Testing multicooker Brand 37501

you will have to use the traditional way.

It is convenient to cook in the traditional way on the "Steam" mode. There is a countdown, so you can set as many minutes as needed to cook pasta. Water will boil gently pour pasta (so that the water continues to boil - that is, not all at once, but a little, so that the water temperature does not drop much), and after the set time, the multicooker will signal that the pasta is ready. That's all, you can drain the water and lay out the "ceremonial dish" And not be afraid to get a "slime-flooded plate"

[Solena]

Solena-Inna, on page 145, answer # 2897 I described my method of cooking pasta, try this, you may also like it.

[Vasilika]

Vasilika, here, I brought a link to that message about macaroshki - Tyts

[manna]

manna, Thank you ! I myself cannot poke, I had to write a page. Thank you for participating!

That is not so complicated. Here ...
Highlight the desired word / phrase by clicking on the "Hyperlink" button
A code appears around the selected phrase / word
[url] Tyts
Copy the link you want. In the first bracket after the word "url" put the "=" sign and insert your link. It turns out like this
[url = "link"] Tyts
or
[url = https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=218&topic=147299.0] Tyts
As a result
Tyts

I hope I explained clearly

Mannochka, thank you very much for the clarification! Only I can do all this, but on a regular computer or laptop, and now I only write from the iPad, maybe smart people can insert links and pictures from the iPad, I just can't do it. So thanks for the help!

Ahhh! No, from the iPad ... Can't you copy? If yes, then

Cut, Paste & Copy Text on iPad
Copying text to iPad is very fast and convenient - just double-click on the word you want to select, and you can copy it. What if you want to copy a whole paragraph, such as an address? You can move the blue markers along the edges of the selected area, as usual, or you can ... click on the text four times and the entire paragraph will be automatically selected

And to upload a picture from an iPad to the Internet, you need ... Here is a description - 🔗
I apologize very much to the moderators

Mannochka, thank you very much! Will be studying!

Thanks for the answer about jellied meat)))
It's a very stupid question, but you can't figure it out without your help)) When frying vegetables, do you need to keep the lid open all the time? Or open and stir periodically? And further. On this mode, the time is 42 minutes, isn't it a lot for vegetables?

Manna to you

🔗

[Innochka]

It's a very stupid question, but you can't figure it out without your help)) When frying vegetables, do you need to keep the lid open all the time? Or open and stir periodically? And further. On this mode, the time is 42 minutes, isn't it a lot for vegetables?

On the "Fry" mode, the lid should not be closed - this is how the instructions say. But for a short time (5-20 minutes) on the "Fry-Vegetables" mode, I close the lid. Of course, you can stir. And why exactly 42 minutes fry?

Manna to you

Thank you, Innochka

[Innochka]

On the "Frying" mode, the lid should not be closed - this is how the instructions say. But for a short time (5-20 minutes) on the "Fry-Vegetables" mode, I close the lid. You can stir, of course. And why exactly 42 minutes fry?
Thank you, Innochka

Nuuuuu when I turned on the frying, the time was displayed for 42 minutes))) Now I understand, it is possible less))

Excuse me, can you tell me how to cook frothing pasta? In every slow cooker that I had, I did this: I poured water, salted, put on the Steam / Steamer, waited for it to boil, threw in the pasta, waited again for 1-2 minutes before boiling, turned off the program and left it on the "Heating" ... For the first couple of minutes, the water continued to boil, and then for 4-6 minutes the pasta simply swelled. If I forgot to turn off the "Steam", then in the second minute foam began to creep out of the valve and splatter everything around. I haven't cooked pasta in Brand yet, but I think the situation will repeat itself.Which mode is suitable as "leave - leave"?

[languor]

Hello everyone!
Today I cooked jellied meat at night. Somewhere on the site I read that people are cooking on the regime "languor"I don't remember how and how long.
I decided to experiment with the regime "manual". Set temp. 100 degrees for 6 hours.
The jelly turned out to be delicious, the broth is light.

[PILAF]

The tests continue!

PILAF



Onions, then lamb, then carrots, then spices on the Fry-Meat program. Fry everything until a transparent grain before adding each ingredient.

Put pre-washed and soaked rice in a saucepan with vegetables with meat and change the program to "Steam vegetables 15 minutes". The program has shut down, let off extra steam and leave it on "Heating" for ten minutes.

Ala-opp !!! A well-fed and contented family !!! Darling was surprised that everything was prepared SO quickly!

The recipe is here:

https://Mcooker-enn.tomathouse.com/in..._smf&topic=188518.new#new

and there are so many new and tasty dishes prepared in this slow cooker! maybe add recipes to 1 page? pliz ... of course, if not very difficult.

and there are so many new and tasty dishes prepared in this slow cooker! maybe add recipes to 1 page? pliz ... of course, if not very difficult.

Girls, I'll add everything, wait! Not enough handles!

Girls, I'll add everything, wait! Not enough handles!

+100500 times THANKS!

My snooze timer suddenly stopped working
I select the mode, cooking time, delay time, press "Start" and the program starts immediately
I tried it on all programs - the deferral does not turn on anywhere, even the "Delay" light on the panel does not light up
Has anyone had this? If so, how did you fight?

[Solena]

Solena, but you can be asked to draw up your recipes as a separate topic in section, and leave the link here for the recipe. Since above you are writing a not quite standard way of cooking pilaf. That would be very helpful.

[Solena]

Solena, but you can be asked to draw up your recipes as a separate topic in section, and leave the link here for the recipe. Since above you are writing a not quite standard way of cooking pilaf. That would be very helpful.

I have never done it, but if I need to try to make a recipe

Please tell me the steam valve should be in what position during cooking?

[VS NIKA]

The valve can be easily removed in the open position. They take it out for cleaning.

In the position turned clockwise until it stops, the valve must be located the rest of the time - otherwise it will simply fall out when the lid is opened.

Well, the entire valve can be removed simply by pulling it up. I don't know how clearly I explained

Here is the removed "cap" of the valve


Here is the valve completely removed and disassembled


But the valve is in the working (closed position)

All photos from VS NIKA from topic Testing multicooker Brand 37501

When using the multicooker, the valve must be in place in the lid. The open lock icon does not indicate the opening or closing of the valve. This symbol should only be used when disassembling and assembling the valve for cleaning. Therefore, in the instructions, the icon is mentioned only in the "Multicooker maintenance" section.
Breakage of the partition will not affect the operation of the multicooker, so place the valve in the lid of the multicooker and press lightly. The multicooker is ready to go.
The design of the valve allows you to cook food with the formation of low pressure, reducing the cooking time and preserving the useful properties of the products.

Thanks for the explanation. But, I misunderstood the dumbass. If it is in the closed position, steam will not come out of it during cooking ?. And when you steam it, should it be closed too?

[Varvarka]

Varvarka,

The open lock icon does not indicate the opening or closing of the valve. This symbol should only be used when disassembling and assembling the valve for cleaning.

If the valve is in the closed position, it simply won't fall out when the lid is opened. This does not affect the steam output.

Got it, thanks

My snooze timer suddenly stopped working
I select the mode, cooking time, delay time, press "Start" and the program starts immediately
I tried it on all programs - the deferral does not turn on anywhere, even the "Delay" light on the panel does not light up
Has anyone had this? If so, how did you fight?

If the "delay" was installed before and everything worked, then it is not your fault. You are doing everything right. It turns out that the equipment failed. Contact the service center, the address of the nearest one can be found on the website of our company. Only a master can tell what the reason is and repair the multicooker.

... How do half of the citizens who do not read this forum know that yoghurt is prepared faster? After all, the book remained unchanged? it says that the default yogurt program is 8 hours, in recipes 6 hours.

Yogurt is a rather capricious thing. I don't have a MV with the required function yet, but it will appear soon

I report: yesterday I put four 0.5-liter cans in the cartoon (as taught - on a silicone mat - it is a "hot stand"), water between the cans, but a little - no more than 4-5 cm from the bottom. Activation with cherries 150g + 1l of milk 3.2%, cooking time 6 hours and delayed until 9 am. The serum is not formed, the top of the yoghurt is even - even for an exhibition!

I report: yesterday I put four 0.5-liter cans in the cartoon (as taught - on a silicone mat - it is a "hot stand"), water between the cans, but a little - no more than 4-5 cm from the bottom. Activation with cherries 150g + 1l of milk 3.2%, cooking time 6 hours and delayed until 9 am. The serum is not formed, the top of the yoghurt is even - even for an exhibition!

How interesting! My whey appeared if yogurt was kept for a little more than 3 hours, but water was poured almost up to the neck of the jars - maybe this is the reason?

Vika, my serum appeared on the activation after 4 hours, now I do it with sourdough, I put it on for 6 hours - everything comes out great without whey!
But I always do it right in the bowl.

Vika, my serum appeared on the activation after 4 hours, now I do it with sourdough, I put it on for 6 hours - everything comes out great without whey!
But I always do it right in the bowl.

Either the multicooker is different, but I, Vera, with activia, usually for 15 minutes more than three hours and that's it, whey is provided!

but it seems to me that here a lot depends on milk and the shelf life of the activation

but it seems to me that here a lot depends on milk and the shelf life of the activation

I have tried different milk, but I try to take the freshest activio.

Activation is most likely nothing to do with it, but different milk can give different results .. I still usually make the volume more (1.5-2 liters), maybe that's why I need more time before exfoliation.

Victoria, I worked in hyper and saw how yoghurts are sometimes stored ..... and more than once I found out that the shelf life is normal and inside ... mold ..... so I switched to dry lactobacilli, although .... sometimes. ... I still buy an asset, but in a trusted place ...

Nevushka, I also do a lot ... I have never stratified

Victoria, I worked in hyper and saw how yoghurts are sometimes stored ..... and more than once I found out that the shelf life is normal and inside ... mold ..... so I switched to dry lactobacilli, although .... sometimes. ... I still buy an asset, but in a trusted place ...

Nevushka, I also do a lot ... I have never stratified

Alena, I completely agree, but what to do, we are surrounded by such disgrace in almost everything.

[VS NIKA]

I saw how yoghurts are sometimes stored ... and more than once I found out that the shelf life is normal, but inside ... mold ...

That's it! Sometimes there are 2 days left until the end of the shelf life and fermented for 5+, and sometimes 5 days from production - not yogurt, but some snot in a jar Now I buy Activia with Pyaterochka and Magnet near the house - it is "better" there than in others supermarkets, especially large ones.
VS NIKA, indeed, try to pour less water I used to also pour an almost full pan in Panasonic for 2 reasons: 1) the cans float and do not touch the bottom - they do not overheat, 2) the more water, the easier it is to keep track of the temperature and not overheat, and the heat takes longer persists. But since here the cartoon itself monitors the temperature, then the water serves only as a heat carrier.

[Solena]

Solena, but you can be asked to draw up your recipes as a separate topic in section, and leave the link here for the recipe. Since above you are writing a not quite standard way of cooking pilaf. That would be very helpful.

I did it:
My recipe for Wonderful pilaf

I did it:

https://Mcooker-enn.tomathouse.com/in..._smf&topic=188518.new#new

Only I do not know how to make links active

You need to click on the hyperlink and insert your link.

Either the multicooker is different, but I, Vera, with activia, usually for 15 minutes more than three hours and that's it, whey is provided!

I usually get whey when yogurt is overexposed. And 15 minutes is enough for this. And I also switched to dry starter cultures (I take Evitalia at the pharmacy), with them a more stable result.

[Inna]

Inna, to create a link you need to select the word that will become a link, click on the "Hyperlink" button .
You get a code like this
[url] Lamb pilaf in a multicooker Brand 37501

Copy link. In the first square bracket after the word "url" put "equal", and then stand the link. You get a code like this
[url = https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188518.0] Lamb pilaf in a multicooker Brand 37501

And as a result
Lamb pilaf in a multicooker Brand 37501

But active links are possible only to the pages of the forum, only text links are possible to extraneous resources (such as you have made)

[Inna]

You need to click on the hyperlink and insert your link.

And where to see this hyperlink, help, please.

Inna, to create a link you need to select the word that will become a link, click on the "Hyperlink" button .

I don’t see such a sign

[Inna,]

And where to see this hyperlink, help, please.

Inna, above post,manna gave an explanation.

And where to see this hyperlink, help, please.

I don’t see such a sign

bottom line, fourth window, blue globe.

And where to see this hyperlink, help, please.

I don’t see such a sign

Manna Vs Nika I did not disappoint you, I did it. Thank you very much !!!

And I also did another test yesterday. I baked a blueberry muffin and made a vegetable stew in the Zabaikalsky style.
Baking in a slow cooker for the first time is certainly not for the faint of heart. And baked for the purity of the experiment simultaneously in the oven and in the cartoon. When I opened the lid, I was horrified and frightened by the outer crust, I slammed the lid, cut five circles around the apartment - I calmed down. I looked into the cartoon again, checked it with a splinter (everything was baked well), and when I put it on top of the “booty” I finally came to my senses. For myself, I noticed that when baking wet muffins like "Shrimati" there is a difference when baking in the oven and in the slow cooker. I can't say that some are tastier, they are just different. But both are very, very good.



The photo is absolutely bad, not only is it on the phone, and there is absolutely no lighting. From above, just poured mashed persimmon and sour cream.



The husband skeptically wrinkled his nose at the sight of a large number of vegetables (he was stupid hoping that all the ribs he would get fried), and then with a spoon at such a speed he waved only time to add the additive. And what he liked especially was the fact that the dish that was placed immediately after the end of the cooking process was not as scalding unbearably hot as on the stove.

I just can't understand why the light top of baking in MV is so scary?))))
Well, light and light, what's the big deal?

I just can't understand why the light top of baking in MV is so scary?))))
Well, light and light, what's the big deal?

Frightening in the sense of shocking. The color of the dough was blue-bluish, and this is the color of the top of the cake in the cartoon. And I got used to baking in the oven until blush. So I trukhanula a little

I just can't understand why the light top of baking in MV is so scary?))))
Well, light and light, what's the big deal?

It's just that when you look at the white top from the multi, it seems that the baked goods are raw and not ready, this is probably in the subconscious because of the oven in the same place we visually determine readiness at the top of the dish and only then with a splinter