For beginners. Help in mastering the Panasonic multicooker

And I have this, I pressed this valve, pressed .... I thought we could get a defective one.
I also noticed that the thermo-relay works much louder than the TMV model, or did I just get one?

I also drew attention to this, apparently they used a louder element base
But on the other hand, it seemed to me that the coating on the saucepan is stronger (although this has not yet been confirmed by time)

And it seemed to me that the new cartoon somehow cooks faster (more powerful or something). I make oatmeal porridge in the morning and in the same proportion always, so in new ones (in a small one, in a large one - I changed the old one for two new ones for myself!) Is prepared faster!

And you also need to be more old with a new valve when you close the lid when cooking - if not smoothly, but abruptly close the lid, then the steam pushed out of the valve can burn the hand very well - it somehow gushes strongly to the sides - in the old cartoon this was not - out of habit, I closed the lid as before, the result is a burn!
Of course, I don’t like the shape of the new valve, but it also has advantages, it seems to me: completely plastic without silicone-rubber, such as in the old model, it can be disassembled and washed, odors are not absorbed into the silicone. And what can I say, plastic it will be more durable than silicone!

In general, while I am satisfied with the new cartoons (especially the small one for 2.5 liters)!

And you also need to be more old with a new valve when you close the lid when cooking - if not smoothly, but abruptly close the lid, then the steam pushed out of the valve can burn the hand very well - it somehow gushes strongly to the sides - in the old cartoon this was not - out of habit, I closed the lid as before, the result is a burn!

I also burned it a couple of times, now I close it smoothly
And already someone wrote about this, I also recently noticed, in the baking mode, I was frying the onions with the lid open, and the lid got very hot, apparently there is some kind of heating element.

And already someone wrote about this, I also recently noticed, in the baking mode, I fried onions with the lid open, and the lid got very hot, apparently there is some kind of heating element.

The instructions about this are not on the Russian Panasonic website either, however, on the Hong Kong TMN website, the models are positioned as having heating from above.
It will be good for baking.
Ehh - there would still be a stirrer - there would be no price for the unit!

And who tried to fry fish in a cartoon? I love it very much, but in a frying pan for scrap - then wash off all the fat And from the recipes I saw only stew and steamed ...

Eh, I know what is useful, but I have such a quirk - I only eat fried fish If it is baked or in a double boiler - well, I can't ...

In a cartoon, fried like in a pan will not work, rather baked like in the oven.

I would like to share my impression of using my new assistant. The first thing I cooked was rice porridge, the rice did not work out, but it was cooked quickly, there was no need to rinse, in general, porridge is like porridge. The next was "Curd cake" from Lola, everything worked out the first time, the deliciousness was unreal. I made pilaf, there was only pork from the meat, and it was rather fatty, but the pilaf turned out to be not fatty and very tasty.
I also tried to bake apple charlotte - from 4 eggs, the height of 6 cm struck me, now I will bake charlotte more often.
And at the end I want to ask, did you try to steam the dumplings, but somehow it was not successful, maybe a little time? I set it for 15 minutes, it seemed like they weren't raw, but not ready either, we boiled them in water, or maybe a special dough needs to be made? on our kefir without eggs ...
Thank you!!!

[Oxana HR]

Oxana HR , ordinary steamed dumplings are boiled for about 15 minutes, small ones - 10. But these are store-bought (though good, high-quality). The dumplings were cooked a little longer, about 18 minutes. The dough is thicker there. Maybe you should cook a little longer? And yet, you need to spread it in 1 layer, if they fit on top of each other, they will not cook very well.

[Mams]

Mamswe basically laid it out in one layer, but very tightly, thanks for the advice, I think you're right, it was necessary to cook longer

[Experienced multicooker]

Experienced multicooker, help advice. I have been using a multicooker for 2 months. The porridges are incomparable, the side dishes with meat on buckwheat are delicious, the dumplings on the BAKING, potatoes on PLOV - you will lick your fingers. And with meat dishes with broth, a difficulty arose. Some write that they lay everything at once, including frozen meat, pour broth and turn on STEWING, they say there is no foam from the meat. I made something similar, diced raw meat on a layer of onions, vegetables on top. I turned on STEWING without broth, I wanted to get a stew. In general, it turned out delicious, BUT! all the meat came out coated with this very foam and even the pieces stuck together because of this. Of course, this foam did not float in the broth, but the overall impression of the dish was ruined. By the way, if I cook a soup according to this principle, then pieces of foam float in the broth, although there is transparency and a hat on top does not form during cooking. How to make sure that this foam does not appear from raw meat, or it will not work?

Thought visited. But what if you fry the products not in the BAKERY, but in the STEAM BOILER? It is fried on baking for a long time and it is not so easy to achieve a golden crust, but in the steam mode, the temperature should be higher. Has anyone tried it?

Girls,
Yesterday I wanted to make potatoes for the first time on the Plov program.
I cut it into rather large slices, salted it, greased it with butter, put potatoes in it, turned on "Pilaf" (the "Pilaf" program is functioning normally, before that I made pilaf with meat, everything is ok). So this program worked for me for only 20 minutes, after which it considered the dish cooked and passed out. I finished the potatoes at the "Pastry" (by the way, I was very pleased with the result).
Question: why didn't she start working a full hour as it is written in the instructions? Or "Pilaf" also works until the water evaporates, and then fry the bottom words, but how then do others get potatoes on "Plov"?
I really look forward to your advice.

It's strange. I also made potatoes on PLOV yesterday. Has worked the prescribed hour. As part of the dish: potatoes in pieces 2x3 cm, onions in half rings, salt, pepper, fresh herbs on top. Oil and water free. Delight! Village stove, could there be a power outage? Try again. By the way, I had 1-2 tbsp at the bottom. spoons of liquid at the end of the program. Apparently juice from vegetables.

Pogremushka, it seemed to me that it makes no difference to fry on baking or on steam. It is better to fry if you preheat the oil for 2 minutes.

[Rustic stove]

Rustic stove , I often cook potatoes on "Plov". I put so many potatoes to cover the bottom. It is definitely not preparing for 20 minutes, but as it should be. The potatoes are crispy below.

In general, something, a multi, everyone has different IMHO.

In general, something, a multi, everyone has different IMHO.

It's just that everyone's tastes are different, and to whom it tastes like baked, to others it is the most boiled and not tasty, but cartoon, in my opinion, works the same way.

It's just that everyone's tastes are different, and to whom it tastes like baked, to others it is the most boiled and not tasty, but cartoon, in my opinion, works the same way.

Celestine, the question is different.
Why did the Plov program turn off after 20 minutes? It should work for an hour (the instructions say so).

And for me "Plov" works differently - sometimes 40 minutes, then 1 hour, then 1 hour 20 minutes, but the result is the same - everything is ready.
I also thought that she evaporates the water, then fries it. Therefore, just in case, I pour a tablespoon of water into the potatoes on Plov (so that I probably have time to prepare)
Maybe something else affects

Celestine, the question is different.
Why did the Plov program turn off after 20 minutes? It should work for an hour (the instructions say so).

For the same reason as I have on steam cooking sometimes ??? I don't know why ... I'm already used to it

[Pogremushka]

Girls,
Yesterday I wanted to make potatoes for the first time on the Plov program.
I cut it into rather large slices, salted it, greased it with butter, put potatoes in it, turned on "Pilaf" (the "Pilaf" program is functioning normally, before that I made pilaf with meat, everything is ok). So this program worked for me for only 20 minutes, after which it considered the dish cooked and passed out. I finished the potatoes at the "Pastry" (by the way, I was very pleased with the result).
Question: why didn't she start working a full hour as it is written in the instructions? Or "Pilaf" also works until the water evaporates, and then fry the bottom words, but how then do others get potatoes on "Plov"?
I really look forward to your advice.

All automatic programs, on the left of the multicooker panel, work according to the weight principle of water evaporation. When the mode is turned on, the scales are triggered, and then the weight is reduced, due to water, according to the algorithm, which is different for each mode.
Therefore, it was necessary to fill the potatoes with water and the "Pilaf" mode would work normally. And so he slightly evaporated the water from the potatoes and passed out ...

Pogremushka , you did it, because the products contained a lot of water and the potatoes were probably watery ...

Once again, I note: the automatic programs, on the left of the multicooker panel, work not according to time, but according to the weight principle of water evaporation.

[Celestine]

For the same reason as I have on steam cooking sometimes ??? I don't know why ... I'm already used to it

Celestine, the multicooker cannot turn off when steaming, before the set time, because you yourself set the operating time for it.
Check how it happens, it means some kind of failure in the mode.

My friend bought herself a slow cooker. Of course - I knocked her out. ... The first thing she tried to do in it was a casserole from Zagadoshn https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2307.0
I laid all the products right. We talked with her at that moment on the phone, so we can say that we laid it together. The buttons also pressed together. I constantly make casseroles according to this recipe, but nothing worked out for her. For some reason, the liquid exfoliated. What could be the reason?
Then she made rice. Proportions 1 to 2, buckwheat program. It turned out sticky, most likely overcooked. Somehow I feel uncomfortable, I praised the multicooker, but in reality she is not very successful so far.

[Boo Boo]

Boo Boo, I think so:
1. The curd was thin
2. Let him buy steamed rice, pour boiling water over it. The proportion is correct 1: 2. Buckwheat program.

Yes put any electric heater with a thermostat, more or less loudly clicks. Never mind that, it's okay. This is how the on-off relay works, the plate cools down, connects to the contact, everything works, overheated and bounced off the contact, the heating stopped.

Hello! Yesterday I posted my "cry from the heart" in the theme of "Zebra" cake. I look at your photos and I just envy your masterpieces. Not only are the cakes made with 2 cm thick plasticine, but also potatoes in the baking mode for 60 minutes, half-baked. Stewed soup and cabbage are not bad, but I need baked goods - no oven! The store assures that the cartoon is normal, everything works, but I have been in complete frustration for a week now, I can’t work normally (and the work is creative). Did everyone go right at once?

Yaroslava, let me express my opinion on your problem. It's definitely not about the recipes - they are verified many times, timed and tested by many housewives. I think that's the case ....in the weather !!! Most likely, in your house, many residents are heated by various kinds of electric heaters. Because of this, the voltage in the network dropped. Some devices at a low voltage level simply do not work (microwave oven, for example), and some work, but much worse (iron, multicooker). If you have an economic guy - let him measure the voltage in the socket with a special "tseshka" thing. If this is not possible, take a household voltage stabilizer transformer (compare its capabilities and the consumption of a multicooker!) And try to cook again with it. I think you will immediately feel the difference.
I had such a problem with electrical appliances that started with the first cold weather and ended only in summer. The bulbs burned dimly, the mikrushka either "pulled" or "did not pull", the iron was barely warm at the maximum .. The electrician measured the voltage in the network - 170 volts. I bought a kilowatt transformer - OGO !!! It turns out that the technique can work differently !!! I dragged around with this thing around the house until the fuses in it burned out (I connected it to an indelible washer, and there was a heating element for 2 kilos!) My husband scratched his head and for 7 thousand he bought an 8-kilowatt stabilizer for the whole house. Now the problem is completely settled. The neighbors are still suffering ..
PS We have a private house. But in apartments the same garbage.

Girls, you can't scrape together information on a separate topic! But if the moderator considers it necessary - then of course!
I have the first stabilizer at home - a Soviet one, well, remember - was there a box next to the TV? Vooot! But it is weak, you can connect something like 300 watts of the consumer to it ... It says on top - you won't be mistaken.
I bought the second already then. when it was obvious that it was 170 instead of 220 in the socket. I bought it in an electrical equipment store. They said Chinese, but good. Time has shown that they did not lie. Yes, she did not say that it was no more than 1 kilowatt (1000 watts) per consumer
We used it, liked it and bought the same company, big. 8 kilowatts. Hooked up in the attic. It turned out that in violation, because the stabilizer needs to be connected AFTER the meter, and not BEFORE. (because the stabilizer itself is also something scanty, but consumes). But where am I going to put a banana box-sized bandura ?! She's still not loud, but still buzzing !!! Therefore, they put it in the attic, since the temperature range allows (according to the instructions). Nothing, the state will not suffer much from losses
There are, my husband suggests, there are also electronic stabilizers, they are quieter, more modern, but, accordingly, more expensive. We have such an additional one on the "Vailond" heating boiler - otherwise it was not put on a guarantee (these are our networks !!!), so look for information - maybe you will prefer this one.
The order of prices for high-power stabilizers is here. Of course, approximate, like all prices on the Internet. I think, if there is a possibility, it is necessary to put the stabilizer on the whole house at once: there are so many household and audio-video equipment at home that suffer from low voltage or power surges! Save money for repairs!

Yaroslava, frying in the Baking mode is really tiring. I, too, was immediately convinced of this and, I confess, was upset. That is, if there is absolutely nowhere to fry, you can fry in a cartoon, but LONG! I fried onions 2 heads, I remember, I fried for pilaf for 40 minutes. Then I decided for myself. that I will fry everything in a pan - it's faster. And I shift the finished frying into a cartoon and cook on. I also brown the meat over high heat. and then I shift.

Well, here's the problem again, and who else to ask, if not the experienced hostesses)) I tried to cook a fish here, with vegetables and tomato paste, in the stewing program. But here's the trouble, too much liquid is released and it turns out not stewing, but some kind of cooking ... ((Of course it turned out delicious, but it would be tastier if the fish absorbed the tomato paste and stewed it out, instead of boiling .. I have the same problem with many dishes ...Maybe you need to drain the water in the middle of the process ?? Or are there some secrets that I don't have yet?

[Diana_chka]

Diana_chka, if you want to get a drier product, do it on baked goods, the temperature is higher there, the water evaporates faster, only you will have to watch more often so that it does not burn ...
Or on pilaf, but there it is definitely necessary to select the amount of water so as not to burn ...

I am still suffering with a large amount of water emitted by the products, as it turned out on the "Baking" program too ... I tried to fight this phenomenon by opening the lid. In this connection, the question is: Is it possible to keep it open for a long time? Maybe the cartoon will only work properly when closed? I really can't get along with cartoons as much as with a bread maker, for example ...

[Diana_chka]

Diana_chka, it is not recommended to cook with the multicooker lid open. The balance sensor, springs, raising the pan, the normal contact of the pan with the heater is lost, cooking takes longer.
It is better to remove the valve and cook without it, but with the lid closed.

dear multicooker bakers! with the coming you! good and tasty NG!
I have a typical Friday question, sorry.
Have any of you tried to heat deep-frying oil in a multicooker to fry donuts?
for example, on a steam program. or will the temperature be low for the oil?

The multicooker does not have enough heating temperature for normal deep frying.

The boiling point of vegetable oil is 160-190 degrees. The muti-cooker in baking mode is heated to a temperature of 180 degrees. So a multicooker may well heat up deep fat to the required temperature. This may take different times depending on the amount of oil. Hot modes are limited in time, so if quantitative proportions are observed, the multicooker will cope and perform the functions of a deep fat fryer.

The multicooker has a weak heating element. The deep fat fryer is much more powerful. When you throw potatoes into the heated oil, the deep fat instantly drops. And if the fryer quickly and quickly restores the desired temperature (its power is up to 2 kW), then the multicooker will do it three times slower, so the potatoes will not be deep-fried, but simply stewed until the oil warms up. And there will be no strong crust and soft crumb, but everything will be soft ...

I want to cook frozen paella (vegetables, rice, seafood) in a slow cooker.
I can't decide which mode ...

[Hairpin]

Hairpin , I think that in the cartoon it will be difficult to cook the same paella as in a frying pan.
You need to cook not on "pilaf" or "buckwheat" - it will be dry. IMHO

It may even be worth trying on "milk porridge", then refuel and on "Steaming" or "baking" to bring to the desired state.

Maybe it's better in a frying pan?

This is a ready-made dish, only frozen.

I once cooked it just in a frying pan, put it in ice cream, heated it to hot, fried it a little - and that's it, it doesn't take much time.

From this and proceed, even in a multicooker. I would do it in Bake mode, and fairly quickly to keep the flavor of the product.

This is how I prepare a seafood cocktail or squid. In a skillet. Here the composition is similar, only rice ... It's time to go to a restaurant to taste what it should be ...

Does anyone know: How much to steam asparagus ??? (I have frozen, green).

[Link]

Link, you need to cook ~ 10 minutes.
And to know - in what condition it is, cleaned or not.

For me, one HUGE minus was immediately found in the multicooker - this is the lack of a countdown from the very beginning of the program. It is clear that later I will get used to it and will know the exact time by experience, but so far it is very annoying.

The girls from the Good Cook experimentally found out that if you select the "Buckwheat", "Pilaf" or "Milk Porridge" mode and press the "Timer" once, the cooking time will appear on the display, and then the "Start" button to start working ...
I always do that now, it's very convenient. Most likely, the cartoon adjusts the time during the cooking process, but you can still see how much more will be cooking.

The girls from the Good Cook experimentally found out that if you select the "Buckwheat", "Pilaf" or "Milk Porridge" mode and press the "Timer" once, the cooking time will appear on the display, and then the "Start" button to start working ...

This is a little different ... on these programs, the timer sets the cooking delay time, it turns out that with a single press you simply select the minimum delay time, and in this case, you artificially lengthen the process.

There is such a problem. I just can't get used to the salt rate. All the time you get undersalted. When cooking on a stove or a frying pan, this is not the case. Ktonit still paid attention to this?

If this will console you, then a Russian proverb says: "Under-salted - on the table, salted - on the back."
I, in principle, love undersalted more, so I need 1.5 tsp for 3-3.5 liters of liquid in the cartoon. salt. This is my norm. Try empirically pick up using a measuring spoon. It seems that "by eye" in the cartoon does not work.

And I just sprinkle a little salt and that's it

Basically, undersalt is obtained - but it's healthier, more dietary

Already got used to undersalt and I start to like it, and then the oversalt will really build up on the joints, it is better to undersalt and get used to

I forgot to tell you about my paella.
Paella and the entire frozen household (frozen corn, broccoli, cauliflower) are great to cook on the Pilaf mode. We first tried it with frozen corn, then with paella ... and then we drank all the contents of the lower drawers of the freezer.

I don't pretend to be identical with real paella, it's just written on the package.

When cooking in a multicooker, you must also take into account the fact that there is a strong release of steam. Therefore, I do not recommend installing it under kitchen cabinets. I have it in one place, but during cooking I have to rearrange it. I didn't take this into account at the beginning, and the furniture suffered a little.

My cartoon is already on its way to me, and I think where to put it. And after reading the message above, I understand that it is advisable to put the cartoon under the hood on the stove during cooking. This is true?

You can just put it on the table while cooking, the main thing is that there are no shelves on top, otherwise the furniture may deteriorate.