Daewoo 3570 multicooker-pressure cooker

Help me to understand. I bought a DEC-3570 multicooker and I can't figure out how to set the cooking time. For example, porridge is cooked for 7 minutes. The pressure timer must also be pressed 7 times. And what about the meat. How many times must the pressure timer be pressed to cook meat for 70 minutes?

svetsm, with the purchase of you))!
the algorithm of actions for Daewoo 3570 is as follows:
1. You select the program with the MENU button. each time it is pressed, a specific program is lit. Why do you write that you have to press 7 times for Kashi? Three times. One press is rice, the second is meat, the third is porridge, and so on.
2. Now about the cooking time. As soon as you have chosen the program, IMMEDIATELY, without stopping, start changing the time. These are the + and - buttons. If you delay 30 seconds, the program starts at standard time. For a start, you may not need to change anything, try cooking on a standard one.
3. Now about the meat 70 minutes. You only need so much for jellied meat. This is a pressure cooker and cooks meat much faster. I cook chicken for 10 minutes, I haven't tried any other meat yet, maybe others will answer you. The time for each program varies within a specified range. There is a table in the manual, I honestly do not remember which time value is the greatest there. You can safely choose the program with the longest time, be it the SOUP or BEAN program, and increase the time to the maximum (see point 2). If it is still not enough for you, then you just need to run it again at the end of the program. I do this on Bakery, this is the only program on which you cannot set the time.

Remember to install the valve correctly!

Good luck to you! If possible, please share your successes with us. Well, we will always answer the questions that we can))))

And for meat, you just need to press the "menu" button 2 times and start the standard "meat" mode

Thanks for the clarification! One more question what does it mean "do not forget to install the valve correctly" And how should it be installed correctly? Forgive me for the silly questions, but my husband really wanted a multicooker, and I will probably have to deal with it.

The circle labeled "ventilation" is the valve. It rotates. In some positions it fits snugly, and in some it opens. When it is snug, it is closed. Cooking should be done with the valve closed. When the dish is cooked, then either you have to wait for the pressure to drop (5-10 minutes) and then the lid will open or you need to carefully open the valve and release the pressure, then the lid will open faster. But we rarely open, because a lot of liquid comes out of the dish, which is not always good (especially when cooking soups and cereals)

The valve pin should "look" away from you and from the Ventilation mark.

Hello everyone!

I experimented with potatoes, but I still did not understand what was the matter, why sometimes it turns brown below. When I make it with meat for 12 minutes, the potatoes at the bottom are white. And when with the fish for 7 minutes - it becomes brown.

I love my pressure cooker. Only now there was one trouble, I was already very upset, but it seemed to work out. I'll write, suddenly someone will have the same, do not be alarmed. In general, I always put everything in a cold bowl and put it in preparation - everything is okay. Once all, I first fried it in a bowl without a lid before cooking the main one - but then it was a native black bowl, and everything was okay. And now I have a bowl from LL - so I also tried to fry it in it, and then stew it - as a result, after the pressure was set, the float valve rises - silence, as always, further, but suddenly a strong whistle began from under lids - that is, somewhere steam passes.I thought maybe I didn't put on the silicone ring badly. I turned it off, opened it, checked it, everything seems to be fine. I closed it again and again the same story - whistling and steam coming from somewhere from the lid, it’s not exactly clear where. The cooking was not affected in any way, everything was as usual, only it whistled all the time and smelled of food =)

I had 3 versions - 1) the silicone ring was stretched 2) somewhere in the lid itself there was a hole, maybe some seam had broken up in the plastic, especially since there is such one place on top, and it seemed to me that steam was coming from there, but after all at the bottom, the lid is completely solid made of stainless steel .... 3) the LL bowl increases when heated, it cannot be immediately removed from the case - it may have expanded due to preheating and did not dock correctly with the silicone ring.

Today I launched it again, only initially cold - there was no whistle. That is, most likely, the matter was that I first fried, the bowl expanded, and then, when I closed the lid, the ring did not fit right.

Amber, I have the same garbage with a non-native saucepan. Already 2 times. We turn off, move the pan, re-close and everything is fine. Apparently, when the pan is not native, it does not fit snugly somewhere and the pressure comes out. This has never happened with my own pan.

We also rediscovered minced meat dishes - cutlets, meatballs, meatballs. I thought I couldn't cook them in a pressure cooker, but I still found a way. I put the cutlets in a saucepan, pour in the sauce: a spoonful of flour, sour cream, water, you can red sauce, whip any spices to taste in a blender, fill the cutlets with this and for 10 minutes on the "meat" mode

Good evening! Thanks for the advice! The first time I cooked cabbage soup. Everything worked out! I want to cook rice porridge, I'm afraid it will burn. Can you tell me what is the best proportions to take milk and rice? And how many minutes to cook?

I cook 2 multi-glasses of rice for 6 glasses of milk in porridge mode. You can cook a little less - 10 minutes.

Girls can try to fry in their own saucepan, and then shift them with all other products to a non-native one and cook.

Does not help. I didn't fry at all. It’s just not native is not native. Teflon certainly has its advantages, but, apparently, due to the fact that it is thinner, glitches with pressure occur

Amber, hello Something you haven't seen for a long time. Is the pan expanding? Wow. And about the potatoes - maybe the sauce is to blame? I once cooked puree with milk, it got baked too, strange.

Does not help. I didn't fry at all. It’s just not native is not native. Teflon certainly has its advantages, but, apparently, due to the fact that it is thinner, glitches with pressure occur

Fortunately, I was lucky with a non-native saucepan (mmm). I fry in it all the time and I fry it, and so far there have been no problems.

Good evening! Thanks for the advice! The first time I cooked cabbage soup. Everything worked out! I want to cook rice porridge, I'm afraid it will burn. Can you tell me what is the best proportions to take milk and rice? And how many minutes to cook?

svetsm, and I cook one and a half multi-glasses of rice with a liter of milk. 8 minutes on the "porridge", but then I leave it a little more on the heating, about 5 minutes.

We also rediscovered minced meat dishes - cutlets, meatballs, meatballs. I thought I couldn't cook them in a pressure cooker, but I still found a way. I put the cutlets in a saucepan, pour in the sauce: a spoonful of flour, sour cream, water, you can red sauce, whip any spices to taste in a blender, fill the cutlets with this and for 10 minutes on the "meat" mode

Larssevsk, and you spread it on the bottom of the cutlet in one layer? Are they not enough? And please write a complete recipe for your cutlets - what do you add to the minced meat so that it does not fall apart in the pressure cooker?

Robin made small round balls. Once meatballs, another time hedgehogs. Standard recipes - minced meat, onion, 1 egg, a clove of garlic, slightly boiled rice. Once I made purchased cutlets (in our city there is an enterprise with high-quality products of this kind). I think it's a matter of taste. I spread it in one row. A little vegetable oil at the bottom. Nothing falls apart.I suggested this recipe to my girls at work. We've already done everything. Each according to its own recipe - and cutlets and sauce. Everyone succeeded (if they don't lie). Cutlets are much softer and tastier than pans. Tidy meatballs for three of us for dinner are enough, if in one layer. And cutlets, of course, only for two turns out. As the most losing weight, I have to stay hungry

Hello, pioneer pressure cookers))
Tell me, have you already boiled the bones in it? I took out these bones, looked - too sharp. Sorry for the saucepan. It is clear that a simple aluminum pan is just for such a case. But for now, how? Is it on the stove? Maybe they can be wrapped in something?
Today I repeated the stuffed peppers. A slightly different ratio of products in the filling - more vegetables, less minced meat. I think it's even tastier this way. 10 minutes on porridge.

Good day! I cooked rice porridge in a slow cooker. Thanks for the recipe, it turned out great, only the butter next time I'll put it right in the multicooker. And yesterday I cooked the borscht, I didn't like it, the beets lost their color (they cooked them for "soup" at standard time). When I opened the multicooker I did not understand at all where the beets were. Maybe someone else is cooking?

Hello, pioneer pressure cookers))
Tell me, have you already boiled the bones in it? I took out these bones, looked - too sharp. Sorry for the saucepan. It is clear that a simple aluminum pan is just for such a case. But for now, how? Is it really on the stove? Maybe they can be wrapped in something?
Today I repeated the stuffed peppers. A slightly different ratio of products in the filling - more vegetables, less minced meat. I think it's even tastier this way. 10 minutes on porridge.

I cooked cabbage soup with pork bones. Perfectly cooked and didn't scratch anything. And my husband boiled a knuckle-also worked out fine.

And yesterday I cooked the borscht, I didn't like it, the beets lost their color (they cooked them for "soup" at standard time). When I opened the multicooker I did not understand at all where the beets were. Maybe someone else is cooking?

svetsm, I haven’t cooked borscht yet, but I read that it’s such a problem in all pressure cookers - beets are boiled, in borscht. The people are perverted in every way, it seems that neither vinegar nor other standard methods help. The safest option, as I understood it, is, alas, to fry the beets separately and add at the very end of cooking, keep them heated so that they cook without pressure.

Hello everyone. I have a charlotte. In the photo, the top is much darker than it actually is. In real life, he is just a little too reddened, the taste does not feel burnt.

She sat down sooooo much. When I opened the saucepan, it didn’t reach the top by 4 centimeters. But baked excellent, delicious. They grabbed it instantly, I got a very small piece. Tomorrow will have to repeat) Section.

Hello everyone, about the borscht. I made frying of beets, onions and carrots on heating, after that I added meat, cabbage, potatoes to the "soup" mode. I can't boast that the borscht turned out to be super-duper bright, but it's hard to call it white either. The color is similar to cabbage soup with a very large amount of tomato paste, and the husband praised the taste.

Robin, after all, could not stand it, began to bake in our unit. Well done!!! It doesn't look very scary, it tastes, I think, even better. Continue your experiments, and I went on vacation. I hope I'll be back in a couple of weeks, there will be something new on the forum

Larssevsk, have a great vacation! Don't be bored there without your pressure cookers!
Charlotte, yes, it looks like "not very scary." But I'll experiment some more. I already realized that you shouldn't open it while cooking. Previously, I climbed all the time to check how it was there, so it was barely baked in an hour (. But this time I did not open 40 minutes. Since it was baked well, I think the time can be carefully reduced. yes, now I don't bake without paper.
And in general, I like the charlotte in the pressure cooker. She's some other, not like it comes out in the oven)))))

Hello everyone! I recently cooked buckwheat porridge with meat in a slow cooker. It turned out great! But today I wanted to cook a vegetable stew and ruined everything. I put it on Kasha as standard. mode (15 minutes) and boiled all the vegetables. You can eat but not very tasty. Was upset. javascript: replaceText ('', document.forms.postmodif y.message);

svetsm, 3 (!) minutes
I have already written my successful recipe before. Fried onions and carrots in sour cream, added bell peppers, potatoes, cauliflower. Water 1 multi-bowl, pepper, fresh dill, salt, a little sugar. Porridge mode 3 minutes. In the end, it took almost 20 minutes, since 15 minutes she was gaining pressure. Delicious - incredible.
We love vegetables, so I made several attempts. Well, if you are afraid to put three minutes, try 5. Although I put on more, cauliflower - in the trash).

Hello dear hostesses
I am very glad that I found this site and your theme. Yesterday I became the happy owner of Daewoo, but the happiness ended when I looked through the unintelligible instructions and did not understand anything from it.
After reading your Temka, today I decided on the first culinary experiment: potatoes with meat and onions. It turned out pretty good, but I didn't like the smell, as if the potatoes were burnt (although this was not). Well, okay, the first pancake is sometimes lumpy.

Girls, I did not understand a little with the valve, in which position it is open and which position is closed. And yet, the instructions say about the float valve ... as I understand it, this is some kind of cap covering the hole. But I don't have it ... Please look at the photo, do you have such a hole or is it closed?

And I will also ask: has anyone tried to cook milk soup with vermicelli? Please tell me where to click what.

Irika, with the acquisition))). Let it serve properly. The float valve is the one in the photo on the left, around which "ventilation" is written. He, if you twist it, takes a raised position, then a drowned one. Therefore, probably, it is called float. And the one on the right, small, just looks like a very deep hole. By the way, why is it white in your photo? Tomorrow I'll try to upload a photo of mine.
The correct position of the valve is exactly what you have in the photo, with the nose away from you. They say that other positions where it is recessed are also correct, but I have not experimented, always before starting cooking I put it like this, in the opposite direction from the inscription "Ventilation".
Milk soup, no, I have not tried it, and it seems that no one has written here about such an experience yet. So far, only porridge. They are tasty, but thick. Maybe this link will be useful to you https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=166963.0... Here's how to cook simple pasta in a pressure cooker. I think you need to take into account that they will take quite a lot of liquids, that is, do not spare milk. and set the time to half as much as recommended on the package. We have a short time only on the Kas regime. therefore Porridge, and 3-4 minutes, hardly more. Tell us later how it happened, we'll wait)))))

Robin Bobin, thanks! Oh, now I have only positive emotions from the acquisition. It seems to me that with this wonderful unit you can cook so many delicious dishes, for which there was neither time nor desire before.
I read the pasta recipe, thanks! Tomorrow I will definitely try to make a moloshenka for the kids (today I wanted to try it, but didn’t risk it due to lack of information.) And sign off on the results.

Loved the stew recipe (which is 3 minutes), tomorrow I will buy cauliflower and cook a stew for lunch. If it comes out tasty, I will make a report with a photo.

By the way, why is it white in your photo?

The deep hole is actually metal inside and from the flash it was so close that it looks white.

The float valve is exactly the valve that you pointed to with the arrow. When the pressure in the CB is gained, it jumps up, after which the lid is blocked. After the pressure is released, this float again falls and unlocks the lid, by which it can be determined that it can already be opened.

Lyudochka, indeed, looked closely at the valve and saw how it rises.

Girls, I have all the food from CB today. For breakfast - young potatoes with dill (poured about 2 cm of water, poured potatoes, salted and for 15 minutes on the Porridge mode)

For lunch, for the second - a vegetable stew from Robin Bobin. The yummy is incredible!

In sour cream, I fried onions and carrots on the Heating mode.
Added some tomatoes
Large chunks of potatoes and cabbage inflorescences
Cut one sausage and dill
Added frozen bell pepper.
Salted, poured 1 multi-glass of water. Turned on the Kasha mode for 3 minutes.
The total cooking time in CB is 10 minutes.

Then I decided to experiment with pastries and make my favorite Poncho cake.

I love this cake for its simplicity in preparation and for the result in the output: juicy, soft, huge cake.
Recipe.
Dough. For SV, I divided all the ingredients in half.
Beat 6 whites separately from the yolks until they are firm. Add 2 cups sugar, yolks, 2 cups flour, 0.5 tsp. baking powder or slaked soda. Grease a mold with butter and pour out the dough.
Mindful of the problems with the CB bowl, I put a parchment circle on the bottom of the container, which I oiled. For the future: make the sides of the paper circle at least 5 cm high, since the dough sticks to the sides of the bowl and is difficult to separate later.

I selected the Baking mode. After the beep, I opened the lid and saw the still batter. Therefore, I closed the SV and turned on the Baking again.
It should be noted here that I expected the dough to turn rosy, like in the oven, and that was my big mistake. Opening the lid again after the signal, I saw a white dough, but did not guess to try it with a toothpick. And the dough was probably already ready. In order not to tire with long conversations, I will say that I set the Kasha mode twice and as a result, the dough from below just burned like that. Fortunately, there was parchment at the bottom, otherwise I cannot imagine how I would scrape the cake out of the container.

Cut the finished cake lengthwise into two parts. The lower one will be our basis.
And we cut the top into cubes.
In the middle and on top of the cake, you can put chopped fruits: canned food. pineapple, peach, bananas, kiwi. I had pineapple and peanuts in stock, which I had previously fried.

Cream: beat 1 glass of sugar and 1 kg for 5 minutes. sour cream (for my cake everything is 2 times less)
Lubricate the bottom cake with cream.
Sprinkle with pineapples
Crushed peanuts
Now comes the fun part. Well dip each piece (which turned out from the top of the cake) in sour cream and spread on the cake. After one layer has been laid out, grease it with cream, season with fruit-nuts and lay out a new layer of cubes.
I got 2 layers in slices + 1 base layer.

Lay out the rest of the cream on top, level and decorate as you wish. The cake should stand in the refrigerator for 2 hours to set.

And for the evening I cooked milk soup with noodles for the children. Poured 1 liter of milk into the bowl, 1 tbsp. l. sugar, zhmenka vermicelli (we don't like thick soup), mixed. Since the vermicelli is thin, it is boiled in water for 2 minutes, I decided to set the Porridge mode for 2 minutes. But, for some reason, this did not succeed - the SV immediately began to give a signal, without even starting the cooking process. Then I set the time to 5 minutes on Kasha. As a result, the vermicelli did not fall apart, but fell apart.

Irika, you are a genius. Wow, how cool it all turned out. The cake is especially impressive. This is the first cake on the forum in our Daewoo. Judging by the photo, it's not so much that you have it burned, it happens to me worse. Inspires, I'll try to bake again too. From experience with baking - yes, I also line parchment with borders. And yet - one baking mode is ALWAYS not enough. So I set the mode a second time without even opening it.
Lyudochka, apparently, is right about the valve - it's a small float, sorry, that disorientated (

Girls, thanks, very nice.
In fact, I'm not a cook. Here, I hope, with the help of a pressure cooker to expand your menu)))

Robin Bobin, if you put the Pastry 2 times, does the dough bake well? Do you need to increase the time? I would like, of course, to determine exactly how long it takes for a good result. I read somewhere that the girl deduced the formula for an ideal result (this is approximately): 3 minutes. Porridge + 15 min.Heating + 2 min. Porridge, etc. Maybe, of course, it turns out perfectly, but it's easier for me to put it in the oven for half an hour and not steam with the pressure cooker turning on and off.

Lyudochka, be sure to try, since everything is done as easy as shelling pears, and the result is remarkably tasty.

Girls, today I made buckwheat porridge with meat. Lightly fried the onion with meat (pieces) in butter on the Pastry. Buckwheat and water were added there 1: 2. I put it on Kasha for 15 minutes. I was afraid that the meat would not have time to cook. As a result, the meat is excellent, and the buckwheat is completely boiled. Here's how to do it right so that the meat is tender and the groats are whole? Tell me please.

Yes, and me on "you", please)))

Irika, hello. It is strange, in general, rice and buckwheat are magic sticks when there is little time (for peeling potatoes and vegetables :))). In the morning before work, I marinate the meat with what I have. I take it out of the refrigerator, salt, pepper, cut everything that is in the refrigerator (onions, garlic, herbs, peppers, tomatoes, carrots, etc.) As a rule, these are 2-3 ingredients, I fill in what is (ketchup, mayonnaise, white yogurt, sour cream, kefir, etc.), with one thing, of course, and in the refrigerator until evening. It takes 5-7 minutes. In the evening after work, I dump IT into a slow cooker, fall asleep with buckwheat or rice (by eye), add water (by eye) and 15 minutes for meat. Everyone really likes both the taste and consistency. Maybe we are more loyal to boiled cereals? That's why I fell in love with the multicooker, that almost all components of the dishes, with the exception of pasta, retain their color and shape, despite the different cooking times.

Irika, so that the meat is ready and the buckwheat is not boiled, try it like on pilaf: cook the meat separately for at least 10-15, and then add buckwheat and another min. 8. So of course it will take longer, but you will get the result you need.

Larssevsk, hello
Oh, we have cereals not only magic sticks, but also our favorite side dishes. So I will be improving my cooking. I, in principle, also have nothing against boiled buckwheat, but my son, seeing it, asked: where are the grains?)))
I also like to marinate meat, but I haven't done that for a long time ... I'll try to do this with some cereal or pasta.

Lyudochka, thanks! I also thought about it. It seems that this would be the ideal method: the meat (pickled, aromatic) will cook well and the buckwheat will be whole.

Yesterday I cooked soup, without frying, unpretentious: meat + potatoes + onions + carrots + vermicelli Honestly, I did not like it. But I didn’t like the smell, such as in the canteen: I remember, you go into the school cafeteria, and there with overcooked soup or borscht stink smells. Maybe the cooking time needs to be reduced? I put on Soup, there, it seems, 20 minutes. I put all the ingredients at once.

And she also stewed meat with tomato, pepper and onion, carrot. It turned out delicious, and most importantly, quickly (which pleases me the most).

So, I don’t know why, for all my love for multicooker and SV, I don’t like soups there. Probably because of the languid taste that the potatoes acquire. Therefore, I cook soups and borscht like on the stove (that is, everything in turn and I don't cook potatoes for more than 8 minutes). And indeed, when you drop everything at once, it tastes like a canteen. That's why I can't, like the others, I threw everything and left. But despite such dances, all the same I love my SV and in it everything is faster (if you close your eyes to the long heating and pressure build-up).

Lyudochka, by the way, on a set of pressure. I probably won't open America, but I noticed that if you pour the ingredients with boiling water, the pressure rises instantly! I just closed the lid, turned on the program, and after 30 seconds the float valve had already jumped up. I got scared, not understanding what was the matter, and why SV suddenly spat and hissed)))

Irinka, hello. As for soups, some soups are tasty, namely pea (although peas are boiled), pickle, kharcho and mushroom. Vegetables (borscht and cabbage soup) are obtained, to put it mildly, for an amateur or for very busy people like us. Be careful with macaroons. My dishes with them never worked out.In general, I cook everything without any fuss (extra fries and steams), because I didn't buy the unit for this. I did great fries on the stove, but I throw everything into the multicooker and come what may. My, after eternal cutlets and sausages, take everything "with a bang". For casseroles and cereals, I finally bought myself a Radmond RMC-01. Doovooooooooooooooooooooooooooo

Girls marinate pork. I want to try to make meat with cabbage in the evening. I haven't done anything from fresh cabbage yet. If anyone tried, please share. Maybe not even worth taking?

Daaaaaa, forest of hands. There were no people willing to advise on cabbage. I cooked meat with fresh cabbage, it turned out very, very well. In the morning, I marinated the pork stew, added tomato paste, salt, onions, tomatoes, dill. In the evening, I dumped the meat into a bowl, put chopped cabbage on top, salted it. I didn't add water !!! 15 minutes on "meat" mode

[Larssevsk]

Larssevsk,

I honestly wanted to share the recipe for cabbage hodgepodge, but I saved it on another computer.
Although it's already late, but just in case I will write, maybe it will be useful to someone (the recipe is not mine)
Cabbage hodgepodge with sausages
Proportions: 1 kg of cabbage, 2-3 carrots, sausages, tomato paste, herbs if desired, vegetable oil. Bay leaves, salt, pepper. If the cabbage is very dry, a quarter glass of water.
Management: Put sausages, chopped cabbage, carrots in a saucepan. pour over tomato paste, add salt and pepper. Mix. Press the "Poultry" button. Close the lid, close the valve and wait until the end of the "Poultry" program. Cooking time is approximately 20-25 minutes.
The pan gains pressure for 2-3 minutes, then the letter P on the display lights up. From this moment, the cooking time starts.
NOTE: if the cabbage is young and very green, it is better to cook the hodgepodge in manual mode - set the time to 7-10 minutes. You can also stew other vegetables. For example, zucchini, etc.

Larssevsk, I love cabbage hodgepodge and am very glad that your experiment was successful. I'll write down the recipe and one of these days I'll cook cabbage. Tell me, in 15 minutes, the young cabbage turned out to be normal, not boiled? I usually stewed the old one (in a pan or saucepan), it took just 15-20 minutes. became good.

Lyuda, let's get out of the ambush Do you have a favorite pressure cooker recipe or signature dish that always tastes good? I'm asking something ... I need to gain experience, otherwise I, like Larssevsk:

after eternal cutlets and sausages ...

only with her it is already in the past, and with me it is still in the present.

Irika was just very worried that the cabbage would turn into snot, but this did not happen. Maybe due to the fact that it lay not on the bottom, but on top of a substrate of meat, the shape and taste were preserved. My husband is not a fan of proper nutrition and vegetables, and then he ate everything to the crumb and praised

Irika, what is there to share? I take my tongue out of the freezer, put it in a saucepan, a dessert spoon of salt, peppercorns, 3 cloves of garlic and water to cover my tongue. Sum mode 30 minutes if pork and 40 minutes if beef. That's all. At first, we completely switched from sausage to languages. Then, however, fed up. But once every two weeks I boil 4 pork pieces for salads, and for sandwiches

Hello girls!
Can you please tell me, did anyone cook a whole chicken in a pressure cooker?
Today my husband is leaving on a long trip, so I want to cook a chicken for the trip. Somewhere I came across a recipe, but I could not find it.

Irika, I did not cook entirely, although after your question I decided to do it by all means :))) Just in case, I am sending 2 links, maybe they will help:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=58471.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87552.0

In general, I realized that nothing is impossible for our multicooker (except for baking). I would definitely try.
If you dare, I look forward to your feedback.

Hello everybody . And I, it turns out, missed a lot here)). We have a heat of 36-38 degrees, now we cook mainly in a blender - all kinds of cold smoothies and cocktails))).And my husband generally began to talk about vegetarianism. I cooked rice with lentils for him yesterday. Plain roast with tomato, bell pepper, rice, lentils, water three fingers above all this. Porridge mode 7 minutes. Rice boiled well, just into some kind of paste. The rice must be so strange. Although the package says 20 minutes to cook. It turned out to be some kind of unattractive mess, but very tasty. "On the face of the terrible, kind inside."
And before that I tried wheat porridge in SV, with pork. Very well it turned out very well. I fried pieces of meat, added onions, then added cereals and put on Porridge, 10 minutes. The recipes seem to be similar, but everything turns out to be different, delicious).
Larssevsk, you say you bought a redmond for porridge? Well, how's the porridge, why are they better than ours? Have you ever tried pastries in it?
In general, the further I go, the more I am satisfied with my pressure cooker. I remember how much indignation there was at first, and now I have adapted to her.
That's just something, she also began to let steam out from under the lid. I’m thinking, it’s not about the saucepan, but rather either the silicone ring is stretched out, or the valve is clogged. Who else has such a problem, how did they solve it?

Robin, hello. I'm very glad to see you ... or hear ... or read. I was already thinking if your MV has broken. And today we have +13 (((((((((. I just took out a swimsuit in the White Sea to swim and ruined all the weather. About smoke and steam. and I try to put the pots evenly, I carefully close the lid on top so that everything is centered and everything is OK.Buy the second small MV for many reasons, the main one was the one that accumulated bonus points on the Sberbank card and it cost me 2000 rubles :)))) In general, to everyone who has a 5 liter pressure cooker, I recommend an additional small MV, if there is somewhere to put it. Now I cook soup in a large MV Teflon pan (the older one, as we call it) and store it right in it in the refrigerator, in a ceramic I cook meat and vegetables in a saucepan. Its advantage over Teflon is that you don't have to add any oil or water AT ALL. Everything is perfectly cooked in its own juice. And in a small cook porridge, bake casseroles, cook omelets. I even baked bread in it. Rye did not work out. , and wheat is very d even nothing came out. Advantages of a small multicooker: Optimal portions of porridge, stewed and tasty porridge. The baking turns out amazing, does not stick or burn, it pops out of the pan itself. Omelettes are generally a work of art. I'm sorry. Probably, it is not entirely ethical to describe Redmond 01 on the topic of Daewoo, but this is for those who, like me, were once in doubt whether a second MV is needed in the family. And yet, metal pressure cookers do absorb odors very much (in my opinion). Porridge periodically smelled of garlic, and meat - vanilla :))). Now I got rid of this problem too. By the way, for some reason the small plastic MV does not absorb odors so much. But it's not possible to get used to the speeds of a simple MV after our pressure cooker !!! I can't imagine how you can wait for dinner for 1-2.5 hours after work when you are hungry. In this regard, I am very grateful to our Daewoo and give it to her so that she would not be jealous

No, my MV works, everything is fine. Now he is preparing our favorite millet porridge in bags. I just didn't receive notifications on my mailbox, so I didn't look at the forum.
Larssevsk, so she's a baby, 2 liters? And the baking in it is not small?
I'm also thinking about a second cartoon. I'm afraid the main criterion will be the price))).

Robin, I studied the issue for a very long time before making my choice. I read the whole forum here about this MV. In practice, 2 liters turned out to be a very comfortable and optimal size (if we are talking about the second MV). And it takes up much less space in the kitchen, also a big plus. We have 5 liters, and 2 liters for side dishes, porridge and casseroles is enough for the eyes and ears. For the price .... We need to think. If something comes to mind or catches the eye, I will write in a personal. But I noticed that now, apparently, is not the season. At OZONE, CF prices fell.Maybe in stores what sales? I haven't been in them for a long time.

Robin, maybe we will not change our favorite brand and get Daewoo Electronics DMC-150. Cheap and cheerful

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90187.0

Larssevsk, but I don’t want to be "angry". I have a new "disease". I like Philips 3039 very much. It is fast compared to others, and it seems to bake well in it, right down to bread. Today I saw her live in Ashan, I liked her. I’ll think about how to quietly get 3 and a half thousand out of the budget. I'll throw the link in a personal.