Multicooker Brand 701

Yes, I'm cooking. There were pasta, meat. While happy (not counting first cooking ) I will still be sure

Doesn't smell already?

No, absolutely. I don't notice.

Probably need to take ...

Probably need to take ...

It is necessary. Well, I mean, and I have to take. Even though my "ceramics" are still in very good condition, without scratches, chips, they do not stick. But she is alone. We need a shift. I don’t want to order just one cup. What else to buy from Brand?

What else to buy from Brand?

wait cotton candy machine
true, wait, probably long

wait for the cotton candy machine

I used to have a child (the eldest, then she was still the only one) begged for such a device. Our dad under NG even almost bought it. And now, when he appeared on the site, she showed it, but she didn't even say a word. Although he still loves cotton candy.

And I need a second bowl for the baby. The last few months, except for milk and compotes (in short, not very smelling dishes), I have not cooked anything. And sometimes it is so necessary to cook soup on a light stew, it is very necessary.

[RepeShock]

One day with a slow cooker, and I already passionately want a second!

In the morning they put cottage cheese, then meat according to the recipe from the book, now they put yogurt at night.

Thanks everyone for the advice on the second bowl and second lid plate!
I pass on my advice to everyone who is still thinking - the second bowl is obligatory, and preferably the second plate for the lid.

If there was everything in one copy. it would be very inconvenient to shift, wash and other fuss. Not to mention the fact that the lid still smelled of meat, onions, and got splattered. And so already in the second bowl I laid out layers of meat-onion-cheese-meat-onion-cheese ... and when the cottage cheese was all, I simply changed the places of the bowls and plates.

I'll write about cottage cheese and yogurt tomorrow (the yogurt is being prepared, but I want to weigh the cottage cheese).
And the meat - according to a simple recipe from the book on page 27 - beef with onions and cheese. Only meat is not 1 kg, but 600g. a scapula, and 1.5 large onions, not 3, but grated 200 grams of cheese. There was a mode of Extinguishing for 2 hours, but it smelled like a rooftop after 20 minutes.

It turned out tender and very tasty. How they like to write here - you could bite meat with your lips
The cheese melted, of course, but solidified very quickly. I transferred it to a regular pan, while back and forth, so the sauce smudges on the walls in the bowl were already hardening, I had to tinker with a silicone spatula. And the lid had to be removed. I think by morning in the refrigerator it will be like in the picture in the recipe - in frozen cheese
Dairy in ceramic, meat in non-stick, not a drop of oil added.
With the instructions and what-where-how to reap - figured out in 5 minutes.


PS Does Brand have any plans for a new 5 liters to look like the 701 or 501?
502 didn’t fit my heart.

---

Horror! Why did the lid splash so much?

That's because in a saucepan - meat, cheese, onions, Stew 2 hours.

Wow .... this is not normal.

Why?
I think everything is fine.
In the sense, the work of the multicooker, and, in particular, the Quenching mode.

But what is not entirely normal is the number of products.
More precisely, a recipe book.

Now I looked at the recipe book for the 502 multicooker on Brand's website - exactly the same recipe on the same page 27.

Using not 1 kg, but 650 grams (+ -5-10gr), I thought - isn't it too much. And then I thought - well, it’s written in the book, it’s "specially and specifically for 701". Even in spite of the first day of owning a multicooker, I doubted the quantity, since there was not enough free space. Well, the lid got splattered - when it boiled periodically, it gurgled and flew to the lid.

Along the way, almost all the recipes in the books are the same, no one corrects them for a specific model, although they write about it, they are misleading. At least this recipe is the same number of ingredients for a 3 liter bowl (working 2) and a 5 liter bowl (working 3).

It's good that there was no kilogram of meat

Your "horror" and "not normal" is too loud for me.
Not nice - yes.
Don't trust a recipe book - yes.
To gain more experience and not be blunt (to me) - yes.
But horror-horror, something is wrong in the multicooker - no

Because it doesn't have to be that way. This is not the correct setting or your cooking mistakes.
Such a splattered MB cover is just horror. The point is to cook in CF, if then it needs to be removed.
The lid may be slightly stained, and then, it is no longer pleasant and some jambs.

RepeShock,

The point of cooking in a multicooker is personal cooking effort and spent attention (read time) tending to zero.

But nobody canceled leaving (washing) in the final. Even not stained lids, but after especially fragrant products, they are washed, paying attention to the silicone rim. Which takes some personal time (or the dishwasher does it). If it weren't for cheese, it would have taken 15 seconds, otherwise I washed half a minute longer.

I still think that if I had put less food, the lid would not have gotten dirty.
But I don't see a tragedy or disaster when I wash it.

Likewise, leaving here should be reduced, in fact, to a minimum. That is, you have to prepare the dish and wash the pan (bowl) and that's it.
With a correctly set program, it is enough to wipe the lid with a damp cloth (including silicone rim), disassemble the valve, dry it. And just leave the lid open. The lid can only be cleaned if it gets dirty, which should not be the case with correctly set programs or when you have selected the correct program.

Miranda, and before Stewing was the Fry used? Was there a lot of liquid? I stew meat with liquid in Soup. Extinguishing is a very active mode, which is why the lid got stained like that.

No, Frying was not used.
There was almost no liquid at first, but when the cheese melted there was a lot

Should have been transferred to Soup. Then there would be no such thing on the lid.

Next time I will
Thank you.

It switched periodically to seething (it was heard).
Will explore further

Yes, this is exactly how the "Quenching" mode works in the 701 - it regularly reaches the boiling point. On the "Soup" everything proceeds more calmly.

And then what is the best way to cook on stewing?

We had in our plans boiled pork. Now I think which mode is better.

Boiled pork just on "Stew" But meat in sauce is already better on "Soup", and in milk sauce - on "Milk Porridge"

Miranda, I really like your attitude. Don't make tragedy out of nonsense. Get to know the character of the cartoon better and everything will be fine. The meat in it turns out great and I like it on stewing. And the lid got dirty, most likely because of the cheese. Maybe put it at the end already?

[Manna]

Manna, and Man, and I do meat in sauce only on stewing. Always. Here are some recent rolls
Vogtlandische Rouladen - Vogtland style meat rolls (MariV)

did so. All OK!

[Olenka]

Olenka, as for me, the sauce is boiling too much on "Stew"

Well, that's fine with me - I mean, the end result. The husband loves soft meat, and the rest of the men in the family, too.

They don't like sauces.

They don't like sauces.

Here is the answer

I also tried the Curd and Yogurt modes (which is 1)

You can't change anything in Curd, I trusted the program.
Made from ferment Vivo-curd and 2 liters of 3.2 milk.
It turned out 850 grams of cottage cheese.
But I also took 2/3 of the cup of yogurt 20 minutes before the transition to high temperatures, I want to try to re-ferment. Then I will report back.

In Yoghurt, the time has changed. I made yogurt-fitness from Goodfood starter culture, the manufacturer indicates 8-10 hours, set it to 8, as in a yogurt maker. But I think you can bet on 7. She did it in a bowl, then put it in the jars.

The bowl was sterilized by the Steam mode.The time was too lazy to change, I just canceled the program after 1-2 minutes, as the time report appeared. And the milk was heated to 36-37 on the stove. I didn’t venture just at room temperature, especially since it’s cold here.

We ferment sour milk for almost two years, but in Brand's deceased yogurt maker. From the yoghurt maker, the cottage cheese was then in manual mode in a water bath, and then immediately after the program I threw it into cheesecloth. The result in cottage cheese and yoghurt coincided, that is, it was usual.

Pictures.
(yes, today the snow fell out, like the first, but did not melt, in the evening it was 15 cm drifts, blizzard and blizzard)

I really want to make an omelet.
Please tell me which is the best mode to choose? How long does it take to deliver?
Frying? Which of the three? Or baked goods?

And I also want to try the omelette, but steamed in silicone pots.
Here in these (I warmed up the meat yesterday afternoon).

[Miranda]

Miranda, it is better to cook an omelet on Baking. Depends on the number of eggs. 20 minutes is enough.
In silicones for a couple, too, if there are 2 (sometimes 2.5) eggs + milk in each, then I put it for 20 minutes to be sure.

----------------------------------------------------------------------------------------
Remember I spent experiments (and hereinafter in the text) with temperature measurement in Manual mode at different set values? So, the Kas regime did not give me all the rest. In my copy, milk runs away on it. Therefore, I cook milk on Manual at 95 * C. To measure the temperature as well as on the Manual one, I did not risk my thermostat. But then I got hold of a thermometer with a long probe and a range of measured temperatures up to + 300 * C. From 6 in the morning today, it flooded me and I still poured 1 liter of water from under the filter into the bowl (the water temperature is slightly below room temperature) and setting the default Porridge mode (50 minutes), measured the temperature at the moment of boiling (13 minutes after start of the mode) through the hole in the lid by removing the steam outlet valve. Here is the result - 102.9 * C (after 1, not 8, but 0. This is how the fotik faded). After a minute, the boiling began to subside and the temperature began to drop. But during this minute the milk manages to escape at such temperatures.

Conclusion: for me such settings are a little offensive in the Kasha mode. But not critical if there is a Manual mode. But if it weren't for him, this Kas regime would not suit me.
I would like to appeal to Brand representatives that it is nevertheless necessary to obtain from the manufacturer specific (very clear, even strict) mode settings, adapted for Russian milk porridge, not Chinese. Indeed, in the 37501 slow cooker (yes, yes, I remember that it was produced at another plant), the Milk porridge mode is simply wonderful. And this with more power. Therefore, the wish - demand from the Chinese engineers - is the Russian Milk Porridge, without a strong boil, leading 1. to the escape of milk and 2. to boiling away (as a result) of the liquid. It will be good for beginners who are just mastering the multicooker and the "hardened" multivars will relieve you of "dancing with tambourines". And this is only a plus to the reputation of the company and huge thanks for the excellent assistant.

P.S. the thermometer got damp and began to give out gibberish, but I think it will dry out and will work as before.
P.P.S. while writing, he had already come to his senses.

Yes, if not for the "Manual mode", then this slow cooker would not suit me either. In general, if I'm not mistaken, I showed 104 degrees on the "Porridge" program. I don't know if this is possible according to the laws of physics (Mannochka,), I'm not strong in this. And in Manual Mode at temp. 95 gr. my porridge gurgles quietly.

I read it, read it yesterday, this morning I decided to cook porridge again for milk rolled oats. A little bit .... well, and ran away. Not over the edge, because there was little, but the top cover was all done.

Well, I rarely do porridge.
But on the other hand, the ability to change the time in the programs is more than satisfying .. I practically did not even use the manual one. I'll buy another cup that won't peel off, and it's absolutely OK!

[Olga]

Olga, cooked on "Kasha"?

Yes, on porridge, only the time was reduced to 20 minutes. But this is no longer an unpleasant surprise, I'm used to it. Other functionality pleases.

I don't know if this is possible according to the laws of physics (Mannochka,)

Perhaps if the dipstick touched the bottom of the bowl.

[adapted for Russian milk porridge]

Conclusion: for me, such settings on the Kasha mode are a little offensive. But they are not critical if there is a Manual mode. But if it weren't for him, this Kas regime would not suit me.
I would like to appeal to Brand representatives that it is still necessary to seek specific (very clear, even strict) mode settings from the manufacturer, adapted for Russian milk porridge, not Chinese. Indeed, in the 37501 slow cooker (yes, yes, I remember that it was produced at another plant), the Milk porridge mode is just wonderful. And this with more power. Therefore, the wish - demand from the Chinese engineers - is the Russian Milk Porridge, without a strong boil, leading 1. to the escape of milk and 2. to boiling away (as a result) of the liquid. It will be good for beginners who are just mastering the multicooker and the "hardened" multivars will relieve you of "dancing with tambourines". And this is only a plus to the reputation of the company and huge thanks for the excellent assistant.

Ksenia, thank you for the experiments and detailed reports!

When ordering the next batch, we will take into account all wishes for adjusting the "Porridge" mode.

I'm in misfortune. Yesterday I decided to cook cabbage soup in a multicooker 701. I put everything in a bowl, turned on the SOUP mode and am engaged in another dish, that is, I am spinning right there in the kitchen. After 15 minutes, I notice that the multicooker is dark, that is, neither the countdown, nor other lights accompanying the multicooker work are on. I touched the body from the sides and from the back - warm. Disconnected from the network. I checked the outlet and cord - everything is normal. Gave the multicooker to stand for two hours (I cooked the soup in another device), but she never "hello". Now, after the night, I checked it again - it was dark, that is, it did not react to switching on in any way. She took offense at me because of the Kas regime or something.

Ksyusha, I had the same thing, I sent it for repair. (

I'm in misfortune. Yesterday I decided to cook cabbage soup in a multicooker 701. I put everything in a bowl, turned on the SOUP mode and am engaged in another dish, that is, I am spinning right there in the kitchen. After 15 minutes, I notice that the multicooker is dark, that is, neither the countdown, nor other lights accompanying the multicooker work are on. I touched the body from the sides and from the back - warm. Disconnected from the network. I checked the outlet and cord - everything is normal. Gave the multicooker to stand for two hours (I cooked the soup in another device), but she never "hello". Now, after the night, I checked it again - it was dark, that is, it did not react to switching on in any way. She took offense at me because of the Kas regime or something.

Oh, what a pity! Maybe he will stand, "think again"?

[Zhenya]

Zhenya, but what exactly was repaired, don't you know?

Olga, very pity! But for more than a day, and she has not changed her mind.

Ksyusha, found a warranty, it says "replacement of a thermal fuse"

[Zhen]

"replacement thermal fuse"

Zhen, Thank you! I thought it was a fuse. Apparently, it also burned out for me.

Yes, Ksyusha, sorry. Can't you replace this fuse yourself? Is it not sold on any radio markets?

And my cartoon does not let me down yet, not counting the milk porridge.

Small portions - for two - only cooked in it.


Schwammespalken - mushroom eintopf (MariV)




Buttermilchgetzen (potato casserole with loin and linseed oil) (MariV)




Kartoffelkuchen mit Fleisch - potato meat pie (MariV)




Alpen Makkaroni - Alpine pasta (MariV)




Flamische kartoffeln - Flemish potatoes in beer (MariV)




Topinambur - Cremesuppe aus Frasdorf (Bayern) - Jerusalem artichoke cream soup (MariV)

[Zhen]

Zhen, Thank you! I thought it was a fuse. Apparently, it also burned out for me.

Ksyusha, but not at all. I'm really worried about you. How long will it travel if it is sent to Moscow? Or do you have a closer SC? I don’t know if such a spare part is on sale, I sent it to Moscow right away. We have something close here.

Olya, what a beauty and deliciousness!

[Rick]

Rick, Zhenya, .
My assistant helped me out!

[MariV]

MariV, very beautiful recipes!
As I read such beauty, I want to cook right away, and one problem is what comes first

***
I did experiments.

one.Mode Curd, milk + dry sourdough cottage cheese and take away the curdled milk (or whatever it is called) 20 minutes before switching to high temperatures and re-ferment again in the Curd mode.
Happened!

2. Mode Curd, milk + homemade yogurt.
Did not work out. Rather, it turned out yogurt

***
Question!
Some recipes require meat in a baking bag.
And I’m afraid to put something in a bare bowl.
But it won't be anything with a bowl, right?

2. Mode Curd, milk + homemade yogurt.
Did not work out. Rather, it turned out yogurt

Strange, the same curd should be obtained.

Some recipes require meat in a baking bag.
And I am afraid to put something in a bare bowl.
But it won't be anything with a bowl, right?

It is not recommended to heat an empty bowl. This deteriorates the coating.

Strange, the same curd should be obtained.

Usually, after heating with a spoon, he interfered - and you can see how the serum is separated. And here is such a thick single whole, to taste - yogurt as it is. I decided not to throw it into the gauze. Do you think it was necessary to bring the experiment to the end?

It is not recommended to heat an empty bowl. This deteriorates the coating.

No, no, not empty.
And put the meat in a bag in a bowl and put, for example, Baking.
Will the bowl go bad from the bag?
I never cooked in a bag. I wrapped it in foil in the oven, as my mother always did.

Usually, after heating with a spoon, he interfered - and you can see how the serum is separated. And here is such a thick single whole, to taste - yogurt as it is. I decided not to throw it into the gauze. Do you think it was necessary to bring the experiment to the end?

I do not even know. Well, you can try to bring it to the end.

And about meat - the bowl will not deteriorate from the package, since the package is special for high temperatures. But the bottom of the bowl will not be covered, and there will be empty spaces. Not like when the liquid is poured and it evenly covers the entire bottom area. I don't know if she explained it clearly.

[Rick]

Rick, I see, yes.
How then to bake the meat? It will not occupy all the bottom space even without the package.

So the juice is released from it during cooking, so the bottom of the bowl is evenly covered.

And if you add a little water to the bottom?
Yesterday I was looking for recipes here, I liked this one https://Mcooker-enn.tomathouse.com/@option=com_smf&topic=309413.0.html

And now at a loss.
I don't want to spoil the cup with empty places, but they will be the same if in the sleeve.

Liza did it without water. I don’t know, I also thought about it, but I wasn’t going to try it, so I didn’t think it out anyway))) Once upon a time, Mannochka told me that it’s better not to put it on the bottom. True, then it was about meat in foil. But I think the difference is small. The boss will come, he will tell you how to do it right, And I will listen.

Let's wait for the boss!

You mean me, eh?

I know that virgins cook in bags in multicooker and pressure cooker. They say that this makes the meat juicier. I do not cook like this for two reasons: 1. I am not happy with cooking in a bag (I bake meat like this very rarely in an airfryer); For some reason, the bag will then break through and the juice will flow out onto the already heated surface). Here everyone decides for himself

You mean me, eh?

Clear.
Didn't live with the package, nothing to start

Thank you!

Good morning))) Take a newcomer into your ranks: girl_wink: Thanks to your forum, I got hooked on the first cartoon in my life. My baby will arrive tomorrow, I will try to shaman. Can you please tell me if it is possible to cook on a non-stick cup without oil? I'm sitting in thought, whether to take it right away or while I manage with ceramics

[Daria]

Daria, Welcome

2. Yes, you can do it without oil, but it's better to do it in a non-stick bowl. In "ceramic" it is necessary with oil, otherwise it will begin to stick quickly (moreover, the oil must be poured into a still cold bowl).

By the way, yesterday I fried meat in a non-stick bowl. No oil.How glad I am to have non-stick bowls sold by 701!

[Manna]

Manna, Thank you! I also ordered a cup. A little expensive, of course, but a healthy diet is worth it

Ladies, good evening :)
I want to give you a little something. My bun arrived today, have already greeted and met. She even stroked the black top of her head))) While cooking lemon "soup" I wanted to clarify about the bowls - what is better to cook in a ceramic bowl and what is in a non-stick bowl? I have already read about frying without oil in a non-stick, but what else? I don't want to kill the first device in my life.
P. S. Cats were also delighted with the purchase, immediately occupied the boxes)))

In "ceramics" porridge, soup. In non-stick baked goods, frying, braising (especially meat).

And yoghurts and the like?

Yoghurts are best in glass jars (sterile) on a silicone mat in any of the bowls of water up to the hangers of the jars, which are covered with lids (also sterile).

[Poganka]

Poganka, Congratulations on your purchase.
The multicooker is fun!