Vei
New from BORK

Multicooker-pressure cooker BORK Multishef U800
SPECIFICATIONS

- Max. power consumption: 1400 W
- Total bowl volume: 5 l
- Bowl working volume: 3 l
- Internal coating: Non-stick
- Bowl graduation: Yes
- Bowl material: multilayer
- Heating element: induction
- Control type: Electronic
- Touch Control Panel: Yes
- Voice Prompts: Yes
- Setting cooking time: Up to 12 hours
- delayed start function: 13 hours
- Auth. maintaining the pace. heating: Yes
- Temperature maintenance mode: Yes
- Temperature range: 40-140C
- Time to maintain temp .: 36 hours
- Steam cooking: Yes
- Automatic cooking: 15 programs
- Self-cleaning function: Yes
AUTOMATIC PROGRAMS:

Buckwheat, rice, porridge, cottage cheese, broth, pilaf, frying,
stewing, double boiler, oven, slow cooker, multi cook

- Induction heating element
- Touch control panel
- Delayed start function
- Spacious bowl with heavy-duty coating
- Automatic programs + "Multipovar" mode
- 3 author's programs from Carlo Grecu
- Cooking under pressure
- Steam cooking
- Self-cleaning function
- Country of origin: Korea
Multicooker-pressure cooker BORK Multishef U800

Multicooker-pressure cooker BORK Multishef U800

Multicooker-pressure cooker BORK Multishef U800

🔗
Vei

The Bork company has released a unique novelty - the Bork U800 multi-chef.
The model not only replaces the steamer, pressure cooker, slow cooker, oven and slow cooker with unsurpassed skill, but also prepares gourmet cuisine from the famous chef of the Carlo House restaurant Carlo Grecu. As a leader in the segment of premium kitchen appliances, Bork was the first in Russia to offer its customers automated gourmet food preparation. The start of sales of the multi-chef U800 - March 1, 2013.

Multichef Bork U800 is a new generation of multicooker. Unlike his predecessors, he does not just masterly prepare healthy and tasty dishes: pilaf, fish, pastries, cottage cheese, buckwheat, broth, etc.

The U800 menu includes three dishes from Carlo Grecu, a student of the legendary Alland Ducasse (3 Michelin stars) and renowned restaurateur Paul Bocuse, with seventeen years of experience in gastronomy. Before his arrival in Moscow, the maestro worked in restaurants in Monaco, Tuscany, France and Sardinia.

One touch of a button and, after a while, you can enjoy risotto with seafood, Ligurian octopus or cream caramel. The multichef will tell you in a pleasant voice when the dish is ready.

In addition to the skills of gourmet gastronomy, the distinctive feature of the Bork U800 multi-chef model is an expanded set of modes, providing the possibility of individual setting of time and temperature, a high-intensity frying mode and an intuitive interface. The novelty is equipped with an induction heating element and a pressure cooking function, thanks to which food is cooked much faster. With the help of the delayed start function (up to 24 hours), you can prepare breakfast, lunch or dinner at a specified time. The self-cleaning function makes cleaning the bowl as easy as possible, and its super-durable non-stick scratch-resistant coating will last for more than one year.
Gibus
Do I understand correctly what is under pressure here:
Buckwheat, rice, porridge, broth, pilaf, stewing, double boiler

without pressure:
frying, oven, slow cooker, multi cook, cottage cheese (?)

Or on a multi-cook, depending on the selected temperature and humidity of the product, can the pressure build up?
Tanyulya
Quote: Gibus


Or on a multi-cook, depending on the selected temperature and humidity of the product, can the pressure build up?
This seems more likely to me But I like the look
It is interesting that from Paul Bocuse probably casseroles
I am also wondering how over time ... how much did you put up, how much did you get?
sazalexter
As always, there is a lot of marketing "premium segment" husk, it would be better to honestly say that this is a reprogrammed Lihom CJH-PA1001iC and it costs 579,000 won, or about 16 380 rubles
🔗
Tanyulya
Quote: sazalexter

As always, there is a lot of marketing "premium segment" husk, it would be better to honestly say that this is a reprogrammed Lihom CJH-PA1001iC and it costs 579,000 won or about 16 380 rubles
🔗
I like Dashing, I was already considering taking Dashing in Korea.
Margarita_
Quote: Tanyulya

I like Dashing, I was already considering taking Dashing in Korea.

Did you manage to download the instruction?
Zvezda askony
Ligurian octopus and cream caramel - quietly slid under the table
Of course, these dishes are very often prepared in Russian cuisine!
Yes, and risotto in general is a dish for an amateur.
And she is very similar to Kuchen.
We will wait for the feedback from the first 800 owners
Margarita_
Quote: sazalexter

This is a reprogrammed Lihom CJH-PA1001iC and it costs 579,000 won or approximately 16 380 rubles
🔗

Contact the seller Cuchen CJH-PA1000IC on ebay.
The price is $ 730, but the shipping is free.
He does not have English instructions, but he is ready to answer any questions or translate a couple of pages from Korean into English, if sent.
Anyone can share the Korean instruction pages?
sazalexter
Margarita_ Didn't understand what to send, why? The seller must have instructions in Korean. Or a product without it Well, why such difficulties, cartoon in Korean, instructions too. There will be a dozen ways to cook rice on it. Particularly useful for a Russian person is the option of cooking "rotten rice"
Margarita_
Quote: sazalexter

Margarita_ Didn't understand what to send, why? The seller must have instructions in Korean. Or a product without it
He proposed to translate the names of the buttons on the scans of the pages.
We did not understand the second either and asked to translate the sections where the operating modes are described in detail, if he has instructions.

Quote: sazalexter

cartoon in Korean, instructions too. There will be a dozen ways to cook rice on it. Particularly useful for a Russian person is the option of cooking "rotten rice"

These non-Russian regimes are sorted out
and cook with them.
By the way, did you call this device a cartoon, not a rice cooker?
I went to the Korean LIHOM website, and there are a number of appliances called multicooker, but which
not visible in auctions and online stores.
🔗
What do you think is the matter?
Vei
Margarita, I cannot judge the modes of the Korean originals (or rather the prototypes of our Borks), but IMHO - it seems to me that this unit is not worth $ 730 it's better to take a cookie for this money 1055
I liked Cook's "U700" much more than Likhomov's "U800"! And it's not about the design, but about the quality and practicality of the materials. Despite the fact that the price of a cucko on the same ebay is from 350 to 500 dollars.
I twisted both Borks in the store, and so Likhomovsky is made of some kind of corrugated (as if scratched) silver material, similar to aluminum. And these scratched grooves will fill up very quickly with a mixture of dust and grease, and half of the multi is made of this material. The controls are not only touch-sensitive, as in the Cuckoo's Borok, but with a wheel and a button on this wheel, which are also not smooth and instantly get dirty. And the point is not that I am a slob or without awe about technology. This is the kitchen, everything happens there! In the U700 I wiped it with a damp cloth - and that's all, but in the new product it won't work.

Then I did not like the removable plate on the lid and the system of its fastening. The bowl in Likhomovsky gives the impression of being strong enough, it is somehow not smooth either, with embossing like under the skin))) and black. I am more used to smooth surfaces, although it is probably more resistant to mechanical damage.

In general, the general impression is that the previous model U700 is somehow more solid in terms of materials and workmanship. The programs of the U800 are essentially the same as in the previous model, with the exception of these ridiculous copyrighted ones, and there is also a multi-cook here, it seems, without a delay in start.
I have already forgotten what programs are in the new product, I will have to read the instructions again and then compare them in more detail.

Well, and as I said, there is no way to evaluate and compare the modes on Korean women, but personally, this Likhomov thing does not excite me much
KVVK
Thank you very much for your congratulations! The device is really cool! But for now, only porridge and stews, as well as warming up a cold dish prepared earlier. As already mentioned, there is no experience of using multicooker and therefore there is nothing to compare with. I like everything about the model - from a menu with voice explanations (you don't even need to wear glasses ...) to a heavy and thick bowl. We must try to bake a cupcake ... So while all the news ... Our friend uses the U 700, so he tried everything (well, like he cooks himself) and says that you can do almost everything and according to your own recipes ... The main thing is that the volume product inside was within the maximum mark.
Zvezda askony
I managed to touch to touch to see.
A very ambiguous feeling after inspection, touching the bowl!
The 700 and 701 have a beautiful, golden bowl.
The 800 has a black bottom and some kind of smeared bottom.
And not in honeycombs.
In general, I'll wait - maybe someone else will look and tell!
KVVK
Please tell us, what is the bottom of the bowl? Smooth or not?
Maybe in the denostration hall just a bad cup?
Vei
The U800's bowl is embossed and not smooth, so it didn't seem to you, Anh.

Another thing confuses me. When I saw her with the same valid double boiler as that of the Orson 5005, I remembered that both the 5005, the Element, and the U800 are all from the same Likhomovsky conveyor. And the first two Likhomovites have problems with plastic on the covers! Something smacks of Likhom's family problem.
I hope this will not spread to the U800, otherwise, with its price, you will also buy a family illness! ...

And I repeat once again, the cuckoo Bork looks more impressive and reliable, and Likhomovsky is more glamorous
KVVK
Hello everyone! So far, nothing new, only positive emotions for the whole family! The case is completely odorless! The inside of the bowl has a surface reminiscent of embossed photographic paper (previously this was in vogue) and a very slippery surface ... when you wash, you can let go of the sponge ...
RON
We bought 800ku while we are not very good friends. Cottage cheese without problems, but the rice porridge had to be turned on again + to keep on heating for 30 minutes. This is the first cartoon, maybe share the proven recipes for milk porridge with the proportions. Made 1 rice 2 milk 3 water
Vei
Quote: Milanya

We bought 800ku while we are not very good friends. Cottage cheese without problems, but the rice porridge had to be turned on again + keep on heating for 30 minutes. This is the first cartoon, maybe share the proven recipes for milk porridge with the proportions wrong. Made 1 rice 2 milk 3 water
And what exactly did not suit? Was the rice raw or milk soup instead of porridge?
What was the rice? Have you washed it before, and if so, to what extent?
RON
Yes, the rice was raw, they took round grain, they did not wash it, and it was not required by the recipe. In addition, they cooked broth, which had to be filtered, which is also not ice
Vei
Quote: Milanya

Yes, the rice was raw, they took round grain, they did not wash it, and it was not required by the recipe. In addition, they cooked broth, which had to be filtered, which is also not ice
You've probably already figured out some of the nuances and tricks of this pressure cooker, can you share the results?
miracle_200
Hello
I also bought this slow cooker. Rather, my husband betrayed her to me, playing backgammon)) Probably the stars wanted her to be mine.
It looks like a spaceship) I am delighted with this purchase! I managed to cook a lot of things in two weeks.This is my first slow cooker and at first it was hard to believe that in such a short time she could prepare a very tasty dish. I have long dreamed of cooking real oatmeal porridge in the morning (not Nordic-type flakes), but real one. But in the morning, like all the time is running out. The multicooker solved my problems)) I cook on a multi-cooker 92 degrees for 20 minutes and usually give another 30 minutes to infuse on heating (in proportions 1 large measuring cup of hecules, 500 ml of milk, sugar to taste, butter). The only inconvenience is that the multi-cook mode is not set by the timer (Maybe I can't set it ?!)
Another commonly used recipe is banal rice. I used to have a Japanese rice cooker in my arsenal - and so, in a slow cooker, rice is definitely tastier! I am silent that the cooking time is 3 times faster! according to the proportions of rice, water - 1-1.5.
This forum is magical - after I bought a multicooker, I walked around it for a day in circles, knowing from the experience of Bork's past purchases that their recipe books are spoiling food))) And it was the forum that taught what and how))
olesyia
I've been using mine for several months now. Delicious porridge every morning. I mix corn, wheat, barley, buckwheat (sometimes) and rolled oats 1.5: 1: 1: 1.5 in one container at once, and then 1 glass (for 2-3 servings) of the mixture + 2.5 milk + 2, 5 water without oil I set the timer at 5 am, and by 7 am in heating mode it comes. I got used to porridge in the morning so that now nothing else fits.
But there are many complaints about the oven mode - everything burns to black if the time is not baked. Even in frying mode, it is difficult to get a crust, in dir. oven turns out. The consultant Bork in the store advised to bake in the frying mode (I have not tried it yet), they say the temperature there is not high, about 120, and in the oven mode is the highest. So this is what happens, in frying mode you need to bake, and in oven mode you need to fry. I cook soups, pasta, dumplings in frying mode with the lid open.
ADVANTAGES: the bowl heats up instantly, after 2 minutes the sauté is already sizzling, after 5 minutes water for pasta boils, scrambled eggs are ready in 5 minutes. Induction heating is super !!!
The saucepan is super, the handles do not heat up much, it is very easy to clean, the coating is ceramic (but there are also disadvantages).
The case is easy to keep clean, sometimes I wipe it with a slightly damp cloth and everything is clean, there are no fingerprints, no dust is visible. Even now it looks like new, although I have never washed it with products, the kettle gets dirty even more.
The inner cover can be easily removed and washed.
DISADVANTAGES: the saucepan is heavy, the outer coating is easily scratched, especially in a metal sink, you have to put it on a silicone mat when it’s mine, because it’s hard to hold such a weight with one hand.
The inner stainless steel cover is stained and streaked.

She replaced the stove and oven for me, unless you can cook pancakes and pies, which is a rarity for me.
This is my first cartoon, but I did not regret the money spent, even in spite of the shortcomings.
Irina 38
Hello everyone! Help, good people. : girl-th: On Sunday I'm going to buy my second multicooker. I choose between Bork U 700 and U 800. I am very interested in the safety of the bowl cover. I take it mainly for cooking food for my daughter. I am very, very interested in the safety of the bowl coating, and if the inner coating of the bowl is scratched, it is harmful, right? At U 800, the consultant says that the coating is self-healing. My daughter is allergic, so I'm worried .... In our "snow" only Bork is the most decent brand. And the first cartoon was Kambrook. Something went wrong with us. Has passed.
kil
Hello everyone! I got a miracle pot 800 model, 3 days in search of recipes for it and, in principle, did not find anything, while I am mastering it and, to be honest, I just really, very much like this thing. I would like to talk to the owners of this model and for them to share the recipes. While I was cooking oatmeal porridge, chicken broth, fried chicken legs, baked beef, made cottage cheese, and now I'm boiling my tongue. Everything worked out perfectly the first time.I'll try to show a photo of pepper
Multicooker-pressure cooker BORK Multishef U800Multicooker-pressure cooker BORK Multishef U800Multicooker-pressure cooker BORK Multishef U800Multicooker-pressure cooker BORK Multishef U800

Multicooker-pressure cooker BORK Multishef U800
kil
I made pea soup with smoked chicken, it turned out very tasty and in just 35 minutes, peas into porridge as I like.
Vei
Irina, you are a fine fellow and a pioneer of this model, you share recipes and impressions, and people will start to catch up. A year ago, the theme of our U700 was also silence and vacuum, but now we have lively and fun. The main thing is that you now have a wonderful assistant with whom you already get along! And we will look out of the bushes.
Unfortunately, our SVs are completely different manufacturers and with different algorithms of work, so we can hardly suggest anything, but we are always ready to help. Check out the Element El Chef theme, it is assembled in the same factory as the U800. Perhaps they have similarities.
kil
For a month now I have been with my cartoon, so far only positive emotions.
Vei
Ira, and you copy your answer and question into your topic so that other users of your SV can read it too, and not search throughout the Bork section (if they guess at all))))
kil
I copy.

Quote from: arameglio on Jan 16. 2014, 21:56

Hello everyone, I got myself a multicooker bokr true 800
since I'm a healthy lifestyle, I think sowing a thing will make my life easier
only I haven’t fully figured it out yet), or rather, didn’t figure it out at all
how to change the temperature? I pressed the settings three times and my temperature changes only in the heating mode and only up to 77 degrees
there are very few recipes for a multicooker bork, can you watch something by analogy?
I cooked buckwheat, but somehow it turned out to be dry (heyelp people)
On a multi-cooker, you can lower the temperature to 40 degrees, well, that's how it works for me. The temperature cannot be changed on auto programs.
I cook buckwheat only for the dog, it turns out well, water and buckwheat are all by sight, as I'm used to. I succeed the first time, experiment. Pea soup on a multi-cooker 105 degrees -30 minutes, borscht also, chicken broth on a mode.
Chops, chicken for frying mode for 20 minutes (turn over after 10 minutes) and if thick pieces of meat for another 10 minutes, stew mode. Well, something like this. Heat milk in a slow cooker for 6 hours. Salmon steak on fry mode for 7 minutes.
Sorry what's in your topic girls.


More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170723.0

Arbena
Now I will settle in Temka too. This slow cooker has been in my kitchen since yesterday evening.
I have never used such a device before, but here it is just so cool. You have to study everything from the very beginning.
Something should have been prepared in it for dinner. And then what is it worth?

This is my question. Need to take recipes only for this multicooker? For example, for Bork other models are not suitable? I am looking for something simpler
kil
Quote: Arbena

Now I will settle in Temko too. This slow cooker has been in my kitchen since yesterday evening.
I have never used such a device before, but here it is just so cool. You have to study everything from the very beginning.
Something should have been prepared in it for dinner. And then what is it worth?

This is my question. Need to take recipes only for this multicooker? For example, for Bork other models are not suitable? I am looking for something simpler
Oh big hello, our regiment has arrived. I am Ira and I have already laid out a lot of recipes, so look. I really like to fry potatoes in it, just so mentally and does not burn and fried and at the same time is not raw. In general, you will soon find a common language with her, because everything is extremely simple and every day I love my wonderful saucepan more and more.
Arbena
Thank you for your hospitality
Hope I can do it.
I have already studied the recipes, and I want to, and this, now I will continue the choice.
kil
Well, as our Masha says, you need to test on borscht
kil
Plus some advice on frying with a crust. The frying mode is very interesting, at first there is strong heating and somewhere after 2/3 of the installation time, the heating completely weakens, as if the product reaches the cooling pan, Therefore, if you want to get a good crispy crust on chicken or potatoes, set a time of at least 35 minutes for chicken and 25 for potatoes, turn the food a couple of times while frying.And when frying, for example, onions and carrots for soup for at least 10-12 minutes (although in reality they will be fried in 5-7, and then they will simply languish), you just need to press the cancel mode when you decide that the onions and vegetables are fried to the color you need and taste.
Arbena
.
Arbena
Quote: kil
Plus some advice on frying with a crust.
thanks, tomorrow I will make potatoes, I will use it.
I will report for today.
My first achievement is a stew. I just had meat in the freezer that my husband bought. From one part I made soup in meat broth on the stove, even before the multi, but the meat was not boiled. My husband ate, but I could not, tough.
I used this meat for a test cooking. I did everything according to the recipe, cut the vegetables, cut the meat, refueled, pressed the necessary buttons with shaking hands.
And after 35 minutes she took out the finished stew. It smelled awesome, the meat is soft and tasty, the vegetables by itself.
To celebrate, I took a picture. It didn't turn out very nicely, but like the first time ...
Multicooker-pressure cooker BORK Multishef U800
I barely made it, because after a short time the plate was empty and wiped off with bread.
It will be necessary to take into account and do more so that it will be at least 2 days.

kil
Well, with a start, I said everything is simple. When you fry the potatoes, do not interfere, but simply take out the saucepan and toss the potatoes over.
Katerina72
Hello! Now I'm in your topic! I've been running the multicooker for a week now. I really like the extinguishing mode, only you need to pour a little less liquid, otherwise I’m just like on a stove out of habit. The porridge mode seems to me to be very delicate for her, I like boiled porridge, but this mode does not work and I do this: in the evening I fall asleep rice or oatmeal pour water and put a multi-cooker 100C for 10 minutes, in general I cook it, and in the morning I pour it milk and porridge on the regime, and then porridge is as I like
sazalexter
Katerina72, Porridge without dancing with a tambourine is easy to cook on a multi-cooker, as here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90590.0
kil
Katerina72, Welcome.
I only cook hercules for my husband, because I don’t like porridge, in the auto mode the hercules turns out to be excellent. Most likely, it makes sense to cook other cereals on a multibove as in the recipe above.sazalexter, thanks for the link
Arbena
Quote: kil

When you fry the potatoes, do not bother, but just take out the saucepan and toss the potatoes over.
Made potatoes a couple of times already, super
But she herself would never have guessed that it is better not to interfere with her, but to throw
I also make Hercules on the machine. Everyone eats with gusto. I haven't tried any other porridge yet, our oatmeal always came.
But then I will try others, maybe the taste will be different than usual in a saucepan.
In general, I am adjusting, everything is great
Katerina72
Thank you for your reply about cooking porridge. Only I still do not dare to put porridge for the night, although it would be very convenient to get up and breakfast is ready. I'm afraid that the milk will turn sour overnight, we buy only regular pasteurized milk.
kil
Arbena, and more advice on potatoes, you can cut it larger, like a country one and first fry it on all sides, and then just close the lid for 5 minutes (in the frying mode at the end) and then it will come in the middle and will be soft inside and with a crust on top and squeeze out a clove of garlic before closing the lid .... delicious AAAAAAAA AAAA ... and about cutlets, if they are made of beef, that is, they require more time than chicken or pork, then after frying on both sides, you need to cancel the frying mode and put the stewing mode on (no matter how long, you will need to stew exactly 5-7 minutes and cancel stewing), the cutlets are awesome.
Katerina72
The girls need your help: they can't make yogurt in a slow cooker. The first time I did this, 1 liter of milk was poured into a bowl, I added ordinary yogurt and on a multi-cooker at 47C and for 140 minutes, and then for 4 hours the heating was gone with whey. The second time I poured 1 liter of milk into the bowl, added yogurt and opened it for heating an hour later to see the yogurt has not yet fermented and the whey has already appeared. I do not understand what is wrong ... how do you share.
kil
I don’t do it, but it seems to me I need not on a multi-cooker, but simply on heating and set the minimum temperature, I have 40 degrees. And the yogurt itself needs to be poured immediately into bottles or jars, and not into a multi bowl (but this is my opinion, I really don't know how to do it). I saw a video somewhere, look in the internet.

I also found it ... Good afternoon! I will copy from Olga Schenkerman's website:
"In my Bork multicooker there is a wonderful multi-cook mode. I heat three liters of milk in it (this is its maximum) to 90 degrees, open the lid, let the milk cool to 45-55 degrees, stir in yogurt, close the lid ... ......... and go to bed. In the morning the thickest yogurt is ready. And it turns out better than in the yogurt maker. Why so? I think the whole point is that my slow cooker is also an excellent thermos. It keeps the temperature perfectly , and due to induction heating, it keeps this heat throughout the entire area ...
And what about in the morning?
You have two options here. For the yogurt to thicken, it must be refrigerated. But I always filter the yogurt (we like it very thick), and then, stirring with a whisk until smooth, I put it in the refrigerator. To do this, I put a colander, covered with several layers of gauze, on a bowl, pour yogurt into it and strain it to the thickness I need. By the way, the whey can then be used for pancakes or pancakes. The yoghurt is sent to the refrigerator in a plastic container. "
Katerina72
Irina, thanks for the advice. Today I will try to make it according to this recipe.
kil
Yeah, then tell me how it happened.
Katerina72
Thanks to Irina and Olga Schenkerman! The yogurt turned out! Wonderful thick yogurt! I didn’t try to express it, I was just too lazy, but next time I will definitely filter it, I’m just wondering what it will be like then!

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