Multicooker Brand 37502

Temperature in "Simmering" mode 70^aboutS. At Panasonic "Heating" is hardly higher. And what is the night for? If milk is languishing in a pressure cooker for 99 minutes under pressure, then in the MV for this, you should set a time of at least 6 hours, then the milk will really be baked.

Oh, I came here by accident! I have such a cartoon, when I start baking, then after a few minutes of work there is a smell of fire, it used to be stronger, now it is tolerable or I'm used to it already. This was not the case with Panasonic. Cartoon summer will be a year. Overall, I am satisfied. It works the same. But at first she was afraid that suddenly something was short-circuiting or suddenly there would be a fire.

Good day.
I do not understand, is there a foreign smell while cooking? If yes, then come, we will replace the heating element.

Good day.
I do not understand, is there a foreign smell while cooking? If yes, then come, we will replace the heating element.

Yes, yes, if there is a smell, it is better to change it right away - I endured it for more than a year, now I have changed the element - super! There is no more foreign smell!

Of course, I have not endured for a year, but it is there. And where do you need to go? Where in Moscow? maybe I'll get out by the summer, now there is absolutely no time.

Egoryevsky pr., 2. Or, as far as I know, there is a master service at home.

Wow, home master? Something is hard to believe. When did the craftsmen go home to small household appliances under the guarantee? If there is, then it's just cool! because I have a very tight time.

[Olga]

Here Olga shared her impressions of the master

I bought my cartoon from the first batch - this is almost a year and a half ago. Well, she smelled especially on the "Pastry". Tolerated, endured, boiled with lemon, rubbed with alcohol - the result is 0!
I made up my mind, called Brand's office - a day later (today) the master arrived, replaced the heating element in 10 minutes - not only is he a jack of all trades, but also a complete charm!
I am never tired of being surprised at such a service!

Then I'll ring in May too! Free myself from repairs and ring! Master at home, and even a charm, well, how can you miss this? I spit that mine like the smell of a campfire

And we ourselves changed. Nothing complicated.

No, well, it's even more difficult for us, because you have to choose the time to go to buy a part, and then sit and sort out the miracle pot for yourself. And it’s not right. The company itself must remove its jambs for St. score.

The part was sent to me by mail, I did not pay a dime, my dear replaced it in 5 minutes.
I unscrewed a couple of bolts on the body and inside the same.
They also sent me a video on replacing ne by email, but my dear did not even watch it.

Yeah ... and I have to become a master myself. Nah ... something is not included in the plans. But for one more way to replace the payload!

LTD! Then, it is better to let the master come from the company.

I want to ask the Brand's management: will the bowls for our MVs have a different non-stick coating, otherwise I have already driven 37502 into the far corner and extract it only for making kefir or yogurt, I do not make them very often, I’m afraid I’ll forget what it looks like. I really look forward to a bowl with any other coating, but not with ceramics: change every six months or a year for the same ceramic not hotzza. Outwardly, the bowl looks quite decent, it only sticks to the bottom when frying and burns.

[euge]

euge , do not be discouraged, better go to your sister multi, here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=191499.new;topicseen#new
and read the last few (like a couple) pages. there the girls are just writing how to fix this effect!

I live in St. Petersburg, the Neva water is soft: therefore, there are no deposits from the water. And I have already made kefir three times. It's just that "ceramics", obviously, can withstand a certain number of frying modes: how many pans with a ceramic coating have already been thrown away after six months or a year of their use, depending on the frequency of use.

Wow, home master? Something is hard to believe. When did the craftsmen go home to small household appliances under the guarantee? If there is, then it's just cool! because I have a very tight time.

Good day.
There really is such a service. As soon as you choose a convenient time, call our company or write to me in a personal message. Replacing the heating element is not difficult.

I want to ask the Brand's management: will the bowls for our MVs have a different non-stick coating, otherwise I have already driven 37502 into the far corner and extract it only for making kefir or yogurt, I do not make them very often, I’m afraid I’ll forget what it looks like. I really look forward to a bowl with any other coating, but not with ceramics: change every six months or a year for the same ceramic not hotzza. Outwardly, the bowl looks quite decent, it only sticks to the bottom when frying and burns.

Let me answer. At the moment, there is no information on the supply of bowls with a different coating for the multicooker 502.

Here's what I found on the internet about non-stick coatings. The German Federal Institute for Risk Assessment BfR has shown the safety of a PTFE-based anti-trigger for humans. In terms of reliability, it is ahead of ceramics. The non-stick properties of the ceramic coating are higher only at the initial stage of use. Under normal use, the ceramic coating retains its non-stick properties for 3 months, while, on the basis of PTFE, with intensive use, they do not change them for 2 years.

I think you shouldn't worry so much, there is a company called NEC, which is engaged in the manufacture of various bowls for CF, I already have more than one of this company in use, and I am very satisfied with them. The head of the company, when asked whether they would make bowls for Brands, replied that if there were applications for these bowls, they would adjust the equipment. So, the more applications come from those wishing to purchase additional Brand bowls, the sooner NEK will start manufacturing them. Those wishing to have additional cups for CF Brand need to be active.

I'm not worried. In extreme cases, I will buy my own in St. Petersburg for 800r and I will never fry in it. And to communicate with NEC, and even shipment .... With this money I can buy 2 bowls. I really want Brand to take care of the owners .... 502's. Is it really so technologically difficult to apply a different non-stick coating to the bowls stamped on the same equipment? I have already written on the Brand's forum about the quality of the coal coating, personally tested (more than 3 years of operation).

Good day! It's great that you have a charcoal coating lasting 3 years, but there is a group of users on various sites who claim that after 2 months the charcoal bowl has lost its non-stick properties! Yes, and what is carbon coating? A true natural carbon coating is formed from the formation of soot when oil is burned. Granny's old cast-iron pans - yes! And in bowls for multicooker, again for advertising purposes, they use this wording. The carbon coating softens the drinking properties of water, etc. The non-stick coating of the bowl is still made on the basis of good old polytetrafluoroethylene, there is nothing without it.

People! Has anyone encountered such a problem: in the "Baking" mode, the time is set to 1 hour, the MV turns off abnormally with the pointer on the E3 display after 50 minutes (I did not notice exactly), while the cake is already well baked. What is it? Burn protection? Then (another time) it works fine. I did not find anything like this in the instructions.

E3 is a problem with the upper temperature sensor. In this topic, it has already been discussed more than once, read it.Better to ask for advice from the Brand representatives themselves.

Thank you very much, but can you tell me how to contact Brand representatives?

But we have their representative Denis BR, write to him in a personal, or on the Brand website. rf register and write on the forum, there is even a whole topic on this issue.

People! Has anyone encountered such a problem: in the "Baking" mode, the time is set to 1 hour, the MV switches off abnormally with the pointer on the E3 display after 50 minutes (I did not notice exactly), while the cake is already well baked. What is it? Burn protection? Then (another time) it works fine. I did not find anything like this in the instructions.

The company is ready to send you a new flashed board to fix this error on baked goods. The issue has already been positively resolved on another forum.

Good day.
Is it possible to cook in a slow cooker in a baking sleeve, similar to the one that is applied to Maggi spices for the second? Will it melt?
Or is it better to just put everything you need in a bowl and sprinkle it with spices?

On the first page, there are links to the recipes for the dishes cooked up the sleeve in this multicooker. You can also search through the search engine at the top of the page.

URAAAAAA! My 37502 came to life: today I bought her my own ceramic bowl in St. Petersburg Yulmart for 800r. Only now I do not understand why it costs 290 rubles more in Brand's store. Still, I want a Brand's bowl with a different coating, so that it is possible, without the risk of deteriorating non-stick properties, to make vegetable frying for the first and second courses.

Did on a tip heated cottage cheese for 1.5 hours. 1l kefir + 1l. milk. It turned out to be very tasty, soft cottage cheese. Yield: cottage cheese 350g., Whey 1400g.

Thanks for the recipe. I testify: it's really worth spending time, because the curd turns out to be very tender, and the risk of undercooking and losing precious protein with whey is excluded. 5+

People! Has anyone encountered such a problem: in the "Baking" mode, the time is set to 1 hour, MV turns off abnormally with the pointer on the E3 display

Huge thanks to Denis BR for quick response to the problem. I received the payment, installed it, everything works! Thank you!!!

We are glad to know that you are now doing well! I will convey your gratitude to the guys from the SC. Re-flashing the board to work properly on baking - their handiwork!

Hello everyone! Anyone from St. Petersburg has problems with a bowl, now bowls for 37502 Brandovs are in Yulmart for only 710 - 770. Which of the indicated prices is valid, I do not know. Both prices are from the Yulmart website.

Once again I try to stew the meat. Was a bad experience with beef, today - turkey. The result is the same - the consistency of the meat resembles a sprawling cloth or wet toilet paper. I do it as follows: I cut it into pieces, sprinkle it with spices, put it in a bowl, half a glass of water on the bottom so that it does not stick, put the stew for an hour. I expect, as many have described, tender, fibrous meats. I get a cooked sticky lump with the organoleptic properties described above.
What am I doing wrong?

For stewing, water is not poured into the meat. It will stand out enough from the meat itself. The meat pieces stick together during cooking (you can mix it once). It does not bother me. But I like the meat from the pressure cooker more, which I always write about.

But I like the meat from the pressure cooker more, which I always write about.

Agree. Once I read here on the forum that the best stew with meat is obtained in a pressure cooker. Since then I have been cooking just like that. She also made goulash in a pressure cooker. It turned out gorgeous.

I've read a lot of reviews on multicooker ... including on this forum ...
there is no pressure cooker, so no luck
Thank you

I've read a lot of reviews on multicooker ... including on this forum ...
there is no pressure cooker, so no luck
Thank you

What is not destiny? Cooking delicious meat in a cartoon? Enough for you! There are a lot of recipes here, you just need to understand what you are doing wrong, that's all! And the meat actually comes out delicious in it! Try it and you will succeed!

you just need to understand what you are doing wrong, that's all!

this was the original question of my post

Try it and you will succeed!

I frankly feel sorry for throwing money away

Fionka, maybe you cut the meat very finely? Although I would be happy if I had it so boiled down in 1 hour on the Stew!

[Fionka]

FionkaWhat are you doing wrong, you can only answer yourself, but we can only guess ... And on our site, in this topic and in many others, and on other sites, there are a lot of recipes. Study and compare, this is the only way to understand the error. There is a table of contents on the first page of the topic. Look at the pictures of meat dishes ... In my opinion, everything is very appetizing, not at all like your description ... I have been using a multicooker for six years now. Now in our family there are already three of them, and two of them are Brand. I pre-fry any meat and poultry in the Baking so that the top layer is "sealed".

I add water only if I cook at the same time as the side dish. But I like to add sour cream.

You can, of course, accuse everyone of lying and find fault with the multicooker, then quickly sell it so as not to "throw money away." Or you can try to learn how to use a wonderful saucepan - the choice is yours!

By the way, using the timer button, you can set any time - less than an hour and more than an hour.

[Fionka]

Fionka, take any one recipe for your cartoon, do everything exactly according to it and put the result here. Then it will be possible to speak more substantively. Otherwise, in general terms, it is difficult to understand what is wrong.

I frankly feel sorry for throwing money away

If you really want to figure it out, then a piece of chicken, for example, is not that much money. It's a pity, of course, to throw it out, but the positive result is worth it, I repeat, you just have to try, but proven recipes.

Oh, come on, overcooked chicken is absolutely edible, why throw all this talk about throwing it away? Maybe not all lovers of this, but she's not rotten and burnt to mention such extreme measures ...
And Zhenya is right, you need to choose a recipe from this section and cook everything exactly according to it.

I, too, at first did not work at all as I would like. And now I can't get enough of it. Yesterday, for example, I made a lady-lyama: I smeared a bowl with vegetable oil, put rather large pieces of low-fat pork (any meat is possible), did not fry anything. Top onion, cut into large rings, then potatoes, carrots (in circles), Bulgarian pepper, zucchini, garlic, eggplant, cauliflower, tomatoes, dill. She covered all this with cabbage leaves. As it filled, I added, pepper, put seasoning. Extinguishing mode 2 hours. And don't get involved in the process! No water! The people ate and praised. Try it, bon appetit!

So I write that if we cook meat, then we do not pour any water, it is sufficiently released from the meat. And as Gasha correctly wrote, the meat can be fried a little at first, before stewing. It will be tastier.

[Gasha]

Fionka, maybe you cut the meat very finely? Although I would be happy if I had it so boiled down in 1 hour on the Stew!

Perhaps I did not quite correctly describe it, but it does not boil over. It is rather tough, but on top is a thin layer of exactly the consistency of wet paper. I cut into cubes 2-3 centimeters.

Gasha, less emotion please. I have laid out the exact sequence of actions, from which it will not be difficult for an experienced person to draw a conclusion about their fidelity. For example, several people said that there is no need to pour water, which I took note of.
Please indicate - where exactly do I accuse everyone of lying, hay a multicooker and am eager to sell it quickly? "Money down the drain" meant that I am sorry to buy meat and spoil it, I will better cook according to proven recipes that turn out unmistakably.
Of course, you can fry in oil, pour sour cream or mayana, add a bunch of vegetables and put it out fabulously, I know. And about the "timer" button, oddly enough, is also in the know.

2all... My task was to cook a turkey without adding anything other than spices. Steam cooking seemed to me to be a mode that would make a dry sole out of meat, so I used stewing. But it didn't work either. I understood about the water, but if you don't add either water or oil, won't the meat dry out to the bottom of the bowl?

Fionka, you will be surprised how much liquid meat gives. It will float. And it seems to me an hour is not enough. I have been preparing meat in a multicooker for a long time, but the time is definitely needed at least 1.5 hours, or even more.

Fionka, you will be surprised how much liquid meat gives. It will float. And it seems to me an hour is not enough. I have been preparing meat in a multicooker for a long time, but the time is definitely needed at least 1.5 hours, or even more.

About red, yes, I know that it flows, but I doubted about the white meat of the breasts. Thank you, I'll try to remove the water and increase the time.

In the chicken, if stewed, then you need a little liquid. But I would not pour water into it, but put sour cream.

Not chicken, turkey, but also breast. Alas - sour cream is unacceptable in my particular case. I know how to make this meat tasty with the help of various additional products, but now the task is to bring the breast into an edible form without them. I figured that something could be done in a slow cooker other than simple boiling, which makes the meat almost unbearable.