Multicooker-pressure cooker Bork U700

Yes, orange for meat as protection from bones - more convenient than mine

Orange silicone bought in "7 hills" for about 400 rubles. The retaining pin can be unscrewed.
White two-level plastic from the new cuckoo.
Gray plastic from Thermomix - it is the most beloved (!), Unusually comfortable, I have all my cereals in it!

I want this orange one, and a white one (two levels, it's so convenient) and a gray one, too: yes: I have to put it in cuckoos, but what about us? Oh, I feel I'm missing one pressure cooker

Yes, orange for meat as protection from bones - more convenient than mine

What is more convenient?

What is more convenient?

The edges are higher - it is guaranteed that nothing will fall out if you pour a lot of small things.
But you need to raise it for something, if you steam it, otherwise, as I understood, there are no legs in it ...

The edges are higher - it is guaranteed that nothing will fall out if you pour a lot of small things.
But you need to raise it for something, if you steam it, otherwise, as I understood, there are no legs in it ...

If there are no legs, do you need to put our stand under it for steam cooking?

Exactly !!! I need everyone to have their own, otherwise I don’t eat it, but I’m different, and then I’ll cut everything at once, and according to different cartoons And it will be, we have, your little red, your gray, etc.

Why are you writing this so quickly? ?? I can't keep up with you

If there are no legs, do you need to put our stand under it for steam cooking?

You can do that, but I usually just cook broths in water, or pasta or dumplings in it)))

It is probably possible from Bork, but as far as I remember, it is metal, but I honestly feel sorry for shoving metal into the bowl ... I have already adapted it for something, and I got confused which of the stands is from Shteba and which is from Bork

It is probably possible from Bork, but as far as I remember, it is metal, and to be honest, I feel sorry for shoving metal into the bowl ...
I have already adapted it for something, and I got confused, which of the stands is from Shteba, and which is from Bork

Duc in the same place the legs are smooth, bent. They don't scratch anything at all. Well, if you don't carry them around on purpose, of course.

Duc in the same place the legs are smooth, bent. They don't scratch anything at all. Well, if you don't carry them around on purpose, of course.

My first scuffs on the bowl arose from this metal steamer, I cried so much, just like Ira yesterday))) because this steamer is unstable on its legs and fidgets back and forth all the time!
After that I began to use Brandovskoy plastic steamers, everything is normal now!

My first scuffs on the bowl arose from this metal steamer, I cried so much, just like Ira yesterday))) because this steamer is unstable on its legs and fidgets back and forth all the time!
After that I began to use Brandovskoy plastic steamers, everything is normal now!

Yes, probably mine is not overwritten, because I rarely use a steam stand. And what idiot came up with it? Not a comfortable weight at all!

Hello everyone again! Oh, thanks, you girls have calmed me down. : girl_love: And then I was going to buy some kind of magnifying device (cheaper than a magnifying glass, of course) and look at the scratches and be tormented, and if it is safe inside to the bottom at least 2-3 layers, then you can not worry. But the sediment remained. Since Charlotte is held in high esteem, having decided to make according to the recipe from the forum (where 6 eggs and 4 tablespoons of flour, baking mode. In my opinion, it is watery.Today, realizing that more flour is needed, I made 4 eggs and 120 grams of flour, put the oven on mode for 50 minutes (not like in Bork's little book for 60 minutes) An interesting result. First it rose and even burned from the sides (not so much), and then fell sharply. But I liked the consistency, plump. And this is just the beginning ...

Girls, just don't throw your slippers. In the topic "The first days with a multicooker" I helped the young man as best she could. Further, according to the programs and recipes, I passed, but he has a Polaris, similar to your Bork. In his native theme, no one reacts, they build some kind of schemes, so I advised him, if anything, to contact you.

Hello everyone again! Oh, thanks, you girls have calmed me down. : girl_love: And then I was going to buy some kind of magnifying device (cheaper than a magnifying glass, of course) and look at the scratches and be tormented, and if it is safe inside to the bottom at least 2-3 layers, then you can not worry. But the sediment remained. Since Charlotte is held in high esteem, deciding to make according to a recipe from the forum (where 6 eggs and 4 tablespoons of flour, baking mode. In my opinion it is watery. Today, realizing that more flour is needed, I made 4 eggs and 120 g of flour, put on oven mode for 50 minutes (not like in Borka's book for 60 minutes) Interesting result. At first it rose and burnt from the sides (not much), and then fell sharply. But I liked the consistency, plump. And this is just the beginning ...

Irish, "Oven" makes a big mess, you be careful with it! In general, you are great! I immediately began to delve into the problems. A little more and you will feel her, understand how she cooks and you yourself will begin to upload recipes and share your experience with us. In the meantime, ask, don't be shy. Our girls, if someone has a problem, they immediately mobilize and help solve this problem!

Girls, has anyone tried to make baked goods using silicone molds? It seems that they should withstand the temperature, but something confuses me.

Girls, has anyone tried to make baked goods using silicone molds? It seems that they should withstand the temperature, but something confuses me.

Tanyush, all sorts of puddings and even cupcakes are successfully baked in silicone molds. But I myself have not tried it, the size is not the same, you understand!

Tanyush, all sorts of puddings and even cupcakes are successfully baked in silicone molds. But I myself have not tried it, the size is not the same, you understand!

Lenusik, I made a pie today, for prog. The oven, the total time was 1 hour 20 minutes, the bottom was covered with a baking bag, everything was baked so well, nothing was burnt. So the thought arose, but what if you buy a form, pick it up in size, now their such a choice.

Lenusik, I made a pie today, for prog. The oven, the total time was 1 hour 20 minutes, the bottom was covered with a baking bag, everything was baked so well, nothing was burnt. So the thought arose, but what if you buy a form, pick it up in size, now they are such a choice.

Yes, but the form will not fit closely to the sides of the bowl. Although ... if you pick up ... I can't say, Tanya, in the past comments I had small portioned molds in my go. And about big - no idea. Well, actually, it's you here - a specialist in experiments with baking. Come on, teach us!
And by the way, did you bake such a good FAQ on a bag? I am very anti-shit! I will record

[Cottage cheese pie with meringue "Angel's Tears" (multicooker Brand 37501)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177106.0
When am I already learning how to insert links ???
I did this, pretty, though not everything turned out straight, but this is already my fault: oops: You know Len, I still want to figure it out with baking in BORKA, it's convenient that the program itself is turned off, otherwise I have a timer in a regular oven, well, so squeaks, and as luck would have it when I put the baby down,

Girls! Good afternoon everyone! Please share your experience - how to fry chops? I tried it on frying with an open lid - weakly, does not fry, I took the third level of the oven with an open lid - one part was fried, and when I turned it over, the heat began to subside (time to end), I had to start again. I do not want to close the lid - the taste is not the same. The same story with fish ...

Girls! Good afternoon everyone! Please share your experience - how to fry chops? I tried it on frying with an open lid - it is weak, does not fry, I took the third level of the oven with an open lid - one part was fried, and when I turned it over, the heat began to subside (time to end), I had to start again. I do not want to close the lid - the taste is not the same. The same story with fish ...

Hope, try setting the time higher than what you are counting on. That is, at least five extra minutes. Better 10 minutes. Otherwise, five minutes before the end of the time, the oven begins to drop the temperature, prepares to turn off.

Lena! Thank you, I put 15 minutes, I will now be 25 minutes .... And yet - today I cooked pumpkin soup and separately decided to first cook chicken legs (pitted). In time, it took more than an hour .. When a whole chicken is understandable, but when fillet pieces are terribly long. I realized that it is better to use the Multipovar ...

Lena! Thank you, I put 15 minutes, I will now be 25 minutes .... And yet - today I cooked pumpkin soup and separately decided to first cook chicken legs (pitted). In time, it took more than an hour .. When a whole chicken is understandable, but when fillet pieces are terribly long. I realized that it is better to use the Multipovar ...

It barely dawned on what you meant. So you cooked pumpkin soup chtol with chicken? If yes, there is nothing easier. On the "Oven" fry the onions, turn off the oven and put the chopped chicken, carrots and potatoes on top. Pour boiling water over the vegetables to cover the vegetables and set the Multipovar 100C for 20 minutes. Then you add pumpkin and ... well, what else do you add ... I'm celery. Salt, pepper, add boiling water to the consistency of soup you need and cook on Multipovar 95C for 15 minutes. Or 10 minutes at 100C. All! Add greens and you're done! Only 35-40 minutes for the whole chicken soup.

Hello! People who recently bought CF and didn't smell of plastic? I still have it, however, it does not appear on all programs. Therefore, I still would not recommend this MV. For 25 thousand, I think there should be no smell.
About scratches. I would not call it real scratches, some traces are just, the main thing is that such nasty things as from Teflon do not stand out from these marks. And they appear not only from bones, but, for example, from tough cereals. I have all the bottom in them.

Now for the pleasant. In my understanding, pickle can only be with pearl barley. Finally my dream came true, I can quickly cook such a soup. I don't soak the pearl barley, I just wash it, put it in a bowl of meat / in one piece /, pour it with cold water and on the Broth. Perfectly cooked meat and cereals in an hour. Then I pour it into a saucepan and everything else on the stove, although I should probably try it on Multipovar.

Hello! People who recently bought CF and didn't smell of plastic? I still have it, however, it does not appear on all programs. Therefore, I still would not recommend this MV. For 25 thousand, I think there should be no smell.
About scratches. I would not call it real scratches, some traces are just, the main thing is that such nasty things as from Teflon do not stand out from these marks. And they appear not only from bones, but, for example, from tough cereals. I have all the bottom in them.

Now for the pleasant. In my understanding, pickle can only be with pearl barley. Finally my dream came true, I can quickly cook such a soup. I don't soak the pearl barley, I just wash it, put it in a bowl of meat / in one piece /, pour it with cold water and on the Broth. Perfectly cooked meat and cereals in an hour. Then I pour it into a saucepan and everything else on the stove, although I should probably try it on Multipovar.

Hi Marin! My cartoon never stank at all. Not plastic or anything else. But I heard that some people have it at first. And with the pan you have some miracles. My cartoon is 1.5 years old, but the saucepan is not shabby. Strange things in our kingdom, however! And at the expense of scratches, there are so many layers of coating that a scratch is unlikely to get to something harmful.

It barely dawned on what you meant. So you cooked pumpkin soup chtol with chicken? If yes, there is nothing easier. On the "Oven" fry the onions, turn off the oven and put the chopped chicken, carrots and potatoes on top. Pour boiling water over the vegetables to cover the vegetables and set the Multipovar 100C for 20 minutes. Then you add pumpkin and ... well, what else do you add ... I'm celery. Salt, pepper, add boiling water to the consistency of soup you need and cook on Multipovar 95C for 15 minutes. Or 10 minutes at 100C. All! Add greens and you're done! Only 35-40 minutes for the whole chicken soup.
I cook the broth separately, and then add everything. The question is, it took more than an hour to cook on the Bouillon-fillet sensory program !!! And I also cook it (puree soup) for 40 minutes in another slow cooker. Apparently, I made a mistake here with the programs.

I cook the broth separately, and then add everything. The question is, it took more than an hour to cook on the Bouillon-fillet sensory program !!! And I also cook it (puree soup) for 40 minutes in another slow cooker. Apparently, I made a mistake here with the programs.

Well, right, the Bouillon program is designed for 60 minutes. On it, either cook meat or whole chicken.
Nagy, you go to page 28 of the same forum, there, somewhere in the middle, our Julia laid out a table of our multi programs. Roll it over to yourself and you will navigate calmly in the programs.

And I do not agree with this table ...
For chicken parts, much less time is needed for 20 minutes at 105-110C, or for Stewing, it lasts about 40 minutes.

And I do not agree with this table ...
For chicken parts, much less time is needed for 20 minutes at 105-110C, or for Stewing, it lasts about 40 minutes.

What exactly do you disagree about, Liz? We are just saying that it is better to cook chicken in slices not in Broth. Or do you mean something else?

[Liz]

And I do not agree with this table ...
For chicken parts, much less time is needed for 20 minutes at 105-110C, or for Stewing, it lasts about 40 minutes.

Liz, write what to correct in the table, I will correct - I hope to bring it to mind together.
Only this table is not a recommendation of what and on which program to cook, it is a description of the programs and that's it.

[Clarifications on the Plov mode:]

Clarifications on the Plov mode:
I wrote in the table - before evaporation, but! - it still doesn't cook for less than 40 minutes!
That is, it evaporates - and this is so, but the whole thing is regulated within 40 minutes, even if you shoot!
As a result, of course, it is before evaporation, but you still have to wait sooooo long for even a small portion of something ...

[Clarifications on the Plov mode:]

Clarifications on the Plov mode:
I wrote in the table - before evaporation, but! - it still doesn't cook for less than 40 minutes!
That is, it evaporates - and this is so, but the whole thing is regulated within 40 minutes, even if you shoot!
As a result, of course, it is before evaporation, but you still have to wait sooooo long for even a small portion of something ...

When I just bought the cartoon, then, of course, almost in the first place I began to cook pilaf. I did not know all these subtleties then - "before evaporation" or "not before evaporation". Throughout history, I made pilaf only three times and all three times separately timed. Yul, forty minutes, even if you crack.
And why are you remembering about pilaf? Everything seems to be correct in the table.

When I just bought the cartoon, then, of course, almost in the first place I began to cook pilaf. I did not know all these subtleties then - "before evaporation" or "not before evaporation". Throughout history, I made pilaf only three times and all three times separately timed. Yul, forty minutes, even if you crack.
And why are you remembering about pilaf? Everything seems to be correct in the table.

We have not yet set up an experiment on Plov - and what will happen if the water swells above normal
If we get a slurry at the exit, then it is not at all before evaporation
But if you pour a lot of water into something in Panas, it will boil for at least 2 hours - but it will evaporate properly!

We have not yet set up an experiment on Plov - and what will happen if the water swells above normal
If we get a slurry at the exit, then it is not at all before evaporation
But if you pour a lot of water into something in Panas, it will boil for at least 2 hours - but it will evaporate properly!

A hundred years ago, on some other website, I was advised to cook naval pasta on Plov. Well I chuchundra then was in a multicooker. So, forty minutes later the man yelled, they say, the dish is ready. I open ... the pasta, of course, splashes and moisture is still very much left. Not evaporated! And it should have been fried.

Here with Buckwheat, yes! My liquid porridge was evaporating into a stupor. In the end, she turned it off herself. Now I know that the liquid on this program should evaporate and you will cook juicy porridge on it.

Probably, you need to somehow together, taking into account the experience of everyone, can create a plate for preparing food? I've tried pilaf in it - it turned out to be a soft porridge. Fish on the program Fish is also not a fountain, as if fried under a lid. - understood, either an oven or a double boiler. Chicken parts - I agree with Lisa -20 minutes on a multi-cook.

[Lenchik]

A hundred years ago, on some other website, I was advised to cook naval pasta on Plov. Well I chuchundra then was in a multicooker. So, forty minutes later the man yelled, they say, the dish is ready. I open ... the pasta, of course, splashes and moisture is still very much left. Not evaporated! And it should have been fried.

Lenchik - thank you, saved from the painful translation of products for verification
I'll note the fix - Plov - NOT before evaporation!

[Lenchik]

Lenchik - thank you, saved from the painful translation of products for verification
I'll note the fix - Plov - NOT before evaporation!

Yes, not at all, Yul. I would double-check this information again, but I am sorry to translate the products. I checked it three times on pilaf and once on pasta. Do not want anymore.

Oh, how much I missed today, Girls, we are now, as in the proverb, about two housewives in the kitchen, each finds his own convenient mode for himself. I cook soups every other day, if in chicken broth with peas, barley, then the "stewing" mode, I do frying beforehand, then everything else, everything turns out fine: nyam: If noodles, on chicken breasts, then I put the "buckwheat" mode, also very tasty, I see no reason to cook it anymore: girl_dance: Well, from beef, pork broth, cook in "broth", and then on multibove

Here with Buckwheat, yes! My liquid porridge was evaporating into a stupor. In the end, she turned it off herself. Now I know that the liquid on this program should evaporate and you will cook juicy porridge on it.

I didn't like to cook buckwheat on this program either, well, maybe my buckwheat was "not Borkovskaya", but with evaporation, when I made mushrooms, there was no trace of a large amount of liquid, but chakhokhbili, on the same program - the amount of gravy remains the same as at the beginning of cooking
In general, our Bork is thought out ALMOST, to the smallest detail, he is such a sweetheart,: girl_love: the main thing for us is to understand him to the end,

But what if you just pour water on Plov and see what happens? For example, 1 mst, then 2 mst, and so on?
Tan, does the soup on Buckwheat stain the lid? In theory, there are very high temperatures, if there are no problems with this, then you can safely cook on Multipovar at 120C!

Girls, hello everyone! : girl_wink: Tell me, somebody made meat from a pod in bork. beans, lobio in my opinion is called: girl_pardon: Which program is better for me to choose the STEWING or ROAST program, (I have never done meat for "stewing" yet,)

Girls, hello everyone! : girl_wink: Tell me, somebody made meat from a pod in bork. beans, lobio in my opinion is called: girl_pardon: Which program is better for me to choose the STEWING or ROAST program, (I have never done meat for "stewing" yet,)

You know, Tanyush, it seems to me that Fry is more joking. That is, not everyone can have time to cook meat on Stew. And on Fry, the beef almost fell apart. Although the time is almost the same here and there (40 and 45 minutes) it seems

Lenusik, I can't decide, I have pork ham, I can't solve it with beans, for the first time I cook it together with pork. The bowl turns out to the eyeballs, in my opinion, Irishka ran away for extinguishing, that's what I'm scared now

... It turns out that what I was preparing now is called Gyuvech Bulgarian, and here I was inventing an elephant
I quote:

In Bulgaria, this dish is prepared in an earthen pot, but if there is no pot, a thick-walled heat-resistant saucepan will do.
How! : yes: Only there they put this thing in the oven

... It turns out that what I was preparing now is called Gyuvech Bulgarian, and here I was inventing an elephant
I quote:

In Bulgaria, this dish is prepared in an earthen pot, but if there is no pot, a thick-walled heat-resistant saucepan will do.
How! : yes: Only there they put this thing in the oven

Hi, Tanyushkin! So how is your Gyuvech? What program did you cook on? Did you like the result? And finally, where's the recipe?

Hi, Tanyushkin! So how is your Gyuvech? What program did you cook on? Did you like the result? And finally, where's the recipe?

: a-kiss: Lenusik, what's the recipe. That dinner was like the excavation of a mammoth, everyone sat with a smart look, and concentratedly selected - beans on the left, peppers on the right, in search of meat and potatoes. So I won't go for such a feat anymore, although you know, it turned out so cute, potatoes and meat were cut into cubes, red peppers and beans gave a beautiful combination, I made "roast" on the program

roast, recipe "by eye"

pork cheeks 500gr, potatoes, onions, garlic, spices, 1/2 glass of water
Very fast and tasty

Charlotte according to the recipe from the cartoon.
Everything works, why the casserole does not work

[Weighing]

Weighing, and on what mode did you bake charlotte? And a casserole?

Charlotte recipe 60 min per oven level 2
Casseroles and oven 1 level, 23 min, or toasting 2 times.
5 casseroles, the total is the same. Cottage cheese VARIOUS, dry