Multicooker Aurora AU 250

Tell me, did anyone have problems opening the lid after finishing the cooking process? I get a little stuck ...

At first, until it was developed, the lid also did not open completely, it was necessary to help a little.

I cooked buckwheat in the VARKA mode in a ratio of 2 multi-glasses to 2.5 water. It turned out to be edible, but a little dry ... can tell me why? .... now I thought about it, maybe I chose the mode incorrectly, 50 minutes is a minute for this mode, you can see my 2 glasses of buckwheat and dried in 50 minutes ...
on the stove, I usually bring it to a boil and turn it off immediately, then it is closed for 15 minutes and it turns out very crumbly and not dry ...

Also, the question arose whether it is necessary to disconnect the cartoon from the outlet every time or can it be left in standby mode? Unfortunately, there is no toggle switch on the case itself ...

The mode was chosen correctly. There, the cooking time is always determined by the machine. At the same time, I cooked in a ratio of 1: 1 and 1: 5 and it was fine. Once I put it on the timer, that is, I poured buckwheat with water all night. I thought it wouldn’t work, but I was a little ravenous, but still delicious. I think the difference is in the buckwheat itself? I do not know. You have to come by experience.

About standby - I always have it on. Doesn't irritate me. Someone turns off the savings, someone is afraid of voltage surges. Decide for yourself.

Hurrah! Another obsession came true - my Aurora is at home. I walk around and don't know where to start. Dear MVVedians, please share your experience and delicious recipes, "teapots" will be grateful to you. There are many recipes in the internet, but mostly for Panasonic. How to adapt them to our miracle, if the names of the modes are different.

When I was choosing a multicooker, I was also puzzled that all the recipes were for Panasonic. Now there are a lot of recipes for Lakuchin, but I still read them just for the sake of an idea. Well, for example, stew any meat with sour cream and potatoes, at each cartoon it will be the "stewing" mode. From the type of meat, you can guess that 2 hours of stewing for old beef will be the norm, for chicken you need less time, so I used the "baking" mode, there are 50 minutes. And here and there the pan just heats up. Maybe it warms up more smoothly on baking, the meat will not get worse. If you understand that time is needed more than 50 minutes (baking), but less than 2 hours (stewing), then you can apply the "soup" mode, there it costs 1 hour automatically and you can change the time by adding, for example, 20 minutes at your discretion.
Likewise, frying, I look at the product for how long it takes approximately. It happens that small pieces of chicken that just need to be fried are put on the "fry vegetables" mode.

Once I cooked a pork knuckle, stewed it with beer for 2 hours, and then decided to brown it. The frying mode seemed too strong to me and I was frying in the baking mode. Everything went well, only turned it over once.

When I bake something sweet, I took recipes even those that go in the section of bread makers or for ovens, I put on the "baking" mode, but if I use the recipe for the first time, I still look after, opening the lid, poke it with a toothpick. So, 50 minutes are enough for all charlottes with a head, but she turned off some cupcake 10 minutes earlier. If I do it a second time, then I will initially focus on 40 minutes.

The only thing where I do everything clearly in time is yogurt. From the milk that I buy (Burenka, 3.2%) and Activia, I need exactly 9.5 hours. For some reason, another cooking time immediately gives a negative result.

makabusha, here with your example (yogurt) and started acquaintance with MB.True, I put it on for 8 hours - it turned out well, but with serum. Recently I saw bottles in Amstor with the inscription "Sourdough", but did not bother to read it (because I hadn’t bought this toy for myself at that time), I wonder if it could be specially made for making fermented milk delights?
I always read with interest your comments, answers and advice. Thank you. I'm still waiting. I also study multicooker sites, and try on the dishes (and the refrigerator), but anyway, if you have your own adapted recipes, share them or throw them in my personal, if not difficult.
By the way, we argued with my husband in you - the magnet does not stick to stainless steel, because it is a color.

makabusha, here with your example (yogurt) and started acquaintance with MB. True, I put it on for 8 hours - it turned out well, but with serum. Recently I saw bottles in Amstor with the inscription "Sourdough", but did not bother to read it (because I hadn’t bought this toy for myself at that time), I wonder if it could be specially made for making fermented milk delights?
I always read with interest your comments, answers and advice. Thank you. I'm still waiting. I also study multicooker sites, and try on the dishes (and the refrigerator), but anyway, if you have your own adapted recipes, share them or throw them in my personal, if not difficult.
By the way, we argued with my husband in you - the magnet does not stick to stainless steel, because it is a color.

And what did we argue with him? Sending a bottle of Chernigov?)))))
By the way, after that experiment, I attached a magnet to everything that was in the house ala stainless steel))))
I won't get to the leaven. In Chernihiv, there are two ways to buy starter cultures, this is the site zakvaski.com and the site of the online store. In both cases, they sell the starter cultures of one manufacturer, some kind of institute of meat and milk. There are several types of them, with different bacteria.

As for the recipes, I rarely have them in the form of recipes, most often I cook "by eye", but I undertake to share, we agreed. Most of all I liked cooking broths and soups in MV, the most striking result, I think the jellied meat will be excellent.
So tonight I want to put ham for the night (I think they did it on this site). Unsubscribe.

By the way, we argued with my husband in you - the magnet does not stick to stainless steel, because it is a color.

Oh, how interesting. (though not about a multicooker, but where it happened) I have a magnetic holder for knives, stick like cute ones. And magnets do not fall off from the stainless steel refrigerator.

lega! And you take for the experiment a spoon or a fork from the post-Soviet set with an inconspicuous inscription on the back "stainless" and stick it to your holder (by the way, I have the same one) ... And?

in my case, except for the refrigerator, they stuck to the knife holder and to ... a sandwich maker! They don't stick to the rest ... I'll ask a friend .. he knows everything from me ..))))

lega! And you take for the experiment a spoon or a fork from the post-Soviet set with an inconspicuous inscription on the back "stainless" and stick it to your holder (by the way, I have the same one) ... And?

And ... it turned out interesting. I have a case of cutlery. The knives are molded at once. But everything else from this set - does not want. (But there is no stainless steel inscription on the back) There are separate teaspoons - behind there is an inscription about stainless steel and Japan. These teaspoons stick well too. Erringen kitchen scissors - hold up perfectly. My conclusion is the following, which means that stainless steel is different. I specifically looked for information on this topic in the internet, and it is. Different alloy compositions - different ability to magnet, but both are stainless steel.

Conclusion: the Aurora is still stainless steel !!!!)))
And return Chernigovskoe back !!!!!))))))))))

makabusha, firstly, it's late - the beer has been drunk ... And secondly, my husband is right - he still claimed that he doesn't stick to stainless steel ... I can return it with wine, I temporarily got into the ranks of teetotalers.

fridge magnets don't stick to it

And they stick to the Italian.

girls, thank you all very much for the answers and introduction of newcomers to the world of CF! I carefully read all the answers so that nothing important escapes. I studied the instructions for the Italian, and immediately a lot became clear. I highly recommend it to those who have not done it yet.

I report on my experiments. Yesterday I cooked 2 dishes, both were great, I was very pleased, and even from my husband I heard: "soooo delicious, thank you !!", and I answered: "That's not me, thanks, I've already prepared this cartoon"

So:
Vegetable soup, very light and tender.
This is by itself, without a prescription. I put everything that was at hand in MV. But it turned out the following:
2 chickens. winglet
150-200g pork
potato
onion
carrots (frozen, already grated)
blue (also ice cream)
asparagus (also frozen)
1b canned food peas

I poured boiling water over the wings + pork and drove it off for a couple of minutes (I think next time I will do without this operation). And then I threw all the above ingredients into the SOUP mode. 10 minutes before the end, put lavrushki + other spices. Very tasty, tenderly it turned out + time was freed up to watch the 2nd episode of the film

Most of all I liked cooking broths and soups at MV, the most striking result ...

can you give a little more detail about broths and soups? Yesterday, when I was cooking the soup, the question arose what to do with the "noise", the foam that forms? How do you solve this problem? Is there some kind of trick not to stand, not to guard this foam? ... (I so want to press the button and not control ...)

a question out of curiosity: on a saucepan, cup - cups are indicated on one side of the scale, and on the other side what are the divisions? how to use them? what do they show?

When I was cooking, the question arose of how to deal with the "noise" foam that forms? How do you solve this problem? Is there some kind of trick not to stand, not to guard this foam? ... (I so want to press the button and not control ...)

I get foam only in the "soup" mode, a couple of times I put the bones to cook on the "stew" mode for the night .. for broth and there was no noise ... And just when I open the lid after the "soup" mode is over, the foam is usually one - in two neat pieces it floats like dark spider webs, and the soup itself is transparent. I catch these few pieces and that's it.

a question out of curiosity: on a saucepan, cup - cups are indicated on one side of the scale, and on the other side what are the divisions? how to use them? what do they show?

On the left is the capacity of dry rice - this is how the volume of rice cookers is measured in Asia.

Tell me, did anyone make yogurt for two liters of milk at once? How long does it take to cook?

Hello everybody!
Adopt the owners of Aurora?
Today I took a saucepan, is in the kitchen - warming up.

Yesterday, when I was preparing the soup, the question arose what to do with the "noise", the foam that is formed? How do you solve this problem? Is there some kind of trick not to stand, not to guard this foam?

One of the hostesses wrote that if the meat is lightly fried at first, then no foam is formed. I have not tried it myself, I pass on someone else's experience))

Tell me, did anyone make yogurt for two liters of milk at once? How long does it take to cook?

Only today I did it for 2 liters, I just took a little more starter culture, the time is 6 hours, but I do it not in a bowl, but pour it into glass jars.

[makabusha, Ally]

makabusha, Ally... Thank you! I will try both options, then I will report

I also want to try making yogurt. Tell me, please, a proven recipe for yogurt based on activation (it just stands in the refrigerator 2 jars of activation, I want to try it for a start).
What milk to take, what fat content? boil or just room temperature is enough?
Jars / no jars? if in jars, in which ones? normal 0.5l will do? do you need to pour water into the saucepan in this case? what temperature should the water be and how much? Should you put a cloth on the bottom? cover the jars or not? .... oh! questions stooookii ...

I made yogurt in Aurora twice - the first time using a complex algorithm - I heated the milk until warm, mixed it with the activator, poured it into cans (I take 5 250g jars of Olkomovskaya mustard, just enough for 1 liter of milk + activations or other sourdough) , put a silicone oven mitt on the bottom of the multi, put the jars, poured warm water between them, turned on the Yogurt mode for 8 hours and went to bed

It worked out well. The next time I went the easier way - I didn't heat the milk, but poured it with warm water. It turned out well too

Next time I'll try to get lazy even more and pour cold water between the jars. I think that in 8 hours it will heat up by itself ...

In Italian, I do it right in a saucepan - 1 can of activation per liter of fat milk. I put it at night, at 8 o'clock.

I posted a photo of my yogurt here earlier. I take from the refrigerator the ultra-pasteurized milk of 3.2% fat of the Burenka brand and the package of Activia. I pour milk into an ordinary half-liter jar, add about half a glass (if any) of the same brand of 10% cream and a heaped spoon of Activia. I mix all this and close it with a nylon lid. I put a rag in a MV saucepan, put a jar and pour cold water to half the jar. I put it on for 9.5 hours and then immediately in the refrigerator.
I tried another option. Sometimes raw milk is sold in stores, I boiled it and cooled it until cold, but otherwise it is exactly the same. The taste was more interesting, but the structure of the yoghurt was less dense. Why dont know. This milk does not always happen and sometimes you don't want to bother with boiling.

Hello everyone! Yesterday I also got a sim unit, with which I congratulate all of us! ))
We already managed to cook a couple of cereals on it, but today I decided to bake bread. I found a recipe for Milk Bread in Italian, but now the question arose on the "proofing" mode!?. Having studied the Aurorka more closely, I did not find the current one .. What is it and how can we replace it with us? And in general, who bakes bread on the Aurora, share your secrets

Of course! Come in, slippers are in the corner, sit down more comfortably ...)) We are few, but we are in vests ...

Thank you!

Can you please tell me, dear members of the forum, what will be the output of milk rice porridge in a ratio of 1: 8 out of 100 grams of rice and 800 ml of milk + water? (if someone has already cooked this) And how liquid will it be? I would like to get viscous in the end - two servings. Maybe you need to correct the proportions?

Hello everyone! Yesterday I also got a sim unit, with which I congratulate all of us! ))
We already managed to cook a couple of cereals on it, but today I decided to bake bread. I found a recipe for Milk Bread in Italian, but now the question arose on the "proofing" mode!?. Having studied the Aurorka more closely, I did not find the current one .. What is it and how can we replace it with us? And in general, who bakes bread on the Aurora, share your secrets

Proofing is yogurt.

[makabusha,]

that's it, tomorrow I buy milk and make yogurt! If I don’t find the jars in the house, I’ll do it right in the saucepan.
makabusha, and close the jars tightly with a lid, or just cover them on top? And what does it do? because then the multi lid is closed anyway ...
Pani Ohmonek, Do you also cover the jars with lids?
dopleta, How do you store yogurt later, pour it into another container or directly in a saucepan? If you pour it over, does the yogurt look "beaten" and "torn" afterwards or something? .... the consistency is probably broken at the same time .... how is it stored later?

excuse me, another question to everyone: why put a cloth on the bottom? ...

Hello everyone! Yesterday I also got a sim unit, with which I congratulate all of us! ))
We already managed to cook a couple of cereals on it ...

fine! we are becoming more and more every day, it pleases!
Share your experience about cereals: what did you cook? what mode? in what proportions? what are the results? any experience and result is very valuable, especially for beginners ...

[Yukasas77]

Yukasas77 lids can be covered, you can not cover, there is no difference

Yesterday I made yogurt using a completely lazy method - milk and sourdough (a jar of my own yogurt from the last time) at room temperature, cold water straight from the tap, time is 8 hours. And everything also worked out great, already suspicious

At the bottom I lay the pot holder out of deep respect for the cartoon, keeping the saucepan from scratches.

[dopleta,]

dopleta, How do you store yogurt later, pour it into another container or directly in a saucepan? If you pour it over, does the yogurt look "beaten" and "torn" afterwards or what? .... the consistency is probably broken at the same time .... how is it stored later?

Well, half is eaten right away. And I shift the rest. Consistency - yes, it changes in the same way as when we pour the finished purchased yogurt from a store container into a glass.

Tell me, has anyone already done ryazhenka? And what is the recipe and cooking method?

Tell me, has anyone already done ryazhenka? And what is the recipe and cooking method?

I didn't do it in a slow cooker, but fermented baked milk with sour cream (1l: 2 tbsp. L.), And after 6-8 hours an excellent fermented baked milk was obtained.

Hello, dear forum users and happy owners of Aurora! With great pleasure I will join you For the first time today I tried my MV, and decided to start with baking. Unfortunately, the biscuit turned out to be too wavy:: (Can you tell me what my mistake is?

[makabusha,]

that's it, tomorrow I buy milk and make yogurt! If I don’t find the jars in the house, I’ll do it right in the saucepan.
makabusha, Do you close the jars tightly with a lid, or just cover them on top? And what does it do? because then the multi lid is closed anyway ...

I close the jar tightly. I do not know why. I did this because such instructions were given by people making yogurt in MV. In yogurt makers, jars are also twisted for some reason with lids according to the instructions. Likewise with a cloth at the bottom. I lie, but I don't know why exactly. Maybe the bottom of the jar does not overheat too much? After all, the main heating element in the MV is from below?
In general, if it was difficult, then I would still think about whether it is necessary or not. And so ...

In general, if it was difficult, then I would still think about whether it is necessary or not. And so ...

her, I'm not asking everything meticulously because of the complexity, just to understand. When you understand what is being done for what it can lead to some more ideas.

my yoghurt is worth it, I don’t look. There are still 2 hours left. And then put it in the refrigerator right away, warm? Or take it out and let it cool down?

And then put it in the refrigerator right away, warm? Or take it out and let it cool down?

if, by analogy with a yoghurt maker, then put it in the refrigerator warm.

It should be put into the refrigerator immediately after being taken out of the multicooker in order to stop the leavening process. Otherwise, it will be over-fermented.

[SupercoW]

if, by analogy with a yoghurt maker, then put it in the refrigerator warm.

SupercoW, Hello!!! very glad to see you, you are my inspiration for buying multi in general, and Aurora in particular !!

Aurora is still very happy (thu-thu-thu!)

It should be put into the refrigerator immediately after being taken out of the multicooker in order to stop the leavening process. Otherwise, it will be over-fermented.

I did it intuitively

the yogurt turned out to be excellent, I did not even expect such a consistency !! thick-thick, there was no serum. It tasted unusual, but I was ready for it, because I understood that this was not a store product. The only thing I would like to do is a little sweeter. Tell me, can I add sugar or jam to milk the next time? someone tried to do this? won't it ruin the final result?

by the way, who is interested in newbies, I tried to make pasta in the PASTA mode, and everything worked out great too! the pasta was boiled, not stuck together, they were one to one!

The only thing I would like to do is a little sweeter. Tell me, can I add sugar or jam to milk the next time? someone tried to do this? won't it ruin the final result?

not generally recommended. certainly not forbidden.
just the essence of the process of making yoghurt is to get the bacteria we need to work. and worked correctly, and they will work correctly, provided that everything necessary for this is met.
one of the important points is the sterility of the process (or at least approximate sterility). so that there is nothing superfluous.
when you add some flavoring additives, then no one can guarantee the result, becauseadded something that is not natural for making yoghurt.
of course you will get yogurt in any case, but if you are not just for taste, but also for health, then it is better to make pure yogurt, and add all sorts of differences to the finished product (jam, sugar, honey, chocolate, nuts ...) ...

I don't think a spoonful of sugar will interfere with bacteria. As a general rule, bacteria usually multiply better in a sweet environment, and faster, no?))
Many yogurt recipes talk about sugar.
I always add 1.5 teaspoons to a half liter can of milk and love adding cream .. also affects the taste. I don't like Activia itself, but in the end it turns out it is, only in large quantities. But I put other additives after the yogurt is ready. I have frozen fresh currants blended with sugar and poured into a small plastic bottle. So I thawed it and mix it with yogurt in a cup. I increase hemoglobin.

my first experiences with yoghurt were also with sugar. but then I read the forum, studied all kinds of things and decided that sugar can be added later - the quality of the product is more important to me. if there is at least some tiny probability that the properties of yoghurt will change from extraneous ingredients ... in short, I am a maximalist.
besides, I do not recognize any activism for yogurt at all. I want live bacteria, not a regular drink that tastes good. that's why I've been making yoghurts with sourdough for a long time.

besides, I do not recognize any activism for yogurt at all. I want live bacteria, not a regular drink that tastes good. that's why I've been making yoghurts with sourdough for a long time.

These are the ones that the Kiev Institute of Milk and Meat sells, right? and which ones are better to take, there seem to be several different options ...

Hey everyone! And I already have Aurora! Today I took it and first of all made pilaf on the "macaroni" mode. Do you also cook in this mode?
As for the starter cultures, I buy yogurt or bifivit for the child and myself. And the cottage cheese from these starter cultures is simply delicious

These are the ones that the Kiev Institute of Milk and Meat sells, right? and which ones are better to take, there seem to be several different options ...

Almost. I do not want to be offtopic here ...
behold here I told a little. more here slightly.
there are really a lot of different options, you need to choose according to your taste and health - one thing is important to me for the children, my mother suits her pancreas completely differently. there will be questions specifically on manufacturers -

Hey everyone! And I already have Aurora! Today I took it and first of all made pilaf on the "macaroni" mode. Do you also cook in this mode?
As for the starter cultures, I buy yogurt or bifivit for the child and myself. And the cottage cheese from these starter cultures is simply delicious

Welcome!
I made pilaf only once so far, according to a recipe that I found on some of the forums, also in PASTA mode. It turned out very tasty. I have not tried it in other modes.

in general, someone can explain what is the difference between the modes "soup", "cooking" and "pasta"? are they interchangeable or not? how are dishes prepared in each of these modes, what happens? So far I have only realized that it will cook on the "boil" until all the water has boiled away. On "stewing" the dish languishes, does not boil. What happens in the other modes?

Guys, but I didn't find something in your branch of the exact list of Aurora modes. maybe got out of me. poke my nose or write modes, who are not too lazy

I also ask you to check one option - temperature. does the aurora show the temperature in different modes? you need to poke different buttons when the mode is on, the display may show the temperature of the lower and upper ten.

GOOD DAY ALL! I poked at different buttons, but the temperature was not displayed. Maybe she poked it wrong. The mode is for a couple.

temperature of the lower and upper ten.

What do you mean by overhead heating element?

GOOD DAY ALL! I poked at different buttons, but the temperature was not displayed. Maybe not that poked. The mode is for a couple.

the regime is not important. apparently there is no such option in the aurora

What do you mean by overhead heating element?

may not put it right. I just thought right now ... I'm not sure if there is a heating element on top of perfzz 57. although...

in short, I mean that in the 57th perfzze, with any mode turned on, pressing the buttons:
SELECTION OF FUNCTIONS - the temperature from above is shown,
COOKING - shows the temperature from below.

I thought that in Aurora (and Italian) this would be a very convenient option, given that there is a yogurt mode.

due to the fact that the new perfezza is the twin of Aurora and the Italian, I am starting to test the waters ...

In Italian, the temperature is not shown, only the time is shown. And there is no heating element in the lid.

Guys, but I didn't find something in your branch of the exact list of Aurora modes. maybe it got me out. poke my nose or write modes, who are not lazy

we have the following modes:
cooking
bakery products
yogurt
crust
extinguishing
soup
double boiler
pasta
frying
heating

I still don't understand the difference between "cooking" and "soup" ... and how, for example, "pasta" differ from these modes, if they are also boiled .... I would understand what happens in each mode ....

I also ask you to check one option - temperature. does the aurora show the temperature in different modes? you need to poke different buttons when the mode is on, the display may show the temperature of the lower and upper ten.

nope, there is no such thing ... but in perfzze, I so understood what is? you can then say what kind of tempera the perfese has in different modes, maybe the same thing happens in the aurora, it does not show currents ...
I think the heating element cannot be in the lid. You have it collapsible, you would have seen it then. And the lid would be so weighty enough.