Testing multicooker Brand 37501

What is the plant change? 37500, 37502 and 502 are produced (in the sense of 37500 and 37502 were produced, and 502 are produced) at the same plant.

And a few posts above about the burning and running away of porridge in 37501 did not read?))))
So, a breakdown can happen with ANY mv, ANY manufacturer can have errors. Everything else depends on us, on the users.

If you read about such problems in the 502nd, you could not help but notice that this happens NOT in all mvs, but only in some users.

However, once again, sorry for the harshness. I do not like it when they are false

So no one says bad about the 502nd, by the way, for all my dislike for Redmond, especially for their pricing policy, I really liked baby 02. They also have different factories rivet multi, so Redmond also has pleasant exceptions, surprises ...
I am very glad that you are happy with your 502nd, because THIS is the most important thing! Why then do we buy them?
It's just that much in 37501 is more convenient than in 502, but there is nothing to talk about, since they are already essentially gone ... but this does not make 502 a bad cartoon

Thanks for the answers: flowers: Apparently I misunderstood it. It seemed to me that 37501 and 502 were produced at one plant, then, due to the change of the plant, the production was stopped and already when the 502 was released at another plant, complaints began. I have no doubt that 37501 also has problems, it was just not possible to master such a number of forum pages. In no way did I want to offend anyone

And from the small ones, at the moment, Redmonds 01 and 02 are good for milk of all types.

Although not the topic of Brand 37501 .... but "Redmond-02" was handed over on the second day after the purchase to the store - there, even without expertise, they immediately issued everything and returned the money.

And in the recipe book that goes to MV, is the "glass" a glass of MV (I'm talking about baked goods)?

[Lana5039]

Lana5039, glass = 250 ml, like ... In the recipe Zebra cupcake it is being specified.

Yeah, that's what I need. Thank you.

Good morning girls. Please help with the rice. Well, no way, I don't get it crumbly and the bottom gets crusty. How can I avoid this? I cook 1 m. Art. rice for 2 m. st. water., I add olive oil and put on "rice" and still no positive result comes out. What am I doing wrong? Do you need to add butter at the end?

And further. I wash rice not in 5 waters, but in 55 waters. Previously, I always bought rice in quick-boiled bags, so it turned out so crumbly, but this one, well, not at all.

I continue my experiments with the newcomer - yesterday I fried sea bass - on Fry-Fish in 20 minutes with turning over, I turned out a super-fish with a golden brown crust)) Only I roll it not in flour, but in starch))
[/ quote]
An interesting idea with fried fish in starch. Could you tell me what it gives? What is better starch from flour.? I was very interested.

nor how I get it crumbly and below the crust turns out.

Apparently Greek rice is very different from Russian and others. Perhaps a ratio of 1: 1.5 or 1: 1.25 or 1: 1.75 will be optimal for your rice. In short, look for the right rice: water ratio to your liking.
And so that the crust is not at the bottom, leave the rice on the heating or in the turned off multicooker for 10-15 minutes. But with the correct amount of water, there is practically no crust.

Apparently Greek rice is very different from Russian and others. Perhaps a ratio of 1: 1.5 or 1: 1.25 or 1: 1.75 will be optimal for your rice. In short, look for the right rice: water ratio to your liking.
And so that the crust is not at the bottom, leave the rice on the heating or in the turned off multicooker for 10-15 minutes. But with the correct amount of water, there is practically no crust.

Thank you very much. Now I welded 1: 2. Rice disconnected about 5 minutes ago. I didn't open the lid, I don't know what's inside. I'm waiting for 20 minutes to pass on heating and then I will watch. My husband prefers rice in bags, and so do I. Since I cannot find the correct ratio of water to rice in MB. I get the porridge.

I think 1: 2 is too much water for a side dish, try 1: 1.5. I cook side dish rice in this proportion in different mv, the result is normal.

I think 1: 2 is too much water for a side dish, try 1: 1.5. I cook side dish rice in this proportion in different mv, the result is normal.

When you say "the result is NORMAL", does it mean that in CF you never get friable rice? Maybe I'm worrying in vain?

Good morning girls. Please help with the rice. Well, no way, I don't get it crumbly and the bottom gets crusty. How can I avoid this? I cook 1 m. Art. rice for 2 m. st. water., add olive oil and put it on "rice" and still no positive result comes out. What am I doing wrong? Do you need to add butter at the end?

Good day.
The bowl in the multicooker is five liter, so it is necessary to cook at least 2 m / st of cereals on the Rice and Buckwheat modes. And I would also recommend you after the signal of readiness to leave the cereal in the bowl for another 5-10 minutes.

In 502, I read complaints about the smell of plastic, the outgoing cord and the e3 error, therefore, I concluded that the change in the plant did not affect for the better

I will answer in order:
- The smell of new plastic disappears within 1-2 days.
- The power cord came off one or two multicooker. In other cases, the power cord "sits" in the socket of the device very tightly.
- We noticed an increased percentage of calls to the SC 37502 multicookers with an E3 error and began to understand. The reason for the failure of the temperature sensor was found out. After that, the manufacturer finalized this part. And the multicooker modification 502 comes with new sensors.
- We didn't change the plant.

I mean, it won't work? Loose rice is obtained from the corresponding varieties, from long grain, from parboiled. In principle, even from a simple Krasnodar it turns out if you don't overdo it with water.

Try to weld 1: 1.5. What kind of rice do you have?

[pour water according to the marks on the bowl !!!]

Loose rice is always obtained with good rinsing in cold water, it cannot be soaked and pour water according to the marks on the bowl !!!... As a rule, the proportions are 1: 1 or slightly more. An exception is parboiled rice, which requires more water. But for me this rice is dead and not tasty, so I don't cook steamed rice, and therefore I will absolutely not say about it for sure.
But for round grain and basmati, this rule works flawlessly.
Brown rice also needs more water, but no more than 1: 2.

So, cooking rice:
Krasnodar rice from the nearest Magnet:

I typed it in a glass, washed it out of dust in a colander under running water, let it drain (so as not to take into account the water collected by it). I don’t wash much, sometimes I don’t wash it at all - I’m lazy, while the rice sticks weakly and does not fall apart.

Added 2 multi-glasses of water and 0.5 tsp. salt (I take salt in the amount of 0.0055 parts by volume of products)

After 36 minutes (Rice program), it squeaked, took out the bowl, poked at the rice with a spatula:

The lowest rice grains were barely fried (there are two inverted pieces in the photo), after mixing the rice sticks together a little in small lumps:

I continue my experiments with a newcomer - yesterday I fried sea bass - on Fry-Fish for 20 minutes with turning over, I got a super-fish with a golden brown crust)) Only I roll it not in flour, but in starch))
An interesting idea with fried fish in starch. Could you tell me what it gives? What is the better starch from flour.? I was very interested.

I will gladly tell you what the secret is - starch, unlike flour, does not burn completely, but gives an even ruddy crust! Plus, it prevents any fish from falling apart (with some varieties there is such a problem). Try it - you will definitely use it instead of flour)) I use what it is - potato or corn, it doesn't matter))

for me this rice is dead and not tasty, so I don't cook steamed

But in terms of usefulness, they are almost equal. Parboiled rice is distinguished by the fact that it has been heat treated at high temperatures and retains more useful properties.

I cooked pilaf with chicken on the RIS mode:
first in olive oil for 15 minutes I fryed chicken pieces, onions and carrots with salt and spices for pilaf on Fried meat. Then she poured washed slim and fit brown rice - I took 1 st (not cartoonish, ordinary measuring cup up to 1 st) and 1.5 such glasses of water + stuck 3 cloves of garlic into rice. Then I put the RIS and switched it to HEATING in half an hour. I stood on the HEAT for 2 hours (while we were walking)). It turned out an excellent crumbly, fragrant pilaf !!!

[pour water according to the marks on the bowl !!!]

Loose rice is always obtained with good rinsing in cold water, it cannot be soaked and pour water according to the marks on the bowl !!!... As a rule, the proportions are 1: 1 or slightly more.

I adhere to such proportions in a multicooker and in a rice cooker for both pilaf and rice for a side dish - rice always turns out to be crumbly.

I cooked pilaf with chicken on the RIS mode:
first in olive oil for 15 minutes I fryed chicken pieces, onions and carrots with salt and spices for pilaf on Fried meat. Then she poured washed slim and fit brown rice - I took 1 st (not cartoonish, ordinary measuring cup up to 1 st) and 1.5 such glasses of water + stuck 3 cloves of garlic into rice. Then I put the RIS and switched it to HEATING in half an hour. I stood on the HEAT for 2 hours (while we were walking)). It turned out an excellent crumbly, fragrant pilaf !!!

So you turned off the RIS program yourself? Did they not let the multicooker finish the program, and after half an hour they transferred it to heating, as it were, forcibly?

So you turned off the RIS program yourself? Did they not let the multicooker finish the program, and after half an hour they transferred it to heating, as it were, forcibly?

Yes, that's right - I didn't dare to leave this rice until the end of the program, since it could fall apart with a longer exposure to high temperature ... This variety loses all its charm if you overexpose it, so I did not risk it)) next time I'll try all the same, only on the program Buckwheat

Today I cooked porridge from corn grits: 0.5 MCT of cereals, 1 MCT of water, 1.5 MCT of Parmalat milk 3.5%, pinch salt, sugar 1 hour. l. for MILK Porridge 30 min. - that's what happened

the cereal has steamed well (it is very hard in itself and requires a long preparation, otherwise it remains grains on the teeth).

Straight miracles, corn grits and boiled in 30 minutes ??? can I find out what brand of cereal, I also want this?

Straight miracles, corn grits and boiled in 30 minutes ??? can I find out what brand of cereal, I also want this?

I was surprised myself)) A pack of yellow-orange, 800g., Zolotaya Pashnya, TD "Adamant" - here I sit, remembering where I bought it ...

So far I only had this experience, in the sense that it was not the only one, but always with something like this:

Love, my porridge is still boiling.
I cook 0.5 cc of corn grits, 2 cc of 3.2% milk plus 1 cc of boiling water to speed up the process, that is, 1 to 6. I diluted the milk only because there was no more. My cereal is very coarse, and therefore I charged it to the Milk porridge mode for 1.5 hours. Now 50 minutes have passed, the porridge is already almost the thickness I need, but the cereal has not yet boiled down properly. Hopefully at the end it will thicken to the desired consistency.
After 1.5 hours, for my taste, the cereal would still be steamed (I boil it now at 6050, everything is easier and faster there, or on a night with high heating)







But you have sooooo fine grits in the photo, it should cook faster, and therefore less liquid can be. In any case, start from 1 to 5-6 and focus on your taste, good luck!

And over time, the heating element (heating pan) changed color?

And over time, the heating element (heating pan) changed color?

The heating element itself did not change the color, but spots from condensation appeared on it, or it happens that something will drip there ...

So far I only had this experience, in the sense that it was not the only one, but always with something like this:

And what is the grinding number of this cereal? At my # 4, maybe that's the point? ..

[Lana5039]

Lana5039, see: MV has been in operation since September 2012. condition not perfect Dark water stains from the lid:

And my yoghurt with sourdough Narine finally turned out. I made sourdough in Brand on hand 40 g for 10 hours at night. Maybe less could have been, but by that time we had just woken up. I put it in the refrigerator, it turned out to be a thick homogeneous yogurt. And I made yogurt in Redmond, Brand was busy with me. And so I would put it back on manual at 40 grams. for 3 hours. I think the same thing would have happened, Redmond I have 39 grams on the Yogurt mode.

Rick, great! My first experience with making yoghurt in Brandik was unsuccessful ((
But yesterday a super-cottage cheese casserole was baked - I copied the recipe several years ago from the multicooker website, now I cook only using it)) Here's what happened:

Write a recipe?))

Write a recipe?))

Yes!

And try to cook yogurt from Evitalia on UHT milk, I always do it perfectly well.
True, in another MV, but I don’t think it’s that important)

Yes!

And try to cook yogurt from Evitalia on UHT milk, I always do it perfectly well.
True, in another MV, but I don’t think it’s that important)

Thanks for the tip, I will definitely try !!!

And here is the recipe:
500gr. curd
5 eggs (I take either 4 pcs. C0, or 5 pcs. C1)
2 / 3st sugar (hereinafter, st common)
almost a full cup of kefir (yogurt is also possible, then there is less sugar !!!)
1 / 2st semolina
1h l. baking powder
vanilla sugar, raisins or chopped dried apricots, zest of any citrus - to taste

Pour semolina with kefir, stir and leave for 10-15 minutes
Mix cottage cheese with yolks, add semolina with kefir, baking powder, vanillin, zest and dried fruits. Beat the whites with sugar and gently mix into the curd mass.
We coat a bowl of MV with oil and sprinkle with breadcrumbs or semolina, pour out the curd mass. BAKING mode 45 minutes + 10 minutes. without opening after the end of the program. Then cool directly in the bowl and turn onto a dish))
To be honest - it always turns out great !!!! Many thanks to the author of the recipe, which I have not parted with for several years and advised all my friends - now they only use it)))

And thank you for the recipe, I will definitely try

I got yogurt on Evitalia from the first time in Brand. Made with regular milk 2.5% and selected. And so, and so there were no misfires. And with Narine, apparently, the leaven was unsuccessful (in consistency), because Brand on my Yoghurt holds 42 grams, apparently too much for this leaven. And I didn’t keep yogurt. It seemed to me that he was ready in 2 hours, then in 2.5. And you need 3, as it turned out.

Well, I tried my Cherry! The first course was stewed chicken hearts, then baked charlotte. Everything turned out great! There were fears that suddenly nothing would work out the first time, but I was worried in vain

Charlotte baked in Manual mode for 1 hour 10 minutes, then another 10 minutes. stood on heating (next time I'll probably do without it), after another 10 minutes. opened the lid and pulled out the charlotte. There was no condensation at all! There she is:



Classic recipe - 5 eggs, 1 tbsp. sugar, 1 tbsp. flour, and an apple and a half left me. All apples are evenly distributed throughout the dough, as I like

So far, I am very pleased with my multicooker! No wonder I probably sat on the forums for weeks and chose, I think I made the right choice

I read this topic in full in a few days, a lot of useful things, thanks, girls

Here, help yourself:

Here, help yourself:

Oh, how appetizing
About condensation, I also want to note that when baking casseroles, it was not at all!)) But when cooking other dishes, there was condensation, of course, and out of habit after Panasonic I do not immediately remember that it should be "caught"

[Tatyana]

..... and out of habit after Panasonic, I do not immediately remember that it should be "caught"

Tatyana, but how do you compare the cherry with Panasonic, does it not seem very aggressive? And in general, as in comparison (I note that I dearly love Panasonic)

[Tatyana]

Tatyana, but how do you compare the cherry with Panasonic, does it not seem very aggressive? And in general, as in comparison (I note that I dearly love Panasonic)

I have champagne
But seriously, the difference in the power of the MV is immediately noticeable))
In Panasonic, there really was not enough FRYING (in the BAKING mode, you still cannot achieve the same result as Brand's on FRY). IN EXTINGUISHMENT, as well as in all other modes of the same name with the Panasonic modes, it seems that everything is being prepared more quickly in Brand))
As for Slowdown - I think so far, where to adapt it.But MANUAL is a very necessary thing, in my opinion, there is nothing similar in Panasika, but I would like to ...
A lot has already been written about collecting condensate here, and to be honest, I don't quite understand why Brand's developers did not think about this important matter. Of course, it does not interfere with life, but if there were something like the Panasonic moisture collector, I think all Brandovody would appreciate it.
I liked the bowl very much - not such a sissy as the Panasonic one, well, and even outwardly, it turned out to be very pleasantly attractive!)) And I cannot but mention a valuable thing - a removable inner lid !!! This is something that Panasonic really lacked, because to wash only the valve or to wash both the valve and the lid are not the same
Even the dimensions of Brand - Panasonic was more compact, but this is already so, little things.
In general, Brand is sincerely pleased - I don't need more in terms of functionality.
Well, while I have such feelings from comparing both MV

[Tatyana]

OK, thanks, Tatyana

[Tatyana]

As for Slowdown - I think so far where to adapt it

Tatyana, congratulations on the beautiful champagne
And languor - very good. a good mode, if you know where, when and how to use it From elementary ... put frozen meat / chicken overnight on Slowing, marinated, thus defrosting almost naturally, very delicately, at the same time marinating, and by morning (or evening) will prepare an unimaginable yummy yum

[VS NIKA]

I did so with vexation. We left at 8 am, returned at 10 pm. In the morning I put in the already thawed chicken, cut into pieces, poured it with orange juice according to the recipe VS NIKA and put on languor for 5 hours, only with a delay by 9 pm. It turned out that for half a day the chicken was marinated in an orange, and then it was already cooking slowly.

That is, is it like a slow cooker? What is the temperament on the languor?

put frozen meat / chicken overnight on Slowing, marinated

Can you get more details from this moment? pzhlst I take out the chicken (buy frozen), wash it under the tap, spread it ... with what? And I shove in the CF on the languor ?? hours?

That is, is it like a slow cooker? What is the temperament on the languor?

Languor
45 ° - 1h
65 ° - 1h
85 ° -97 ° - 1h -2h -5h
In the first hour of operation, the content of the multicooker reaches and is maintained at a temperature of 45 °. In the second hour of operation, the temperature reaches and is maintained at 65 °. In the third hour - the temperature is maintained around 85 °. For the last 2 hours of operation, the content of the multicooker reaches and is maintained at a temperature of 97 °.
🔗*** (*** we remove)

_{I downloaded this temperature plate to my laptop and saved it. convenient to have at hand!}

[Vichka]

Can you get more details from this moment? pzhlst I take out the chicken (buy frozen), wash it under the tap, spread it ... with what? And I shove in the CF on the languor ?? hours?

Right here Vichka cooked here too
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0
Time 5 hours, you can with a delay

Maybe not 5 hours, from 5 to 10 hours.