Modes of Multicooker BORK. Which ones do you use most often and for what exactly?

Hello everyone! If you don't mind, then I decided to highlight a separate topic for the Modes of our BORK.
It is very interesting to know what modes do you use and why exactly? What are you cooking on different modes?

I think it will be useful to find out both for those who already have a cartoon, and for those who have just bought it or want to buy it.

My favorite program is Stewing. I stew meat, vegetables on it, make soups.
On Multipovar 95 * I cook milk oatmeal (21-23 minutes).
On Multipovar 90 * I make compotes (25-30 minutes), then I let them brew.
On a Steamer Level 3 I make cutlets (25-30 minutes chicken, 30-35 meat cutlets).
On the Oven Level 2, I make Charlotte or biscuits (60 minutes) and muffins with butter (35 minutes), cutlets (10 minutes on each side).

So far I have only made pilaf on Plov, on Buckwheat - buckwheat, on Rice - rice, that is, I use everything else for its intended purpose only.

I have not yet used the programs Baking, Cottage cheese, Fish, Broth, Porridge, and other levels of the Steamer and Oven.

I would also be very grateful to those experienced users who will share their best practices. And then by the end of the second day of communication, I come to a quiet horror from the fact that the machine knows better than me what to do. And I do not understand at all what is happening under the closed lid. I have Bork-700.
And immediately the question is, on which program can you achieve a toasted crust of cheese, sprinkled on top, for example ...

I cook almost all meat dishes on the Roast mode.
I cook rice and pilaf only on Rice, the Pilaf mode gives browning at the end, which I don't like.
I also cook buckwheat on Rice.
In Buckwheat mode, I bake potatoes, evaporate excess moisture from dishes where there is a lot of it. I bake meat in French (with potatoes and cheese).
I use a multi-cook as an auxiliary mode, when I need to bring something to readiness in 10-20 minutes at a temperature of 120C, and I also cook pasta.
I don’t cook porridge and soups in it, in principle, for this I have other devices, just as I don’t bake anything in it.
On the Baking and Oven mode, I bake the meat in a whole large piece and chicken with a carcass.
Almost all of my frying is on the Oven level 3 mode, if the cutlets, then first I fry level 3 in the Oven, and then I bring it to readiness on the Roasting.

The Stew, Broth, Fish, Cottage Cheese and Steamer modes are inactive for me.

But I want to point out that I have several pressure cookers, several multicooker and several slow cookers, and 2 more rice cookers. Therefore, I have a very clear division of labor - each pan cooks only what does the best and most convenient for me to my taste. For example, I cook porridge in a tiny 1.5-liter slow cooker, so Bork is not in business. I prefer to cook soups in SV with a mechanical valve, I bake biscuits in the oven, and everything else is cooked where the bowl is currently free.
The most basic hot meat dishes for dinner are always in Bork on the Roast mode.

[Vei]

VeiThank you so much for your answer!
At least something starts to clear up in my head. And then I really wanted a multicooker, but now it turns out, I don't know what to do with it.
Though for yesterday I contrived to make Charlotte and Pork 2 in 1 according to the recipes of members of the forum. True, I have not tried boiled pork yet. And Charlotte turned out great.
And another question, can you make portioned dishes? That is, I tried on cocotte makers yesterday. They stand in the bowl. But in general, you can put dishes in this bowl?
I just don't have an oven yet, so I think what and how I can bake in Bork.
Thanks again for the detailed answer!

[Little mouse]

Little mouse, You can put the dishes in the bowl, just in order not to damage the coating, use silicone molds or silicone rugs on the bottom under glass or ceramic dishes.
I wish you to be friends with my new assistant, This is a very good SV!

[Vei]

Vei, and another question is possible?
I wanted to cook broth, but not from chicken, but from beef. In the recipe book for chicken broth, the time is 45 minutes. But beef takes longer than chicken. How to be? Am I too boring or really switching to another program? On what?
But there are such shapes and rugs in Auchan or look for them in the online store.
And yet, can the bowl be washed in the dishwasher or only by hand?
So many questions....

I have an 800 model.
Oatmeal porridge - mode porridge 25 minutes, it always turns out to be 5+
Soups - on mode bouillon, chicken 45 minutes, beef 60 minutes.
Pea, pickle, borscht - on multi-brew 35 minutes, temperature 105 degrees.
Favorite mode frying, I do a lot on it (cutlets, chops, casseroles, potatoes, whole chicken -40 minutes with the lid closed).
Mode extinguishing I also use it very often.
Mode cottage cheese - I use it constantly, excellent cottage cheese.
Mode buckwheat - perfectly cooks buckwheat and rice.
Mode oven I have not studied much, but I bake pork and ham on it (I rarely do it, it turns out well)
Mode slow cooker- just super, I cook jellied meat and aspic, I make stew, meat, rabbit, etc., I also make baked milk on it.
I make ham on a multi-cooker (in a ham maker)
Well, from memory. I hardly use a double boiler (I need to correct the situation) and an oven for baking. I prefer bread from the oven or HP.
My bowl is only by hand, I bought a second bowl, because lately I don't cook on the stove at all, only in MV.

Wey, and I once only used the Fry mode according to the recipe from Bork, but the meat turned out to be tough and since then I have not even turned it on. Do you make meat and vegetables there? Or just meat?

Please write How exactly to make meat in French.

And how can you bake meat in one piece? Will it not burn?

I cook almost all meat dishes on the Roast mode.
I cook rice and pilaf only on Rice, the Pilaf mode gives browning at the end, which I don't like.
I also cook buckwheat on Rice.
In Buckwheat mode, I bake potatoes, evaporate excess moisture from dishes where there is a lot of it. I bake meat in French (with potatoes and cheese).
I use a multi-cook as an auxiliary mode, when I need to bring something to readiness in 10-20 minutes at a temperature of 120C, and I also cook pasta.
I don’t cook porridge and soups in it, in principle, for this I have other devices, just as I don’t bake anything in it.
On the Baking and Oven mode, I bake the meat in a whole large piece and chicken with a carcass.
Almost all of my frying is on the Oven level 3 mode, if the cutlets, then first I fry level 3 in the Oven, and then I bring it to readiness on the Roasting.

The Stew, Broth, Fish, Cottage Cheese and Steamer modes are inactive for me.

But I want to point out that I have several pressure cookers, several multicooker and several slow cookers, and 2 more rice cookers. Therefore, I have a very clear division of labor - each pan cooks only what does the best and most convenient for me to my taste. For example, I cook porridge in a tiny 1.5-liter slow cooker, so Bork is not in business. I prefer to cook soups in SV with a mechanical valve, I bake biscuits in the oven, and everything else is cooked where the bowl is currently free.
The most basic hot meat dishes for dinner are always in Bork on the Roast mode.

Girls! And what is the difference between the Oven mode (2nd level) and the Baking mode?
I want to cook a shish kebab, or something like that, but I don’t know which program. Once cooked in the Oven, but it was not toasted. What do you advise?
Thanks in advance!

Girls! Sorry for the stupid questions.
In what mode is it banal to cook potatoes, pasta, dumplings ...
And then I learned how to bake Charlotte in a multicooker, but I just can't figure out how.
The son laughs .... but I don't know how to approach the same dumplings ...... Help me out, please.

I didn't cook dumplings, pasta, but I cook sausages, shrimps and octopus on Multipovar 102 * 10-13 minutes.
I'll find out about dumplings myself with pleasure.

I didn't cook dumplings, pasta, but I cook sausages, shrimps and octopus on Multipovar 102 * 10-13 minutes. I'll find out about dumplings myself with pleasure.

ABOUT! Thank you. At least some kind of binding.
And I got one more Bork. Baby four hundredth. Bork 400.
Now I have a whole flock of Borks in the kitchen. A bread maker and 2 cartoons, one talking, the other singing.

Oh cool. I only bought a toaster for my brothers. Also a 700 model. Cool :) You can defrost the bread, and on the one hand, just fry and warm it up. Satisfied :)
Tomorrow I'll try to make a barbecue on the Pastry. The meat has already been marinated. Then I will unsubscribe what happened. Hope it works out well.

My bread does not have time to become stale ...
Here again is the initiative of his son, who inspected the refrigerator for a long time and then spoke mournfully. "Well, everything is there, but you want something new ... Oh! Can you have pancakes in Borkush?"
Maybe try it at Bakery. Or maybe stop pampering my son ...

[Karmelita30]

Karmelita30, Baking is a regime under pressure, nothing meat will bake with you, the juice will stand out due to the pressure and just all the stew will work out. Better to bake in the Oven and in a baking bag.
I cook potatoes on Multipovar 120C for 15 to 20 minutes, depending on the size of the pieces and needs.
I also cook dumplings in Multipovar for 15 minutes or on Buckwheat, pour boiling water over them to cover the dumplings and add a piece of butter. If it is necessary6 to be more boiled, then there is more water, if it is to be fried, then there is less water and more oil.
But to be honest, it is pasta-dumplings that I now often cook in Borka 600, in an ordinary cartoon, so to speak, where you can open the lid at any time, like in a saucepan on the stove.
But potatoes turn out well in 700, but I always set 120C, what's the point in a lower temperature? It's a pressure cooker.

[Vei]

Vei, Thank you very much!
Eh, I got the answer when it was already prepared. Indeed, it turned out a stew in sauce, but very tasty.
And if you put it on the Oven, then at what level? 2 or 3? And for how long?

Wey, and Buckwheat evaporates water. If you put dumplings on it, then the water will also evaporate there and only dumplings will remain, or does the water remain and they will float in it? Sorry, maybe this is a stupid question, but I have never tried this before.

And one more question
In one of the social networks, I created a group for our multicooker and put some recipes there. Can I put your messages on modes there?

[Karmelita30]

Karmelita30,
I would put the oven on level 2, if it seems a little, you can always add it. I don’t remember which one I did before, I’ll have to look at the pork neck in my recipes at which one I cooked there in Bork.
Buckwheat evaporates liquid and this mode is suitable if you like crispy dumplings and pasta. And it's better on Multipovar, although just yesterday I cooked on Frying, just pour more water and preferably boiling water.
You can easily post all the information on the modes where you want. I don't see this as a problem.

Thank you:)))

Girls!
Guard! Save! I really wanted to get a silicone mold. Well, in case I suddenly decide to make a biscuit or a cupcake. And today this form was brought as a gift, BUT IT IS FITTING INTO.
The question is, will it burn out when the walls of the bowl are heated? Maybe you want the silicone mold to sit freely inside the bowl without touching the walls?
Help me out ... once again, please!

[Little mouse]

Little mouse, here everything depends on the quality of the silicone and on the temperature of the regime, I think that it should not burn out at the second level. Why not just bake a biscuit in a bowl?

[Little mouse]

Little mouse, here everything depends on the quality of the silicone and on the temperature of the mode, I think that it should not burn out at the second level. Why not just bake a biscuit in a bowl?

And I only learned to bake Charlotte in the bowl. And then according to the recipe of Carmelita. True, she "ransacked" a good half of her son's friends and at home and "to go".

And this silicone mold is so beautiful, there is a hole in the center. Well, I also expressed my wish. My son has a good eye, but here, apparently, he was mistaken literally nothing at all. But the walls fit tightly into the bowl. So I got scared. Silicone, then figs would be with him. But to spoil the "Vorkusha" of your beloved ....
Oh! Can I ask you about some elementary recipe that you yourself use. Well, for those "gifted" like me .....
I already bought a string for cutting and spreading. In general, I got everything ... except the recipe.

I only once in a cartoon in a silicone mold baked. She, too, goes right into the tunic. There, on the silicone mold itself, it is written to what temperature you can heat (up to 210-230 or 250), oven 2 is 180 *, and oven 3 is 230 *.

I only once in a cartoon in a silicone mold baked. She, too, goes right into the tunic. There, on the silicone mold itself, it is written to what temperature you can heat (up to 210-230 or 250), oven 2 is 180 *, and oven 3 is 230 *.

But I have not written ... What a problem ...
And what did you bake, if it's not a secret ... Somehow you want to bake a curly biscuit ... Would you recommend?