Multi-cooker-pressure cooker Moulinex CE502832

Such aromas from chicken from multi go, and my balcony is open and the first floor. Children walk by and say how delicious it smells)).
My mother liked mushrooms and potatoes and in this version)).
Thanks again everyone for the tips

Well, the chicken is ready. But it was somewhat shaded. The meat falls off the bones and the chicken floats in liquid, although I did not add liquid. For the future, I think you need less time to extinguish)

[Svet01]

Svet01, how did your chicken turn out there ???))
Ruddy? Or did you just put it out?

[Svet01]

Svet01, sorry, did not see the previous message)

Girls, how to cook chicken so that it is golden brown?

Girls, how to cook chicken so that it is golden brown?

I did not make a whole chicken, but shanks and thighs, first marinated the chicken in spices and soy sauce for 2 hours, then fry it for 8-10 minutes on each side (it depends on who needs what kind of rosy color), I only covered the pan with a non-boiled lid so as not to there was spray. Then she translated to multishef 110 * - 10 minutes. If you like the meat to be harder, 5-6 minutes is enough.

Hello everybody. Yesterday I returned from M-v with Moulinex, and before that I read your forum and counted the days when I would go for the Moulinex. I celebrated my birthday and bought myself a present. We returned late, only had time to unpack and admire. She waited for the morning and began to cook a lemon: she gained pressure in 8 minutes, since the water was from a thermopot, boiled in soup for 12 minutes. Everything went OK. For dinner I decided to stew meat with prunes (there is a recipe here somewhere). Until I changed any settings, I did everything as in the program: frying onions and meat on the Fry (15 minutes, but this turned out to be a lot, turned it off when I thought it necessary), then added soaked prunes, diluted sour cream with adjika with some water, so that I would probably gain pressure and put on Stew - Meat - 30 minutes. The pressure was collected for 7 minutes, at the end I waited a little and began to release the pressure manually. Here Mulinesha pleasantly surprised me: I expected an aggressive release of steam with hiss and splashes, like in Soviet pressure cookers, but here everything was intelligent and calm, I even thought at first that something was not working out for me, but when the lid opened after a few seconds, I realized that this is happiness. So my acquaintance with Mulinex, it seems, took place. I want to thank everyone very much who writes here about their experience, about their fears and victories, thank you for supporting newcomers and answering their "stupid" but very important questions. Perhaps it's time to open a separate topic about recipes for Moulinex CE502832, in order to have them, so to speak, at hand. I will continue my acquaintance with Mulinex further and read this forum. Good luck to all!!!

[Selena S]

I want to thank everyone very much who writes here about their experience, about their fears and victories, thank you for supporting newcomers and answering their "stupid", but very important questions. Perhaps it's time to open a separate topic about recipes for Moulinex CE502832, in order to have them, so to speak, at hand. I will continue my acquaintance with Mulinex further and read this forum. Good luck to all!!!

Selena S, Welcome to our friendly family))) Yes, and fears and experience and jambs have already accumulated enough, so we can share ... We will master together, share news and recipes

Girls, I share my bad experience
I made terrine today according to the recipe book ... I did everything strictly according to the recipe, followed everything ...
It turned out something incomprehensible
A lot of vegetables ... not at all like in the book in the photo ...the zucchini are burnt and, of course, they look nothing ...
Maybe someone already did it? Maybe I'm the "crooked"
Although everything is according to the book

I did not make a whole chicken, but shanks and thighs, first marinated the chicken in spices and soy sauce for 2 hours, then fried it in frying for 8-10 minutes on each side (it depends on who needs what kind of rosy color), I only covered the pan with a non-boiled lid so as not to there was spray. Then she translated to multishef 110 * - 10 minutes. If you like the meat to be harder, 5-6 minutes is enough.

and on the multishefe close the lid?

Tell me how did you insert the avatar? I inserted through the settings, but alas, it did not work

[Svet01]

Svet01, choose a smaller picture size

and on the multishefe close the lid?

Of course, we block (we put on the lock), under pressure a little bit and the very thing, delicious ..., it is already fried, and it will be soft)))

Hello girls
I also became the owner of the Mulinex multicooker
(and to some extent thanks to your temka, I reread it, and there was no doubt which model to take, thank you, I hope for fruitful cooperation with Mulechka and with you).
And right away I can ask you questions (I cooked steamed vegetables in sour cream yesterday and stewed meat with a tomato):
1.When the multicooker is working, steam comes out of the valve, a little, quite a bit, barely noticeable, if you look at the light, is it supposed to be?
2.when I open the lid (after cooking), the condensate drains away, and it should all fall into the container from the back, otherwise I have some in the container, part on the table, and part on the ledge where the carrying handle is put
3.After cooking, we wash the steam release valve every time, and how to wash it?
I'm sorry. maybe the questions are stupid, but this is my first experience of cooking in a multicooker.
Thank you.

Hey. While others are silent, I will write an answer.
1. The steam from the valve is barely noticeable - this is normal
2. Condensation after opening the lid is everywhere too, I'm even surprised that no one has written anything on this topic yet. I open the lid and put paper towels in for wiping wherever you write. Then I wipe everything there 10 times. It seems not particularly annoying. But it's strange that no one else wrote about this.
3. I wash the valve only in the case of cooking "stinky" dishes such as vegetable stew, pilaf, borscht. I take out the valve, wipe it with a damp cloth, put it to dry. And I take out the round thing into which the valve is inserted, I also wipe it and dry it. And I wipe the compartment itself with a damp cloth, where the round piece and the valve are inserted.
Hope it helped you.
It would be nice if someone else would answer you in order to understand that everything is fine with you.

[Nattotti]

Nattotti, Jula62, Girls, everything is fine with you, you are doing everything right. Condensation spills a little where it's not supposed to, I think this is the case for everyone, it's not a problem for me, you can wipe it a little. There is much less condensation in a pressure cooker than in a regular cartoon))) girls probably don't write about it, because it's not particularly annoying, this is a very small minus compared to all the plus signs, so everything is OK

2. Condensation after opening the lid is everywhere too, I'm even surprised that no one has written anything on this topic yet. I open the lid and put paper towels in for wiping wherever you write. Then I wipe everything there 10 times. It seems not particularly annoying. But it's strange that no one else wrote about this.

Well, as no one wrote it, I wrote that I have water both on the table and under the handle, and only a part gets into the container. And the girl, I don't remember who exactly, also wrote that there was such a thing. I wrapped the pen with a paper napkin, and on my table, behind the mule, a napkin is always laid. So there is such a drawback, but this is not critical against the background of all the advantages.

1.When the multicooker is working, steam comes out of the valve, a little, quite a bit, barely noticeable, if you look at the light, is it supposed to be?
2. when I open the lid (after cooking), the condensate drains away, and it should all fall into the container from the back, otherwise I have some in the container, part on the table, and part on the ledge where the carrying handle is put
3.After cooking, we wash the steam release valve every time, and how to wash it?
I'm sorry. maybe the questions are stupid, but this is my first experience of cooking in a multicooker.
Thank you.

Congratulations on your purchase
During cooking, steam slowly escapes from me, as I understood from everyone, probably the excess pressure is released like this ...
I personally washed the valve once, took it off, examined it, smelled it, it is clean, dry, I did not wet it again, but if it suddenly gets dirty or God forbid it sticks or smells, then of course I will wash it, so it's for your personal discretion, I think.

Svetlana 14, I just didn't read all 44 pages, so I didn't know what you wrote about condensate. I also put a piece of paper behind the mule. But I didn't think to wrap the handle. We must also do so now.
Finally, they sent me a seal ring from Moscow time, I sleep straight and I see when it comes. Then at least I'll start cooking porridge in it and baking pastries. While I bake bread in an old Panasonic cartoon. If anyone needs bread recipes, I can share recipes from the hb stove. And so - I mix the dough in a hb oven, and then transfer it to a mule, it rises for 2 hours and then I bake it on baked goods.

If anyone needs bread recipes, I can share recipes from the hb stove. And so - I mix the dough in a hb oven, and then transfer it to a mule, it rises for 2 hours and then I bake it on baked goods.

Of course they are needed, and if possible with a photo. I am very interested in sourdough bread.

How to turn on the laptop, take a photo of the recipes themselves and figure out how to insert a photo here. As for sourdough bread, I can say that personally, I just added sourdough instead of water to standard recipes. And I did not look specifically for sourdough bread recipes, since I rarely have sourdough.

Oh, girls, how well and quickly the pressure cooker cooks! I had experience only with multicooker, and everything always worked out, but here speed plays a big role. Today I stewed cabbage with chicken: first, frying the onions, carrots, tomatoes, then put the chicken in the fry, fried it, added the cabbage, poured sour cream with adjika (I decided to splash some water into the sauce to set pressure), then I turned on the Stew-Bird-25 minutes. The smell was !!! It seems the recipe is simple, but everything is tasty and fast with pressure. True, it is liquid, but this is probably even a plus, since this gravy is very tasty.
It also pours past the drip tray, but it somehow does not bother me, apparently, I am still in euphoria from the pressure cooker. Thank you for opening this topic and eyes on the new model. I also dream of mastering the multichef, picking up recipes from other multicooker, although I think that I will sit down on the pressure cooking modes, it’s too fast.
I wonder who uses the pressure cooker modes how? For example, in Panasonic on Plov, I stewed potatoes wonderfully. Has anyone here experimented with modes? I still do not quite understand the Legumes mode, in the recipe book pea soup is cooked in Soup, but peas, judging by the picture, are fresh frozen. A pea soup made from dry peas on which mode should you cook: on Soup or Beans, and how long should you put it on?

Girls and who knows why the price in Mvideo has risen to 7999 again?

Selena S, I can answer about the Legumes mode. I personally bought this mule, including because of this regime (the regime was included in the list of mandatory ones for me), since I always dreamed of eating beans because of their usefulness, but on the stove never in my life did I cook it normally, that only did not do - and soaking, and cooking time, etc. This regime is just a fairy tale for me now - I finally use beans (lentils and the like have not yet tried). I cooked 8 times already red beans (I can't say anything about other colors yet) in the proportion of 1 part of beans and 1.5 parts of water, namely: for me 2 servings - 1ms of beans and 1.5ms of water, I don't add salt. proportion to dry beans.I just rinse the beans in cold water, then stand in boiling water for 1 hour. Then everything in the bowl and put the Legumes mode (by default 1 hour and that's enough for me). The pressure is gaining 10-12 minutes. At the end of the program, steam is released by itself. And 30 minutes after the end of cooking, I take out and eat. It is kind of soft, but not boiled. I just eat with sour cream.

Jula62, thanks for the clarification. I also did not cook beans due to a bad cooking experience on the stove, now I will try in a pressure cooker. Thank you for specifying the proportions as this is important.
It is sad that the instructions about the proportions (cereals and water) in the modes Rice / Cereals, Milk porridge, Legumes do not say anything, and in fact, in pressure cookers, the proportions, as I understand it, are not exactly the same as in multicooker, and different cereals require different amounts of liquid. You have to comprehend everything by trial and error. If I correctly concluded from all the pages of the topic I read, then rice, buckwheat, legumes are cooked for garnish in CB in a ratio of 1 / 1.5. Milk porridge has different numbers. I haven't cooked cereals yet in SV because of its recent purchase, but I can use someone else's experience

Selena S, well, cereals for a side dish (rice, buckwheat) in our multi (mulinex 502832) I cook in a proportion like on the stove - 1 to 2. I cook porridge in proportion from an old Panasonic multicooker - millet, oatmeal, rice porridge - for 1ms cereals 4 ms liquid (I boil 50:50 water / milk 2.5%), sugar, salt, butter, to taste. I am satisfied with such proportions of porridges, they do not seem to float in liquid, but are enveloped in milk. You SHOULD try. Many people here brew more liquid, well, whoever likes it. Barley as a side dish is indicated in a proportion of 2.25 water per 1ms of cereal. I cook buckwheat / rice in the Rice / cereal mode, but I do not set 9min as the default, but 12min. I have never cooked pearl barley.

Jula62, thanks !!! Very important information for me, bookmarked.

Jula62, thanks !!! Very important information for me, bookmarked.

Yes, not at all. I write down every cooking in a mule and then what to change / not change. Before finding the proportion, the beans were cooked several times in a larger amount of liquid and then poured through a sieve.

Of course they are needed, and if possible with a photo. I am very interested in sourdough bread.

Yurita, I'm sorry. I didn’t write about bread with sourdough at all, when I answered you, for some reason in my head was not sourdough, but whey. This is what a pregnant woman means - the brain does not work well. I tried to make sourdough, but something did not reach the end with it. Now I will try only when the heating is given, so that it fits on the battery, in the summer it is cool enough in my apartment.
And so, of course, you SHOULD look for recipes for sourdough bread in the Internet. I have from the xb stove only by leaps and bounds.

For a long time I rushed about what to choose a multicooker or a pressure cooker, and which one. Somehow, nothing sank into the soul. And I liked this one for its versatility, there is where to experiment. The only thing I didn't want was with a ceramic bowl. Yesterday I received, satisfied, a little white CE503. Big one, for some reason it represented it less :) Of the minuses, what has already been written is the spilling condensate.

The only thing I didn't want was with a ceramic bowl.

The bowl is just ceramic-coated in this model.

[Yurita]

Yurita, it is better? Is there a chance that it won't stick, as they write about ceramics?

[Ami]

Ami, congratulations on your purchase)))
Please tell us about these 25 manual modes, what do you mean? From the automatic ones, as I understand there is languor and roast added?

it is better? Is there a chance that it won't stick, as they write about ceramics?

On the contrary, I was looking for just a bowl with a ceramic coating (in terms of environmental indicators - ceramics and stainless steel). I do not burn, I try to follow the recipe recommendations.

[Svetlana14]

Svetlana14, 25 manual this probably means the ability to set 25 different temperatures on the multishefe (40-160 degrees with a step of 5 degrees), but plus another texture is selected.
Compared to 502 yes, roast is added (texture is also selected in it) and languor.And in a double boiler and stewing, there is no division into vegetables, fish, poultry and meat. Exposed as for meat. Manually, you can just set the time less.

Here is the sign:

[Yurita]

Yurita, let's hope it will last a long time. But I'll buy a spare saucepan when it turns out which one fits.

[Ami]

Ami, thanks for the plate, I studied it, so I wonder what the difference is between the roast and stewing programs, according to the table there are absolutely the same values, maybe there is a difference in the pressure, straight intrigue And so, of course, the mules are almost identical.

[Svetlana14]

Svetlana14, really what's the difference in hot and stewing ... Even their texture is the same by default - the soft second from the top ...

And also tell me, who knows, do pilaf and rice / cereals programs work here until the liquid boils off or not? If the time is set, then probably not?

And also tell me, who knows, do pilaf and rice / cereals programs work here until the liquid boils off or not? If the time is set, then probably not?

Well, pilaf is definitely not before the liquid boils, but how much buckwheat / rice I cooked, there was never any water left. But I bet not on 9min by default, but 12.

Please tell me, in order to cook buckwheat with meat / chicken, which mode is better to use: Rice-cereals or Pilaf, or maybe Stewing, and what is the approximate time to put on 1 multi-glass of buckwheat with meat?
I still can't get used to the speed of cooking, I still want to set a longer time.

Please tell me, in order to cook buckwheat with meat / chicken, which mode is better to use: Rice-cereals or Pilaf, or maybe Stewing, and what is the approximate time to put on 1 multi-glass of buckwheat with meat?

Lena, I cooked on the rice / cereal mode, only first I fried the meat (young beef in medium pieces) with onions on frying for 20 minutes (the time depends on which pieces and what kind of meat you use) at 160 *, then I added 2 MC of washed buckwheat, salt, pepper, spices (to taste), and poured 3.5 MC of water (in general, 4 is needed, but juice from meat and onions was formed, so I poured a little less). Put rice / cereals - 12 minutes. I did not release the pressure, I opened it after 15 minutes, the meat was very soft, and the buckwheat was crumbly and fluffy. Try it, but maybe change something to your liking)))

Thank you, Larissa, I'll try tomorrow.

The girls, I watched Yulino's video again, after buying and getting to know the SV, and noticed that when choosing a texture, for example, on Stewing, the time changes with the texture change: the softer, the more time it takes to cook, and vice versa (the most soft on meat - 50 minutes, and hard - 15 minutes), and in Yulia's video, the time remains unchanged (I watched it with repetition several times).
I bought Mulinesha quite recently, just a few days ago in M-in the city of Yaroslavl. Apparently, the developers made changes to the program (I don't think that something is wrong with me, it works fine). And how are you? Or am I alone with such a program in SV? I remember that I read your reasoning about the work of the Texture, that it is achieved by changing the pressure, and for me, it means, by changing the cooking time.
Something like that...

For me, when the texture changes, the cooking time also changes. I bought about a month ago ... I also wonder how others?

For me, when the texture changes, the cooking time also changes. I bought about a month ago ... I also wonder how others?

This means that the developers have made changes to the work of the program recently, and this is not a marriage Simply, there is no limit to perfection
By the way, on Multishef, after setting the time, the Texture (time) does not change it anymore, which means that pressure will be used here to make the product harder or softer.

My mulineska was bought on March 22, the time changes in it when the structure changes.
Regarding condensation on the table, handle, in a container, etc. I get a lot of condensation when baking very wet foods, for example, when I baked pork (I was afraid that the lid would rip off) or when I made fritata with vegetables ..Then the condensate already accumulated on the table, and so it all falls into the container, flows down to the table when the latter is overflowed. Not like in Polaris, with a sufficiently large container (two times more than in Moulinex), all condensate collects on the side, the container remains dry .. You have to lift up the multicooker's muzzle to drain it (enrages !!)

Revised the video on the link - really does not change the time! ?? I wonder how))

[Jula62]

Jula62, Larra, Svetlana14,
Girls. thank you very much
I report on the "work done" for yesterday and today, yesterday I baked a charlotte from the recipe book, only replaced the apples with a peach, everything worked out, only I would have reduced the time by 5 minutes, because the bottom was a bit stuck, but it turned out very tasty, it rose the charlotte is wonderful, it got out of the form very easily, and the top was not so white, but rather yellow

Today I cooked soup, first I cooked the broth, again on the automatic program Cooking for 20 minutes (the pressure was accumulated 15-20 minutes, but I poured cold water), there was all the noise on the walls, I poured the broth into a saucepan, washed the bowl, by the way the noise was removed by one with the movement of a rag, well, then I fried the onions and carrots on the Fry for about 7 minutes, turned off this program, added the potatoes and broth, and to the Soup program for 15 minutes, after this time the potatoes were already ready, and then I did not think of anything else how to turn them on program for 5 minutes, so that the vemishelka is cooked (threw the thin one and added meat), but there was a lot of this time for the vermicelli, but nothing, the soup turned out to be delicious.

By the way, after cooking I baked the charlotte meat in a tomato, and the lid smelled a little of this meat then, but the charlotte did not take on this smell