Multi-cooker-pressure cooker Moulinex CE502832

My personal opinion - I consider it delusional to wash the inner lid and the O-ring in the dishwasher. This is completely for the lazy (I have a small child, and even I'm pregnant, however, I always find 3 minutes to wash the lid). I cooked porridge and pilaf for a week, 2 times broth for soup, 2 times borscht and there were no problems with washing. For washing, I use a separate sponge and eared gel. nannies, there have never been any stains, traces or grease. Mine after every preparation.

I agree about the ring. And I try to wash as little as possible with my hands, from water (we have very hard water), detergents and gloves, the skin dries and itches, the dishwasher is my salvation.

[Lyusichka]

Lyusichka, well, the instructions say that the bowl cannot be washed in the dishwasher, aggressive washing there is still for her. There is no ban on the cover, so you can. There is no covering on the lid, nothing will be done to it. Personally, I wash with my hands, because I don't have a dishwasher.

I didn't even read the instructions, to be honest, I just already knew that the bowl couldn't be washed in the dishwasher ... and intuitively guessed that everything else could be done. From the first day I washed both the lid and the ring only in the dishwasher, at 60 degrees. There are no problems, everything is perfectly washed. I didn’t even think that it’s impossible to wash it there, it looks like it’s possible to Mula for 2 months and looks great. The case looks great too. From the very first day I took off the protective film and nothing was erased, not peeled or scratched. Everything is as good as new. I wipe the case itself not so often, because it does not get very dirty.

Who asked about the proportions for low fat yogurt? I did it as in a recipe book, I don't remember exactly how much lila of which, but strictly according to the recipe (with the exception of the fruit component, only milk and natural purchased yogurt).

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 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 this ... More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=379119.0

I also took off the protective film almost from the first days, I have been using the mule for almost three months, while everything is in order, no scratches, scuffs and erasing of inscriptions, I often wipe it with a damp microfiber cloth, because the dust is very strong on black, I don't like it ..., and the inner lid and the O-ring, I think, can be washed in the dishwasher (I just don't have a dishwasher, here's my handles), they won't have anything, the bowl naturally cannot, it will peel off (God forbid), where can I take a spare tire later

Regarding washing the bowl and the inner lid with a ring, I wash everything with my hands, although there is a dishwasher (I just start it once at night, how long will I wait for this lid ??)
I removed the film from the button panel almost immediately - the cartoon is still in order, it has not been scratched.
And further. I brought the promised photos of stew (though they are super amateur quality)

I really don't know how to turn it over (this stew looked like this in the morning)

And this is beef stew immediately after heating (2 hours).

Bes7vetrov, the stew is super-rr, salivating already. Run for the meat right now. And what part of the beef did you take for the stew?

Girls, Redmond has got a new multicooker pressure cooker 140, has anyone seen it?

Marina, I had a thick edge of beef on the bone, I cut out the bones and ribs (pleased the dog) and cut the meat into large pieces.
I wrote that I would increase the time under pressure to 2 hours instead of 1.5, because, according to the usual sensations, the stew is stratified into fibers when you shake it with a fork, and this one was very soft but did not fall apart ... And it really smelled like real stew))
I’ll go to the dacha on the weekend, ask my husband to come back to the base to buy more meat. It will be necessary to experiment with the stew.

[Bes7vetrov]

Bes7vetrov, test stew)))
I'll have to try to do it.
Girls, who have a white cartoon, curious what 25 manual programs there are, have not found information anywhere, share.

Girls, the heating doesn't turn off in advance, but what if you don't need it?
Press the "Cancel" button after cooking?

Yes, that's right: at the end of the program time, the multicooker automatically switches to heating mode; to turn it off, press the Heat / Cancel button. (the letter P in the left corner of the screen will disappear, only four dashes will remain)

Girls, the heating does not turn off in advance, but what if you don't need it? Press the "Cancel" button after cooking?

Well, if you are at home, then of course press the "cancel" button. And if you need to leave, leave the cartoon to cook and so that the heating does not turn on later, you can set the "multi-chef" mode, where the heating does not turn on after cooking.

Hello everyone
A week for father-in-law mulku
In general, I like everything, except for the plate for the steamer
How can I cook 2 dishes at once when there are such small legs
I was making an omelet, I thought to warm up corn porridge in a condo mold for my daughter, but then the steamer plate would float in the omelet
Does anyone have any ideas?

[Florisimo]

Florisimo, here the girls have already written, you can buy an additional silicone cup in the hole instead of this stand and use it. I really haven't gotten to that yet)), but I think it will be more convenient, I don't know how it is attached there to the sides or how ...

So, girls, tell me, otherwise I'm already starting to get nervous
I check the multishef function, I just poured cold water there, set it to 110 degrees, 20 minutes, closed the lid, but did not block it, and started it up. And what do you think, I never saw the time on the scoreboard, only the temperature was displayed and this running hyphen was chasing all the time in a circle. After 15 minutes, I heard the water boil there, and after a couple of minutes the lid of the ITSELF opened, I almost described myself from surprise, sorry. And what does this mean? I'm in shock now I sit and wonder

Did you turn the handle to block the lid? It could not physically open if it was blocked, and not just covered with a button. You set the temperature high, the water boiled, the pressure began to rise inside and the lid "ripped" from the button.

Before that, I sterilized the cans on the multishef like a book, and there was no time on the scoreboard either, and steam was pouring out from under the lid, but then I sinned that I closed the lid with tension, because the cans were high and turned off forcibly. Is marriage

Did you turn the handle to block the lid? It could not physically open if it was blocked, and not just covered with a button. You set the temperature high, the water boiled, the pressure began to rise inside and the lid "ripped" from the button.

No, I didn't block it on purpose, it was on an open lock, I just closed it with a latch. In the same place, the plate says that you can cook simply with the lid closed, without blocking, so I checked this case.

here the girls have already written, you can buy an additional silicone cup in the hole instead of this stand and use it. I really haven't gotten to that yet)), but I think it will be more convenient, I don't know how it is attached there to the sides or how ...

I read it
but it doesn't look like a bowl that will rise above the main course
I once had a Panasonic, there was a steamer bowl at the top, and it was quite realistic to cook 2 dishes at once

[Florisimo]

Florisimo, well, for any it will not stand at the bottom. I myself wonder how it works there. We'll have to stomp into the store to look at them.

[Svetlana14]

Svetlana14, The protective film (as happens on mobile phones when buying), I did not remove it, 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.

Well, have you looked at the surface?

All the same, she overcooks on Baking.
I made Charlotte according to the recipe, the Charlotte itself is excellent, tall, airy, but the apples were slightly overcooked from below
Now I threw in the cottage cheese casserole, the bottom is too brown ... although I put it for 35 minutes, I looked at the temperature 150
This is a bit too much
I usually bake at 130-140 in the oven and it turns out very good, does not overcook
Has anyone tried it on a multi-cook?

At temperatures above 100 * C, the multicooker will work under pressure even in the "multischef" mode if there is enough liquid in the bowl to set it, so the lid must be locked. And the countdown did not start, because soon the cooking did not reach the desired temperature and did not reach the set mode. After all, water at atmospheric pressure boils at 100 * C and nothing else. To change the boiling point, it is necessary to increase the pressure (the principle of operation of the pressure cooker), but it did not have time to rise for the first time due to the fact that the steam was entrained from under the lid and tightness was not achieved, and the second time due to the fact that steam lid.
everything is in order with your mulineska, just when cooking you need to take into account the temperature and lid lock.

[Florisimo]

Florisimo, is it 140 * by default? And how did you check the temperature (I just didn’t know it was possible).
I baked Easter cakes in mulineska in individual paper forms. Overdried .. But I also baked the second half in Vitesse 520 this time and also overdried .. I was waiting, probably, for the ruddy of the top, by the way, but it was a little dry.

[Bes7vetrov]

Bes7vetrov, the table in the instructions indicates the temperature for the Baking program, 150 degrees, for casseroles, from my honey mushroom this is a lot
but for a charlotte, it's just that, but the bottom was fried in both cases

In the oven, I can put whatever I want, because it is electric

[Bes7vetrov]

Bes7vetrov, oh, thanks for such a detailed answer! Yes-aa, it happens that my brain turns off. Boom next time think before turning on

[Florisimo]

Florisimo, really 150 * C and why did it occur to me that 140 *?
the cottage cheese casserole on my baked goods turned out to be gorgeous, high, baked. I haven't made charlotte yet (I don't really like her)
I baked chicken at the multichef, like in the oven, it baked, but because of the melted fat, the valve closed and the chicken turned out like in a sleeve, in its own juice. Try baking at 130 *.

the cottage cheese casserole on my baked goods turned out to be gorgeous, high, baked.

Elizabeth, share the recipe for the casserole and, if possible, tell us how you cooked the chicken. I haven't used a multi-chef yet. It's time to start learning.

Yes, yes, I also want to make a chicken tomorrow
Who did how?

[Marinkak939]

Tell me more about yogurt, I have never done it. Is the classic activity suitable, just not in a jar, but in a bottle, drinking?
I made oatmeal today at the delayed start, it turned out super! this time
For 1Mst of oat flakes, 2 milk and 3 water. Nothing stuck, did not run away and the lid is clean, only condensation. And by the way, Marinkak939, was right about the postponement, the time is set so that the dish is already ready, but the manufacturer writes in his instructions that it will just start cooking, and they themselves do not know

Svetlana, any yogurt with live bacteria will do, activations in a bottle will do too.
I've been thinking - if you put the jars in the bowl on the "yogurt" mode - do they need to be closed with a lid?

[Vishenka999]

Vishenka999, thanks, otherwise my husband bought it in bottles, it turns out in vain
Here Larra wrote that she covered the jars without twisting the lids, and I saw them doing this on YouTube too. Should I put a napkin on the bottom? And which one? Paper or textile ... or nothing is needed ...

[Vishenka999]

Vishenka999, Svetlana14, Girls need to cover with lids (but not twist), so it turns out thicker. I put an ordinary thin cloth napkin on the bottom of the bowl, maybe an ordinary handkerchief. You seem to put it neatly, but still I'm afraid to damage the saucepan. And I don't pour water into the pan, and it turns out so great. I did it with water once, no difference, so you don't even need to rinse it off with water, I put the yogurt in the refrigerator and that's it)))

Yes, yes, I also want to make a chicken tomorrow. Who did how?

Light, and how do you want to make a chicken, whole? I often do it in parts, it's very tasty ..., but I haven't tried a whole one yet, can someone write an interesting recipe.

[Larra]

Larra, yes, kiss, I have already done and even tried! It is fantastic!
All my life I have baked in the oven for everyone and in foil, and in a sleeve, and on salt, and just on a baking sheet, but this cannot be compared at all !!!! The taste is just a fairy tale, the meat melts, juicy, tender, as if not chicken at all !!! Exceeded all my expectations in fact!

I don't know how to post a photo here, I'll figure it out.

The taste is just a fairy tale, the meat melts, juicy, tender, as if not chicken at all !!! Exceeded all my expectations in fact!

Light, and the recipe ??? And the photos, too, figure out how to insert them, we are waiting)))

From the photo I can't understand anything I press on the icon, but it gives me this And what to do with it ...
The chicken was first fried on both sides in a frying mode of 150 degrees, 10 minutes on one side and 10 on the other. Pre-coated with just spices and salt, pepper. Before frying, she poured a little oil into the bowl, two tablespoons.
Then, after frying, I refilled half of Mstakan with some water and turned on the multi-chef 120 degrees for 40 minutes. I added the texture to the third "pattern" from the bottom. The lid is blocked. And voila! At the end, smeared with grated garlic.
I took it out of the bowl with two shovels, it turned out to be painfully fragile. If you do it on the table, for example, so that the shape is well preserved, you can set it for 20-30 minutes or put the texture harder.
I wanted to post a recipe with a photo

This is how she fried from both sides:


And in the end it turned out like this:

And I put the chicken in the bowl without frying, the chicken was about 1.3-1.5 kg. I put 140 * on the multi-chef and closed the lid. the pressure was typed for almost 20 minutes, the cartoon hissed and whistled, I increased the temperature to 160, the valve immediately slammed shut and the chicken was baked for 30 minutes. I could not get it)))) all fell apart in the bowl. But on the other hand, it’s like in a sleeve in its own juice. (Do not repeat cooking with a closed valve at such a temperature !!!!
about the casserole: I cooked in the country, there were no scales. Four packs of cottage cheese DMZ (Dmitrovsky Dairy Plant) 9%, half a multi-glass of sugar plus a bag of vanilla sugar, three-quarters of a glass flour, four medium-sized eggs (2kat) and a teaspoon of baking soda. I mixed everything into a cartoon oiled drain and a bowl powdered with flour. Bake for 45 minutes, then airfryer lid for 10 minutes. Everything))) nothing special about the recipe. I did it with other cottage cheese in Moscow - it turned out not so, more granular.

[Bes7vetrov]

Girls, and in what proportion should drinking yogurt mix with milk? Also 100 grams of yogurt per liter of milk?
Bes7vetrov, my chicken was also small by 1.4 kg, I think it's big and won't fit there. Why then use high temperatures?

For frying, frying, a la deep-frying .. I think so ..
or for baking, but with the valve open, i.e. on dry

[Svetlana14]

Svetlana14, Well, not a chicken, but a model straight, beauty !!! I can smell the aroma, and even with garlic ... mmm ..., well done Light, I must also bungle, otherwise I still could not dare to bake a whole chicken, I thought you couldn't pull it out, the whole thing would fall apart ...)))

Girls, and in what proportion should drinking yogurt mix with milk? Also 100 grams of yogurt per liter of milk?

I did 150 grams, it turned out well, you can't spoil the porridge with butter)))

The girls, as promised, I am telling you how I cooked beef tongue, weight 1100. I set the stew-meat-texture program to the softest. Time 40 min. After the signal, the pressure was not forcibly released. I opened the lid, there was a layer of foam on the inside. For my taste, the tongue is digested. Was very soft, especially the tip. I like it a little bit more. Perhaps it was necessary to make less time or a different texture. In general, you have to try.

The girls, as promised, I am telling you how I cooked beef tongue, weight 1100. I set the stew-meat-texture program to the softest. Time 40 min. After the signal, the pressure was not forcibly released. I opened the lid, there was a layer of foam on the inside. For my taste, the tongue is digested. Was very soft, especially the tip. I like it a little bit more. Perhaps it was necessary to make less time or a different texture. In general, you have to try.

Hello! I have never cooked beef tongue, I have a couple of questions. And how much water for extinguishing per weight 1100 did you add? After cooking, was it immersed in cold water to remove the top film, or at the end the dish just cooled down for a couple of hours and then you removed the film? Then the tongue cut well? And yet, perhaps, a stupid question - what is it with? Thank you in advance.

Hello! I have never cooked beef tongue, I have a couple of questions. And how much water for extinguishing per weight 1100 did you add? After cooking, was it dipped in cold water to remove the top film, or at the end the dish just cooled down for a couple of hours and then you removed the film? Then the tongue cut well? And, perhaps, a stupid question - what is it with? Thank you in advance.

She put her tongue in a pot, poured cold water up to the upper mark (so that the tongue was covered with water), salted. She closed the lid with a lock. Further on the program. When done, I pulled my tongue out of the broth and cooled it with water. He cleared himself wonderfully. Then, it is advisable to put it again in the same broth and boil. And then you can eat it hot, or cooled down as a snack. In the morning I like to eat a sandwich with butter and thinly sliced ​​tongue. You can make a salad, etc. Look on the Internet for a lot of recipes. I pour out the broth itself, it is very fatty. But, someone can use it for aspic or whatever. Next time I will adjust the time and texture. It still depends on the weight and quality of the language. Mine is a little overcooked, but chilled is cut well. If anything, ask.

Thank you. I will look in stores and on the market now. I wanted it too.

Thank you. I will look in stores and on the market now. I wanted it too.

You buy a language and cook it, then you will understand whether you like it or not. Well, then you will adjust the softness of the tongue. There are also pork, they cook faster because of their size. Well, it may be more convenient for testing. If you love offal, you will definitely like it.

There are also pork, they cook faster because of their size.

I cooked beef, a delicious thing, but I have never tried pork, how does it taste, the same as pork meat?