Multicooker-pressure cooker Bork U700

Well, I have a sadness too. I decided to bake a quick fruit pie. Truth for some reason at Bakery
As a result, she received a lula from her husband for spoiled food and lack of sweets for dinner:


Sad to tears, even the oven did not revive this porridge

Well, I have a sadness too. I decided to bake a quick fruit pie. Truth for some reason at Bakery
As a result, she received a lula from her husband for spoiled food and lack of sweets for dinner:


Sad to tears, even the oven did not revive this porridge

Liz, what kind of dough was that? From above it is so rosy, hasn't it come up?

Rummy, because it was in the oven for another half hour, if not more. The recipe from the forum is called Quick Fruit Pie.
It turned out with a crust at the bottom and, as it were, with filling))) I myself will eat it when it is completely cool, with the installation that I have a pie with filling. And my husband refused.

I also tied up baked goods in MV. The casseroles burn at the bottom, the top is white. The biscuits do not rise very much - very high temperature. If the oven is good, it is better there. But this is IMHO. I want to buy HB, I beat the model.

And I liked the biscuit for "baking", well, maybe some millimeters lower, but at the same time juicy, it didn't even need impregnation. And on the oven now I'm baking bedding paper (baking sleeve), nothing burns

Tanya! I only use paper for Bizet. I bought non-stick pans with Thick edges and heavy bottom with removable handle. So I use them as forms. Nothing sticks. And today I bought a universal steamer for our multicooker.







The coolest thing is that it fits almost all pots of various diameters.

Well, I have a sadness too. I decided to bake a quick fruit pie. Truth for some reason at Bakery
As a result, she received a lula from her husband for spoiled food and lack of sweets for dinner:


Sad to tears, even the oven did not revive this porridge

Today I ate Lizin's pie !!
Well, very tasty !!!
Lisa, well done!

Maroussia, thanks for the compliment! when cooled down, it really became tasty, although it should have been completely different both in taste and appearance)))

Nadezhda, isn't this steamer scratching the bowl?

Liza! Its legs are silicone, and the wings can be adjusted so that they do not touch the sidewall. It is made of thermoplastic. And she is much better than her native MV.

Who has AF:
- native Bork stand PERFECTLY fits into the bottom of the airfryer both in height and in diameter

Now I bake in AF without a basket on this stand the chicest fast pizzas
At 200 C - 3 minutes of heating + 6-7 minutes of baking.
Finally, I stopped wanting a Ferrari, which would definitely have nowhere to put

Yulia, forgive me, of course, but no AF can be compared to Ferrarri. Today my friend called me to the MK Gastronom for pizza, but I just called her to my MK with the words that the secret of a good pizza is the right pizza maker. And it is true! Even the worst dough in Ferrarca turns out to be amazing pizza!

It certainly costs not cheap, 1020 rubles. And I bought it at Eurodom in the Kaluzhsky shopping center. There are a lot of cool things - gadgets for the kitchen. With difficulty she crawled away from temptations ..

Even the worst dough in Ferrarca turns out to be an amazing pizza!

Yesterday just such a case happened - for reasons I don't understand, the dough came out decently wetter than usual - the proportions and flour are the same as always, I just kneaded the dough twice as much as usual. As a result, in AF-ke the pizza turned out so-so. Now I want Ferrari again

Yul, I have had incidents with a tight dough and even peroxide, but still the result was always amazing! I don't understand how this is possible))) but I only like pizza in it, everything else I can't do.

Good morning. Hostesses, tell me: is the time on display in Podogrev? And then something didn't work out for me. I decided to go the other way and set 60gr on the Multipovar and the time is 10 minutes, but I saw the inscription "Under pressure" and got scared, turned off the mode and now, according to the usual clock, I marked the time on the Heating, I will turn it off myself when necessary. Here is the question: how is 60g under pressure, how can this be? I thought the pressure only picked up when the pace. above 100g.

Good morning. Hostesses, tell me: is the time on display in Podogrev? And then something didn't work out for me. I decided to go the other way and put 60gr on the Multipovar and the time is 10 minutes, but I saw the inscription "Under pressure" and got scared, turned off the mode and now, according to the usual clock, I have timed the time on the Heating, I will turn it off myself when necessary. Here is the question: how is 60g under pressure, how can this be? I thought the pressure only picked up when the pace. above 100g.

Marina, on Heating, the temperature can be set from 69 (35) C to 80 C, depending on the model. Early models were heated from 69C, now from 35C. To set the Heating temperature, press Settings repeatedly until the temperature digits appear on the display. Next, use the left-right arrows to select the desired value and press Enter.
The MultiPovar program assumes cooking under pressure, but at 60C, it is unlikely to appear. Just try to open the lid in the process, if it opens, then there is no pressure.

Thanks for the answer, but I asked about the time. Time can be set, how much will the dish be heated?
And another question about the Buckwheat program: everything is evaporated there and practically fried from the bottom, or, if you pour more water, will it not fry? I cooked the beans, soaked them in advance for 4 hours. 1 cup dry beans After 4 hours, I drained the unabsorbed water, put it in a saucepan and added 2 glasses of water. Basically, the beans were all cooked, but did not fall apart, and when they began to eat, they came across very tough grains.
This is the second attempt to cook beans. Before that I cooked soaked overnight on Stew, water by eye, but a lot. All boiled in mashed potatoes - threw away.

Marina, let's go in order, otherwise I'll get so confused.
On Heating, you can only change the temperature, but not the time. I have not yet met a single MV-SV in which it was possible to set the time on Heating. 60C can be safely set on the Multipovar, at this temperature there will be no "pressure" as such, and it will not affect the result in any way.

Buckwheat is a very high-temperature and high-speed mode. In the Korean original, this is a program for the accelerated cooking of rice, called "TURBO". By the way, rice on Buckwheat turns out to be not even bad. If I cook rice in Borok, then on Turbo Buckwheat.

And it's clearly not meant for beans. At the same time, the beans, depending on the variety and the final result that you need, can also be cooked in different modes: Stewing (you did not like it), Rice (the water will evaporate there), Multipovar. What did you want to cook, what should be the final result?

Yes, I wanted to cook lobio, that is, the beans should be soft, but not fall apart. I usually did this on the stove: I cooked beans
/ from 2 to 3 hours /, then literally 5 minutes for everything else: butter, onion, garlic, cilantro, tomato paste.
And again about Buckwheat. That it is very high-temperature, I realized. But still, he kind of fries at the end, or have I just poured a little water?

Buckwheat will still evaporate everything for you, and since this happens due to an increase in temperature, and not an increase in time, it will eventually fry ...
Try on the Multipovar in a sufficient amount of water for 30 minutes at a temperature of 110-115C and see what happens. Drain excess water.

Liza, is the cup coverage better in wrestling than in 51 cuckoos?

Liza, is the cup coverage better in wrestling than in 51 cuckoos?

Definitely - YES! It is both stronger and more non-stick, and apparently really has some special heat-distributing properties (not a coating, but bowls with this coating). It is the most top-notch in Kuku, and they write about these bowls that the properties there are extraordinary, like how heat is distributed and kept in a stove.
By the way, I was thinking about the taste of meat on Zharkiy and realized that it very much resembles the taste of meat baked in a pot. But not just boiled and stewed, but baked.

Liza, you are so good at advertising that you want to do it too.

Well, I just poisoned my soul, damn it ...

Liza, you are so good at advertising that you want to do it too.

I have long wanted

Where to get the money?

We need to catch on Avito, they are there at a normal price. Sometimes new, sometimes used ...
Yes, I myself am beginning to appreciate him more and more every day, otherwise at first I could not even give him his due - there was nothing to compare with

Found 12, 16, 17 thousand rubles, but everything is in Moscow ...

I also looked.

I really liked to fry cabbage with the lid closed on the Roasting mode - you can open it at any time, stir it in and close it further, and the time is not reset and does not grind like an Oven!

I also tried to cook Krasnodar rice 1: 1 on the Buckwheat mode - before that I cooked only on Rice - and then I was in a hurry to feed the hungry Volga region - some kind of it came out a little damp, probably a little more water for this mode needs to be given.

Yul, here you are, you've figured out so well with the "cartoon", but I'm still with "frying" for you: pardon: Something to fry quickly is great, but for long frying, it feels like the temperature drops a little. Made cabbage with meat in a spicy sauce, for "stewing", delicious!

The girls really need your advice: friends: I'm afraid to take recipes from the Internet (there were disappointments), but you are already here so dear, I know that according to your recipes everything will be delicious
I will describe in a nutshell: not only is the New Year, but my eldest son also has a birthday on December 31, anniversary of 20 years, and since we are not going to shine because of a small restaurant, we will have to cook everything myself. For the second week, my arms, legs and everything else is shaking, but I can only imagine the whole scope of work
I will also make boiled pork according to your two recipes, and I also want to make a chicken roll, but how? I imagine the principle of cooking, but on what program, and in the sleeve or not? Tell me: girl_curtsey: And about beef, girls who have salad recipes with her, please share,

I really liked to fry cabbage with the lid closed on the Roasting mode - you can open it at any time, stir it in and close it further, and the time is not reset and does not grind like an Oven!

Oh, Yulchik! How did you give this information in time! Yesterday I cooked cabbage soup from sauerkraut, but the meat I came across was too sinewy. Therefore, the usual method of making soups has disappeared automatically. I remembered about "your frying" - so it helped out, Yul! For 20 minutes, the meat was stewed and fried. And then she cooked in the usual way. Class! Thank you!
Well, you are ... that ... if what, do not forget about us ... inform no no

And for beef, girls who have salad recipes with her, please share,

I'll roll it over to you in a personal.

I really liked to fry cabbage with the lid closed on the Roasting mode - you can open it at any time, stir it in and close it further, and the time is not reset and does not grind like an Oven!

I also tried to cook Krasnodar rice 1: 1 on the Buckwheat mode - before that I cooked only on Rice - and then I was in a hurry to feed the hungry Volga region - some kind of it came out a little damp, probably a little more water for this mode needs to be given.

I fry cabbage in the Oven 2-3 level, stirring constantly. I love fried.

And rice on Buckwheat is exactly 1: 1 and I cook it, it turns out not raw, but harder and denser due to higher temperatures. But I also like rice is not soft.

I'll roll it over to you in a personal.

And cho in a personal? Everyone is interested! Well, or at least by mailing then come on)))

I fry cabbage in the Oven 2-3 level, stirring constantly. I love fried.

And rice on Buckwheat is exactly 1: 1 and I cook it, it turns out not raw, but harder and denser due to higher temperatures. But I also like rice is not soft.

In-in! And I, after the meat was stewed and fried, turned on Oven-3 and threw in the cabbage. Fried for six seconds.

And cho in a personal? Everyone is interested! Well, or at least by mailing then let's)))

Oh how! And I already wrote the recipe for Tanyukha and did not send the newsletter. I'll roll it up here, then, a little later I'll post it with a separate recipe, if I don't find a similar one on the site, of course!

Yes! There is no such thing on the site, and it cannot be, because the salad was altered by me to my taste. The recipe was snatched from a Jewish restaurant; thoroughly digging into it, deduced its own "formula". Now I just call it "Jewish salad" and all of mine already know what I'm talking about.
Structure:
The beef is not fat, with a whole piece - 500 gr.
Onions - 1-2 pieces
Fresh cucumbers - 500 gr
Bulgarian red pepper - 1 tiny
Tomato - 1 small
Greens (dill, parsley) - a little
Rast. oil - 2 tbsp. spoons
Walnut oil (walnut or peanut, or sesame) - 1 tbsp. the spoon
Roasted sesame seeds - for sprinkling
Preparation:
Boil the beef (do not overcook, so as not to fall apart), cool. While the meat is being cooked, fry the onion (in half rings) in rast. oil until slightly golden brown. Cut the meat into long strips. We cut the rest into strips, salt, pepper, add chopped herbs, mix and season with nut butter. Sprinkle the finished salad with sesame seeds. It is better to take a large bowl and gently mix (literally with forks) the salad in it so that the cucumbers do not give juice in advance. It is better to serve the finished salad as soon as possible, otherwise the cucumbers may go limp. This does not affect the taste, but the view will no longer be the same.
This salad can be made with ham too. I do this when I don't have time to cook meat. Bon Appetit!
P.S. Girls, I almost forgot, you can put Bulgarian pepper into the onion when it is already fried. Add pepper, stir with onion and turn off heat. It is not fried, but simply warms up and absorbs the onion oil. It gets just amazing!

Hello everyone. Girls tell me please, maybe my fingers are clumsy? I try to put heating on my mule, but it doesn't work. When the input button is pressed, two (instead of one) sound signals are heard and because of this, the mule does not want to turn on the heating. Maybe someone has this happened? Is it my gnarled fingers or a problem in the mule? Maybe you already have to run and exchange?

If you just turn on the heating, then first you need to close the lid, turn the lever and press the heating button once.

This is the catch that everything is closed, the heating temperature is set, but when I press the input once, two signals are heard, as if I pressed it twice.

Read carefully, you need to press not on the input, but on the heating button.

Everything is correct. The instructions say, setting the heating temperature: Press the "settings" button three times. Using the arrows, select the desired temperature from 35 to 80 degrees. Press the Enter button.
and when I press enter once, it beeps twice, as if I pressed it twice. This is the problem.

The fact that it beeps twice is not a problem. It gives me one signal, then a double signal. You just check after installation: press the setting again three times and you will see what the temperature is set on the heating.

[azat1956]

I try to put heating on my mule, but it doesn't work. When the input button is pressed, two (instead of one) sound signals are heard and because of this, the mule does not want to turn on the heating. Maybe someone has this happened? Is it my gnarled fingers or a problem in the mule? Maybe you already have to run and exchange?

The instructions say, setting the heating temperature: Press the "settings" button three times. Using the arrows, select the desired temperature from 35 to 80 degrees. Press the Enter button. and when I press enter once, it beeps twice as if I pressed it twice. This is the problem.

You don't need to run to exchange anything. You just beguiled two different processes:

- setting the Heating temperature
and
- the actual heating itself

azat1956 I've already explained everything, but I'll duplicate it just in case

HEATING is started ONLY with the HEATING button!

And the fact that you entered the settings and selected the temperature there - this action only sets the temperature at which the Heating will work after you press the Heating button!

(In the house that Swift built)

Everything is correct. The instructions say, setting the heating temperature: Press the "settings" button three times. Using the arrows, select the desired temperature from 35 to 80 degrees. Press the Enter button.
and when I press enter once, it beeps twice as if I pressed it twice. This is the problem.

Ksusha is the same for me, after pressing the ENTER button, a double (double) signal is heard, before "entering" the arrows I select the desired temperature

What should be displayed on the display? After the double signal, the current time is displayed for me. But the inscriptions, as in other programs like "cooking", are not displayed.

[Xuntel]

Xuntel
I still do not understand - have you tried pressing the Heat button (not Enter) or not?

What should be displayed on the display? After the double signal, the current time is displayed for me. But the inscriptions, as in other programs like "cooking", are not displayed.

Oksan, for me too, after the double signal the current time is displayed, but the set temperature remains in memory. Then if I need to turn on the heating, I just press this "HEATING" button,