Multicooker MARTA MT-1937

[pros]

The author began to get bored with the bachelor kitchen, he gradually begins to get involved in cooking for himself, his beloved.
Having already received a positive experience with a bread maker, he decides to buy himself a multicooker.
The choice falls on the MARTA MT-1937, since the price is attractive, there are many programs and the possibility of adjusting them on the go is also available.
Having bought a multicooker, the author tries to cook some dishes, and he even succeeds, and not bad - and this despite the fact that the new technique is behaving somehow inadequately. So, on the "frying" program, the multicooker refused to work for more than 5-10 minutes, switching to the heating mode, as if the food was already ready ... On the "pilaf" program, a shutdown also occurred. The author is not ready to blame the technique, rather he is ready to doubt his correct actions ... BUT!
Thanks to the advice of Tatiana (aka Admin), the author turns to the chef, who diagnoses directly by phone: the equipment is not working, it needs to be repaired. The author hands it over for repair, he is told that most likely the money will be returned, but you have to wait at least 20 days if the manufacturer is kind, or 45 days for the ZOPP. He is also reminded that if he had brought the equipment within 14 days from the date of purchase, the store (Yulmart) would have returned them immediately, no questions asked. [/ I]

Well now let's go!
Yesterday, having received a notification, I went to the store, received a refund (I bought it on a card, they will come in 10 days) - and bought myself a new one, exactly the same. In the first episode, if you read it, I was already looking for some kind of replacement for it, but within 2,800 rubles I could not find anything suitable. Either the size is too large, the Teflon bowl, the few programs - or even suspiciously cheap (yeah, as if 2800 for a complex technique is much too expensive!). Therefore, I allowed myself to hope for luck, and go through this rake again)))
Already in the store I turned on the same "frying" for testing. Straight with an empty pan. 10 minutes - the flight is normal, I'm getting ready and going home. Let's hope there won't be other problems.

Traditional praises, downloaded from the manufacturer's website, could appear in the first series, if it were published. Here I will write only about the significant differences (as they seemed to me). Moreover, it is far from the fact that I understand this correctly, I am ready to accept any amendments.
pros
- Solid bowl with ceramic coating. Well, let's see - for now, like a "plus". Nothing burned to the first, it was washed practically without touching the sponge. How durable it will be - life will show. I didn't even open the plastic spoons, because I bought silicone ones in the first series.
- 20 separate cooking programs plus separate "sterilization", "heating" and "delayed start". That is precisely why I do not want to copy and paste praise - the box says about 23 programs, but it would be strange to attribute the last three to programs. By the way, this plus, a lot of programs, it is also a minus. Until you crawl through the menu to the desired one ... and even run through with a running start ... what is it so difficult for the cursor to do, with the selection of the desired program from the list? I would make four buttons for moving through the matrix of the already designated programs. However, while I was searching, I did not find a logical and convenient menu for any multicooker, that is, in general. Quite a dubious plus, read below.
- "Chef" function. In praise, she is designated as "unique". In fact, it is the ability to set the time (10 minutes ... 11 hours) and the cooking temperature (40 ~ 160 ° C) for each of the 20 programs. And do it both before launch and during work. I do not understand what is unique here, but I understand even less why this is not the case in other multicooker.And also fun - the range for setting the temperature and time is the same for all programs. That is, you can (if I understand correctly) not run through the menu, but select your settings on the first program and get another program. Let me give you an example: the "Rice / pilaf" program by default is 105 ° C and 45 minutes. The next program is "cooking" - 110 ° C and 40 minutes. We change the parameters in the "rice / pilaf" program to 110 ° C and 40 minutes - and we get the "cooking" program. Nevertheless, a clear "plus" - and practically the main reason for the choice.
- Support phone and email. Now this is already convinced that it works, and with a bang. Honest 100% plus, no questions asked.

Once again, I note that "praise" for this machine is complete nonsense. So, taking into account the "chef" function, the manufacturer already writes about 65 programs. Maybe there is some logic here, but a simple search of combinations of time and temperature gives 11 * 12 * 25 = 3300 (three thousand thirty programs). I, as a simple engineer, see one program: turn on heating to the set temperature, maintain the set temperature until the end of the time set by the timer.

Explicit cons
- the cover is not removed. How to wash something? Well, it seems you can remove one screw ... but I'll wait for now.
- no sound signaling. So he set to cook - and left to do business. As they called - he came, got ready. What's wrong? Okay, I'll turn on the timer in the phone, it's not difficult for me - but why not do it?
- every third, according to the store, is returned by customers with claims for marriage.

Probably cons
- there are no staged programs - that is, for example, roasting at 145 ° С, then cooking at 105 ° С. Do you need it? I cook pilaf according to this program. So after all, in the interval you need to put rice and add water - what is it worth just starting up the necessary program after that? Nevertheless, advanced ones do. Well, probably, it would be useful for baking and bread.
- there is no connection between the beginning of the program and reaching the set temperature. Here, for example, I poured one and a half liters of water into a saucepan and turned on "cooking" - it boiled in 10 minutes. What if I poured three liters? It's 20 minutes already, right? And if only half a liter - quickly, go and boil? And the "cooking" program - 40 minutes, regardless of the amount poured. I was already convinced of this yesterday.
- corrugated bottom. A pattern is embossed on the bottom of the pan, the embossing depth is about 0.3 mm. What for? To prevent the meat from slipping? Because of this pattern, it turned out to be more difficult to wash off the burnt one, especially since the abrasive part of the sponge cannot be used.

To be continued...

Marta MT-1937

General characteristics

A type

multicooker

Power

900 watts

Volume

5 l

Body material

metal

Bowl cover

ceramic

Management and programs

Control

electronic

3D heating

there is

Automatic programs

23, including: baked goods, porridge, cereals, stewing, steaming, pilaf, frying, yogurt, pasta

Maximum Timer Setting

24 h

Manual adjustment

temperature, cooking time

Multicook

there is

Keeping warm

there is

Delayed start

there is

Product description
65 cooking programs (23 automatic / 42 manual).
Each program has more than 1000 options for changing the time-temperature using the CHEF-COOK function!

Multifunctional multicooker with the ability to prepare yoghurt. 6 combinations of body colors. The widest possibilities for realizing fantasies in the kitchen! And for the full disclosure of culinary talent - the MULTI-COOK and CHEF-COOK program for fine-tuning the current programs!

The ceramic coating of the THICK WALLED bowl, the ability to sterilize baby bottles is a healthy solution for a large family.
MULTIPOVAR - set your own programs!

The MULTI COOK program allows you to manually set the cooking time and temperature. The most subtle way to individually program a multicooker, since the time and temperature settings can be set with minute and degree precision. The MULTIPOVAR program becomes functionally indispensable in combination with the CHEF-COOK modes. Temperature setting range - from 40 to 160 ° С with a step of 5 degrees.The time setting range is from 10 minutes to 10 hours in 5 minute increments. With "MULTIPOVAR" you are not limited by anything. Any recipe, told in secret by old friends or found in the faded lines of a cookbook forgotten on the shelf, can now find a new life and please not only you, but also your loved ones! But most importantly, MULTIPOVAR will help you come up with your best recipe!
CHEF - change the standard programs to your taste!

The CHEF function allows you to change the settings of any of the programs already running without interrupting the operation of the multicooker. Each program has more than 1000 options for changing the time-temperature! Simply adjust the time or temperature according to the degree of cooked food and wait for the program to finish. MARTA offers ready-made recipes that are the result of the work of culinary experts. But the most valuable thing is your personal experience! Complete the recipes of the professionals to your liking. All the best needs to be developed.
3D - heating

The result of using this technology is a "volumetric" uniform heating of the product, similar to that which is possible in an oven. This not only reduces the operating time of the device, but also guarantees uniform heat treatment of products, thus avoiding the likelihood of burning.
Intelligent overheating protection system

Any complex device needs intelligent control over the faultlessness of its work. In case something goes wrong, be sure that the device will turn off automatically.
Ceramic bowl

The ceramic bowl coating has excellent non-stick properties and high wear resistance. This type of coating does not change the taste and aroma of products and does not emit harmful substances
Stainless steel body

Modern design in the metallic style, reliability, environmental friendliness and aesthetic appearance
Delayed start (delayed start)

The multicooker can be prepared in advance by loading the necessary products into it, and set in such a way that the cooking program starts on its own, without human intervention.
The settings of this function allow you to set the start time with a delay of up to 24 hours.
Auto heating (temperature maintenance)

The program to automatically start heating at the end of most programs keeps the cooked food ready to serve for 24 hours.
Saving the program after a power outage for 2 hours

In the event of a power failure, all data on the current work program will be retained for two hours. You don't have to re-configure the cooking process.
Sterilization

Sterilization program for baby bottles and feeding accessories.
Additional features

pasteurization of liquids
heated baby food
preparation of products for preservation
proofing dough
deep-fried food
making fondue
65 programs
23 automatic and 42 manual programs

Multicooker programs are convenient, fast and very tasty! Take your culinary skills to the next level with ready-to-use MARTA programs! 65 cooking programs (23 automatic programs and 42 manual settings) allow you to prepare many new dishes! In addition to the standard set of dishes for most multicooker, now you can cook yoghurts, roast, jelly, boiled pork, make jam or fruit drink! For each of the 23 automatic programs, the optimal cooking times and temperatures have been selected, which are loaded by default when the program starts.

Delayed start
Express
Baking / Bread
Pilaf / Rice
Yogurt
Soup
Paste
Porridge
Meat on the bone
Pizza
Sterilization
Steam
Cooking
Warming up
Frying
Baking
Languor
Extinguishing
Heating
Meat
Bird
Fish
Vegetables

Also, one of the main features of the MARTA MT-1937 multicooker is the ability to manually adjust the cooking time (from 10 minutes to 10 hours in 5 minute increments) and the cooking temperature (from 40 to 160 ° C in 5 ° C increments) in any settings. programs, which allows you to set many options for manual settings for cooking programs. Manual settings combined with your culinary experience will help you achieve the most accurate recipes and create your own programs! MARTA experts have created automatic programs for you. Become an expert and you - create your own cooking modes according to your best recipes!

[So when buying (or after it, while it is possible to quickly change), test it on the "Fry" program!]

Milk rice porridge.
Banality, as part of testing a new device. For two servings:
- Rice 100 grams, washed for 20-30 minutes, until clear water.
- Water 500 grams, 4 tablespoons of milk powder. As usual, the bread maker mixes this, in a small bucket first water, then powder and turn on the dough program. By the end of the first batch, everything was already stirred.
- 0.6 teaspoon salt.
- sugar 1 tablespoon.
- butter 20 grams.

Porridge mode, by default 1 hour 95 ° С.
Everything was prepared without question - however, there were no problems with the faulty one with this mode.

So when buying (or after it, while it is possible to quickly change), test it on the "Fry" program!

A handful of raisins in a bowl of ready-made porridge, yeah.

[washed for 20-30 minutes, to clear water.Scum or actually washing the rice for 20-30 minutes?]

Well written, well done! Write ischo, as they say.
I also looked closely at Martha when I chose a cartoon, but it was a large percentage of marriage (judging by reviews on the internet) that stopped them from buying.
Although, on the other hand, from those who were lucky and got a working copy, the reviews are 5 stars.
Ceramic bowl ... I don't know if this is good or bad ... then let me know.
Personally, I had a bad experience with a ceramic frying pan, and not cheap, branded.
Scrambled eggs rolled off her, as in advertising, not for long ... 4 months. Then everything began to stick, although the coating, visually, is intact, without chips and scratches. There is a suspicion that a child set it on fire (overheated) to me, since we have a gas stove and it is easier to do it than a steamed turnip. He himself repeatedly melted a kettle on the stove
Therefore, when choosing a multicooker, I definitely rejected ceramic bowls.
I also didn't like Mart's markings! Yes, yes ... just marking! Like a weapon ... March 1937! These are the associations that the MARTA MT-1937 model evokes and their entire lineup is like this ... 1937, 1964, 1968 ... reaching multi 1989, everything was looking for March 2016, so that the last model was like
As a result, I bought Panasonic TMH10, and quite by accident and unexpectedly even for myself! Just one friend, having learned about my search, said - take Panasonic, I have all the equipment only Panasonic, and never let me down.
It was only later, after the purchase, wandering around the Internet in search of recipes, I came to this site.
Okay, that was a lyrical digression ...
Dmitry ... milk rice porridge ... Rice 100 grams, washed for 20-30 minutes, to clear water.
Scum or actually washing the rice for 20-30 minutes?

Victor, I'm not a very experienced cook. Many times I met the recommendation to wash 7 times, 10 times, etc
And everywhere "to clear water." here.

[Pilaf. Recipe, methodology and questions.]

Pilaf. Recipe, methodology and questions.

Calculation for about three good servings. I do not pretend to be "kosher".

Ingredients for browning.
Meat - 250 grams. So far I have only used pork, for me this is clearer, I will try both chicken and lamb.
Carrots - one, large. Not huge, but large. To my shame, I forgot to weigh it again, I will improve.
One onion, large.
Zira, seeds - almost a full teaspoon (hereinafter, a teaspoon is a measuring spoon from a bread machine, capacity 5 ml)
Pepper, salt. I can't say the number, I guess somehow. Sunflower oil - 4 tablespoons (measuring spoon, capacity 15 ml)

Oil into the bowl. We cut the carrots into thin strips, chop the onions, as usual, cut the meat into pieces of 1-2 cm. We put all this in a saucepan. Distribute the cumin, salt and pepper evenly, mix everything.
Turn on the "Fry" mode. Here you need to look.The mode provides for 30 minutes at a temperature of 145 ° C. I stirred it regularly, but after 15 minutes I saw that it was burning. After some deliberation, I lowered the temperature to 140 ° C (here it is, the beauty of “on-the-fly” adjustment!). It seems like it continued to fry, no longer burned.

While roasting, do some more preparation:
1. We wash the rice. 125 grams of rice in a strainer, in a suitable bowl and under running cold water. We change the water several times - stir it with a sieve with rice in a bowl, drain the water, again under the stream. The water in the bowl is cloudy at first, then it remains clear. You can take it out and let the water drain.
2. We turn on the kettle, we need hot water by the end of frying.
3. Prepare the remaining spices:
- Garlic, 4-5 cloves, peel, put whole.
- raisins, 40 grams.
- prunes, 6 pieces, each can be cut in half.
- barberry, dried berries, a teaspoon.

When the cooking program has ended:
- we distribute evenly what has been fried, mainly meat.
- spread the spices from item 3, as evenly as possible, over the meat.
- spread the rice, as evenly as possible. The first impression that it is insanely small - it is deceptive, then the rice will swell, there will be it.
- pour boiling water. Here I have not yet understood - the recommendation to pour two fingers over the rice, or on the phalanx of the finger - but this recommendation is in no way tied to the amount of rice and everything else ... And you don't want to stick your finger into boiling water, especially since what's in the bowl is very uneven ... I'm trying to switch to the metric system, gradually increasing the volume. Now I poured 600 ml of water, what came of it - read below.

We turn on the "pilaf" mode, 45 minutes, 105 ° C by default. Let me remind you that in this pressure cooker the timer counts from the moment of starting, and not from entering the mode. It boiled in about five minutes.

So this is just a question about water and a slow cooker. The program did not reach the end, the multicooker went into the "heating" mode after 30 minutes. It tastes like water could be added a little more. And the second question - a multicooker, does it understand that the water has boiled away / is absorbed, and you need to turn it off?

Almost no longer a question. I don't understand why there is a corrugated bottom in this pan? It turned out to be inconvenient to wash the burnt, it was washed only after soaking. It must be understood that I tried to wash it with the soft part of the sponge, without abrasive, but with a detergent like a fairy. So far, I bet on the supposed disadvantages - but maybe someone will explain why it is?

I tried to cook beef with prunes according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73635.0
"Congratulations, Sharik, you are a burdock!" ©
I switched on the standard extinguishing program, which is 125 ° C for 2 hours. It burnt, boiled away, reduced it to 115 ° С, added water several times ... somehow brought it to readiness and even ate it ...
And then they answer me: 125 ° C is already frying, and not any kind of stewing. Like this.
Let's make a subtraction, perhaps one of the 20 programs should definitely be excluded. However, now there is no trust in the standard programs at all, and I will select recipes with an indication of the temperature.

[Dmitriy]

To my shame, I forgot to weigh it again, I will improve.

Dmitriy... and you, an adult uncle, sincerely believe? that it is necessary to weigh all products before cooking simple pilaf, soup, porridge

this is not a cake, not some sort of dessert, where really - everything depends on the exact proportions

Does your mom also cook soup using scales?
do not fool yourself, the simpler your attitude to business, the less this business will command you

Added Wednesday 17 Aug 2016 06:47 AM

I switched on the standard extinguishing program, which is 125 ° C for 2 hours.

.. the cartoon is not correct

[Irsha]

Irsha, here's the thing ... my mom has been doing this since about 1951 - and she still gained some experience. And this is my first time ...
Well, try to get started, for example, to choose the load resistance for the LED so that it works from 24 volts.
What is an LED, you ask? Yeah, so I also turned on the quenching at 125 ° С ...

As an engineer, I understand the numbers.And little by little experience will be gained - here I have already been convinced of this using the example of a bread machine. At first I did it like a monkey, strictly according to the descriptions. Then I sensed what and how, now, perhaps, I am ready to work with arbitrary raw materials and a guarantee of the result.

[sensed]

What is an LED, you ask?

I mean that carefulness in the weight of products is not always necessary when cooking, these are not engineering parameters
cartoons - girls are simple if well adjusted

good luck in mastering your assistant
and ask your mom about the principles of cooking = knowing the initial requirements = t, the approximate cooking time, and the technical characteristics of the cartoons (and they are all about the same, there is no large spread of t) quickly get used to cooking
she was made for this - to make our life easier, and not confuse

Added Wednesday 17 Aug 2016 07:40 AM

Then sensed

main word

but in general - it is very pleasant that men do not shy away from cooking, are interested in the process

[Should be]

Mode table for this multicooker.
Housewives, look - what needs to be adjusted, except for "extinguishing"

Program	Temperature ° C / Should be	Default time
Rice / pilaf	105 / OK, checked	45 minutes
Cooking	110	40 minutes
Yogurt	40	8 hours
Express	140	35 minutes
Languor	105 / 90	2 hours 30 mins
Soup	110 / 100-105?	1 hour
Warming up	80	30 minutes
Steam	100	40 minutes
Baking / Bread	140	40 minutes
Frying	145	30 minutes
Baking	150	50 minutes
Extinguishing	125 / 95	2 hours
Porridge	95 / OK, checked	1 hour
Paste	120	25 minutes
Pizza	150	50 minutes
Fish	115	35 minutes
Meat	130	45 minutes
Bird	130	55 minutes
Vegetables	105	20 minutes
Meat on the bone	135 / 100?	50 minutes

As already mentioned, for any of these programs you can install:
temperature 40 ~ 160 ° C
time from 10 minutes to 10 hours 55 minutes
delay time from 5 minutes to 24 hours

Languor 105

a lot, this is good for soup, you need an average 90 *

Porridge 95

apparently, it means dairy, good

for any of these programs you can install:

Meat on the bone 135

a lot, vigorous boiling - the taste of the broth will be 100 * -95 * normal

Roasting 150

for me, I always thought that baking is not frying, t is much lower, a little more than 100

Soup 110

a bit too much, boiling again, the taste is lost, makes it rougher than at a lower t, 100 *

Express 140

cool, something to quickly defrost .. in little Redmond on the express train I start to cook soups with frozen vegetables, and meatballs are often also from the freezer (on ready, also cold, from the refrigerator, broth), in 35-20 minutes everything will defrost, begins to boil, cooked either on * milk porridge * or on heating (if there are no potatoes)

maybe some more girls will advise

[Irsha]

Irsha, Thank you!
I corrected the plate, indicated the programs in which everything turns out without correction (for me).

About "meat on the bone" in the instructions is written as follows:

On this program, it is recommended to cook meat in large pieces, meat on the bone.

There is nothing in the recipes for this program. While I will wait to edit, especially since I will not check for sure - I do this very well in the oven. And somehow, for me, there can be no broth in meat on the bone, in principle, this is the type of frying, grilling or barbecue, no? I asked questions.

About "baking":

In this program, it is recommended to bake fish, vegetables and meat products.

and there is a recipe in which the fish is stuffed with vegetables, wrapped in foil, in two layers, the edges of the foil are pressed tightly and cooked on this program by default.

I really hope that there will be more opinions.

[Dmitriy]

And somehow, for me, there can be no broth in meat on the bone, in principle, this is the type of frying, grilling or barbecue, no?

just from meat on bone - rather bone with meat - and the most delicious broths are obtained
you have a more * masculine * view of bone with meat

foil

I am skeptical about foil why stick into metal non-stick a pan of foil, to which the most delicious will also stick, so then baking paper is better

On this program, it is recommended to cook meat in large pieces, meat on the bone.

dada from frying, in principle, does not differ, t high

Dmitriy, it turns out, you are not a young boy yeah .. your our = economic with her

more * masculine * view of bone with meat

uh huh

why stick foil into a metal non-stick pan, to which the most delicious will also stick

I join, perhaps. but "the moped is not mine" © - as it says in the recipe book. I haven't cooked anything in foil myself. And I'm not sure yet what I want.

you are not young

Soon it's time for me to fall into childhood ... but before that I still need to learn how to cook completely.

[Pilaf]

Pilaf

So this is just a question about water and a slow cooker. The program did not reach the end, the multicooker went into the "heating" mode after 30 minutes. It tastes like water could be added a little more. And the second question - a multicooker, does it understand that the water has boiled away / is absorbed, and you need to turn it off?

Usually so-called "sensory" programs behave this way.
Try to cook pilaf much easier, this is how I cook it in Panasonic-10, where this program is "sensory":
Pour vegetable oil at the bottom of the pan,
We lay a layer of meat, about half a kilo,
Then a layer of onions, cut into half rings or finer (whichever you prefer) from one medium-large onion,
We cover all this with a layer of coarsely grated one good carrot,
We fill in 1.5 multi-glasses of long-grain rice (and I don't even rinse it), add spices, salt.
Gently fill in 2.5 ... 3 mst water. (Better less. I even did 1: 1. If you eat right after cooking, that's the thing. But if you stay for tomorrow, it will be dry, but if you heat it up in a frying pan, under a lid, with a small amount of water, it becomes nishtyak!)
We turn on the program "Plov".
If the program is correct, then after the water has evaporated, the meat from the bottom will be fried and there will be almost correct pilaf.

[Wiktor]

Wiktor, on the "touch" I just received a response from the support service. I quote briefly:

if, in any program, the temperature exceeds for some reason the maximum set, then the device will turn off.
For simple programs such as EXTINGUISHING, a threshold of 140 is set, for programs providing high temperatures FRYING, BAKING - 160

According to the recipe, my pilaf program is 45 minutes including reheating. That is, the meat will then cook for 35 minutes. It seems to me not enough.
However, you may have different sensors there.

And the last - a multi-glass, how much is it?

So it turns out that your Martha is faulty again? What overheating can be if, according to the table given by you, you set 105 degrees on pilaf, and it was cut off from overheating! Ie reached max. temperature - either 140 or 160 degrees, but where does the temperature sensor work? After all, he is something, everything must be installed, otherwise what is the point of such a pan?
---
Multi-glass from multi Panasonic, volume approx. 180 ml.
---
In principle, temperatures of 105 degrees. quite enough for evaporation of liquid 180 ml x 2.5 ... 3 mst in 60 minutes, which is laid down by the Panasonic program (excuse me, but I will refer to it, since I have no others and did not have), moreover, at the end of the program it seems to raise the temperature a little and fry the meat that is at the bottom of the pan.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227279.0
---
A lot of reviews of various multicooker with a description of the temperature regimes that can be guided by can be found on the site of top multicooker dot ru. I do not give a direct link, you will find it through your favorite search engine.

[Wiktor]

Wiktor, so the water boiled away, so there was no one to keep the temperature. Here is the answer from tech support:

This is not a malfunction - all the liquid has boiled away, the overheating shutdown sensor has triggered. That is, if in any program the temperature exceeds the maximum set for some reason, the device will turn off.

In general, all these temperatures seem to me personally durilovka. Well, I wonder how the temperature of 110 ° C will be maintained when cooking soup (which is, in essence, water)? This is not a pressure cooker that works at high pressure.
Well, for example: at normal atmospheric pressure, a temperature of 105 ° C is quite enough for evaporation ... any amount of water instantly, with all that it implies. That is, it’s good if this explosion will do without an ambulance.
However, one must also take into account impurities, which, potentially, can increase the boiling point. So, if you add 40 grams of table salt per 100 grams of water, this solution will boil at 108 ° C (40 grams per 100 ml, hee-hee). Adding 5 grams (teaspoon) per 100 ml (too much, I think) will raise the boiling point to only 100.8 ° C. So you can only cook soup at 105 or 110 ° C in a pressure cooker.
Here: tehtab point ru / Guide / GuidePhysics / GuidePhysicsHeatAndTemperature / GuidePhysicsHeatAndTemperatureTemperature / BoilingTemperatures / BoilingTemperaturesCommonChemicals / - the first column of the table is just 5 grams of salt per 100 grams of water.

I read this:

Pilaf mode. The developers of the Multicooker assumed that this mode would be used only for cooking pilaf: with meat, with vegetables, with seafood, with dried fruits, etc.
The principle of operation of this mode is also based on the principle of liquid evaporation, but the function of more intense frying has been added in the last 5-10 minutes of the program

Smiled, yeah. Feature added, significant. All the functionality of this "function" is to postpone the shutdown for 5-10 minutes after the overheating sensor is triggered. "And inside she has a neon!" ©

Now everything became clear with this "sensibility" of the pilaf program - the water boils away, there is nothing to keep T, it rises, the time relay turns on for the countdown at increased T.
And the sensibility of the rice or buckwheat programs is that the power is turned off to the heating element immediately after the start of the increase in T, so that browning does not occur.
As they say - the chest just opened ..., and we ... sensors, sensors :-)

[Chicken hearts stewed with potatoes.]

Chicken hearts stewed with potatoes.

Having gained some understanding of the processes, I tried to cook this dish.
Chicken hearts - 800 grams (after cutting off the vessels, 700 remained)
Potatoes - 700 grams approximately.
Carrots - 1 pc, medium, about 100 grams.
Onions - 1 piece medium, about 100 grams.
Rast oil - 4 spoons (60 ml)
Soy sauce - 2 tablespoons (30 ml)
Salt pepper
No water is added.

About 4 servings, 50 rubles per serving.

Crumbled onions and carrots, finely chopped onions, carrots - in strips (it will be necessary next time in circles, probably), put butter in a bowl and turned on the "frying" mode. Fried with the lid open for 10-15 minutes until the onions were transparent.

Without turning off the "frying", added hearts, sauce, salt (in the amount "for hearts") and pepper, held for several minutes.
He switched on "extinguishing", set the temperature to 100 ° С. About a miracle! They really gave juice and stewed until the hearts were cooked in this juice for about thirty minutes.

Peeled and diced the potatoes, unloaded them into a bowl, added salt (the hearts had already taken their salt), mixed and continued to simmer for another thirty or forty minutes. Until the potatoes are ready. There was enough juice to cover this whole set - and also to provide a little gravy by the end of cooking (really a little, it's good if one spoon per serving, or even less).

Bottom line: tender, fragrant, delicious. The hearts are not rubber, but they are not boiled too, the potatoes are also ready, as needed - not porridge, not raw.

Unfortunately, I am not yet ready to give exact figures for the time - this is a new business for me, I had to control the process. Accordingly, this time there was no such thing - I downloaded and forgot. Although I did not stand over the typewriter all this time, it took 30-40 minutes of clean time (including washing the bowl and cleaning).

Satisfied, perhaps.

[vdv]

vdv, try soups, hearts, goulash at 95 degrees and 2 hours. Everything turns out to be very tasty and not boiled. And most dishes turn out better if left to stand in a hot multicooker after cooking for another 30-60 minutes. For example pilaf, when cooked, mixed, closed and allowed to stand.

So I talked to the chef on the phone. In principle, the man confirmed the hypothesis - the temperature regimes in the recipe book, to put it mildly, are not very correctly proposed.
Last time I made pilaf. I poured water on it, but still, after 25 minutes, the multicooker turned off, switched to heating.
At the same time, there was still liquid in the pilaf.
I waited a couple of minutes, started it up again, but at 100 ° C, instead of 105 according to the program. So calmly finished it to the end without question.

Today I'm trying the jam (they brought the hawthorn, nowhere to go).
A kilogram of sugar, a kilogram of berries, 300 ml of water and a quarter teaspoon of citric acid.
On the advice of a man-cook again, I set it at 100 ° C until it boils, then lower it to 95 ° C and for an hour until cooked.
True, again in doubts - after all, at 95 ° C it will not boil, will it? Well, let's see.

Jam "Rosehip" (Admin)

[Admin]

Admin, looked. Is the same recipe for hawthorn?
There are no villi in it, so I throw the berries whole.

Fresh mushrooms 800 grams.
Two large onions.
Sunflower oil, grams 100.
Salt - about 15 grams for everything.

Yesterday (in a non-refusal form) we were treated to mushrooms. They followed up with a recommendation to fry them (honey mushrooms).
I come home, read the Internet about this case, and find four operations:
1 - clean-wash
2 - boil for 15 minutes in salted water, drain through a colander
3 - repeat
4 - fry in sunflower oil and onions

After cleaning and washing, I find that the neighbor has completely occupied the entire stove. Well, okay.
2 - 800 grams of honey mushrooms occupied the entire volume in the multicooker bowl up to the top mark of 10 cups (by the way, here is another jamb of this multicooker - the second scale in liters is completely wrong). Topped up with water, added a pinch of salt, turned on the "cooking" mode 110 ° С for 40 minutes. It boiled in 20-25 minutes, reduced to 100 ° C. For 15 minutes it boiled, turned off, leaked.
3 - The mushrooms have boiled down, however! The second time the volume turned out to be significantly less, about half. I pour it in, add a pinch of salt, turn on the "cooking" mode 110 ° C for 40 minutes. It boiled in about 10 minutes, reduced it to 100 ° C and a timer up to 15 minutes. At the end, put it back in a colander.
4 - the plate is already free. However, having estimated the volume (it will not fit into the pan) I decided to fry again in a slow cooker. Oil, a couple of finely chopped onions, ten grams of salt and all the mushrooms. Stirred, "frying" mode 145 ° С for 30 minutes with the lid open. As always, after 10-15 minutes it began to burn - reduced the temperature to 135 ° C, actively interfered. I even had to reduce it to 130 ° C. On the Internet, it was said to fry for 20 minutes. I tried it - it seems ready and delicious. Well, turned it off.
I left it right in the bowl on the balcony to cool down (no potatoes, today I'll buy and fry them).
Interestingly, by morning the bowl no longer had the slightest trace of burn-on.

Summary: quite comfortable, neat and clean. Washing the dishes boiled down to washing the colander and rinsing the bowl with a soft sponge.
If you pour boiling water from a kettle, it will also be fast.

[vdv]

vdv, more recently I met a link to an explanation on the scale. Maybe the girls will be thrown again.

[Anastasenok]

Anastasenok, thanks, but not very interesting how the manufacturer will explain the conversion of liters to half gallons)))
I just drive this saucepan and write about interesting moments, maybe someone will come in handy.
By the way, this its controllability in temperature and time, in my opinion, is very smart and correct. And compensates for the many disadvantages.

I am absolutely sure that having an apparatus with good, but uncontrollable programs, I will learn to cook longer than with this one.

Added on Thursday, 20 Oct 2016 06:35

The first post of the topic, starting with a photo of the multicooker, including its description and ending with a video, was added later and not by me.

[out of order - but before the expiration of the warranty period!]

It's time to reveal another advantage of this model.
Already the second out of order - but before the expiration of the warranty period!
The temperature is not regulated this time. That is, for example, I switched it on to the "Pilaf" mode, brought the water to a boil - and then set it to 90 ° С ... or at least 50 ° С!
The water in the boiler continues to boil in full force.

He poured three liters, waited patiently. I drove to take it.
At least there is a chance to get your money back.