Multicooker Perfezza

[Dima1984]

Dima1984, welcome to our company !! Although I myself only settled here today

When a man makes such purchases and registers on a culinary forum, he is doubly worthy of respect.

Yes, I have to cook, although my second half helps me with cooking, but everything is rare itself (well, that's another story). I took something from the cartoon, I want to put all the ingredients in one container, and a minimum of stirring, there is no worry that it will boil away (dishes with milk will wait until they wait), there is no burning (or almost), and so on. I would not say that I love to cook, but it is necessary, now I will gradually embody all my cooking skills in a cartoon, I often made borscht on the stove, recently I tried pilaf (it turned out good, but it took 3 hours for it or even a little more, I had a couple of times water to top up), on the cartoon I should quickly think to go. I wonder if you can cook eggs on it (not in water) like in egg cookers (for a couple)? Who did it?

[habibi,]

I often made borscht on the stove, recently I tried pilaf (it turned out good, but it took about 3 hours for it or even a little more, I had to add water a couple of times), I should think to go on the cartoon as soon as possible. I wonder if you can cook eggs on it (not in water) like in egg cookers (for a couple)? Who did it?

I cooked eggs more than once. the last time just on the New Year's table - WRITTEN HERE.

And if I do not want the eggs to be cool, so that the yolk is watery, as I understand it, we pour a liter of water somewhere, put a double boiler and select the "steam mode", how many minutes do you need to cook?

less water is possible. but in terms of time ... you can try the same as on the stove - set for 5-7 minutes. try one egg, if it is not enough, then hold the others a little more.

borscht and pilaf on my stove never worked out and I also had to jump in front of them for three hours
pilaf is now being prepared in an hour, borscht can also be made in an hour.
I cook borscht for two hours on STEWING, because I do not want to be steamed separately with boiling and soaking beans, therefore, because of the phosol, I give more time for cooking.

I have experimented with making yoghurt. Trained shorter. I poured a liter of water at room temperature and turned on the heating for 20 minutes - the total temperature is +65, this is too much. So far, the experiments are over.

yeah, so it probably won't work with yogurt ... well, okay, yogurt is so ... perfezka does so much good.
habibi, Thank you.

I turned on the heat preservation from the button, I still try to turn it on for 15 and 10 minutes. And what else is there on the start button ???

right button - START / REPEAT (very hot)
left button - SAVE HEAT / CANCEL (it seems to be weaker)

How to cook borscht properly in Perfez?

but how do you make borscht on a regular stove ??? the same is true in perefezza.
you can complicate your task and first fry the vegetables and meat a little in the BAKING mode, then add water, add everything else that will need to be there and further on the BAKING mode. 2 hours will be more than enough.
if you want something simpler, you can do as I do - put everything that is added to the borscht into a bucket, fill it with water and turn on the STEWING mode for 2 hours.
that's all the wisdom.

Thanks for the answers, girls! Now the ribs will defrost and I will do the swimmer. The handles are itching)))

why wait ??? I always throw frozen. I don't even increase the time, everything has time to get ready and the soft meat always turns out.
now I will put pilaf: rice + vegetables + frozen meat, pour water, salt, add tomato paste - RIS mode and go ahead with a song. in an hour everything will be ready.
I really wash the meat (already knowing all the delights of the multi) before freezing, cut it into the pieces I need and pack it in portions at a time (for one pilaf). conveniently.

[SupercoW]

The first report is not very (((

The ribs are almost thawed. SupercoWof course a special thanks for everything she did for us!

I also always cut into portions, but this was just not the case. I had to wait (I don't like defrosting something in the microwave). Then cut into normal pieces. Next, she poured a little pod oil and put a couple of tablespoons of cream, threw the onion in half rings, carrots, ribs and BAKED for 20 minutes (of course, I opened it, looked in, stirred it - it was very interesting). The meat has browned a little, everything has become beautiful. I poured in 2 measuring cups of long rice and 2 of the same cups of water. I put it on CRISPY RICE (probably my main mistake). It's just that in the rice mode, I did not display any time, except for the current one (maybe it should be). And she left it as if to cook. After 25 minutes I opened it, looked - I was afraid to touch it. Then also another 20 minutes later. Then I felt that something was wrong, mixed it - it was burnt (and not weak). I kept it until the end of the mode, because the rice was not ready yet and then I kept it on heating for another 10 minutes, but the rice was still not soft ((((maybe just because it is crispy) And the meat turned out to be just SUPER !!! and soft, which has never been possible either on the stove or in the oven. Rice is also tasty, but burnt and grated. Like this! Maybe you can explain - where I messed up?

Like this! Maybe you can explain - where did I screw up?

I messed up with the choice of the mode, SuperCow wrote that in this mode it also burned from the bottom like. It was necessary either a small amount of rice or just rice to choose

[vlad6603]

it remained only an hour before the time H to throw the chicken into the airfryer (it is a pity that there is no timer in it, or even the chicken would have been laid in the morning).

There is an amazingly convenient device on the market that can turn on and off any electrical appliance at a predetermined time. It is actually a clock with two alarm clocks and electrical contacts. The size of a couple of cigarette packs, plugs directly into the socket, and into it - your airfryer (socket - euro, thick). No extra wires. It even contains a battery so that the clock does not get lost in the event of a power outage or when switching to a different outlet. Indispensable in the summer to automatically turn on the mosquito stink in the evening and automatically turn it off in the morning. In May I set it up and turned it on, in September I turned it off. The price is about 270 hryvnia.

vlad6603 - I see you can already congratulate on 57
How is the development process going?

It is very hard to master. It has been on the table since last year and I still have not figured out HOW to cook something in it (but I kind of understand WHY to cook in it). I have finally read the forum to the end. Your answers are great, thank you. Some wizards simply admire: bought-cooked-excellent. Everything in one evening!
The very first turning on of Perfezza-57 showed the presence of two temperature sensors in it: one - the bottom of the pan, the second - in the lid (even colored wires are visible in the hinges of the lid). The countdown of the steam cooking time does not begin at all with boiling water in the pan, but with the temperature of the upper (in the lid) sensor reaching 80 degrees. The "upper" temperature can be viewed by pressing the "Function" button (upper right). The "lower" temperature is on the "Cook" button.
Conclusion: for the correct operation of the cooking programs, keep the rubberized hole in the lid (the one below the steam slots) clean. Do not forget to periodically snap off the removable lid from the lid and wipe the released bottom of the lid. Otherwise, the multicooker will overheat in all modes.
With the roof open, the multicooker will most likely be very hot in almost all modes, trying to heat the upper sensor.
Somehow I can't remember who has which Perfezza model, so I'll just write that it looks like your "Crispy Rice" mode in my 57th is called "Grease", that is, "Frying" (or how is it right: frying, frying ?). In the English version: Crust - Cork. That is why everything burns for everyone in this mode.
There is also an explicit "Cake" mode. And this is not Japanese vodka at all. It translates as Cake, Bar, Tile. That is - "Baking". (This is for those who choose between 55 \ 56 \ 57 and do not have an English dictionary).

[Luybasha]

Luybasha, why do you have such a self-critical attitude? All of you write fine. It's just possible that there was no one to answer yet.

I wanted to clarify on the account of cooking small corn porridge in milk:

For example, I haven't experimented with porridge yet. Since there are no small children, I cannot say anything yet. But for some reason I am convinced that our multi is designed for cooking whole grain cereals, and with small cereals you need to look after it.

And I also have when, after getting the lid, you lift the lid a lot of water on the lid inside, it flows down between the lid and the bucket, is that so for everyone? And even when you open the valve from the outside, water flows also after the end of cooking. Is it bad that it evaporates or is it still necessary to remove the valve as you cook?

It's the same for me. But there is not much of it. I wipe it with a napkin. This is normal.
And the valve does not need to be removed. After all, it was specially invented there. In our perfumes, the valve steam trap, that is, part of the steam is taken out, and part, as it were, is returned to the saucepan.

[PR-55: CRISPY RICEPR-56: COOKING CRISPY RICEPR-57: COOKING CRISPY RICE]

I slow down, but I can't figure out how to turn on the 55th time delay (((. How to turn on cooking AFTER WHICH TIME TO FINISH - figured out. And how to turn on, say, cook potatoes at 15-00 - I don't understand ((

so it's the same thing !!! you set the time after which you need to complete, and the cartoon itself understands what time you need to start cooking, what to finish it when you need it.

Somehow I can't remember who has which Perfezza model, so I'll just write that it looks like your "Crispy Rice" mode in my 57th is called "Grease", that is, "Frying" (or how is it right: frying, frying ?). In the English version: Crust - Cork. That is why everything burns for everyone in this mode.

CRISPY RICE mode is available on all three models.
PR-55: CRISPY RICE
PR-56: COOKING CRISPY RICE
PR-57: COOKING CRISPY RICE
I probably agree that this is more suitable for frying. I personally don't use this mode. the pilaf on it burned out - I haven't tried anything else.
now (with the emergence of a new idea) it would be necessary to come up with a dish to test this regime ...

SupercoW I wanted to clarify on the account of cooking small corn porridge in milk:
1. Did you do it for a delay?
2. How about lumps?
3. What ratio should be done to make it as thin as semolina?
To be honest, I have no idea how it is to cook such a porridge and not interfere constantly so that there are no lumps and does not burn.

I had only one experience with corn, and I didn't write down the pancake right away ... now I have to remember ...
1. no, I did it in real time to control you never know what. I always do the dishes that I do for the first time without a timer. if everything is ok, then put on the timer.
2. There were no lumps, BUT !!! until the porridge interfered, there were no lumps, and as soon as it prevented it raised from the bottom, as it were, ... a slightly burnt (or settled) mass. at the bottom the cereal became like a pudding, and when I started stirring, the pieces of this "pudding" were mixed throughout the rest of the porridge and it turned out - with lumps. like so.
3. But I don’t remember the ratio. I can say for sure that it was NOT ESPECIALLY different from MY ratio of any other milk porridge. it turned out to be moderately watery.
my family didn’t appreciate my efforts, but I didn’t try to do it again. although I will probably resume samples - I think corn is a healthy and tasty porridge.
my ratio for milk porridge: 1.5 multi-glasses of cereal + water up to the figure "TWO" in the multicooker bucket (~ 0.5-0.6 l) + milk up to the figure "SIX" in the bucket (~ 1-1.1 l).

SupercoW I also wanted to ask, for all the time you have been using Perfezochka pot is not scratched? And I also have when, after getting the lid, you lift the lid a lot of water on the lid inside, it flows down between the lid and the bucket, is that so for everyone? And even when you open the valve from the outside, water flows also after the end of cooking. Is it bad that it evaporates or is it still necessary to remove the valve as you cook?

the bucket is scratched in moderation.
the outside is so well worn from the pressure button and there are also scuffs on the sides.
inside ... I just have a lot of "little hands" ... to beat ...
in the first week they made me a good hole with a knife (about 2 mm in length). and just recently two more scratches, burned with a fork ...
and if native scratches, it is not even very much scratched. for two months with three (minimum) use per day, this is three times a day the saucepan is washed ... very much even nothing ... I myself wonder how much after I kill the bucket.

I also have water running down, I think this is the case for everyone. and probably apart from aesthetics, there is nothing wrong with that. the costs of a cheap model, I guess.
When I open it, I immediately put a kitchen towel or napkins - everything is immediately absorbed.

[THIS IS THIS I FOUND]

Girls, what is the main thing in kutya? - it is good to cook wheat into a loose porridge.
This is the main task for our multi. And the rest is all added later and regulated with an uzvar or warm boiled water to your favorite consistency.
We will experiment.

I am also more inclined to wheat booze.
you don't have to check, wheat porridge is our favorite. I already gave it and more than once. we do it in the same way as regular rice. no soaking, no long cooking !!!
I even tried to make dairy wheat - I didn't really like it. rice, buckwheat and millet are better.
I understand correctly - wheat into kutya is the one from which the artek is crushed ???

THIS IS THIS I FOUND

wow !!! Yes, I will die under such kutya! I can be buried right in the kitchen

I think my option will be as follows:
- Wheat groats
- walnuts
- poppy
- raisins
- dried apricots
- honey
I will cook it like milk porridge (porridge / soup mode), but only on water. instead of sugar, I'll just add honey. I will wash dried fruits and nuts well, but I will not steam them. and I will certainly throw it all together !!!
I don’t know about the poppy ... I’m not particularly friendly with it ... I mean, I love it, but I don’t know how to make it. I sometimes add to bread, but I do not grind and do not boil it in advance, what to do with porridge ... I don’t know yet, but I’ll try something. maybe even now

I can already see the differences between the 56 and 57 model:
In 56 Perfez the "Function" button does not display the temperature, only the COOK button.

in PR-55 there are no such jokes at all

[SupercoW]

Girls, thank you very much for the answers! They reassured me about the water on the lid. I will experiment about porridge when I have time. Now you need to think about how to cook kutya to get it. And she also set the boiled pork to be prepared, the smells are so easy to get off that my husband said: "You have to go outside while cooking." let's see what happens as a result.

SupercoW, I cook kutya only from wheat, I'll try, like you, to throw everything without soaking (I don't like this "soaking" business), but I always put poppy seeds in kutya without rubbing and everything else and nothing. And in time will it be enough for her to boil like ordinary milk porridge with rice? Or is it time to set it longer?

you don't have to check, wheat porridge is our favorite. I already gave it and more than once. we do it in the same way as ordinary rice. no soaking, no long cooking !!!

It is perfectly! Is the ratio with water 1: 1?

I understand correctly - wheat into kutya is the one from which the artek is crushed ???

The real one should go to kutya cleared wheat. It is sold like this, especially for kutya.If tried on a tooth, it should crack easily. Solid doesn't fit. But in the absence of, our people use any similar cereals.

I don’t know about the poppy ... I’m not particularly friendly with it ... I mean, I love it, but I don’t know how to make it. sometimes I add to bread, but I do not grind and do not boil in advance, what to do with porridge ... I don’t know yet,

It is delicious with poppy seeds, but it must be cooked properly. Soak in boiling water, let it swell, and grind in "clay makitra" until white milk appears.
Here in such a beautiful mortar
🔗

Well, let's figure it out !!!

I have such a cereal, outwardly very similar to barley, but the taste is different.



as I understand it, there is still some kind of vigorous. I think it's not her or she?

If I understand correctly, then artek groats are made from this wheat groats. we like both, we make different ones for a change.
This cereal is prepared in the same way as rice and any other whole grains in the mullet. RIS mode, cereal: water ratio - 1: 1.

It is perfectly! Is the ratio with water 1: 1?

if the groats are correct, then yes!

It is delicious with poppy seeds, but it must be cooked properly. Soak in boiling water, let it swell, and grind in "clay makitra" until white milk appears.

I have a problem with the correct processing. there is no mortar, there is a coffee grinder, BUT also there is huge laziness, which crushes and does not allow anything to be done at all
I will try at first in a lazy way, if it turns out not tasty, I will have to do it in a normal way

But I heard one option - I haven't tried it myself - in a blender with water. Try someone.

ABOUT!!! remember!

Normal, okay! This is not barley.

super!!!
I bought at a buffet table (for Kievites - at a buffet table, which is on a Tatar woman, I don't remember the street) 4.5 UAH per 1 kg.

then, if the cereal is suitable, then it is prepared in the same way as rice:
- if crumbly, then 1: 1 in the mode FIG.
- if we want a kutyevy smear, then we will need more water and a mode of porridge / soup.
one hour is quite enough for her, but you can add another 20-30 minutes to make it completely boiled.

But I heard one option - I haven't tried it myself - in a blender with water. Try someone.

Poppy boiled with boiling water - all right with a blender!
I always blender it, despite the abundance of mortars and even wooden makitras in the house.

I just made my first pilaf, super, delicious, SupercoW thanks, I did as she wrote in the "rice" mode, only I had a little less rice and water, respectively, and chicken fillet meat, only towards the end of cooking I stuck a whole head into the rice garlic (I first removed the top dirty husk from the garlic), well, I cut a couple of small slices and threw them into the dish, I just made pilaf on the stove, so I decided to try it in the cartoon. The meat turned out to be soft, the rice was cooked, nothing was burnt, and all this in an hour! Before that, it took me 3 hours for pilaf (although I am not a pro in pilaf).

And tell me to taste like wheat porridge or how ???

of course wheat !!!
we love this particular wheat very much salty. we just cook it, like ordinary porridge, and then pour it on top with a fried onion with salmon ... it turns out an excellent porridge for any meat.
and here - the same porridge, only sweet

[julifera]

I always blender it, despite the abundance of mortars and even wooden makitras in the house.

julifera , and which part of the blender? In the bowl? Or "foot"? Otherwise, it is most convenient for me in the old makitra - it is deep, nothing falls out. The mortar is also good, but slowly. Who will look for mortars, look deeper and a bigger / thicker pestle. Doesn't Mriya take it?

About kutya ... kutya is always diluted with either compote from drying or just boiled water. Also, crushed nuts are necessary, you can even very finely ground, that is, it should not be liquid, but not cool porridge either. And raisins, dried apricots are not for everybody. For us, the classic is wheat groats + poppy seeds + nuts + honey for about 1/3 sweets + 2/3 sweets with sugar and diluted with liquid to the desired consistency.

[julifera]

julifera , and which part of the blender? In the bowl? Or "foot"? Otherwise, it is most convenient for me in the old makitra - it is deep, nothing falls out. The mortar is also good, but slowly.

RybkA - a sensible question - if I put a blender in a bowl, it will cut better this way.

But if a habit with makitru is great.

[vlad6603]

vlad6603, and I see that your skepticism about the multicooker has diminished to the point that you bought a saucepan? And now, like a man, you are thoroughly researching a new device?

Several days of reading the forum were enough to believe in the usefulness of the multicooker. You just need to understand the modes in detail. It was not possible to cook the peas on "Rice" - the water boiled away, and the peas - raw.
In general, my porridge is very good at gas, even milk, even water. Both fast and quite convenient. And the preparation of borscht / soups is structured in such a way that when the last ingredient (the fastest cooking) is added, the dish is almost ready. There is no such thing for me to sit and wait for it to cook.
And the multicooker must be adapted for long operations: stewing, simmering, jellied meat, baked milk. And, of course, a delayed start!
Now I'm going to try to make either roast or pasta with meat.
Sorry for my lost answers to half a dozen questions.
I ran through the forum once more, pulled the recipes into the Word into one document - now it is very convenient to read and understand.

As for the peas ... they cannot be boiled over high heat. Try stewing or simmering next time. The rule is to fill it with cold water and heat it very slowly. Otherwise, the protein curls up too quickly, the water does not have time to penetrate inside.

I had no idea about such a detail. Thank you.
On the question of peas: It turns out that it should not be cooked (and eaten) with meat (as I usually did) - they somehow come into conflict. The doctor explained this to me. I tried it - great. And it tastes better, and digestion is much easier.
In the pre-multivariate era, I brought peas and beans to a boil and turned them off - let him rebuke. And then, after an hour or two - as I remember - I boiled it again, and it was done. No standing over the stove, no stirring, no sweat, no burns. And now - a slow cooker, you have to study again, start almost from scratch. What a hassle!
==========================
In 57th Perfezza, a heater in the lid was found! (and not just under the pan). It does not always turn on, that is why it "hid" for so long. Was "caught" in heat preservation mode when open cover. Perhaps this heater is the key to good baking, because it heats like in the oven - from all sides.

Frying meat, playing with modes. The "Grease" (Frying) mode is not suitable for frying - cold. Maybe just for light toasting something very tender. But you can leave it unattended - nothing will burn. It will rather be a rough extinguishing.
Good modes "Steam" and "baking" (Cake) - keep the temperature 120-130 degrees. The meat (in vegetable oil, with onions and carrots) is moderately pleasantly crunchy. I did not notice the danger of burning.
Of course, all this with open the roof, - I'm frying, not steaming.
And the most "toothy" was "Soup"! He apparently thinks that there is practically water in the pan, and with all his might he is in a hurry to boil it (and he does the right thing, because the soup is the same). The meat squirt loudly and sprinkles hotly, you need to stir. You can't leave - the bow will burn instantly.

The pasta (with the aforementioned meats) didn't work out (although edible). Strongly boiled and stuck together into one mass (especially when cooled down). It's nonsense for me not to drain the pasta. This does not happen! I've tried this a couple of times, and I got the same sticky mass. And all because of laziness to make meat and pasta separately. In general, spaghetti is much more confident than pasta. Maybe just pasta is extremely cheap and primitive? Or he poured a lot of water out of habit. I took as a basis the naval pasta recipe from the first pages of this forum. On top of the meat (fried in the previous post) I poured four handfuls of pasta and poured enough water so that everything "drowned" and did not stick out above the water. It turned out almost to the maximum mark on the pan. And on the program "Rice" it was cooked for 35-40 minutes (including 15 minutes of reaching). Maybe someone will tell you what?
PS: Well, at least it didn't run away!

[Supercow]

Will the ribs scratch the non-stick coating?

They definitely won't scratch me. You, as a man, will understand me. My husband uses an ordinary metal hacksaw to cut all the meat (or rather, where there are bones) into such pieces as I need. I cut the meat with a knife to the bone, and then he saws. It is very convenient - nothing will be scratched and there are no chopped fragments anywhere.

Therefore, there are no sharp and scratched edges in my meat. In addition Supercow already wrote that she now cuts the meat into pieces and freezes in portions. I always do this too, and I also sign what is where and why. It is very convenient. Always take out one piece, thawed it out (naturally or in the microwave) and cook it, and even if it is signed, it's beauty in general.

P.S. By the way, yesterday the swimmer turned out to be just super-duper. Everything is as already described. Rice to rice. The guests swallowed both cheeks, not a single grain of grain was left.

[vlad6603]

vlad6603There have already been many discussions of naval pasta. Water needs to be added so much that the bulk is under water, and the tails protrude outward. Even from the cheapest pasta I get crumbly, non-sticky, slightly crispy. In the "rice" mode. And I cooked pea porridge with vegetables on stewing - it turned out great.

[the PR-55 has a display and buttons in Russian.the PR-56 has a display and buttons in Russian.PR-57 has buttons in Russian, display in Russian, Ukrainian and English.]

On top of the meat (fried in the previous post) I poured four handfuls of pasta and poured enough water so that everything "drowned" and did not stick out above the water.

the pasta should stick out of the water. and well so should stick around. Recently, I began to pour little water into pasta in general, so that it turned out like we love.
all the time I forget to measure it exactly, otherwise I terribly do not like all these landmarks like "stick out a little" - I need a clear and precise amount.
if I have time to do it the other day, I will definitely try it on!

It is interesting to trace the "habitat" of "Russian" and "Ukrainian" multicooker.

In my Ukrainian-language PR-57 there is no concept of "Crispy rice".
Your Casserole is also missing.

I still did not understand how to put the soup to cook for 2 hours with a delay of 5 hours.
There, the type is exposed only either this or that ...
And what buttons should you press step by step? I don `t understand...

to be honest, I don’t even know how to help you ... I’ve already tried to tell you step by step ... doesn't it work like that?

hmm ... somehow the morning didn't work out for me ... right off the bat ...
the PR-55 has a display and buttons in Russian.
the PR-56 has a display and buttons in Russian.
PR-57 has buttons in Russian, display in Russian, Ukrainian and English.

while INSTRUCTIONS TO ALL models in Russian. and I took the names of the modes precisely from the instructions (if you read the instructions, you will see that the OILED there is called exactly as COOKING CRISPY RICE).
so let's not come back to this again (how long it is already possible).
I have seen and used all three models. you have everything there. it's much easier to draw a parallel between the name BAKE and CAKE ...

Will the ribs scratch the non-stick coating?

I am very afraid that they will scratch, therefore I try not to interfere too much when the ribs are being prepared. easy and neat and slow.

On top of the meat (fried in the previous post) I poured four handfuls of pasta and poured enough water so that everything "drowned" and did not stick out above the water. It turned out almost to the maximum mark on the pan.

1. You cannot cook a lot of pasta, preferably no higher than 2-3 cm.
My 4 handfuls fit well into 2 cm, but I don’t know for yours

2. Pour so that it sticks out a little.

3. In order not to stick together, it is necessary to add vegetable oil (or so that the gravy from the meat is fatty), pour boiling water over and stir.

4. It is better to mix the meat all the same, and not to the bottom, then the pasta will have a delicious fried crust (of course, only for those who got down)
And so in general I will add:

As for the macaroni - I realized what exactly the feathers are, it is problematic to cook pasta in the cartoon - pour water as expected so that the tips stick out, so they will not boil well, you need to go to mix a couple of times, so this is not completely facilitating cooking ..
Pour it so that it is covered - it sticks together.

They behave more gratefully and tastier with meat gravy SHELLS!

The tips should stick out like this:

Do you have any suggestions on how to fry potatoes?
I want it to be really fried. possibly with mushrooms. bye found here this... but not sure about the regime ... to do it on the BAKING or on the RICE ???

maybe crispy rice?

I also thought about it, but wouldn't it be an hour and a half for potatoes? crispy rice is not an automatic mode, there is clearly an hour and a half and not a minute less.

I cooked according to this recipe (above), the potatoes were peeled, casserole mode, it turned out like baked. and frying is probably faster and better on the stove in a frying pan, IMHO_)

and frying is probably faster and better on the stove in a frying pan, IMHO_)

the plate is closed at the ends - there is a bread maker and a yogurt maker on it. pans are hidden far, far away. and I have never succeeded in fried potatoes on the stove in my life. the first time the perfect potato came out in the airfryer. I also decided to check it in the cartoon.

ventured to put on CRISPY RICE. let's see what happens.

Why - I can explain to those who have not yet decided - to buy / not to buy. Only through a personal, so as not to upset the fans of multicooker.

stop it !!!
tell me here! otherwise we have a very one-sided (too positive) view of the situation.

for my part, I can say that I am extremely saddened (and I think this is a real minus of all cartoons) the non-stick coating of pots. Well, I do not respect him, I think it is extremely harmful.
in addition, I'm sure that the cartoon is completely unnecessary for families where they love all kinds of crusts and fries. where there are no cash eaters and soup eaters. there is a better airfryer, but cool, so that everything can be done.

[But !!!! There is one BUT:]

Happy Holidays everyone!

So, somewhere the SupercoW potatoes go for a long time ....

So I decided to try frying it today.
What can I say - in principle it turned out. Fried on STEAM mode. I did it for one serving.

🔗
Conclusions:
1. To have a crispy crust, you need to pour more oil.

2. Models 55 and 56.57 have different wattage, so different results may be obtained.

3. In general, I'm happy with the result, the potatoes turned out like in a frying pan.

But !!!! There is one BUT:

Nothing kills a non-stick coating like frying potatoes !

I once had a non-stick frying pan and my family had a period of raw love for fried potatoes. The frying pan did not last for a long time.
And then they explained to me that there is no need to get carried away with frequent fries.
For myself, I decided that I will not fry potatoes often in MV.

The choice is yours - fry or not.

Yes, I completely forgot, fried with the lid closed ... More than once I notice that onions and meat are fried with the lid closed it is better. All the same, the frying pan and the MB have different operating principles and cannot be compared.
I set it for 30 minutes, but it was ready in 20-25.

[CRISP FIGURE MODE.]

So, somewhere the SupercoW potatoes go for a long time ....

where there is one tea and the second ... and I drink tea with beer mugs of half a liter ... time somehow flew by ... then I thought to spread the potatoes as a recipe or not consider it a recipe ... in short, SO MUCH EVERYTHING happened ...

In general, on an electric stove, even on an induction machine, potatoes come out not so much fried, but just delicious soft fried and stewed.

this is the ideal of my fried potatoes, so impudently tyryu name!

DELICIOUS SOFT FRIED-STEWED POTATO
CRISP FIGURE MODE. TIME 1:30 (REAL - 45 minutes)

I decided to add onions and mushrooms to the potatoes, well, what good to disappear in the refrigerator ...
what can I say, oil lila is okay so ... despite the fact that I usually do everything in a cartoon without oil. but there were not enough potatoes either.
I set the CRISPY RICE mode and after 7 minutes something vigorous began to happen in the saucepan. this mode is probably the most thermonuclear. so once again I agree that its correct name is ZHARKA.
everything was squalling very strongly. I dropped in three times and stirred it three times. it is necessary to mix !!! otherwise there will be a really burnt crust below.
after 30 minutes it was already clear that the potatoes were soft, I didn't see any sense in keeping them for another hour, so after 15 minutes I turned off the mode.

the potatoes are delicious, just the way I like them. soft with a crust in some places, no dripping oil.
BUT! was a little dry - have any idea why ???

conclusion - happy, everyone liked it.
often we will not do it, there is less fuss with stewed potatoes, but sometimes we will indulge ourselves. the main thing is that it turns out!

What can I say - in principle it turned out. Fried on STEAM mode. I did it for one serving.

I will also have to try ON a PAIR. it is convenient that the time can be set less.
I did about 4-5 servings.

Nothing kills a non-stick coating like frying potatoes!

about! Thank you, well then, all the more we will not abuse this case.

Yes, I completely forgot, fried with the lid closed.

also fried with the lid closed.

Yesterday I did kutya (by the way, it turned out well), and I did not understand how to increase the time for porridge / soup. It took an hour, and then put it all over again. You can point by point. I press porridge / soup, 1:00 is displayed, and what next to poke? (For example, I want it to be 1.5 hours)

to set the cooking time - TIMER button
to set a delay - the SETTINGS button

- select the desired program
- press the TIMER button, the time on the display will start blinking
- use the HOURS / MINUTES buttons to set the required cooking time
- nkopka START

Sorry, women, but I will not join the stream of your admiration. I don't know how to cook, but following your recipes ... more questions arise than the result and delight. Maybe the difference is that we are different from you, that there is more logic and consistency in us than emotions ...

it’s not about emotions, and not about logic. it's about elementary taste preferences. that's all
each person / family has their own taste habits and traditions. and in some families of the cartoon, I'm just sure it will gather dust. I already wrote about this above ...

just a week ago, a friend was praising the cartoon (she wanted to take the airfryer and consulted with me) and so I dissuaded her from using the airfryer in favor of multi. and then we went into the depths and it turned out that they eat soups and cereals once every five years, they don't really like stewing, they don't eat milk porridge either. favorite dishes are pasta, potatoes and grilled chicken adore.
Of course, in such a situation, a cartoon is not needed.

surely more than half of the members of the forum are horrified by my lazy kutya, but for me this is the height of culinary skills, and the taste suits me quite well.
I can eat lean porridge and steamed meat for days, milk porridge too. Of course, in this situation, the cartoon will be my favorite device.

And another question, after 10-15 minutes when it's time to stir ... stop the casserole mode and then turn it on again from scratch? Or just open-shuffle-close without stopping the mode ... and is there a difference in these actions. Maybe that is so, that the commercials - the result is the same?

if you open the lid just to interfere, then of course you do not need to stop the mode.
I sometimes spy on soups, and sometimes I look at the milk porridge. I opened and closed and went to myself, and the cartoon continues to cook.

[cooking]

Guys let's be friends!

Multicooking, they are also ricecooking... these are pots, not pans or deep fryers! Even if "frying" is declared there. Rather "frying". And it is likely that this mode is not designed to handle a large amount of product at once.
If you want fried potatoes, then even in a regular frying pan you need to: a) lay them out in one layer, b) get the sliced ​​potatoes wet from excess moisture.

=====================
To get fried potatoes, the lid must never be closed.The water should evaporate freely. In addition, the result depends not least on the type of potato.

[gvg]

My daughter's favorite dish is fried potatoes with chicken. Cooking in baking mode with the lid closed. Everything is pretty fried. And meat and potatoes. It tastes more like baked potatoes, but a fried crust is present - this is a fact. So that gvg I advise you to experiment more.

I confirm from paktika (and several times already) the potatoes are fried with a bang. And faster than in a skillet. The closed lid has absolutely no effect on the roastiness. It is just not necessary to stir often.

Yesterday, Cartoon helped me a lot in meeting the guests. The day before, I baked a biscuit, in the morning I cooked food for olive oil (I cooked potatoes, carrots, meat and eggs at once) just super, cooked a delicious very juicy chicken, and cooked delicious buckwheat on the juice after the chicken. She did a great job, everything was very tasty and everyone was swept by both cheeks. Now candidates for the purchase of Perfezochka have already appeared.

Chicken recipe here.

Honestly, I did not expect that in Multa you can cook such a delicious chicken. As I wrote earlier, the oven stopped functioning normally, and there is no way to cook a chicken and indeed anything in the oven. And at first I wanted to first buy an airfryer to bake all kinds of meat and chicken, but since the surface itself began to work sucks, I chose a cartoon to cook food in it such as soups, porridge, borscht. And here it turns out you can cook any meat, and the chicken turns out to be delicious. It will be interesting for those who have not yet decided whether he needs a Multicooker. And for those who decide which company to buy, I will say one thing that having bought Perfezochka, I think I made the right decision, firstly a large casserole, secondly the price, in the third it does everything that others do and is no worse. This is not an advertisement for Perfezam, this is just my opinion, and yes, I love my Perfezka, don't judge me harshly. I'm just a housewife who enjoys cooking.

For Christmas I made stuffed cabbage rolls in cartoon. I did not particularly adapt to the cartoon. Everything is on gas, I would say. EXTINGUISHING-PUSH MODE 8 pieces remain from the whole multican.

how much did you extinguish them? (by time)

extinguishing mode in mine for 2 hours, if I'm not mistaken, that's how much I extinguished. but at the end I poked the cabbage roll with a knife, it would have been tough for an hour. In the beginning, they boiled straight, and then melted. The main thing is to make a delicious gravy.

and I also made stuffed cabbage rolls !! before Christmas, but after the new year ... I added the leftovers of a baked turkey to the finished rice and a roast. in general, it turned out to be an almost finished product. and I have them in the cartoon on "PAR". waited until boiled and heated. they basked in my place for about 2 hours. the cabbage is soft, the filling is super!

Girls, what is the difference between the modes of porridge / soup and rice?

Here is buckwheat, for example, in what mode is it better to do it?
And cook the soup? So I read somewhere that borsch should be cooked on the STEWING program?

RICE - will evaporate all the water from the pan. This is a mode for porridge in water and whole grain cereals.
Porridge / SOUP - Bring to a boil and keep it boiling lightly. it is good for all soups and milk cereals.

buckwheat should be done in the RIS mode, after all, it is necessary that all the liquid boiled out of the porridge.

It appears so, the chicken is not very roasted, but very juicy.

thanks for the idea, I'll have to try. it seemed to me that the whole chicken would not fit into the bucket.

with cartoons, no, but the meat will not be tasty, or rather not so juicy

I always throw all the ice cream into the cartoon, but honestly I don't see any flaws at all. always like a juicy meat turned out.

And what is the best thing to do in the EXTINGUISHING mode?

my mother managed to make a full saucepan of pilaf on the STEW in 57 model. it was very tasty. I also made fish with vegetables - great. jellied meat turns out wonderfully.

our favorite dish on STEWING is potatoes, well, or roast ...I do not know how to correctly call THIS.
borscht is very good at STEWING, but probably for Porridge / SOUP it will also be good if you add more time.
baked milk can be made.
Well, meat is by itself (I think so). It's just that I have never stewed meat in a cartoon. I really want to stew meat or fish, but somehow my hands do not reach. all the time she is busy with me, there is no time to cook meat separately. easier to go swimming or roast.

[SupercoW]

SupercoW, thanks for the answer and for your attention!
And what is the best thing to do in the EXTINGUISHING mode?

I make jellied meat on stewing, the cabbage rolls were wonderful, meat and potatoes. I haven't cooked rice yet, but just cooked millet on the program - porridge / soup, 1 to 2 proportion - I didn't believe it myself, 15 minutes !!!. The only thing that tastes a little bitter, because I didn't drain the first water, but I'm sure it will be eaten like that. People are stewing cabbage, I have a turn after we finish the refrigerator after Christmas. a lot of meat came out ...

in general, I made a cake Chocolate on boiling water .... and in whom am I such a crooked ???
the biscuit came out well, in its part of the cartoon it coped well, though it did not rise THAT, like everyone else, but it is plump.
but with creams I waved))) I will not even show
in general, the dough is good for perfezzki, gentlemen biscuit lovers - pliz Welkam!

Everyone, everyone, a huge greeting from the Dnieper! Join the ranks of the proud owners of Perfezza
Perfezza 55 was presented to her husband at work on December 29 in DR, and when he brought this miracle unit home - I did not even know which side to approach him and why he would give me a shit ...
I began to study the instructions, but my brain refused to accept the information presented in it ... I tried to make rice, but unknowingly put "Crispy Rice" on the program and it fried a little at the bottom, but still with meat and gravy I went off with a bang! I was a little upset and went to look for help from Google, and he suggested this site and your topic ... I wrote to Pauline (SupercoW) in a personal with a request to help figure out what's what (because there was simply no time to re-read the whole topic) and she explained everything to me and now I have time to study this wonderful forum, master new recipes ... I have already re-read all Temka's pages ... Once again, a special thanks to Polina
Already stewed vegetables with meat ("Stew"), cooked compote ("Porridge / soup"), made steamed vegetables for my daughter a couple of times. Then I tested a delay of time - I made a vegetable soup the next morning - high !!!! This morning the vapsche woke up to the aroma of meat ... Mnyamka !!! My husband and I are still meat eaters !!! Did the roast according to this recipe We liked it very much with buckwheat!

cool temka that grows !!!
I'm waiting for a thread from someone to tell a story about stewing cabbage, otherwise my hands have not yet reached it.

cooked baked pork from a pork apple - marinated for only 3-4 hours, then baking for 50 minutes, then stewing for 2 hours
I think an hour of extinguishing would be enough. I pulled out the hot one, my hands are itching - they cut it off, tasted it, but it, mlinn, is dry. BUT!!! stood in the fridge, matured, takkazzzat, and just delicious. There are no weights, but visually a piece of 1.2 kg has not decreased

I also cooked a cottage cheese casserole, added another 10 minutes to the baked goods for 50 minutes, then she stood there, cooled down for 10 minutes too, turned it over, when the saffsem had cooled down - it turned out super! recommend))))))))

======================

by the way, I will answer here some suspicious))))
buying a multi caused me a lot of doubts
I cook porridge in Bergoff casseroles, with soups and borscht, I also know problems
only it just so happened that there is no oven in the house
My Perfezza YET solved this problem - in 10 days of using 3 gorgeous biscuits, 2 cottage cheese casseroles, boiled pork, baked chicken, trout steaks ..... (in short, you give healthy food !!!!)

one more thing - I like to sleep all the way in the morning, so the older one goes to school himself hungry
It remains for mine now to try out the delayed start mode, so that, like in a fairy tale - once or twice, and you're done!
and I will be happy.

so really, on a magic pot that he prepares everything himself, I did not expect
BUT!! nevertheless, my joy - there is no limit

Everyone, everyone, a huge greeting from the Dnieper! Join the ranks of the proud owners of Perfezza

finally!!! I'm glad that everything worked out and you joined our ranks !!!

I'm waiting for a thread from someone to tell a story about stewing cabbage, otherwise my hands have not yet reached it.

I did it already, it turned out delicious.
but apparently this is not our dish, so I did not even begin to memorize it.
there are no bells and whistles - you take your favorite recipe for STEWING. 2 hours seems even a bit too much, but since I was leaving, it turned out 2 hours.
with a whole saucepan of cabbage it turned out a little less than half - we can only smell it

With stewing cabbage, I got this. I added tomato juice, and it turned out to be a lot of liquid. I liked the cabbage itself, but my husband did not. He likes drier and less overcooked. Although, I would not say that it is overcooked.
Crispy rice - big byaka, made such rice porridge, came out too "crispy" from the bottom, even burnt. Honestly, if the processes are so automated here, then it is not clear why some forum users advocate periodic stirring during the cooking process. Is this so necessary? It did not work for me to set the cooking time different from the default. Timer for what? How do I understand for a delayed start? Explain, pliz!

hello everyone!))) please tell me how should the reheat mode work? (55 model) should it turn itself off? and how to turn it on correctly? if the arrow for selecting the function is on the rice mode, does it mean that by pressing the reheat / start button, the rice mode will be turned on?

in order to turn on the REPEATED HEATING you need to press START two times. the START button should light up red and the display will show 0:20.
REPEATED HEATING lasts only 20 minutes after which it automatically switches to the STORAGE HEAT mode and remains on it until you turn it off.

I reheat a lot ... I like it. So far, nothing seems to be burning, although it heats very much. I did not expect, but in these 20 minutes it manages to warm it up well.

Laddy After 2 hours of Braising, it switched to keeping it warm, which means it just keeps the food warm. Why turn off the network? Nada was just to turn off the button, press and again select the extinguishing program for 2 hours, and see how the meat is there. And also the Extinguishing program can be selected from 2 hours to 24 hours like this. Correct me if not!

Has anyone tried to extinguish for more than 2 hours (automatic)? And so that she stews during the entire period, and not just postpone the start of cooking?

I "extinguished" the jellied meat for 6 hours and for 2 hours it was somehow heated, everything went and boiled down perfectly.
no need to turn it off and on every time after 2 hours. put on immediately, if you know that the ingredient requires effort, 4 hours using the timer. not to delay, but to increase the extinguishing time. how to do this is described in this thread.

Girls, who will share a photo of the control unit with a description of the function for Perfezza PR 55 ?? And also tell me ... is the Perfezza PR 55 saucepan suitable for the Panasonic TMH-18? Thank you)

a saucepan from perfezza does not fit Panas. look, what a cunning!
saucepans don't even fit between perfumes. or rather 56 and 57 are the same and may be suitable, but 55 is different.
a photo of the control unit, as well as descriptions of functions, are in this topic, see at the very beginning.

Has anyone tried to extinguish for more than 2 hours (automatic)? And so that she stews during the entire period, and not just postpone the start of cooking?

I already wrote that my mother made jellied meat on stewing - 8 hours.
and I myself make stewed potatoes, if I add frozen meat, then just in case I give a little more time for stewing - 2:30, and I make borsch on stewing, if with raw beans, then I also give 2:30.
extinguishing can last from 2 to 20 hours, EXACTLY EXTINGUISHING !!!

Everything in the process of making chicken soup soup.Passed the stage in the Extinguishing mode, then, after 2 hours, the cartoon squeaked, and the countdown began in ascending order. After 20 minutes I looked in, it seemed just preservation of heat, I did not observe slow cooking. I couldn’t stand it, tried a piece of the trigger, seemed a bit harsh, turned it off for a few seconds, then turned it on again, and put it on the soup mode. It's another hour. The smell is very appetizing, but the meat is not ready.

after the end of each program, the cartoon enters the HEAT STORAGE mode. this is no longer cooking, but we just keep it warm, although it keeps the cartoon well so hot.
It is not necessary to disconnect from the network, to change the mode, just press CANCEL and you can again select the desired mode.
Something I do not quite understand why such dances, if the cartoon was just created so as not to run around it, but to "put it down, close it, turn it on and leave" - ​​this is the main principle of the multicooker. IMHO.

Still, the question is, what the proposed increase in time is just a delay in cooking time, isn't it? A kind of delay in the start of cooking, as in a baker, it turns out that initially all modes are completely automated, and you don't need to invent anything with your settings. Correct me if I'm wrong

DELAY START is one thing, COOK TIME is another. these are two different things!
DELAY - postpones cooking for the time you want, and COOK TIME is the cooking time you need.
in this case, two options would be suitable:
- SOUP mode for 3 or 4 hours (if you say that the chicken is completely "bad")
- EXTINGUISHING mode for the same 3 or 4 hours. they could put 20 hours on this mode - the bones could eat with their lips.

Girls help! I'm dumb, I can't put the porridge on a line, I don't understand how to do it, I have such buttons written in the instructions that are not on the display! what to press for what?

First, add your model number to the profile. I remember now that you have 57, and after a couple of days ... failure ...
secondly, right now I will remember ...

the DELAYED START option works according to the principle of the end of cooking AT THE SET TIME, that is, it is enough to indicate the time at which you want to finish cooking.
to use a delayed start you need:
1.select the desired cooking mode.
2. if necessary, change the cooking time using the SELECT HOURS / SELECT MINUTES buttons (as a rule, we leave it unchanged).
3. press the SETTINGS button. using the SELECT HOURS / SELECT MINUTES buttons, set the cooking end time.
4. press the START button.

the display will show the time set for the delayed start and the START button will light up.

there, at some time, the inscription PRESET 1 should appear (it seems so) ... here I do not quite remember, but this inscription will mean that this variant of the delayed start is entered into the memory of multi. she can remember two options for deferral.

They do not issue a guarantee at Komfi. The CHECK is the guarantee there. That is, in any case, it turns out that the store gives a guarantee. You come to them with a check if something happens.

Yeah thanks.
I was just raking my wallet today and found their check - carefully put it to all the documents.

Hello everyone!
For those who are still thinking what to buy. I was interested in the question about the spoon in Perfez, whether they scratch Teflon or not, but I never asked anything, and so the spoon in Perfez DOES NOT SCRAP. Since the owners of Panasonic warn that the spoon scratches the Teflon a lot, and you need to buy a spoon, either silicone or plastic, right away. And so I sit and think Panas is 3 or even 4 times more expensive than Perfez, but we have a spoon that scratches Teflon this time, as we have already persuaded somewhere in the subject a saucepan is worse than in Perfez, it is two. So tell me please why give dofig money for Panas? Can't understand one thing why you can't do everything normal for that kind of money? No offense to the owners of the Panas.