Multicooker-pressure cooker Bork U700

Tan, so far I have met only MV, in which the temperature is stable on the Heating from 69-80C, as on all ABSOLUTELY cuckoos, both ours, and Korean, and CB top model series, and the most common ordinary rice cookers without pressure (I had all sorts).

Here it is, only the photo is not very good: oops: we don't have repairs in the kitchen yet, we didn't have time before the baby was born, it's a shame even to exhibit photos

Tanya, I have 35 minimum heating.
The oven at level 3 burns incredibly, at level 2 it's also great, barely saved the leek
1 as medium or slightly less heat on the stove, if in a frying pan. Well, toasting is the smallest move.

Good day. Take me into your ranks. I come home from work - a surprise from my husband. My beauty is standing on the table. So far we have only managed to cook kupaty from Ostankino on Stew / this program is not suitable, too long /, but it was training. The smell was terrible throughout the apartment. Will this always smell like food while cooking? Also, of course, shocked by the intensity of the steam release.
In general, Khan's kitchen set, wallpaper and even, I think, the ceiling. How are you fighting this?

This morning I tried to cook rice porridge / 1 multistak. rice, 2 - water, 2 - milk / Porridge program. Everything ran away, about 3/4 of the usual glass of milk poured out, so it turned out not enough, the rice is harsh. Tomorrow I will try on Multipovar. But still, what is this program for then?

It also turns out that the maximum cooking time is only 1.5 hours. That is, there is no PP, as in Cook 1055. Or maybe you don't need a few hours to cook?

In general, I'm not very happy yet.

Hello Marina
Yes, the beginning of you (you?) Is discouraging, she herself started like this 3-4 weeks ago
But in the end, everything is going very well so far, and I managed to both forgive and fall in love with my Boriusik
The Porridge program is designed for cooking porridge with WATER. Buckwheat and millet on it are freaky
I cook porridge with milk on Multipovar 95 degrees. For 10 minute oatmeal, 21 minutes. Immediately after opening it is watery, then thickens. And if you do it on a timer and with a margin to stand for an hour on the heating after cooking - generally a song (proportions according to the book).
Regarding the Quenching and steam - I have not used this program yet, I can not say. On all the other programs I know (multi-cook, pilaf, pastries, oven, fish, roast, broth, porridge, rice, buckwheat - steam comes out in doses, the smell of food during cooking appears towards the end.
The only powerful steam program I've encountered is self-cleaning, but that's how it should be.
When cooking, I put Borya on the stove on a tray so that the steam goes into the hood; it is definitely impossible to put it under low-hanging cabinets.

PS: here, if you're interested, there is my experience of starting cooking in Bor .. Strange, the link to that site does not open, the censor looks like it.
Well, okay, you can read on that site, girls and I wrote about the experience, this is the way to the most informative section:
Board index ‹MULTICLUB‹ MULTICLUB ‹BORK‹ Model U700
There are still a few recipes, but here it is much livelier and more fun

Hi Irina / right? /! You can and me on "you". Thanks for your quick support. Can you cook crazy corn porridge on Kasha? After all, it really tastes better on water, then just put more oil. Only, probably, it is necessary to soak. And what proportions, do you know? Yes, my husband was unhappy today that there was not enough porridge.

Marina,
I don't know anything about corn yet
But as I read here - all products foaming during cooking need to be washed very well (like millet!), To clear water.
So you can look for experience, or you can risk it yourself
Recipes for Bora should come from Kukku 1055, and even from 1054 (but from 1054 it is necessary to add about 15 minutes to the cooking time, since they only have a clean cooking time counting down, without taking into account the set and release of pressure, which is long in 1054, and we have almost a moment due to induction amendment from Lisa (Vei): a different type of programming).

YES! and more about steam - I just tested the steamer for the first time, level 3 25 minutes (I set it on a whim) - vegetables for vinaigrette (4 small potatoes, 1 small beet, 1 medium carrot), all vegetables on the wire rack, water in the bowl at the bottom mark ... The steam went a little all the way, at the end it fell hard. Vegetables are ready, not overcooked, you guessed it

Good morning everyone: flowers: girls and who has experience in cooking mushrooms in bork, it is necessary that as a separate dish, without potatoes, which program should I use?

Good morning everyone: flowers: girls and who has experience in cooking mushrooms in bork, it is necessary that as a separate dish, without potatoes, which program should I use?

I do this: everything is on the oven level 3. I fry more onions until bad. colors, cut mushrooms (champignons), add to onions, close the lid and 10-15 minutes on level 3 with onions. When the water evaporates, they are a little fried ... who likes what mushrooms .. fried or stewed. Fry the potatoes or separately, then mix. Or add to fried mushrooms and onions, mix and multi-cook 120 g for 20 minutes.

Natalya, thank you: flowers: Only now I am so afraid: what is my program OVKOVKA, and I haven’t tried other modes? (Champignon mushrooms, weight 1kg)
Yesterday I experimented with "Pastry" for the first time, made a vanilla sponge cake on boiling water, it turned out just a fairy tale. From 4 x "modest" eggs, the height came out 4 cm, and in time, right at the time, did not dry out. Maybe someone will come in handy
I just saw it :) Marina, congratulations on your new assistant

Now I was making soup. The simplest: cabbage, carrots, onions - I cut everything, a small piece from the lamb back / meat on the bone with such a cross /. I folded everything up, filled it with cold water. Multipovar 95gr 50 minutes, then it remained on the heating for about 50 minutes. The meat was undercooked, that is, it was poorly separated from the bone, the vegetables were cooked, even rather slightly digested. How to make it so that the meat is cooked and the vegetables are not boiled?
And further:
And how can I turn off the heating, if I don't want it to heat up more, otherwise I unplug it?
I have a pretty strong smell of plastic. Now I came from the street, the smell in the apartment is strong. What about you?

Now I was making soup. The simplest: cabbage, carrots, onions - I cut everything, a small piece from the lamb back / meat on the bone with such a cross /. I folded everything up, filled it with cold water. Multipovar 95gr 50 minutes, then it remained on the heating for about 50 minutes. The meat was undercooked, that is, it was poorly separated from the bone, the vegetables were cooked, even rather slightly digested. How to make it so that the meat is cooked and the vegetables are not boiled?
And further:
And how can I turn off the heating, if I don't want it to heat up more, otherwise I unplug it?
I have a pretty strong plastic smell. Now I came from the street, the smell in the apartment is strong. What about you?

Marin, unfortunately, you cannot turn off the heating in advance. But after the signal of readiness, when the cartoon switches to heating, press "Cancel" and the heating will turn off.

[Check if there are any pieces of packaging left somewhere?]

Now I was making soup. The simplest: cabbage, carrots, onions - I cut everything, a small piece from the lamb back / meat on the bone with such a cross /. I folded everything up, filled it with cold water. Multipovar 95gr 50 minutes, then it remained on the heating for about 50 minutes. The meat was undercooked, that is, it was poorly separated from the bone, the vegetables were cooked, even rather slightly digested. How to make it so that the meat is cooked and the vegetables are not boiled?
And further:
And how can I turn off the heating, if I don't want it to heat up more, otherwise I unplug it?
I have a pretty strong smell of plastic. Now I came from the street, the smell in the apartment is strong. What about you?

Marin, there was no smell of plastic, and even in the 1st inclusion Check if there are any pieces of packaging left somewhere?
About meat a large piece of soup - I don't have such experience yet, I probably would have fried the meat beforehand or cut it into smaller pieces and then started the soup, but although I'm lying !! Cooked! With chicken in large pieces - halves of breasts + large potatoes, carrots, a whole onion - and on Bouillon. Everything turned out great, but the vegetables were really large, the soup was like that, not the soup

[INSTRUCTIONS MANDATORY!]

Girls, why are you surprised ??? How can meat be cooked if it hasn't even boiled ???
95C is the temperature for milk porridge, not for soup and meat! If you are afraid to turn on 120C, although this is not pea soup, then turn on at least 110C.

There should be no smell of plastic, Irina correctly says, check the packaging. And read though before the first start, if not the forums, then INSTRUCTIONS MANDATORY!

Milk porridges in the Porridge mode very often run away due to the quality and freshness of the milk. If milk with a short shelf life, which is coming to an end, or is open for a day or two in the refrigerator, although it does not taste sour, one hundred percent will escape into the CF, while in any CF where the milk is brought to a boil. When cooked on a Multipovar with a temperature of 95-98C, it will not run away.

quote author = Elena Tim link = topic = 170723.0 date = 1385368843]
Hi, Tanyushkin! Of course it will come in handy. In general, it is convenient to make baked goods in a cartoon. Come on, put it out.
[/ quote]
Lenusik, how glad I am to see you here, I thought you were taken away from us forever, but about the cake, there is nothing special to lay out, the baking was not planned at all, the oven worried about my program and remembered that I hadn’t tasted “pastries” either, but the biscuit turned out what you need (y) This recipe is very popular on the site, I have been baking it for 2 years already, I really like it, especially with a fruity yogurt layer, and on top of the charlotte + apples cream, cut beautifully and pour over the jelly. Pretty woman !!!!


But there was no time yesterday, well, there was no time at all, so I just decorated it with whipped cream, I won't expose the photo: oops: I'm not very good with cream, but definitely try the recipe, girls have it in great detail.

[Tanyush,]

Tanyush, what a credit BISKVITISCHCHE !!!
Can't you tell me a reference to the recipe?
Liz, 95 for meat in a piece in soup - yes, I would be afraid to eat such meat But here fish at 99 degrees - it boils wonderfully!
Regarding giving 100-110 degrees to a large volume of liquid in Bor ...
Well, maybe I'll take a chance someday, I just made 100 borsch, but without meat, vegetarian. I'll cook one more time - I'll post the algorithm.
According to the recipe from the big book Bork at 100 degrees, I then picked out the pumpkin cream soup from under the lid.But there was less volume, maybe that's why the pumpkin with water ran, go figure it out ...
In general, there is a lot of experiments in front of us in terms of cooking. liquid products

And so far no one has canceled the Bouillon program, try the automatic modes, why unnecessary and unjustified experiments?
This paranoia with cooking soups up to 100C finishes me, and the cuckoos started it because of problems with 1054, while most likely the problem there is not at all in using high temperatures. Many cooked only at 120C and did not know the problems, while others were insured, but still got to clean the valve. Well this is IMHO, I didn't want to offend anyone

Tanya, a beautiful cake, but what is the recipe? Just baked on Baking, without Heating and further Multi-Cook? When did you get it? Grease the cup?

[Lizochka]

And so far no one has canceled the Bouillon program, try the automatic modes, why unnecessary and unjustified experiments?
This paranoia with cooking soups up to 100C finishes me, and the cuckoos started it because of problems with 1054, while most likely the problem there is not at all in using high temperatures. Many cooked only at 120C and did not know the problems, while others were insured, but still got to clean the valve. Well this is IMHO, I didn't want to offend anyone

Lizochkabut paranoia is quite justified
We buy ourselves equipment to make life and cooking easier, and with the unpredictability of both Kukku and Borka with liquids at temperatures from 100 degrees, life can be complicated worse than a 4-burner broken stove
Here is my friend, all the soups she cooks on Broth and does not know grief, but I have read a lot of paranoia and boyssssssssss
We must nevertheless pull ourselves together and beat the soup in the Broth, although I think small vegetables will boil down to dust on it ...
So it's perfectly visible:
1.boil meat and broth in Broth
2.Put the vegetables into the broth, get the meat (then report it when the soup is ready) and boil the vegetables on any acceptable program - such as Multipovar 95-100 (?) Degrees for 15 minutes (depending on vegetables, their softness, tenderness, degree of cutting and so on)

Girls, if I still knew how to insert links, the recipe from our bread machine is called "vanilla sponge cake on boiling water", very quick and simple! Liz baked on "baking", then added 10 minutes on a multi-cooker, at 120 *., Did not leave it on heating (I think it would dry out), took it out immediately after the signal, just turning it over, greased the bowl with butter. Together with the top cream, the height is 7, 5 cm, and the diameter of our bowl, this time I have a curd layer (cottage cheese from borok 250 grams, + 1, 5 mu.cups of cream + 2 pieces of frozen black currant, well, sugar to taste) Girls I did not even soak the cakes separately, they are so tender, although after the usual oven it was always necessary. So bork rules!

quote author = Elena Tim link = topic = 170723.0 date = 1385368843]
Hi, Tanyushkin! Of course it will come in handy. In general, it is convenient to make baked goods in a cartoon. Come on, put it out.

Lenusik, how glad I am to see you here, I thought you were taken away from us forever, but about the cake, there is nothing special to lay out, the baking was not planned at all, the oven worried about my program and remembered that I hadn’t tasted “pastries” either, but the biscuit turned out what you need (y) This recipe is very popular on the site, I've been baking it for 2 years now, I really like it, especially with a fruity yogurt layer, and on top of the charlotte + apples cream, cut beautifully and pour over the jelly. Pretty woman !!!!


But there was no time yesterday, well, there was no time at all, so I just decorated it with whipped cream, I won't expose the photo: oops: I'm not very good with cream, but definitely try the recipe, girls have it in great detail.

Tanyusha, I am also glad that I returned, otherwise I stayed too long in the "manti". I almost forgot about the cartoon, only cooked the soup yesterday. We need to come up with something new. Listen, your biscuit is just gorgeous. And where to find it on the site? Can you briefly throw in a recipe when the time will be?

I got to the multicooker again, so, girls, please go for giblets!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310858.0

I continue to test. Yes, there is a plastic smell. Now I rummaged on the Internet, I also found reviews about the strong smell. But now it has become smaller. I sniffed everything, it smells from under the bowl, where the heating element passes into the plastic walls.
I was preparing a steam omelet now, everything worked out, only absolutely tasteless. And in the oven it turns out so delicious. Well, we'll have to go back to the oven, although it's longer.
I made chicken on the Fry program. Cut into pieces, salt and incl. program. Everything was well prepared. Only, probably, there was no need to salt, maybe then there would be less juice?

I continue to test. Yes, there is a plastic smell. Now I rummaged on the Internet, I also found reviews about the strong smell. But now it has become smaller. I sniffed everything, it smells from under the bowl, where the heating element passes into the plastic walls.
I was preparing a steam omelet now, everything worked out, only absolutely tasteless. And in the oven it turns out so delicious. Well, we'll have to go back to the oven, although it's longer.
I made chicken on the Fry program. Cut into pieces, salt and incl. program. Everything was well prepared.Only, probably, there was no need to salt, maybe then there would be less juice?

Marin, and on the Fry program nothing is fried, salts are not salts. Both chicken and meat secrete juice. Unless flour is added, it can thicken future juice. But this number does not work for me even with flour. Somehow I got large thighs, so they are in 40 minutes. on "Hot" did not have time to fully prepare - a little blood near the bones. And the juice was decent. Well, I turned on the "Oven" on the 2nd level and left it for 10 minutes with the lid closed. I must say that it turned out to be something. During this time, the cartoon evaporated all the juice and fried the chicken so cool, I was really surprised. At the same time I reached inside. And if we assume the impossible and imagine for a moment that we didn’t add salt and the chicken was fried, then how to salt it? Ready? So it will remain fresh inside. In general, we still need to work and work on this. Next time I'll try to cook at the "Oven". But then, of course, you will have to turn it over at least once.

In all CBs in modes that work under pressure, there is an intensive release of juice from all products, which does not evaporate anywhere (since the pressure valve is closed).
When we turn on the programs, the inscription "under pressure" or "without pressure" is always displayed on the screen. At first, this will be a hint. Although it is not difficult to memorize programs without pressure, there are not many of them: Oven, Toasting, Curd ... If I am not mistaken, that's all.

[Liza]

To make it easier to understand the inner world of our pressure cooker, I am laying out a table of modes.
Girls, boys, and especially Liza as an experienced owner!
If you can - tell me according to your feelings the missing approximate temperatures on the programs.
Of the unknowns, I have felt only Buckwheat and Porridge so far.
Correct if I was wrong where.
I will make all your clarifications, and we will be able to fully understand the essence of the processes!
So that we do not have anything - not permeated, not run away, etc. ...


Tilde "~" means - approximate value.

Yul, you are just UMNICHKA, I also thought about drawing up such a table, I also wanted to add various products there that can be cooked in native modes. Well done!
I will add, now I cooked the mushrooms, I thought for a long time which program to use, the girls advised on the oven (well, since I'm afraid of it now), I decided that the Buckwheat mode would do, it fit perfectly: girl_claping: all the liquid evaporated, the mushrooms remained intact, no further multi-cooks were needed , seasoned with sauce and that's it

Yul, you are just UMNICHKA, I also thought about drawing up such a table, I also wanted to add various products there that can be cooked in native modes. Well done!
I will add, now I cooked the mushrooms, I thought for a long time which program to use, the girls advised on the oven (well, since I'm afraid of it now), I decided that the Buckwheat mode would do, it fit perfectly: girl_claping: all the liquid evaporated, the mushrooms remained intact, no further multi-cooks were needed , seasoned with sauce and that's it

I’m dancing, but you didn’t accidentally timed the time, how long did they sit there on the "Grechka"? I also want to know everything.

I’m dancing, but you didn’t accidentally timed the time, how long did they sit there on the "Grechka"? I also want to know everything.

I noticed it, I wrote it down when I put it, it was also interesting. But when I got it out, to see, for joy, I did not even look at the clock, the book reads 21 minutes, something like that happened. Lenul my mushrooms are not whole, chopped, I used sour cream. garlic. sauce

I noticed it, I wrote it down when I put it, it was also interesting. But when I got it out, to see, for joy, I did not even look at the clock, the book reads 21 minutes, something like that happened. Lenul my mushrooms are not whole, chopped, I used sour cream. garlic. sauce

Even so? And I thought it would evaporate on "Buckwheat" to the point of stupor. Juice in bulk mushrooms. Thank you, Tanyush, I'll go somewhere and write it down.

Girls, and soon the New Year, it will be necessary to cook jellied meat, who has no experience? A little is enough for us, I want to pour it into a beautiful cake mold, how do you think it will turn out?

Girls, and soon the New Year, it will be necessary to cook jellied meat, who has no experience? A little is enough for us, I want to pour it into a beautiful cake mold, how do you think it will turn out?

HERE are all discussions and exchange of experience about cooking jellied meat in our MV.
I asked this question back in the spring, then wrote about my experience. Read, I didn't like cooking jellied meat in Borok, after that I specially bought a separate simple SV just for jellied meat, as a result I cook the first courses in it. I don't like these processes in Borke, as there is another super automatic valve and steam release system. Because of this, the smell of broth and food is constantly spread, a lot of liquid is often evaporated, and as a result of the same broth or jellied meat, too little remains.

[Yul, girls]

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

To my taste, this option suits me the most, and I am too lazy to mess with proteins and do not want 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, girls - and here is my creation according to Julia's recipe, but on whipped egg whites, which are gently mixed at the end with a spoon:


I didn't add anything new,
and there is:
2 packs of cottage cheese (this time crumbly 440 g total)
2 LARGE eggs
1/2 mst sugar +1/4 mst sugar with natural vanilla
1 tbsp oil drain
2 tbsp pod oil
40 g starch
Baking oven-1 25 minutes, I forgot to start the heating Just stood closed for 20 minutes, opened it - stood open for 5-10 minutes, well, I got it out - but the top is not paaaaaaaat First time like this!

The casserole itself is fluffy, fragrant, baked in the morning - it didn't even sit down in the evening! I am very satisfied!
Yulenka, THANKS!

[Ira]

IraWell done, you weren't too lazy with squirrels
Now it's clear - 25 minutes with a head without any heating, thanks for the experience!

yes well, you say too, there is a business for 1 minute with a mixer)))
(But the mother-in-law in AG is still better)

Girls and boys! Accept the new "borkovets". My husband bought a present for the New Year, but did not give it! I'll get it on January th, but now I go in circles and read your notes! At first, the hair stood on end! Well, I think I got it! But little by little the panic began to disappear. I liked the cake very much! You are so great!

Hello Natalia! :)
Maybe it's for the best, that only on January 1)))
You will prepare theoretically, and you will not have to catch milk porridge on Porridge, or cottage cheese on Cottage cheese))
And you will immediately have masterpieces of home cooking
Don't be afraid, we'll break through together

[Natasha]

Natasha - we are very glad to see you in our cozy company !!!
I just read everything hard for 3 weeks, but I couldn't touch it

guys! And who has HP? I had a gorgeous Hitachi HP 17 years ago! This is a song and a groan to this day, although the stove has been gone for a long time! Five years ago they gave me Ariette! ... Actually, we don't have Copenhagen! Share your HP! I will change.

Well, if you liked it, here I treat

Congratulations on your new assistant! : flowers: Natalya, make a cake without fail, it seems that this recipe was specially invented for our multicooker :) well, very tasty!

Who hasn't found a GORGEOUS biscuit recipe? In the search engine, type vanilla sponge cake on boiling water. And everything pops up! Preparing a cookbook for the MV opening!
And I printed out the program table! THANK YOU!

Well, if you liked it, here I treat

Congratulations on your new assistant! : flowers: Natalya, make a cake without fail, it seems that this recipe was specially invented for our multicooker :) well, very tasty!

Tanya, did you weigh flour on the scales or measured it with a glass?

Tanya, did you weigh flour on the scales or measured it with a glass?

Lenul a glass from Soviet times - faceted, measured, to the top 220ml, in the topic about this biscuit I read that girls are settling, I have never had this, and in our multicooker it is generally gorgeous, if there is no time and how to serve a cake, pour chocolate or something else, it is very juicy. If I got the final photo, I would put it up with a recipe, and so ..., only pieces

Lenul a glass from Soviet times - faceted, measured, to the top 220ml, in the topic about this biscuit I read that girls are settling, I have never had this, and in our multicooker it is generally gorgeous, if there is no time and how to serve a cake, pour chocolate or something else, it is very juicy. If I got the final photo, I would put it up with a recipe, and so ..., only pieces

And I really even like the pieces. Thank you, Tanyushkin! It's good that I asked you. Because my faceted glass is 250 ml.
P.S. Get into my "dumplings"!

Girls and boys who have experience with other multicooker, NEED ADVICE, I read the recipes and they serve me an interesting one, but there is another multicooker and recommend choosing the BOILING program, with the lid open. If translated into "Borkovskiy language", then it's like, there is also a cooking time of 5 minutes, that's what I'm now completely in thought, will I cope ???

What do you want to boil for 5 minutes?

What do you want to boil for 5 minutes?

Liz, I want to try the custard cream, in our bowl it seems to work out well, but in time? And with the lid open? So I think, is it worth bothering?

Liz, I want to try the custard cream, in our bowl it seems to work out well, but in time? And with the lid open? So I think, is it worth bothering?

Not worth it ... For custard and the like, it is better to use Thermomix or Kenwood KMS-080.
Although you can use Curd or Any hot program with the lid open.

Not worth it ... For custard and the like, it is better to use Thermomix or Kenwood KMS-080.
Although you can use Curd or Any hot program with the lid open.

I have 010 Kenwood, we probably won't change to another one. I have had my eyes on Thermomix for a long time, but for now I have to wait, for some reason my husband cannot light up all my wishes so quickly, so there is either a stove or a bork. : girl_in_dreams: Probably I'll try to do it all the same, it won't work like that, thanks for the tip on Curd

Girls and boys, who have experience with other multicooker, NEED ADVICE, I read the recipes and serve me an interesting one, but there is another multicooker and recommend choosing the BOILING program, with the lid open. If translated into "Borkovskiy language", then it's like, there is also a cooking time of 5 minutes, that's what I'm now completely in thought, will I cope ???

Tanya, why bother with Bork at all? You still have to stir the cream. If you only use a plastic whisk ... In five minutes, the cream is brewed on the stove in an ordinary saucepan + an ordinary whisk (as they have done all their life). And it will take a long time to cool in the Borkovsky bowl, and transferring it to another means getting another pot dirty ... It seems to me that it’s not worth the candle. For the sake of such a simple task as custard, I would not even remember about a multicooker.