Pressure cooker Vimar VMC-164

No, Ol, you don't understand! Of course, you put in the dry ones, but how else could I want at the exit get dry! Without gravy that. Only macaroons, that's all. I have very tasty Italian sauces - the child spoils us, he knows that daddy loves. And they need pasta no liquid at all... And you, I see, are swimming in gravy. It's great, but not what my husband wants (and I myself don't eat them, but I love them).

In the first photo, this is right after opening the lid, then mixed and in the second photo, the gravy has already been absorbed and left. I just had to dispose of the sauce.
And in Polaris you did it with some water? Or vice versa?

Hello everyone! I'm back in town!
Olya, thank you for your support and participation. So I understand the dash in the process of running around for everyone, so it should be so.
I cooked potatoes on "pilaf" because I had not yet fully mastered all the modes, wanted to fry them without a lid and read in the cookbook that it was possible in the "pilaf" mode, in what other modes can I cook without a lid?
On Saturday I cooked pilaf with chicken, it turned out very tasty, the male half is delighted. Despite the fact that the rice was not very good, the pilaf came out crumbly.
The men began to ask what and how - so I realized they decided to master it! In the evening I will ask my husband to show how to insert photos, it will be clearer.
I want to put yogurt in the evening - my husband loves me very much.
A neighbor in the country saw a wonderful saucepan and gave money to buy her the same one. There are more of us!

And in Polaris you did it with some water? Or vice versa?

Yes, water cords. Then I turned on the SV and evaporated it literally in a minute. I think next. time you need to take a little less water. She took 2 mst of water for a half-pack of pasta.

I read in the cookbook that in the "pilaf" mode it is possible, in what other modes can you cook without a lid?

On Hot, you can also fry without a lid, and it fries very decently, according to its main purpose.
Will you make yoghurt with sourdough?

Olya, I have not tested the "roast" program yet, thanks! I will consider!
For yoghurt I took Selyanskoye milk and Activia without additives.
I have a dry leaven in a bottle, but it's old, I'm afraid it's no longer suitable!

and where is the leaven stored?
Vivo is best stored in the freezer, Italian Good Food and Bulgarian Genesis with Lactina are suitable for the coldest places in the refrigerator
therefore, if not in a warm place, they can be stored for a year in principle

In the refrigerator lies, a friend gave me several bottles, she was not useful. I made yogurt in a yogurt maker - I have TEFAL.
It turned out sour, like me, but my husband liked it. I like the non-acidic one more, with a jar of Activia the very thing.
If it works out, I will sell a yogurt maker, as well as a double boiler.
I don't have a small kitchen at all, I took something to the dacha, but there are things that I use regularly.
Tomorrow I'll think about where to attach the cartoon, so that it is always at hand. I really like her.
As one friend of mine says:
- "Kunya tse ne mine". But three hungry men leave me no choice.
I hope to involve at least my sons in the process. Everything technical attracts them, and it really is easy!

If these are transparent, plastic bubbles, then it should be written on them that this is VIVO of the Kiv Institute of Milk and Meat, because there are usually Italian and Bulgarian starter cultures in bags. And Vivo will be more acidic, such leavens, but he also finds his admirers.
And Vimar is your first SV and there was no cartoon before that? They have been diverse for 3 years already, and before that there was a current expensive Panasonic one about everything, for everything

The multicooker is the first, I have been looking closely for a long time, I respect the technique very much and I have a lot of it - I thought my husband would look sideways and did not know from which side to start asking. And then he pierced himself, bought himself a laser level and a tape measure, they together will pull 4 such pressure cookers! I took advantage of his joy! Although he does not mind, it turns out that many have in his department, but simple and small multicooker, since the main people are young guys who are bachelors, they are too lazy to cook, but they always want to eat!
I often cook in the microwave, it is already my second with convection, from my time I even went to courses in microcooking, which I am very grateful to, since they did not give recipes there, but the difference in cooking technologies with traditional cooking methods. The pressure cooker seems to me to be more convenient, mobile, closer to traditional cuisine. By the way, the yogurt came out great! I put it in the refrigerator until evening, I'll give it to my husband to work tomorrow.
Olya, you can go to YOU! I am not old yet - children are adults - gave birth early.

Hello everyone
I left, took Vimar with me, plowed like "Papa Carlo" did very well pressure cooker good
Ol 'I didn't understand something, you write that the "multicooker" works without pressure, or did I not understand correctly?
Without pressure, only "yogurt" and "drinks" work for me. On the "slow cooker", the ghee made a cool one and also made the jellied meat on this program.

Uraaa, Oksana is back on the air and with new, tanned powers
Share your impressions about the work done by Vimarchik too.
You see, with the Multicooker it turned out like this - there was barley porridge cooked in Kasha, but for my taste it was still not quite soft, I switched to Multi and my lid was blocked, and the pressure did not accumulate, probably there was nothing to gain, she worked a little more and I turned it off. And if initially there is a lot of water, then the lid is blocked and the pressure is collected with a burning yellow light near the Pressure Cooker?
I cooked jellied meat on Jellied meat several times by pressing the button, I was still in the kitchen, so I was clattering it.
In your absence, our regiment arrived

By the way, the yogurt came out great! I put it in the refrigerator until evening, I'll give it to my husband to work tomorrow.

Lena, I'm glad that yoghurt turned out, did you make it in dry CB without pouring water or did you add it to the bowl? I usually pour, but now I saw RECIPE Ksyushki-Buns in the Brand, so she just covered the bottom and did not pour anything

rusik, and what did you like more - vimar or liberty?

ATP, Tanyusha, sho you come in,
so from the pros:
1.prog Yogurt pleases
2.one and only lid, without an internal removable one, which I PASTANNO forgot to put on and steam squawked from all the cracks
3.The valve is completely blocked and nothing stands out from under it, as in Libert
4.more programs - Jellied meat, Drinks

of the minuses - NOT ENOUGH manual mode, sooo
and the lid does not fold back, but is completely removed, it also slightly strains, where to put it later, although there is a hole in the handle, I showed the photo on the first page.
still interesting that the condensate, if not very good. a long and wet program, such as Soup, Jellied meat, does not drain into the drip tray, but settles in the lid, but at the same time it does not fall into the groove, as in Dex, around the lid, but simply accumulates in the lid and I then drain it.

These are all kind of technical org questions, but we may not be uninteresting to someone, but in terms of cooking, there is NO much difference, and this is the most important thing

Good afternoon everyone!
Olya made yogurt dry, mixed everything, poured it into jars and put it in a saucepan in two tiers. I turned on the program and forgot. It turned out very well!
Now I will try with various additives. I plan to master Ukrainian borscht, I have special requirements for it, I will go skimp, cook half a portion - for a sample.
Yes, under the jars I put a small silicone mat with a hot stand so as not to scratch.

Olga at the dacha cooked everything mainly in a pressure cooker, there was no time for them.
Now the mother-in-law is seriously ill, she lives in the other end of Kiev, I have to travel all the time, so I will be raiding in tyrnet only until I have enough time

I also do not have enough "manual" in Vimara, and so everything is super to the lid, too, adapted, after opening I immediately insert it into the hole on the handle, and it stands constantly when it does not work.

Oksanochka, mother-in-law's recovery and you, too, have strength and patience
visit us more often
and today for the first time I baked wheat-rye bread in Vimarchik FRENCHMAN



The kneading and the first proofing before deboning were in a bread machine, and then the last time I went to the SV on Yogurt - 1 hour 10 minutes, it went up three times probably
I baked a full cycle on Pastry - 45 minutes, then turned it over and baked for another 15 minutes.
Definitely, I will continue to bake in a pressure cooker, mine entot liked the process

Olya, she looks very cute! I haven't tried the oven yet.
Now I have goulash in my cartoon. I fried the onions and carrots in the "Roast" mode, purely visually it seemed to me that in the "Pilaf" mode it fried faster, or rather not fried, but the pan itself was warming up. Next time I'll check the clock.
The chopped meat was rolled in flour, lightly fried in onions and carrots, just to curl, salt, spices to taste, a little water, the meat was not covered. I am a little worried, I always did it in the microwave, there is a different principle of heating, I'm afraid that it doesn't burn with flour. Mine love thick gravy. It remains to wait a little; it smells good!

looks very cute! I haven't tried the oven yet.

And delicious, it looks like our Arnautka. In my HP. just bread with small houses of rye flour are obtained every other time, but here it is quite decent and rose and baked
Lena, how's the roast and gravy?

Good evening everyone, finally got to the Internet!
Olya, the roast came out great, the meat is tender, nothing stuck. Flour could have been a little more, while it was hot it seemed to me liquid. It cooled down in the morning - the very thing. Definitely better than in the microwave! All of mine noted it and the taste is like from the oven, and in time quickly - class! Inspired by the success today in Ashan I bought 2 pork legs, a piece of beef, a turkey thigh - I will try to create a jellied meat. I never cooked it myself, my mother cooks it, it's very tasty. As she joked: "I won't be and you won't try it again!"
I dare to master this dish, to be honest there is no time to stand over it.
Now thinking about which program to cook? "Jelly" and include 3 times? Or adapt some other mode?
I ordered the same multicooker to my neighbor at the dacha - the second day they call back and postpone the delivery, they probably bring it from China. She promised to bring her to see her tomorrow night. I wonder if it will be the same, or the second option?

I dare to master this dish, to be honest there is no time to stand over it.
Now thinking about which program to cook? "Jelly" and include 3 times? Or adapt some other mode?

Glad for a good roast
Lena, I cooked jellied meat in Jelly, exactly 3 times including the program, but this is because I was constantly spinning in the kitchen and I was not broke, to press these buttons, and Oksana-Sandi, cooked on the Multicooker, she is 2.45 like, try on her. In principle, it is not difficult to cook jellied meat, the main thing is to find your taste and not overdo it with spices so that they do not clog the taste of real meat, well, the proportions of water also play a key role, I always cook with jelly spare parts (ratsy, tails, once ears pigs put), so I do not add gelatin NO KA YES
You will tell later about your impressions with a cold start.
Have you ordered SV in Fotomag? I also wrote on the first pages that the delivery was delayed. What do you mean - the second option? In the sense of a different model or has this one already had clones?

[smewaja]

Girls, how long do you fry something on Plov with the lid open and how many foods do you put in when frying, in the sense, do they cover the bottom?
Today I tried to fry lard in small pieces on cracklings for potatoes and after 3 minutes, the SV began to squeak and E3 was highlighted, I turned it off to cool down a little, more I already know from theory and practice that this is a TEN OVERHEATING ERROR. Then it worked as usual, it is simply not clear why it would overheat, because the bottom was almost all covered with fat
In general, as I understand it, Frying is the weak point of the SV, it is very powerful there and the defense system works, just to understand why it is.smewaja, it seems for the same reason she lost her Scarlet, she fried a lot,

Hello everybody! The jellied meat disappeared until Monday, pushed everything into the freezer, now we are going to the dacha, ran all day and there will be no time for him.
The dacha says loudly - while it is still a construction site, we live in a trailer, camping facilities, but there is light, so the cartoon is coming with us.
Today at lunchtime I was frying Selyanskaya sausage from Ashan about 1 kg. The program "Roast", the lines were running for a very long time (the day before yesterday, on the same prog, I gained pressure in 3 minutes, I detected it), then I set the time to 15 minutes myself, I did not set it, the default is 30 minutes. It means that it remembers and counts, nothing else needs to be taken into account. I didn't add some water, when I opened the lid, the sausage looked like boiled and a lot of liquid. In the same mode, I fried for 5 minutes without a lid. It tastes very good. I usually bake it in the oven for an hour over low heat. Here 35 minutes and sooo soft! Great - and it's not hot in the kitchen, and there are almost no smells.
Finally, they brought a saucepan for the neighbor - exactly the same!
I took it to SystemA for 566 and picked it up myself. There 164 are no longer there - there are only 163, the price is the same.
And this is some kind of "Paladium" - 579 + 30 delivery, anywhere else I called, or was not, or took the order and called back, which is not.
The neighbor took not herself, but her daughter-in-law for her birthday. As for me - a very good gift.
Everyone, until Monday, have a delicious weekend!

Good evening everyone!
It can be seen that all the cases are overwhelming. Itself ran for two days. As she wrote, she took St. to the dacha. She cooked soup with homemade chicken. They don't eat meat in my soup. I decided not to cut the chicken and then just take it out. Cooked soup on the program for 20 minutes. They ate the chicken, it was boiled, the wing just fell off. The soup came out delicious. Yesterday I decided to put out chicken hearts. I prepared everything, took out St. I forgot the cord in the country. I rented a computer from my son - the benefit is the same. Stewed for 30 minutes - great! I decided to buy another cartoon to the dacha so as not to carry it back and forth, my husband was the first to voice the idea. I quickly brought it to life, ordered Polaris PMC 0508 D Floris. They should bring it tomorrow. It seems simpler and not a pressure cooker, but there is a multi-cook, and of course cheaper. True, yesterday I managed to sell my steamer and the space was vacated and the price is one to one.
I'll go put some yogurt, my husband hires. Olya, how is your pressure cooker? The error is not repeated? I often fry with the lid open too!

What rainbow jars, the eye rejoices (you bought them separately or is it from horseradish sauces), not to mention the contents. I'll put the re-starter today too
Helen, brag about some jellied meat, I'm in your dual temka about Polaris-Floris, I read that you have already cooked it in our Vimarchik That's right, get used to it and replenish your kitchen park with new necessary devices
By the way, in the same place in this thread, I found a recipe Dry apple pie and now I bungled him
🔗

It turned out not bad, but the most interesting thing is that the longer it stands in a closed bowl in the CB, the more it is saturated and becomes softer. The top layer I also have apples, although according to the canons, there should be a dry mixture, but I have drained. oil is not very good. I put a lot, so I decided to let the apples be on top, so that the dry filling below was soaked. I did a similar one from Mistletoe, but there it is poured on top with a glass of boiling milk instead of butter, but I liked this "Polaris" version more
Regarding my mistake when frying, then I think that this may be due to a dent that formed when the bowl fell on the tiled floor, when the lid presses the bowl hermetically, then everything is OK, and when it stands freely on the heating element, then he apparently feels this dent and overheats, and therefore squeaks. But, it’s not fatal, you can get used to everything.

Yes, Luda, Union of Right Forces, for a quick and not confusing option from the series "Guests on Poros", very good. it will even do.
🔗 and at Kroshi they are discussing the same cake.
But what is most interesting, I have already tried many apple baked goods from the site, but still, I came to the conclusion that there is no Classic more delicious than the traditional biscuit with apples (which is called charlotte), it remains that

Olya, I bought jars in the store "All for 10", though 15 each. In the package, 4 things I bought 2 that is - 8. You could have taken 12, they fit perfectly in 2 rows on a double boiler, I bought a square silicone mat in the same times along the bottom.
Did:
1L. milk "Selyanskoe 3,6", "Activia classic", 1 tbsp. spoon of sugar. It turned out exactly 6 jars. I put it at 6 o'clock. At 12 at night I turned it off - I wanted to sleep. Since I did not fully test this program, I was afraid that it would go to heating and curd yogurt. In general, he stood for 4 hours on mode and until 6 in the morning at St.
It came out great!


Now about the jellied meat.
I can say - it turned out very well. Transparent, solidified well, food ratio is excellent and liquid to meat is sufficient. In the book, I cooked for 75 minutes 3 times for 30 or so - 90 minutes. It seemed to me to digest. Even the bones are soft. As for me, I only need to boil the meat for 30 minutes, do not release the steam, add onions, carrots, spices and another 30 minutes, again, do not release the pressure, let it open itself and salt on the second tab.
In general, it is VERY not even bad!

I do not just love Vimarchik - I love him!
I bought him an assistant Polaris Floris - the one with 11 programs is the Multi Chef.

Tomorrow she is going to the dacha for summer autumn, then I will take her to the city. It’s not Feng Shui to cook on the stove, but one saucepan is not enough! Now I'm putting out the stuffed pepper. Set the "extinguishing" mode by default for 30 minutes. After the light music of the pots, I set it for 25 minutes, set the program from scratch - fry it on pilaf.
How to buy another bowl?

Yes, Olya, your pie is very appetizing, I want to put a lot of apples in Polaris Floris at my dacha - I'm worried about the "baking" mode I read bad reviews, the truth about the one with pink flowers!

For Vimar, I don't know, 6 y. not very good running size, and for Polaris, if the sizes fit, look in this THEME there girls buy both Teflon and stainless steel

Thank you Olga! I will definitely look!
But Vimar, it seems to me, will be more involved, it is for him that you want an extra saucepan.
And here are my peppers.



While I went on business - my son quickly discovered where it smells good!
The pan aroused burning interest in the male half. Seeing Polaris, my husband said correctly, there is no need to carry a pot with you. The only thing I had to take a second pressure cooker was his opinion, but I think I have nowhere to rush at the dacha, and we are there together, and the soup is fresh and good for us. Maybe I'll play and give the godfather.

All such Appetizing !!!!
And Polaris is handsome
And you didn’t make peppers in Polaris? After all, we have no extinguishing
About the saucepan, it is necessary to Sandi, she ordered 2 pots for Comfort from China through an intermediary, maybe when she gets into a rut with Vimar and we throw off the info hde and sho?

I made peppers in Vimar, on the "roast" program, I decided that the roast was being stewed.
I fried it on "pilaf", put the peppers, made pouring and on the program "roast for 30 minutes - did not change anything, and so, after the lines, she set 25 minutes herself. Tolley took into account the set of pressure, roofing felts somehow decided that enough!
It tastes very good and the meat is not tough and the peppers are not crumbled.

it is clear that the time is just set by default, and if you do not change anything + or -, then it will cook as much as the developers have laid down.
And today I made pilaf on Plov, but in order to avoid unnecessary squeak and overheating, I fried the meat by adding sunflower oil and it was not fried as in a pan, but as if stewed in my own juice, I then added onions and carrots there, but I wanted find out if everything is fried to the crust with the lid open when?

The fact of the matter is that I did not change anything, according to the program 30 minutes, and after the pressure was set, 25 minutes were displayed and the countdown began, this is not the first time I have watched her.
I rarely fry until crusty, dry it out and that's it, if the pieces of meat - then only to "seal" and the juice does not flow out. And I also add oil when I fry onions or carrots, but rather not fry, but languish. Now I am also careful with the roast, although while it is under warranty, you can play around!

I realized, with minutes, she sometimes, as it were, swallows them with her running lines, and then it appears for less time, something with pressure, regulates somehow, clever

Lena, pepper and jellied meat.
If you allow me to stick my nose in with advice, next time try to set the peppers for 15 minutes. (believe me, it's quite enough), and put everything in the jellied meat at once, and onions, and carrots, and salt with pepper and lavrushka, and for 1.5-2 hours, less hassle, and you won't spoil the result.

: girl_curtsey: Luda, Thanks for the praise!
I am doing only the first steps with the pressure cooker, it’s a pity I was not interested in such a good device before.
I put everything in the jelly at once. Next time I want to try it in two stages and cook for only an hour - it seemed to me a little overcooked. The time is visible for each saucepan individually. I got a hot one and I focus on the minimum values.

I decided to diversify the menu today and made a pea soup with ... meatballs, according to this wonderful RECIPE

First, I cooked the peas on the Multicooker (45 minutes), it boiled down in fluff-puree and I already didn’t chop the potatoes, carrots, salt and pepper and formed the meatballs for the Soup - 25 minutes. default. Well, soooooooooooooooo (if the peas are still of high quality), a great alternative to smoked meats

For the first time also made naval spaghetti (with raw minced meat)

fried the onions, added the minced meat, also fried a little, poured boiling water over just to cover the pasta and on Porridge - 15 minutes.

It's apple season, and I have Omelkin Apple pie


On Baking - exactly 45 minutes.
Take advantage of

Olya, the pie is super! I went very well. I spent a week at the dacha last night and arrived. I baked a dry pie once with apples, the second with plums, but in Polaris. It turned out great too, but in time - 2 hours. Now I put the yogurt in Vimar with dry sourdough, some kind of Hungarian, bought it in Ashan, what I will write.

Olya, GENESIS "Bioyogurt" sourdough, examined it on a box. I like it! It turned out very well. Warmed milk in the microwave, dripped it on my hand - not hot, 3 tbsp. Stirred tablespoons of sugar, poured milk into a jar, poured the sourdough into it, closed it with a lid, shook it well into milk, mixed it into jars, did not cover it with lids, stood for 8 hours, then into the refrigerator. The husband said: - "the most delicious thing you did"! It turned out to be thick and uniform, not sour. Today I will put it back, I left one jar for the leaven!

Good evening everyone! I baked curd casserole today in Vimarchik for the first time !!!
For approximately 700 grams of cottage cheese, 3 eggs, 1 multi-glass of semolina, 1 multi-glass of sugar, 1 bag of vanilla, 2 teaspoons of baking powder. Everything in a stationary mixer. Greased a saucepan with butter and lightly sprinkled with flour. Baking 45 minutes.
The trick is that I just kneaded it, I had to leave urgently, it was about 4 hours, although I scaredly put everything in the pressure cooker, turned it on and left. We arrived at 9 - this is what happened - warm, fresh, went away easily, did not burn ...
.

Help yourself, please. If I managed to take a picture, they said don't decorate with anything. The taste is just great! The light distorts the daylight in my kitchen a little. The crust is golden, as it should!

Shoto autumn damp drove everyone in the corners, so, on the contrary, it is necessary to cook, to aggravate the body.
Oksana, Lena and a couple of other people who noted here, how are you doing, what are you cooking
I have mnu today millet porridge with potatoes, fried cracklings with onions.
That is why RECIPE
I cook this one for the first time, but in general I have already been banished a couple of times and made Dandelion porridge according to Lucy's recipe, but there it is mostly with raw potatoes (grated or diced), the taste of millet changes dramatically
I cooked on porridge for 2 full cycles of 18 min. I love razapryny porridge

Olya porridge is cool you have
I cook in Vimara and in Comfort toka everything has passed from the testing stage to the stage of everyday cooking ... it's too lazy to take pictures of the same practitioner, and even the camera is barely breathing.
I bought an electric grill and a pancake maker Orion, now I'm playing with them

Good evening everyone! Olya, I cook in Vimar all the time, I can't even imagine how without him. I regret not having bought a pressure cooker for my dacha. Floris is a good cartoon, but there are two big differences in speed !!! Now my pepper is stewing, as I did a lot and froze it, ran home from work and didn't even defrost it, so it pushed it into a saucepan in a lump. The "stewing" program was covered with raw onions with carrots for 40 minutes - time was running out. Somehow I cooked chicken thighs in this way. I also did not defrost it, washed it, onion, carrots, salt, pepper, and "stewing" for 40 minutes - it turned out very well. The pepper is extinguished - I will put the yogurt. I do it all the time, just for the sake of this program it was worth buying a saucepan. Sorry that I rarely appear, I'll unsubscribe a little more!

The pepper is extinguished - I will put the yogurt.

And the smell after the pepper will not remain in the gum lid, or are you chasing it away with lemon soup?
Floris at 700 watts of power? This is where the slowness comes from, I felt it when, after the hot guy DEH, I bought a little Liberton for 3 liters for sparing pastries and cereals. and his power is less than 700 W, so he almost never fried, but extinguished the current

Hello I am a beginner. I also bought Vimar 164 and have already tried to cook different dishes. but yogurt doesn't work. Please tell me how to do it correctly in Vimara.

I even get VIVO in Vimara, I couldn't work with this sourdough in a yogurt maker
Just the other day I made yogurt from classic Activia (for the dough to make pancakes in a pancake maker), I poured cold regular milk 2.5% fat directly from the refrigerator + 1 box of Activia, too, right from the refrigerator, it turned out soooo thick yogurt I barely poured it into the bottle, put it on the whole cycle and did not look until the end signal sounded.
By the way, this yogurt makes the pancakes soft and fluffy, there is no rubberiness like from store-bought kefir