Multicooker Marta MT-1989

This wonderful helper, this Martochka, I loved her so much. So the other day she helped me out - I decided to make Caciotta cheese, and in the recipe at a certain stage it is necessary to keep the preparation for 1.5 hours in a warm chamber at a temperature of 37-39 *, at first I thought about a milk cooker, but there it is necessary to put and remove the pan from the stove and then my Martochka came to the rescue - I poured some water into it, set the program Yogurt at 37 *, turned it on and when the water warmed up to 37 *, I put the cheese on a stand so that it did not touch the water and everything turned out just like in an expensive cheese dairy
To prevent Marta from picking a program, if the sound is so annoying, you need to hold your finger on the "Menu" and do not open it until you stop at the desired program, so there are only 2 peaks

Yesterday I still had some trouble: I chose the menu mode, finished building the time .. I got distracted - and she switched to the mode: "Heating" and "blue stripes" are flashing.
Is "End" is "Heat / Cancel"?

Yes, MARTA has such a moment. Do not be distructed! Martha has the power-on function set this way, if the program is selected and START is not pressed immediately, she "thinks" herself for a while and turns on the program herself.
And then Martha has touch buttons - be careful with them! If you touch it by chance, the settings will fly off! Press right away accurately and without fear.

Hang up is CANCEL-DISCONNECT

[Tatyana]

Tatyana, Thank you. I study.

I have another question regarding broths - when the broth boils, I must remove the scale, then salt, lavrushka and ready-made soup sets - dried carrots + onions + celery + dill, etc. I see, - I boiled it, took out the meat, filtered and then you can cook the soup on it.
But when the broth is made in a cartoon, what about the scale?

I do not take off the option of cooking broth on the stove yet - then just on this broth in a cartoon it will be possible to make fresh soups for the mood for the evening

A multicooker is not a pressure cooker that cannot be opened while working!
The multicooker can and should be opened as many times as needed during cooking (within reason, in order to keep the heat and the process)

Therefore, feel free to open the pan and remove the foam. Although, broths are obtained in a slow cooker and are so beautiful and light. It also depends on the variety, type, quality of meat.

I like to cook broths for future use and freeze them in 500 ml containers. in the freezer.

Recently, I prefer to make broth on chicken drumsticks or soup sets (if the presence of meat is not so critical). The same hodgepodge is pork or beef bones. But I rarely use freshly cooled food - more often during the "preparation period" a purchase is made and, after portioned packaging, it is put into the freezer. Then, if necessary, I take it out and defrost it.
And I never managed to avoid the formation of foam (the difference was only in the amount of it), neither when there was a gas stove, nor when an electric one (there was no induction one yet).

Doesn't it get scale in the cartoon? Yesterday I fry the meatballs for about 10 minutes, because the minced meat is raw, although frozen. It turns out in vain?

Meat is different.
The most transparent broth is obtained on the ribs, brisket from veal or beef. Pure chicken broth.
There is always a lot of scale and foam from the bones.

Try, observe for yourself, analyze - where, how and from what meat what is obtained and how best.


Chicken "Budget" (Admin)

[Tatyana]

Tatyana, thanks I haven’t gotten to making my bouillon cubes yet! Although before the preparation of apple or apple-pear filling (charlotte or pies), before the preparation of carrots for the winter, pepper has already reached. This autumn I want to make preparations for soups and stews from summer tomatoes.I tried freezing them - I didn't like the result very much.

Apparently, the conditions in which I grew up affect. My mother always cooked broths on bones (and bits of meat from them went to the second courses). Therefore, I have never tried to make broths on pure meat. A bone with meat or a clean bone - no question ... Well, or chicken soup sets ...
Boom to experiment.

multe is obtained no scale is formed

Not certainly in that way. I tried many different options, but I stopped at one and I like it the most. I fill the meat or chicken with water and put it on the gas stove, bring it to a boil, remove the foam and boil it, if meat, then 5 minutes, if chicken, then 3 minutes is enough. I pour out the broth, rinse the meat well under the tap. I fill it with new water and already put it in a slow cooker and cook broth or soup or borscht. Maybe someone does it differently, but this is the best for my taste.

That's what i do

I tried many different options, but I stopped at one and I like it the most. I fill the meat or chicken with water and put it on the gas stove, bring it to a boil, remove the foam and boil it, if meat, then 5 minutes, if chicken, then 3 minutes is enough. I pour out the broth, rinse the meat well under the tap. I fill it with new water and already put it in a slow cooker and cook broth or soup or borscht.

By the way, judging by my favorite cookbook from the 60th year of publication, you have the most optimal way of making broths. Since there they recommend removing not only scale, but also the fat that has appeared.
And do I understand correctly that with this approach, meat / chicken is poured with a small amount of water?

Quite right, water to cover the meat and boil faster

Yesterday I decided to make buckwheat with mushrooms for dinner. I stuck it into the bins, but buckwheat, it turns out, is over. But lentils were found. Why not - I thought.

Finely chopped onion, carrot - grated

I took out the mushrooms from the freezer, adjusted them, while the ice cream
I put the multicooker on the "fry" mode

First I slightly fried the onion,

then I added carrots there

and also fried, and only then mushrooms
.
Everything was fried under a closed lid. By time, frying took 20 minutes.
Added 1 glass of lentils, one and a half glasses of water

(And here, just the cubes of bouillon frozen according to Admin-Tatiana's recipe would come in handy. But, alas! and ah! I didn't have those. For the future, I will take into account) Salted, pepper.
I put the multicooker on the "extinguishing" mode and go!

The programmed time for my lentils was not enough, so at the end of the preset time, I started the program over again.
Here's what happened in the end.

Delicious however

[Olya]

Olyavery interesting experience Congratulations!

I used two programs: frying and stewing.
Something lentils took a long time

Something lentils took a long time

You can see this sort. She was brown with me

Girls and boys, I really want to try the Slowing and Russian oven modes (I tried it once). What do you cook with them?

[Marina]

Marina, look here MEAT What the multicooker Marta MT-1989 can do (my culinary experiments)

Russian stove

I have already tested this mode for cooking meat using the Su-Vid technology. Actually, Admin-Tatiana has it described here:
https://Mcooker-enn.tomathouse.com/in...975.0
the only caveat is that my temperature sensor overestimates a little. That is, if you set 65 ° С on the display, then the water will warm up to 70 ° С.
Well, wanting to have 63 ° С, I put 59 ° С on the scoreboard
Oh, yes, and I have LUMME - but it doesn't matter, they are twins with this Martha.

[Admin, vdv]

Admin, vdv, I understood everything, thank you very much, I will try. Which class!

I want to make milk semolina for one. That is, prescription portions need to be halved: milk is not 700 ml, but 350 ml, semolina is not 80 g, but 40 g.
But the "Milk porridge" mode should be set at the same time - 40 minutes, or should the time be changed to a shorter one?

And, accordingly, rice porridge for one ...and there, in general, the proportions are 1 liter of milk per 150g of rice, that is, I should reduce the milk by 3 times. Time 1h 20min - how much should I put on a smaller portion?

And as I noticed, the countdown starts after reaching the cooking temperature.
Please help me figure it out ...

[Helda]

Helda, in theory we have four components: cereal, liquid, temperature and time.
We reduce cereals and liquid to the same proportion. The boil-off for a multicooker is considered minimal.
Then from the moment the desired temperature is reached, the time also remains the same.
Correction is only possible in the direction of reducing the heating time - to warm up 350 ml and 700 ml - there is some difference.

Then, with some probability, the porridge can be ready a little earlier, say, five minutes. Five minutes before the end of the program, open - and try, yeah.

[vdv]

vdv, Thank you. That is, just start the readiness control early

[Helda]

Helda, for the first time on a new technique - always like this.
By the way, I'm not sure about the timing. It seems to me that this is for frying so that the countdown after warming up. And for other programs - from the start.
I don't have instructions for this multicooker, I can't say more precisely.

[vdv]

vdv, there is not a word about this in the instructions. It's just that on my program Fry, the countdown did not start immediately (for the 1st launch it was so extreme - and the cartoon is not broken ?!)

[Helda]

Helda, for frying this is just fine.
And it's elementary to check this - we pour a liter of water (or two or three) - just water. And we include on the tested program.
And now we look how the clock ticks on the scoreboard. Warm up a liter - it will take more than a minute.

[vdv]

vdv, there is not a word about this in the instructions. It's just that on my program Fry, the countdown did not start immediately (for the 1st launch it was so extreme - and the cartoon is not broken ?!)

The cartoon is first warmed up to the set temperature, and only then the process of cooking and frying takes place.
Compare with a frying pan on the stove - first you need to heat the pan before frying in a hot pan.

The same is with the PASTA program. First, boiling water, placing pasta-pasta, and then boiling and counting down the time.
The pasta needs to be cooked for as long as indicated on the package; each pasta has its own cooking time.

[Tatyana]

Tatyana, and in the case of "Milk Porridge"? does the time count down immediately or from warming up the multi to the set temperature?

The pasta needs to be cooked for as long as indicated on the package; each pasta has its own cooking time.

That is, after boiling water and spreading the paste, do you need to adjust the time?

[how long does it take to cook these particular macaroons,]

That is, after boiling water and spreading the paste, do you need to adjust the time?

Well, who puts the paste in cold water? Compare your actions if you were cooking on the stove. In the cartoon, the same is done.

Pour water into a saucepan, turn on the PASTA program, close the lid, wait for the water to boil, you will hear a signal.
We lay the macaroons and cook under the lid until cooked.
Since different pasta macaroons have their own cooking time, you need to read on the packaging, how long does it take to cook these particular macaroons, there is always cooking time on the package.
We track the cooking time of macaroons by wall clock, and then we try by mouth, for readiness.
Pour the finished macaroons into a colander.

Tatiana, what about Milk Porridge? does the time count down immediately or from warming up the multi to the set temperature?

Yes, porridge is cooked on the machine, all stages and time in one program.

Here, too, you need to try it yourself. Cook a simple porridge and time the cooking time that suits you. And then start from this already.
Hercules, I would just try to cook on KRUPA, there is a short time program.

Or you can cook in a jar in a water bath. Above, I have already shown a photo of how I did it in a pressure cooker - the same thing is possible here.

Poultry kyufta with potatoes (Multicooker Marta MT-1989) (Admin)



What the multicooker Marta MT-1989 can do (my culinary experiments)

Baked milk, homemade (multicooker Marta MT-1989) (Admin)



What the multicooker Marta MT-1989 can do (my culinary experiments)

[Admin]

Admin, good day,
This is the question my husband and I are puzzled with here.
Did anyone understand what is the difference between the programs? Or is it just a clever marketing ploy?

We have Marta since December 2015, from the first days we will not be happy. But we use it well if a third of the programs.

We just don't understand if there is a difference between, say, Stewing, Groats and Soup, other than the time in the factory setting? If instead of Soup (100 degrees - 50 minutes) you turn on the Krupa program and set the same 50 minutes - will the result be the same or different? It's clear about the Frying program - the timing is based on a different principle.

And if you put 125 degrees and 45 minutes on Krupa - will it be the same as turning on the Fry mode?

Our knowledge of the "subtleties" is limited to the understanding that Bread and Plov are "two-series" and that there are 4 programs after which the automatic heating does not turn on. For the rest, we act almost mechanically: you need to fry - turn on the Fry, you need to stew - turn on the Stew. Therefore, let's say we cook a roast without using the Roast program, we just simmer at a lower temperature ... Or maybe we are impoverishing ourselves?

So enough for just one program, if the rest can be adjusted by temperature and time, or not? What's the difference?
Thanks in advance.

[Olya]

Olya, for comparison, you need to understand the principle of cooking on the stove. Marta works quietly, you can't hear her at work. But little Redmond "puffs" sometimes loudly, and actively, and standing in the kitchen sometimes I watch the process, for myself I notice which prog the multicooker is working on, and what time the inside is "pummeling-puffing-silent" and so on.

Why am I ...
If we take the cooking of simple buckwheat porridge, the logarithm of cooking, it will turn out something like this: heating-boiling-cooking over high heat-lowering the fire-languishing. And besides, there will be from time to time noisy active work, strong steam, and ... then dying down and quiet work-languor. And all this takes a different time (total cooking time 45 minutes).
The logarithm of cooking buckwheat on the stove works the same way: boiling, strong cooking for 5-7 minutes, moderate cooking (total cooking for about 15-17 minutes) and then simmering (for which we reduce the heat) - total cooking for about 30-40 minutes with vexation.

In the same way, you need to parse the logarithm of cooking broths-soups-borscht on the stove, and transfer it to the multicooker programs.
Or the logarithm of baked goods, also a special logarithm.

And since we have the ability to regulate the temperature and cooking time in the multicooker ourselves, we do this.
In March, I always set the time with a margin, and then I check the preparation in fact - it's ready, so I turn it off.

In March there are special programs that work automatically and it is undesirable to touch them, since there is a certain logarithm (for example, cereals, cereals).
And there are programs where the "master is a master", we manage the programs ourselves, and the device only supports our settings.

How the temperature changes - you need to take measurements yourself inside the pan, you can use a thermometer or temperature probe.

In any case, a multicooker is just a device! And we just operate this device

I have a theme What the multicooker Marta MT-1989 can do (my culinary experiments) - look at what and how I cook, choose the programs.
And there are also different information on the multicooker, recommendations for the use of programs.

Tatiana, thank you,
Well, maybe we'll try it, then I'll tell you ;-)
I still thought that it could. Vt on different programs different heating - from below, on the sides ... alternately ...
It is impossible to pass by your topic - such photos are just drooling ... you immediately want to run to the kitchen and try to create something similar

[Olya]

Olya, to your health! Go to the topic and recipes

Pasta with vegetable sauce (Multicooker Marta MT-1989) (Admin)



What the multicooker Marta MT-1989 can do (my culinary experiments)

[Tatyana]

the logarithm of cooking, you get something like this:

Tatyana, sorry to interfere, but maybe not logarithm, a algorithm
The logarithm is the inverse relation to the degree.
Algorithm - a sequence of actions, commands.

[Vlad]

Tatiana, sorry for the interference, but maybe not a logarithm, but an algorithm

Vlad, Thank you!
Here ... I can't even find the word. Of course, the "algorithm" Why I wrote it like that, I can't even say

Guys! Is the Stadler Form SFC.002 5L Bowl suitable for this Martha? I would like to have several bowls for Martha separately cereals, soups, pastries, main courses. For the sister of my own multicooker Lumme is suitable 1447 times. I like the steel bowl most of all, like Shteba's DD1. Is there a steel one suitable for the 1989 Martusha?

Added Monday, 27 Mar 2017 01:50

Admin! And how many things have already been prepared! Lovely! Thank you. We'll try it when Martha arrives. Really looking forward to it. And it is very unclear why Martha is so expensive compared to the Lumme 1447 multicooker? Secret?

[Lena]

Lena, Thank you!

I also bought Martha for about 4 thousand + extra rowing bowl.
And now I don't even remember the cost, since the multicooker has been tested, I like it and pleases with its work. I tried it on complex dishes, long programs.
And the bowls behave great, how much time has passed, a year in work

Elena, we were sent to this section. First impressions of March 1989, probably like any other acquisition, are positive. I already wrote above, the Start and Heating buttons do not turn on quickly, but you need to hold it a little longer, then they turn on. But you yourself will understand the difference when you press the buttons to select the program and these buttons. There is not a word about this in the manual. I just quickly typed programs and then also Start. And I could not understand why after 30 seconds everything was reset and returned to its original form. Then I figured it out by typing. Made a soup from a recipe book, everything is fine. Keeps heat well, heating can be turned off immediately. I will further figure out what's what. The lid closes tightly during the cooking process, and the first time I often opened the lid, nothing dripped onto the rim, everything is clean. Probably this is plus 3D heating, which means that nothing will drip from above when baking.

Marish! I'm going to probably figure out the cottage cheese casserole first. I'll leave Mark the main one, but one of the 2 slow-moving, not very maneuverable mules, I'll leave one personally for cereals. We'll see.

I have such a slow-moving Panasonic 101, I put the porridge to cook at night (cooking + heating), and in the morning my husband has breakfast without me.

The lid closes tightly during cooking

And also quietly and carefully you need to close the lid during cooking. The buttons may have a heart attack, and the settings will fly off
True, I did not have this, but carefully I close the lid, not with a click.

[Marpl]

Marpl,
Congratulations on your purchase!
Let Martochka not disappoint.
I really like the Soup program. I don't know what exactly she does, what algorithm, but the result is consistently pleasing)))
I had porridge and pasta left in Marta's purchase for Panas. And cooking potatoes is number two.
madames,
Let the device get to its owner as soon as possible!

P.S. The Start button is yes ... everyone falls into it, apparently. My husband, too, almost went to the store to call about a return, when I still managed to press it

Guys! My husband with a fever left for another city to receive Martha. I urgently wrote a letter to the company with a request to rename the recipient \ to husband \. Everything should work out because I myself am no longer a walker for long distances. Get it - unsubscribe. And this means that Marta is a true friend, loves and cares about its customers, and you can rely on it.

[madames]

madames,
Well, the first dish from Martha - to the husband for the feat! For the love of multicooker

Choose the recipe for now - something more satisfying and tasty.

Hello everyone! Finally, Martushechka settled with me. I liked it very much. And this is the first cartoon that my husband liked. Usually he pays no attention to them. Beauty! The smell was a little technical. We boiled some water and tasted the buttons at the same time. Everything works fine and everything is simple. And most importantly for me, the lid closes coolly tightly, there is no backlash anywhere. I have such with backlash of covers, it's unpleasant.Can't you understand the valve? Or how? And it is pulled out normally, without effort. The menu book should be studied. So big and functional. And the dishes are suitable. Thanks "Martha". I chose page 81, but I'll go stew the chicken, according to the modes from this page 81

[madames]

madames,
Congratulations!
The valve is removed and disassembled into two halves, it is convenient to wash. There is a latch.

And the lid inside is removed quickly, just pull the bottom of the lid by the protruding "ears".
Wash, dry and put back on the main cover until it clicks.

Girls! Thank you. I disassembled and assembled everything, simple and easy. And I cooked chicken and potatoes on the "Roast" mode. The frying works great, the pieces are golden, soft and fast - 40 min. I got a little dry chicken. How to avoid this? Or is the regime different?