Multi-cooker-pressure cooker Moulinex CE502832

I continue to rejoice at my new assistant. Today my husband asked for a mushroom soup. The recipe in the book seemed to me "not mine" and had to improvise a little. I cooked like this (maybe someone will come in handy): in the "Fry" mode, the standard settings threw in the onion for 15 minutes, after five minutes I finished the carrots, after another 5 minutes the champignon. I put the potatoes in cubes, salt and boiled water in the sautéer. And put on the "Soup" mode for 15 minutes. When everything was ready, I opened it, adjusted the salt and added spices and held it for another 10 minutes on the heat. The soup came out very rich, fragrant and very transparent, just like we love in our family.
After the soup, I made a charlotte with apples (from the book), very tasty, my son ate three pieces. And now chicken fillet in sour cream is stewed in it, I did it by analogy with "mushrooms in sour cream" from the book, I will write about the result tomorrow))

Braised chicken supplement.
It's just divine !!! And most importantly, it is unrealistic simply and quickly. I put the chopped onions on the "Fry" mode (standard settings) after 6-7 minutes (while I cut two chicken fillets), threw in the chicken cut into long strips. After the end of the mode, I poured 200 ml of sour cream salt, and a little ground pepper and put the standard settings on the "Stew (poultry)" mode. At the end, I let off the steam manually, tried it and added a little more freshly ground pepper mixture. The result is incredible, the meat is tender and very, very juicy, I just can't believe that fillet can be so juicy. Waiting for my husband on heating for about almost 40 minutes and in my opinion it only became tastier))

I cook everything in a mule every day. Today, even three times. Today the bottom of the cottage cheese casserole burnt ... strained. It was actually baked, but for some reason the bottom stuck ... this was not the case before. I use it very carefully, the cup ...

[irida]

irida, I also made a curd-carrot casserole today and the bottom burned a little, but nothing stuck, I think it happened to me because I was afraid that it would not be baked and instead of 40 minutes, put 50, it would have baked normally for 40, so what to experiment and try ...))) somehow get used to the regimes and everything will be prepared without misfires

I cook everything in a mule every day.

yes, I also cook absolutely everything in her and every day, there would be one more, probably she would not be idle, or rather there is one more, old Panaska, and I attract her when necessary, so it would be more accurate to say there would be a third one and she would have found a job ))), I practically don't use the stove, only if I bake pancakes or pancakes)))

I am slowly trying to adapt the recipes. I made a kind of casserole with potatoes and fish in a creamy sauce. I thought at first, I will put the "fish" on stewing for 30 minutes ... the pressure has not accumulated. Then I started looking for a recipe. So. I do this in the oven - I cut potatoes with not thick plates and to the bottom, then fish (in principle, any) and fried onions and carrots (well, what kind of vegetables do you want, in principle, instead of potatoes there can be half-cooked pasta) ... and this thing is filled with sauce, white ... you can cook it yourself, I mix two ready-made white dry sauces with milk and tuda. In the oven for about 45-50 minutes. In the cartoon, it is advised to stick this in the "baking" mode for 1 hour, but 1 hour is a lot, since almost all the recipes I found are designed for a cartoon of lower power, and ours is already 1000 watts. So I stuffed it in for 30 minutes. Everything was baked, even the bottom was a little too brown.It turned out very tasty, the son usually does not eat mixed food (he likes everything to lie on a plate separately and everything is clear - he does not like porridge, soups, pilaf and almost everything that is mixed during cooking or frying), and then he screwed up the whole dish and so, that already cracked behind the ears.

Girls, I have a question. Where are the recipes to look at another cartoon, so that the cartoon is also 1000 W in power, and preferably with the pressure cooker modes too? And then the truth has already tried to do something a couple of times - I digested, because recipes for a different power, which often do not specified in the recipe.

I generally keep quiet about baking. The fact that according to Internet recipes should be baked for 1 hour - 1 hour 10 minutes, in our case 40 minutes is enough, and 45 is already too much. And it doesn't matter that some multi bakes at 180 ... it still lasts 40 minutes for ours, even at a temperature of 150. She burned one pie like this, according to an Internet recipe. Only then it dawned on me ...

[irida]

irida, here is a link to the recipe book for the Brand 6060 multicooker-pressure cooker-smoker, power 1000, though there are not many of them, open the link and save them to your computer)))
🔗
I think the power of 900 is also suitable, only in ours, respectively, slightly reduce the time ... if necessary, I can look for links to recipe books

Girls, hello!
They are accepted into your company - I also have this wonderful pressure cooker!
I am very pleased with her work. I want to share with you my recipes:
BAKED MILK
1- 2 liters of ultra pasteurized milk
Multishef
30-40 minutes
115 degrees
Under pressure
The result is the same as on 8-hour simmering

Rosehip decoction
2-3 multi-cups of rose hips, pre-washed and slightly crushed
1.5 liters of water
Multishef
110 degrees
1-3 minutes
Under pressure
Heating 3-5 hours
Then I strain it through a sieve and pour it into a thermos, honey or sugar to taste and, if desired, into a cup



Lazy bluefish

Minced meat
Carrot
Boiled rice
Onion
Cabbage (I had a young one - did not boil it)
Your favorite condiments

She mixed everything, slightly oiled the bottom of the saucepan with vegetable oil and laid out the whole mass, leveled it.

I tried to put the EXTINGUISHING on - the program did not go, a sufficient amount of liquid did not come out ...

MULTICHEF
50 minutes
Under pressure
I forgot the temperature, but I think it's 100 degrees

The bottom of the blue roasted decently, but did not burn, the cabbage roll even had a pleasant aftertaste

It's been a week since I got an assistant. I cook in it every day and every time I am happier and happier. Already cooked pilaf, cabbage rolls, roast potatoes and chicken, mushrooms in sour cream. We tried fried potatoes according to a recipe from a book (only I didn't pour oil in, but poured over the potatoes and mixed them), it's not bad at all, and most importantly it's not at all greasy, even a child can be given. And most importantly, she baked bread in it for this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=101976.0 recipe (unchanged), delicious. So far, the only "but" I have encountered is a small drip-receiver, it must be drained after each extinguishing (this is my main mode), but I forget and sometimes it leaks onto the table.

[Uulja]

Uulja, Welcome! Yes, and immediately with recipes to us, it's great))) a question for baked milk, did you try to run through the valve? all the same, the boiling point and under pressure ... and probably the steam should go out on its own, you should not immediately let it down ...
Ksenay, and how much bread did you put on? but regarding the drip tray, I think this is an insignificant minus, given all its advantages, it is good that it exists at all, and they are small in almost all multicooker, so we will adapt)))

[Larra]

Larra baked exactly the same as in the recipe and proportions (I took 4 m of flour), and time. The result is a breathtaking crust on both sides. It is very tasty, while this recipe, for me, is the closest to a thick lavash of the fast ones.
I do not consider this a drawback, so a small "but" that absolutely does not lower its merits, just a note for those who have not yet used that it should be checked often)) If it would not have been very sad (when choosing multi , it was an important criterion)

Larra, thanks for the kind words!
Yes, when making baked milk, I allowed the pressure cooker to completely let off steam, in the process everything was clean, nothing escaped through the valve :))
RICE PORRIDGE
also TRIED to cook on milk porridge
1mc rice
4 MCs of milk
1 MC of water
Sugar, salt
10 minutes under pressure
And at least 1 hour on heating
Did not release the pressure forcibly
There are some marks on the lid, but not essential
Excellent, fluffy porridge turned out

[Uulja]

Uulja, my rice porridge once ran away, there was a hassle with the valve, now I cook both rice and millet on milk porridge, the proportions are the same as yours, only I grease the saucepan at the top, a strip of butter, and that's okay, nothing escapes, and a couple I let it go out myself, I set the time for millet 15 minutes, for rice 20 minutes, well, the time for the steam to come out (well, 10 minutes), I don't keep it on heating anymore, we immediately open it and eat it))), it always turns out very soft and fluffy ... And I will definitely try the baked milk, my husband respects him very much, so thanks for the recipe)))

Larra, cook for health)

Today I cooked corn porridge on the prog
milk porridge, 1 MC of cereals and 1 liter of milk. After the pressure dropped, I opened the lid - the porridge was quite liquid, I had to leave it on the heating for 2 hours, and by the morning, already in the switched off pressure cooker, I hope it will be absolutely wonderful. And, the most pleasant thing :)) - the lid is all in a spray of porridge, but I heard that during cooking there was some kind of violent process, but everything is fine with the valve!

Girls who have E 503132 (white)? how long does it take to build up pressure? I have about 15 minutes in almost all modes (except for multi-chef, where she just thinks for a minute). and how quickly does steam leave without pressing a button? it doesn't go away at all. Yesterday I just bought it and was already so disappointed, the compote cooks for 45 minutes, the casserole on the baking mode for 40 minutes and then burned out, I wanted to boil the shrimps, so only 15 minutes were waiting for steam, and then the cooking itself for 20 minutes (faster on the stove !!! write, please how does it work for you? otherwise I want to take it back to the store

For almost two weeks now I have been enjoying cooking in a slow cooker. I cook every day, I will soon forget how the stove turns on. I really liked baking the bread, turning it over gives a fantastic crust on both sides. Very often the carcass of potatoes with meat is very tasty, I cooked with both meat and poultry, the result is always wonderful. Pilaf is also incredible, delicate rich and crumbly, grain to grain. I am especially glad that nothing burns, the products remain juicy. And you can talk for a very long time about how easy the pan is to clean.
The other day I was preparing chicken ventricles in sour cream.
Ventricular packaging 600gr - peel, remove excess fat and cut in half.
Onion 1 large - cut into larger cubes, but smaller than a quarter of the rings (I did this, but I think the size is not important.
Chop the garlic 3-5 cloves (to taste) coarsely.
Sour cream 200 ml
salt, spices to taste.
Pour some oil into a multicooker and fry the onion on the "Fry" mode at 160g (standard settings) until transparent. Add stomachs and fry a little for 5-7 minutes. Throw in the garlic and stir, hold for a minute and turn off the "Fry" mode. Add sour cream, if very thick, you can add a little water. We close and set the "Quenching" mode, bird, the texture is the most delicate (I think it can be less gentle, if you want more tightly), and the steam went down on its own.
The result is incredible, very gentle. If I were offered to try it without looking at what it is, I would think it is a stew.
My husband, who doesn't really like this product, ate it with great pleasure and asked for a supplement several times.

[Ksenay]

Ksenay, I also want to try the bread, I bake so far only in an old Panaska))), how many minutes are baked on each side of the bread? as it turns out?

I wanted to boil the shrimp so only waited 15 minutes for the steam, and then the cooking itself for 20 minutes (faster on the stove !!!

I don’t know how they are particularly different, but in my "little black" I cooked shrimps - for 10 minutes I was gaining pressure (because.I poured cold water, 5 minutes in the "double boiler" mode - fish, and 2 minutes to release the pressure (forcibly), and that's it, no problem ..., maybe you haven't figured it out yet?

[Larra]

Larra baked clearly according to the recipe, the first side for 20 minutes, then I turn it over with a steamer stand, on the second side for 30 minutes. The crust is crispy, but not hard, and the crumb is very porous and, as it were, moist (a little stretching, as in thick pita bread), already shiny. The bread is very tasty, the first loaf left in half an hour, just in pieces. Be sure to try, a delicious recipe.

Good evening! Yesterday they gave me Moulinex 502832. General impressions: high-quality plastic, excellent ceramic bowl. Today I cooked a pork knuckle from a recipe book (page 36). Question: according to the recipe for 130 degrees on a multi-chef for 1 hour, only I did not understand with a locked lid whether it is necessary or not. Therefore, to regulate the process, the lid was closed, but not blocked. After 20 minutes, the countdown began and steam began to flow along the perimeter of the lid, opened a couple of times the water boiled away, the knuckle began to burn. I understand that in multishef mode above 100 degrees, you need to block the lid? I ask for help in this matter. I used to have a simple ORION multicooker, and there was no pressure cooker function. Now I am making jelly, the lid is blocked, I hope that it will work out. How long to wait for the steam to leave. I also tried to bake a biscuit with apples, the bottom was burnt, the apples turned black, the top rose unevenly and very white. She used a recipe from the book. Please explain about the cover lock. THANK YOU

[kredo97]

kredo97, Welcome to our ranks !!! Congratulations on the wonderful helper, soon you will appreciate all its charms, you just need to adapt a little to the modes, understand how they work))), regarding the "knuckle", I think the lid should be blocked, it will not burn under pressure, and it will be soft and juicy ( This is how I made the meat in large pieces, I blocked the lid, everything is fine, and you don't need to control anything there, the steam came out on its own for about 15 minutes, or you can let it out in a couple of minutes.
I've baked charlotte many times already, and with apples and oranges, just a little bit darker than necessary, but nothing burns ... so all multicooker, if there is no upper heating shade, I usually turn it upside down and looks very nice, so don't worry, everything will work out, write if there are any difficulties, we will help a friend friend with advice))) one head is good, but a lot. .. better

about the "shank", I think the lid should be blocked, it will not burn under pressure, and it will be soft and juicy (I did this in large pieces of meat, I blocked the lid, everything is fine

I will add to my previous comment that when I made this meat according to the "shank" recipe, I did not add 200 ml of water as according to the recipe, but only half a multi-glass.

Larra, huge ATP for the answer.
I cooked jellied meat: the lower part of the shank, turkey leg, chicken thigh, a piece of veal (there was no rocking chair). everything is fine: 1.5 hours like in a recipe book, under pressure. I waited a long time until it released steam (min 25), then released it forcibly. The meat was separated from the bones, the color of the broth was amazing. Let's try to tell you.
It would be interesting to know how to cook chicken so that it has a crust like grill.
Now I cook buckwheat, intuitively 1 tbsp of buckwheat + 2 tbsp. water, Kashi / block. I'll see what happens.
I will be glad if new recipes are laid out with step-by-step instructions.
Thank you all and have a nice day.

My compliments to the hostesses! Sorry to intrude on your women's company, but there was a question about the multicooker. My wife and I bought my daughter for her birthday, came today. The first thing I decided was to disinfect, so to speak. I poured about 1 liter of water, added a lemon, closed the lid, turned the knob to the left, set the SOUP mode and the time to 8 minutes.After this time, a zero appeared on the display, a beep sounded signaling the end of cooking, the letter P lit up on the left side of the display (as I understand it, heating / maintaining the temperature) and the minutes countdown went 00:01, 00:02, etc. But where is the automatic pressure relief? I had to reset it manually. At home Binaton 2180, first the pressure is released, and then the temperature is maintained. Really in service or sending back to the seller?

No, that's the way it should be. It "automatically" resets, more precisely equalizes the pressure with atmospheric pressure, lowering the temperature. Accordingly, depending on the amount of food in the bowl, the amount of steam itself, the time will differ. For example, in the morning I cook myself milk porridge on the mode of the same name, with standard settings (10 minutes). While I am washing / getting ready, the pressure cooker is on heating (after the end of the program) for ten to fifteen minutes, I go up and just open the lid, because the pressure in it has already leveled off; and if it is urgently needed, I press the button and quickly bleed off the steam.

[Bes7vetrov]

Bes7vetrov, thanks for the answer, but I just don't hear the sound of pressure release after the end of cooking. I just compare it with Binaton - there, after cooking, the pressure is rhythmically relieved (well, how to explain it more precisely - pshiiik-pshiiik-pshiiik every 2-3 seconds). I don't see this here

So it will not be, she does not poison the steam, but simply cools down.
PS: it’s just the sound of the undercutting that confuses me in my second pressure cooker, I’m already afraid of it. Although overnight, without opening the valve, she also independently equalized the pressure from the maximum.

Hello girls. Help me to choose between this Mulinex 502832 and Redmond RMC PM-190. In general, I tend to lean more towards Mula. Because she has a multi-chef, but Redmond has a richer equipment, although I don't like their very aggressive advertising on all forums. If you choose, which one?
Yes, even a question, does it make sense to buy a multicooker if I have a gas stove? Maybe someone drew attention to how much electricity costs have increased with the advent of the multicooker?

Oh, here I am not an advisor. Although I cannot ignore the question, because the only Redmond multicooker that I like externally is the RMS 190))). And about electricity: with the advent of the pressure cooker and multicooker, we began to pay less, despite the electric stove. Perhaps this is due to the fact that I cook at night, but in Moscow this is a different tariff; well, and with the fact that the electric pans go into mode faster, unlike my terrifying stove (she tried to heat up to 230 * for more than an hour for baking artisanal bread without kneading, the maximum that I got from her was 210 * C, and she obviously cooked in all the power all this time.).

I have a gas stove, we have a higher tariff for electricity for houses with gas stoves, if there was an electric one, then this question did not arise.
And yet, girls, what kind of multicooker would you choose? I want a multicooker and it’s the pressure cooker that is already on fire, but it’s stuck on the choice. Help pliz!

[Lyusichka]

Lyusichka, of course, it will go out a little more for the light than if you use only a gas stove, but this is not so much ... we spend more on all sorts of nonsense))) the pressure cooker, although it has more power than, for example, just a cartoon, but due to the cooking speed less electricity is consumed.

And yet, girls, what kind of multicooker would you choose?

I'm afraid that here the owners of Moulinex will be somewhat biased, because constantly cooking in it, I already can't imagine how without her, for me she is better than Redmond, everyone chooses according to their own criteria, I also chose for a very long time, I almost broke my brain, and now I don’t want another one, it’s so convenient and functional, in short, you can write for a long time how good and wonderful it is))) I’m happy as an elephant))) if you buy, you will not regret it for sure

I read about the Redmond 190 on a nearby forum Temko and was finally convinced that our mule was the right choice.In Redmond, there are fewer functions, unnecessary (in my opinion) and incomprehensible popcorn, the price is almost one and a half times higher, a strange valve (with my blonde brain I would have thought for a long time how to twist it for the desired result), and .... The main thing ( it turns out) for me, he makes a noise during cooking (I'm so afraid of this whistle and hiss!). This is my personal opinion, which I created based on reading the profile thread .. So I do not pretend to be true
PS: it is similar in some separate algorithms to my new Polaris 0505. But Fields are much cheaper and have more functionality. And, a nightmare, how noisy during cooking ... My husband gave me a remark yesterday: why is she making so much noise? Will it be like this all the time? He could hear from the room (though it was at 2 am, and there were few extraneous sounds in the apartment). But it will cook well, I even have the cheese on the vegetables dried / fried on top (I made chicken thighs under a fur coat of vegetables, mayonnaise and cheese on baked goods).
And the mullet was now boiling chicken breasts for me for the chicken, so she barely puffed on the structure five (almost the softest).

[Elizabeth]

Elizabeth, I completely agree with you, Redmond really unjustifiably (my opinion) overestimates the price ..., and in our beauty, the valve is very easy to use, and I also agree about the noiselessness of our Mulka, you can't even hear her at all, if you just let off the steam) )), well, when the pressure is gaining a couple of times, it puffs and mustache))) Now here is preparing baked pork from the recipe book, (only pickled in its own way), silence and awesome aroma ...: girl_thin1: at home everything is already in anticipation, just not jumping

Hello everyone! I would like to join you girls and ask some questions, this is my first slow cooker, I do not understand about the pressure: how to cook low as high? Is this feature self-selected ??

And I still don't understand about the valve Help me please !!!! :))) Is it somehow regulated ??? I'm afraid to touch him, how is he disassembled for cleaning?
Today I cooked compote in the cooking mode, reduced the time from 30 minutes to 20, so she gained pressure (as I understand it) for 30 minutes and then the timer started counting down. Tell me please, am I doing something wrong or for so long is this the norm for compote ???

I also chose a mutiva cooker for a very long time, when I saw this one, I fell in love, outwardly so sure, now I would like to learn how to cook on it :))) Already prepared, in addition to compote, squash caviar, it turned out delicious :)

Hello everyone! I would like to join you girls and ask some questions, this is my first slow cooker, I do not understand about the pressure: how to cook low as high? Is this feature self-selected ??

I don’t bother about this, whether it’s low or high ... the program was chosen by the mulka herself knows what pressure is needed, everything is automatic there (well, I think so), since there is no choice of low, medium or high, as in some pressure cookers, is it really necessary ??? Mulineska herself knows how best))) It's so convenient for me)))

And I still don't understand about the valve Help me please !!!! :))) Is it somehow regulated ??? I'm afraid to touch him, how is he disassembled for cleaning?

The valve can be removed very easily, it just pops out and that's it, washed and put in place, there shouldn't be any difficulties, just try it once and everything will be fine)))

Today I cooked compote in the cooking mode, reduced the time from 30 minutes to 20, so she gained pressure (as I understand it) for 30 minutes and then the timer started counting down. Tell me please, am I doing something wrong or for so long is this the norm for compote ???

For the compote, a large amount of liquid is poured (and you probably poured cold water), so it took so long to gain pressure, this is normal))), I sometimes pour boiling water, then it picks up faster, but it's not critical at all, unless of course you're in a hurry ...

I also chose a mutiva cooker for a very long time, when I saw this one, I fell in love, outwardly so sure, now I would still like to learn to cook on it :)))

We are all in love with her here))), and be sure to learn how to cook, you just need to adapt to the regimes and stop being afraid of her))), for example, now I hardly use the stove, only if I fry pancakes))), so welcome to our ranks , girls here will always help with advice, please contact

It seems that the high-medium-low pressure here, as in all pressure cookers, depends on the cooking temperature. something like at 105 * C - low, at 110 * C - medium and 120 * C high, plus there is a button for selecting the structure of the dish in the mulineska, it seems to me that it is responsible for the pressure, although I may be wrong, because it changes along with the structure default time ..

Thank you girls for the answers, everything becomes clearer gradually, I generally closed the stove with a lid and put my beauty on top :)))) Tomorrow I will master the preparation of porridge, I am afraid of them, honestly speaking, I read that they can and "run away"

Yes, after the escape of the rice porridge (when I had to suffer with the valve in order to rinse it thoroughly), I was probably afraid to cook milk porridge in it for a week, then I made up my mind, took the girls' advice into account and everything worked out. We dilute the milk with water, coat the strip with butter along the edge of the pan, and you do not need to abruptly release the pressure itself (let it stand a little), then everything will be fine. Good luck to all!!!

Girls, thank you very much for your answers about the choice of the multicooker, I was also more inclined towards Mula, but I also wanted to hear someone's opinion
Take me to your club, I will order Mulechka.

[Lyusichka]

Lyusichka, Welcome!!! Our ranks are replenishing, it's great, the more of us, the easier it is to master the vastness of multiculinary science)))

Good evening everyone, today I cooked my first porridge-flakes of 5 cereals, it turned out very tasty, nothing ran away, did not even try, the porridge itself tastes better from cooking in a saucepan :)

And the first vegetable soup, she poured almost boiling water and everything was cooked very quickly - 12 minutes and it's done! The child liked it! I am very pleased with the mule so far!

Good evening everyone, today I cooked my first porridge-flakes of 5 cereals, it turned out very tasty, nothing ran away, did not even try, the porridge itself tastes better from cooking in a saucepan :)

I haven't tried it with cereal yet ... did you cook it in milk? how long and in what mode, milk porridge? probably should be very fast)))

I periodically cook hercules from flakes (long cooking). on the milk porridge mode for 10 minutes (by default) at this time I add my own half an hour after the eutirox pill. never did this porridge run away when I get up the pressure is already relieved and the lid opens freely.
Yes, I cook porridge in pure milk 1 multi-glass of rolled oats and 4-5 glasses of milk.

I haven't tried it with cereal yet ... did you cook it in milk? how long and in what mode, milk porridge? probably should be very fast)))

I cooked 1 multi-glass of cereal plus 2 hot water and 1 milk. oatmeal mode 5 minutes.

[Bes7vetrov]

Bes7vetrov, starbright55Thank you girls, I will definitely try. Somehow you need to get used to eating healthy cereals)))

Good afternoon, everyone, I had a speed-multicooker Moulinex 4000, I liked the speed, now I choose it again, I'm very glad that new mules have appeared, but now I don't know which is better white 503 or black 5028? In white, they write 33 auto modes and 25 manual (and what?) And multi-cook, and in black 37 auto and multi-cook. Can anyone have a link to instruction 503? Who was comparing? We have already written above, but there are 20 and 16 modes that the one got confused, Which one is more functional?

Good afternoon, everyone, I had a speed-multicooker Moulinex 4000, I liked the speed, now I choose it again, I'm very glad that new mules have appeared, but now I don't know which is better white 503 or black 5028? In white, they write 33 auto modes and 25 manual (and what?) And multi-cook, and in black 37 auto and multi-cook. Can anyone have a link to instruction 503? Who was comparing? We have already written above, but there are 20 and 16 modes that the one got confused, Which one is more functional?

Good afternoon, in this thread they discussed the differences, as I understood in little white 2 distinguishing modes - languor and roast. You will analyze what you will cook in it more often and what functions you need more. I, too, when I was choosing, rushed between them, took a black one - she is a beauty But I also really like white

[lsveta33]

lsveta33, I think that apart from the hot and languishing modes, there are no differences in them, well, the design is still, well, it already tastes and color ...))) instructions for white 503 for some reason are nowhere on the internet, so these are only girls who she is, they can lay out screenshots from the instructions, in general, the choice, I think, is not very difficult since you decided to take moulinex, the main thing is to decide on the color and modes))) good shopping for you