Multicooker-pressure cooker Moulinex Minute Cook CE4000

Hello girls. Please tell me the dimensions of this pressure cooker. What is its diameter (from below, where the control panel does not protrude yet)? Well, at least measure a circle with a tailor's centimeter, plz. And the height (with the lid closed). I read half of this topic (the first part), I really want this saucepan, but I can’t understand if it will fit on the windowsill. Alas, there is no other place for her in my kitchen.

Diameter at the bottom. the part on which it stands - 26 cm, total diameter without control panel 27 cm.Full height with handle - 35 cm.

[Vesennaya]

Vesennaya,


pepilot,
In general, it is strange that the prices for them are different, for all descriptions they are the same. Earlier I thought that they differ only in the Russian and English menus. And on the official website of Mulinex only MINUT'COOK CE400032

Lena and Zalman, thank you very much for your answers. I want to buy myself a pressure cooker and for a month now I have been wandering around the Internet: I compare, I choose. In Mula, I really like the basket for steam, but actually I really want a light bowl with ceramics.

[Hata]

Hata

Natasha, I apologize. Yesterday I measured Mulechka only at the bottom. And today it came to light that there is still a ledge behind it for collecting condensate. I measured it at the top and it turned out to be much wider there, with this protrusion without a control panel, it has 30 cm. Sorry again.

And plus on the sides there are still ears of 3.5 cm on each side.

please tell me how best to cook beans for salad? (it should be soft, but not fall apart)

[Nati]

Nati Welcome )))

My youngest son is sitting at home sickly, we don't go to kindergarten, so we have to cook more often)))
Today I cooked milk rice porridge.
Since the method "First, boil the rice in water until half cooked ..." does not suit me due to innate laziness, I simply boiled the milk with rice in the LP mode, the lid did not click, but closed the valve so that it boils faster. Salt sugar to taste.
I transferred it to the Quenching mode, for 5 minutes, looked thick, added milk, and I think some water is possible.
I left it on the extinguishing. Time has not looked already, about 5-6 minutes have also passed.
I transferred it to Heating, the porridge stood still.
In general, something like this between times, imperceptibly cooked delicious porridge, not thick and not liquid.
Nothing escapes, does not burn, you do not need to stand with a spoon near the pan ..... CHARM !!!!
I did everything "by eye", it is necessary to systematize how many things next time)))
The child ate with pleasure)))

by the way, milk soup "like in kindergarten" has also been cooked more than once))) for 5-7 minutes on ND and truncated))))

and I cooked millet according to the recipe from the book - it didn't work out, I think it's better to act as intuition suggests or "by eye" as in your case !!!

Girls, did anyone cook manti in a slow cooker?

[for a couple]

Girls, did anyone cook manti in a slow cooker?

I didn't cook, but why not? in theory for a couple, minutes for? (depending on what filling)

Girls, how is it better to cook milk millet or rice porridge in our mule? Proportions, what mode and time. I don't trust this recipe book. Better practical advice from experienced housewives

Girls, how is it better to cook milk millet or rice porridge in our mule? Proportions, what mode and time. I don't trust this recipe book. Better practical advice from experienced housewives

take a look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

[for a couple]

I didn't cook, but why not? in theory for a couple, minutes for? (depending on what filling)

Steamed manti. The filling was minced meat and potatoes. For 10 minutes of air pressure, the potatoes were harsh, for 12-13 high pressure, just right.

[Tusya]

Tusya, no water was added at all! The timer started working normally in 12 minutes after switching on.

I also don't add water to the meat, even if I fry it a little at first + the vegetables all give juice and the pressure is gained.

Girls, how is it better to cook milk millet or rice porridge in our mule? Proportions, what mode and time. I don't trust this recipe book. Better practical advice from experienced housewives

I made rice milk 1d3 for 30 minutes. VD, the rice was really soaked and then left on the heating. The milk even turned creamy.
Millet the same way. it turned out not very thick in the sense that the spoon did not stand, but not liquid either. It does not thicken too much under steam.

Thank you. And then I read something everywhere about 1: 5. But VD 30 minutes is not too much?

... But VD 30 minutes is not too much?

Too much. IMHO. In 30 min. you can in a regular saucepan, but we have a FAST cooker. But if you want a taste like baked milk, then yes, then it's probably okay.

I cooked the meat in French for testing, I thought about serving it for Easter for the festive table. But I won't. Didn't like it at all. It turned out to be some kind of semi-cooked. I cooked without potatoes and put the tomatoes as usual when I bake in the oven. pre-marinated in mayonnaise with sour cream and onions. Well, the result was not at all impressive. I won't cook anymore. Although I've already cooked chicken and potatoes twice in French, I really liked it, especially potatoes. It would be better here with potatoes, he would absorb the juice. But I will have a lot of guests, a whole chicken and potatoes will not fit in a Mulechka.

[sleepyhead]

sleepyhead,
Light, how are you IRRIshka cooked or according to her own recipe?
Meat from transcribed by IRR

[sleepyhead]

sleepyhead,
Light, how are you IRRIshka cooked or according to her own recipe?
Meat from transcribed by IRR

The fact of the matter is that in its own way. I cut the meat into pieces, as for baking. Marinated it for an hour in a mixture of sour cream, mayonnaise and onions. Then I put one layer in Mula, tomato slices on it, then a second layer of marinated meat with onions, a layer of tomato on it and then sprinkled everything with cheese. Turned on VD for 25 minutes. I was afraid that the pieces of meat were big, they would be raw in the middle. In principle, it turned out well, and the meat inside was cooked, but not what I expected. It tastes much better in the oven, the meat tastes more like boiled. So I think that it was necessary to cook with potatoes and on ND, and not VD. But I will not experiment until Easter.

[lelik79]

lelik79,
You wring out Kapsluk - we are not deaf here)))))) In connection with the hospital at home I will bake according to a recipe from my HP, and most likely in HP it seems here he is... But you still have to interfere manually, I won't tell you the technology here - I tied it up as HP appeared And I only bake biscuits in a short-cut. I found about Easter cake in a slow cooker I think everything will work out

Flax do you think warming up in a cake recipe is our stewing or heating?

[Mirabella]

Mirabella,
Ol, I think that "Keeping the dish hot" is unambiguous, since "Stew" has a very high temperature - 85 degrees Although, I also don't know the temperature of "Preservation"

Damn, I learned to insert links, so do not swear, good people

Girls, did anyone cook a pork galena in a fast food? I would like to bake for Easter. But I can't find a recipe.

Flax do you think warming up in a cake recipe is our stewing or heating?

definitely heating, although you need to check how the dough will survive there or not

This is what I'm afraid of. I think the temperature will be too high. can it to the bathroom on the warm floor? This year I have a responsible task - to bake cakes for the family. I never did, but you have to start sometime. Here in disarray ...

Ol, I do not have a warm floor I put the board on the bathroom, turn on the water, pour the bathroom, pull the curtain and close the door - it turns out that you need

Lena I have no HP, I will knead with my hands. To what state should the kneading be done? Until your hands stop sticking?

And I also think in our bowl this is not cake, but Easter cake will turn out

Girls, baked Paraskina pasca in our cartoon. This is just a fairy tale, almost the entire pan, a little darkish bottom turned out. The only dough in the middle fell out, it turned out something like a small funnel. In the evening I'll post a photo (when my husband comes). So I'm very happy with the result.
I decided to put the dough on heating so that it would fit better, so after 7 minutes the pan was hot. I measured the temperature of the test with a thermometer, so the result was 34 degrees. As a result, I pulled it out of the multi and the pan was just on the table.

Too much. IMHO. In 30 min. you can in a regular saucepan, but we have a FAST cooker. But if you want a taste like baked milk, then yes, then it's probably okay.

I am not a very experienced cook, but the rice was not boiled and it turned out like porridge in baked milk.

[lelik79]

lelik79,
Then please tell us!

prescription kulich report

Has anyone tried a simmering oven? or is the temperature higher?

[lelik79]

lelik79,
On stewing, the temperature is 85 degrees, on Roasting - 140, on Roasting - 180

Hello! I'm new here. two kids in the house, so, unfortunately, there is no time to re-read everything! but I'm interested in the following: I already have an MV Panasonic, but I want to buy another one, but with a fundamentally important difference, a pressure cooker. came across your forum. lovely participants, can you please tell me if this mv moulinex really is a pressure cooker? I already thought about buying a redmond mv pressure cooker, but for some reason they are not in Kiev at all - ((((now I found this one, but in the online store they say it's just a multicooker. help me figure it out: does she really cook quickly? by time approximately what dishes? thanks !!

Marina 1986, good afternoon. Our MV cooks at high and low pressure, i.e. it is a pressure cooker. There are functions of Browning, Frying vegetables, Stewing and Heating. Cooking quickly. I have 3 small children and it takes less time for me to cook.

thanks for the quick answer! -)) tell me, in what mode do you prepare the first courses? how long does it take to cook the meat?

You are welcome. I always cook soups at Low pressure. Chicken quickly for 15-20 minutes; if a pork knuckle, then 40 minutes; beef with bone from 30 minutes, depending on the piece of meat. It is also necessary to take into account the time that the MV gains to the required pressure, and then gradually releases steam.

[Marina 1986]

Marina 1986, I cook chicken in soup from 6 minutes on VD. It's just that I throw in other products with the chicken, but they don't cook in 6 minutes, so the time varies.
Cooked homemade chicken and duck for 12 minutes VD. Pork bone for about 15 minutes.
I only used low pressure once - steamed cauliflower. And I cook everything else at high pressure.

I have a question about pilaf. I always cook it with parboiled rice and fill it with water so that it covers the rice. And if not from steamed rice, but from ordinary rice, then you need more water? About a finger or two?

so low pressure is a separate mode? Well, let's say I put all the products in the bowl, including meat, spices, filled it with water, and closed the lid. further on which mode to put? and I understand that the lid cannot be opened during cooking? can you fry with the lid open?
I apologize for, perhaps, stupid questions, but while this MV is not in my hands, it's hard to imagine. I want to figure it out to make sure the choice is right! Thank you!

so low pressure is a separate mode? Well, let's say I put all the products in the bowl, including meat, spices, filled it with water, and closed the lid.further on which mode to put? and I understand that the lid cannot be opened during cooking? can you fry with the lid open?
I apologize for, perhaps, stupid questions, but while this MV is not in my hands, it's hard to imagine. I want to figure it out to make sure the choice is right! Thank you!

Yes, low pressure is a separate mode. If you want to use the functions of the pressure cooker, you must select high or low pressure. On high it will cook faster, on low it will cook more slowly. Vegetables are usually cooked low. It's all a matter of experience and personal preference. As I said, I cook everything at a high level.
Now, if I cook some kind of soup, then in the Frying vegetables mode with the lid open, I fry the carrots and onions, then add chicken pieces there and fry a little too. Then I throw potatoes there and, for example, peas, salt, pepper. I fill it with boiling water. You can also pour cold water, but with hot water it will gain pressure faster. I close the lid and put on high pressure for 8 minutes. At the beginning, the cartoon gains pressure. This takes up to 5 minutes (depending on the amount and temperature of the water). After the pressure builds up, a countdown of 8 minutes occurs. As a result, ready-made pea soup in 13 minutes. It takes another couple of minutes to relieve pressure.
During pressure cooking, the lid is locked and cannot be opened until the pressure is released. And all other modes - frying, frying, stewing, keeping the dish hot - can be done with the lid open.

Go back to our recipes and compare in time how much we cook in the cartoon, and how much you are on the stove:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145131.0

Now I cook everything on our MC. It's a pity you can't fry the pancake
By the way, the electricity bill came in a lot less, I didn't expect. Apparently less time is spent on cooking. Here comes the savings.

Oh, the girls made such gorgeous mashed soups these two days on her. Real jam. One of the zucchini. The second is garlic.
As far as my husband is not a fan of everything without meat, he ate it right with the addition.
Would you like to tell who is interested?

[I made young ones from ordinary kababchi and took 4 pieces]

Well then catch

The recipe is not mine - from the vastness of the Internet
1) Zucchini soup

Structure
zucchini or zucchini - 2 medium pieces, ( I made young ones from ordinary kababchi and took 4 pieces)
potatoes - 2-3 pieces of large,
onion - 1 pc,
garlic - 2-3 cloves,
vegetable broth or water - 1 liter (made the simplest broth: carrots, celery, onions, water, dry herbs spices),
vegetable oil for frying,
parsley (there was no dill),
salt,
freshly ground pepper

Preparation

To prepare a vegetable broth, you will need 1 onion, 1 carrot, stalks of parsley or dill (the leaves can be used in other dishes, and the stalks can be used for making broths; you can store in a bag, in the freezer), 1 bay leaf, 3-5 peas of allspice , salt. If desired, other vegetables can be used to prepare the vegetable broth.
Wash carrots, peel and cut lengthwise into 2 halves.
Peel the onion.
Wash greens.

Pour water into a saucepan, put the prepared ingredients, bring to a boil, and cook at low boil for ~ 20 minutes. At the end of cooking, add salt to the broth. ( I did it in our mule for 5 minutes VD then poured it into a jug)
For making puree soup. (I've already used our mule here)

Wash the zucchini and cut into rings or half rings.
Separate the fourth part from the total amount of zucchini and put it aside (I will say little about the quarters right away, so feel free to cut one small one into plates and set aside, and three will go into the soup).
Peel the onion and cut into half rings.
Peel and chop the garlic.
Wash the potatoes, peel, rinse again and cut into cubes.
Heat vegetable oil in a saucepan. (Frying vegetables mode)
Add onion, garlic and fry, stirring occasionally, until soft ~ 3-4 minutes.
Add zucchini to the onion (except for deferred ones), mix, and fry, stirring occasionally, for ~ 5 minutes.
Put potatoes, stir and keep on fire for another ~ 1-2 minutes.
Pour hot broth (1 liter) into a saucepan with zucchini and stir.
Cover the pot and cook on a low simmer for ~ 15 minutes or until all vegetables are tender (in our MV. 6 min VD is quite enough)
Use a blender or hand blender to puree the vegetables. (I didn't dare to mow the saucepan, so I grinded it in the blender bowl)
Lightly rub the set zucchini circles with salt (you can use dried herbs) and fry in vegetable oil until soft, ~ 2 minutes on each side.
Pour the soup into bowls, put a few circles of zucchini in each and garnish with herbs.
Mustache.

PS: I did it on VD, but probably for vegetables it is preferable to ND. I also haven't done much, because the next day it may not be so tasty. Therefore, this was enough for only about 5-6 servings. The density can be changed with potatoes. But the recipe is enough. Put more fried zucchini in the soup - and it is tastier and more satisfying, it does not fail so much If you cht garlic croutons or croutons - generally beauty! Bon Appetit.

[Garlic puree soup]

So now the second. This one is even tastier!
Garlic puree soup
Structure

1 head of garlic
potatoes - 2-3 medium pieces,
onions - 1 large or 2 medium pieces,
vegetable or chicken broth - 700-800 ml, (made from sublimate, do not throw slippers at me, it also turned out delicious)
milk - 100 ml,
cream (20-22%) - 200 ml,
butter - 1-2 tablespoons for frying,
olive or vegetable oil - 1 tablespoon for frying + 1 teaspoon for baking garlic,
salt,
freshly ground white pepper or a mixture of 5 types of pepper (as a last resort, black pepper),
parsley
for garlic croutons
white bread or loaf,
olive or vegetable oil,
1-2 cloves of garlic

Preparation

Remove the top layer of the husk from the head of the garlic, while the head is not disassembled into cloves, leave it intact.
Place the garlic in a square cut out of foil and drizzle with 1 teaspoon of olive oil or vegetable oil.
Wrap the garlic in foil and bake in an oven heated to ~ 180 ° C for ~ 30-40 minutes (occasionally you can check the readiness, perhaps the garlic will be baked earlier). Remove the baked garlic from the oven, unfold the foil, and cool the garlic. (Again, it was lazy to drive the oven, so I poured olive oil, wrapped it in foil, stuffed it into a mule, poured 100 ml of water so that it would gain pressure and put it on VD for 6 minutes).
Cut off the ends of the garlic with a knife and squeeze the garlic pulp into a bowl.
Discard the remaining husk.

Prepare vegetable broth. (Here, as you wish, with live broth from sachets, etc.)

While the garlic is baked and the broth is boiling, prepare the vegetables.
Peel the onion and cut into half rings.
Wash the potatoes, peel, rinse again and cut into small cubes.
In a saucepan (preferably with a thick bottom), put butter, and pour in olive or vegetable oil.
Put onion, add a little salt, pepper, and fry until soft, stirring occasionally.
Add potatoes, stir (Riddle on the frying mode of vegetables)
pour in hot broth.

* During the cooking process, you yourself will be able to adjust the thickness of your dish:
If you want the soup to turn out thicker, you can add 1 level tablespoon of flour to the potatoes, mix, warm up a little, then pour in the broth, and mix again.
Also, the density can be adjusted by the amount of potatoes - if you put a couple more potatoes, the soup will be thicker.
You can pour in a little less broth than indicated in the recipe. (According to the recipe for gustat, I made the most, when it gets colder it becomes even thicker, so do not burn anything)

Bring the soup to a boil, reduce heat, and cook for ~ 10-15 minutes, until the potatoes are tender. Season with a little salt and pepper to taste. (I also did this process on VD mode for 5 minutes)

Then put the baked garlic pulp into the soup and stir.
Pour milk into a saucepan and stir again.

Pour the soup into a blender and puree (the easiest way to puree the soup is using the rod chopper directly in the saucepan (take care of the saucepan, do it in another)).

Return soup to heat and bring to a boil again, stirring occasionally. (Switched the mode to Frying vegetables, it boiled)
Pour cream into the soup, mix, and warm up a little, stirring constantly, but not letting it boil. (Here the temperature from the previous regime was enough for me, so I did not turn on anything)
Ready soup, taste, and if necessary, add a little salt or pepper. (I took freshly ground pepper in a bowl, and poured it decently, the taste does not spoil it at all!)

Serve hot or cold, sprinkled with parsley. (I did not sprinkle anything, the herbs ran out, there were crackers. and my husband ate garlic)
Serve garlic croutons with the soup.
Heat some oil in a frying pan and fry the crushed garlic clove.
Remove the garlic.
Fry white bread, cut into small cubes, in garlic oil.
Transfer the fried cubes to a baking sheet and dry a little in the oven at ~ 180 ° C.

This is delicious kapets! Do not cook a lot either. Although he was weird on the second day, even after warming up in the microwave.

Bon Appetit

Hello! I'm new here. two kids in the house, so, unfortunately, there is no time to reread everything! but I'm interested in the following: I already have an MV Panasonic, but I want to buy another one, but with a fundamentally important difference, a pressure cooker. came across your forum. lovely participants, can you please tell me if this mv mulinex really is a pressure cooker? I was already thinking about buying a redmond mv pressure cooker, but for some reason they are not in kiev at all - ((((now I found this one, but in the online store they say it's just a multicooker. help me figure it out: does it really cook quickly? by time approximately what dishes? thank you !!

but our multi has two drawbacks. 1. no delayed start. 2. Timer only when working with pressure. If this is important to you ...

It is very helpful for babies to do it at low pressure. Many useful substances are preserved, although it takes 2 times more time than at high pressure, and still much faster with an ordinary finished one.
This thing is made very soundly, but there is no trust in Redmond at all.

by the way to the previous comment. there are Moulinex multicooker on sale, they are not pressure cookers, so do not confuse. Our friend asked his wife, after us, but not that. Therefore, if you want a pressure cooker, look for a model like ours.

[Moulinex Minute Cook CE4000]

look for a model like ours.

... or Moulinex Minute Cook CE4000 is the same model.

Good day. Has anyone from Moscow bought a spare bowl? Can't find it anywhere on sale. I want to buy a second one for convenience in the country.

They say bowls from 6-liter Arches (LandLife) are suitable for our cartoons, take an interest, they are easy enough to find.

Has anyone from Moscow bought a spare bowl?

Try to order through the Moulinex service center.

They say bowls from 6-liter Arches (LandLife) are suitable for our cartoons, take an interest, they are easy enough to find.

Girls, and the O-ring from the ARCs can also fit ours? Who knows?