Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

I didn't smoke the shank, but I made it stuffed with garlic and sprinkled with spices in foil for a couple of 30 minutes. So yummy, tongue can be swallowed

Is it completely wrapped in foil? Or, as it were, "in a boat"?
The skin was not removed? If the skin was not removed, then punctures for stuffing from all sides, or only from the butt end not covered with the skin?

About wood chips smoking in a pressure cooker: Unusual! Just breaking the pattern. A tempting recipe. And the photos are such that the head is spinning. But I'm worried about the cup. The brain tells her that nothing should be done to her, but I am worried ...

Is it completely wrapped in foil? Or, as it were, "in a boat"?
The skin was not removed? If the skin was not removed, then punctures for stuffing from all sides, or only from the butt end not covered with the skin?

I wrap it in foil whole, like a pie. The skin is not removed, it then turns out so soft and tasty that we fight for it, who will get it.
I spike only on top, often with slices of garlic, then rub thickly with spices (I take salt, red and black ground pepper, you can take whatever you like), oddly enough, the lard turns out not spicy, but tasty and aromatic. Then I put everything in containers, close the lid and put it in the refrigerator at least overnight. Then I wrap the pieces in foil, put them in a steam bowl, pour 200 ml of water into a saucepan and for quick cooking. The time can be from 30 to 50 minutes, depending on how thick the fat is and how hard it is. After 30 minutes, try whether you like it on softness or not, if it's harsh, add a quick cook time. After cooking, cool the bacon, remove it from the foil (it contains the delicious and aromatic melted fat that can be used for other dishes), put it in the refrigerator.
The shank needs to be stuffed, rolled in spices, rolled up and tied with twine, and then everything is the same as with bacon.
Any sausage was not lying around with such lard and shank, tasty, fast and natural product.

From the upcoming collection:

Baked milk (1)
I don't even grease the walls with oil, but nothing boiled away and never ran through the valve.

But with milk, everything is not so simple. Much depends on the milk itself, there is "escaping" milk, but there is not. I make only with homemade milk and I know which housewife "runs", which one does not. You need to check on a small amount of milk, just try it for a couple of minutes, put it on quick cooking.
From the so-called "farm" milk (sold in our bazaar in a kiosk for bottling), it turned out that devils, but not baked milk and not fermented baked milk. Store milk can curdle, I think it's with powder. And there who knows how they badyazat him at dairies.

About wood chips smoking in a pressure cooker: Unusual! Just breaking the pattern. A tempting recipe. And the photos are such that the head is spinning. But I'm worried about the cup. The brain tells her that nothing should be done to her, but I am worried ...

But I was confused by this warning: "ATTENTION !!!!!! If you decide to use your pressure cooker for smoking, remember that the smell of smoking even after the first time eats into it tightly. But at the same time, no soot or soot is observed inside the pressure cooker. By rubbing your fingers on the inside of a freshly smoked pressure cooker, your fingers are completely clean.
And I personally do not know whether or not such a pressure cooker can be used later for its intended purpose, that is, to cook fruits-vegetables-meat-poultry in it, etc.whether they will give smoked or not "Somehow I don't want to stew a pressure cooker, and the smell of smoking does not go to all dishes and products. Whoever dares, share your impressions, while I’ll stand next to you, I’ll watch ...

We continue to experiment.
Meat, like French, without one ingredient !!!
So, pork meat, neck, 500 grams, bought foolishly at the crossroads for a share at 153 re per kg, it looked great from above, but it turned out that there were many veins inside. Say thank you to yourself at the table when you spend 30 minutes on the "refinement" procedure. Well, or at least fight back. We cut into pieces that we like. Well, that's beauty already!

Add basil, oregano, ground black and red pepper, salt and sherry vinegar to the meat, literally a tablespoon. Mix everything, set it aside, let it marinate while preparing the rest.

I decided to lightly fry the mushrooms, about 10

We cut the onion into rings, I like everything fried, well, you can

Potatoes, 6 pieces, cut into rings and put in a bowl, on the bottom the thickest pieces, a little salt on top.

Top meat

Mushrooms and onions on top!

On top of a ring of tomatoes, only one was in the refrigerator, added cherry, I like them better.

AND...
no mayonnaise! Then there will be cheese, but no mayonnaise!
We climb into the menu, Ingredients, found baked pork, turned it on.
The bowl was already warmed up, the Regime suggested frying the pork for 30 minutes, skipped this stage and then the pot says to transfer the "pork" to the steam bowl, pour water and close the lid .... In thought, I turned it on as it is ... That is, it is assumed that now the bowl will gain pressure and steam will cook, but what is the temperature at the bottom ??? (where the potatoes lie). In general, it was decided to turn it off after 5 minutes and put it on the usual fast cooking for 15 minutes. At this time, all the products emit a huge amount of juice and are cooked in it. But I don't need to extinguish! The "Biscuit" mode comes to the rescue. For another 15-20 minutes, first with the lid open, do not hinder the evaporation.
Then add the cheese! 5-7 minutes before the end. There were no hard varieties, it was soft, but grated.

And close the lid in the same mode.
Got it!

With a spatula, carefully cut out the pieces and onto a plate.

And contrary.

It is still impossible to convey the taste. Every piece of meat melts in your mouth.

the more intense the heat exchange, the greater the temperature difference. If around, say, a cold piece of beef is 115 degrees, then to a temperature of 62 degrees (destruction of collagen) it will warm up much faster than when around the "pathetic" 100 degrees. Has reached 62 degrees - cooking the meat has begun.
So everything is correct.

I went to physics lessons even when it was not fashionable
As for smoking, it seems to me that the chips should be smaller for the effect to be. and so it turned out more like an imitation. There is no smell left in the pot. Otherwise I would have to throw it away and buy a new one.

[roll up]

The shank needs to be stuffed, roll in spices, roll up and tie it with twine, and then everything is the same as with bacon

Something I'm confused ... Knuckle - a piece of meat on the bone. If "roll", then:
The shank was cut along the side to the bone, the bone was removed, the meat was stuffed with garlic (without piercing the skin), rubbed with spices on all sides, then rolled into a roll, tied with twine, in the refrigerator overnight. The next day, wrapped in foil, and "Quick cooking" for a couple of 30..50 minutes.
So?
When do you salt? When rubbing with spices, or later?

I never cooked a knuckle, only ate. But I'm going to fix it soon. And I don't want to screw up ...

In thought, I turned it on as it is ...

Forgive me generously, but if you remove the thoughtfulness, it turns out something like this:
"We turn on the" Ingredients "-" Baked pork. " After 5 minutes we turn it off and watch. In the bowl we get a huge amount of all kinds of juices. But we need to fry, not stew.We put on the "Biscuit" mode and cook for 15-20 minutes, with the lid open, without interfering with evaporation. The meat should be almost done.
Add grated cheese. Better hard varieties, but if they are not there - you can also soft. We close the lid (if there is still a lot of juice - just cover it, if it is a little bit - we lock it halfway through the lock). And we cook for another 5-7 minutes. "
Is that correct?

P.S. I apologize for such meticulousness. "Professional deformation", tkszat ... For a long time I worked as an analyst - set tasks for programmers.

And I generally thought that the knuckle could be completely shoved without removing the bones .. Like in the oven. And at the expense of the recipe for "meat in French", in my opinion, it is stated incorrectly. I believe that it is necessary to expose a proven recipe, with an accuracy of mm (I WILL OUT OF COURSE!)

it turns out something like this:
Is that correct?
For a long time he worked as an analyst - he set tasks for programmers.

Forgive everyone generously, but that's exactly what everything is about. I already realized that the pot soars / boils / stews well and quite quickly, and my opus was published not as a recipe, but as an experiment. I will cook it three times - we will correct it. The next time I will immediately put it on fast cooking for 15 minutes, then a biscuit for 10-15 minutes with the lid open and 5-7 minutes with the lid closed. Why 10-15 (5-7)? Because by sight. But next time I want to do the same just without potatoes and don't cut the meat. I am sure the recipe will change. And the ingredients. And modes and time.
Honestly, there are not so many proven recipes for our pot, but experiments are above the roof.
Here is one of them:
1. Preheat the bowl by half
2.Put 15 frozen dumplings to the bottom
3. Fill in 100 gr. sour cream
4. Turn on the "fry" mode (the bowl continues to heat up.)
5. Close the lid
6. After five minutes, open to check. (the bowl continues to heat up)
7. Done!
Bottom like baked, top like boiled.
Recipe? Perhaps, but when the next time I decided to cook 40 dumplings, I doubled the sour cream, but it didn't work out for 5 or 10 minutes. It took about 15-20 minutes, moreover, we had to add more water, well, they did not want to bake, stewed in sour cream, then with a closed, then with an open lid And they had to mix so that it would not burn out.

I really do not have enough information in what mode what temperature! Things would have gone clearly faster!
As for the shank, next time if I smoke it on other whispers / sawdust, and again there will be an experiment. If there is no whisper, I will simply "plunge" it into beer for an hour, and then for a couple of minutes 30, or whatever I am lucky.

I really do not have enough information in what mode what temperature! Things would have gone clearly faster!

Easy!
• High pressure 70K pa / 0.7 bar / 115 ° C
• Low pressure 40K pa / 0.4 bar / 109 ° C
• Roasting: 160 ° C
• Heating up: 70 ° C
• Keeping warm: 63 ° C

Something I'm confused ... Knuckle - a piece of meat on the bone. If "roll", then:
The shank was cut along the side to the bone, the bone was removed, the meat was stuffed with garlic (without piercing the skin), rubbed with spices on all sides, then rolled into a roll, tied with twine, in the refrigerator overnight. The next day, wrapped in foil, and "Quick cooking" for a couple of 30..50 minutes.
So?
When do you salt? When rubbing with spices, or later?

Everything is absolutely correct I mix spices with salt and rub the shank on all sides.

And I generally thought that the knuckle could be completely shoved without removing the bones .. Like in the oven.

Perhaps so. Try it, share your impressions with us later. I always try to cut bones from something baked, because they are still not edible, why translate the product in vain? And so you can still cook broth from them ...

[EagleB3]

EagleB3 MEGA RESPEKTISCHE !!!

• High pressure 70K pa / 0.7 bar / 115 ° C
• Low pressure 40K pa / 0.4 bar / 109 ° C
• Roasting: 160 ° C
• Heating up: 70 ° C
• Keeping warm: 63 ° C

A couple of questions, in which modes are high and in which low pressure? 115 and 109 degrees is the temperature of the bowl at the bottom ??
What is the temperature in biscuit mode?

[To all]

To all

The people, to the above request to indicate the exact time, is LOGICAL (and I will ask everyone) to indicate the amount in GRAMS of ingredients pledged. It seems to me that all users of this multicooker have scales - so what's the problem? Simply "there are six of potatoes" does not mean anything in terms of mass, potatoes can be very different in size. "Meat gram 500" - how much? 490 or 580? Well, you understand me - please indicate EXACTLY the weight and cooking time in different modes. Thank you.

Moderators - no thanks... Writes - unable to determine the session, please log in again, although I logged in long ago.

[EagleB3]

EagleB3A couple of questions, in which modes are high and in which low pressure? 115 and 109 degrees is the temperature of the bowl at the bottom ?? What is the temperature in biscuit mode?

But this is already more difficult. I have not yet met any manuals in which there is such data, nor even mentions that someone has seen such a manual somewhere. In further plans of "dumbfounded knowledge" - search for a service manual for this technique. If we can find it, we will know a lot more.

"Manual" - "Fast cooking" - apparently, this is high pressure with a temperature of 115 degrees. It is based on "quick porridges" ("Ingredients" - "White Rice", "Recipes -" Grechotto "). It is also based on traditional long-term recipes, such as" Jellied ".
Low pressure and low temperature (109 degrees) - on "Slow porridges" ("Recipes" - "Millet porridge").

Temperature is almost certainly measured at the bottom:
1) It's dry and warm there;
2) There is direct contact between the heater and the bottom of the cookware;
3) If you fix the temperature sensor on the lid - what will it show when the lid is open?

About biscuit - I can't say anything at all.

... I can, in principle, try to cram a thermocouple into our pot. But I don’t promise anything yet.

How do I find out something new - I'll write it down.

[To all]

To all

The people, to the above request to indicate the exact time, is LOGICAL (and I will ask everyone) to indicate the amount in GRAMS of ingredients pledged. It seems to me that all users of this multicooker have scales - so what's the problem? Simply "there are six of potatoes" does not mean anything in terms of mass, potatoes can be very different in size. "Meat gram 500" - how much? 490 or 580? Well, you understand me - please indicate EXACTLY the weight and cooking time in different modes. Thank you.

Believe me, these grams do not play any role at all! 480 or 520 ..... I do not weigh much at all, everything by eye: cereals, meat, liquid I don’t measure at all, pour as much as I need, and a mustache .... Do not complicate your life with these grams. Everything is preparing so well. I put the weight on the cartoon approximately.
For example, that's why I don't post recipes for cooking, because there is no time to run around weighing grams. When you cook on the stove, do you weigh everything? No .... So here ...

Girls, is yogurt made in this cartoon?

Easy!
• High pressure 70K pa / 0.7 bar / 115 ° C
• Low pressure 40K pa / 0.4 bar / 109 ° C
• Roasting: 160 ° C
• Heating up: 70 ° C
• Keeping warm: 63 ° C

I noticed here such a feature on frying.
The saucepan heats up quickly in 2 minutes, then something clicks in the moulinex and it turns off, then for 3 minutes it fries on the heat received, that is, it slowly cools down, then it turns on again, heats up and turns off again.
The key drawback in this is that the cooking temperature jumps, unlike a frying pan. Yesterday, for example, fried mushrooms, I noticed that a couple of times they stopped actually preparing at all, because the cartoon was cooling down

I doubt it about warming up to 70 degrees, because today, for example, I threw the onion over the frying in the middle of heating so it was already burnt

Girls, is yogurt made in this cartoon?

there is no function of yogurt in this model, but I made baked milk and fermented yogurt with sourdough, an excellent fermented baked milk turned out

[Well, take them into your ranks! I bought it !!!]

Well, take them into your ranks! I bought it !!!

The first slow cooker, just brought it yesterday, I haven't cooked anything yet - I just steamed half a lemon on the "compote" recipe, 2 servings - to wipe the smell out.

Question to the owners of 7011:
1) Disassemble and wash all the valves, the ball, and so on - is it necessary after EACH COOKING, or in the case of something light (the same compote or stupidly buckwheat 200 grams) - is it necessary, or is it possible less often? who does what?
2) A gray sticker inside the case - between the bowl and the wall, on which there is a picture warning about moisture getting inside the case, on the heating element - everyone ripped it off, I hope? Because I ripped it off, but damn it - sticky traces remained.Who tore off what, advise ...
3) Does anyone wash the ceramic bowl with handles in the DISHWASHER? The instructions say only about the lid, but not a word about the bowl.
4) It is written in a small white booklet that the unit should never be used as a sterilizer, for example, for baby bottles. Why? After all, there is a tray for steaming - it seems to me that it is quite possible to boil the baby's feeding bottles ... Someone used it?

Thank you all for your answers!

Oh my girls, too, have the same for 5 months already: girl_cleanglasses: I am very pleased, although I do not do everything there, I do not know how to do it, I mainly make pilaf soups, I cook vegetables, meat, cereals, and some of his recipes

I doubt it about warming up to 70 degrees, because today, for example, I threw the onion over the frying in the middle of heating so it was already burnt

This does not mean preheating (in your case), but the Reheat program in manual mode, when a ready-made dish is simply heated.

[Well, take them into your ranks! I bought it !!!]

Well, take them into your ranks! I bought it !!!

The first slow cooker, just brought it yesterday, I haven't cooked anything yet - I just steamed half a lemon on the "compote" recipe, 2 servings - to wipe the smell out.

Question to the owners of 7011:
1) Disassemble and wash all valves, a ball and so on - is it necessary after EACH COOKING, or in the case of something light (the same compote or stupidly buckwheat 200 grams) - is it necessary, or is it possible less often? who does what?
2) A gray sticker inside the case - between the bowl and the wall, on which there is a picture warning about moisture getting inside the case, on the heating element - everyone ripped it off, I hope? Because I ripped it off, but damn it - sticky traces remained.Who tore off what, advise ...
3) Does anyone wash the ceramic bowl with handles in the DISHWASHER? The instructions say only about the lid, but not a word about the bowl.
4) In a small white booklet it is written that the unit should never be used as a sterilizer, for example, for baby bottles. Why? After all, there is a tray for steaming - it seems to me that it is quite possible to boil the baby's feeding bottles ... Someone used it?

Thank you all for your answers!

1. My lid only after cooking something greasy (first courses, meat, etc.), so that later the valve does not stick.
2. I didn't take it off at all, why? It serves as a reminder so that someone doesn't accidentally squelch water in the cartoon without a saucepan.
4. Now most of the bottles are plastic, maybe that's why they warn them not to melt, because the temperature in the multi is above 100 degrees.

Girls, is yogurt made in this cartoon?

Here many times have already written how to make fermented baked milk, yogurt is made using the same technology.

there is no function of yogurt in this model, but I made baked milk and fermented yogurt with sourdough, an excellent fermented baked milk turned out

You can ferment with ordinary store fermented baked milk. I take a 0.5 liter bag for 3 liters of milk, a wonderful fermented baked milk is obtained, and then you can use your fermented baked milk for sourdough. It's much cheaper that way.
I once tried to ferment baked milk with yogurt. It turned out not fermented baked milk, but dark curdled milk.

I made baked meat and onion sauce today.
I took a pork loin, about 1kg. I put the roast beef recipe, fried the meat on all sides, salted it, added rosemary and 150 ml of white wine (sweet culinary). Mulya offered 20 minutes - she laughed, increased it to 1 hour 20 minutes. Cut the finished meat into slices and put it in a deep plate. At the bottom of the bowl, there was wine soaked in meat, added very finely chopped red onions (a lot, 2 large onions), sugar (2 tbsp) and set it for another 15 minutes. The sauce turned out to be watery - I evaporated a little on frying, poured it into the meat.It turned out to be a culinary masterpiece I haven't cooked so easily yet

I made baked meat and onion sauce today.
I took a pork loin, about 1kg. I put the roast beef recipe, fried the meat on all sides, salted it, added rosemary and 150 ml of white wine (sweet culinary). Mulya offered 20 minutes - she laughed, increased it to 1 hour 20 minutes.

They laughed in vain. For 1 hour, the jellied meat is cooked perfectly. For pork, 20 minutes is enough with your head, if you like very soft meat, you can then put it on fast cooking for another 5-10 minutes after the recipe, the meat itself will melt in your mouth.

Mulya offered 20 minutes - she laughed, increased it to 1 hour 20 minutes.

You shouldn't have laughed, when I cook meat, I fry it first, and then put it on fast cooking for 15 minutes, so it stretches along the fibers and melts in my mouth

For 1 hour, the jellied meat is cooked perfectly.
Is it possible in more detail, please. From what meat and on what mode. On the built-in "jelly" or on the "fast"?

I cooked a 1 kg scoop from a pig, so it was cooked in only 40 minutes, after 30 minutes it was harsh. The regime was "ingredients" - "pork" - "meat on the bone".

Gentlemen, who can answer the questions from the previous page, to which one more was added:
- why the hell does it turn on a long warm-up every time I change the mode / ingredients, although it's so hot ???
I read a collection of recipes, dropped by a friend on a Yandex disk - there is not a word about this. Is it okay? And then the meaning of "cooking" with these warm-ups for 5-10 minutes simply disappears ...

Mulya offered 20 minutes - she laughed, increased it to 1 hour 20 minutes.

in 80 minutes under pressure the meat did not fall apart?
we cook for a maximum of 30 minutes and then count a lot, all nutritional properties are dying

- why the hell does it turn on a long warm-up every time I change the mode / ingredients, although it's so hot ???

manages to cool down, if you switch to fast cooking (high pressure), the pressure set is not such a joke and you need to evaporate a lot of water for this, so this cartoon is still quickly gaining pressure (they write that it is the fastest), many gain 15-20 minutes and then another bleed 10 minutes

manages to cool down, if you switch to fast cooking (high pressure), the pressure set is not such a joke and you need to evaporate a lot of water for this, so this cartoon is still quickly gaining pressure (they write that it is the fastest), many gain 15-20 minutes and then another bleed 10 minutes

Hmm ... Well, anyway, I thought it would be faster. And so it turned out, pilaf was cooking with cleaning / cutting the ingredients for the same 2 hours in fact.

[aiwen]

aiwen, knopa 1 I partially answered you, on my own I can add that the mark from the sticker remained, only the glue was removed with a hard sponge.
About the dishwasher, there was https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185428.820
Regarding heating every time, it is annoying, yes, especially if there was not enough time and you want to finish cooking for a couple of minutes, but let's heat it up again ... and not only is it a pity, but it can also burn, so I try to set the cooking time right away a small margin. But on the other hand - she needs to gain pressure, without this she can not. This is my first pressure cooker, like others have with this - I don't know
And do not get upset ahead of time, she has flaws, but more dignity. You will love her over time, honestly

Hmm ... Well, anyway, I thought it would be faster. And so it turned out, pilaf was cooking with cleaning / cutting the ingredients for the same 2 hours in fact.
[/ quo
Maybe it took you an hour to peel vegetables? The first time I made pilaf in it, READING the recipe ON THE FORUM, in one hour - for everything about everything ...

Gentlemen, who can answer the questions from the previous page, to which one more has been added:
- why the hell does it turn on a long warm-up every time I change the mode / ingredients, although it's so hot ???
I read a collection of recipes, dropped by a friend on a Yandex disk - there is not a word about this.Is it okay? And then the meaning of "cooking" with these warm-ups for 5-10 minutes simply disappears ...

I immediately answered your questions.
When changing the mode, if the same products remain, then the cartoon heats up quickly. And if you put in new products, then they also need to warm up and multiply pressure.

Hmm ... Well, anyway, I thought it would be faster. And so it turned out, pilaf was cooking with cleaning / cutting the ingredients for the same 2 hours in fact.

The cartoon cannot respond and speed up the process of preparation and cutting of ingredients. It does not depend on her, but on you. For example, having bought a multicooker, I almost immediately bought a harvester, then you can fully feel how quickly everything turns out.

Is it possible in more detail, please. What kind of meat and on what mode. On the built-in "jelly" or on the "fast"?

I cooked a 1 kg scoop from a pig, so it was cooked in only 40 minutes, after 30 minutes it was harsh. The regime was "ingredients" - "pork" - "meat on the bone".

I cooked jellied meat both on the program and on the fast mode. There is not much difference. Cooked from the head, buldyzhka and meat. All the meat fell off the bones, as if boiling for 5 hours on the stove.
"Pork on the bone" is a relative concept, it can be small pieces, and maybe large. If you cooked in one large piece, of course, the meat might not have been cooked, it also depends on the quality of the meat (the age of the animal, what kind of food was fed).

Tell me please. Faced with such a problem, the multicooker is on the table near the wall (with its back) and all the steam hits the wall with the wallpaper with a jet, there is no way to rearrange the cartoon for many reasons. How to save a wall with wallpaper?

[Sticker marks]

steam hits the wall with the wallpaper ... How to save the wall?

Depends on the specific location and surrounding furniture. The simplest thing is to buy a plastic table mat on the market (about 1x0.75 m; the last price I know is about 50 rubles) and hang it on the wall.
If there is also some furniture (shelf?) Hanging above this place, then you can take two rugs: first hang one on the wall, wrapping it on the bottom wall of the shelf, and then the second, on top of it - only on the wall. Decorative type. Very nice ones come across.

You can stick a piece of washable wallpaper on this place - you will also get a decorative insert in the interior.

Sticker marks: (although now it is too late, this method works only immediately after removal) - if I, having peeled off the sticker, see that there are traces of it, then I "blot" these marks with the same sticker, its sticky side, like a tampon. The trick is that cohesion (adhesive strength, glue-to-glue adhesion) is usually higher than adhesion (glue-to-surface adhesion). Apply and rip, apply and rip. Either until all traces disappear from the surface, or until the sticker loses its stickiness, then it becomes clear that this method will not be able to remove traces.

There are scotch tapes with water-soluble glue in nature (a rarity). There are scotch tapes with a layer that is soluble with acetone (but acetone can damage the surface). They say that what is not washed with acetone is washed with toluene (I don’t know what will happen to the surface; I never had toluene).

[Sticker marks]

Sticker marks: (although now it is too late, this method works only immediately after removal) - if I, having peeled off the sticker, see that there are traces of it, then I "blot" these marks with the same sticker, its sticky side, like a tampon. The trick is that cohesion (adhesive strength, glue-to-glue adhesion) is usually higher than adhesion (glue-to-surface adhesion). Apply and rip, apply and rip. Either until all traces disappear from the surface, or until the sticker loses its stickiness, then it becomes clear that it will not be possible to remove traces with this method.

There are scotch tapes with water-soluble glue in nature (a rarity). There are scotch tapes with a layer that is soluble with acetone (but acetone can damage the surface). They say that what is not washed with acetone is washed with toluene (I don’t know what will happen to the surface; I never had toluene).

This is, of course, the wildest off-top, but there are two proven methods for removing stickers without problems.1) BEFORE removing, warm it up with a hairdryer. Especially effective for stickers on metal surfaces - virtually perfect. 2.) If traces are already left, there is nothing better than nail polish remover (without acetone), sold everywhere. The only thing is that you need to wipe it with a white cotton swab and CAREFULLY watch if the cotton wool changes color. If it does, it means you are removing color from the surface, you need to stop. For example, I removed the paint from plastic plinstuses, washing machine doors. You need to be careful. But to clean the metal like that is a nice thing, it even reduces the old marks from the stickers.

steam hits the wall with the wallpaper ... How to save the wall?

Of course, before you had to think before buying - to watch the video, where the jet hits. For example, I generally put a multicooker on an electric stove - and a stream of steam hits almost exactly the sap of the air exhaust. wall with wallpaper so that the jet hits directly into the "dome". Under the lower edge with a dome, you will have to, essno, put a narrow long container for collecting water (for example, a herring). The bottle itself can be hung, for example, on a hook on the wall so that it can be removed after cooking. Well, as an option ...

I represent the meat if it is cooked there 1.20; Doubtlessly good jellied meat will be, I have not cooked meat for more than 20 minutes, and when I make a sauce with pre-fried meat, then I set it for 10 minutes

By aiwen: 2) A gray sticker inside the case - between the bowl and the wall, on which a picture warning about moisture getting inside the case, on the heating element - everyone ripped it off, I hope? Because I ripped it off, but damn it - sticky traces remained.Who tore off what, advise ...
Or try with a cotton swab dipped in vodka or alcohol.

[Mila61]

By aiwen: 2) A gray sticker inside the case - between the bowl and the wall, on which a picture warning about moisture getting inside the case, on the heating element - everyone ripped it off, I hope? Because I ripped it off, but damn it - sticky traces remained.Who tore off what, advise ...

Or try with a cotton swab dipped in vodka or alcohol.

Mila61
I wrote a more effective method above, just why I asked - this is the first sticker I have that has not been completely peeled off with a nail polish remover. Vodka / alcohol is certainly better than water, but they are poorly suited for removing the adhesive base

Tell me please. Faced with such a problem, the multicooker is on the table near the wall (with its back) and all the steam hits the wall with the wallpaper with a jet, there is no way to rearrange the cartoon for many reasons. How to save a wall with wallpaper?

And put it under the hood at all? I put a wooden board on the gas stove (on the grate) and put a cartoon on it. The steam hits the hood. Sometimes the stove is busy, then I put the cartoon next to the stove, direct it with an asterisk (where the steam comes from) in the direction of the hood. When the hood is turned on, it sucks in steam perfectly.

People, why did they tear off the sticker? I did not touch her, and nothing happens to her.

People, why did they tear off the sticker? I did not touch her, and nothing happens to her.

Actually, the instructions say "Before use, remove all stickers from the exterior and interior surfaces of the multicooker." The gray sticker is very much even on the inner surface IMHO.

Well, as an option ...

Oh no, I'd rather use the advice from EagleB3! And about the fact that "I had to think before ...", I did not watch the videos with her participation (multi)!

And put it under the hood at all?

I can't put it under the hood ... But I've already solved the problem, ran for a pretty rug, let the steam hit there!

I represent the meat if it is cooked there 1.20; Doubtlessly good jellied meat will be, I have not cooked meat for more than 20 minutes, and when I make a sauce with pre-fried meat, then I set it for 10 minutes

Well swooped in :)
1. Roast beef is baked meat, the regime implies this, I think, those meat cannot be boiled.
2. Meat was a big "brick"
3.After 20 minutes, I opened the mule (in the recipes, you can only add time), checked it with a knife - it was damp, blood was flowing.
4. Then I set it for 40 minutes, an hour in total, not 80 minutes, I'm sorry I was mistaken.
5. If I cook pork, I also put it for 20 - 25 minutes - on ingredients or quick cooking.

Well swooped in :)

3. After 20 minutes, I opened the mule (in recipes, you can only add time), checked with a knife - it was damp, blood flowed.

In fact, abroad meat is usually made with blood, this is not usual for us.

na ten - everyone ripped it off, I hope?

I didn’t rip off why? it does not heat up there

I am at a loss for the non-stick coating. On the offside of Moulinex it is written that it is ceramic, on the forum someone wrote that it was Teflon. And another question on marking: what is the difference between 7011 and 701132 (I doubt that it is significant, but still)