For beginners. Help in mastering the Panasonic multicooker

Yes, it interfered, and what was not necessary?

Yes, it interfered, and what was not necessary?

Do not be afraid, it was necessary! It's just that I don't understand why it might not work ... But nothing else, someone else will definitely advise something. Maybe the potatoes just didn't have enough time.

[Anastasia]

Anastasia maybe the lid shouldn't have been closed? Maybe then she would have fried, and probably more time should have been supplied.
True, then it's faster to fry it in a frying pan ..

I close the lid. Time can be longer, it all depends on what size the potatoes are cut into.

fry the potatoes for half an hour, be sure to stir, and then leave the stewing on for another half an hour - this is certainly not as fast as in a frying pan, but everything will definitely be ready

[1 time]

On the first day, when the cartoon was brought home, we tried to fry potatoes in the "Baking" mode for 45 minutes. ... The first pancake turned out to be lumpy. The potatoes were not fried, they were stewed, and in some places they were damp.

Fried as in a pan will not work. If you need fried-baked rather than stewed, then put it a little - 5-6 medium potatoes, cut into thin cubes or cubes + 1 tbsp of butter, mix and turn on. Then mix some more 1 time, in 20 minutes. We still cook for 7-10 minutes and that's it. Salt on a plate.
Thus, I fry potatoes almost every day for lunch. For some reason, Egyptian potatoes fried better

[My question is: where is it better to put and more conveniently the MV when she is cooking?]

Yesterday I became the owner of CF thanks to Shurshun! Yesterday in the evening I made buckwheat as a garnish for cutlets, in the morning a pier arrived on the timer. rice porridge (wonderful, just like from my grandmother's Russian stove), baked a honey cake from Shula in the afternoon, and now barley with mushrooms and chicken is on the heating for dinner.
My question is: where is it better to put and more conveniently the MV when she is cooking? Wherever I put it, steam hits the kitchen cabinets strongly (oak doors - sorry) But closer to the stove and the hood, I'm afraid it will suddenly heat up if I turn on the gas. The problem is that I have a small and nimble son who brushes everything that is bad from the tables, so I can't put it closer to the edge.

[Elenka69]

Girls, congratulations on such a useful purchase !!! Delicious for you, yes more !!!
Elenka69 I'm probably a bastard, but I have a cartoon on the stove (electric) close to the tiled back wall, and at the same time I use the nearby comforts and don't take it off when it soars strongly, I turn on the hood. Even with the oven on, I do not take off. In general, I noticed one little thing: as soon as you start shaking over a thing and blowing dust particles from it, some nonsense must happen, you need to use it and treat it exactly, things are things. For some reason, your always favorite cup breaks, didn't you notice ??

[Aunt Besya]

Aunt Besya electric and gas are two big differences. I generally have a towel on the electric near the pan, but I can't afford that on gas.

[Shahin]

But I can't do it with the liver.

Shahin
And what exactly doesn't work? What specifically does not suit you in the resulting baked goods? Don't like the taste or something else? Tell us what you have already tried the oven, according to what recipes?

Girls, today I made steamed chicken cutlets for the first time, this is something. Tasty extraordinary. And most importantly, it's useful.

Goose, and I always make cutlets for a couple (I fry for 1 minute on both sides and on steam)
But I haven't done it in CF yet. Yesterday I cooked potatoes on PLOVA with a small piece of finely chopped St. lard and refined oil. Delicious!

[Can I put a plastic container in a steamer basket when steaming?]

I have a question for everyone. Can I put a plastic container in a steamer basket when steaming?
Why do I ask. I cooked buckwheat, and put steamed chicken rolls in foil in a basket, there was a lot of juice in them, I didn't want it to drip on buckwheat. She planted the porridge in the morning to serve with milk. The foil is not very reliable.

Lena, have you already cooked in buckwheat + steam basket?
I just cooked milk porridge in the mode, and put a basket with carrots (on the venigret), as a result, the porridge was cooked and the carrots were raw, then I cooked it for a couple. :-(

I have a question for everyone. Can I put a plastic container in a steamer basket when steaming?
Why do I ask. I cooked buckwheat, and put steamed chicken rolls in foil in a basket, there was a lot of juice in them, I didn't want it to drip on buckwheat. She planted porridge in the morning to serve with milk. The foil is not very reliable.

Buckwheat is an automatic program, I would not block the steam access to the valve with a plastic tray, so as not to interrupt the program. The rolls can be wrapped in a double layer of foil with the seam up or make mini trays for each roll.

I just cooked milk porridge in the mode, and put a basket with carrots (on the venigret), as a result, the porridge was cooked and the carrots were raw, then I cooked it for a couple. :-(

In Milk Porridge setting, very quiet boil for carrots. Buckwheat mode is more suitable. I quite often boil potatoes in the main saucepan in the Steam mode, and put something meat in the tray above it. I set the time to 20-25 minutes. Pasta with sausages 5-7, depending on how long the pasta takes.

[DJ]

DJ, cooked buckwheat on the STEAM BAKING program (30 minutes), and wrapped the rolls in common foil, but left a place at the edges for steam to escape. I spied a recipe on one children's website.
Lika, Thank you! I will consider your advice for the future. I do not have a double boiler, I know that they have additional trays (for rice, vegetables). That's why she asked.
And I would like to know how to steam rice? It seems like a double boiler, but does not steam rice ...

Most importantly: today I baked a baba in MV. This is something incredibly light and airy. Height to the edge of a large saucepan, but in the oven it didn't work out that way.
Thank you Tortyzhke and Crochet for a tip and a recipe adaptation.

Hostess, rejoice for me too! For a week now, this miracle has been plowing in my kitchen three or four times a day, and I keep walking around her in circles and inventing something else to put in a cartoon. Already passed: soups, stewed cabbage, fish soufflé, chicken-cabbage casserole, compote, charlotte, biscuit, all kinds of cereals, etc.
next in line are potatoes, yoghurt and cottage cheese.
Someone made condensed milk in the cartoon or will my experiments be the first?

And instead of maggi, what can I use?

Take some olive oil and grease the bottom of the saucepan.
We lay two sheets of lasagna crosswise. Break another leaf into 4 parts and close the bottom to the end.
Minced meat (I take beef, 800 grams) is mixed with chopped onions (I do not cut it very finely so that it is juicier). Put onion as much as you want. You can add herbs to taste.
And we begin to spread the minced meat in a thin layer on the lasagna leaves.

Spread on top with cream, which was previously mixed with spices (I take Maggi or Knorr for some pasta dishes - and so everyone is free to make the sauce he wants).
I take a 0.5 liter box of cream. with a fat content of 33% and diluted a little with water.

Then again, two leaves of lasagna "criss-cross".
Minced meat.
Sauce.

Lasagna leaves ....

I draw your attention to the fact that the leaves should not be laid in a "pyramid" (that is, one above the other), but displaced in a circle.

Smear the final layer generously with sauce.

We put on "Extinguishing". Minimum 2 hours. Maximum - until the top layer is cooked.

For the first time, the top layer of minced meat remained moist (everything was stewed for 2 hours), so the second time I put it for about 3.5 hours.

In a box with lasagna leaves (we sell them for 250 g each), there will be two or three leaves.They can be used on other dishes, or left for the next lasagna.

After cooking, take 2 plates. Cover the multi casserole with one, turn it over and the lasagna will fall out onto the plate.
Quickly cover the lasagna with a second plate and turn over again.
Bon Appetit!

I take a 0.5 liter box of cream. with a fat content of 33% and diluted a little with water.

We put on "Extinguishing". Minimum 2 hours. Maximum - until the top layer is cooked.

After cooking, take 2 plates. Cover the multi casserole with one, turn it over and the lasagna will fall out onto the plate.
Quickly cover the lasagna with a second plate and turn over again.

Of course it's a matter of taste, but for the sauce it is more convenient to use 22% cream, line the saucepan to the brim with a cut baking sleeve, and take it out for it. Optimal cooking mode: Stew for 1-1.5 hours, then Pilaf. It is advisable to dilute the minced meat with mineral water to the state of thick semolina.

Airborn, what kind of lasagne leaves do you have? I have pre-cooked on the pack. And I put the minced meat already ready.

Lika, what about your lasagna recipe?

Airborn, what kind of lasagne leaves do you have? I have pre-cooked on the pack. And I put the minced meat already ready.

Mine says that you don't need to cook them.
Minced meat is raw.

I have pre-cooked on the pack. And I put the minced meat already ready.

Lika, what about your lasagna recipe?

I have ready-made sheets that do not require cooking, I take the minced meat, add spices and mineral water, 11 or 22% cream for the sauce and cheese. The sequence as usual is dough sheets-minced meat-sauce-cheese, dough-sheets-minced meat-cheese sauce .... The last layer is dough sheets-cheese sauce + sauce remnants around the edge. I wrote about the cooking mode above, and I will post the recipe separately in the appropriate Temka, when I cook it again, so that with the photo it should be

Hello everyone, yesterday I joined the ranks of multi-owners, started with a honey cake and potatoes in pilaf mode - everything is successful! By the way, I have sheets for lasagna, too, without cooking and with spinach, green and tasty ... in the finished product, of course!

Oksana, I don’t know what to tell you. That's just terrible! Probably need to go to the workshop or carry it for exchange.
Tell me how who prepares an omelet in a cartoon? There are holes in the steamer, where to pour? Thank you in advance.

Tell me please, I made chocolate on boiling water, there are 60 + 20 baked goods, so when I put the cartoon in heating for an additional 20 minutes ... after several persistent attempts to dial again and new shipments for heating, she still agrees to turn on the baking ... What what am I doing wrong? Or, immediately upon a signal, you cannot put the baking again, you have to wait a little? And what about the heating mode, turn it off immediately or not ...

[kleskox35]

kleskox35
Yes, this happens, and MV does not immediately transfer to additional baking, so as not to overheat, you need to wait a couple of minutes, as you did, and turn on the baking again.

Dear experienced multicooker, tell me how to properly remove a saucepan from a multicooker. It's somehow not solid for Panasonic that you need to take out the edges, and when they are hot, yes, a heavy saucepan ... Or did I not see something?

It's somehow not solid for Panasonic that you need to take out the edges, and when they are hot, yes, a heavy saucepan ... [

We take the towel and roll it up in several layers and by the edges, nothing else.

And why did you come up with kitchen gloves?
You put them on and forward, by the edges of the saucepan ...

In order not to create a new topic, I will try to ask my question here:
is it possible to bake meringue cake in MV?

I want to line the bottom of the MV with parchment, lay out the meringues and turn on the baking for 1 hour, then switch to stewing for 2 hours.

Maybe someone has already baked meringues in MV?
I'm not afraid to spoil the products, I'm afraid to spoil the cartoon.
Can the bottom be lined with parchment? If not lined, meringues or caramel can cling to the saucepan.

The meringue should be dried in dry warm air with ventilation.
Therefore, it is baked in the oven with the door open at a low temperature.

In a slow cooker with stewing and baking modes, there are no such conditions.
indoor cartoon gives a humid climate inside.

[Admin]

Admin, and if the lid is slightly opened, or then there will be insufficient temperature?
I bake meringues in the microwave (on convection), but it is noisy, and the baking time is 1 hour, I have to turn it on 3 times (though the result is excellent).
I wanted to make my life easier with the help of MV. Three hours of oven operation -
it is dear to me.

Three hours in the oven at 100 * C won't be that expensive.
But you get quality without being wise. The surface is larger.

Try it - it might work

It is undesirable to open the MB on automatic programs - the temperature and cooking time will be lost.

I will add. You can always open MB on all programs, but ... if you open it when cooking soup or stewing meat, the opening will not particularly affect the product. But if you open it while baking curd pudding, it will fall off. The same story with the biscuit and honey cake. Well, the medium-harmful option is opening on porridge and pilaf modes.

Refinement to the point! But on the other hand, if you endure it while baking and don't open it, then the result will please you very much! I make a curd casserole in it - the cheesecake is resting! And this is with such minimal labor costs.

I, too, have already regretted several times that the lid under the tap cannot be shoved!))

Promblema ...
I calmly wash the lid under the tap, though before that,
I put a plastic bag on the cartoon, the bottom is from the bottom, and I fill it with the top in the cartoon. I put on the second package on the bottom of the cartoon, bypassing the lid and the cartoon in the sink under the tap ...

tell me, plz, experienced cookers, how long will it stay hot in a closed MV, for example, roast (meat)?
In the morning I can put in a stitch, but probably not for very long, otherwise the raw meat will go bad, won't it?
or prolong the extinguishing mode itself?

how do you usually do?

I leave everything that I carcass on the heating without any problems until the eaters come. It only gets better! But you cannot put a delay in the extinguishing mode!
After the end of the program, the MB automatically switches to heating mode. I always put porridge in the calculation so that it will stand for another hour on heating, it's better!

[Girls boys!]

Girls boys!Who cooks eggs in MV, explain in detail how many minutes you need to put on the display to get "cool" and "in a bag", do I think so? And is it necessary to run and shoot immediately after the sound signal of the MV, so as not to be digested ??? Tired of standing over the ladle in the morning

Hard-boiled 10 minutes, as already answered before me. "In a bag" - is it when the protein is hard and the yolk is semi-liquid? Then 5-6 minutes.

Time less than 10 minutes is set by long pressing the "time" button 10, 11, ..., 59, 60, 1, 2, 3, 4, 5. By the way, I found out about this feature only after 9 months of using the multicooker. Sometimes it is useful to read the instructions, it turns out

Tired - the best option is the egg cooker, run to the signal, no need to stand

Well, with the cartoon, we run to the signal in the same way, so the egg cooker is not needed even once in the presence of MV

[cook condensed milk in a slow cooker in an iron can]

maybe someone tried cook condensed milk in a slow cooker in an iron can?

Why am I afraid - the bank is closed, but there is still pressure in the MV .. will there be no trouble? I'm afraid to kill my assistant ...

[cook condensed milk in a slow cooker in an iron can]

maybe someone tried cook condensed milk in a slow cooker in an iron can?

Why am I afraid - the bank is closed, but there is still pressure in the MV .. will there be no trouble? I'm afraid to kill my assistant ...

I have not tried it, I buy it boiled ready-made. But a thought came to me, if you are afraid of pressure in the MV, then can you just take out the valve and cook quietly while extinguishing ?!

[Lisss's]

Lisss's, on account of multi, I will not tell you anything, but much faster, and it will be safer to cook condensed milk not in a can. Recently I have been making boiled condensed milk like this: I open the jar, pour the contents into a frying pan, or cook a saucepan and cook over low heat, stirring constantly so that it does not burn.At the same time, I find out whether I purchased whole condensed milk with sugar or a product of the condensed milk type (which does not need to be interfered with, because there is solid palm oil, and others like it). Although I take only Gostovsky milk. Many cans say what was done in accordance with GOST-2903-78, but in fact, only 3-4 combines (factories) make real condensed milk. And in time it is cooked much faster than in water, and you yourself determine what color and consistency, density it (condensed boiled milk) you need.

Lisss's, boiled condensed milk will not grow radically brown, but will thicken very quickly. From the moment of boiling, for my taste, it takes 2-3 minutes, if from real condensed milk.
And from just condensed milk, you can get a "boiled milk" of the desired color, only it should be cooked longer so that it thickens, for about 8-10 minutes. The cooking time depends on what consistency the condensed milk was initially and there is almost no need to interfere with it.

[oleg9979]

thanks to all who responded

oleg9979, and how long does it take to cook open condensed milk until it is brownish? This is what confuses me the most -

stirring constantly

, that's why I tried to stick it in the cartoon - to minimize the participation of homo sapiens

Today I became the happy owner of a Panasonic multicooker :-)) I already tested it with buckwheat porridge (I just needed a side dish for a chicken from a slow cooker) .. and the question arose - inside the bowl there is a markup in CUP - are these not glasses from a multicooker ?? The result is a discrepancy between 4 glasses from the multicooker and the 4 mark on the wall.

These marks do not apply to the water measured with glasses. These are the marks for cooking rice in a cartoon.

Hello dear and most pleasant forum users ...
Yesterday I got this beautiful cartoon))) I have a Panasonic 10 by 2.5 liters.
I was able to make only steamed shrimps at once. I'm still afraid of the rest, because I don't know the proportions. Here I sit and listen to your forum and recipes))))
Help in the most basic:
1) If I just want to boil a chicken thigh in broth, how many cups of water should I pour and how much time and on what mode to cook?
2) Maybe this is not on the topic, but I am interested in healthy eating (because I always keep my figure)))))), and here all the recipes are DELICIOUS, BUT with the addition of oils, fat, lard, etc. It turns out in it you can't fry or bake without oils, everything will burn? I read that it is for a healthy diet, but it turns out the same as a frying pan ((((

Forgive me, maybe this is stupid, but I'm still afraid and I want to try something simple at first in order to fill my hand! I will really wait for an answer and advice .. Thank you))))

Peace be with you bakers!
Panda with a lucky purchase
If I just want to boil a chicken thigh in broth

cook for health

how many cups of water to pour

and what saturation broth do you want so much and pour \ tokma not over the edge \

How much time and on what mode to cook?

it is also not so difficult there are two options for stewing and steaming, and it’s so fast in time - you decide, and even depending on what piece of taste and color, as they say

here all the recipes are DELICIOUS, BUT with the addition of oils, fat, lard, etc.

not true yours, on the contrary, most of them cook in the cartoon without fats
let's say why did I add salt and pepper to the chicken and put her darling in a saucepan and after 40 minutes got the chicken in its own juice

steamed fish or on a pillow, too, does not require oil
stewed vegetable stew is also an option
so you shouldn't have it

shade

Oh, thank you for such a quick response.
You really inspired me, I thought it was impossible (in the sense, without oil)! And now I'll try to put out the same chicken in my own juice)))))
As far as I understand, it never happens in a cartoon that milk will run away or water (like in a saucepan)? And can I freely try and exhibit as long as I want? If so, then I was not scared at all))))))
The only thing that is still difficult for me is to change the position of the modes (as many write, I fried for 10 minutes in this mode, then switched to this for 30 minutes, etc.). But this is probably an experience))))))))))))))))))))))))) Thanks again for the answer ..

[Pandochka]

Pandochka, to change the mode, you need to press the Off button, and then use the Menu button to select the desired luck mode!

Hello, dear members of the forum)))))
In a few days of mastering the cartoon, I'm insanely happy with it))))
I steamed shrimp, cooked meat with broth on the stew, baked charlotte with orange. Everything works out)))) Today I want to fry a chicken leg in my own juice. In this regard, I want to ask you, just in case:
1) In what mode is it better to fry such things in baking?
2) 40 minutes will be enough? I'm just worried that it will burn (((
3) And if, during cooking, you throw cauliflower, for example, on a basket (from a double boiler), will it be like boiled?
Sorry for the stupidity, just from ignorance, I don't want to do anything ((((
Thanks in advance for your help)