Multicooker Moulinex CE501132

[Lenchic-atas]

Lenchic-atas, I understood correctly ... do not turn around at all .. will it be an open mode? but the lid will not rise or something else ...? sorry if the questions of that ..: girl_haha: I just cooked a kettle ... I cooked a couple of times on the cartoon ... not mine ... at a party ... she was without a double boiler ... I liked it .. but chose with a double boiler .. . cooking time is less and you can jellied meat, stomachs ... we love tripe ... I will learn from the book .. in general ... I love to cook och ... but here is an ambush

[Lenchic-atas]

Lenchic-atas, it’s very good that I like it ... I hope that I will make friends with my mule too ... or even my husband is upset .. sometimes we change, sometimes I can’t cook ... I just read everything and ... I’m afraid to cook thanks for participating .. I will be lost without the experienced .. the proverb came to mind .. about me now .. there is nothing to blame on the mirror, since the mug is crooked ... just a marriage that I discovered unbalanced .. all day I was looking for what was wrong ... then I had a fight with the seller ... I hope that this is where our troubles with the mule are over and there are only pleasant things ahead and I will upload photos to you later ... kaaak it turned out great ... but for now I can't and I'm afraid ... and some questions .. here ..

[Lenchic-atas]

Lenchic-atas, I understood correctly ... do not turn around at all .. will it be an open mode? but the lid will not rise or something else ...? sorry if the questions of that ..: girl_haha: I just cooked a kettle ... I cooked a couple of times on the cartoon ... not mine ... at a party ... she was without a double boiler ... I liked it .. but chose with a double boiler .. . cooking time is less and you can jellied meat, stomachs ... we love tripe ... I will learn from the book .. in general ... I love to cook och ... but here is an ambush

There is a hole on the lid for venting steam, if you do not turn the lid, the valve does not block and steam goes from there, I did this in the frying mode, nothing flew anywhere)) Chicken ventricles are soft and soft for half an hour !!!!! But I did them with extinguishing pressure. Meat mode.

I also realized by typing that less water should be added during cooking, since it almost does not evaporate.

[Lenchic-atas]

Lenchic-atas, it’s very good that I like it ... I hope that I will make friends with my mule too ... or even my husband is upset .. sometimes we change, sometimes I can’t cook ... I just read everything and ... I’m afraid to cook thanks for participating .. I will be lost without experienced .. the proverb was remembered .. about me now .. there is nothing to blame on the mirror, since the mug is crooked ... just a marriage that I discovered brought a little out of balance .. all day I was looking for what was wrong ... then I had a fight with the seller ... I hope that this is where our troubles with the mule are over and there are only pleasant things ahead and I will upload photos to you later ... kaaak it turned out great ... but for now I can't and I'm afraid ... and some questions .. here ..

Let's learn together! She is my first cartoon too!

Uryayaya !!! The first pancake is not lumpy. Thanks to my girl. Prepared well, sooo delicious food "Mother-in-law's tongue" Awesome, quickly, lick your fingers. I did it for conservation. Actually, it was one of the purchase criteria ... now, after all, the season.
Products:
Eggplant - 2 kg
Tomatoes - 5 pcs.
Bulgarian pepper - 5 pcs.
Garlic -3 heads
Hot pepper - 2 pcs.
Sugar - 0.5 glass
Salt - 1 tbsp. spoons
Vegetable oil -0.5 glass
Vinegar 9% - 150 g

Cut the eggplants into slices. Salted and left for an hour to leave the bitterness.

Pepper peeled and cut.

Peeled the garlic.

She scalded the tomatoes with boiling water and then into cold water ... peeled them off.

Twisted tomatoes, peppers, garlic, hot peppers in a meat grinder.

I added sugar, salt, vegetable oil and vinegar to this mass.

I boiled it all. I'm in a saucepan. And she poured the eggplants. I fried them lightly in Mulichka at the very beginning. I think that you can not boil in
a saucepan, but it gained steam faster when I set the STEWING MODE WITH A LID VEGETABLE for 10 minutes.

I was afraid, but it turned out super. Eggplants are well soaked.

Now I have set the heating mode and I will cook cans. Then I'll boil a little with the lid open and in sterile jars. I sterilize gas cans. I have 3 sterilized at once. No problem.

LIKE I AM GLAD TO HAVE PASSED THE FIRST BAPTISM. Maybe my recipe is useful to someone

Girls. A question of this kind. I wanted steamed dumplings. Should I put my steamer on vegetables, fish or meat / legumes?
I tried it yesterday for meat / legumes. It seems they were not raw)))

About the position of the cover. Open is open and put on top of a saucepan. Blocked is understandable. Closed but not blocked. This is the middle position in the rear slots between open and locked. Yesterday I twisted the lid in different directions

Something I here so zealously defend the mulka, but I really liked it ... Although my copy initially fiddled ... It seems like the smell goes away))

And I really like this slow cooker! A wonderful assistant in the kitchen! I didn't have any questions with her at all, I studied everything by typing. When cooking porridge, I don't understand the desire to look in there, because when you put food in, it is clear that you need less liquid for rolled oats than for example for rice.
I support you entirely, cool saucepan! My past cartoon Panasonic is not even a candle to Moulinex, she took her to work. The beauty is in the speed of cooking, and the fact that the lid heats up, well, it doesn't heat up much, it's not boiling water, so it's not critical.
By the way, when we just bought it, we did not feel any smells from it. Even my teenage children figured out how to cook in it, and they cook in it without me!

... and now in contact and on other forums I read so much negativity ..

It's strange, but I, on the contrary, read about this model before buying, and there were only positive reviews, I did not find a single bad review. I'll get in touch and see what they write.

I also very carefully studied what she bought me, found only one negative review, the man wrote that it is very bad that she does not cut herself ... Well, I agree with that, but in general this multicooker is super, if you buy it, then it is

Cheers cheers!!! I finally boil rice milk porridge and it doesn't run away and burn !!!! It was generally my illness - well, I can't cook rice !!! I am not pathologically friendly with him! And then - once and for all !!!!!

I also very carefully studied what she bought me, I found only one negative review, the man wrote that it is very bad that she does not cut herself ... Well, I agree with that, but in general this multicooker is super, if you buy some kind of her

Somewhere I also read such a review)))

Has anyone tried to cook a pot roast in a mule?

Today I baked a quick pie: 3 eggs, 1 st. sugar, 0.5 tbsp. kefir, cocoa or sol. coffee, 1h. l. gash. soda, 1 tbsp. flour. Baking mode.
🔗

Today I baked a quick pie: 3 eggs, 1 st. sugar, 0.5 tbsp. kefir, cocoa or sol. coffee, 1h. l. gash. soda, 1 tbsp. flour. Baking mode.

How many minutes did you bake, or did you not change the default time? How was it baked?

And the idea of ​​baking a rotten stump-type cake does not leave me. I wonder how it will turn out.

Great bakes! I baked here according to this recipe: 1st. l. currant jam, 1 glass. sugar, 2 eggs, 3/4 stack. milk, 1 tbsp. gash. soda + 2 stack. flour. Mode "Baking" Straight hot cut into two parts, smeared with sour cream. Delicious!
I didn't change the time, I just pressed baking.

Hello everybody! And who made pilaf? If so, share the recipe!

I made it according to the recipe from the book, but as always, not clearly following the recipe, but adaptively, the lamb was replaced with pork, of course I overdid it and forgot to insert the garlic .. ((Kaaroch first pancake with a lump of pilaf)).They say that if you strictly follow the recipe, it turns out great, grain to grain ... But yes ... my head was completely out of place that day, and my hands were apparently not heading from there ... I also had an O-ring after I forgot to insert flushing into the lid ... In general, a complete failure. In the near future I plan to repeat it, only with work on bugs!
In general, this unit only pleases! Mashed potatoes, for example, yesterday bungled in 15 minutes! In reality, five minutes set the pressure (poured cold water), and 10 minutes on stewing vegetables mode! Only to crush it in another pan to shift, iron pusher, a pan from the multi is a pity! I love boiled chicken legs! (Slippers by! I love the cat's brew and that's it!) My paws, I cut off the claws, add the whole onion head, pepper, salt and lavrushka, 20 minutes for stewing + 7 minutes of pressure! Everything is welded just the way I need it! The cartilages are delicious !!!

Hello everybody! And who made pilaf? If so, share the recipe!

If you cooked pilaf and it turned out, ask for a recipe !!!!!!

I report: I did. But she overdid the water) I got porridge. But very tasty. Did not follow the recipe from the book. Found some in the internet. The proportions are free. I cut the onion into half rings, cut the carrots into strips. Frying for 15 minutes with 3 spoons grows oils. Then I added meat (pork). I also put it on "frying" for 15 minutes. At 10 minutes, I added boiling water to cover the meat. As the regimen ended, I added well-washed rice. And poured water (boiling water) 1.5 cm above the rice. And put in a head of garlic. I put it on the "soup" mode - so it was according to the recipe, so that part of the water would evaporate and the rice was half-cooked. It took 12 minutes.
After that I switched on the "pilaf" mode.
It turned out very tasty. But less water is needed, because I also added during the frying process.

I use cartoon every day. I'm steaming vegetables, fish and meat. I'm waiting for the mother-in-law to bring the 2nd cup next week. I will cook everything for us

I think everything here. What was the "soup" mode for pilaf, and then it came about, if you use tougher meat, so that it decays and melts in your mouth. Like frying and stewing.
I also cooked according to the recipe from the ratatouille book, it was very pleasant for us and the baby

And who made the yogurt? As it turns out? Where do you store it later? Not in the bowl?)))

I put it on the "soup" mode - so it was according to the recipe, so that part of the water would evaporate and the rice was half-cooked. It took 12 minutes.
After that I switched on the "pilaf" mode.

Excuse me, but why didn't they immediately put on pilaf?

I'm waiting for the mother-in-law to bring the 2nd cup next week.

What is this cup? And where did she get it ???

The same I want the second bowl, how much is it worth, where did they get it and what kind of cover the bowl has ??? And if also with a lid ...

I think everything here. What was the "soup" mode for pilaf, and then it came down, if you use tougher meat, so that it decays and melts in your mouth. Like frying and stewing.
I also cooked according to the recipe from the ratatouille book, it was very pleasant for us and the baby

I cooked on a pork shoulder, immediately set the pilaf mode, the meat was sooo soft, although I didn't boil it for a long time, and the shoulder blade is usually hard ...

I use cartoon every day.

I also use it every day, experiment, I'm afraid soon my stove will take offense at me))))))))

[Elena]

Elena that's for sure, my stove is also worth it, so clean! I bought kitchen gadgets, and the stove is now idle!
I cook pilaf in a cartoon with chicken, roast chicken + onion + carrots + garlic, for 2 cups of rice 3.5-4 cups of water, the amount of water depends on the quality of rice, now I have Krasnodar rice, it is very boiled, so I make proportions on it 1 cup of rice 1.5 water.

So, pilaf is also subdued)) The new summit was taken))) I did everything according to the norm, by the way I pour water in a ratio of 1: 2 or 1: 1.5. An excellent pilaf!
Now I just made buckwheat with meat, in the manner of pilaf - I fried carrot onions and pork ribs, salt and pepper, added buckwheat and water (cereal: water 1: 2), and the rice-cereal program for 9 minutes. The water was cold, 5 minutes of pressure + 9 minutes of cooking, 1 minute of steam release for a total of 15 minutes! True, it was 15 minutes of frying, but I wanted a little goldenity on the meat. When you are too lazy to stand and hold the steam release button, I release the button a little, and then I just take off the cap, it turns out faster!
I constantly cook milk porridge, tried rice, millet, oatmeal. Very good! Never until the porridge tried to escape!))) I love my saucepan !!!!

[Lenchic-atas]

Lenchic-atas, write, pliz, how long did they make pilaf and what kind of rice they took (it turns out every other time in the pressure cooker, it's about different rice, I think)

Hello, maybe it's the rice, or maybe the amount of water (which is most likely), I take two types of rice for pilaf at a time, so mine like it more. That is, I mix round-grain and long-grain processed with steam, I will not say the exact proportions, since I always mix "by eye" as my hand trembles))) I will just say that I liked pilaf from accidentally bought National rice the most, and it was written directly on the package - for pilaf! (found his photo )) Here I took it in its purest form! It's really a shame, I can't find such rice anymore. By the amount of water, the main thing is not to overdo it, the 1: 2 ratio works. The main thing is that the water level above the rice does not exceed 1cm. I set the program to the standard Pilaf. I did it several times already, everything turns out great!

[Lenchic-atas]

Lenchic-atas, I have another pressure cooker, tell me what is the default time on yours on Plov.
An interesting idea to mix two types of rice! I will definitely try

On our program pilaf is 20 minutes by default.

I have this miracle for several days. The first thing I cooked is cabbage soup. I made a fry, put everything else, herbs, etc. Put it on the soup by default. After completing the program, she left her to let off steam for the whole night. In the morning I opened it, and the soup is just lovely. She cooked soup in water without meat, and the feeling that meat was being cooked there was so rich.

Congratulations on your successful purchase !!!!!

Interestingly, after the usual multi, when I cook in the pressure cooker, I had a strange feeling that something was wrong. Everything turns out too quickly. Now I'm not overjoyed (I just turned it on while I washed the dishes, now it's ready). She made an omelet, does not fall off at all after opening the lid, only slightly shudders.

I still have such a feeling ... I do not have time to do something, as it already beeps that everything is ready))) I can’t get used to the speed yet, almost all the time I want to add the cooking time)) Well, very SPEED !!! Share the recipes you've already prepared?

I cooked pork with prunes, put it on stew for 20 minutes, and it was possible to eat it even without teeth.
Quick pie with chokeberry for tea on kefir.
3 chicken eggs, 1 glass of kefir, 1 glass of sugar (as small as possible), 2 glasses of flour (approximately, so that the dough is thicker than on the pancakes, splashed from a spoon), chokeberry 400 g, one level teaspoon of soda quenched with vinegar, oil for lubricating the mold. It is necessary to combine sugar with eggs and beat well. In beaten eggs with sugar, pour kefir and beat into a homogeneous mass, add soda (can be extinguished with vinegar) and flour, then chokeberry. Mix the dough together with the quenched soda and rowan berries well, and you can start baking on the "baking". Minutes 30-35. The best way to prevent the dough from sticking to the mold is to grease it with butter and dust it with semolina. I did not let it cool down until the end, I took it out warm. In the pie, you do not immediately recognize that it does not knit with a black chokeberry.
I cooked something else, then I'll write, now I'm in a hurry.

Oliva, please tell us how the pork was cooked. And thanks for the cake recipe, never baked with chokeberry.

I cut the pork into pieces and coated it with spices, oil, you can put it off for half an hour or as long as necessary. Let it stand. Do not salt. Then fry whatever you want in a cartoon (carrots, onions). Put the pork in there and continue the frying program (here you can add flour for the viscosity of the sauce). When the pork turns white, turn off the frying, add water ((preferably hot), washed prunes, salt and simmer for 20 minutes (depending on the power, who has another cartoon). After the end of the program, I personally turned it off and left the cartoon to let off steam. there is always a lot of sauce in the meat, so that there is something to pour over the side dish.

Hello everyone! I tried to bake charlotte !! Very cool!! 40 minutes on baking, porous dough, airy ... Standard recipe: 4 eggs, a glass of sugar, a glass of flour, a teaspoon of baking powder, a pinch of salt, 4 large sour apples. (the recipe was spied on by Tanyulya) I didn't have time to try and take a picture, some were devoured by the children, some were taken to work by my husband, they say it's delicious!))

Hello everyone!

Maybe it will be useful ... Here ( 🔗 ) is an archive with recipes and tips collected for the Moulinex Cook4Me multicooker (CE 7011).

Tips (especially on design and troubleshooting) may not be helpful, but recipes will certainly work or can be easily adapted. Because CE501132 is wider and more flexible in terms of possibilities.

Good evening!
Girls, can someone share the secret of cooking in our cartoon stew with meat? It didn't work out for me. You put less time - the meat is harsh, and more - the cabbage is boiled into trash. Apparently, these two products cannot be combined ... Of course, you can, of course, first stew the meat, then let off the steam, open, add cabbage and block the lid again, but this is not too interesting. I don't know about you, but my cartoon is gaining and releasing pressure for a long time, even with a steam release button. The steam seems to be discharged, but it does not allow opening the lid, you wait until it cools down a little. And if you cook in two stages, then it comes out faster on the stove. In general, I am satisfied with the multicooker, especially the milk porridge - lovely! Even my husband began to eat them a little, although he would not have been under the threat of being shot before.

Mmmm .... Uhhh ....

Well, firstly, the concept of "trash" is different for everyone. Someone may consider "cabbage is already in the trash" if the cabbage does not crunch on the teeth.
Secondly, "cabbage" - it can be fresh or sauerkraut. Pickled food will turn into trash faster.
Thirdly, meat is also very different. From an old, frozen cow to a chilled chicken that hasn't crowed yet. The cooking time for meat will vary.
So there may not be a universal one-bookmark recipe.

Take a look at the recipe collection (link to the file above) and try making bigos. We cook it in the cold season and I'm already in anticipation.
But in our family they love cabbage "in the trash". If you like harder cabbage, slightly increase the pre-fry degree and slightly reduce the braising time of the whole set. Do not cut fresh cabbage too finely; use less sauerkraut and more fresh cabbage. Or in general, only one fresh, but then the taste will be different.

P.S. A slow build-up of pressure after the intermediate opening of the lid may be precisely because the waiting time after the pressure is released is too long - the dish is cooling down. It takes longer to heat it up.

P.P.S. If the delay in unlocking the lid occurred in my multicooker (7011), then I would
1) I would take out the plug-hatch "on the back of the head" and use a knitting needle or a bamboo skewer (carefully so as not to scald your hand) to remove the ball of the working valve for complete steam release;
2) If even after that the lid did not unlock immediately - through a specially trained hole in the lid with a knitting needle or a toothpick, I would press the locking plate (maybe it just stuck);
3) I would continue to cook. And in the process of washing, after cooking, I would thoroughly rinse the valve and check the correct installation of the working valve.

This is what the phase method is for. Some recipes will require you to interrupt cooking multiple times to add / remove ingredients. Use the quick release button as the main way to open the pressure cooker during a cooking interruption, because this does not allow the pan to cool down and you can quickly return the pressure to the pressure cooker after adding food. In this model, you can simply pull off the valve. First, fry the meat until it turns white, then on the "meat" mode for 12 minutes. At the end of the mode, forcibly reduce the pressure. Put already prepared cabbage, carrots on top of the meat (carrots and onions can be fried earlier with meat, as you like). Add enough water.Close the lid tightly. Extinguishing mode (well, someone like it, about 1 hour or less). At the end of the regime, someone gives the multi to reduce the pressure, someone does not.

Good evening! Friends, thanks for the advice, I will try!

Extinguishing mode (well, it's like someone else, about 1 hour or less).

Extinguishing hour, are you kidding ??? During this time, you will not find a single cabbage fiber there, there will be a homogeneous mass))) This is a malicious pressure cooker !!! 10 minutes ceiling for cabbage !!! It is better to bring the meat ALMOST to readiness, add vegetables and simmer for 10 minutes. If the meat is tough, like beef, it is better to stew it under pressure for about 15 minutes after frying, then lay the vegetables. 10 minutes the cabbage will be plump, softer for 13 minutes.