Electric pressure cooker Brand 6050 - reviews and opinions

: girl_claping: that's it, I ordered my SV! And now I’m afraid how I’ll cope with her, but I want her.
The only question I have is for users of this miracle of technical progress. Girls, tell me, when you forcibly release steam, the jet of steam hits hard and is it high? As I understand it, you need to put it on the table, and not on the kitchen counter, so that the upper drawers do not drip from the steam released? And when you cook soup, you have to wait a while before bleeding so that it doesn't spill, right?

I, for a quick release of steam, prop up the lever with a mug and it quickly bleeds off - and the steam will not burn yourself. On the soup, I also do it when I open the lid, the soup boils, but does not splash anywhere. I usually add pasta to soups in this way: bleed, added, mixed, closed - after 5 minutes. done!

I apologize if the information was already there - there is no strength to re-read the entire thread. As I understand it, an updated version of this CB has recently been released. Are there any other improvements expected in the near future? Heating it up - is it voluntary or voluntary-compulsory?

Heating in the pressure cooker is voluntary, i.e. it automatically turns on after the cooking modes are running.
At the moment, we have not received any suggestions for improving the device. Therefore, there are no plans to upgrade the Brand 6050 pressure cooker yet.
But the first item I write down is "add the ability to turn on / off the" Heating "function after the modes work".

[Elena]

At the moment, we have not received any suggestions for improving the device. Therefore, there are no plans to upgrade the Brand 6050 pressure cooker yet.
But the first item I write down is "add the ability to turn on / off the" Heating "function after the modes work".

Elena, but is it possible to write down the second paragraph: "Release the pressure cooker in white"? For me personally, this is one of the main reasons for not buying a 6050.

I think that other users will also be interested in the device in other colors. Notice how SV OURSSON customers like to choose from 4 possible colors. And MB 37501 was released in 3 colors. You can choose the color of the kitchen or other appliances.

Well, here I am! It's great that the forum has a representative of this company who can suggest, and take note of some suggestions !!! Thank you!!!

I, for a quick release of steam, prop up the lever with a mug and it quickly bleeds off - and the steam will not burn yourself. On the soup, I also do it when I open the lid, the soup boils, but does not splash anywhere. I usually add pasta to soups in this way: bleed, added, mixed, closed - after 5 minutes. done!

And where does the steam hit, into the mug? (if you immediately release the pressure in the saucepan, the water / milk is still boiling and will spill out through the valve)

And where does the steam hit, into the mug? (if you immediately release the pressure in the saucepan, the water / milk is still boiling and will spill out through the valve)

steam comes out through the valve, the mug simply props it up (the tail that is usually held with handles) so as not to stand manually and not bleed it off. When the liquid boils, if the valve is opened abruptly, then everything will climb through it, but if it is slightly opened, it will slowly bleed out.

Hello everyone! I recently became the owner of this miracle of the Brand 6050 apparatus, but one thing is frustrating, the O-ring absorbs the smells of the last cooked food. And again I got milk porridge with the smell of stewed zucchini with meat
Who solves this problem, please share?

And another question, I cook porridge for my daughter, no one else has it, so I put half a measuring cup of cereal and, accordingly, pour 5 parts of milk. The consistency turns out to be fine, boiled, but baked to the bottom. Exhibit Less time for cooking, right?

Hello everyone! I recently became the owner of this miracle of the Brand 6050 apparatus, but one thing is frustrating, the O-ring absorbs the smells of the last cooked food. And again I got milk porridge with the smell of stewed zucchini with meat
Who solves this problem, please share?

And another question, I cook porridge for my daughter, no one else has it, so I put half a measuring cup of cereal and, accordingly, pour 5 parts of milk. The consistency turns out to be fine, boiled, but baked to the bottom. Exhibit Less time for cooking, right?

1. Leave the lid upside down after cooking.

2. Shorter cooking time will not help, you need more food. Therefore, either put up with baking or accustom the rest of the family to milk porridge.

1. Leave the lid upside down after cooking.
2. Shorter cooking time will not help, you need more food. Therefore, either put up with baking or accustom the rest of the family to milk porridge.

I leave the lid upside down, and take off the ring and wash it, it doesn't help: (I ordered the second ring, of course, but this fact, in principle, is very frustrating
And about porridge is clear, you also need to eat as healthy as a child :)

[Elena]

Elena, but is it possible to write down the second paragraph: "Release the pressure cooker in white"? For me personally, this is one of the main reasons for not buying a 6050.

I think that other users will also be interested in the device in other colors. Notice how SV OURSSON customers like to choose from 4 possible colors. And MB 37501 was released in 3 colors. You can choose the color of the kitchen or other appliances.

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

In black, too, by all means, there are 2 main monochromes that attract buyers so much, someone white, and someone black

They write that there are inaccuracies in the recipe book, I wonder what and in what recipes

Is the power off button specifically missing? For example, it is not always convenient for me to turn it off from the network after use, and the blinking indicator looks ominous at night. Or disconnecting from the network is not necessary?

Is the power off button specifically missing? For example, it is not always convenient for me to turn it off from the network after use, and the blinking indicator looks ominous at night. Or disconnecting from the network is not necessary?

I do not turn it off, since we are not sleeping in the kitchen, the indicator does not bother at all.

Tell me, is the light coating of the bowl for Brand 6050 Teflon or ceramic?

The multi-layer non-stick coating of the bowl is made of NEOFLON ™ ceramic resin from the Japanese concern Daikin. Unlike Teflon (American concern DuPont), NEOFLON ™ does not use perfluorooctanoic acid (PFOA for short is an extremely toxic substance).
Benefits of NEOFLON ™:
- no pores = high hygiene, excellent sliding and non-stick properties
- resistance to scratches, temperature extremes, corrosion = reliability, durability
- no PFOA acid used / released = no major disadvantage of Teflon coating "

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

So, I just matured for another pressure cooker, but everything is in white, except for the airfryer, so I am tormented or buy another saucepan for the pressure cooker or a completely pressure cooker.

My feedback on the 6050 pressure cooker is generally positive!
The only thing missing is the temperatures on the Zharka! The maximum 160C is not enough, I would like a good, fast, Fry-Meat at 180C and a few more gradations with a temperature lower, from 130 to 160.

Well, here's my SV still got to me. I ordered an additional ring and an original bowl, decided that the stainless steel bowl is worse. I unpacked my miracle technique together with re and I want to make chicken legs with mushrooms in the evening and buckwheat porridge from the recipe book. How to get it I'll write.

Hello everybody! It has been a long time since I visited you. Congratulations to everyone who has a brand new pressure cooker!

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

Another very good news from Brand! I feel I will soon have to give away all my equipment to my relatives, and buy everything new for myself ... So that's what I came with, I'm preparing chicken drumsticks for this

Has anyone cooked jellied meat in a cartoon? is it even possible?

Who ever cooked jellied meat in a cartoon? is it even possible?

It seems to me that everyone cooked jellied meat, but what's impossible in that? the meat is boiled perfectly, becomes soft.

This is definitely about jellied meat. Now I have fried the legs cut into 4 parts for 10 minutes and put them on frying vegetables for 10 minutes, so the chicken is already ready. If it were not for the dried mushrooms, I would not fry them under pressure at all.

I would like to once again raise the issue of temperature on Zharka. This is my only problem, otherwise I like everything.
Girls, do you really have the promised 160C on the meat? I have something even potatoes in this mode do not blush, it feels like squirting even weaker than in mv 37502 on baked goods (and there is no more than 120C). But this is the highest temperature regime should be! Maybe my particular copy is unsuccessful? Today I stuck a culinary thermometer in there while frying - with the lid open, on Frying meat the temperature at the bottom did not rise above 110 ...

I would like to once again raise the issue of temperature on Zharka. This is my only problem, otherwise I like everything.
Girls, do you really have the promised 160C on the meat? I have something even potatoes in this mode do not blush, it feels like squirting even weaker than in mv 37502 on baked goods (and there is no more than 120C). But this is the highest temperature regime should be! Maybe my particular copy is unsuccessful? Today I stuck a culinary thermometer in there while frying - with the lid open, on Frying meat the temperature at the bottom did not rise above 110 ...

strangely, it heats up normally for me, of course it does not immediately heat up, but I even use this mode a little, because for me it heats up very much. I usually fry everything on "chicken".

[Elena-Br]

Thanks for answers!
So, after all, the problem is with my copy
Then the question to Elena-Br : what to do? The multicooker is only a week old, lives in Kazan, bought in Yulmart.
I thought about this purchase for a very long time, asked what the temperature was in the frying. Only after finding out that it gives 160C, I decided ... I already have an MV 37502, there are plenty of "slow" modes there, so I only wanted normal frying and pressure from the pressure cooker.
As a result, the operating modes under pressure are very gentle and I like that. No hiss, gained pressure and silence. The pressure cooker has been producing excess steam all the time. But the frying is very sluggish, for frying vegetables, it is not fried at all, it is necessary to keep it on the meat for a very long time to brown. Maybe some sensor needs to be tweaked?

Is there a recipe for jellied meat in this particular pressure cooker? something I can't find how long it will take to cook ...

how long will it take to cook ...

Here HERE and further in the text discussed this

Well, there is a recipe in the cartoon jelly , and in the pressure cooker, only the time for meat is 1 hour.

Is there a recipe for jellied meat in this particular pressure cooker? something I can't find how long it will take to cook ...

I cook jellied meat in the first version of the pressure cooker there is a function "Game". the recipe is like this:
pork knuckle-1pc.
beef pulp -1kg.
black peppercorns - 8pcs
laurel fox 2pcs.
water well, a liter and a half, probably, I like it by eye
and a head of garlic.
Salt - to taste, well, somewhere a tablespoon.
I thoroughly rinse the shank with skin under cold water (Mother-in-law generally soaks for the night usually). I put the knuckle, meat and peppercorns into the saucepan of the pressure cooker, close the lid, the valve on high pressure, press the "GAME" program, set the timer to 59 minutes.
Now there are two options, if I cook at night, I just leave it cooked full cycle and heated until morning. If in the daytime, then after the program has worked I run it a second time for another 59 minutes. Nuuuu, I love so that all the cartilages dissolve straight)))))) For someone, even one cycle is enough, I'm definitely not enough ...
After the end of the program, I dump steam or wait for it to reset itself, open the lid and throw in the garlic right in the peel, but of course it is necessary to wash it, just if it is not in the peel there is an option that the garlic will turn into porridge, I throw in salt and bay leaf.
I close the lid, the high pressure valve, and the "Porridge / Steam cooking" program for 1 min.
Then I wait for this business to cool down to a tolerable temperature, pour the broth through a colander, choose meat, everything that is not needed in the trash, everything you need in trays, fill it with broth, not a lot of fresh garlic and in the refrigerator))))))) MMMMM yummy. Bon Appetit)))))

Well, for example, puff pastry products do not work out ... so what are you looking for pros or cons? believe me there are many more advantages!

I don't know what to take a slow cooker, or a pressure cooker, here I like that everything is prepared very quickly, but suddenly it is impossible to cook in it what is important for me kettle I am in this matter: girl_red: I have never had anything like this in the kitchen ...: swoon : and here it just caught fire, I read how everything is delicious and magical in it: girl_skakalka: I already dream about them

then the question is: what can not be cooked in a pressure cooker-multicooker?

There are a lot of things: ice cream, sweets, marshmallows, marmalade, marshmallows, pancakes (you can, of course, but it's not very convenient to turn around), cookies

I don't know what to take a slow cooker, or a pressure cooker, I like here that everything is prepared very quickly, but suddenly it is impossible to cook in it what is important to me

A pressure cooker cooks everything the same as a multicooker, only under pressure. The only difference is that this pressure cooker does not have low temperatures. Well, let's say, cook yogurt tricky and let the dough stand. For the rest, there are no differences.

: I already dream about them

A familiar situation ... You probably want Schaub and cook under pressure and without pressure? Of course, I cook in a pressure cooker, but I love multicooker more ... The BRAND company promised to release some kind of "miracle" 2 in 1 soon, but since it is not known how long to wait, can I buy a cartoon for now?

I saw a picture in the kitchen yesterday. The husband and child froze near the SV and watched the whole process of cooking buckwheat porridge. This despite the fact that the child is a year and three. I then loaded it, clicked and went, and there the interest is like this. The husband approved the chicken legs with dried mushrooms, said that it was delicious - you can continue to cook. The downside is that the silicone ring absorbs odors very strongly.

Hello. I have a "new and improved" pressure cooker. I used it for 10 days in total, and I was happy like an elephant, but last night, while laying the porridge for the morning, she gave me an E4 - the pressure indicator is not working And now what?

Uraaa! Our regiment has arrived !!! Celebrating !!! Do you have a new version of Brandon?

Probably new. With extinguishing and timer.

I had the following question: if the recipe does not say "cook under pressure", then the pressure regulator must be set to "normal pressure" and steam will come out of the pressure valve throughout the cooking process ???
And yet, if you cook at normal pressure, can you open the lid at any time and put something in there ??

I had the following question: if the recipe does not say "cook under pressure", then the pressure regulator must be set to "normal pressure" and steam will come out of the pressure valve throughout the cooking process ???
And yet, if you cook at normal pressure, can you open the lid at any time and put something in there ??

Of course, I don't cook in a pressure cooker for very long, but literally yesterday I cooked at normal pressure, steam came from the valve and the lid was opened.

[You can cook without pressure in this pressure cooker only in the "Bake" and "Fry" modes. All others - UNDER PRESSURE!]

You can cook without pressure in this pressure cooker only in the "Bake" and "Fry" modes. All others - UNDER PRESSURE!

Of course, I don't cook in a pressure cooker for very long, but literally yesterday I cooked at normal pressure, steam came from the valve and the lid was opened.

Thank you. I just tried to cook at normal pressure and I was scared by this constantly escaping steam ... So this is normal ...

You can cook without pressure in this pressure cooker only in the "Bake" and "Fry" modes. All others - UNDER PRESSURE!

Everything is clear ... It seems that I read the instructions carefully, but I didn't read it ... It's just that some recipes don't say about pressure. for example, when cooking some soups and stewing ...

Today, on the fry-chicken program, I fried cauliflower. Fried in butter, salted, powdered with flour, then added fenugreek leaves, grated cheese, mixed. I closed the lid and turned it off after 3-5 minutes. From the bottom it turned out to be a cheese crust, delicious! 20 minutes of business

Virgo, what is FEDERAL ???

Virgo, what is FEDERAL ???

It is also called Shambhala, the smell of such ... dried hay and mushrooms, spice, is sold in Ayurvedic shops.

I would like to once again raise the issue of temperature on Zharka. This is my only problem, otherwise I like everything.
Girls, do you really have the promised 160C on the meat? I have something even potatoes in this mode do not blush, it feels like squirt even weaker than in mv 37502 on baked goods (and there is no more than 120C). But this is the highest temperature regime should be! Maybe my particular copy is unsuccessful? Today I stuck a culinary thermometer in there while frying - with the lid open, on Frying meat the temperature at the bottom did not rise above 110 ...

1.I agree that in MB 37502 onions are fried faster than in SV 6050
2. in the SV on baking without pressure, I close the lid, then I cannot open it, it is still gaining pressure, what am I doing wrong ?!

Do you turn the valve to no pressure mode?

If you cook something on a Baking with liquid, then the pressure is automatically accumulated.

Fry on Fry / Meat if needed faster. Fries well. I really like this mode. Does not burn if the correct mode is selected. And the crust is excellent.
Periodically fry breaded chicken breasts on Fry / Chicken. Do not dry out, juicy.

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

Here's how, but in more detail you can? If of course there is such information

People, is it true that the pressure cooker has a steel bowl?

Bowl volume 5 liters
Covering stainless steel

And you can sand with a steel spoon in it?

We are now launching a new model of multicooker pressure cooker at the SUPOR factory. This model will be in white ... and in general there will be the limit of all dreams

I wonder how it will look !? Not by chance like Beanaton 2180?

[Wasp]

Wasp, true