Multicooker Yummy YMC-500

[extinguishing]

Yes ... I found these three words about potatoes in the instructions .. what am I not attentive))) ..
By the way, tell me (or I again overlooked that who was already talking about this) in which program do you cook milk porridge ?? ... otherwise today my millet was fried a little in the rice / porridge mode .... perhaps you need "stewing"?

You again overlooked Milk porridge to cook for prog extinguishing... In the rice-porridge mode, all the liquid is evaporated, so the millet is yours and fried, because the milk has boiled away.
but in Panasonic there is a mode of milk porridge))) ... biting
[/ quote] And ours have a SUP mode.

By the way, tell me (or I again overlooked that who was already talking about this) in which program do you cook milk porridge ?? ... otherwise today my millet was fried a little in the rice / porridge mode .... perhaps you need "stewing"?

about milk porridge - I cooked it once, threw in half a cup of buckwheat in the evening, threw in frost-bitten milk on top - 1 liter (I read it somewhere from cartoons that you can store milk like that and cook porridge with a delay) and set the soup on the mode for 20-30 minutes and of course a delay until the morning and plus, so that then she stood for half an hour on heating.

I figured that buckwheat would swell until morning and just need to bring it to a boil. and just in case to darken a little (half an hour on heating). There were no excesses. Maybe because the volume is small ?? The porridge was of medium density.

my dairy is not relevant - it is simply ignored ((, so even this amount was not eaten.

Now I cooked beets on SUPE, poured water up to the mark exactly 3 liters (together with 2 beets) and for 90 minutes. She left so that my eyes would not see, but in any case, not far away, suddenly if anything ... And it's okay, they didn't run away anywhere, there was not even an incline ... Just don't pour your soup, skim the foam in time and you will be happy

In general, IMHO, cook the stewed soup. There boiling is minimal, time can be added up to 12 hours if zhekka. And this prog soup - only 90 minutes - a normal broth during this time. It will boil current for half an hour. In Panasy, stewed soups are also cooked. The coolest regimen - for a healthy diet (no added fat at all) and varied in terms of the choice of dishes, and for max. revealing the taste of the product - a gentle set of temperature. And no one will run anywhere.

Girls, I'm in between today chatter prepared

I threw 2 legs into a saucepan, then 20 minutes on baking, then 1 large apple on top, disposed of 1 potato, skimmed pumpkin - vegetables and fruits, cooked, salt, pepper, and 1.5 hours on stewing.

This is BEFORE, and this is after
.

Delicious! I ... this is ... not really meaty. Well, here at the Gypsy-Washed Woman you will see enough of all sorts of peppers, cabbage rolls, and even in beautiful photographs, and the organism begins to demand. Persistently. And note - not a drop of water and fat. All chicken and juice from yalks and pumpkins. By the way, I took off the skin from the chicken (I don't like it)

I cooked baked milk, on stewing, it hissed a little through the valve (I cooked for 90 minutes on stewing, then for two hours on heating, then turned on the stewing again for 90 minutes and again for two hours on heating, the milk came out delicious .. I tried the rice program, did it with a delay that I was ready in the morning - I really liked it!

I poured two liters of milk, but still foam appeared through the valve

We must try to make baked milk on heating. If 2 liters climbs out, that's not good ...

I also thought .. can boil in a simple saucepan, and then pour into the cartoon? Because it hissed only at the first boil

Well, why bother with a simple pan - you boil in the same cartoon on the soup or potatoes modes, then you just need to experiment and catch time.
I like the soup so much - I start to control it after 15-20 minutes, then heating it up, then a little more on the soup (10 minutes), heating it up again, and then you look at the color and think - that's enough or more

and on the extinguishing and I climbed out (((

The first experience in my slow cooker was the recipe from the instructions. It turned out to be porridge. You put the soup mode and immediately for 90 minutes. Now when I cook I look and as soon as it boils and put it on heating. Cooked cold, I did not like it at all. I stewed the potatoes in the stewing mode, excellent, but in this mode there is water control as soon as the water evaporates, the heating mode turns on. Active boiling is also used for stewing.

... I stewed the potatoes in the stewing mode, excellent, but in this mode there is water control as soon as the water evaporates, the heating mode turns on.

I think that on all programs, when the water (liquid) evaporates, the saucepan goes into heating mode by itself. Thus, it saves itself from overheating and, accordingly, from breakdown. IMHO

By the way, in the heating mode of 80 degrees C, this can replace the slow cooker in some cases.

If the heating mode is 80 degrees, so you can freely make baked milk, it boils and let it stand in the heating mode. And no problem.

If the heating mode is 80 degrees, so you can freely make baked milk, it boils and let it stand in the heating mode. And no problem.

Yes. I think about 6-7 hours. In short, you can try all night, but as you wrote correctly, first boil.

HURRAH! everything worked out! Took in the evening 3 !! (three) liters of milk, 45 minutes on stewing with a closed lid, the lid was in foam, but it did not pour through the top and then just left it on heating until morning. All!
in the morning there was a fairy tale, not milk, poured about 2.800 - 2.700 liters of milk into the jar. This is victory)

Hi girls,
listen, and on the extinguishing mode the maximum time is only 90 minutes?
what if you need more?

[round YUMMI? IN?.]

Hi girls,
listen, and on the extinguishing mode the maximum time is only 90 minutes?
what if you need more?

It will take 90 minutes, add another 90 and more until ready. Post # 63-68 (discussed). You have round YUMMI? IN?.

Hi girls,
listen, but on the extinguishing mode the maximum time is only 90 minutes?
what if you need more?

After the stewing mode, it switches to the heating mode for 12 hours, this mode brings both jellied meat and baked milk to readiness quite well

[extinguishing]

After the stewing mode, it switches to the heating mode for 12 hours, this mode brings both jellied meat and baked milk to readiness quite well

Yes, I agree. Also as an option. But, if time is short and you want to quickly, then it is better to add extinguishing (small boil, but with gurgles).

yes, round.
I just wanted to put on a cold one for the night, but getting up is too lazy ...

yes, round.
I just wanted to put on a cold one for the night, but getting up is too lazy ...

Today I cooked cold in this way, put it in the evening, brought it to a boil on the stew, removed the foam a couple of times, and left it on heating overnight, in the morning the knuckle was soft as fluff)
So everything will work out. try

Good day to everyone! I am still a beginner with a 500V yumka. Thanks to those who opened this topic, in which we can share tips about a specific model. Unfortunately, the joy of purchasing was overshadowed by the unpleasant discovery of the difference in extinguishing modes. The so-called consultants in the Internet store are misleading. I immediately bought 2 pieces for myself and my parents. It was physically impossible to return it within 14 days, since I am not in Ukraine. Now I am trying to adapt to the preparation of long-playing dishes thanks to your advice.
Now I want to throw cabbage and ribs into the cartoon. Tell me, pliz, is it better to cook these dishes separately or the ribs for cabbage and stew together?

After the stewing mode, it switches to the heating mode for 12 hours, this mode brings both jellied meat and baked milk to readiness quite well

As far as I know, jellied meat should boil on a very low boil. And in the Extinguishing mode there is an active gurgling. Probably affects the quality of jellied meat?

[matilda1001]

Are new people pouring in with their saucepans? Very happy matilda1001 .

As far as I know, jellied meat should boil on a very low boil. And in the Extinguishing mode there is an active gurgling. Probably affects the quality of jellied meat?

Use the heating mode (warm) - this is 80 degrees - the simmering mode (more gentle than stewing). There are models (in the European space including - Klatronic) there are only 2 modes and there is active and heating. And nothing, they get out somehow And God himself ordered us ...

Good day to everyone! I am still a beginner with a 500V yumka. Thanks to those who opened this topic, in which we can share tips about a specific model. Unfortunately, the joy of purchasing was overshadowed by the unpleasant discovery of the difference in extinguishing modes. The so-called consultants in the Internet store are misleading. I immediately bought 2 pieces for myself and my parents. It was physically impossible to return it within 14 days, since I am not in Ukraine. Now I am trying to adapt to the preparation of long-playing dishes thanks to your advice.
Now I want to throw cabbage and ribs into the cartoon. Tell me, pliz, is it better to cook these dishes separately or the ribs for cabbage and stew together?

Hello, what exactly is overshadowed?
I did the cabbage like this: first, in the baking mode, I fried the ribs with onions for 30 minutes, then I added the cabbage and stirring for another 20 minutes. I added water, a tomato ..... and stewed for 30 minutes. The cabbage was gone in the evening, although there was a whole saucepan, the ribs were very soft and tender, and the cabbage was very rich and did not turn into porridge due to baking.

As far as I know, jellied meat should boil on a very low boil. And in the Extinguishing mode there is an active gurgling. Probably affects the quality of jellied meat?

use the simmering mode until boiling, open the lid and let it simmer a little while you remove the foam. when the foam is removed. put it quietly on the heating mode, close the lid and go to bed. In the morning it will be tasty and ready and transparent. Good luck!

Hey everyone!!! And somebody baked cakes in Yummi. Share your impressions.

And cakes and muffins and manna - everything is baked.
I set the time for 60-70 minutes, and then I look, if necessary, I add time

FEATURE! multicooker is that a beautiful crispy crust does not form, so I turn it over and set it for another 15-20 minutes

and if a cupcake like charlotte - apples on top, or others, then I stand it for 70-80 minutes, the top turns out to be more beautiful, and then, if desired, sprinkle with sazharny powder ... beauty)))

An interesting observation - I made an unsweetened pie on yeast dough (the filling is a layer of chicken with rice and green onions, the second is mushrooms and onions). To speed up the process, bake at the same time in a bread maker and a multicooker. So, for some reason, it turned out better in MV, although there was a hassle there with turning the pie over and baking the second side
It turns out that the process modes are completely different, and the constructive is understandable too.

On the other hand, bread is better in a bread maker.

These are the observations

about baked milk -
experimentally I found out that if you pour milk up to 2 liters, then the extinguishing mode does not jump out for me, and if 3 liters, then the foam from the valve hiss.

and today the milk was heated all night long, in the morning I looked, it was of course melted ... BUT in my bread maker it turns out better ...
of course these are personal impressions)

Girls, read all about Yummi. And the question arose - which is better than Yummi or Panas?
What to buy? Is the pan thinner in Panas? How about yummy with baked goods?

What to buy ...
Indeed, it is a matter of questions
if in finance. then yummy is cheaper
if according to the modes, then yummi boils more actively ..., which means Panas is more dietary, on the other hand, it is more convenient to fry in yummi.(oh, what a potato it turns out)
if by the availability of proven recipes, then there are more of them for Panas,
if by mode, then they seem to be similar, but there is also a difference (read the topic carefully),
if by power consumed. then Panas is somewhere 600-650, yummy 800 - 850 in the most active modes
and if in pots - believe me, all these coatings require careful handling

so choose which parameters you need and go!
The thing is definitely needed !!!

Svett, how do you cook potatoes?

[IRR]

consistently tasty potatoes are obtained in two modes
or "baked goods"
or "potato" (in this mode, cook under your responsibility, remembering the instructions IRR , according to the instructions in this mode, only boil the potatoes, otherwise the saucepan may deteriorate) BUT! like a spouse in my absence without a shadow of a doubt - it says potatoes, so we cook any potatoes in this mode, and it seems like without excesses)

A spoonful of oil (or other fat) is poured to the bottom of the MV.It is important not to pour oil, otherwise it will taste like boiled potatoes soaked in fat

The potatoes are cut in large pieces (as in the village).
put on 40 - 50 minutes. After 20 minutes, salt and seasonings were poured in, stirred. After the signal, they were mixed again. All! The yummy is ready!

This is the basis, and then you can experiment with the time, the type of cutting, stirring - the roast is regulated, etc. The only limitation here is that you cannot add anything that lets the juice out.

[IRR]

consistently tasty potatoes are obtained in two modes
or "baked goods"
or "potato" (in this mode, cook under your responsibility, remembering the instructions IRR , according to the instructions in this mode, only boil the potatoes, otherwise the saucepan may deteriorate)

and here I have a question:
"If you need to cook the same in both the baking mode and the potato mode, then why risk a saucepan and fry potatoes in a fry pot?

question "on the spot"
and really ??? did not think

maybe associations work
pastries - kesy, pies
potatoes - they are potatoes ... I cook more often in this mode.

it will be necessary to experiment: cook in a row, first in one, and then in another mode.

To be honest, I cook in stewing, baking modes, very rarely if rice and buckwheat then rice, and very often on heating. all my dishes are fried and baked on baked goods, and potatoes and soup and borscht are on languor, milk is heated on heating and jellied meat is cooked in the same way. turns out. that I don't use soup and potatoes at all.

Ladies, I have a question about baking. In your opinion, is the dough really baked at YUMMI? And then in my Panasonic dough is rather cooked without water. I don't even know how to describe it, the impression is that there is not enough light caramelization of the starch contained in the dough (flour).

Ladies, I have a question about baking. In your opinion, is the dough really baked at YUMMI? And then in my Panasonic dough is rather cooked without water. I don't even know how to describe it, the impression is that there is not enough light caramelization of the starch contained in the dough (flour).

on baking, the bread is really a little wet, but I don't know, maybe I did something wrong .... I always put different solders inside the bread, maybe because of this, but the biscuit turns out wonderfully, high and airy. BISCUITS BAKE THROUGH THE DAY

To be honest, I cook in stewing, baking modes, very rarely if rice and buckwheat then rice, and very often on heating. all my dishes are fried and baked on baked goods, and potatoes and soup and borscht are on languor, milk is heated on heating and jellied meat is cooked in the same way. turns out. that I don't use soup and potatoes at all.

On stewing, they get nice soups, borshchiki, jellied meat

I cook soups on soup very rarely - in the morning, when I suddenly want to urgently, but there is no time.

Porridge - mainly in the porridge mode, if whole grain - braising

I heat milk both on stewing and on heating, if it is necessary to quickly boil - soup.

I actively use baked goods - for biscuits and pies, but I baked yeast bread only once - I didn't impress, I bake it in a bread maker
etc.

rarely used modes are soup and "steamed"

I cook soups on soup very rarely - in the morning, when I suddenly want to urgently, but there is no time.

But what about delayed cooking? in the evening I abandoned what I needed and in the morning got up from the smells?))) and there is no need to rush anywhere)

[t765]

t765, so I specifically made a reservation - when you really want to , in the sense that in the morning I wanted to cook.
It is also very convenient, in the sense that you do not run and check constantly.

I use delayed cooking naturally - either I throw it in the evening, or for a child to come to dinner, and everything fresh and warm is ready for him). Here another problem arises - it will burn the tongue, then forget to turn it off ... but that's another story)

[extinguishing]

if according to the modes, then yummi boils more actively ... which means Panas is more dietary,

Girls, I'm talking about the regime now extinguishing in YUMII I will give out from my experience, of course. Some of our users puzzled me (I don't remember who exactly), they say, Yummi has extinguishing, and if I knew before, I would never be like that. I began to observe this regime separately - looked at all stages and - it turned out - when the beginning of boiling, it gurgles decently - this is really a pure truth, but when the required temperature is reached, the boil decreases to scanty, and so on until the end and languish. You can watch for yourself. Only I have a C-model. (may be critical for B) The same program I use most is stewing, then (in descending order) pastries, rice-porridge. I hardly use soup, it (this program) for me is identical with potatoes. What is the difference I puzzle myself. If anyone is interested in our YUMIA programs, Gypsy did my best and translated from Japanese-English down here There is generally a tempting topic about how and what kind of rice is best to cook. I invite you.

[refined cooking]

Yummi says stewing

But I think that in Yummi this is not 100% extinguishing, it’s always some kind of heating .. when the program is extinguishing, they write Slow Cook.
IRR, let me transfer that text here, here it is in place.

Do you want to get instructions for your rice cooker? They have a website working .. I think this is your model:


refined cooking - gourmet cooking \ rather frying, possibly baking \ = rice \ porridge
quick cooking - quick cooking = soup
crispy rice - crispy rice = extinguishing
porridge / soup - porridge \ soup = bakery products
steam - steam cooking = potatoes
reheat - secondary heating = for a couple

I painted it this way, because the programs in English are located in the photo. and the Russian version, but the programs most likely changed .. or they were incorrectly matched.

It seems to me that it should be something like this:

refined cooking - rather frying, possibly baking =potatoes
quick cooking - quick cooking = soup
crispy rice - crispy rice = bakery products
porridge / soup - porridge \ soup = rice \ porridge
steam - steam cooking = for a couple
reheat - secondary heating = extinguishing

[and I'm definitely happy with the yumka.]

But I think that in Yummi this is not 100% extinguishing, it’s always some kind of heating .. when the program is extinguishing, they write Slow Cook.

in her yummi I made such an observation - if the water (milk) is up to 1.5 - 2 liters, then the extinguishing is really lazy - it gurgles lazily, but when I cooked the jellied meat, I won't say exactly how much, but there was more than 3 liters, then it was boiled well, I even switched to heating ...

It seems that the whole thing is in the strain gauge, because the secret of adjusting the temperature and its duration is that, depending on the weight, the pan presses on the ledge (in the middle of which) with a different force, and therefore the duration of certain temperature regimes is already different. And it looks like at high volumes the temperature is programmed to "gurgle"

But that's my guess

and I'm definitely happy with the yumka.

after all, you need to find approaches to any technique. and that Panas is better - it is considered so because a solid experience has already been gained, and for any question you can find an answer + the brand is promoted, accordingly the cost is wound. here is the power consumption, hmm ... but not yet as relevant as abroad,
that the modes are different - so even irons and kettles differ by them

I lead to the fact that at first I wanted Panas, but last summer it cost 300ue in Kiev. (it looks like there were remnants of the old party), and then Panas was brought in in the fall and yummi appeared ...and after a long scouring of the Internet on our Spanish, English sites (praise saw that the world is not limited to one Panasonic and that there are much more sophisticated things ... that's how yummy took root in my house.

It's okay to be critical of any technique. This is how we move progress)))

Lovely owners of the Yummy multicooker!
Where have you disappeared?
I am facing the choice of Panasonic-More_cheap_alternative for the second time (the first - with x / n, and the choice fell NOT on Panasonic). Now I'm deciding on a present for myself for R. Day, and again at the last moment I came across these Yummy.
A removable cover is very important, I was convinced on my hp. And the price is now more sane than for Panas.
But the last drop of doubt is the service. How are your Yummies doing? How are they with the lined saucepan? You can't cook in peeled Teflon, but where to order a new one?
And one more thing: a catastrophic shortage of space in the kitchen. Which model takes up less SQUARE - B or J? (Honestly, Jay likes the design better)

In general, I will be glad to any arguments "for".
Taking this opportunity, I would like to congratulate everyone on the upcoming Victory Day

I'm fine and even fine, I think our girls too. I've been thinking about the Teflon coating - so I have non-stick inside and outside (interestingly non-stick and Teflon - are they the same thing?) Right now, I'll take a picture - the pan is in perfect condition, I didn't get lost, it's thick. When I bought it, Panasonic wasn’t there - I couldn’t feel it. And now I go shopping, Panas is everywhere, and he has a saucepan ...: (that ... - looks more like my rice cooker, cheap - in the sense of luminous outside and Teflon inside. in a teaspoon of oil (practically))



Rinchik, what is it covered in, in the end? Outside and inside, this alloy seems to be the same, but it does not look like Teflon. Now I looked at the pictures, there in the first - top photo - at the bottom, like, like white spots - these are sparkles. She shines all so much - what kind of alloy, I don't know. But stronger than in a rice cooker - a fact.

By the way, about the full coverage of the pan - I confirm the importance of the question! I recently got a small rice cooker, it was written that it seems like you can wash the saucepan in the PMM. But the outside of the saucepan is uncovered aluminum! So the saucepan is covered with a gray-whitish bloom
And in Panasonic the same thing - the coating is only inside and is rather weak in strength (despite the fact that I use exclusively a wooden spoon and spatula, the coating is already scratched)

... But the outside of the saucepan is uncovered aluminum! So the saucepan is covered with a gray-whitish bloom

It's okay - it should be so. This gray bloom - it protects the saucepan from further oxidation. And it is not necessary to clean it, especially with abrasives or metal nets. It oxidized once and that's it. When you wash, just wipe dry with a towel - this is the basics of caring for dishes from a lumino. It will last a long time, despite its unpresentable appearance.

And in Panasonic the same thing - the coating is only inside and is rather weak in strength (despite the fact that I use exclusively a wooden spoon and spatula, the coating is already scratched)

I read on another forum that using the spoon that comes with the MV is a big mistake, and, probably, a marketing move by panasomakers (you will quickly scratch the Teflon, quickly come running to us for a new saucepan)
It is recommended to immediately acquire silicone devices - spoons and spatulas.

Rinchik, what is it covered in, in the end? Outside and inside, this alloy seems to be the same, but it does not look like Teflon. Now I looked at the pictures, there in the first - top photo - at the bottom, like, like white spots - these are sparkles. She shines all so much - what kind of alloy, I don't know. But stronger than in a rice cooker - a fact.

It looks like it's not Teflon. There was no Dupont TM anywhere on the packaging? Or do other firms also have a patent?
By the way, how does this coating not burn in practice? Do cupcakes fall out easily?

And another question arose.How to remove this hot saucepan? With bare hands and an oven mitt? There is no handle provided.

The fact of the matter is that I used exclusively wooden appliances, and the wood is very soft. I suspect that dried rice (if you forget for half an hour in heating mode) at the bottom of the saucepan works no worse than an abrasive.

Can anyone tell me about the size? In the Internet, I have not found the dimensions anywhere.
Yammi Ji - rectangular (how many cm in width and depth?)
Yammy B - round? More compact, because higher?

The fact of the matter is that I used exclusively wooden appliances, and the wood is very soft. I suspect that dried rice (if you forget for half an hour in heating mode) at the bottom of the saucepan works no worse than an abrasive.

So you yourself have answered your own question - "dried rice". I killed a bucket and a spatula from HP for a year. After I paid 460 UAH for them, I quickly bought a silicone spatula, rinsed the bucket immediately after baking and did not shake out the bread with wild jerks.

Cupcake is falling out - not the right word. Gets out! Right now, I was running with a tape measure - 35 to 22 (measured along the wide part), it kind of tapers to the nose. The design is so vintage 50 years America. ... I have a rectangle. Jackie. Although it is 5 liters, it looks smaller than my 4-liter. round rice cooker.

How to take out. No problem, everything clings well with one hand (small rice cooker).