Daewoo 3570 multicooker pressure cooker

Guys, here it is, the idiot's dream has come true - squash caviar "like in a store". And it came true almost without effort.
The recipe is as follows. In short - all the vegetables that were at home, I cut coarsely, salted, sugared, thrown into a mule, porridge for 4 minutes.
Full version:
Zucchini - 4 or 5 pieces cut into thick rings, salted.
Carrots, 2 pieces, also cut into large pieces.
Garlic, 2 cloves.
3 small onions whole.
Bulgarian pepper, one.
the smallest can of tomato paste.
a tablespoon of sugar.
I threw everything into the bowl, mixed it, put it on the Kasha mode for 4 minutes. Then she forcibly let off the steam, drained the liquid, put it in another saucepan, broke it with a blender. You can probably add sunflower oil at the last stage. And that's all))))).
The only thing I didn't really like was that when I drained the liquid, a lot of the tomato went away with it. What to do about it? And so, the caviar is super, aromatic, tasty, healthy. And before that, according to my grandmother's recipe, squash caviar was a long pastime - chop everything finely, stir all the time, while it is stewing ..... Yes, and it still came out a little fat))

Robin, what if you hold it for 30 minutes on the heater with an open valve? Can the liquid evaporate by itself? Tomorrow I will make caviar. And I made the whole chicken. Smeared with salt, chopped with garlic, a little sunflower oil on the bottom, laid the chicken and for 20 minutes on the meat. I opened the lid - ruddy below, white on top. Turned it over and another 15 minutes on the meat. It turned out beautiful. I even photographed it, but I can't put it out. Conclusion: a lot of fuss. More convenient in the oven

Actually, I'm upset. She hovers through my lid. It is smoking ((((. I will ask the experts here on the forum for advice on what to do.
Today I made chicken in kefir. Salted 5 thighs, greased with curry and pepper, added kefir, so that it was about a finger at the bottom. It was necessary less, probably - so that the chicken was only smeared with it. And then the broth turned out to be too much. Taste.
And we love whole chicken most of all in the airfryer. Larssevsk, don't you have such a thing yet? I have never regretted this purchase. I thought, when I buy a multicooker, I’ll hide it far away, but no, I’m working hard, poor fellow))).

Robin, what if you hold it for 30 minutes on the heater with an open valve? Can the liquid evaporate by itself?

Probably, you can. But I was cooking in a severe lack of time. It was only an hour while my grandmother was walking with a lala) for caviar, for compote, and for writing two small articles))

Robin, I got the airfryer when it appeared (sorry for the taftologia) on the Russian market. I very actively exploited it for 5 years, and then it broke down and .... I didn't buy a new one. I did not become his fan. 1. Took up a lot of space 2. I have not-seen to wash it.
Robin, I got the caviar. thanks for the idea
Robin, what kind of pot is smoking? With NEC, with your own, or with both? Sometimes only with NEC. With my own, it has never happened.

Larssevsk, hello.
I uploaded photos via photo hosting 🔗 ... Everything seems to be clear there how to do it).

Probably you, Robin, everything is clear there. Something I, a teapot with a whistle, did not understand a damn thing. Rather, I understood how to upload pictures there, but I can't figure out how to upload pictures to our forum. And figs with him, not so hot there and a photo. By the way, the mother-in-law liked the chicken, if not flattering, of course

Larssevsk, when you click "send", a new window opens. It has a bunch of links on the right. The one above which says "link for forums" must be copied (ctrl C) and pasted into the text of the forum post.

🔗
try

ufff ... i did it

Let's, let's, we want to see the chicken that the mother-in-law conquered))). Yes, that's right, just not the first link, but the second or third. I usually take without a miniature

As for the steam ... I don’t use my own saucepan AT ALL. I keep it only in case I sterilize the jars, or suddenly I have to hand over the SV to the service. I will try, as I was advised in another topic, to clean the valve and really hope it helps. If it's a saucepan, it's much worse. I will not cook at home. Then you will have to part with your already beloved pressure cooker.

It's a shame. We don't have small children in our family, so I cook in my own family, I just don't store food in it. This is still due to the fact that the customized is not ideal, apparently, fits in size. I, too, with Teflon, this happened 2 times. But I already wrote that I try to install it in the center as much as possible, cover it neatly, and recently this has not happened. I cook soups every week in Nekovskaya

Hello everybody.
I cleaned the valve, it was not difficult at all. Now, it seems, does not soar. So far, however, I only cooked a short soup in it once in 3 minutes, but almost a full saucepan, and everything worked out fine)

So, this is how I cleaned the valve. Forgive me the awful, just awful photos. My phone doesn't take close-ups in any way.
The float valve is secured with a small silicone ring. This ring needs to be removed, the valve will easily fall out from the outside of the cover. Catch!


Now you need to clean the small transverse hole. It is often recommended to clean it with a needle, I just washed it with a long-haired brush under running water.

And that's it! Very simple. Then I drove the valve back from the outside of the lid and, propping it up with my little finger, put on a silicone ring on the inside.

And this is another pie. So far, there is nothing to be particularly proud of. When it's successful, I'll share the recipe. But this one is nothing, came up, in the context of fluffy.
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Ok)) it's very simple.
This is, in fact, a recipe for "Cupcake" a minute "from another forum. They bake it there in every way, he is a super mega hit there.
I didn't have anything for additives - not lemon zest, not even vanilla. Therefore, I baked like this:
1 glass of milk
2 cups of flour
2 eggs
a glass of sugar
1 bag of baking powder.
The recipe also requires:
Lemon zest.
1/4 cup vegetable oil.
And any additives - berries, fruits, chocolate.

No need to beat, just mix everything with a fork.
And now - how we dealt with Daewoo). Greased the bottom with butter, sprinkled heavily with semolina. On top of this is a circle of paper. I put it on baked goods as standard, and! of course! there was nothing to look there in 20 minutes. She looked - he got up with such a straight hat, it looked almost baked, but she put it on for a while, and while she looked in and put the lid back on, the middle sat down a little. She held it for another 15 minutes, checked it with a match and left it to settle there. He, while standing, darkened for some reason, all over, and the top, and the crumb. I think 40 minutes will be optimal for him. Then she cut it and soaked it in sour cream, whipped with sugar.
Larssevsk, come on, I will also repeat it the other day - it is very simple.

Well, friends, I defeated her. In the sense of baking. An ordinary sour cream maker gave quite a nice result. Better than my oven has ever produced.
1 glass of sour cream
1 cup of sugar
1 cup flour
1 egg
0.5 sachet baking powder
I also added chopped apricots to the dough.
Bake exactly two cycles without opening the lid. Then it cooled for about 20 minutes with the lid open and then took it out. At the bottom I am making a mega-structure from different layers: oil, semolina, parchment, oil again. So the baking starts, as before, in the middle of the second cycle, smelling like burnt, but I don't worry anymore - I know that only semolina is on fire. The bottom of the pies comes out quite acceptable, and the brown semolina simply pours out of the saucepan easily. ))))
It's a pity, I'm already reluctant to take pictures, it's already very late here)))

Hi)))
Something all went quiet). But I can't get chicken in kefir). I make a delicious marinade, keep it there a little, and then I hope that DEU will put it out.But so much broth is formed there that the chicken turns out to be boiled millet. I don’t know what to do with this. Maybe I’ll cook on Baking?

Girls, hello!
I am also a happy owner of this wonderful pot))) wonderful, I would say)))
I am glad that this is a pressure cooker. That's a plus, a plus. Everything cooks sooooo fast. What I'm cooking: (not much yet, but we bought it not so long ago)
1. all cereals, except semolina.
2. potatoes with meat, cabbage, carrots - my favorite, the whole family adores, and it takes 5 minutes to cook.
3. soups (I also tried with noodles - it worked, I haven't tried pea with smoked meats yet, but I want to try it).
4. Pilaf - finally my family eats pilaf, not "porridge with meat". I really like it. First, I put the meat for 10 minutes, then I throw in the rice, pour water with spices and salt and that's it !!! for 12 minutes in fig.
5. I tried a biscuit according to the recipes of other pressure cookers here on the forum - it turned out to be a complete g ... But I want to try again.
6. well, of course, I am carcassing cabbage with vegetables ... this is from the category of item 2 only without potatoes)))
like everything ... a little. I'm just learning. Everything seems to be fine with the valve. The only thing that is sooo frustrating and even sometimes infuriating is the cup. Such as shown here. Became faded, at the bottom with stains. Daewoo has a strange notion of ceramic coating. Badly spoiled it after the so-called "biscuit".
I bought some baking paper, one of these days I will try to bake according to your recipes. What is a 2 cycle oven? How long is it?

Well, friends, I defeated her. In the sense of baking. An ordinary sour cream maker gave quite a nice result. Better than my oven has ever produced.
1 glass of sour cream
1 cup of sugar
1 cup flour
1 egg
0.5 sachet baking powder
I also added chopped apricots to the dough.
Baked exactly two cycles without opening the lid. Then it cooled for about 20 minutes with the lid open and then took it out. At the bottom I make a mega-structure from different layers: oil, semolina, parchment, again oil. So the baking begins, as before, in the middle of the second cycle to smell like burnt, but I don't worry anymore - I know that only semolina is on fire. The bottom of the pies comes out quite acceptable, and the brown semolina simply pours out of the saucepan easily. ))))
It's a pity, I'm already reluctant to take pictures, it's already very late here)))

I already asked about 2 cycles in the previous message. Is the valve closed or open during baking? Is the sour cream easy to get? does not stick to the walls? the bottom turns out to be lined with paper ...

Mama, hurray! I'm glad you joined us.
Yes, the pot is wonderful, but it cooks deliciously, it works for me every day).
2 cycles on baking - it's like this: turn on the Baking mode. We are waiting for it to end and cheers. We reset the heating. We turn on the Baking program again. It is better not to open the lid between programs. All the same, in 20 minutes no dough is really baked, and when the lid is opened, it sits down. After the second cycle, I usually watch, sometimes a third is required, not to the end.
The baking valve is open. Although, it seems, it just doesn't matter how it will stand. I also baked with a closed one - I did not notice the difference. Sometimes she also blocks the lid on Baking, I read that other multicooker does this as well.
It will most likely stick to the walls in your saucepan. She's bad, saucepan. I made a circle of paper so that it goes high on the walls. The sides of the pie, however, are not very even, but, of course, it is easy to get it - right for this paper
Good luck to you!
And I do not dare to cook cabbage). I'll try it today, probably).

Mama, hurray! I'm glad you joined us.
Yes, the pot is wonderful, but it cooks deliciously, it works for me every day).
2 cycles on baking - it's like this: turn on the Baking mode. We are waiting for it to end and cheers. We reset the heating. We turn on the Baking program again. It is better not to open the lid between programs. All the same, in 20 minutes, no dough is really baked, and when the lid is opened, it sits down. After the second cycle, I usually watch, sometimes a third is required, not to the end.
The baking valve is open. Although, it seems, it just doesn't matter how it will stand.I also baked with a closed one - I did not notice the difference. Sometimes she also blocks the lid on Baking, I read that other multicooker does this as well.
It will most likely stick to the walls in your saucepan. She's bad, saucepan. I made a circle of paper so that it goes high on the walls. The sides of the pie, however, are not very even, but, of course, it is easy to get it - right for this paper
Good luck to you!
And I do not dare to cook cabbage). I'll try it today, probably).

I am also glad that I found you))) and then with this slow cooker for the first time as a "monkey and glasses": either sniff them, then lick them))) did not know what to do at all.
and on the baking mode - in the same place the time gives out - how much to put? or set the maximum?
the cabbage turns out to be normal, only I put tomato paste and carrots. Well, spices. Caucasian adjika is the same as in pilaf - I dilute it in a little water - about half a small mug and pour it into cabbage. Stir and ready. 5 minutes on "porridge".

and on the baking mode - in the same place the time gives out - how much to put? or set the maximum?

Mama, the time is not regulated in our slow cooker for baking. There, the default is 20 MINUTES, and that's it. So, of course, it would be easier - to set at once 40, 60 minutes, as needed, and wait. But precisely due to the fact that there is a fixed time, and so small, you have to set the mode twice.

the cabbage turns out to be normal, only I put tomato paste and carrots. Well, spices. Caucasian adjika is the same as in pilaf - I dilute it in a little water - about half a small mug and pour it into cabbage. Stir and ready. 5 minutes on "porridge".

Thank you) I just want without meat, only with carrots and tomatoes)

Mama, the time is not regulated in our slow cooker for baking. There, the default is 20 MINUTES, and that's it. So, of course, it would be easier - to set at once 40, 60 minutes, as needed, and wait. But precisely due to the fact that there is a fixed time, and such a small one, you have to set the mode twice.

Thank you) I just want without meat, only with carrots and tomatoes)

aah, I see. I thought in any mode it is regulated ... but last time I don't remember how many biscuits were baked ... maybe just 20. uh burned out))) as I remember))))

Burned out? Was it baked?
And yesterday I cooked cabbage with sausages. I didn't like it very much. Of course, you can eat nothing. But it tastes better on the stove. She, of course, did not break up, but some kind of watery or something. Maybe you need less liquid? On the stove it is somehow drier, better saturated with tomato. Still, you interfere there all the time.
And you, Larssevsk, mama v kube, is it really delicious?
In general, I will still work on this dish. Because it is convenient and fast, of course, very.

Robin, hello. The fact is that I cook cabbage in a ceramic pan, and, as practice has shown, more depends on the pan than I expected. The same dishes are made ABSOLUTELY differently in Teflon and ceramic pots. I NEVER add oil or water to my home, but in Teflon it burns without oil. In short, when I stew cabbage, I do not add any water or oil and it turns out fine, not watery. The cabbage itself provides enough juice to keep the dish dry. There is nothing more to brag about. I cook as planned. Yesterday I cooked borsch. Now, so that the color turns out to be normal, I put more tomato paste. And the rest is as always. The second was a chicken curry ragout in sour cream sauce. The smell was amazing, but the chicken turned out to be old (tough and dry), although it swam completely in sour cream sauce.

Burned out? Was it baked?
And yesterday I cooked cabbage with sausages. I didn't like it very much. Of course, you can eat nothing. But it tastes better on the stove. She, of course, did not disintegrate, but some kind of watery or something. Maybe you need less liquid? On the stove it is somehow drier, better saturated with tomato. Still, you interfere there all the time.
And you, Larssevsk, mama v kube, is it really delicious?
In general, I will still work on this dish. Because it is convenient and fast, of course, very.

I lubricate with oil, only lubricate.I add a little bit of water with spices and salt. Sometimes I go overboard. Then I just drain the excess water after cooking))))) still transfer to another pan)))

oh, I forgot to answer about the biscuit - it was baked ... it turned out like I don't remember where they wrote it - the sole is from a rubber slate)))

Hello everyone, I became the owner of the Daewoo 3570 multicooker-pressure cooker, read your forum, found many answers to my questions, but I was confused by one thing, why do you have 20 minutes of baking? May the charm gives out 30 minutes.

musnakl, congratulations on your assistant. If you have any questions, please contact. I have baked goods for 20 minutes. Maybe yours is newer and, at the request of the workers, increased the time?

Hello Musnakl. With the acquisition of you! I still have 20 minutes to bake. How about the rest? 30 is better in my opinion. It's pretty powerful, maybe in 30 minutes and will bake something. Maybe they corrected the new game, because 20 minutes is really inconvenient.
And I just baked yesterday, a little later I'll post a photo))

Here it is, here it is guys, cake
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But the cut, you can see that it is fluffy)))
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This is a cake based on the sour cream I wrote about above. I smeared with cream, also sour cream, laid with nuts and a little canned peaches. Nothing, it turned out deliciously, it seems to me a little simple, but my guys are happy, they said that nothing is simple, great. Wow, this is my first in 7 years of "friendship" with this oven. As a result, baked in a cartoon)))

Yes, the cake was a success. There is only one snag - I have already persuaded my husband to buy me a Phillips - because this one does not bake. Now he won't believe me. The main thing that I like is that the multicooker does not heat the apartment. In our heat, turning on the oven is simply murder. I usually don't turn it on all summer.
I was also making pea soup at last. Delicious but not perfect. Most likely, the smoked meat itself, which I added to it, is not very good for soup. So for some reason everything does not work out right away - through hardships to the stars.

I also have a pea soup made from smoked ribs only. Of other ingredients such as bacon, sausage and the like, not so much. And buy Phillips. There should be two multicooker in the house - a simple one and a pressure cooker, for different dishes. I know that for sure now. On my own good experience I was convinced

And immediately a question, and who ever made jellied meat ??? I really want a recipe ...

I also want a recipe for jellied meat, we will wait for musnakl together. And I cooked cherry jam: 5 minutes on the "porridge" mode. It turned out great. I recommend to everyone. 1: 1 sugar and berries, nothing else

I didn't cook jellied meat either, but I read the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=210404.0... They cook on the Kvasol mode, which means that we can take the "Legumes" mode.
Larssevsk, you are great, with jam. And I did not dare, I drive the stove in the old fashioned way). Now I'll try. True, our cherries have departed for a long time, and the apricot is almost gone).

Hello everybody.
And mine is smoking. It's just that the guard is smoking. Yesterday I cooked chicken legs, this steam went a little through the lid. After cooking, I flushed the valve. Today I put the soup with a clean valve. What was there !!!!!!!!! I had to stop her. And what amazed me - in 20 minutes of "pressure build-up" the soup was ready! I think so, this is because I threw the dill in there right away, usually I add it when I open the lid. So with this dill the O-ring clogged, hence the smoke, probably. Every time I convince myself that I myself am to blame, but, apparently, I still have to get out the old cup and start experimenting again.
I also noticed that when she skips steam and has to interrupt the program, the taste of the dish is not so interesting, it turns out just like on the stove, even worse, because it is overcooked.

Robin, hello
1. The smoke is still not due to the valve. If you put the pan in the MV, you can see that it moves there (the diameter is slightly smaller than that of the native one). So, you need to put it STRICTLY in the center. I have already gotten my hand in this plan and "guess" the right position so that the steam does not come out
2. I "soaked" my own pot.For a month after each cooking, I soaked it in boiling water overnight. Soap in the morning. There are no foreign smells now, although I don't dare to leave food in it at night

So, I wish you luck and pleasure in cooking.

Hello everyone!
I also bought Daewoo, immediately brought it to the dacha, decided to bake a cake, of course, I managed to tear it off the pan ... after half an hour. and even dig a little with a fork ...
I came home, read your forum, even bought baking paper, but I haven’t decided to bake anymore. But I cooked squash caviar - everything was stupid in a saucepan, soup mode. It turned out tasty. The next weekend, they cooked stuffed peppers, cooked jellied meat - everything worked out!

Hi, Homjak73 Glad to have you with us and congratulations on your purchase Yes, starting with a pie in our Daewoo is great)). But everything else she cooks very tasty. How did you make jellied meat? Share your recipe experience).

Robin, hello
1. The smoke is still not due to the valve. If you put the pan in the MV, you can see that it moves there (the diameter is slightly smaller than that of the native one). So, you need to put it STRICTLY in the center. I have already gotten my hand in this plan and "guess" the right position so that the steam does not come out
2. I "soaked" my own pot. For a month after each cooking, I soaked it in boiling water overnight. Soap in the morning. There are no foreign smells now, although I don't dare to leave food in it at night

So, I wish you luck and pleasure in cooking.

Larssevsk, yes I already understood that it is not smoking because of the valve. This, in general, is insulting. Now I cook at random - it will smoke, will not smoke (. I also seem to carefully set the saucepan in the center.
I was inspired by your example - to soak an old saucepan. But she took it out, looked -. Yours externally, you said, did not suffer? Mine looks terrible. while she stood idle, there also some brown spots appeared, a lot, it looks like rust.

Well, some kind of (((((We just didn't have enough rust. Robin, try pouring SANITA ultra on the bottom, although no, don't risk it yet. I'll take it home on the weekend) I'll try, take a picture and unsubscribe what happened. I just work with cosmetics and household chemicals and have the opportunity to experiment with different products. I will try to consult with the manufacturers as well. Maybe they can recommend something.

Why are you upset in advance? You don't have rust, and maybe you won't. But I didn't like this saucepan anyway. I have already considered the options again to change my Daewoo under warranty into ozone with this smoke, but firstly, I don’t want to start, and secondly, it smokes in one or two times, as they will reveal this drawback during testing. In general, I decided to cook as it is.

Robin, I also think, since you have a defective pan, send it under warranty to OZONE and do not even think. I do not have any streaks or stains, so you have a coating marriage. Get your money back and buy STEBA. There is a silver lining. And do not hesitate with this question. Since September, MB will begin to rise in price (before the New Year holidays), so start right from Monday.

Well, today I tried Sanita ultra-gloss cream, which the manufacturers recommended to me. I did not find any difference between it and simple dishware. He didn’t clean the stain from the ceramic pot. I had to wash with Amway. Apparently, thanks to him, my saucepan is black and without bloom. It's a pity, you have to overpay further. But the mushroom soup turned out awesome. By the way, in a NECK pan. And the delicious soup did not smoke or steamed. I was lucky again. I went to stew the peppers in my own bowl. And my little Redmond little casserole, meanwhile, bakes curd. How lucky we are, women of the 21st century. The machine washes the laundry, the multicooker prepares the food, the robotic vacuum cleaners collect the dust themselves. Another would be stroking someone for us. Can't stand to do this

How did you make jellied meat? Share your recipe experience).

There were: a drumstick, a pork hoof, two drumsticks and two chicken wings.I soaked the pork in cold water for 2 hours, then put everything in a saucepan + onion + carrot, salted it, poured it with hot water so that all the meat would close and the stewing / jellied mode (I have 40 minutes), then another 20 minutes. disassembled, cut the garlic into circles. By morning everything froze, although the gelatin was ready, but was not required.

Yesterday I made jellied meat. Ingredients: legs, shank, pork, beef and two legs, as well as onions, carrots and spices. I did it in the "Beans" mode for 50 minutes, I had to repeat the stage 3 times, the meat didn't fit. ... It turned out awesome.

Oh cool. Congratulations on the jellied meat, it's good that they are delicious. And I don't like jellied meat, although it seems impossible.
Homjak, and you have 3568, it is a little different.
And my Daewoo helped me well in our busy birthday season (3 in 2 weeks). Cakes, goulash, meatballs for children, potatoes for a side dish - everything was in it. I only cooked compote on the stove and vegetables for salads - and then, because the pressure cooker was busy all the time, worked)).
Oh, and also, girls, although not at all in the subject. Only yesterday I found out that if you rinse glass glasses with hot water before wiping them off, they shine. It's a shame that I have lived without this method for so many years. After all, it's elementary, probably, only I alone did not know
.

I bought myself a Shteba. I'm tired of suffering with this steam from under the lid, and now there is a big discount for Shteba. Now I can solve the problem with the steam calmly without haste. Maybe I'll leave myself a Daewoo for baking funny, I wanted another slow cooker because Daewoo doesn't bake. As a result, I have already adapted to baking in it, but in Shteba it is not yet known how it will be baked))).

Homjak, and you have 3568, it is a little different.
I think she is 3567
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