Today I again tried to cook porridge from a yachka, I thought that my slow cooker might have come to senses. It wasn't like that. Again, the porridge tried to escape through the valve, it was necessary to open the valve during the operation of the MV (the lid did not open, as the representatives did not order)))). I washed the valve, pulled out the porridge from the hole in the lid, and left it to cook further.
So that's not what I mean: I measured the temperature when I opened the valve, through a small hole in the lid, without opening the MV. It turned out on my thermometer 101.2 C. So the temperature was even higher, because I think after removing the valve, the temperature dropped a little. And who says that MV does not overheat in the Kas regime.
: hi: Absolutely correct point. What is the essence of the problem? When we cook porridge in a 5-liter bowl, according to the set algorithm of the program, the temperature sensor catches the allowable limit of 98C, then the heating turns off, but, cooling down, continues to heat the bowl. The porridge does not run due to the size and capacity of the bowl. In a 3-liter multicooker, the heating power is less, by about 200 W, and the bowl is smaller - but the problem of complexity is that when the temperature sensor catches 98C, the heating element turns off, but catches up with the temperature higher. For, for perfect control, several sensors would have to be placed around the bowl. "Milk porridge" is the most difficult mode, here you need "understanding" with a slow cooker. It is impossible to cook different porridges on the same algorithm, so the idea of creating sub-modes for porridges becomes relevant! Tell me, if you make an algorithm up to 95C, and then languish - we, of course, can cook any "not running" porridge! But certain cereals require boiling milk. In this situation, there are no wrongs - the consumer needs problem-free modes, you can cook on "Manual", I agree that this requires additional programming, but I have not yet seen multicooker with a broken porridge sub-mode.
So we have everything ahead
I read and am amazed, but do ordinary users really need this information, I personally would not want to hammer in my head with this, what do we, ordinary users, need? It's simple - for the pan to work well, but how, then, multicooker from other manufacturers successfully cope with this task. something new
And our multicooker successfully cope with this task, like many others (5-liter) in 3-ka everything is a little more complicated. Agree that it is possible to simply simply hammer another temperature algorithm - up to 95C, and not 98C. No porridge will run away! But at 95C - milk does not boil. I agree with you that the consumer simply needs a good result, not technical details. But maybe anyone is interested in this?)
In the little Panas, no porridge runs. Well, and, as everyone knows, there are the most delicious cereals and side dishes from cereals.
I suppose there is just a different algorithm of programs that takes into account the Holy Island of cereals, milk, and so on. For example, first a little heating, the cereal absorbs the liquid, and only then more intense heating.This is just my guess from observations.
By the way, milk porridge in the 502nd model is not very good. it turns out good, in 6051 it is better.
We would be very happy if such a MV appeared faster, it is very relevant now. Honestly, I would acquire it in the forefront and would be happy to test it. And they cope because the volume and power are correctly selected. MV Panasonic 10 - power 490 W with a volume of 2.5 liters; Redmont 01- at 2 HP In none of these MVs did any porridge run away from me.
In our MV 655 W, it may be powerful for such a volume, but I don't want to make any discount on the volume, we want to cook porridge without problems. And if it doesn't work out, then make us a sub-mode. We will only be glad, and we will tell all our friends that there is such a wonderful MV.
Quite logical thoughts, but at a lower power, the "Bake" and "Fry" modes may suffer. I am sure that we will find a middle ground. The point is that you need to play on algorithms. Break the porridge mode - for some, set the limit at 98C, for others - 95C.
Olya, it's not just about power. I have 3 years. Binatone power 640 W. Not once did anything run away. So it is possible to adjust the "porridge" mode even with this power
Bravo! In the small "Binaton", thanks to the power of 640 W., they realized "Roasting" ("Roasting"). I am sure that in Panasonic it is possible to fry on Baking - but it will be a little harder to do than in a more powerful multicooker. And "Porridge" can be adjusted, and you need to improve in this. The first multicooker with the modes of "Milk porridge" were "sharpened" for rice and buckwheat. The Chinese cannot understand the rich Russian cuisine in the field of cooking porridge with milk! Therefore, the regime needs to be improved, although in 701 there is a ready-made alternative for porridge made from chopped, for cereals that produce gluten - "Manual" mode - 95C.
So, following the users' tastes, you then have to puzzle over how to make all modes ideal)))
While roasting could be easily done on baked goods. But give us fried cutlets ....))))
By the way, I never understood why I needed a frying regime, because MB, by definition, should make dishes more useful. But, there is already personal preference. Give our hostesses one device for everything.
Thank you for your interesting answer. I will divide my thoughts!
I have a 3-liter binatoshka, and a Panas 101 for 900 rubles - also a 3-liter one.
In the binatosha, the milk porridge did not run away; and there is no separate program "Frying" - it is recommended to do this on "Rice", that is, at max. T; in Panasonic, where the power is 750 (this, as indicated by the manufacturer, on the max. prog "Rice"), slightly increased on milk porridge, but not critical.
Yes, DenisYou are absolutely right - all this cartoonish technique was originally "sharpened" like a rice cooker.
MariV, and so, by common efforts, by trial and error (not without them!) - we will adapt the "Milk Porridge" mode for rich Russian cuisine. All thoughts have already been announced to the development department. We will communicate with Chinese engineers. If in 701 they were able to "catch" the exact temperature on "Yogurt", "Sour cream" and "Curd", then why not "conjure" over porridge? Believe me, the people we work with are very talented and capable engineers.
Denis, well, of course we believe that good specialists are involved! This means there is hope, and there is no limit to perfection!
maybe someone is interested? Personally, I do not understand why all these temperature explanations are needed to blame the poor performance of the device, manufacturing defects (and it doesn't matter at what stage they appeared, during programming, assembly, etc.)? I don’t want to think about the modes again, I have a small multicooker from another company that perfectly cooks any porridge, for many years, and over the years it never occurred to me to learn something about its temperature (!), And I sincerely don’t understand, why the models discussed here cannot do this well
I agree! The task, which is not at all trivial, is to make a universal multicooker so that no regime will suffer.Our culinary demands are growing and the development of multicooker will always continue! Agree with the simple truth that initially, the multicooker was a modernized Chinese rice cooker, which we (together with you) are trying to bring to mind, adapt to Russian cuisine! Today, there are no ideal multicooker products. Even in an ultra-modern appliance with induction heating, which provides the most accurate thermal control (the voice guide tells what needs to be done and what happens in the cycle of work), it is problematic to cook milk porridge, because induction provides the highest efficiency, and porridge needs to be cooked on " manual "or" multi-cook ", setting the temperature 93C-94C. I'm not trying to defend myself or make excuses, but wasn't Brand the first to implement the "manual" mode with a step of 5C? If porridge, which produces gluten, will try to run on automatic mode - use an alternative! The most ideal option is to make an automatic porridge algorithm: 98C and 95C - two sub-modes. Provide the convenience of programming by minimal pressing of buttons. And if it hadn't happened, such confrontations - there would have been no development! We always carefully study your answers, and for several years we have been making our models for you, taking into account your wishes, (requirements !!!), complaints. We would never put a "raw" product on the market.
Denis BR,
I am very interested in the technical details. Algorithm of modes, temperature, time - I want to understand everything. When preparing dishes, I am guided not by the name of the mode, but by the parameters of the program. Thank you for explaining how and what was conceived by the developers.
I would like to be able to reduce the temperature step to 2 degrees in manual mode (over the entire range of 25-150 deg.). Now the step is 5 degrees.
When is it needed:
- proofing of the dough 24-42 degrees;
- preparation of fermented milk products 30-40 degrees;
-technology su-vid 54-86grad .;
- temperatures close to 100 degrees. in the range of 94-106 degrees, so that it is possible to cook any porridge in milk, to achieve an almost boil, low boil.
As you can see, up to 106 degrees. there is this need, and at higher temperatures, in principle, a step of 5 degrees. quite satisfied.
Perhaps this will duplicate the preset modes to some extent, so be it!
Who does not want to think or in the case of simple dishes, he uses only the modes. But I need more freedom of choice. I know of an example of multicooker where the developers thought in this direction, but, unfortunately, did not cover the entire temperature range. This is Shteba, this is Polaris 531.
The preset Kasha mode at 95 and 98 degrees, I agree, is also needed, because the Manual mode does not control the temperature switching depending on the reached.
And about the step! A 2 degree step is easier to catch with induction heating.
I know induction Cook. She is from a different price segment. With the word "Induction", the words Cooling, Ventilation, Abrupt heating, High power immediately pop up in the memory ...
Here's a copy of the instructions for Polaris 531: "To set the cooking temperature at the selected stage, touch the“ TEMPERATURE "sensor. Each subsequent touch of this sensor increases the temperature by 5 ° С (in the range from 30 to 90 ° С), by 2 ° С (in the range from 90 to 110 ° C) or by 10 ° C (in the temperature range from 110 to 160 ° C). " What am I doing? She gave an example of temperature regulation 2 degrees. at 90-110 degrees. It is clear that an error is acceptable. It is around the boiling point that a complex problem most often needs to be solved. This will be used by most users. What I need is what I wrote above. I am probably an advanced user.
Of course you are an advanced user! The very variation of programming in our devices was specially thought out in 2 versions. Automatic modes for "beginners", comfortable use. But as they gain experience, users tend to use "Manual" mode - who likes what! I repeat that development does not stand still.Together we create useful ideas for future improvement! )
Still, the majority of users have slightly different interests than being in the kitchen.
Therefore, they use kitchen appliances to speed up and facilitate the process.
The technique must be reliable and easy to operate.
Although" You must love what you eat. Or love the person you are cooking for. Cooking is an act of love ."
I would add: to facilitate the process and provide an opportunity to cook even complex dishes at home, previously available only to professional equipment based on production and restaurants.
How is the restaurant? - then on a good stove and with a good oven, with cast-iron pans and clay pots.
No self-respecting restaurant will use pressure cookers, although rice is already cooked in large rice cookers. multicooker.
Here we are talking about a multicooker, not about a pressure cooker. Sous-vide meat is a restaurant technology. Sour milk products are no longer cooked in a thermos. We bake bread at home (a labor-intensive and knowledge-intensive process), and do not eat it from the bakery. Yes, we can do a lot of things ourselves. We want one small household appliance to combine the functions of various specialized equipment.
Serious statement!!! Technique "Brand" definitely does not "bite" on prices, but what We are trying to implement and offer you for a reasonable price, today you rarely find. We would gladly realize many possibilities if it did not affect the final price! (although we already keep our faces, having our own development department, not plagiarizing) In the modern capitalist world, every step and sigh requires payment! Agree that it is wiser to invest the "extra" cent - in technology and innovation and offer the consumer a broadly functional device at the best price!
Very happy! And also the fact that you really do not lose face is to the fact that they changed the multicooker to me. I washed it, stands with the lid open until morning!
Thank you! And keep your brand!
