Multicooker Lumme LU-1447

The girls found a site where you can still buy a bowl at a price of 699 rubles, but I can't throw off the link, tell me how to do it?

You do not have the right to give links yet, just name the store - we will run by name

Online store

[Sveta]

Sveta, Thank you!

Bowl Stadler Form SFC.002 5L - 699 rubles

girls, and I'm still waiting for your porridge recipes. well, I don't get them in this mule ... (((teach, please. (I set the degrees to 96. does not help.)

and what kind of porridge does not work?

in a multicooker-pressure cooker in the morning we often make rice in milk + water, 4 cereals, oatmeal.
here (in this slow cooker) I get them like water (with the same bookmark of products), when I add time, the bottom burns.
post your recipes and time, please. (otherwise, with all my love for this elegant mulechka, I cook yoghurts in it more often, always, but "chocolate on boiling water" is a cake)

I do almost everything "by eye" ... For two servings of thick oatmeal, I take one full multi-glass of oatmeal, add water to get wet, but not cover it, and add milk so that a little less than a centimeter does not reach mark 2 on the bowl, I add a pinch of salt and 1 tbsp. l sugar. Mode "milk porridge" temp. 96 time 20 min.

[time]

Girls, I need help, a friend bought a model 1446.
She cooked pea soup with pork ribs, set the time to 1 hour, not enough.
How to increase time in the cooking processwhich buttons should be pressed

Everything is written in the instructions. I don’t remember. When you select a program, the time flashes. It seems that + time will be added. There are buttons to the left and right of the menu button - and + they must be pressed

Tanya, thanks!

Hello everyone! recently acquired a multicooker lu 1445) She made me very happy, only one moment is not clear, hope for you! (I'm afraid I won't be able to reread the entire thread in search of an answer) Tell me, does she have a sleep mode? And then after cooking, either auto-heating turns on, or flashes. Maybe there is a secret? Or can't you keep it connected to the network all the time? I really hope for your answer!

Congratulations on the cartoon! May it serve faithfully and please with delicious!
I have 1447, I do not turn it off, four blue "dashes" are glowing on the screen, I turn off the heating with the top left button.
Good luck in mastering Lummochka!

thanks) so the question is - is it normal that the heating blinks in the off state? Or, let's say, after some time it stops blinking and only four dashes remain? It is clear that this is not a problem, but the flashing indication still somehow annoys (

figured it out! it turns out that she herself does not go into sleep mode, you need to hold the "auto-heating" button for a long time

After a sensibly invented, but made by crooked hands Martha (handed over 2 pieces under warranty)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=461462.0
decided to take another Chinese - Lumme-1445. Full analogue of 1447, only the bowl is different.

I will share the information received for now. Compared to Martha, the suppliers are "not so loyal" - that is, on March, a refund certificate is issued within 3 weeks, Lumme is necessarily repaired, that is, 45 days according to the RFP. Well, okay, there are 2 weeks from Yulmart, during which you need to understand whether I want this cartoon or whether I need to get rid of it.
1. Boiling. I poured 2 liters of water, set it to boil.
- it is immediately clear that the heater is weak (well, maybe all multicookers are so? And how are you?) - these two liters boiled for almost an hour In principle, not such a problem, there is an electric kettle nearby, I will immediately pour boiling water.
2.Maintaining the temperature. After it boiled, I asked to keep it at 95 ° C (on a multi-cook).
- holds approximately. In any case, the boiling has passed into such a sluggish phase, the thermometer vibrates at 94-96 ° C. Well, that's fine. It should be noted that I immersed the thermometer directly into the water, and the multicooker measures outside. And it measures the temperature of the bottom of the saucepan, not the temperature of the water.
3. Heating. Left it heated - for the same purpose, look at the temperature
- Two liters took a long time to cool down to 75 °. Quite good thermal insulation, it turns out. But the temperature already sways more - plus or minus two degrees. If someone has a sous-vide calculation (which, according to rumors, needs to keep the temperature strictly) - forget it. However, I'm not sure that any other household appliance can maintain the temperature inside food with such precision ...

So: after setting the cooking temperature, do not count on its stability better than plus or minus two degrees. That is, 95 ° C on the scoreboard can mean 93-97 ° C.

4. Buckwheat recipe on Express. 300 grams of cereals, 600 ml of boiling water from a kettle (see item 1), salt to taste. Turned on "Express". After about 40 minutes, I was called to pick up the product. It turned out quite - crumbly, not wet, for a side dish that's it.
- What is interesting: as soon as I started using a spoon, there was a layer of cereal at the bottom that seemed to be burnt. However, half an hour later, he was completely behind, and there was no burning sensation.
5. Frying. I decided to build a beef stroganoff. As written in the recipe - put butter on the bottom and meat (chopped 400 grams of beef). I switched on "Frying".
- I'll tell you right away - not enough experience, yeah. It was necessary to first warm up, probably, and only then put the meat. And so it gave juice during the heating process and began to stew itself ... because the heater is weak. As a result, we got to the actual frying in 20-25 minutes that way, when the juice boiled away)))
I guess you need to first bring the saucepan to the set temperature and only then send the meat there. its surface will immediately nestle, the juice will not come out, the meat will be juicier. So?
6. Quenching. After frying, poured boiling water, turned on the "Quenching" mode
- no complaints! So far (TTT ChLP) is working as expected. In an hour, almost all the liquid boiled away. I added separately fried onion and sour cream, and stew for another 25 minutes.

What else did I like.
- bowl surface smooth from the inside. To be honest, the honeycomb surface of the March bowl was washed away - it came down to the abrasive side of the sponge.
- black bowl. White March turned yellowish. Basically, you can wash it ... with an abrasive ... and how many times will it last?
- removable cover. Why isn't it everywhere ??? A penny!
- Multi-cook. Well, actually, the manual mode, in which all other programs only take up space on the screen ... except for express, of course. And here's another to deal with two-stage.

What would I like to ask experienced housewives - how to cook pilaf in it? If you are using a two-step built-in program, please describe in more detail when, how and what you put? All at once or in stages? How long is the first stage, how long is the second?
Earlier, in March, I did two stages - roasting and then cooking at 90 ° C (but it was terribly buggy, and I can't say how much it really was). I suppose that's the case here too - but I would like to hear a practical experience. I will say thank you!

Added on Tuesday 01 Nov 2016 07:47 AM

You can also remove the carrying handle from it!
To do this, you need to throw it forward (that is, turn it 180 °) and pull it to the sides. For me, reducing the size by 1 cm allowed me to place it where I wanted)))

Kind time of the day)
Girls, please help.
I knocked down the soup program (now my time does not show there and the temperature too)
Can't restore

Added Thursday, December 15, 2016 1:36 PM

Thanks, figured it out)))
I can't get enough of my slow cooker)))

[vdv]

vdv, Dmitry, thanks for the idea of ​​removing the pen. She also took it off

[Skazi]

Skazi, healthy)))
I'm starting to get used to the slow cooker. I figured out the same with the hot.Its power is weak, I suppose - that's why you can fry meat (chopped finely) 300 grams. That is, in one layer. And if you throw in more, the juice will stand out from the second floor, and stewing will immediately begin instead of frying.

I like "Express" very much - I've already made buckwheat and rice a couple of times.
Meatballs, pilaf, porridge come out superbly.
beef stroganoff ... well, more or less. While I have put aside the beef, I still don't feel this meat.

I really liked the following recipe, so to speak by intuition.
Pasta (spaghetti) in naval:
- First, we cook minced meat.
I took a kilo of chicken thighs, separated them from the bone and skin. A couple of medium carrots, a couple of onions, a few cloves of garlic. Meat grinder, mix everything + salt and stations to taste.
- second
pasta
pasta program. Bring the water to a boil, put salt (2 liters of water for 450 g of macarons), throw in the pasta, do not interfere, 11 minutes, beep, well, but gently stir the pasta, colander, cover with a lid.
- vegetable oil into the vacated pan (I use Teflon), roasting 140 degrees, pour half the minced meat and fry for 30 minutes, stirring occasionally, covered it with a lid a couple of times.
About 10 minutes before the end, I put a colander with pasta (I have it like a native in the pan) straight into the cartoon. It turned out like a pasta lid at the time of the minced meat, reheating the pasta again :-).
At the end of frying, he mixed everything with a spatula and a wooden spoon, gently lifting it from all sides.
Bon Appetit

Good day.
After 4 months of use, the native bowl began to burn. I thought about the cup from Stadler voiced in this thread /
And the cellular structure of the bottom is very worrisome. I didn’t have anything to do with such, but unfortunately I don’t know the brand of my friend, just a cartoon with such, it says horror-horror. it is impossible to wash.
How is this bowl? I am very interested in the reviews of those who have been using it for a long time. Thank you in advance!

Everything is washed without effort, the bowl is luxurious, but now it costs more than two multicooker

The previous multicooker (Martha) had a honeycomb structure. It was really a pain to wash it off. True, it should be said that the cartoon was faulty and overheated ... but in any multicooker there are modes with temperatures above 100 ° C

In the bowl from Stadler, the cells are not deep, I have been using it since 2012, nothing sticks, it is easily washed. The bowl is wonderful !!!

Now I also have Lumishka. They all played enough and sold out, but I just got hot.
The first impressions are the most positive: it is made soundly, the menu is clear, it reacts to the finger instantly. Well, bulky madam, yes. It is what it is.
There is a removable lid (which I am very, very happy about), but no drip tray.
Now I began to watch my cartoons, so one is, and the other is not, and moreover in all. Probably, the manufacturers intended it this way.
Boiled milk in Milk. One and a half liters in 28 minutes. Nomano. I had to, however, constantly sit next to and stick my nose, but interesting zhezh.

[Rita]

Rita, Congratulations! Nice shopping!

Twin March 1989, like mine I like it very much You can use the recipes for this model if necessary, and I also have something ready, take it

And today I became interested in the Su-Vid technology. Well, so I decided, so as not to invest money in something unclear, to try to do it in this multicooker.
For this, at first, it is important that for a long time it could provide the set temperature with high accuracy.
Fine.
1. I take a digital thermometer with a long probe,
2. I disassemble the valve into two parts, insert only the lower one into place. In this case, the lid is closed, the thermal insulation is almost intact.
3. As a result, through the hole in the valve and the removable cover, it is possible to immerse the dipstick in the water poured up to the maximum mark of the bowl.
4. I pour water from the column (44 ° С)
5. I set (the mode is not important, but I set it on the Russian stove) the temperature is 65 ° C, I turn it on for 10 hours and look at the thermometer.
- after 30 minutes, the water warmed up to 65 °
- after another hour (the temperature slowly crept up), it was 70 ° С and for three hours it stood at 70 ° С (plus or minus 0.2).
6. Without pouring hot water, set the temperature to 60 ° C.
- after 30-50 minutes (did not detect) it cooled down to 65 ° С and stopped (the display is still 60 °)
- kept at 65 ° C for another couple of hours - after which the experiment was considered complete.

CONCLUSIONS:
- This multicooker is capable of maintaining the set temperature for a long time.
- It is preferable to immediately fill with water of the required temperature.
- My copy underestimates the temperature by 5 ° C - that is, if I want 57 °, then the display should be set to 52 °. I draw your attention to the fact that it is my copy that behaves this way. On the other it may be different.

To be continued (how to buy meat, try in real life).

And why insert the temperature probe if the saucepan itself T * supports

Pork carb "Sous Vide" (multicooker Marta MT-1989) (Admin)

And why insert the temperature probe if the saucepan itself T * supports

and to understand how much it supports, and how stable.
So it turned out that she herself says that she maintains 65 ° C - but in fact it is 70 ° C
But it's stable.

[Tanechka]

Oh, I'm crawling here all in positive emotions.
Risk was cooked as a side dish on the Express. The proportions took 2 to 3. The program lasted 46 minutes, squeaked and went into Heating. Very well! The risk was slightly yellow at the bottom, not welded, but maybe because of the butter, which I originally added.
I'm running here, I'm happy. I love mobile multicooker!
Tanechka, Thank you! Thank you so much! Already ran on the link that you gave above. We don't have Roast Beef. We'll have to adjust. But I'll try the meat. I would like to taste well-done juicy meat!

We don't have Roast Beef. We'll have to adjust. But I'll try the meat. I would like to taste well-done juicy meat!

I need to look at this on the passport, what can be done on this program, and what to replace in your saucepan

[Admin]

Ritochka, congratulations on purchasing the multicooker, she is good, I love her. Admin, Tanya, tell us what t ° is on the "Roast beef" program and how long it lasts, then we will set it up on a multi-cooker.

Girls, there is a table on the March 1989 programs, I made a special pivot table
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=450119.0

Take it and use it for health

[Tatyana]

Tatyana, thanks for reminding me, damn sclerosis, because I follow the topic constantly.

I baked a loaf! : yahoo: I liked it very much. First on Multipovar at 35-1 hours, then on Baking for 127-50 minutes, overturn, 133-20 minutes. There was condensation. But if you open the lid abruptly, then it will not get on the baked goods.

Rita, what a tall and golden loaf, class. And where is the delicious cutter?

[Irishik]

Irishik, in, I'm dragging!

Good, the top piece is mine.

[Irochka]

Thank you,Irochka!
It was very interesting for me to check the milk porridge. So interesting, so interesting that !!! ...
In the morning I ran to cook it.
Raw milk from a barrel + millet groats in a ratio of 6: 1. She put it down, pressed the button and went to bed. Then it suddenly dawned on me to read, but how did Ira cook it? Rather, to the phone, to the topic and back to the multicooker. Increased the time to 50 minutes and reduced the temperature to 97 degrees without interrupting the program! : girl_dance: Wonder how I like this feature! I put it out and went to bed, so I still spend 23 minutes on Heating.
My porridge.

Rituel, your porridge inspired me with spring, such a yellow one, just like the sun. Today I, too, with porridge, only cooked "friendship".

how i like this feature!

it would seem that these dozens of built-in programs are made for beginners like me. However, the ability to change everything on the go is the main thing that I use in this cartoon.
Occasionally I remember that there is also work in stages. And I have already adapted to simmer at 105 ° C (10-15 minutes until it boils), and then I reduce it to the required 95-99 ° C. Maybe it seems to me, but if you immediately set 95 °, the temperature takes a long time.
But somehow the hands do not reach to program it, it is so convenient to do it in any mode.

[vdv]

Today I was tormented by milk on the languor. First I set it to 97 degrees at 5 o'clock. At night I got up an hour before the end, so the milk is still pink. I took another 1 hour and added it. As a result, it turned out 6 hours +3 hours on Heating. It turned out wonderful! When opening the lid, the condensate behaved calmly, but when I began to open and close, it was already collecting in the bowl.

vdv, yeah, Dmitry, I don't program anything either. I only increase and decrease in the process. So great!
Very mobile Lummishka!

[Rita]

Rita, great milk, super color! The pot does the job well

Rita, I'm glad that this slow cooker doesn't disappoint you.

Hello everybody! I also have this slow cooker. I got it last year under a special offer in the spring (I needed an assistant at the dacha). In principle, a budget option was needed, mainly to cook soup, since the rest is done on the grill. I met this model for ridiculous money and I think a lot of programs will suddenly come in handy. How happy I am that I bought it. I worked the whole summer season with a bang (I didn't buy additional bowls). She cooked various soups, stewed fruit, charlottes, khachapuri, etc. And what a young potato with a peel on the baking program - mind you eat away My guests after that another potato and did not recognize every time themselves volunteered to dig and wash this small fry, just cook "as in last time".
Well, in general, I did not want to part with her for the winter and she left with us for Moscow. Of course, I have not tried all the programs, but I often use omelet and cottage cheese very much. But yesterday I tried to bake meat for sandwiches (before that I did it only in the oven and airfryer). A piece of scapula 1 kg. rubbed with "Dry gremolata" from Admin-Tatiana and a mixture of garlic arrows and butter. day in the refrigerator. The "Baking" program, there was a temperature of 140 and a time of 1 hour, only I looked in 15 minutes, it seemed to me that it was very much fried, turned the meat over and reduced the temperature to 115, left it. Everything is very well fried and baked. In the morning I cut into sandwiches and only then remembered that I had not photographed. What did it do

[Tatiana27]

Tatiana27, Tanya, mmm, what a meat. It looks like boiled pork. Pretty woman!

this slow cooker does not disappoint you.

no, no, Ira, does not disappoint at all, but on the contrary.
I decided to portray some kind of meat like goulash. She turned on the Fry, pipped, laid out the meat. At first, everything rumbled and rustled, then a lot of liquid went out and everything was silent. Thinking what to do?
I drained all the liquid and laid out the meat again. Wow! : yahoo: Fried with onion, tomato, flour and covered with hot water. Quenching mode, the default temperature and the time is almost 1.5 hours.
From time to time I look in, it gurgles so well, and then it barely trembles. The regime looked very much!

[Tatyana]

Rituel, at what temperature did you fry the meat? I put it to the maximum, after blotting it with a paper towel, the liquid is practically not released.

Added on Tuesday 21 Feb 2017 06:36 PM

Tatyana, thanks for the photo report.

Irishik, so I-baldinya soaked meat for a long time. At first I wanted to put it on jelly, and then changed my mind.
Here is a lot of liquid and gave.
Now I'm sticking my nose in, but the temperature is low, you see, at all, that excess liquid does not evaporate. Although it gurgles just barely, I need to evaporate a little bit to make it thicken.

I need to evaporate a bit to thicken

so play with temperature, yeah.
So I usually put 105 before stewing, it quickly boils, then I reduce it to the desired one. It is necessary to boil more - put 102 or at least 100 ° С