Multicooker-pressure cooker Bork U700

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 down in the Borkovsky bowl, and transferring it to another means getting another pot dirty ... It seems to me that the game is not worth it. For the sake of such a simple task as custard, I would not even remember about a multicooker.

Yes, they intrigued me with this recipe, in that slow cooker it did not get in the way, and almost jumped on the cake myself, so I thought, why is ours worse? : my6050: But as they say, the morning is wiser than the evening, I gave up this venture! I will no longer go to other people's forums, :) only translate good, now we have enough of our own recipes

Well, I understand why not on the stove. I have not been using it for a year now, I already have a desktop oven on it and a 1.6L mini MB-scale. Therefore, I adapt absolutely all recipes for CF. And I have a silicone whisk, although the metal one is more convenient.

Well, I understand why not on the stove. I have not been using it for a year now, I already have a desktop oven on it and a 1.6L mini MB-scale. Therefore, I adapt absolutely all recipes for CF. And I have a silicone whisk, although the metal one is more convenient.

Oh Liz, don't tell me, it seems like my slow cooker is only 1, 5 months old, and I already want to cook everything in it. Now I understand girls who have whole multi-parks, it's such a pleasure !!!

And here is the visual result:
The same recipe for manna, on the left on the "Baking", on the right on the "Oven".
Comments, in my opinion, are superfluous.

And here is the visual result:
The same recipe for manna, on the left on the "Baking", on the right on the "Oven".
Comments, in my opinion, are superfluous.

Wow! Andrey, what level of "Oven"? And in time?

Level - second, time - 40 minutes. The recipe is usual (where I took it - I don't remember - on the Internet).

Level - second, time - 40 minutes. The recipe is usual (where I took it - I don't remember - on the Internet).

Wow, what's the difference. It turns out that without pressure, the cake turns out to be looser and plump. I am only surprised that it did not burn out. After all, "Oven" on a kopeck piece, be healthy. Thank you, Andrey, now I will keep in mind that you can also bake on the Oven.

Flax, oven and be healthy for 3, even healthier, but charlotte according to the original Borka recipe turned out gorgeous on it!

On a kopeck piece - 180 - quite normal for baking.
In an ordinary oven, Len, how long do you bake?
I thought about it like that and decided that the deuce was the very thing.

On a kopeck piece - 180 - quite normal for baking.
In an ordinary oven, Len, how long do you bake?
I thought about it like that and decided that the deuce was the very thing.

Well, you cannot set the same temperatures for baking in MV as in a conventional oven. Because in the oven you first heat up the air, and then it already acts with its temperature on the dishes with the product.
And in the MV there is contact heating from the walls of the dishes directly to the product, there is no heat loss, and therefore the operating temperatures should be lower - from 120C to 150C, depending on the type of baking.

And here is the visual result:
The same recipe for manna, on the left on the "Baking", on the right on the "Oven".
Comments, in my opinion, are superfluous.

Andryukha, what about your taste? Mannik baked on "baked goods"? It seems to me that the temperature on this program is 180-200 *, then it is well suited for a biscuit, and probably for choux pastry (already set it, let's see what will flow), well, and probably because of the pressure, the baking turns out to be more juicy, moist, I don't even know what word here it is better to pick up, but at the same time it comes to full readiness. I compare it with a conventional oven, where the baked goods were also drier.

On a kopeck piece - 180 - quite normal for baking.
In an ordinary oven, Len, how long do you bake?
I thought about it like that and decided that the deuce was the very thing.

In-in! I, too, recently pondered like this and decided to bake one thing on the "Oven". Nothing was baked, I had to bring it to my mind at the "Pastry", but the result was no longer pleasing. That is why I was pleasantly surprised by your high manna. I believe that the "Oven" is simply not suitable for all pastries.

Girls and boys, I was baking a pie from lavash in our cartoon. It turned out very, very tasty! Try it, you won't regret it!


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310984.0

Girls and boys, I was baking a pie from lavash in our cartoon. It turned out very, very tasty! Try it, you won't regret it!


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310984.0

Len, what program did you use? Handsome turned out! , and probably very tasty!

Len, what program did you use? Handsome turned out! , and probably very tasty!

I kept it on the "Pastry" for 60 minutes. Although there was a desire to open it earlier, I dragged myself by the scruff of the multi and let it finish.
Tasty is not the right word!

Now I will bake this pie in the oven, so that more! I just have a large rectangular metal shape, so the whole lavash will go there, just with the sides it will turn out.
Tanya, I like baking a big one in the oven, whistle to you - what happened. You just need to feed a large family "in one gulp"!

Now I will bake this pie in the oven, so that more! I just have a large rectangular metal shape, so the whole lavash will go there, just with the sides it will turn out.

Well, I was just glad that it was possible to make some more chavot on our "baking", and she already jumps to the oven, everything is not enough for her, we are the same
Girls and boys, I took out my profiteroles, after the "baking" program it's just awful, don't even try to try it, well, it doesn't suit this business at all: nea: Probably you need to visit the cuckoo-makers, get your head around, understand the essence of the pressure cooker.

Well, I was just glad that it was possible to make some more chavot on our "baking", and she already jumps to the oven, everything is not enough for her, we are the same

Tanyukh, well, Duc and make it for trial in a multicooker. Suddenly you will not like it (although, I strongly doubt it). And then, if you need to bungle more, bakes in the oven.

Girls and boys, I took out my profiteroles, after the "baking" program it's just awful, don't even try to try it, well, it doesn't suit this business at all: nea: Probably you need to visit the cuckoo-makers, get your head around, understand the essence of the pressure cooker.

And what, someone has already successfully baked profiteroles in a multicooker?

quote author = Elena Tim link = topic = 170723.0 date = 1385895010]
And what, someone has already successfully baked profiteroles in a multicooker?
[/ quote]
Lenul, I saw that they baked in ordinary slow cookers, for baking 180 *, 25-30 minutes, well, it caught fire

This is how I did, it seems that the month of cooking has a strong effect on the program. Steamer, everywhere I want to push this grill,: I thought of cutting them then and stuffing them with pâté, and putting cheese cream on top from a bag, but they almost went up.
P.s Lenul, and you don't want a lavash pie, put it in our recipes, with comments for our pot, I think many would come in handy.

quote author = Elena Tim link = topic = 170723.0 date = 1385895010]
And what, someone has already successfully baked profiteroles in a multicooker?

Lenul, I saw that they baked in ordinary slow cookers, for baking 180 *, 25-30 minutes, well, it caught fire

I did it like that, you see, the month of cooking really affects the program. Steamer, everywhere I want to push this grill, I thought of cutting them up and stuffing them with pâté, and putting cheese cream on top from the bag, but they almost went up.
P.s Lenul, and you don't want a lavash pie, put it in our recipes, with comments for our pot, I think many would come in handy.

Listen, how beautiful they are! Did you skim the dough out of the bag? It turned out fabulous! It is a pity that they did not rise.And at the expense of the lavash pie ... You know, Tanyush, it is inconvenient for me to grab someone else's recipe and give it out on a separate page. Everything is clear there. The author even writes about the "Baking" mode. It seems to me that there is nothing to add. I just added a couple of comments and that's it. Throw it in your bookmarks, and questions arise - whistle louder, I'll come running! Tomorrow I will bake it again in a cartoon, otherwise, I'm afraid there won't be enough lavash for a big pie.

NEED ADVICE! I want to cook beef liver, for girls in a cookie, after frying, on a multibove for 1 minute, I don't remember how to change the time for our cartoon (small one helped: family: I read all my entries, cannot be restored, girls for how long should I put? work will come, but I have nothing prepared
Lenul while writing, your answer came, Len why is it inconvenient? It's just that it will definitely get lost in the general topic, and if the thing is really tasty, it will be useful to many. I have very little time to look at the recipes for other "pots" and adapt to our cartoon. And I think the author should not be offended, we will all say thanks to him, and you for the tests

NEED ADVICE! I want to cook beef liver, for girls in a cookie, after frying, on a multibove for 1 minute, I don't remember how to change the time for our cartoon (small one helped: family: I read all my entries, cannot be restored, girls for how long should I put? work will come, but I have nothing prepared

Tanya, we have a "Multipovar" for at least 10 minutes. Oh, well, mark some time, but turn off the cartoon. And let it stand until the arrival of her husband.

Oh, it just got there. But you, Tanyush, probably don't need it anymore. Cuckoos exhibit time differently than we do. It turns out more in total. But, taking into account that the liver has already been fried, then in addition, on a multi-cooker, five minutes will be enough for it in our cartoon, otherwise it will be dry and tough. I hope I made it ...

Andryukha, what about your taste? Mannik baked on "baked goods"? It seems to me that the temperature on this program is 180-200 *, then it is well suited for a biscuit, and probably for choux pastry (already set it, let's see what will flow), well, and probably because of the pressure, the baking turns out to be more juicy, moist, I don't even know what word here it is better to pick up, but at the same time it comes to full readiness. I compare it with a conventional oven, where the baked goods were also drier.
[/ quote]

Sorry, dropped out of the process ...

Yes, yes, the "baking" turned out to be a juicy and moist rubber-bakery product, not a manna. We like these things to be dry and crumbly enough.

Boys and girls, come to bigos!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311556.0

Well, you cannot set the same temperatures for baking in MV as in a conventional oven. Because in the oven you first heat up the air, and then it already acts with its temperature on the dishes with the product.
And in the MV there is contact heating from the walls of the dishes directly to the product, there is no heat loss, and therefore the operating temperatures should be lower - from 120C to 150C, depending on the type of baking.

Lizochka, I do not agree.
In the oven, the dish is cooked when the temperature of the walls of the dishes reaches the required temperature, that is, the temperature of the air in the oven.
Try to dissuade me that the temperature of the walls of the brazier (I have, for example, an earthenware with a lid with a capacity of 4.5 liters) in the oven is lower than the temperature in the oven itself.
Now try to calculate what is cheaper to heat: an oven with a volume of under 100 liters, or a cartoon capacity of 3 or 5 liters, and with induction.

I also have an LG microwave oven with convection at home. They bought it for a long time, and its dimensions are not small. In my gut I sensed that this thing is cool. But for a long time they could not understand the beauty of this function. Until they started advertising aerogrills ... Here it dawned on me !!!

Girls, well, I can’t live without you already: girl_hug: I thought everything was home, family and no bakers.Now the little one has got his first teeth, screaming, crying, sleepless nights, in short, the nerves are not to hell. : Although, what am I explaining to you, you are smart, you understand everything yourself: girl_wink: Cooked at lunchtime, Lenusika rassolnik, well, this is some kind of miracle, and why did I not respect barley before? Everyone liked it !!! And this is so rare with us, well, how can you not say thank you: rose: For dinner, the cartoon was busy with meat, and decided to cook potatoes on a gas stove, so the meat was already cooked, and the potatoes were just about to boil, well, by the way, Lizika recipe, 20 minutes, and dinner is ready! : girl_dance: And thanks a lot here: rose: Tomorrow I want to bake a cake, and since the nights are sleepless, thoughts are, well, like this emoticon, I want Irishkin and Yulchik to try crème brлеlée in the cake, although I can't even imagine what it is is, I just know that such a volume will be small for us, again someone will be offended, but I really want to try. So I can’t live without you girls, no way!

[Toasting!]

Oddly enough, but I really liked the program Toasting!
1 - it is without pressure and the lid can be opened at any time - the program is not reset !!! actually a slow cooker!
2 - it reaches its constant temperature for 3-5 minutes (depending on the amount of food in the saucepan), after which it works for exactly 15 minutes!

I made potatoes on Frying with a CLOSED lid with the addition of a couple of tablespoons of oil, sprinkled on top with pre-fried large-cut mushrooms, with a little powdered garlic and black pepper.
TOTAL:
- the taste of really baked potatoes, on Frying I liked it much more than the slightly smudged-boiled flavor on Buckwheat;
- potatoes in small quarters in one layer are baked clearly in 18 minutes! But I had a quick-digesting variety, for a tighter variety it is better to add 30-50 grams of water and start Roasting 2 times with stirring in between.

I have not tried potatoes on the 1st level in the Oven, perhaps in 15-20 minutes it will turn out to be more tasty happiness, next time I will try, but on Roasting everything turned out very neatly and nothing burnt

[Toasting!]

Oddly enough, but I really liked the program Toasting!

Julia, did you cook with the lid open?

Julia, did you cook with the lid open?

Closed, Tanyush. Point 1 The lid can be opened at any time to spy!

Closed, Tanyush. Point 1 The lid can be opened at any time to spy!

I love this program, well, but for some reason I always use it with the lid open. This is how much I still need to study, noaaa, ​​the blonde's brain will not stand so much, So by the way, when people have problems, they go shopping and buy themselves beautiful things, but since I still have a couple of kg after giving birth, then I technology, and that so much of it has already become, but I still have little and little, it's time to treat me all,

Closed, Tanyush. Point 1 The lid can be opened at any time to spy!

Yes, everything is correct, because with a closed lid it bakes faster

I love this program, well, but for some reason I always use it with the lid open. This is how much I still need to study, noaaa, ​​the blonde's brain will not stand so much, So by the way, when people have problems, they go shopping and buy themselves beautiful things, but since I still have a couple of kg after giving birth, then I technology, and that so much of it has already become, but I still have little and little, it's time to treat me all,

There are a lot of techniques NOT-WO-EAT! It would seem that everything is there .. and here ... everyone has ice cream makers! But I have not !!! Of course, I look at Bork. The husband is out, he says there is nowhere to bet! But is this my problem? My business is to want!

Yes, everything is correct, because with a closed lid it bakes faster

Yulia, such information, well, in no way is possible in a general topic, this is how you want your beloved, potatoes with mushrooms, and look for it, what page is it on? Thank you for sharing with us

There are a lot of techniques NOT-WO-EAT! It would seem that everything is there ... but here ...everyone has ice cream makers! And I have not !!! Of course, I look at Bork. The husband is out, he says there is nowhere to bet! But is this my problem? My business is to want!

Lenchenok, ice cream maker, that's good! : nyam: You will have a natural product at home, at any time. Better yet, the technique, at least it brings benefits. And then I had Wishlist, then a full house of flowers, then aquariums in each room, and then the hassle increased

Girls and boys! Where can you find a pickle recipe? Husband loves very much, but now for CF!

Girls and boys! Where can you find a pickle recipe? Husband loves very much, but now for CF!

Natal, yes, please, you are welcome to pickle!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=308447.0
Just consider the quality of the meat and the size of its slicing! For soups, I only use beef neck, it is soft, not greasy and cooks great at 95C.

There are a lot of techniques NOT-WO-EAT! It would seem that everything is there .. and here ... everyone has ice cream makers! And I have not !!! Of course, I look at Bork. The husband is out, he says there is nowhere to bet! But is this my problem? My business is to want!

Defchenki, I'm eavesdropping on you.
I myself am a fan of all sorts of adapt: ​​but the question: - "Where to put?" - It's true!!!
We don't know where to put your devices !!
Do not be offended by your husbands - they really do not know.
They have a garage for their devices.
And you don't have a garage ...

They'll kill me ...

So, dear ones, here is a problem with an asterisk in physics and thermodynamics:
I decided today to put out 1.5 kilos of chicken drumsticks. That is, somewhere with a half-saucepan, the meat was crammed, shifted with an onion and mustard, poured some water just below the meat level (it will give juice anyway), well, put Stewing.
I calmly put it that way, since Bork also promises that you can stew in dog juice, and "it is not necessary to add water" (quote), and recommends cooking soups on it. And what's more, the last soup hangs here from Stew.
And what?
The final release of steam - WHAT !!! Very, very, very long, almost like a Steamer. Well, of course, with this steam, there is a whitish fat broth, damn it !!!!
Disassemble everything, wash, twice for self-cleaning ...
Ugh!
Borka threw problems today
In short, I think that liquid products are needed or pour until the saucepan is almost fullto cook at 100 degrees and so that a little steam is formed in a closed system (remember my pumpkin with water at the bottom? at 100 degrees on a multi-cook in 10 minutes it crammed under the lid and crawled into the condensate receiver, and the fish soup about 2 liters did not go anywhere) , or at 95-99 degrees, so that pressure is not created practically, was preparing to the point of boiling.

Vopchim, correct if you have ideas. And I was tired of rubbing fat with Bori today
PS And it also seemed to me that the volume of condensate was somehow small after 2 self-cleanings .. I hope I did not break anything by extinguishing this

No, even such extinguishing cannot kill Boria. But why pour water there, even 50g is absolutely not necessary! The more meat and onions, the more of its own juice is released.
When Stewing, I added a glass of beer for the pork knuckle, and then only because it had to be stewed in the beer. It is not necessary to add liquid at all either on Stew or Fry, well, unless you want to get a pan of broth for some other purpose.

Oh, thank you, Lizochka, I get as much valuable information from you as Borku has to edit and supplement in his instructions for another 200 years
And the meat was excellent, after all, I liked Fry much more - it is juicy)))) soft - without a hint of frying, as if it were not shanks at all, but fatty pork))
And how much I like beets on the Steamer-3 in 25 minutes for a salad! ...
Oh, Borya - it's hard with him sometimes, but he's a good, good rascal!

[Yul,]

Well, colleagues, today Borya apologized so much!
I have never baked a casserole of SUCH height from 2 unfortunate packs of cottage cheese!


Everything was according to our scheme with Julia, only this time I whipped the proteins for 2 minutes (at maximum speed).
3.5 CM !!!!! With holes !!!!
Yul, and Borya and I seem to have overtaken the mother-in-law of AG))

I made potatoes on Frying yesterday
TOTAL:
- the taste of really baked potatoes, I liked it much more on Frying than the slightly smudged-boiled flavor on Buckwheat;

Yulyash, I want to try your baked potatoes, should I do it with an open or closed lid? Oh, I already found that with a closed one)))
You still take it out with a separate recipe so that you don't get lost
On the oven, as you try, write too :) we love potatoes

Yulyash, I want to try your baked potatoes, should I do it with an open or closed lid?

Closed!
It is possible to start Roasting several times in a row, depending on the type of potato and the size of the cut.
The main thing is that it will definitely not burn out.

And I do not like to fry anything with the lid closed, after all, moisture evaporates so much worse (well, in my opinion). Although in some cases this is not critical.
By the way, I also now use frying more often. During the time that everything is lazily roasting there, I have time to prepare all the other ingredients.

And I do not like to fry anything with the lid closed, after all, moisture evaporates so much worse (well, in my opinion).
Although in some cases this is not critical.

So we're talking about a closed lid only on a potato
If you openly do it, then it will be fried potatoes!
Closed under the lid - baked!
And on Buckwheat it is generally baked-boiled

We make it tastier and more convenient for us

Girls, but my "oven" started working, and how, and what was it all about, I don’t understand? : pardon: To my shame, I'm showing the result

I agree with Lisa that the temperatures of a conventional oven are not suitable for a multicooker.

Tanya! This is definitely the Borkovsky oven! What a nightmare, and what was it, pineapples?

Tanya! This is definitely the Borkovsky oven! What a nightmare, and what was it, pineapples?

Yes, Liz, I guessed it, I'm trying to make design changes with a white top, it should have turned out to be a "changeling with pineapples", level was 2, and the time for charlotte is 60 minutes, well, here's the result

I’m thinking, maybe you really have some kind of voltage drops in the network, and therefore the Oven did not show itself before? after all, many write that the temperatures in many MVs dropped significantly with decreasing voltage.