg chicken (or any part)
Potato-1pc.
Carrots-1pc.
Bow-1pc.
Salt, spices to taste.
Preparation:
I poured the mushrooms with water and put them on a long cooker for 20 minutes.
Then I added all the other products to the Chicken Broth mode
BORSCHT
I cook borscht in 2 stages, who has one more cartoon, it is quite simpler:
1. I pour some oil into a bowl, put beets, ideally cut into strips, tomato paste 2-3 tbsp. spoons, 2 cartoon st. water. I put on a multi-cook 10min. 110gr.
After the end of the program, I transfer it to a saucepan where the soup will be stored. When the beets cool, add 1 tbsp. l. vinegar (I have 9%) to preserve color.
2. My bowl, respectively, then I cook a regular soup, add oil, sauté carrots and onions on frying, after turning off the program I add potatoes, any meat (I have chicken fillet), and a little cabbage. I add boiling water to 3 liters, salt and put Chicken broth on the program.
Next, pour the cooked soup into a saucepan with beets, ext. greens, bay leaf, add. sugar to taste (I do not put it) and bring to a boil on the stove.
In no case do we let it boil, since the color of borscht leaves during boiling, that's the whole secret.
BORSCH, BUT NOT BY RECIPE
Borscht, but not according to the recipe: I boiled the meat on the meat mode, then threw in the fried carrots with onions, stewed beets and everything else, and for 15 minutes for quick cooking. It turned out great.

CHICKEN SOUP WITH SPAGHETTI
Ingredients:
• Chicken leg (not frozen) - 1 pc .;
• water - 1 liter;
• carrots - 0.5 pcs .;
• onions - 0.5 pcs .;
• medium potatoes - 2 pcs .;
• hard spaghetti - Barilla.
Cook manually.
For 1 liter of water, one chicken leg (unfrozen), set the time to 10 minutes in the “quick cooking” mode. The broth turned out to be transparent, the chicken was cooked perfectly. Then strain the broth, separate the meat from the bone and cut into pieces.
We turn on the multicooker in the manual “frying” mode and fry the grated carrots with finely chopped onions for 2 minutes, then set the “quick cooking” mode and add the pre-diced potatoes to the multicooker, then pour in the broth and add the spaghetti, the amount is varied to taste. Salt and cook for another 6 minutes.
The spaghetti is not soft, the soup is perfect.

Ladies, gentlemen! Regarding the pdf files with recipes for cook4me found (not by me) on the French site. I tried to translate it by an intern translator. Compared. These are the same recipes that were uploaded to the Russian typewriter.
I agree that speed is the main advantage of cook4me. And one mode is enough - "Frying" + "Fast cooking".
Here's everything I put together in the internete for myself

SECOND

MEAT
STEW
stewed beef today. cut into medium pieces. INGREDIENTS - beef - in chunks. fry the meat for 10 minutes, added onions. of course, the meat gave juice and was not fried, but rather stewed with the lid open. added spices, salt, bay leaf. finished frying, cooking has started. there the recommended time is 35 minutes. I increased it to 40 minutes. the beef is stewed well, the fibers are separated. could have tried 35 minutes. I think it would be ready. but who loves very soft meat, then you can increase the time and still leave to maintain the temperature.
MEAT IN FRENCH
I am sharing the recipe Meat in French !!! (this is the first dish that I cooked in it ... I read it from the Internet .. everyone really liked it)
Ingredients:
- meat (pork)
- potatoes (4 pcs)
- 2 onions
- 1 large tomato
- mayonnaise
- cheese
- Seasoning Vegeta
Method of cooking meat "in French" in a multicooker:
Cut the meat into small pieces, let it dry for 10 minutes, then salt it and add the seasoning.
Cut the potatoes into circles.
We spread the meat in a multicooker (after having greased the bowl with vegetable oil).
Add the onion, cut into rings.
Put the potatoes on top.
Cut the tomato into rings and add to the bowl.
Add mayonnaise.
Three cheese on a coarse grater and pour on top.
Then, in the pork setting, I chose Bake. I put it on for 45 minutes. as given in the recipe and that's it !!! the dish is ready))) bon appetit!
BEEF STEW.
cut into medium pieces. INGREDIENTS - beef - in chunks. fry the meat for 10 minutes, added onions. of course, the meat gave juice and was not fried, but rather stewed with the lid open. added spices, salt, bay leaf. finished frying, cooking has started. there the recommended time is 35 minutes. I increased it to 40 minutes. the beef is stewed well, the fibers are separated. could have tried 35 minutes. I think it would be ready. but who loves very soft meat, then you can increase the time and still leave to maintain the temperature.
Bigos
• 400 g of lean pork;
• 150 g of sauerkraut;
• 300-400 g of fresh cabbage;
• one onion;
• one carrot;
• parsley 20 g;
• sunflower oil 2 tbsp. spoons;
• 2 medium sized tomatoes;
• 2 tbsp. tablespoons of DOLMIO tomato sauce;
• 150 ml. water.
(ideally, smoked brisket and sausages are still required, but this is not for everybody)
Choose the program "Solyanka" 4 servings. Chop the sauerkraut and dice the fresh one. Finely chop the onion, grate the carrots. After the pan is warmed up, fry the onions and carrots in sunflower oil for 2 minutes, then add the diced pork and fry for 3 minutes. Then add finely chopped tomatoes, tomato sauce and sauerkraut. In the "frying" mode, continue to simmer for 5-7 minutes. Then stop frying, add fresh cabbage, chopped parsley and water. Go to cooking mode. The time is set automatically - 8 minutes.
RESULT: The cabbage turned out to be crispy, just to my taste, but for those who like very soft cabbage, I recommend increasing the cooking time by 5 minutes.

STEAM CUTLETS
To steam cutlets, we first need to cook the minced meat.
After placing the formed cutlets in a bowl for steaming, turn on the "INGREDIENTS" mode - select "POTATO", then select "WHOLE", indicate the number of cutlets, pour 200 g of water into the main bowl, set a container with cutlets on top of the bowl and set the time 35 minutes ... Bon Appetit!

PEARL PORAL WITH MEAT
Hello everyone! Today I wanted barley porridge, we don't have a recipe here yet, so I cooked it intuitively! Experienced hostesses probably don't need it, but for beginners, I think there will be help.
There are no step-by-step photos, I was not sure of the result, but everything is very easy!
Meat-200-300gr.
Bow-1pc.
Carrots-1-2pcs.
Tomato paste-1h the spoon
Pearl barley (the most common) -2 multi-glasses.
Vegetable oil - 2-3 tbsp. spoons.
Salt, pepper, spices to taste.
Water-6 multi-glasses.
Turn on the cartoon, press the timer button and set 8-10 min, pour oil and start. Throw in the chopped onion, followed by the meat, and fry (you can cover the top with a lid, but do not close). When the meat and onions are slightly browned, add the carrots (chopped as you like) and 1 hour. spoon (to taste) tomato paste. As the carrots are poised, press cancel. We wash the cereals, put them in a bowl, salt, pepper, sprinkle with your favorite spices and fill with water, mix. We close the lid, the pressure valve and turn on the porridge mode. Min. after 30 the porridge is ready, but if it still stands on the heating for a while, it will be generally super!

PORK WITH PEPPER
Here is the Minced Pork Pepper Recipe I recommend because it tastes great!
Cooking time: 8 minutes
Cooking time: 8 minutes
Pork pieces with pepper (for 6 persons)
Roast pork chopped 1.2 kg
Red peppers, seed and cut into 2 strips
Green peppers, selected and cut into strips 1
Salt and pepper
150 ml veal
200 g frozen onions

FISH
FISH
I put 4 slices of tomatoes on the bottom, 2 tablespoons of oil poured, salt, pepper, trout fillet on top, salted fish, cheese on top and sprinkled with oregano, quite a bit. I, as I wrote, managed to fry the beef meat a little on the function, due to the poke method, and then quickly cook for 10 minutes. Everyone liked it.
MACKER (FISH) AS CANNED FOOD
We need 2 mackerel. First, you need to manually fry it with a drop of oil for 2 minutes, then take out the fish from the multicooker, spread the bottom of the bowl with chopped onion rings, then put the fish and put the onion on top again, add salt and seasonings to taste, you can add bay leaf. Squeeze the juice of one lemon on top (so the pieces remain intact). In manual mode, set the "quick cooking" cooking time 40 minutes.
Cooked fish can be eaten with bones, they have become soft, although in other multicooker it takes 4-5 hours.
TROUT FILLET WITH CHEESE AND TOMATOES
Ingredients:
• Tomatoes - 4 pieces,
• sunflower oil - 2 tablespoons,
• trout fillet,
• cheese - 70 grams,
• oregano, salt and pepper to taste.
Cooking method:
Put 4 tomatoes, cut into slices, on the bottom of the pan, having previously greased the bottom of the multicooker with oil. Season the fish fillets with salt, pepper and sprinkle with Oregon seasoning. Grate the cheese and place it on top of the fish.
In the menu, select “manual” cooking, then “quick cooking”, cooking time 10 minutes. Bon Appetit!!!
FISH IN TOMATO SAUCE
put slices of hake in the fried onions and carrots with tomato, and on quick cooking 5 minutes, or even 3 will be enough.

BIRD, RABBIT AND OLD,
LONE CHICKEN
It took me only 30 minutes to cook homemade chicken weighing 1 kg. First, I fried the onions and carrots in manual mode, then I added the chicken, fried for another minute, salted and put on quick cooking for 20 minutes. Then, I added allspice and peppercorns and put it on for another 2 minutes for quick cooking, the chicken was a success.
HOMEMADE COCKER
I cooked jellied meat from a homemade rooster (about 2 kg) on ​​a sewn-in jellied mode, I added cooking time, 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.
CHICKEN WITH POTATOES
Total cooking time: 20 minutes.
Ingredients:
• Chicken (drumsticks and whole breasts are possible) - 500-800 grams;
• unsweetened yogurt - 4 tablespoons;
• potatoes - 400 grams;
• salt, pepper and spices to taste.
Cooking method:
• Marinate the chicken in salted yogurt and let sit for 20 minutes - this will be enough. If there is no time, then the chicken can not be marinated, but simply salt and pepper. If it's a whole chicken, cut it into medium pieces. If these are drumsticks and breasts, then you can fry whole. Then choose from the menu: "manually" - "frying" and fry the chicken on both sides for 5 minutes. While the chicken is fried, peel the potatoes, cut them into cubes or slices, as you like. Potatoes also need to be salted and seasoned with your favorite seasonings. We put the potatoes to the chicken and mix everything, put it in the “quick cooking” mode, ten minutes will be enough. Bon Appetit!!!

Hedgehogs in a multicooker
Ingredients for minced meat:
• poultry meat (in this case, rooster meat),
• onion,
• garlic,
• carrot,
• salt,
• black pepper,
• fig.
Ingredients for the gravy:
• 1 tbsp. tomato,
• 0.5 st. water,
• 2st. l. mayonnaise,
• 1 st. l. flour,
• 2st. l. sour cream,
• 2 tooth. garlic
• salt pepper.,
• laurel. sheet.
Cook in the "Braised mutton" mode for 20 min) Bon appetit!))

RABBIT IN SOUR CREAM WITH WHITE WINE
Cooking a rabbit in sour cream with white wine. it turned out delicious. share the recipe
Rabbit (4 legs and part of the back), onions 1 pc (did not cut, put the whole onion), coarsely chopped carrots 1 pc., Sour cream 15% 400 gr., Dry white wine 1/3 bottle, spices, salt, bay leaf, not a lot of boiling water (about half a glass).
In the MANUAL SETTING mode - FRYING in vegetable oil, fry the rabbit (10 minutes). I added wine, after 2 minutes I added onions, carrots, spices, salt, sour cream, a little boiling water, mixed, closed the lid.
Cooked on the recipe Chinese Pork (cooking time 25 minutes).
During this time, the rabbit was cooked, but it was harsh, so I added another 15 minutes, and then it stood in the KEEPING TEMPERATURE mode. The meat became very soft, separated from the bones. Who doesn't like it so much, it's enough to cook 25 minutes

PILAF
LIKE PLOV
fried onions, carrots and pork in manual mode until golden brown ..... poured rice ... on top of the same seasoning of vegetation ..... put tomatoes on rice in half rings ... poured all this with salted water and poured finely chopped greens on top. I chose chicken with rice from the menu and after 6 minutes. it was ready !!! it tasted very good))) but not very similar to pilaf ... maybe I overdid it with water ... it was just not crumbly))
PILAF
700 grams of pork + pepper + salt on the "Browning" mode for 20 minutes. Add carrots and onions (2 each) and fry for another 20 minutes. Then 2 glasses of rice and 4 hundred salted water. Turn on the "White rice" mode for 9 minutes. And ..... Pilaf is ready. Class !!!! pilaf in 49 minutes

PILAF
fried onions, meat ... then carrots in strips ... added spices for pilaf, poured rice and poured boiling water in about the proportion of rice to water 1 to 1.5 ... set for 25 minutes, because the meat turned out to be harsh .. .. but in the end, the rice turned out to be a little damp on top ... I poured another 50 grams of water and put it on for another 10 minutes ... in the end everything turned out well ... only I still like it more when the rice is even more boiled ... . in short, next time I'll take into account that you still need about 1 to 2 water ... just like on the stove ...

Ladies, gentlemen! Regarding the pdf files with recipes for cook4me found (not by me) on the French site. I tried to translate it by an intern translator. Compared. These are the same recipes that were uploaded to the Russian typewriter.
I agree that speed is the main advantage of cook4me. And one mode is enough - "Frying" + "Fast cooking".
Here's everything I put together in the internete for myself

PILAF
Natalia Budchan
Customer Relations Specialist
After Sales Service Department
Ingredients
No. Text (up to 2 lines) Quantity and units
2 people 4 people 6 people
1 Lamb, cut into pieces (or any other meat such as chicken or beef) 200 g 350 g 600 g
2 White rice 300 g 550 g 800 g
3 Carrots, cut into strips (medium) 1 pc 2 pcs 3 pcs
4 Finely chopped onion (medium) 1 pc 2 pcs 3 pcs
5 Sunflower oil 60 ml 90 ml 120 ml
6 Water 0.6 l 1 l 1.6 l
7 Salt, pepper and spices for
pilaf To taste
Pour vegetable oil into a multicooker container. Add carrots, onions, meat and spices. Select the MANUAL  ROAST program, cook for 2 minutes, stirring occasionally.
Press the OK button and select STOP ROASTING.
Select the MANUAL  FAST COOKING program. Set the cooking time to 10 minutes and select INSTANT COOKING START.
Add rice and water, salt. Select CONTINUE COOKING mode. Set the cooking time to 10 minutes.
Stir and serve. Bon Appetit!

Omelette with sausage
Ingredients:
• Sausage - 100 gr .;
• egg - 3 pcs .;
• milk - 125 ml. (half with a small glass);
• salt and seasonings to taste.
Cooking method:
Cut the sausage into slices, shake the egg well with milk in a separate bowl and add seasoning. In order to fry the sausage, in the menu you need to select the "manual" cooking method - "frying". After the sausage is fried, pour the egg mixture into the multicooker bowl. Then turn on the “quick cooking” mode (“manual” - “quick cooking”). The omelet will be cooked on heating (just wait about 8 minutes), the cooking mode will not turn on, because the omelet is already ready !!!

VEGETABLES, etc.
POTATO
I have 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 tablespoon 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 was already ready, which means that you can set it for 20 minutes in manual mode with a delayed start. 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!
CABBAGE FOR FILLING:
chopped in Mulinex (which is more a grater, not a combine), to the bottom of a 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).

Porridge
BOILED BEANS
Ingredients:
• Beans - 100 gr.,
• water - 200 - 300 ml. (depending on the type of beans),
• salt.

Everyone knows how to cook beans in a dreary way: soak them, and someone adds soda during cooking, there are many secrets. But in the Moulinex CE 701132 Cook 4 Me multicooker, to cook beans quickly and tasty is just a piece of cake.
Beans do not need to be pre-soaked. It cooks perfectly in the fast cooking mode for 50 minutes. The beans are very soft, and some beans may burst. Well, for those who like tougher beans, then cook them for 35 minutes.
MILK RICE Porridge
It is better to cook porridge in the "Ingredients / rice" mode for 10 minutes, in proportions 1: 2: 3 rice / water / milk, the porridge turns out to be thick, but this, as they say, is not for everybody. Well, whoever wants thinner should just add more milk. Add butter before serving. Bon Appetit!!!

WHEAT Porridge
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.

Porridge (RECOMMENDATIONS)
Natalia Budchan
Customer Relations Specialist
After Sales Service Department
Milk porridges are perfectly cooked in the "Fast cooking" mode, I am sending you recommendations on the ratio of liquid to cereals:
To obtain a crumbly porridge, use the following proportions:
for rice - 1: 1;
buckwheat - 1: 2;
for millet - 1: 2.5;
for wheat, barley, barley, rolled oats - 1: 3.
For a more viscous consistency, increase the amount of water to your liking.
MANKA
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)

DESSERT
CHARLOTTE
I cook basically everything manually, not according to recipes. It turned out quite tasty and simple. For a child, meat cooks very well and, most importantly, quickly. Pea soup is just a bomb, peas turn into dust (10-15 minutes), while potatoes, as many have already noticed, remain pieces !!
Today I tried charlotte, for this I switched to English on the menu. language, as in Russian. and ukr. languages ​​it is not, and cooked according to the recipe. 1 tbsp. beat sugar with 5 eggs, added 1 tbsp. flour and half a teaspoon of soda quenched with vinegar, greased the saucepan well. butter (I drove everything in a mixer), poured it into a saucepan (not all), added peeled and cut apples (5 small pieces), poured the rest on the apples. I closed the lid, cooking began, but after a while a message appeared that there is not enough water !? I again set everything according to the programmed recipe, and cooking began again. The child was dressed outside, there was no more time to wait, I had to go out with him when we returned from a walk, the charlotte was ready !!! She took it out and sprinkled it on sugar. powder. By the way, nothing burnt, it was baked well, the child "shoved it by both cheeks", I liked it too, grandfather came home from work - he really liked it, now I don't know if our dad will stay

GORGEOUS AIR CHEESE BAKING!
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 multicooker bowl 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 my 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.
The taste is simply delicious, very tender and airy. Thus, I conclude: you can cook your own pastries in "charlotte" .... I will experiment further ...

BISKIT
Girls who are interested, today I baked a biscuit on a pickle, everything worked out! First, 30 minutes on the "BISQUIT" mode, then another 20 minutes, while maintaining the temperature, I subtracted on a BREAD, RU and it turned out really good, cut into 4 cakes
BAKE IN A SILICONE FORM TO PREVENT THE BAKING. CLOSE THE COVER BY INSTALLING THE STRIP IN THE MIDDLE BETWEEN THE RED AND GREEN LOCK. THIS IS WRITTEN BY THE MANUFACTURERS ON THEIR WEBSITE, AND CHECKED BY THE USERS. GOOD LUCK!

Good day! Yesterday I made a carp in a mule. The fish was large enough -1.5 kg. Onions - 3 pcs. large, carrots -4 pcs. medium. Chopped vegetables and roasted for about 10 minutes. During this time, the fish is browned separately in a frying pan. Add tomato 2 tbsp to vegetables. spoons, sour cream 2 tbsp. spoons, salt, pepper, garlic if desired, 1/2 tbsp. water. We transfer the fish to the pan in layers with vegetables. In the manual cooking mode, it gave 40 minutes. When cooking began, the pan gave an error that there was not enough water.I repeated 40 minutes again and oddly enough, she calmly began to cook. It turned out very tasty. There were no small bones at all. And the ridge and on the stomach were half soft (though there were bones like those of a mammoth). I think if you cut out large bones, then you can put it on for a shorter time and everything will be ok. Probably and fish can not be fried. She was soaked in juice from the carrots and the crust was not noticeable. And today, when cooled down, it is no less tasty.

[Pupulechka]

Pupulechka, I made the yogurt according to the instructions on the package ... Process: first, the mule poured very hot water into the saucepan and closed the lid to heat up the entire pressure cooker (maybe this step was unnecessary, but I didn't want to put it in a cold MS, I poured milk into three 0.5l jars (I didn't want to pour something into the pan, I read somewhere that yoghurt thickens lushe in small containers, and it's convenient - just the jars in the refrigerator), put them in a saucepan, spreading a towel on its bottom, so as not to scratch the cans, and again poured 40 degree water between the cans (maybe I also wanted to keep warm too much), closed the lid on the lock. After 8 hours the yogurt was ready and the water was still warm. The mule worked like a thermos. All

[RuslanaS]

RuslanaS -I did exactly the same as you and everything turned out fine. I put it on for the night, and in the morning the water in the mule was still barely warm. The biscuit was turned over after 20 minutes. and 5 min. to the other side. It's okay too. I cut it into 3 cakes (it is possible for 4). Sour cream with prunes. Only he came out with a small hump. Is that so for everyone ?. Can I try to do it only on heating so that it evenly rises?

Good day! I was also presented with this miracle of technology a couple of days ago! While we are just getting to know him, but I wanted to share a tip / recipe. I wanted to cook a stew with meat. I didn't find this in the recipes, I reread this topic three times and didn't find it either, so I decided to do it at random, everything turned out great, so I'm sharing my impressions!

I used pork with bones, potatoes, onions, carrots, fried mushrooms with onions, cream and a little water, spices, salt, plums. oil.

She put the meat on the bottom, then onions and carrots, potatoes and mushrooms on top. Salt, spices and cream drenched 20%, you can add a little water and drain. oil. In manual mode 40 min. extinguish. And keep it warm for another half hour! : girl_in_dreams: People, this is a dream !!! The potatoes are fluffy, soft, tender meat. Served to the table for the guests - everyone approved of my "eared". So I am insanely happy with the gift, I will continue to get acquainted with my miracle!

Good day! I was also presented with this miracle of technology a couple of days ago! While we are just getting to know him, but I wanted to share some advice / recipe. I wanted to cook a stew with meat. I didn't find this in the recipes, I reread this topic three times and didn't find it either, so I decided to do it at random, everything turned out great, so I'm sharing my impressions!

I used pork with bones, potatoes, onions, carrots, fried mushrooms with onions, cream and a little water, spices, salt, plums. oil.

She put the meat on the bottom, then onions and carrots, potatoes and mushrooms on top. Salt, spices and cream drenched 20%, you can add a little water and drain. oil. In manual mode 40 min. extinguish. And keeping it warm for another half hour! : girl_in_dreams: People, this is a dream !!! The potatoes are fluffy, soft, tender meat. Served to the table for the guests - everyone approved of my "eared". So I am insanely happy with the gift, I will continue to get acquainted with my miracle!

Delicious !!!! The truth is you are a bit too much, 40 minutes. I made beef on hand, after 30 minutes it melted, I think 25 minutes would be enough for pork, but of course there is a matter of taste)))

I do not argue that my mother and I remembered how long it took to make such potatoes in an old pressure cooker on the stove. And I wanted soft ... In general, it turned out super! Help me with milk porridge ... I read that people cook in a couple of minutes, and I poked rice porridge for almost an hour ... I cooked extra oatmeal for 40 minutes. in a pressure cooker. Or do I want a lot? I do not argue, the cereal is boiled, but the porridge does not grow thick, like on the stove. I open it - everything floats in the water ... I poured less water, only milk.So the eared eagle began to scream - with a fraction of water, I don't want to cook ...

but tell me please - when I cook milk porridge, a cartoon spits milk at the end of cooking
made oatmeal in manual mode, 3-4 minutes, 150 grams of oatmeal, 300 milk, 200 water
has anyone come across such "spitting"? What could be the reason?
Thank you!

I cook rice porridge on the recipe "Millet porridge" in the same proportions as in a slow cooker, ie 100gr of rice + 200ml of water + 300ml of milk. The porridge turns out to be boiled, but thick for me. I just add milk to the finished porridge.) Neither water nor milk is ever sprayed from under the valve.

I do not argue that my mother and I remembered how long it took to make such potatoes in an old pressure cooker on the stove. And I wanted soft ... In general, it turned out super! Help me with milk porridge ... I read that people cook in a couple of minutes, and I poked rice porridge for almost an hour ... I cooked extra oatmeal for 40 minutes. in a pressure cooker. Or do I want a lot? I do not argue, the cereal is boiled, but the porridge does not grow thick, like on the stove. I open it - everything floats in the water ... I poured less water, only milk. So the eared eagle began to scream - with a fraction of water, I don't want to cook ...

Cook rice well for the ingredients-rice-10 minutes, in proportions 1: 2: 3 rice / water / milk or in water, and add at the end of hot milk, you can hold it on maintaining the temperature to thicken.

I made oatmeal on quick cooking 1 part of cereal, 3.5-4 parts of liquid for 4-6 minutes (depending on the flakes) + maintaining 15 minutes of deliciousness !!!

Cook rice well for the ingredients-rice-10 minutes, in proportions 1: 2: 3 rice / water / milk or in water, and add at the end of hot milk, you can hold it on maintaining the temperature to thicken.

and it turns out a thick porridge, like on the stove? And with oatmeal, pozhskazhite, I cook on the stove for 5 minutes and already eat ... And then it's a shame to admit ... for 3 minutes. put it on, open it - everything floats in milk. slurry. I put it on for another 4 minutes. - the same picture. I put it on the RIS mode - for 9 minutes, I open it - well, it looks more or less like porridge. Insisted min. 15 - gagged. I admit, the oatmeal is fluffy, soft, but soooo long. I was even upset. I decided that the pressure cooker is still not for porridge ...

By the way, I cooked everything - the eared eared did not spit anything, but the oatmeal for 4 minutes - spat a little milk.

Do you insist porridge with the lid closed? It takes me an hour to cook on porridge, the only joy is that not to stand at the stove, not to watch ...

thick rice was very, the child diluted with milk.