Multicooker Cuckoo SMS-M1051F

I cooked potatoes with chicken on a 120C multi-cooker for 30 minutes, everything was ready, AYaromashka, before you panic, study the topic of pressure cooking in general and in cuckoos in particular.
You call the obvious things marriage because you don't understand the processes going on in your pot. And this, in principle, is normal, you just bought it, and you have it first. But this is precisely why there are auto programs, where MV thinks for you, why be wise where you still do not understand and know everything?
The fact that there is a wrong recipe book, we said many times. MV has just appeared on the market, the recipes have not been tested in practice, and most importantly, most recipes are offered to be cooked in the Multi-cook mode. This is not correct, the multi-cook only adds to the many images of auto programs, expands our possibilities in our culinary creativity, and it should be used only when you master the theory and practice of cooking in MV and SV. Or read the topics on 1051 and 1055 in full, because they have a lot in common, and the questions raised are different and useful to you.
I repeat once again that you cannot wait for speed when cooking at 100C, if you have a non-liquid dish, then less than 115-120C can be set safely.
Check if all elastic bands are worn correctly, and do not forget that the quality of your CF is such that marriage is the last thing to sin on.

Irish, it seems to me that there is extinguishing on the program and there is the same 120 * and the same 40 minutes ...

Ira, I am sure that in auto programs there is not a linear heating algorithm, as in a multi-cooker, but a more complex one, and there the temperature changes in the process, including up to 120C. And judging by those descriptions, the pressure in the cuckoo is higher than in Brand, but the algorithms are different, more complicated.

because you do not understand the processes taking place in your pan. And this, in principle, is normal, you just bought it, and you have it first. But this is precisely why there are auto programs, where MV thinks for you, why be wise where you still do not understand and know everything?

here I am about that ...

on auto programs, not a linear heating algorithm, as on a multi-cook, but a more complex one, and there the temperature changes in the process, including up to 120C. And judging by those descriptions, the pressure in the cuckoo is higher than in Brand, but the algorithms are different, more complicated.

This is all clear ... only in the brand it cooks faster, but in Irinina - Irman Moulinex in general in a matter of minutes ... that's why I'm talking about high pressure in the cookie ...

Apparently, in those descriptions the maximum possible and permissible pressure in the MV is indicated, but in fact, depending on the algorithm (read temperature changes), this pressure is regulated, and it is quite possible that it does not always reach its maximum. It seems to me that in our saucepan pressure cookers, the algorithms are linear and high-temperature, so they cook faster.

Yes, I also understood that high pressure does not persist throughout the entire program and this is evidenced by the regular discharge of steam and, naturally, the pressure along with it. In others, after boiling, both the valve closes and holds until the end of the program.

Yes, I got my Marusya out ... This is my computer. just refuses to see the camera.
Well, here's a cake Curd with cherries on a biscuit, not very pretty, the truth turned out, some kind of cottage cheese with grains and meringues, today I even had a bad beat and settled after I took it out of the mv. But delicious oooooo (how to restrain yourself and not gobble up everything in the evening)







We need three large bowls, in the first we separate the whites from 4 eggs, in the second 2 yolks and in the third 2 yolks. Beat the whites with a glass of sugar into a stable foam and put them in the refrigerator.In another bowl, beat 2 yolks with 0.5 multi cups of sugar, added 100g soft margarine, 2 tbsp sour cream, 150g flour and 1hl with a slide of baking powder, beat with a mixer.
In the third bowl, beat the yolks with sugar (0.5 multi st), added a spoonful of sour cream, 2 tablespoons of starch, two packs of cottage cheese (180 g each), vanillin, beat with a mixer. She took out the whipped proteins and added three tablespoons with a slide of proteins to each bowl and mixed well, gently. The curd mass turned out to be a little thin and I added a spoonful of flour. In the multicooker bowl, I put a silicone mat and two strips (cross-to-cross) from the baking sleeve (the ends sticking out above the bowl), greased with butter. First I laid out the dough, the curd mass on the dough (I leveled each layer), I laid out the pitted cherries 350 grams on the curd mass (washed, thawed and dried a little with a paper towel). Decorated the top with the remaining meringues. I switched on the baking program on level 2 for 1 hour. Open the mv in 15-20 minutes after the end of the program, remove the bowl from the mv and use the protruding ribbons from the baking sleeve to take out the pie onto a plate, just gently pull the ribbons out from under the pie. Ufff ... Probably everything ...

Irish! Well, it's an amazing cake! Decorate with a recipe so you don't get lost! Just a question for you: convert the levels to normal degrees, pliz. Well, in the sense that if in Brand, for example, there is an oven, what program should I put on? Bakery products? Or more degrees on manual?

Thank you girls!
Zhenya in the brand can simply be on the baking program for 1 hour.

Here are some more cabbage pies. The dough is for this recipe , I just chopped the young cabbage, salted it, put it in the microwave for 1.5 minutes, kneaded it, drained the excess juice, mixed it with butter and a raw egg. She made the pies, put them in the multicooker bowl and turned on the yogurt program for 20 minutes. She baked pastries on the program, level 3, 1 hour (on a silicone mat). I really hoped that the top would be browned, but alas .... this time it didn't turn out to blush in the airfryer.

Thank you girls!

I am so lublu pies with cabbage !!!!

: DA do you like this cabbage?
On the stewing program, fry the onion at level 3 for five minutes, then put in the bowl the raw smoked brisket, garlic, celery, cabbage, carrots, tomatoes, salt, a little oil and stew into the program. And now it turns out so languid after the program.

And I carry, carry my treat from an ax)))
There was nothing to eat at home, took out a potato, dug a piece of doctor's sausage, so-so for a couple of days in the refrigerator and this is what happened:



It was incredibly tasty, especially the potatoes - they ate them with your fingers!

[Vei]

Vei,
Elizaveta, you once mentioned that in Bork you cook potatoes on the Grechka program. Have you tried the same in a cuckoo yet? I would like to adapt this program to something ... Share the subtleties: potatoes in circles, and add some water or sour cream? and how many? Is Bork just as active on this program? Doesn't the potato burn?

I have not tried Buckwheat in any cuckoo.
And I cut potatoes into slices 0.5-0.8 cm thick, sometimes thicker. I grease with sour cream or mayonnaise, and more often with yogurt with garlic, salt and sprinkle with grated cheese on top. Do not mix potatoes with cheese, otherwise it will definitely burn. You can do without cheese.
Sometimes I cook meat (beef) cut into plates, onion rings plus mayonnaise on the Roast mode in Bork (in the cuckoo Stew), after the end of this program I add potatoes with mayonnaise / sour cream circles and sprinkle with cheese, start the Buckwheat mode.
But this is all for Bork, she has never done anything like that in ours.

On Saturday I baked rye bread 50x50 in a cuckoo. In a bread maker, he never rose so high for me. When the baking was over and I opened the multicooker, there was a hole in the middle of the bread. At first I thought it was from condensation, and then I looked, and I have all the handle from the removable lid in the bread. In what it turned out. Of course, I could not take a picture, it was not up to that, but the guests ate all the bread. That's all that's left.

Good Bread On Baking? With pressure?

Baking, no pressure.

On Saturday I baked rye bread 50x50 in a cuckoo. In a bread maker, he never rose so high for me.

What a good bread !!! And according to what recipe did Irin bake? It turned out so big, probably kneaded for 500g of flour, in a bread maker? At what level and how long?

At 420g, I say I never went up like that, that's how our cuckoo makes proofing and bakes. And I did it according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75465.0... Kneaded in HB, proofed on yogurt (25 minutes with on and 30 with off) and baked on the 1st level, 1 hour 30 minutes.

At what level and how long? And how long is it on yogurt?

Today I tried the PP mode, stewed chicken legs with vegetables for 4 hours 🔗... It turned out delicious. The pressure in this mode was not accumulated, it was thrown. I didn't pour water at all, but the vegetable sauce turned out to be a lot and so tasty 🔗

Oh, what a beauty and deliciousness! : nyam: And I sit and think, what to cook from chicken ... Maybe, too, stuff it on the PP ... Irin, and after this program, the cartoon goes into heating?

Ir, how do you know that there was no pressure? Was it “no pressure” or was the lid not locked? I tried PP at 1055, but there was pressure. In 1055, the heating did not turn on.

Liza, does the PP program go into heating at 55?

Liza, does the PP program go into heating at 55?

No

Irin, did not switch to heating, at the end of the program there was no pressure release (steam) at all. In tihushka so turned off, the current cuckoo "end of the program", I was just in the kitchen.

I put the chicken on the PP, just like Irina for 4 hours (and not much?). She fried the onion, added two chopped tomatoes, hot ketchup, garlic (turned off the frying), a big carrot, spices and 1 kg of chicken pieces. And on the PP for 4 hours, start preparing, and I went to bed ...

I put the chicken on the PP, just like Irina for 4 hours (and not a lot?). She fried the onion, added two chopped tomatoes, hot ketchup, garlic (turned off the frying), a big carrot, spices and 1 kg of chicken pieces. And on the PP for 4 hours, start preparing, and I went to bed ...

Girls, I had lamb, almost what I need after 1 hour on the PP, maybe you got excited? It will decompose into nanoparticles there in 4 hours.

I'm in the Brand on languor, I don't remember exactly, I sort of set the clock to 6 or 8 ..., it was normal ...

I also thought that a lot, but it turned out not, normal. I didn't overcook anything, just poured a little butter.

I'm in the Brand on languor, I don't remember exactly, I sort of set the clock to 6 or 8 ..., it was normal ...

Iraaaa well, what are you comparing? these are different things, and here the RR has nothing to do with the Yearning in the Brand! I'm not saying that in 4 hours the chicken will be inedible, but less is possible, it certainly won't get any worse!

[Liz]

Iraaaa well, what are you comparing? these are different things, and here the RR has nothing to do with the Yearning in the Brand! I'm not saying that in 4 hours the chicken will be inedible, but less is possible, it certainly won't get any worse!

LizWell, this mode is positioned as a slow one, without pressure, by analogy with our slow cookers. Or what I don’t understand. I’m wondering if the temperature is cyclical or is it always constant up to 100g ??

[Irina]

Irina, the chicken is delicious, and already beautiful
Girls, I was running over something completely. There is no time to even talk.
I cooked compote on the PP, it turned out stewed, delicious.
The other day I prepared a brisket roll with prunes.
Twisted, tied, fried on "Fry", then
to "Multipovar" for 30 min. Sweet 2 days only eat it.
Today I can photograph the remains

[Liz]

LizWell, this mode is positioned as a slow one, without pressure, by analogy with our slow cookers. Or what I don’t understand I’m wondering if the temperature is cyclical or is it always constant up to 100g ??

No, it's not slow. The 1055 has a separate mode called Slow Cooker and there is PP.What is the difference has not yet figured out, but there are two temperature levels on the Slow Cooker, in the PP it is one, and what temperature and pressure there is is not clear.

No, it's not slow. The 1055 has a separate mode called Slow Cooker and there is PP. What is the difference has not yet figured out, but there are two temperature levels on the Slow Cooker, in the PP it is one, and what temperature and pressure there is is not clear.

Under pressure, then the slow effect will definitely not work. But the temperature clearly should not be more than 100.

The instructions say that this kind of slow cooker cooks in a gentle mode under pressure, the pigmentation time is up to 6 hours. But for some reason I didn't have enough pressure, there was not even a small puff (I was in the kitchen at that time), although there was a lot of liquid from the vegetables. Maybe something is wrong with my mulka.

I had pressure, I added a little water to the chicken 1 cartoon st approximately, and I heard how boiling immediately starts there, but only at the very beginning (apparently to close the valve) and then the whole program was quiet ... overcooked, it turned out beautifully and tasty.

A photo where? Al Maroussi is not at home?

Marusya is not there, but she doesn’t need me, I only need her comp. I just need to upload pictures to it.
Well, here's the chicken, so tender, delicious, mmmmmmmmm ...

Girls, you have beautiful chickens! Well done!
And do the Quenching and PP modes taste very different?

Girls! Thank you very much for this forum! I have Cuckoo 1051F for two weeks. This is the first multicooker received as a gift for a wedding anniversary. Faced almost all the problems that Ayaromashka writes about. Sometimes I want to sit down and cry: the stewing meat is tough, the oatmeal is not cooked according to the recipe from the book, etc. I read all the messages, realized that I was not the only one that felt so bad, I decided not to lose hope to make friends with her!

To be honest, it's strange for me to hear about tough meat on Stew. Tell us in more detail what kind of meat, what size, how it was cooked.
Cho there for the Oatmeal from the recipe book? I don't have it in my arms, I don't need it, I leafed through it on the first day and realized that it was useless for me. And you shouldn't cook on Multipovar as they say in it. Start with auto programs or tried and tested options from the forum.
So far I have not had a single disappointment with 1051! But I believe and understand that it is difficult for you.

The chicken is delicious, cooked well, and the pork is tough. I took the oatmeal with the usual "rolled oats", 1: 2, cooked it as in the book Multipovar for 20 minutes, temperature 95 degrees. Today, on the timer, I put the oatmeal to cook at night, did everything exactly the same, only added time - 30 minutes, everything worked out! But next time I will set the time 35-40 minutes. And does anyone know why it is impossible to cook oatmeal on the "Milk Porridge" program?

Because it takes a long time for rolled oats, not for oatmeal.
Was the pork goulash or whole? If the piece is very large, then perhaps it is necessary to start the Extinguishing twice.

[Julia ***]

I can also understand the girls: Ayaromashka and Julia. I have 1055 and, frankly, while cooking in it bothers me a little ...
Sometimes, I catch myself on a faint-hearted desire to quickly do everything in another cartoon - simpler, more convenient and predictable. But I am struggling with this desire!
Although the meat I have always turned out well. By the way, 1055's oatmeal on the program of the same name is simply excellent! But, with other regimes, too, there were disappointments.
The relationship between the price of multi and the joy of using it is far from linear, alas ... Much still depends on the psychology and character of the hostess herself. I usually interfere with everything and want to control everything in the process, but cuckoos are poorly adapted for this: opening the lid resets the program, the temperature and time are adjusted through the menu, and not by pressing the +/- button quickly, the logic of some auto programs does not coincide with my methods cooking, etc.

But you can adapt to everything, it only takes time and patience ...
I have already started a separate notebook on the cuckoo, because.you can't remember all the nuances, I write down a successful and unsuccessful experience, I hope to fall in love with her over time

Julia ***
in my recipe book for 1055, the usual 15-minute oatmeal is recommended to stand before cooking, to swell. Otherwise, his Oatmeal (20min) regime will not take ...
And in a simple slow cooker, I always put long-playing rolled oats for the night for a delay and cook for 1 hour in milk porridge (there she has a temperature of 80C).
I don’t know why it’s impossible to go to the Mol. porridge in a cuckoo - probably here for cereals the mode is hotter. But, with its tendency to clog the valve, I would not risk it ... Put on a multi-cook longer (or better with a delay, for swelling) and everything will work out. By the way, I cook hercules 1: 3. 1: 2 - this is somehow thick ...

Thanks for answers! Pork goulash, next time I will cut it smaller. This is my first slow cooker, so I struggle with the temptation to cook on the stove and not bother. But you can't disappoint your husband, otherwise you won't give anything else. I read the forum - everyone succeeds, so we can too! Let's fight!

Because it takes a long time for rolled oats, not for oatmeal.
Was the pork goulash or whole? If the piece is very large, then perhaps it is necessary to start the Extinguishing two times.

For some reason, for some reason, the Quenching does not start immediately for the second time, the multicooker does not react at all to pressing the buttons, only the heating is turned on.

First you need to turn off the Heating, and then press. On Heating, of course, no buttons react

Yesterday I read that you need to press and hold the Cancel button, today I'll try. Previously, I just clicked on it and nothing worked.

[Girls]

Girls, forgive me, but who said that oatmeal cannot be cooked on "Milk Porridge"
I didn’t know this and cook well. Plain rolled oats. It turns out

I didn’t claim, I asked. The recipe book says - in Multipovar, and it's scary to experiment.

I am annoyed by cuckoo recipe books! All are fat with beautiful pictures, but they are all the same and only offer to cook everything on the Multipovar, starting from 0821 and ending with 1055. No options and suggestions for other modes, if only to understand what their salt is!
If the compilers, before publishing these recipes, tried to cook them themselves, I would at least somehow understand it. But sometimes even the illustrations do not correspond to the recipe, so what can you equal?
Girls, new ones, I don't even know what to advise you ... Unless you ask experienced members of the forum not to be shy and not greedy, and lay out absolutely everything in separate recipes. If beginners don't have the patience to read this whole topic right now (although there is nothing special to read there), individual recipes are easier to find and discuss.

[Liza,]

Liza, I don't want to post recipes, and I don't always have a photo,
to show them to the people, but I can tell them, with pleasure