Multicooker Cuckoo SMS-HE1055F - reviews and discussion

But what if the valve is twisted so that the moisture comes out?

Yes, it seems to me that it will not come out much, there will still be steam under the lid and there will be pressure, and the valves 1054, 1051 and 1055 are not like 1010, it’s a soft release of steam, it seems to me there will be no effect ... well, this is purely mine opinion.

Chicken fillet with vegetables:

no wonder, but delicious.
It is more convenient, of course, to cook in parallel in two pressure cookers toons, then fillets and vegetables are ready at the same time and very quickly.

I cook vegetables for 10 minutes in the Oven 1ur and 10-15 minutes in the Multipovar 120C without pressure. So they get baked - we like it better. On the "Vegetables" mode, stews come out, and the time is the same ~ 20 minutes.

Sprinkle the chicken fillet with herbs (I have thyme, rosemary, oregano), a little orange or lemon zest and garlic (dried or chop a fresh clove), drizzle with soy sauce and lemon juice, drizzle with olive oil. Leave to marinate for half an hour / hour.
Fry on the Roasting Level 2. on each side to ruddy color. Top with slices of cheese and onto Multipovar 110C with pressure ~ 17 min.

I haven't quite decided yet with the time and temperature of the Multi-Cook ... I got used to Brand 6050, after frying, steam a little more under pressure on Kasha for 7-8 minutes. So far I can’t find an exact analogue for this in a cuckoo. 10 minutes on a multi-cook was not enough, because it looks like half of this time is spent on dialing, and the other on releasing pressure ...
Apparently, something around 17-20 minutes.

Z. Y. I don’t draw up a separate recipe, since everything is very simple, so what’s there to prescribe? But maybe someone will come in handy ...

[Vei]

Vei
Thanks for the recipe

I have not tried Buckwheat either. The impressions of Rhys in 14 minutes were enough for me ... and the lid was stained
But from Sushi rice I am in a permanent delight!
I'll go now the usual buckwheat on Buckwheat. If it doesn't burn, tomorrow I'll try your recipe for potatoes.

I am reporting.
Buckwheat on the mode of the same name, according to the "recipe" from the book, that is, in a ratio of 1: 2
2mst buckwheat + 4 water
turned out just disgusting
Not burnt, but fried from below. A hard-breeding, rubbery mess ... In my life I never thought that you could turn buckwheat into such a G ... turn it, you certainly can't get it on a stove ...

The mode worked for 25 minutes, very violently, the release of steam at the end was considerable, that is, despite the constant bleeding, the pressure was still accumulating there. Well, very high temperature mode! I feel hotter than the Stew! The lid, oddly enough, is clean. Thanks for that.

But why such a mockery of buckwheat, I do not understand .... This is the second generation of the multicooker, the manufacturer studied the features of the local cuisine, even invited active members of the forum to Korea!
And after that I did such a frank get on!

How many different multicookers are in our market: cheap and not very. And almost everyone has the Buckwheat program, which works more or less adequately. All algorithms have long been known ...

In general, I regard this mode as disrespect for the consumer
Tomorrow I will try to bake potatoes on it (or burn ...)

I cook buckwheat on the mode of the same name
First, I rinse thoroughly.
The proportions are 2 to 3 (in fact, there is more water - since when rinsing, water still remains in the cereal - most likely it turns out 1 to 2)
never had a problem
After the final cookie, add the oil and stir.
Always delicious. Never burnt.

It seems to me that this mode is not at all for Grechka, it most likely goes like TURBO in its native version. He's too hot and fast.I heard that such a jamb is due to the fact that Koreans stubbornly do not catch up with what Buckwheat should be as a result, since they themselves do not eat it.

Rice and buckwheat mode - modernized
I have the very first option 1055 - there are no problems with either buckwheat or rice
Cook rice not salty
Salt buckwheat
I wash thoroughly both of these cereals

I have no problems with rice either, on the contrary it's cool - 14 minutes and super rice is ready!

It seems to me that this mode is not at all for Grechka, it most likely goes like TURBO in its native version. He's too hot and fast. I heard that such a jamb is due to the fact that Koreans stubbornly do not catch up with what Buckwheat should be as a result, since they themselves do not eat it.

I understand. If this was the first Korean cartoon for Russia, I would gladly forgive.
But, in the second generation, it's time to catch up.
In our time of information technology, figuring out how it is customary to cook it in Russia is not God knows what a difficult task. Panasonic and a bunch of Chinese somehow figured out ...

Rice and buckwheat mode - modernized
I have the very first option 1055 - there are no problems with either buckwheat or rice

I did not understand the phrase. Have you already upgraded something in 1055?
That is, your first copy is different from the current ones, and does it have any other parameters for Rice and Buckwheat?
It seems that in 1054 there were no such modes. There was a Kashmavarka which lasted about an hour and did a pretty good job with the side dishes. In 1055, I still have no idea how to cook, for example, mixed rice? Or a mixture of different cereals? Not in Rice in 14 minutes ...
I cooked buckwheat in about the same way as you. I always wash the groats. Even if you reduce the water to 1: 1.5, it is unlikely that it will cease to be rubber.
Judging by the sounds, there is a very violent boiling, obviously not less than 120C!
It's like boiling in a pressure cooker on top of maximum heat, with an emergency valve constantly operating to release the pressure so that it doesn't explode.
Yes, not a single sane Russian mistress would ever think of cooking buckwheat like that.
Today I conducted another experiment: potatoes in sour cream on the Buckwheat mode. Since no water was added, the program lasted only 10 minutes. The potatoes did not have time to soften until the end, but the bottom was slightly burnt. I turned it over, added 5 minutes on the Multipovar 115C, that was enough. It tastes good, but I don't like burntness.

Verdict: This mode is too aggressive for potatoes.

Otherwise, everything is fine! Today I have a Mediterranean dinner: dorada in a mini oven, and a side dish in a cuckoo

Oooh, what a fish !!! super!
Regarding Buckwheat, in Bork this regime lasts about 20 minutes, and this is more than enough
I look and understand that my Vasya is not so inferior to cuckoos, only she does not have Yoghurt, but otherwise she is a cool one

[Vei]

Vei,
the main thing is that you and your Vasya-Vasilisa found a common language
So what if there is no yogurt, but there is Roast, which is different from Stewing, and some other interesting modes.
Again, potatoes turn out well on Buckwheat ...
I don't think Bork is any worse. It's a little quieter than 1055, isn't it?

Naturally ..., some kind of blue smells ...

No, we don't even notice what the man is talking there, there are generally fewer sounds than in cuckoos.

Bork is not much quieter than 1055, after all, it is also induction, but Rice there lasts more than 30 minutes, Pilaf is also under 40 minutes. There is some kind of Fish mode, I have never even tried it, so it should also be closer to 30 minutes ... Again, the strange mode Baking under pressure, I have not become friends with it yet. But the Oven in Bork is much hotter, which is bad.

Today I disposed of an unsuccessful cuckoo buckwheat (there were no people willing to eat it).
It turned out to be such a casserole, surprisingly not bad. Served with sour cream





I added everything that I found in the refrigerator: fried 4 mushrooms with onions and 1 large carrot, 1 clove of garlic. 2 zucchini on a coarse grater, buckwheat, seasonings, poured with a mixture of 3 eggs + 3 tbsp. l. sour cream, mixed and in a bowl, cheese on top. Burned in Brand 6050 because I wanted a quick and predictable result.

And I tested the mode - Baby Food - it turned out to be an excellent crumbly and fragrant buckwheat, like from a baboon's pot - porridge was cooked for 20 minutes.
And tomorrow I want to cook pilaf - that's the problem, on which rice?

: - \ girls, help-on the program milk porridge-the whole lid is in porridge, I tried different cereals and greased with butter, but it still boils. the proportion is one and the same for a liter of milk, one multi-glass of cereal. so short and clog the valve.

: - \ girls, help-on the program milk porridge-the whole lid is in porridge, I tried different cereals and greased with butter, but it still boils. the proportion is one and the same for a liter of milk, one multi-glass of cereal. so short and clog the valve.

Maybe try it harder, change milk, or dilute the milk with water ... Maybe then it will splash less ...
Perhaps the temperature is too high for milk. I feel the 1055 is prone to over-temperature.
Try to cook on a multiboil 90-95C.

Multi-cook 93 degrees - 1 hour
Excellent result
With milk porridge - not clear.
Do you make milk porridge at 1055 on the program?
What cereal?
The program is calculated and cooks perfectly
2 parts milk (store milk) +3 parts water +1 part rinsed cereal
On a multibove, I cook in whole (from my own goat, not skimmed) milk
Usually 1 in 6 and 1 hour after consumption
For 1 hour to stand on heating.
Either 1 to 5 and then no heating
I cook rice, millet, buckwheat, rice + millet, wheat.
Always a great result.

I feel the 1055 is prone to over-temperature.

And on what programs does your CF raise the temperature? And how is this expressed? It even became interesting.
I'll take a look - check on my 55.
I have not noticed this.
Maybe not there looking?

Anyut, hello, have you tried the Slow Cooker mode, what are the temperatures, is there pressure? And what is the difference between PP?

: - \ girls, help-on the program milk porridge-the whole lid is in porridge, I tried different cereals and greased with butter, but it still boils. the proportion is one and the same for a liter of milk, one multi-glass of cereal. so short and clog the valve.

After such shoots, it is necessary to steam clean at least two times!

And on what programs does your CF raise the temperature? And how is this expressed? It even became interesting.
I'll take a look - check on my 55.
I have not noticed this.
Maybe not there looking?

I did not measure with a thermometer, I described only my impressions:
1. On level 1 of the Oven, the crust is too dark for me. Potatoes and other vegetables in this mode openly burn in the first 10 minutes. Have to cancel after 5 minutes for mixing. In other cartoons, I cooked a lot on Baking, quietly leaving it for 30 minutes.
2. In Slow Cooker mode, level 2 - boiling and bouncing valve. By the way, there seems to be no pressure, steam is freely released.
3. Buckwheat on the program of the same name is fried until the bottom is hard and dark brown. Evaporation was very loud and violent.

You wrote that the Buckwheat and Rice regimes were modernized. I didn't quite understand: were they modernized already in 1055? or compared to 1054?
In what mode do you recommend cooking mixed rice (brown, wild, etc.) or mixed with other side dishes (with barley for example). Rice in 14 minutes is not suitable for this, Buckwheat too.

upgraded already in 1055? or compared to 1054?
In what mode do you recommend cooking mixed rice (brown, wild, etc.) or mixed with other side dishes (with barley for example). Rice in 14 minutes is not suitable for this, Buckwheat too.

In 1055
Tomorrow I'll look at mixed rice in the granaries of my homeland - if I find it, I'll cook it and report back.
As far as I remember - I did it on rice - I only added more water
Plain rice 1 to 1
And then to taste 1 to 1.5 1 to 2 (so I cook steamed - which was in stock on a strategic scale)
Most likely, the optimal will be 1 to 1, 5

In 1055

This means that our copies are modernized. And yours, one of the first, is different?
I wonder what exactly has changed?
And how long does the Rice mode last for you: 14 minutes, like ours, or 28, like in the instructions?

As far as I remember - I did it on rice - I only added more water
Plain rice 1 to 1
Most likely, the optimal will be 1 to 1, 5

Thank you

In 1054, side dish mixtures of rice and other cereals were cooked on the Kashevarka for 1 hour. There are some recipes from Admin on the forum.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75429.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150390.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89298.0

So I wondered how to reproduce them in 1055?

I won't even try it on Rice, I didn't like the usual white one in 14 minutes ...
Maybe try milk porridge? Or, simply, on Multipovar 100C, for 40 minutes?

The "Rice" program lasts depending on the amount of cereal and water
More rice means more water and longer to cook
If you prefer more boiled rice, you can try rice on sushi
Just select the proportions of water and rice
For sushi - this is a classic - At 2 m / s - water up to level 2
Or 1 part rice 1 and 1/4 water.
Since wild and unrefined are more dense, then the water is a little more.
But for such rice, 1 to 2 is a lot
For steamed - normal
I'm now - eating up a supply of steamed rice
My husband is not a fan of rice - so I eat rice alone
With vegetables and delicious and slimming (as without salt
Only with a cuckoo did I realize that rice can be delicious
Before that, I treated him like soy.
What you add - the taste of that and takes
But it turns out he has his own taste
And when I found out that his ... 600 varieties - then I hung up specifically

[Zvezda askony]

Zvezda askony

Thanks, I'll try on Sushi. Moreover, I have a white Krasnodar in this mode really like, eat it like candy!
Maybe it will turn out mixed ...

[Zvezda askony]

Zvezda askony
Thanks, I'll try on Sushi. Moreover, I have a white Krasnodar in this mode really like, eat it like candy!
Maybe mixed will turn out ...

It will definitely work out.
You just need to play with some water - gram there, gram here
And which cuckoo bakes bread at level 1
I put 1h20 minutes - and very nice and tasty
and the shape is nice - round!
Everyone is not going to make Easter cakes oily and simple
You can also try a rum woman to make

And I have recently had disappointments. Firstly, in the soup and pilaf programs, after the end of cooking, heating is turned on, but this is not just heating, but in fact it is also cooking. As a result, the soup seasoned with rice turned out to be like jelly - the rice was completely boiled, almost dissolved. It turns out that you can't put the soup and leave, you have to wait for the end of the program and turn it off?
Pilaf cooked 2 times - it was perfect, like in a restaurant. Then 2 more times it got worse and worse. The rice is sticking together! Then I realized, apparently heating again - I went away and after the end of the program the heating was turned on, which actually increased the cooking time and apparently again had a bad effect on the rice. Why heating on these programs? So hot?
And I also tried to cook a curd soufflé according to a recipe from this forum, it is present here in several topics, but there is one recipe. So, everywhere they write that in a variety of multicooker it comes out beautifully almost with closed eyes, but I have complete nonsense twice, the second time I immediately threw it out. No pomp and souffleness, some kind of flattened omelet, and even with a burnt. Did on the oven 1 ur 40 minutes. I don’t understand the regimen or a special recipe for our multi? After all, the English cake according to the recipe from the book rises just perfectly and stands rooted to the spot! So her dkhovka is not hopeless?

Angelica, firstly, the Heating temperature is adjustable from 69 to 80 degrees, therefore, by reducing the temperature, the heating will not be so active.
Secondly, the casserole is very capricious and sensitive to high temperatures. If it does not rise, then you need to try another mode with a lower temperature.

[Angelica]

And lately I have disappointments.

Angelica, look at my version of "Pilaf (version for the multicooker Cuckoo 1054)", it can help you figure it out, I did everything in pictures and painted it in detail https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160031.0

Good luck!

Thank you!
For the casserole, I took the lightest oven heat, the first.
I'm going to study about pilaf now, I just relished the automatic program ...
Is it possible to turn off this heating completely in advance? To cook and turn off, like an oven, for example?

No, the heating is not switched off in advance. And what rice do you take for pilaf? Rinse it well, what proportions of cereal / liquid do you observe? Perhaps the unsuccessful options contained more vegetables, meat and, accordingly, zirvak, which is why the rice was overcooked?

The proportions were the same. The rice was long grain at first, but the last time it failed. One more time there was a round Krasnodar one, it also failed. I still sin on heating. The first two successful times were hungry, cooked and immediately sat down. And the second two times I did beforehand. ... I wanted the best ...

[The mode was multi-cook 110 g 40 minutes]

In order not to get lost, I will transfer here a little story related to the preparation of curd casseroles in 1055:

it was about this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0

I tried to make this souffle 2 times. I have Kuko 1055. The first time exactly according to the modes as in the recipe, that is, first oven level 2 for 60 minutes, then heating for 50 minutes. She did not rise at all and was slightly burned outwardly. The second time I made the oven level 1 for 40 minutes, then the same way - the result is even worse, some kind of flattened omelet. The oven level in Kuko is the temperature, the first is lower (there are three in total).
Please help me understand what is wrong? Maybe someone made this souffle in such a slow cooker?

The first time was 5 centimeters at most. And not at all higher than the level of poured dough. The second time it was generally flattened and burnt, and I threw it out right away (it may have played a role that the temperature there on heating is too high). Now the third attempt is worth it.
For some reason, my dough is quite liquid, although I beat it for a long time. Whisk in a thermomix with a butterfly for 4. Although the biscuit according to the recipe from the cookbook is also liquid in the dough, it bakes and rises noticeably.

In part, I figured it out. The third attempt came out the best
So the consistency and taste are good. Although there is no particular airiness, the casserole is quite dense. The height is about 5-6 cm. The top view is very good - a flat light surface, no edges bent inward like a cheesecake with a sagging middle. That's great. And the color of the sides and bottom is not burnt.
The mode was multi-cook 110 g 40 minutes, then 25 minutes on heating 80 degrees and until it cooled completely, the lid did not open (3-4 hours).
Well, at least with the baking mode it became clear. It remains to figure out with the dough itself - why it is liquid and how important it is.

I will summarize the theme of cottage cheese casserole in 1055. To obtain volume and height, I increased the amount of cottage cheese in the recipe to 650 gr. She beat the dough in a thermomix, and first the proteins, then laid them out and mixed in at the end. Everything worked out very well. And the height and shape and texture and color of the crusts.
So: multi-cook 110 gr 40 min, heating 25 min at 80 gr, 3 hours to cool completely and only then open the lid. The baking surface turns out to be even, does not sag with a cheesecake.

Experience in boiled condensed milk. I wanted to cook in a slow cooker from scratch, but then from the discussions I realized that it was doubtful. Now the working version is to cook in a thermomix, but I have not tried it yet.
Yesterday I needed just boiled condensed milk, I cooked it in our cook from the store's simple (white) condensed milk.
So: condensed milk from a tin can is poured into a can (I had about one and a half cans of condensed milk, which gave an almost full glass jar. It is recommended to put a basket-steamer at the bottom of the multvark, but due to the height of my jar, it turned out that the lid does not close.Then I put a kitchen towel on the bottom of the multicooker and put a jar of condensed milk on it (I don’t know why, but in recipes it is recommended to put something under the jar everywhere). I poured cold water around the can to the height of the condensed milk level in the can. Further cooking under a closed lid. The water does not boil away. I cooked milk porridge on the mode. In some recipes, it is recommended to cook on stewing, but I was afraid that the temperature there is higher, suddenly the milk will boil out of the glass jar. And it boiled perfectly on milk porridge. Then I wanted to cook it even more brownish and once again launched the same program. But in one run of the program, the condensed milk was cooked well, enough.
How is this better way than just cooking in a tin can in a saucepan on the stove? Firstly, you can put the cook and leave, the water will not boil away, everything will turn off on time. Secondly, you can cook condensed milk from the opened unsealed can. And there is no need to detect time, the result is predictable.
All in all a good way.

I also forgot to write about condensed milk that a glass jar with condensed milk stands inside a multicooker without a lid, open.

Does anyone put their induction multicooker on an induction hob? And can this be done? I choose between 1051 and 1055. I lean towards 55. I plan to put it on an induction hob when cooking. So I think whether they will conflict or not.

Hello to all hostesses! After a long choice and searching with a chain of stores, I finally bought it, my cuckoo: girl_dance: At first I was afraid to approach this unit: girl_haha: But the whole family sat and waited while this magic pot cooks something. In general, having spent 1 hour 20 minutes and plus for cleaning and cutting for half an hour, I prepared chops with potatoes, fruit pilaf and cottage cheese casserole. Believe it or not, everything is super: yahoo: as they say without noise and dust, it works quietly quietly, I generally listened to whether it works. Above all praise, very satisfied!

Girls, please answer! Does anyone put their induction multicooker on an induction hob? And can this be done? I choose between 1051 and 1055. I lean towards 55. I plan to put it on an induction hob when cooking. So I think whether they will conflict or not. I read that many people put their cartoon under the hood on the stove. Help me not to be mistaken!

I have the latest model CUCKOO HW1087F that speaks 3 languages. The instructions say that you must not put on an induction hob or near other induction appliances.
I rearrange my cuckoo on a separate table in the kitchen - the island table.
Once I was in a hurry to cook porridge for breakfast, and I was too lazy to rearrange it, but I have it next to the ZOJIRUSHI BB-PAC20 bread maker, which is also induction. The cuckoo finished cooking and opening it I accidentally touched the bread maker, waw! she was very hot. I realized that it is really undesirable to keep working induction devices nearby. It's up to you where to put the cartoon, and now I strictly follow the instructions.

Thank you so much for your answer. You saved me from problems. It is really important for me to place the cartoon under the hood on the stove to save the cabinets from sticking. Now I will look towards 1051. I understand that this cartoon is not for this topic, and yet, but it can be put on an induction cooker? What do you think?

Hello !!! Finally, yesterday I received my Сuckoo 1055 instead of Element. Tried the Stew mode today. Everything turned out just as tasty. But I didn't get it. I did not understand about heating someone wrote. Does this mode for automatic modes turn on independently or is this the continuation of cooking?

Today I cooked millet porridge on the "Milk Porridge" mode. It seems that I put everything as ordered. but it turned out to be watery. I decided to keep it heated, I thought it would dry out. But for 2 hours nothing has changed. From past experience, I know that by my own trial and error, I will study everything. But I would not like to step on the same rake. pliz, share who has already mastered.

Today I cooked millet porridge on the "Milk Porridge" mode.It seems that I put everything as ordered. but it turned out to be watery. I decided to keep it heated, I thought it would dry out. But for 2 hours nothing has changed. From past experience, I know that by my own trial and error, I will study everything. But I would not like to step on the same rake. pliz, share who has already mastered.

Proportions like in a book
If we cook 2 parts milk and 3 parts water - it turns out great
if we cook on whole cow's milk or goat's milk - then either twice the mode
I set in the evening and then re-on the timer at the right time
There is no "heating" in this mode
Or if it's lazy then "multi-cook" -1 hour -93 degrees and set the rise time.
Sometimes I do 1 to 6 - it turns out more liquid porridge
There was an unsuccessful cereal with millet - noname - some grains for some reason were not cooked (although 1 to 6 - the cereal is completely covered with milk
When cooking mistral - there are no such problems

Hello !!! Finally, yesterday I received my Сuckoo 1055 instead of Element. Tried the Stew mode today. Everything turned out just as tasty. But I didn't get it. I did not understand about heating someone wrote. Does this mode for automatic modes turn on independently or is this the continuation of cooking?
[/ quote
Heating is not available in all modes

Hello everyone! But it looks like everything is on the seas))) We have a day off in Bashkiria today - Uraza Bayram. It's time to go to the dacha, but the autumn dank rain poured for 24 hours. Therefore, it was time to study the new multicooker (in practice and theoretically). Please tell me how to cook yogurt in this cartoon. There are no instructions at all. And there is no cooking experience in other yogurt makers either. Thanks in advance to everyone who responds!

Natasha, in a sterile container, dilute 1 cup (150 ml) of natural activity or actimel (any natural yogurt) in 1 liter of milk, stir well with a whisk and pour into sterile jars of 350 grams each, cover them with lids. Place a silicone mat or just a napkin in the MV bowl, place the jars and pour room temperature water over the hangers of the jars. Close the MB cover, set the Yogurt mode to 4 hours. After 4 hours, check the yogurt to make sure it is done. If it thickens and does not spread, then it is ready. Take out the jars, put them in the refrigerator for a couple of hours.

[Vei]

You can also prepare yogurt with sourdough, which are sold in pharmacies. The principle is the same as Vei described, and in the pharmacy they will give you instructions for sourdough.

Today I cooked millet porridge on the "Milk Porridge" mode. It seems that I put everything as ordered. but it turned out to be watery.

My husband loves rice liquid, that is, a lot of milk, rice floats. Please tell me will this happen?

Oh, thank you so much! And the napkin is for what purpose? So that the jars do not crack or the bowl is not scratched? How do you know that it is so necessary to make yoghurts?