Multicooker Element FWA 01 PB El

And they brought it to me! They promised on March 28, but they brought it - today .... Handsome, talking, glowing .... In the morning I will test. I went to the kitchen balcony (I have removed the window between the balcony and the kitchen, on the windowsill between them there is a working and flower area. Now Shtebochka stands there) ordered a table a pedestal. Inside, all sorts of meat grinder, steamers will stand, and on top is Shtebochka and Elik.

[Katerina]

Katerina, Congratulations! In our regiment has arrived) Let the elik pleases with sweets!

[Maroussia]

Maroussia, Thank you! There are so many things - and tips, and a wonderfully made table of contents for dishes ... you need to make fish, however ...

I'm with a blonde too! We tame each other. The first acquaintance began with meat, and of course the question arose - how to properly install the valve, there is a thread, do you need to wind it or just put it on? I read all the instructions, found only that he should stand strictly upright. Somewhere in the subject I read that it lies and rotates, but I stand and does not spin. On self-cleaning it steamed strongly, but on a stew, it only promises steam in bass, but no. The water after the stew has evaporated and the meat is fried. So I think, either there is not enough water, or the valve is not so worth it. Do not read the whole topic at once, tell me what is wrong

When the MV is not closed, the valve lies, and when closed, it stands straight. It starts spinning when it bleeds off steam. You had little liquid, so the steam was at a minimum and the valve did not turn.

Thank you, Marina for the quick answer, so you don't need to screw the valve onto the thread, since it is lying, just put it on and that's it.

Yes, the valve does not need to be removed. He is always dressed, although some take it off when baking. But personally, I do not see the point in this, as baking passes without pressure. And when you filmed it, that it did not unscrew, but just took off? The valve must be put on the pin and screwed on. It will dangle, but you can't pull it out.

[Bakery products]

then the valve does not need to be screwed onto the thread, since it lies, just put it on and that's it.

The valve must be screwed on. He comes from the store - wound up. You can't just take it off. It is necessary to lift up to the stop, get into the thread, and unscrew. Accordingly, in order to install the removed valve in place, it must be screwed onto the thread. And when it spins to the end, it falls. And it is "like" in a free state.
If you have fried meat on the Stew, then - perhaps - the valve was not dressed correctly, and steam came out during cooking.
Svetlana,

I just don't understand why your valve was removed? On my Elements, the valve was always installed / screwed on / as it should be. Or I don't understand something ...

though some take it off when baking. But personally, I do not see the point in this, as baking passes without pressure.

Not certainly in that way. It makes no sense to remove the valve when you are baking on mode Bakery products... But it is advisable to remove the valve when you bake in the mode Chef... This is a pressure mode. You cannot cook wet ingredients in the Chef mode without a valve (!!!). So wrote Shapoklyak.

it must be lifted and, holding it with the other hand, twisted counterclockwise. Only the threaded pin will remain.

For baking only, not for liquids!

stewed chicken breast with homemade pasta

Elena, Elik and Filik are great! What else does a Woman need to melt her heart? To be tasty fed by a man!
Better yet, two men!

Elena, write to the moderator, the way will place these nuances about the valve in the relevant topic.

[Maroussia]

Maroussia, gorgeous Indo-dishes !!! And jellied meat - transparent, and bedro - mmmmm !!! - fabulous!

Now I have tightened the valve to the end and it began to rotate freely. Thank you, Elena, Marina everything became clear, for some reason it was not twisted. The meat is gone, my husband asked for more. The test is passed.

And today I scrabbled a little bit with bones from the chicken breast. Not critical, but all the same - terribly insulting ...
Girls, be careful with the sharp edges of the bones!

[Ekaterina2]

Ekaterina2, Svetlana, girls, congratulations I'm afraid to sing Elu's praises - it's very good

the way will place these nuances about the valve in the corresponding topic

while in the subject of recipes. I rake
Let's make a theme for those. questions

Lelek, you must make a note so you won't forget it later.

[Marina]

Marina, And in the LAN lies, and questions and answers will be typed in the topic. Then immediately the topic.

So, Elik is tested - it works. The tests were carried out on green buckwheat. In accordance with the recommendation of experienced elikov and their own understanding, it was done as follows:
1. Onions and bell peppers were pre-sliced, the bottle of oil was opened, green buckwheat was measured (200 ml), the kettle was boiled, the herbs were chopped.
2. Frying mode (switched on the second time, the first time did not have time and he "went to bed while you are barely messing around here"), oil-onion-pepper for 5 minutes. She turned off the program.
3. Opened the lid, poured buckwheat, water (about 350 ml), salt, herbs. I put the program on croup 3. Time was displayed as standard 40 minutes .... it strained - a lot.
4. I decided to turn it off after 20 minutes. But after about this time Elik began to actively throw off steam and promised "an early end". Okay, let it work.
5. Finished, switched to heating. It stood for 10 minutes (it's a pity, you can't see how many minutes - only the clock shows).
6. Bottom line: slightly boiled too much, but within reason (I love boiled, wet buckwheat). For green buckwheat this time is a lot. You must immediately set 20 minutes and no more. Elik works noisily (compared to Shtebochka). But handsome.
It is convenient to take out the saucepan, the ears on the sides are good.

I baked a pie with frozen cherries. I wanted to be a chef, but the temperature there is a maximum of 130 degrees, but in the recipe you need 180. I set the default for baking 45 minutes. I forgot to grease the bowl with oil. I thought there would be problems with pulling out. Nothing like this! Well baked and took off just like that. It is very convenient to take out pies with a steamer

I wanted to be a chef, but there the maximum temperature is 130 degrees, and in the recipe you need 180

You are a little confused. In the recipe, the temperature is indicated in the oven. And you bake in a multicooker. There, the temperature below the recommended for the oven must be set.
As a result ... On what mode and how long was the pie baked? Yeast or biscuit pie? What is the crust in color and thickness?

Well, I also received a message from Top Shop that the multicooker is waiting for me at the point of issue) I honestly ordered, succumbing to the excitement and active thread. Today I'll think about whether I really need it. I have 5L and 1.5L Redmond.
I'll read the branch in the evening.
Those who have received and tested are all satisfied? Not disappointed?

[Elfa]

Elfa, eeeeh, Elena ... If you were in Moscow with your order ...



How to remove the valve? Step-by-step instruction.

I hope someone will come in handy.

1. To facilitate the process - remove the white / black "blotch" (steam diffuser).

🔗

🔗

2. Holding the valve with your left hand, lift it up and set it in a strictly vertical position.

🔗

3. Unscrew the valve counterclockwise with your right hand. It is important for us that the valve is on the thread. Try to twist the shiny part of the valve directly, otherwise it itself will unwind in two halves.

🔗

In this case, from during unscrewing, it is firmly and not dangling on the pin.

🔗

4. They removed the valve ...

🔗

... and put the white / black "blotch" (steam diffuser) back.

🔗

5. When the valve needs to be put back, simply screw it clockwise onto the pin.

🔗

PySy. With a certain skill, the steam diffuser can no longer be removed when the valve is unscrewed.

PyPySy. I recommend periodically removing the weight and cleaning the area around the valve.Condensation periodically collects there, especially if the multicooker is steaming during cooking.

[Elfa]

Elfa, Lena, Elika can be madly in love even in one mode RAGU... Meat in this mode is excellent. The maximum amount you can cook in Elik is three liters.

Elena, definitely take MV. There is no bad advice here. Many have different MV-SV and have something to compare with. As Elik prepares meat products, pilaf cannot be cooked so deliciously by any MV. No wonder the girls took the 2nd MV.

And today I scrabbled a little bit with bones from the chicken breast. Not critical, but all the same - terribly insulting ...
Girls, be careful with the sharp edges of the bones!

yes, I also have stripes after lamb ...

And today I cooked steamed fish cakes from pike perch. In silicone molds. I liked it very much.
She poured water to the minimum mark, there are sweet peas and a laurel leaf, boiled in the pasta and on a double boiler for 20 minutes. Diet lunch turned out 👍🏻.

[A.lenka]

A.lenka, Elena, the pie was baked on baking for 45 minutes. Eggs, butter, baking powder, and flour. It turned out well, but I like fried. Someone might think the crust is too much, I'm fine. Didn't know that other temperatures are needed in a slow cooker. How to determine what temperature is needed if there is no ready-made recipe? Another question torments me: if 1kg is taken in a recipe for a multi liver, and I need 250 g, is it possible to cook such a small amount or not? And if possible, is it necessary to reduce the cooking time?

How to determine what temperature is needed if there is no ready-made recipe?

Natalya, why are we all sitting in the subject? We learn and help each other.

That is why I ask, it is clear that specialists will help

[niamka]

niamka, Natalya, well, they baked devuli here at a temperature of 120 degrees, and a slow cooker would not give 180 degrees. In my opinion, I had Red, where it reached 170 degrees, but I only fried French fries at this temperature.
Basically, the maximum in multicooker is about 160 degrees.

if a recipe for a multi liver takes 1kg, but I need 250 g, is it possible to cook such a small amount or not?

why not?! Reduce time and taste often.
I rarely tackle the liver, I'm all afraid to dry it out.
What mode do you want to cook?

[Rituslya]

Rituslya, Rita, thanks for the answer I will keep in mind. I think, maybe, cook the stewed liver for about 20 minutes. I will stew it in milk, so it will definitely not be dry if the milk does not evaporate, of course.

I have a honey cake today. From the series "when you want a cake, but there is no time") I beat eggs (three) with sugar (half a glass), added honey (two tablespoons), flour (two glasses), baking powder (1 tsp.) And soda (0, 5 tsp) On the chef 120 degrees 60 minutes. The weighting agent was not removed. It rose as a dome, the crust is darkish. She cut off the dome, chopped it with a knife, then sprinkled it with crumbs on top. She cut the biscuit into four parts, soaked it with honey syrup, because it seemed a little dry. I smeared the cakes with cream (a can of boiled condensed milk + 350 gr. Sour cream).

[Natasha]

No, it will definitely not evaporate on Stew in 20 minutes. Stewing is very delicate, but it can evaporate on Stew, yes.
Natasha, we will wait with the result.

Went to cook

Natalia, I cooked 800g of chicken liver. First, I fried chopped onion (2 pieces) on the Fry, added liver (800g), a couple of tablespoons of flour (so that the gravy was like a sauce). Off. Fry. Topped up sour cream (150g), stirred with 1 mst of water, salt, pepper, you can add garlic and turn on Stewing for 25 minutes

In Elik, I get the meat I have dreamed of since buying the first multi-pressure cooker. In a pressure cooker, it turns out like digested, and there is a lot of liquid. And in Elik, even with vegetables, it is not very liquid and tasty!

She baked the second part of her chicken, "half-maid", on the Hot Pastry. She did not take pictures, because she looks like the first one, but not so tanned.

Half of the chicken was marinated in the refrigerator for a day. A little warmed up on the table. I baked it in the same way on Pastry, but reduced the time.20 minutes on the skin side, and 20 minutes on the bone side. Then I decided to play it safe, and kept it heated for 30 minutes. Oh, what a juicy chicken turned out! Much tastier than just Baking.

Today we were with Masha in Bork's salon, and looked at the 803 multicooker, which costs about 60 thousand. So, he has a removable lid one to one with the Element, even the inscriptions are the same. the bowl is the same with spraying, like the Element, only Bork is written, the double boiler is the same. All technical characteristics are the same.
They differ in appearance and have built-in recipes from Bork, but pay for them 10 times more
So, who has not yet joined our topic, you are welcome.

Jouravl, and I'm comparing Elik and Kukushka1055, which I have about 10 years old. True, I have Elik only 4 days. So I haven't tried many programs yet. But the first impression is that if I knew how good Elik is, I would buy two.
Why two - I don't knowout of greed in reserve. This boy is painfully good in terms of price-quality ratio.

[ElenaBK]

ElenaBK, I have one, though now two, with one bowl. I bought it five years ago, and I have never had a desire to change it. There are 700 Borks, they are in different places, but the Element has the palm.

[Marina]

Marina, cooked a liver and only then saw this post. It worked out well. First, I fried half of the chopped onion, added 280g liver in cubes, fried for another 5 minutes. I added spices, a glass of milk and a tablespoon of rice flour (since I eat according to the minus 60 system, I can only eat rice for lunch). I put it on stewing for 30 minutes. I also wanted to make rice in a double boiler at the same time. And here I got an ambush. I am ashamed to even describe. I realized that I do not know how to use this steamer. As a result, half of the undercooked rice was swept from the floor, the other half was cooked in a saucepan on the stove

I also had an almost incident yesterday, but with a good ending. They brought in early in the morning a grandson, a great lover of buckwheat porridge (I always cook it in Philips 3060), but before I could look back, Element appeared on the table. Come on, he says, let's cook in the speaker. Wished with stew (own). I fried onions, literally 5 minutes, added stew, cereals and ..... I remembered that there were complaints about cereal regimes, let me think I'll put it on milk porridge. The mode is over, I open it, and there is boiled buckwheat, but the amount of liquid almost did not decrease. I think, well, now the grandson and grandfather will laugh heartily, shame !!! Quickly put on rump mode 1. The bottom line is that I have never gotten such delicious porridge in any multicooker. (I have a photo, I don't know how to insert it)

Maroussia, good pie. Today I have larks and bread.
The girls agree with you about Elika

I wasted the whole day in Moscow, galloped up in the evening, unloaded my bags, shoved everything up and got ready to eat. I bought a duck today. I washed it, rubbed it with salt, herbs, a mixture of peppers, stuffed apples in large pieces. In Element on Zharka I fried an onion, then fried the whole duck, on both sides, overlaid with apples, tangerine slices, poured apple juice (a little, 100 gr) and put on Simmer for 2 hours. I tried it ... it turned out damp! I put it on Ragu and after 40 minutes got an awesome meat !!!! Bones separately, meat separately !!!! barely pulled from a multi into a bowl! the whole thing collapsed !!!! And the smell !!!!! You can't even imagine what a scent !!!! You can kill yourself!
There was a lot of sauce! There was also poured a mixture of rice (parboiled, black, brown and wild). No liquid added! Groats mode 3. Gorgeous rice turned out !!! So Elik did it again!

[Guzel]

GuzelHow good it is that Elik has been rehabilitated in your eyes!
Your bird is good! And there is no picture of rice?

[Guzel62]

Guzel62, I had to put the duck right on the stew and not torment the bird.
By the way, on stew mode, I stew potatoes. I grease the bottom with oil, I cut the potatoes lengthwise into four parts, salt, the time is 20 minutes, I do not add water. As long as we are here and there, the potatoes are ready.

By the way, on stew mode, I stew potatoes.I grease the bottom with oil, I cut the potatoes lengthwise into four parts, salt, the time is 20 minutes, I do not add water. As long as we are here and there, the potatoes are ready.

Something I didn't have a potato at all, maybe I got such a potato, maybe I put a lot (800gr), after 25 minutes there was nothing, nothing was fried and crunched, 15 minutes on frying with a closed lid also didn't finish it to the end, then I manually cooked it a little pilaf

Here's the rice!

[guzelka]

guzelka, beautiful) Did you add water at all?

[guzelka]

guzelka, beautiful) Did you add water at all?

Not a drop !!!! There was also apple juice, apples and tangerines gave liquid and duck fat melted! so that was enough for cooking 2 m of rice.
Gorgeous rice turned out !!! With an apple flavor and tangerine aroma, hard but tender, not dry, but not porridge either .... in short, I will have a great lunch tomorrow !!! 👍

[Olsu]

Olsu, I put potatoes for two men, my daughter and I don't really eat potatoes. Approximately 4 potatoes each.