KitchenAid Artisan Kitchen Processor

[Irish]

but to this bowl, only this knife and everything, or is there still some kind of stirrer?

No, Irish, only one knife.

Yes, Mashun, knives with serrated only. A smooth consistency is really tricky. I think the cream can only be obtained from soft ingredients. But you can beat a little longer if you really need to.

[Test 4. Soup-puree. Cooking P2.]

Test 4. Soup-puree. Cooking P2.

Spicy Fennel & Celery Cream Soup in KitchenAid Artisan Kitchen Processor (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

Pour oil into a bowl. Install the stirrer.
Switch on the "Cooking P2" mode
Stage 1. 130 ° C, 8 minutes, speed INT
As the oil warms up, add chopped ginger and spices by clicking on "Start / Pause".
Lightly fry the spices, starting the mode - press "Start / Pause".
Pause again. We lay chopped carrots and onions. We resume the mode. We pass until the end of stage 1.
We change the stirrer to a knife.


Place diced fennel and celery root.
Fill in boiling water.
Stage 2. 110 ° C, 30 minutes, speed 2.
After 5 minutes, reduced the temperature to 95 ° C. And 5 minutes before the end, the mode again raised it to 110 ° C.
A minute before the end of the regime, lay the herbs, salt, suspending the regime.


We resume the mode and increase the speed.
At the end of the mode, heating starts. We don't need it, we turn it off.


The result is a non-uniform texture. If you need a more homogeneous consistency, then beat the soup in manual mode with pulse grinding.




As seen in the videos and photos? the texture of the soup is not smooth. More like a puree, not a cream. I, however, only whipped in a pulse mode for 20 seconds. Maybe it took longer. But I like this soup texture better.

About replacing nozzles. This time it was convenient to change them, since there were only a few vegetables in the bowl at the bottom. Fast and easy. It is convenient that there is such an opportunity - to fry vegetables with a stirrer, change the nozzle and chop after the soup with a knife, and all this in one mode.

After frying the vegetables, nothing caught on the bottom of the bowl. Not in one place at all.

When you open the lid, condensation flows into a drain on the body

[Test 5. Steaming and whipping the sauce.]

Test 5. Steaming and whipping the sauce.

Steamed beetroot balls with sour cream sauce (KitchenAid Artisan kitchen processor) (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

Place the beetroot balls in the inner steam basket.


Pour 700 ml of water into the bowl. Place the basket in the bowl. We close the lid.


Steam cooking P1. 115 ° C, 30 minutes, speed 0.
At the end of the mode, leave the balls under a closed lid for a few minutes.
Then we take out the steam basket.


While the balls have cooled a little, prepare the sauce
We spread sour cream, garlic and herbs in a bowl, installing a nozzle for whipping into it


Beat the ingredients by pressing the "Stir" button and gradually increasing the speed. It makes no sense to increase above the fifth. The tip indicates that the maximum speed for using it is ninth.


The sauce is liquid and airy. If you want a creamier sauce, then sour cream must first be drained.


The sauce thickens slightly after the refrigerator.




I liked steam cooking in the processor. The basket is comfortable. Water must be poured at least 700 ml. At the end of the preparation, only a little water remained at the bottom.

The maximum speed of use is indicated on the whisk attachment, ninth. I don't know what this speed is for. The fifth is enough.

[Test 6. Steam rolls. Kneading and proofing yeast dough.Steam cooking P1. Dough.]

Test 6. Steam rolls. Kneading and proofing yeast dough.Steam cooking P1. Dough.

Mantou with a Secret in KitchenAid Artisan Kitchen Processor (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

Place a spatula in the processor bowl for kneading the dough.
We pour water. I first poured 110 ml (as indicated in the recipe for the mantou), but the bun with that amount of water did not mix in the processor, so I had to add another 50 ml. We fill in the yeast. Putting the flour.


We close the lid.
Dough mode.
Stage 1. 40 ° C. 10 minutes. Speed ​​2.


Let the dough rest for 15 minutes.
Stage 2. 0 ° С (without heating). 10 minutes. Speed ​​2.


Stage 3. 40 ° C. 30 minutes (maybe less). Speed ​​0.
After the end of the mode, heating is turned on at a temperature of 40 ° C, but it is not needed, we turn it off.


Run the mode again. Knead the dough for 4 minutes (collect the bun).


Cooking the filling. Chop greens. Squeeze the garlic through a press. Add soft butter. Salt. Better to oversalt a little, because the buns themselves are bland. Sprinkle with spices. We combine all the ingredients.


Next, knead the dough with your hands. We form buns. We distribute them.

Pour 700 ml of water into the processor bowl. Remove the cover. We install a basket with buns on top. We close the lid from the basket.


Steam cooking P1.
130 ° C. 25 minutes. Speed ​​0.
At the end of the mode, turn off the heating and leave the buns under the lid for 5-10 minutes.


Separate the buns from the parchment and place them on an inverted steam basket to dry.


As the buns cool down, you can eat.




I tried to turn off the temperature at the first stage. This cannot be done. The temperature can only be increased.

Of course, 40 ° C for proofing the dough is a lot. Therefore, you can first warm it up a little (I had 30 minutes at the 3rd stage, but 10 minutes would be enough), and then stand it in the switched off device.

Kneading yeast dough is not an easy task for the device. At first, the shaft rotated quickly, but from the moment the kolobok formed, the rotation began to slow down. As a result, the processor kneaded the dough anyway.

The presence of an external steam basket with a deep compartment made it possible to steam yeast buns. They would not fit into the inner basket. In general, the presence of external baskets expands the possibilities of steam cooking in the kitchen processor.

And I have already said about the volume of liquid for steaming - it should be at least 700 ml.

Thanks for the topic, I'm happy to watch the experiments! So I wanted to know how this thing works in real life! Eh, if a knife was attached to Kesha, it would be about the same

[Test 7. Kneading shortcrust pastry. Steam cooking.]

Test 7. Kneading shortcrust pastry. Steam cooking.

Buckwheat Cookies with Nuts and Steamed Seeds (KitchenAid Artisan Kitchen Processor) (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

If you use thick honey and butter, then put them into the processor, turn on the "Dough" mode and start the first stage with a periodic shaft rotation speed and duration of 3 minutes, temperature 40 ° C. This is so that the oil melts and the honey liquefies


At the end of the first stage, pour flour, nuts and seeds into the bowl


We start the second stage of the mode. Temperature 0 ° С (without heating), duration 10 minutes, shaft rotation speed 2.
After 5 minutes (click on "Start / Pause") you can add baking soda or baking powder. But you can do without them.


We resume the mode. We are waiting for the end of the second stage.


We shape cookies. We put the cookies in steam baskets. I used all three floors: the inner one without a handle and both outer baskets.
Pour 700 ml of water into the bowl. We install all the floors of the steam baskets, close the lid.


Mode "Steam cooking P1", temperature 130 ° C, Duration 30 minutes, shaft rotation speed 0.
At the end of the mode, turn off the heating. We leave the cookies under the lid for 5-10 minutes. And then we open it for airing and cooling. Sprinkle cinnamon on the cookies at this stage if desired.




It turned out to be convenient to knead shortbread dough in butter with thick honey.In the "Dough" mode at the first stage, melt the butter and liquefy the honey, and then, without heating, in the second stage, knead the dough itself. The dough was well kneaded, although it was cut with knives into two layers during the kneading process.

For steaming cookies, it turned out to be convenient to use all three levels of steam baskets, in multicooker you cannot cook that way, only in double boilers. So the processor completely replaces the steamer.

I spoke about the volume of liquid for steam cooking, I will say it again - at least 700 ml.

Mannochka, how interesting Steamed cookies! Into the inventor! Great
Did you knead the KP dough well? As it is not very clear, did not help with a spatula?

[Irisha]

Irisha, I don't even remember ... It seems like I climbed into the bowl a couple of times. The first time before adding the soda, I collected everything. And then one more time, due to the fact that the knife cuts the dough into layers. But the second time the dough was already kneaded, I just decided to pick it up ... just in case.

[Test 8. Whisking the protein. Baking in the form. Steam cooking.]

Test 8. Whisking the protein. Baking in the form. Steam cooking.

Curd casserole pudding in the KitchenAid Artisan kitchen processor (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

Place the egg beater in the processor bowl. Pour the egg whites into a bowl. Close the lid.
Beat the whites using the stirring button and speed control lever. We gradually increase the speed to 5.
I beat for 2 minutes.


We combine the proteins with the dough, stirring gently so that the proteins do not settle.


Then I tried to bake a casserole by placing a silicone mold in the processor bowl and transferring the dough into it. 1 hour 40 minutes at 115 ° C. But nothing came of it. Therefore, I finished casserole steamed pudding.

So, pour 700 ml of water into the bowl. We install the silicone mold of the desired size and shape. We put the dough into it (carefully so as not to damage the air structure). We close the lid.
Steam cooking P1. Temperature 130 ° С, 40 minutes, shaft rotation speed 0.


At the end of the mode, turn off the heating and leave the pudding under the lid for another 20 minutes.


Then remove the form from the bowl. And leave the pudding to cool.


Remove the pudding from the mold.




Baking in the KitchenAid Artisan kitchen processor is only possible with steam. For a couple, it turns out great! And if you bake traditionally in the form, then the top is not baked at all. Well, this device is not intended for that. And we want too much.

When steaming curd pudding, it is better to cover the top of the dough so that the condensation from the lid does not wash away the pudding.

I repeat again: for steaming, pour at least 700 ml of water into the bowl.

Whipping whites with a bang! The maximum speed of use is indicated on the egg beater. But 5 is more than enough. The whites were whipped almost to grains in 2 minutes. I almost beat them up.

[Manna]

Manna, I wanted to ask about the pate. I tried to portray similar in Kenwood heated. Everything worked out, but there is a nuance. When you quit frying the onion - it had such an aroma - it was possible to cure a company of diseases. This effect I had only when I tried to dry the onion in a dryer. What was it - insufficient temperature? That is, onions in large quantities began to boil, and not fried or something. Need more oil? And in the finished pate you can feel the taste of onions. Of course, I put a lot of it in there, but I make the same pâté from chicken liver, the onions are not felt there. In general, the main question is when onions were fried in Kitchen - the same effect or not?

[Tillotama]

Tillotama, there was the aroma of fried onions. Not steamed - that's for sure. The onions are browned when fried. And what is the temperature in Kenwood? Here 130 ° C was, and 140 ° C can be made if desired.

in kenwood it is possible up to 140, set 130. Probably there were a lot of onions began to cook. I'll try to put it higher next time.
And the stainless steel bowl is fried. It really doesn't smell like burners, probably because it gets in the way all the time. Maybe there was no need to interfere?

[Tillotama]

TillotamaI think there were a lot of onions, and he began to steal. I also stirred occasionally when browning vegetables.

thanks, next time I'll put less.The pate is all the same already gobbled up ate quickly)

[Manna]

I brought these messages here too:

And if you just bake in a bowl, it will not work? Why transfer to a silicone mold? Or I don't fully understand the charm of this saucepan
Can't beat the whites, put them out, then knead the dough in the same bowl, stir in the whites and bake there?

And then how to scrape it out of this steel bowl with a shaft in the center?

Manna, Emoe - for some reason I was sure that this shaft can be pulled out)) and it will be like a pan! I didn't even think about it.

Yeah, I, too, somehow did not realize that the bowl is made of steel and you cannot bake in it. And I will definitely make a recipe just in a slow cooker.

Virgo, if you pull out the shaft, it will be like this

And the food is not clogged there? While taking it out - no food debris found?
they could come up with a stub or something.

[Test 9. Cream soup. Cooking P2.]

Test 9. Cream soup. Cooking P2.

Cream soup "Sunny" with pumpkin and corn (KitchenAid Artisan kitchen processor) (Manna)



Details of the recipe for link, here I will describe the details that are important from the point of view of testing the device.

Place a stirrer in the bowl. Pour in oil to slightly cover the bottom.
P2 cooking mode
Stage 1: 130 ° С, 5 minutes, the rotation speed of the shaft is periodic
We heat up the oil. We put on pause. Add spices and grated ginger.
Fry (resuming the mode) so that the spices give aroma, and the ginger is gilded.


We pause again, lay the carrots.


We resume the mode and pass the carrots until the end of the first stage (about 3 minutes).


At the end of the first stage, we change the mixer to a knife.
We lay pumpkin, grits, fill with water.


Stage 2: 110 ° C (95 ° C), 50 minutes, shaft rotation speed 2.
As the water boils, reduce the temperature from 110 ° C to 95 ° C.
10 minutes before the end of the second stage, we pause and lay the corn.


We resume the mode.
2-3 minutes before the end of the mode, we increase the speed to 9.


At the end of the mode, you can still beat the soup in pulse mode, if necessary.




This time it really turned out to be a cream soup. I got a smooth surface when whipping for 4 minutes at a speed of 9. Perhaps it could have been less, but I set an extra time for 3 minutes and went on business.

I will repeat again that it is convenient to use two nozzles: first for periodic stirring when browning, and then for chopping when cooking soup.

And the food is not clogged there? While taking it out - no food debris found?
they could come up with a stub or something.

No, it is not clogged. There is a good sealing gum. A stub? What is it for?

Let's say bake something, in the same bowl where it got in the way, so that there are no holes. But technically it won't work. The second bowl is missing.

bake something, in the same bowl where it was

Yes, but the bowl is steel.

if it is properly smeared, it should go away. Mistletoe bakes bread in stainless steel, Sana's bread maker

The bread machine has a bucket inside the case, because everything is baked well. And the kitchen processor has a bowl on the outside, and a heating element on the bottom. Baking is very difficult. I see no reason to bother with baking inside the bowl in this appliance ... with or without a plug.

[Manna]

MannaThanks for the comments everything is very valuable! This is me already so from the area to find fault with

[Conclusions on the results of monthly tests of the KitchenAid Artisan kitchen processor]

Conclusions on the results of monthly tests of the KitchenAid Artisan kitchen processor... In these conclusions, I collected information from the primary review and added it to the information that appeared during the tests.

Like all KitchenAid appliances, the processor has corporate stylish design... Available in several colors: caramel apple, red, cream, frosty pearl, silver medallion and black.

Device packed in two boxes: shipping and advertising. Inside, everything is fixed in foam.

IN set includes the device itself with main steel bowl. Bowl At first glance, it looks like a narrow tall steel saucepan with rubberized handles. But it has contacts and latches at the bottom, and a hole with a shaft in the center of the bottom. This the shaft is disconnected for washing the bowl in the dishwasher. You cannot use a bowl without a shaft! There is a lid holder on top of the bowl. If the cover is open, a message will appear on the display when you try to turn on the device. There is also a notification about an unfixed bowl.

Cap transparent, plastic. Detachable - easy to clean. It has a recess for a measuring cup. By the way, a glass with a loose installation can fall out of the lid when it is abruptly opened. Therefore, it is better to double-check how tightly it is installed, and open the lid gently. So that there is no rumble of a glass falling on the tabletop, as I had a couple of times. The gasket is fixed around the circumference. It can be removed for washing. The lid has a latch to lock it closed on the bowl.

Bowl volume the kitchen processor is declared as 4.5 liters. The scale inside the bowl shows 0.7L for steam cooking and a maximum mark of 2.5L. I have spoken about this many times in trials, I will say it again: for steaming, pour into a bowl not less than 0.7l water, because at the end of the regime, very little water remains at the bottom, and if the duration of the regime is greatly increased, then in general, the whole can evaporate.

In addition to the main one, there is mini bowl with multifunctional mini knife... This small 1 liter bowl made of durable plastic is marked> PA R530 <. It is inserted into the main one and fixed in it. It must be installed by connecting the arrows. This bowl must not be heated. You can only grind in it. There is a scale in liters and cups inside and outside the bowl. The bowl has proven to be very handy for chopping / whipping small portions. It is convenient to wash it, regardless of the main bowl. The mini-knife chops / whips soft fruits well. Tough vegetables are chopped to small grains. Whether he will be able to puree tough vegetables is hard to say. It may take longer to grind.

The kit also includes steam baskets... One inner with removable rubberized handle. Fits in the main bowl and can be closed with a lid. The second is a two-level outdoor one. It has an oval shape. Installed over the bowl. Has its own cover. Both baskets are made of durable plastic, marked> GFPP <. With these baskets KitchenAid Artisan kitchen processor completely replaces the steamer... It is very convenient to steam both inside the bowl and with the expansion baskets. You can also cook vegetables, meat, fish, and buns, gingerbread, cookies. You can use one basket or all three. It is also good that the baskets are black - staining from bright vegetables will not be visible.

Removable nozzles for the main bowl are in the storage case. It has the same shape as the outer steam basket. They can be stored together by placing a case between the basket floors. I put the inner steam basket in there too - it fits well with the nozzles in the case. But this bookcase takes up space in the closet almost like a multicooker.

The kit includes a stainless steel utility knife, a stirring attachment (rubberized, but does not bend like a stirrer on a KitchenAid multicooker), a dough attachment (plastic), an egg beater (also plastic). The knife grinds perfectly. You can turn the vegetables boiled in mashed potatoes, and beat the cream soup until smooth (you just need to beat a little longer). The stirrer attachment is convenient for pre-frying / sautéing vegetables, if you need to periodically stir a dish, for example, risotto, etc. It is also convenient to change attachments from a stirrer to a knife during cooking in the pause between stages. The dough attachment kneads yeast dough well, shortbread dough also kneads well, but at the same time cuts it into layers. The egg beater easily whips the whites into hard peaks. The maximum speed of its use is 9th. But I used it on the 5th - no more.

The set also includes an instruction manual and a warranty book. KitchenAid Artisan Kitchen Processor 3 Years Warranty.

No recipe book included. Recipe book included (I just didn't have it). However is and app for tablets and smartphones with a rich selection of recipes for this device, but in European languages.In Russian there is specially created for this website - cookprocessor.... There is a description of the device, its equipment, photos and a recipe book. There are not many dishes here, but they are described in detail for each cooking step.

Housing KitchenAid Artisan kitchen processor manufactured stainless steel... The height of the body without the bowl is 23.5 cm. The width is 27 cm. The depth is 39 cm. The height with the bowl with the lid closed is 36 cm, with the lid open - 55 cm. The width with the bowl is 34 cm. The inner diameter of the bowl at the bottom is 18 cm, the inner height of the bowl is 15.5 cm. The device takes up less space on the tabletop than a multicooker, since it is already a multicooker.

The control panel with programmed modes is located on the front wall of the kitchen processor case. The gearshift knob is also located there. It is convenient to smoothly switch the speed of rotation of the shaft for mixing, chopping, whipping. It is very convenient that it is possible to set periodic stirring every 30 seconds.

Manual buttons and display are located on the top of the case.

On the side of the case there is a handle for fixing / releasing the bowl and a toggle switch for turning the device on / off from the mains. Convenient - no need to regularly pull the plug from the socket.

The KitchenAid Artisan kitchen processor has an overall 25 modes... These modes are both single-stage and multi-stage. These include three Cooking modes, three Frying modes, eleven Stewing modes, two Steaming modes, five Purée modes and one Kneading mode. For each mode, time, temperature and shaft speed settings are programmed for each stage. Switching between stages occurs in manual mode - by pressing the “Start / Pause” button. In this case, you can change the nozzle between steps, if necessary. At each step, you can change any setting manually. At the end of the modes, automatic heating is provided for 45 minutes, which, if desired, can be turned off. During the operation of the mode, you can pause the program, open the lid (if you do not pause, but open the lid, the device will pause by itself and at the same time beep), add the necessary ingredients, and then resume the mode again.

Manual control buttons and a knob are located on the top control panel. These buttons are convenient to use as they are located right at hand on an incline. And the adjustment knob makes it very easy to change the characteristics of the mode. There you can change the temperature, cooking time, stir quickly, pulse chop, start or cancel the mode. The range of possible temperatures is from 40 ° С to 140 ° С with a step of 5 ° С, as well as 0 ° С, i.e. it is possible to cook without heating - grinding, whipping, stirring. The time is adjustable in seconds and minutes. With increasing time, the step also increases - from 5 seconds to 10 minutes. Time range from 5 seconds to 2 hours. Very easy and convenient change the time and duration of the mode during its operation.

When you switch on the kitchen processor for the first time, choose the language of use... To do this, turn the adjustment knob until the desired language appears, and then press the “Start / Pause” button. Further, even after disconnecting the device from the network, the language will remain selected. You can also toggle between Fahrenheit and Celsius (default is Celsius).

Before first use I steamed the processor along with the internal steam basket. To do this, I poured cold water into the bowl up to the 0.7 liter mark. I threw in a few tangerine crusts. I set a basket on top. She closed the lid. I chose the mode for steam cooking without stirring - Steam cooking P1, the default temperature is 130 ° C, the duration is 10 minutes, the stirring speed is 0. To start the mode, press the “Start / Pause” button. The timing starts immediately. During the operation of the mode, you can change its duration and temperature by pressing the corresponding buttons and rotating the adjustment knob.

At the end of steaming, we leave the multicooker with an open lid to cool down, and then after washing it is ready for use.

When the heating element was first heated, there was no smell, as well as when the box was opened.

During frying, carbon deposits may appear on the bottom of the steel bowl. They can be easily washed, but, as with any stainless steel, stains remain after that. To remove them, you can use a special stainless steel cleaner. Then the stains completely disappear to the original state of the bowl.

Another feature of this device is that when the shaft rotates, a small whistle is heard. This whistle is there at any speed. It is not loud, but it has a place to be.

In general, I can say that the device is very interesting and will suit those who love to cook and want to experiment in the kitchen... You can cook in it both in automatic modes (however, switching between the stages is manual), and with manual settings, you can use the rotation of the shaft for chopping, mixing, whipping, or you can cook without it. This kitchen processor can be used to prepare all kinds of mashed potatoes, mousses, sauces, soups, risottos, steamed dishes, kneading dough and yeast. Chopping, stirring, whipping is possible both with and without heating. It is not worth baking inside the bowl, even in additional forms... I tried to do it at the request workers reading. Nothing good came of this - neither the middle nor the top is baked - too much heat loss for baking. The device is not intended for this. And don't torment him like that. The oven can be successfully steamed.

All in all, the KitchenAid Artisan kitchen processor is a very interesting and versatile appliance! Very agile and easy to operate!

[Manna]

MannaThank you very much for such a wonderful and detailed review!

Huge work!

I join, Mannochka-well done. It was very interesting to learn about the new device.

Thank you girls! Glad it was interesting!

[Mannochka]

Mannochka, the tests were detailed, interesting and sensible! Thank you!

Conclusions on the results of monthly tests of the KitchenAid Artisan kitchen processor

Uf
Finally, I read everything Manyun, well what can I say, you are clever with us! Everything is fine, clear in detail
In my opinion, the device is very solid, high-quality, interesting, necessary and useful in the kitchen. There are a lot of advantages and only one small such disadvantage is - ^price

Thank you girls for the kind words!

Yesterday I cooked a small portion of soup in the ProfiCook soup maker. I felt the difference. The plus is that it is convenient to then pour the soup into a bowl and quickly wash the jug with the handles. And the minus is that you have to come up and periodically start mixing / grinding, and you can't set the temperature more precisely. And yes, the cost of the devices differs fundamentally.

Manna, advise how to cook pea soup in this miracle machine

[Olga]

Olga, and what kind of soup do you want to get?

Plain pea vegetarian, no mashed potatoes

[Olga]

Olga, I don’t know what “regular” pea soup means to you. Need to pre-fry vegetables, not? What peas, do you soak them beforehand or not, do you need to cook them for a long time or do they cook in 20-30 minutes? You describe your technology for making your "regular" pea soup, and I will tell you how to do it in the processor.

My simple one - I throw peas into cold water, cook, when it becomes soft, add potatoes, onions, carrots, salt, spices, cook on until tender. At the end + parsley and dill. All.

I would choose the Extinguishing P4 or P6 mode. That is, it can be cooked in one or two stages.

If in one, then everything is the same as on the stove: set the mode, turn off the rotation of the shaft, put the peas in water and cook until they become soft, and then pause the mode and add the ingredients. In the P4 Quenching mode, the temperature is 95 ° C so that the peas do not run (they tend to foam).

If in two stages, then first we set the first stage by turning off the rotation of the shaft, and the temperature can be reduced to 95 ° C as soon as the peas begin to boil, set the duration of the stage as long as you usually soften the peas (depending on which peas you use). As the first stage is over, you can add the rest of the ingredients and turn on the second stage.We also turn off the rotation of the shaft, and you can do the same with the temperature as in the first stage. Increase the duration of the second stage to 20-30-40 minutes (depending on the degree of chopping of vegetables)

As for the rotation of the shaft. If the soup is supposed to be thick, then you can turn on the mixer for periodic stirring so that it does not get stuck at the bottom.

Manna, thanks! (How to turn off the rotation of the shaft?)

Added Thursday, 10 March 2016 8:36 PM

Insolent - how to cook ordinary crumbly buckwheat porridge? My first experience with buckwheat is hmmmm). I put p1 on cooking, the result is that raw buckwheat floats in water. I put it back on the same mode, it turned out to be cocoa) - overdried buckwheat mass. I did it with a stirrer, so it turned out like a cut))).
She made pancake dough - great! The truth, again, did not appreciate the size of the bowl and it turned out quite a lot.

Added on Thursday, 10 March 2016 08:41 PM

Oh, another achievement))) on this technique, chopping vegetables into okroshka. The "game" with speeds is very convenient. I especially liked how the radishes were crushed - an excellent alternative to a grater.

how to turn off the shaft rotation?

When starting the mode, move the lever all the way to the left.

I did not cook buckwheat in the processor, but I think that for buckwheat you can use the following modes: Cooking P1 30 minutes, Braising P3 30 minutes, Braising P2 35-40-45 minutes and other modes with similar characteristics. Turn off the shaft rotation in these modes. Either Extinguishing P10 30 minutes, the shaft does not rotate in this mode by default. Or, in manual mode, set the temperature to 110 ° С (or 120 ° С) for 30-40 minutes, do not turn on the shaft.

I already figured out the rotation of the shaft myself, thanks. I cooked fish soup - not bad, but to be honest, it tastes better in 800 bork))) (it is clear that the principle is somewhat different there)

the principle is somewhat different there

The principle is completely different there. Bork pressure cooker.

[Manna]

Manna,
Yesterday I received this unit :)
Can you tell me where to find complete instructions for it?
In particular, the modes are of interest. There are a lot of them ... What and how happens in a certain mode - temperature, time, whether the shaft rotates, etc.