Multi-cooker-pressure cooker Moulinex CE502832

[Inna N.]

Inna N.,
But today I cooked borscht, if you pour (and put all the ingredients) up to the max mark, it turns out to be 3.5 liters (I then pour a saucepan into 3.5 liters, so there it is almost to the brim).

Inna N., my soups are obtained in a 5 liter saucepan cm 4 to the top is not enough ... but I did not measure in liters

[Nattotti]

Nattotti, mur007, - Thank you!!! understood 3.5-4 liters on average))

[Nattotti]

Nattotti, thanks again for the muffin recipe, I did it with raisins, for me it is worth cutting the time to 30-35 minutes, since it was a little fried, although maybe this is because of the raisins? laid down 1 tsp. soda + 1 tsp. lim acid (instead of baking powder) that's what I got)))) very tender and soft cake with a crispy crust, I'm delighted))))



I almost forgot, all the raisins fell to the bottom ((((but in the charlotte my apples fall, maybe it is worth sprinkling with flour? I just added the raisins and mixed

[mur007]

mur007,
Mmmmmm how airy
I'm glad I liked the recipe
And as for raisins, as far as I know, when they add it to the yeast dough, they roll it in flour, maybe this should be done here too.

[Question:]

Good evening! She stewed fish in a black mule. It turned out practically a fish under the marinade, it looks quite festive. I share, maybe it will come in handy for someone.
1. Cod fillet (1.1 kg), cut into 5 cm pieces, salt, pepper, season. Fry for 3 minutes on each side 160 *, remove.
2. "Marinade": 2 large onions (cut into rings, fry for 5 minutes until transparent), 250 g grated carrots, 1 red bell pepper in thin strips, 150 g tomato paste, two tsp lemon juice, 1 tsp sugar, 2 black peppercorns, bay leaf, salt 1 tsp, 1/2 MS of water - add all this to the onion, Fry for another 10 minutes, stirring.
3. Throw the fish into the "marinade", stir so that the fish is at the bottom. Stew / fish texture 4th from the top, 7 minutes. It tastes better when cold than hot! The fish has fallen apart slightly, but not into porridge. You probably should have put a firmer texture? Or not fry ...
Question: anyone cooked pasta? I mean exactly the "Pasta" mode - does this mode provide for the complete evaporation of water? I cooked fetuccini (nests), poured water so that it covered the paste, turned on the mode with the lid locked for 5 minutes. There was a lot of water left, the pasta turned out to be slightly undercooked. Has anyone got the pasta ready, and so that the water does not need to be drained ???

I want to say thank you girls, thanks to your tips I am already starting to communicate with Cartoon on you. I tried to make an omelet according to a recipe from a book, it turned out very tasty as in the photo.

She also made pizza and bread. I spied the recipe for bread here, thank you very much, here is my bread, though I haven't cut it yet

I can share the pizza recipe

[Oxy]

Oxy, read this information? Maybe it will help to figure out the pictures, I also couldn't put pictures at first. Try it, and be sure to write the recipes.
in order to display a photo taken with your own hands, you need:
- press the "ANSWER" button, a window for writing an answer opens
- left-click on the icon to insert the author's photo into the message A form for filling out will open
- left-click on the window with a magnifying glass. A desktop window will open
- choose the photo you need
- double-click the left mouse button on the photo
- the selected photo is loaded
- click on the continue button
- a photo appears with two links
-select one of them (top full-size photo, bottom link with click-to-enlarge)
-select the link you need (turns blue) by pressing the left mouse button
- copy with the right mouse button
- transfer the link to yourself in response

I was late, I figured it out. Well done.Everything looks very appetizing, only the bread is pale, is it baked normally? Or did it work like that? And the pizza just wants to bite a piece))) I even fried a little, class)))

[Question:]

Good evening! She stewed fish in a black mule. It turned out practically a fish under the marinade, it looks quite festive. I share, maybe it will come in handy for someone.
1. Cod fillet (1.1 kg), cut into 5 cm pieces, salt, pepper, season. Fry for 3 minutes on each side 160 *, remove.
2. "Marinade": 2 large onions (cut into rings, fry for 5 minutes until transparent), 250 g grated carrots, 1 red bell pepper in thin strips, 150 g tomato paste, two tsp lemon juice, 1 tsp sugar, 2 black peppercorns, bay leaf, salt 1 tsp, 1/2 MS of water - add all this to the onion, Fry for another 10 minutes, stirring.
3. Throw the fish into the "marinade", stir so that the fish is at the bottom. Stew / fish texture 4th from the top, 7 minutes. It tastes better when cold than hot! The fish has fallen apart slightly, but not into porridge. You probably should have put a firmer texture? Or not fry ...
Question: anyone cooked pasta? I mean exactly the "Pasta" mode - does this mode provide for the complete evaporation of water? I cooked fetuccini (nests), poured water so that it covered the paste, turned on the mode with the lid locked for 5 minutes. There was a lot of water left, the pasta turned out to be slightly undercooked. Has anyone got the pasta ready, and so that the water does not need to be drained ???

it is necessary to take note)))) about the pasta, I do not think that the liquid will go somewhere ((((((you need to cook like ordinary pasta then drain ...

[Nattotti]

Nattotti, today I did it again for 33 minutes it turned out more beautiful, I rolled the raisins in starch, almost all fell (((but did not burn and it was very tasty !!! my husband liked it))))))

Oxy, very appetizing pizza)))) on which page of bread? and pizza in the studio))))))

[mur007]

mur007, it seems to me that raisins, apples and other additives fail when the dough is thin. In my past, everything in biscuit always failed, until I learned to beat eggs into a strong foam (or rather, until I bought a processor that can beat).

And I tried to bake this muffin in the 501st multicooker, it turned out delicious (I added lemon juice and candied fruits, it turned out to be a lemon-like pie), but for some reason it was quite low. Maybe more baking powder was needed? I put 1 tbsp. l. Or I knocked down the foam while adding flour and sour cream ...
Baked for 50 minutes, perhaps less, 40 minutes. The pan was lined with paper, nothing burnt, only the paper stuck to the muffin.

[Nyctalus]

Nyctalus, yes, I kind of beat it with a mixer, also creamy foam and the dough is so thick ... but all the same, everything in the cartoon and apples in charlotte and raisins in a cupcake fall through .... for some reason, and I put 2 tsp of baking powder enough ... and enough ... I greased the saucepan with oil and everything jumps out perfectly, I put the paper once under the charlotte, and then began to do it without paper, 50 minutes is definitely a bit too much ... I get 5-6 cm in height

[mur007]

mur007, I got 4 centimeters and quite dense. I don’t know what I did wrong.

[Nyctalus]

Nyctalus, maybe a perbor with juice and candied fruits, or .... a closed valve?

[mur007]

mur007, no, the valve was definitely open. Excessive liquid - the surface may be slightly concave. But still, I am more guilty of not adding the remaining components carefully enough and knocking down the foam. Although it still turned out delicious, it just looks not so beautiful.

[Larra]

Larra, the bread is super, maybe so the camera worked, and I made pizza according to two recipes, and so one pizza turned out to be very tasty,
Dough:
1 egg
1m / s kefir (milk) I made sour cream half with milk,

there was no kefir

1m / s flour
0.5 tsp baking powder
2-3 st. l sunflower oil.
Knead the dough with the help of a mixer or a whisk, it should be like thick sour cream, grease the bowl with butter, pour the dough on it, your favorite filling on it, in my version mushrooms, a tomato sausage of 2 types and cheese. Close the lid and bake for 40 minutes, bon appetit

[Oxy]

Oxy, wow, batter)))) you have to try))))

Girls, my parents and I recently became the happy owners of the Mulinex Multicooker 503132) It differs from 502, and now I'm wondering if someone has the same as mine, or who heard: I read that your 502 has a steamer button, extinguishing and four different modes: vegetables, meat, poultry, fish. And by successive presses you select the mode. I don't have such a button, the steamer is in the program itself. So it turns out I can't choose the mode? And is it really so scary? What do modes give? Thank you in advance for your reply, and I hope to continue to learn a lot on your page)!

And more ... I just want sooooo pizza. I found many recipes, but they were made for other multicooker, for the "Baking" mode. How to transfer from Baking to Pizza mode. For example, there for 20 minutes in baking mode. How much is it in Pizza mode?

[Alyssa93]

Alyssa93, I have 503, I absolutely do not suffer from the lack of this function - this function only helps to automatically adjust the time as the texture function, you can just as easily change the cooking time yourself))))) still try everything experienced the way, and the same vegetables for cooking can be different and of different sizes, you can cut the potatoes into cubes, or you can whole large beets and the time will be different, I think this function is not super important))))) congratulations on your purchase! about pizza - the time is the same

for example, at 500 mozha pizza is made in multishef mode, since there is no pizza mode there, and at 503 pizza mode, both there and there 30 minutes (see the recipe book)

[mur007]

mur007Thank you very much for your prompt reply! Another question. Mom here already wants to try a multicooker tomorrow, and wants to cook pilaf. Are there any recipes here? And then she wants pilaf to be tastier than she cooks) She is not a professional in this matter, so I want to surprise her with the result I would have been very grateful for the answer)

[Alyssa93]

Alyssa93, in general, there is a good recipe in the book, for a start you can try it, but for me there is not enough at the end, I cooked a double portion for the first time, but generally delicious pilaf, this is when all the ingredients are equal in quantity, for example, 500 g of onions, 500 g of carrots , 500 g of meat, 500 g of rice, 200-300 g of pepper (optional), you can also add barberry or raisins, and be sure to garlic, I usually put a lot of 2 heads on a saucepan, well, spices for pilaf, salt, lavrushka. .. good luck with your experiments)))

🔗 here seem to be good recipes) In general, we will try, and then I will definitely tell you)

Ekaterina, according to the rules of the forum, active links are prohibited! Make it inactive (for example, put additional asterisks). Yes, and on our forum there are a ton of pilaf recipes, both for multicooker and for pressure cookers.

[Bes7vetrov]

Bes7vetrov, Sorry, I didn't know. On the contrary, I highlighted it to make it more convenient ... Sorry

[mur007]

mur007By the way, mom is wondering how much electricity this baby consumes? Are they paying much more for electricity?

[Alyssa93]

Alyssa93, I practically did not notice the difference, but I do not cook for 5 hours a day, there are days that I do not turn on at all)))) who has an electric stove, then there is generally savings, but I almost did not notice the difference, I did not calculate to a penny , but expected the worst))))) so if you count that 1 kW per hour, at most that I cooked 2 hours a day, since she cooks quickly, and she does not consume 1 kW for all 2 hours, this is her maximum consumption, but if you take everything to the maximum, then 2 hours a day at 1 kW / hour = 60 kW / month * 42 kopecks = 25 UAH, and this is according to maximum calculations))))) since more than 2 hours I personally have not prepared a cartoon yet 2, 5 months, and I do not cook every day, and it does not take 1 kW all the time, but up to 1 kW, so I think there will be no more than 25 rgn per month))))) and this is an insignificant payment for colossal convenience))) ))))

[mur007]

mur007, Thank you) I'll let my mom know. I apologize that there are so many questions and all at once, but they arise along the way, and it's very nice that there are helpful people here who will tell you how and what to do)
I leaf through different recipes here, and there are recipes not for pressure cookers, but only for multicookers, but I really like them. How to be? The cooking time should be different in theory, since I have a pressure cooker, or a pressure cooker only for certain modes. Well, I just can't understand this question)

In my amateur eyes in multicooker ownership, cooking in a pressure cooker is distinguished by the impossibility of adding food in the process, interfering. The speed is already secondary. But you can cook a dish in multishef mode at a temperature similar to that of a multicooker, or trick the pressure cooker by turning the handle to the closed position, and simply close the lid.
For pressure cookers, less water is needed, because when the valve is closed, it does not evaporate and there is a lot of it, or the cereals are too boiled.
I like our mulechka 502832 more and more! And porridge turns out, and fries normally, and stews excellently!
I usually throw food into it, often on a whim, with the same principle I set the regime and go about my business, so help from me in matters of regimes, what gives, a good recipe calculated to a gram can not be expected)))) and praises to the pressure cooker ready to sing forever!
I didn't compare the electricity bill, but I think it will take more energy to disperse my antediluvian cooker with cast iron pancakes to the temperatures I need.

[Bes7vetrov]

Bes7vetrov, Well, for example, I found pilaf. There is calculated 30 minute cooking with a certain amount of liquid. It turns out that I can either pour less liquid and put it on for a shorter time, or ... cook like in a slow cooker for 30 minutes. But that's why she is a pressure cooker ... I think I should cook for 10-15 minutes faster, in theory. So what to do?

or trick the pressure cooker by turning the knob to the closed position and just close the lid.

It's scary, because it has to be under pressure, and it turns out that you can damage it ... Until we take the risk.

At the expense of "less liquid". This is the principle I wrote for the pressure cooker.
In both my SMVs, the pilaf mode is under pressure, but for 15-20 minutes I never cooked it, because I did not notice the execution of the algorithm when at the end of the time there is frying. Therefore, I first cook zirvak in the Frying mode, then I add rice, water and only then turn on Pilaf.

[Catherine]

Girls, about pilaf, many have already tried to change that time, then pour a different amount of liquid, and everyone agreed that the instructions were not in vain they were writing. Since this is a pressure-cooking mode, and there is no frying at the end of the program, then, as Lisa wrote, most of the owners of these multicooker (including myself) prepare pilaf, first frying vegetables with meat to the desired condition, and then the "pilaf" program - 20 minutes. It has never happened that something did not work out, the main thing is to observe the proportions of water and cereals. CatherineFor now, try to try all the programs according to the instructions, and when you figure out the principle of the pressure cooker, you can arrange experiments there, otherwise the products can be translated in vain.

I like our mulechka 502832 more and more! And porridge turns out, and fries normally, and stews excellently!

Liza, I also fall in love with her more and more, especially when I found a suitable non-stick bowl for frying, it’s generally solid love))) Cook girls with pleasure, and Happy New Year to everyone !!! The time for gifts is coming soon !!!

[Alyssa93]

Alyssa93, I agree with Larra, you would try to cook according to a recipe from a book, why are you trying to invent a bicycle, there is quite a good pilaf in a book and you will understand what's what))))) and yes, I cook soups and pilaf like this: I make a fry, that is I fry vegetables and meat in the frying mode, and then I add everything else and set the pilaf or soup mode, and you adjust the proportions of water and time to your recipe that you found, recalculate that the proportions were the same as in the recipe from the book, and put the time as it says in the book, I made a double portion of the recipe from the book and did not change the time, everything was perfectly prepared))))

Hello everyone. On page 26, I wrote how I cooked pilaf once. If necessary, read

People, can anyone tell me how much to cook small potatoes in their skins in a pressure cooker? 15-20 minutes? I wanted to steam it, but I don't know what time to put it on. You need to boil it quite hard, you can break it.

People, can anyone tell me how much to cook small potatoes in their jacket in a pressure cooker? 15-20 minutes? I wanted to steam it, but I don't know what time to put it on. You need to boil it quite hard, you can break it.

I think 10 - 15 minutes is quite enough, well, if to burst, put 20 for fidelity. I cooked medium-sized beets, put them on for 20 minutes, everything was ready)))

,

wow, batter)))) we must try))))

, found a video in net and I liked it, called fast pizza

[Larra]

Larra, thanks for the answer! I almost waited for him, put the potatoes for 17 minutes - it was just very boiled, burst. It probably takes about 15 minutes for food, and 10-12 minutes for a salad.

Well, girls) I am sharing my impressions: komputer: from a multicooker! We tried to bake a sponge cake, it turned out with a bang! We ate it in one day, and it’s even a pity that it turned out so little. Then we tried to make pilaf, as I said. It turned out to be very tasty, but a little dry for me. I suspect that a little more water is needed to make it softer. Today we tried to bake frozen pumpkin and ran into a problem. I put on the baking mode for 15 minutes, and after five minutes it began to squeak E0 - (I suspect that due to the large amount of steam, but switched again, it did not even start in this mode. She demanded to close the lid). Close the lid in this mode? We were afraid. In general, I switched to multishef, and completed it like this. Who faced a similar problem, unsubscribe. In general, I am very pleased that we have acquired such a wonderful device! Already my eyes are burning, and I want it and I want it! An excellent gift for NG turned out.

[Larra]

Larra, Are you talking about a non-stick bowl? Does the original bowl burn?

[Catherine]

Catherine, not so that it burns straight, but the cutlets, fried potatoes began to stick, alas (((it's difficult to mix, it appeared after about four months of use, although in general the bowl looks like new, not a single scratch. I read about the ceramics, mostly this is a problem almost all ceramic bowls in multicooker. So the non-stick was found at the right time, now the native shore for soups and stewing. And Katyusha, it's better for me, it's easier.

[Larissa]

LarissaWell, well, I can do it too) I got used to the fact that I am almost always older) Although it’s time to start a family myself ... I’m going in the summer But in general, and all of you with the coming!

[mur007]

mur007, Larra, Bes7vetrovDo you have a condensation problem for an hour? Pours out onto the table ...
What to do?

[Alyssa93]

Alyssa93I don't have such problems, which I am very glad, because my daughter washed the dishes, and threw the drip tray that was on the table in the trash, deciding that it was some kind of garbage, so now I am without it at all. Condensation pours out a little on the table only if I boil a large volume of liquid, and now I just have a spongy napkin on the back of the table and that's it. But in general, it is dry almost all the time. So I don't even know how to help. Maybe the girls will tell you something else.

[Alyssa93]

Alyssa93, Ekaterina, I already wrote before that I did not encounter this problem. Maybe because the cartoon is pushed up against the wall, but I can't see it from the sides? ..
Sometimes I see stains on the table when cleaning, but I did not notice floods or just water that draws attention to itself.

[Bes7vetrov]

Bes7vetrov, LarraWell, they baked the pumpkin on the "Baking" mode, a lot of water goes through the pressure cooker itself, and not through the spout. Plus there was quite a lot of water below. Not a very nice thing. Well, I wipe it all the time, but I wiped it so that I had to twist the rag three times ... There was a lot of moisture in the pumpkin, and today it squeaked again, although the pumpkin was no longer frozen. It's a shame Yes, and the pumpkin itself did not quite work out, probably too large cubes and a lot of it.

And another question.I want to make yogurt, my mother bought the starter culture, and the milk will be homemade. What are the nuances of this case? I don't have yogurt cups, and if I cook it in a bowl, won't it soak in the same pilaf or pumpkin? The smell remained on this rubber band ... I'm afraid to spoil