Multicooker-pressure cooker Redmond RMC-M4504

Chicken Pilaf in Redmond 4504
Half a chicken carcass, 1 onion, 4 small carrots fried in sunflower oil in an open pressure cooker on the "meat" mode, salted, added seasonings, then poured 2 cups of long-grain steamed rice and poured two glasses of hot water, mixed everything well, put the head in the center garlic. There was not much water pouring, because juice was released from the chicken. I set the valve to "SEAL", set the "Rice" mode and set the time to 8 minutes, after the signal let off the steam and left it on heating for 5 minutes, then turned it off and ate after half an hour. Yummy turned out !!!!!!!! Everyone liked it very much!

Tomorrow I will receive a MV pressure cooker as a gift ... Brains on one side ... Girls, tell me, are recipes for ordinary multicooker not suitable for MV pressure cookers?

take a look here

Good day. At the dacha, I constantly cooked in this MV. Most of all I like to cook porridge on the "Vegetables" program. It turns out to be more boiled, for example, oatmeal, millet, small wheat. Less milk on the walls. And that's not how it splashes out of the valve.
Soups are very diverse. If not on meat, then the minimum amount of time is enough. I cooked the pea in 30 minutes. What I really like is that she is gaining pressure much faster than MV Moulinex.

take a look here

I'm talking about a multicooker-pressure cooker

Hello. I was puzzled by the search for additional recipes for the multicooker pressure cooker Redmond 4504. From the proposed recipe book, everything has already been redone and I want something else. On this forum, I did not seem to find a special section for recipes ... But on other sites, there is also nothing specific for this model. Only recipes in some Temko come across, but there are very few of them. I'm trying to put them together in a single notebook.
Can you please tell me if anyone made any preparations in it ... pickles ... (there are jam recipes in the book of 101 recipes) ... lecho, etc.

Hello. I was puzzled by the search for additional recipes for the multicooker pressure cooker Redmond 4504. From the proposed recipe book, everything has already been redone and I want something else. I didn't seem to find a special section of recipes on this forum ...

veshylllka, OJGG! Do not bother looking for specials. recipes! In a pressure cooker, anyone, and in this one in particular, can be cooked according to any recipe, as in an ordinary saucepan, just taking into account some of the nuances. If I may, I will give general recommendations:
Soups - First, I cook meat or bone for 10-15 minutes, if there are peas or beans in the soup, then also immediately, then I release the steam, add vegetables, cereals and for another 10 minutes. With meatballs it's even easier: vegetables, potatoes for 5 minutes, then let off steam, add meatballs, noodles and for another 5 minutes. Highly recommend!
Everything that you usually STEW, or a recipe - stew ... something there - 20 programmed minutes on stewing, this is the optimal time for most products. I increase only for meat if I cook with this program.
Just take into account the cooking time (there is a plate in the book, in my opinion the time for meat is too high, but the taste and color ...) and first fry-extinguish one, then add another - everything is like in an ordinary saucepan, only faster and nothing will burn will not run away. After all, there are tons of multicooker recipes - use them. only by reducing the cooking time and using your list of modes. Adapt very quickly, I assure you, just don't be afraid to experiment!
You can bake any biscuits or muffins, at least you can take any recipe for any multicooker - we still cook them with an open valve, without pressure.
Good luck!

Girls! I also bought myself this very slow cooker, but only I'm bad at it.This is my first slow cooker and I'm still getting used to it, but something is annoying ... I made a couple of soups (the borscht turned out to be watery, without the red color of the beets and in general all the vegetables became glassy, ​​i.e.transparent, and the fitness soup also turned out to be somehow empty ...) So far only the speed has impressed .. I also made a cottage cheese casserole, instead of the prescribed 50 minutes I baked 70 minutes, but still the middle remained moist, maybe it should have been so? Nevertheless, it was delicious, but the charlotte did not work out .... It sank in the middle, although I did not open the multicooker and cook without steam ... and the apples all fell down and burned !!! and the height of a charlotte of 5 eggs is only 4 centimeters .... In the Oven it would be soooo pie !!!! but for the sake of experiment I uploaded it to the cartoon and then of course
I also made chicken legs under the cheese - they were completely burnt out. I also made rice with seafood ... it tasted very good, although the rice was boiled perfectly: grain to grain
I also made chicken cutlets - I have no complaints about them - delicious !!!! My son, 1.5 years old, was delighted with them
For the rest, I'm in thought: here is a beauty at the window. Somehow I can't replace most of the kitchen appliances with this unit. Maybe I'm doing something wrong?
Girls, advise, until you put it in the box ...

the borscht turned out to be watery, without the red color of the beets, and in general all the vegetables became glassy, ​​that is, transparent

Borscht in a pressure cooker always turns out colorless if you throw everything at once, for example, I put boiled or fried (I cook in a microwave oven)

Charlotte failed .... It sagged in the middle, although I did not open the multicooker and cooked without steam ... and the apples all fell down and burned !!! and the height of a charlotte of 5 eggs is only 4 centimeters .... In the Oven it would be soooo pie !!!! but for the sake of experiment I uploaded it to the cartoon and then of course

Did they bake under pressure or not? It bakes better under pressure!

I also made chicken cutlets - I have no complaints about them - delicious !!!!

I completely agree. Once for you!

PS Brand has made a book for their pressure cooker.

By the way, now I am also thinking about electric SCV. I don't know what to take Land Life (with a bowl with a bronze-ceramic coating) or this Redmond (for it you can buy a stainless steel bowl for cooking soups, etc. (in short, what does not burn), such a bowl seems to be generally eternal)
The main selection criterion is the availability of spare parts (bowls, rubber bands) That's just the rubber bands for Redmond seem to be out of stock

Borscht in a pressure cooker always turns out colorless if you throw everything at once, for example, I put boiled or fried (I cook in a microwave oven)

: girl_cray1: I also fried and threw after, but all the same everything came out watery

Did they bake under pressure or not? It bakes better under pressure!

Baked without pressure in the "soup" mode. Doesn't it flatten under pressure ?!

By the way, now I am also thinking about electric SCV. I don't know what to take Land Life (with a bowl with a bronze-ceramic coating) or this Redmond (for it you can buy a stainless steel bowl for cooking soups, etc. (in short, what does not burn), such a bowl seems to be generally eternal)
The main selection criterion is the availability of spare parts (bowls, rubber bands) That's just the rubber bands for Redmond seem to be out of stock

So I bought Redmond for the same reason: having spare parts! I immediately took a stainless steel saucepan - in it I had chicken legs and burned !!! So much so that it soaked for two days! So I don't even know what to say

Doesn't it flatten under pressure ?!

For some reason, everyone has such a thought. Of course not! The pressure makes the cake bake more evenly and does not dry out.

PS 1) True, the pressure will not be high and the lid may not block - this is normal
2) I recommend setting a timer (in your mobile phone or somewhere else) the timer in the pressure cooker may not start (insufficient pressure) and your cake will burn
3) After 20-25 minutes after warming up, look into the SV, check the cake, it may be ready
4) Charlotte is obtained in this way very

[Dried mushroom soup with pearl barley and cheese, cooked in a Redmond RMC-M4504 multicooker pressure cooker.]

Girls, I suggest a recipe for mushroom soup! I cooked on the basis of a recipe for a simple multicooker, remade for our pressure cooker. My family loved it.Recommend!

Dried mushroom soup with pearl barley and cheese, cooked in a Redmond RMC-M4504 multicooker pressure cooker.
Thanks to the multicooker-pressure cooker, it was not necessary to soak pearl barley and dried mushrooms for a long time. They boiled well during cooking.

Ingredients:
(for multicooker-pressure cooker with a volume of 5 l)
• 40 g of dried mushrooms;
• half a multi-glass of pearl barley;
• 1 onion;
• 1 small carrot;
• 1-2 tablespoons of vegetable oil;
• 2-4 potatoes;
• 100 g of processed cheese;
• Bay leaf;
• greens;
• salt, favorite spices;
• mushroom broth, 1 cube.
Cooking dried mushroom soup in a multicooker-pressure cooker:
Wash the pearl barley, pour half a glass of boiling water over it and leave for 10-15 minutes.
Rinse dried mushrooms with cold water, pour a glass of warm water over them and soak for 10-15 minutes.
Chop onion and carrots finely. Pour vegetable oil into the multicooker bowl, put onions and carrots. Switch on the "SOUP" mode for 20 minutes, the valve in the "SEAL" position. Fry with the lid open, stirring occasionally. After 5 minutes, add the finely chopped mushrooms along with the water in which they were soaked. Add diced potatoes and pearl barley. Cook until the end of the "SOUP" mode, stirring occasionally.
Pour boiling water into the bowl to the upper permissible division (to your taste, who is thicker, who loves thinner), add grated processed cheese, bay leaf, herbs, you can add mushroom broth (cube). Salt and turn on the "RICE" mode, the valve in the "SEAL" position for 6 minutes.

And the girls also boast: I bought an additional steel bowl with a plastic lid for my pressure cooker. Great thing! The main thing is not scratched, you can make mashed soups right in it with a blender

I bought an additional steel bowl with a plastic lid for my pressure cooker. Great thing! The main thing is not scratched, you can make mashed soups right in it with a blender

Yes, here's a steel bowl is a thing, you can cook soups and stew something, and save cover in the main pan.

Where did you buy it? If it `s not a secret?

By the way, on the forum ***. ru write that for this pressure cooker, landLife seals for 5 liters are suitable. How true this is, I cannot judge

After all, I have never seen the original silicone rings on sale.

Moscow, Dmitrovskoe highway, 100, bldg. 2.
Entrance from the yard of the Trade Center "Nord House", entrance number 8, shop number 3176 - steel bowls

The instructions say: after cooking, you need to flush the valve, and there is even an illustration for this ...
I was cooking porridge and forgot to smear the strip with oil, so it began to puff through the valve. I could not unscrew the valve for the trash.
Girls, how do you flush the valve?

I read somewhere (I don't remember where) that it must be pulled up (without unscrewing it), applying small efforts, having previously memorized its position.

And so, it must be washed every time. After all, it is he who is the only mechanical means that protects CB from high pressure.

Steel and Teflon bowls appeared on TopShop-TV with delivery by Russian Post cash on delivery.

Pressure cooker owners! Could you measure the outer and inner diameters of the O-ring? (pulling it out onto the table). Thanks in advance.

Girls tell me: let's say I'm making soup - I turned on the "Meat" mode, 20 min. and I start to fry, fry onions, carrots, add potatoes, a little water, close the lid, put pressure on. So, who will tell you while I was frying vegetables with the lid open - tthe aimer was counting the time or stood still and only after closing the lid did the countdown start? It seems to me that at first the time was counted, but now the timer did not work correctly. It starts counting only when the lid is closed.
Can you please tell someone how? Or, after two weeks of work, is it time to carry it in for repairs?

The timer starts counting as soon as the bowl is heated to 115-120 degrees in the pressure cooker. While you are frying, this temperature can easily build up.So it's okay! By the way, I bought myself a Brand pressure cooker just 2 days ago, but there is a separate frying mode with a choice of temperature. (180, 160 and 140)

Please tell me, can you make yogurt in it?

I boil milk in it for 10-15 minutes, then cool it to 40 degrees, add yogurt, and into the yogurt maker. Milk in 10-15 min. becomes melted. The yoghurt is delicious. You can, of course, add sourdough to the pressure cooker, and then close it, wait until the milk turns into yogurt ...

Pressure cooker owners! Could you measure the outer and inner diameters of the O-ring? (pulling it out onto the table). Thanks in advance.

If it's still relevant ... Diameters are 23.7 and 21.7 cm, respectively.

Please tell me! When cooking in Redmond 4504, without pressure, the timer should work, it remains at the same figure for me. It should be?

Hello everyone. I bought the other day in Yulmart Krasnodar, on the north, Redmond RMC-M4504.
I must say right away that I have all the inscriptions in Russian, complete with a stand for a steamer, a grate, a measuring cup, a spoon, a book for 120 recipes and 3 small books (service, maintenance and sushi recipes).
In the evening we decided to make chicken breasts in sauce and cheese. A little burnt (made in steel, which I bought additionally). I think that the problem was with the pressure valve, which I could not put correctly at first. )) Despite this, everything turned out to be edible.)

In the morning I decided to make rice porridge in milk (in Teflon). It turned out that 6 standard minutes of the "rice" mode is not enough for cooking. As a result, I did it in three stages.)) The first time I set it for 6 minutes. At the end, I dumped the steam, opened the lid, looked at it, added some salt, added sugar and put it on for another 10 minutes. At the end, I threw off steam, opened it, looked at it and put it on for another 8 minutes. And only after that I got a delicious, boiled porridge. It turns out that the recipes are not exactly presented. Or maybe I'm doing something wrong. But I got the result, and exactly the quality that I wanted to get in the end.
For the future, I will immediately set the time to 20 minutes.

I also ordered this fast car for my mom ...
But at first she will live with me, my mother gave the task to protest her, and then tell her everything on her fingers)))

Please tell me who has been using this pressure cooker for a long time - how does the bowl behave? Doesn't it scratch or burn? Does the valve not fly out? Generally comfortable, not scary?

I have a saucepan since October. It is quite convenient, although at first it was scary - I did not immediately understand about the valve. (It was better to read the instructions.) The bowl behaves decently. True, I only use a silicone spoon and a spatula from Auchan, and I removed the spatula from the kit further away. I really like the speed of cooking meat, stewed sauerkraut, legumes. And quite tasty, in any case, my spoiled household does not complain. From baked goods I tried Hungarian cheesecake, biscuit, achma. Delicious and convenient. The rest of the pastries are in my oven - the scale needs different, larger ones.

Please tell me who has been using this pressure cooker for a long time - how does the bowl behave? Doesn't it scratch or burn? Does the valve not fly out? Generally comfortable, not scary?

I have it for about a year. The bowl is as good as new, nothing burned. Only if the milk porridge is left on heating, a brown film forms from below, but it leaves without problems. The valve never flew out. The only thing I don't like is the groove where the lid comes in and is fixed, it is very inconvenient to rinse. And we also love to cook dumplings, manti, etc. Spread out in a saucepan, on top of a little butter and half a glass of water. On the "Veggy" mode with the valve closed for 12-15 minutes.
At the moment, I just threw the cartoon and use only this pressure cooker - it cooks faster, the meat is more tender, porridge can only be made with milk without water (with a closed valve).

I made pilaf with pork today.

Finely chop 1 medium onion.
On a coarse grater, grated 1 medium carrot.
Cut 5 small cloves of garlic.
300 gr. the pork was washed and cut into small pieces, about 1 x 1 cm.
Pepper, salt and put aside the meat.
Turned the pressure cooker on for heating meat.
After warming up, I poured 4 tablespoons of vegetable oil (I use unrefined oil)
And he threw onions and carrots with the lid open, fry the onions and carrots for about 5 minutes, then threw the pork and, together with the onions and carrots, fried until the pork turned white on all sides. The time is also 5 minutes.
Then he turned off the pressure cooker and put the rice back on for 25 minutes. Put 2 measuring cups of rice on top, poured 400 ml. hot water from an electric kettle. I added a tablespoon of seasoning "for pilaf", mixed everything and put peeled cloves of garlic on top. Salted, about half a teaspoon.
I closed it with a lid, put the valve on closed.
After the signal, I let off steam, turned off the pressure cooker. I chose the garlic and mixed it.
The pilaf is ready.

Good day everyone! Recently, I am the happy owner of the REDMOND RMC-M4504 multicooker-pressure cooker (my mother gave it to me on the D.R.). And I like everything very much ... But I can’t understand one important point. In all the recipes from the book (second courses, biscuits, etc.), it is not indicated that you need to add water (and, logically, it is not needed there). However, in the instructions for the multicooker (page 22 "Basic rules for cooking in pressure cooker mode") it is written in black and white: DO NOT ATTEMPT TO COOK IN A PAN WITHOUT WATER OR ANY OTHER LIQUID - THIS COULD SERIOUSLY DAMAGE IT. The volume of liquid must be at least 2 measuring cups. What does it mean???! In all recipes for the pressure cooker (in the valve closed mode), nothing is indicated about water. Please tell someone how you cook and how to assess this contradiction? Thanks in advance!

I bake meat and stew chicken with vegetables with the valve closed without adding liquid - enough of it is formed during cooking. But here, for example, I would not stuff potatoes without liquid =))
But Redmond's recipe book, in my opinion, is terribly flawed. Maybe during my use it was changed ... But when I cooked milk porridge for the first time, I immediately had doubts about the proportions, I even looked on the Internet, found on some forum a review of a man who claimed that he has this device and the recipe for milk porridge is just that. I had no experience in using pressure cookers, I decided that maybe this is the norm for them ... After opening the lid, the saucepan was slightly warm, barely damp. With a few additions of liquid, I still managed to get an edible porridge. I had a similar story with several more recipes, after which I threw away the book and use recipes from the Internet. And the results make me happy

I bought a multicooker-pressure cooker REDMOND -4504. Heaped up ... Now I sit and think, but I needed it? I read the recipe book, and there everything is only about the pressure cooker mode. About the multicooker - NOTHING! All cooking times are set by default for use in pressure cooker mode. I read and wonder: the steam release valve is OPEN and CLOSED. After the acoustic signal, set OPEN and release steam. I bought it only because of the "delayed start" mode. I thought I'd come home from work, and dinner is ready. And here you need an eye and an eye !. People, tell me what to do? How to calculate the time? And what to do with this damn valve?

The delayed start is relevant only for morning cereals. )
The cooking speed is fast enough so that you do not strain while cooking, even after work. And it still takes time to prepare food, so it doesn't make much difference in the morning or after work.
In general, you need to "play around" with it, and then it finds its niche among various cooking techniques. Personally, I use it for cereals (it turns out awesome), pilaf, soups. Moreover, almost everything can be put on a delayed start.
So I think your first opinion misled you.)

I can't set the cooking time myself.Gives automatic settings immediately. I cooked squid in sour cream today. The recipe book recommends the "braising" program - 5 minutes or "meat", also 5 minutes. And the cartoon exhibits 20 minutes. I had to cook in the "vegetables" mode, set the time itself. I also baked a cake in the "soup" mode, I also set the time myself. It turns out that I can not set the time in all modes. Is that how it should be? I have a Redmond 4504

I heard that it is necessary to switch the time completely through the maximum and only then it will be possible to set 5 minutes.

Tell me, pzhl, milk porridge does not run away in this model ???

I never ran away.)

Steam cutlets

700 gr. chicken fillet
1 medium onion
5 cloves of garlic.
1 egg
Salt pepper
Breadcrumbs

I wound minced meat with fillets, onions and garlic in a meat grinder. After that I salt and pepper, add 1 egg and mix well. Then I made cutlets (like meatballs) and rolled them in bread crumbs.

I cooked 2 times. )

I poured water into the bowl up to the bottom mark. I put a double boiler (included in the multicooker kit), laid out 7 cutlets on it. Program - rice, time - 15 minutes, valve closed.
After the end of the program, he turned off the multicooker (through the power button), let off the steam (opened the valve), opened the lid, took out the finished ones and put in a new batch. I washed the lid and valve (releasing steam forcibly, together with the steam particles of cooking products come out and clog the valve). I replaced the cover, closed the valve and started the program again.

Pets check it out.)

My first experience: rice porridge with milk, valve closed, "rice" mode. Time automatically jumped out 6 minutes. After disconnecting, I dumped steam and immediately opened it. In my opinion, it is watery (I made it according to the recipe for SV-120 recipes). The husband suggested starting the same mode again, and as soon as the cooking time started, he stopped it for 5 minutes, then dropped the steam again. That is, not counting the heating time 6 + 1 minute. It turned out that in vain: the porridge became thick and a golden crust appeared at the bottom (by the way, delicious). Conclusion: cook as in the recipe, just do not drain all the steam right away and wait a little. After all, a little bit was not enough.

I now do like this:

120 gr of round rice (2 bags of 60 gr. Parboiled)
a pinch of salt, a tablespoon of sugar
750 ml milk 2.5% pasteurized
about 20 grams of butter

I fall asleep all this, pour it in and mix it a little (if only salt and sugar are more or less evenly dispersed.)
I turn on the rice mode, set the time to 20 minutes, the valve is closed.

At the end of the program, I turn off the multicooker (with the button), open the valve (carefully so as not to burn myself)
After releasing the steam, I open the lid, stir the porridge, close the lid and let it brew for a couple of minutes.

Otherwise, I will not do this mess now. Checked many times (every other day I do this porridge in the morning) Serves enough for 4 people.

When it remains, I close it in a container and in the refrigerator. Even the next morning it will be fine after heating up in the microwave.

I will also share my version of rice milk porridge in a Redmond 4504 multicooker-pressure cooker. I take 1 multi-glass of round rice, 3-4 tbsp. tablespoons of granulated sugar (we like sweet porridge) and 600-900 ml. heavy cream + full-fat milk (lately I have been using only farm milk). Stir lightly - during the cooking process, everything will disperse normally; I generously grease the sides of the bowl with butter, and throw a little oil into the bowl. I put the valve in the "SEAL" position, the "SOUP" mode, the time is 30 minutes (you can, of course, and less, but it suits me that way). After the end of the mode, I never manually open the valve, I always wait for the multicooker to release the pressure itself. In the same way I cook oatmeal and barley porridge. I cook often - at least two or three times a week.

I will share my impressions of this model. I bought (exactly bought) for the statement that she cooks in two modes of a multicooker and a pressure cooker. I have not found any technical characteristics about it, except for the minimum list of functions. By the way, can anyone see the temperature information on various programs? I will be very grateful.
First, there were experiments on the recipe book, then the search for new ones. This is where the disappointment came.
After a long wandering through different sites for multicooker, I chose a lot of interesting things, but when I wanted to try it, it turned out that the principle of operation of a pressure cooker and a multicooker is different. Maybe in other models this is combined, but not in ours. More details can be found in the multi-forums 🔗... In a conventional slow cooker, dishes are cooked for a long time at a low temperature.
But since cooking speed is very important to me, our 4504 has firmly established itself in my kitchen. In the oven, I only make chicken on a jar (the most tender is obtained with a fried crust, horror what unhealthy food is!), And I cook eggs on the stove (as it turned out, you can cook in it too). And everything else is only in it. The second bowl helps a lot.

My first experience of cooking rolled oats was also not very good. It turned out a brown crust on the bottom, although the porridge was not thick. Now I cook according to the recipe from the book, only the ingredients are half as much. And grease the bottom with butter. Then you can even heat it up (if someone needs it later).

[pickled fish]

Please tell me who has been using this pressure cooker for a long time - how does the bowl behave? Doesn't it scratch or burn? Does the valve not fly out? Generally comfortable, not scary?

For a year and a half it works like a watch. Small swelling of the inner lining appears on the bowl, but does not rust. No valves came out from anywhere. The fastening on the lid, which attaches the shiny silver handle to the body of the lid itself, has collapsed, "attached" with a wire - it's ugly, but I'm simply not ready to part with your favorite unit.

Good day everyone! Recently, I am the happy owner of the REDMOND RMC-M4504 multicooker-pressure cooker (my mother gave it to me on the D.R.). And I like everything very much ... But I can’t understand one important point. In all the recipes from the book (second courses, biscuits, etc.) it is not indicated that you need to add water (and, logically, it is not needed there). However, in the instructions for the multicooker (page 22 "Basic rules for cooking in pressure cooker mode") it is written in black and white: DO NOT ATTEMPT TO COOK IN A PAN WITHOUT WATER OR ANY OTHER LIQUID - THIS COULD SERIOUSLY DAMAGE IT. The volume of liquid must be at least 2 measuring cups. What does it mean???! In all recipes for the pressure cooker (in the valve closed mode), nothing is indicated about water. Please tell someone how you cook and how to assess this contradiction? Thanks in advance!

I can only congratulate you on your valuable assistant! Regarding the need for water in the pressure cooker - it is necessary to create pressure under the lid. Without liquid, Radichka cannot gain pressure. Therefore, initially, liquid is necessarily added to dry products. Yes, the original instructions indicated the required amount of water - half a cartoon cup (90 grams).

I'm ready to share a few of my favorite recipes. I say right away - I cook everything in a single position of the SUP and with the valve in the SEAL position. "
So, pickled fish... Any dry sea fish (navaga, cod and the same row), peel, cut into portions. Peel a large amount of onions and carrots (about the same amount of both), I cut with a blender. Although you can grated carrots, cut the onions coarsely, down to half rings - as you like. Mix chopped vegetables in a separate container.
We put a layer of vegetables on the bottom of the bowl, there is a plump fish on them, a layer of vegetables on top, fish again, vegetables should always be on top. You can add tomato paste, vegetable oil for flavor. Salt, you can add soy sauce, black pepper, add a little water (to generate steam, so that it gets to the bottom) and I put it under pressure for 25 minutes. As a result, in my family there is a hunt for the ridges in fish - they chew well, the bones become soft. It can be either cold or hot.

Steamed pork - a piece of chop or ribs with a large meat layer, cut into separate strips along the skin no thicker than 7 cm, along the length of the bowl. At the bottom of the bowl I install a grate (though not the standard one, but a little higher - I have one), pour water to generate steam, salt the meat, coat it with crushed garlic, put it skin side up, put on the lid, for half an hour under pressure. After it is cooked, we take it out, put it on a plate with KVEHU SKIN, in this place you can add garlic, sprinkle it with pepper, and send it to the refrigerator. Ready for use in a few hours.

Cottage cheese casserole - pour 70-100 grams of semolina into a separate container, fill with kefir, stir, and set aside for the semolina to swell.
Pour raisins into a mug, pour boiling water and set aside.
We break 3 eggs into the main container, add 100-150 grams of granulated sugar, vanillin there, mix without fanaticism, but so that the eggs "scatter" (I'm happy), add 400-500 grams of cottage cheese of any fat content there and mix also without fanaticism. Small lumps of cottage cheese will still disappear when baking.
Now pour the semolina with kefir into the "main container" with the curd mass, drain the raisins (someone dries and rolls them in flour so that they do not sink to the bottom), also add to the mass, mix again.
I add a little butter to the bowl for taste, pour out the mass, turn it on for 55 minutes under pressure.
You need to get used to getting the finished product. I take out the bowl, put it on the windowsill so that the casserole settles a little. Next, I cover it with a wide board, and quickly overturn the casserole so that it does not deform when it is gently tilted. Good both hot and cold.

Vegetable sote - you need a couple of tomatoes, a couple of sweet peppers, eggplant (one is enough, but without it it is not so tasty), carrots, onions - I rub it all with a blender and put it in a bowl. I chop the zucchini into cubes (if the skin is thick, then remove it), I supplement the bowl with shredded cabbage. Delicious both cold and hot.

If you add minced meat to the sauté when laying it down, especially if it is generous, 800 grams - the men in the house will gently look into the eyes in anticipation of a new portion. Delicious, nutritious, fast. I set the time for the most cooked product - meat. It's 20 minutes.

Chicken thighs / legs with mushrooms in sour cream / yogurt We take chicken thighs, legs, send them to the bowl, add frozen mushrooms or largely chopped mushrooms there, you can add onions, salt, sprinkle with herbs, pour out a can of sour cream (or a couple of cans of yogurt - whoever is on a diet), and run for 20 minutes under pressure ...

Stew - I put it in the night. Down a little water, a lot of meat, peas, a couple of leaves of lavrushka, salt, 2 hours under pressure, after which it languishes until the morning on the heating function. Then, if you want to put it in the jars, I will put it in plastic bags, then in small plastic rectangular trays (for one serving), and in the freezer.

Didn't you cook dried fruit compote? Recommend.

For lovers of vegetable salads and vinaigrettes: a grate is placed at the bottom of the bowl, I add a glass of water, I put unpeeled beets down on the grate, next to carrots, potatoes on top. 25 minutes under pressure (if the beets are very large - half an hour). Cool, clean.
By the way, eggs for salads are also perfectly cooked in a pressure cooker on a wire rack for a couple, 5 minutes.

Hello Tell me - I can't figure it out: the modes of this multicooker are different. except for the automatically set cooking time? Temperature? Some other peculiarities - I can't figure it out in any way) And immediately the question is: who cooked the pasta (noodles, horns, etc.) - in which mode is it better and how to calculate the amount of water? Thanks to everyone who finds the opportunity to answer