Multi-cooker-pressure cooker Moulinex CE502832

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

I won't say anything about bread, I don't bake, but for this, probably, it's still better to use a bread maker. But manniks, charlottes, biscuits, muffins, here the girls laid out a wonderful recipe for muffins on sour cream, - it comes out great. Try again, it should work. The main thing is not to get upset!

Caprice, I have a black mule since July. But the pastries in it are full of garbage, which I just did not try - and the bread and charlotte and pies, either burnt or were raw inside. And I changed the baking time and heated it, as some kept it ... As a result, I bake everything only in the old Panasonic mule, there you can’t find fault with the result of baking bread and cake.

Girls, Thanks for the answers. It's a shame just, others do it, but I do not. With baked goods, I'm generally on you. I love baking and it turns out well in the oven, really. Now I try again to bake bread on pizza mode for 60 minutes on one side and 20 minutes on the other. Then I'll write what happened. I don't want to bake pies in it, but I would like bread, manna, cottage cheese casserole, sour cream, that's something like that, Biscuit too. Oddly enough, yesterday's manna turned out to be tasty, well, not ah. Of course, but more or less. In the oven, it turns out fluffier and with a softer crust.

I am reporting. She baked white bread on the pizza setting. Well, that's a completely different matter. Nothing burnt, the crust is not stone. I'll try another manna and charlotte in this mode, and if everything is normal, then the baking mode can be safely replaced with the pizza mode.

[caprice23]

caprice23,
you unsubscribe pliz how baking on the "PIZZA" mode turns out, interesting

I am reporting. She baked white bread on the pizza setting. Well, that's a completely different matter. Nothing burnt, the crust is not stone. I'll try another manna and charlotte in this mode, and if everything is normal, then the baking mode can be safely replaced with the pizza mode.

Then your bread recipe in the studio (with details) and how long it was baked.

There was already this recipe somewhere, I will write again.
Water 250ml, dry yeast 1 tsp, salt 1 tsp without a slide, sugar 2 tsp, how much flour the water will take until it is "a little thicker than for pancakes." I just kneaded with a fork. Leave to stand under a towel for 1 hour. Then knead, transfer to a multicooker bowl sprinkled with flour. For heating for 5 minutes, then turn off the heating and leave with the lid closed for 40 minutes. Then, without opening the lid, the "pizza" mode for 60 minutes, turn over and again on the "pizza" for 20 minutes. Cool on a wire rack under a towel. And on the second day I put it in the bag at all, the crust became completely soft. In such proportions, the height of the bread is not large, 3.5 cm. Inside there is a large-pored structure.

Now I'm trying to bake chocolate on boiling water in a cartoon. It's the same on pizza. I will write the result later. I keep my fingers crossed.
I'm just wondering, can the biscuits be turned over too, or will they settle? Well, about the cupcakes, the same question. Who knows, please answer.

Well, I am reporting again. Chocolate on boiling water was a success on the "pizza" mode. I made a half portion (I will write to anyone interested). 80 minutes. Sponge cake 4 -4.5 cm high. Fluffy. Only until I realized whether it makes sense to bake in the cartoon, and not in the oven, in the oven it's still faster. Now I will probably indulge myself and return to the oven.
And another moment. The biscuit got out of the saucepan without any problems, but traces of slight adhesion remained, washed off easily. I think next time you need to lay the paper on the bottom.

Well, I am reporting again. Chocolate on boiling water was a success on the "pizza" mode. I made a half portion (I will write to anyone interested). 80 minutes.Sponge cake 4 -4.5 cm high. Fluffy. Only until I realized whether it makes sense to bake in the cartoon, and not in the oven, in the oven it's still faster. Now I will probably indulge myself and return to the oven.
And another moment. The biscuit got out of the saucepan without any problems, but traces of slight adhesion remained, washed off easily. I think next time you need to lay the paper on the bottom.

recipe in the studio!

CHOCOLATE AT KIPYATKA
1 tbsp. flour 250ml
1 cup sugar
0.5 cups milk
3 tbsp. l cocoa powder with a slide
1 tsp baking soda without a slide
1
tsp baking powder without a slide
0.5 tsp salt
1 tsp vanillin
1/4 cup vegetable oil
1 egg
0.5 tbsp boiling water

Mix together flour, sugar, soda, salt, baking powder, vanillin, cocoa.
Beat the egg separately, add milk and vegetable oil.
Add the liquid part to the dry part. Mix.
Add boiling water at the last moment, mix quickly with a mixer
Grease the bowl with oil and it is probably better to put baking paper on the bottom (it stuck a little without it)
Pour out the dough. Pizza mode 80 min

[caprice23]

caprice23,
very tasty written, I will definitely try
Thank you

Hello everybody! Take into your ranks, for a week now as the owner of the black mulinexica. This is my first time talking to a pressure cooker, it's still scary. Before her, there were only multi-cookers dex 50th, 60th and a multi-bread maker, which broke down, was exchanged for a pressure cooker. I cooked a little more, I was surprised that at the multichefe at 95 degrees, milk porridge was boiling actively, I think the temperature is 95 according to the upper temperature sensor. Therefore, I think baking is better on pizza, where the temperature is lower, and baking meat on baked goods.
I removed the film from the screen only on the 5th day, I thought the screen was so unclear, even in the reviews I read somewhere that "the screen coverage is bad, it starts to peel off on the buttons and the screen is cloudy"

[Lubashka]

Lubashka, I also recently started to master the black mule yesterday baked homemade sausage on the "baking" mode, put it on for half an hour, but turned it off earlier and finished it on the "pizza" mode. This is me for the phrase "bake meat in baking" - you need to be careful, the temperature is high, I turned almost "frying" in 15 minutes, the crust was already fried
I want to say thank you to all the girls, you help a lot with advice, I studied the multicooker on this topic even before I received her pilaf from the first time!
I, as a real fan, read the whole topic, I was very upset when I reached the place where the multicooker with a non-native bowl was jammed, I wanted to order it, otherwise I’m afraid to breathe on the ceramic yesterday I took a spare ring, the original, 1 in 1 as my own.

[Katya_Katerina]

Katya_Katerina,
the Redmond bowl is good for baking, on Multichef it can be used on Pizza, nothing will jam there, you just need to watch out so as not to accidentally mix it up. So feel free to take it if necessary

girls, is the whole chicken better on BAKERY or PIZZA?

Caprice23, is a glass of flour an ordinary 250 ml or a glass of 200 ml or a multi-glass? I also planned to try these pastries this weekend. Did you weigh flour on the scales?

[Jula62]

Jula62, the glass is ordinary, I don't even know how much is in it. ... But I have this Biscuit a hundred times Pekla (in the oven) and every time I measured with different glasses which one came to hand. Everything always worked out great. This chocolate on boiling water is generally difficult to screw up.
Now I ran away specially measured the glass that I last used. Exactly 250 ml.

[Jula62]

Jula62, did not weigh the flour. I just measured everything with a glass

Girls, Tell me which O-rings are suitable for our mules. And then we cannot find the original.

[caprice23]

caprice23, I ordered here 🔗 both 502 and 503 will fit, this is in Ukraine. The girls wrote that any 22 cm will do, but there is a controversial question of how it will work under pressure.

Girls, Tell me which O-rings are suitable for our mules. And then we cannot find the original.

I ordered a ring in Moscow time Brand. The quality of the silicone is different. It's a little tight. For several months it was necessary to lubricate the upper side in a circle with oil so that the ring slid when cooking porridge (respectively, under pressure).Now I see it stretched out a little and I don't grease with oil

[caprice23]

caprice23, I bought a seemingly suitable pressure cooker ring (), 22 cm, it closes and locks well, it opens badly, I did not dare to use it. In the service center, they uncertainly promise to bring their own in 3 months (Moscow time)

[Katya_Katerina]

Katya_Katerina, Frau_M, Jula62Thank you girls. I am in Russia. I'll try the brand, perhaps

So, I unsubscribe from the program roast in a white mule. It turns out great at 20 minutes (40 minutes is the default, that's a lot), this time everything is whole, ready-made, soft and the potatoes are browned, like a baked beauty! And I didn't add water!
Previously, I fried vegetables and meat in a Redmond saucepan and then turned on the stewing for 10 minutes. And I didn't add water either !!! But the black mule, with the same actions, requires water for some reason, I will try again later when I play enough with the white one.
After stewing the juice was enough, I transferred all the contents into my own saucepan and added potatoes, added juice, but so that the bottom was greased. And then I cooked on the roast.

I want to share the joy of the first experience of making yogurt. I had it successful, I did it right in the bowl, since there are no suitable jars. I wasn't sure if I would like it and didn't buy it. For 1 packet of ultra-pasteurized milk 3.2% I took a packet of good food symbiotic starter culture and for 8 hours a yogurt program. When I poured it, it was already thick, and in the evening they ate delicious yogurt. He reminded me of my grandmother's "leaven", we called it that. My husband said it looks like a ryazhanka. In general, we ate everything in one sitting without sugar and fruit. I bought sourdough at the pharmacy.

And I don't like pharmacy starter cultures, and it's expensive + dreary. I really like the activation yoghurt, creamy and thick.

I also liked from Activia before, but still from Bio Max it is better for my taste. It turns out a little sour, but that's what I love.

By the way, the answer to the question whether the smell from the gum is transmitted to yogurt. Yes, it is.
The other day I made yogurt after a meat dish (in open glass jars), there is some taste. Last time I cooked cinnamon with lemon in a bowl before putting the yogurt, I will continue to do so.

[Vishenka999]

Vishenka999, and what is dreary? It seems to me the procedure is the same ... but the cost is also not very different, the pharmacy bag cost me 12 UAH, I don’t know how much the activia costs, but I don’t think it’s much cheaper. I will definitely try to make it out of the activity, it's just that this was the first one

And I don't like pharmacy starter cultures, and it's expensive + dreary. I really like the activation yoghurt, creamy and thick.

And I already order several times here 🔗, if you ferment a liter, then one sachet is enough for 3 times, my children really love homemade yoghurts, I make it in Avent plastic cups

I also liked from Activia before, but still from Bio Max it is better for my taste. It turns out a little sour, but that's what I love.

By the way, the answer to the question of whether the smell from the gum is transmitted to yogurt. Yes, it is.
The other day I made yogurt after a meat dish (in open glass jars), there is some taste. Last time I cooked cinnamon with lemon in a bowl before putting the yogurt, I will continue to do so.

so you close the jars with regular lids and there will be no smell

You can probably close it. This is my habit after the yogurt maker, I always did it in open jars.
But the fact itself is interesting to me. This is the first time I smell a previous cook on a dish.

and what is dreary?

Measure it, go to the pharmacy to buy. Well, dear, all the time you have to plant a new leaven. Our pharmacy starter culture is quite expensive. And, to be honest, I didn't really like the yogurt on the way out.
And so the activation (biomax is also good) took along the way - half a glass at a time. You can quickly load it into a cartoon on sterilized milk for the night.
The smell will be transferred to yoghurt, milk absorbs odors well. Make in jars.I have about the same height 3 cans of canned food - just right. And sterility in every jar before it was opened.

I have 7 portioned jars from the yogurt maker, the mule warms evenly, without overheating, I somehow trust her more than the yoghurt maker And yes, they recommend covering with lids in cartoons, but sometimes they write that it is not necessary to tighten tightly, just cover. I tried to do it in a bowl, but if after cooking it is transferred to other dishes, the density of the clot is lost, it will be drinkable then, and we love that the spoon stands

[Nadin1234]

Nadin1234, and from which yogurt maker cups? And what are the volumes? I want to take some more, so that 1.5 liters can be made. In our pharmacy, leaven is in portioned sachets, one is enough for 1-3 liters. milk according to the instructions, per 1 liter. I liked it, I want to try it for 2. As for the fact that I was uncomfortable in the bowl, I did it for the test and realized that it was better in jars. I just wanted to try it first, and then buy jars, suddenly I didn’t like the Redmond cups, only 4 160 ml each, not enough (((Maybe someone will advise which ones to take more
Vishenka999, we are probably talking about different leavens. I did exactly the same as you say. I poured the UHT milk into a bowl, poured the powder from the bag and turned on the program But I'll try with activation, it's just that it's harder to find fresh activity here than going to the pharmacy

I want to take some more, so that 1.5 liters can be made

I took the usual 270g glass jars of tomato paste with twisting iron lids, 6 - 7 pieces are included (I just made one and a half liters of milk), it is very convenient, I do not tighten the lids, but I just cover them during cooking. Cheap and cheerful.

[Larra]

Larra, thanks, I also thought about some "non-special" jars, I'll go today and see what we sell in suitable

[Larra]

Larra, thanks, I also thought about some "non-special" jars, I'll go today and see what we sell in suitable

At first I did it in ordinary glass jars of 0.5 liters. and covered with a regular lid. Then I took jars of baby food "Miracle-child" (you probably know, you are from Ukraine), now I make them in them, I close the lids, I make them for 1.5 liters. I take the starter culture Goodfood in the pharmacy and ultra-pasteurized milk

[Olёnka]

Olёnka, oh, I did it with the same leaven. And how many jars of a miracle child fit?

[Olёnka]

Olёnka, oh, I did it with the same leaven. And how many jars of a miracle child fit?

I put 9, 8 stand up straight, and 9 I put a little obliquely.

I have had such a slow cooker (black) for 4 months already, and every day I love her more and more.
At first I was afraid, but still did not believe that in 15 minutes the beets could be steamed or potatoes could be stewed, for example. I still have an old Panasonic, she cooks everything for a long time.
And now I cook a lot in it. I especially love it because it turns out quickly, and at the same time it is tasty, as if everything had been cooked and languished for a long time.
I like to cook vegetables for salads. And I like a double boiler on legs - at Panasonic it is a basket, it does not fit there much, but here I put a whole bowl of potatoes-wet-cooked beets - and in half an hour everything is cooked, whole, not boiled.

I cooked the pea soup - it’s so great, I put everything in at once, I didn’t soak the peas in advance, and an hour later the soup turned out as we like - whole potatoes and mashed peas.

In general, this pressure cooker is a wonderful machine.
And I still bake in Panasonic, it bakes well, and baking in a mule is the same in time. Well, at the same time a bowl of floss on the shore

For some reason I never used a multi-cook. I have enough ordinary programs.

[Katya_Katerina]

Katya_Katerina, I bought a "set of jars for a yogurt maker Severin", there are 8 of them. 160ml each, unlike the Redmont, they are narrower and screwed. lids, and the price is comparable, although there are only 4 of them, 1120 ml is placed in 7 b I always add 200 ml of cream).

[Nadin1234]

Nadin1234, thanks, I will look for :-) if 7 pcs. fits, then that's good

I cooked primitive potatoes with mushrooms, it turned out delicious. I'm telling you.
Products: 700 g of champignons, 3 medium onions, vegetable oil for frying, a large jar of sour cream (it seems to contain 0.4 l), salt and pepper to taste, ground cloves on the tip of a knife, potatoes - so it turned out somewhere 2/3 of the bowl together.
"Frying" 35 min: fried mushrooms for 20 minutes, added onions, fried for another 15 minutes.
"Pilaf" 20 min: added potatoes, sour cream, salt, spices, mixed.
After the end of the program, I waited for the multicooker to drain off the steam by itself.

Hello everyone! For about a month now I have been reading Temka, as I am the owner of a black mule. Sign up hands did not reach until there was a question about yogurt. Girls, do you get it in consistency like a store one or not (for example, the same Activia)? I have already tried from different starter cultures and yoghurts - the result is the same. The taste is normal, but somehow slimy it turns out. Store milk, boil, then cool.

Yeah, from the finished yogurt it turns out like a store one. From the dry sourdough, I had threads stretching, brr.

I get from Activia not at all the same as it was, but very thick, nothing lasts and the taste is different, more delicate, without sourness. It's about milk! Now such milk in stores, reconstituted from dry, and they do not write about it, I also did not succeed several times. times - under the same conditions came out liquid or "snotty". It is necessary to take milk, so that it was directly written on the box "without milk powder", then the rules. turns out.

[Nyctalus]

Nyctalus, did you fry for 35 minutes at the default temperature or reduced it? And why did they extinguish on Plov, because of the different temperature?

[Mariska]

Mariska, I take the Lustdorf store that is ultra-pasteurized, you do not need to boil it. From the pharmacy starter culture "goodfood symbiotic" it turns out thick and does not stretch with threads. Yesterday I put it right in the bowl (I haven't bought any suitable jars yet), it was ready at 5 am, but I poured it at 7, it was one piece, dense and homogeneous. It is a pity that it broke, although it does not affect the taste. It turns out with sourness, but not very sour, we did not add sugar.

Thank you girls! Probably the point is in milk, I did it from good people. I tried different good food, yogurt turns out thicker than store yogurt, but some other. The taste is normal, mine is being devoured, but I just don't like them. By the way, I have jars from under the Voloshkovo field, yogurt with jam, pot-bellied ones. 4 pieces fit into the mule. They are big, but I like it. A liter of milk, when you pour it, is not full by about a quarter. Then there is where to put jam, fruit or just conveniently stir the sugar.