Multicooker-pressure cooker Liberty MP-900

I baked bread, so the bottom was brownish enough, perhaps that pizza is just right for a pressure cooker .. But how do you get it later?

And I'm all experimenting with casseroles. Now for the rice casserole, I cook rice and frozen vegetables at the same time. I toss in dry rice, to it I added frozen cauliflower, broccoli and chanterelles with mushrooms. Water must be poured half of the norm, because vegetables will give additional moisture. I put on VD 10 minutes on the * rice * mode. While preparing, I make a mixture of 2 eggs with water or milk, salt, pepper, add grass and and nutmeg. Then I pour the rice mixed with vegetables with this mixture. Sprinkle with grated cheese on top. Bake without pressure for 15 minutes, or longer so that the crust is blush.

and I watched a video on YouTube of how to cook pizza, so shake the saucepan a little and slowly tilt it and the pizza itself seems to "leave" I will try it on the weekend, I'll tell you

URAAAAA
Here I am, friends, at last with you, there is no time for a long recipe yet, but I have already made a kutya for today's eve of Epiphany and cooked an uzvar from dried fruits
So far, my only problem is a removable lid, which I hardly manage to put on, and then close it, out of habit, just There was no sharp chemical smell of plastic, by the way
And the casserole itself, very good. even wonderful and promising
I think we'll make friends

girls, but how to set the cooking time simply, for example 5 minutes, without a specific cooking mode?

[sv12]

sv12
For simple cooking without modes, there is a COOK HOUR function at the bottom
azaza, lambada ,
thanks for the congratulations, this is a new product in my culinary bio
How much time do you cook dried fruit compote to make it richer?
I just didn't have time to mess around with it for a long time, then the uzvar came out weaker than from a slow cooker, where it languishes for 5-6 hours, but already gives it all its taste properties.

Just click on the plus sign. Each press adds one minute.

[to rusja]

to rusja
Compote should be infused for a long time.
Leave on the pressure cooker to cool without opening the lid or letting off steam.
I made compotes on different devices of my own, came to the conclusion that the longer you insist, the richer the taste.

I understood about lagging, ATP, but how much time to cook?

I didn't cook compotes, and in the morning I made the Surrealist chocolate-banana cake. I concluded for myself that instead of cottage cheese, it is better to take the cottage cheese mass will be more tender, although I liked the cake itself


and so in the context

Here is the recipe for Surrealist Chocolate Banana Cake
Ingredients:

Chocolate layer:
250 gr dark chocolate
170 gr butter
3 tbsp. l. cocoa
5 tbsp. l flour
3 eggs
4 tbsp. l. Sahara

Banana-curd layer:
200 g of cottage cheese (as for me it will be softer with a cheese mass, but I have not tried it myself yet)
2 eggs
2 small sweet bananas
2 tbsp. l. Sahara

Cooking method:
We start with the chocolate layer. In a water bath, melt the chocolate and butter until smooth.
Beat eggs with sugar with a mixer for 5 minutes, no more.
Mix flour with cocoa
Add the chocolate to the beaten eggs and stir vigorously so that the chocolate does not settle to the bottom. Then sift the cocoa flour into the mixture and mix gently, getting rid of the lumps. The chocolate layer is ready.
Curd layer. Put cottage cheese, eggs, sugar and bananas in a blender
Grind in a blender until smooth

Lubricate the saucepan with butter. First, lay out the chocolate mass in a thin layer, you can leave a few glades.Unevenly put the curd-banana mass on top. Carefully make some beautiful waves with a match, mixing the layers.
Next, lay out the layers in turn, just as unevenly.
The recipe included baking for 30 minutes at 175 degrees in the oven, in a pressure cooker I got it in 40 minutes, at low pressure, I immediately pulled it out of the saucepan and left it to cool.

Today I ventured to cook millet porridge with milk whey, which I have left after making the Adyghe cheese. This is done in Ukrainian. Polesie is called "odlyvanka" (by analogy with the reverse, probably). I did not find such a recipe in the internet
In general, at first I was afraid that the serum would curdle and set it to Soup by default (25 minutes). I had 200 grams of cereals and about 800 grams of whey, in cartoons I cooked this porridge much longer, so the liquid had time to be absorbed during this time, and the cereal swelled. And here there was a lot of liquid and I put it on Rice 2 more times and added a drain. oils. I know that you can choose the time and duration yourself, but I wanted to play with the modes.
In general, here is the result


Interesting taste with slight sourness
In sl. once I cook right away on Rice or on my own program and reduce the amount of whey, although this one will thicken a little when it stands.

[to rusja]

to rusja

I make compote from dried fruits in parts. First, pears-apples for 30 minutes HP. Then dried apricots, raisins, figs for 15 minutes WD. And leave to cool for as long as possible.

It would be nice to have a separate topic with recipes for a pressure cooker. But not only for ours, but also for Polaris, they are twins.

Interestingly, I have never made porridge with whey. I will definitely have to try. Was your porridge already soft in 25 minutes?

Was your porridge already soft in 25 minutes?

Yes, I was completely ready for use, since there was not much cereal, then it had time to completely boil down, I boiled it twice for the sake of density, when it cooled down, as I expected, it became much thicker. I like in this recipe that any millet bitterness is completely absent, which is often present, as do not rinse and brew it. I'm still very good. I like the recipe for Dandelion millet porridge on our forum, when mashed potatoes and cracklings are added to it
And the recipes, I think, should not be mixed, even though Polaris is a clone, but its name is different. But, if you, of course, want to, you can remake all your recipes in the form that is accepted for individual recipes, here you can READ

today acquired this assistant thanks to this topic and stories about it)

Now explain to me PLEASE it is not clear to me how to cook it with the lid open or without pressure, is it possible in any mode?

I congratulate you on the purchase of the "new assistant" I have not much experience of using, I can only tell you that when baking, simply remove the valve and lower the lid, but do not scroll, and on rice it seems you can fry with the lid open, but I have not tried it yet
By the way, yesterday I made a pizza with mushrooms, my husband liked it





I took the recipe from YouTube (Multicooker Redmond RMC-M4504)
Flour 220 gr,
water 80 grm,
egg 1 pc,
tomato
mushrooms
cheese, ketchup, mayonnaise, salt, pepper, herbs.
Baking mode, at low pressure, greased with rast. a saucepan, baked for 23 minutes.

From this amount of products, I got 2 pizzas and still a small piece of dough left.

So it means that without pressure to cook this you need to remove the valve?) Thanks now, at least I will know)
To lower and not to scroll .. does it mean to lower and not rotate the cover to the lock position? so that it is lowered, but just to the side?
And at low pressure, how is it?)
P.S. I apologize for the lack of understanding)

I didn't bake it yet, but when I cooked the broth, I just manually set the time - 15 minutes, lowered the lid, didn't remove the valve, just made sure that the lock was not closed, as for pressure gain, waited until it boils, removed the foam and then put it on pressure soup

Here's my first bake of our iconic Vedic apple pie SHRIMATI from mistletoe



I baked on Baking according to the standard program for 30 minutes, simply by lowering the lid and pushing the valve lock further away. I did not cover the saucepan with anything, I just greased it with a brush. Nothing, thank God, stuck and the saucepan feels great
It turned out much tastier than I made it in Dehe-50 and the structure of the pie itself is different - a little drier and more airy.
From my own changes, I always add one egg and reduce the number of pods. oils, and sugar, usually depending on the acidity of the apples.

oh what a pretty one I would eat ...

Nikta, that's okay, I asked the same questions myself, so I made you a photo of what my pressure cooker looks like in Baking mode

[CRUPS]

Girls, I can also recommend for baking and various cupcakes, Citrus crust tsukats from CRUPS, I once made a whole bunch of them, now I almost add a year and the aroma and taste are Abaldenny

Great, only the Vedas do not approve of the use of eggs)) in vain you are so))
And I want to bake some kind of cottage cheese casserole without eggs, no one knows such a recipe?)

[Nikta]

Nikta
Cottage cheese casseroles and various dairy and cheese dishes can be seen HERE, it is possible to eat there without eggs.
And Shrimati, we have no longer perverted and what they didn’t put in there, so it’s no longer Vedic-authentic
I just do not like to shake sugar in sunflower oil, it practically does not dissolve there, but with an egg it is a completely different matter

[Boiled chocolate]

And when I got such a huge cake, it came out sooo high, I cut it into 6 cakes, but I could easily cut it into 8.

Boiled chocolate

Recipe
dough
Sugar 440g.
Eggs 4 pcs. (medium)
Cocoa 8 tbsp. l. with a slide
Flour 540 rub
Baking powder 5 tsp
Milk 300ml
Rast. oil 60ml.
Boiling water 300ml

Grind sugar with eggs, thoroughly, add cocoa, stir. Mix flour with baking powder, measure out the required amount of milk. Add gradually alternating flour and milk, knead the dough thoroughly so that there are no lumps. Add oil and stir .. Finally, pour boiling water over and stir well and pour into the pressure cooker. Oven without pressure for 60 minutes. let stand in a cooling cooker for 10 minutes .. cut the cooled cake into cakes and soak in knoak or liqueur. Smear with cream. pour chocolate icing on top.

custard cream
milk 450g
sugar 200g (I have sugar flavored with vanilla pod)
eggs 2pcs
flour 40g
butter 250-300g (room temperature)

Put half the milk and all the sugar on low heat, stir occasionally. The second half of the milk, stirring constantly, pour into the flour. Beat eggs with a mixer, two minutes. gently pour the milk-flour mixture into the beaten eggs .. Then pour the egg mixture in a thin stream into the boiling mixture of sugar and milk .. Heat everything over low heat until it thickens, stir constantly so that there are no lumps. remove from heat and cool. in the meantime, beat the butter well. While whisking, add the custard to the butter.

chocolate glaze
In a pressure cooker on heating mode, melt a 100 g chocolate bar and 50 g butter. (creamy or odorless vegetable) add a tablespoon of powdered sugar (optional). Stir well, let cool slightly and pour over the prepared cake.

[Curd in a pressure cooker]

And I have one more recipe. Curd, made entirely in a pressure cooker. About 2.7 liters of milk produced 350-400 grams of cottage cheese.

Curd in a pressure cooker

I suddenly had almost three liters of 2.5% end-of-date milk. I decided to make cottage cheese, and at the same time try to make yogurt in a pressure cooker.
So, the first thing I decided to check is to what temperature the water heats up in our pressure cooker in the heating mode. It turns out this is 70-71 degrees. That is, you can safely make cottage cheese.

1) Making yogurt. Pour the milk into the pressure cooker, do not close the lid, set the cooking with plus signs for 5 minutes. We need to heat the milk to 42-45 degrees. stir the milk, check with a thermometer, if the desired temperature is reached, add yogurt or kefir at the rate of 2 or 3 tablespoons per liter.I overheated my milk, so I had to cool the saucepan to the right temperature in the sink with cold water.
We added starter culture, close the lid, turn off the pressure cooker for 2 hours. After 2 hours the temperature of the milk was 38 degrees, I put it on heating for 5 minutes, the temperature again rose to 45 degrees. mix again and leave for another 2.5 hours. All the yogurt is ready.
2) Now we make cottage cheese. Turn on the heating and wait until the mixture heats up and the whey does not come off. I just left the cooker on the heat for 50 minutes. Then, as usual, in gauze and hang. All the curd is ready.

Now, I think that for curdling yogurt, you can set it not to heat it up, but to cook it, with the lid closed, it will be faster, you just need to look carefully so that it does not boil.

Girls, and if you make an omelet in it .. then in what mode?

It depends on what kind of omelet.
Regular, with the lid open, simply fry until the desired color.
And steam, I personally do so. Pour hot water over the bottom line into a saucepan, put a steamer grate on it, either a cream or a silicone mold with an omelet mixture. Close the lid and under high pressure for 3 minutes.

[42-45 degrees]

1) Making yogurt. Pour the milk into the pressure cooker, do not close the lid, set the cooking with plus signs for 5 minutes. We need to heat milk to 42-45 degrees... stir the milk, check with a thermometer, if the desired temperature is reached, add yogurt or kefir at the rate of 2 or 3 tablespoons per liter. I overheated my milk, so I had to cool the saucepan to the right temperature in the sink with cold water.
We added starter culture, close the lid, turn off the pressure cooker for 2 hours. After 2 hours the temperature of the milk was 38 degrees, I put it on heating for 5 minutes, the temperature again rose to 45 degrees... mix again and leave for another 2.5 hours. All the yogurt is ready.

Thank you for sharing your recipes, developments, but still - 42, and even more so 45 degrees are extremely destructive for yoghurts, and even more kefirs, all living microflora are already dying there. The temperature of milk for making kefir should be no higher than 30 g, regardless of whether you make on bacterial starter cultures or ready-made kefir for re-culture. The maximum degree of survival of many bacteria is 40 g (Italian-Bulgarian for example), and VIVO is not more than 38 g. That is, the milk did not need to be heated a second time, it was just a comfortable temperature. This will be confirmed to you on any site of ferment producers.
We even have a special temka ASK AN EXPERT on fermented milk products and already the second volume of discussion YOGHURT WITH BACTERIAL STEAMS... There och. a lot of useful information can be found
And the usefulness of yoghurt prepared from ready-made yoghurt, for example, Activia, is generally questionable .... since it is difficult to control the microflora that grows in the finished product.

In our pressure cooker, you can try to make yogurt not in the bowl itself, but as usual in jars, just pouring water into the bowl so that the jars are up to the shoulders of the jars and put a silicone mat on the bottom. I do this in a slow cooker HERE IS THE REPORT, but on what program or in manual mode, all the time controlling the temperature with a temperature gauge, as soon as the water heats up to 40-41 gr. immediately turn off and close the lid, the effect of a thermos should be obtained, check after 3 hours, but usually yogurt is on live bacteria, for such a time it is not yet ready. He needs at least 4 hours

Nothing of the kind, optimal for 41-42 degrees yoghurt. Yoghurt as a leaven is so good, it can be fermented from 28 to 52 degrees without any problems. Another nuance, I added sourdough from the refrigerator to 45 degrees milk. Accordingly, the mixture became approximately 42 degrees. And then she just cooled down.
Now, if I fermented bi with kefir, then I would need a temperature 10 degrees lower. Kefir is very capricious. Yoghurt is not afraid of temperature fluctuations. So, everything fermented perfectly. If the bacteria were overheated and dead, then no fermentation would occur.And I would not keep it for more than 5 hours, this time is quite enough. At lower temperatures it takes longer to ferment.
Of course, I don't like fermenting in a metal saucepan, the taste is not at all the same. But for cottage cheese it was quite suitable. Then I had problem milk, I was generally afraid that I would have to pour out all this canoe.
If I needed just drinking yogurt, I would rather take a glass or ceramic dish and put it in the water heated in a saucepan. The main thing is that the cooker itself keeps heat well and works like a thermos, that 5 minutes every two hours is enough for heating.
But I make yogurt and other sour milk in another device, I set the desired temperature there, for each type of sour milk product and it is slowly fermented there. And I just have to take out the container with sour milk at the end and put it in the refrigerator. But it is imperative to do it in ceramics, well, in extreme cases, glass, this greatly affects the taste of the drink.
And you very correctly recalled the fermentation on * activation *. There it is generally not clear what is obtained as a result of fermentation. After all, such an industrial production will not give a useful product, plus all sorts of thickeners, stabilizers. No, no, only bacteria, fortunately in Kiev there is a sufficient variety of starter cultures. Make your own mother's starter and do with it.

[fish in a pressure cooker]

This is how it turns out fish in a pressure cooker... At the bottom in one soy, you can put a maximum of eight fish. She cooked in a similar way nototenia and mackerel, and mash.

The photo shows the nototenia. it is very simple to do. you don't even need to defrost it completely. Cut the onion into rings to cover the bottom of the pressure cooker, two smaller or one larger onions. Cut the carrots into rings and place them on top of the onions. we spread the peeled fish on them. Pepper (I have a mixture of lemon and pepper), add a pinch of dried parsley root and pour over the juice of a quarter of a lemon. You may or may not add a couple of tablespoons of water. Sprinkle the fish with vegetable oil on top, just a little. Close the lid. Cook on high pressure for 1 hour. The bones come out soft. this fish is good both cold and hot and ideal for salads.

For example, you can make a salad like this. Peking cabbage, fish. a bit of carrots and boiled eggs (it comes out tasty with quail eggs).

[28 to 52 degrees]

Nothing of the kind, optimal for 41-42 degrees yoghurt. Yoghurt as a leaven is so good, as it can be fermented from 28 to 52 degrees without too much trouble.

Please post here at least one source that has a link to 52 degrees

It is understood that the temperature of 52 degrees is the extreme point, but as I write it can ferment. This is my own experience. there was a situation when it was not possible to cool and had to ferment at 52, yogurt fermented, although it fermented for a long time, apparently some part of the bacteria died, but those bacteria that remained were enough for fermentation. For example, Yogourmet yogurt-sourdough with iherb, it is recommended to cook at 23-25 ​​degrees. However, I fermented this yogurt at a higher temperature and it fermented perfectly. So this is my personal experience.

And about the optimal one, it's 43 degrees

In my instructions for the device, the temperature for yogurt is 41-42 degrees.

upd on Yogourmet's website states from 23 ° C to 44 ° C (73 ° F to 112 ° F).

[Turkey drumstick steaks in wine]

Here's another recipe

Turkey drumstick steaks in wine

Marinate the steaks first. Sprinkle and rub the steaks with mustard powder and fill with mrinade. Marinade: wine, basil leaves, zest of half a small lemon, a few black peppercorns. marinate for a couple of hours, I marinated under a vacuum lid for 40 minutes. Peel the zeben apple from the skin and seeds - a large one or a couple of small ones, cut into plates, lay out the bottom of the saucepan. put meat on apples, fill with marinade. Spice up. Cook for 60 minutes on high pressure.
You will get quite a lot of broth, very aromatic and tasty, the apple pieces will be very soft.You can grind apples, broth and, for example, bread rolls, a sauce will come out.

And I continue to indulge in porridges, today I cooked milk-rice, at first for legumes for 30 minutes, but it seemed to me not boiled enough and I also put it on Rice (12 minutes by default) and what was my surprise when I opened the lid and found melted like porridge in a slow cooker

Fotik cannot convey all the caramel color, apparently the rice has stumbled to condition

I'm already here, somehow my hands did not reach the computer, the girls a question ... if you bake on baking paper with butter, you need to grease the saucepan? or do not lubricate the bottom, but only the sides ??? or not to lubricate at all ??? won't stick?

And somehow I have not tried milk porridge yet, I'm afraid it will suddenly trample through the valve ... I read it on the Internet, and there is also a video in YouTube where they filmed how the pressure cooker exploded and blew up the kitchen floor ... I am inclined to believe that it is simple the steam outlet valve clogged, it was evidently not washed, and turned on to high pressure, so she jerked ... in general, it was somehow scary to approach my pressure cooker, but I drove away bad thoughts ...
And how do you flush the cover and valves ??? Throw completely under the water?

do not doubt it for a minute, milk runs away from multicooker, and milk porridge has NEVER escaped in pressure cookers (unless I tried semolina). And the one that exploded is an ordinary pressure cooker - the valve there needs to be adjusted on time and the fire reduced. And we have modern electric pressure cookers with electronic control.
This is one of the main advantages of a pressure cooker over a cartoon or a simple saucepan - neither pea soup nor milk porridge ESCAPE.

[SeredaG]

SeredaG
thank you for coming with your pressure cooking experience to the neophytes

And somehow I haven't tried milk porridge yet, I'm afraid it will suddenly trample through the valve ...

I fully support SeredaG, cook porridge boldly, they, as well as foamy pea-lentil soups in my main course, not the slightest hint of any runaway, even the lid is clean if the steam is not forcibly released.

And how do you flush the cover and valves ??? Throw completely under the water?

lambada, regarding the valve, I somehow hesitate to shove the entire lid under a stream of water, sometimes there are some sensors in the lid and after such water procedures they start to fail.

... if the oven is on baking paper with oil you need to grease the saucepan? or do not lubricate the bottom, but only the sides ??? or not to lubricate at all ??? won't stick?

In general, I never use any baking paper in cartoons and Shrimati (on the previous page) turned out to be perfect in my own Liberty saucepan, even better than in Dehe-50. But I noticed that the Khmelnytsky double, due to the fact that the metal of the casseroles is possibly thinner, fries more. Yesterday I made a nut pie from Vitalinka and noticed
No, nothing sticks, just the bottom is fried more, even the pilaf had a crust at the bottom ... That's where, probably, you can cover the bottom, but I decided for myself, since there is such an abundance of castrums, I will stew and cook in Khmelnitskaya and bake in your own, it turns out perfectly without any oiled papers

[to lambada]

to lambada

When baking on paper, the bottom of the pan does not need to be greased, but the sides can be slightly greased. It will be more convenient to pull it out.
I can recommend my recipe for a universal lubricant. I bake a lot in different forms. Everything just crashes with this lubricant. And it needs quite a bit, much less than just oiling. Here's a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

You can make milk porridge, you don't just have to do a lot and fill the pan to the very top, maximum 2/3. Do not forcibly release the steam, after the milk porridge has been cooked, let the pressure drop by itself.

The lid can and should be washed from the inside. Remove the flat pancake from the inside of the lid, underneath it will be the steel lid itself. Drops may remain on this lid, for example, if steam was released too quickly after boiling the soup. ... Well, the silicone ring must be washed.
And if the valve sticks, just fill the lid with water, everything will dissolve there and then it will work normally again.

[Barley porridge with pork ribs.]

And I made barley porridge with pork ribs and mushrooms. Well, it turned out very tasty. Only I was dismantled and eaten at once, I didn't even have time to take a picture.

Barley porridge with pork ribs.

Fry the ribs until golden brown in any mode with the lid open. We take out the ribs and put finely chopped onions into the pan. Throw in a couple of tablespoons of warm water. Close the lid, close the valve, cook for 1 or 2 minutes at high pressure. Open the lid and fry the onion until lightly golden. For two medium onions you need another 3 minutes. Put the ribs back and fry for about five minutes. Add mushrooms, I had them from the freezer, fry for another three minutes. Add washed pearl barley, fill with water in a ratio of 1 to 2. Salt, close the lid and valve. Cooking at high pressure 35 minutes * okyst * button.

[Chicken soup with pumpkin and mushrooms]

I decided to make a simple soup. low-calorie, but so that it is tasty and healthy and satisfying.
Here's what happened.

Chicken soup with pumpkin and mushrooms

First, chicken broth matters: a liter of water, two fillets (no skin without bones), one medium onion, one medium carrot. Cut the carrots in half, cut the onion, cross to cross, so that it is easier to cook. We fill everything with water. You can salt it, I didn't salt it, since I needed unsalted chicken. The taste of unsalted meat still comes out quite rich, apparently due to onions and carrots. Fill with water, cook at high pressure for 35 minutes.
We take all vegetables 200 grams each: potatoes, pumpkin, cauliflower and mushrooms. I had cabbage and champignons from the freezer. By the way, dried (partially) and then frozen champignons taste brighter and richer than raw mushrooms. We put everything in a saucepan of a pressure cooker, salt, pepper with red pepper, add 2 tablespoons of water and for 9 minutes at high pressure. Pour the broth to the stewed vegetables, add 100 grams of chicken breast. Add water to the desired thickness of the soup. Close the lid and pressurize for 1 minute. The soup is ready.

Upd. Next time I'll take more pumpkin and less potatoes.

[mary_kyiv]

mary_kyiv
A very interesting recipe, the main thing is vitamin
I did it according to your previous recipe and very good. I was satisfied, the bones really crumbled in an hour.
I have already opened an account of recipes in our Favorite pressure cooker assistant. Here SUPCHIK and PORRIDGE, and you have such good recipes, so join us! When we have more, we can make a separate topic with recipes

The choice between a multicooker or a pressure cooker from this company.

It is best to take both, but they seem to be looking for a cartoon and it has disappeared so far, they initially have slightly different functions, yogurt, for example, is highlighted in a separate program. If the priority is in baking, then in the cartoon, there are definitely more functions for different types of dough, well, but if for stewing, cereals, soups, meat, then yes - a pressure cooker, here it drives

[Sandy,]

Sandy,
Well, so cartoon Liberty, one of the few samples of non-budgetary equipment

Yes cartoon good pressure cooker seems to be good too, what else did you cook? You say the saucepan is not clinging too?
Stewing is the main thing that interests me and milk porridge ...

I cooked yogurt yesterday, but not in the bowl itself, but in jars, pouring water into the bowl and heating it to 40 grams. in 4 hours (!) Narine from Good Food was ready. And the taste is pleasant and the consistency, but usually they write that it is sour

Yes, the native bowl is thicker and generally ideal, Khmelnitsky, additional, good too, but the material is slightly thinner, and nothing sticks.
There is no extinguishing by a separate program, because this is not a function of a pressure cooker, it does everything quickly, but efficiently. And porridge IN GENERAL does not run away any and never

Well, the yogurt in the cartoon is a super-duper program, and it is great for the dough, something bad rises on this program, but, for example, stewing in a pressure cooker is delicate or how does it all happen in it, I am not yet guided by the jellied meat?

no, nothing boils away, everything is delicate and very

Time, as I understand it, can I add on all programs? How much is the maximum and minimum?

The programs are automatic with a preset time (the shortest "Rice" is 12 minutes, the longest "Okist" is 35 minutes) but there is a separate button that adds time from minutes to 99 minutes and a timer separately.