Multi-cooker-pressure cooker Moulinex CE502832

I took the number 135 * C (not higher under pressure) from the instructions, look carefully, it is written in small print somewhere in the depth. Above this temperature, the multi-cook allows up to 160 * C, but this is baking-frying.
And I don’t understand why you need more than 115 * C under pressure, what you need to cook, look - in all modes the temperature is lower, even for legumes 114 * C is enough. Here, after all, temperature-pressure are interconnected: 105 * C - pressure 20 ..., 130 * C - pressure 70, at this pressure, little is required to cook.

set MChef on 140 grams for 40 minutes with the lid unlocked (recipe from another MB).

But you do not need to take recipes from multicooker, take from others pressure cooker, if not enough in the recipe book, there are many on the site.

[Nadin1234]

Nadin1234, uh-huh, I won't, until I understand how it works (I have the first mule). I went to read the instructions (... and where is there about 135? I seem to have read everything ... I'll go look)

Boiled pork: in the "white" languor (95 degrees), 60 min, in the "black" multi-chef 105 degrees. For 60 minutes.

I want to ask a question: I've made boiled pork on the Fry program in (white cartoon) - And you write that it is possible to languish under the program. Question: Under what program will softer meat come out? And then I extinguished for 1.5 hours ... Is there any difference? And if so, which one?

... and where about 135? I seem to have read everything ...

Now I specially downloaded the instruction (I am visiting without access to my mule) and did not find this data! I have no idea where I got this information, perhaps from someone else's instructions ... In general, these are general rules, pressure should not exceed a certain limit, it is interconnected with temperature, 130 * C - 70 KPa, 140 * C - 80 KPa. If it exceeds, then, in theory, protection will work, there are different sensors, pressure, including, should turn off, but it is better not to risk it and not find out where it has an upper pressure limit.

[Alyssa93]

Alyssa93, it is so in the book of recipes it is written that cook boiled pork on the program for languishing for a white mule.
But on which program will be softer, you have to try, because a lot depends on the meat itself and on its size. Today I made a rabbit on languor, 1 hour, it seemed to me that it was harsh, then another 30 minutes on stewing, then I was satisfied. On languishing, the temperature is 95 degrees in total, I think it will be good for finely chopped meat or for half-cooked meat.

[Alyssa93]

Alyssa93, and can I ask you, on the Fry program did you cook, and what texture did you choose?

[Svetlana14]

Svetlana14, to you, too, a question, you choose a texture on stewing, because it is possible there, I more often put it by default, but you probably need to experiment with it, because it is responsible for the softness of the final product.

[Nadin1234]

Nadin1234, of course, I always choose, it is checked, it works, the result is visible at the output, either more solid or into a mess.

[Nadin1234]

Nadin1234, Yes, of course (You can contact me as well) As I understand it, texture is a purely technical concept. Let me explain: If you need to make it softer, for example, you can not click the cooking time, but simply click on the texture, and it will automatically select the cooking time for your dish. That is, the texture of the dish (as I understood it) depends on the cooking time, and in a multicooker this function is purely technical (at least for my 503 mule). But about languishing or stewing, a question ... Well, when I try, I will unsubscribe where the meat turned out better)

[Svetlana14]

Svetlana14Once you have it checked, do you choose the time yourself or just the texture? Because as I understood (I described above) that the texture does not particularly affect the softness (well, how can it change anything if the temperature does not change), but the cooking time of the product does.

[Alyssa93]

Alyssa93, I always select with a texture, it's much easier for me. And the texture is just for softness or hardness and is designed, for this, after all, it is written hard / soft. But about the temperature, where did you get the idea that it does not change? This is not said anywhere like.I very often make steamed vegetables (almost every day), and when I set the texture as soft as possible, coarsely chopped vegetables cannot be chopped on a fork, they fall apart, and when they are as hard as possible, they are pricked without problems, retain their shape and at the same time are not raw ... Therefore, I chose the right value for myself. Likewise, when stewing, for me this is most often meat, I also did it in different ways, played with this texture, and this function greatly affects the softness of the meat. But I don't know how it is programmed there, either the temperature changes or the time, or maybe the pressure. After all, there is such a thing, if you change the value of the texture by one division, then the time remains the same, it means that something else changes, in theory.

[Svetlana14]

Svetlana14 Well then I don't know ... I put texture 3 on top

Good evening! I have Moulinex502, it worked for 1.5 months and under any modes began to give an E0 error, that is, the lid is not locked. I took it to the service, today I took it, in the description of the eliminated shortcomings, the repair of the sensor. I hope this is the first and last breakdown. Thanks everyone for the recipes. I started reading from about 30 pages, but decided to write only now.

[Natalka Yu.]

Natalka Yu., welcome to us !!! It's good that the mulka was repaired, so you get used to such wonderful assistants that without them it's just like without hands. I hope that everything will be fine in the future, only positive emotions and various snacks. Share recipes. Good luck.

So now I have a problem. Function - PLOV- does not gain pressure. I reset the SPF function (same temperature) the same result. I cook the meat every other day - the pressure is gaining. That is, the problem is with the pilaf itself, or rather in its quantity, I suspect. Meat, onions, carrots, spices + 4 glasses of rice, it comes out almost with water. Maybe the problem is that the couple have nowhere to roam to lock the lid. So already 2 times. Tell me what?

[voxy]

voxy, have you already prepared such large volumes before? I haven’t tasted rice more than 2 MS, so I don’t know for sure if this could be the reason. Try as usual with 2 MC of rice, if it builds up pressure, then most likely the reason is in the amount.

[Nadin1234]

Nadin1234Thank you, I think you are absolutely right. We will not engage in experiments. I just wanted to figure out the upper temperature limit for pressure cooking. Judging by the mode table, somewhere around 115-120 ...

[voxy]

voxy, it is almost certainly the volume. I put 500 grams of meat and 2.5 MC of rice and 2 MC of water (proportionally enlarged recipe from the book). So, it turns out almost a full bowl of the finished product! 4MS is a lot!

[bake meat in a slow cooker]

Girls, I thank the namesake Larra for the borscht recipe from Elena Tim, mmm, very tasty))) True, I cooked the broth with beans, and first put onions + carrots in the fry and after sautéing I already added tomato paste. I liked it very much !!!
Stewed potatoes with meat also worked out)))
After reading the entire forum thread, I came up with the main idea that was voiced here: it's just a saucepan and you don't need to be afraid of it))) I transform all the dishes taking into account my vision.
But today I have a recipe for seasoned ... bake meat in a slow cooker, I want to use the pressure cooker function.
I liked this recipe 🔗 - Pork leg in a slow cooker - boneless!
We have already bought a piece of meat of about 2.5 kg. Tell me how to adjust the stewing and baking modes, taking into account the function of the pressure cooker)
I attracted the marinade in this meat, I like extraordinary tastes, sweet, meat)

I can repeat the recipe here too
Ingredients:
boneless ham - 2.5 kg;
onions - 2-3 onions;
garlic - one head;
vegetable oil - 30 ml;
apple juice - 200 ml;
apple cider vinegar - 50 ml;
honey - 50 g;
cranberries - up to 100 g;
salt, pepper, rosemary to taste.
Cooking method:
1. Peel the ham, remove the bone, rub with salt mixed with pepper. Tie the prepared meat tightly with culinary thread, trying to give it a rounded shape.

2. Pour vegetable oil into a multicooker, put meat, turn on the device in frying mode. Fry, turning the piece and ensuring that the golden brown crust covers the meat on all sides.

3.Cut the onion into half rings, free the garlic from the husk. Add onions and garlic to a slow cooker. Continue frying for another 5-6 minutes. Until the garlic and onions are tender.

4. Stir the apple juice with honey and apple cider vinegar. Pour the mixture over the meat in a slow cooker. Transfer the multicooker to the stewing mode for half an hour. Turn the meat several times in a multicooker container so that the broth and ham are in even contact. - a question from me: it is possible to speed up this function without turning the meat over, since the release-set of pressure takes a long time and is no longer rational.

5. Open the lid of the multicooker, increase the heat for 5-6 minutes, ensuring that the liquid evaporates by half.

6. When the sauce has evaporated by half, add the rosemary, close the lid, turn the multicooker into baking mode for an hour or an hour and a half. Add cranberries to the meat a few minutes until ready. The heated berries should burst and release fragrant juice. - what mode can you use here and at what temperature in order to end up with a soft meat, but not falling apart when slicing.

This is my task to surprise the guests at the festive table ...

I want to write again about the texture It affects the softness of the final product, that is, we tell the multo to cook to make it softer and she can do it in two ways: increase the cooking time, which is obvious and she suggests that - if you select the mode first, then it offers longer cooking times when texture is selected. But we can first set the time, and then select the texture (that is, we want, for example, to be much softer for the same time as we are used to), and this mule-cartoon can only be done by increasing the cooking temperature, I have no other options I see. It seems to me that is why the division into products was removed in the white model, because the settings are very flexible, if I put the meat to stew for 35 minutes (I'm used to it) and choose the softest texture, I don't care how it decides with the temperature, it seems to me a little higher than 112 * C heats up.

Good evening! I have Moulinex502, it worked for 1.5 months and under any modes began to give an error E0, that is, the lid is not locked. I took it to the service, today I took it, in the description of the eliminated shortcomings, the sensor repair. I hope this is the first and last breakdown. Thanks everyone for the recipes. I started reading from about 30 pages, but decided to write only now.

Natalia, I think I have the same problem. But the error is written only in modes where there should be pressure. Multi-chef, frying works. How was it? As I understand it, the pressure cooker thinks the valve is not blocked. Even when the handle was turned, it stopped beeping.

Natalia, I think I have the same problem. But the error is written only in modes where there should be pressure. Multi-chef, frying works. How was it? As I understand it, the pressure cooker thinks the valve is not blocked. Even when the handle was turned, it stopped beeping.

Girls, hello everyone !!! In my opinion, this is a "disease" or "diagnosis" of a little white mulech. I had the same thing. Just yesterday they were taken from the service. When the lid was locked, it gave an error. The multi-chef, baked goods and pizza - worked. The service said that the reason was "Rejection during assembly. The wiring, which is responsible for blocking, was incorrectly laid. During operation (when the lid was locked), it frayed and broke off completely." I hope we did everything right and there will be no more such "gifts". It's too sad without a beloved helper.

Now I will write about the functions, or rather the differences. I studied both tablets. They are practically identical. In white, two programs are added for roast (40 min, 112 degrees), the same as stewing / meat in black. 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
Well, the program of languor has been added (60 minutes, 95 degrees), which can be done on a multispaw in principle.
Well, in white, there is no division into vegetables / fish / poultry / meat in a double boiler and stewing, which is also absolutely not critical, you can adjust and reduce the time. That's all: girl_wink: there are no more differences.
I'm just still not clear about these 25 manual modes))), where to count them, where to look?

no, without some water in the "Roast" mode, it does not gain pressure. Asks for liquid

no, without some water in the "Roast" mode, it does not gain pressure. Asks for liquid

Like this? I cooked and did not add a single gram of water ... and it started.

Ami, the frying mode worked, but I did not try it on the multi-chef.

Like this? I cooked and did not add a single gram of water ... and it started.

I don’t know .... my lid was blocked, then the pressure was accumulated for 7-10 minutes, and then it switched to the "Heating" mode, that is, without the cooking process. I opened it, added water - and then she began to cook

[Olёnka]

Olёnka, did you lay dry food? I did it with pre-frying vegetables, maybe the juice they released was enough, although there was not much of it.

[Olёnka]

Olёnka, did you lay dry food? I did it with pre-frying vegetables, maybe the juice they released was enough, although there was not much of it.

Yes, I, too, like, first I fried the chicken, then I added the potatoes, there was juice from the chicken + something dripped from the potatoes ... well, that's how it was

Please tell me why my bread turns sour on the second day?

girls, did anyone make a whole chicken in the "BAKING" mode? as it turns out? if you already wrote, then I apologize and ask you to repeat - I did not find

Please tell me why my bread turns sour on the second day?

And what does it mean turns sour? How was it stored? Cool before being removed completely?

And what does it mean turns sour? How was it stored? Cool before being removed completely?

A sour smell appears. And yet he is whitish inside, as it were.
Cool completely.
And at first I did not notice this, occasionally I made bread, there was no particular experience, and there was not. But then it turned out not like that, it was fresh longer.
I thought it was about old frozen yeast, but changed to dry - and the same thing.

Uh, I don't even know what to say. I bake bread several times a month, albeit in a different mule, but I've never had anything like it. I keep everything in the refrigerator, if it's alive, then I don't use it 3-4 days before the expiration date. Dry also in the refrigerator. Then I put the opened bag in the bag and tie it tightly. Maybe it's about yeast or you need a different recipe. Perhaps something with proportions

Flour can be unsuccessful, I would first of all take a closer look at flour.
Well, in the bakery sections of the forum, look and ask around, there the people are savvy, they give practical advice.

Girls, thanks for the answers! I'll try to buy new flour. And the truth is I rarely bake, it stagnated with me.

Hello everybody! I am not yet the owner of this mule, but I will soon have to bring it tomorrow Thank you for your help to this forum, I have been choosing for several months, it is already dazzling in my eyes from a huge number of reviews and reviews ... and now it happened - I ordered Immediately I started looking at accessories ... girls from Ukraine, who ordered where? I've found such a site 🔗 There, the bowl is in stock, and the ring is expected. And another question about the steam basket. I have already asked, but I still do not understand, there is no such basket on this multicooker, so as not to put it on the bottom, but how to "hang it up"? Well, in most mulekas such ... to cook two dishes at the same time? I went to the store, there really was only 501 Moulinex, the seller and I tried on a Redmond stainless steel basket, it fits and does not fall through, and even the lid is closed, but it's tight. Nobody took it? I just don't know how she will behave under pressure ..
Girls, sorry for so many questions, just still new to this business

Hello everybody! I am not yet the owner of this mule, but I will soon have to bring it tomorrow Thank you for your help to this forum, I have been choosing for several months, it is already dazzling in my eyes from a huge number of reviews and reviews ... and now it happened - I ordered Immediately I started looking at accessories ... girls from Ukraine, who ordered where? I've found such a site 🔗 There, the bowl is in stock, and the ring is expected.And another question about the steam basket. I already asked, but I did not understand, there is no such basket on this multicooker, so as not to put it on the bottom, but how to "hang it up"? Well, in most mulekas such ... to cook two dishes at the same time? I went to the store, there really was only 501 Moulinex, the seller and I tried on a Redmond stainless steel basket for it, it fits and does not fall through, and even the lid is closed, but it's tight. Nobody took it? I just don't know how she will behave under pressure ..
Girls, sorry for so many questions, just still new to this business

I ordered a ring and a container for collecting condensate here 🔗... Another bowl was ordered by Redmond for baking, she did not conduct any more experiments with accessories

[Katya_Katerina]

Katya_Katerina, for these multicooker, the lid is not adapted for the steamer bowls placed on top. It will not close hermetically, therefore, it will not work like a pressure cooker - even in this thread, somewhere, a certain number of pages were written back. So just to the bottom.

[Olёnka]

Olёnka, thanks, I'll take a look and I have a ring there. At first I only want a ring and I want to order, but about I think about whether I need a spare wheel
Nyctalus, I thought so, but just in case I asked again .... I really wanted a basket, not a stand. Well, nothing, I will adapt.

[Katya_Katerina]

Katya_Katerina, and the cup on this site from what material you were not interested in? Something I did not find in the description, except for the sizes.

[Svetlana14]

Svetlana14, I was not interested, since I will not order yet. From the words "original" I realized that it is identical to the one that comes with the multicooker.
I received my beauty today. I will experience it in the evening .... something the bowl is light, it feels like it will need to be weighed at home. Tell me, is there a protective film on the screen? It seems to be there, but I did not find how to tear it off

I have a 501st model, the control panels there are not a protective film, this is such a coating, it cannot be removed. Well, as far as I can understand - I have the same on my Panasonic bread maker. And you need to be careful with him: I already left some kind of notch-scratch on mine.

[Nyctalus]

Nyctalus, thank you, otherwise I, with my own manner, will quickly rip off and unpack everything, I will do myself trouble.

[Katya_Katerina]

Katya_Katerina, I have a 502nd, there is a film on the panel (many have already removed it)

[Frau_M]

Frau_M, that's good And then it also seemed to me that it was a film, it was somehow unclear ... so I wanted to take it off. I'll wait two weeks while I test it

[Svetlana14]

Svetlana14, I was not interested, since I will not order yet. From the words "original" I realized that it is identical to the one that comes with the multicooker.
I received my beauty today. I will experience it in the evening .... something the bowl is light, it feels like it will need to be weighed at home. Tell me, is there a protective film on the screen? It seems to be there, but I did not find how to tear it off

at 503 - a protective film on the display, I could also tear it off only after a month, at first it was very tightly stuck. So you can safely tear it off !!!

Take girls into your ranks. For a week now, the happy owner of a white mule. She is beautiful and clever. And the porridge works well and the second courses. The meat is a miracle.
But with baking, the trouble was baking white bread, somewhere I immediately read the recipe in this thread. Just yeast, flour, water, salt, sugar. On "baking" 40 minutes on one side and then on the other 30. It turns out with a very hard crust (the color is beautiful not burnt), but in Nutri, be a little damp, just a little bit. I kept it longer, still, this crust is not very good inside, it is thick and stony. I sprinkled water and covered with a towel. And on the second day, a brick is a brick. And with a smell that is peroxidized or moldy.
She baked a manna, also in baking mode. Delivered 40 minutes. As a result, the bottom was very very fried, one might say practically warmed it up, but itself is raw, it would still bake and bake. Shoved the other side, on the pizza for 30 minutes. In short, nothing of the track did not work.I beg you, pliz, help me with advice, what to do with baked goods? Yesterday I sat with this manna and roared. Maybe someone bakes in other modes or on multishef. Write in more detail if possible

And then everyone has such cool baking in the cartoon, but I have some kind of garbage

[caprice23]

caprice23, unfortunately, I can't really make links. Try this recipe for baking bread:

I am spreading the recipe for the promised wheat-rye bread baked in our mulineska. I managed to take a picture, until mine did not take it)))

(Click on the line with the word "quote")