Multi-cooker-pressure cooker Moulinex CE502832

[Svetlana14]

Svetlana14, I also encountered the failure to start the Extinguishing due to lack of liquid (it's good that the pioneers have already written about this, otherwise you usually panic at first, and then you already try to understand what she doesn't like), I would never have guessed to extinguish on Fry, now I will definitely try.

I bought it at the Mulinex service center ... because it became dumb to break the "nurse".

Good morning Thank you, of course, but the problem is that the Moulinex service center in my Village has never heard of spare bowls and rings for the 502nd! Otherwise, there would be no problem, Cap
Thanks to everyone, I probably won't risk using non-native spare parts with a locked lid.

[Svetlana14]

And when extinguishing, you need to add some water, otherwise it will not start and pressure will not pick up, it has already been checked more than once.

Svetlana14, I usually start extinguishing without adding water (black mule). Before stewing, I turn on "frying" - meat (bird) with carrots and onions for 10 minutes, gives out juice, and then toss in the vegetables.

[Result:]

Hello everybody! Made a soup with lentils (black mule). It turned out very, very edible. I report:
2MS of red lentils (mistral, "Persian" crushed); Rinse;
400 g of meat (I have a pork neck), cut into small pieces
100 g grated carrots
1 small onion (whole, pull out after cooking, because the child does not like it when the onion floats in the soup)
4 garlic cloves (crush)
Medium potatoes 5 pcs, small cubes
70 g tomato paste (Heinz in a small jar, delicious)
Cherry tomatoes, 3 pcs relatively large (for cherry), small cubes
Ground pepper (a little). Hmeli-suneli (teaspoon). Salt (teaspoon).
I threw everything into the bowl together. Water up to MAX. Soup mode 20 minutes, Texture third from the top.
Result: well, very tasty, although I had to add salt (there is a suspicion that the mule disintegrates the salt at all).
Probably, I should have fried the meat first (I was too lazy) or put a softer texture (?), Because the meat turned out to be a little rough, although it was cooked completely.
PS. Observation. Sometimes "Stew" does not start not because of a lack of liquid, but because the bowl did not have time to cool down after frying by 160 degrees. There is no need to rush

[Frau_M]

Only in hot water you can not add water, but in extinguishing without water it will not start, I don't understand how she recognizes it

And when extinguishing, you need to add some water, otherwise it will not start and pressure will not pick up, it has already been checked more than once.

I recently stewed meat in a large piece at 501, the recipe said to first hold it for 5 minutes on the "baking", which I did, and then the "stewing" started without any problems and without adding water. I suspect that the "roast" works in approximately the same way: first it heats the food so that they release the juice, and then it builds up pressure.

I usually start extinguishing without adding water (black mule). Before stewing, I turn on "frying" - meat (bird) with carrots and onions for 10 minutes, gives out juice, and then toss in the vegetables.

Here are the words Frau_M This is confirmed by: first heating and juice, then a set of pressure.

Taak-s, well, now with this extinguishing I have a neponyatochka
I mean I pour some water all the time, but it doesn't work, we will check. The first time I didn’t start right after frying, and didn’t have time to cool down, I stewed it on a multi-chef. But the second time it cooled down well and did not start, the girls wrote here that there was not enough water for her to build pressure, she added water and everything turned on. Well, so it went, no longer experimenting.

Several times it did not start on different programs due to lack of liquid, a fact. Just restart - indian folk hut figwam. Added water - it starts.
But, perhaps, if you first hold it on some kind of heating (frying, baking ...), then the released juice is enough as a liquid.

Different pressure cookers are infused in different ways, what they program in them, my other one with a smaller amount of liquid agrees to start stewing, I use this if the cabbage needs to be extinguished, but I don't want to add water.

Girls, what do you advise to buy for it - spoons, scapulae, mittens and so on, and from what ???

[Svetlana14]

Svetlana14, thank you very much for such a detailed comparison !!! I already guessed that they were almost the same, but I doubted, I suddenly missed something. Now I will be sure that I made the right choice!

Girls, what do you advise to buy for it - spoons, scapulae, mittens and so on, and from what ???

I bought a set of silicone spoons, ladles, etc. Very convenient. There are good plastic ones, but still silicone ones are softer, safer for bowls. The standard set is a flat spoon, a slotted spoon, a ladle, a deep spoon, a crush and something else, I don't remember.

Tell me, did someone buy the 502 steaming basket? It seems to me that the stand is not very convenient, especially for preparing two dishes at the same time. I looked at the outlet of the redmond basket, but they write that they do not fit here. And the yogurt cups are interesting.

[Katya_Katerina]

Katya_Katerina, for steaming I bought a silicone insert with a handle on small legs (at the beginning of the topic someone posted a photo of such a steamer), which is convenient in general. Although I have adapted to this flat steamer, if I cook something small or crumbly, then I use a silicone one. I tried a steam grate from Panaska, which is placed on top, the lid is not blocked. In principle, any cups for yogurt will do, the main thing is that they fit normally in height. I generally use 170g glass jars of tomato paste.

[Larra]

LarraThank you, I just realized that you don't have to bother with glasses

[Larra]

Larra, and where did you buy this silicone steamer stand, and which company? I've been looking for a long time, and nowhere else I come across such. I use my own, but it does not fit everything, unfortunately.

[lora76]

lora76, regarding additional accessories, I would take all silicone. Personally, I have a spoon, a ladle, a spatula for a frying pan, only made of silicone, and two stirring blades (very small and larger), and I also want this silicone stand. I also use jars for yogurt with ordinary glass caviar from the aquatic world, 170-180 grams.

Girls, how long do you cook jellied meat? 1.5 hours like a book or less?

I cook from a rooster for 60 minutes.

[Svetlana]

Svetlana, I took it in an ordinary household goods store, I just caught my eye, which company I don't know, because the label has long been gone, and nothing is written on it. I have a light green color. Then it cost 180 rubles.

Regent Silicone 93-SI-CU-22 silicone steamer insert - is that your steamer? I also want a similar one, but I don’t understand how in height, it seems like they wrote it is necessary to saw off the holder a little from above or I confuse something

[Nadin1234]

Nadin1234, Nadia, yes, the steamer is exactly the same, only the color is different, I didn't saw off anything, I have 502 and it fits normally into the bowl. I often cook in it, mostly eggs, chopped vegetables, well, something small-caliber, so to speak .. and crumbly))) A convenient thing.

[Nadin1234]

Nadin1234 , if the handle-holder gets in the way, then it can be unscrewed during cooking. We have to twist the handle, because with the insert the pressure is not built up. Also 502 model.

Thanks to everyone who responded about the steamer bowl, and a special thank you for the photo, this is it: girl-yes: Now I will search on the Internet, and the name is there.
Today I made broth for the soup and could not resist, took out the meat and decided to cook it on languor.First, I fried vegetables for about 10 minutes, then I put the meat (I had it cut into small pieces), it was undercooked, added some water, well, literally half an M-glass and turned on simmering for 30 minutes, I did everything in a Redmond bowl: girl_red: Stunned by the result, to be honest,: girl_dance: I felt sorry that I did little (at one time). It was soft, but did not fall apart, juicy to fainting, it seemed that it had collected all the juice, when I opened the lid, there was no water. It turned out sooo tasty. So you can safely do it at 502, on a multishef at 95 degrees. with a locked lid.

Another question about the silicone steamer, do you put it on the bottom of the bowl or on the plastic steamer with legs that came with it?

[Hope]

Another question about a silicone steamer, do you put it on the bottom of the bowl or on a plastic steamer with legs?

Hope, I put on the bottom of the bowl, down 2 MCs of water and that's it.

[Larra]

Larra, I understood, thanks, I just can't see what she is from below, I doubted, there are legs there so that she does not swim in the water, if you put it on the bottom

[Larra]

Larra, I understood, thanks, I just can't see what she is from below, I doubted, there are legs there so that she does not swim in the water, if you put it on the bottom

Girls, added a photo of the steamer below for completeness.

I began to fill in "My technique" in the profile and found that there was no white mule in the list (CE 503132), so I put the black one, why is that? All the same, different models, you can not somehow manually enter or just choose from the proposed ones?

If today I get my cartoon 502, I will start cooking. Tell me, if you make potatoes with meat like Fried or Liver according to a book - everything is like frying in the recipe + Stew / Meat 20 minutes mode? Are there any nuances and your rationalization ideas for this recipe?

[lora76]

lora76, and where did you order it? I recently received a bread maker from an online store, one frustration I decided to buy a multicooker in a regular store, but it is not available anywhere

I'm from Ukraine)))

Good evening! Congratulations to all on page 100 (I joined the company of multifan readers around 60)
Business question: did anyone cook bulgur for salad? It is clear that rice / cereals, but how much water and time?

Good day!
Girls, please help me figure out a little with the multicooker, and in particular with the multi-chef mode.
This is my first multicooker, so I can't figure it out a bit .... The question is, I cooked meat a couple of times in multishef mode, set the temperature to 120-130, didn't block the lid, but for about 30 minutes it seemed to be gaining pressure beforehand, as it was steaming terribly. is this normal behavior? Or is there something wrong with her? how to cook in multi-chef mode so that she doesn't try to gain pressure? Thanks in advance for your answers.

I cooked meat a couple of times in multishef mode, set the temperature to 120-130, did not block the lid, but for about 30 minutes it seemed to be gaining pressure beforehand, as it steamed terribly

The multicooker works in this case, consider it like an ordinary saucepan placed in the oven. That is, the contents heats up to 120-130 degrees, this is higher than the boiling point of water, because the liquid from the meat evaporates, the steam is looking for a way out. If the lid were blocked, then the valve would close, and just like that steam comes down from all possible slots.
Or do you mean that the countdown did not start? Then the temperature just picked up. That is, it has already warmed up strongly enough to soar, but not yet to the set 120-130 degrees.

Nyctalus, it turns out if the temperature is above 100 degrees, then you always need to block the lid ??

[katrin412]

katrin412, yes no, it's just that if the lid is not locked, it will cook like in a regular saucepan - it will steam if there is enough liquid inside. If you want to cook at normal speed and evaporate the water, then you do not need to block the lid. If you need to cook quickly and the liquid evaporates minimally, then block the lid.

[Nyctalus]

Nyctalus, thanks more, more or less clear) otherwise I set 130 degrees and poured more water, and I wonder why it steams and everything boils away

[katrin412]

katrin412, it is strange that your lid did not swing open, such a high temperature and a lot of liquid, and the lid is not blocked.

[Nadin1234]

Nadin1234, shoved) I was shocked, I thought it was a defective multicooker)

[katrin412]

katrin412, in general, I have it written down (I do not remember, I wrote it out from the instructions or wrote here on the forum): on a multishefe at a temperature above 100 * C, the lid must be closed and blocked if there is at least 0.5 mst of water. That is, you can only bake with unblocked. cover.
And at temp. more than 135 * С under no pressure

And at temp. more than 135 * С under no pressure

Oh, thanks for the figure! And then I racked my brains, how much you can raise the temperature!

[Nadin1234]

Nadin1234, it turns out at temperatures from 100 to 135, if there is even a little water, then block the lid? but at the same time, if it is, for example, baking, then you do not need to block, right?

[Nadin1234, Nyctalus]

Nadin1234, Nyctalus thank you very much for your answers!

[katrin412]

katrin412, in general, I have it written down (I do not remember, I wrote it out from the instructions or wrote here on the forum): on a multishefe at a temperature above 100 * C, the lid must be closed and blocked if there is at least 0.5 mst of water. That is, you can only bake with unblocked. cover.
And at temp. more than 135 * С under no pressure

Nadin, from your post it turns out that you can only cook in a multichef with a locked lid from 100 to 135 degrees. Above 135? Do not block in any way? And then how to cook at high temperature?

[katrin412]

katrin412, I had almost the same yesterday and I got scared too.
I loaded the groceries, put MSHef on 140 grams for 40 minutes with the lid unlocked (recipe from another MB). The mule puffed, cooked, released steam and water in all directions, and then (exactly forty minutes later! When everything was ready) she start the cooking time countdown... I already thought about the service center, and here is your story and the answers of kind people, thank you !!! (uh, as planned, it did not break !!!).
As for temperatures: look at the mode plate. In any cooking mode with the lid locked, there is no temperature higher than 114 degrees.
In total, it turns out that the multishef:
from 40 to 95 degrees - whatever you like,
from 100 to 115 (135?) - strictly under pressure, the lid is locked,
and then from 115 (or 135 ?? - I did not find a word about this in the instructions) - only with the lid open and nothing else.
Nadin1234, did I understand correctly?

The mule puffed, cooked, released steam and water in all directions, and then (exactly forty minutes later! When everything was ready) she began to count down the cooking time.

yeah, I had the same thing)) in the end, the chicken legs got ready in the process of panting and letting off steam) and when the countdown began, I just pressed the cancel button, since everything was already ready)

People, well, remember school physics! The boiling point of water changes with pressure: the higher the pressure, the higher the boiling point. At normal pressure, water boils at 100 degrees.
How does a pressure cooker work? If there is steam inside, then the pressure rises, thereby closing the main valve (small and inconspicuous). If the pressure is too high, excess steam is vented through the safety valve (big and beautiful).
Now we look at the temperature. If the temperature is below 100 degrees, then the water does not boil, there is little steam, the pressure does not rise - and it does not matter whether the lid is blocked or not. If the temperature is slightly above 100 degrees, then at 100 degrees the water boils, steam forms, the pressure rises, the valve closes - and the pressure remains high, as a result, boiling occurs at a temperature above 100 degrees (that is, it may be 114 degrees, for example, and the water boils not very strong). If there is not enough liquid in the pan, then there is not enough steam, the pressure does not rise, the valve does not close, then again it does not matter whether the lid is blocked or not (this is how baking works).If there is a lot of liquid, the temperature is much higher than 100 degrees, then the pressure can rise quite strongly, the emergency valve may not be able to cope, there will be a threat of rupture of the blocked cover (I don’t know what kind of safety margin is there, I don’t want to check it on my own).
Total: at temperatures below 100 degrees, you can cook anything and how you want; at temperatures above one hundred degrees, dry foods can be cooked at any temperature and with an unlocked lid, and those containing a lot of liquid - at a not very high temperature and a locked lid (there will be a pressure cooker effect) or with an open lid (it will be just like an open saucepan on fire).
In my opinion, something like that.

Cooked in bulgur mule for tabbouleh salad.
3/4 MS bulgur, 30 grams of butter. Fry, 120 degrees, 5 minutes, stir.
Added water in a ratio of 1 / 1.5, Rice / Cereal for 10 minutes, Warm up for 5 minutes. It turned out perfect. If cooked for a side dish, then the proportion is 1/2 and 12 minutes.

[Nyctalus]

Nyctalus, Thank you, tremendous, I felt better))) * Well, I did not study physics well, but I had A's in Russian * And still a stupid question: starting at what temperature on our mule it is impossible to block the lid, what do you think?

[Frau_M]

Frau_M, but I don’t know. But Nadin1234 from somewhere I took the figure 135 degrees, you can still focus on it, probably.