Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

if the meat is raw, what about the foam?

I cooked raw meat soup. When everything is boiling there, there is practically no foam. Or it settles on the sides of the pot above the water level. I cooked the pickle, just like I didn't hear the bubbling during boiling, the saucepan just made noise ... 10 minutes. cooked the meat - it boiled perfectly, threw in the fry and pickled cucumbers and another min. by 10 - the soup is gorgeous, the vegetables are soft, the meat is lush. (I don’t know if it depends on the pressure cooker, but my two-year-old child eats his whole plate by himself, so he likes it - this is generally bliss for me)

I'm still getting acquainted with porridges, but soups and roasts are perfect, I'm not overjoyed!

if the meat is raw, what about the foam?

The foam will collect a little at the top on the walls, then I remove it with a spatula and that's it

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 agree 100% !!! And there maybe someone will try the pies, about 5 I think it will fit

if the meat is raw, what about the foam?

But in any way, I have not seen it anywhere in ready-made borscht or soup, on the walls of the saucepan too. By the way, the foam when cooking broth is nothing but curdled protein. And there is no harm from it. No one collects foam when frying or stewing meat, the protein curls up there, but we don't see it and eat everything safely, without thinking, but what about the foam? For a long time, I have not collected foam from broths, after everything was popularly explained to us in the lessons in the Criminal Procedure Code.

SOS !!!!! My mule gave out - ERROR: 27, what is this ??, offers to the service if it happens again !!!!! I cooked buckwheat on the delayed start function, before that I cooked the meat, it seemed like everything was OK, it just seemed that I didn't let off steam at the end of cooking, but I'm not sure - I didn't watch ... But buckwheat - I fried onions and carrots in the evening, fell asleep Poured water into a gruch, incl. "Delayed start", in the morning they woke up earlier than the mule cooked and watched her work, the process went well, but at the end of cooking the screen displayed "please wait ..." waited a few minutes, and then issued ERROR: 27. She turned it off from the outlet, did not let the lid open, then on again. she began to slowly release steam into the outlet - the lid was opened - and there .... delicious porridge !!!! But upset ERROR: 27 What could have happened to her ???

SOS !!!!! My little mule gave out - ERROR: 27, what is this ??

The lid was not fully closed. And that the porridge was cooked - it was because the preheating was enough for it. The pressure had managed to build up.

[it is necessary to rinse all valves and rubber bands, and most importantly wipe dry]

Thanks for the answers and the link, I think that the steam release valve is stuck (before the porridge I cooked the meat in the "jellied meat" mode I wanted to get the stew - it turned out very tasty - the meat melted in my mouth - but after cooking I did not wash the mule) I confess honestly, so it probably it hangs at the end of cooking - I will wash everything, dry it and try to cook it again in the delayed mode ... Now I will be more careful to close the lid and wash it more often. She is French - thin and delicate ... I also have a pressure cooker for the stove and the instructions say that it is necessary to rinse all valves and rubber bands, and most importantly wipe dry So I hope that this is my oversight, and not a marriage in a saucepan, otherwise I will not survive - I loved her so much
And the buckwheat turned out very tasty, my husband really liked it and my son ate everything, and this is a very high indicator for me, I did not succeed on the stove, and most importantly, I laid everything in the evening, and in the morning, while my younger son was busy with my older boys, they ate ready breakfast and we didn’t whine as always, "maaaaam we are already hungry, when will we eat and I didn’t gag: s-men: like crazy between the kid - the kitchen - and the elders. Ohhhh! I hope for the best ....

[it is necessary to rinse all valves and rubber bands, and most importantly wipe dry]

Thanks for the answers and the link, I think that the steam release valve is stuck (before the porridge I cooked the meat in the "jellied meat" mode I wanted to get the stew - it turned out very tasty - the meat melted in my mouth - but after cooking I did not wash the mule) I confess honestly, so it probably it hangs at the end of cooking - I will wash everything, dry it and try to cook it again in the delayed mode ... Now I will be more careful to close the lid and wash it more often. She is French - thin and delicate ... I also have a pressure cooker for the stove and the instructions say that it is necessary to rinse all valves and rubber bands, and most importantly wipe dry So I hope that this is my oversight, and not a marriage in a saucepan, otherwise I will not survive - I loved her so much
And the buckwheat turned out very tasty, my husband really liked it and my son ate everything, and this is a very high indicator for me, I did not succeed on the stove, and most importantly, I laid everything in the evening, and in the morning, while my younger son was busy with my older boys, they ate ready breakfast and we didn’t whine as always “maaaaam we’re already hungry, when will we eat and I didn’t gag: s-men: like crazy between the kid - the kitchen - and the elders. Ohhhh! I hope for the best ....

We also popped up this code, but we did not disconnect from the socket. The husband pulled out the contraption through which the steam comes out and somehow lifted the iron ball - the steam came out. and the lid opened. This is really due to the fact that you did not flush the valve.

The lid was not fully closed. And that the porridge was cooked - it was because the preheating was enough for it. The pressure had managed to build up.

she swears if the lid is not closed completely. The valve was clogged, so the steam did not go down and the lid could not open

[After.]

Thank you all for your help.
Again, something is wrong with me !!!! Mula washed and wiped (valve, lid ... bowl ... EVERYTHING) poured 1.5 liters of milk turned on the COLD mode, worked fine BUT at the end she let off steam and appeared on the board "END OF COOKING Please wait" I wait 40 minutes and nothing changes .... What's happening? What to do??? HELP ME PLEASE!!!! I wanted to get baked milk
After. ... I turned it off from the socket on the advice of Timur Shakirov ... cooled down ... About happiness ..... opened ... the milk became melted, but the taste is not very good, but my husband liked it. The reason (BLONDE'S reflections) - when the milk boiled, it frothed, the valve clogged, it sprinkled outward (I think I would have poured more than 1.5 liters, there would be a fountain), but it blew off steam after the end of cooking, the milk was already baked near the valve, I think or I hope the program didn't shut down, but the fried valve did not give information that the steam was completely deflated My findings - mode "JELLY" for preparing baked milk does not fit
Now I think, what to cook in it, to check its adequate work, or will she become a patient of the repair service? !!!!!

Not long ago they became the owners of this wonderful luntik !!!! Everything is fine, but the problem with baking! It burns all the time ((((I baked a biscuit according to the recipe and a pumpkin pie in chocolate cake mode !! I had to cut off the burnt layer !!! And it just turned out super tasty! And here is the recipe



Ingredients:

200 g of peeled pumpkin;
150-200 g sugar;
2 eggs;
1.5 cups flour;
4 tablespoons of vegetable oil;
1 tablespoon baking powder
vanillin.
Cooking method:

To make pumpkin pie in a slow cooker, you first need to chop the pumpkin. This can be done in a blender or grated on a coarse grater.
If the pumpkin pulp is very juicy, put it in a sieve to drain the excess juice. Therefore, it is better to use a coarse grater. The pumpkin in the pie is not used as a filling, but is kneaded with the dough.
Combine flour and baking powder in a deep bowl. Beat eggs and sugar until foamy. Add flour, baking powder and butter to the beaten egg mixture. Stir, add grated pumpkin and vanillin, which you do not need to add. Be guided by your taste. Stir everything until smooth.
Put it in a greased bowl and bake a chocolate cake for 4 persons in the mode)))
We take it out and let it cool.
Lubricate everything with sour cream (400 grams of whipped sour cream with sugar). Let it soak well.

Bon Appetit!!!!

To prevent baked goods from burning, place the food only after warming up the saucepan.

[After.]

Thank you all for your help.
Again, something is wrong with me !!!! Mula washed and wiped (valve, lid ... bowl ... EVERYTHING) poured 1.5 liters of milk turned on the COLD mode, worked fine BUT at the end she let off steam and appeared on the board "END OF COOKING Please wait" I wait 40 minutes and nothing changes .... What's happening? What to do??? HELP ME PLEASE!!!! I wanted to get baked milk
After. ... I turned it off from the socket on the advice of Timur Shakirov ... cooled down ... About happiness ..... opened ... the milk became melted, but the taste is not very good, but my husband liked it. The reason (BLONDE'S reflections) - when the milk boiled, it frothed, the valve clogged, it sprinkled outward (I think I would have poured more than 1.5 liters, there would be a fountain), but it blew off steam after the end of cooking, the milk was already baked near the valve, I think or I hope the program didn't shut down, but the fried valve did not give information that the steam was completely deflated My findings - mode "JELLY" for preparing baked milk does not fit
Now I think, what to cook in it, to check its adequate work, or will she become a patient of the repair service? !!!!!

I don’t know what’s wrong with your multicooker, maybe you washed it badly after all? I drown milk in it for 3-3.5 liters at a time and only in the jellied mode, I don't even grease the walls with oil, nothing has ever boiled away ... Try again to completely disassemble and rinse well, the outer valve is also in the form flower, something apparently you have clocked well, since such problems. And milk, even in jellied meat, even in soup, or even in quick cooking, can be made melted, the main thing is to heat it for at least half an hour. Unsubscribe later how you fixed the troubles.

And I also have a problem, help or clarify what I am doing wrong ...
I cooked soup yesterday (it’s not the first time what happened this time, I don’t understand) - I cooked the meat first, 7 minutes, warmed up quickly, boiled and .... 40 minutes. let down either pressure, or something I don't know. The steam did not come out, it just quietly flowed like smoke, and now after 40 minutes. the lid opened, not only that the frying was ready, everything could be eaten there without cooking. Okay, I filled up the vegetables, put it on for another 15 minutes. Cooked, and again there is no steam, just a trickle and 40-50 minutes. did not open ... The child and I spat, in frustration we eat pasta with a cutlet, instead of soup - I hear, squeaks, opened. So damn it - 2 hours missed. Of the useful time - 7 minutes. cooking meat and 15 min. cooking with vegetables. The rest of the time is standing. What happened, tell me, is this normal? Before that I cooked soups, mines were opened. in 10-15, and the steam pissed in a column ...

Immediately, I note that every time my eared, all the valves and balls, I dry and wipe everything, so there is no blockage. After opening - the valve is in working order, not baked, no errors are issued. The cover is closed tightly, all screws are in place. Why does it take so long to finish cooking? Help...

You don't even know what to say, maybe serious problems are already starting to emerge ..... so to speak, the first bells. I used to have all sorts of incidents, then the porridge spilled out through the valve, then the soup also when I cooked on any recipes, and then I began to adhere to the recipes, porridge in porridge, soup in soup, etc.or in general, use only manual mode and everything is settled. By the way, on the forum, someone has already described a similar problem to yours. Hmm ....... this behavior of our pressure cooker is alarming .....

Don't create confusion. You need to maintain your CF, follow the cleaning and care steps that are specified in the instruction manual, and there will be no "bells". I can confidently say that in most cases the problems are due to the fact that they do not wash their assistant normally all the time, so all kinds of problems arise. Please refer to the Cleaning and Care section in the user manual. Keeping the valves clean is highly recommended.

1) To remove food odors, keep the multicooker with the lid open.
2) To prevent baking from burning, place the dough after preheating, or use silicone molds.
3) Wash the bowl with ordinary dishwashing detergents.
4) To make the rice in pilaf more crumbly, use parboiled rice.
5) In order not to splash liquid, fill no more than the maximum allowed value (mark on the bowl - max).

how simple it is ... it feels like all the fools are sitting here. that's why the problems are written that when these points are carried out, malfunctions occur. I carry out EVERYTHING from these points responsibly, but nevertheless ...

I washed and rubbed everything ..... I also don’t understand why it took so long to finish cooking? asked, but Timur Shakirov sarcastically asked me "Ruslana, why cook milk in the jellied mode?" Although I also do not understand what difference it makes to her that I poured it into it ??? water with legs or milk?
I just boiled potatoes, fried onions - the FRYING mode works, then I cooked it in manual mode for 6 minutes, at the end of the steam I let it down and immediately decided to open the pan - EVERYTHING IS OK. But still I don’t understand why it happened with milk ???
While I was writing such a comment from Timur !!!! I declare with all responsibility that I have completed all the points of care. I’ll see how he will cook ...

[Tumyp]

5) In order not to splash liquid, fill no more than the maximum allowed value (mark on the bowl - max).

Tumyp Why did I spray 1.5 liters of milk through the holes? if max 4l and this happened? And a mule before cooking baked milk in the "COLD" mode licked and completed all the care items

Who knows how to bake a salmon steak in this thing?

I want to share my observations about the "sprinkling" of milk. I make fermented baked milk almost every day, very rarely every other day, so everyone at home liked it and it's so easy to do it in this cartoon. So, the mode of languishing milk is constantly the same. But, "spitting or not spitting" depends on the milk itself. What influences it there, I don't know. But, from one hostess milk "spits", from another not. If the cartoon starts to "spit", I put a moisture-absorbing napkin at the place where the steam is released, there are such plump ones for the household. And that's it, nothing splashes anywhere, as soon as there is less milk.
If you just need to boil milk or cook porridge, the Millet porridge mode is very good for this. Obviously, the program is not done under high pressure, even "spitting" milk does not jump out anywhere in this mode. But, simmering milk for fermented baked milk in this mode does not work, it does not turn out brown.

And I also have a problem, help or clarify what I am doing wrong ...
I cooked soup yesterday (it’s not the first time what happened this time, I don’t understand) - I cooked the meat first, 7 minutes, warmed up quickly, boiled and .... 40 minutes. let down either pressure, or something I don't know. The steam did not come out, it just quietly flowed like smoke, and now after 40 minutes. the lid opened, not only that the frying was ready, everything could be eaten there without cooking. Okay, I filled up the vegetables, put it on for another 15 minutes. Cooked, and again there is no steam, just a trickle and 40-50 minutes. did not open ... The child and I spat, in frustration we eat pasta with a cutlet, instead of soup - I hear, squeaks, opened. So damn it - 2 hours missed. Of the useful time - 7 minutes.cooking meat and 15 min. cooking with vegetables. The rest of the time is standing. What happened, tell me, is this normal? Before that I cooked soups, mines were opened. in 10-15, and the steam pissed in a column ...

Immediately, I note that every time my eared, all the valves and balls, I dry and wipe everything, so there is no blockage. After opening - the valve is in working order, not baked, no errors are issued. The cover is closed tightly, all screws are in place. Why does it take so long to finish cooking? Help...

Everything is solved very simply. This can be if on the lid a piece that snaps into place from the inside (covers the valve, a long one with holes) is latched in the wrong position, the picture on it should be in the upper left corner, otherwise, if you snap it in a different position, it is its own partly without holes closes the valve and prevents steam from escaping.
If everything is okay with this thing, just remove the little white sprocket from where the steam comes out from the outside, and wiggle the steel ball so that it moves from its place and releases the steam. This happens when cooking broths and milk porridge.

Although I also do not understand what difference it makes to her that I poured it into it ??? water with legs or milk?

There is a big difference for the multi: different programs are carried out under different pressures, for milk, programs where the ingredients contain milk, for example, Millet porridge, are more suitable, there milk does not spray at all, any, but this program is not suitable for fermented baked milk. Most likely, she has low pressure, milk for 30-40 minutes. it does not become melted (I think it takes 3-4 hours, as in ordinary cartoons). Well, the French did not think that we would scoff at the cartoon and do everything in it.

I read all the opinions, thanks for the additional info, but I did the baked milk in the jellied meat, so I will. I have never had any problems with this process. All the same, I am inclined to believe that a lot probably depends on the quality of milk, if, with the same care of the multicooker, the milk behaves differently ... ... The point is to simmer it on millet porridge, if the time is the same half an hour. On the other hand, simmered is better to taste, and if you just need to boil, then probably better on manual mode.
And by the way, a little advice for washing: after a high-quality washing of the inner lid, I always keep the valve with a ball under running hot water in the tap for two minutes, it flops around like that, turns over, etc., and then for prevention I pour a little water into a saucepan and put it on the manual mode of 5 minutes, it seems to me that additional cleaning is in progress, although this is not in the instructions.

Who knows how to bake a salmon steak in this thing?

Well, baked like in the oven, you are unlikely to get it, but you can do as I experimented with mackerel. Fry the salmon steak in a saucepan in olive oil, probably 3 pieces will fit, then turn off the frying, and here you need to manage to get the cartoon to continue working on fast cooking. It will not work without liquid, so you need to pour these steaks with either soy sauce, or cooked sauce, or water with spices, or water + cream, in general, a liquid mass to taste. For salmon, try mayonnaise + honey + soy sauce + some water + spices. There can be 100 grams of liquid in total, since you do not need to cook for a long time. Switch to manual mode and set 4 minutes, then it's better to add, otherwise if you overdo it over time, the fish will all come apart. In general, the time must be selected for each fish individually.
I cooked mackerel this way and it turned out delicious, and salmon even more so, I think, but of course it is juicy inside, and outside the crispy crust will still only be in the oven. Those who want a more dietary salmon can marinate in the same amount of liquid, and immediately put it on cooking without frying. Good luck !!!!!

[knopa 1]

knopa 1 , why then do some of them succeed, but I delayed the end of cooking, and not only ON MILK, but also ON PURPOSE, which I cooked in the "delayed start of cooking" mode (wrote a little above)

I drown milk in it for 3-3.5 liters at a time and only in the jellied mode, I don't even grease the walls with oil, nothing has ever boiled away ..... And milk, even on jellied meat, at least on soup, at least on quick cooking is possible get melted, the main thing is to heat at least half an hour.

And the author succeeds !!!!! REALLY WANT TO UNDERSTAND !!!!
You write "Well, the French did not think that we would scoff at the cartoon and do everything in it." - no one scoffs at the pan, did I cook an ax? I bought this mule to cook food, and not to admire its beauty, although not without it, I walk around it and admire MY HELP. I HOPE VERY HERE, I HAVE FOUR MEN IN THE HOUSE

knopa 1, I make fermented baked milk almost every day, very rarely every other day, I liked all my family so much and it is so easy to do it in this cartoon. So, the mode of languishing milk is constantly the same. Please share how you make fermented baked milk and on what mode do you simmer milk ???

[knopa 1]

knopa 1 , why then do some of them succeed, but I delayed the end of cooking, and not only ON MILK, but also ON GEEK PORSE, which I cooked on the "delayed start of cooking" mode (wrote a little higher) And the author succeeds !!!!! REALLY WANT TO UNDERSTAND !!!!
You write "Well, the French did not think that we would scoff at the cartoon and do everything in it." - no one scoffs at the pan, did I cook an ax? I bought this mule to cook food, and not to admire its beauty, although not without it, I walk around it and admire MY HELP. I HOPE VERY HERE, I HAVE FOUR MEN IN THE HOUSE

I also have four men, the situation is familiar to me. When it comes to "bullying", don't take it that literally. I mean, how is everything done abroad? If it says "jellied meat", then on this program you need to cook jellied meat, and not simmer milk for fermented baked milk, that's all. We manage to do so many things.
As for the preparation of fermented baked milk, I already wrote about this, look a few pages back (p. 23, post number 451).
Regarding the delay in cooking, I also wrote about this on the previous page (post number 497), from what can be and what needs to be done, all this has already passed. Now there are no problems with cartoons.

I read all the opinions, thanks for the additional information, but I did the baked milk in the jellied meat, so I will. I have never had any problems with this process. All the same, I am inclined to believe that for sure a lot depends on the quality of the milk, if, with the same care of the multicooker, the milk behaves differently ...... The point is to simmer it on millet porridge, if the time is the same half an hour. On the other hand, simmered is better to taste, and if you just need to boil, then it is probably better on manual mode.

It is not better to boil milk on manual mode, high pressure mode, milk can "run away". It is better to boil milk or cook porridge on Millet porridge, where no milk runs anywhere. And for quick languishing, you only need some kind of high pressure mode. At this point, how lucky is it, whether the milk runs away or does not run away, nothing can be predicted. I already know from which mistress the milk runs away and from which not (I have homemade milk).

Girls, once again about washing the valve, after one of my unsuccessful boiling of porridge in milk (ran away), I disassembled the valve completely, soaked a ball of dried milk, inside the soap lid (hole for the valve) HORROR !!! everything was in this milk. After an hour of torment, I dried it, collected everything, set it to cook. At the end of cooking, she begins to let off steam for a long time. I again disassemble the lid and let's wash and clean it again, and then I notice that several holes on the valve are clogged, I blow them with a toothpick, then I blew them out several times, in short, I cleaned all the holes that I saw, pressed the spring under the pressure of water, the rod with a toothbrush with two sides. As a result, I collect and set to cook again for testing - Everything is normal, it goes down as usual!
Maybe someone will use my story

Everything is solved very simply.This can be if on the lid a piece that snaps into place from the inside (covers the valve, a long one with holes) is snapped in the wrong position, the picture on it should be in the upper left corner, otherwise, if you snap it in a different position, it is its own partly without holes closes the valve and prevents steam from escaping.
If everything is okay with this thing, just remove the little white sprocket from where the steam comes out from the outside, and wiggle the steel ball to move it and release the steam. This happens when cooking broths and milk porridge.

Thank you very much, I put the valve as needed, my husband strictly taught me in this sense, now I'm afraid to mix it up, I always collect cartoon very carefully. But about the asterisk - this is probably true! Thank you very much !!! : rose: I also had such an idea, I was just afraid to poke around ...

Well, baked like in the oven you are unlikely to get it, but you can do it as I experimented with mackerel. Fry the salmon steak in a saucepan in olive oil, probably 3 pieces will fit, then turn off the frying, and here you have to manage to get the cartoon to continue working on fast cooking. It will not work without liquid, so you need to pour these steaks with either soy sauce, or cooked sauce, or water with spices, or water + cream, in general, a liquid mass to taste. For salmon, try mayonnaise + honey + soy sauce + some water + spices. There may be 100 grams of liquid in total, since you do not need to cook for a long time. Switch to manual mode and set 4 minutes, then it's better to add, otherwise if you overdo it over time, the fish will all come apart. In general, the time must be selected for each fish individually.
I cooked mackerel this way and it turned out delicious, and salmon all the more, I think, but of course it is juicy inside, and outside the crispy crust will still only be in the oven. Those who want a more dietary salmon can marinate in the same amount of liquid, and immediately put it on cooking without frying. Good luck !!!!!

Interestingly, but according to the ready-made recipe, in which there is baking (such as charlotte), it will not work? Did it yesterday in a basket for a couple, wrapped in foil. In general, it turned out pretty well. Before that I wanted to do it in the basket only on the "Toasting" mode, but somehow it heats up rather weakly inside. After 10 minutes, I began to suspect that it would not be possible to cook salmon in this way, splashed half a glass of water and switched to quick cooking. )

And if you try to fry the salmon first, so that there is a crust, and then in foil and for quick cooking for 1-2 minutes?

Good day! Made baked milk today in a mule (collider). We have very good farm milk - fat. I did it on fast cooking for 30 minutes, the steam went down (1-2 minutes). Opened the lid. The milk was light cream in color. Then I put the quick cook on again for 10 minutes. When I opened the lid, the milk was already darker and the smell of melted milk. It becomes thicker when it cools. The taste is closer to ghee. She greased the edges of the saucepan with oil, just in case. Everything went well - I didn't spit milk. It turned out great:

Oh, you seduce with milk !!! How many liters of milk was poured in? And from store milk will not work?

I had 2 liters of milk. At the exit, 300 grams clearly evaporated. I haven't tried it from the store, but you have a chance. Try it and you will know. And next time I will try to make milk in 3 stages, 10 minutes each. and see what happens. After all, milk will evaporate more water and it will become even thicker.

And next time I will try to make milk in 3 stages, 10 minutes each. and see what happens. After all, milk will evaporate more water and it will become even thicker.

If for fermented baked milk, then it will go in one stage for 40 minutes. The fermented baked milk turns out to be so thick that you can eat only with a spoon and it sticks on the spoon, does not pour !!! And if just for baked milk, you can increase the time. Between the milk stewed for 30 and 40 minutes, a clear difference is already visible, both in color, in taste and aroma.

And if you try to fry the salmon first so that there is a crust, and then in foil and for quick cooking for 1-2 minutes?

Wrapping hot fatty salmon in foil is not a good idea, I guess.

I agree ... Well, somehow it is necessary to imitate the oven in the cartoon ...

And this is for that kind of money? Well, shit, this French craft.

Why is she shit? In no cartoon can you cook dishes like an oven. Even the best baked goods in a multicooker cannot be compared to the results of an oven, I don't even want to argue on this topic and no one will convince me, I baked everywhere, both in the oven, in a multicooker and in a pressure cooker. And the problem with all claims is that probably everyone has already forgotten what multicooker is in general, and these are just rice cookers and cookers, the rest of the modes are just designed for Europe, and in general these are just electric pans, one should not expect miracles from them and complete UNIVERSALITY, especially from a pressure cooker.
Our eared eagle fulfills all the requirements, and the nuances and problems in using a pressure cooker are always present in any company, read different types of pressure cookers on the forum. You will never get baked meat and fish like in an oven with a homogeneous crust in any multicooker or pressure cooker, and whoever thinks otherwise will just eat everything fried ... If it were all that simple, all chefs and ordinary users would only cook in multicooker, stoves, aero grills, ovens, bread machines would not exist ..... Each thing has its own purpose and it is not necessary to perceive the shortcomings of technology so deeply and tragically, you just need to adapt to it, and if you are not satisfied with buying another model Technique should be a joy, not a punishment !!!!!!
by the way, about fish, don't fry it, and then in foil ....... fry it, add a little liquid and for quick cooking, don't bother so much with the cooking process, it will be normal even without foil

Why is she crap?

Well, if only because there is no way to regulate the frying temperature (and to regulate the temperature in general). 140 degrees is too much in some cases, you gape a little, everything burns. I, as a programmer, do not understand - what is the difficulty in making it possible to regulate the temperature in manual mode (as in the same Redmond)? Everything is somehow done in a bad way.

But I don't think so either. I love to cook, but after (it's scary to think) more than 30 years of standing near the open-hearth, I want to spend as little time in the kitchen. Especially when you are on the internet, something will definitely burn. I love my technique. From the food processor to the grill. With her, everything is quick and simple. My mother, until recently, claimed that it was convenient for her to wash with her hands, the cream could be whipped with two forks, and so on. Until the washing machine and the rest of the equipment appeared. So that everyone has their own view of things. I like the mule - everything is so fast and delicious. And you don't have to cook for a few days like I did before.

[alien]

alien- if you are so well versed in technology, why did you buy it?

But I don't think so either. I love to cook, but after (it's scary to think) more than 30 years of standing near the open-hearth, I want to spend as little time in the kitchen. Especially when you are on the internet, something will definitely burn. I love my technique. From the food processor to the grill. With her, everything is quick and simple. My mother, until recently, claimed that it was convenient for her to wash with her hands, the cream could be whipped with two forks, and so on. Until the washing machine and the rest of the equipment appeared. So that everyone has their own view of things. I like the mule - everything is so fast and delicious. And you don't have to cook for a few days like I did before.

Fast and tasty - no doubt about it, but it could have been done better.
Minimum costs, and many times more ease of use and functionality.

[all]

So why did you buy Moulinex, if everything is so bad and not well thought out in it? I should have taken another slow cooker!

Can you read at all? Show me the place where I wrote that in moulinex all bad and ill-conceived.
I bought it because of the function of the pressure cooker, and because I like it in general (although the warranty service they have, frankly, shit), because cooking in it is fast, convenient and tasty. But, I repeat: it would be nice to be able to adjust the temperature manually. Is it so hard to grasp?

I cooked a salmon steak using the Ingredients -> Fish -> Fillet program, according to the built-in recipe.
The salmon turned out amazingly, but it stuck to the basket and flatly refused to peel off.

There is a very good way, put baking paper in the basket and make holes with a toothpick so that excess liquid does not accumulate, neither meat nor fish sticks, it is checked

In short, as I understand it, most of the recipes in this multicooker boil down to the following. )
We take what we found at hand, fall asleep in a multicooker and turn on quick cooking in manual mode for 10 minutes. )

(although their warranty service is, frankly, shit)

Where does this information come from? Have you already rented your cartoon for repair?
My communication with the service center caused only positive emotions. After languishing "spitting" milk, I could not open the lid, called, it was a day off, left a message with a question on the answering machine. On Monday morning they called me back, they asked me in detail about the problems, gave me the phone. masters in the nearest town and advised. Somehow I can't believe that with such an interested communication with the users of this device, the service will be "crap".

In short, as I understand it, most of the recipes in this multicooker boil down to the following. )
We take what we found at hand, put it in a multicooker and turn on quick cooking in manual mode for 10 minutes. )

Where are such conclusions from? Not all foods will be ready in 10 minutes. And not all foods are suitable for fast cooking. Sometimes a low pressure program is needed.

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I bought it because of the function of the pressure cooker, and because I like it in general, because it is quick, convenient and tasty to cook in it. But, I repeat: it would be nice to be able to adjust the temperature manually. Is it so hard to grasp?

It is difficult to realize that if everything is "fast, convenient and tasty", why are there additional, unnecessary functions ??? They will cost money .... extra .....

Where does this information come from? Have you already rented your cartoon for repair?

Yes, I had a Moulinex CE 4000 32 before that. After the flimsy Chinese handkerchief did not survive the power surge (by the way, what fool thought of making a board without a fuse?), I opened the dead multicooker to an authorized service center. There they fooled me for two months, promising to "repair it tomorrow" (they did not have this board, they said they ordered it in China). As a result, my patience ran out, and upon request I wrote an opinion for a refund due to the non-delivery of components within the agreed time frame. They returned the money, bought a new model with it, and already found a lawyer and wrote a lawsuit, I also want to get a penalty from them.

Where are such conclusions from? Not all foods will be ready in 10 minutes. And not all foods are suitable for fast cooking. Sometimes a low pressure program is needed.

Hosspadi ... you can't understand the banter? It is now clear why multicooker is made with the simplest possible control and a minimum of possibilities: the target audience will not master more complex equipment. )

It is difficult to realize that if everything is "fast, convenient and tasty", why are there additional, unnecessary functions ??? They will cost money .... extra .....

What do you mean "useless"? I need. And yet, I think there will be people who would like to have this functionality.

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Can you read at all? Show me the place where I wrote that in moulinex all bad and ill-conceived.
I bought it because of the function of the pressure cooker, and because I like it in general (although the warranty service they have, frankly, shit), because cooking in it is fast, convenient and tasty. But, I will repeat once again: it would be nice to be able to adjust the temperature manually.Is it so hard to grasp?

Do not be discouraged, do not tear your heart, as they say ....... no one is trying to prove to you that this mule is perfect ... you can read, too, but you do not delve ... without insults .... They are just trying to convey to you that you yourself know that it performs all the main functions of the cartoon declared in it, but what you would like, I would like, Vasya from the market would like ....... these no one needs your indignation and bickering, because without you everyone understands that it would be nice to adjust the temperature. It seems that there is nothing complicated in technical understanding, but since they did not do it, it means there was a difficulty, how do you generally know how the production process is carried out, how the maximum provision of the functions of an electrical appliance affects the cost price, etc. I generally think that the manufacturers wanted to unleash the maximum hands to users due to the built-in recipes and think over everything for us, but their cuisine and recipes are not very suitable for us, so we ourselves adjust as we can and everything is very good. Personally, I also think that it was possible to bring it to mind ....... I would not only want to adjust the temperature, but much more ... but then it would be necessary to report money and really buy a cookie or Orson. And since they do not sell Orson in Ukraine, the cuckoo is also periodically, then I personally settled on this model and cook every day for my pleasure. And again, I'm just sure that if you bought yourself a cookie, you would then be unhappy with the long steam release after cooking ... this is not our 1-2-3 minutes, but as much as 15, as I understood from user reviews. Therefore, the super speed in cooking completely compensates for some of the shortcomings of our pressure cooker and this must be taken as a fact.
And about the fact that the cartoon should be an oven, you certainly made it laugh ....... no need to exaggerate so much, well, really, where did you get that from. Multicooker ideally bakes only biscuit and similar biscuit pies, casseroles, and all other recipes are only a faint semblance of an oven result. But all the same, the result is excellent, and most importantly delicious. Our people are just fine, they manage to do whatever they want in the cheapest multicooker ... And the people just need to choose the right model correctly and affordably.
You didn't succeed 100%, but you are still happy with the basic functions, so enjoy it. And if we start to freak out why and what is not in this model ..... well, who is our doctor ..... no one forced us to buy.