Multicooker Brand 37502

Good afternoon (or night, whoever has it) to everyone! So I decided to register on your site in order to communicate with you in the same way. I bought my slow cooker a couple of months ago. I like everything in it I cook constantly. But I just can't make bread. Can someone tell me how to bake it correctly. My dough rises well, but when it is baked, it drops and it turns out not at all lush bread.

[Veronica]

Veronica, and you baked bread before? Do you overdo it with liquids, sugar, yeast?

I baked bread three times in a slow cooker and it was always not fluffy, but I made the dough according to the recipe. In general, I had never made bread myself before.

Veronica_U, rather you overexpose the dough, so it falls off. During proofing, the dough must be slightly sedimented a couple of times.

Veronica_U, rather you overexpose the dough, so it falls off. During proofing, the dough must be slightly sedimented a couple of times.

I just found your recipe for bread with the addition of semolina, I will try. If only it works, I really want to make my own homemade bread. Thank you for your advice, I probably really overexpose the dough.

[Shelena]

Elena Br, well, please read it more carefully - for the third time I am already writing about the same thing in different words. It does not drain into the bowl's internal recess that contains the heating element. It flows into the very holes that are intended for this, but does not appear in the container. There is a certain space between the inner niche of the multicooker and its outer walls - it is not monolithic. The entrance to the holes is visible, the exit has not been investigated, it will be necessary to check something with a conductor. If the drain is absolutely insulated along its entire length, then it must go outside. If it does not come out, then it is not isolated and the water gets somewhere else between the outer wall and the inner one.

No one has yet expressed concern about water getting into the multicooker body in the place where the drip tray is located. So I did not immediately understand you.
If you are sure that condensation flows down along the grooves, then remove the drip tray and conduct the experiment. See if water is leaking out of these holes:


If so, then it should fall into the drip tray.
If it does not fall into it, but flows into the body,

then you should have a puddle under the multicooker. And in this case, the multicooker must be shown to the master of the service center and the situation must be corrected.

Shelena you quite rightly answered that there may not be water in the drip tray after cooking.
While testing the multicooker, I noticed that most of all the drip tray is filled with water when you cook on the "Steam cooking" mode, while often opening the lid.

The topic mentioned that in the new multicooker, a heating element was added to the lid to avoid condensation.
I have a new multicooker (judging by the fact that there are 2 steamers in the kit), and so, under no modes did I find heating from above like "a heating element in the lid", "3D heating", etc. Those who know, please explain this moment ... But in spite of what I have written, I am satisfied with the quality and taste of the prepared dishes. The pilaf is especially great !!!

3D heating is the presence of three heating elements: the main one under the bowl, around the bowl wall, in the lid of the multicooker.
The upper NE works especially well in the Bake mode.
To verify this, turn on the multicooker in this mode with the lid open (fry something). The upper heating element does not turn on immediately, feel the heating of the lid after 20-25 minutes. The lid will be hot enough.

Girls, tell me - is it possible to turn on the bowl with the product placed on the steamer stand (the one on the legs), but without water?

I do not recommend that you do this at high temperature conditions. With one or two times, nothing will happen with the coating of the bowl. But it is not clear how much its service life will be reduced with regular heating.

OK, thanks. And I put the stand, put the chicken legs on it and turned it on for baking. I thought they would just get ready, and the excess fat would drain down.

If the fat (or liquid) appears immediately and the empty bowl is not exposed to high temperatures, then you can cook using this method.

I haven't messed up. I put the potatoes to steam for almost half an hour, forgot to pour water. As a result, the potatoes are dry and the bowl is in order.

In the "Steam cooking" mode without water, the heating temperature ranges from 105 to 120 degrees. Some users use this mode for browning.

As for the condensation, I noticed this: if you open the lid right after the end of the mode, then there is almost no condensation. But if the dish is in the heating mode, or just with the lid closed for some time after the end of the program, then there is a sea of ​​condensation, and it begins to drain into the container. This is understandable: the heating in the lid is turned off, so it is formed in large quantities. Therefore, I try not to keep the finished baked goods with the lid closed. And if it is necessary according to technology, I cover the bowl of pastries with a towel, and I cover the lid of the multicooker, propping it up with a handle, that is, I do not snap it shut.

By the way, about the puddle under the multicooker: sometimes the container for collecting condensate is not fully inserted, and part of the water spills past, flowing under the multicooker. But I was sure that it was flowing outside. And now I’m afraid too: suddenly it’s numb inside?

Good day! Has anyone tried to set a delayed switch-on in the steam cooking mode? There is no indication in the annotation that this should not be done, but it does not work for me. The multicooker does not turn on at all.

The question is removed, I read the early messages, I am not the only one with such trouble, but a general one ..... It's a pity.

There is no cooking delay in the Steam cooking mode in 37502. It seems that there will be a 502 model (if I'm not mistaken).

After a month of using the multicooker, I have such a question:
I often make cereals or vegetables for the "milk porridge" function. Previously, either a pumpkin carcass, or meat, I fill up the cereal and fill it with HOT water, not cold, thinking that since the bowl is very hot, then pouring cold water due to the temperature difference, the coating may burst ..... I pour water, close cartoon, turn on the mode of milk porridge and an hour later it turns out yummy)))) No failures, thank God. But after reading different topics on the site, I read that the program crashes if you violate the instructions (open the lid when it is not supposed to or pour more water). Here is my question: does my "gag" harm the slow cooker, its "brains"? Or is it still necessary to pour cold water? Maybe the question is nonsense, but I want to extend the working time of my assistant, and not ruin her))))

Nata Voron, you're doing it right. If the bowl is hot (there was a preliminary frying of some product), then hot water must be poured so as not to injure the coating.

As for the condensation, I noticed this: if you open the lid right after the end of the mode, there is almost no condensation. But if the dish is in the heating mode, or just with the lid closed for some time after the end of the program, then there is a sea of ​​condensation, and it begins to drain into the container. This is understandable: the heating in the lid is turned off, so it is formed in large quantities. Therefore, I try not to keep the finished baked goods with the lid closed. And if it is necessary according to technology, I cover the bowl of pastries with a towel, and I cover the lid of the multicooker, propping it up with a handle, that is, I do not snap it shut.

On baking, 10-15 minutes before readiness, I remove the valve and there is almost no condensation, and the baked goods rise normally.

No one has yet expressed concern about water getting into the multicooker body in the place where the drip tray is located. So I did not immediately understand you.
If you are sure that condensation flows down along the grooves, then remove the drip tray and conduct the experiment. See if water is leaking from these holes

The experiment is carried out, everything seems to be in order.
Thanks again to everyone for your indifference and willingness to help.

By the way, about the puddle under the multicooker: sometimes the container for collecting condensate is not fully inserted, and some of the water spills past, flowing under the multicooker. But I was sure that it was flowing outside. And now I’m afraid too: suddenly it’s numb inside?

It also flowed outside you.
Remove the drip tray and look at the grooves. They are positioned in such a way that water does not enter the body of the device. Therefore, there is no cause for concern.
Insert the condensate container as far as it will go!

There is no cooking delay in the Steam cooking mode in 37502. It seems that there will be a 502 model (if I'm not mistaken).

In the latest batches of the Brand 37502 multicooker, the "delay" function has been fixed.
If your model turns on "heating" after the operation of the "Milk porridge" mode, then there should be a delay in the "Steam cooking" mode. But the deferral works on this program in a special way, that is, the deferral time does not include the operating time of the mode.

After a month of using the multicooker, I have such a question:
I often make cereals or vegetables for the "milk porridge" function. Previously, either a pumpkin carcass, or meat, I fill up the cereal and fill it with HOT water, not cold, thinking that since the bowl is very hot, then pouring cold water due to the temperature difference, the coating may burst ..... I pour water, close cartoon, turn on the mode of milk porridge and an hour later it turns out yummy)))) No failures, thank God. But after reading various topics on the site, I read that the program fails if you violate the instructions (open the lid when it is not supposed to or pour more water). Here is my question: does my "gag" harm the slow cooker, its "brains"? Or is it still necessary to pour cold water? Maybe the question is nonsense, but I want to extend the working time of my assistant, and not ruin her))))

Opening the lid during cooking can only interrupt the automatic program. In your multicooker model, this is the ROUND mode.
This failure will only affect the readiness of the dish, there will be no harm to the program itself.

The experiment is carried out, everything seems to be in order.
Thanks again to everyone for your indifference and willingness to help.

Excellent!
If anything, we are always there

[Elena Br Vadim]

Elena Br Vadim I received a new heating element, though a little scratched, but never mind. My husband changed the instructions on the video, I hoped that everything would be fine now, but look at the photo, in 40 minutes the bottom burns unevenly, baked an ordinary biscuit according to std. recipe, both times the same result. So it's not about the heating element, but about the board? I am very upset: cray: This is a light dough, and a heavy one will burn out. Help, don't leave me with my problem !!!

Good evening! It also burns for me. I also tried to reduce the time, trying to adjust. So far I rarely bake, so I still hope for the best. And so, I love her very much, my assistant. You write if you find the cause of the burning. Good luck to all.

Yes, I can't solve the problem with condensation. A lot of it is poured into porridge and pilaf. I watched the video and specifically looked carefully when the lid was lifted - I have never seen such an amount of condensate anywhere. The forum also writes that there is little condensation. But why do I have a lot ??? What to do??? I try to catch the moment when I open the lid and immediately substitute a towel with a quick movement, but still a lot flows into the mess. Can the top heating not work for me when cooking? There is less condensation on baking. And the lid is hot, but on other programs it is cold. It should be???

[Tamriko]

Tamriko there is a lot of condensation in all modes except for baking pies. This is a disadvantage of models with a removable lid. It splashes on the rim, and remains in the lip, rarely in the bowl.

woo .... what a familiar "priest" .. Natasha, I sympathize

The forum also writes that there is little condensation.

and I always said that there is condensation, you open the lid and it splashes into porridge, soup, pilaf ... and you can't do anything .. I'm used to it, and I live like that

and I also want to say that everything began to stick strongly to the pan, I was frying the chicken, so it’s impossible to tear it off the bottom at all, and buckwheat sticks and rice and stains went along the bottom ..

And I make kefir and yogurt, but for some reason it turns out to be stringy (sorry, like snot), and a lot of condensation on the lid, although the milk heats up to only 49 degrees. And yet - from the condensate on the baking, it is ugly up. What to do?

And I make kefir and yogurt, but for some reason it turns out to be stringy (sorry, like snot), and a lot of condensation on the lid, although the milk heats up to only 49 degrees. And yet - from the condensate on the baking, it is ugly up. What to do?

What are 49 degrees? Where is your temperature? Maximum 40 degrees. Read about yogurt problems here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=479.0
To avoid condensation on the baked goods, open the lid immediately after the end of the cycle.

Thank you. Sorry, I described myself, 40 degrees, of course. But I opened it a couple of times during the regime, and then it fell to the top of the pie.

[Elena Br Vadim]

Elena Br Vadim I received a new heating element, although a little scratched, but never mind. My husband changed the instructions on the video, I was so hoping that everything would be fine now, but look at the photo, in 40 minutes the bottom burns unevenly, baked an ordinary biscuit according to std. recipe, both times the same result. So it's not about the heating element, but about the board? I am very upset: cray: This is a light dough, and a heavy one will burn out. Help, don't leave me with my problem !!!

I will consult with the master of the service center, and then I will write.

Yes, I can't solve the problem with condensation. A lot of it is poured into porridge and pilaf. I watched the video and specifically looked carefully when the lid was lifted - I have never seen such an amount of condensate anywhere. The forum also writes that there is little condensation. But why do I have a lot ??? What to do??? I try to catch the moment when I open the lid and immediately substitute a towel with a quick movement, but still a lot flows into the mess. Can the top heating not work for me when cooking? There is less condensation on baking. And the lid is hot, but on other programs it is cold. It should be???

Condensation on the lid is logical. The liquid boils and forms condensation. When preparing porridge, soups or main courses, this is not a problem. But there should be no condensation on baking. The upper heating element works at full power in the Baking mode, but this is not always enough, so many users (myself included) remove the valve 10 minutes before the end of the baking mode. The baked goods will no longer fall off, and there will definitely be less condensation.

and I also want to say that everything began to stick strongly to the pan, I was frying the chicken, so it’s impossible to tear it off the bottom at all, and buckwheat sticks and rice and stains went along the bottom ..

What kind of stains are you talking about? Can you show it (in the photo)?

And I make kefir and yogurt, but for some reason it turns out to be stringy (sorry, like snot), and a lot of condensation on the lid, although the milk heats up to only 49 degrees. And yet - from the condensate on the baking, it is ugly up. What to do?

Milk on the Yogurt mode heats up to 40 degrees. If the yogurt is viscous, then there may be several reasons:
- you have diluted bacteria in cold milk,
- the milk was not of high quality,
- the leaven was not of high quality.
And the starter cultures themselves can produce a viscous yogurt at the exit.
I recommend changing the sourdough and milk.
I don't think that in this case there is a problem with the multicooker mode.

Can you please tell me if anyone had such a problem in 37502 - Silicone Rings, when they heat up, start to fall out ?. I have now been informed about this shortcoming by one user, but she has a brand of 6060

But I opened it a couple of times during the regime, and then it fell to the top of the pie.

It is not recommended to open the lid during baking.Baking can fall off and excess condensation from here. Wait until the end of baking, open the lid (usually nothing has time to drip if you open it quickly), check your baked goods with a wooden stick for readiness. If all is well, take it out immediately. If the dough is sticky, take a napkin (I use regular paper ones), remove the condensation from the ring. Close the lid and add the baked goods, about 20 minutes.

Can you please tell me if anyone had such a problem in 37502 - Silicone Rings, when they heat up, start to fall out ?. I have now been informed about this shortcoming by one user, but she has a brand of 6060

In the 37502 model, this cannot happen, since the silicone ring cannot be removed from the lid, as in a smokehouse-pressure cooker.

Goodnight! Maybe my advice will help those who burn on the "Baking" mode. I have MB 37502 - it burns out. I tried to reduce the time - it still burns and I also have to cut it off a little. But, I found a way out - before laying the dough, I heat up the sunflower oil and put a cut out circle of baking paper on the bottom. When it gets oiled, I turn it over and then just pour the dough. I made a curd casserole like that. It turned out great. Only if the paper does not come off well after baking - put a slightly wet towel and after 5 minutes the paper comes off well. That's how I adapted. The curd casserole turned out to be lush and very tasty. Good luck to all!!!

Hello girls! I have the same baked goods burning and I also wanted to consult, I have been using the cartoon for almost a year, but after about 5 months, the bowl changed color. I will attach a photo. Has anyone changed so much? Maybe they already wrote about this, but I did not find it. I love the cartoon very much, mine is very neat, I do everything according to the instructions and your advice! And recently food began to stick to the bottom more often, although the surface is not clogged, I wash everything out. Share - is this normal? (I could not clarify everything before, the baby takes away all the time)!

Hello girls! I have the same baked goods burning and I also wanted to consult, I have been using the cartoon for almost a year, but after about 5 months, the bowl changed color. I will attach a photo. Has anyone changed so much? Maybe they already wrote about this, but I did not find it. I love the cartoon very much, mine is very neat, I do everything according to the instructions and your advice! And recently food began to stick to the bottom more often, although the surface is not clogged, I wash everything out. Share - is this normal? (I could not clarify everything before, the baby takes away all the time)!

[/ quot
I look at the surface and it does not look like my bowl, well, not at all ... After 3 years of use, I have black-black, and for some reason you have gray up ...

Hello girls! I have the same baked goods burning and I also wanted to consult, I have been using the cartoon for almost a year, but after about 5 months, the bowl changed color. I will attach a photo. Has anyone changed so much? Maybe they already wrote about this, but I did not find it. I love the cartoon very much, mine is very neat, I do everything according to the instructions and your advice! And recently food began to stick to the bottom more often, although the surface is not clogged, I wash everything out. Share - is this normal? (I could not clarify everything before, the baby takes away all the time)!

[/ quot
I look at the surface and it does not look like my bowl, well, not at all ... After 3 years of use, I have black-black, and for some reason you have gray up ...
The bowl in the photo looks like a Redmont steel bowl. I saw a neighbor.

Winter, are you sure you turned to that branch? Your bowl does not look like Brand's ... If it does not make it difficult to take another photo ... you can, for example, in the cartoon itself, so that you can see it better, but here (maybe the lighting is to blame or a flash) the bowl is very similar to the bowl of another company

Good day!
Maybe this forum will help me. In mid-October, I bought a Brand 37502 multicooker through the Brand online store. Everything was great, I really liked it. I cooked almost everything on it. Two times the E3 error appeared on baked goods. All other modes worked without errors.And now, after 1.5 months, the E3 error appeared. Doesn't even let you choose the menu. What to do? There is no service center in the city.
Hope to your forum! The official website (forum) does not answer. And here representatives of this company seem to be more often.

P.S. I apologize to the representatives of the company. Already answered on the official website. Thank you.

Yanezh, don't worry. They will definitely help you.

Hello girls! I have the same baked goods burning and I also wanted to consult, I have been using cartoon for almost a year, but after about 5 months, the bowl changed color. I will attach a photo. Has anyone changed so much? Maybe they already wrote about this, but I did not find it. I love the cartoon very much, mine is very neat, I do everything according to the instructions and your advice! And recently, food began to stick to the bottom more often, although the surface is not clogged, I wash everything out. Share - is this normal? (I could not clarify everything before, the baby takes away all the time)!

This is not a Brand 37502 bowl. A black ceramic-coated bowl never turns steel or gray.

My first attempt to make yogurt was a year ago (right after purchase) and was completely unsuccessful.
And finally I made up my mind again.

I took 1 liter of Prostokvashino milk + about 1/2 bottle of Activia (it is 290 ml). I chose the mode of yogurt with boiling for 6 hours.
After 4.5 hours I decided to look in ... I found out that the mass was slightly curdled and so on.
Threw it through the gauze, it turned out a wonderful creamy mass. I ate it with pleasure. The whey will be used for baking bread.
So nothing is missing

But since I want yogurt, I decided to try it again. Everything is the same, only the mode without boiling. I started looking after 2.5 hours.
After 3 it seemed that it would be necessary to shoot, but I was afraid, but in vain ... After 3.5 hours I stopped a little, there was some water.
In general, the yogurt can be said to be practically turned out.
Both my husband and I ate with pleasure, and 9 months. son

Boiling yoghurt for milk with a short shelf life. It is not needed for UHT milk.

[At last!!!! 502 model is now on sale!]

At last!!!! 502 model is now on sale!

It is very sad to see such a reaction! This is Brand 37502 !!!!! I chose a cartoon for half a year! My goal was to buy a multicooker with a ceramic coating. I found only Brand (not counting the cookie for 16,000). I followed the testing and waited for the shortcomings identified during the testing by the girls to be eliminated! And when everything was fixed I bought it! and I live in Krasnoyarsk, we do not have such and ordered from the official website. I bought it in early February, there was still a special offer and they sent me a recipe book and a waffle iron as a gift. Of the Brand representatives here, I only know Vadim Solynin, the details on the order and who supervised my order I will write to him in a personal (if he answers). Since you have doubts about my message, I will communicate with Brand in more detail on the forum. Simply, girls, I thought maybe someone else has the same thing, and this is normal - apparently I was mistaken.

Here are some more pictures, the lighting is bad, it's already dark (there is no daylight). My camera is weak, it is difficult to take a picture of a cartoon and a bowl at the same time so that you can see the difference, the flash is missing. if you enlarge the photo and take a closer look, you can see the difference. The manufacturer's representative can throw off a large photo without scaling.

But in the vicinity, the flash illuminates everything and can be seen! And the color changed not up, but down.




And I photographed the bottom, look you all have the same, because it's a brand!

I also forgot the full face:

This is not a Brand 37502 bowl. A black ceramic-coated bowl never turns steel or gray.

- you are very mistaken this is the brand and the color has changed. and the bowls are all steel (or aluminum), but only the ceramic coating.
Here is another photo of the bowl outside.

Now you can see. I think it's a water deposit. How do you wash it? I rub it with the hard side of the sponge, especially after steaming, otherwise a whitish coating will form. And if you start it, then it's generally a disaster. Have you ever scrubbed it?
The representatives will look and tell you what to do.

Lena, I really wash her well, everything feels very smooth to the touch and does not look like a raid. It feels like something "oxidized" or something, I don't know which word to choose. and the level of the liquid during cooking is different, and lower and higher, the color has changed somehow strangely evenly along the entire diameter. I have the same whitish bloom after steaming, I immediately wash it thoroughly, but this is different. Thank you for your answer, otherwise I thought everyone would turn away and decide that I was not "real" and I was a "fan" of branded women.

What kind of stains are you talking about? Can you show it (in the photo)?

this is my bottom right now



and this is with a flash



and soak it, and wash it gently with a sponge, save the saucepan as best I can, and now ...

[Zimnyaya,]

It is very sad to see such a reaction! This is Brand 37502 !!!!!

Zimnyaya, do not be offended by the reaction.

The quality of your first photo and the unnatural (gray) color of the bowl on it gave rise to doubt that this is a native Brand 37502 bowl.

Suslya, something and your bowl is not very ...

this is my bottom right now

I'm certainly better, but everything sticks too. The bottom is rough and is not washed to the end.

aha and the infection is sticking .. I have no strength .. I don't know what to its shore, I just can't go and buy a spare tire, it's a hassle

Wort I have the same thing, but in my opinion it clogs the cells, especially after baking. Soaking does not help, I usually wash, wipe dry, take a dry soft towel and rub the bottom, the towel darkens and the cells are cleaned and the bottom is as before. True, the baked goods still stick.

But with my color I don’t know what the trouble is, I’m afraid it may not be possible to use the cup at all.

Luysia, I'm not offended anymore. Thank you.

And I have a lot of sticks in this slow cooker

Girls, and all this began to stick over time? In my Brand 37501, the net color of the bowl coating also changed color at the bottom (darkened), but nothing seems to stick.

I rubbed it with a dry towel too, at first it helped, now no

Girls, and all this began to stick over time?

yes .. somewhere in six months it became, a little bit, in places, then more and more ..

I have after 10 months:

But today oblomssss .. the plaque did not go away .. I soaked it twice .. And what can I do ??? Rice is stuck on the Express today.
shl. was upset.

After six months of use, it began to stick

I thought only with me, but it’s like