Binatone MUC 2180 multi-cooker pressure cooker

I was cooking potatoes. ... She put 40 g of butter in a bowl, melted it for "My recipe". I put the potatoes sprinkled with spices and mixed so that all the potato pieces were in oil. Program "KRUPA", time 12 minutes, default pressure. We get delicious potatoes.

You can cook potatoes this way without switching the mode to Groats. I did it on the program "My recipe" from beginning to end. Also good at it.

And I bought in the online store "Turnip"

And how do you like this store?
From online stores I have seen in the Rosette. But this kind of equipment has not yet been ordered via the Internet. A little dumb ...

Fine. Everything is like everywhere else. Ordered, called back, sent, received and paid. It was just cheaper in Turnip than in Rosette.
In general, I was satisfied.

A little more expensive on the outlet, but with a promotion - a coffee grinder as a gift
I'll probably try to order in the Repka. I'm already looking forward to when she (Binatosha) will be with me. Here and on the multi-poker, I re-read all the forums and threw all the recipes into one documentary. All in anticipation - how I want to start experimenting ...

When I bought, there was no stock. Then there was a gift, it seems, a dryer, now a coffee grinder. As for me, it makes no difference where to buy. All the same, if anything, you will have to contact the service center, and not the store. Good luck! And welcome to our ranks!
I am very happy with the purchase, it helps out every day. Everything is fast, tasty and hassle-free.

Good afternoon. I came to your ranks. Thank you for opening the topic. Bought 2 days to that Binos and Viniklo Pitannya
- Vchora cooked broth at home. put the hammers on the prog. bouillon hour 30 vise 5. Vise pіdnyavsya only up to 3 In what on the right it was possible thrashing wrong: (On my recipe it got up to 5. I tried to put vise 1 (just water for rewinding) got up to 2). Yak on tsy prog. put a vice 5

[kukusia]

Good afternoon. I came to your ranks. Thank you for opening the topic. Bought 2 days to that Binos and Viniklo Pitannya
- Vchora cooked broth at home. put the hammers on the prog. bouillon hour 30 vise 5. Vise pіdnyavsya only up to 3 In what on the right it was possible thrashing wrong: (On my recipe it got up to 5. I tried to put vise 1 (just water for rewinding) got up to 2). Yak on tsy prog. put a vice 5

Hello kukusia, congratulations on your purchase of Binatoshi! The answer to your question is not simple. Not in all modes, we can change the pressure the way we want. Although the instructions say that you can. In fact, the pressure can be changed, but not significantly. I wrote about it here... I will repeat it again.

Here is a table of multicooker settings in auto modes.

Mode ** Default pressure ** Pressure regulation limit ** Default time
Groats ** 3 *** 2-4 *** 12
Broth ** 2 *** 2-3 *** 15
Soup ** 4 *** 3-4 *** 20
Vegetables ** 5 *** 4-5 *** 30
Meat ** 3 *** 3-4 *** 25
Fish ** 2 *** 2-3 *** 10
Steamer ** 3 *** 2-4 *** 15
Quenching ** 5 *** 4-5 *** 30
Baking ** 0 *** - *** 40
Your own recipe ** 3 *** 2-5 *** 1-120

IMPORTANT! when setting the pressure in auto modes, the pressure indicator always has 3 divisions, but this does not mean that the default pressure is 3. If you do not touch the pressure regulator, the pressure will be as in the default table. If you want to increase or decrease the pressure just press either minus or plus. The cooking pressure will change within the allowed range.

Dear, kukusia, this is a Russian-speaking forum, and there is a clause in the rules - No. 7, which allows a different language only in certain topics. rules

7. Only common Russian language is allowed on the forum (except for the topic of the same name to the city, which is covered by another state language).

Be so kind as to write by the rules!

Good evening! Binaton ordered all the same on the Turnip. I've been using it for a week now)
But doubts crept up about the full serviceability of the cartoon.
The situation in doubt is this: after the end of cooking, pressing the Reset button does nothing, that is, the steam does not start to discharge faster. I will forcibly drop it by hand by touching the iron ball directly with a wooden spoon. But it shouldn't be like that?

It doesn't have to be that way. When you press the button, you can hear very loudly how the ball opens and the steam jet intensifies.

Well, yeah, it doesn't have to be that way. How do you manage to reach the ball with a wooden spoon? Is the ball inside?
Something I do not understand how this is possible. Spun, spun around Binatoshi, and did not figure it out.
And if not forcibly, does the cartoon itself dump steam normally?

When I press the button, nothing changes. The ball does not open and the steam jet does not intensify, as they say here. Puffs barely like a self-timer without my intervention.
About the little iron ball. I take off the divider from above, and then I can see the ball in the plastic "hut". On the side where the hole in such a "hut" is a little wider (there is also a small pointer on top), I poke a handle from a wooden spoon on metal. ball. Then the cartoon begins to puff so that it is definitely better not to substitute your hands nearby. But with the misunderstanding button ...

Parissa, did you clean the valve? maybe you need to disassemble-clean the valve (the instructions describe this moment, read it)

I thought it was necessary to clean it after starting to use it, but the button initially does not work for me. But I'll try to clean it, maybe this is really the problem.

I just went and poked the steam release button when the multitask was off, it also does not work. but I remember exactly when I blew off the steam, so it was like a click was heard ...
in fact, the reset button activates the gray spear (well, I'm a humanist) and it turns out the same thing that you do with a skewer.
try again when you remove the inner cover, get and poke a gray spear - we can develop it ..
I really hope for a successful solution to the problem.
I really like binatosha - I bought it out of greed 2: Binatosha and Steba, and so I like Binaton much more

I really like binatosha - I bought it out of greed 2: Binatosha and Steba, and so I like Binaton much more

Oh! How interesting and unexpected! Please tell us the details. Where do you see Binatoshi's advantages over Shteba?

Galina, thank you for the advice on buying Binatoshi again and a special thank you for Temko too
As for my own impressions, Binatosha is still the best that I have (and the pressure cooker is not the first), but again I have never had expensive pots, so I cannot compare, for example, with cuckoos ...
I used to think that all pressure cookers are similar to each other and the only difference is in the nameplate on the box (well, different ten with different displacement is understandable by itself and was not taken into account), but this is not so. there is a difference. and I realized for myself that I won't have more budget pots. despite the fact that about 7 pots passed through my hands, I expressed my opinion about the choice. It's not even a question of quality, absolutely everything works to this day. the difference in the prepared dish is unambiguous.
Binaton prepared the usual buckwheat, which I could no longer look at, so that I ate it with additive. I really like the pastries. yes I like to do everything in it. the soups are delicious, rich. fried potatoes in pieces is generally a hit.
and about Stebik - good. I do not even specially remove from the table in order to use it more often, and it fits the interior, unlike Binatoshi, but every time I climb into the closet for a binatoshi and cook in it
Before that, I had a favorite Vikotek (this is a copy of the Russian Brand 6050 in my opinion), I used it for 2.5 years, after buying Shteba I gave it to my parents - they are now studying the principles of pressure cooking))) I forgot the main thing to say, I live in Ukraine, therefore us Stebik is special - European, without regulated heating (that is, without suvid and Yoghurt) and without a replaceable bowl, so it does not perform some of its functions. but as a pressure cooker ..maybe I'm not that gourmet .. well, I was no worse, I did not get anything new for myself. the only thing pleases is that it is simple as a door, therefore reliable, I hope.
but in general, probably, after reading three topics - I was choosing between eared moulinex, binatosha and shtebik - I expected the least from binaton, and got the most joy from cooking. Well, I like it - you don't need to cheat and dodge to deceive Mulinex's computer, Binatoshi's well-thought-out algorithms reduce all cooking to laid, fried, topped up water, turned on the mode and that's it .. no dancing with a tambourine around.
My head is still a mess, so maybe something is not clear. ask)))

And I didn’t know that this divider can be removed. Tugged lightly and left him alone.
I once had the lock jammed. I fry the onions with carrots, then, to close the lid, I turn the lock, but it does not turn. Neither this nor that. I danced around him anyway - not in any! In general, it turned out that the "pytyk", which was just stuck to the right of the ball, and thus jammed the lock.
So maybe, and the truth is there is something to twist, you need to clean. After all, the steam itself descends.

I love my Binatosha too. He is my first
Someday I will get hold of a Cuckoo, but Binatosha is my first love

If steam is not discharged, or some malfunctioning - the lid does not open, the lock is jammed, the E-3 error popped up, then these problems are treated quite simply. With a rustling wooden stick in the hole under the steam divider.

As for my own impressions, Binatosha is still the best that I have (and the pressure cooker is not the first), but again I have never had expensive pots, so I cannot compare, for example, with cuckoos ...

So I got stuck. My son needed a cartoon and I chose Shteba. Now I conduct comparative tests and will decide what to keep and what to give to my son.
I am already beginning to understand why you liked Binatosha so much. I still have a strange relationship with Shteba - after Binatoshi I can hardly understand her ... her squeak on frying, squeak when the pressure is released, when can you turn this valve? I don't like it - a bowl without handles and a completely removable lid - where should I attach it? my kitchen is quite spacious and I find a place for it, and my son will have problems. So I thought - in many respects it will be easier and easier for my son with Binatosha (at least milk porridge on a timer, in Shteba I don't even know which program to cook it on in the morning). But my Binatoshi's saucepan is already sticky and I wash it with my hands, and then I put it in the PMM and hello. To be honest, I'm starting to regret - I had to take a new Polaris-0124. There should be all the advantages of Binatoshi and a saucepan with a good coating. No one on our forum tested or praised her, but I regretted a little money, but in vain

Oh! And what does "the saucepan is already sticky" mean? Scared. Has she gone bad?

Oh! And what does "the saucepan is already sticky" mean? Scared. Has she gone bad?

As with any dish with the so-called "ceramic" coating, protein and starchy foods soon began to adhere. I use, of course, this bowl (but where to go? There are no spare ones, alas). That is, there is no harm from this coating, but there is no more completely comfortable use either.

Good evening everyone!
I will unsubscribe by observation. Somehow, the forced steam release button started working. But only in standby mode. You press the button and you can hear how the pin claps on the ball. In cooking mode or when steam is discharged normally, it does not work. I do not understand what is the matter.
I washed and cleaned everything as written in the instructions.
But alas.

DD is off topic, but tell me how to use the search in the topic. I hammer into Search - there is a search on the entire forum, but I only need this topic. ...
The questions that interest me have probably been discussed.

November, I share information about the search by topic - press print (in the lower right corner), the whole topic appears on one sheet, then press the "CTRL" and "F" keys, a search box appears on top, enter the desired text, press further.
: girl_cleanglasses: Girls, I read an interesting tip about updating the ceramic coating of the bowl: you need to boil water (I understood a little) with a few lemon wedges. advice is not literal, but in general so - "boiling a weakly acidic solution returns non-stick properties to the ceramic coating." and then some stewed from sour apples, some lemon, but in general they are satisfied with the result. Galina, try it, but suddenly it will turn out to restore the saucepan.
By the way, how did you make friends with the shtebik?

[galka_exito]

By the way, how did you make friends with the shtebik?

galka_exito, I don't even really know what to answer ... To say that I could not make friends? It won't be right. Say that food is delightful? Not so either. I like both of them, and I see flaws in both. It is a pity that there are no perfect devices. As a pressure cooker, our Binatosha is much more attractive to me. The only minus I see is that on no program you can set the time less than that already set in the program. That is, less than 8 minutes. You can put your own recipe, but there you can't calculate the time to set the pressure right away. Those advantages that Shtebe has - adjustable heating, a languishing function - are not needed by everyone. My son definitely doesn't need to put dough in SV or make yogurt.
Steel bowl ... On the one hand, plus - you have to try very hard to damage it, and you can wash it in PMM. On the other hand, a binaton bowl is much better at distributing and keeping warm. I specially conducted various comparative tests of two devices at the same time, that is, I prepared the same thing in the same volumes. So here is my conclusion - Binatosha is faster (this is understandable, the power of the devices is different -1300W and 900W). After turning off the heating program, after a while in Binatosh it is still hotter, but in Shteba everything has cooled down for a long time. This is also quite understandable - Binaton has a saucepan made of thick aluminum and the closure is more airtight. For some it is not important, but for others it may be a significant moment.
In my story with pressure cookers, Shteba went to see my son, and Binaton and I are more comfortable. Now on our website there is a little unhealthy excitement around Shteba (this is my personal opinion), in the topic about the choice of multicooker, everyone who asked for advice is almost imposed on Shteba. It used to be like that with Brand, now with Brand calmed down on Steba's pedestal. In my opinion, Shteba is a good compromise option, when the kitchen is small and you cannot afford to have all the appliances separately - a yoghurt maker, a slow cooker, a souvid maker, a double boiler, a pressure cooker, etc. I know (there was no personal experience of cooking in them), and Binaton is quite worthy of SV.

Well, about the excitement - absolutely agree))) I now read forums, dividing by five. but in general, as I understood, the quieter the Temka, the better the device - why discuss something that is already clear ?! Here, the topic of Binatosha, for example, stretched out over 2.5 years by as much as whole! 17 pages - that's where the indicator of the quality and consistency of the pressure cooker. (and lack of interest on the part of the seller)
the only thing, I have not yet understood the regime of vegetables. what is the pressure there for? 5? I had cauliflower ... not very ... so I'm still thinking about the vegetables regime.
Thank you for the milk porridge in the broth, I often use the recipe.

Hello girls. Admit to your company? Yesterday I ordered Binatosha (as you affectionately call her) and since yesterday I have been studying your Temka. Thank you for your hard work and for sharing your experiments. T. K chose the saucepan purely intuitively, according to my ideas about such a technique, I thought to "partisan": girl_cool: a little longer for the temka (while the saucepan was on the way), but questions arose earlier. Please clarify for me some aspects of the work of this miracle technique.I chose a fast pot, after reading the reviews on the outlet: "jellied meat-50 min., Soup-15-20 min., Etc." They also advised your site, I read the description of cooking, mostly the time indicated is longer and therefore the impression is made: the habit of cooking on the multi- (in normal mode) is already transferred to the pressure cooker (how to overwhelm?) or am I mistaken? In general, I will explain with an example (otherwise some kind of confusion came out) - borsch: I cook in the (electric) oven in a clay pot, I put everything in at the same time - the time of the sentence is 40 minutes, and then how is it over time? . and then I'm completely for-poo-ta-laaaas).

The question is clear, but how to answer, so that it was clear.
From my personal experience, you don't gain much time on dishes that do not cook for a long time, but on jellied meat, broth with poultry or beef - yes.
For example, porridge, buckwheat or rice, in my microwave or on the stove it is cooked for 20-30 minutes. In Binatosha, the default cereal program is 12 minutes, I set it to 15. Add to this time about 10 minutes for boiling and pressure build-up and the pressure release time, 5-8 minutes in this mode. By the time it comes out. This is on cereals, where the volume of water is small and the pressure is quickly released.
For example, we put everything at once, the default program is 20 minutes, plus the pressure build-up is already longer here, you need to boil a larger volume and then release more steam, this is plus another 20-25 minutes.
Carcass cabbage on "cereals". Prog 8 minutes, plus 10-15 minutes.
But in jellied meat, I don’t know how in 50 minutes, I cooked 1 time so far, 1 hour 20 minutes on stewing, plus again 20-25 minutes to set and release pressure. The jellied meat turned out to be excellent.
Broth of homemade cockerels - 20 minutes, but it is cooked on the stove for half a day and the meat is still tight.
I don’t know, maybe all this can be cooked faster, I haven’t tried it, I have nowhere to rush. I turned it on and went about my business.

Dear Gali, I will stick my 5 kopecks to you. I love my pot so much, I can no longer imagine how you can do without it, I only regret that I did not buy it before. I haven't found any flaws yet, TTT. I have not yet observed the stickiness of the pan.
Often I will go to Temka, look through, but there really is nothing to discuss. I cook absolutely everything in it. I take recipes from any topic, for any pressure cooker and multicooker. If there is no program you need, there are similar ones. Everything turns out delicious.
Probably our topic is really calm, because everyone is doing well.

Irina thanks for the answer, here's another question:

Meatballs prepared exactly according to the recipe67 recipe VERY TASTY 15 minutes

- probably copied it wrong, but it didn't work out with the text. Natamylove writes that she succeeded in her recipe book, but on the forum it is rare_ everyone scolds her, so I don’t know where to start: either to cook using it, or to look for something adapted for this model in the net. can you tell me?

[Natalqa]

I read the description of cooking, mostly the time indicated is longer and therefore one gets the impression: the habit of cooking on the multi- (in normal mode) is already transferred to the pressure cooker (how would it be overshooting?) Or am I mistaken?

Natalqa, the time is really longer than indicated in the recipes, but this is the case in all pressure cookers. Almost never in the recipes they indicate the time for a set of pressure, but it is always different - it depends on the volume of products. But in the NE, while the pressure is being released, inside the pan it continues to boil. And in the recipes they write the time that needs to be set for programming the desired mode at the moment of switching on. So this is not a reassurance, but just an honest statement of facts. After all, people are often attracted to SV by the possibility of very fast cooking - sellers advertise their goods in this way, therefore they are modestly silent about the actual operating time of the device.

Personally, I don't like cooking soup in a pressure cooker at all (in any), and in a slow cooker either. For myself, I have long ago chosen a two-stage method - first I cook the broth in SV or even better in a slow cooker. Then I cook soup in an ordinary saucepan on the stove.One by one I clean everything, cut it, fry everything I need right in the pan, add the ready-made broth and continue to add the ingredients, depending on the time needed for cooking. Then I let it boil for a few minutes and turn it off. The process turns out to be continuous, because in order to cook soup in SV, you still have to spend time preparing food. But then you do not need to pour the soup anywhere, wash excess dishes and at any time you can control the process.
I use SV only for meat, side dishes on the water, milk porridge. The pastries are also good, but I do not bake much (doctors do not allow).

[Natalia]

Natamylove writes that she succeeded in her recipe book, but on the forum it is rare_ everyone scolds her, so I don’t know where to start: either to cook using it, or to look for something adapted for this model in the net. can you tell me?

Natalia, It is best to start with the simplest - cook buckwheat porridge. Get to know the buttons a little, see how the process of dialing and releasing pressure goes, get used to it a little, and then you will sculpt masterpieces. Natamailav really cooked according to the recipe from the attached book. This particular recipe is quite normal. But not all are so ... all these electric pans come to us from Asia, and there are completely different approaches to nutrition. Rare brands care about literate recipe books; Binaton is definitely not one of those. Therefore, there you can read an amazing recipe for "milk" porridge with sour cream. When you understand the principle of work of SV, then you will not need any other people's recipes. First, use autotuning, they are quite literate in Binaton. But all the same, personal preferences affect the methods - so I almost always reduce the time, and Irina increases it. Well, who knows - which one you like best?
I don't really like the Quenching program, it is one of the most powerful, the pressure is high by default, although the display shows 3, and as a rule it welds. Maybe I just haven't figured out how to use it better ... but the stew is better at the Meat program.

Galina, thanks for the clear explanations, they are very necessary, since such a technique is a novelty for me, I will master it, and if I can’t do it, don’t blame me, I’ll throw questions

Personally, I don't like cooking soup in a pressure cooker at all (in any), and in a slow cooker either.

I like this. I really like hodgepodge, pickle, kharcho - they turn out very tasty for me.

first I fry on my recipe with the valve turned (so that it does not squeak), at the end I put it on the sauté - I don’t turn it over, so as not to injure the bowl - a piece of the soup set (usually straight from the freezer), if the meat is defrosted, I can fry it a little so that the broth is transparent - I usually have a chicken back, I add cereals, potatoes, pour water from the tap and put out the soup.

just cooked pea soup. Vkuuusno. I put the soup for 30 minutes, maybe less ?! (I always cook peas for 30 minutes) it so happened that I salt / sugar, add spices to the cooked soup, I like it better.

but about borscht, I agree here. It is the same in a pressure cooker as you cannot cook it on the stove, in any case, I could not)

And yet, from my own observations, skorosup in Binatosha does not work (in the sense of boiling in 30-40 minutes). Automatic machine long relieves pressure, so I set the time with a margin of about 30 minutes before the expected delivery. For me, this is not a disadvantage, because rich soups come out.
and I have never boiled large portions, maximum on the floor of the pan. I'd better cook fresh, all the more not troublesome, so that I don't have time to get bored)

But I just want to cook everything at once: I abandoned the food and is free, otherwise it is troublesome to conjure over food for a long time. Although there are pluses in dancing in the kitchen (though not for a figure) - while I cook soup / borscht, I manage to bake garlic buns, bake beets along the way ... I have to cook unfried first courses (the daughter of acetate-fatty is not allowed), so I got used to cooking in the oven in a clay gleck and borscht and soup.At first I thought what to do with the cabbage, because it should boil down, but no, as it turned out, the tomato does not allow the potatoes and cabbage to boil, and the meat on the contrary cooks faster because of the acid. But a significant minus energy consumption is for a small glechik-40 minutes, but we have it for a family of 4 people. to eat at once, which is not always convenient, but a big one - 2 hours is expensive ... so I decided on a pressure cooker (after reading the reviews).

But I just want to cook everything at once: I abandoned the food and is free, otherwise it is troublesome to conjure over food for a long time.

Then you have the right choice. Everything is individual ... the main thing is that the saucepan gives ample opportunities, and with this, Binatoshi is all right.

Well, if you look at it: you put Galina soup for 30 minutes. and you did it, right? If you take into account my cooking without frying, I threw in the food, set the time, and away we go: the pressure gain is 15-20 minutes. So? cooking-30min., then release of pressure, but after all, the energy consumption in theory should be minimal? - right? If you start from my calculations, then for cooking soup with a volume of 3 liters. it will take 45-50min. In the oven, for comparison, 2 hours for this volume.

[Natalia]

That's right! After switching to Heating, the costs are minimal. The pressure build-up will occur faster if you fill it with boiling water, rather than ice water from the tap. The larger the piece of meat, the longer you need to expose. If you throw the cut in portions, then the time can be reduced.

Natalia, if the main goal is to save energy, then a pressure cooker is much more profitable than an oven. Also due to minimal heat loss. After all, SV and MV are hermetically sealed, have double walls, in this they are similar to thermoses. The main consumption of e-mail. energy goes during the operation of the heating element, and it does not always consume all the declared power. The heating element works discretely to maintain a given temperature, the lower the pressure, the lower the flow rate per unit time. But it will take different time to cook the same CB product at different pressures. Beef takes longer to cook than other meats.

And I love soups. They seem tastier to me. And my boys love.
Indeed, the taste and color, there are no comrades.
When I cooked the soup for the first time, I threw it all in at once as an experiment, I thought it wouldn’t work. I put the pork in pieces, the beans were just washed, not soaked, potatoes, carrots, onions. Well, I also salted. I put it on "soup" for 30 minutes and left.
It is still a mystery to me how the beans could be boiled and at the same time the vegetables remained intact, not boiled. Full delight!

[Galina,]

Thank you,Galina,this aspect is clear, but how can I, without a question, if (let's say) the meat is cooked for 30 minutes at a pressure of 3, but I want it faster, I set the time to 20 minutes and the pressure 4 or 5 ... is that right? or will you shower with slippers?

[Irina]

It is still a mystery to me how the beans could be boiled and at the same time the vegetables remained intact, not boiled.

ExactlyIrina, I am very interested in this question (I figured it out with borsch): a tomato does not allow potatoes and cabbage to boil, and meat on the contrary cooks faster due to acid. And with soup without tomato, how do such metamorphoses occur?

so it does not boil, in the sense of seething, in the middle of the pan - accordingly it is not boiled, but cooked in calm water, but at a high temperature.
(I understand this for myself this way)
about meat - only by experiment. as I understand, everyone's taste habits are different.
but be careful, because the meat can be boiled .. I don’t know how to describe the condition - it becomes cottony

meat can be boiled .. I don’t know how to describe the condition - it becomes cottony. You can clarify, because of what cotton, temperature-pressure-time, what affects?

[to make life easier]

Probably a complex of all the reasons at once. Professional cookbooks always advise putting meat in cold water to get a more tasty rich broth. And if the goal is to get tasty boiled meat, then the meat is immediately dipped into boiling water. Then the protein in the surface layer curls up and "seals" the meat juices inside.Next, you need to cook the meat at a very low boil, then the broth is transparent and the meat is tasty. In a pressure cooker, boiling is quite active and the juices from the products are squeezed out significantly. My boys love boiled meat more than soup, which is why I usually cook meat in a slow cooker - there the broth turns out to be rich and the meat is delicious. A pressure cooker, for me personally, is not an improvement in taste, but an opportunity for busy women to somehow more or less properly feed their families. The ability to cook porridge for breakfast at a delayed start and keep it warm until everyone has breakfast (by the way, any CF can do this). Also the opportunity not to hang around in the kitchen all day - there are other, more interesting activities. If a pressure cooker could improve the taste of dishes, then in restaurants they would cook only in pressure cookers, but they are not used there. I will not argue for everyone, but I have never seen the use of SV or MV in any culinary show, hence the conclusion - these units are exclusively to make life easier ordinary people.

[Natalqa]

Natalqa, so if I knew for sure ?! and so only guesses ...
I had another pressure cooker before Binatoshi (wow, what I just did not do there! - a lot of products were translated))) there were several "meat" progs - poultry, beef, meat - they differed in time and, presumably, in temperature / pressure. but I remember it ironically, pork turned out great on poultry, and all the same, at least 15 minutes, at least 30 (there was frozen meat, and a large piece, and goulash), but never on beef - always cotton-wool and dry.
I can only assume that temperature and pressure affect (the more pressure you need to get, the higher the temperature you need to set)

Thanks, I figured out the meat, I'll take it into account. But again, the question asks what is the difference: a slow cooker and a slow cooker - that's how I understood the same thing, right? and rereading the forum came across a difference in the names - Binaton and Binakuk - please explain these are different models? I ordered MUC-2180 and now I don’t understand who will come to me

It is the same. The company is called Binaton, and this unit is called Binakuk because of the analogy with the multi-cook. Now there are already many models of pressure cookers with different sets of progs, and a little earlier only in expensive cuckoos it was possible to change the pressure.
A slow cooker and a slow cooker are different appliances. Slow beefs have very low power and take a very long time to cook. I put the broth overnight, it is there and gurgles a little, as if on jelly.
we have a topic on slows -Slow cookers: model selection, features, reviews , it is very large, you can just type in Yandex in search, it will roll out a bunch.

Mdyayaya, I’m behind the times ... I’m not tired of saying thank you, for two days I learned so much new about modern devices that I feel like a mammoth. Well, I will not bother you yet (I will have time), I went to study the materiel.

Hello girls, I got my cartoon, happy as an elephant !!! On your advice, I cooked buckwheat, it turned out great, then there was oatmeal, heated milk for yogurt, they sent me a yogurt maker as a gift, and finally, the pork shank is being prepared while I am writing to you. And again, a question for experienced users, in the books I did not find the temperature regime for each program; can you tell me if there is such information?