Multicooker-pressure cooker Bork U700

Honestly, for me it was a complete surprise - the news about such a difference in temperatures!
There seems to be no reason not to believe, but it cannot be like that, since Cuckoo is still a very serious manufacturer, and not some kind of Chinese sharashka. And the quality there is absolutely stable and control over it is clear. I can't really understand, Tan, so that it could be

But the shoots of soups and cereals are quite more explainable, and not by the difference in the apparatus, but in the initial products in the first place.

[Ira]

Ira - I liked the artist sitting in you so much that I decided to make a casserole using the same technology - I just put it on
We haven't eaten casseroles for a long time, somehow, after the orioshki pancakes, the cheese pancakes were so overwhelmed that we couldn't look at the cottage cheese for a long time

I use this recipe:

Cottage cheese 500 gr
Small eggs 2 pcs
1/2 cup sugar
Butter 1 tbsp l
Sunflower oil 2 tbsp. l
Vanilla sugar 1 sachet
Starch 40 gr

1st level Oven 30 min + Warm up at 60 ° С 20 min

Julia, the next casserole is according to your recipe! Buy starch only
We don't like fries either, but we don't like them. There weren't any of them on my miracle casserole, maybe there was more moisture? I usually keep eggs in large houses.

And 30 minutes is not enough for a casserole? Something I also haven't cooked a casserole for a long time, they don't eat my anything except meat, and if I do, then cat potsaykas in radish-02)))
Here, the other day I saw Shelena's recipe for steamed cottage cheese pudding, I thought to try it, but I still haven't got my hands on it, although I bought the cottage cheese))) I still need to decide on which mode to steam it

Lizochka, how do you decide, share the recipe? Cottage cheese is our everything! I cook it very often.

Honestly, for me it was a complete surprise - the news about such a difference in temperatures!
There seems to be no reason not to believe, but it cannot be like that, since Cuckoo is still a very serious manufacturer, and not some kind of Chinese sharashka. And the quality there is absolutely stable and control over it is clear. I can't really understand, Tan, so that it could be

But the shoots of soups and cereals are quite more explainable, and not by the difference in the apparatus, but in the initial products in the first place.

Lisa, can you advise me a more predictable saucepan for soups? I'm looking after Bora's girlfriend, I would also like a Korean woman and ceramics ...
You know everything about them

I'll go bite Liza's neck

And here is my yesterday: Red fish with sauce (from Bork's book).


Awesomely tasty, tender, poured water 2 times less than the recipe, cooked on "Fish", nothing escaped, the lid is clean

Julia, the next casserole is according to your recipe! Buy starch only
We don't like fries either, but we don't like them. There weren't any of them on my miracle casserole, maybe there was more moisture? I usually keep eggs in large houses.

Yes, most of all because of the liquid.
Or maybe because we all have different heat, over there at tatita - barely a soul in the body at the 3rd level of the oven.
I rush between 20 or 25 minutes, today I will try the same casserole again, and most likely 20.

Yes, most of all because of the liquid.
I rush between 20 or 25 minutes, today I will try again and most likely 20.

Come on, casserole companion
And today I plan to try Pudding Borkovsky on the Oven, I'll write in the evening what happens (I couldn't find a smiley with my fingers crossed "for good luck").

And here is my yesterday: Red fish with sauce (from Bork's book).


Awesomely tasty, tender, poured water 2 times less than the recipe, cooked on "Fish", nothing escaped, the lid is clean

Oh, what a beauty! With you and everyone here you will go crazy! I want to eat all the time!

[Ira]

Julia, the next casserole is according to your recipe! Buy starch only
We don't like fries either, but we don't like them. There weren't any of them on my miracle casserole, maybe there was more moisture? I usually keep eggs in large houses.

Ira - if you don't like sugary sweetness - add 1/4 teaspoon of salt, I forgot to write it down in the recipe, now I just remembered

Julia, I just made a pudding with dried apricots according to Bork in the Oven, there is a recipe for flour, 25 minutes should be enough. At 30, the edges were slightly fried, not critical, but still. And I'm afraid 20 won't be baked.

More luxurious than Baking 2 times!



Here the barrel is darkened, really like this:

[Irochka]

Irochka - to be honest - where do you like the cottage cheese casserole - from a conventional oven or from a pressure cooker? Or is it the same?

At lunch I bought a glass dish with a non-stick coating and a lid for my AF. And she quickly ran home - put a casserole in it at half the rate - 250 grams of cottage cheese.

For those with AF:
180 ° С for 15 minutes without a lid + 5 minutes under a lid and left to cool in a mold under a lid

(180, not 160 because I was in a hurry)
As a result, she came out much higher and more tender than from a pressure cooker ... in principle, I liked AF more, but now I only made sure once again ...

Honestly, for me it was a complete surprise - the news about such a difference in temperatures!
There seems to be no reason not to believe, but it cannot be like that, since Cuckoo is still a very serious manufacturer, and not some kind of Chinese sharashka. And the quality there is absolutely stable and control over it is clear. I can't really understand, Tan, so that it could be

But the shoots of soups and cereals are quite more explainable, and not by the difference in the apparatus, but in the initial products in the first place.

Liz, I don’t make sense, and I don’t have free time to invent. I would like to understand everything in it, and learn new things. Therefore, I read the forum and ask questions. And I am happy as a child at any new resulting dish. On the program, OVKA made a charlotte according to a recipe from a book, it worked out (but too small for our family), I tried to bake a moraine chicken on level 3, 30 mthe chickpea bottom was slightly fried, there was blood inside, well, I already wrote about frying for soup, from one carrot and onion. Now that I have a seven-month-old child, Bork prepares mainly porridge, cottage cheese, meat for him, and two older children who need porridge for breakfast every morning, so there is no time for the experiment. I don’t think that this is some kind of marriage, because there are U700s, in which the temperature is not set at 35 *, I was convinced of this when buying, out of 5 multicooker only one had such a temperature, others 38 *, 42 *, etc. Therefore I would not talk about some kind of clarity.

[Irochka]

Irochka - to be honest - where do you like the cottage cheese casserole - from a conventional oven or from a pressure cooker? Or is it the same?

At lunch I bought a glass dish with a non-stick coating and a lid for my AF. And she quickly ran home - put a casserole in it at half the rate - 250 grams of cottage cheese.

For those with AF:
180 ° С for 15 minutes without a lid + 5 minutes under a lid and left to cool in a mold under a lid

(180, not 160 because I was in a hurry)
As a result, she came out much higher and more tender than from a pressure cooker ... in principle, I liked AF more, but now I only made sure once again ...

Julia, honestly, honestly - the most credible casserole my mother-in-law has on the airfryer (is this the same as AF?)
In second place - Borya, on the Oven
And the last place of honor is the gas oven

[Irochka]

Irochka So it didn't seem to me

Yes, the airfryer and AF work on the same principle.
Now I ran home from work and let's bite 2 casseroles in turn - both are cold, both have thickened, but they chew from the pressure cooker somehow tough, and it seems like not to say that it is tasteless, but from AFka - like a real dessert

[Yul,]

Yul, and where are comparative casseroles?
What is your AF?
(oh, where should all these gadgets be put ...)

[Yul,]

Yul, and where are comparative casseroles?
What is your AF?
(oh, where should all these gadgets be put ...)

AF is like most - an old model:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108034.0
I bought it in the forefront just because there is nowhere to put the AG, and the AF is very tiny and convenient

Now I don't photograph anything - Akum is dead on the fotik, and I don't even want to try it on the phone - the creepiness comes out.

Liz, I don’t make sense, and I don’t have free time to invent. I would like to understand everything in it, and learn new things. Therefore, I read the forum and ask questions. And I am happy as a child at any new resulting dish. On the program, OVKA made a charlotte according to a recipe from a book, it worked out (but too small for our family), I tried to bake a moraine chicken on level 3, 30 mthe chickpea bottom was slightly fried, there was blood inside, well, I already wrote about the frying for soup, from one carrot and onion. Now that I have a seven-month-old child, Bork prepares mainly porridge, cottage cheese, meat for him, and two older children who need porridge for breakfast every morning, so there is no time for the experiment. I don’t think that this is some kind of marriage, because there are U700s, in which the temperature is not set at 35 *, I was convinced of this when buying, out of 5 multicooker only one had such a temperature, others 38 *, 42 *, etc. Therefore I would not talk about some kind of clarity.

Tanyushkin, why didn't you smear all of "my" boiled pork? Was that intended? She, when everything is crooked, seems to be prettier. And yet, next time, put 900 grams for 40 minutes, it will be ready and will not fall apart. The truth will be even lighter than what you have done now. And mine is darker because it stood because of the weight for an hour and twenty. And that turned out to be a lot. I changed the recipe for an hour fifteen. But, in any case, the degree of roastiness is not particularly visible in the cut.

[Yul, girls,]

AF is like most - an old model:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108034.0
I bought it in the forefront just because there is nowhere to put the AG, and the AF is very tiny and convenient

Now I'm not photographing anything - Akum is dead on the fotik, and I don't even want to try it on the phone - the creepiness comes out.

Yul, girls, Yandex has not found a single AF for me, AT ALL! Phillips is not available anywhere
Only aero grills ... Maybe I'm not looking like that somehow ...
And AG is a big thing.

Okay, I will get perverted I'll try different options on Boryusik, maybe I can get closer to the mother-in-law miracle. There, casseroles already in the air holes are obtained, tender, but she does not regret butter, maybe this is still a secret?
In my oils to a minimum

But all the same, thanks to Liza and Yulia, my "soles" became much more baked and tasty, my husband and son approve

PS: Julia, just need to revive the fotik! We wish you to admire your casseroles

Tanyushkin, why didn't you smear all of "my" boiled pork? Was that intended? She, when everything is crooked, seems to be prettier. And yet, next time, put 900 grams for 40 minutes, it will be ready and will not fall apart. The truth will be even lighter than what you have done now. And mine is darker because it stood because of the weight for an hour and twenty. And that turned out to be a lot. I changed the recipe for an hour fifteen. But, in any case, the degree of roastiness is not particularly visible in the cut.
[/ quote]
Thank you Lenchik for the time hint, the meat was not smeared all over because there was only basil from dry greens, I was afraid with him, although it turned out great, probably I will do one greenhouse on the one hand, and another on the other

And here is my yesterday: Red fish with sauce (from Bork's book).


Awesomely tasty, tender, poured water 2 times less than the recipe, cooked on "Fish", nothing escaped, the lid is clean

Irish what a good fish turned out. I also liked the program. FISH, if I find a photo, I'll post a recipe. What's your sauce?

The sauce from Bork's big book is stolen:
5 tbsp sour cream + 3 tbsp 6% balsamic vinegar + 15 g oil drain
+ freshly squeezed lemon juice (they write half, for me - more than lemon ass)
Beat everything
Add chopped chives (2 sprigs), pepper, salt and stir
Fish is simply delicious

A bit of Friday flood on multi-topics:

Lena, I got this booklet completely by accident in the Media * arc when buying Bori (I don’t know if it is possible to mention the names of the stores here?).
I understand that any authorized Bork dealer should have them.
(But cheshgrya, almost 1000 rubles for it is somehow ... Only 45 recipes)

And I don't have one, only two small ones put

Irish recipe for 18 pages, your kisyulik is so cool, you just want to pat it by the ear

Well, I have this book, but I read it and threw it away. The feeling is that the people offering these recipes in our SV have never cooked.
By the way, they gave it to me, the green one would strangle me for that kind of money ...

Well, I have this book, but I read it and threw it away. The feeling is that the people offering these recipes in our SV have never cooked.
By the way, they gave it to me, the green one would strangle me for that kind of money ...

Yes, about the toad
Well, we were just lucky then in the store, we got into the action - they also gave a Borkovskaya double boiler (we will give it to the father-in-law) and a disposable brazier
By the way, in the big book, all the recipes from a thin colored Bork (which is included in the bundle) are still duplicated, but somewhere they will write down the sauce, somewhere they will add some advice.
I cooked the apples again yesterday, I was right, 20 minutes - that's it!
So I will gradually transfer the recipes from there here, of course, with corrections and comments.
(And Bork will be able to release the 2nd edition later, supplemented and revised - "Now definitely your personal multi-cook")

Irin, it's great when there are so many gifts. : yahoo: I also like this store, they had a special offer in the summer, the third item as a gift, and any, the main thing is that the cost is not more expensive than one. In November, we made purchases with them, they gave a coupon for 10 tons, So the donated book is good, probably for the first time, when you don't know how to approach the cartoon, it helps at least a little :) Let's wait for the recipes

Girls, you try to compare the content of small and large books. In my opinion, one to one. Large hardcover only. I did not check page by page, but with a cursory look ...

And they gave us a Bratkinskaya steamer.

Girls, you try to compare the content of small and large books. In my opinion, one to one. Large hardcover only. I did not check page by page, but with a cursory look ...

And they gave us a Bratkinskaya steamer.

Multibork, as I understand it, you can already congratulate you on your purchase, which one did you choose? Well, and a gift from a steamer, it's cool, wake up Lenusik mants now, she has such a gorgeous master class: flowers: And about the books, they even have two small ones that they put when buying, the recipes diverge: girl-q: But despite everything these little things, I really like the multicooker, rightly Lisa wrote that every day there is more and more love for her! : yahoo: Yesterday I told my friend on the phone how to make boiled pork, I say choose a level on the oven, in response, I have no such, then do everything according to one recipe-on a multi-cook, then only it dawned on me that she had a roast for 1, 5 hours is done. Now I'm afraid to call, what she did there, as they say, she advised

[tatita]

tatita - how much does meat on the Oven differ from meat on Multipovar by 120?

[tatita]

tatita - how much does meat on the Oven differ from meat on Multipovar by 120?

Yul, it is completely different, not even a bit different from each other, it is similar only in that it is equally tasty, if the meat itself had not been cut into two parts, I would have thought that the pieces are different. I overexposed a little on a multi-cooker, Lenchik correctly noticed that 40 minutes is quite enough,the meat was hard to cut, but there was such a stupid "mazyukalka" she corrected all my shortcomings, According to Liza's recipe, may she forgive me, but my oven did not finish, even in the photo you can see that the inside is a little damp, but the taste is a song, there is lavrushka I gave such flowers to taste, do not add, do not subtract anything, special thanks to her grandmother for teaching her such deliciousness: rose: For every day, according to current finances, I certainly will not do it, but on holidays there are always only these two recipes, and more not some sausage! !!

Multibork, as I understand it, you can already congratulate you on your purchase, which one did you choose? Well, and a gift from a steamer, it's cool, wake up Lenusik mants now, she has such a gorgeous master class: flowers: And about the books, they even have two small ones that they put when buying, the recipes diverge: girl-q: But despite everything these little things, I really like the multicooker, rightly Lisa wrote that every day there is more and more love for her!

We bought a U701. First, to save money. Secondly, we decided to cook at one time. Where did you go wrong. Can be done for two. But fresh is still tastier.
We gave the steamer to friends (there is a mother, in the sense, the hostess of the house, crazy on diets), just came in time. We still have nowhere to put it in the kitchen.
We thought for a long time with the cartoon. If I knew that such a thing would appear - I would put a 2-burner stove, not 4, when renovating a kitchen. Small kitchen - 6 sq. m.
But the thing is cool. You just need to adapt. It turns out well pilaf (according to the book, but instead of meat - minced meat), oatmeal (my favorite is delighted), buckwheat, stew shark, meat with prunes.
Pins "talker". The cat is in shock. / Everyone is here, and in the kitchen someone is talking. /

Yul, and meat in the oven from meat in a cartoon is like a Zaporozhets from Mers. Although, I think, we should try my mother’s old recipe to repeat in a cartoon ... Then I’ll tell you.

[Multipovare 95 degrees 21 minutes]

: bye: We are waiting !!! Multibork, well, your name is complicated, while you print it, congratulations on your purchase: flowers: share the recipe for oatmeal, I just can't find a compromise with it.

Tan, oatmeal according to Bork's recipe, but on Multipovare 95 degrees 21 minutes (the flakes are 10 minutes long, my milk is UHT).

Yul, it is completely different, not even a bit different from each other, if the meat itself had not been cut in two, I would have thought that the pieces are different. She overexposed me a little on a multi-cooker, Lenchik correctly noticed that 40 minutes is quite enough, the meat was hard to cut, but there she corrected all my shortcomings, according to Lisa's recipe, may she forgive me, but my oven did not finish, there even the photo shows that the inside is a little damp, but the taste is a song, the lavrushka gave such flowers there, you don't need to add, don't subtract anything

It is clear for the taste that it will be completely different - after all, they were stuffed with different things. I was more interested in the final structure of the meat. And if something went wrong with the Oven mode, and the meat was overcooked on the Multi-cooker, then it will not be possible to compare correctly.

According to the Lysin method - in the sleeve on the Oven mode, level 2 (no pressure) - I have already cooked and the result sooo happy - and the structure, and juiciness, and baked perfectly and did not burn and overcooked!
And according to Elena Tim's method - on Multipovar 120C (that is, under pressure) - I have not tried it yet. I wanted to take exactly Lizina stuffing in the sleeve, but on the Multipovar, but I absolutely don't understand what kind of meat will come out in structure compared to the Oven

So I thought - to repeat what was already guaranteed to be pleasant, or to risk a new option, because these are two fundamentally different methods. It is very hard for me to please the boiled pork, I am still that fastidious, so I already put it again using the Liza method

[Multipovare 95 degrees 21 minutes]

Tan, oatmeal according to Bork's recipe, but on Multipovare 95 degrees 21 minutes (the flakes are 10 minutes long, my milk is UHT).

Irin, what about the proportions? I do one to three, but the output is very little, and it is too thick, I have to break it down.From the "book", you can't say without a smile, one to four ran away from me. So I don’t know how I could do it for 2 stacks. oatmeal?

[Multicook 95 hail]

Irin, what about the proportions? I do one to three, but the output is very little, and it's too thick, I have to rave. From the "book", you can't say without a smile, one to four ran away from me. So I don’t know how I could do it for 2 stacks. oatmeal?

On mode:

Multicook 95 hail

will run neither 1: 4 nor any other proportion

Oatmeal is definitely not less than 1: 4, I love 1: 5, but I love liquid, and my homemade ones are normal. Now I cook 1: 4, and I dilute my portion with milk on a plate.

We do it according to the recipe in the book. Favorite adds chopped dried apricots. In the "porridge" mode. Never ran away.
Consistency - as in The Hound of the Baskervilles:
Maybe someone doesn't remember ...
- How are you there?
- Barrymore, sir.
- Barimore.
- Yes, sir.
- What do we have for breakfast?
- Oatmeal, sir.

True, our milk is pasteurized, that is, almost fresh. Maybe that's why it doesn't run away like powder.

Irin, what about the proportions? I do one to three, but the output is very little, and it's too thick, I have to rave. From the "book", you can't say without a smile, one to four ran away from me. So I don’t know how I could do it for 2 stacks. oatmeal?

Tanya, 1: 4, it turns out medium consistency, very tender
And on Kasha we get wonderful millet and half-baked buckwheat

THANKS to everyone for the answers, I say that I still have to study and learn, I’m all so "correct" everything according to the books: girl_red: I read somewhere that one to three doesn’t run away on the KASH program, and I cooked like this for a month. (my poor children), Julia did not even think about changing the mode, my Liz also loves liquid, multi bork (....,:) well, write your name), you are lucky that you did not have to launder on your own program, Irin also have not been. Probably need to start a book for recipes

It is clear for the taste that it will be completely different - after all, they were stuffed with different things. I was more interested in the final structure of the meat. And if something went wrong with the Oven mode, and the meat was overcooked on the Multipovar, then it will not be possible to compare correctly.

Yul, so Tanyushka has "overcooked" not because of the recipe. She just unknowingly did not calculate the time a little, the weight was strikingly different from my piece. And when she asked for advice, I was not there to suggest. I was brazen. And then it was too late. For the indicated weight, the time in the recipe is the most optimal for me. Then I even cut the boiled pork, when the bazooka is not around to protect the kitchen from my husband's raids. And nothing, everything is fine. It does not break or crack. But, of course, the song has cooled down!

[Tanyush,]

Irin has never tasted millet. Probably need to start a book for recipes

Tanyush, so Millet is in a standard small color book - page 14. Delicious with pumpkin and without pumpkin
By the way, I cooked buckwheat in the same proportion as millet: 2 m st of buckwheat per 4.5 m st of water (or 800 ml), immediately after cooking buckwheat porridge, and then dries up, becomes more crumbly, but remains soft , in contrast to the Buckwheat program (where buckwheat comes out dry, crumbly, garnish).
Next time I want to boil buckwheat with 5 m of water, see the consistency. I love buckwheat

quote author = Iri.Ko link = topic = 170723.0 date = 1385219370]

Irin, I didn't even have a pumpkin, it even smells bad, so I didn't look at the recipe either: oops: You won't believe me and I didn't eat fried potatoes until I was 15, my mother only cooked when I was not at home. And now I'm surprised: girl-q: why are children like that, one can't stand mushrooms, even in pizza, where there are very few of them, another chicken, eats only if it is boneless, it's hard to please everyone at once :) Thank you for the porridge ... And now I have a NEW BOOK, it's just a pity that the photos are not printed, maybe someone knows how?

[Irochka]

Irochka So it didn't seem to me

Yes, the airfryer and AF work on the same principle.
Now I ran home from work and let's bite 2 casseroles in turn - both are cold, both have thickened, but they chew from the pressure cooker somehow tough, and it seems like not to say that it is tasteless, but from AFka - like a real dessert

Yulyash, This morning I prepared a casserole according to your recipe, on starch, Oven 1 - 20 minutes, Heated 80 degrees for 20 minutes, stand unheated for 15 minutes.
Well here's the result:

It didn't rise much, one might say, it almost didn't rise, like the puddings on Pastry (under pressure), I mixed the dough with my hands, without beating anything, I didn't separate the yolks with proteins. I took 2 packs of cottage cheese (this is 360 grams) + 1 large egg (grade 0), the rest according to the recipe.
The consistency is very delicate, moist.
The son first looked at this case and (spoiled by lush puddings on flour) said: "Why is she so dumb?"
But then I tried iiiiii ... Do not drag it away !!! Where, he says, is the condensed milk?
And now in the evening from the fridge - well, just our cheesecake has become plump, neither dry nor wet, an interesting thing
But how could I give it airiness in Bor? No ideas?

Of course there is.
Do not bake under pressure. Today I experienced a mannik. You need to experiment with the oven. If I have time tomorrow, I will report back.

Now zucchini with beans are being prepared. The recipe was taken from the Internet, but it looks like the "Oven" and "Baking" modes are very different on different cartoons.

But how could I give it airiness in Bor? No ideas?

1. You can separate the whites, beat into a firm foam and add gently at the end.
2. You can also add baking soda or baking powder.

To my taste, this option suits me most of all, and I am too lazy to mess with proteins and reluctance to use baking powder, so I put up with the fact that it is not very airy, and I will continue to make it in an air fryer ...

Of course there is.
Do not bake under pressure. Today I experienced a mannik. You need to experiment with the oven. If I have time tomorrow, I will report back.

Now zucchini with beans are being prepared. The recipe was taken from the Internet, but it looks like the "Oven" and "Baking" modes are very different on different cartoons.

Andrey, so the Oven program in our cartoon is just without pressure, unlike Baking, which is with pressure.
Therefore, I gradually translate all the recipes that are relevant for me to the Oven
And on the example of Pudding, the difference in height is 1.5-2 times!

1. You can separate the whites, beat into a firm foam and add gently at the end.
2. You can also add baking soda or baking powder.

To my taste, this option suits me most of all, and I am too lazy to mess with proteins and reluctance to use baking powder, so I put up with the fact that it is not very airy, and I will continue to make it in an air fryer ...

Yul, I'll try to beat the whites
The taste is really good! And by the way, I can hold it in the Oven for up to 23-25 ​​minutes next time to evaporate excess moisture.

[Tanyush,]

Colleagues, I just baked a pumpkin with honey according to Bork's big book ... In general, I will not post the recipe yet, since the pumpkin is baked for my taste, and there is something missing in this dish I will also experiment with it

Irin, I’m a pumpkin, well, nothing at all, even the smell becomes bad

Tanyush, I really understand, I, too, pumpkin, kind of put it mildly - I hate
BUT in that millet it turned out so cool, just like the doctor prescribed, without a nasty smell, the taste is thin, buttery-creamy Even our great-grandmother does not work out that way (I hate her millet with pumpkin since childhood)
And they made pumpkin cream soup according to Borkovsky's book - this is SUCH a song, mmmmmmmmmmmmm Here hands will reach, I will do it again, just a little differently so that the pumpkin does not run through the valve, like for the first time
Actually, after these 2 successes, I decided on today's experiment with dessert, well, and a complete failure The very nasty pumpkin came out, from which I was turned back Everything is in a bucket, I'm wondering if there are still decent recipes for this product

And at the same time, the piece is tanned, be healthy So I recommend reducing the time by 10 minutes

Add the carrots and potatoes to the bowl and roast on the Oven 1 or Roast program (milder setting, if you don't like deep roasting like me) for about 10 minutes. Everything is the same, with the lid open.
Girls, I re-read recipes, comments, and get upset more and more, MY OVEN DOES NOT PRINT AS YOU, but the program. Frying, it works very smartly, the bowl heats up in 20 seconds and actually fry everything quickly.Maybe this is some kind of malfunction in the programs, and before it's too late you need to pay attention to it? In the beginning, I was somehow calm about this, I thought that I had 35 * heating, so the oven also works quieter, but now I feel uneasy. Liza, Lenchik, Yulia, Irish What is your minimum temperature on the heating? I understand that it is not necessary to compare these parameters, but it is necessary to test the oven more, but still answer me please