Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

Hello everyone! I have a question: nobody cooked a kampot according to the built-in recipe? - I don’t understand in any way how you can boil a kampot from 50 grams of water ... Maybe you confused it with jam?

stewed compote. I poured all my ingredients, poured water until poppy. points, for 6 persons and the compote is ready .alien everything is in your hands ahead and with a song, and then maybe we will buy

I just cooked half a duck with buckwheat porridge. Delicious. )
One problem - 10 minutes is not enough for a duck, for buckwheat it is too much.
We must probably lay them in turn.

HELP !!! jellied meat was being prepared, and the pan hung at the "end of cooking", the lid was blocked, the steam was not released, it was disconnected from the network - nothing helps, what should I do?

Remove the pimp from where the steam comes out and move the iron ball with something. Do not burn yourself! We have already written about this here.

HELP !!! jellied meat was being prepared, and the pan hung at the "end of cooking", the lid was blocked, the steam was not released, it was disconnected from the network - nothing helps, what should I do?

Turn off, allow to cool, it will open when the pressure drops.

Turn off, allow to cool, it will open when the pressure drops.

Thank you! done)
now the question! why did it hang and what to do next?

Thank you! done)
now the question! why did it hang and what to do next?

Everything is very simple. This happens when the ball sticks during cooking and cannot release steam. Thoroughly wash the cap regularly, especially the valve and any holes in it. Read a few pages ago, such situations were described.

And today I want to boast, I got such an omelet and scrambled eggs for a couple.

Everything is very simple. This happens when the ball sticks during cooking and cannot release steam. Thoroughly wash the cap regularly, especially the valve and any holes in it. Read a few pages ago, such situations have been described.

I thoroughly washed everything before the jellied meat, then I cooked potatoes in Russian, dried fruit compote - everything is fine. I want to check again on the jelly, maybe it will hang on it again (I hope not, I don't want this fuss with service centers)

And today I want to boast, I got such an omelet and scrambled eggs for a couple.

Lega74! I suspect that you are a professional chef. I went to your site. I liked it all very much. And in my opinion it's not very difficult. BUT T.K. I have never done this. I have to puff at least once.
BTW !!! LADIES AND GENTLEMEN! Rather than engaging in useless conversations (TO INCLUDE INTO IT, PLACE, ETC. (I ALREADY WRITTEN INTO MULINEX WITH MY OWN OFFERS), BETTER LET'S INTERFERE TO EXCHANGE.
I HIGHLY RECOMMEND VISITING THE multivarkacoock SITE. ... YOU KNOW WHAT IS SHOWN THERE MAY BE POSTED IN THE MENU OF ANY RESTAURANT.
I HAVE HIGHLY RECOMMENDED VISITING THE multivarkacoock SITE. ...
So that's about sharing experiences. I am a man of old age and there is nothing to do in retirement, only to please my beloved, hard-working wife.
I tried to cook borscht according to their recipe, but .... Sorry, no, no, no, this is not borscht.
So. 1. Vegetables (onions, carrots, garlic, green roots, bell peppers (dill, etc.)) Peel, wash, cut (I don't like graters, I cut it into a match with a ceramic knife). I put (do not throw, but put) in a saucepan and pour in 2-3 tbsp. spoons of unrefined pods. oils. 2. I TURN ON THE APPARATUS, TRANSFER TO THE "BORSCH" MODE.Warming up begins (long song 10 min.), But during this time everything that I have there for frying is almost ready (salt, pepper), at the end of the frying put chopped tomato or tomato paste, BUT BETTER ALL KETCHUP "LECHO". 3. While this process is going on, I clean and cut the potatoes into cubes, cut the cabbage thinly in Korean (whatever you want, fresh white cabbage, sauerkraut, or a mixture.). 4. YES, YES, BEET !!!. The law, if beets are cooked for a long time, they lose color and neither vinegar nor lemon will save them. Therefore, while the frying is in progress, I peel the beets and put them in the microwave on a plate with a blue border. 6 minutes and the beets are ready. I cool her down. For some reason, borsch beets are not sold anywhere, which is a pity. 5. I cut the meat (any). I do not like to suffer in a plate with "portions", so a piece of my meat is placed in Art. spoon (the total amount is in the recipe for the Machine). The frying is over. 6. She writes "put the ingredients". AHA. I put potatoes, meat, cabbage, bay leaf, pepper 8 pcs., Salt. I fill it with cold water, but according to the instructions, not higher than MAX. I close the device and OK for 15 minutes. 7. After discharging the steam, open it, taste it for salt, pepper, acidity, sugar. If something is missing, add. We taste the meat. If you haven't cooked enough, close the Machine and continue cooking for 5 minutes. 8. We tried it, everything is ready. 9. And now we put there neatly chopped beets, chopped dill, grind it with garlic and into the car. We close. If you have time. let it stand there on "heating" for 30 minutes. In general, the more the better. You yourself know this very well. Maybe someone will try my recipe. Your opinion is interesting.

Hello So I became the owner of this pressure cooker ... Although I chose it for a long time and doubted, I still bought it, because I looked over the forums about all the models that interested me, made sure that everyone has their own + and -. But this one also cheered me up with her appearance.

Reading the last messages (above), I want to say that here you still need to describe the recipes and dishes prepared in this cartoon ... and thus helping to deal with the miracle of technology.

I also read above that "the pressure is the same on all programs" I don't think so ... because these recipes are not for nothing programmed in the multitask, each ingredient has its own pressure ... and you don't need to write that this pressure cooker does not cope with its obligations .. the dishes are really fast and tasty

4. YES, YES, BEET !!!. The law, if beets are cooked for a long time, they lose color and neither vinegar nor lemon will save them. Therefore, while the frying is going on, I peel the beets and put them in the microwave on a plate with a blue border. 6 minutes and the beets are ready. I cool her down. For some reason, borsch beets are not sold anywhere, which is a pity.

As for the beet: as such, borsch beet does not exist in nature, it is an ordinary red beet, which has been pollinated with fodder.
I cook borsch a little differently, while the beets do not lose color. I put it right after cooking the frying at the very beginning, I add the tomato, only the tomato boils, I put the potatoes, cabbage, meat and 9 minutes of cooking according to the embedded recipe. Borscht turns out to be very tasty and rich in color.
And with regard to spices, with this technology (placing the spices in the beginning) you still have at least some aroma and taste from them? I have nothing left, but the steam comes out with an awesome scent. Therefore, I put all the spices at the very end, after the end of cooking. I put another 1 minute. for quick cooking and that's it, all the aromas remain in the dish, and do not come out with steam.

Good day! I also came across a recipe for homemade sprat on the Internet. I decided to try it in the cartoon. Fresh frozen sprat 500 gr., Tea leaves 0.5 cups, 100 gr. sub. oil, 1 tsp. salt (a lot for my taste). Pepper and Lavrushka. There are a lot of recipes and they are all the same type. I put everything in a saucepan, poured it, turned it on for 20 minutes. quick cooking. When the lid was opened, the fish was floating slightly in the liquid. In the frying mode, the excess water has evaporated (min. 5 probably). Has cooled down. It turned out to be a completely normal product. No chemical preservatives. I will do more, but less salt.The smell from the fish was, but not for long and not very pronounced.
Maybe there really is different pressure in different modes. When I stewed cabbage on the "cabbage rolls" program - the cabbage came out great, and the second time on the quick cooking, the cabbage was more like boiled, but no less tasty. I will know now.

Maybe there really is different pressure in different modes.

Rather, different temperatures.
Since the valve there is purely mechanical, the pressure can only be regulated indirectly, when the temperature changes. More temperature means more pressure, and vice versa.

Good day or evening everyone!
Today I made just such a casserole out of stale bread.

270 g of stale white bread (this is about half a loaf of toast bread)
some stewed chicken liver
some beef stew
green onions
parsley
dill
3 eggs
400 ml milk
Salt, spices to taste (allspice ground pepper, nutmeg, ground coriander, dried paprika pieces)
Beat eggs and milk with salt and spices.
Add sliced ​​bread to the egg-milk mixture, I broke it with my hands.
Stirred.
While the bread is soaked, I cut the liver, meat and greens.
All mixed up.
Now I have combined the mass of bread and meat, mixed.
Lined a multicooker saucepan with baking paper.
I put our casserole mass in there and put it to bake on the Chocolate Cake program.
After 25 minutes, turned our casserole to the other side so that it was rosy on all sides
For this we need another sheet of parchment.
We take out the casserole, cover the unbaked side with paper and a dish and turn over.
Then we take the ends of the paper and put it back in the saucepan and bake for another 10 minutes.
They ate a quarter of the casserole without waiting until it cooled down.
Would eat more, but spring, diet
I didn't upload photos of the whole process here, they are posted here 🔗

As for the beet: as such, borsch beet does not exist in nature, it is an ordinary red beet, which has been pollinated with fodder.
I cook borsch a little differently, while the beets do not lose color. I put it right after cooking the frying at the very beginning, I add the tomato, only the tomato boils, I put the potatoes, cabbage, meat and 9 minutes of cooking according to the embedded recipe. Borscht turns out to be very tasty and rich in color.
And with regard to spices, with this technology (placing the spices in the beginning) you still have at least some aroma and taste from them? I have nothing left, but the steam comes out with an awesome scent. Therefore, I put all the spices at the very end, after the end of cooking. I put another 1 minute. for quick cooking and that's it, all the aromas remain in the dish, and do not come out with steam.

Colleague! Thank you for your attention, but ... 1. About the beets. It is also called striped (I am not a village one and I learned about all this from my aunt Tai in Krasnodar, but she was a great special (she was). 2. Why are we talking about beets? I like Krasnodar borscht, in which all vegetables of its own color and broth are not dyed (well, maybe just a little bit of tomatoes), and your borscht is painted with beets (pomegranate). Therefore, so that the beets do not dye everything else, I do as I wrote. Actually, my beloved likes your borscht more and she also likes it with sauerkraut, and I am almost a crest and I like everything natural. Thank you. I will make it my favorite according to your recipe. You are right about spices, but I am not special.

[potatoes with chicken thighs]

Yesterday I did potatoes with chicken thighs... super, the potatoes are generally very cool in a cartoon, you can't cook such on the stove.
Generally incl. manual mode, setting on Browning, while the cartoon was warming up, then I had already min. 3 fry the thighs, then min. 3-5 on Pazdarka, ext. seasonings for chicken, salt. And as the meat turned brown, she threw the potatoes in cubes, onions, a little salt, pepper, a little water, so that the potatoes would not even cover. And for Quick Cooking - 10 min. The husband even asked for a supplement.

Did a rabbit yesterday.
I cut it into portions, marinated for two hours in water with lemon juice and pepper, then tried to fry it (it didn't work out very well, because.a lot of water leaked from it and it turned out scalding), then on Ingridiet-> Meat-> Rabbit (1kg - the French miracle does not give more, although I had a rabbit under 2 kilos in weight) for 9 minutes, after that I added onions / carrots / pepper / salt, quick manual cooking for another 1 minute, then poured sour cream mixed with mustard on top, and on the "Wheat porridge" recipe for another 10 minutes (I wanted to stew it a little, I couldn't find a better mode). Well, why the hell didn't they make it possible to manually control the temperature? !! In general, the rabbit is not even very tasty. The vegetables have lost their taste, there is not even a smell left from the mustard, the meat itself is harsh and dry.

Maybe someone will throw a sensible recipe?

And in order to stew the liver of beef, which mode is better to choose? Fast cooking for 15 minutes?

[lenok-85]

lenok-85 - did 15 minutes on quick cooking. I cut the liver thinner into slices, but first I fried onions (a lot), added sour cream and liver - it turned out delicious. And it seems to me that the rabbit should initially be stewed in sour cream + water + onion. If you cook it like this in the usual way, it will also be dry.

And this is what I want to show off my current achievements:

Omelet, almost Japanese, almost steamed Tomago
2 eggs
1 st. l. soy sauce
1 st. l. white wine (better sake)
1h l. Sahara
Silicone muffin cups
We take the eggs and beat them with soy sauce, sugar and wine.
Pour into silicone muffin tins.
Pour 200 ml of water into the multicooker bowl and put the basket for steam cooking.
We put our molds there.
We expose for 4 minutes of Fast cooking.
Here's what happened, tastes like Tomago, just not flaky


I have had:
250 g twisted turkey fillet
1 egg
6 slices of ham
dill, parsley, green onions
salt, allspice to taste
3 quail eggs for decoration
Silicone muffin cups

Twisted the fillet, chopped the greens finely, added the egg, salt and pepper.
I inserted ham into silicone molds and put the formed cutlets in the middle. In cutlets I made notches for a quail egg.
Pour 200 ml of water into the multicooker bowl and place the steam basket there.
We put our silicone molds with cutlets in the basket.
Set for 9 minutes of Fast Cooking.
After 9 minutes, I took out everything, laid out a quail egg on top and another 1 minute of Fast cooking.
Decorated and ate a cutlet with tahini (tahina). Sooooo delicious and juicy

Did a rabbit yesterday.
I cut it into portions, marinated for two hours in water with lemon juice and pepper, then tried to fry it (it didn't work out very well, because a lot of water leaked from it and scalded it), then Ingridiet-> Meat-> Rabbit (1kg - the French miracle does not give any more, although I had a rabbit under 2 kilos in weight) for 9 minutes, after that I added onions / carrots / pepper / salt, quick manual cooking for another 1 minute, then poured sour cream mixed with mustard on top , and on the recipe "Wheat porridge" for another 10 minutes (I wanted to stew a little, did not find a better regime). Well, why the hell didn't they make it possible to manually control the temperature? !! In general, the rabbit is not even very tasty. The vegetables have lost their taste, there is not even a smell left from the mustard, the meat itself is harsh and dry.

Maybe someone will throw a sensible recipe?

All spices and flavors should be added only after cooking and set for another 1 minute of quick cooking.
As for the rabbit, most likely he was not very young, judging by his weight, that's why this time was not enough for him. And why was the quick cooking not suitable for stewing? An excellent mode for this.
After pickling, the rabbit had to be dried a little, if a lot of juice flows down, it is poured out and used then for stewing. I would have made a rabbit in breadcrumbs, then the meat turns out to be very juicy, all the juices remain in it, then fry in breadcrumbs, then toss the onions, carrots (you can fry them beforehand, but this does not matter, as for me, there is no difference in taste) , pour sour cream with some water and for 15-20 minutes for quick cooking. Do not salt in any way, because of this, the meat is cooked for a VERY long time.After the end of cooking, try, if cooked normally, add salt, spices and for another 1 minute. quick cooking. If the meat turns out tough, add cooking time, then add all the spices and for 1 minute. quick cooking.

And in order to stew the liver of beef, which mode is better to choose? Fast cooking for 15 minutes?

Not a lot of 15 minutes? In my 15th the beef was ready, the liver cooks much faster. I would start with 5 minutes, and then it would be visible, you can always add time and prepare.

About the rabbit, most likely he was not very young

Norm rabbit. )
I stood for a day, soaked in gravy, the taste improved greatly. )

"After the end of cooking, try, if cooked well, add salt, spices and 1 min. Quick cook. If the meat is tough, add cooking time, then add all the spices and 1 min. Quick cook."
[/ quote]
This beautiful simple idea deserves to be included in international standards and norms, and literally in all recipes for our beauty. I would be happy if LEGA74 also expressed its opinion on this matter.

[the main advantage is the presence of VD and ND,]

.. you are the first to compare 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 has already shit) and by the way there are enough bad reviews on it, which actually stopped me personally with the purchase.

here it is lucky I went. decided to read about the saucepan. We also write that you have enough jambs here. I even wanted to be offended for the bucket, but then changed my mind - there really are more of us with buckets, aren't you afraid?
but your GRAVITSAPA, then she left and slammed the door. Changed her mind back

Of course, I didn’t know such subtleties, to be honest, I thought that bleeding off steam was just a mandatory procedure for any pressure cooker (electric). IN the main advantage is the presence of VD and ND, that is, the transition, as it were, from a multicooker to a pressure cooker and vice versa, and I did not come across the mention of cooling down without bleeding ...

I will tell you a subtlety that you did not know VD and ND it just called pressure and it does not count as any transition from a multicooker to a pressure cooker. It's just that the temperature is slightly lower on the LP, positioned for gentle cooking. (by and large, chatter and marketing ploy). And it cools down without bleeding everywhere. Only depends on time

lega74
You have very beautiful stylish photos

here it is lucky I went. decided to read about the saucepan. We also write that you have enough jambs here. I even wanted to be offended for the bucket, but then changed my mind - there really are more of us with buckets, aren't you afraid?
but your GRAVITSAPA, then she left and slammed the door. Changed her mind back


I, too, have not visited the forum for a long time, it turns out I have to start already being afraid of the fans of the previous model ........ Here you are a wonderful person, no one thought to belittle your mule, it was just the owner who compared it to a bucket according to external data. And there are enough jambs for all multicooker, take a walk through the forums, the ideal does not exist yet. I personally take such things calmly, realizing that there is better and worse, more expensive and cheaper ........ the main thing is to cook and not break. You must understand that your model and ours are even ridiculous to compare, and most importantly why? Multicooker in different price categories, the principle of cooking is different, the design and quality are strikingly different and by the way in the photo on the Internet it looks like a round pot with ears, but in life it is much elongated and these so-called ears do not focus attention at all ... In general, you can talk a lot on the topic of comparison, but I see no reason to continue this senseless endless dispute, so I want to love what you have.

the principle of cooking is different,

the principle of cooking in all pressure cookers is the same. There is pressure - it cooks

You must understand that your model and ours are even ridiculous to compare,

should, but do not understand It is the choice that is made in the process of comparison. is not it so?

And I also read there that you have a French slow cooker, right? Indeed? not made in china? just wondering, no catch

[IRR,]

IRR, have you seen her yourself?

, but no, here I came to find out first-hand, to tell what is so special
understood
a. Aesthetic pleasure
b. good saucepan (but it is not clear how long it worked)

Ahhh! Here it is INTO And you can't tell by the dialogue

Manna,

yes, you know, I went in and immediately came across a bucket, and another phrase

Multicooker in different price categories, the principle of cooking is different

so I'm trying to understand this principle I'm scratching my turnips

so I'm trying to understand this principle I'm scratching my turnips

I think this beauty is good for beginners, in the sense of those who have never cooked in pressure cookers before, and who have not really cooked vapsche. She will offer you a recipe, tell you what you need, and you put the current into it, chatted with her, and then dined. And the principles of cooking are the same for all pressure cookers. Well, what's new / unusual there can be?

And the cooking principles are the same for all pressure cookers. Well, what's new / unusual there can be?

the principle of cooking in all pressure cookers is the same. There is pressure - it cooks

the water is over, fries

If I understood correctly, then its main difference from other SWs is that it just instantly relieves the pressure itself. That is, the cooking is really fast. This is if I understood correctly who wrote in the topic. And this is, of course, cool.

then its main difference from other CBs is that it just instantly releases the pressure itself. That is, cooking is really fast.

write positive, right? 5-10 minutes saves

I can't understand what you are comparing, these pots have a price difference of more than two times

In Ukraine, UAH 1400 and 1900 via an online store - the difference is $ 60.

a. Aesthetic pleasure
b. good saucepan (but it is not clear how long it worked)

in. delayed start
Despite the fact that, yes, everything is prepared quickly, but somehow I don't want to cook morning porridge in the evening and keep it heated all night.

Well, yes, at least talk with a saucepan, not all talk with the TV!

You can also read it

how much do you use?

And look at the date of my first post. Approximately about a month already.
The delayed start is kind of strange and only for built-in recipes, and that, in my opinion, is not for everyone.

[alien]

alien And what seemed strange about the delayed start? It works in Manual mode and Ingredients. As usual, you put the food in, select the mode, the cooking time for the dish, set the time at the moment (if the pan is not turned off from the network, the clock will go on, and the next time the time will be correct) and the time when you are ready to eat the dish. And that's it! By the time ordered, the food will be ready and the steam has been deflated. There is no delayed start on the Recipes, because the pan itself cannot fry and add the necessary components.

[alien]

alien And what seemed strange about the delayed start?

The delayed start has never been tried. And it's strange that the recipes are not.
Well, here's how to put the porridge on a delayed start?

I think this beauty is good for beginners, in the sense, for those who have not cooked in pressure cookers before, and who have not really cooked vapsche. She will offer you a recipe, tell you what you need, and you put the current into it, chatted with her, and then dined. And the principles of cooking are the same for all pressure cookers. Well, what's new / unusual there can be?

It is also good for those who want to feed their families very quickly and tasty. Some cartoon will cook borscht in 9 minutes? I doubt it .... She not only quickly releases steam, but also heats up quickly and cooks fantastically quickly.

And porridge is not just porridge. It turns out very tasty in this cartoon, you can't cook it on the stove. And the meat is different, but the pea soup ... Just yummy! Previously, in my entire life, I cooked it a couple of times, but now I cook it regularly, it's so delicious, my family always orders ... And casseroles ... Mmmmmm ... ... Gentle, gentle ...And the fermented baked milk is worth something!

but somehow I don't want to cook morning porridge in the evening and keep it heated all night.

The porridge will not be heated. The saucepan will start to cook it then so that it is ready at the appointed time. Before the start of cooking, all products are at the temperature at which you put them there. Agree, the difference is huge.

[Marine]

The porridge will not be heated. The saucepan will start to cook it then so that it is ready at the appointed time. Before the start of cooking, all products are at the temperature at which you put them there. Agree, the difference is huge.

Marine just wrote about + with a delay timer... Otherwise, you would have to cook porridge in the evening and

and keep it heated all night

[IRR]

Quote IRR from Today at 09:16 AM

Marine just wrote about + in the presence of a delay timer. Otherwise, you would have to cook porridge in the evening

IRR Thank you for your support, you understood everything correctly, I just re-read the whole thread on your saucepan and I know how people adapt to it. She herself wanted to buy it, but they were not on sale for a long time, I thought with my husband, and took Cook4Me. I have never regretted it. I want to give some kind of pressure cooker to my mother, and I understand that, again, it must be "eared".

Well, here's how to put the porridge on a delayed start?

alien Have you ever tried to cook porridge in it? Here is straight buckwheat on Buckwheat (in Ingredients), or rice on White rice, for example. Try it, go through all the steps suggested by the pan, there you will meet a delayed start, and Mula will tell you everything what to install.

Members of the forum, tell me how to cook pea puree in our mule? What mode and aspect ratio ...? Time for preparing?

[alien]

alien Have you ever tried to cook porridge in it?

I cook buckwheat on quick cooking, and according to the recipe I cooked barley on wheat porridge (there is nothing more suitable in the recipes).

I cook buckwheat on quick cooking, and according to the recipe I cooked barley on wheat porridge (there is nothing more suitable in the recipes).

Barley cannot be compared in cooking time with wheat porridge. And why? There is a program for barley: ingredients - rice, cereals, barley (aka barley). I cooked barley (not pearl barley) in wheat porridge, only added 3 minutes.

Barley cannot be compared in cooking time with wheat porridge. And why? There is a program for barley: ingredients - rice, cereals - barley (aka barley).

Why not? It still turned out tasty.

I cooked barley (not pearl barley) in wheat porridge, only added 3 minutes.

I don't understand, is it very important - to cook for 30 minutes or 33?

Hello everyone! We got the cartoon a week ago. : girl_love: There is no joy! Please remind me how to cook eggs in it, I read somewhere here in the subject ... And yet, can someone tell me. I want to try to cook porridge for dogs in it (I have 2 Shar Pei), so food for allergy sufferers. I can't figure out how to make porridge in it, rice in beef broth.

Why not? It still turned out tasty.

I don't understand, is it very important - to cook for 30 minutes or 33?

Where did you see the program for wheat porridge for 30 minutes? It is cooked for 5 minutes, 7-8 minutes is enough for barley. The barley is cooked according to the program for 15 minutes, during this time, porridge-malasha will be cooked from the cereal. For me, this is a matter of principle, I do not like gruel.

I can't figure out how to make porridge in it, rice in beef broth.

It's simple, depending on how rich the broth is and how much boiled rice you need, and what kind of rice you will cook.
For a not very rich broth, you can throw everything together for a quick cook, 15 minutes, if the rice is steamed, then it will just be fine for boiling rice and not very steep broth.
If you need broth more quickly, first boil the bones in a quick cooking min. 20-25, and then rice in broth according to the Ingredients program - rice, cereals.

Where did you see the program for wheat porridge for 30 minutes?

In built-in recipes.