Multicooker Panasonic SR-TMJ181HTW - reviews and impressions

Tanyusha, wellcome!

kadoda, thanks
Girls-boys, I share my first impressions;)
At the post office, all sorts of bad thoughts crept into my head - the light box was painful !! but the impression turned out to be deceiving, my moulin arrived remarkably, safe and sound.
At home, she put me into a stupor with the displacement marks on the bowl: if you believe them, then the bowl is only 1.8 liters. You too ?!
Temporarily gave up on this, and tried to carry out cleansing measures with the help of water and lemon. It’s clear that it was not without adventures "on the verge of failure": I forgot to take out the transport paper with Chinese characters from the heating element. Therefore, the whole process of steaming, I clearly heard the "Chinese" smell, which strained quite a lot. Fortunately, this leaflet did not light up, but the ink was clearly imprinted on the bottom of the bowl outside, and now it is so fsya ... in Feng Shui Vooot ...
The first course was not a dish at all, but a scientific experiment. It didn’t fit in my head how milk with sugar and raw wet cereals could stand the night in a warm room and not turn sour. But many wrote that everything works out, and I took a chance - put it in the evening for breakfast risky rice porridge according to the recipe from the instructions. Of course, a miracle did not happen: in the morning I found rice with cottage cheese ...
It was Sunday morning, in the evening the family was promised a magical hot breakfast, so they urgently had to throw in meat with potatoes (meat on the express 20 minutes, at the end I threw a meadow of plum jam with nuts, a spoonful of homemade adjika and hops-suneli, then I laid the potatoes, poured on finger of water and on the "buckwheat" mode) - while everyone was lazily waking up, lying around, washed, and crawled down to the table (with me, by the way) - the perfect roast was ready !!!! Potatoes - the softest and some kind of oily, not watery, meat - melts in your mouth, in short, FSE succeeded !!!
And the next morning, the perfect rice porridge was ready: proportions according to the recipe, but instead of milk, water, + a couple of cubed apples, a couple of pinches of cinnamon and significantly less salt. Mode "porridge" with a delay in the morning. Kashinki are all separate from each other, and at the same time soft, the apple cubes did not fall apart. The husband grinded his portion in complete delight, the son with cream, I - the one who cannot stand porridge when born - with milk ...
In short, super, plans now - a huge
She chose Pts for a long time (that's another story) - but all 100 are happy with her choice.

redcat, didn't you think that the bowl is too big for 1.8 liters? Read the instructions and you will understand everything.
Milk for a delayed start is taken cold ultra-pasteurized.

Elena Bo, that a bigger bowl is a little hard not to notice. But what they wanted to say with this scale - I never understood. Actually, this does not affect anything, as for me, but I just love clarity in everything. And from the instructions I only realized that 1.8 liters is the maximum level. but now she poured 2.75 liters of broth onto vegetables, which lay in a thick layer slightly above the minimum level, and it turned out to be below the 1.8 liter mark anyway.
And I have not bought store milk for 5 years already, as, accordingly, the delayed start does not shine for me. But this is also not a problem - as far as I know, porridge cooked in water is much more useful.And before serving, everyone can fill with whatever he wants - cream, condensed milk, honey, milk -

Elena Bo, that a bigger bowl is a little hard not to notice. But what they wanted to say with this scale - I never understood. Actually, this does not affect anything, as for me, but I just love clarity in everything. And from the instructions I only realized that 1.8 liters is the maximum level. but now she poured 2.75 liters of broth onto vegetables, which lay in a thick layer slightly above the minimum level, and it turned out to be below the 1.8 liter mark anyway.
And I have not bought store milk for 5 years already, as, accordingly, the delayed start does not shine for me. But this is also not a problem - as far as I know, porridge cooked in water is much more useful.And before serving, everyone can fill with whatever he wants - cream, condensed milk, honey, milk -

Usually, the measurements on the bowls show the number of cups of dry rice and the amount of water to be added to the rice. That is, all measurements are usually based on rice. Since multicooker is an upgraded rice cooker.

That is, just as a tribute to tradition, like the diagonal of TVs in inches, right? In any case, I probably won't dare to try to check where our rice stock is, But Lozja - thanks for the information

Cooked oatmeal with milk NOT long-term storage (3: 1 with water). I fell asleep, poured it, threw in the still frozen berries (blueberries and raspberries), in the morning - delicious porridge. Or maybe you were sure in advance that the milk would turn sour, well, it (milk) did not let you down))

Berries ?! nothing behold! but actually - store milk? otherwise I have homemade, from the constant thrush, I am very pleased with it, but it is definitely not capable of such heroic feats ...

Milk for porridge on the timer should be boiled and well chilled. I use homemade milk and store milk sometimes.

Yes, store milk, but NOT long-term storage (in soft bags). The temperature is like from the refrigerator, that is, 5-7 degrees.

and I put milk in the freezer for 15-20 minutes ... it just cools harder there ... and with a calm soul I go to bed to go to bed ...

Eh-ah-ah-ah ... And I want, and pricks to take the risk again: during these few days my moulona has become so firmly embedded in our life, as if it was always there. And my husband will probably already be hysterical, if at 7.30 he does not find his beloved porridge in the kitchen. Okay, I'll try again on the night from Saturday to Sunday, when everything is still fixable Thank you, girls, for your support, without you this idea would have gone "to the garden" long ago.
And today for breakfast I had white buckwheat - there is more water than in the instructions, I added, it is like that, this buckwheat. In the "porridge" mode it turned out flawlessly. They refueled, as is customary in our country, who go for what - some with milk and sugar, some with tomato and cutlets
By the way, I experimented with cutlets yesterday - half in a Bergoff frying pan, half in a moulin. in the moulins, they are very aesthetic - glaaadeny, neat, lush and uniform. In a frying pan - with a crispy crust, slightly disheveled, the juice is collected in the middle, from where it is sprayed out when cutting. And muleunin cutlets - they are evenly saturated with this juice. We tasted for a long time, and did not understand where we like more.
Borscht is also a little different from in a saucepan - again, more intelligent, or something. It is more transparent, the cubes-straws of vegetables are perfectly preserved, but that pleasant light velvety is not in the mouth. Although the taste and color are very, very worthy. As mine said, "not so, but also delicious." I cooked it in the "soup" mode: first, I put straws of beets, carrots, cabbage with straws and potatoes in cubes (I rig everything on the Berner), filled it with ready-made broth and for 40 minutes. soup. I fry nothing, it tastes better for us, and it's healthier. everything was cooked at the same time and everything in moderation. Then I added 250 grams of homemade tomato sauce, salt, spices - and another 20 minutes on the same mode. For the sake of experiment, along with salt and sauce, I added one chopped potato - again, as expected, a miracle did not happen - this potato had a "glassy" crust and was clearly different from those that were cooked with salt and acid.So for myself I concluded that it is not worth putting everything at once (tomato and salt).
And, I also experienced the "pelmeni" regime. This, I can tell you, cooks very carefully, you can't cook like that on my stove: the gas pressure constantly jumps, and it happens that you leave it on a low heat, you come - and there the truncated is already boiling and squelching, or vice versa. and here - perfectly restrained seething. Two points: for me it still does not give any sound signal when the water is boiling and it is time to pour it, although according to the instructions I understood that it seems I should.And one more thing - after each batch, it is necessary to change the water, because too much flour in the water is fraught with unnecessary foaming and even slightly spitting into the valve.

redcat, thank you for the delicious description! I'm in search, I can't decide which cartoon to buy! Panasonic SR-TMJ181HTW or Philips multi-cooker pressure cooker, but after reading your mouth-watering review, decided to opt for the Panasonic SR-TMJ181HTW. Tell me, do you need express mode, or is it just a scam?

Lilin, I have it right now - the most in demand - I fried cutlets on it, very carefully, and if you warm up what you need, it is also constantly on it, and fried meat for roast on it - very good. delicate.

And about the agony of choice - you can’t even imagine how I understand you. I dropped in here, to the bread maker, a year ago, because I was going to buy a Panasonic cartoon, the current is still just 18th, and away we go ... I started wanting "Cuckoo", then "Brand", then "Ourson", then "Redmond", then Dex-60, then Polaris ... And the prepared amount every time after the next desire floated to the bread maker, yoghurt maker, auger juicer, I will take Berner's full set , a dehydrator and a grill-gas frying pan: girl_red Well, here it is very simple to substitute desires ... My husband was already desperate to allocate a certain amount And when I eventually returned to Panas - hurray, hurray! - she appeared, my lyuboff, with an express, dumplings and the compote adored by her husband Here he fell for the compote, but “for the last time.” And they disappeared from our sale. In short, I barely waited, I gathered all my courage into a fist, I didn't even buy a milk cooker, not even a single knife - but waited and very happy!

Hello girls, boys, I can not help but boast of the next successes of my beauty

there is a banal charlotte (3 eggs, a glass of sugar, a glass of flour), which I have been baking for 25 years, but I have never been able to achieve such a structure - wet splendor Baking 65 minutes, that is, the maximum possible at a time, and when I opened the lid, the first thought was that I had forgotten to put flour in the dough - a clean omelet in appearance and smell, and even undercooked; ... As it turned out - an optical illusion. everything was baked absolutely evenly and around the slices of the apple (and the orange without the skin) was by no means wet. But the biscuit itself did not dry out either. So about baking my moulins - credit and Lenin scholarship

Super Charlotine! I kept thinking how to try it, but then good people made it. Tomorrow I will also throw it into my beauty.
And I baked chicken and potatoes just yesterday. A chicken (1.8 kg) did not live even two hours. I only heard how my men in the kitchen smacked their lips and crawled out contentedly.The only drawback they found was that they put little potatoes (and they practically do not eat it at all. and put about 1.5 kg there))))

Super Charlotine! I kept thinking how to try it, but then good people made it. Tomorrow I will also throw it into my beauty.
And I baked chicken and potatoes just yesterday. A chicken (1.8 kg) did not live even two hours. I only heard how my men in the kitchen smacked their lips and crawled out contentedly.The only drawback they found was that they put little potatoes (and they practically do not eat it at all. and put about 1.5 kg there))))

share the recipe ...
cut the chicken into pieces? Or did you manage to make a "whole" one?

share the recipe ...
cut the chicken into pieces? Or did you manage to make a "whole" one?

So I slammed it on the Internet somewhere. But I will share.
The chicken was smeared with such a mixture: a little mayonnaise (1-1.5 tbsp.l.), soy sauce 50ml (from the sushi set), wasabi (from the same place, it was a pity to throw it away, but adding it is not important), 4 cloves of garlic (through a garlic press), in the original there was still ketchup, but I did not have it.
The chicken was smeared on the outside and inside, put it whole with its feet up, baked for 40 minutes.
While it was baking there, the potatoes were peeled - cut into such slices, poured a little with vegetable oil, lightly salted, and pepper.
As the magic saucepan said pee-pee, she turned the chicken breast-side up and then made (or not?) A mistake: she had a shaft of juice inside her, which later did not evaporate, because of this the chicken did not come out with a crispy crust (do we need it? ), but it turned out stewed, like in a cast iron from a Russian stove.
So, she turned the chicken over, picturesquely scattered potatoes around - and baked for 50 minutes. Then I kept it on the heating for about an hour, but this did not save the chicken from being eaten. They heated her gobbled up ate
no photo. because I didn't have time

So I slammed it on the Internet somewhere. But I will share.
The chicken was smeared with such a mixture: a little mayonnaise (1-1.5 tablespoons), 50ml soy sauce (from the sushi set), wasabi (from the same place, it was a pity to throw it away, but adding it is not important), 4 cloves of garlic (through a garlic press ), the original still had ketchup, but I didn't.
The chicken was smeared on the outside and inside, put it whole with its feet up, baked for 40 minutes.
While it was baking there, the potatoes were peeled - cut into such slices, poured a little with vegetable oil, lightly salted, and pepper.
As the magic saucepan said pee-pee, she turned the chicken breast-side up and then made (or not?) A mistake: she had a shaft of juice inside her, which later did not evaporate, because of this the chicken did not come out with a crispy crust (do we need it? ), but it turned out stewed, like in a cast iron from a Russian stove.
So, she turned the chicken over, picturesquely scattered potatoes around - and baked for 50 minutes. Then I kept it on the heating for about an hour, but this did not save the chicken from being eaten. They heated her gobbled up ate
no photo. because I didn't have time

Thank you for sharing how I cooked a whole chicken I will send this to my student son, but he is so afraid of scratching the multi saucepan that he does not risk baking it. I’m frying in the oven at home, and I’ll just send him the recipe, he may dare

kadoda, the idea was very useful, since we got a chicken in the morning. however, home, from the market, so 50 min. He definitely did not have enough, and added water several times, but the fact that "baking" is the most appropriate recipe here - I agree one hundred percent. In the intervals between them, I switched on "extinguishing", but it was too gentle, I was not impressed. And yesterday I tried to make fish marinated on it, from a book with recipes, I didn't like it either, I switched the "pilaf" mode, and finished it on it.

I bought myself this model and now I don’t know why it is .. Millet porridge was not cooked at all in porridge mode, and potatoes with chicken according to the recipe from the book were not even going to cook. Is this a marriage or are there magic words to say :) ??

Lenko, what exactly didn't work out with the porridge? I even had pearl barley (agree, not the most agreeable) porridge turned out just luxuriously in porridge mode. And chicken with potatoes - as already mentioned above, is really successful in the "baking" mode.

the porridge was absolutely not cooked, I still had to cook it on the stove. And the potatoes were raw after the first cooking, after the second they were kind of undercooked, and the third mode killed all this completely, dry and not tasty. The first times I set the "baking" mode, then stewing
I understand that it should not be so and began to worry about the quality of the multicooker itself.

As for millet, there can only be, in my opinion, this option: there is not enough liquid for cooking. This could happen if you did not pre-soak the millet for at least a few hours. I do not soak on purpose either, but I put on a delay for the whole night, so there have never been any punctures. Today I will buy millet and try it, for the sake of interest.
And the roast - is your chicken baked? Yesterday I poured potatoes after the first baking cycle, on the second, but it was not very cooked either, it even began to darken, until I drowned it in the liquid on the "baking" mode. That is, baking potatoes dry is, in my opinion, not at all for this mulene, it is in a kind of grill-gas frying pan or an air fryer. Here it is necessary to extinguish, and there is more liquid at the beginning. Then, now there are still potatoes like this, old, often "glass". Well, and also, as you probably know, it is better to "introduce" the potatoes to the salt-acid after they have boiled and "half-cooked", otherwise they will have a tough crust. On the stove, we don't forget about it, but in the cartoon, at first, we can overlook it.

thanks a lot for the answers,
I didn't soak millet, but did it according to the instructions for the cartoon. And there was plenty of liquid.
Regarding the potatoes, I would also add water, but I tried everything according to the recipe, which is in the book (tomatoes, vegetable oil ..) But it burned from the bottom, and otherwise I can't even describe the taste, I never ate such a "yummy" ...
I will try to do without a book with instructions, maybe something will work out, otherwise I dreamed about it for six months and waited for another month .. I really want to make goodies in it!
By the way, I haven't parted with a Panasonic bread maker for a year now, even my husband prepares bread!

Oh, yes, books for cartoons, as far as I understood here, this is a separate song :))) I actually use it exclusively to stimulate the imagination, that is, I look at the pictures And that the liquid remained in the porridge is strange, it's like a sensory program before evaporation?

I cooked porridge on the mode and there was a lot of liquid left, I didn't even have to add it when I was cooking on the stove.
That is why I had doubts about the serviceability.

I cooked porridge on the mode and there was a lot of liquid left, I didn't even have to add it when I was cooking on the stove.
That is why I had doubts about the serviceability.

Did you keep the lid of the multi-cooker closed during the program?

Tell me what you can use express mode for? I can't find a use for it

[redcat - Tanya!]

redcat - Tanya!
In your piggy bank of recipes for morning porridge on the timer (I often cook) - At the bottom there is buckwheat porridge, at the top - in a double boiler - chicken cutlets from the breast. So that the cutlets are not dry, I add 70 -100 grams of bacon for 500 g of breast, be sure to add a spoonful of hops to the minced meat - sunel, then, as usual - a couple of pieces of a bar, onion, garlic, egg, black pepper and salt. We form with wet hands (cutlets are smooth and beautiful) in the form of balls, so they will fit more in a double boiler. And on top of each cutlet we put a plate of butter, so as not to dry the top. Try to cook - you won't regret it!

I cooked porridge and there was a lot of liquid left

Lenko, and I cooked millet on the Buckwheat mode. Since Porridge is for milk porridge, therefore, probably, the liquid remained. Yes, and about the lid is also a good idea. Even when the lid is slightly open, no steam is generated.
I got millet (according to the instructions for the mule), even without soaking, it's so superb! And tasty pearl barley, however, soaked for 12 hours. Yes, it will not be soaked on the stove.

And about the book with recipes - I cooked only 2 things from there - a cheesecake and a curd casserole. Both things turned out to be just swallow-tongued. It is something! Even my friends, spoiled by restaurant cheesecakes, ate with additives, and one asked to bake for a family celebration, after which she too (for the sake of cheesecake) firmly decided to buy the same magic saucepan. Just like that.

Lenko, and I cooked millet on the Buckwheat mode. ...

On the Buckwheat mode, all the more water should not have remained .. there it evaporates COMPLETELY ... that is, the program will work until all the liquid has evaporated

Prus - 2, Lyuba, thanks for the idea, chicken with bacon - I have not experimented this yet, although I have already cooked such steamed meatballs in mulene, only I beat the minced meat with heavy cream, in which I pre-soak semolina, it also comes out sincerely.But in general, minced meat - my most painful topic now. My youngest child categorically turns his nose from meat, anyone: in dumplings, in pasta in the navy, in pancakes with meat only eats away the dough, don't show meatballs, cutlets - well, we can once a month, one in the mood, and only with fervor -with the heat The only thing is his love of stuffed cabbage, with buckwheat, but toko shob to unfold cabbage. And not-minced meat can not really chew yet. Shaw to do with this vegetarian - has already broken the brain Can you advise?

kadoda, girls, why is "porridge" just for milkweed? I realized for myself that this is the regime for the consistency of "smear", and "buckwheat" is the regime for the consistency of "crumbly". That is, in the "porridge" the liquid is not completely dry evaporated (no matter what, milk, water or a mixture, or I even cooked a couple of times on juice). Another question is that, for example, if the cereal is not a very responsible manufacturer and with a large amount of "flour", and even not washed to the transparency of water, then a "hardening" may occur - such a layer will be tightened from below from brewed starch or gluten, or something there, and this layer will not allow the water remaining on top to get to the cereal itself and to the bottom of the saucepan, which means the saucepan will squeak out: "truncated, I did everything I could," and turns off.

I can recommend trying baked apples stuffed with minced meat - it's so delicious! I didn’t try to do it in the cartoon, I do it in the airfryer (now the moderator will scold me). I write quickly - minced meat, like dumplings, choose the middle of the apple, stuff it. In AG or oven - temperature 180, 20 -25 min., Depending on the size of the apple. It is necessary to fry the pork and ground beef for about 10 minutes - simmer before filling, we start the chicken immediately. Maybe try it at the "Pastry"?

kadoda, girls, why is "porridge" just for milkweed?

So it's me by analogy with other cartoons. There is a regime of milk porridge - this is a mess, with liquid, not the fact that it is milk. And the grains are buckwheat. For others, it (mode) is called differently - like rice, etc.
I could be wrong. But I think so)))

Of course I cooked with the lid closed, did not even open it and did not peep. Regarding the porridge regime - I cooked millet millet porridge and there was still a lot of liquid left (as I wrote) And I think it's not so important to cook porridge with milk or in water, everyone has their own tastes, or multicooker also tastes like a network?
Today I made rice porridge, naturally with milk, but decided to dilute it with water (milk), my husband spat, says undercooked and nothing at all.
I read and it turns out millet and rice, but if there is a residual liquid, the cereal remains undercooked, apparently I will trample back to the store.

Lenko, listen to me, bad one, before you pour it, try to cook a couple of cereals in the water cleanly, and leave at least one of them on the timer for the night. But what if!
Now for millet;


Here she is, my dear. For the purity of the experiment, I washed it properly, but did not soak it at all and boiled it in pure undiluted milk (homemade, fatty). For a multi-glass of cereal, 4 multi-glasses of milk. I threw in the salt-sugar-vanilla at once. The "porridge" mode. After about 40 minutes, a violent seething was heard. Looked in - my dear mother. foam under the lid! I tried it - the porridge is hard, and the milk is already starting to turn into condensed milk. In general, I added water to the lower mark of the scale, mixed thoroughly and closed. I opened it after a beep, it turned out to be a wonderful porridge, mine was screwed up without waiting for breakfast. So if you do not soak the grain - after all, in my opinion, you just need to add water, and decently.

[Lenko!]

Lenko!
It's so sad that you can't make friends with the multicooker, but it's all fixable. You just need to understand the algorithm of the programs:
"Porridge" - an analogue of "Milk Porridge" - carefully cooks deliciously delicious cereals, milk will never run away from you, if you follow certain rules - rinse the cereals well, cook milk porridge from 1 multi-glass of cereal: 1 liter of milk (milk + water), stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating". The viscosity of the porridge is regulated by the amount of added liquid. Try to cook first 1 liter of milk, and then adjust it to your taste. If you take more than 1 multi-glass of cereal and 1 liter of milk - the cooking time may not be enough! You will have to run the program again!
About cooking "problem" cereals (oatmeal, semolina), read the link that I gave a few pages earlier.(forum , then we go down to "Recipes for different multicooker" and there "Milk porridge".)

"Buckwheat" - cooks crumbly porridge, evaporating water to the end. It is also necessary to rinse the cereal to clean water. The degree of "softness" of the porridge is regulated by the amount of added water - crumbly porridge in a ratio of 1: 2, slightly more boiled - 1: 3.

"Pilaf" - not only evaporates the liquid, but also the last 8-10 minutes. fry. We definitely remember about washing cereals!
In addition, on this program we prepare a lot of all sorts of different delicacies - Read the recipes on our forum.
DO NOT OPEN THE COVER DURING THE AUTOMATIC PROGRAMS - DO NOT KNOCK THEM OUT!
And most importantly - until you figured out how to work multi - read the wonderful recipes of our girls! Everything is tested "by sweat and blood" and worked out many times for the best result

Success in your cooking! You will succeed!

[Lenko!]

Lenko!
boil milk porridge from 1 multi-glass of cereal: 1 liter of milk (milk + water), stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating".

Here, let me disagree with you, only a week ago I wrote that I cooked wheat (Artek) porridge by this ratio .... I had such a slurry !!!!! ... I simply poured two cm of liquid into the sink and boiled it, or rather boiled porridge on the stove ...
As an example .. for 1 soaked glass of millet, 3 ms of liquid is not enough ... you get a porridge that looks more like crumbly buckwheat ... here, whatever one may say, I would add another 1 ms of liquid ...
in general, all porridge must be customized "for yourself" .. that is, start with the "base" ... those recommendations that are in the manual, and then add / subtract certain ingredients "for yourself" ....

But on the occasion - not to open the lid - yes .. it's better not to climb ... you can knock down the program by breaking the temperature regime when opening ...

[.... stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating" ....]

in general, all porridge must be customized "for yourself" .. that is, start with the "base" ... those recommendations that are in the manual, and then add / subtract certain ingredients "for yourself" ....

I completely agree with this. Only not from the leadership, but from the experience of girls
I will quote myself .... stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating" .... - ONLY UNDER THESE CONDITIONS the result is guaranteed! Tested on a 1.5-year experience of daily cooking cereals.

Again, I will repeat about Artek ... I had it in the heating mode for at least 2 hours .... or maybe more .... we were just leaving the house and left the porridge to "warm up" ... without any openings ... but the porridge failed in such a ratio ..

[did not stir the porridge]

: pardon: I don't know what to answer, maybe the problem is that you did not stir the porridge because you left?
In my practice, this has never happened! Although in the beginning there were problems if the cereal was poorly washed. And yet - Oatmeal, I always cook semolina in a milk cooker - the result, but I haven't even tried these cereals in the cartoon.
And whole-grain oatmeal at "Stew", but at home they are more and more fond of cereals.

[.... stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating" ....]

I will quote myself .... stir after the end of the program and let the porridge brew for 30 - 40 minutes. without opening the lid and turning off the "Heating" .... - ONLY UNDER THESE CONDITIONS the result is guaranteed! Tested on a 1.5-year experience of daily cooking cereals.

After the end of the program, I add a piece of butter, mix and leave it on the heating for no more than 10 minutes. The porridge thickens before our eyes. The cereal is completely boiled. So I see no reason to keep the porridge for so long after cooking.

[Elena Bo]

Elena Bo!

30 - 40 I wrote for Lenkobecause she complained about undercooked porridge.

Yesterday I put the corn porridge on a delay, this morning I opened it, mixed it and left it on the heating for another 40 minutes
They began to eat, but undercooked, although liquid, there are grains on my teeth ... crying ..

Helen!
Did you take cereals no more than 1 multi-cup? Try another experiment - run the program 2 times. Try it right now - maybe the voltage in the network is low. I have about 200 volts in the network - I make any baked goods for 65 minutes. + 20 min., Despite the fact that the recipe costs, say, 65 min. Otherwise it is not baked. Maybe you have such a problem because of the stress?

Lenko, it’s some kind of ambush.
And if you really change her for another, maybe her temperature-heating sensor is covered? yesterday the chicken "baked" - everything is super.

Unfortunately, for corn grits 1 hour of cooking is not enough, but 2 hours is just right.
I cook such porridge not in Panasonic, but dr MB, where it is possible to increase the cooking time. By the way, milk barley porridge is also not cooked.