Multicooker CUCKOO CRP-HMXS1010FB

MULTI-COOKER IN KOREAN. With two bowls (Xwall and natural stone).

So, the encryption Let's try to figure it out ...
Programs:

백 미 (27-37min.) Glutinous rice

김, 초밥 (38-51min.) Kim, Sushi

잡곡 (41-50min.) Grain, dry or whole grain rice

현미 / 발아 (42-56min.) Rice, Sprouted grains

영양 밥 (40-45min.) Boiled?

영양 죽 (60-71min.) Boiled

제척 미 (31-44 min.)

홍삼 (2-24hours) Ginseng

묵은 쌀 (39-44min.) Gettang himself (their dish is a whole chicken in broth for a third of chicken)

만능 찜 (10-120 min.) Multi-cook

삼계탕 (69 min.) Chicken

스팀 세척 (20 min.) Three steam (probably steam cleaning)

돌솥 백미 (45-59min.) White rice in a stone pot

돌솥 잡곡 (56-68min.) Whole grain rice in a stone pot

돌솥 누룽 시 (45-54min) Fried (baked) rice in a stone pot

돌솥 송늉 (39-42min.)

[Carolina7]

Carolina7 , yeah, interesting. I translate this-

영양 죽
제척 미
홍삼
묵은 쌀 like "Red". Now I will look at another translation.

Could you break the hieroglyphs more clearly? Otherwise, they merge into the carpet.

So, the encryption Let's try to figure it out ...
Programs:

백미 Glutinous rice
김, 초밥 Kim, Sushi
잡곡 Grain, dry or whole grain rice
현미 / 발아 Rice, Sprouted grains
영양 밥 Boiled? Yeah, boiled

영양 죽 ?

제척 미 ?

홍삼 Red

묵은 쌀 ?

만능 찜 multi-cook

삼계탕 A hen

스팀 세척 Three pair

돌솥 누룽 fried (baked) rice

돌솥 송늉 ?

This I highlighted in red, what I found.
Something like that. What is "Three Pair" ... Oh, and I shared.

Could you break the hieroglyphs more clearly? Otherwise, they merge into the carpet.

And I, too, would like something to be divided more clearly, divided somehow Or maybe I did not understand correctly? do you have a netbook?

I have a laptop.

I will share the rest.

This I highlighted in red, what I found.
Something like that. What is "Three Pair" ... Oh, and I shared.

I don’t know what three pairs are ... I have to think about whether it’s possible to clean it with a steam ... or a steam mode ...
Thanks for the help.

Yes, the first thing that comes to mind is, of course, steaming. Is there a basket for this?

yes, there is a basket. Only in the recipe book, everything that seems to be steamed is cooked on a multi-cooker.

Carolina, what an interesting research work you have to do! Good luck to you.

Thanks, i will do my best!

[Carolina7]

Carolina7

And what power does it have?
Cabbage was cooked amazingly quickly in a stone bowl.

[Carolina7]

Carolina7

And what power does it have?
Cabbage was cooked amazingly quickly in a stone bowl.

power 1400W.
I have nothing to compare with, well, perhaps with a gas stove ... but I'm happy, it saves time
By the way, I tried to heat a stone saucepan without anything, it heats up quickly, 2-3 minutes, and it is impossible to touch. She has 4 modes for this saucepan, I think that there she gives the maximum for heating at the beginning of cooking.

Today I made pearl barley porridge (rolled) and broccoli. She put the porridge on the bottom, poured it with water, put broccoli on top of the steam plate and on a multi-cook for 15 minutes. With porridge, everything is super, but with broccoli I overdid it ... Of course you can eat, but next time, broccoli is not more than 5 minutes. After all, in a double boiler at home I do 5 minutes, but here in the cartoon I decided ...

Let's laugh at the Koreans together (I can, they laugh at me too).
So the instruction of the rice beetle
Korean translator translation:
백미 glutinous rice
김, 초밥 gimpab (the same rolls only in Korean), sushi
잡곡 grain, dry or whole grain rice
현미 / 발아 rice, sprouted grains
영양 밥 boiled rice with other cereals
영양 죽 rice porridge
제척 미 cleansing rotten grains of rice (yummy probably)
홍삼 ginseng
묵은 쌀 old stuck rice
만능 찜 stew rice with cabbage
삼계탕 cooking chicken with rice (like a thick soup)
스팀 세척 steam cleaning
돌솥 누룽 시 slightly burnt rice crust
돌솥 송늉 a decoction of burnt crusts

How many other cooking methods do you know?
Naturally, they could not even imagine that it is possible to bake bread there. Their bread is rice

[Carolina7]

Carolina7 I can imagine what kind of eyes Koreans get when they find out what can be cooked in their rice cookers. Do you think they read the forum or is it difficult? Rumor has it that the Japanese are simply ironing the Internet in search of fresh ideas, including the use of their technology. So to speak, conduct marketing research

[Carolina7]

Carolina7 I can imagine what kind of eyes Koreans get when they find out what can be cooked in their rice cookers. Do you think they read the forum or is it difficult? Rumor has it that the Japanese are simply ironing the Internet in search of fresh ideas, including the use of their technology. That is to say, conduct marketing research

Koreans have not tried anything from the multicooker yet. But they ate a shortbread cake in a frying pan with custard for my birthday (they shoved candy into themselves, like children, for both cheeks). Then I even ordered one cake for my wife for my birthday (made for $ 30), I even gave a recipe ... but Koreans (I hope not all) have handles in the kitchen - hooks said - it doesn't work ...
Whether they read the forum I do not know, in general Russian seems terribly difficult to them, perhaps in factories .... but they are not lovers of something new in food. This, in general, is spicy in them everything that probably already barely feels the taste, all receptors have atrophied

Carolina 7, please tell me, does your model include two bowls, or did you buy one of them separately? I plan to order a Cuckoo in Korea, but I just can't figure out the variations. This is your model 🔗 , judging by the pictures there is a bowl on the outside of gold + copper, and the inside is XWELL Shine, and what do they advertise as fresh?
And the new models, as I understood titanium .... I have not figured out the inner coating and again this Fresh ..... help me figure it out.

Carolina 7, please tell me, does your model include two bowls, or did you buy one of them separately? I plan to order a Cuckoo in Korea, but I just can't figure out the variations. This is your model 🔗 , judging by the pictures there is a bowl on the outside of gold + copper, and the inside is XWELL Shine, and what do they advertise as fresh?
And the new models, as I understood titanium .... I have not figured out the inner coating and again this Fresh ..... help me figure it out.

What you have sent is not my model. There is only one saucepan. In my 2 saucepans originally. Xwall and natural stone. On the Korean site she is
🔗
Titanium coating in new models. A multicooker (rice cooker) with a stone saucepan is only 4. 2 old models, 1 relatively old (like mine) and a new one. New here

the difference between mine and the new one is not important for me (they added 1 stage of protection, the power is not 1400 but 1905W and cooking programming via the Internet and a computer), and the price is $ 300 higher. Web programming is tempting, but .... only if you know Korean. I don't know, so I don't need it. Power ... as for me. so this is +, there will be less electricity.
What they advertise as fresh, I don't know for sure, but I guess what they mean is that the rice is always fresh (i.e. warm and does not dry out).
Well, something like this .. I would be glad if I helped.

Thanks for the help, in the end I chose a completely different one ......... the main thing is that the instructions are in English, otherwise I disappeared
🔗

Thanks for the help, in the end I chose a completely different one ......... the main thing is that the instructions are in English, otherwise I disappeared
🔗

Well, great, when I was choosing, I was told that Lichum is in second place after the cuckoo, so this is also a very solid technique! I did not delve into the details of it, but still congratulations on your choice!

Well, my dashing cartoon is flying to me, I don't know when it will arrive, but I'm looking forward to it. I hope we can discuss our Korean multicooker, although from different companies, I think they are almost identical.I looked at you in the mail - you are beautiful! And as I understand from the avatar on this site, they became a mother. Write what you are cooking in your slow cooker, very interesting.

Well, my dashing cartoon is flying to me, I don't know when it will arrive, but I'm looking forward to it. I hope we will be able to discuss our Korean multicooker, although from different companies, I think they are almost identical. I looked at you in the mail - you are beautiful! And as I understand from the avatar on this site, they became a mother. Write what you are cooking in your slow cooker, very interesting.

Happy for you!! Of course, we will discuss sourdough bread 3-4 times a week in it, but always by sight. All the time is not enough to measure and lay out ... I'm used to the bread maker by sight ... It's nice that you are interested, see the pictures, thank you. I'm only getting ready for motherhood for the first time, and on the avatar is my little perfume, the only, beloved little Korean man ...

HURRAH!!! Well, finally my Korean star is in the kitchen .... and above all pleases the eye !!! I did not even expect that she is so beautiful, with rhinestones, like a large alien egg))))))))))) True, the instruction was for her only in Korean. In the internet I was able to get an instruction in English for a Cuckoo of the same class, I will compare. purely on intuition, I cooked a piece of turkey there for the kids for soup ... 15 and everything is ready ... and she constantly talks ... I fall into a state of deep euphoria at the sound of her voice ... it is just a miracle, thick walls, excellent coverage. I will study the modes and adapt to my needs.

I found out that she has 10 modes .... white rice can be cooked usually and quickly. The name of the modes you will laugh ......... already cooked soup, it turned out quickly and tasty. Fried with an open lid on a multi-cooker ........ so exciting - at first she fries strongly, then apparently drops the temperature, when a new portion of cold ingredients is added, it starts to squirt again ... a miracle.

Congratulations!!! : flowers: I'm sure you'll make friends.

[murza]

murza - congratulations on your wonderful assistant !!!

HURRAH!!! Well, finally my Korean star is in the kitchen .... and above all pleases the eye !!! I did not even expect that she is so beautiful, with rhinestones, like a large alien egg))))))))))))

Hurrah!!!! Well, finally, your alien has arrived !! Heartiest congratulations! Now it will be more fun Let's cook together "in Korean"

🔗 here is a photo of the front panel of the multicooker with their translation into English ........ well, I still haven't figured out the translation algorithm .......... Literally a couple of programs coincide with the cuckoo, everything else is SECRET. Why they called that button a multi-cook is not clear, in the pictures from the instructions you can see that on a multi-cook they cook - vegetable stew, meat stew, but in slow cook mode - chicken, soup with large pieces, some kind of broth and milk porridge. ...... maybe it's their rice tea.
One of the modes is called - rice with black beans ..... the second - fried rice crusts ........ another type of sprouted rice (does it happen) and three modes of rice - white rice, fast rice, normal rice. ............. how white differs from normal is not clear. and two gaba brown modes.

It's given! It should be understood on which of them it works as an oven, on which is the best way to cook soup and on which one it works as a double boiler ... I can't even imagine, although a steam stand is given to it.

soooo ...
"multi-cook" and "extinguishing" is the same by their standards (water boils in this mode after 10 minutes) and I think it is cooked at 100-120 degrees, but nothing gurgles and does not boil because it is under pressure. On this program, it is possible to set the time yourself (I think so for you). The same program is steam cooking (water is poured down, a steam plate is placed and the time is set on the basis that 10 minutes before boiling).
I bake on the "fried rice crusts" program (I don't rely on the fried top crust, but you can turn the pastry over if the recipe allows).
Soup, it is better to cook chicken soup on the "get tan itself" program (do you have that?).
There will be more questions, ask.

So I decided to do a stupid thing, bake a biscuit ......... no way to start with porridge ......... Baking a biscuit on stacked apple rings, with pieces of chocolate inside and raisins ... without openers .... put la on what roughly translates as toasted rice crusts for 35 minutes. The bottom line is it's edible, tasty, but not a fantan. I don’t know, maybe it’s possible to get a biscuit in a pressure cooker, I tried it this way for the first time, but I could find some kind of regime where I could cook intensively without pressure. All the same, the biscuit must be given the opportunity to give off its steam, then it turns out well baked with good perforation and does not fall. The same recipe in Panas on the baking program I get twice as much.

I don’t know, maybe it’s possible to get a biscuit in a pressure cooker, I tried it this way for the first time, but I could find some kind of regime where I could cook intensively without pressure.

Everything is simple - in any mode, unscrew the valve (a round little thing through which steam goes) and that's it .... cook without pressure ...

Thank you Carolina, so that I could do without you?))))))))) It's hard to get used to the new, I didn't even think that someday I would say this, I am getting old ... why such a smart machine and not one sensor program. Even the most elementary porridge must be timed.

But one plus I have already learned - she cooks very quickly))))))))

Amazing how you bake bread in it? Unscrewing the valve? I bake bread almost every day with sourdough, sometimes in a bread machine, sometimes in an oven.

Amazing how you bake bread in it? Unscrewing the valve? I bake bread almost every day with sourdough, sometimes in a bread machine, sometimes in an oven.

I'm baking right now. Mainly leavened. There is simply no time to measure. I put everything "by eye". For 4 hours there is a loaf of bread on heating (I keep track of the temperature so that it does not exceed 38), and I bake it 2 times on "fried crusts". I make sure to screw the valve. I tried not to screw it up - the bread rose slightly. Conclusion - all baked goods without a valve.
In general, I love bread from a bread machine, and to be honest, I bought a slow cooker because I can't live without bread (I am in Korea, and my bread machine is in Kiev, after 2 months the contract will end and we will be together again), so I started a sourdough and bake it regularly ... Next time, as I bake, I promise to measure everything and lay it out.

Here is the previous bread from the multi.

Amazing how you bake bread in it?

I want to warn you in advance !!!!!!
I bake in a stone saucepan (remember, I have 2). And maybe, if the stove is not in stone, then you can scratch the saucepan !!!!! So be careful, and if you really want to, then at least lay out the saucepan with parchment.

Is this white bread? I bake with black sourdough, no wheat flour at all 🔗 - here is a recipe and a photo. But Korea probably doesn't have rye flour. Well, nothing 2 months is just a little bit - and home in the spring ... My husband wakes up tonight and says - I want to go to Crimea, right now ....... SPRING is coming))))))) ...
I have some kind of super strong KASTRYUL .......... said and for 100 years there is no demolition. and to be honest, most of all I like baking rye bread in the oven, round. The beloved says that the bread should all consist of some crusts .... although in the bread maker there are also some crusts all around - he says they are not so artificial .........)))))))))))))) )

Is this white bread? I bake with black sourdough, no wheat flour at all 🔗 - here is a recipe and a photo.

gray bread, rye sourdough (on rye flour is much better IMHO), and the rest is wheat flour and bran.
Your bread is beautiful, I also bake rye at home.

But Korea probably doesn't have rye flour.

Yes, but imported, sold for $ 1.5 per 100 grams. It's a little expensive for bread, but just right for leaven

Well, nothing 2 months is just a little - and home in the spring ...

My husband wakes up tonight and says, I want to go to the Crimea, right now ....... SPRING is coming))))))).

good wish!: yes:

I have some kind of super strong KASTRYUL .......... said and for 100 years there is no demolition.

Yes, the Korean quality is really at its best, but still I only put in my Xwal saucepan with silicone spatulas

The beloved says that the bread should all consist of some crusts ...

As I understand it ....... at first I was making a couple of bread, but after a month I realized that I just couldn't live without crusts, at the family council it was begged : girl_cray: decided to buy a cartoon.

Yesterday I cooked mutton in milk on a multibove. I myself am not very meat, but everyone else in the family eats. And this dish is adored by my husband. In the classics, it must be simmered for 4 hours in the oven, but even in 40 minutes it turned out magically and the carrots with celery did not fall apart at all, and the meat simply melted soaked in the magic smell of mint, rosemary, coriander and cumin. (the first time I set it for 20 minutes, then for another 20, but the devil pulled me to forcibly turn it off, the milk went through a steam release ......... the whole kitchen was in milk)))))
Then there was an unsuccessful experiment on steaming potatoes in a cartoon, for some reason I decided to choose the automatic mode, like fast rice ........ I thought that as soon as the steam was over, it would turn off by itself ........ ..... know when the smell of fried had to be forcibly turned off. I also tried yesterday to fry with an open lid on the "crusts" did not work ... so far only on a multi-cook it turns out to fry with an open lid.
Now I cook beans, on a multi-cooker, did not experiment ... ... the second time I don't want to wash the kitchen, although there is a mode that roughly translates as rice with black beans ........

And I would love to live in Korea, I love their cuisine so much. The most important thing is that this business is very suitable for my body. He loves cereals and vegetables (well, with fish, it's clear we have a tension). I bought the first cartoon solely for the purpose of cooking rice, but when we tried buckwheat in it .......... meow. Only here rice for sushi or kimbap are rare. I order everything from a Korean store - nori sheets, rice, rice vinegar ......... and I make from everything ..... cucumbers, radishes, shrimps ....... I have two branded- 1. Slavic roll - with herring, pickled cucumber and grated apple ........ 2. milano roll with avocado, arugula and such rustic sour cream ..... Sometimes I make carrots in Korean ......... it takes a long time and then it is infused for a day - but it's worth it, not to compare with a market salad.

Carolina, help me understand why my cartoon has internal steam? there is such a thing on the lid inside it is inserted into which you need to pour some water. Roofing felts are for cleaning with steam, either for heating, or for Gaba brown ......... I don't understand .....

And I would love to live in Korea, I love their cuisine so much. The most important thing is that this business is very suitable for my body. He loves cereals and vegetables (well, with fish, it's clear we have a tension).

I used to think so too ............... (in Kiev, Korean women prepared salads on the market)
Korean cuisine is simple rice without anything, kimchi (sauerkraut with red pepper) and a bunch of different salads, most of which cannot be eaten because of the spiciness ... and gimbap is perhaps one of the few things that you can actually eat here (by the way, without sauce). If not for the multicooker, she would have died of hunger.

Carolina, help me understand why my cartoon has internal steam? there is such a thing on the lid inside it is inserted into which you need to pour some water. Roofing felts are for cleaning with steam, either for heating, or for Gaba brown ......... I don't understand .....

I do not know. I don't have this in the lid, there is only a back, a container for collecting condensate.

Yes, the Korean quality is really at its best, but still I only put in my Xwal saucepan with silicone spatulas

I have a magic spoon in this capacity, I think only Baba Yaga can have this, she is more than a hundred years old and it is made of some kind of ebony in Armenia (oh, how the pictures are inserted here, I don't know))))). I cooked so much with her, and before me, apparently, how much they cooked with her, that in general, you can cook soup from an ax from her)

Only here rice for sushi or kimbap are rare.I order everything from a Korean store - nori sheets, rice, rice vinegar .........

And I use rice at home (in Ukraine) for sushi, the usual "round". And the one that is sold by Asians and in supermarkets (like for sushi) I consider a bourgeois lotion.
Our rice cookers confirm this - they just cook rice and rice for sushi from the same rice, the only difference is that for sushi it is slightly undercooked and with the addition of vinegar and sugar. Try it, it's practically the same rice

The fact of the matter is that for me there is a difference. Our rice doesn't turn out to be so fabulously light and milky white. I also tried to replace vinegar - it is not tasty. But now this is not a problem in a Korean store; everything costs absolutely adequate money, as much as ordinary rice in a store.
Today I cooked lobio in a cartoon, it turned out quickly and very tasty. I tried to boil a portion of rice on the very first program (white rice), boiled steamed, when I opened the lid, there was almost dry rice, in a dry saucepan, I said, IDIALISSIMO. It will be necessary to experiment with normal rice and find out how the normal rice program differs from white rice. I wonder if Korea has parboiled rice?

🔗 Here is a photo of my Likhom with the lid open, on the lid there is such a cap where water is poured, a cap in the color of a saucepan. I'm all worried, what should I do with him ?? Maybe it can only be used in certain programs. I could only assume that this is needed for cleaning with steam and for heating, for example, the same rice, although who heats it up when you can always cook a new portion. Carolina, what do you say ??

I wonder if Korea has parboiled rice?

I didn't seem to meet ...

🔗 Here is a photo of my Likhom with the lid open, on the lid there is such a cap where water is poured, a cap in the color of a saucepan. I'm all worried, what should I do with him ?? Maybe it can only be used in certain programs. I could only assume that this is needed for cleaning with steam and for heating, for example, the same rice, although who heats it up when you can always cook a new portion. Carolina, what do you say ??

I don't even know what to say ... I don't have that .... Do you have instructions in English? Maybe there ..

I do not have instructions in English, alas and ah ..... All they could send me was the front panel translated into English. With the words, our rice cookers are made exclusively for Korea, so there will be no instructions.
And on the Internet I was able to find instructions in English only for a Cuckoo of the same class, but there is nothing like that in the design. Well, I hope this question is to stop with a matter of time, the rudiments of the official website Dashing in Russian have already appeared, which means they will soon start selling them with us))))))

Well, I practically mastered the modes on the rice cooker. I am very interested in the Korean recipes from the instructions, what do they themselves cook on 10 cooking modes of rice. Buckwheat on the gaba brown regime became an ingenious dish. Found a site where Korean dishes are well described 🔗
And fried mushrooms with onions and buckwheat porridge ... meow ...
In the rice with beans mode, you can set some additional nuance from 1 to 5 ........ which corresponds to + 5- + 2-0- -2 - -3
what a miracle I did not understand yet))))))

Hello!
and you will not help with the menu of this model:
🔗
there is an English instruction, but in the cuckoo all the inscriptions are in Korean, I can't figure out the modes in any way, although thanks to this post I already know that neryungzhi is frying ... this is already a great progress

modes are as follows:
glutinous rise - turbo glutinous rice - sushi - mixed rice - GABA - old rice - nutritious rice - nutritious porridge - nu rung ji - washed rice - all-purpose steaming - red ginseng - steam washing

in the cuckoo, all the inscriptions are in Korean, I can't figure out the modes in any way

try to compare the hieroglyphs with mine ... and do not be surprised that there are so many different rice ...
this is the same as we have a million recipes for a bread machine .... their bread is rice.

Korean translator translation:
백미 glutinous rice
김, 초밥 gimpab (the same rolls only in Korean), sushi
잡곡 grain, dry or whole grain rice
현미 / 발아 rice, sprouted grains
영양 밥 boiled rice with other cereals
영양 죽 rice porridge
제척 미 cleansing rotten grains of rice (yummy probably)
홍삼 ginseng
묵은 쌀 old stuck rice
만능 찜 stewing rice with cabbage
삼계탕 cooking chicken with rice (like a thick soup)
스팀 세척 steam cleaning
돌솥 누룽 시 slightly burnt rice crust
돌솥 송늉 a decoction of burnt crusts

Thank you very much, I have already started rewriting them. Only I still don't quite understand how they can be used when cooking other products, because I am not going to cook so many types of rice, I need to adapt these modes to my usual cooking ... For example, in which mode to stew beef, and in which - vegetables ... Do you accidentally have a rough description of what is good for what?

You do not accidentally have a rough description of what is suitable for what?

All extinguishing I do on the program - 만능 찜 (stewing rice with cabbage), as it can be played with time (a full pot of water boils in 10 minutes. Meat carcass for about 30 minutes. Vegetables20 is usually no more than half a saucepan). Steaming, also on this program (down some water, steam plate, again, because I can set the time).
Bakery products all on 돌솥 누룽 시 (a little bit burnt rice crust). There baked goods at 150 degrees (in mine) - bread, charlotte, cupcake - 2 times on this program (I almost always turn it over). Baking that should turn out fluffy, that is, rise, you need to unscrew the valve !!!! so that there is no pressure there.
Pilaf on program 잡곡 (grain, dry or whole grain rice).
baked milk on the program- 영양 죽.

These are the main programs I use almost every day.

Oh, great, thanks!
Can you do something like baked meat in it? that is, without a crust, such as stewed ... or meat rolls, or shank? I bake meat in the airfryer, but there is a lot of liquid flowing out, I have to wrap it with foil in a hundred layers or eat dry ...
And another question about soups - what is the most suitable regime for simple light meat soups? (if the meat, for example, just cubes, veal)