Multicooker Brand 37502

[Elena Bo]

Elena Bo, did as you advised. Not even on a cupcake, on a charlotte. Beat eggs with sugar, sift all the flour, add baking powder, quickly mix with a spoon.
Hour at the "Pastry", did not open the lid, did not make noise in the kitchen. After the end of the program, I kept it for about an hour in a closed multicooker so that it would not fall off from a sharp temperature drop.
When I opened the lid, you can see that the dough was rising. After shaking out - again the height of 2 fingers.
I don't know anymore - what else to do

Good day. I'm having trouble with my multicooker. From the first day the bottom began to burn a little, I thought that this was the norm, and after a couple of months the bottom burns on any kind of cooking, soup creme. The bottom did not scratch the seemingly normal, but .....
The second problem: it turns off itself a couple of minutes after turning it on (this does not happen every time, but often)

[Elena Bo]

Elena Bo, did as you advised. Not even on a cupcake, on a charlotte. Beat eggs with sugar, sifted all the flour, added baking powder, quickly mixed with a spoon.
Hour at the "Pastry", did not open the lid, did not make noise in the kitchen. After the end of the program, I kept it for about an hour in a closed multicooker so that it would not fall off from a sharp temperature drop.
When I opened the lid, it can be seen that the dough was rising. After shaking out - again the height of 2 fingers.
I don't know anymore - what else to do

You got it all mixed up. If I am giving advice on cupcakes, then they refer specifically to cupcakes. Charlotte is a biscuit dough and they make it differently. You need to take out the baked goods immediately, if they are ready. We check with a dry stick. If not ready, that is, it sticks to the stick, then add 20 minutes maximum and bake.

For charlotte, beat the eggs very well and for a long time (first one and after 5 minutes we begin to add a little sugar). Baking powder is usually not put in it. Mix with flour gently with a spoon from top to bottom, movements for 10 maximum. At the same time, the mixture should remain airy and not settle. Read the basics of making this or that dough and everything will work out.

Elena, I read, but everywhere I see different advice. Can you please tell me the most plausible source?
Did I understand correctly that the charlotte fell out, either because baking powder was added to the dough, or because it remained in the bowl after the end of baking?

Definitely not because of the baking powder. Either the eggs with sugar are not beaten well, or the flour is mixed incorrectly and the egg-sugar mixture has settled, or due to moisture from standing for a long time under the lid. Lots of juicy apples are possible. Apples for charlotte are tough and sour, then they do not turn sour when baked.

"1. Eggs and sugar must be beaten into a cool foam, so that it does not pour from the whisk, but drips, by the beating time of 10 minutes with a powerful mixer, if you beat by hand, then from 20 minutes to half an hour, you look at the consistency, the proportion of eggs and sugar strictly according to recipe, 40 grams of sugar per 1 egg, I put a glass of sugar on 6 eggs.
2. Only sifted flour, so that the mass does not fall out, you enter it carefully, as if folding it inside, you put the same amount of flour as sugar.
3. I add the chopped apples at the end after the flour directly into the dough, gently mix, the dough should not stand, you should already have the oven preheated to 200 degrees, and the mold has been greased in advance. Put the dough in a mold, set it to bake.
And mind you, neither baking powder nor fats are added to the classic charlotte! Only eggs, sugar, flour and apples or other fruits. "
(from the say7 forum).

In different interpretations, so far I see only proportions - since childhood I got used to the formula 3 eggs, a glass of sugar, a glass of flour - and warmed up.
Do I need to warm up the multicooker before placing the dough bowl?

The multicooker is not heated before baking.

I put up a recipe for a healthy and tasty vitamin compote.

Hello, I'm looking for help again.
I cooked a rabbit on an onion pillow, without oil. Pieces of onion stuck to the bowl, wash them out, but there are white spots in the cells. How many rubbed, soaked - are not displayed. In this place, any food now sticks to the bowl. What can be done?
I remember reading somewhere about boiling kefir in a bowl, but it seemed to be from a raid. Or will it help in this case too?

Hello, I'm looking for help again.
I cooked a rabbit on an onion pillow, without oil. Pieces of onion stuck to the bowl, wash them out, but there are white spots in the cells. How many rubbed, soaked - are not displayed. In this place, any food now sticks to the bowl. What can be done?
I remember reading somewhere about boiling kefir in a bowl, but it seemed to be from a raid. Or will it help in this case too?

In this case, I boil something for a couple, for example, potatoes for 20 minutes. Everything goes away.

In this case, I boil something for a couple, for example, potatoes for 20 minutes. Everything goes away.

I constantly steam eggs, it does not help = (

And if you boil a lemon?

I haven't tried lemon yet ...

Well, try it! It will not be worse!

it seems to have helped, at least no traces are visible ... I'll see if it will burn again
Thank you!

it seems to have helped, at least no traces are visible ... I'll see if it will burn again
Thank you!

Yes to health! Let's hope it won't burn ... but actually, if it does burn, you can lay a rug or baking paper.

if it does burn, you can lay a rug or baking paper.

even if you just stew meat?

even if you just stew meat?

No, this is not required for extinguishing. For baking only.

No, this is not required for extinguishing. For baking only.

for baking, I grease the bowl with oil - without this, it's still nothing, and it doesn't burn
but I try to extinguish without oil and everything sticks

for baking, I grease the bowl with oil - without this, it's still nothing, and it doesn't burn
but I try to extinguish without oil and everything sticks

I'm embarrassed to ask ... is there any liquid during extinguishing? It seems to me that you still need to add some water to the bottom ...

always in different ways ... when the meat carcass - pour of course, plus water also comes out of it, though the result is sad, well, yes, I already complained about it ...
and the other day I tried to make cauliflower in an egg and yogurt - everything burned to death ... although the water also stood out from the cabbage

Hello, I'm looking for help again.
I cooked a rabbit on an onion pillow, without oil. Pieces of onion stuck to the bowl, wash them out, but there are white spots in the cells. How many rubbed, soaked - are not displayed. In this place, any food now sticks to the bowl. What can be done?
I remember reading somewhere about boiling kefir in a bowl, but it seemed to be from a raid. Or will it help in this case too?

We recommend washing the bowl with soda ash with dry mustard and dry citric acid.

We recommend washing the bowl with soda ash with dry mustard and dry citric acid.

Do not understand, dry soda, mustard and acid? No liquid at all? Or just mix a thick gruel from dry ingredients and wash it with it?

Do not understand, dry soda, mustard and acid? No liquid at all? Or just mix a thick gruel from dry ingredients and wash it with it?

Mix mustard with soda ash, apply to a damp sponge, apply to the surface and rub. This solution dissolves all fats and can be used to clean everything, including dishes and cabinets. And you can dilute, but undiluted is more saturated and wipes off faster.
After also make with dry citric acid, just apply on a wet cloth and rub apply to the surface, let stand for a while and then rub ..
Citric acid helps to get rid of all limescale deposits, including deposits in a thermo pot, on the sink, on the faucet, on all dishes and pots.
These three versatile products will replace ALL chemicals in the kitchen and partly in the bathroom.

I wonder how long ago this soda ash and citric acid ceased to be chemistry?)))
Write the same)))

Will the dry citric acid coating get damaged?

[Irina]

IrinaDo you give these recommendations as a company representative or hostess? With soda and mustard, everything is clear ... we all have been fabulous for more than one day. Just ... citric acid is often coarsely ground, if you rub the coating of bowls with such grains of sand, there will be no damage? That's why I clarified about dry ingredients or gruel from them

Will the dry citric acid coating get damaged?

When it comes into contact with a damp cloth, it will no longer be dry, but become concentrated. Let it dissolve a little, but do not rinse anymore. Since this is exactly what is needed to clean it.
On Ceramic Coating such a remedy inflict, let stand for a while and then rub, the ceramic coating will not suffer from Citric acid. Sorry, I use the product max once every half a year. I forgot all the cleaning technique a little)))

[Irina]

IrinaDo you give these recommendations as a company representative or hostess? With soda and mustard, everything is clear ... we all have been fabulous for more than one day. Just ... citric acid is often coarsely ground, if you rub the coating of the bowls with such grains of sand, there will be no damage? That's why I clarified about dry ingredients or gruel from them

And as a hostess and as a representative. On a rag, you need the acid to soak a little. And if you dissolve it separately in a bowl, then it will run hard on your hands and if not wearing gloves it will pinch. Received soaked porridge, as you said, apply to the surface of the pan and leave for at least 10. Then rub a little, but not hard. If the plaque is strong, boil it with citric acid.
sorry for the rest of the questions I will answer tomorrow
Sorry, I slightly corrected yesterday's text, maybe I forgot a little how I did it and I clean it with soda ash and mustard, plaque on the bowls is VERY RARE. That's a little confused))

I wonder why my bowl is easily washed with simple laundry soap, which is given to my husband at work as harmful (that is, the cheapest)?

The ceramic coating will not suffer from such a product.

and its non-stick properties will not suffer either?

and its non-stick properties will not suffer either?

The ceramic and non-stick coating will not be damaged.
Just in case, I repeat:
Apply citric acid to a very damp rag, remember a little rag, open it and apply the resulting soaked "gruel" to the surface of the pan and leave for 7-10 minutes. Then rub it a little, but not hard. If the plaque is strong, boil it with citric acid.

I wonder why my bowl is easily washed with simple laundry soap, which is given to my husband at work as harmful (that is, the cheapest)?

Laundry soap is truly versatile
Old products are more reliable than modern chemistry, after which it is very difficult to wash the dishes and after which a very persistent smell remains.

Tell me, please, I did not find a common thread about Brandiki, only for each model.
Redirect, please, if you wrote in the wrong place.
I cannot fully understand between the fundamental differences between:
502, 37501 and 37502
I need:
multi-cook
cut-off heating
removable cover

Tell me, please, I did not find a common thread about Brandiki, only for each model.
Redirect, please, if you wrote in the wrong place.
I cannot fully understand between the fundamental differences between:
502, 37501 and 37502
I need:
multi-cook
cut-off heating
removable cover

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50636.600

My mom has long complained that everything burns - both porridge, and meat, and pastries. I thought I'd buy her a new cup. Today I went to her, looked at the bowl. There was a lot of brown coating - not only at the bottom, but also on the walls to the very top. She, it turns out, was afraid to rub her, only scraped her fingernail. But that did not help.

In short, I decided to apply the advice. For lack of soda ash, I took the usual one, smeared it with soda and mustard gruel and left it for about an hour. Then she rubbed it with the hard plastic side of a household sponge and washed it off. Not everything has gone away. Then I poured two very full tablespoons of lemon into the bowl, poured a full bowl of water and turned on the heating. As she squeaked, she poured the solution hot (there was no time to wait until it cools down). Almost everything went away. Remained slightly on the scale and in one place on the side wall. The bottom became clear. So thank you very much for the advice, it helps even with a very neglected plaque

I cleaned a heavily soiled bowl with Kraft Zwerg (German, bottle). I poured hot water into the bowl, poured the cleaner and left it overnight. All the scale is gone. But I was not afraid to spoil it, because I had already bought a new bowl, and with this one they decided to conduct an experiment.

And I have no plaque, but everything sticks to the bowl. Rarely began to cook in the cartoon, only soups in the main. I am looking for a new bowl with the usual non-stick non-ceramic coating.

-

[ElenaNSK]

And I have no plaque, but everything sticks to the bowl. Rarely began to cook in the cartoon, only soups in the main. I am looking for a new bowl with the usual non-stick non-ceramic coating.

Perhaps the pores have coked up. You can't see it with the naked eye. Try to repeat the experience ElenaNSK or Elena Bo

A clean bowl has a smooth and shiny bottom. If it is even a little dull, it will stick. It is necessary to get rid of the plaque immediately.

Happy New Year, everyone!!!

Mutually!!!!

A clean bowl has a smooth and shiny bottom. If it is even a little dull, it will stick. It is necessary to get rid of the plaque immediately.

Elena, tell me, after the German purifier, if you cook without oil - does it stick? Are the non-stick properties of ceramics restored?

And I clean it from plaque like this: pour a little ferry (a teaspoon or less) on the bottom, add baking soda (2 tablespoons or more) and rub it with a dish brush. Everything goes away instantly and you don't need to steam. I've been doing this for a year and a half. The coating is perfect, like new, no scratches. That is, if you cook every day, then I do this cleaning once a week, and for daily washing I use only a sponge and ferry.

It turns out that in Brand 37502 you can cook meat using the Su-vid technology!
Today I made chicken breasts. In the evening, I salted and pepper the breasts, anointed them with French mustard and sealed them in a bag. All this was in the refrigerator at night. In the morning I put the bag on the lower steamer, poured water up to the top mark, set up the top steamer so that the bag would not float. I set the "languor" mode for 3 hours. Here's what happened as a result:

Very tasty and juicy! And it doesn't look like anything!
Try it!

Girls, tell me, did anyone just try to cook a piece of beef in a slow cooker?
On a gas stove, meat is produced in an hour that you can "eat with your lips".
In a cartoon I tried 6 hours of stewing and 3 hours of soup - it's still tough

[Fionka]

Fionkamaybe it was just ancient beef that remained tough in 9 hours? Yes, and on the stove in an hour, the beef will not boil so much that it is straight "with your lips"

[Manna]

Manna, nope, not 9 o'clock. These are three different experiences. First stewed for 6 hours, the meat was cooked of course, but it was tough. I took another piece and changed the program to soup, kept it for 3 hours - the same result. Well, then on the stove. The meat is identical and fresh.