Multicooker Cuckoo SMS-M1051F

Thanks a lot for the advice. By the way, in Spain they stopped selling Robochef (Cuckoo 1054) for 450 euros a few months ago. The supplier refused to carry, or may have been removed from production. Now they are looking for a model of another robot cook.

Thanks a lot for the advice. By the way, in Spain they stopped selling Robochef (Cuckoo 1054) for 450 euros a few months ago. The supplier refused to carry, or may have been removed from production. Now they are looking for a model of another robot chef.

Did they have a share that they sold for only 450 euros? I once saw only 600

On the seller's website, as an advertisement, it is written that the price is now not 600, but 450 euros, I don’t know how long it lasted, but the fact that they are no longer selling (since September 2013) and the supplier does not answer calls, the service does not provide either. Probably either the business didn't go or the manufacturer removed the model. Negotiations are underway with another supplier. The site with a Spanish forum is small but neat. Everyone writes messages very competently, without errors. Of course, everything is supported by a few enthusiasts. Previously, a recipe contest was held, the main prize was cuckoo 1054. There are many video recipes. There are beautiful e-books with recipes for a specific date or holiday, many can be downloaded. I will not describe everything here, there was still some kind of mini Santa Barbara with the expulsion of a key person from one culinary site and the founding of another.

Girls, but no one knows, maybe there is a stainless steel saucepan for the Kukko 1051? Does such a thing exist in nature? Maybe there in Korea?

I just put the fish in a bowl without oil and all that, you can lemon or garlic and spices, depending on the type of fish and on a multi-cook for 20-25 minutes. It turns out like a couple, but I don't like to bother with steamers.

It's very cool that this is possible, because the lazy person in me does not sleep
I still managed to make potatoes a la Idaho, it turned out very cool! It tastes like the rustic McDuck potatoes, baked and with a delicate crust. And then there was the fruit cake experiment. It tastes like mortality, but I messed up with pulling it out of the bowl, so the mustache fell apart. Then I read that I had to let it rest and cool down, and then turn it over with the help of a steam plate. Next time I'll be smarter, but generally a cool thing. Yesterday my husband sits on the couch and says: "I bought you a death machine."

I have a question: the "no pressure" icon is on all the time. I discovered when I was cooking on a multi-cook. that is, I wanted to turn it off, but it is already lit that is disabled. at the same time, if you hold down the timer / reset button after the start button, the guide says "cooking without pressure", as if it was under pressure before ... I don't understand anything .. as if this icon is "stuck" and does not change depending on how preparation is really in progress

Is the pressure gaining?

I think yes, because at the end there is a release of steam .. I just now thought, maybe he always writes without pressure from the beginning, but when it gets typed, he changes to "under pressure"? or if under pressure, then immediately when choosing a multi-cook does it write?
PS: when I turned on steam cleaning, after some time I saw that it was burning under pressure, as it should ...

I just watched the cannelone video recipe, so it seems to be the same: first it burns without pressure, and then a click and the inscription changes to "under pressure" and the girl also says "the slow cooker has switched to pressure cooking mode." so I shouldn't have raised a panic, it should be so ...
By the way, I was preparing an omelet: first on a multi-cooker with a pressure of 15 minutes 95g, I opened the lid, and everything floats there.put 105 g on a multi-cook without pressure for 20 minutes. It turned out delicious, but flat, without air bubbles inside. on which program is it better to cook next time so that he gets a good rise?

Try an omelet for baking on level 1 for about 15 minutes, then it's better if you add time.

Already a long time ago I made a chicken on the PP, about 4 hours like ... it turned out like this



I then fried it for about three minutes on each side on level 3 and it turned out not only delicious, but also pretty

Thank you all for the helpful advice, without you mastering the cuckoo would be much more difficult. I have already made a trout in a bowl, it worked out well, and I will definitely try to make an omelet next time on a vupechka, until it just isn't hot ... Yesterday I made a cottage cheese casserole (5 eggs and 800 g of cottage cheese) on a multi-cooker without pressure 110 g 1.30 min (opened an hour later, it was very damp, started for another half hour). It turned out very gentle and airy, I almost got out of the bowl))
Now I decided to make a warm salad with baked beets. In the recipe, it is baked whole in foil in the oven for 2 hours and then cut into cubes. And I want to cut raw on a cube cutter and then burn in a cuckoo .. can this be done somehow?

Girls, but no one knows, maybe there is a stainless steel saucepan for the Kukko 1051? Does such a thing exist in nature? Maybe there in Korea?

At one time, Cuckoo produced stainless steel pots, but they were only suitable for a few induction models, including those for 1054. But their production has long ceased (((

Vei, thank you for your reply.
I went to Zelgros as a specialist to see live a pressure cooker with a stainless steel bowl (I will not name the name), but after the cooko 1010 and 1051 pressure cookers, even outwardly, it did not impress me.

Come on, I not only saw her, but also cooked something at the presentation of the Steba brand. I liked it, it's just not correct to compare them with cuckoos, absolutely different devices both in functionality and in weight category. But in its segment, it is very worthy.

Today I accidentally bought a fresh piece of brisket and I wanted to smoke it.But I thought, I thought of washing the smokehouse then naaado ...
In general, I poured this piece with soy sauce, sprinkled it with spices for meat and left it for 30 minutes, then took it out and dried it with paper towels. I switched on the frying level 3 program, greased the bowl with vegetable oil, cut the brisket into two parts and fried the pieces from all sides in just 5 minutes. I turned off the frying program, closed the lid and turned on the PP program for 1 hour 30 minutes. I got this beauty.



on the other side



I'm a fool, I plowed it hot ...



well, this is already cold in the refrigerator and cut very well with a knife



sooooo tasty, but very little ... I'll go look for brisket again ...
Forgive girls, sho a lot of pictures ... well, I like taking pictures ...

Ira !!! it's much cooler and tastier than from a smokehouse !!!
Yeah, it's great that I do not know how you do, otherwise I would have had an extra 10 kg, since I could not only photograph such delicacies! No, well, you have to see this in the middle of the night! (Drooling emoticon !!!)
Please make it a separate recipe!

Thank you Lizonka!
I took a picture of Liz and immediately ate everything ...
Prescription yes? ? ? And why is everything seems to be simple, I fried it on the PP and that's it ...

I write such long messages that probably my question has gone unnoticed and has already "left" for the previous page .. So I will repeat it again:
Now I decided to make a warm salad with baked beets. In the recipe, it is baked whole in foil in the oven for 2 hours and then cut into cubes. And I want to cut raw on a cube cutter and then bake in a cuckoo .. can this be done somehow?
Now I really want to adapt all the recipes for the cuckoo

Strange, I remember exactly that I already answered this question or was it on another forum?
It seems to me that it makes no sense to cut it raw, since all the juice will flow out during heat treatment.Still, it is better to first bake it or steam it (by the way, I really liked the taste of vegetables with a steam from MV) and only then cut it into cubes.

And where is your neck? Well, at least one eye would have to look ..

No, Irin did not have time to photograph before the guests, and it was not convenient with them, no matter how they thought of something. The cutting turned out to be delicious.

And I want to cut raw on a cube cutter and then bake in a cuckoo .. can this be done somehow?

: nyam: I haven't tried it in Kukushka, but in Moulinex I constantly do it for a couple, I like it, nothing is digested.

Ira, are you already steaming the chopped beets?

Liz and I cook for a vinaigrette, and all the vegetables at once can be in a baking sleeve or in foil.

Ira, are you already steaming the chopped beets?

Yeah, it turns out very well.

I got this beauty.

Indeed, beauty. : bravo: It looks just perfect. And of course it will decorate the recipe section.

.......... I recently cooked vegetables. I completely forgot there was a recipe book. I filled a bowl with a tie, poured some water and turned on the stewing. Beets (small) turned out very tasty, potatoes are normal. , but the carrots turned into mashed potatoes ... strange.

Good evening everyone! I have been using the multicooker for two days. Today, upon close examination of the bowl, when you look at a bright light from a certain angle, I found thin stains, you cannot feel them to the touch. And one more thin scratch, barely perceptible with a finger. Something really upset. Really bought with such a bowl? Couldn't she get scratched in two days? Share your experience with the bowl. And isn't it harmful to cook with scratches? I have small children, so I am driven.

Streaks can be from salt after evaporation of water. After self-cleaning, I also noticed stains, but they were easily erased.

[only]

I also got scratches very quickly (it's not scary), the coating at the bowl is very good, but very gentle. only silicone paws, spoons ... Well, of course she doesn't like a bowl of bones, meat on the bone must be cooked very carefully.

Girls! I have a problem. I tried to cook potatoes according to a book of 100 grams on a multi-cooker for 20 minutes. Absolutely raw, started it again - undercooked. Then she turned on the rice and canceled the b / w for a while, and on time. It was steaming very strongly, the water almost boiled away, but the potatoes were boiled at last. Started cleaning with steam, starch, like glue all the same. In total - more than an hour for such a trifle. What's wrong? There were not many potatoes for a salad, water a little more than half the level of potatoes.

Today I cooked potatoes for pies in the water. The water almost completely covered the potatoes. Multi-cook 102 * 40 minutes everything is fine. If boiled in milk, then 100 * 40 minutes. Everything boils well. Try it! Have you chopped potatoes? And then if the whole is probably more time is needed.

Irish, I also made according to this recipe of yours, the potatoes were perfectly cooked.

[buckwheat]

So yes, I just cooked in halves for buckwheat and without oil, everything was perfectly cooked. I added 100 ml of water ... Or in general, you can just cook on a multibove 120 ° for 15 minutes.

Girls! I have a problem. I tried to cook potatoes according to a book of 100 grams on a multi-cooker for 20 minutes.

At 100 ° it is not enough, Irina vernissage writes correctly, at 120 ° it is necessary.

Thank you! : girl_curtsey: I could have guessed that 20 minutes is not enough.
And I finally got out the steamer basket. The quality struck again. Recently I saw a new Redmond at my friend's. Earth and sky. The food was well prepared and, surprisingly, there was no steam in the kitchen from the cuckoo. I also made "black pilaf" twice from my favorite lamb and brown rice "Ruby". I really - really liked this pilaf. First, I did something smart and after frying the meat, I added rice and turned on "Rice". It turned out damp and the water evaporated. Added water and 1.5 hours PP. An excellent pilaf turned out, oddly enough. The second time I soaked the rice for 30 minutes, although I never do it, and cooked it on pilaf. Delicious again !!!

So Ruby rice is a separate song, and you need to soak it and more water ...

I will not soak any more, fl. exactly. I'll buy some more (I don't remember where) and I will definitely repeat it with mutton, of course. I think it will work without soaking on pilaf! ??

[extinguishing]

Fasting began, I am carcassing cabbage on the program extinguishing , it turns out just the way I like it.
Grated cabbage on a grater (like a berner) with a french fries attachment (always rubbing it for filling into pies). Paprika, garlic, pepper (4 pepper mill), ground ginger, cabbage and a spoonful of water were added to the fried onions.



I also cooked pea porridge, also stewing on the program. Peas in halves, I just washed them, I didn't even soak them. Fried the onion first, added paprika, a clove of garlic, then washed peas, salt and water 1: 3, program extinguishing.
I hated peas since kindergarten, but then I tried it, it turns out that it’s not even so tasty.

Well, you should have boiled pea porridge for a long time, otherwise I don’t eat, I don’t eat. Down and Out trouble started. ... Cabbage also turned out notable, I love this.

Interestingly, I tried to cook pea porridge in 1051 from the green split peas Mistral (which was at home), so even 1: 2 turned out to be too much water, the peas floated in the water. And she did not dare to Tushenia, she cooked in ten runs at Multipovare at a temperature of about 105-110C, she was afraid of escape. In general, I considered my experience unsuccessful, and therefore did not write anything.

[soup]

Lizok, no escape was even planned, I cooked for the first time on stewing 1: 2, it turned out sooo thick and fried to the bowl. But we must take into account that I cooked crushed peas (in halves) and did NOT soak the vapcha, but simply washed them.
By the way soup also works fine, just not boiled in mashed potatoes.

Today I made a vinaigrette in a cuckoo.
I washed the vegetables, peeled, cut into cubes and put them in layers in a deep double boiler. Beets down, then carrots, potatoes on top, it turned out to be a full double boiler. I poured 3 toons of water into the bowl and installed a double boiler there. I turned on the steam program for 25 minutes, level 2. After the end of the program, I took out the steamer with vegetables, cooled it down, put it in a salad bowl and added everything else for the vinaigrette. I have never cooked like this before, I liked it

Did the double boiler wash off the beets easily?
I keep forgetting to ask how your cartoon is at rest. Is the lid closed? And the lever in what position.

Today I made a vinaigrette in a cuckoo.

cool
and what else is put there? I am not a lover of vinaigrette, but I think potatoes, carrots, beets + salted cabbage (I have cucumbers). Do you need anything else?

Washed off without problems, not a speck
When the cartoon does not work and is empty, then usually it stands with the lid open and dries, and if with food, then it is simply closed, the handle does not matter how

cool
and what else is put there? I am not a lover of vinaigrette, but I think potatoes, carrots, beets + salted cabbage (I have cucumbers). Do you need anything else?

I had a lazy vinaigrette, in the sense of being too lazy to go to the store for green peas, cabbage and herbs, I just added onions, pickles, frozen herbs, well, salt, oil (I have mustard oil)
And of course I love it with sauerkraut, peas, dill and green onions

ok, I didn't think about the bow, thanks, I will be lazy too

and pressure 2 is how much? If I do it in a regular pressure cooker, cut into cubes, how long will it take?

Steamed in a cookie is 2 levels, the second means with a higher temperature than the first. The countdown starts immediately after switching on, which means that the time for the pressure build-up is included, at the end of the program steam was released, there were 4 minutes left until the end. From this, we can probably conclude that in a conventional pressure cooker, if the pressure does not enter the set time, 8 minutes maximum 15 minutes is enough
And what is your pressure cooker, powerful, fast cooking? Is the steam basket also high?

in kuku like this on legs

Irish, I also always cook with cubes, I like it.

And what is your pressure cooker, powerful, fast cooking? Is the steam basket also high?

I use the unit for "steaming", powerful, cooks quickly, medium-sized whole potatoes for 8 minutes under pressure. No baskets, there is a steam stand, fits a lot

On Friday, I also cooked cubes in my Korean 1010 (well, like our 1051))) only there they steamed on the Multipovar. Therefore, I just put it there for 25 minutes and it was a lot, next time I will run it for 20 minutes.

Liza, how does the multi-cook at 1010 work, does the countdown start immediately or after the pressure is set?

Liza, how does the multi-cook at 1010 work, does the countdown start immediately or after the pressure is set?

Everything is like ours, only the temperature is not regulated, and the time step is 5 minutes.