Multicooker Brand 701

So I took comparative photos

Size comparison with Brand 37501 and Redmond RMC-01



Bowl size comparison for Brand 701 (3 liters), Brand 37501 (5 liters) and Redmond RMC-01 (2 liters)


And for steamers (the bottom Brand 701 steam rack is equal in diameter to the Redmond RMC-01 steam basket):

The bowl is not a drop smaller at all. And the sizes of the measuring cups are different: 160 and 180 ml.

But porridge from 1/4 mst

And I really like the shape of the bowl, the bottom is wide and it is much more convenient when cooking.

I cooked millet porridge from 1 multi-glass of millet. The ratio was 1: 3.5. I won't say that I ran away, but it rose well and the inner lid got a little dirty.

The millet itself is well boiled, soft and tender. The bowl at the bottom is clean.

For myself, I realized that for a baby such an amount of millet is a lot, but there is not enough milk (although in 5 liter I cook just such proportions). A 0.5: 3 ratio will most likely be ideal.

Just spoke to a sourdough specialist. When fermenting milk with any sourdough, use ultra-sterilized milk without boiling or do not be lazy to boil. Otherwise, grow E. coli. Sterilize all items that come into contact with milk. Sterilize jars, for example in the microwave. Pour in 1 cm of water and 3 minutes at maximum power. The bowl can be processed by boiling water in it, for example, in the Steam mode. Just to preserve the coating, you do not need to pour boiling water into the bowl, it is better to let the multicooker itself heat and boil the water. In general, the less contact with something, the better. If the result is a frothy clot on top, a lot of whey has left and the smell is not just fermented milk, then there is a high probability that pathogenic bacteria have multiplied, such a product should not be consumed. It is better to use the sourdough once, without over-souring the resulting product. This is especially important if children eat.
For fermentation of sour cream, kefir in manual mode, set 35 degrees, if you do not use the Yogurt2 program. At this temperature, those bacteria begin to multiply, which give the sour cream the right flavor. At a higher temperature, sour cream may work, but not so tasty. That's why you can't do with one yogurt maker.
I made cottage cheese on the Yogurt3 mode more than once, the taste .... Mnyam! If you combine this curd with diluted gelatin and make a layer of it between the soaked biscuit cakes, you get the most delicate cake. It is a dietary replacement for soft mascarpone or philadelphia cheese.

It is convenient to steam eggs for salad. I fit 11 pieces on the lower steamer (not a little). I pre-pricked them from the blunt side. I poured water just below the double boiler. Steam cooking mode 20 min.

When I steamed eggs, I didn't pierce them. Is it very critical?

No, this is not critical. I did this so that they did not burst during the cooking process (I'm used to doing this in an egg cooker).

Buckwheat turned out to be wonderful, crumbly. Cooked 2 multi-glasses of cereal. She poured water into the bowl up to the 0.5 mark on the right scale (this is 1: 2). Groats mode 1 (express), this mode is automatic (cooking time does not show). Nothing stuck to the bowl. In general, I would like to note the wonderful quality of the bowl, it is very easy to clean.

Girls. I try the Baking mode.
Prepared Cake
After 1 hour of baking, the middle was damp. added another 20 minutes, baked, but the stick is damp, added another 10 minutes.
In total it turned out 1.5 hours. The bottom is well fried, but not burnt. Departed instantly.
I will expose the recipe later

What a pretty cupcake!
I also really liked the "Pastry"!

[Vichki]

I baked yesterday pie "Bead" on prescription Vichki... Baking mode, 1 hour.Perfectly baked!



I don't really know how to send it to me for repairs ... I'm so used to it ...

Mash, for now I need to send it there for diagnostics or bring it myself, so that it can be diagnosed, repaired and picked up in one day. But you have to go in the morning, and there will be traffic jams at the entrance to Moscow. So I will send the TC, and this will be at least a week without it.
Dash, Shteba is making me happy now. If I had nothing to cook porridge in, then send it for repairs without any options. And so I have a replacement. And on the other hand, all of a sudden, the Headquarters will have to take it for the night, well, or you never know ... (mmm) I would like the 701 to work correctly on all programs.

[vernisag]

I have a question for everyone - everyone has it - only the back rubber pads on the legs, and in front - no?

Ol, looked And I don't have them at all. But they could not get lost 100%, because I did not particularly move MV.

Yes? Thank you, Olya!

Interesting .... Girls, look how you have - are there such pimples?

Mine is the same as in the photo.

Nuuu vooot, they also cheated with pimples ...
In my opinion, there should be four ...

vernisag, Irin and do not say! Straight out of order !! The legs were not stuck at the factory.
In general, everything is somehow strange.

I agree to two pimples, if only the programs work fine

Girls, check the packaging. Sometimes these pimples pop out and remain in a box or plastic bag in which the cartoon was wrapped.

Nope, they are not in the box, I just looked with a specialist

I tried to lose these two legs immediately after the purchase. Without one rubber foot, the multicooker is swinging, so I noticed that the rubber fell out. And now they do not pop out. Maybe, with repeated heating of the multicooker, the legs sat down denser.

She looked at her pimples. I have 2 of them too.

Girls, silicone legs only at the back. And so on ALL multicooker.

Girls, and I, too .. silicone legs only on the back, as in the photo

Manyasha, for the info about the pimp - thanks! The truncated is clear.

[Olga]

Do you have two or four?

Also, does anyone have such scratches on the heating disc?



They appeared on the first day of use, December 26th.

Olgado you have any burrs on the outside of the bottom of the bowl? Perhaps because of them, such scratches on the heating element

Olgado you have any burrs on the outside of the bottom of the bowl? Perhaps because of them, such scratches on the heating element

The outside bowl is smooth.

The outside bowl is smooth.

Maybe then the heating element coating was initially damaged, and cracked when heated? But then why exactly around the circle of contact with the bowl? I don't even know what to assume. : pardon: Man, it doesn't bother me yet - except for milk, which no one eats from me, she cooks perfectly!

And then - the ceramic coating of the heating element was damaged on the first day - is this, from a safety point of view, OK? If it doesn't hurt anything, then h .. n with him!

The only thing that worries me about this is the environmental friendliness of the fumes from the damaged coating at high heating temperatures of the heating element. I do not have information on this issue

Oh, it already bothers me ..... And what to do? Dragging for examination?

I do not know, Olga... If you think about it, then after all, the outer coating of bowls over time for all multicookers (wears out) at the bottom ... And we do not worry too much about this ... And its heating is practically the same as that of heating elements

It is even interesting, it turns out that I alone do not have these legs, only yesterday the cord was not found, which, it seems, could remain in Moscow, and even Kasha does not work well. They deprived me at all Like and took in Brand itself.

how is it? Running away too?

Yes, Dash, Olya is also running away. She tried to fight it, but with varying success. Olya wrote about this on January 4-5, look.

I have a feeling that this model has not been finalized. The functionality is declared great, and everything seems to be great, but there are so many things that come out on the little things ...

I cook every day, sometimes several times a day.
Now I just cooked potatoes in their uniforms and eggs, and a little earlier - risotto.

Hulled rice risotto with leeks and truffle oil

[Mann]

Mann, you wrote somewhere that you do not fry a cartoon on the program "Krupa" "Plov" - fries slightly.

I did it twice on this program - pilaf and yesterday's risotto; in both cases fried lightly.

But it doesn't fry me. Maybe our proportions are different? Although ... I cooked chicken and potatoes on the Express ... I didn't fry it at all ... I didn't cook pilaf anymore ... I cooked more rice on the Standard - I didn't fry it ... Although ... I remembered that the pasta on the Express was to be slightly fried. Apparently, there is still a dependence on the proportion

Ha! Today I tried to boil rice again on "Krupa-2 (standard)". Fried the rice lightly. The proportion was slightly more than 1: 1.3 ... almost 1: 1.4. Maybe from this?

Hello everyone! Take to your company.
She waited for her assistant for more than 2 weeks, on the 24th she was sent from Moscow through the shopping mall and only received on January 10th.
I have this second cartoon, the first unpretentious pressure cooker, the ring is saturated with the smells of meat and soups, there is no baking and yogurt mode in it, and I decided to buy another one. A year ago, I was waiting for a novelty that came out in June, but could not resist and bought the first (Unit) for myself in April.

Now I remembered Brand again, went to the site and saw that they were waiting for a new product again, it was not yet on sale, I pressed the button "inform about the sale" and an hour later I received a letter in my mail. I think, well, fate is direct. I was very worried when reading your Temka, because I bought it for cereals, first of all, for yogurt and baking.

So, my first impressions. I liked the appearance and size very much, it just perfectly fit next to my first cartoon.

While I tried to cook a little - an omelet for 15 minutes in the "baking" mode, for me the bottom is overcooked.

If you don't like fried omelette, maybe you'd better try to make it with a couple?

I cooked rice-millet porridge and today buckwheat milk, and buckwheat on almost a liter of milk, nothing escaped and even the lid is not stained! I haven't tried running cereals yet, it's even scary to start, but I'll try one of these days.

And here is the charlotte. 3 eggs, 1 tbsp. sugar, 1 tbsp. flour (I have a glass of 200 ml). Baking program 1 hour.

Finally, I tried that famous charlotte which everyone admires in multicooker. I made it on 5 eggs (according to the recipe book), the result - when I opened the lid, there was such a beautiful air top there, well, I think, that happiness visited me too. And then the disorder - a thick crust, 1.5 cm higher than the crust, the dough was not baked at all. The children ate of course, but they said that in the oven there is a charlotte and more from this amount of products, and tastier.

Now I really want to try yogurt. I don't understand from the recipe book - they write liquid yogurt using the YOGURT-1 program, but I don't need liquid yogurt, I want thick, but not sour cream, how to make it?

When fermenting milk with any sourdough, use ultra-sterilized milk without boiling or do not be lazy to boil. Otherwise, grow E. coli.

Is UHT and UHT the same thing?

Without boiling, you can use milk that has a shelf life of several months and does not require storage in the refrigerator (while closed).
The packaging says UHT.

[Manna]

I don't understand from the recipe book - they write liquid yogurt using the YOGURT-1 program, but I don't need liquid yogurt, I want thick, but not sour cream, how to make it?

The thickness of the yoghurt will depend on the fat content of the milk and the time of its fermentation (direct dependence).

Manna, if according to the recipe they write 6 hours liquid yogurt is prepared, then tell me, how long does it take to cook from 3.2% milk to make it thick?

Elenawhat sourdough?

I have evitalia and ready-made narine from the children's dairy kitchen, I think to start with narine.

If for a child, then it is better to ferment in evitalia.It will take 10-12 hours for it. The mother sourdough is usually thinner than the second sourdough. Take fatter milk, then the yogurt will be thicker.

If you ferment on the finished narin, then after 2-2.5 hours you can already start checking (provided that the initial temperature of the water in the bowl is about 36-40 ° C). And so ... somewhere 4 (maximum 6) hours should be enough.

Well, just in case, I will repeat: everything that comes into contact with sourdough and milk must be sterile. All supplements just before yogurt consumption. For fermentation only milk and sourdough and nothing else.

Yes ... you can only stir at the very beginning when mixing the starter culture and before consumption. Check the readiness of the yoghurt by shaking the jar slightly. After maturing yoghurt in the refrigerator, it will become noticeably thicker.

I had a "puncture" on "Yoghurt" with the preparation of the yoghurt starter - I set it for 6 hours, as in a yoghurt maker, and underdokvass .... So, we need to set more time.

And it depends on the leaven and the regime. My kefir (on ready-made kefir) was fermented in 2.5 hours. Apparently, your leaven requires a higher fermentation temperature.

Or more time.
---
Even from the same sourdough, the yoghurt preparation time can be different. I get plus or minus an hour. In Evitalia, on average, it took about 6 hours to prepare, and a couple of times almost 8 hours. This is the first sourdough, and the re-sourdough is about 3 hours, also plus or minus.

The first leaven on Evitalia 6 hours? Where? At 701? In a yogurt maker? At what temperature is it?

This is 37501 on "Yogurt", the real temperature of the water in the bowl was 42 grams. I wrote this to the fact that everyone can have different fermentation times.

Zhenechka, I was very surprised that the primary leaven of "Evitalia" is 6 hours (according to the instructions it even has a secondary leaven for 7 hours). It's just that I have never met for less than 9-10 hours. Nothing. The yoghurt maker Brand maintains 42 ° C, I fermented Evitalia in it for 10-11 hours. Re-watering 2-3 hours. Is it possible to get a mother's starter culture in 6 hours?

I climbed and looked what I wrote right after cooking. The first time I got fermented in 7.5 hours. And the next times there was a difference of plus or minus an hour. So not 6, but 6.5 hours, but still fast. And the secondary fermented for the first time in 3 hours, the second in 2 hours 40 minutes. So that, Mannochka, almost everything is true. At that time, I asked a question in the topic about ferments that I quickly ferment, and then the whey begins to separate. Me Ekaterina Your own yogurt answered that I was doing everything right.

And I did it! To be honest, I was afraid to look in, but now I read about 2-3 hours of fermentation in the topic, 4.5 hours have passed, I looked, and it is no longer liquid. But, I read you and I understand that I overexposed it - there was a little serum on top. They did not have time to cool down, ate all 4 glasses with the older children while still warm

I remove the question about the leaven on "Yoghurt" - it's me the brake, I haven't made this leaven for a long time, and there, according to the instructions, 10-12 hours, and I set six, that's why it didn't ferment properly.

Girls, today I tried to fry cutlets.
The first option at Bakery. 12 minutes each side.
After turning it over and end of Baking, the crust is very fried.
Probably 10 minutes after the coup is enough. Nothing stuck, the cutlets turned out juicy and tender. really, my cutlets are small
These are the cutlets after the coup on the Pastry with the lid closed

On Manual I did two stages, temp. 115, time 12 minutes for each stage
And these are after the coup on the Manual

I fried it by hand in several passes. programmed only two stages, for the next entry the mode is in manual in memory, pressed only manual and Start
Very convenient, after the first stage, a squeak. the second stage begins and must be turned over.
True, on the manual, after the end of the second stage, the crust is slightly fried, browned on Baking for 5 minutes
I tried the cutlets from baking, they are soft and tasty, there is no need to steam even.
I haven't tried cutlets from manual mode.
Cutlets can be fried in these two modes, it turns out equally well.

Yesterday on the Express I cooked macaroons-shells, also slightly fried

[Mann,]

Mann, Did you have a strong boil on "Stew"?

Yeah

Here I have today, when boiling mushrooms on "Stew" - the volume was up to 1.5 marks - crawled under the roof - I heard the valve sobbing, and quickly turned it off. The lid rose.

Mushrooms on "Stew"? It's good that they didn't run away! Well I wrote about it. Olya-Olya Boil mushrooms only on "Soup".

Draw you! On "Soup" .... And "Stewing" - there was a lot of volume, and the time was set for 10 minutes - I had to bring almost boiled mushrooms to condition with salt, spices and balsamic vinegar.
I already made my own mushrooms, but on the "Manual". Today I decided to defrost and slightly boil it in a pressure cooker (I was busy with the cartoon), and finish it in the cartoon on "Stew".

Olya, the most intense of the modes "Stew", "Soup" and "Porridge" - "Stew". And mushrooms tend to foam (if they are in broth). So I choose Soup mode.

Mann, intense - does not mean valve escaping, I suppose.

And this depends on what you try to cook on it

Nope, besides this one, I have three cartoons - nothing ever ran anywhere.

Something you and I are talking about different things How the "Stew" mode is set in other multicooker, what does it have to do with 701? I'm talking about the modes in 701. And personally, at 701, I cook and stew dishes with broth on "Soup", on "Stew" I cook pasta and juicy vegetables without broth. Mushrooms on the "Soup". Meat in sauce (not milk) is also on "Soup". The "Extinguishing" mode is set at 100 ° С for a constant. Mushrooms in this mode, I would only dare to evaporate (with a minimum of liquid), and not stew / cook in broth.
And other multicooker has its own peculiarities, and in them I cook differently.

I made a pumpkin today at "Fry" and "Pastry".https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=350126.0

Today, with the help of Brandika, I made a cream soup with champignons and cauliflower. It turned out tasty and pretty fast. I like the multicooker more and more, and the saucepan is so pretty

I thought, thought, what to put in it today, borscht or yogurt, and decided to cook borscht in it. I have the most traditional cooking method, first I fried the onions with carrots, threw the meat there (I have accumulated all sorts of trimmings in the freezer), only 200 grams turned out, I fried everything together. The meat is not up to the crust, so that it just "grabs". Then I threw potatoes, cabbage into the bowl, poured hot water (about 1 liter), "Soup" mode for 1 hour. Well, I put it with a margin. In 30 minutes everything was ready. In the bowl I also put the grated beets, cooked separately, tomato paste. Here's a borschik turned out





The bowl was full, above the max. marks, in the photo in the bowl - this is already the husband and son have eaten)

The recipe is here

[Ir]

Girls, tell me ..
I want to bake these donuts with garlic ..
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=289222.0
In the baby, reduce the dough by half, or you can take the whole norm ... it won't get out of the lid

You don't need to double it, multiply all the ingredients by 0.8 or 0.7 and that's it.

Ir, Thank you!
Girls, to me on "you" well ..

It is a pity that we do not sell such a slow cooker. For me, just the volume would fit.

You will soon have a season, for sure someone from your acquaintances from Russia will go to you.

In my previous tests on the "Groats" mode, there was no frying at the end of the mode.
Subsequent tests showed that frying is still possible.
I already wrote that on the "Groats-2 (standard)" mode in the ratio of long and cold water rice 1: 1.4 frying took place.
And this is round rice 1 mst for 1.3 mst of cold water, salt, vegetable oil, spices
"Groats-1 (express)" mode

Rice was cooked from 1 multi-glass of cereal, 1: 1.
Round rice

I always add a little sunflower oil to the water.

Groats mode 2 (standard). Time is not set. At the beginning of cooking, snakes run on the display and only 10 minutes before the end of the mode the time appears.

Rice is fried at the end of cooking.


Personally, I like it when it doesn't fry.I don't know why everyone likes this option.
I'll try some more water next time.

She cut the chicken breasts into strips, salted, peppered, beat off. Each piece was dipped into an egg and rolled in breading. Fried on the Fry 3 (meat) mode until browning (about 8-10 minutes on each side).

Bowl after frying

Low-percentage sour cream made from milk, 6% fat. Sour cream from Izbenka was leavened.

She did it in glasses. For 800ml. milk 4 tbsp. l. sour cream for sourdough. Covered with foil lids. She poured water up to half the height of the glasses. Yogurt Mode 2.

After 6 hours, I put the cups in the refrigerator until morning.

It tastes like real sour cream, but thinner. It went very well as a dressing for salads and as a dressing for meat in French. For losing weight is also relevant.

Girls, please develop my doubts. I have always cooked rice and buckwheat in a 1: 2 ratio and there have never been any frying either on the stove or in multicooker. Why do you take so little water? Somewhere in the instructions, such a proportion is specified? I also made the same pasta using Mannochka's technology for evaporation 1: 2, and everything turned out great! Maybe I don't understand something?

I always cook rice 1: 1, and buckwheat 1: 2. In 701, more water is needed for rice, but buckwheat came out perfect.
---
I cooked rice from 2 multi-glasses of rice and 3 water. It turned out to be porridge. Not fried, but very boiled. I don't like this, but I absolutely don't like fried. By the way, rice is fried in the same way in Panasonic.
I'll try another 2: 2, maybe 1: 1 is too small a portion?
For me, the perfect rice is 6051.

[Pampushki]

Girls, and I am today
with Ksyusha donuts
Pampushki

I liked how it bakes on hand, the crust is thin and in general I like the baby so much, I love her very much

I, too, always stick to the proportions of 1 to 1 in pilaf and rice for a side dish, I like it the most - the rice turns out to be crumbly, rice to rice.

Personally, I like it when it doesn't fry. I don't know why everyone likes this option.

On such a prog (with frying at the end), an excellent pilaf is obtained in a lazy way (with one tab, pour oil, put the meat on the bottom, onions and carrots on top, then rice and water. At the end, all that remains is to stir, the meat itself is browned from below).

Finally, my meeting with the Brand 701 multicooker took place!
Unpacked, admired the beauty - very pretty in appearance! I hope she will become my little helper.


Conducted a visual inspection of all parts and, most importantly, the bowl. In it, I found a scratch at the top of the bowl.
Manna, as I understand it, has the same scratch, but I hope if the products do not touch this scratch, there will be no problems!

First of all, everyone is advised to get rid of the production odor - I did so, although there was no special need, cooked "lemon soup" on the SOUP program.
After 7 minutes of working on this program, I opened the lid and checked the temperature:
The water is just starting to boil, since the temperature is about 76 * C.
At the end of the program, I rinsed all the parts with warm water and wiped dry.
For dinner, we have to prepare rice as a garnish for fish.

The first test was carried out urgently on the KRUPA (express) mode - I needed rice for a side dish.

I took 2 measuring cups of round grain rice, added water to the 2 mark on the bowl scale (in accordance with the instructions), but then I added another and the ratio was 1: 2.2.
Here is the result



The rice turned out exactly the way we like it - crumbly! No browning occurred.
Wonderful! Our acquaintance took place and in my opinion, we liked each other!

I'm going to try to cook corn porridge - I can't wait to get acquainted with this regime, I can't wait until morning ...

[Corn porridge]

The baby and I passed one more test.

Corn porridge.



Groats and milk in a 1: 5 ratio, according to the instructions. Porridge mode. Time 40 minutes. Then I added another 20 minutes (the default time is 50 minutes). The result was very pleasing - it turned out delicious milk porridge.

The lid turned out to be splattered, but this is corn porridge and, as far as I know, this is how it behaves with many. It didn't upset me in the least.
It is easy to clean the cover (the removable plate is easy to remove and just as easy to insert).

The porridge mode works very well - it did a great job with corn porridge!

And now my little assistant continues to work on the YOGURT program.
In the morning, I hope I'll be with yogurt (Evitalia sourdough).

With pleasure I follow Temko. This slow cooker gave me the opportunity to prepare new dishes. In addition to the usual recipes, I use a cartoon in the sous-vide mode and drive it to make yogurt, sour cream, delicious kefir. I miss this one multicooker, because sometimes it is busy for 8-10 hours. Please advise a multicooker with the same functions, but for 5 liters. So that the temperature can be set at least 35 degrees. in increments of no more than 5 degrees, effective frying. My dream is if everything is the same as in the 701st, only 5 liters larger. Or wait for a new product from Brand?

Model Brand 502 has the same 5-step manual mode, with a choice of temperatures from 25C to 130C, in 5-degree increments. Or wait for a new product - Brand 601 !!! For now, I will only say one thing about it, if it goes into production, it will be a new 5 liter multicooker-pressure cooker.

Testing of the YOGURT program was completed - at 9.30 I got yogurt with Evitalia sourdough culture.
The set program YOGURT (stage 1) works well yesterday at 23.30 yesterday and in the morning I have yogurt on my table while it is still warm. The cooking time was 10 hours, as indicated in the instructions for the leaven.



It is difficult to show the density of the drink in the pictures, especially the white one.
The yogurt needs to be cooled, then its consistency will become denser.

In the meantime, I am very pleased - no problems in communicating with the multicooker on the tested programs!

[Marisha]

Marisha, congratulations on the start of testing !!!

No browning occurred.

That's interesting! Maybe not with the proportion, but with the volume of rice, is it roasting or not?

Personally, I like it when it doesn't fry. I don't know why everyone likes this option.

Lenochka, and it depends on the purpose of fig. If for a side dish, I also don't really like fried, but if pilaf ... or pasta (in pure form or with vegetables, meat), or meat with a side dish, then it is convenient to fry at the end of the program.

[Girls]

Girls, for myself, I have selected the best option for preparing oatmeal porridge from flakes.
Hercules flakes I boil for 5 minutes.
1 m. St. rolled oats, oatmeal, 1 m water, 1 m. Art. milk, 2 tbsp. l. sugar (we love sweet)
Mode Porridge 40 minutes, without heating. We immediately get it and consume it

Black rice with seafood.

Rice cooked on "Krupa" No. 2 - 1 + 2 - slightly fry, ok!

[SOUP]

Mode SOUP and Roasting tested. Cooked for lunch chicken soup .

First, I fried chopped onions, carrots and a clove of garlic in a small amount of oil on the mode Roasting... It took me 10 minutes to lightly fry the vegetables.



Then turn off the mode Roasting, add potato cubes (2 pcs), chicken (500 g) and water (2.5 l) to the bowl and turn on the program SOUP... We set the time to 1.5 hours.
1 hour has passed, we look into the bowl



Put noodles in the soup 20 minutes before the end of cooking.



The soup turned out to be delicious with a clear broth. The cooking time can be reduced by 10-15 minutes.
During the preparation process, everything was in accordance with the instructions and without any problems.
One note:
the lid must be closed with some force and watch that it is closed tightly. If this is not done, the lid may open by itself during cooking.

[Girls]

GirlsWho made the sour cream did you put 6 hours or a little more ...?
There is sour cream, getting ready. set 6 hours .. I think maybe 1 hour to add.
No sourdough, made from cream and fermented baked milk in a half-liter jar for sample

Ludmila, is fermented baked milk fermented or ready-made fermented baked milk? If ready, then 6 hours is a lot.

Mannochka, ordinary ready-made fermented baked milk 2.5%, left until the end of the regime 1 hour 20 minutes
Then what, turn it off now?

in general, it is better to start looking at the consistency in 2.5-3 hours.The main thing is not to overexpose / overheat the bacteria. If whey begins to detach, it means that overheating has already begun.

Tell me please, what does this overheating threaten with? Well, except for the detachment of the serum. Does this affect the usefulness of yogurt?

Of course, bacteria weaken and even die when overheated.

[Roasting]

Tested the program Roasting.

Pork chops "A la Pompadour".

I cooked based on my recipe "Chicken Breasts "A la Pompadour".

She beat off the meat, salted, pepper, dipped in a beaten egg. Then she rolled it in almond flour (chopped almonds or walnuts can be used) and turned on the FRYING mode (vegetables mode).
Frying took place in a very delicate mode for 15 minutes.

Then I turned the chops to the other side and decided to try a more intense roasting - I turned on the FISH program (meat mode).



Roasting went very intense, I did not need this, so I switched back to the Frying mode (vegetables). Time 10 minutes.
The total cooking time is 25 minutes.



Chops are wonderfully fried - tender and juicy. I liked the Frying program very much.

Cooked mutton back, about 1 kg. Marinated, smeared with spices with vegetable oil, protenderized (that's the word for it) and put it in the refrigerator for 12 hours. Packed in a bag for baking, then tightly wrapped with cling film and poured warm water into a bowl. I set the manual mode to 65 degrees 7 hours + 60 degrees 6 hours. After the expiration of time, cooled and put in the refrigerator. I opened the bag and removed the resulting liquid. Before lunch, smoked on the Cold smoking mode in the Brand 6060 smokehouse for 40 minutes. The piece has warmed up a little. Smoking is optional, the meat is already delicious.

The meat is excellent. Sous-vide technology makes the meat elastic, perfectly chewable, non-fibrous, homogeneous in structure. As such, there is no meat juice inside, the meat itself is moist. The color in the section is pinkish brown. Before eating, lamb was cut into slices and heated in the microwave.
The problem is one - the bowl is too small, water has to be poured almost to the brim.

Why do you put it in a baking bag, and then wrap it with food wrap?

The baking bag is convenient because it can be sealed together with meat and liquid, for example, part of the marinade or sour cream, butter. I need the film for a snug fit, reducing the volume of the bundle, removing air to the maximum. And also if there is a bone, then I put rolled paper napkins on sharp edges on top of a bag under a film (my know-how in the absence of a vacuum cleaner). I do not regret the film.

I just don't wrap it with foil, but I have never done it with bones either.

[DELAY]

Mode operation tested DELAY - was waiting for us for breakfast in the morning rice porrige.


At 23.00 installed the program PORRIDGE(the default time is 50 minutes), then I set the snooze time at 8.30 and the porridge was ready for breakfast at 7.30.
The proportion of cereals and liquid took 1: 6; milk with water - in a 2: 1 ratio.
The porridge turned out to be boiled, not too thick - that's exactly what I wanted.
If we take the proportion of cereals and liquid 1: 5, we get a thicker consistency of porridge.

The removable lid plate turned out to be a little splattered with porridge, in the drip tray - some liquid. This is not a problem for me, the plate and drip tray can be easily removed and washed.

The operation of the multicooker in the mode DELAY and PORRIDGE quite happy. This is the second milk porridge and we both really liked it.

They will fix it, and the porridge will not run away!

And today I made a biscuit with apples - well, the top, as usual, is pale, but baked!



Tart Taten with apples on a biscuit.

[Mannochka]

Mannochka, ordinary ready-made fermented baked milk 2.5%, left until the end of the regime 1 hour 20 minutes
Then what, turn it off now?

Girls, how good it is with you. I put milk with yogurt to ferment for 6 hours (at 502nd), and here I read Temka, ran to check my yogurt, and in 3.5 hours it was completely ready.