Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

On sewn-in time, you can increase it after the end of the program. There will be a question "continue cooking?"
I cooked the soup on the "lentil" program - from peas with fried smoked bacon. Delicious

How did you not run away? I had everything around in soup ...

How did you not run away? I had everything around in soup ...

I cook pea soup all the time on this program. Nothing has ever escaped anywhere. Have you exceeded the maximum level in the pan?

And how could you bake? On frying, it stokes too much The crust is beautiful in a minute, but raw inside. Need a "quick" program to choose?

Without liquid, the fast program will not work, you will get unbaked again.
Scroll back a few pages, the recipe for baked meat was laid out, with a photo. It was done, if I am not mistaken, on heating for 4 hours.
And if you change the sequence of operations? First, steam until cooked and then fry? I would have pre-marinated in spices.

How did you not run away? I had everything around in soup ...

Also, nothing escapes ... only if the valves are clogged, then it is possible in the fast cooking mode)

gentlemen owners. There is a request.
in the next branch, we argued a little about the cooking speed of different pressure cookers, could you conduct such a test - pour 4 liters of water into the pan, set the soup program and time the time from pressing the start button to the end of the pressure build-up.

I spotted. If you pour cold water from the tap, preheat 15 min + 9 min cook + 1-2 min steam release. This cartoon is a champion in terms of cooking speed, there is no need to argue ...

I spotted. If you pour cold water from the tap, preheat for 15 minutes ....

Thank you very much. It's just that my CE 4000 has 4.5 liters of water before the valve closes and the program starts counting down in 23.5 minutes (though another woman of the forum has 39 minutes), Brand 6051 has 4 liters of water - 32 minutes, Brand 6050 has 4 liters of water - 34 minutes.

Lefon, just look at the power of the mules and you don't need to detect anything. This cartoon is the most powerful, and therefore the fastest.
The heating rate may depend on various reasons: mains voltage (very important!), Water temperature (depends on the ambient temperature and the depth of the pipes).

Timed .... 15 minutes of warm-up 9 minutes of cooking 2 minutes of completion, a total of 26 minutes

Maybe someone will come in handy, with the cartoons I'm almost "you". But, pilaf ... it didn't work in any way ... on the program chicken and rice, I didn't like pilaf ... I already found the recipe for this cartoon "official" and I also didn't like pilaf ... at low pressure it is like that. .. not as I wanted)))
And out of great laziness, I just fried the onions and carrots, added the meat a little fried on the "frying" program, covered the rice with water, closed the lid - 5 minutes of quick cooking, opened the lid after the time had elapsed, added garlic, seasonings ... and turned on 1 minute - and I was satisfied with the taste of meat and rice and pilaf in general)

5 minutes quick cook

: oIs the rice boiled? I insure myself, first the carcass of the meat, depending on the meat, I choose the duration, then I add rice, and at least 9-10 minutes more, plus a minute with spices ... And sometimes the rice seems damp!

: oIs the rice boiled? I insure myself, first the carcass of the meat, depending on the meat, I choose the duration, then I add rice, and at least 9-10 minutes more, plus a minute with spices ... And sometimes the rice seems damp!

It seems to me that it depends on the type of rice, I also boil it in 5 minutes as I need, of course not to the fluff. Probably someone else loves it.

It seems to me that it depends on the type of rice, I also boil it in 5 minutes as I need, of course not to the fluff. Probably someone else loves it.

)))) Exactly, I forgot to say about rice - steamed !! I don’t take another one for pilaf))) Although from round grains on a delayed start, the same is 5 minutes, the milk porridge is ready, the rice is boiled well ... and the rice turns out to be soft, cooked well ...

And today I boiled my tongue on the recipe "jellied meat". It turned out great

I made steamed zucchini several times. I cut the zucchini into rings and cook the zucchini on the program. At this time, I cut the tomato into small cubes, mix with garlic and mayonnaise, a little salt. I put the cooled zucchini in layers with this sauce, let it soak a little. Delicious!

And today I cut the eggplants into two centimeter rings, zucchini, pepper and fried them in sunflower oil while frying, and then added finely chopped garlic and diced tomatoes, salt and pepper. Delicious, as in a cauldron at the stake. My household is delighted!

Good afternoon to all owners!))
I re-read almost the entire forum, but so far I have cooked very little - only millet porridge - it was perfect! And I just decided to make a rice dish in the "millet" mode. I took round rice (for risotto) water, milk, salt, sugar, some raisins. As a result, the consistency is ideal, as I wanted, But, not even so, but like this BUT (!!!) the milk seemed to curl up !!! I can't understand what's the matter! Has anyone ever experienced this?

the milk seems to be curdled !!! I can't understand what's the matter! Has anyone ever experienced this?

happened. you have to try different types of milk. Some varieties behave like this.

Hello. bought my first slow cooker today. I hope for your advice, as well as that over time I myself can be useful to someone. Belgian multicooker with recipes adapted to Belgium. I can share if anyone is interested. I would like to know the recipes of Russian cuisine from the programs and not only.

today I cooked pork in Thai from multi recipes - the meat turned out to be tender, but there was a lot of liquid - I added a thickener, drained part of the broth - it was possible not to drain; 2 min frying - the sauce is wonderful, but small and thick.

Yes, all the recipes in it boil down to one thing - fry for 2 minutes, add 200 ml. water, turn on for quick cooking for 10 (15-20-30) minutes.

Yes, all the recipes in it boil down to one thing - fry for 2 minutes, add 200 ml. water, turn on for quick cooking for 10 (15-20-30) minutes.

Yes, it looks like that. But about cereals it is written how much to take, for example 200 grams of buckwheat, on the ingredients, but how much water is not. I think 1-1.5 times the volume of cereals. Right?

Yes, it looks like that. But about cereals it is written how much to take, for example 200 grams of buckwheat, on the ingredients, but how much water is not. I think 1-1.5 times the volume of cereals. Right?

2/5-3
in the cartoon, more liquid is needed for cereals than on the stove

I use a multicooker for the 3rd day and this is my first cartoon
Found here on the forum a recipe for milk oatmeal in fast mode. Everything ran away when the pressure was released
But I found how the lid is removed and all sorts of small pimples. I washed the mule for a long time, but I was satisfied with the result. shines like new, although it is not old and there is access everywhere. The main task is to prevent water from leaking under the pan to the heating element. Therefore, I left the pan in the cartoon, but then, seeing a little moisture, I spread a dry cloth under it. So the lid could be washed with a fairly wet sponge.
Then I cooked it like this: the oatmeal was over, I took the oatmeal, poured the cereal into a 250 ml measuring cup to the 50 ml mark, added 250 ml of skim milk; brought it to the start of frying and put it on heating. cool porridge turned out. For rolled oats 3 minutes of heating, then I will try other cereals.

I use a multicooker for the 3rd day and this is my first cartoon
Found here on the forum a recipe for milk oatmeal in fast mode. Everything ran away when the pressure was released

Well, grease the edges of the saucepan with vegetable oil (someone already said): I also ran away ...

Well, grease the edges of the saucepan with vegetable oil (someone already said): I also ran away ...

My porridge ran out of the valve, together with the steam, when it was already cooked, or rather the steam was milky-herculean. Hope that helps, thanks for the advice.

My porridge ran out of the valve, together with the steam, when it was already cooked, or rather the steam was milky-herculean. Hope that helps, thanks for the advice.

So my porridge is running through the valve, once so much escaped that then it flowed out from below when I shook it, but it seems to continue to work, in short, I wasn’t on friendly terms with porridge - I’m washing everything out! True, millet sometimes turns out, I noticed, if you make it thicker, such that it does not spread, but I like liquid (((((((I smeared it with butter, and milk is different, it still runs ((

So my porridge is running through the valve, once so much escaped that then it flowed out from below when I shook it, but it seems to continue to work, in short, I wasn’t on friendly terms with porridge - I’m washing everything out! True, millet sometimes turns out, I noticed, if you make it thicker, such that it does not spread, but I like liquid (((((((I smeared it with butter, and milk is different, it still runs ((

If you want, try as I did: bring frying to a boil in manual mode with the lid open, and then close it and heat it up. Heating is somewhere around 75-85 degrees, judging by the instructions for other cartoons. It certainly won't run away, because it doesn't boil. BUT I must say that I only made cereals this way, and they did not need a lot of time to cook (heating was enough for them for 3 minutes). I will try to do the same with cereals in milk, then I will write how it happened.

It has already been tested empirically and proven that the escape of milk depends on the quality of the milk itself. Try milk from other producers or other cows.

Yes, it looks like that. But about cereals it is written how much to take, for example 200 grams of buckwheat, on the ingredients, but how much water is not. I think 1-1.5 times the volume of cereals. Right?

They do not write the volume of water, because everyone loves porridge differently, someone thinner, someone thicker. I pour in the same amount of water as I would during normal cooking on the stove. It turns out, as we are used to and love.

They do not write the volume of water, because everyone loves porridge differently, someone thinner, someone thicker. I pour in the same amount of water as I would during normal cooking on the stove. It turns out, as we are used to and love.

I'm not on friendly terms with proportions. I add liquid several times when I cook on the stove

I'm not on friendly terms with proportions. I add liquid several times when I cook on the stove

I don't remember where I copied it to my computer, but here (it may come in handy):

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

Hurrah!!! I cooked pilaf in our Mulechka! By the time of her husband's arrival she put it in a cauldron (he is very jealous of pilaf) And he did not notice the difference !!! Then she told me - laughed for a long time
First, I manually fried onions, carrots and meat (in turn, but all together) without oil !!!! True, the lamb was fat. Then she added water to cover the meat, added spices (half of the usual) and put on a quick cook for 15 minutes. When I opened it, the zirvak was just right. I filled up a full pack of rice (I use a special one for pilaf, I buy it on the market), poured it with boiling water to cover it by 1.5 cm and put it on "rice", only I increased the time to 15 minutes. I opened it, added cumin, barberry, turmeric, saffron (the other half), salt and black pepper, and cooked it for another 7 minutes.
I recommend this delicious pilaf to everyone!

And I also remembered one plus, if there is no time to wash it right away in the morning, I close it tightly and nothing dries up until the evening, washing is very easy!

Hello, dear forum users and forum users! Yesterday I still stepped over my fear and cooked pea soup in a mulechka bought 3 days ago IT'S WORKED !!!! How afraid I was. Earlier I used, by the way, without fear, my mother's antediluvian pressure cooker, but I did not have an electronic mule. Since she had a solid experience of an individual household, she cooked the soup in her own way: she cut the meat (beef) into portioned pieces and cooked through the "ingredients, beef, pieces" for 30 minutes, put the meat with broth in a bowl, then fried it in lentil soup mode onions with carrots, finely chopped smoked brisket. Again in the cartoon I put meat, broth, polished half peas (did not soak), potatoes, lavrushka, salt. I poured water almost at the mark. I closed it. And ... I began to be very much afraid. Well, after finishing the preparation of the cartoon, I calmly let off steam and kept the soup warm for another hour (although it could have been turned off). I opened a saucepan and ... a wonderful soup with soft meat, completely boiled peas and potato cubes kept their shape, I asked for a plate. But it was too late, so I just tried it to evaluate and further calm it down. In general, the second pancake is also not lumpy. And I was the first to cook meatballs, but since I consider them not difficult, I did not take into account their successful preparation.
The fact that it is very easy to cook in a mule is an indisputable fact! Well, tonight and tomorrow morning I will be afraid again - I want to cook Druzhba milk porridge with a delayed start

I don't remember where I copied it to my computer, but here (it may come in handy):

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

Thank you, but the quick mode is manual (then how long should it take?) or an ingredient, then just on rice or buckwheat? My menu is a little different, there is no porridge, but there is rice, buckwheat, quinoa (I saw it on sale, but I don't know what it is), bulgur and wheat

[100 French recipes]

So we also became the owners of this miracle!
The decision to buy a mule was made after a week of hesitation ... and reading 41 pages of this topic ... in principle ... they were looking for a multicooker ... but it turned out that they needed a pressure cooker ...
And now ... after a week of use ... I understand ... that for this it was possible to read as much ... thank you!
For those who still choose, I will say ... I bought a one-year-old child for daily cooking ... you need to cook at least three times daily: fresh porridge, soup, side dish, compote, mashed potatoes ... and it took a lot of time .... We were looking for a small multicooker ... but it turned out that we needed a large pressure cooker ... Now we are preparing the child not separately ... but for ourselves too ... according to the principle - cooked and eaten ... and an extra three to four hours appeared .... It is easy to clean - I put the lid on the night wash in the dishwasher ... if the milk doesn't run away in the morning (it's my own fault - I'm experimenting) ... then I have to wash it in the dishwasher until lunchtime ....
I don't cook according to mule recipes ... I threw them away right away ... I cook as usual I cooked before ... without any changes in the recipe (except for the volume of liquid) ... but it takes much less time ... for the same and bought ... But the taste of the dishes became unusually rich ... I had to cook such delicate milk porridge for at least an hour ... and rabbit in sour cream - I will not even tell you ... but how I remember ...
Starting to cook in a pressure cooker, I had to read something about the technology of cooking under pressure ... and in search of information I came across an interesting book ... maybe everyone has already known it for a long time ... but for me it turned out to be very useful ... it helped me correct my long-loved recipes ... 100 French recipes... ... a book dating back to Soviet times ... then pressure cookers were popular ... and the French, as it turns out, invented the pressure cooker ....
recipes are true for a pressure cooker-saucepan ... but the principle is the same ... there are the proportions of products and time ... in general ... I hope it will be useful ...

today I made dumplings from dough "21 seconds with knives in a combine", thanks to the author for the recipe. I made the dough yesterday and put it in the refrigerator. Good dough turned out!
I cooked freshly made dumplings in a double boiler, but did not know which program to use.

I put the perforated stand on the silicone mat and poured water to the level of the bottom of the stand. Households were already knocking with spoons, because it was necessary to think quickly and I realized only at the last moment that I did not know how to cook them. I chose frying with the lid on. It turned out well, but somehow exciting, because steam was coming out from under the lid, which is natural. Someone already cooked for a couple? Share, can you bring water to a boil on frying and then put it under pressure for 1 minute? something I was confused. I don't have dumplings in my recipes.

Yuzak, thanks for the link to the book, I will study. I didn't have a pressure cooker in my childhood, and the fear of an ordinary pressure cooker was apparently inherited, as was the lack of experience in cooking in a Soviet pressure cooker.
Olga, I made dumplings right away on quick cooking, for a few minutes, but they were big.

> Has someone cooked for a couple? Share, can you bring water to a boil on frying and then put it under pressure for 1 minute?

Why such difficulties?
Pour water, throw in dumplings and turn on in manual mode for quick cooking for five minutes.

And a rabbit in sour cream, yes, that's a thing.

> Has someone cooked for a couple? Share, can you bring water to a boil on frying and then put it under pressure for 1 minute?

Why such difficulties?
Pour water, throw in dumplings and turn on in manual mode for quick cooking for five minutes.

And a rabbit in sour cream, yes, that's a thing.

alien, and you pour hot water? For ceramics, sharp temperature drops seem to be undesirable.

Today I took the pan out of the dishwasher for the second time. The first time it was all right. Today I open it, and my cartoon saucepan is as good as new inside, and the outside is like chalk smeared. And it does not wipe, but smears even more. White deposits remain on the fingers. I think: this ceramics is being erased (although it's stupid, of course, but in such a situation you will think whatever you like). I read the instructions, you can put it in the dishwasher. Let's think. Or maybe it's a detergent? In short, I rubbed it with vinegar, though not completely. In the dishwasher, no, no, it’s very strange.
at an intermediate stage:

> alien, do you pour hot water? For ceramics, sharp temperature drops seem to be undesirable.

I fill in the usual room water. Why would they be sharp? The water heats up in a multicooker gradually.
If you mean sudden changes when pouring water into an already heated pot, then just pour it in a little at first until the pot cools down. In addition, there are foods in the hot pot that will also soften the pot's direct contact with cold water.

Hello! Take me into your ranks! I ordered a mulka, today they should bring it before 15:00. I have already prepared food for bean soup, the first test dish will be)) I went to buy for a very long time and painfully, I read all the information on the internet and reviews, but I made up my mind! I already have two multi-Panasonic and Dex on the farm. But the family is large (five people), so speed and volume are needed, all this is available in this model. Now I'm looking forward to the arrival of a new assistant!)) To take time, hands and thoughts, I kneaded the dough on dumplings

Olga, yes, it's unpleasant of course with a saucepan, but it's good that it worked out. I wash all the pots from the multicooker and the pans (I have five different ones) with my hands. This is a huge inconvenience, considering my strategic volumes of cooking, but I have already learned by bitter experience - killed in just a couple of months with an expensive frying pan and the first pan from Panasonic , then I put on the rinse mode in cool water without detergents.

Olga, yes, it's unpleasant of course with a saucepan, but it's good that it worked out. I wash all the pots from the multicooker and the pans (I have five different ones) with my hands. This is a huge inconvenience, considering my strategic volumes of cooking, but I have already learned by bitter experience - killed in just a couple of months with an expensive frying pan and the first pan from Panasonic , then I put on the rinse mode in cool water without detergents.

Indeed, there is no particular need to put a saucepan in the dishwasher. I wanted to test it in practice, so I checked it. I certainly did not expect such a result. Horror.
alien "I fill in the usual room water. And why will they be sharp? The water heats up in the multicooker gradually.
If you mean sudden changes when pouring water into an already heated pot, then just pour it in a little at first until the pot cools down. In addition, there are already foods in the hot pot that also soften the pot's direct contact with cold water. "
Yes, thanks, everything is clear. I thought that it was only necessary to throw dumplings into boiling water so as not to stick together. And as for the temperature difference, you can't pour cold water into a hot saucepan, and not vice versa.

Congratulations, your regiment has arrived. I own this beauty since yesterday evening. But I was mentally preparing for 10 days, I read all the forums, since I have the first unit of this type. Yesterday I boiled some water for a test, and then immediately put the porridge in the morning - boiled water with buckwheat and put it on heating. By 6 in the morning it came perfectly, steamed porridge, wonderful. And today I have already cooked pea soup on quick cooking for 25 minutes - great, you could have put 20. I am very pleased with the purchase, thank you to all of you too, as you influenced my decision to buy this particular pressure cooker!

Today I took the pan out of the dishwasher for the second time. The first time it was all right. Today I open it, and my cartoon saucepan is as good as new inside, and the outside is like chalk smeared. And it does not wipe, but smears even more. White deposits remain on the fingers.

My instructions say that this may not be a violation! It is written that the plaque is removed with a "hard sponge"
People, tell me how best to cook corn on the cob in our mule, how tastier? Steam, water, pressure or not? Milk corn

My instructions say that this may not be a violation! It is written that the plaque is removed with a "hard sponge"
thank you, straight stone from the soul

So! We have been together for an hour)) We cooked soup for the youngest member of the family with young veal in 15 minutes. The portion was small and it was ready in 10 minutes, but put it still for your own peace of mind! Now the bean soup is being cooked in a cartoon. I cook on a lentil recipe, only I slightly reduced the frying time, since the soup was without meat, I only fried onions with carrots. The steam has already gone down, we will try, I think we will not be disappointed! For the speed of cooking, I absolutely love it! After the soup, corn is next

The corn was steamed under pressure, the time was 15 minutes.

Thank you! The corn was cooked and eaten. We cooked it for 10 minutes, we were very young. Cooked perfectly!

I cooked porridge from spelled flakes on the "wheat" program 1: 2, on water, salt, the default time is 5 minutes, then I added 1 part of milk and a little cream, mixed, cooked for 1 minute. The porridge turned out to be thick, with a nutty flavor.I cooked spelled for the first time in my life, I really liked it.