Multicooker Element FWA 01 PB El

I made chicken meatballs for dinner (I don’t know where I got it from, but it’s written in my notebook).
Was - 600g of chicken breasts (minced meat)
onion - 1 piece
garlic - 2 cloves.
cream or milk - 2-3 tbsp. l.
salt, pepper to taste
flour for breading
grows up. oil for frying
For the sauce - sour cream - 100g
tomato paste 1 tbsp. l or 3-4 st. l ketchup
onion -0.5 pcs.
water - 250ml
pinch of coriander, salt, pepper.
The recipe says - fry the formed meatballs on rast. oil op -3 min., make a sauce, put meatballs in it and simmer for 5-6 minutes.
This recipe will work for any CF, but I made it in Elik. She deviated a bit from the recipe - I added the remains of boiled rice to the minced meat and added 1 tbsp to the sauce. l flour to make the sauce thicker. The meatballs were made the size of a walnut, from this amount, 2 roasts in Elik turned out, then they put everything together in a bowl and poured the sauce and on the stew for 15 minutes. The result is chicken "Hedgehogs"

[Anna]

AnnaThanks for the tip! There is sauerkraut, but only dry thyme.

A baking bag is probably possible.

Be careful with the package. I did it once. The bag puffed out and blocked the hole through which the steam should escape. The screen fogged up. Okay, I caught myself in time and fixed everything.

Can the package be pinned from above so that it would not puff up?
Today we had dinner - liver with potatoes (fry, onion and liver, added seasonings, a spoonful of sour cream and put out stewing, did not add water), the husband usually does not really eat the liver, but here it seemed like he liked it and the little dog ate the liver with an additive and fell into pillows

The little dog is lucky 😁

Girls, I made duck legs yesterday, but also without an orange, I'm sorry (the chicken somehow burned with it, horror), but I added dried orange. crusts, sautéed vegetables, and after frying and coarsely chopped potatoes, I'll tell you - a song

Ladies, I took my MV yesterday // KomfortBT dot ru //, at the bottom of the number 5013, I found the message - 5113 what kind of jamb with a lid should be?

Everything is fine with you. And about oranges with duck - there oranges lie on top of the duck and nothing burns. But then the SMELL!

Thank you, found it at 128 p. (the cap is correct 51 week 2013) I have 5013, 50 - week

That's right, 50-51 is near. They wrote that since spring they are already producing with the correct caps, and this is after 16 weeks. But we mostly came across 5113. You already have the correct elastic band in gray, not black, and the ring around it is matte, not glossy. So use it and be happy.

Element cooked beef so delicious to me yesterday! Coarsely cut carrots and onions on the Berner for 7, set them to fry. I put in large pieces of beef after 10 minutes of frying, frying for the last 10 minutes of standard time. Then I put the dried tomatoes, salt with garlic and turmeric and put on the stew at 1.20, so this beef was very tough. And it turned out so delicious! I was very pleased, the meat is soft, tasty, stewed

And I forgot to look at the release date - I'll go and look at least .... and I have to run.
5113 and what to expect now ..... bliiin, again it is necessary to read, now while there is no time at all, I will endure until evening, the mood has dropped below the baseboard. Something I didn't even look at the lid - I can't remember what color ... the little dog is in shock - to remain without tasty - she is already used to soft meat

and what to expect now ...

Whatever you throw in the pan, wait.
Wait for a delicious stew. Groats - crumbly porridge wait.
Vegetables with water - wait for the soup.
Relax and have fun. Not for 60 thousand you bought a saucepan to clog your brains.

[Twig]

Twig,



I forgot something - that there will be terrible. ...
Or is it a normal lid? I re-read something and I can’t drop it, I’m confused by the axis in my head, although not, they write that 5013 is normal

Why don't you, in fact, the people then bought at a completely different price. I don't even know whether it is gray or black, matte or shiny - I saw only a white button. And then they wrote in the same place that white people are basically normal. Unless they read us and put the black marriage on them

[Anna67]

Anna67, my daughters and I are both black - we will have to ask her number. Well, now where to go! We will cook with what to eat

And no one remembers somewhere here there was a photo of how to disassemble a valve, or rather a plastic steam trap?

[Ekaterina2]

Ekaterina2, did you add liquid? Made beef on stew for 60 min. She seemed to give a lot of juice, but in the end all the water boiled away and the meat was fried. I, out of habit, as in a staff, did not add liquid.

Probably you don't need to rely on pressure cookers, this has its own logic and its own understanding of where tightness is needed.

[Tatoshenka]

Tatoshenka, a little, there was a lot of juice from carrots and onions.

[Tat]

Tat, congratulations on the baritone assistant

Relax and have fun. Not for 60 thousand you bought a saucepan to clog your brains.

I was also worried at first ... then I decided to spit and grind
Tatoshenka, I have never added liquid to meat ... and potatoes ..., perhaps the beef is drier, so it is worth dripping liquid
Anna67, it is not difficult to unscrew, you can remove the moisture collector (it can be easily removed) and holding the bottom of the valve with your hand, unscrew the upper part

Girls! Today I took the vacuum machine now I will suvidu fillet for an adult! and my macho steamed beets, then I will pack them for the freezer. I don’t even want to have supper. ..

you can remove the moisture trap

Here it is, then I'm trying to make out. There were no problems with the valve even without removing the moisture collector.

[Anna67]

Anna67, On the side of the valve there is a small indentation for the finger. With two fingers we grab the lid and top, it's simple! The first time I was also scared, I was afraid to break something 😀

[Anna]

Anna, yes, I also puffed for the first time, but it turned out to be easier than I thought, you just have to press and pull, as Galina writes.
Happened?

[Tat]

Tat, congratulations on the baritone assistant

: rose: thanks, I haven't even turned it on yet, I will have fun on Saturday morning

Happened?

Yes, the morning is wiser than the evening. I used to twist it on all sides as it was soldered.

[Ekaterina2]

Ekaterina2, did you add liquid? Made beef on stew for 60 min. She seemed to give a lot of juice, but in the end all the water boiled away and the meat was fried. I, out of habit, as in a staff, did not add liquid.

Exactly! I spoiled the beef twice with the Stew program - it turned out to be a dry, fry-prickly dish. Therefore, I did not make friends with this program at all. I don't understand her. How does it differ from Quenching, if the liquid needs to be added?
Girls, has anyone successfully prepared a suvid in the Element? Details, pliz)))
And yogurt is cooked at a temperature not exceeding 40 degrees. So, someone asked why it does not work - because there is simply no such temperature in this cartoon)

Yogurt is prepared in this MB, read the topic carefully. Somewhere in the beginning Nadezhda Zhuravl wrote how she cooks it. And Ragu is an excellent program and Elik has not spoiled a single dish for me. You probably chose the wrong meat, stews are usually not cooked mono - only meat (with the exception of pork, but it is with fat that melts), but also with vegetables, they give juice. Everything turns out fine. This is what stew means - Ragu (fr. Ragoût; from fr. Ragoûter - to whet the appetite) - a dish made of small pieces of stew, fish, poultry, game, vegetables or mushrooms, often in a thick sauce.Somewhere above, I posted the results of the experiment - I cooked vegetable stew from the same products in 2 Eliks at once, but on different programs. I liked Stew more than Stew (there was more liquid and some of the vegetables lost their shape).

I also really like the Ragu program.

Somewhere in the beginning Nadezhda Zhuravl wrote how she cooks it.

There are many dances.

And now I generally switched to cooking yogurt and sour milk only in a thermos from Orson. Without any MV, electricity, I just poured all the containers into a thermos, and in the morning everything is ready. Someone previously wrote that he smells of plastic, so my plastic does not smell at all.

Is it like those cats who don't like them? - "You just don't know how to cook them" (c)
Dancing with tambourines is certainly inconvenient for us to perform. This slow cooker does not have a temperature of 40 degrees or below, all that will turn out will be, alas, not yogurt (the Bulgarian stick, unfortunately, will die).
About the term "Stew". Thanks for the educational program. But I cooked homemade veal with onions both times. If this vegetable (onion) is not enough to call the dish "stew", then I do not pretend. I meant the name of the program. Carrots spoil the taste of meat, if it is not pilaf (but this is of course purely personal taste preferences), mushrooms, potatoes, etc. can be cooked on stewing. Chicken fillet under Teriyaki marinade is perfectly cooked simply on the Fry mode with the lid open. But that's not the point.
Stew. Please teach me how to cook deliciously beef with onions on the "Stew" program, so that it all tastes delicious and does not float in the gravy-sauce, as when stewing.
Thanks to all who responded. And that is too expensive now homemade veal to spoil it.
By the way, for example. Several times I cooked Chuchelka with pickled cucumbers from this beef, but on gas in a saucepan. So the meat is very tender, so it's not about the age of the cow)

[notka_notka]

notka_notka, I a little - ml 100 - poured water into the beef, because there was a lot of meat and I already knew for sure that this particular meat is very tough, it takes a lot of time. And the water all the same, albeit a little, evaporates. I did the other beef first on a roast, and then on a stew for 40 minutes, without water. But there was a lot of onions and bell peppers - accordingly, there was juice.

From this beef, I cooked several times according to Nata's recipe Chuchelka with pickled cucumbers,

- ?

And on what mode do you cook potatoes in uniforms in order to calmly poke and check? Maybe the pasta will work? She turned on the soup so she locked the lid. I restarted it on dairy - a little cracked. But already better than last time: on a fur coat almost mashed potatoes turned out

I looked at this recipe from Chuchelka, it is quite suitable for Elik -https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158488.0# There is enough liquid in it, they even stew there for 1 hour on low heat, pouring 700 ml of water, and then another 250 ml of cream is added. Everything can be cooked faster in Elik.
Anya, about cooking potatoes. The time will always be different, the potatoes are always different (the same can only be if they themselves have grown and stored until the next harvest). Here, only your own work will help. If I doubt the time, then I put it less, it is better to add more later.

[Ekaterina2]

Ekaterina2, the recipe is simple and amazingly delicious. I do not want to multivit this dish, since this is a straight classic of the genre (azu !!!!)
Beef with pickles

Girls, I read today, maybe someone will need something: Super tips for owners of multicooker. 12 tips for the hostess

1. On the "Stew" program I boil milk for an hour. If from the refrigerator, then an hour and a half. Nobody runs anywhere.

2. The same program produces excellent baked milk in 5-6 hours.

3. Cover of a thermos pan. Therefore, if you ferment warm milk, then in the morning you will have wonderful kefir (or fermented baked milk).

4. On the "Steam cooking" mode, eggs "in a bag" are obtained in 5 minutes, "hard-boiled" eggs in 12 minutes.

5.On the "pilaf" mode, you get an amazing stewed potato with a golden-fried bottom (you don't need to interfere and control - the smart pan knows when the potato is ready and will go into heating mode).

6. On the "Stew" mode, absolutely amazing stewed potatoes without frying from the bottom.

7. On the "Pilaf" mode, the laziest men make a sumptuous dinner of ready-made dumplings: Pour a pound of ice-cream dumplings straight from the pack into a saucepan, pour half a glass of tap water, salt and put a spoonful of butter. Press the button and wait for the ready signal - no need to interfere! Dumplings one to one, with a slightly toasted bottom. My husband now only admits such things - no pots of boiling water! Naturally, self-made dumplings from the freezer.

8. On the "Baking" mode, fish and any meat are perfectly fried.

9. On the "Quenching" mode for 12 hours the most transparent fragrant jellied meat is obtained.

10. On the "Stew" or "Buckwheat" mode, you can make 2 dishes at once - at the bottom there is a side dish (cereals or potatoes), and at the top in a special basket, sausages, cutlets, meat, chicken .... The juice drips into the side dish and it turns out magically.

11. On the "Stew" mode in 1.5 hours you can cook any of your favorite soup. You will be surprised how transparent, uncooked and fragrant it is!

12. On the "baking" mode, fry the minced meat with onions. Then, on the "Pilaf" mode, put dry horns or feathers (a type of pasta) into this minced meat, pour boiling water over so that only the tips stick out, salt, mix and wait for the ready signal (the pan will determine it itself). Naval pasta to your table!

Yes, the morning is wiser than the evening.

Girls, thanks for the answers about the beef. I will try again.

Girls, maybe someone will need - chicken stomachs -
fry-onions 2 large, some carrots for 10 minutes
Added stomachs - stir, salt - pepper to stew for 50 minutes.
It turned out the ventricles in the sauce.
The little dog ate with great pleasure
(She is an elderly lady, toothless, eats little and very selectively)



I made a preparation for borscht for the freezer - I fried a little onion with carrots, added cabbage and left beets for stewing for 12 minutes - put them in containers, froze

Hostess girls, I have 3+ - questions.
1. Steaming mode - is the lid open or closed?
2. I want to make sea trout in a large enough chunk - how long to do? And if 2 floors - how long? Should we put foil on the floors or not?
3. How much water should I pour?

PS: In Okey, now there is an action - sea trout, not frozen (and not frozen) at 499 rubles / kg. I took as many as 2 fish per 3 kg - partly salted, part in a double boiler)

[Lena]

Lena, the Steamer program runs with the lid closed. Pour water so that there is no liquid at the bottom of the steamer, usually this is a division of 2 CUP.
For fish, I set the time to 20-25 minutes, but it depends on the size of the piece of fish. I haven't used the top one, so it's hard to say, but if it's the same product, then the time doesn't change.
Foil is not needed.

[Jouravl]

Jouravl,
Nadyush, thank you)

I have only used the element for a month and have not learned all the programs. How to stew potatoes with pork and what is the best mode? I want the potatoes to be not pale, but with a light golden brown crust and soft fried meat. I would be grateful if someone would advise on what modes to cook it!

I fry on "pilaf", while frying works, more on one side, then stir, and on "baking" for half an hour. Then it turns out with a crust.
Or on a "stew" after frying, but then everything is soft, even the crust.
It is possible on the Shefpovar, but I have not cooked anything on it yet.
Frying is too soft for me. The meat is sometimes watery.

Girls, and omelette on which program to screw it up?
I'm banging on baked goods. First time I make an omelet in a slow cooker

[Svetlana]

Svetlana, A tremendous THANK YOU for your advice! I'll go cook now. I will probably do it with roasting and stew. I will report how it happened.

Ladies, how does the multicooker know the time?
It is turned off all the time, but here I noticed that the chicks after cooking are the same time, and it shows quite correctly.I don't remember when I exhibited

[Twig]

Twig, there is a battery.

I'm banging on baked goods. First time I make an omelet in a slow cooker

Twig, I haven't made an omelet in Element (50g of milk per 1 egg), but in Redmond it's always 20-25 minutes on baking. It worked very well and magnificently.