Multicooker Element FWA 01 PB El

And we, on the contrary - addicted to marinades - are now hooked on a mixture with red balsamic vinegar:

for 0.8-1 kg of meat (beef, chicken)

- 1 tbsp. l - olive oil
- 2-3 tbsp. l - balsamic
- 1 tsp with a slide - mustard
- 1.2 tsp - salt
- 0.5 tsp - sugar
- black pepper
- a pinch of dried savory or thyme
- dried orange peel 1x2 cm

You can keep it in this marinade for half a day, you can keep it for a day, if there is a lot of marinade and cook in parts, then I keep it for two days.
You need to fry the meat without the marinade, then pour the marinade into the stewing.
After cooking and eating, there is little liquid left - it is excellent to bake potatoes in it (I bake on a multi-cooker at 110C)

In general, there are countless marinades, I just wrote our favorite marinade today

I also use marinades based on olive oil, vinegar, white or red wine, rosemary, basil, etc. Especially for lean meats, turkey breasts, beef. When frying with marinade, it turns out more juicy. Especially when you are grilling.

[julifera]

julifera Thank you
I'll have to try, maybe mine will like this one

The whole problem is that we are simply not used to it - our parents did not cook that way, but what is new - our receptors may reject at first.
I really don't like it when there is a lot of everything in the meat - a lot of grass, a lot of orange, a lot of juniper - they hamper the taste of the meat.
And I want to on the contrary - to emphasize!
So this recipe is just like this - soft.
A pinch means - literally from a fingernail and rub it into dust with your fingers, then - if your sense of smell allows you - then you can add more.

Convenience of the marinade - the meat can stand perfectly in it for several days and you can prepare fresh hot dishes in portions all the time.

Well, the waters and I became the owner of this miracle. On Saturday I took the last one from the window. They sweep away everything, before that I ordered it in two Internet stores and everywhere I "stayed with my nose", in the last store they generally called and said that they were already taking it, that I had paid poorly with a card. Waiting, waiting for the call oh sorry tra-la-la, the supplier let me down not available ... And the money was debited from the card of the waters, now I'm waiting for a refund. It's good that there were still funds, the prize was thrown for the holiday, well, I think everything was left without a gift. But nothing happened took the last one in Technosila. Yesterday we tested, cooked porridge "Friendship" turned out very well, the pilaf really boiled too much, the barley was cooked very well. The question is, the timer (countdown) of the end of the program works strangely, well, I counted out 15 minutes of water on porridge to 9 minutes and stopped thinking, then I went on, in the end it turns out not 15 minutes, but somewhere 19-22 minutes. Well, it seems to work on other programs. Well, I think this is a thermal sensor. Do you also behave? If not paying attention, please see. And another question, since I took a double-level boiler from the showcase, but I just got a plastic bowl, so did you? Or does it still consist of two parts? Thank you.

Congratulations! There are more and more of us. It pleases The bowl consists of two parts - deep and flat into it, a measuring cup, a plastic scraper. As for the temperature, everything seemed to be fine, but now I will pay attention.

[Vladislav31]

Vladislav31 congratulations on the new thing

... The question is this, the timer (countdown) of the end of the program works strangely, well, I counted 15 minutes on porridge for 15 minutes and froze, thought, then went on, in the end it turns out not 15 minutes, but somewhere 19-22 minutes. Well, it seems to work on other programs. Well, I think this is a thermal sensor. Do you also behave? ...

I have the same.I paid attention to the "warm-up" program - everything is exactly the same. I did not look at other programs.
A steamer - yes, in the form of a bowl - but there is also such a plastic plate with holes - this is the second level of the steamer - look - maybe you also have this thing - but you just don't know what it is ...

Obviously, I flew with a double boiler, I only have a plastic bowl without a plate. It means that they lost it somewhere in the store, there was a multicooker in the window, and the instructions do not contain an image of the kit. Well, I'll buy it in the service. The spoon, measuring cup and white plastic bowl with holes at the bottom were all in a bag inside the MV. Judging by the side inside this white bowl, there should also be a second level plate. Well, okay.

buy yourself some silicone devices - a spatula and a spoon at least - I have two spoons and two spatulas - very convenient - and the bowl cover will last longer

[ygoda52]

It's just that there is not always the opportunity and time to take a picture and upload it with each preparation. I cook the most ordinary daily meals in CF - it helps a lot and makes life easier. If I have time - I'll lay out the chicken hearts in sour cream sauce - I did it yesterday - but my son - the chicken smoothie ate everything.
ygoda52 - yes you yourself - do not hesitate - share, lay out your developments - everything will fit in the farm

[Girls]

Girls, the theme will work more actively and will be interesting to everyone, without exception, if you are not too lazy to decorate the theme with your goodies cooked in a saucepan

Cook and display your recipes! After all, no matter how much you say "halva", it will not become tastier in your mouth! Give us, the audience, recipes with pictures (photos)!

[Admin]

Admin- Tatyana.
I will definitely post it today - I managed to take some pictures. It is still difficult to catch the moment - everything is eaten clean immediately.
Mushshshsh recently issued with an offended look: "You are not cooking this for us, but for THEM!" - now I take photographs secretly - so as not to see.
I really could not think that I would be jealous of the culinary forum

Such silence on the forum ... Everything is probably in the pre-New Year's bustle. I moved to the dacha and finally got to the Internet. today I cooked millet porridge with pumpkin. I must say - unsuccessful. First, I cooked milk porridge on the program for 30 minutes - water, pumpkin, millet - everything was fine. The pumpkin was boiled, millet too, added milk and set for 20 minutes. And when I opened it, it turned out to be lumps. ... I did something wrong. I have gorgeous porridge on the stove - and here I did something wrong. Please advise!

[Jouravl]

Jouravl - maybe it was necessary to make millet with rice in half? I don’t cook millet - mine don’t eat it. but I tried to cook rice porridge in this MV - 25 minutes is not enough (it was just rice soup) - kept on heating for 20-25 minutes - then it boiled down into porridge
but in general - I do not have very good cereals in this MV - I cook porridge in another MV
and yes - I add milk right away, just diluted with water in the right proportion - nothing runs on "milk porridge"
I prepared and did a lot of pictures - but there is no time at all - I have NG agiotage not at home, but at work - apparently they worry that I will get bored on holidays - they pour it like a cornucopia

Such silence on the forum ... Everything is probably in the pre-New Year's turmoil. I moved to the dacha and finally got to the Internet. today I cooked millet porridge with pumpkin. I must say - unsuccessful. First, I cooked milk porridge on the program for 30 minutes - water, pumpkin, millet - everything was fine. The pumpkin was boiled, millet too, added milk and set for 20 minutes. And when I opened it, it turned out to be lumps. ... I did something wrong. I have a gorgeous porridge on the stove - and here I did something wrong. Please advise!

Why not immediately cook milk porridge with milk in the mode?

Hello everybody!

I wanted to ask the owners of MV Element - I bought it yesterday, after unpacking I drew attention to the fact that the cylinder in the steam valve lies diagonally, it is supported from below by a plastic piece. In this case, this cylinder rotates in this diagonal position. It is scary to use force - suddenly I will break, in the photo I see that this cylinder should seem to be exactly located in the hole of the steam valve.Maybe someone came across? Is this normal?
Thank you.

[rpmadm]

rpmadm , Hello
you try to close the lid and turn the handle to the "closed" position - then this cylinder immediately takes a level position. I, too, as soon as not perverted with him, my husband laughed at me for a long time

I did not draw up the recipes separately - although it should be
take a look at what we have collectively prepared here:
stewed potatoes with meat, pilaf, yogurt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185698.80
chicken soup, cheese cakes, caneloni, rice porridge on the same page https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185698.120
baked milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185698.140

[rpmadm]

rpmadm , Thank you! Happy New Year to you too!
Started making recipes
Like these ones

We are looking for.
In a frantic search for what to cook for dinner

Here is such

I have been cooking jellied meat for 3 hours on the simmering mode, but so far the meat does not leave the bones.
I put it on for another hour in soup mode.
Maybe there are some ready-made solutions for our CF?

I have been cooking jellied meat for 3 hours on the simmering mode, but so far the meat does not leave the bones.
I put it on for another hour in soup mode.
Maybe there are some ready-made solutions for our CF?

I think that in Element 2-2.5 hours at 100C on the Chef would be ready.

I did it at 1054 on a Multipovar at 100C - 1.5 hours + time for warming up (did not detect) + steam discharge for about half an hour
I opened it and checked it - the sex of a rooster and beef hazel grouse - perfect !!!
And left to cool in the pressure cooker.

I think that in Element 2-2.5 hours at 100C on the Chef would be ready.

I did it at 1054 on a Multipovar at 100C - 1.5 hours + time for warming up (did not detect) + steam discharge for about half an hour
I opened it and checked it - the sex of a rooster and beef hazel grouse - perfect !!!
And left to cool in the pressure cooker.

I have 2 pork drumsticks and 400 grams of pork and beef each, maybe because of this it took so long?

Yes, I do not think that because of this, I had a little more than 600 grams of beef and the cock was big enough.

I did the maximum load - the meat is tightly packed, without gaps, onions, carrots + water 2 fingers above the meat.
It turned out exactly up to mark 8 - this is the maximum allowable load for the liquid so that it does not run away.

And what is your temperature during languor?

Good evening everyone! I also made jellied meat in MV. But honestly, I didn't like it. I cooked soup on a standard program - 1 hour - 2 pork legs and 700 grams of beef. I took off the foam and wanted to put it on extinguishing - I looked, and there the program was maximum for 1, 5 hours, and at night I put it on languishing to the maximum, and then went to heating. As a result, the legs detached from the bone, the meat also exfoliated. But the broth turned out to be very dark and with the smallest meat crumbs. Had to filter twice through the fabric! And in the end, the meat tasted harsh.
And I cooked a rabbit in wine and with mango in 30 minutes - it turned out great

[Jouravl]

Jouravl - and where is the recipe for rabbit with mango in wine?
But I'm afraid to cook jellied meat in our MV - I've read a lot about dolls, that there are problems with the valve after the jellied meat - and now with my MV there is absolutely no desire to take risks

Margarita! After boiling the jellied meat, the MV was clean and the valves were not clogged at all. I think that it was necessary to continue to cook the soup on the program. And the yearning does not pass here.
Rabbit recipe
0.7 rabbit meat
1 ripe mango
2 tbsp. A spoonful of peanut butter or any peanut butter.
1/3 cup white wine
A clove of garlic
Salt, ginger, black pepper.
Marinate the rabbit in all this for 3 hours and then transfer to the MV and for 30 minutes to the Stew program. If in the oven, then I wrap each piece of rabbit in foil, sprinkle with marinade and put a piece of mango inside and in the oven for 40 minutes.
Unfortunately, there are no photos, everyone dared ...

So, I'll have to try, but I'm afraid I'll have to pickle chicken instead of a rabbit, I wonder if it's possible.
And RIPE mango - this is of course our biggest problem - all green-oak lie

In short, jellied meat on our MV should be cooked in the soup mode or on the chef at a temperature of 95-98 degrees and the time should be set for 1.5 hours (90 minutes), because these modes are under pressure.
But the mode of languor without pressure, so it takes a very long time to cook on it.

[Jouravl]

Jouravl - and where is the recipe for rabbit with mango in wine?
But I'm afraid to cook jellied meat in our MV - I've read about kukki, that there are problems with the valve after the jelly - and now with my MV there is absolutely no desire to take risks

The inner lid is completely clean, and for self-soothingness after boiling jellied meat there is a self-cleaning mode.

The question is, but on what mode is it better to cook Stew or Stew?

But the mode of languor without pressure, so it takes a very long time to cook on it.

I did not know that this regime is without pressure, then of course there will be no acceleration.

I also made jellied meat in MV. But honestly, I didn't like it. I cooked soup on a standard program - 1 hour - 2 pork legs and 700 grams of beef. I took off the foam and wanted to put it on extinguishing - I looked, and there the program was maximum for 1, 5 hours, and at night I put it on languishing to the maximum, and then went to heating. As a result, the legs detached from the bone, the meat also exfoliated. But the broth turned out to be very dark and with the smallest meat crumbs.

My broth turned out to be light at 100 C, the lid was also clean, the valve was snoring quietly, calmly, so I did not worry about it.
The only thing is that since I did not remove the foam, it was just a little of the foam, literally with a teaspoon, it filtered through a sieve and that's it.

or on the chef at a temperature of 95-98 degrees and set the time for 1.5 hours (90 minutes), because these modes are under pressure.

And the chef does not exhibit more than 1.5 hours in Element or what?

I always cook meat for a dog on the "stew" mode - the lid was clean, I never saw it stained. But a month ago, we announced a quarantine in the region because of the swine fever - and the meat on the market disappeared, it was too expensive for a dog to take in the hypermarket, we had to buy chicken navels. I boiled it on the same program, but in terms of volume, there was very little product and liquid - it barely reached the "2" mark - and after the MV worked - the whole lid was in a terrible state - barely washed off. So I think - it was because of the navels or because of the small volume it was boiling so intensely

I also did not know that languor without pressure - although at a temperature of 85 * C - what pressure can we talk about

[julifera]

julifera - yes, only for 1.5 hours, because it is with pressure

And the chef does not exhibit more than 1.5 hours in Element or what?

It is set for 140 minutes, in all other modes in which you can set the time (except for languor) for a maximum of 1.5 hours.

Let me repeat the Question, but on what mode is it better to cook Stew or Stew?

I even buy green mango about mango-mango, and always a few. I put it in a warm place - some reach, some do not. We love mango salad for meat or barbecue (according to Vysotskaya's book)
2 ripe but firm mangoes,
2 limes, a bunch of cilantro, hot red pepper.
On a grater, grate one lime and zest into a salad bowl. Cut the mango so that it does not darken with lime juice, squeeze the juice out of the limes - I squeeze the juice with my hands, cut the cilantro, hot pepper (I throw out the grains and films). Mix. And without oil. Recommend

Everything about meat is on stew mode. Stewing, it seems to me only for vegetables.

Nadezhda, about the "stew" mode +100 - the meat comes out just great on it - both soft and rich
Stewing - but only for vegetables I use - the mode is much longer and softer - the algorithm, apparently, differs from the stew.
And about the mango - many thanks! I will definitely use the advice.
My sons and I will like

Girls, Happy New Year everyone! Since last year I lost my peace - I want a mulechka))) and I kind of tuned in to cuckoo 1054 until I saw a new miracle - Element and read your whole Temko. Now again, in tormenting doubts, which of the two is better to take. The price is almost the same, there are complaints about the quality of the cuckoo in other topics (about the release of steam and the fragility of the bowl cover). Therefore, they are now for me in equal starting positions. One thing I do not fully understand: what are the differences in characteristics of the cookie and the element.Both induction, in both you can set the temperature, both pressure cookers, what's the difference? As far as I understood, the cuckoo has 3D heating, but the Element does not, but what exactly is it and how much is it needed? The heating power of the cookie is 35 V, and yours is 100 V, am I right? That is, is Cook more economical? But with the range of temperatures and programs, I never figured out. This is my first cartoon, before I generally considered an electric pan to be a pointless acquisition, but now I am attracted by the ability to cook faster thanks to the pressure cooker function and electricity savings thanks to induction. I have an electric stove at home - everything takes a long time and electricity burns in general, I cannot understand which is better due to the fact that I do not quite understand the functionality and capabilities of both. And yet other manufacturers do not have a "network" button and on the internet people complain that they have to pull the cord out of the socket, but how are these beauties how things are with this, and why pull this cord at all? That seems to be all the questions, maybe they are stupid, but I don't eat, I don't sleep, peace is lost until I decide)))) I really look forward to your help !!!

[Vei]

Vei , Hello! And you a Happy New Year and the upcoming Christmas!
I don't have a cuckoo, I can't compare. But as far as I understood when reading the corresponding threads of the forum, when I chose MV for myself, Kukshka is quite aggressive, but here who likes something.
In Element, the quality of the pan is very good - if you read the topic from the very beginning, you saw that the pan is quite heavy, I wrote about it. I like the coating, but I only use silicone devices.
In Element, I get everything boiled and stewed well and without problems. You can also adapt to baking, but I have Panasonic, so I only bake in it in Element very rarely.
There is frying - it fries delicately - it is almost impossible to get a dba crust or burn something in this MV.
What hampers me personally is that it is impossible to cook on a multi-cooker (chef) without pressure - that is, the Element is still more SV than MV

Oh, thanks for such a quick response! Can you say anything about 3D? And on automatic programs there is a slow cooking mode? Or at least super-rice?))) In the morning I cook porridge in a thermomix, boiled buckwheat is also in it, but with rice I always had problems with it. And the volume of the bowl in the thermomix is ​​small. That's why I want a cartoon. Here I cannot understand the fundamental difference in the capabilities of the cuckoo and the element. Except that the cuckoo roasts harder ...

Regarding 3D, I will not tell you anything - I can send you an e-mail instruction - all modes are described in detail there - write your e-mail address to me in a personal - but it seems like we also have 3D - I understand this is nothing more than a publicity stunt - because . in none of the MW the top of the baking is browned, and the top ten is to reduce the amount of condensation. In our MV for baking, there is no condensation - on the contrary, I keep reducing the cooking time, since induction still heats very intensely.
We have as many as 3 programs for rice - they can get rice of different boiling, I make rice for sushi in MV and roll - it comes out perfect. You need to adapt to the milk porridge program - because 25 minutes is not enough for porridge - I keep the same amount of time to keep warm.
The description and temperature modes of different programs are also at the beginning of the topic - maybe then I will collect everything in one post.

Regarding the disconnection from the network - if the MV is idle for a certain time, it automatically goes into sleep mode. Disconnect from the network - pull out the plug from the socket. I didn't bother with saving electricity.

Yes, even to the question of 3D heating - in banal Panasonic there is no 3D heating - everything is baked and no MV does not bake such biscuits.
I repeat once again - I have never had condensation on baked goods in our MV. Therefore, everything is fine here in this matter - there are no problems.

And it seems to me that 3D heating is nowhere complete, if there was heating, then the top would turn red. and so in fact the baking on top is whitish.
I have the same cuckoos, with the element they are more similar only in induction, they differ in programs. The valve is similar in different ways, although it seemed to me that the same

I am considering Cuckoo 1054, Bork U700 and Element. The consultant in the store inclines me to a cuckoo, because they have been on the market for a long time, everything is fine-tuned in terms of service and additional. components. Bork attracts with its large temperature range (from 40 to 120C), the presence of a top heating element in addition to induction and a slightly larger bowl (4.6 l) than cookies. I was almost dissuaded from Element by the lack of serious service support, due to its recent appearance on the market.
After all, I would like to know from the owners of the Element what was decisive and decisive for you in choosing this particular multi. I already have a headache from impressions, doubts and information. With Nymph, everything is clear)))) they gave it to her, but from others, what made you decide on an element?
PS to Bork even my husband is pushing me, but it enrages me to overpay that kind of money for a name that personally for me does not mean anything at all, especially since it is not connected with super quality. It seems to him that at a price of 34,000 rubles. it should be perfect and maybe not peel vegetables!

One of the significant differences:

Bork 700 and Element - how much time has been set on the Chef (Multipovar) - so much time in general will be prepared.
And in Kuku-1054 - you will set it for 5 minutes, but in fact it will not be known how long it will be cooked, maybe half an hour - it depends on the amount of the product inside, that is, this set time does not include pressure set and release.

There is still a moment:

If Kuku-1054 is disconnected from the power supply, it will suddenly release pressure.
Kuku-1010 - will not reset, but will stand disconnected and continue to simmer the dish under pressure until it subsides in half an hour or an hour (sometimes such a gentle type of cooking is also needed, and even when the light is turned off, it is more useful than dumping everything accumulated)
In Bork and Element - I don’t remember, they wrote, but in my head it didn’t settle.
Remind me who tried it.

just found out? that it turns out that the whole December in Stockman kuku 1054 cost 17,000 rubles for regular customers! considering the twofold difference with Bork, I would choose a cuckoo, but the train left ((((... or is it not fate?)))) again in doubts. Apparently, my nervous system from such stresses will order to live a long time, and I will take something under the influence of an absolutely inexplicable impulse!))))

The element is new, it means a new element base, the inscriptions on the screen are glowing, the inner lid is removable, the cooking time is set taking into account the set and release of pressure, that is, nothing needs to be calculated, the temperature range is 50-130 degrees, internal non-volatile memory, a two-level steamer, the bowl is made of environmentally friendly material, easy to operate, great opportunity for improvisation.

I chose the Element because I liked it very much in terms of design, functions and the fact that it is the latest technology. But probably also because I don't really like templates. My question was either Bork or Element. But Bork's price is quite high. And the cuckoos did not consider at all - too many complaints. So, I'm very happy with my choice.

Jouravl, ygoda52
thanks for the reasoned answer! : flowers: I have not slept for several nights, sit in the internet, read, choose - my pendulum is swinging here and there)))) although I want the cuckoo less and less. And another question - is there a sensor in the Element like in Bork? To me, they look very much like each other. If so, is it convenient? Does the program fail when accidentally touched?