Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

I baked a test manna on a chocolate muffin, since I had read a lot that it bakes poorly and burns, I took a half dose. I improvised the recipe, added nuts, raisins, cocoa, lemon zest, a little bit of everything. She put baking paper down and closed the lid half a turn. It turned out without problems, I kept it on heating, just for another 10 minutes, but you can do it without it. Cool down - soak with lemon jam and cream. Compared to the oven, it turns out to be slightly more humid. And it rises higher, by the way, it would not rise like this in the oven on a half



I apologize, until I understood why my photos are loaded only sideways, regardless of orientation

I baked a test manna on a chocolate muffin, since I had read a lot that it bakes poorly and burns, I took a half dose.

I make mannikas, casseroles and muffins all the time. I don't even use paper. I just take it out right away, but let it cool in a saucepan in cold water. All then falls out beautifully.

I make mannikas, casseroles and muffins all the time. I don't even use paper. I just take it out right away, but let it cool in a saucepan in cold water. All then falls out beautifully.

And if the saucepan is hot under cold water, the coating will not deteriorate? Although there is water outside, but inside there is no sharp temperature drop? I just threw away the ceramic skillet with which I did this. You can probably try grandmother's method, when it stuck to a saucepan / frying pan - put it on a wet rag. Well, or paper, it's not a pity)) I'm going to buy a siliconized one or even a silicone mat. A

Are there any spare pots for sale somewhere?

Hello! 3 days ago I became the owner of this miracle. I like the saucepan very much. But it is very difficult to search for recipes. So I made a website that will (I hope) become a cookbook for us. Join and complete recipes. So far I've only added pumpkin puree soup.

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

Is that too long? I cook on gas for about 15 minutes from the moment of boiling, I think that a couple of minutes would be enough, I will try, unsubscribe

> Hello! 3 days ago I became the owner of this miracle. I like the saucepan very much. But it is very difficult to search for recipes. So I made a website that will (I hope) become a cookbook for us. Join and complete recipes. So far I've only added pumpkin puree soup.

Those recipes on the Web were like shit, anyhow they were preparing. Why create another site?

For example:
🔗

Is that too long? I cook on gas for about 15 minutes from the moment of boiling, I think that a couple of minutes would be enough, I will try, unsubscribe

No, not long. Even milky corn is boiled in water on gas for about half an hour, and not old corn is even longer. And for a couple ... an hour, I guess. And in a pressure cooker for a couple of 15 minutes (I cooked it yesterday) - I would even add a couple of minutes, crunch a little

No, not long. Even milky corn is boiled in water on gas for about half an hour, and not old corn is even longer. And for a couple ... an hour, I guess. And in a pressure cooker for a couple of 15 minutes (I cooked it yesterday) - I would even add a couple of minutes, crunch a little

Please explain how you cooked kukruza, which mode did you choose? Do I understand the pressure cooker as fast cooking or did you choose some similar program, for example for broccoli?

Cooked Bonduelle Sedna in manual mode, quick cooking, steamed, time - 8 minutes.
Everything worked out great.

Please explain how you cooked kukruza, which mode did you choose? Do I understand the pressure cooker as fast cooking or did you choose some similar program, for example for broccoli?

I decided to steam for 15 minutes and picked up such a program, it was the ingredients-carrots, because carrots seemed to me more like corn and for sure - there is just 15 minutes))
I didn’t dare to cook quickly, because I don’t know how long it takes a pressure cooker to boil water. By the way, did anyone pick it up? This refers to those 200 grams that you need to pour under the steamer.

Cooked Bonduelle Sedna in manual mode, quick cooking, steamed, time - 8 minutes.
Everything worked out great.

I mean, freezing? And which one, probably more time depends on the composition. Did you fill it up with frozen water, did you pour cold water?

In the sense of a fresh ear of corn.
We were sort of discussing corn cooking, didn't we?

I tried semolina porridge, everything worked out. The scheme is as follows, pour 0.5l of milk into a bowl, pour 2 tablespoons of semolina evenly onto the milk. Add a small piece of butter and sugar to your liking. In the slow cooker, select the ingredients-> cereals-> millet, portion 200g., Set the time for 8 minutes. Porridge turns out without lumps, does not run away.

The mushrooms are also pretty good. Pre-boiled mushrooms (I have porcini) cut and put in a thicket, add onions, salt, pepper to taste. Then, depending on the desired calorie content and the amount of mushrooms, pour a little milk and add 1-2 tablespoons of sour cream. In the slow cooker, select the Greek mushroom recipes, indicate the portion size and send to cook. After stopping cooking, do not open the bowl, but choose to continue cooking and indicate 5 minutes. After these 5 minutes, we stop cooking and wait for the cooking process to finish. Then open the lid and turn on manual mode -> browning. In this mode, fry for several minutes, stirring occasionally until excess moisture leaves. And we get delicious and tender mushrooms.

I ask for advice on how to tricky cook squids so that they are soft and tasty without overcooking.

3rd day I'm chasing my beauty, everything is just fine: girl_claping: pilaf, baked milk, and canned fish (from mackerel), awesome potatoes on a mashed potato recipe (though it's better to take half a portion of butter)

I mean, a fresh ear of corn.
We were sort of discussing corn cooking, didn't we?

Who knows you - do you continue to discuss corn or no longer, all the more - there was no quota
Never heard of Bonduelle corncobs

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

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

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

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

Yesterday we bought this miracle Yudo, although we went to buy others.model, but the consultant directly praised this one. Here they succumbed to persuasion. Bought .. came home, started reading the forum and was upset, because it says yogurt does not make and does not bake. Well, just bought put to cook millet porridge. Mmmm, it turned out yummy, I put millet porridge on the mode, 2 people and added 1 liter of milk and a glass of millet. Today I cooked pilaf ... first, a cape with vegetables on a quick boil for 15 minutes, then on "rice" for 9 minutes, everything else and then 10 minutes for "heating", although you could just add time initially ... BUT this is a test, not I knew right away ... now I will do so.

Never heard of Bonduelle corncobs

Where do you think Bonduelle's vegetables come from?
Well, xs, in any case, the sellers call it that in the bazaar. The corn is cool: sweet, selected cobs, large grains.

first cape with vegetables on quick boil 15 min

Not much will be left from vegetables in such a time ... and then another 9 minutes.

Where do you think Bonduelle's vegetables come from?
Well xs, in any case, the sellers in the bazaar call it that. The corn is cool: sweet, selected cobs, large grains.

Is that the name of corn? And I just did not understand at once. Well, now it's clear: the cob is the namesake of the founders of the famous French company. And maybe even a relative, who can sort them out, the damned imperialists?
On this topic. Were there any brave people who tried to pour water (other liquid) into the saucepan above the mark? Boiled jelly and water was not enough, still a liter would not interfere.

I never wrote on the forums, but here I registered directly, because yesterday I was reading your forum all evening and all night long and since the advice helped calm down and still not return this pressure cooker to the store, I decided to write myself, maybe someone can help with choice. Until I regretted that I took it ... I like everything ... especially the bowl ... the size, otherwise there are some small ones, it seems to me that it will not be enough and not comfortable in such: pardon: and this is straight beauty

Do not even hesitate! You will very quickly appreciate all the delights of this particular saucepan - both the saucepan itself with comfortable handles, and its power, and, accordingly, the speed of pressure build-up and release, and the speed of cooking.

On this topic. Were there any brave people who tried to pour water (other liquid) into the saucepan above the mark? Boiled jelly and water was not enough, still a liter would not interfere.

There are such.
I did not calculate the amount of ingredients in the soup, as a result, when the pressure was released, the soup began to sprinkle through the valve and filled half the table.

Yesterday I cooked porridge in milk and water, when the steam was lowered, the spray flew in different directions, I had to wash the pressure cooker itself and the kitchen floor ... why is that? what to do? today I'm cooking a roast in Russian ... I didn't know what to fry first, and then the potatoes ... I laid it all at once, so I had to skip frying and continue on ... I'm waiting for what happens, I hope I didn't ruin it too much It's not convenient that there is no book! !!!!!!!!!!!!!

Share your milk and canned food with the public. I mean, recipes.

baked milk: pour 2 liters of milk (homemade) into the pressure cooker: and for the recipe jellied meat 45 min nyam:
you can still leave it to stand, but it turns out so rich

canned food: 1 kg of fish (mackerel or herring ...) peel and cut into pieces
1 onion in half rings (who does not like it, you can finely chop)

0.5 (tsp from a bread machine) lemon + 3/4 cup of water + 100 ml of sunflower oil (but I poured about 30) mix and pour the fish
bay leaf and peppercorns
lay everything in layers (I took the 3rd portion) and 45 min for the recipe for jellied meat. soft bones

Yesterday I cooked porridge in milk and water, when the steam was lowered, the spray flew in different directions, I had to wash the pressure cooker itself and the kitchen floor ... why is that? what to do?

About "spitting" milk has been written in the topic a hundred times already. The milk itself is to blame, or rather its quality. Try other producers if the milk is homemade from a different cow.

About "spitting" milk has been written in the topic a hundred times already.The milk itself is to blame, or rather its quality. Try other producers if homemade milk is from a different cow.

if it's just on the same milk, then everything is fine, but if you mix it with water, then splashes in different directions

Yesterday I cooked porridge in milk and water, when the steam was lowered, the spray flew in different directions, I had to wash the pressure cooker and the kitchen floor ... why is that? what to do? today I'm cooking a roast in Russian ... I didn't know what to fry first, and then the potatoes ... I laid it all at once, so I had to skip frying and continue on ... I'm waiting for what happens, I hope I didn't ruin it much. !!!!!!!!!!!!!

I think nothing would have happened if you fry meat with potatoes)))

Can you please tell me how the time delay works? today I decided to look at the principle of work, but I did not understand anything, because everything was cooked 10 minutes earlier ... no matter what, but I didn't really do much delay to be at home and see what and how ... and if I put it in the morning, it will be ready much earlier than the set time

Everything about the postponement of the start of cooking is shown in great detail in the instructions, it is sometimes useful to read it ..... With a delay, cooking does not start immediately, but exactly as much time before the appointed hour as it takes to prepare the food. Nothing will cook before.

If you did everything correctly when setting up, contact the service, no one will help you here.

Hello!
I read somewhere that before the first cooking, you need to boil a lemon (whole?) Or coffee (like beans) in a multicooker to get rid of the unpleasant smell. Should I do this with Coo4Me? And if necessary, how? I mean, in what mode, how much water to pour, how long to boil? Will it be necessary to disassemble and wash the lid later?
And please advise something simple with pork ribs. I bought the subject specifically for cooking meat, but I won't get to the market earlier than the weekend, and I want to try it out in business right now :) But there are only pork ribs in the fridge

Hello!
I read somewhere that before the first cooking, you need to boil a lemon (whole?) Or coffee (like beans) in a multicooker to get rid of the unpleasant smell. Should I do this with Coo4Me? And if necessary, how? I mean, in what mode, how much water to pour, how long to boil? Will it be necessary to disassemble and wash the lid later?
And please advise something simple with pork ribs. I bought the subject specifically for cooking meat, but I won't get to the market earlier than the weekend, and I want to try it out in business right now :) But there are only pork ribs in the fridge

Hello!
I didn't boil mine, washed the saucepan with soap, and rubbed the gum on the lid with vinegar and rinsed so that there was no smell

Yesterday I put buckwheat in milk in the evening - a glass of cereal + water - to cover the cereal, put 1 glass of frozen milk there and put it on the buckwheat ingredients (6 minutes) with a delay, so that it would then be heated for 2 hours. It turned out super! Nothing came out through the valve, draft milk from the supermarket, like "farm" supposedly, fat 4%, buckwheat boiled and steamed, milk was absorbed into the cereal, a slightly melted aftertaste appeared, very tasty

Good day! Tell me, pliz.

The baked goods turn out to be fried, almost burnt BUT raw inside. I bake for 30 minutes on each side. But inside it is damp. And baked on biscuit and on chocolate cake with and without parchment. Once it turned out on the Charlotte program. Has anyone tried it with a steamer or something else? We ate everything. but this is not baking (alas (((

for example, you can see with the naked eye that it is raw.

Yesterday I baked a pie on paper, and also kept it on the heating for 30 minutes. Outside, the crust is simple, but inside it is raw ((((

The lid during baking is like this for me:


I read somewhere that there should be a lid between open and closed, but it turns out like this



But if so, then it won't bake inside at all ... or I'm not right. Tell me, maybe someone came across or knows the solution to my problem. I want to bake in it, period.I have another slow cooker that bakes super, but I want to deal with this one. Why do I have raw dough inside ...

korsar4ik, A little higher, I also posted a photo of my chocolate manna and described the cooking process, baked on a chocolate cake, everything is baked perfectly. The cover must be completely closed, and the latch must not be turned completely. The dough is raw, because a) the lid is open B) why are you baking on the heat? few degrees. Bake on toasting (down silicone) or on recipes. C) in my culinary opinion - there are too many berries in the dough, they give moisture. In short, you need to experiment



Here is one cake inside - it can be seen that it is rather dry



Here is the finished cake



I also baked a honey cake, also on a chocolate cake, I always cut the cakes in half

[Does condensation form when the lid is completely closed? Don't need to pull anything out of the lid?]

why do you bake on a preheat? few degrees. Bake on toasting (down silicone) or on recipes.

No :) I didn’t bake on heating, after baking I left it on heating, when I realized that everything was burnt and that it was raw. I tried it with a toothpick.
Does condensation form when the lid is completely closed? Don't need to pull anything out of the lid?

I bake casseroles, muffins, manniks all the time. You need to pour the mixture only when the preheating ends, bake in casserole mode, if without meat, then 15 minutes according to the program with the lid closed, then the cartoon turns off completely and for 30-40 minutes, depending on what you are doing, keep with the closed lock with a lid. I don't turn anything over. Condensation does not interfere, nothing burns.

I described everything in detail. Read carefully. The Casserole program, then everything is described in the previous post.

I went to experiment, then I'll write :)

Without keeping food warm? 15 minutes and off? Just letting it wait?

Someone cried that there are no recipes, there are already)) 🔗

Without keeping food warm? 15 minutes and off? Just letting it wait?

Yes, without heating, turn off the cartoon, close the lid tightly. At first everything seems damp, but then, under the closed lid, the dish reaches, the cartoon perfectly keeps the temperature, like a thermos.
The frying time also depends on the number of products. For my portions this time is enough, for your own - try, experiment, maybe you need to increase the time a little. I started with 30 minutes, as according to the program, in the end practice showed that 15 minutes is enough.

[* LANA *]

* LANA *, and when choosing a delayed start, did you specify first the current time, and then the time for which the dish should be prepared?

I read in the book by I. Mikhailova "Fast dishes from a pressure cooker" (although she writes about ordinary, poured pressure cookers):
"What foods can be cooked in a pressure cooker
It is easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. They name in this list apple, lingonberry compotes, pearl barley, oatmeal and other cereals, crushed peas, pasta, noodles, spaghetti, rhubarb. These products have the ability to cook foam and splatter which can contaminate and clog the service valve from the inside.
It is advisable to cook in a pressure cooker those products that take a lot of time to cook in an ordinary saucepan, the same products that are already cooked quickly (fish, frozen vegetables) in a pressure cooker can be digested. "
Maybe that's why our mule spits from time to time on milk porridge and pea soups? And therefore, there is no Oats in the ingredients (I do not have it, although it is stated in the instructions)

[alien]

alien, and where did you get information about 140 ° C in the "Frying" mode? I'm just at a loss - a Panasonic multicooker on "Pastry" with 180 ° C for 15-20 minutes. only browns, and this one specifically fries in 1-2 minutes ...

> alien, and where did you get the information about 140 ° C in the "Frying" mode?
Try to read the instructions. Sometimes it helps.

> I'm just at a loss - a Panasonic multicooker on "Pastry" from 180 ° C for 15-20 minutes. only browns, and this one specifically fries in 1-2 minutes ...

Panasonic has less power. There should be no bewilderment.By the way, in this slow cooker it annoys me that there is no way to turn down the power on frying. You gape a little and everything burns.

[* LANA *]

* LANA *, and when choosing a delayed start, did you specify first the current time, and then the time for which the dish should be prepared?

"What foods can be cooked in a pressure cooker
It is easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. They name apple, lingonberry compotes on this list, pearl barley, rolled oats and other grains

I cooked barley porridge on the program "Millet Porridge". It turns out great. On the stove, pearl barley is not very tasty, and the multicooker goes with a bang. )

> alien, and where did you get the information about 140 ° C in the "Frying" mode?
Try to read the instructions. Sometimes it helps.

Congratulations, you got more detailed instructions, there is no such data in mine. So reading the instructions doesn't help everyone. And in online stores, by the way, in the description of the x-k pressure cooker 160 ° C is indicated ...

Congratulations, you got more detailed instructions, my data does not contain such data.

Likewise.

And in online stores, by the way, in the description of the x-k pressure cooker 160 ° C is indicated ...

And I believe that, otherwise baking would have been as easy as in the 4000th Mule.

[* LANA *]

* LANA *, and when choosing a delayed start, did you specify first the current time, and then the time for which the dish should be prepared?

I read in the book by I. Mikhailova "Fast dishes from a pressure cooker" (although she writes about ordinary, poured pressure cookers):
"What foods can be cooked in a pressure cooker
It is easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. They name in this list apple, lingonberry compotes, pearl barley, oatmeal and other cereals, crushed peas, pasta, noodles, spaghetti, rhubarb. These products have the ability to cook foam and splatter which can contaminate and clog the service valve from the inside.
It is advisable to cook in a pressure cooker those products that take a lot of time to cook in an ordinary saucepan, the same products that are already cooked quickly (fish, frozen vegetables) in a pressure cooker can be digested. "
Maybe that's why our mule spits from time to time on milk porridge and pea soups? And therefore, there is no Oats in the ingredients (I do not have it, although it is stated in the instructions)

I don't think a book about freebies suits us. At least she cooked milk porridge, including rolled oats, oatmeal, barley and pea soup (she was the very first to cook it). I didn't spit anything anywhere)) And I cook fish and vegetables for a couple, it's class, fast, tasty, healthy))

It also seems to me that there are no such strict restrictions for our mule, but nevertheless it "fails" sometimes, and it is on the heavily foaming, that is why I paid attention ...
I also cooked oatmeal from cereals on "quick cooking" (though I didn't really like it - the Panasonic cooked it better on "stewing"), and I tried pasta for the sake of interest - everything was fine, without spitting
About fish and frozen vegetables, I was also surprised, but if you quote - then completely

If you need to boil it (for example, for breakfast), I bring it to a boil, close it and keep it warm until morning. Perfectly comes, no worse than in the cartoon. The girls did it with a delayed start on buckwheat - then 2-3 hours on heating, also normal.

Good afternoon: rose: Tell me if there is a department on the site where you can find out about the malfunction of this multicooker, ask for advice?
I've asked this question on pho. site. no answer yet:
Good afternoon, tell me, please, I bought a cook4me multicooker. Everything was fine, but for 3 days now, for no reason, the mode switch button is jammed a little and some noise is heard at the same time. similar to the friction of fine sand, sometimes the button turns easily, but it also sticks quite often, you have to turn it with effort .... Is this a marriage? Can the situation get worse? I took from an online store and would not want to send it.I hope you can help me with advice. Best regards and hope for an answer, Elena.
Maybe someone came across and can advise .... I don't want to send a mule, but it's scary, suddenly it will be worse and worse. Already for me this is not pleasant. I don't tell anyone. It's a shame. I was sure of moulinex and only because of the brand did not buy Redmond, but here it comes out (((I don’t like baking. I will no longer torment children. I’ll be baking in dexa (. Upset with this button ...

Hello!
Please tell me how to properly bake a whole chicken in Cook4Me, weighing about 1.8 kg. In what mode is this done and for how long? I look forward to your advice!

Hello!
Please tell me how to properly bake a whole chicken in Cook4Me, weighing about 1.8 kg. In what mode is this done and for how long? I look forward to your advice!

You need to go to the ingredients - choose meat - then game (sort of) - whole or in pieces, choose whole.
depending on the weight of the cartoon, it will suggest the time itself. After cooking, if you find it undercooked, you can add time. But I added. Although I honestly admit that we made the whole chicken already 3 weeks ago and I have already forgotten what time I had.