Multicooker Cuckoo SMS-HE1055F - reviews and discussion

Rice in a cuckoo will definitely not cook 1 \ 1 or 1 \ 1.25.
In 1054, I would have fried rice on frying with onions and what else you want, then add water and put on a multi-cook for 16-18 minutes

In 1054, I always cook in cook mode. 3 years already. According to the technology described above. turns out flawlessly. But in 1055 there is a special "Rice" mode. It should be used.

[Natasha, martula]

In 1054, I always cook in cook mode. 3 years already. According to the technology described above. turns out flawlessly. But in 1055 there is a special "Rice" mode. It should be used.

Natasha, martula on Rice it turned out to be a mess, she is not satisfied with this option, if I understood correctly.
Or rinse the rice thoroughly in a 1 \ 1 ratio and taste until victorious in Rice.

[Natasha, martula]

Natasha, martula on Rice it turned out to be a mess, she is not satisfied with this option, if I understood correctly.
Or rinse the rice thoroughly in a 1 \ 1 ratio and taste until victorious in Rice.

She measured the wrong water / rice or chose the wrong rice at all (this is unlikely, I think it’s a matter of proportions). I wrote a huge post above about special marking for rice cuco bowls. This is how you should cook white rice in them. Well, Korean and Japanese cars are great at cooking rice. They were rice cookers in a past life. You just need to "fill" them correctly.)))

Yesterday I cooked rice for sushi on a special program. This is how he pleased me, it turned out what is needed for sushi moderately sticky and not overcooked, although at first there was a doubt since the ratio 1-1 is written in the cookbook, and I did so. I think for vegetable pilaf (rice with vegetables), you must first fry the vegetables in the frying program (for the soup today I did frying in the frying mode 2, level 6 minutes), and then add rice 1-1 and turn on the rice program. I did just that in the previous multicooker.
I want to separately say how happy the cuckoo is. 55 Today I cooked green pea soup in it, fried carrots and onions, put in the soup mix (I like ready-made mixes from the brand we cook at home) and chicken breast (I don't like pork soups, but there was no beef) , I turned on the soup mode and after 45 minutes everything was ready, the peas boiled very well, but we love that way. I am delighted

Yesterday I cooked rice for sushi on a special program. This is how he pleased me, it turned out what is needed for sushi moderately sticky and not overcooked, although at first there was a doubt because the ratio 1-1 was written in the cookbook, so I did. I think for vegetable pilaf (rice with vegetables), you first need to fry the vegetables in the frying program (for the soup today I did frying in the frying mode 2, level 6 minutes), and then add rice 1-1 and turn on the rice program. I did just that in the previous multicooker.
I want to separately say how happy the cuckoo is. 55 Today I cooked green pea soup in it, fried carrots and onions, put in the soup mixture (I like ready-made mixes from the brand we cook at home) and chicken breast (I don't like pork soups, but there was no beef) , I turned on the soup mode and after 45 minutes everything was ready, the peas boiled very well, but we love that way. I am delighted

It turns out, based on time, Chicken broth in 1054 - in 1055 is called Soup.
Congratulations on your good result.

Scarecrow, I'm afraid to do the "Pilaf" mode .... he also suggests meat, but I just need loose rice for a side dish ...

On the "rice" program, I made rice for dogs ... it turned out to be a mess, but perhaps the proportions of rice and water are needed not 1: 2, but some others for friability?

For friability - you need as in the "primer" - 1 to 1
I checked - jasmine rice at 154 - with the same proportions, amazingly tasty
I didn't wash the rice! "

I didn't wash rice on the RIS program !!! It turned out what we need !!!!! Poured 2 meters of water and water up to 2 !!!!! No problem!!!! The rice that is in Korea is correct, not smeared .... I even made a video !!!

I didn't wash rice on the RIS program !!! It turned out what we need !!!!! Poured 2 meters of water and up to 2 !!!!! No problem!!!! The rice that is in Korea is correct, not smeared .... I even made a video !!!

I extracted the instruction on the desirability of rice washing from the Panasonic rice cooker manual. I think the Japanese know a lot about this. If you do not rinse, everything will work out. With washing, in my opinion, it turns out a little better.

I extracted the instruction on the desirability of rice washing from the Panasonic rice cooker manual. I think the Japanese know a lot about this. If you do not rinse, everything will work out. With washing, in my opinion, it turns out a little better.

+100500
It is imperative to rinse, while in cold water and not very long, so as not to oversaturate the rice with moisture, in fact, the water should also be cold. And this is also from the instructions for Japanese and Korean rice cookers, as well as from the words of the carriers of traditions (Chinese)))

+100500
It is imperative to rinse, while in cold water and not very long, so as not to oversaturate the rice with moisture, in fact, the water should also be cold. And this is also from the instructions for Japanese and Korean rice cookers, as well as from the words of the carriers of traditions (Chinese)))

I’ll know what it is in the cold, because I always rinsed in a barely warm one, but it’s still not cold.

I’ll know what it is in the cold, because I always rinsed in a barely warm one, but it’s still not cold.

Cold hands freeze, I do not like this process, but the temperature of the water affects the taste and stickiness. Soon, a mug for washing rice should be sent from China, I hope it will become easier)))

Good evening!
A huge, huge thank you to everyone who responded to my question about rice
Chuchelka, thank you very much for answering in such detail and focusing attention on the bowl, marks and describing everything in detail

All your tips are very, very important and useful ... otherwise you can screw up from ignorance and then your hands will drop

I report on the work done:

I got a vegetable soup, everything was right, I did it in two stages, I cooked one part on the "fry", the second on a multibove .... uraaaa !!!!

And now my planned vegetable pilaf has turned into a full-fledged one with meat (and with beef, which is wrong of course .... I was worried that the meat might be "rubbery") but everything worked out .... rice: water = 1: 1 .. everything is straight "as the doctor ordered" ... not viscous, not sticky, not raw .... even beef of the correct degree of readiness !!!!

Ladies, thank you !!!!! It's such happiness when everything works out and the family is full)))))

And why didn't I buy a cartoon before

Today I was determined to make a cheesecake casserole from Admin, but there were no 5 eggs in the refrigerator, so I had to invent these products. I made a casserole from the recipe book for a multicooker page 164, only instead of dried apricots I added 2 fresh apples, a recipe similar to the one I read on the multicooker forum there it is given for model 54, the only thing that changed the cooking time was set to 35 minutes, because in the recipe for forum write 30 minutes, in the book of recipes 45. Everything worked out, baked perfectly, but the crust is too fried for my taste, although the family liked it, next time I will repeat, I will set the time to 30 minutes.

Cuckoo loves more with every preparation

Julia, tell me how you cooked vegetable soup on a multi-cooker, what is the temperature, how long and, most importantly, under pressure or without?

Girls, tell me, please! Pressure, in kuk1055, can I turn it off in which custom programs? I just watched on YouTube that it is possible in a multi-brew. And for which foods or dishes is it better to turn off the pressure? Sorry, maybe I'm asking you stupid questions, but this is my first cartoon

Zvezda, thank you very much for the video. We are looking forward to new dishes and reviews

Good day! Here is happiness on my street. Now I am with a cuckoo. Children love her vocabulary
Despite the fact that the transport company dropped it twice only in my presence ... nevertheless, it got there without any losses, apart from two holes on the box.
I managed to read the instructions and make a shurpa. This is my husband's favorite dish. Compared to Brand 502, it was cooked better (the meat was softer), and how much faster ...
But for now I'm afraid of her. Still, such a simple brandy and SHE against its background. Queen

I have been using Pts actively for a week. From communicating with a multicooker, only delight. I don't want to offend my first multicooker maruchi47, but 55 cuckoo is something different, more convenient, reliable, fast. I prepared several recipes that I used earlier for marousi, especially the casserole and baked meat. I can't advise everyone to buy this miracle, all the same, I think the price is too high, but if you choose between a simple multicooker and a cuckoo, then you should definitely get used to the good initially. Unfortunately there is no time to write a lot on the forum, the period of my life is tense, but I periodically read this forum thread.

Girls, how often do you take the lid apart for cleaning? After every cooking or do you usually do steam cleaning?
From the instructions, I never drove in to disassemble the lid. Please send me somewhere where there is a photo or video on how to disassemble and assemble it. Against the background of the brandik, I am afraid to approach her with this question. And we don't have any service. And to send somewhere ... not comme il faut.
Thanks in advance for any information!

I have heard and read that a new Brand 6051 Multi-Cooker Pressure Cooker will be on sale soon. Does anyone know about this device? How much better or worse than CUCKOO?

Girls, how often do you take the lid apart for cleaning? After every cooking or do you usually do steam cleaning?
From the instructions, I never drove in to disassemble the lid. Please send me somewhere where there is a photo or video on how to disassemble and assemble it. Against the background of the brandik, I am afraid to approach her with this question. And we don't have any service. And to send somewhere ... not comme il faut.
Thanks in advance for any information!

If there is a question about a removable plate, then it is simply removed from the pin without any fuss and washes

I have heard and read that a new Brand 6051 Multi-Cooker Pressure Cooker will be on sale soon. Does anyone know about this device? How much better or worse than CUCKOO?

They are completely different, and it is not very correct to compare them. Rather 6051 should be compared with Orson 5005, and this cuckoo 1055 with Bork U700 ...

I have heard and read that a new Brand 6051 Multi-Cooker Pressure Cooker will be on sale soon. Does anyone know about this device? How much better or worse than CUCKOO?

Brand is quite a decent multicooker.
But, of course, Kuku does not hold out.
Kuku is much better

If there is a question about a removable plate, then it is simply removed from the pin without any fuss and washes

Exactly!
The movement of the hand is removed lightly and is just as easy and simple to put

Brand is quite a decent multicooker.
But, of course, Kuku does not hold out.
Kuku is much better

Yes, the point is not even that kuku is much better (it is clear that they have completely different weight categories), they are completely different functionally and technically.

I would rather suggest another candidate for comparison, which is supposed to have exactly the same hybrid capabilities - Polaris PPMC 0124D. Here it is, both in functions and in price, relatively close to 1055, but in terms of quality - I don’t know, I haven’t seen it in my eyes, but they say that it is very worthy. In appearance, so it is very similar to one Likhomov specimen ...

I understand that mainly fans (s) of the Cuckoo are gathered here, but still who can advise on the choice of a multicooker? I know that many have more than one or even two. I would like to spend money profitably.So that the porridge on milk does not run away, the cooking was of high quality and the jellied meat was cooked in a very short time. In short, you want maximum functions and maximum quality.

You better come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158832.3180
and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2924.1160

I understand that mainly fans (s) of the Cuckoo are gathered here, but still who can advise on the choice of a multicooker? I know that many have more than one or even two. I would like to spend money profitably. So that the porridge on milk does not run away, the cooking was of high quality and the jellied meat was cooked in a very short time. In short, you want maximum functions and maximum quality.

In that case, only Cuckoo
You can also cook on other multicooker
But alas - none of them has such a result.
Otherwise, we wouldn't be buying them.

Tell me, can you make sour cream in it, boil jellied meat in an hour, make non-running milk porridge and bake bread?

Can. Because there is a mode of yogurt (sour cream), because there is a boiling function (aspic), there is a manual mode and the cooking temperature is set below 100g (non-running milk porridge) and there is a baking mode (bread).

Can. Because there is a mode of yogurt (sour cream), because there is a boiling function (aspic), there is a manual mode and the cooking temperature is set below 100g (non-running milk porridge) and there is a baking mode (bread).

For milk porridge there is a "Milk Porridge" mode.
It is automatic and the temperature there is below 100 degrees, and therefore nothing will run away anywhere. I cook porridge on a respite for breakfast

In general, it's almost understandable until you try it yourself. I read her data, the temperature is indicated there from 50 *, but after all, sour cream is prepared at a temperature not higher than 35 *. How does she prepare then? You know, we first fell for Redmont, it was promoted well. Now we have a dilemma between the last talking Cuckoo and Brandt. And if you buy a good multicore and a pressure cooker separately, which is better?

Jellied meat in 1 hour will not cook 1055! If there should be what temperatures for liquid dishes ??? These are not pressure cooking temperatures, the pressure will not build up like this and the speed will not appear ...

For milk porridge there is a "Milk Porridge" mode.
It is automatic and the temperature there is below 100 degrees, and therefore nothing will run away anywhere. I cook porridge on a respite for breakfast

Especially!!)))

In general, it's almost understandable until you try it yourself. I read her data, the temperature is indicated there from 50 *, but after all sour cream is prepared at a temperature not higher than 35 *. How does she prepare then? You know, we first fell for Redmont, it was promoted well. Now we have a problem between the last talking Cuckoo and Brandt. And if you buy a good multicore and a pressure cooker separately, which is better?

From 50 gr. was on the program "Multipovar" (in 1054). Now the new cuckoo (1055) has a separate "Yogurt" mode, in which the temperature should be lower anyway. Otherwise, the yogurt will just cook.

By the way, many yogurt makers (individual appliances) overheat as hell, so even highly specialized appliances may not produce the desired temperature.

I have it all: yogurt makers, pressure cookers, multi and more. Therefore, I can advise you as a person who has actually tested all these devices. It is quite possible to buy a separate cartoon and a separate pressure cooker (but electric and made on the multi principle). If you buy a pressure cooker, you need to look after it, you will not leave the house, and it will not automatically turn off for you. A cuckoo as a pressure cooker suits me, but for the same soup or jellied meat, the volume is too small. There are five of us. In addition, you cannot cook several dishes at the same time - there is only one device. And in parallel, yogurt is being prepared (which is 8 hours, by the way), meat, rice are being cooked, etc.

But she cooks under pressure, why can't she raise the required temperature? Doesn't she have enough pressure to do this?

Jellied meat in 1 hour will not cook 1055! If there should be what temperatures for liquid dishes ??? These are not pressure cooking temperatures, the pressure will not build up like this and the speed will not appear ...

Why won't it cook? Broth 1054 cooks without problems at 120 degrees. The main thing is not to pour. Otherwise, as in the most ordinary pressure cooker, everything will climb through the valve. According to your logic, then you cannot cook jellied meat in an ordinary pressure cooker.

PS: as far as I understand it is not about what exactly in an hour, but about - quickly, that is, in the pressure cooker mode.

In general, it's almost understandable until you try it yourself. I read her data, the temperature is indicated there from 50 *, but after all sour cream is prepared at a temperature not higher than 35 *. How does she prepare then? You know, we first fell for Redmont, it was promoted well. Now we have a dilemma between the last talking Cuckoo and Brandt. And if you buy a good multicore and a pressure cooker separately, which is better?

you know, I have kuku1055 and brand502.
I will not part with either one now! Although initially she took the brand to wait for the cuckoo to come out and hoped that I would give the brand to my mother.
And now I cannot part with him. But he is as far as China. And they work together and every day
The cuckoo does everything faster and somehow differently. Well, it's like a Lexus and a vaz in the same garage. Vaz does all the same (lucky someone's ass), but Lexus is a Lexus and you can't argue with that. ))))))))))))))))))))))

About jellied meat - I have not cooked it myself, but in the recipe book native for 1055, the PP program is indicated, the time is 2 hours 30 minutes.
PP - manual mode, Russian oven mode - THICKNING under PRESSURE (but, unfortunately, the instructions do not indicate the temperature of this mode).
PP - the ideal mode for cooking jellied meat, khash, meat, heart, tongue, stew, etc. Programmable cooking time up to 6 hours.
From the book to brand502 - simmer for 6-7 hours.

Why won't it cook? Broth 1054 cooks without problems at 120 degrees. The main thing is not to pour. Otherwise, as in the most ordinary pressure cooker, everything will climb through the valve. According to your logic, then you cannot cook jellied meat in an ordinary pressure cooker.

Jellied meat in 1 hour will not cook 1055! If there should be what temperatures for liquid dishes ??? These are not pressure cooking temperatures, the pressure will not build up like this and the speed will not appear ...

Just in an ordinary pressure cooker, broth and jellied meat should be cooked, and not in a cookie 1055 for 1 hour.

I talked about 1055, where the instructions paid a lot of attention to the inadmissibility of cooking liquid dishes at a temperature of 120 degrees.

Actually, when the well-known problems with the release of steam began in 1054, the representatives of the brand announced the same - it is impossible to cook soups and broths at 120 grams. Although I don't really believe this is the real problem.

And no one tried to cook jellied meat? If so, how long and how long will it take? Although three hours is generally tolerable if set at night. But when boiling jellied meat, the heating function is not needed.

Natalya, tell me plizz what min. and swing. temperature in PP and time with what step is set?
Maybe it was written and I missed this information?

And no one tried to cook jellied meat? If so, how long and how long will it take? Although three hours is generally tolerable if set at night. But when boiling jellied meat, the heating function is not needed.

2.3 hours - -tolerable?!?!?
And how much jellied meat to cook on the stove ???
Everything should be reasonable.
2, 5 hours is very fast for jellied meat!
When I cook, I will definitely put a photo report.
Just today my husband just finished the jellied meat
And I'm afraid they won't understand me - if for dinner - ... there will be jellied meat!

Natalya, tell me plizz what min. and swing. temperature in PP and time with what step is set?
Maybe it was written and I missed this information?

I can tell it tonight. Since Kukochka is now making yogurt.

Just in an ordinary pressure cooker, broth and jellied meat should be cooked, and not in a cookie 1055 for 1 hour.

I talked about 1055, where the instructions paid a lot of attention to the inadmissibility of cooking liquid dishes at a temperature of 120 degrees.

Actually, when the well-known problems with the release of steam began in 1054, the representatives of the brand announced the same - it is impossible to cook soups and broths at 120 grams. Although I don't really believe this is the real problem.

This is the real problem.
The most important thing is that such a temperature is absolutely not necessary for cooking soup !!!!!!

But she cooks under pressure, why can't she raise the required temperature? Doesn't she have enough pressure to do this?

What for??
There is a need for high temperature on the oven - and it is there
For soup and jellied meat - no high temperature is needed!
Neither soup nor jellied meat - should not boil constantly
Especially if the regime is under pressure.

There is such an expression
"Do you need checkers, or should we go?!?"
So here
Do you need numbers or great results?

Elizoveta, help me, I want to understand the programs in the cuckoo? In my ridike70, I am satisfied with baking, first courses, milk, I use the brand for second courses. I do not understand automatic programs in coco, are there sensory ones. RR - how does a multi-cook or how does it work differently?

What do you mean by "sensor program"?
There is a touch panel - this is when the buttons are not pressed - a light touch is enough

Anna - thanks, watching - watching the video very interesting, I want to draw conclusions for myself, do I really need it or not?
Under the touchscreen - like in a binatoshka 2116, programmed for time and temperature

In Kukochka, automatic programs are made according to a very complex algorithm
A set of temperatures and time are programmed.
As a result, we get an excellent result
Today in the morning I ate rice porridge - amazingly tasty
Now I'm finishing my eggplant
I will redo for a photo report -
1) since it was necessary to cut the eggplants very thinly - otherwise the rolls did not curl up
This is my cant
2) The filling was ground in a blender - but in vain - not aesthetically pleasing
But very tasty
Now Kukuochka is making yogurt
In the night - I'll put a report on the vinaigrette
The vegetables are cooling
Cooked perfectly
Exactly 40 minutes
For those who have both 54 and 55
I put on 1054
Multi-cook -100 degrees -20 minutes
At 1055
Multi-cook -100 degrees - 40 minutes
Finished cooking at the same time
Equally high quality

Just in an ordinary pressure cooker, broth and jellied meat should be cooked, and not in a cookie 1055 for 1 hour.

I talked about 1055, where the instructions paid a lot of attention to the inadmissibility of cooking liquid dishes at a temperature of 120 degrees.

Actually, when the well-known problems with the release of steam began in 1054, the representatives of the brand announced the same - it is impossible to cook soups and broths at 120 grams. Although I don't really believe this is the real problem.

You just answered a little incomprehensibly. Another issue is that the manufacturer indicates that there may be problems with the valve. And to cook - will cook.

As far as I understand, sensory programs are programs that work before the liquid evaporates. Usually these are buckwheat, rice programs.
Or do you mean something else?
Just returned from the concert. I will answer already tomorrow.

As far as I understand, sensory programs are programs that run before the liquid evaporates. Usually these are buckwheat, rice programs.
Or do you mean something else?
Just returned from the concert. I will answer already tomorrow.

If this is meant, then it works according to this principle
1054 - "CASH Maker"
1055 - "RICE"
But what have sensory programs to do with it ???
Nowhere are these programs called sensory programs.
Advertising brochures, I don't mean
There are so many interesting and unusual things to learn

[Zvezda askony]

Zvezda askony, in many multicooker so-called "sensory programs" are incorporated, where the multicooker independently controls the degree of readiness of the product. We talk a lot about this plus.
Of all the multicooker that I had in use, only Panasonic had such programs in the 1054 cuckoo, I did not try 1055, but judging by the description, there are no touch programs there either.

[Zvezda askony]

Zvezda askony, in many multicooker so-called "sensory programs" are incorporated, where the multicooker independently controls the degree of readiness of the product. We talk a lot about this plus.
Of all the multicooker that I had in use, only Panasonic had such programs in the 1054 cuckoo, I did not try 1055, but judging by the description, there are no touch programs there either.

Specially cooked rice on the rice program with more than necessary amount of water
Instead of 1x1 - poured water 1 to 2
After the end of the program there was no water
What is the program in Panasonic Senosornaya
And what is it - if we move away from the name and describe in simple words
1) program name
2) products
3) product to water ratio
4) the final result
I have the opportunity to take a Panasonic from friends and check the result on two multicooker at the same time

Good day to all. I got CUCKOO SMS-HE1055F and immediately a question. Has anyone tried to cook rice without pressure as in 1010. If anyone tries to write. In general, after Panasonic 18 and Brand 37501, a complete delight. Thanks to all.

Good day to all. I got CUCKOO SMS-HE1055F and immediately a question. Has anyone tried to cook rice without pressure as in 1010. If anyone tries to write. In general, after Panasonic 18 and Brand 37501, a complete delight. Thanks to all.

Have you tried cooking rice with the prepositional proportions in the recipe book?

Yes, but I read about 1010 and thought maybe someone tried to cook rice without pressure. According to the book, the rice turned out to be normal but slightly glued to the bottom of the bowl. Washed with cold water. Buckwheat for my taste 1 / 2.5.