Multicooker CUCKOO CRP-HMXS1010FB

baked on a multi-cook mode (no pressure), mostly biscuits and muffins, they are wonderful. Tried on frying mode, failed

without pressure, does this mean twisting the valve? and how long did they bake?

Yes, I lifted the valve, you can remove the pressure, it’s like after turning on the program, but to be honest I didn’t do that ... I baked for 40-45 minutes.

baked in the multi-cook mode (no pressure), mostly biscuits and muffins, they are wonderful. Tried on frying mode, failed

And at what temperature? And how long does it take?
different time or specific for all biscuits?
Does this cartoon have biscuit and oven modes?

And at what temperature? And how long does it take?
different time or specific for all biscuits?
Does this cartoon have biscuit and oven modes?

It is not entirely clear to whom you are addressing, well, I understand that once you are quoting IRYINCHIK, then the first questions are to her. But the last one (once in the topic about my cartoon) I think. There are no modes called "biscuit" and "oven" in this cartoon. On the first page of this topic, you can read the table of contents of the programs in this cartoon. I bake on the program 돌솥 누룽 시 (Fried (baked) rice in a stone pot).

There is bread in it
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=98945.0

Here's a biscuit
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123860.0

It is not entirely clear to whom you are addressing, well, I understand that once you are quoting IRYINCHIK, then the first questions are to her.

Question about the Multicooker CUCKOO CRP-HMXS1010FB

Question about the Multicooker CUCKOO CRP-HMXS1010FB

Well, then this is for me. I think you explained everything clearly?

Well, then this is for me. I think you explained everything clearly?

Hurrah!!!!
Found your topic!
I'm coming to you

Hurrah!!!!
Found your topic!
I'm coming to you

in general, we were in it

, well if you can get a normal saucepan (not teflon).

Is it possible for the dull
What is a normal saucepan?
It seems that the Kukushek have all the saucepans good !!!!
Oh!!!!!!!!!!!!!
Just now I noticed that this topic is about your Cuckoo!
Do you only bake in a stone saucepan?
How do you use it?
And how much does it weigh?
Does it make sense? Or do you get the same result in the Khvol's gold bowl (as I understand it, the second bowl you have)?
What are Koreans doing in a stone bowl?
It's okay that I have so many questions at once

Is it possible for the dull
What is a normal saucepan?
It seems that the Kukushek have all the saucepans good !!!!
Oh!!!!!!!!!!!!!
Just now I noticed that this topic is about your Cuckoo!
Do you only bake in a stone saucepan?
How do you use it?
And how much does it weigh?
Does it make sense? Or do you get the same result in the Khvol's gold bowl (as I understand it, the second bowl you have)?
What are Koreans doing in a stone bowl?
It's okay that I have so many questions at once

A normal saucepan is a saucepan made of stone, ceramic, titanium, coated with Xwall, Diamond (if you wrote it correctly). Teflon and aluminum are not at all useful for cooking.
I am not doing anything in a stone saucepan now. I have an oven and a bread maker for this. And when I was in Korea, except for this multicooker, I had nothing, I had to get out. Already 7 months after I arrived home, the stone saucepan had not yet been taken out of the box.
A stone saucepan imitates a stone oven, but smells strongly (I made a fish casserole, I could not get the smell out for a long time).The instructions say that you need to make porridge in it. In general, these are cookers in Korea, and not multicooker like ours.
She weighs about 6 kg. The entire box with the multicooker was 17kg during shipment (but I had 5 more bottles of 0.3 wine in it).
I have never put the Xwall saucepan on the stone pan programs, and the temperature for suitable baking is only under the stone pan. Although you can try the biscuit at a low temperature, I have not tried it.
From the point of view of health, a stone casserole is a good purchase. Personally, I don't want to bother with it yet, because of the severity. But it is possible that this is for now ... For me, for example, with a double boiler, I can cook for half a year almost only in it, then it gets boring and stands in the box for a year, then I take it out again.
I will answer all the questions, I do not mind. So if there is anything else, then ask

And what about marble bowls?
And what about health - stainless steel bowls?
If I understood correctly, in order to use a stone bowl, you need to have a cuckoo designed for its use, right?
That everything is done this way in the mode - "cleaning from rotten grains"? Well, not literally -!?!?!?

And what about marble bowls?
And what about health - stainless steel bowls?
If I understood correctly, in order to use a stone bowl, you need to have a cuckoo designed for its use, right?
That everything is done this way in the mode - "cleaning from rotten grains"? Well, not literally -!?!?!?

marble? I honestly have never heard of such ...
If you are personally interested in me, then I have a very positive attitude to stainless steel. But I've never seen a cuckoo ...
Yes, a stone saucepan for 2 cuckoos. Or maybe new ones have appeared now ... In them specifically for stone, 4 programs.
About "cleaning from rotten grains" - I don't even know .... well, the fact that there is no stirrer or an additional pair of hands for something cleaning there is too much

KAROLINA7
Koreans make rice in cuckoos, and as I understand it, nothing but rice.
Can you tell us more about interesting recipes?
Maybe there is something very tasty that a Russian person will like?

Hello! I also bought 2 pressure cookers from Korea and 2 stainless steel bowls
almost translated with the help of a translator, Svetlana's blog and this site, here and on the next page after her
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124427.0

Hello! I also bought 2 pressure cookers from Korea and 2 stainless steel bowls
almost translated with the help of a translator, Svetlana's blog and this site, here and on the next page after her
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124427.0

CONGRATULATIONS!!!

[NAT555,]

NAT555, here you found your colleagues, non-Russian-speaking cuckoo owners. Congratulations

KAROLINA7
Koreans make rice in cuckoos, and as I understand it, nothing but rice.
Can you tell us more about interesting recipes?
Maybe there is something very tasty that a Russian person will like?

Koreans mainly make rice in them, but also few other dishes.
Frankly speaking, I didn’t like the Korean cuisine in general, because of the pungency (red pepper) almost no other tastes are felt. Their cuisine and salads have almost nothing in common (only the cutting method is similar) with those salads that they sell in our markets, calling them "Korean".
Personally, I liked their "kimchi" (coarsely chopped Chinese cabbage marinated in red pepper) - I could eat only after soaking in cold water. Rice vermicelli with vegetables - not for everybody's taste ... Often grilled bacon - I don't eat that. There was a decent soup based on meat and pickled spicy Peking, tasty but very spicy. The steamed pies with meat and rice noodles were good. If anyone loves, rice sweets, such uniform balls with jam fillings ...
But in general, the cuisine is very specific ... That's why we bought a multicooker ... we really wanted our own food, but there was no access to the kitchen. And I really wanted normal bread. There it is almost nonexistent, they rarely eat bread at all, they prefer American sandwich toast (which does not straighten when crumpled).

Koreans mainly make rice in them, but also few other dishes.
Frankly speaking, I didn’t like the Korean cuisine in general, because of the pungency (red pepper) almost no other tastes are felt. Their cuisine and salads have almost nothing in common (only the cutting method is similar) with those salads that they sell in our markets, calling them "Korean".
Personally, I liked their "kimchi" (coarsely chopped Chinese cabbage marinated in red pepper) - I could eat only after soaking in cold water. Rice vermicelli with vegetables - not for everybody's taste ... Often grilled bacon - I don't eat that. There was a decent soup based on meat and pickled spicy Peking, tasty but very spicy. The steamed pies with meat and rice noodles were good. If anyone loves, rice sweets, such uniform balls with jam fillings ...
But in general, the cuisine is very specific ... That's why we bought a multicooker ... we really wanted our own food, but there was no access to the kitchen. And I really wanted normal bread. There it is almost nonexistent, they rarely eat bread at all, they prefer American sandwich toast (which does not straighten when crumpled).

Caroline, it turns out the Cuckoo helped you a lot there. After all, your cuckoo lavash is just dumb

Caroline, it turns out the Cuckoo helped you a lot there. After all, your cuckoo lavash is just dumb

Yes, Tanyulya, she just saved me from starvation there! Well, or at least my liver and digestive system, from diseases.

Thank you girls for the congratulations!
I'm glad that there are the owners of the Korean cuckoo here, we will cook together! While I was making jellied meat, it came out in 2 hours, cutlets and potatoes with sauerkraut in 27 and 20 minutes, it shone deliciously, I made seven fuzzi, the other day I want to try another one, I'm afraid a little of its valve, they say such a valve can spray boiling water!

I'm a little afraid of her valve, they say such a valve can spray boiling water!

: swoon: Who's talking? In theory, this should not be ... what does the manufacturer say?

: swoon: Who's talking? In theory, this should not be ... what does the manufacturer say?

For example, here about the fountain and somewhere else on this forum I met about the cuckoo CUCKOO 1010
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76847.0

the other day I want to try another one, I'm afraid a little of its valve, they say such a valve can spray boiling water!

Natasha, if you have the opportunity to try both models in action, that's very good. So you will choose which one to leave.
Regarding the fountain: in the models with the old valve, the steam release is more aggressive than with the new one. If the liquid level does not exceed the maximum, then there should be no fountain. But this is not a fact
But I would, IMHO, choose a newer model. Less noise and more complete kitchen cabinets

[Carolina7]

Carolina7
Thank you for starting this topic. I decided to order a Korean Cuckoo after reading your messages with translations
Now I have a new girlfriend MV Cuckoo CRP-HPXG0611FV, specially looking for 6 cups, for 10 I have Cuckoo 1054. Both work at full capacity

Natasha, if you have the opportunity to try both models in action, that's very good. So you will choose which one to leave.
Regarding the fountain: in the models with the old valve, the steam release is more aggressive than with the new one. If the liquid level does not exceed the maximum, then there should be no fountain. But this is not a fact
But I would, IMHO, choose a newer model. Less noise and more complete kitchen cabinets

Hi Evgenia!
I also like the newer model, the fact that it is semi-fuzzi, semi-customizable, and is questionable. There are only 5 buttons in it, and it seems that the time cannot be adjusted, that is, it will not show the current time, but how then can the timer be set? Add the desired time, for example, put 3H, and after 3 hours it will start working? How does the timer work for you?

My multi-cooker has a cooking time setting and the time goes right after the pressure is set and ends (along with the pressure release and steam release) exactly at the specified time. That is, I put, for example, 20 minutes.- it costs about 5 minutes, such an oval-shaped indicator spins and then the countdown of twenty minutes begins. and when the time is 0, you can immediately open it. There is no temperature setting. Do you know 1054 is more powerful than 10101 precisely because of induction or not? girls advise, when translating recipes from 1054 to 10101, to add significantly in time. twice! Here for example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76847.0

[Carolina7]

Carolina7
Thank you for starting this topic. I decided to order a Korean Cuckoo after reading your messages with translations
Now I have a new girlfriend MV Cuckoo CRP-HPXG0611FV, specially looking for 6 cups, for 10 I have Cuckoo 1054. Both work at full capacity

I join! And your Temka helped me very, very much! : read: And translation of buttons! Thank you

Hi Evgenia!
I like the newer model too, but that it is semi-fuzzi, semi-customizable, and is questionable. There are only 5 buttons in it, and it seems that the time cannot be adjusted, that is, it will not show the current time, but how then can the timer be set? Add the desired time, for example, put 3H, and after 3 hours it will start working? How does the timer work for you?

My multi-cooker has a temperature setting and the time goes right after the pressure is set and ends (along with the pressure release and steam release) exactly at the specified time. That is, I put, for example, 20 minutes. - it costs about 5 minutes, such an oval-shaped indicator spins and then the countdown of twenty minutes begins. and when the time is 0, you can immediately open it. Do you know 1054 is more powerful than 10101 precisely because of induction or not? girls advise, when translating recipes from 1054 to 10101, to add significantly in time. twice!

My timer works very simply: I set the program, for example, Kasha, then I press the Timer button and the time appears on the display (preset 6:30), I change it to the one I need and Start. By this time, the dish is ready. I make sure that the AM and PM times are correctly set. All.
And the multi-cook for the Russian-speaking 1054 and the Korean 0611 works differently. If at 1054 the countdown starts only after the pressure has been built up, and only after the allotted minutes the steam release starts. As a result, the time spent is almost twice as much as set.
At Koreanochka, the countdown starts almost immediately, the release of steam begins about 5 minutes before the end and also at 0 you can open.
1054 is more powerful than 1010 (Russian-speaking) precisely because of induction. And indeed the time must be added. But if I'm not mistaken, are your models also with induction?

Yes, I have both with induction:
with an old valve - 1250 watts, fuzzy logic (programmable, 7 buttons)
and with a new valve - 1400 watts, seven logics (half programmable)
Does this difference also significantly affect the cooking time? In Russian-speaking cookies 1054 and 1010, the difference is as follows: 1400 watts and 1100 watts.
Yesterday I tried to set the time and timer for seven logics - the time is not set in any way, but the timer works like this: I set the program, then I set the time with the lower left button - 1 hour, and it starts counting and after 1 hour turns on the program - that's it
On the second cookie, cat. programmable too. how your program is set, then the Timer button and the time appears on the display, and Start. By this time, the dish is ready.

Yes, I have both with induction:
with an old valve - 1250 watts, fuzzy logic (programmable, 7 buttons)
and with a new valve - 1400 watts, seven logics (half programmable)
Does this difference also significantly affect the cooking time? In Russian-speaking cookies 1054 and 1010, the difference is as follows: 1400 watts and 1100 watts.
Yesterday I tried to set the time and timer for seven logics - the time is not set in any way, but the timer works like this: I set the program, then I set the time with the lower left button - 1 hour, and it starts counting and after 1 hour turns on the program - that's it

Natasha, even with the same power, the induction pressure cooker will work much faster.
In your cuckoos, of course, there will be a difference in cooking time.And how is it written in the instructions? There should be a table on one of the pages below (this may be on the page with the timer setting), and there is the running time of each program. In mine, for example, porridge is cooked for 90 minutes. You can calculate how long the program should turn on.
I wonder how the timer is set if no time is set

In Panas, for example, you set the right time by adding hours: for example, you need to have cooked porridge by 19 pm. Now it is 13 days, I subtract from 19 - 13 = 6, which means I set the timer = 6, and by 19 the porridge will be ready, but when it turns on there for sure, I don't know. because at this time I am not at home.

And in my cuckoo it goes like this: I put the number (amount of time) through which the program should start and add to it the duration of the program itself. For example, you need to have porridge cooked by 7pm. The "porridge" program lasts 1 hour. Now I subtract 13 days from 19 - 13 = 6, the program should turn on at 18 o'clock in order to have time to cook by 19, which means I set a timer = 5

Girls, in our models we focus on the time of RM and AM, that is, if you need porridge by 7 in the morning, then insert 7-00 AM (that is, before noon), maybe in yours the same way.

[Cuckoo CRP-HD1060SI]

Here is that table for kuku with a new valve (semi-programmable) Cuckoo CRP-HD1060SI



CRP-HD1060SI_cooking time table



It definitely doesn't have am pm settings
I'll go take a look, translate a similar table for the second

Girls, in our models we focus on the time of RM and AM, that is, if you need porridge by 7 in the morning, then we insert 7-00 AM (that is, before noon), maybe in yours the same way.

It's the same in mine. Natasha, apparently, is different.

In Panas, for example, you set the right time by adding hours: for example, you need to have cooked porridge by 19 pm. Now it is 13 days, I subtract from 19 - 13 = 6, so I set the timer = 6, and by 19 the porridge will be ready, but when it turns on there for sure, I don't know. because at this time I am not at home.

And in my cuckoo it goes like this: I put the number (amount of time) through which the program should start and add to it the duration of the program itself. For example, you need to have porridge cooked by 7pm. The "porridge" program lasts 1 hour. Now I subtract 13 days from 19 - 13 = 6, the program should turn on at 18 o'clock in order to have time to cook by 19, so I set the timer = 5

That's right, in Panasonic this is how the time is determined. Before buying Korea's Cuckoo, I cooked porridge in Panasonic on a timer. But it bothered me a little that you cook 1 liter of porridge in a 4.5 liter saucepan, for this reason I bought it for 6 cups. What I like about the new Cuckoo that I don't need to calculate time

[Cuckoo CRP-HB1091FP]

Here is a table for old valve kuku (programmable) Cuckoo CRP-HB1091FP



Cuckoo CRP-HB1091FP_cooking time table

[Cuckoo CRP-HB1091FP]

Here is a table for old valve kuku (programmable) Cuckoo CRP-HB1091FP
Cuckoo CRP-HB1091FP_cooking time table

Still did not understand that she programmed Time? Temperature? If these parameters do not change then what?

In it, you can increase / decrease the time, the timer works according to the principle: you set the program, then the Timer and the time appears on the display, change it to the desired one and Start. By this time, the dish is ready. And the soaking time can be changed - on all preinstalled programs

[NAT555]

NAT555 It's bad that the time is not set for more than 55 minutes, and you can't cook milk porridge in them

[NAT555]

NAT555 It's bad that the time is not set for more than 55 minutes, and you can't cook milk porridge in them

The time can be increased up to 90 minutes
Boil milk porridge on the "chuk" mode - porridge
In the tables, the data of the programmed menu, no one bothers to set your cooking time and soaking time

[NAT555]

NAT555 It's bad that the time is not set for more than 55 minutes, and you can't cook milk porridge in them

Cook, and how tasty
In Panasonic, my Oatmeal was constantly trying to escape on the timer, every time I had to grease the bowl above the liquid with oil before cooking.
And in Kukushechka on the program "Chuk" Kasha never escaped

And in Kukushechka on the program "Chuk" Kasha never escaped

And what program do you cook aspic?
And, let's say soup with meat on the bone from the freezer on which program is it better for the broth to be transparent and fast?

And what program do you cook aspic?
And, let's say soup with meat on the bone from the freezer on which program is it better for the broth to be transparent and fast?

I cook jellied meat in 1054 only on a multi-cooker at 103-105 degrees for two cycles of 1.5 hours. The fact is that for jellied meat I always take beef lytku, pork legs and broth (long-playing) chicken, so I cook it for 3 hours. If only with pork legs and chicken, then 1.5 hours will be enough.
In Korean, I would also cook on a multi-cook, where the temperature does not rise high and it turns out languor just for jellied meat.
Your slow cooker has the Chicken Soup program, try the broth on it. There is no such program in my Korean.
In general, I do not cook broth from frozen meat, I try to defrost it in the microwave first.

Thank you
While I have a cuckoo with 5 programs, I'll take the second one tomorrow and play with it on the weekend. But still, if you limit yourself to these 5 progs. , then a multi-cook is probably better for bone soup? There you can change the time from 10 minutes. up to 90 min., with a step of 5 min.
And yet - I cooked jellied meat on a multi-cooker, first I set it for 1 hour, then 30 minutes on it and 15 minutes on a turbo (it boiled very strongly) and again a multi-cook for 20 minutes. Owners of other pressure cookers, for example Ark or Landlife, write that they cook jellied meat in just 50-60 minutes Or is it just "cooking" time and you need to add time to set and dump steam?

But it bothered me a little that you cook 1 liter of porridge in a 4.5 liter saucepan, for this reason I bought it for 6 cups. What I like about the new Cuckoo that you don't need to calculate time

I, too, was almost tempted by a cartoon in 3 cups, I wanted to take it to work. There were both with and without induction! Very pretty, new, but then I decided to try with one first, and now I regret - there is nothing complicated with the Korean cuckoo!

I, too, was almost tempted by a cartoon in 3 cups, I wanted to take it to work. There were both with and without induction! Very pretty, new, but then I decided to try with one first, and now I regret - there is nothing complicated with the Korean cuckoo!

I also looked at 3 cups. But they have a tiny cup
In addition to porridge, I can't even imagine what it can fit in. Koreans, they cook rice in them, not borscht
When I was choosing, I began to consider the sariya CR, then with the pressure of CRP, and stopped at the induction of CRP-H. I have never regretted it.

I also looked at 3 cups. But they have a tiny cup
In addition to porridge, I can't even imagine what it can fit in. Koreans, they cook rice in them, not borscht
When I was choosing, I began to consider the sariya CR, then with the pressure of CRP, and stopped at the induction of CRP-H. I have never regretted it.

But compact and looks good. I wanted to cook in it only for my beloved, when I am in my workshop or to warm it up.

While I have a cuckoo with 5 programs, I'll take the second one tomorrow and play with it on the weekend. But still, if you limit yourself to these 5 progs. , then a multi-cook is probably better for bone soup? There you can change the time from 10 minutes. up to 90 min., with a step of 5 min.
And yet - I cooked jellied meat on a cartoon cooker, first I set it for 1 hour, then 30 minutes on it and 15 minutes on a turbo (it was boiling very strongly) and again a multicook for 20 minutes. Owners of other pressure cookers, for example Ark or Landlife, write that they cook jellied meat in just 50-60 minutes Or is it just "cooking" time and you need to add time to set and dump steam?

Natasha, the cooking time depends on the ingredients of the jellied meat. The more you lived, the longer you need to cook.
On a multi-cook, it turns out very well. I still do not recommend turning on Turbo, the jellied meat boils over and becomes cloudy, but there are lovers of this

Natasha, the cooking time depends on the ingredients of the jellied meat. The more you lived, the longer you need to cook.
On a multi-cook, it turns out very well. I still do not recommend turning on Turbo, the jellied meat boils over and becomes cloudy, but there are lovers of this

Yeah
I asked the girls from another branch how much time they spend on jellied meat, if it is written - 60 minutes, and yes, you still need to add 15 minutes at the beginning of cooking for a set and 15 minutes after - for a steam discharge, in total, at least 1.5 hours

[Cuckoo CRP-HB1091FP]

I took a photo of cuckoos + bowls and a photo with chicken cooked in kuku.
Cuckoo CRP-HB1091FP



Chicken in stainless steel Cuckoo CRP-HB1091FP



XWall is the one with yellow drisches





CRP-HD1060SI





We have extended the stand for the stand. for a couple and I put a stainless steel "chamomile" on it

Hello! I also bought 2 pressure cookers from Korea and 2 stainless steel bowls

tell me where did you order them? and how to determine if stainless steel pots are suitable for some models?

Karolina7, thanks for this thread! I decided that I definitely would not bother buying a stone bowl.

But there is such an option:
🔗

Cast iron bowl coated with Xwall. As for me, without this coating it would be ideal. But I have almost come to terms with him

In general, there are these types of bowls in the models available in the USA:
External material:
1. Gold Bronze
2. Titan
3. GAMASOT (Cast iron)

Interior:
1. Xwall
2.Xwall Shine (Diamond)
3. Xwall Nano Silver
I would like to understand what is the main difference and the pros and cons?
Has anyone tried to figure this out?

Thank you