Multicooker Brand 701

tried "Pastry" and "Yogurt-sour cream". On "Sour cream" I checked the temperature all the time. It holds exactly 37 degrees. The cupcake is baked. True, it turned out not ideal, but here you can experiment with the temperature. There is no obvious overheating on the "Pastry" either. I did not try "Soup", "Stewing", because for this it was necessary to wash the whole cartoon, and there was no time for that. I wanted to cook vegetables and meat for the child, I had to put it on rarely, because I had to leave.

Well, "Steam" also, the lemon hovered.)

Option with a thick omelet: 5 large eggs and 200 grams of milk, salt, green onions. First, I set the Quenching mode, after five minutes of the program I thought and thought and set Manual 95 g for 10 minutes. It turned out to be a lush omelet as when cooking in steamed tins. There was some liquid between the omelet and the sides of the pot. Frying mode, it seems to me, could be too intense for a thick omelet.

[Test sixteenth. Buckwheat on the "Krupa-2 (standard)" mode]

Test sixteenth. Buckwheat on the "Krupa-2 (standard)" mode





Buckwheat turned out to be soft, boiled, crumbly. If you need dry buckwheat, then you can add less liquid (1: 1.6 -1: 1.7). Or keep it heated for 15 minutes.

[Test seventeenth. Yeast pie with cabbage and mushrooms.]

Test seventeenth. Yeast pie with cabbage and mushrooms.



Here I left only those stages that are important for describing the modes. The rest in recipe

Fry-1 (vegetables) mode 15 minutes. Stir once in the process.


"Dough" mode 1 hour (unfortunately, the photo of the kolobok before proofing was ruined).


Baking mode 50 minutes.



The Dough mode is perfect for proving yeast dough. The dough does not dry to the bottom. The dough rises well.

The "Fry-1 (vegetables)" mode is good for frying vegetables with the lid closed; when the lid is open, the vegetables will not brown very soon. The mode is convenient to use for frying / stewing cabbage, it does not become watery.

On the "Baking" mode, you can bake yeast dough, but it is better that these are larger volumes of dough than mine, and it is better that it was bread or completely covered pies, or baked goods like monkey bread. These pastries will brown better on the sides and will be easier to remove from the bowl. The crust is excellent in terms of ruddy: neither pale nor burnt.

I am today omelet did. In the process of frying, it rose high, then, of course, went down. The "ass" turned out to be crispy, but not burnt, as we love.



Pleased with the "Fry" mode. Quite intense at level 3. This is one of the programs that is important to me in a multicooker, passed the test

I also cooked vegetable soup today on the "Soup" program. In the process, she opened and spied. He was either barely boiling, or did not move at all. This is how it should be, I wonder?
I liked the volume of the multicooker. I like to cook, so that it will last for 2-3 days. In 01, we have a full saucepan at times, and here it is, and the saucepan is full, the eye rejoices, and the volume is not such that the soup has time to get bored. I cooked to the top risks, the lid is clean, but it boiled just a little bit.

[Zhenechka]

I also cooked vegetable soup today on the "Soup" program. In the process, she opened and spied. He was either barely boiling, or did not move at all. This is how it should be, I wonder?

Yes Yes, Zhenechka, this is how this mode functions ()

But the 701st is next to Shteba. I like how they look next to each other, although I don't really like black household appliances.





Here Shteba is also turned off, and when it is turned on, there are also red dashes on the scoreboard, well, or numbers when it works.

[Test eighteenth. Chicken breast in mushroom sauce.]

Test eighteenth. Chicken breast in mushroom sauce.



Bowl after roasting and braising

The "Fry-3 (meat)" mode shows itself perfectly when sealing meat before stewing.The bowl also behaves well when frying - the meat does not fry to it, although it sticks slightly. After soaking for 20-30 minutes, it can be easily washed.

The Soup mode is perfect for stewing meat in a sauce. A very good alternative to the violent Quench mode.

[extinguishing]

Welded 1/2 mst. rice + 2.5 mst. milk. The proportion is 1: 5, as in the instructions. Porridge ran away.

I get such "happiness" in 502. I don't cook milk porridge anymore. I poured milk, waited for it to boil, boil strongly and for a long time, with the lid closed, any porridge escapes. A extinguishing works very quietly, can I try to cook milk porridge on it? This is now the thought came.

Today oatmeal and I spit out through the valve. The condensation side has been poured with milk. Milk mixed with water, quite a lot. The total volume is half a centimeter higher from the "0.5" mark, which is more than a liter. There was a thick foam on the milk. And there was very little salt, for my taste it was not salted. I did not leave the saucepan. By ear, the milk boiled and continued to boil for a long time, the heating did not decrease immediately. I spat a little, the violent boiling stopped, I didn't stop. She skimmed off the froth, wiped the milk off the rim, emptied the milk from the valve box, so enough milk escaped. Porridge cooked on without incident.

I wonder what the foam depends on? For some reason, this time the foam was just tight. Does it depend on the initial temperature of the milk?

It rather depends on the milk itself.

I cooked green buckwheat yesterday - the program works correctly!

[Test nineteenth. Mushroom soup with buckwheat.]

Test nineteenth. Mushroom soup with buckwheat.


Mushrooms tend to foam, so, of course, it is better to remove the foam. But I did not take it off, it all remained on the sides of the bowl. It rose, of course, high.

[Test twentieth. Bun with fruit curd.]

Test twentieth. Bun with fruit curd.



I left here only those stages that describe the modes, the rest is in recipe

Knead the dough. Grease the bowl with oil. Send the bun for proofing. "Dough" mode 1 hour


Knead and roll out the dough. Lay the filling. Form a cheesecake and transfer to a bowl. Proofing on the "Dough" mode 40 minutes


As the dough has risen, we bake. Baking mode 50 minutes.




I decided to specially bake a cheesecake in order to better observe how the yeast dough behaves during proofing. I'm happy with the result.
And once again I was convinced that it is not so easy to remove open yeast baked goods from the bowl.

Stew of zucchini and porcini mushrooms on the "Manual" program.

Cooked rice on "Krupa" 2 - standard - very pleased with the result

.

[Zhenechka]

Olya! In what proportion did you cook? Yesterday I cooked 1: 1.5, we didn't really like it.

Zhenechka, I cooked unboiled rice in a 1: 1.3 ratio. If there is more liquid, then the rice will no longer be so crumbly.

Yesterday I specifically looked at what proportion you cooked. And I saw 1: 1,3. But after the usual ratio of 1: 2, it seemed a little water well, as always, I will read it, then I will do it my own way and once again I will make sure (will I be convinced?) That I don’t need to reinvent the wheel

What, the rice is sticky and boiled, right?

Lipkovat, but not boiled.

We can, the butter was not enough, no? Or was the starch badly washed off?

I do not know. I will try in a 1: 1.3 ratio.

Zhenya, I cooked the most ordinary rice, round grain, "Selyanochka", St. Petersburg. Before cooking, the rice should be washed until the water becomes clear - then the rice will never be sticky. Then pour it for 10 minutes with hot water and salt, and then you can cook it in a cartoon. How much water I poured - about a finger above the level of rice - call me, I do everything by eye.

[Mannochka]

Virgo, I'm shocked. My husband tried chicken breast on sour cream sauce from 37501 (after breasts from 701) and told me to cook them only at 701 I wish I could understand what 701 can do, what 37501 did

Try ... Mannochka joking ...
That's what it all depends on, so for example, in any of my cartoons you can cook rice, well, rice is like rice, but only in one cartoon it turns out to be simply gorgeous and very tasty ...

Mannochka, it really defies my understanding, but a fact. I have one cartoon stew deliciously, and the second one is amazingly delicious! Although quite ordinary, it would seem - a saucepan like a saucepan ...

That's amazing! I cooked in 37501 and did not know that there was something wrong with stewing meat, but as 701 tried it, I got my sight

[Test twenty-first. Experiment with sensory mode "Krupa-2 (standard)"]

Test twenty-first. Experiment with sensory mode "Krupa-2 (standard)"



Rice at the bottom of the mst
Cold water 2 mst
That is, the proportion is more than 1: 8 and even 1:10 (of course, hardly anyone will cook rice in such a proportion, this is just an experiment).

By time, the regime lasted as usual - about 22 minutes before the start of the countdown. A total of about 32 minutes.
At the end of the program, about 30 ml of liquid remains from the original 320 ml.


I decided to add a comment, otherwise they will suddenly misunderstand me. Firstly, I do not advise anyone to repeat my experiment, I am an extreme researcher.Secondly, during the experiment, 4 minutes before the end of the regime, I opened the lid, which could affect the operation of the regime and did not allow the water to evaporate to the end (I opened it, because that she was afraid for the state of the device - after all, it was not known what was happening inside the bowl with such a small volume of cereal). And the water could well be evaporated, because from 320 ml only 30 ml remained (that is, 91% of the liquid evaporated!). And if suddenly something remained, then on heating the cereal could dry out. But again, I repeat, it was just an experiment and no one will cook in such proportions, right?

[Test twenty-two. Sandwich curd]

Test twenty-two. Sandwich curd
(based on the recipe proposed IrinaZ)



Here I left only those stages that are important for describing the modes, the rest is in recipe

Mode "Yogurt-2 (sour cream)"... After 1.5 hours, the water temperature at the bottom of the can was 36.1 ° C... The temperature was the same after 2.5 hours.
After 2.5 hours from the start of the operation, the kefir was fermented. At first it seemed to me that there was a detachment of the serum, but it turned out that this is just a visual illusion


I sent kefir to the refrigerator for ripening overnight (you can skip this step for making curd, I needed it to check the "Yogurt-2 (sour cream)" mode, that is, to look at the state of kefir after ripening).

Since the "Yogurt-3 (cottage cheese)" mode lasts a certain amount of time (for making cottage cheese from milk and sourdough), it is not suitable for us for making cottage cheese from ready-made kefir. Therefore, we choose the mode "Manual"... 2 stages, repeating the second and third stages of the "Yogurt-3 (cottage cheese)" mode: 1.30 minutes 60 ° C; 2.30 minutes 70 ° C... During the operation of the mode, I took measurements of the water temperature. At the end of the first stage, the temperature was 50 ° C, in the middle of the second stage 57.2 ° C, 5 minutes before the end of the mode 60.5 ° C.



In addition to these tests, I also measured the temperature for 3 hours in the mode "Yogurt -1 (yogurt)"... Initially, the water temperature (2 liters) in the center at the bottom of the bowl was 37.6 ° C, After 1 hour - 39.3 ° C, In 2 hours - 39.4 ° C, after 3 hours - 39.3 ° C.

The modes "Yoghurt-1 (yoghurt)" and "Yoghurt-2 (sour cream)" work correctly. The temperature is stable. I did not check the "Yogurt-3 (cottage cheese)" mode.

In the "Manual" mode there are quite strong deviations in the real temperature from the set one. The difference is almost 10 ° C. This is not so important for making curd, even better if it is lower, then the curd will retain its usefulness and softness. But for the preparation of yogurt in this mode, these deviations can be very serious. So that I advise those who want to cook yoghurt in the "Manual" mode: first measure the real temperature before cooking fermented milk products.

[Test twenty-third. Warm-up mode]

Test twenty-third. Warm-up mode

The volume of water in the bowl is 2 liters. The initial temperature is 44.3 ° C.
In 24 minutes the water boiled. The water temperature was 96.8 ° C.



P.S .: I just forgot to remove the rug after preliminary tests

Man, and I on "Warming up" began to cook chicken breasts for "Caesar" - very convenient - the water began to boil, I threw the salt and then the breasts, upon completion - "Soup" - 20 minutes.

And I did not wait for the end of the "Warming up" mode, my water (2 liters) boiled, I turned it off
Well, yes, this mode must be convenient if you need to warm up the water

Kaaaneshnaaa is needed! Throw raw meat into boiling water! It will be juicy!

Yesterday I made mushrooms to the table in dry red wine and balsamic vinegar at "Manual"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337374.new#new


Then I baked a honey cake from Andreevna at the "Pastry". The result is happy over the roof!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337377.0






Today I cooked quinoa for salad - chizia-mama at "Krupa" # 2. Just perfect!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337375.new#new

Man, did you make sour milk on standard programs?

I cooked kefir on "Smetana" ("Yogurt-2"), and kefir curds on "Ruchny". I didn't cook yogurt, I just measured the temperature on the mode. Temperature stable

[Multicooker Brand 701]

Well ... here are my conclusions I apologize in advance for such an abundance of beeches
Multicooker Brand 701 very interesting in terms of its capabilities. And a five-stage "Manual" mode with the ability to set time and temperature at each stage (I have used only two stages so far). And the "Yogurt" mode with advanced capabilities (you can cook kefir, and sour cream, and other fermented milk products that require low fermentation temperatures, you can also cook cottage cheese from milk and sourdough in a special mode).

Steam mode convenient in that the countdown begins after the water boils. In this mode, you can not only steam, but also cook spaghetti, dumplings, potatoes ... that is, everything that requires a certain cooking time from the moment the water boils.

"Porridge" mode intended for boiling milk porridge, it can also be used for boiling milk and stewing dishes in milk or cream sauce. In all my tests of this regime, not a single porridge and sauce tried to "run away" (except that the porridge with millet rose slightly by a centimeter, but the reason was the millet, not the mode).

"Groats" mode has three options: "Express", "Standard" and "Plov". The peculiarity of this mode is that there is no frying at the end of the mode. The algorithm of the mode allows, observing the proportions, to cook excellent rice (1: 1.3), buckwheat (1: 2) for a side dish, pilaf (1: 1 or more, but within 1: 1.5; but if you need frying, then zirvak is best prepared separately on the "Fry" mode). That is, the algorithm works correctly! On the "Groats-1 (express)" mode, you can cook pasta with complete evaporation of the liquid, chicken with potatoes.

Extinguishing mode at first it disappointed me, because it is set for an almost constant boil. But then I recognized his merits. In this mode, you can cook pasta with complete evaporation of the liquid, stew vegetables with excess moisture (cabbage, zucchini, etc.). This mode is also a plus of the multicooker in that there will be at least one mode in which constant boiling is present (except for the "Steam" mode, but the algorithm is different there). After all, the "Soup" and "Porridge" modes are more "calm".

Soup mode works correctly: first, the temperature reaches the boiling point of water, and then only a slight extinguishing is present. It is very convenient for cooking soups, stewing dishes in non-dairy sauces, that is, all dishes with the presence of liquid and requiring mild stewing. In all my tests of this regime, there were no attempts to "escape" (except for stewing mushrooms in broth, but this is not the fault of the regime, but the tendency of mushrooms to foam).

Dough mode allows you to proof yeast dough. The mode works correctly. The dough rises well. The bottom does not stick to the bowl.

Yoghurt mode keeps the temperature stably, which is extremely important for maintaining the viability of bacteria! This is the main advantage of such regimes. And this mode also has temperature options: for yogurt 39.3 ° C (according to my measurements), for sour cream, kefir 36.1 ° C (according to my measurements).There is another option for making curd from milk and sourdough, but I have not experienced this mode (I do not have the right sourdough now, unfortunately).

Manual mode has five stages with the ability to set the time and temperature at each stage. During the tests, I used only two stages. When preparing the curd, I measured the actual temperature of 2 liters of water in the bowl after 30 minutes of heating, and it turned out that the real temperature differed from the set one by 10 ° C downward (i.e., instead of 60 ° C it was 50 ° C, instead of 70 ° C - 60.5 ° C). For the preparation of cottage cheese, this is not important (the cottage cheese will be softer and retain its greater value and usefulness). But for the preparation of yogurt at 40 ° C or sous-vide at 60 ° C in this mode, the result may not correspond to the desired one if the deviation is 10 ° C. I repeated the measurement of the temperature of 1 liter of water after 1 hour of heating, and the temperature exactly corresponded to the set one (i.e., at 70 ° C, the actual temperature was 70.1 ° C). That is, in 30 minutes 2 liters of water did not have time to warm up to the set temperature, and 1 liter warmed up in 1 hour. According to the instructions, the more the bowl is filled, the greater the gap between the real and set temperatures, since, according to the instructions, the set temperatures are the temperatures of the heating element, and not the contents of the bowl. I also baked a cake in the same mode in two stages at 130 ° С and 115 ° С. The pastries turned out to be just wonderful!

Baking mode... I baked cake and yeast cakes in this mode. I liked the cupcake more on "Manual" in two stages (the crust turned out a little thinner), although I have no complaints about the cupcake on the "Baking" mode. The yeast cakes were perfectly browned underneath: neither pale nor burnt. Well, the top, of course, as in all multicooker, does not blush, but this is a feature of all multicooker, and not just Brand 701.

Frying mode has three temperature options (though I didn't measure them, but somehow I didn't need it): 1 - "vegetables", 2 - "fish", 3 - "meat". I've tried all three options. On "Zharka-1 (vegetables)" it is convenient to fry vegetables with the lid closed (very juicy Peking cabbage for the filling in the pie has browned perfectly), with the lid open, this mode will not be enough to brown juicy vegetables in 15 minutes (if only a very small portion ). On the "Fry-2 (fish)" mode, I fry onions, carrots, zucchini with the lid closed for 5-7 minutes, with the lid open - 15 minutes. The "Fry-3 (meat)" mode is perfectly adjusted to the temperature for sealing meat before stewing (chicken breasts browned for 5-7 minutes on both sides)

Bowl has a very smooth glossy "ceramic" coating. Nothing burned to him for the entire course of my tests. Unless, when frying, the meat slightly stuck, but did not burn, not even the meat, but rather the remnants of the marinade. After 20 minutes of soaking, everything was perfectly washed. When baking, I greased the bowl with butter (for butter cakes, for yeast dough with vegetable dough), the baking did not stick to a millimeter anywhere.

A very great feature of this model is that you do not even need to disconnect "Heating" at the end of the modes - it simply does not automatically turn on itself, if it is not turned on initially (or on demand) manually. This is a very convenient solution! There is a separate button for it that turns this mode on and off.

Pleased with the presence in the kit two steamers (bottom stand and top hinged). True, I haven’t used them yet, but this opportunity is very convenient. The lower steamer has recesses for boiling eggs for steam. The workmanship of the lower steamer is higher than that of the upper. I was also pleased with the measuring cup, the workmanship is good.
What would I wanted to change in this slow cooker?

First, the "Yogurt-3 (cottage cheese)" mode does not have adjusting the time at the first stage (or turning it off completely), which allows you to cook curd only from milk and sourdough, that is, from a finished fermented milk product (whether it be kefir, yogurt or drinking yogurt), you cannot cook the curd in this mode.But, I think, this idea will be difficult to implement technically, and the "Manual" mode is a great help in this case. This is me so ... finding fault

Secondly, closing resistance could be slightly reduced, otherwise you have to make some effort I don't know, maybe this can be done by reducing the height of the silicone stop for the lid on the rim of the case around the bowl. Over time, the cover is developed, and there is no such great resistance.

Thirdly, if there is such a possibility, then as optional accessory I would like to be able to purchase non-stick bowls.

Fourth, it would be ideal for me personally if on the "Krupa-3 (pilaf)" or "Krupa-1 (express)" mode there was an opportunity light frying at the end of the mode... But I don't know how relevant this is for other users It began to happen over time in this way, only I have not yet understood the pattern.

Fifth, for me personally, it would be ideal if, in modes where the temperature should not exceed 100 ° C (for example, Stewing, Soup), the temperature still exceeded this threshold (say, the water boiled away completely), the multicooker would switch to Heating, otherwise it turns out in such conditions not stewing, but frying until the error of overheating the bowl appears, and this, as I understand it, is far from 100 ° C.
In general, this slow cooker has made me only positive impressions! We were very pleased with the temperature algorithms of the modes... Even those that I didn’t "taste" at first, I am very pleased by now! And I am very glad that bowl volume 3 liters, can be cooked in small portions - this is especially important for me
Inaccuracies in the instructions:
on page 3, the device diagram 5 and 6 indicate the cover, however 5 is the cover and 6 is the valve. If a person purchases a multicooker for the first time, he will not understand what kind of valve it is. Perhaps it is worth separately showing the actual location of the valve on the diagram, and not just an indication of the cover?
page 11, "For other modes after"Starts pressing the Start button... countdown time.
Well my recommendations for the care of the "ceramic" coating bowls for those who first encountered this:

1. It is possible to heat such a coating only with food, so that the pores of the heated coating are not clogged with cold food or oil.

2. It is imperative to wash thoroughly every time with the hard side of a non-new sponge (that is, so that it is not too hard), wash everything to a new state, so that no product remains on the coating (otherwise, upon subsequent heating, they will be sealed in the pores, and the coating may stick in these places). Also, the bowl can be washed with ground mustard moistened with water, so greasy accumulations on the surface of the bowl will be washed off.

3. And if the coating has acquired a plaque from hard water (and as a result began to stick), then in a bowl you can heat the water with lemon juice or citric acid.

If you follow these guidelines, the coating will last longer.

[Sens]

it would be nice to change the black color of the lid.
to the gamut 37501.

Nuuuu as anyone! I really like black, although I haven't seen the multicooker in my eyes yet

Ah, well, this is personal preference ... Personally, black fits into the kitchen. And for many, probably more pastel colors will suit

it would be all black, it would be better.
air fryer completely black - very good even looks
but the white and black combination ... ribbons on the wreaths come to mind ...
there were always such colors - white and red, champagne ... and then ...

Sens, well, personally, I don't have such associations. On the contrary, I like that the color is not completely black, but white refreshes it.

[Mann]

Mann, thanks for the work! I have a non-stick bowl, now I will know that you need to heat the bowl only with food.
I haven't seen my baby yet, but a relative in Moscow said she was pretty
and put my little box with the baby under the tree

Another discrepancy in the instructions. In the "Steam" mode, the default is 15 minutes, and the instructions indicate 20.

I made handmade noodles in a cartoon on the "Krupa" express (the Italians would have showered me with slippers - it says on the box that you need to cook in a lot of water), but if you don't say how it's done, it'll trample!



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337742.0

And she fried and extinguished her thighs - I liked it!



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337743.0

[Manual mode]

I here decided to supplement my conclusions with an explanation of temperatures on the "Manual", just in case, if it suddenly becomes unclear what the deviations described by me are connected with:

Manual mode has five stages with the ability to set the time and temperature at each stage. During the tests, I used only two stages. When preparing the curd, I measured the actual temperature of 2 liters of water in the bowl, and it turned out that the real temperature differs from the set one by 10 ° C downward (i.e. instead of 60 ° C it was 50 ° C, instead of 70 ° C - 60, 5 ° C). For the preparation of cottage cheese, this is not important (the cottage cheese will be softer and retain its greater value and usefulness). But for the preparation of yogurt at 40 ° C in this mode, the result may not correspond to the desired one, if there is a deviation of 10 ° C even at 40 ° C. Unfortunately, I did not take measurements at other temperatures, and much depends on the volumes of food / liquid in the bowl (the more the bowl is filled, the greater the gap between the actual and set temperatures, since, according to the instructions, the set temperatures are the temperatures of the heating element, and not the contents of the bowl). However, in the same mode, the cake was baked in two stages at 130 ° C and 115 ° C. The pastries turned out to be just wonderful!

Here is another quote from the instructions:
"Due to the fact that the temperature sensor, the values ​​of which are read by the program, is located outside the bowl (on the heating element), the temperature you set will differ from the real one inside the bowl. The temperature difference will depend on the amount of food in the bowl. The more the bowl is filled, the more greater temperature spread .. Deviation from the set value can be up to 10 degrees " (instructions, p. 17).

And since in my case there were as many as 2 liters of water in the bowl, the deviations were maximum, i.e. 10 ° C.

In any case, if a specific temperature (yoghurt, sous-vide, etc.) is important for cooking on "Manual", it is better to measure it beforehand with the volume of liquid in which the preparation will be, in order to know exactly what temperature is in the bowl , and not on the heating element.

You know, Man - for me, as an ordinary user, deeply purple about the temperatures under the lid, under the bowl, outside the bowl - I buy home appliances to facilitate homework and get a delicious lunch at the end without problems. Something doesn’t work - I try it differently, the main thing is that there are no obvious and interfering with quality cooking "jambs".

I have not found such.
And I shared my findings and explanations just to facilitate the development of this multicooker by other users.

Thank you very much for your work! The Brands need a special prize for you.

Very valuable information !!!! In manual mode, you can actually cook using sous vide technology. But temperature fluctuations and deviations are very important to take into account, since the result can be different from the expected, and in some places even dangerous. In a 6051 pressure cooker, I preliminarily took temperature measurements in manual mode for 6 hours, so that later I could start cooking using the sous vide technology.

for me the temperature in the bowl is 10 degrees lower than the declared one - this is a "jamb". For example, the "Soup" program. At first, the temperature is declared 100 degrees. You will not first take temperature measurements, and then cook soup on it. You immediately put the soup to cook. And if the temperature there is also 10 degrees below the declared 100 degrees? And it is not at all necessary for every housewife in the house to have a thermometer to measure temperatures during cooking. For example, I did not have it until the child appeared and we bought a bath thermometer, and then it is up to 40 degrees. In general, this moment is incomprehensible to me.

I would not call it a jamb. If the volume of liquid was not 2 liters, but 0.5 liters, then the difference would not be 10 ° C, but 2, for example, or it would not exist at all. How to calculate it?

Zhenya, what does the soup have to do with it? Manna wrote about manual mode. Here it should, in my opinion, be even more stable, in terms of temperature, regime than all the others. After all, the manual mode is declared as a "trick". And it is he who gives free rein to the flight of imagination when cooking. Thanks to this mode, you can turn the multicooker into a yoghurt maker, slow cooker, sous-vide and more. Or am I wrong? At least that's what I expect from manual mode.

Yes, it’s about the "Manual" mode. In other modes, the temperature inside the bowl corresponds to the tasks and algorithm of the mode, and in the "Manual" mode it is difficult to predict the tasks of the mode that the user will create for it, therefore it is difficult to calculate the temperature inside the bowl.

when we buy household appliances, we assume that the actual temperatures correspond to the declared ones. And all serious deviations are a jamb. For example, the milk running away on my program "Porridge" is a cant? Yes, a jamb, because the real temperature does not correspond to the declared one. The same is with "Manual". IMHO

The rights. Ksyusha, I gave "Soup" as an example, as well as "Porridge" above, like, I argue Just the temperatures should correspond to the declared ones regardless of the name of the program, and everything else is a jamb.

In my opinion, it is much more important that for all other modes with built-in algorithms, the temperature is stable. Well ... except for the multi for Zhenya with her milk Not even ... I will say more precisely, the temperature is stable in the specimen that I tested ... for strength

I'll add more.

Dear users (current and future) of the Brand 701 multicooker!
Don't take Manna's words about manual temperature with hostility.
With her experiments, she only confirmed the words written in the instructions.
I went to the manufacturer's website in a special way and double-checked it on page 17.
Not everyone will read to page 17 or even ignore the instructions.
But this information can be very useful.

Zhenya, I very much sympathize with you about your milk porridge. I read straight and worried about you every day. But your problems are a little from another opera, I'm sorry. The manual mode does not heat up "deliberately", which is written about in the manual. You just need to remember this when you use this mode for some special purposes (I wrote above).

I also want to draw attention to what is said about this in the instructions. The manufacturer warns of these deviations. I just confirmed in practice that with a full bowl of water, the water temperature will be 10 ° C lower in the "Manual" mode (and this is in my copy, which will be in others, only your tests and statistics will show). And I began to measure the temperature only because of this warning in the instructions. Here

Girls! Everyone! Thanks again for your support! And for your help! Without you, I would have completely written off with Irina, after the holidays we will either send the cartoon by mail, or we will take it ourselves for diagnostics. In the meantime, I will use it with pleasure. I really like her anyway !! The volume is just like invented for me!

Yesterday I cooked vegetables in it for salads. Exactly how much I need, so much went into it. Of course, higher than the last risk of the "Extinguish" mode. I put it on for an hour. After 50 minutes everything was ready, even earlier. Minutes 40-45. I checked it after 50. It boiled so well, the lid, of course, got splattered, but I had vegetables almost to the top. In general, I am satisfied.

So, Extinguishing is how it works for me. It is better to boil in water on the Soup mode, and on Stew it is better to stew juicy vegetables Or did you stew without water?

I boiled in water. But I always cook on the stove so that it boils. Well, somehow I got used to it. I first thought to cook on "Soup", and then turned on "Stew", I hadn't done anything on it yet, so I decided to try it. Active such mode.

So your expectations were met

Yes. And I also like that the modes work differently. There is a choice as you like.It was very interesting to me, what is the difference between "Soup" and "Stew". Indeed, in some multicooker they are combined. And here they are completely different.

Yes, yes, and I really like it! At first I did not appreciate it, and then I very much even "tasted it"

I cooked at "Manual" several times. The very first time I made the soup from a rabbit - at the second stage I set it to 100 degrees - the boiling was intense, which means that everything corresponds to the parameters declared by the manufacturer.
Then "Stew" and "Mushrooms" - also on "Manual", and also set 100 degrees at the second stage - I needed it ...
I have a thermometer - but my health is dear to me as a memory so that I could poke the thermometer into the boiling mass with my paws.
Steam comes out of the valve, which means it boils. And we have a boil from physics at what T begins - yeah, we remembered ...
Then, for the sake of curiosity, she opened the lid - it was boiling, still boiling!
I don't see a problem.
Chichas now put sour cream on "Yogurt" - №2.

[Very valuable information !!!!]

Very valuable information !!!! In manual mode, you can actually cook using sous vide technology. But temperature fluctuations and deviations are very important to take into account, since the result can be different from the expected, and in some places even dangerous. In a 6051 pressure cooker, I preliminarily took temperature measurements in manual mode for 6 hours, so that later I could start cooking using the sous vide technology.

Why is everyone running around with this sous-vide? Sous Vide is literally "in a vacuum." To cook using this technology, you must first of all buy a vacuum home sealer and purchase packages - this is from 4,500 to 6,000 rubles.
In 6051, in an ordinary baking bag, I now do the meat all the time, without absolute pumping of air ...

To cook using this technology, in addition to the evacuator, it is necessary that the device must keep the set temperature, not lower than 60 degrees. It is not necessary to purchase a vacuum cleaner.

So I personally would not risk it - to cook meat without a vacuum sealer in a multicooker at T 60 degrees. And I sincerely do not advise anyone.

Zhen, sous-vide cooking involves a vacuum !!
And the temperature can be in the cartoon, if it has such an opportunity!

But the vacuum is Mandatory, otherwise it is no longer Su-Vid)

Happy New Year, everyone!!

I support in this matter Olya, the temperature of the product depends on the pressure, at overpressure in the pressure cooker the boiling point of water is 115 ° C, at normal pressure - 100 ° C, and in the empty space it will be below 100 ° C, how much lower depends on the degree of discharge. I think the logic of my thought is clear

Mash, Vacuum is required, but some people create it (well, try to create it) with improvised means. Including I do not impose my methods on anyone! The only thing I can say in defense of such methods is that when you lower the bag into water, you can immediately see whether there is air there or not. The air bubble "floats" under the top of the bag.

Zhen, yes, you can create a vacuum in the input)

And since the fashion went to him, that's "all" and are worn.
_{And what's interesting, don't say anything. Everything is immediately perceived with hostility.}
Happy New Year to everyone! I wish you happiness, good! Good luck! And be more tolerant of others!
See you next year! _Maybe!

Yesterday I made sour cream on "Yogurt" No. 2 - "sour cream".
Usual 10% cream, Tonus sourdough, clay pot. Directly in the pot and put it in the multicooker bowl.

The result is not just great, excellent!

On the holiday, I used manual mode three times with a sous-vide temperature and a long time lasting up to eight hours. The temperature was measured each time, always after a long time from the start of the program, so that the temperature of the water and the product was already equal. Maybe I was lucky with the device, but the deviations were minimal. Less than the specified one, no more than 1 degree. What can I say ... The device is SUPER! I am very pleased. Satisfies all my requests. I want the same one for 5 liters, otherwise I want to cook a larger piece of meat for a holiday.Now a loin of 1 kg has climbed into the bowl, water had to be poured almost to the edge.

[35.3 ° C]

Since my measurements caused so much discussion, I decided to repeat them.
1 liter of water temperature 35.3 ° C
"Manual" mode 1 hour 70 ° С
Temperature measurements made After 1 houropening the cover.
The water temperature was 70.1 ° C

Probably, in the previous measurements, which were made after 30 minutes, 2 liters of water did not have time to warm up to the set temperature.
So this should be considered when making sous vide.
Now I will correct my conclusions

[Zinfandel]

URRRAAA !!! I am so glad that the cartoon keeps the temperature set !!!! Girls! Thank you for your measurements!

Zinfandel! Happy birthday to you!

I always put meat in already heated water when I do sous vide. Honestly, I don't know if it's necessary to do this, but in the recipes that the girls laid out, they did just that.

Happy New Year to everyone! I wish you health, success, luck, fulfillment of desires and that our kitchen assistants will only please !!!

Made another measurement.
1 liter of water 45.5 ° С
"Manual" mode 100 ° С 30 minutes
Measured after 30 minutes, partially opening the lid.
The water temperature was 96.5 ° C. Vaporization and slight boiling were observed (water bubbling, excitement on the surface).
Apparently, quite a bit of time was not enough for a full boil Well, and perhaps the water temperature dropped somewhat when the lid was opened

Did today "Amur dumplings" on the "Manual Program" in 4 stages.





I liked it very, very much!
A great saucepan designed by the Brando! Huge respect!

And in the morning on "Warming up" and "Soup" - 20 minutes - I boiled chicken breast for salad, and cooked in broth on the "Soup" program - 25 minutes a light soup with noodles.

Girls, well, here I am with a new thing. You can congratulate me. Already cooked porridge a couple of times. For the first time the whole kitchen swam in milk. I was really upset. Immediately I remembered Zhenya. MV turned off, and everything ran and ran from it. I took apart the valve, and there was a rubber thing, a gasket, pulled it out. I, of course, saw her, but I never had this type of valve, I didn't know what to do with her, and not a word in the instructions. Then I cooked the porridge without incident. The soul did not rest on this. Zabakhala another portion. Everything seems to be OK. I felt relieved from my heart
Only now I don’t understand if I have a cord from MV. It was not in the box, but in Moscow, at my request, they looked at the saucepan, maybe they didn't put it back, they didn't notice. Now it will be known only after the holidays, they will not go there before. The cord came up well from Redmont, but it's a pity to take it away from the Baby. Sometimes both will be needed. I just hope that the cord fell out, otherwise there will be a whole hemorrhoid ...

Olga for the cord much you can not worry .. in fact, all MVs have the same. If you say that Redmond came up to you, then it's even easier - there is something in the yulmart around 450 re ... If you need it urgently, then look at the website, if there is no such urgency in it, then I wish the problem to be resolved as soon as possible!

[Olga]

Olga, congratulations on the new thing! The cords are all the same. I have them all mixed up from different multicooker. But there is a cord in the box, it is included. Apparently, he was missed in Moscow

And what is that rubber thing in the valve, I don't understand what's wrong with it?

Are you talking about this one?

well, yes, that it was not necessary to pull it out? And with her the milk boils away.

No, don't. Apparently, when you took it out, there was more room for steam to escape, and the milk froth less.

And what to try again with her? Scary, the kitchen will have to be washed again.

Oh, I don't know what to advise you. If your milk doesn’t "run" without a valve, great, cook porridge without it. Well, actually ... it is supposed to stand.

Okay, I'll experiment. I'll try with or without him. I wonder if you cook without it, will it not affect other programs? Will they work correctly? And another question, the instructions say that you cannot close the lid on the frying program. Is it so? not used to cooking with the lid always open

Why shoot it in other modes? Leave her. You can just remove it in milk, if it's better without it.

Put the porridge with her. For the third time today. I will burst for sure If it does not work out, I will definitely take it out, but it is such a mulepuska, it will be lost over time. An eye and an eye behind her. Okay, riddles are never rich, I’ll go with a towel near the multicooker. It’s cooked if I will report.

I wait with my fingers crossed

[Olga]

Well, I came again with a report. While it's too early for me to draw conclusions, the porridge did not escape through the lid (with a valve), this is a plus. After about 10 minutes, there were several pops in the pan, I was ready to press the button and wipe. But nothing happened. This is the picture after the preparation of the porridge.


But she was going to run: D was almost on the verge of escape. It's still scary to put porridge on the timer.
Looks like the whole thing is not in the temperature of the MV, but in the valve. Most likely, it fits very tightly with us, and does not allow steam to come out. We must follow him.

Olga, and what was the porridge (not to be seen in the photo)?

There was millet, but the soap was very thorough, right up to tears.

My millet also rose a little (about a centimeter), but I always dilute milk with water.

I also bred: 1 ms. water for 1.5 milk. Now you can’t guess why it’s so, you have to cook porridge more often during the holidays. I would very much like to bring the MV to mind, and understand what's what.

Girls, I cook rice porridge on a delay almost every day and the porridge never even thought to run away. I don't understand what's going on with you.

Vic, what are your proportions of cereal, milk and water
In my pressure cooker 5 liter cook 1/2 m. Art. cereals + 0.5 liters of milk 2.5%. For 2.5 years never ran away

So porridge cannot escape from the pressure cooker, its pressure does not start up.

People, I cook 1: 6, milk 3.5 in a proportion of milk 4: 2 water, and sometimes in half, I don't eat porridge with pure milk.

Maybe the escaping porridge is due to the valve?
Before starting the milk porridge, now I check that there is no water inside the box, and I bend the rubber thing and wipe it so that it does not stick at the beginning of cooking and boiling the milk. Well, I follow the basic rules: milk in half with water, salt, the total volume is less than a liter, cereal washed with boiling water (in the case of millet).
Porridge does not run away.

[/ quote]

Today I also cooked rice porridge for the first time.
I took 1 multi-cup of round rice for 6.5 multi-cups of draft milk.
I was very afraid of the "milk fountain", but everything went great.
The milk, if it has risen, is not more than 1 cm. It turned out a little thick, but this is probably due to the "Heating".

Girls, I do not understand why milk needs to be diluted with water, bend or remove the valve, observe certain proportions and perform all sorts of other "dances with tambourines" when cooking milk porridge. If all this has to be done, then this program is not working correctly. And that's it!

[Check mark]

Check mark, I always dilute milk with water, regardless of which saucepan I cook the porridge in. So the cereal is boiled better. Zhenya's regime is really overheating, judging by her experiments with him. Olechka was trying to "run" one of the most "running" croup. I have not yet understood what she has with the valves, because judging by her experiments, her porridge did not seem to "run away" with the valve either. At the moment, most of them do not have any difficulties with milk at all. And Zinfandel wrote that she recommends draining the water from the drip valve, since the water in it can really prevent steam from escaping if the silicone valve sticks because of it. So that, Check mark, I would not generalize so much about the incorrect operation of the mode

[Mannochka]

Mannochka, I put a porridge in Redik, and my head does not hurt, what can happen. In my opinion, this is how a multicooker should work, otherwise, what's the point in it? And, as far as I understood, Olya also has problems with milk ... So, Zhenya's case is not an isolated one. I do not scold this cartoon, in all other respects it is probably wonderful, but the manufacturer should still figure it out with the milk.

[Mann]

In the morning I cooked oatmeal porridge according to Lena Bo's recipe - half a multi-glass of cereal + 2 multi-glasses of milk, 30 minutes.More - did not risk. The lid had to be removed and washed. Not much, but dirty. Photo later.
That is how it should be?
I'll try rice tomorrow.
Mann,

And Zinfandel wrote that she recommends draining the water from the drip valve, since the water in it can really prevent steam from escaping if the silicone valve sticks because of it.

- if this is such a feature of this multicooker, then it is necessary to write about it in the instructions?
Now I went, dismantled the valve - yes, there is a lot of water there, poured it out, wiped it off. Tomorrow morning I will cook rice porridge.

[Olga]

Girls, I don't know, I only cooked rice and rice with millet. The porridge did not reach the lid. I never cook Hercules in milk. I don't know the result. Elena Bo cooked, but everything was fine with her.

Olga, I don’t know, I somehow had no difficulties with the valve, so ... here I don’t have such experience. For me this is purely theory