Multi-cooker-pressure cooker Moulinex CE502832

Press the steam release button again, you may not have completely released it. The click is barely audible, if you do not specifically try, you will not hear. And it is the raised valve that keeps the cover from turning, either from the fact that the steam supports it (often), or from the fact that it stuck (less often)

They helped a lot, otherwise the steam came out, and the handle only turned halfway, even when it cooled down. I had to lower the valve with a toothpick, it was stuck from porridge, it immediately opened.

Was it like that in white from the very beginning? In my white, a slight effort is felt, not so that the handle turns very easily.
P.S. Finally I got a spare bowl and rings at the service center! From the end of February we went

I don’t remember how it was in the beginning, I only noticed when I started cooking in black again.

Good day everyone! Please share your experience: someone used our mule to cook orzo pasta (aka risoni, aka krifaraki, if I read Greek correctly). Here's how to cook it until it's completely evaporated. On "pilaf"? ...

[Frau_M]

Frau_M, I doubt that it is possible to cook with evaporation, the valve is closed everywhere, including on the "pilaf", rather with "complete absorption" of the liquid

I am worried about such a question - is it possible to pour boiling water into a bowl (which is supposedly ceramic), for example, to cook pasta, because it is strange to pour pasta with cold water.

[Nadin1234]

Nadin1234, well, yes, except for frying, probably, we are talking about absorption)) This is my attack of tongue-tied tongue. I cooked tagliatelle like that, on "pasta" with a closed but not locked lid. I slightly covered the "nests" with water, put them on for 10 minutes (or more -?, I don't remember exactly ...) Everything was cooked, there was no water left, but they were so sticky that even the oil did not help much. So I'm wondering, maybe someone does it better. On other MVarks it turns out exactly: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=335188.0
And these risoni are an interesting thing. This is pasta, but it is treated like rice - fried, etc. I would like to try, but I am afraid to spoil the product.

[Anna M]

Anna M, Why not?

[Frau_M]

I cooked tagliatelle like that, on "pasta" with the lid closed but not blocked. I slightly covered the "nests" with water, put them on for 10 minutes (or more -?, I don't remember exactly ...) Everything was cooked, there was no water left, but they were so sticky that even the oil did not help much. So I'm wondering, maybe someone does it better.

Frau_M, Anna M , so somehow they also prepared tagliatelle nests, and even took a picture just in case.

The nests were divided in half, laid on the bottom of the bowl, added sl. butter, salt, sprinkled with grated cheese, poured 2 ordinary glasses of hot water. Closed and locked the lid, turned on multishef, 115 *, 20 min. It turned out fine, IMHO.

[Vasily K.]

Vasily K., Thank you! Perhaps this is what you need. I will try

Oh-oh, girls and boys! Hubby disassembled my black beauty for me ... I asked him for two weeks ... I wanted to wash the steel cover around the float valve better, and even for the last time "new" unfamiliar milk with new and, I confess, unwashed rice cereal, they arranged such an escape that the float could only be lifted by the force of the hands ...
I thought that it was like in Polaris 0505, I unscrewed ONE nut and the cover from the plastic lining falls off, hangs on the loop .... yeah, SCHAZZZ.
Along the way, we disassembled all the bolts that we found ...
A minimum gets into our drip pan, a lot flows out of the plastic cover with this collection.
Now I wash all the bolts, silicone and plastic rings / washers, springs and other parts, my husband will come from the garage, put it back ..
I believe that it will work)))
Pys. Pys. The warranty ended in March, so we disassembled (_{chickened out}) calmly and without a twinge of conscience. Although a little worried ...

[Bes7vetrov]

Bes7vetrovCollected? Works?

Collected))) forgot to unsubscribe.
First, the water was boiled, then the porridge was cooked for 13 minutes, well, frying by itself.
There is a small nuance, but I cannot find the reason yet .. It seems that in modes under pressure the lid to the left of the person looking at the cartoon sweats ... The pressure is gaining and goes to the mode in the old way, without any complaints.
But now I see moisture at the end of cooking ... I told my husband. He promised to see.

Today I received a spare bowl and ring at the Alfa service on Kropotkinskaya!)))
Brought to order in less than three weeks)))
The bowl is so beautiful! Differs from native! It is engraved above the scale with their beautiful Moulinex brand font! I like soooo))))))!

Oh, and I also have Moulinex on the spare bowl! And I did not see at first

Girls, there is also an inscription on the native bowl in the white multicooker, but not in the black one.

And in my white bowl in my own bowl there is no inscription, now I will easily distinguish them, otherwise in my other pressure cooker, too, with two bowls, I can distinguish them by the smell, which is for milk (does not smell), which for everything (smells like spices like mine ).

Hello everybody! Haven't come here for a long time, maybe a native non-ceramic bowl appeared? Mine has already begun to climb, although I have been using it for less than six months and not very intensively (((I don’t fry in it at all, only frying for the first courses and porridge .... it's a shame.

The same problem, it will not hit yet, but casseroles and biscuits no longer fly out as before.

[Bes7vetrov]

Bes7vetrov, Congratulations!
All the kindest! Please share: did anyone cook beans in our mule? Soaked beforehand?
Here on the forum someone boasted that he cooked (it seems, in a "cuckoo"), white beans without soaking, and successfully.
Thank you in advance!

For dummies like me. Cooked bean soup. Mistral beans, white, small. Soaked in cold water for 4 hours. Carrots, onions, potatoes, duck, tomatoes, spices.
The "Soup" mode, 30 minutes was not enough, I had to cook it: 7 minutes on "soup" and 15 minutes on heating. The meat, of course, has crawled into fibers during this time. But generally edible. The beans did not peel off, for this 4 hours of soaking was enough.
Moral: No wonder the default bean mode is 60 minutes. Now I will soak the beans overnight, as expected, cook them separately and add them to the soup.

I cooked beans in another pressure cooker, also with a short soaking, and I remember - I added everything and added time, let the pressure go, try it, it’s hard and put it on for another 20 minutes

Good evening everyone! So I waited for a spare bowl and replacement rings. Alfa-Service on Prechistenka. They brought it in a month. Bowl 1733 r, ring 372 (black mule). I have both the "native" and the new inscription "Mulinex".
Are there any new recipes? otherwise I have a crisis of the genre: soup-stew-porridge-pilaf ...

Good day!!! please accept me into your ranks ... finally bought Mulya 501132 (with a removable lid) ..... so far everything is fine, borscht soups are excellent, with porridge I mow it, it will burn, then I bring it to my mind at the multichef ... but I think it's temporary ... I want to buy a thinner bowl just for baking, then I read that they fit from Redmond, but this is written by the owners of 502 and 503, but will it fit my 501?

[olya89]

olya89, Redmont bowls are not particularly suitable for 502 and 503, they differ in height, it is dangerous to cook under pressure. They are fried in them, etc. It is best to buy a spare bowl from a service center. Specifically, I won't say about your 501.

[Nadin1234]

Nadin1234, Thank you

[olya89]

olya89, Good day. Can you please tell me what is the bottom of the bowl of your Muli 501132, smooth or cellular? I also look closely at this MV, but I have not found an answer to this question anywhere. There is already one MB with a ceramic bowl and a honeycomb bottom, I don't like washing the bowl after porridge.

[Galina]

Galina, hello ...
the bottom is in the cell, but it is easy to wash with your hands, there is no problem with this ... if you immediately pour some water. By the way, I only noticed at home that the bottom is not smooth

[olya89]

olya89,

the bottom is in the cell, but it is easy to wash with your hands, there is no problem with this ... if you immediately pour some water. By the way, I only noticed at home that the bottom is not smooth

Olya thanks for the answer. I’ll think there’s nowhere to rush.

For a week now, the happy owner of a multi (but five hundred, and, as I understood, they are not particularly different). In short, I am now a fan of her !!!! I cook everything !!! So far, according to the recipe book, but I want to somehow diversify the menu) yesterday I cooked borsch, fried all the vegetables, threw in the potatoes and cabbage and put the SOUP for 15 minutes. The cabbage is almost dissolved ... the potatoes are sooooooo soft. Can you tell me who cooks borschiki how?

[Tatuska]

Yesterday I cooked borsch, fried all the vegetables, threw in potatoes and cabbage and put the soup for 15 minutes. The cabbage is almost dissolved ... the potatoes are sooooooo soft. Can you tell me who cooks borschiki how?

Tatuska , vegetarian borscht is enough to cook on soupe 10 minutes. Cabbage turns out with light crunch, and the potatoes have time to cook. Well, and the very technology of cooking borscht you described quite correctly, there is nothing to add.

Good day. I have been using the pressure cooker for 9 months already. Unfortunately, the other day I discovered a crack in the plastic under the valve. The crack has already crept to the top side of the lid. Of course, the pressure is no longer gaining. You can only cook with a multi chef. On the weekend I'll take you to Mvideo. Let's see what happens.

[ovid77]

ovid77, I sympathize. It's a shame.
This is the second such story:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=272&topic=379119.0
Look at the comments on madamtaya's post: maybe a warranty case

[Tatuska]

Tatuska,
Here Larisa gave a recipe for borscht in our cartoon, I cook it this way, it always turns out great,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309807.0
cartoon there is different, but I use this principle, only instead of the "oven" mode in our cartoon, the "frying" mode, and on the "multishefe" do not block the lid.
Good luck, delicious borschik

Thank you! I'll try!) Only confuses the time of 50 minutes .... Cabbage will not turn into a "blotter" with such a long languor?

Girls, if anyone needs such a cartoon (almost new - it was used 2 times) for 5 thousand, go to the "Flea market", on the 82nd page you will find all the information.

[Tatuska]

Tatuska,
No, everything is cooked in moderation.
Only I salted after cooking, otherwise I somehow salted at the beginning, the potatoes turned out to be solid.
Here, in this thread, this borscht recipe has already been discussed, and more than once, most are satisfied, and you can also cook soups using the same technology, on a "multichef", at temperatures up to 100 grams.

[Elena Tim]

Elena Tim,
Elena, we only remembered you here
Thanks for the recipes

Changing? What is it?

Wooooot! I realized that a multi-chef is still needed: now I will cook Norwegian creamy soup, and there is no need for pressure there

Changing? What is it?

So your borscht only advised to cook
By myself, as I cook according to your recipe, I always remember

Aaaaa! Thank you! I am very pleased that the borscht came in handy!

Girls, no one is disappointed in this Mulechka yet? Well, if you were offered to come back and buy another instead of this one, would you buy this one again or still another?
And yet, do you use all the programs or most are not needed here? What is the fundamental difference if you stew meat on the "meat" or "vegetables" mode, as an example? And here and there it will be extinguished. This is me saying that in ordinary cartoons (pressure cookers) there is simply a "stewing" mode and meat, vegetables and fish are stewed on it ...
And another question, if you cook something (for example, meat) on different textures, will it be very different?

I didn’t regret buying a single day, I would buy this pressure cooker again. I use all the programs as needed. With the Quenching mode, I always adhered to the desired type of product, did not conduct experiments. I think you can find the difference in the table where the temperature is written.

With the Quenching mode, I always adhered to the desired type of product, did not conduct experiments.I think you can find the difference in the table where the temperature is written.

The difference between programs is 2-5 degrees. It seems to me a trifle.
The only one by default costs a different time from 8 to 40 minutes for each type of food. But after all, in any other multicooker-pressure cooker where there is simply a stewing mode without subcategories, you can put 8 minutes when stewing vegetables, and when stewing meat for 40 minutes, it will be exactly the same mode as in this pressure cooker.
Therefore, it is simply attracting the interest of buyers, so to speak, "notice, new!"

The only one by default costs a different time from 8 to 40 minutes for each type of food. But after all, in any other multicooker-pressure cooker where there is simply a stewing mode without subcategories, you can put 8 minutes when stewing vegetables, and 40 minutes when stewing meat

Of course, all pressure cookers work according to the same principle. Now I have four, if you count my mothers, on which only I cook anyway. Comparing, I can say what is important for me when choosing: a button for releasing steam; the spinning valve is yesterday, although you can live with it; necessarily removable inner lid, the ability to buy a silicone ring and bowl, a convenient control panel, not small, etc. To keep the required temperature stably and cook accurately (milk porridge!), and be sure to have a multi-cook. And to be beautiful
Moulinex suited me right perfectly, for six months there were no complaints, the only thing was that it gave an error E a couple of times, but it's my own fault, my lid hit the shelf when it was opened, pushed it away and OK.
About a variety of modes and preset time. Of course, if you are an experienced cook, you don't need this, set the required temperature and time on the multi-cooker, you can do only with this mode, but the pressure cooker, IMHO, should be friendly for beginners too
The TEXTURE function is good! In fact, these are different pressure options for the selected program. You can do without it, of course, in old type pressure cookers there is only one pressure at all modes, but users of pressure cookers with a choice of several pressure options find this useful

The TEXTURE function is good! In fact, these are different pressure options for the selected program. You can do without it, of course, in old type pressure cookers there is only one pressure at all modes, but users of pressure cookers with a choice of several pressure options find this useful

So it's the pressure? Perfectly. And then, in addition to this Mulechka, she looked after the Redmond 350 and there is just an opportunity to change the pressure. And also it is possible to change the temperature in some modes. This is practically the same Multishef. Now I will look even more at it, but I don’t understand why there are no reviews, although the model is new, enough time has passed.

[Elpizota]

Elpizota, this topic is about moulinex! With redmond, go to the corresponding branch. There is a topic about this Redmond. There you can praise him.

[Elpizota]

Elpizota, this topic is about moulinex! With redmond, go to the corresponding branch. There is a topic about this Redmond. There you can praise him.

I know, I've already been there) I just mentioned her

All the best! Has anyone made seafood paella from the book (black mule)? Share your experience, please! The rice is boiled. Maybe you need less water? There is 1 liter for 300 g of rice. In pilaf, exactly the same rice (mistral basmati gold) behaves well ...

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