Binatone MUC 2180 multi-cooker pressure cooker

[First most general impressions]

Today I received a new saucepan - Binatone MUC 2180 multi-cook pressure cooker.
This is my first electric pressure cooker.
First most general impressions :
1) the pan is very good, the bottom is corrugated, the walls are thick, heavy, with cool handles, ceramic coating. How long this coverage will last is not yet clear, time will tell.
2) the build quality is decent, there are no burrs anywhere, the parts fit well.
3) I was impressed by the lock of the lid, it is reliable, it closes and opens manually, after the signal to reset the steam. (Can everyone do it?)
4) no chemical odors (I drove 15 minutes on the Steamer, a bit of a technical smell)
5) the buttons are not pressed with a light poke, you need to specifically press. (Maybe this is good? There will be no accidental inclusions ..)
6) there is no instruction, but the set includes a package with recipes-109 recipes for all types of dishes.



What can she do?
9 automatic programs and one manual setting.
1. Cereals
2. Broth
3. Soup
4. Vegetables
5. Meat
6. Fish
7. Steamer (insert with silicone feet)
8. Quenching
9. Baking
10. Your recipe
The time and pressure can be changed on all auto programs, except for the Baking program (here the pressure is not set at all)
The pressure in all programs is preset at a value of 3, varies from 1 to 5. The time is also preset on all programs and it can be changed for each program in its range.
In Manual mode, the time can be changed in one minute increments from 1 minute to 2 hours.
There is a delayed start -24 hours.
Automatically switches to Heating.

Bowl - 5 liters, it is recommended not to exceed 2/3 of the volume. The power is solid 1300W.

and here I will mark, congratulate, at the same time I will subscribe to the topic. It seems to me that she herself sets these 5 pressures (pan), depending on the mode (read, from time to time) ... no?

and further. What displacement? 5?

and here I will mark, congratulate, at the same time I will subscribe to the topic. It seems to me that she herself sets these 5 pressures (pan), depending on the mode (read, from time to time) ... no?

and further. What displacement? 5?

Not quite so, now I will add more descriptions. I have already poked the buttons.
Displacement is declared 5 liters, but the saucepan has not yet been measured.

[display]

Each automatic mode has default settings - medium pressure and time.
Poking all the buttons, it was possible to establish some discrepancy with the instructions.

I will give the data from the instructions and the actual results. (I wanted to make a table, on the draft exactly, but on the monitor at random)

Mode - Operating time by default, Time setting range (instruction) - Time, Range (switched on after the fact on the display)

1. Cereals 12 min., 10-30 min. - 12min, 8-30min. (Small discrepancy in the lower range-2min)
2. Broth 15, 10-30 min - 15, 8-30 (small discrepancy in the lower range - 2 min)
3. Soup 15, 15-2 hours - 20, 20-1 hours (the maximum operating time does not coincide with the default)
4. Vegetables 45, 25-1 hour - 30, 20-1.20 (maximum time is 20 min more, by default it does not match 15 min)
5. Meat 25, 15-1 hour - 25, 10-1 hour (small discrepancy in the range of -5 min)
6. Fish 12, 10-30 - 10, 8-30 min (preset does not match for 2 min.)
7. Steamer 15, 10-1 hour -15, 10-1 hour (full compliance)
8. Quenching 40, 25 - 1 hour - 30, 20 - 1.20 (maximum time 20 min more, by default does not match 10 min)
9. Baking 30, ------ -40, 35 - 1 hour (preset and range do not match)
10. Your mode 1min-2 hours - 1min-2 hours (everything is in order here)

While I do not undertake to evaluate this fact, I tend to the instruction curve. On display pressure changes to of all modes (except Baking) from 1 to 5. I don’t know how it will be in life. (Do you hear IRR?)

Today I tried only three default modes - Steamer, Baking and Stewing.
I drove out with water on the Steam Cooker - everything is in order.
Prepared stewed potatoes with meat. First, I put pieces of meat, chopped onions and carrots on the Pastry. After 10-15 minutes (I didn't exactly notice) I turned it off manually - the meat browned slightly, the onion just became transparent, the carrots became soft, but not browned. But with the Baking mode I still do not understand. On the display, the pressure in this mode is not displayed during installation and, accordingly, does not change. But during the work, the pressure still accumulated. During this time, one stick. The lid had to be opened through the release of steam. Then I added potatoes and everything else (water, sour cream, spices, salt ...) set Stewing by default - pressure 3, time -30 min. By the end, it already seemed to me that it was getting stuck there, I could hear it (it even burned a little), but the program did not shut down (should I? It turned out good and tasty, but next time I will reduce the time.

[lega]

lega, once again congratulations on the purchase of the Binaton assistant! Let it turn out to be a necessary, convenient and reliable device! Very interesting and nice device! Thank you for creating the theme, we will follow with great interest! It is a pity, of course, that the instruction leaves much to be desired and everything will have to be mastered empirically, but all the more interesting!

I just wrote a few questions, but I started sending and, seeing your previous answer, I rubbed everything. You have more than exhaustively told about what interested you, and there is also a detailed plate on the modes. THANK YOU VERY MUCH!!!
It turns out, not only in the "Custom recipe" mode, but also in auto-cooking programs, by changing the preset level, you can also manually change the pressure level over the entire range from 1 to 5 and also the cooking time within a certain range.
And in the "Custom recipe" mode, you can freely change the time up to 2 hours, and the pressure level.

... By the end, it already seemed to me that it was being stuck there, I could hear it, but the program did not shut down (should it have?

Presumably, there is no prog in Binaton, the end time of which is regulated (ends) after the liquid has evaporated. It turns out that you need to clearly adhere to the proportions and navigate how long it will take to cook, which can only be studied empirically in the case of weak instructions and a collection of recipes.

Once again - enjoy the mastery of new technology, we are waiting for new impressions, comments, ratings!

lga, congratulations! It's always difficult for pioneers. Why did you roast in baking? Maybe there is a mode like Fry? Is there a temperature scale for each program?

There is no temperature scale in the instructions. I fried on Baking because this is the only program that does not reflect pressure on the display during programming. I thought that since the pressure does not show when choosing a program, it does not gain, and therefore it will be possible to immediately open the lid without venting the steam ... It did not work.
I think that this pressure cooker is slightly different from others in that it will not work without pressure (it seems that this is how I understood the discussions on another site). Tomorrow I'll try to remove the valve again. I read that then the cartoon swears and shows an error, but I already tried it a bit, I didn't seem to swear .. The potatoes were still ready in the pan, so I didn't turn it on for a long time. Now I will not go to arrange experiments, I'll take care of the day ...
I have listed all the modes .. What could be like Fry? I don't know much about her yet ...

PS I could not resist ... The most curious .. I went and put a cup of water on the Baking mode ... With the valve removed, the cartoon turns on, but not for long, only while it is warming up, then it starts to squeak, the valve needs to be returned ... The focus did not pass .. ...

[lega]

I think that this pressure cooker is slightly different from others in that it will not work without pressure (it seems that this is how I understood the discussions on another site). I'll try to remove the valve.I went and put a cup of water on the Baking mode ... With the valve removed, the cartoon turns on, but not for long, only while it is heating, then it starts to squeak, the valve needs to be returned ...

lega, thank you for sharing the results of your experiments and observations!
Of course, you have already read, I will quote, rather for others who are interested in the features of this pressure cooker from the multi * cooking site. RU:
Marysik: "Fry either on baking for 10-15 minutes, or on cereal for 10 minutes, but you don't need to stir, it doesn't burn"
The topic of how to fry without a set of pressure with an open lid was also discussed there:
makira: "Without closing the lids, turn the lock to the closed position and turn on the Baking mode."
True, it soon became clear that the pressure cooker would not fry too long, and then it starts to swear and turns off. Obviously, protection is triggered. I wonder if it can be safely bypassed to be able to brown the product before cooking.

Alena, I like her more and more. Even the drip tray was found, I did not even imagine that it was there. There are drip-collectors haters, and I love them. And in general there is a good high side, nothing will leak inside.
Alena, there are no higher temperature regimes (there is not a word about them anywhere), but only Default program runtime and Range opportunities to change it.

In the morning I wanted to cook millet for a side dish, test the Krupa regime. But the spirit of experimentation haunts. Hunt still deal with Baking. In short, I put the millet with water on the Baking, turned the lid lock, but did not close the lid. The mode works, does not swear. After 15 minutes, the water boiled away, and the millet is still damp. I added water and set the pressure on manual mode for 10 minutes. For three minutes, the pressure reached 1, then it rose to 2, and only almost before turning off it reached 3. During this time, the millet was cooked, of course, but after my mockery it was crumbly was not. Well, that didn’t upset me .. Today I’ll cook soup, again I’ll try to fry on Pastry with the lid open. You need to make sure that this happens.

[install myself]

Galya! I didn’t understand ... you can install myself in pressure modes? as in Cook or

It seems to me that these 5 pressures are set by the pan itself (pan), depending on the mode (read, from time to time) ... not?

but about the drip tray so beloved by you, Duc, let it hang, of course, for the entourage. This is exactly what happens in my pressure cooker.

Alena, I like her more and more.

Urrraaaaaa !!!! How I wanted to hear it !!! Because I like her so much in absentia that I even began to fear disappointment!

Even the drip tray was found, I did not even imagine that it was there. There are drip-collectors haters, and I love them. And in general there is a good high side, nothing will leak inside.

Ltd! And I love drip pans, although the IRR has repeatedly "set my brains" to me.

In the morning I wanted to cook millet for a side dish, test the Krupa regime. But the spirit of experimentation haunts. Hunt still deal with Baking. In short, I put the millet with water on the Baking, turned the lid lock, but did not close the lid. The mode works, does not swear. After 15 minutes, the water boiled away, and the millet is still damp. I added water and set the pressure on manual mode for 10 minutes. For three minutes, the pressure reached 1, then it rose to 2, and only almost before turning off it reached 3. During this time, the millet was cooked, of course, but after my mockery it was crumbly was not. Well, it didn’t upset me .. Today I’ll cook soup, again I’ll try to fry on Pastry with the lid open. You need to make sure that this happens.

It turned out to be a heroic pshonka, but the tastier it should be, since its mission has been accomplished!
It turns out that Binatosha can comfortably and delicately fry for 15 minutes with the lid open. And he even continued to cook when there was really no liquid left in the pshonka. The roast should be ready in time! But how to fry, brown a piece of meat ...
How do you plan soup - on Soup or on Broth?
Oh, how exciting! WANT!

[install myself]

Galya! I didn’t understand ... you can install myself in pressure modes? as in Cook or

and about the drip tray so beloved by you, Duc, let it hang, of course, for the entourage. This is exactly what happens in my pressure cooker.

IRR, on the display - yes, the pressure can be changed in every mode from 1 to 5. As in real life it will not be checked yet. I didn't use Kuku, I can't compare ..

The water actually flows into the drip tray, and not for the surroundings. Although the site is not small there, it is from it that the water flows into the drip tray.

Now I have to run away, then I'll write again ..

[manual mode]

Well done, drip tray! This is it "for the entourage" in completely removable pressure cooker lids, which are removed from the body. In order for the water to drain into the drip tray, it is necessary to immediately "tulle-attach" the lid to the body, then the hot liquid gets into the groove and drip tray, and not onto hands and into the finished dish.

I added water and put it on for 10 minutes. manual mode pressure 3. For about three minutes, the pressure reached 1, then it rose to 2, and only almost before switching off did it reach 3. During this time, the millet was cooked

Exactly! I read on another site that there is such a quirk - the cooking time is set in manual mode WITHOUT taking into account the period of pressure build-up, the dish is cooked, of course, gaining pressure, but the level grows gradually to the specified level - it has grown to the specified 3 level in a little less than 10 min. And in all auto modes, the time is counted from the moment the pressure is set, and not from the start. Why this was done is not clear, but this must be taken into account.
I look forward to new reviews!

[every]

IRR, on the display - yes, the pressure can be changed in every mode from 1 to 5. As in real life it will not be checked yet. I didn't use Kuku, I can't compare ..

Duc, I can't either, but they sometimes write in the topics there, the regime is such and such, the pressure is such and such ... Got it,. Well, it looks like ... it's not for nothing that they call her BenaKUK there

Well, it looks like ... it's not for nothing that they call her BenaKUK there

Without pressure, only cooks at a controlled temperature, but does not distract with conversations.

Alena, there are no higher temperature regimes (there is not a word about them anywhere), but only Default program runtime and Range opportunities to change it.

Yes, yes, I was mistaken in the wording But, it does not change the essence - thanks for the precise description of the adjustment possibilities in each of the modes!
Although, indirectly, of course, the temperature level can also be judged - the higher the pressure, the higher the temperature.

Although, indirectly, of course, the temperature level can also be judged - the higher the pressure, the higher the temperature.

So, yes, not quite, she does not have a smooth adjustment by 1 * C, For this reason, not quite

So, yes, not quite, she does not have a smooth adjustment by 1 * C, For this reason, not quite

ABSOLUTELY! It would be silly to argue! There is no manual temperature control in a single mode without pressure (Baking).
Although, in fairness, I will say that I rarely use "manual" temperature control in the Dex 60 multi, the presets of auto modes are quite satisfactory, for frying, for example. Milk does not run anywhere at the set temperature automatically. But, I think, I will still "taste" this "manual" mode.
Of course, it would be very good that soon Binatosha could set on the handbrake not only time and pressure, but also the temperature when you cook without pressure. And then it would be the version as close as possible to the Cuckoo. Considering the cost of Binaton and the Cuckoo, this feature is quite forgivable.

[lega]

Duc, I can't either, but they sometimes write in the topics there, the regime is such and such, the pressure is such and such ... Got it,. Well, it looks like ... it's not for nothing that they call her BenaKUK there

IRRus, so I never read about pressure cookers. Immediately until you poke the buttons yourself, nothing really lingers in the head .. Only now something is starting to form a picture.

lega,, nuno rather fix the camera, I want to see a photo of your dishes. We are waiting.

Yes, an ambush with a fotik .. He is already middle-aged 2005, no details are released to him, but you need to change the lens. Sonulya is engaged, calls all services. Only in one they promise to be repaired for 5 thousand, but I am skeptical about this promise. Canon's authorized ones are not accepted, but here someone promises ... I'm afraid to throw money away in vain. A decent fotik was ... here at a crossroads - either to struggle with this, or to buy a new one.
But this is all lyrics, now about the saucepan ..
The inner lid is easily removable .. The central round is unscrewed along the thread with two fingers and the lid is in your hands, you can wash it. Directly under it is the protective cover of the blocking valve - we turn it counterclockwise and remove it for washing (I haven’t washed it yet, because I didn’t get dirty)


I made soup today. The broth has already been cooked before. I turned on the Baking, turned the blocking valve on the open lid, set the minimum time to 35 minutes. First I threw the carrot, then the onion. The mode works with the lid open, but I would not dare to call it Roasting. (Alena is for you) Rather, it is Sauteed. The carrots are soft. the onion is transparent, there is no ruddy ... maybe this is not bad, it certainly will not burn ... The mode did not swear for 35 minutes, and it stood with the lid open. While trying to fry in a saucepan, she peeled potatoes, cut the cabbage. I threw it directly into the pan, right on top of the carrots and onions, added a couple of tablespoons of wheat, poured cold broth, salt, seasonings, tomato paste in a spoon, added water to the MAX mark. SUP mode, pressure 4, default time is 20 min. (IRR, in real life pressure changes). Skoromultila Binatosha for an hour. I gained pressure for 18 minutes, cooked for 20 minutes, relieved pressure for 24 minutes, I didn't help. When the lid opened, it was still bubbling with might and main, which means it was boiling almost all this time, if you add up, then about 45 minutes. I think this is too much for a soup.
Result: the soup is delicious, the vegetables are whole, but the cabbage is too soft. I will adjust to the time and pressure. It is also necessary to try to cook on Broth, there the minimum time is 8 minutes. Considering that it boils during the discharge of steam, it should be just right.

Is this how it happens with all pressure cookers? there is no more pressure, the cartoon has switched to Heating, and in the pan it gurgles with might and main.

Is this how it happens with all pressure cookers? there is no more pressure, the cartoon has switched to Heating, and in the pan it gurgles with might and main.

well yes. This is happening quickly. Here's still cooking, and now bam time 0 and automatic heating. If the heating is turned off immediately, it will not open, because it is still boiling and this time (according to the instructions) must be added to cooking. Therefore, I never unauthorizedly bleed (close the valve with a wet towel, etc., it is traumatic and we are not so hungry, anyway faster than in a multicooker).

[Instructions]

well yes. This is happening quickly. Here's still cooking, and now bam time 0 and automatic heating. If the heating is turned off immediately, it will not open, because it is still boiling and this time (according to the instructions) must be added to cooking. Therefore, I never unauthorizedly bleed (close the valve with a wet towel, etc., it is traumatic and we are not so hungry, anyway faster than in a multicooker).

IRR, everything is different here. It turns into Heating only when the steam is completely released. There is a dedicated button to release steam. You don't need any towels, the valve very gently dissipates steam, hold your hand over the valve is not hot. Instructions advises how to forcibly bleed off steam.

I think this is too much for a soup.
Result: the soup is delicious, the vegetables are whole, but the cabbage is too soft. I will adjust to the time and pressure.

Is this how it happens with all pressure cookers? there is no more pressure, the cartoon has switched to Heating, and in the pan it gurgles with might and main.

Of course, a long time! Therefore, next time you cook the soup not with the ready-made broth, but simultaneously with its cooking! And fry vegetables, I see, it makes no sense for you - after all, they were not fried in the full sense, and they did not give color to the soup? Try it! I - honestly - put everything at once, even frozen meat on the bone, and soft and hard (such as beans) vegetables, but everything cooks perfectly, until it is completely soft, and nothing boils down!

I made soup today.
First I threw the carrot, then the onion. The mode works with the lid open, but I would not dare to call it Roasting. (Alena is for you) Rather, it is Sauteed. The carrots are soft. the onion is transparent, there is no ruddy ... maybe this is not bad, it certainly will not burn ... The mode did not swear for 35 minutes, and it stood with the lid open. ...
Result: the soup is delicious, the vegetables are whole, but the cabbage is too soft. I will adjust to the time and pressure. It is also necessary to try to cook on Broth, there the minimum time is 8 minutes. Considering that it boils during the discharge of steam, it should be just right.
Is this how it happens with all pressure cookers? there is no more pressure, the cartoon has switched to Heating, and in the pan it gurgles with might and main.

Ehh, browning all the same ... And if on croup, maybe it will be more cheerful there, less time for the same browning will take. True, the question is whether it will work with the lid open. All the same, soon COOKING, all the dishes are stewed or with a little baked golden crust from below.

In my simple pressure cooker, Elby also boils, even with the heating turned off, when I open the lid without pressure. With this in mind, I set a short cooking time under pressure. I manually release the pressure quite often (if I am not preparing the first courses) - slowly and gradually, by a little bit, I lift the valve with a spatula on a long handle. In Binatosha it is still much easier - there is a button for this, it is convenient. Although, it is even more convenient to immediately set a reasonable cooking time on "Your recipe".
Congratulations on your first pressure cooker soup! How does it taste? As in the cartoon or on the stove, without the "table" notes? As far as I understand, there is nothing of the kind and is close, the soup turned out to be delicious, just a little it will be necessary to adjust the time-pressure taking into account the cabbage.
I have never tried to make borscht in a pressure cooker, for some reason it seems to me that the cabbage will be boiled "in the trash" and the taste will be "official". Although, I still have to try, but I only have the ability to control the cooking time in the pressure cooker.
Thanks for your feedback! We are waiting for the continuation of an interesting series.

I have never tried to make borscht in a pressure cooker, for some reason it seems to me that the cabbage will be boiled "in the trash"

I don’t make borscht in principle, because in a pressure cooker you will never get a bright color, but I cook cabbage soup regularly, and the cabbage never boils, it even crunches a little. I don’t know how to explain this, because the meat moves away from the bones.

It turns out. Lay everything down, add a little water. put on the "Extinguishing" mode. After cooking, add the required amount of water and herbs.

It turns out. Lay everything down, add a little water. put on the "Extinguishing" mode. After cooking, add the required amount of water and herbs.

Wow, how unusual !!! And the beets do not lose their color? As I understand it - without frying. And extinguishing - how many minutes. under pressure?

No frying. I don't fry anything. I do it on the "Quenching" program. I honestly don’t remember how many minutes. Exhibited ..... Must see .....

Well, here, of course, the taste and color ... But such a bright, classic borscht with fried, where acid is added to the beets to preserve the color, will not work in a pressure cooker on any mode!

Of course, a long time! Therefore, next time you cook the soup not with the ready-made broth, but simultaneously with its cooking! And fry vegetables, I see, it makes no sense for you - after all, they were not fried in the full sense, and they did not give color to the soup? Try it! I - honestly - put everything at once, even frozen meat on the bone, and soft and hard (such as beans) vegetables, but everything cooks perfectly, until it is completely soft, and nothing boils down!

Lorik, of course I'll cook with raw meat as soon as we finish eating this one. The finished broth was not lost, and I had to study the saucepan.

Now a curd casserole is being baked at the Bakery. Delivered 59min. Interestingly, when yesterday I put onions and carrots on baked goods, the pressure gained.Now there is a large casserole of 750g of cottage cheese, but the pressure is not gaining ... .. In the recipes, the casserole is recommended Baking (time is not written) + Your own recipe (time 15min, pressure 1). Let's see what happens ..

All the same, soon COOKING, all the dishes are stewed or with a little baked golden crust from below.

Alena, yesterday I made potatoes at the Stew, so it was fried exactly like that, it was even more burnt. So let's look ...

Now a curd casserole is being baked at the Bakery. Delivered 59min. Interestingly, when yesterday I put onions and carrots on baked goods, the pressure gained. Now there is a large casserole of 750g of cottage cheese, but the pressure is not gaining ... .. In the recipes, the casserole is recommended Baking (time is not written) + Your own recipe (time 15min, pressure 1). Let's see what happens ..

Wow, interesting! Curd casseroles are capricious. I wonder how it turned out
Probably, a little pressure is gained during the first run of the regime (why not), and then Baking works peacefully without any pressure.
I didn't bake in the pressure cooker. To me, as with the borschik, it always seemed to be a failure - the liquid hardly evaporates, in theory everything should be brewed. But, this is speculative. Have not tried. I do not bake everything in the cartoon, I use the oven.
However, I saw a huge number of very successful baked goods in a fast food. It's just that I'm afraid of my curvature.

Alena, yesterday I made potatoes at the Stew, so it was fried exactly like that, it was even more burnt. So let's look ...

Yeah, that means frying, and even notably, Binatosha can
Presumably, there was too much time for potatoes. When I looked at the table with the default settings for the modes, I noticed that I set much less time on my simple pressure cooker, sometimes 2, or even 3 times less time I cook under pressure. But, I’m fussing at one pressure level (probably at the maximum), is not regulated. So, I cook potatoes in sour cream (mayonnaise) for a maximum of 10 minutes. (to get a rosy bake, you definitely need less time without it), potatoes with meat up to 12 minutes. Almost always, when I cook potatoes, I bleed the pressure by hand, although if there is not enough liquid in the dish, then the pressure drops quite quickly. I do not relieve pressure on milk porridges and even leave it on the heating a little, so that the porridge has a pronounced taste of baked milk, stewed (recently, this has become more fond of homemade ones). As I understood from the reviews for multi * cooking. ru, in the collection of Binaton's recipes for milk, an excess cooking time is also given and the porridge at the bottom burns a little.

I will not tire of repeating - thank you very much for the feedback !!!

How I want to tinker with Binatosha myself! .. How inappropriate that I found out about him on New Year's holidays. My husband calls for rationality, there are a lot of holiday expenses ahead, and I don't want to cancel my New Year's gift.

[Probably, a small pressure is gained during the first run of the regime]

Wow, interesting! Curd casseroles are capricious. I wonder how it turned out
Probably, a small pressure is gained during the first run of the regime (why not), and then the baking works peacefully without any pressure.

It turned out really interesting. The recipe was impromptu - 750g of cottage cheese 26%, 5 eggs (whipped whites), a pack of curd, 200ml of milk, 150g of powder, dried cherries, nuts, vanilla, a couple of apples. Cottage cheese with yolks, Cottage cheese, powder and milk is whipped with a blender. It turned out to be a lush mass, cherries with nuts were added there and proteins were carefully introduced. The saucepan is oiled, the filling volume is 2/3 immediately (even before baking). Baking mode 59 min. After the signal - the mass has grown, but the top is completely raw, I also turn on My recipe for 15 minutes, pressure 1 (such tips in their recipe book). Surprisingly, the pressure is not accumulated, and the mode works. After 15 minutes - the casserole has grown to the very lid, the sides are ruddy, the top is still wet. I repeated 20 minutes on my recipe 2 more times until the top grabbed and the stick became completely dry. After opening the lid, the casserole began to fall right before our eyes, well, that's okay. Somehow I can't imagine a casserole that is a whole pot, you can break your mouth. The casserole has been cooling for about half an hour, and the saucepan is still hot. The walls are thick - it cools slowly, but the son is impatient. I barely turned it over with a double boiler - the bowl was heavy, slippery and hot. Holding a steamer with one hand and flipping a hot one with the other is fun.
The results - the casserole is delicious, baked, the bottom is too ruddy, but not burnt. The pressure on My recipe was never gained, even though I exhibited it. Maybe the pressure depends on the amount of moisture in the product? I think that from this, and not from the first run. In general, there is still a lot to learn.

[curd]

The results - the casserole is delicious, baked.
The pressure on My recipe was never gained, even though I exhibited it. Maybe the pressure depends on the amount of moisture in the product? I think that from this, and not from the first run.

Aaaaaaaa, I was still reading the recipe, feverishly licking my lips !!!
It can be seen from everything (both the previous light "frying", and the damp top of the casserole after 59 minutes) - the Baking mode is very delicate
Interestingly, and the first level in the "Custom recipe" mode is almost the same as Warming up (Heating turns on automatically after the program and manually - by pressing a key, right?)
Did I understand correctly, the casserole was 50 minutes. on Baking and then 55 minutes on level 1? Was steam coming out of the valve while it was baking?
I can imagine how difficult it was to manipulate the hot and heavy bowl to extract the casserole. But what a casserole turned out to be delicious !!! I am sure that although I had to suffer a little, but for baking curd casseroles in pressure cooker is just a super successful experience! Congratulations!!!
And about the pressure at level 1 - very likely!

Did I understand correctly, the casserole was 50 minutes. on Baking and then 55 minutes on level 1? Was steam coming out of the valve while it was baking?

There was no steam coming out of the valve. The casserole was 59 minutes on Baking and 55 minutes on the first level. For myself, I concluded that whipping the whites and other components like this is possible only for the oven, it is not worth it for toons. There is no heating from above, and the casserole grows strongly. Only one heating from the bottom makes it difficult for it to bake through the entire thickness, so many inclusions and a fried bottom turned out. And the amount of dough turned out to be too big for a saucepan.
Yes, I measured the saucepan. The total volume to the brim is 5 liters, but with a useful volume it is not entirely clear - there are no MAX risks. The last risk is worth 10cup - up to this risk is 2800ml. If you pour up to the lower border of the MAX inscription, you get 3200 ml, but I think that it is wrong to think so. Although I cooked the soup just like that, and nothing escaped anywhere ..

I cooked buckwheat on KRUPA. Delivered 8 minutes (default 12), pressure 3 (default). I reduced the time, counting on a long discharge of steam, as it was yesterday at the soup. I had to be surprised as a result. Pressure was accumulated for 15 minutes, then boiling for 8 minutes (as ordered), but the discharge of steam took only 2 minutes. And it’s still unclear .. when I was cooking something before, the steam release during cooking went so smoothly, and the pressure relief was steps. That is, pshshshshshsh is during work, and pysh-pyshsh = pyshsh-when reset. And at KRUPE it was all the other way around - a stepped discharge during operation, and a continuous discharge during discharge.
Girls with pressure cookers, is it different for you too?
And even today I discovered ... when switching to Heating there is no time counting, all the time it just stupidly shows the Heating icon and the state of the lock. And what is still strange (for me at least) - I stood on the Heating with a closed but unlocked lid and the porridge began to cool down, while I was running for a couple of hours at work, the butter no longer wanted to melt. Locked the lid leaving the Heating mode (out of curiosity) - Buckwheat became HOT.
Are all pressure cookers working on this principle, or is it Binatoshi's peculiarity?
I feel that there are many more discoveries I have to come soon.

Experiments continue ...

I cooked rice on the Groats program. Time 12min., Pressure 3.Everything happened as in the case of buckwheat. The pressure was released in 2 minutes. I rummaged in the internet about pressure cookers and started to respect my saucepan even more. Here's what I found:

Moreover, the device of a modern pressure cooker makes it possible to carry out a slow or fast pressure reduction (decompression) using a regulator. Slow decompression is recommended for broths, pastry dishes using milk, eggs, dried vegetables, puddings and yeast-added muffins.

Rapid decompression is used for meat stews, vegetable and fish dishes.

Now it is clear why she releases steam for 25 minutes or 2 minutes. Ooooooooooooooooooooooooooooooooooooooooooooooooooooo Apparently they made a quick one for cereals too.

I also checked whether it will work on auto programs with the lid open (except for the Baking program, it has already passed the tests). She poured a cup of water, turned the lock on the open lid and switched on the Krupa program. The water boiled quickly, the saucepan did not swear at me, it actively evaporated the water, only naturally it did not gain pressure and, accordingly, the time countdown did not turn on. I think that this is exactly how it will be necessary to fry. It remains to experimentally find the hottest mode.

but in general, do you regret buying a pressure cooker? (and this particular model)

I'm also looking at her, but it seems to me that the pressure cooker imposes a bunch of restrictions (you can't really fry, for example)

[lega]

lega I congratulate you on your new discoveries and pleasant ones in the case of roasting with the lid open. In my cuckoo, the heating time does not show either, it just writes that the heating is on. And when cooking with pressure, it also spits in different ways, it all depends on the program, I think so. And also depressurization (steam release) at the end of 3 min. Only a strange kind of heating, not heating.

Only a strange kind of heating, not heating.

So it turns out that the heating, only with a locked lid. But I will observe this later.

but in general, do you regret buying a pressure cooker? (and this particular model)

I'm also looking at her, but it seems to me that the pressure cooker imposes a bunch of restrictions (you can't really fry, for example)

No, I don’t regret it at all .... I like her, I just need to get to know her better in order to take into account all the nuances.

Galina, thank you, how curious! Indeed - a series! At first I was interested in the operation of the pusher valve, and then in the next "series" it becomes clear that Binatosha is equipped with fast decompression system and uses it very intelligently, depending on the contents of the saucepan and the mode. What to say - smart girl! I like him more and more!
In Elby's pressure cooker, of course, there is nothing of the kind - she gained pressure, the valve pissed once and the lid was blocked, relieving pressure almost silently, never paid attention to it. I work as a "fast decompressor" in my pressure cooker, probably, I am also "smart", because I manually release the pressure on vegetable and meat dishes, and I don't mess with broths and milk. I feel that I am being exploited, here Binatoshik can handle it himself !!!
It's great that when the lid is open, automatic modes work !!! Groats, Steamer should be very active modes, in theory, frying could work on them.
I think that even with heating, Binatoshka also showed remarkable intelligence - the porridge dries out for a long time on heating, and then even a crust is taken at the bottom. There are probably settings that limit the heating time in this mode. It is curious how this function will manifest itself on the rest of the programs.
I saw a new addition

heating, only with the lid locked. But I will observe this later.

Although, to my heart it is the disconnecting heating that is dearer to me, because in the cartoon I cut this unnecessary disgrace with an external timer. For a long time on heating - and the taste already suffers. And in a thick bowl of Binatoshi, and in a thermos case, it will cool down slowly. If necessary, then start the Heating button before serving for a short time.

As far as I understood, since there were no special comments, rice and buckwheat were cooked in a pressure cooker with dignity, exactly as it should. What proportions did you use? As recommended in the recipe book or corrected?
It is also interesting to try to change the pressure level not by default, but more or less. For which dishes in the collection is the high level 5 recommended?

I will wait for new "series". Interesting alleeeee! Thank you so much for the test drive !!!!!!!!!!!

As far as I understood, since there were no special comments, rice and buckwheat were cooked in a pressure cooker with dignity, exactly as it should. What proportions did you use? As recommended in the recipe book or corrected?
It is also interesting to try to change the pressure level not by default, but more or less. For which dishes in the collection is the high level 5 recommended?

Buckwheat was ready in 8 minutes, but not quite for my taste, and I did not really like the consistency of the porridge ... Well, this is understandable, I deliberately reduced the time, counting on boiling with a long descent of steam, as it was on Soup. And the steam blew off in 2 minutes, and my expectations were not met .. If I had to eat right away, then it was still on the Heating Up for a long time and the result was good. With the rice I got what I expected ... The rice was round Kuban and not the best in quality .. it turned out the same as in the cartoon, only there was a little less water.
In the collection of recipes, it is recommended for 3 glasses of rice - 5 glasses of water and 1 tsp of salt. Time 12min, pressure 3. I did it in this proportion, but I took an ordinary thin glass of rice and 1.7st. water. Time and pressure did not change.
I changed the pressure level when I was cooking the soup .. and it actually showed the level that I set, and not according to the presets.

The recipe book recommends:
" The longer it takes to cook, the higher the pressure level should be selected. For example, organ meats such as the heart and rumen require maximum pressure.."

Recipe for the tongue - Soup program, time 1 hour, pressure 5.
Chicken ventricle broth - Broth program, time 30 min, pressure 5
Pea soup with bacon - SOUP, 60min, pressure 5
Pearl barley porridge with mushrooms and pearl barley with bacon, Druzhba porridge - also 5.

All broths, except for salmon, are offered to be boiled for 4, even vegetable. Another 4 are advised to cook - Mushroom soup with barley, Pickle, Vegetable. Porridge - millet with raisins, millet with pumpkin, buckwheat with mushrooms and onions. Jellied pork legs. Beans with bacon. Apple mousse.

Maybe she missed something, of course, but all other recipes assume the default pressure, which is 3.
There is no recipe with a pressure below 3.

By the way, the maximum working pressure in the instructions is 100kPa.

I also checked whether it will work on auto programs with the lid open (except for the Baking program, it has already passed the tests). She poured a cup of water, turned the lock on the open lid and switched on the Krupa program. The water boiled quickly, the saucepan did not swear at me, it actively evaporated the water, only naturally it did not gain pressure and, accordingly, the time countdown did not turn on. I think that this is exactly how it will be necessary to fry. It remains to experimentally find the hottest mode.

and on the mode "your recipe" the temperature is not set?

By the way: can you tell us more about what this regime is like?

and on the mode "your recipe" the temperature is not set?

In multicooker pressure cookers, it is exhibited at the moment only in Kuku1054 with a step of 1 * C.

and on the mode "your recipe" the temperature is not set?

By the way: can you tell us more about what this regime is like?

Mode Your recipe: you can set the time from 1 min. up to 2 hours, the pressure can also be changed from 1 to 5. It differs from other modes in that the countdown begins immediately after the start, without waiting for the pressure to build up.This is the only mode where you can set the time less than 8 minutes and the maximum cooking duration, but how to manage this is still unclear to me - how to calculate the pressure build-up time?

With the temperature on the modes, I also do not yet understand which program will be hotter? Until guessthat the heating of the heating element is the same everywhere. Yesterday I did a "laboratory work" - I boiled water in different modes with the lid open. I wanted to find out on which program the heating element warms up more. Armed with a glass, an electronic thermometer and a stopwatch. She poured 200 ml of cold water from the tap into the bowl (temperature 20 degrees) and turned on the stopwatch simultaneously with the Start. The result was surprising - in the four modes that I tested, the water boiled almost the same way - in 4 minutes. The modes were -Crupy, Meat, Steamer, Own mode. I tried to choose those modes where at least a high temperature is expected. Each time after the "experiment" the heating element was cooled down.
I made the following conclusion - no matter what mode to try to "fry" with the lid open.

It will be necessary to make one more "laboratory" - to boil half a liter in different modes, but already with pressure ... maybe at least here the difference will appear ..

most likely the heating element has only two modes: off and on.
so the time for boiling water should be the same on different programs (if the program provides a temperature above 100 degrees at all, otherwise the water will not boil)

[equal]

most likely the heating element has only two modes: off and on.
so the time for boiling water should be the same on different programs (if the program provides a temperature above 100 degrees at all, otherwise the water will not boil)

I am not very good at expressing myself in technical language, but in multicooker (as well as in electric plates), the temperature regime is regulated by the frequency and duration of the heating element switching on. In theory, my idea of ​​the check should have worked, but maybe it (the pressure cooker) is much smarter and some kind of protection against the "fool" works. For me, the conclusion is important that just frying with an open lid with equal the result can be done on any prog.

Here's how the iron works: the heater works at full power until the desired temperature is reached (which we set on the iron). after that, the heater turns off until the temperature almost drops. then it turns on again and so on in a circle - as a result, the iron maintains the temperature within the specified limits.

I think that multicooker works the same way - they heat at full capacity until they reach the required temperature.
that is, regardless of the mode, reaching a temperature of 100 degrees will require the same time (or it will not happen at all if the program provides a temperature below 100 degrees)

Here's how the iron works: the heater works at full power until the desired temperature is reached (which we set on the iron). after that, the heater turns off until the temperature almost drops. then it turns on again and so on in a circle - as a result, the iron maintains the temperature within the specified limits.

I think that multicooker works the same way - they heat at full capacity until they reach the required temperature.
that is, regardless of the mode, reaching a temperature of 100 degrees will require the same time (or it will not happen at all if the program provides a temperature below 100 degrees)

You, of course, are right ... that means you need to come up with something else ... You will have to risk food ... because risking a saucepan, noticing when the water evaporates completely ... it will definitely be more expensive ..

Binatosha is already giving up labs! Great!
It's good that you can really cook at low pressure, the first level is, in general, a mode close to a conventional multicooker.

I think that multicooker works the same way - they heat at full capacity until they reach the required temperature.
that is, regardless of the mode, reaching a temperature of 100 degrees will require the same time (or it will not happen at all if the program provides a temperature below 100 degrees)

And the cartoon acts in the same way as the iron - first it picks up speed (for example, the same Stewing - it heats up, brings it to a boil, actively boils and leaves for a quiet "bubbling"). And the Steam mode continues to play in active mode. The boiling point is always 100 degrees. Only in a pressure cooker with higher pressure will there be a higher temperature.
I still hope that (in theory, high-temperature) Krupa and Steam programs will still show slightly better results than Baking when roasting carrot-onions, etc. Although ... it doesn't matter.

[soup]

I think that multicooker works the same way - they heat at full capacity until they reach the required temperature.
that is, regardless of the mode, reaching a temperature of 100 degrees will require the same time (or it will not happen at all if the program provides a temperature below 100 degrees)

I apologize, I am also not a technician at heart and by education, but I have a program in the MV soup boils faster and more actively than extinguishing... All the same, an iron is an iron IMHO, and in a multicooker there are vyaky integrated circuits, microprocessors, it will be more difficult. I saw it myself when I took it apart and washed it from the escaped jam. I apologize, maybe it's not right somewhere in the terminology ... by the way, there are sensors in the MV cover too ...

[soup]

I apologize, I am also not a technician at heart and by education, but I have a program in the MV soup boils faster and more actively than extinguishing... All the same, an iron is an iron IMHO, and in a multicooker there are vyaky integrated circuits, microprocessors, it will be more difficult. I saw it myself when I took it apart and washed it from the escaped jam. I apologize, maybe it's not right somewhere in the terminology ... by the way, there are sensors in the MV cover too ...

Of course, the Steamer will boil faster than Stewing or Milk Porridge. I, too, have never been a techie, rather, on the contrary. That is why it seems to me (or wants) that the groats will perform better in frying.

Today I boiled beets on the Steam Cooker - time 25 minutes pressure 4, after the end of the program I had to add another 10 minutes pressure 3 .. the beets were quite large 8 centimeters in diameter.

I also cooked vegetables. Was: a package of frozen vegetables (carrots, green beans, cauliflower and something else), added an onion and two medium potatoes. There is a similar recipe in the recipe book, only there all the vegetables are fresh. It is recommended to add water there and use the Broth mode. Since I have frozen vegetables and juicy onions, I did not add water by analogy with a simple cartoon ... I then had to dance with the lid ... All the liquid evaporated, but the program time was not over yet, and the pressure cooker began to squeak and show an error E- 3 (failure in the pressure switch). Propose to treat by pulling the cord out of the socket for 10 seconds). This is where the dancing began. The lid is locked, and there seems to be residual pressure in the pan, but it is not visible on the display. I had to manually discharge the steam, regularly trying to unlock the lid. As a result, the lid opened, the vegetables are ready and delicious, but you need to learn to predict what time to put out.

Now pork is soaked in the refrigerator for boiled pork according to the Cubic recipe. Buzhenina juicy In this recipe, water is not supposed to be poured at all, and now I'm wondering which mode is better to set. In the recipe book, water is not added only to Baking and to Your recipe. Baking without pressure, how much pressure to put on Your recipe? It is difficult to draw parallels with other pressure cookers and their modes so far.

Conducted experiments on frying onions on different programs. There were not enough carrots at home, and you can see everything on the onion at once.
I take about the same amount of chopped onions and fry, timing the time with a stopwatch. I'm not going to test absolutely all programs yet, because it takes a long time. After each frying, you need to let the pan and the heating element cool down so that the starting ones are the same.I have already checked the modes: Cereals - the onion is slightly browned in 13 minutes, Soup - well fried in 11 minutes, Vegetables - 9 minutes, Stewing -9 minutes, My own recipe - well fried in 7 minutes. Of course, a lot depends on the amount of frying, the time will be different, but now it is absolutely clear that it is easy and fastest to do it on Your own recipe.
It was these programs that I checked not by chance, but because they may require pre-frying of products.