Multi-cooker-pressure cooker Moulinex CE502832

And for a little white CE 503132, a good discount in Eldorado (6999r), just buy a second one!

Everyone, girls, thanks for the tips. We bought a black one. Now we will study.

My recipes Moulinex CE 503
Pumpkin porridge with rice
Pumpkin 1kg, cut into small cubes
Rice ordinary 1.5 multi-glasses (did not soak in water in advance)
70 grams of butter
Salt 0.5 tsp, sugar 4 tsp
1 liter liquid (half milk, half water)
Milk Porridge mode only 20 min
It turned out well, although the inner cover got a little dirty. I wonder if it gets dirty often?

On Milk porridge, the inner lid gets dirty if there is a large portion, i.e. a lot of liquid, it doesn't matter whether it is pure milk or with water. But I think it's not scary, the main thing is not to run away. I still take off the lid after every cooking and mine.

And I put any porridge on multishef 95 g for 1 hour, at night. And more vitamins, and does not run away.

Vishenka999 and Nadin1234, thanks for the tips, I will definitely take it into account.

Hello everyone)) Yesterday I finally got my black multicooker. Like many others, she responsibly reacted to the choice, read a lot of information, including here on the forum. Outwardly very beautiful, no doubt. It seems to work fine too, although I have tried so far only to boil water with a lemon in a double boiler mode, so that the extra smell goes away. BUT it is very embarrassing that when you open the lid, it creaks quite strongly in the place where this lid is attached. And yet .. on the non-removable lid at the bottom there are several small specks, such as rust .. but the material there is stainless steel .. how can this be ?? Unfortunately, when buying, there was no opportunity to examine, touch, maybe I ordered it via the Internet.

[joelinka]

joelinka, should not creak. See if a piece of Styrofoam got caught?

joelinka, shouldn't creak. See if a piece of Styrofoam got caught?

Thank you very much, I'll come running home in the evening - I'll take a look. what about rust? nobody came across?

[joelinka]

joelinka, actually there is nothing to rust, it's a stainless steel, and a removable lid, and even more so non-removable. Maybe not the rust will come off? And if it's chips, then turn it back

Hello everyone, accept newcomers, I ordered a white cartoon, will arrive on the 6th, I have been reading the bread maker from time to time for probably two years already, I registered only today. Girls can someone teach how to get information about making yogurt from the topic about this slow cooker, is there any function on the site? I tried a search, he sent me all over the forum, but I wanted to read secrets and reviews about yogurt making on this cartoon.

[monnokini]

monnokini, yes, what secrets: we chose the Yoghurt program and pressed the Start button, the default time is 8 o'clock. But seriously, they do it using both pharmacy starter cultures and Activia. Someone puts a lot of small jars, some 3-4 half-liter.
I make on Activia, I take natural cottage cheese, they also love mine from Activia with bran, it turns out to be unexpectedly tasty, interesting taste. Place a napkin or silicone mat under the jars. And the water can be poured or not, I tried it this way, and so, it turns out equally well. I decided for myself - if I put 7 small jars, they are cramped, so I fill in water, it gives a more uniform heating. And sometimes I take more and 5 pieces, then without water.
I always add cream and milk fatter, add a little sugar. But thick yogurt is also obtained with milk of lower fat content.

[Nadin1234]

Nadin1234, thank you very much for responding, I expressed myself a little inaccurately, I am aware of the starter cultures and activations, I am interested in what temperature the cartoon maintains on the program, does the yogurt overheat? or do you need to do something that would not overheat?

[joelinka]

joelinka, congratulations on the new thing!
Regarding the creak, do not worry too much, my white creaked, but not strongly, but creaked. As time passed and now there is no sound. This, apparently, is due to the fact that it is new and there these fasteners (or whatever) must get used to it.

[monnokini]

monnokini, According to instructions. declared 37 degrees, I did not specifically measure, but does not overheat exactly, yogurt always turns out well (if good milk is taken, 100% natural, without milk powder) I make yogurt in different devices, there is something to compare, and I prefer our mule in front of the yogurt maker!

joelinka, congratulations on the new thing!

thanks) yes, let's hope that the creak will pass and everything will be fine. Yesterday I already prepared the first course - stewed mushrooms with chicken in sour cream. strange that the sour cream curdled. Well, maybe it was not very fresh. quite a lot of water was released. my husband said that mushrooms are like boiled ones. I fry them more in a pan. but in general it is delicious of course.

thanks) yes, let's hope that the creak will pass and everything will be fine. Yesterday I already prepared the first course - stewed mushrooms with chicken in sour cream. strange that the sour cream curdled. Well, maybe it was not very fresh. quite a lot of water was released. my husband said that mushrooms are like boiled ones. I fry them more in a pan. but in general it is delicious of course.

Well, purchased sour cream usually emits liquid decently. Plus mushrooms, too, in the pan there is room for excess to evaporate, maybe at first it was necessary to fry and let the excess water come out, and then simmer. Anyone will suffer over time and better and tastier

By the way, here is a photo of those spots. well, it looks very much like rust - and will not wear off with anything

Well, purchased sour cream usually emits liquids decently. Plus mushrooms, too, in the pan there is room for excess to evaporate, maybe at first it was necessary to fry and let the excess water come out, and then simmer. Anyone will suffer over time and better and tastier

yes, we will adapt, although at first I fried everything, about 20 minutes in frying mode. but today I'm thinking of quickly stewing potatoes with onions and carrots in slices in the stewing mode. So I think to pour water or not?

[joelinka]

joelinka, if you extinguish in a pressure cooker mode, that is, under pressure, then water is necessary to gain pressure, but not very much: 0.5-1 mst, although sometimes it may not start Extinguishing if it seems to her that there is not enough water
Regarding sour cream, I also curled up, I began to stew in a multicooker mode, at 80-90 degrees, having previously fried it at a high temperature, and then pouring sauce. I do not like that she is madly boiling this sour cream to gain pressure. Moreover, I had a recipe with sour cream and tomato paste.

joelinka, if you extinguish in the pressure cooking mode, that is, under pressure, then water is necessary to gain pressure, but not very much: 0.5-1 mst, although sometimes it may not start Extinguishing

Thank you very much for helping. made at your suggestion. it turned out very well. husband even praised

Conducted "research" about sour cream.
Everything I read and heard comes down to the following:
so that sour cream does not curl when heated, it must be a) natural (only natural cream + sourdough), b) fatty (from 20%), c) fresh.
Sometimes it is advised to first make a warm sauce from sour cream: boil 100 ml of milk, melt 30 g of butter in it, let it cool slightly and mix with sour cream. (I tried, the result is 50/50). I also met the advice to slightly dilute sour cream with cold water. (Have not tried)
There is also an opinion that protein, which is 2.5% in sour cream, is curtailed anyway at 65 * C
And finally: how to check the quality of sour cream. 1. Impurities. Drop iodine into a spoonful of sour cream. Normal will turn slightly yellow, with impurities - turn blue (starch). 2. Freshness.Add a spoonful of sour cream to a glass of hot water and stir. Good sour cream dissolves completely, the water becomes uniformly white. At the same time, sour cream that is not too fresh curls up, and a sediment falls out of low-quality ones.
Phew, that's it.

Celery puree. The calorie content is twenty times less than that of potatoes.
For 4-6 servings. Celery root from 0.7 to 1 kg, potatoes 3 pcs medium. More than 1 kg will not fit into a black mule at a time))
Peel, cut potatoes in half, celery into pieces about the same size as potatoes. Steamer-vegetables-texture first from the bottom-11 minutes. Mash in a bowl, salt and pepper to taste, warm heavy cream 150-200 ml, blender, a piece of butter. Done.
Instead of cream, you can use vegetable oil (100 ml), or milk, or sour cream. They also add garlic, or truffle oil, or grated parmesan, or herbs.

[Vasily K.]

Thank you,Vasily K.! It's nice to be greeted like that
By the way, about these bowls. Yesterday and today I wrote to Polina, who sells bowls to cartoons on this forum. She writes that due to the fact that Redmond is a couple of mm lower, it is impossible to cook on this bowl under the pressure in our cartoon, because in most cases pressure is not gained. Or here's how Larisa has an incident. That is, you can buy it as a spare one for frying and baking without pressure, and do the rest in your own bowl
I'm wondering, but if you buy another silicone ring and just put it on top of the Redmond bowl for sealing, this option will not work.
Vasily K., you already have these cups, you will not test with an additional ring. Or do they cook without any problems with pressure?

I think the problem with the Redmond bowl is its height. Place all bowls in pressure cookers with their upper shoulders on the thick-walled "trough" of the base. In this case, the bottom touches the base, along which the temperature is transmitted. If the bowl is lower, the ribs of the bowl will still fit normally, and there will be an air gap between the bottom of the bowl and the base. The sensors will not be able to determine the real temperature and the microprocessor may issue incorrect commands. This is my opinion.

Hello) please tell me in the modes "stewing" and "steamer" switching to poultry, meat, fish is the buttons + -? I have it on "vegetables" and that's it ((
Oh)) already figured it out .. I read the instructions.

The girls who cooked beans in tomato sauce in our slow cooker. Please give me a recipe. Thank you in advance.

Girls, help me, I made cottage cheese according to a recipe from a book for a multicooker, cottage cheese did not work out. I took 3.6% milk, 15% sour cream. Why didn't it work? Or can someone give you a recipe for homemade cottage cheese

Hello everyone.
I want to write my own review about our little black cartoon.
I bought it somewhere in the fall, and for the new year, additional cups from Raymond, metal and non-stick, on the advice of Vasily. ...
So, from the moment I bought a stainless steel bowl, I mostly cook in it, and everything is very good and the pressure is gaining and boiling and soaring, in a word, there are no problems.
The only thing, but just a couple of days ago, I began to notice that sometimes when working under pressure, steam begins to pour out of it very strongly, from all cracks, and it whistles scary. The husband says that the ring is uneven in the stock, maybe because of this. Most likely he is right, because when you turn it on again, it finishes without incident. Today I ordered a couple of new rings from Polina, I will try, I will write off the results separately after a while, so as not to be unfounded.
There are no complaints at all about the quality of cooking, everything turns out as it should. P
True, I do not foam in it, because I have a good oven, and everything else, cereals, soups, vegetables and meat and canned food, so on 5

And then there is no search for a topic ???

[Florisimo]

FlorisimoAlas, only search the entire forum. But: 1) you can save links to each message 2) our topic has a directory on page 49:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=379119.0
who else would continue this noble work begun by Nattotti

Hello everyone! I have been using the multicooker for the 3rd month.In general, it suits me, the only thing I don't like is the small drip tray and steam basket. I wanted to ask, that's what! I used it three times in multishef mode with an unlocked cover. Not only was steam pouring from all the cracks all the time, that I was even afraid that everything was dripping onto the power cord, the lid also gets very hot, so you can't touch it. Once I cooked jellied meat in it, but already under pressure and with a locked lid, so the same thing, the lid heats up very much !!! After all, I noticed that a 10 cm crack appeared on the lid, it's very annoying ... all the same, I only use this cartoon for 3 months (((Tell me, did anyone come across the same ???
P.S. I wanted to insert a photo here but something doesn't work ... here is a link to the photo 🔗

[madamtaya]

I used it three times in multishef mode with an unlocked cover. Not only was steam pouring from all the cracks all the time, that I was even afraid that everything was dripping onto the power cord, the lid also gets very hot, so you can't touch it. Once I cooked jellied meat in it, but already under pressure and with a locked lid, so the same thing, the lid heats up very much !!! After all, I noticed that a 10 cm crack appeared on the lid, it's very annoying ... all the same, I only use this cartoon for 3 months (((Tell me, did anyone come across the same ???

madamtaya , steam comes out when the temperature is set too high. Therefore, the lid overheats. And if it is also blocked, then the pressure inside will be quite large. The lid may not hold up. This is most likely what happened.

And today I ordered a bowl and a spare ring for a mule in Alfa service at 17 Prechistenskaya embankment. Together it came out to 2104 rubles. And in Sovinservice (for example, on Radio Street) one bowl of 2100 with kopecks costs ...
They said that they can deliver in the period from 1 to 6 weeks ...
But, most importantly, they will bring)))) I will only make porridge and pastries in the new bowl, and everything else in the old one))))

The recently published recipe for polpette (meatballs) in tomato sauce has been adapted for the black mule.
Here's what happened:

For the meatballs:
Minced meat 600g (I have pork + beef)
Breadcrumbs 5 tbsp l
Parmesan finely grated 100 g
Salt, pepper, ground nutmeg
Egg 2 pcs
1pc onion finely chop or grate
Fresh parsley chop finely
For the sauce
Carrot slices 1 pc (I have grated 100g)
Passat (tomatoes crushed in their own juice) 600 ml
Tomato paste 2 tbsp
Bulgarian pepper 1 pc in cubes
Celery stalk 1 pc (I have a root of about 200 g cubes)
Salt, pepper, garlic 2 cloves
Olive oil
1. Mix everything for the meatballs in a bowl, knead the minced meat well, refrigerate for half an hour
2. Chop onions, carrots and celery. Fry in oil for 7 minutes on a frying pan 130 *. Turn off, pour the trade wind, add tomato paste and chopped pepper. Warm up the sauce on the multichef for 95 * minutes 15-20. Turn off.
3. Use wet hands to mold dense meatballs (the size of a large walnut) and place in the sauce. Braising-meat-texture second from the bottom-15 minutes.
The result is plump and juicy meatballs.
A source: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418089.0

Used three times in multishef mode with unlocked cover

This point is not clearly spelled out in the instructions, unfortunately, you need to understand that this is a pressure cooker and if you set the temperature to more than 100 grams and enough liquid, then it will gain pressure in any way and the lid must be blocked.
The instructions say that on a multi-cooker at 40-160 g, you want to block the lid or not, but this is not a multi-cooker with a normal steam valve, here if a lot of steam is formed, it does not pass through and overheats the lid from the inside. More often than not, when people try to cook a liquid dish at a high temperature with the lid unlocked, it will swing open by itself through some. time It is a pity that you have come to the deformation of the lid, in my opinion this is a warranty case, since the instructions do not contain the necessary information.

In the recipe book and in the instructions for working with the multicooker (attached to the pan) there is a table of temperature conditions.

As you can see from the table, the maximum temperature (114 degrees) corresponds to the automatic mode "beans" (the lid is locked). Most likely, this mode creates the maximum pressure for which our multicooker is designed. Therefore, when working with pressure on the "multishef" one should adhere to these parameters, IMHO.

[Vasily K.]

Vasily K., I agree with you about 114 *. We have already tried to supplement the instructions here. It turns out that the multishef:
from 40 to 95 degrees - whatever you like,
from 100 to 114 - cook only under pressure, the lid is locked,
and then from 115 - only with an open lid (or with a closed, but not blocked, realizing that it can open at any moment?).
What do you think?
And it seems to me that yes, madamtaya warranty case, there is no limitation in the instructions

I didn't know about these subtleties with the temperature, to be honest. But, you are right in the instructions there really are no restrictions. Only now go prove to the online store why this crack happened ... In principle, it does not affect the preparation of the dish, just aesthetically I like it and even when the lid is opened, when the dish is already cooked, drops of water flow out of it. And in general, won't it get even bigger ..?

[Vasily K.]

Vasily K., I agree with you about 114 *. We have already tried to supplement the instructions here. It turns out that the multishef:
from 40 to 95 degrees - whatever you like,
from 100 to 114 - cook only under pressure, the lid is locked,
and then from 115 - only with an open lid (or with a closed, but not blocked, realizing that it can open at any moment?).
What do you think?
And it seems to me that yes, madamtaya warranty case, there is no limitation in the instructions

Olga, I will add a little. There is also a mode in the table pizza, where the temperature is 125 *, the lid is closed, but not locked, that is, a similar mode can be allowed on multichefe... From experience I will say that this is the maximum temperature for cooking with the lid closed, not locked, if there is not much liquid in the bowl.
Now about the guarantee. The instructions state: Remember that in pressure cooking mode, a small amount of liquid must be added to the bowl and the temperature must be above 100 ° C... Maximum temperature not specified. That is, indeed, you can make a claim.
madamtaya I think you should contact the service center.

from 100 to 114 - cook only under pressure, the lid is locked,
and then from 115 - only with an open lid (or with a closed, but not blocked, realizing that it can open at any moment?).

You wrote everything correctly, you can add it: on a multichef from 100 to 114, the lid must be blocked for a liquid dish, and if it is light roasting or baking, then it is not necessary.
And above 115, it turns out, it can only be used in the baking-frying mode.

Girls, tell me, the field for turning off the pressure cooker program, the heating turns on, but how does the pressure go down? you need to turn the handle or it should go down by itself. cooked potatoes and now 14 minutes have passed .. the pressure itself does not go down .. is this normal?

[kleoruru]

kleoruru, there is a steam release button on the handle. By pressing and holding it, you will accelerate the decrease in pressure in the MV. When steam stops escaping from the valve, you will hear a click and you can turn the handle and open the lid. All this is in the instructions))

Thank you, I know how to let off steam myself, I constantly let it out myself, and then I decided to check how the cartoon lets off steam, maybe you need to wait longer .. because if she is, then she must let it off herself ...

[kleoruru]

kleoruru, personally, my multicooker releases steam for about 15-20 minutes, always in different ways, I don't know what it depends on.

I also wanted to share this observation. The other day I noticed that the handle on the lid, when it is locked (when you turn it), in a black mule is pressed tightly so tightly, you can feel such a tension or something.But in white, for some reason, there is no such thing, the handle easily turns back and forth, there is no feeling that the lid is pressed against the pan. This does not affect the functionality in any way, it just became interesting why this is so. Share how are you?

It's time to buy another cartoon like Moulinex CE503 (white). I have a wealth of experience using Cookies 1054 (covered) and Orsson 515 (now). After Cook, it was hard to adapt to the long and rather weak frying on Orsson ... but I looked at the plate on the 1st page of the topic, this frying temperature is higher than Orsson's on baked goods (the highest for frying). The mule liked the design (they ripped it off from Cook, but modified it with a cover and a carrying handle), the presence of adjustments in all modes (experience already exists), the bowl itself is also not bad, albeit without handles ... it seems that all the necessary modes are there, but what's the catch? Is it much cheaper than Orsson and Muli Eggs? How does she bake? Will it blush from above, or, as most of them do not? How does the valve behave (sore spot in Cuckoos)? What does the lid look like after cooking (Cook's was always splattered with what was being cooked, and Orsson's is always clean, only condensation on it)? Who has been using it for a long time, although they have been on the market not so long ago, please respond, plz

I also wanted to share this observation. The other day I noticed that the handle on the lid, when it is locked (when you turn it), in a black mule is pressed tightly so tightly, you can feel such a tension or something. But in white, for some reason, there is no such thing, the handle easily turns back and forth, there is no feeling that the lid is pressed against the pan. This does not affect the functionality in any way, it just became interesting why this is so. Share how are you?

Was it like that in white from the very beginning? In my white, a slight effort is felt, not so that the handle turns very easily.
P.S. Finally I got a spare bowl and rings at the service center! From the end of February we went

[k.alena]

k.alena, about Moulinex CE503 I have only positive impressions, I've been using it for six months already. I can't compare with a cuckoo, it wasn't. With the Orsson, as far as I know, correct if I'm wrong, the countdown in all modes starts immediately, that is, when you set the cooking time, you need to take into account the pressure build-up time. I wanted to take Orsson, I don’t remember the model, one of the last, and didn’t become because of this, I decided that I would be confused. I know, for example, vegetable soup for 20 minutes, I put time on any of my pressure cookers or porridge for 15 minutes. And the pressure build-up time can be different. Also with pressure release. There are pressure cookers that release the pressure themselves by the end of the cooking time and after the signal, you can immediately open the lid. I would be afraid to entrust such milk to cook, at Moulinex, IMHO, the best option: you can wait, it will relieve pressure on the sly, and if not milk and not to the maximum liquid in the bowl, then the button is very convenient to release steam.
The inner lid in the Mule can be removed in one move and washable, so it doesn't matter if it gets splattered or not, I always wash to remove the odor from the silicones. rings.
On Fry, the temperature is up to 170 ', the default is 160, I did not set it anymore, it is enough for frying. You can change the temperature while cooking.
As for baking, not a single multicooker will blush from above, the main thing is that it does not fry from below. I have it in one Redmond, where the pace is not regulated. on baked goods. There is no such problem in Moulinex, you can set any temperature on Multishef, it is convenient for me to choose 125 'for Pizza, 150' for Baking is not for everything.

[Nadin1234]

Nadin1234, thanks for your response. The more I read about her, the more I want you to further confirm me in my aspirations