Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

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 ...

After the end of cooking, I drop in to check, interfere, and leave it to maintain with the lid closed, I just left the oatmeal on the residual heat, also reached readiness

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 think I understood why she spits! I just cooked rice as usual, in the end, a little milk came out with the steam, I think kapets, I jinxed myself, I open it, and the rice floats in milk and is a little undercooked! I add another 5 minutes and for a quick cooking, I watch myself. As a result, the steam came out normally, the porridge is ready, the taste is super. And it dawned on me, before that the rice was small round white, and now I was cooking from another pack - extra, round, but larger and translucent. It's just that the rice is different and the amount of liquid and cooking time are different !!! Probably with oatmeal, too, there may be excess liquid at the end of cooking, which is why our cartoon spits.

Yes, I also think it depends on the size of the cereal. And tell me about cooking pilaf. I read the whole topic, someone does the whole frying, fries the meat separately and only stews everything together in a pressure cooker, literally 9-10 minutes. And someone wrote that they cooked according to the attached recipe, so 30 minutes. So the question is, is it really in 10 minutes. pilaf ready with all the fries? otherwise I can't boil milk porridge in an hour, but here soups and pilaf in 10 minutes. ready??

I made pilaf on chicken the same way as on the stove. First I fried the meat, then I added onions and carrots, I fried a little more, then I poured the soaked rice, filled it with hot water and for 10 minutes on the rice program or on quick cooking, after 10 minutes look at the rice (again, it can be different), I can add water and a couple of minutes, or maybe without water for a couple of minutes or while maintaining the temperature and do not forget the unpeeled garlic (they say it takes away extra water) stick in))). The chicken will be 100% ready

I also cooked chicken broth for 10 minutes, and then borscht from it for 10 minutes, I think soup can also be done in 10 minutes))

I also cooked chicken broth for 10 minutes, and then borscht from it for 10 minutes, I think soup can also be done in 10 minutes))

Well, on condition of pre-prepared frying? In general, when cooking soup, throw everything into a saucepan at once? Meat + water + roast and vegetables? Or boil the meat first, and then the vegetables into the broth?

Well, on condition of pre-prepared frying? In general, when cooking soup, throw everything into a saucepan at once? Meat + water + roast and vegetables? Or boil the meat first, and then the vegetables into the broth?

I cook borscht and soup without frying, so I put all the ingredients at once. Cooked only on chicken. If there is other meat, I think it is necessary to cook the broth separately for 15-20 minutes, and then add vegetables.

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 !!!

and that, you didn’t spit milk at the end of cooking, when it bleeds steam ??

wrote a question, and only then saw your previous message
maybe for my 3-4 minutes on manual mode a lot? I'll try to put it on for 1 minute, I'll write later what happened

I bought one too. I have no pilaf mode.Tell me on what mode to cook it? And what is bulgur? But I made millet porridge - I also spat milk, but I sin on the fact that I poured more water. Yesterday I baked a biscuit. Another question about the delayed start. It can only be selected in the instant cooking mode? And if you cook according to recipes. Maybe I did something wrong: I chose a recipe, threw everything into a saucepan, and to choose the time for which to cook I had to go to the main menu. Well, how will she understand that I need soup and not porridge?

I bought one too. I have no pilaf mode. Tell me on what mode to cook it? And what is bulgur? But I made millet porridge - I also spat milk, but I sin on the fact that I poured more water. Yesterday I baked a biscuit. Another question about the delayed start. Can you select it only in instant cooking mode? And if you cook according to recipes. Maybe I did something wrong: I chose a recipe, threw everything into a saucepan, and in order to choose the time for which to cook I had to go to the main menu. Well, how will she understand that I need soup and not porridge?

Apparently, recipe cooking presupposes your presence nearby. In some recipes, you need to fry the ingredients first. Probably just a quick cooking ...
Plov, yes, there is no name in the names, but according to the regimen, you can adhere to the chicken and rice recipe. Or in manual mode ... 10 min. when ready to fry, and min. 30 if you fry in a saucepan. I understand correctly? I will also cook pilaf in the evening, I will unsubscribe according to the recipe and how it happened.

Apparently, recipe cooking presupposes your presence nearby. In some recipes, you need to fry the ingredients first. Probably just a quick cooking ...
Plov, yes, there is no name in the names, but according to the regimen, you can adhere to the chicken and rice recipe. Or in manual mode ... 10 min. when ready to fry, and min. 30 if you fry in a saucepan. I understand correctly? I will also cook pilaf in the evening, I will unsubscribe according to the recipe and how it happened.

Thank you. That is, it turns out that the cooking time also depends on where the frying is done in a multitude or on the stove.

Yes, I decided to make meat gravy, on the Hungarian goulash mode. Eeyore told me to fry onions and carrots. I cut everything quickly, the meat there too. He started warming up (WARMING UP!) While it was warming up, I have all the fry ready. And then he writes - fry for 10 minutes. all. and I refused to fry, because I already had everything ready - and he said pour water and simmer. And if you deliberately fried everything and you only need to stew - set the time in manual mode and that's it.

lenok-85- please tell me, did you also have a biscuit on top of a hill or even?

lenok-85- please tell me, did you also have a biscuit on top of a hill or even?

it turned out smooth. I went up well - I was even surprised

Yes, I decided to make meat gravy, on the Hungarian goulash mode. Eeyore told me to fry the onions and carrots. I cut everything quickly, the meat there too. He started warming up (WARMING UP!) While it was warming up, I have all the fry ready. And then he writes - fry for 10 minutes. all. and I refused to fry, because I already had everything ready - and he said pour water and simmer. And if you deliberately fried everything and you only need to stew - set the time in manual mode and that's it.

Kenavka, and the gravy turned out to be just thick, not broth?

and that, you didn’t spit milk at the end of cooking, when it bleeds steam ??

wrote a question, and only then saw your previous message
maybe for my 3-4 minutes on manual mode a lot? I'll try to put it on for 1 minute, I'll write later what happened

Well, how is your cartoon, did not stop spitting, did you experiment with oatmeal?

The gravy is ok, I added a little flour. But you still need to insist. Right now, ekpromtom decided to cook soup for dinner. First I put the broth with meat, for 10 minutes, as the eared pork suggested to me. 20 minutes. he warmed up for 10 minutes. 10 min. blew off steam ...During all this time, I slowly peeled the vegetables, made a fry, even put the soup on the stove for the cat (don't laugh, I cook the soup for the cat ...) and even washed the dishes, and so - the eared-out was ready, I open it - yes, in 10 minutes ... a piece of meat with a bone is cooked. I threw vegetables and rice there (I cooked pickle) and for another 10 minutes. He warmed up faster, the soup was ready - everything turned out beautifully and fluffy. Taste - mmm For everything about everything from the beginning of cooking 1 HOUR has passed.

To summarize: I do not see any benefits in terms of time; pluses: no need to even bother about what and how it is cooked, everything will turn off by itself ... Don't move, don't bother, don't stand at the stove ... Well, the taste is at its best !!!

but it seemed to me that the gain in time was good, and if you also figure out the delay in the start in cooking according to recipes, then in general everything will be hotter and ready to go home

I also dreamed that in the morning I would do this for myself. On a postponement, I got up in the morning and eat ... And then I thought that the milk would turn sour ... but I don't like water. Well, there is a benefit in time, I cooked the soup twice as fast. We really need to figure it out and get used to cooking. But how many people write that they don’t touch the gas stove with a cartoon - I don’t understand that ... but for example, cook pasta? and if you need to cook not one, but two or three dishes?

I also dreamed that in the morning I would do this for myself. On a postponement, I got up in the morning and eat ... And then I thought that the milk would turn sour ... but I don't like water. Well, there is a benefit in time, I cooked the soup twice as fast. We really need to figure it out and get used to cooking. But how many people write that they don’t touch the gas stove with a cartoon - I don’t understand that ... but for example, cook pasta? and if you need to cook not one, but two or three dishes?

I cooked porridge with a delay for the night and put it with cold milk and water, it didn't turn sour, the cartoon keeps the temperature like a thermos! Somewhere here on the forum they wrote that the instructions for some multicooker even say that you need to use cold milk or add a few ice cubes to delay it.

Oh original! Thanks for the advice, I'll try this. And I also noticed the popovoda of the thermos effect.

And I with a braggart, just cooked pilaf. I made frying onions, carrots and meat (pork) - all separately. This is my recipe. Then she loaded everything into the eared, spices and rice, water. And on the regime - RIS for 13 minutes. When it got dry, I opened it, and realized that I poured too much water, like in the oven if you cook. I concluded that less water is needed. I put it on for another 2 minutes. dry and now left with the lid ajar. In general, everything tastes good and the rice is tender, steamed. Again, I spent 1 HOUR for the entire cooking process. If you fry everything together at once, of course, it would come out faster. But the pilaf itself was prepared three times faster.

[lenok-85]

lenok-85
Bulgur is a specially processed wheat, look in the supermarket among cereals.

The delayed start is also in the ingredients: vegetables and cereals. I only cooked porridge and chicken on the set aside. Chopped the chicken into small pieces, added salt, pepper, bay leaf, garlic slices, and 100 grams of water. Fast cooking for 20 minutes, with a delay of 5 hours (while I quickly went to work). When I returned, a fragrant chicken was waiting for me, as if from the oven.

My pan spat while cooking beans, peas and oatmeal. Conclusion: grease the top of the pan with oil.

Girls, yesterday I decided to steam corn. I chose the eggplant mode. for 20 min. When everything was ready, she gave me: stop cooking, continue or reheat. Is it possible at this moment to open the lid to view what has been prepared? or it is necessary to stop and only then open, but then in the case of pre-preparation, you will have to go through all the stages again

Is it possible at this moment to open the lid to view what has been prepared? or it is necessary to stop and only then open, but then, in the case of pre-preparation, you will have to go through all the stages again

You can, I opened it.Then, closing the lid, he asks - to continue cooking, keeping it warm, etc. That is, the program does not go astray.

Well, how is your cartoon, did not stop spitting, did you experiment with oatmeal?

bingo! I think I got porridge!
I took Nordik, yellow-red, this is not pure oatmeal, but which 4 types of flakes - the same porridge that I tried to cook before,
poured over the eye, probably a little less than 1 cup, + 2 tablespoons of milk + 2 tablespoons of water
I put on wheat, there was only 200 grams of volume, I offered 5 minutes in time, but I put on 4 and OH MIRACLE !!! she didn't spit !!!
True, I let off steam twice in the process, but this is not milk !!!
the porridge turned out to be thin, for me it is so normal, and my husband loves it deeper, but as I understand it, this is a matter of technology
and yes, I oiled the edges VERY generously

So it turns out, now you have to bother with this oil every time? I don't like it! and no one tried to lubricate with vegetable oil? one after all figs - anyway the oil melts and slides down from temperature, no?

[marinina]

marinina I always grease the top with sunflower oil, I just take refined oil, and there is no smell, do not be afraid

For 4 days of use, I revealed one drawback: well, it gives a sound signal very quietly and if you are in the room and even the TV is working, then you will definitely not hear the signal, and as a consequence of this, there is still a negative point - there is no self-shutdown. As I understand it, it occurs after the temperature maintenance mode. Well, how long does it last, does anyone know?

Identity bought this miracle of hostile technology the other day.
It's a good thing in principle, but the French cannot bring it to mind.

For the sample I prepared a goose leg with buckwheat.
Offhand, two things were immediately disliked:

1. One roasting temperature for all occasions - 140 degrees. Well, was it really so difficult to do if not the possibility of manual temperature control, then at least several modes (120, 140, 160)?

2. Automatic steam release at the end of cooking. I believe that the user should have a choice - to bleed off steam automatically or to allow it to cool down. In the latter case, cooking would continue for another 15-20 minutes, which would save electricity. Well, I do not like the jet of steam that is released directly onto the wall.

For 4 days of use, I revealed one drawback: well, it gives a sound signal very quietly and if you are in the room and even the TV is working, then you will definitely not hear the signal, and as a consequence of this, there is still a negative point - there is no self-shutdown. As I understand it, it occurs after the temperature maintenance mode. Well, how long does it last, does anyone know?

If I am not mistaken, the mode of maintaining the pace. lasts 1h 30min

Identity bought this miracle of hostile technology the other day.
It's a good thing in principle, but the French cannot bring it to mind.

For the sample I prepared a goose leg with buckwheat.
Offhand, two things were immediately disliked:

1. One roasting temperature for all occasions - 140 degrees. Well, was it really so difficult to make, if not the possibility of manual temperature control, then at least several modes (120, 140, 160)?

2. Automatic steam release at the end of cooking. I believe that the user should have a choice - to bleed off steam automatically or to allow it to cool down. In the latter case, cooking would continue for another 15-20 minutes, which would save electricity. Well, I do not like the jet of steam that is released directly onto the wall.

Of course, they did not think about the temperature ....... I would also like more options, but then I had to buy you a slow cooker. Well, about the bleeding, of course, you gave a blunder .... in no pressure cooker on earth there is no choice as you want. And about bleeding steam directly onto the wall .... so this is the opposite advantage, since the furniture suffers less (this is the only model with a 70-degree slope). And electricity is already economical, as it cooks faster than any pressure cooker from all existing models. In general, that's all, this is my personal opinion.To the disadvantages I would add a small drip tray. But where there is some wealth .... name me this model !!!!

So the question is, is it really in 10 minutes. pilaf ready with all the fries? otherwise I can't boil milk porridge in an hour, but here soups and pilaf in 10 minutes. ready??

In borscht and soups, pork on the bone is ready in 9 minutes, it is checked, the meat falls off the bone, the beef is cooked in 15 minutes, it turns out soft, tender even from meat of not the highest grade. Therefore, 10 min. will be enough with the head.

Here they wrote about boiling beans for 50 minutes, I boiled them for Ingredients-Rice, cereals-Lentils for 24 minutes, then 9 minutes with borsch, it turned out very soft and tasty, why cook more?

Yesterday I made fermented baked milk: I poured 1 liter of cold milk into a saucepan, protomeled it for 35 minutes, it turned out like baked milk, cooled it to lukewarm (I didn't measure it by eye), poured it into two 0.5 liter jars, added store ryazhenka about 100 grams for each jar, put the jars in a saucepan, poured water into the saucepan up to half the height of the jars, turned it on when the water warmed up to warm, turned off the cartoon, closed the lid and after 2 hours the awesome ryazhenka was ready.

The device is not that cool, but simply fantastic !!!! May God grant health to those people who invented it, how much easier it has become to cook - words cannot be conveyed!
As for the "spitting" of cartoons, honestly, I read and am surprised that I just didn't do it: all sorts of cereals, various soups, borscht-soups, whatever meat you want, casseroles, gravies, well, there has never been any "spitting", nothing is butter smear. Everything is prepared just fantastically fast and tasty !!!!

Identity bought this miracle of hostile technology the other day.
It's a good thing in principle, but the French cannot bring it to mind.
Offhand, two things were immediately disliked:

1. One roasting temperature for all occasions - 140 degrees. Well, was it really so difficult to make, if not the possibility of manual temperature control, then at least several modes (120, 140, 160)?

When cooking in this multi, the determining factor is not the temperature, but the cooking time. You just need to know (scroll through the programs and estimate) what products are cooked how much and EVERYTHING! Nobody measures the temperature when cooking on a gas stove and nothing, somehow everything works out.

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!

I support: there are no burning, the casserole turned out to be simply amazing, tender, delicious! It's just inconvenient to take it out, but I read the advice on another forum: put 2 strips of parchment paper under the casserole on the bottom, and then take it out for these strips.

[knopa 1]

knopa 1- I agree with you for all 1000%. I really like the saucepan. She made cabbage stew with meat. Everything is very fast and most importantly delicious.

And one more thing: about blowing off steam at an angle. There are no problems at all, put the cartoon under the hood on the stove, as soon as the cooking end signal is given, turn on the hood and USE!
Today, I specifically measured the consumption of electricity, I have a voltage equalizer with an indication of the power consumption. So, when cooking for 5 minutes on Fast Cooking, only 1 minute out of 5 cartoon "ate" 100 W, then she did not consume anything at all Most likely pressure, temperature and then everything is kept like in a thermos and at high pressure, during this time the products are preparing.

And one more thing: about blowing off steam at an angle. There are no problems at all, put the cartoon under the hood on the stove, as soon as the cooking end signal is given, turn on the hood and USE!

Actually there is. The cord that comes with the kit is short, I can't get it from the socket to the stove. But that is not the question.I would like to be able to choose: to bleed off steam automatically or to let her cool down.

When cooking in this multi, the determining factor is not the temperature, but the cooking time. You just need to know (scroll through the programs and estimate) what products are cooked how much and EVERYTHING! Nobody measures the temperature when cooking on a gas stove and nothing, somehow everything works out.

On the gas stove, it is possible to adjust the fire (and therefore the temperature) - from low to high.

Of course, they did not think about the temperature ....... I would also like more options, but then I had to buy you a slow cooker.

Having microprocessor control, I don't see any problems at all to make three (or more) temperature regimes instead of one. This does not require any changes in the hardware, everything is solved by software. Either they cheated on purpose (to add these functions to a more expensive model), or the programmers who developed the software have no idea about cooking.

Well, about the bleeding, of course, you gave a blunder .... in no pressure cooker on earth there is no choice as you want.

Draste, we have arrived. Its predecessor, the Moulinux CE4000, had a mechanical valve, and I could well decide on my own whether to bleed off steam at the end of cooking, or let it cool down. And if she knows how open the valve at the end of cooking, there is no problem asking her Don `t open valve. It is not difficult to solve this programmatically.

Yes, I also think it depends on the size of the cereal. And tell me about cooking pilaf. I read the whole topic, someone does the whole frying, fries the meat separately and only stews everything together in a pressure cooker, literally 9-10 minutes. And someone wrote that they cooked according to the attached recipe, so 30 minutes. So the question is, is it really in 10 minutes. pilaf ready with all the fries? otherwise I can't boil milk porridge in an hour, but here soups and pilaf in 10 minutes. ready??

Milk porridge for an hour in this cartoon is just awesome ... it can't be ... ... you are doing something wrong. During this time, I have a super jelly ready. I don't cook porridge at all for more than 15 minutes. Pilaf in 10 minutes - this is real in the presence of frying and plain white rice, if the rice is more sophisticated, then maybe 15 minutes. I always start with frying the meat, as on the stove, then add cream or sour cream instead of water to the meat and simmer for 10 minutes on a fast mode (this is if it is beef, you don't need to do this with chicken at all). Then I put on carrots with onions, fry for another two minutes + water + a head of garlic and EVERYTHING, closed it for a quick cook for 10-12 minutes. You can also skip the frying and put on the recipe "chicken with rice"
In general, I have already re-prepared everything in it. Too lazy to adapt to recipes - I switch to manual modes and that's it.
I just don't bake in it actively, but everything else for ordinary everyday life: cereals, meat, soups, borscht, all sorts of stews, stewed cabbage ..... oooh ..... car I fried a potato in it, very cool, but of course the portion is obtained not for a family, but for two people, I simmer milk in a regular for 35 minutes on the "jellied" program (in a regular multicooker it takes hours ...), I brew cranberry fruit drinks , rose hips, just pouring boiling water over the berries, I make preparations for any salads for a couple, I must also try to make sprats. Well, what else .... when we were on a diet did different diet meals, it's generally just in this pressure cooker. I cut a whole mackerel in several places, laid it on the bottom of the bowl, and then poured it with an arbitrary sauce so as not to pour water and for 3 minutes of fast mode ... Well, where can you cook so quickly
I still don’t regret buying this miracle!
Of course, there are some drawbacks that I would like to eliminate in this model, but personally they do not spoil the impression of this pot for me, and I very quickly established contact with him. By the way, often in recipes, too much over time, recently I was led about lentils, it was offered 25 minutes, I set it to 15 and it was simply boiled in puree ..... ?? All this I mean is that I don't understand how you cooked porridge for an hour, if legumes can be cooked in an average of 20 minutes ....?

Draste, we have arrived. Its predecessor, the Moulinux CE4000, had a mechanical valve, and I could well decide on my own whether to bleed off steam at the end of cooking, or let it cool down. And if she knows how open the valve at the end of cooking, there is no problem asking her Don `t open valve. It is not difficult to solve this programmatically.
[/ quote]

Of course, I did not know such subtleties, to be honest, I thought that bleeding off steam was just a mandatory procedure for any pressure cooker (electric). Basically, the presence of HP and LP is considered an advantage, that is, the transition, as it were, from a multicooker to a pressure cooker and vice versa, and I have not come across a mention of cooling without bleeding ...
On the other hand, pressure cookers cook very quickly, why else should the dish be kept and it is not known how long it will take to cool down, and if you use it, you need to know in each case how much to hold in order to save. On the contrary, they shout about the lack of all multicooker and pressure cooker in terms of automatic heating, that this is superfluous and some dishes dry up. In general, I don’t know, I personally don’t need such a shutdown function without steam bleeding. For example, I asked to cook fish in 5 minutes, so in 5 minutes I want to get it out of the saucepan, and not set the cooking for half a minute, and then, in order to save money, wait another 15 minutes for cooling and re-cooking ....... shorter or I do not really appreciate the benefits of the previous model of Mulinex .... or I do not understand at all ....... you are the first who compared these 2 models in general in favor of the previous one. I myself thought about it before, but it really looks like a bucket (someone on this forum already shit it) and by the way there are enough bad reviews on it, which actually stopped me personally with the purchase. In general, I already wrote that each model has its own shortcomings, the most universal multicooker is the Orson pressure cooker, 2 times more expensive than our Mulinex, a bunch of all functions, but still, not everyone is happy with that ... so how many people, so many opinions. There is something for programmers to work on, they could of course cram more program modes into our eared miracle, but NO !!!!! But the perfect plastic, super speed, awesome design, etc. ... there is something to be happy about !!!!

The idea is to expand capabilities without sacrificing existing functionality. If there is an opportunity not to release steam at the end of cooking, I may not use this opportunity, but why is it bad to have a choice? Someone likes it this way, someone differently. And there may be different requirements for cooking different dishes. Moreover, the steam does not spoil the furniture.

For example, I asked to cook fish in 5 minutes, so in 5 minutes I want to get it out of the saucepan, and not set the cooking for half a minute, and then, in order to save money, wait another 15 minutes for cooling and re-cooking

So if you have a choice, who is stopping you from installing an automatic steam release and getting your fish in exactly five minutes, as planned?

Yesterday I made fermented baked milk: I poured 1 liter of cold milk into a saucepan, cooked it quickly for 35 minutes, it turned out like baked milk,

As for the "spitting" of cartoons, honestly, I read and I am surprised that I just didn’t do it: all sorts of cereals, various soups, borscht soup, whatever meat you want, casseroles, gravies, well, there has never been any "spitting", nothing is butter smear. Everything is prepared just fantastically fast and delicious !!!!

Thanks for the recipe for fermented baked milk, you need to try it!

but tell me, you simmered milk for 35 minutes on fast cooking - what is the mode, just manual? or by some built-in quick recipe. and what, milk is languishing there, not boiling ??

but for me, yes, it spits when I cooked oatmeal for 4 minutes by hand, wheat cooks the same oatmeal in the mode perfectly !! does not spit, I really smear the edges with oil VERY strongly (and it pisses me off, but I'm afraid without oil - I don't want to wipe the oatmeal off the lid again)

[quote author = marinina
but tell me, you simmered milk for 35 minutes on fast cooking - what is the mode, just manual? or by some built-in quick recipe. and what, the milk is languishing there, not boiling? [/ quote]

I did it manually. When I opened the lid, the milk gurgled slightly, but this did not prevent it from being exactly like baked milk from the oven in color, but there was no crust, just froth, as with ordinary boiling. About 100 ml boiled out from 1 liter.

The idea is to expand capabilities without sacrificing existing functionality. If there is an opportunity not to release steam at the end of cooking, I may not use this opportunity, but why is it bad to have a choice? Someone likes it this way, someone differently. And there may be different requirements for cooking different dishes. Moreover, the steam does not spoil the furniture.

I don’t understand the discussion about bleeding steam. What does play off or not play off affect? If you just need to keep the dish hot or finish cooking it in order to save energy, then venting does not interfere with this at all. The cartoon perfectly keeps the temperature for several hours even after the steam has been released. When cooking ryazhenka, my temperature easily lasted 2 hours with the multis turned off. Why, in this case, additional, unnecessary functions, for which you will have to pay extra money?

From the experience of very active use of this wonderful cartoon (several dishes every day), I identified only 2 shortcomings in it: it does not wash or clean. With all the other functions assigned to it, the cartoon copes with 5+. You can cook everything absolutely, if you want, according to ready-made recipes, if you want, in manual mode (here, in general, the possibilities are unlimited, except that pies cannot be baked).

I don’t understand the discussion about bleeding steam. What does play off or not play off affect?

To damage kitchen furniture. )

Yesterday I tried to cook borscht. I wouldn't say which tastes better. I put the chicken already boiled (since I cook soups in the second broth). The time is just under an hour. The preparation itself was written in 10 minutes. But the warming up took about 20 minutes, and after 10 minutes of cooking, the end of cooking was also about 20 minutes. I don’t understand the presence of this end: if the soup has already been cooked, what does it finish? And the steam did not play off. I had to disassemble the cover again and reinstall it. It turns out that after each wash it is not known whether this valve is correctly installed or what is it called there? (it was not me, but my husband who just took apart and assembled) Then I decided to boil the whole beets, boiled superbly - it turned out soft

The problem was the wrong assembly of the cover, I did the same after the 1st disassembly. Just reassemble the lid more carefully next time, it's not difficult at all and the end of cooking will be faster. The end of cooking does not mean precooking, but bleeding off steam.

To damage kitchen furniture. )

In order not to spoil the furniture, put the cartoon under the hood, after the signal about the end of cooking, turn on the hood and the whole problem is solved.

Yesterday I tried to cook borscht. I wouldn't say which tastes better. I put the chicken already boiled (since I cook soups in the second broth). The time is just under an hour. The preparation itself was written in 10 minutes.

If the meat was ready, then 5 minutes would be enough for cooking borscht, this is enough for cooking vegetables. You can also change the time in sewn-in recipes, for 9 minutes borscht is cooked with raw meat.

The only thing is: when cooking pickle and laying raw meat at once, 9 minutes in the sewn recipe is not enough, the meat does not boil enough in the presence of pickled cucumbers (although this is also for an amateur, who loves what kind of meat), then I just added 2 minutes. on quick cooking and everything turned out ok.

And a little more clarification about the taste of the dishes: if you add spices right away, after the end of cooking they will not leave any taste or smell. Salt and add all sorts of spices and additives after the end of cooking, put 1 minute on quick cooking and everything turns out very tasty and aromatic. My child began to eat what he had never eaten before: pea soup and buckwheat porridge.

And a little more clarification about the taste of the dishes: if you add spices right away, after the end of cooking they will not leave any taste or smell. Salt and add all sorts of spices and additives after the end of cooking, put 1 minute on quick cooking and everything turns out very tasty and aromatic.My child began to eat what he had never eaten before: pea soup and buckwheat porridge.

if the meat is raw, what about the foam?