Multi-cooker-pressure cooker Moulinex CE502832

Girls, how much porridge do you cook that they run away from you? I cooked rice, millet, oatmeal (all in a 50/50 proportion of milk / water) and there are no signs of escaping. I cook for 2 people, so that each one has about 250-280g per serving. The lid and top of the bowl are clean, only steamed. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=379119.0

I had this only once, I cooked from 1 MC of rice, 3 MCs of milk and 2 MCs of water, and I ran away because after the end of the program, I abruptly and quickly began to release the pressure, before I started to release the pressure, there were no signs of escape ... , later took into account minor mistakes and everything is fine. Just having tormented myself with the valve once, I cook it according to all the rules))) now without surprises

And I cooked rice according to the proportion from the old multi Panasonic - for 1ms of rice, 2ms of milk, 2.5% fat and 2ms of water (I did not risk everything on milk), sugar 1 tsp and a cube of about 3 to 3 oil drain. Mode Children's menu 20min. After completion, I usually do not touch 7-10 minutes, the steam itself comes out during this time.

Girls, before cooking rice porridge, I carefully read the entire forum, I did everything according to the instructions as you wrote for 1 mst of rice - 3 mst. milk and 2 MCT of water, salt, sugar, greased the bowl along the edge with butter (so as not to run away), the mode of milk porridge 20 minutes. The steam came out on its own, forcibly did not let it down, and still she ran into the valve. What's wrong? If you pour 4 mst. liquids, then the porridge will be very thick, we don't like that ...

[Marinkak939]

Marinkak939, I read somewhere on the forum that you can cook in the "children's menu" mode, but I haven't tried it myself, only bought it 2 days ago)))

vikaspb, I also read about the children's menu mode, but I would like to adapt to the milk porridge mode ... otherwise why is it needed then?

[Marinkak939]

Marinkak939, yes, it is logical. When I try to cook, I'll write what came of it

Well thank you!

Girls, before cooking rice porridge, I carefully read the entire forum, I did everything according to the instructions as you wrote for 1 mst of rice - 3 mst. milk and 2 MCT of water, salt, sugar, greased the bowl along the edge with butter (so as not to run away), the mode of milk porridge 20 minutes. The steam came out on its own, forcibly did not let it down, and still she ran into the valve. What's wrong? If you pour 4 mst. liquids, then the porridge will be very thick, we don't like that ...

I boiled 1 in 4 (50/50 water / milk) and it is not thick, but it does not float in liquid either. It turns out that rice is enveloped in milk, as it were, but does not float in it. Try to cook like this once, just not 1ms, but half for yourself. I cook on the Children's menu for 20 minutes, and not on Milk porridge, and then because in the recipe book there is a recipe just on the DM mode. A bowl with a proportion of 1 / 2ms of rice 1ms of water 1ms of milk, I do not grease the butter and 1 tsp of sugar with any butter, nothing runs away, the removable lid is practically clean

[vikaspb]

vikaspb, Good day everyone, I make a lot of yogurt up to 3 liters at once, right in a bowl without jars, on dry sourdough, everything works out great on weekends, I made baked milk (first at 120 degrees-multishef-20min and then 2 hours for multishef heating 85 degrees), although in the first mode the valve is slightly stuck, there was an attempt to escape milk, next time I will take a lower temperature and I will languish longer. Then, on the same milk, after cooling down to warm temperature on the "yogurt" program with dry sourdough starter, I prepared fermented baked milk - very tasty !! -son said.

I cook rice porridge on the children's menu, always, there is porridge in the recipes just in this mode, and I cook in it. I never used a measuring glass at all, I got used to using my measuring glass.For 200 ml of rice, 1 liter of liquid. Previously, I cooked only with milk, now I pour about 700 milk and 300 water. I cook without sugar. I grease the sides with oil, in the children's menu mode, the program is automatically 20 minutes, and then the steam comes out for 15 minutes (the time was specially timed). The porridge ran away for the first time, too, the valve was stuck and then it stuck twice more after porridge when I cooked other dishes, I also opened it with a toothpick, then washed it with chopsticks, a lot of milk ran into it. Now I don't let off steam forcibly. The porridge clearly rises to the inner lid, but not to the valve. The lid after boiling in small milky stains that are not noticeable (like from foam).

It is strange that the manufacturer recommends to cook porridge in the children's menu mode, since the pressure in this mode is higher than that on milk porridge and the boiling point is correspondingly higher !?

It is strange that the manufacturer recommends to cook porridge in the children's menu mode, since the pressure in this mode is higher than that on milk porridge and the boiling point is correspondingly higher !?

This also causes me some bewilderment, I am now cooking on the "milk porridge" mode, everything seems to be fine until there were no shoots))) I just don't cook more than 1 MC of cereal, dilute the milk with water, grease the top of the saucepan with butter and don't let off steam forced. I hope that it will continue this way)))

I did the same thing, but the valve still stuck

I did the same thing, but the valve still stuck

Sadly (((, well, nothing needs to be fought further with these milk porridges, and victory will be ours))), do not worry Marina, adapt over time

Hi girls!
Accept!
Today I bought a Mulya, the discount in the M-video did its job)))
I came to a decision not without pain, it seems to me so far the best model on the market.
So far I plan to master it without pressure on Multishef.

I heard that milk porridge should be boiled at 95 degrees - can it help?

girls, a miracle happened! I'm with you too! I already have it and I am still very happy about it. Of course, the smell is strong, I read that you need to steam with lemon, but I did not understand what program, tell me, pzhlst. How much water should I pour? which program to include? Thank you very much in advance, otherwise I'm so afraid to do something wrong. You yourself know how scary it is at first, until you become friends.

To check, I poured the maximum and turned on the Pasta mode. There is a smell, but you haven't smelled Redmond yet - there really is a smell. And here there is even no direct contact between the hot bowl and the plastic.
Pour in water less than the maximum, crumble the lemon with the peel and boil in any mode such as soup, steam or pasta.

Iris, in the intervals between cooking, I advise you to keep the lid open, so the smell disappears faster

[Vishenka999]

Vishenka999, Marinkak939, Thank you so much. I didn't wait, of course, and already turned it on, poured water somewhere between 0.5-0.7, threw 4 slices of lemon and turned on the "double boiler" for vegetables ... is that okay? On the scoreboard, where there are numbers ... there are no numbers and the "hyphen" runs in a circle and the cartoon periodically pops up a little and hisses .... is that all right? maybe she did something wrong? ... while she was writing, she stopped hissing and I can't hear it at all ... oh, mommy, if only everything was fine (((

[Iris]

Iris, everything is fine, do not worry, when the Mulia gains pressure, numbers appear and the countdown begins. And in what mode to boil water, no difference. If Mulechka doesn't like something, she will say about it)))

Hello everyone! Congratulations to those who recently purchased this slow cooker.
Glad people arrive, it's more fun
And today I did a little bit, decided to sterilize the jars
I put it on the grate, as it is written in the book, and only very small jars will fit in there: girl_sad: I had such an average one, and the lid seemed to resist slightly, but I took a shorter risk, set the regime as in the book and went to myself. I come back in 15 minutes, and there steam is pouring out from under the lid, apparently it is not tightly closed, I immediately turned it off. I had to clean up the water around the pan. I hope nothing broke in it, I haven't cooked until after that.
In general, I will not do this anymore

I come back in 15 minutes, and there steam is pouring out from under the lid, apparently it is not tightly closed, I immediately turned it off. I had to clean up the water around the pan. I hope nothing broke in it, I haven't cooked until after that.

Svetlana, does the recipe book say that it is necessary to sterilize with the lid closed? I must see ... I sterilized the jars for yogurt with the lid open, or have you already put the jars with some prepared products?

Well, yes, it is written to close the lid, but not to block ...
No, I put empty cans ...
By the way, about the jars for yogurt, do you need to buy special ones?

But who adapts which, I have 7 pieces of tomato paste 250g, they are just tightly installed. And another 6 pieces from Santa Bremor caviar, low with a wide neck, 180g each. Very comfortably. Or you can buy special ones, I somehow have not yet been honored for this, maybe someday)))

So I have a lot of such caviar, as there are caps, do you sterilize them too? Or do you close them with plastic ones?

To be honest, I sterilized the jars and lids only the first two times, then I got tired of bothering, I wash them well and the jars and lids, and I use a little boiling water. And it's okay. Nothing has ever gone bad. During the preparation of yogurt, I cover these jars with lids (metal), without twisting. On page 27 I described how I cook yogurt in them, some think that this is too much, but it is convenient for me, but in all the jars it turns out a homogeneous, thick yogurt. I do it in others, but rarely, in cans from caviar I like that there is a wide neck, it is more convenient to get it)))

girls, a miracle happened! I'm with you too! I already have it and I am still very happy about it. Of course, the smell is strong, I read that you need to steam with lemon, but I did not understand what program, tell me, pzhlst. How much water should I pour? which program to include? Thank you very much in advance, otherwise I'm so afraid to do something wrong. You yourself know how scary it is at first, until you become friends.

I cut 1.5 lemon (with zest) into circles, filled with water almost to the maximum (mark 8 or 9) and turned on the Cooking mode for 30 minutes. It didn’t smell of anything, although initially it didn’t smell much.

My brother brought me my mule as a gift. I myself asked him to test it a little (so that God forbid, the marriage does not get caught, although the marriage is such that it can come out after a week of use, but you never know ...), in general, he just boiled water there in soup mode. Leaked, packed and brought. When I opened it, it did not smell of anything ... that is, just boiling water was enough for mine, without lemons

As I understood in the "children's menu" mode, the porridge is boiled better and the structure is softer ... but I haven't tried it on a different mode ... Just purely from the name, I dare to assume this ... children usually cook such boiled porridge.
In general, we do not cook dairy anything else, so I do not use the mode - milk porridge - at all ... so it will not work to check. While I have rice on the children's menu, it is perfectly cooked, and it is exactly the same in consistency as needed.

I don't sterilize anything for yogurt either. The main thing is that there are dry cans. And I don't preheat the milk. Simplified to the maximum. True, of course I haven't tried it in the cartoon yet. But usually it turns out thick on milk 3.2% - even a spoon is worth it.

[Vishenka999]

Vishenka999, do you use ready-to-cook yogurt or powder?

I use regular store-bought Activia without additives.
I tried powder from purchases and from the pharmacy - it turns out 10 times more expensive and NOT tasty.

Yesterday I read about your milk porridge and did it today. Normul like
True, I did half of Mstakan rice (so, for a sample), one M st. water and 1.5 Mst milk. Just on milk porridge, 10 minutes, as in the program. When I opened the lid (steam came out by itself), there was a white trace on the bowl up to mark 4 on the bowl itself, so it rose a little and then went down or what?
In general, everything was prepared well, but I wanted it thinner and so that the rice would melt straight, I love this thing. Topped up milk on the eye, well, somewhere 1 Mst.And again she turned on the milk porridge for 5 minutes, the pressure released itself, in short, it stuck to the bottom, like with oatmeal, not much, so it became filmy and the porridge became thicker. About the hostess nahimichila! I shouldn't have show off and eat right away
In general, tomorrow I will learn to cook porridge.

I cooked porridge this morning with a delayed start. I cooked half a portion: for 0.5 mst of rice, 2.5 mst of milk / water. Milk porridge mode 15 minutes. Everything boiled well, did not run away, the lid was opened without problems. The porridge is not thick, as I like. And by the way, about the delayed start - the time you need to set is not when the cartoon turns on and starts cooking and after how long it will cook ... for example, I put a delay of 10 hours at 22 o'clock - at 8 am the porridge was ready, the cartoon switched to heating

[Vishenka999]

Today I made yogurt from homemade milk and capsules of Canadian yogurt (one katsula per 200 ml of milk), when I pulled it out of the multi it was liquid like kefir, I put it in the refrigerator, I don’t know whether it will thicken or not, I’ll unsubscribe tomorrow.

Vishenka999, and in what proportions do you make yogurt?

Virgo and another question, did anyone cook rice for sushi in the cartoon?

I got a very thick yoghurt with 0.1 percent milk, in a multit, plus the starter was - natural yogurt 2%. As a result, the yogurt was very light in fat, but very thick. I just put it on the cartoon, without jars, on the "yogurt" mode, as expected. But I didn't like the taste, it turned out very bland. With fruit, it would probably be tastier and richer, but I'm on a diet - I needed light yogurt ... in the end I only used it in baking and made ice cream.

[irida]

irida, and in what proportion?

Girls, maybe someone has already cooked beef tongue. Can you tell me on what mode and how long will it take?
I usually cooked in a big Panasonic for 2 hours.

Girls, maybe someone has already cooked beef tongue. Can you tell me on what mode and how long will it take? I usually cooked in a big Panasonic for 2 hours.

In the recipe book, beef is cooked for broth for 30 minutes, I cook for 40 minutes (I like straight soft), I don't think that beef tongue is cooked much longer than beef itself, you can set the cooking mode - 45-50 minutes to be sure.

Jellied meat is cooked on the "stewing" mode - 1.5 hours, so I think you can put "stew" - meat, the softest texture is 50 minutes, you can add 10-15 minutes more. Most likely this will be enough. How to cook, tell us, we will know for sure.

In the recipe book, beef is cooked for broth for 30 minutes, I cook for 40 minutes (I like straight soft), I don't think that beef tongue is cooked much longer than beef itself, you can set the cooking mode - 45-50 minutes to be sure.

Thank you. Honestly, this is my first pressure cooker. I only cooked ham in it with the lid open.

In the recipe book, beef is cooked for broth for 30 minutes, I cook for 40 minutes (I like straight soft), I don't think that beef tongue is cooked much longer than beef itself, you can set the cooking mode - 45-50 minutes to be sure.

Jellied meat is cooked on the "stewing" mode - 1.5 hours, so I think you can put "stew" - meat, the softest texture is 50 minutes, you can add 10-15 minutes more. Most likely this will be enough. How to cook, tell us, we will know for sure.

I will definitely write later.

I'm also interested in the language. I had a Soviet pressure cooker, I somehow cooked my tongue in it for about 40 minutes, and so it was raw inside (with blood) I had to cook it just in a saucepan.

I'm also interested in the language. I had a Soviet pressure cooker, I somehow cooked my tongue in it for about 40 minutes, and so it was raw inside (with blood) I had to cook it just in a saucepan.

Oh well ..., I don't think that in this cartoon the tongue won't cook in 40-50 minutes, if the jellied meat in 1.5 hours, although you need to cook it on the stove for 5-6 hours ... We'll wait for the results from Suzy)) )

Girls, tell us how the surface behaves, where are the buttons and the screen? I've just wiped it very carefully and noticed that it is very sensitive to all kinds of scratches, there seems to be a film glued on top (I wonder if it can be replaced over time). I have such tiny little dots on some of the buttons, you can see it when pressed with a fingernail, I think over time this surface will be far from ideal. Tell us how you are and what you think about it ...

[Vishenka999]

Vishenka999, and in what proportions do you make yogurt?

I also put it on the eye, usually half a glass of activity per liter of milk. Sometimes I pour an incomplete can.
By the way, thick yogurt is really made from low-fat milk. It's all about the leaven.

[Svetlana14]

Svetlana14, The protective film (as it happens on mobile phones when buying), I did not take it off, it will be erased over time, then I will take it off. I had one on the scales on the screen. In general, I'll come home and take a closer look, I'll unsubscribe tomorrow.

[Vishenka999]

Vishenka999, Thank you! I will experiment.

Girls, tell us how the surface behaves, where are the buttons and the screen?

I have a protective film on it, dense, such is glued before sale to keep it from scratches. Already scratched and swelled a little on frequently used buttons, it doesn't bother me, when the view becomes annoying, I'll just take it off. And also, the red inscription on the lid has almost erased (apparently I wipe very part of it).
I congratulate all the newcomers on the purchase)) Let the mulechka bring only positive emotions))

Good evening to everyone, beginners and seasoned hostesses! My husband orders pea-millet porridge today. He was so fed in the army, he decided to remember his youth :). And I'm in some confusion. Peas are cooked much longer than millet, what to do? If someone has tried this option, please tell me.

And I am also tormented by one question, about the inner lid on which it says "pull to remove" with a piptic, it still has a sealing ring on, why does the manufacturer not write that it can be washed in a dishwasher? there is nothing that can go bad in the dishwasher, in the cartoon, I think it is exposed to great stress. I even washed it once
it was painfully confusing to me to wash out these round, small depressions from the greasy deposit after the broth.
What do you think about this?