Multicooker Perfezza

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.

And I recently bought a spoon-spatula with a silicone tip (at the bazaar for 12 g) out of harm's way, it just fits perfectly into the groove for spoons on the cartoon Now I use it with a wooden one.

Who ever cooked spaghetti in Perfez? please write how exactly! otherwise I cooked 2 times on the rice mode. so they stuck together like a lump and everything (((

Who ever cooked spaghetti in Perfez? please write how exactly! otherwise I cooked 2 times on the rice mode. so they stuck together like a lump and everything (((

Spaghetti will always be lumpy in a multicooker, except for the option when they are cooked "in the right way" - with water draining and further rinsing.

Try the product horns on the Crispy Rice or Casserole program (the ends stick out above water and butter) - there is a guarantee that they will not stick together

made baked milk, but nothing happened to the planting! Thank God that I was standing next to her when I heard suspicious sounds, opened the lid and it was my milk that decided to run away! now I want to figure out what I did not like that! I set the extinguishing mode and set the time to 6 hours, pressed start. After about 50 minutes, I got it and started to run away! girls tell me how you can determine maybe she overheats me on this program?

[Natalia_26,]

Natalia_26, what kind of milk did you take? and how much did you pour?

I set the extinguishing mode and set the time to 6 hours, pressed start. After about 50 minutes, I got it and started to run away!

if the program overheats, then 50 minutes is too late, the milk would start to run away in 15-20 minutes. 3 liters of milk is brought to a boil in 15-20 minutes.

[Natalia_26,]

Natalia_26, what kind of milk did you take?

I took homemade milk, or maybe I poured a lot of it? there was 2.5 liters of milk, and even when I turned it off, burnt milk floated to the top of the milk, such a pancake

[soda in milk = milk through the valve.]

I took homemade milk, or maybe I poured a lot of it? there was 2.5 liters of milk, and even when I turned it off, burnt milk floated to the top of the milk, such a pancake

a burnt pancake - that's the way it should be. When I just boil, I have the same pancake that pops up, if it doesn't pop up, then I remove it like a skin from the bottom (we love it very much - we like its taste) this pancake does not affect the taste of milk.
the quantity is also normal. I boil more and everything is ok.

it seems to me it's all about the quality of milk ... if it's homemade, but not from a trusted source - there is 100% soda, but soda in milk = milk through the valve.
if a verified seller ... also not the fact that there is no soda.
in any case, 50 minutes for milk to escape is a long time, it should have escaped earlier (if it was supposed to).

hmm ... you have to repeat the experiment again!

I did all this last night, and today I decided to repeat it with the same milk, the result is the same as yesterday, only it began to run faster! I left it with the lid open, first the foam went down and then it rose again and wanted to run away! is it normal that this happens even with an open lid?

why add soda to milk? The seller is verified, but of course there are no guarantees, but how else can you check the milk for the presence of soda, except to wait until it runs away!

why add soda to milk?

so that it does not turn sour, or rather, so that it does not curl up during boiling (well, if it suddenly stops at the seller a little longer than necessary).
when we boil milk on the stove, we wait for it to rise and immediately turn it off. in this case, we do not care how high and strongly the milk rises, therefore we do not pay attention to this moment. we know that it should be so.
in a slow cooker, it turns out differently, it does not turn off immediately as the milk boils, but switches to a small fire. for normal milk this is enough, apparently not for milk with soda

the seller is verified, but of course there are no guarantees, but how else can you check the milk for soda, except wait until it runs away!

I think you can't check for soda. I had it once - when boiling, there was a terrible smell of soda all over the kitchen, well, here it is understandable that they obviously went too far with this matter. if you added a little bit, you won't know in any way.

I think you need:
- check with store milk.
- check on the PORSE / SOUP mode. I started with the store, then with the home.

then it will be possible to think about overheating.

So I'm reporting !!! I decided not to despair, but to try again, but on a different program. So I took the remaining milk, the same one that was already running out of me, about 1.7 liters remained there, since I made pancakes on it. I put soup / porridge on the program, there the maximum can be set for 4 hours, and off you go! and finally, nothing escaped me and after the expiration of this time everything worked out! the milk just smells like caramel !!! I dropped in 100 times in the process! Well, no matter what, God forbid, whatever happens, but everything seems to be fine! now I will cool it and make a fermented baked milk out of it !!

and my crown is omelets !!!!! such lush on the stove never happened!

The recipe for the studio !!! we also love it all !!!

and the recipe is the same as always))) milk and eggs, well, and salt (I beat them with a blender until frothy) and for a "casserole" for 7-10 minutes (depending on the number of eggs) just super!

[0.5 l. baked milk + 2 tbsp. l. sour cream (9 hours) = fermented baked milk.]

Girls who made the fermented baked milk, tell me how you did it, otherwise I did not succeed in something! maybe I did something wrong?

I did, but only in a yogurt maker. The general principle is this - I added sour cream to baked (store) milk.
0.5 l. baked milk + 2 tbsp. l. sour cream (9 hours) = fermented baked milk.
I followed the same way as for the yogurt - when it began to thicken a little, I immediately moved it to the refrigerator. in a few hours the fermented baked milk was such that the spoon did not just stand in it ... it was hard to turn the spoon in the jar.

1) I have drunk milk, how to correctly determine that it is ready? I just had it already darker than fermented baked milk can be and smelled like caramel, but it didn’t smell, but such a rich aroma !!! in density it was like ordinary milk, maybe I didn’t torment him?

I think the color, smell and taste tell us what happened. probably there are some standards, but they are not known to me, and in any case I would be guided by my taste sensations.

2) cooled to 35g, and added sour cream (from the refrigerator) maybe this is the problem?

I also always add from the refrigerator. maybe they just added a little sour cream. how much milk was there, and how much sour cream?

3) put it on heating for 25 minutes, but remembered about it after 31 minutes, maybe the reason is that I overexposed it on heating?

I think that's not the point. if you overexpose it, it could simply turn into cottage cheese, but here is another problem.

4) turned it off and went to bed! and got up in the morning and it is not like fermented baked milk, but the same as it was after adding sour cream! Let's figure out what I did wrong !!! I still sin on sour cream (grain), maybe there is no sourdough in it in general!

in sour cream, it seems, there should not be any leavening. sour cream is sour cream. and it is necessary to add it to milk just to make the milk sour. at least I imagine so.

in any case, it seems to me the question is in quantity. specify how much of what was!

milk was about 1.7 liters and sour cream 200g.

200 gr ... and how many spoons is it?
6 spoons will probably be ... then it seems normal ... although maybe more is possible.
perhaps the temperature was not enough. in the yogurt maker, the heating goes on constantly. that is, I made fermented baked milk for 9 hours on constant heating. and you first warmed it up, and then turned it off and the milk gradually cooled down.

in a cartoon sour milk probably will not work.

[SupercoW]

And yet, in what mode was buckwheat cooked, and also the proportions of water and cereals?
SupercoW, many thanks for opening such an interesting topic. She inspired us to buy this wonderful pot!

Yesterday I also cooked for the first time, and it was buckwheat. I bought it exactly as a cooker.
So I cooked buckwheat in a ratio of 1 volume of buckwheat to 2 volumes of water in the rice mode.
it turned out fine, crumbly.
is it interesting for wheat too?

[serik2000]

Good afternoon, I'm still trying to fry the meat in the 55th model. It doesn't work for me. I try it on baking mode. How do you manage? With the lid open or closed? Close it and wait until it is fried (my juice is released and stewed)? True, I have never waited for the result for more than 5 minutes on baking, I can't wait, do I have to wait longer?

I only fried onions and carrots on baked goods (Casserole). On the steamer mode, the onions seemed to me rather weak.
And the meat, most likely, needs to be fried for more than 5 minutes. Although, I prefer to fry everything in a pan and toss it into a cartoon.
I need a multicooker so as not to stand over it, knowing that it will turn itself off and keep the dish heated. At least now you can walk with your sons endlessly on the street, or go on weekends to relax, go shopping, etc.
serik2000, Thank you for your prompt response!

But I have more questions, could someone cook Wheat Porridge in Perfezza? What should be the proportion of water and porridge, on what mode did you cook?
And yet, in what mode was buckwheat cooked, and also the proportions of water and cereals?

buckwheat, like all WHOLE GRAIN cereals, is cooked in the RICE mode. the mode is automatic, there are no time settings in it, turn off when the cartoon thinks that the porridge is ready.

as for the wheat porridge ... depending on what kind of wheat. if whole grain, then in the RIS mode, if the cut (which is "artek"), then I did it once in the RIS mode, then I gnawed off the entire lid and valve. you can try on the PORTRAIT / SOUP mode

about the proportions. I always make all whole grain cereals in a 1: 1 ratio. it always turns out well, loosely and completely cooked.
if you like more boiled or more smudged - take a little more water.

Good afternoon, I'm still trying to fry the meat in the 55th model. It doesn't work for me. I try it on baking mode. How do you manage? With the lid open or closed? Close it and wait until it is fried (my juice is released and stewed)? True, I have never waited for the result for more than 5 minutes on baking, I can't wait, do I have to wait longer?

try on CRISPY RICE mode, it seems to be the most vigorous. and of course not five minutes, but longer.
the lid is probably better to close.

Yesterday my husband and I bought a Perfezza PR55 at Comfy, I test it all day, baked potatoes with mushrooms, onions, carrots, homemade cream, spices and cheese. It turned out delicious. Then I cooked a rich compote from dried fruits. Now I just put the cabbage pie on the casserole mode, but it seems, after reading a little information here, you had to choose the mode or "rice" or "steaming"? I don’t know if it’s going to be baked now. In general, I will study your forum! Many thanks to everyone for the advice!

Thanks for the answers, I'll try.
And I cook buckwheat and millet (so far only this was cooking) on ​​the porridge / soup mode, and the ratio, as usual, is two fingers of water on top, millet is a little more. The only thing that after about 15 minutes I look, I turned it off. I just cook in the morning ... I have when to look once. It works well. This is how I cook potatoes and macaroons.

Girls, and put potatoes with meat and vegetables on the "stewing" mode? Someone, I remember so, makes potatoes with meat in the Soup / Porridge mode? If on the Soup / porridge mode, do you add the time?
And who stews on stewing, like potatoes do not fall apart much in 2 hours?

It keeps its shape perfectly, it is very soft inside.
I stewed whole potatoes on chicken fillet with vegetables, since it was whole - it remained, but inside it was very soft.

Well, and the water was poured so that the potatoes were covered or not ??? or how?

First, on the casserole mode, I fried the meat with vegetables, and then added water, but without completely covering the potatoes, and on the Stew mode, automatic machine.

I always make a roast on STEWING. I'm somehow calmer. I add different vegetables, different meats, but always STEWING.
sometimes there are potatoes such that after an hour they creep, but more often they stand for two hours perfectly.
I fill in water quite a bit. if you like to have a lot of gravy, then pour so that the water is visible.

I haven’t done anything with meat yet, but I’ve just cooked potatoes several times and it’s never boiled down in my soup / borscht, it was very soft, but it kept its shape. cooked for porridge / soup obviously less than an hour (set time), but with meat I think an hour is needed. stewed meat (pork) separately - an hour is enough for him.

congratulate me, yesterday I bought 57 Perfez. I liked the toy very much. Immediately, at the request of her husband, I cooked borscht (he will sell the Motherland for borscht!). It turned out to be excellent! My husband liked it, the child is not a fan of borscht - ate 2 plates. Today I tried to bake a cupcake, it seems like it turned out, it's worth cooling down. But according to the result, a question appeared - from the hole where the condensate should come out, water dripped onto the middle of the cake. This is how it should be.
the pie is already cold, I tried it, it turned out to be moist.

I, too, came up with a wet story with gingerbread, and somewhat unbaked. After several minutes of cooling, she again returned to the mold and baked it upside down. And it turned out to be cooked! When it got completely cold, it hardened, generally edible, but why not baked? Was on baking mode 1h20m

congratulate me, yesterday I bought 57 Perfez.
the question is, from the hole where the condensate should come out, water dripped onto the middle of the cake. This is how it should be.

Congratulations!!!!!!!!!!
I have nothing dripping on the biscuit
about the fact that it is wet - it can make baking for 60-70 minutes (I put a biscuit on the baking and then reset the mode after 10-15 minutes and then turn it on again and already before the signal - after 50 minutes, then another 10 minutes, if necessary for heated - this mode is automatically turned on after baking)

a cupcake was baked on the baking mode 50 + 50 + 20. After 60 minutes, I opened the lid and checked the readiness and then checked it 2 more times. maybe it shouldn't have been done?

I, too, came up with a wet story with gingerbread, and somewhat unbaked. After several minutes of cooling, she again returned to the mold and baked it upside down. And it turned out to be cooked! When it got completely cold, it hardened, generally edible, but why not baked? Was on baking mode 1h20m

what is the recipe? if there is a baking powder there, then it may be because of it! very often baking powder comes across not quality! but in general there are a lot of nuances ... for 1.20 he simply had to bake it !!! I think it's about the ingredients!

In general, it seems to me that not everything SHOULD be done in a cartoon. if a biscuit or omelet is obtained without problems and simply - then it makes sense to simplify your life. And if the usual muffin dough is baked faster (like mine) in the oven. then why waste email for a long time. energy and nerves (if it doesn't work out) in a multicooker?
And the cabbage is stewing - I'm bastard! stewed vegetables in the cartoon are just super!

In general, it seems to me that not everything SHOULD be done in a cartoon. if a biscuit or omelet is obtained without problems and simply - then it makes sense to simplify your life. And if the usual muffin dough is baked faster (like mine) in the oven. then why waste email for a long time. energy and nerves (if it doesn't work out) in a multicooker?
And the cabbage is stewing - I'm bastard! stewed vegetables in the cartoon are just super!

I totally agree!!! I didn't get such biscuits and charlottes in the oven, but the cupcakes in the oven are just awesome !!! How do you stew cabbage?

I know that someone from the forum made naval pasta in the cartoon. I also decided to do it yesterday ... it turned out a pasta cake with sausages. I poured more water on my finger than pasta (I read this somewhere here). then mixed. the water "rammed" and I decided that it was not enough, and added more. I feel that I did it in vain ... then on the RIS mode, the usual cooking. the water boiled away for about an hour. and the result is spoiled pasta and sausages ... what should have been done with water. how much? today I plan to try again. girls, tell me how to cook pasta, not a cake !!!

The pasta should be covered with water so that the tips stick out to the surface. Then they will not boil over.

Yesterday I baked a cottage cheese puff ... oooochen suits me to taste, but why is it so low ??? the truth of the cottage cheese was 200g. baked the standard time on the casserole.
the recipe was by eye, but there was nothing military and no.
a pack of cottage cheese, a couple of tbsp. spoons of sour cream, 2 yolks, spoons of 5 tbsp. semolina, baking powder, a handful of currants, sugar, at the end fluffy whites. the dough is like thick sour cream.
everyone has such a high beauty ...

Yesterday I stewed cabbage with pre-frying on the Casserole mode, and then Stewing. On a casserole - 20 min. After frying, it interfered a little, then only until a squeak. Soft, but does not lose its shape. You can almost eat with sponges

Today I made a cottage cheese casserole, very simple, without any additives, just how lovely it turned out, 4.5 cm in height, SOFT, airy. Full delight! I think it will become a permanent dish, this has never happened before, always the bottom burned, at least a little, in the oven. And the cartoon is what you need!

400 g of cottage cheese, 5 tbsp. l. semolina, 2 tbsp. l. sugar, 3 eggs (beat), 0.5 p baking powder. The saucepan was greased with rast. oil

[PR-56]

Hello girls, here, and I became the owner of Perfezka PR-56, so, so, I read almost the whole Temka, I can't figure out how to set a deferral, namely, in my model ...

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 required length of time (after how long the cartoon should FINISH cooking).
4. Press the START button. The display will show the set time period, which will count down and the START button will light up.

And today we are cooking mutton shurpa. I put it in the "Soup" mode for 4 hours. we were not at home. When we arrived it was on heating for 40 minutes .. I turned it off, added spices and turned it on for "soup" for another 1 hour. Tomorrow we will try for lunch. I want to remove excess fat when it cools down.
In general, I am delighted with my cartoon!

Yesterday I made pilaf, first in the Casserole mode, then I switched to Crispy Rice when I added rice with water. I don't know what this mode is for? ... From the bottom, it thoroughly creates a crust, too toasted, which had to be scraped off from the bulk and removed altogether. No, nothing stuck to the saucepan, but the impression of the process was somewhat spoiled. Maybe someone knows how to use this mode?

And I cook porridge "Artek" on rice dibo-grained - high-speed mode 1 st. porridge for 2.5 tbsp. water, before that I really fry the meat or minced meat, onions and carrots for the casserole function.

Girls and boys, can you tell me how, are you in the "baking" mode, that is, a fried crust on top? In my model, there is no such regime, I, I made a vegetable pie, (like an omelet) it immediately rose, and, then a donkey, and there was some kind of gingerbread

There is no ruddy crust - there is obviously no heating element in the lid
the appearance of the top of the biscuit is almost the same as in the cut
this does not interfere with the taste))), I still turn it upside down - here you have both a crust and a ruddy

if a pale crust confuses, then you can turn it over and bake it.

Hmmm, in general, don't tell me, but it's better to bake in the oven ...
For, then, today I cooked pea soup, loaded everything up, and peas, and onions, and potatoes, carrots, lard cut into small pieces, boiled, salted, added spices, set the porridge / soup mode for 2 hours, and went to bed ... I woke up ~ 4 hours later, the soup was hot, it was heated, the child came home from school and had a great meal ... A convenient multi-cooker, whatever you say ...

[Pingvinus]

There is an interesting question, they have already repeatedly tried to raise it on the forums about the multicooker, but I have not found an answer to it. Those who have been using a multicooker for several months have noticed an increase in electricity consumption with constant use of multi and how much? I have a gas stove, and electricity is getting more expensive, so the question is very relevant. Moreover, Perfezza has more power than Panasonic ...

but gas also rises in price, and when you cook in a multicooker, you save it (gas), that is, the difference is minimal.

Personally, I am not ready for the sake of economy (I did not notice much difference in costs, and I have two bread makers and already three multicooker + one pressure cooker-multicooker and sometimes they work almost all) to refuse such help. I can no longer imagine how you can return to cooking without multicooker and bread makers, it's like giving up a washing machine (for the sake of saving electricity, no one goes to wash something on their hands) or an iron - deliberately complicating one's life.

Naturally, no one is going to complicate their life for the sake of insignificant savings, but I don't have a meter for gas, but I have one for electricity. Therefore, you can continue to cook some things on the stove, the same frying for example. But the issue of energy consumption was more informative, and not encouraging to return to cooking on the stove.

Well, it's still lucky for you that gas without a meter, but we are all forced to install it. And in general, gas in Russia is more expensive than in Ukraine (I know for sure because I live in Russia, and my mother, most of the year, is in Ukraine). So it turns out that in the presence of TWO counters, it makes almost no difference what you cook on. But even if I had no gas meter, I would still cook in a multicooker - especially frying. I hate to fry on the stove - splashes of fat in all directions, then you will be tortured to wash.

We have a gas meter and the payment for gas is very small compared to without a meter. This is all despite the fact that before the multi I cooked everything on gas, now naturally, more energy will go, nothing, we will survive somehow

Pingvinus, someone in Ukraine has already written - UAH 5-10 more. Depending on the activity of use.

well, this is sheer nonsense, but how much convenience and pleasure.

literally today or tomorrow I will pay utilities for the first time, including e-mail. energy, see the difference.
And another question I have is this - just cooked rice on the mode - small. the amount of rice. the instructions say that he has a mode for 7 minutes. I cooked for more than 20 minutes, I did not wait for the shutdown - I turned it off myself. what's wrong?

I agree, for the sake of 10 UAH per month, you shouldn't even bother with savings and cook on a gas stove what is better and easier to do in a cartoon ... IRR thanks for the info...

[what happens in automatic modes (RICE, LOW VOLUME, COOKING (for PR-56), BASIC (for PR-57).]

Naturally, no one is going to complicate their life for the sake of insignificant savings, but I don't have a meter for gas, but I have one for electricity. Therefore, you can continue to cook some things on the stove, the same frying for example. But the issue of energy consumption was more informative, and not encouraging to return to cooking on the stove.

definitely you can !!! but you yourself will determine what is easier for you on gas.
here the pasta will probably turn out faster on gas, milk oatmeal is also easier on gas.
for me, for example, the ease of preparation is determined by the time spent in the kitchen. therefore, it will always be difficult and uncomfortable for me on the stove, especially those dishes where you need to stain more than one pan / pans.

And another question I have is this - just now I cooked rice on the mode - small. the amount of rice. the instructions say that he has a mode for 7 minutes.I cooked for more than 20 minutes, I did not wait for the shutdown - I turned it off myself. what's wrong?

there have already been a bit answered, but I will clarify.
7 minutes is not the cooking time, but the time that the cartoon will PREPARE after it realizes that all the water has evaporated.
in the RIS mode it is 10 minutes, in the LOW VOLUME mode - 7 minutes.
that is, the pigmentation time will be equal to the "water evaporation time" + 7 (10) minutes.

in Perfez55 there is a program - a small amount of rice (well, or something like that) I poured - just a small amount))) and it turned out that the water boiled away, there were already holes in the rice ... but it does not turn off, and on the monitor was 28 minutes ... maybe it already evaporates to dryness the rice itself - it doesn't suit me that way)))

if the display reads 28 minutes, then the cartoon was already in the keep warm mode !!! has been on it for 28 minutes already.

what happens in automatic modes (RICE, LOW VOLUME, COOKING (for PR-56), BASIC (for PR-57).
you turn it on, and nothing changes on the display, since the cartoon does not know how much water you have poured and how quickly this water will evaporate, that is, how long it will take to cook. so as long as the water is evaporating, there will be no change in the display.
after the cartoon has realized that there is no water left, it switches to this additional mode (7 or 10 minutes - depending on the selected program) and then these minutes appear on the display and the countdown goes. when it comes to 0:00 - a signal sounds, the porridge is ready.
after which the cartoon goes into the HEAT STORAGE mode - the display starts counting the time ahead, and it will remain until you press CANCEL. this will tell you how long the cartoon has been sitting on STEERING HEAT.

Yashka77, if you do not like dry cereals, do them on the STEWING (SLOW COOKING) mode. my mom does that all the time.

There the auto mode is an hour, for buckwheat this is a lot.

an hour is approximately !!! it all depends on the amount of water. the mode is automatic and the time is very approximate.
if I pour a full pan of pilaf, then it may take a little more time, if I make pasta or dumplings, then in 20-30 minutes the cartoon is already turned off, since there is less water there and it evaporates accordingly faster.

The second day I use 57 Perfezza.
The steam is too hot. How much water do you need to pour there?

Well, it should boil - after all, there must be good steam, so that everything is steamed. I usually fill in 0.5 liters.

Do you need to cook with the lid open, and if so, on what programs?

but actually why ??? you can cook with the lid open, but I usually don't have such a need. I even when I fry on pasta - I close the lid.

try to cook macaons on the baking function for 15-20 minutes and you're done, if you cook a lot of pasta, they stick together. I pour water 1 cm higher than pasta. But I add tomato sauce to the pasta when cooking and before throwing the pasta I fry the onion, markov and meat

[IRR,]

But I think that the topic of pressure cooking will drag on for a long time. And considering that you are 5 people, everything will come in handy here.

find another place for her in the kitchen. I’m already walking and I think that I can drag it into the room or into the corridor, I know that in a month or two I’ll want to buy more assistants ...

Well, I can already tell you my positive comparisons of two perfezochek.
I still remain in the opinion that all models of perfumes are successful, and each can find its owner. but there are moments that turned out to be very pleasant little things for me.
1) in PR-57, near the lid fixing to the body, there are small recesses on both sides, i.e. when you open the lid and condensate drains from it, it collects in these recesses. It is very convenient to wipe it with a napkin or rag - just put it on the recess and all the water was absorbed at once. I already put a roll of toilet paper next to the multi specifically for this purpose. PR-56 seems to have this too. the PR-55 does not have such a depression, because when the condensate drains, it spreads evenly around the saucepan.
not important, but interesting.
2) timer.how much I follow all the multicooker, as I understand it, for all the multi timer works like in a bread machine - finish cooking after the specified time (correct if I'm wrong). it doesn't seem to matter, especially when you get the right dish at a given time, but PR-57 has a different principle and it was just a gift for me !!! in PR-57, you just need to specify the time by which you want to finish cooking. no counting on your fingers while standing under the multicooker, just poked the button and that's it.
When I tested this cartoon, I somehow did not feel like it, now as a user I say - it's awesome how convenient it is !!!
in addition, the PR-57 has a memory for two timers. the first one is for breakfast - 7:10, the second for dinner - 19:00.
it doesn't matter at what hour you throw in the food, you need to do all THREE clicks (for the second timer, four clicks):
1 - selection of the required mode
2 - selection of the desired timer
3 - start

These are the observations so far. IRR, I have not yet appreciated the charms of the removable cover, not in the sense that it makes no difference to me, but in the sense that it is still clean - so far nothing has been spat or spattered.

two saucepans - it's certainly cool !!! that's how cool you are when you have the first one, that's twice as cool when there are two of them!

I decided to keep PR-55 a little, otherwise she plowed my poor little one like a Cinderella. now I only boil soups and boil milk in it. that is, I do not torment her with fries and pilafs.
I can also give already at least some information about the endurance of the pan. The 55th worked for wear and tear from the first days of November, that is, 3 months. she cooked with me 3-4 times a day, which means 3-4 washes a day withstand. sometimes it happened even more (if it was necessary to heat something up or to boil the milk).
she still looks perfectly neat. a large scratch that I accidentally made literally in the first days did not crawl and did not increase in size. of course there are small, but well-visible scratches, but they are not deep and are visible when you start turning the saucepan near the light.
so in general, there are no complaints about the coverage. although serik2000 is not very happy. really hope that this is single situation.

[later]

the timer is set only on programs that turn off automatically (without setting the cooking time), that is, the cartoon knows how much it will cook (albeit approximately). therefore, when you set the time for which "she" needs to cook food, she will start cooking in advance, but not 12 hours before kaneshnazhzhzh !!

Not certainly in that way.
the timer is set on many programs. I will not tell you from memory now (in each model in different ways), but the timer can be turned on both for porridge / soup and STEWING. you cannot put on baking programs and you cannot use a double boiler - that's for sure.

all programs are turned off, just some are turned off when the cartoon considers it necessary, and some when the specified time has passed.

now for the snooze timer.

I still can't figure out how to use the timer and generally set the time. What happens when this happens?, Does the cooking process slow down, or does the start of cooking simply postpone?

the cooking process does not slow down or lengthen. it's just postponed. that is, raw foods will lie in the multicooker until the right time has passed.
well here's an example (as i do):
I need hot fresh milk porridge in the morning. In the evening I throw in everything I need for porridge in the cartoon, turn on the desired mode (Porridge / SOUP) and then set the timer so that the cartoon knows that this porridge should be ready by 7 in the morning. pressed start - the cartoon realized that NOW it was not necessary to cook yet (it was not yet 7 in the morning). the cartoon stands and waits, and the products just lie in it. waiting ... waiting ... counting down until 7 am. at the same time, the cartoon understands that in order for the porridge to be ready at 7, you need to start cooking it at 6 in the morning (the porridge / SOUP mode by default lasts 1 hour). waits for a cartoon for herself, does not bother anyone ... and when she realizes that it is time for H, in our case it is 6 am, she calmly turns on the PORTRAIT / SOUP mode and begins to cook milk porridge.as a result, by 7 the porridge is ready, and you yourself are sleeping peacefully and do not participate in this process. prepares porridge on the cartoon timer in the same way as usual, it just does not start cooking immediately, but after a certain time.

you can also cook during the day. if you leave somewhere and know that you will be back in 5 hours, for example, put it so that the soup is not cooked right away, but after 5 hours. threw everything raw, turned on everything, set a timer and your raw products will lie in the multi until the time of Ch.

I use the snooze timer all the time - very convenient.

You can more detail both.

there is a START DELAY, and there is a COOKING TIME. Russian is your main language ??? (do not be offended, this is me joking).

DELAY START - this is exactly what I wrote to you just above. everything is prepared as usual, but not immediately, but after a certain time.
you need it to get ready-made food later.

COOKING TIME is the time that the cooking will take place.
it is needed to cook / stew longer... if suddenly both products are large or there is something frozen, or some kind of tough meat is caught.

But the question ... just in time for SuperCow and everyone else. I cook pilaf on the RIS mode, everything is fine according to all the tips that I could find. Somewhere for 3-4 multi-cups. Pi only then open it beforehand, fry any meat and vegetables, pour water 1 to 1 or 1 to 1.2 (in short, so that there is water somewhere a finger above the rice) and turn on the desired mode. And everything would be fine ... But my top layer of rice is consistently white and hard (((I already mixed everything together, and left the rice at the bottom, and covered everything else on top, but ... that's the trouble.

the color of rice is a trifle ... few vegetables, maybe not enough tomato ... but the raw top layer ...
in order to somehow be determined, do this:
1) in the RIS mode, just make a pic. plain rice without additives. Add as much water as was usually added for cooking on the stove.
2) try to cook pilaf on the STEWING mode. everything is as usual, just a different regime. and you will need to turn it off earlier, in an hour it will be ready, but for convincingness, hold it for another 20-30 minutes.

maybe you just don’t like the taste of dry rice ... we personally love hard rice, we get it like that. definitely not raw, but crumbly and hard. maybe you like mushy more, because this one seemed damp to you.

But the question ... just in time for SuperCow and everyone else. I cook pilaf on the RIS mode, everything is fine according to all the tips that I could find. Somewhere for 3-4 multi-cups. Pi only then open it beforehand, fry any meat and vegetables, pour water 1 to 1 or 1 to 1.2 (in short, so that there is water somewhere a finger above the rice) and turn on the desired mode. And everything would be fine ... But my top layer of rice is consistently white and hard (((I already mixed everything together, and left the rice at the bottom, and covered everything else on top, but ... that's the trouble.

good day. I cook pilaf regularly so listen to the advice. first I pour oil into a saucepan and fry the meat and carrots. larger carrots and chop very finely. I shred it on a food processor. I don’t throw the bow. try it without onions. I fry all this in the casserole mode. but do not forget to salt the meat and pepper when frying.
after frying, I fall asleep rice and also fry it a little, mixing it together with meat and carrots (this is an important point)
the rice takes on the color of the carrot. we interfere in the process of frying from the heart. and only then do I add water.
and then attention !!! proportion 1 cup of rice 2 cups of water MANDATORY !!! otherwise the rice will be hard and not cooked properly. salt, mix everything again and put on the rice mode. an hour later, when the timer beeps, I open the lid, mix it again and close the lid for another half hour in the heating mode. that's all you have a real pilaf!

I would not say so categorically. In my case, in such a proportion, rice turns into porridge, sticky. I have a clear 4m. glasses of rice - 5m. glasses of water. It's less than a centimeter above the rice.
Maybe it depends on the rice itself, or who calls what pilaf. My rice lags behind rice. Crumbly, and it turns out great cooked.

[natbron,]

I made a curd casserole in 55. Weight somewhere 700-800 gr. Baked for 50 + 25 minutes on casserole mode. I took it out early, half of it crumbled, as if it were damp. But the second half, when it cooled down, was cut well and baked enough to taste. I concluded that I needed to let it cool completely, and then take it out.

natbron, I made a casserole yesterday. it turned out very tasty. did it in the BAKING mode (PR-55). turned on the mode twice.
at the end of the first regime I looked in - it seemed damp, although the crust was already pretty. turned it on a second time. I wanted to hold it for only 15-20 minutes, but watched an interesting film - I could not tear myself away. it turned out 2x50 minutes.

to be honest, when I opened it a second time, it seemed damp too. the sides were already well baked, but the top seemed damp. I never did it that way in the oven, but here I had the impression that the top was the most delicate and breathed.

decided not to leave it heated. turned it off, opened the lid and went to bed. came to the cartoon only in the morning (all night dreamed of the smell of casserole)
the casserole fell out perfectly, was plump and at the same time very soft.

now I think that perhaps one cycle would be enough, you just need to wait until it cools down. now I can afford it
just the top of the casserole looks almost the same after the end of the first cycle and after the end of the second - it looked equally damp.

And I have a cottage cheese casserole - my favorite dish, it turns out with a bang and just on the Casserole. The top is light, but baked, at first, after a 15-minute heating, it is quite high - up to 4.5 cm, then after cooling it completely settles slightly, but does not affect the quality of taste, unless it is so fluffy when hot. What's the point of baking for a long time? Then it's better in the oven ...

Hello, I have been reading your Temka for a long time, for the new year I became the owner of Prefezka 55, everything suits me, I cook almost everything in it, but there is a problem with baking, my dough rises perfectly during baking, but when the baking turns off and you need to take out the finished product then it becomes wet and settles. What am I doing wrong? Tell me when to take out the finished product from the multi? do you need it to be heated or not?

in my opinion, heating is not necessary if it is not specified in the adapted recipe, but it is better to take it out when it cools down.

It is better not to leave baked goods on heating! In general, ideally after turning off the "casserole" program, immediately turn off the cartoon from the outlet and let it stand for at least 20-25 without opening the lid! then open the lid and allow to cool for at least 20. This is how we made a honey pie, I think a similar situation should be with the rest of the pastries.

And I cooked shurpa. It turned out very tasty

And the dumlyam (maybe I'm writing the wrong name) is also very tasty


And all the dishes that require a long languor are superprr !!!

Why disconnect something from the socket? You can simply turn off the heating. Or am I misunderstanding something

how do you turn it off? Or I don’t understand anything ?! There is no separate button for turning off the multicooker completely on the case, the current is from the outlet. If there is food, then it works for heating, in my opinion there is no other way. And in the heating mode, it is better not to leave baked goods, people wrote that the dough was settling, and so on.

The upper left button "keep warm / cancel", when lit - keeps heat, blinks - the MV simply turns off. After the end of baking, I press this button and that's it.)))
I have it always turned on in the socket.

exactly! I also have it constantly in the socket.
I told you - I plugged it in at 12 at night, so my 55 model also shows the correct time on the display now

habibi, how do you make borscht?

I cook in 2 options. option a) lazy, that is, fast.a piece of chicken, I let the broth boil for half an hour, and put everything at once, only I pre-mix the beet with vinegar, sugar and salt. soup mode 1.5-2 hours. I put the cabbage closer to the end.
option b) when there is time, everything is the same, only I do the frying on the stove.
but in general I am so lazy that I even cook semolina for my son in a cartoon.