Polaris pressure cookers

Girls, who has model 0205, but tell us only the inner cover is removed, or is it the whole thing too? The inner one can be easily removed and washed. But the whole thing .....? Who knows?

The cover is removed if, in the open state, it is displaced along the guide counterclockwise to the thin part of the guide and then pull it, as if "tearing" it from the guide.

Girls! Be so kind as to explain, please, what needs to be done so that the baked goods do not burn and can be easily removed from the bowl? I have a pressure cooker polaris0205ad. everything that I bake burns (a little) and when taken out everything breaks (((

And you can be more specific - what exactly did you bake? You can't answer that. Some of the girls in Temka showed a couple of pages ago very good pastries in this particular model. I just haven't baked yet. And by the way - who knows - the valve should be open when baking?

But what kind of salmon I had yesterday with vegetables and cheese ....... And in just 4 minutes. OOOO, I love my kitchen assistant more and more.

Tuscarorik, and who here said that everyone cooks and does not share recipes? A recipe for fish with vegetables and cheese in the studio or a description of how everyone here does.

tuskarora: baked charlotte, cottage cheese casseroles, cheesecake.

Gabi,
Well I wanted it better! With a photo so! and my troglodytes ate before I took a picture.
In short, it was like this: Salmon was marinated in pieces for half an hour in a mixture of lemon juice, olive oil (a little bit), parsley, dill and a mixture of peppers and salt. (Mustache by eye)
Tomatoes, cut the onion into thin slices. Grated cheese.
In the mode Rice in butter, salmon boiled for 1 minute on each side. On top I put an onion, a tomato, rubbed lightly with pepper and salt, squeezed out a little mayonnaise, sprinkled with cheese. On manual mode for 3 minutes.
Steam was forced down. In general, it takes longer to tell than to cook. Very juicy and tasty.
Well, I think this type of recipe is on the dofiga forum, so it probably doesn't make sense to expose it as a separate recipe.

stuednt, today I will specially conduct an experiment - I will bake a biscuit in Panasika and the same in Polaris and compare the results. I will expose a photo one of these days. Maybe then I can give a substantive answer to the question.

Girls, tell me who cooked the pea porridge? What are the proportions?

I make baked goods quite often. Nothing has burned yet. I smeared a gramul with butter))) for the first time I baked a charlotte with a closed valve. it turned out damp (((in the sense that the dough was baked well, and the condensate remained a little on the cake))) to eat, of course they ate. subsequently baked with an open valve and everything turned out wonderfully)))
PEOPLE!!! I got jam in a pressure cooker !!!! Cool !!!))) Made cherry))

[@lenka]

IN
PEOPLE!!! I got jam in a pressure cooker !!!! Cool !!!))) Made cherry))

THE PEOPLE are at a loss. More precisely, the same and @lenka as they say in the plays.

Lena! did you do it under pressure?

aha))) a glass of cherries, a glass of sugar (I would have put less, but my grandmother shouted that this is no longer jam obtained "not according to instructions") and for 5 minutes with a closed valve. gobbled up in the evening)))

aha))) a glass of cherries, a glass of sugar (I would have put less, but my grandmother shouted that this is no longer jam obtained "not according to instructions") and for 5 minutes with a closed valve. gobbled up in the evening)))

Excuse me for the stupidity of the question, is your recipe for jam suitable for any berries?

tuskarora: Have you conducted an experiment - to bake a biscuit in Panasika and the same in Polaris? What is the result?

stuednt: the proportions of sugar and berries are probably for all or most, but I would still take less sugar ... but the time is different. Likely. For example, raspberries or currants will take 3 minutes. Try it with less time)))

People from Ukraine! we have a clone of Polaris (cosm)



called the Multicooker
Liberty MP-900
cheaper than polaris by 100-200g. Coincidence by modes.

[IRR]

IRR It's still a MULTI COOKER, not a pressure cooker. The pressure is not marked, i.e. it works like a normal cartoon. And now I want a second pressure cooker (sometimes it turns out not enough for me, I still lack a device). Only I want one already, where there are no problems with the extra pan. Well, you want a better coating of the bowl. Now again the whole forum is going to study, to choose

Luda, almost all pressure cookers in retail outlets are called multi-cookers, because the sellers themselves do not know what they are selling, and they are too lazy to figure it out. The power is just a pressure cooker, 900 V.

Yes, the power is pressure cooker, but I still did not find any mention of use under pressure.

So there is practically no description at all! IRR over there bought another saucepan Liberty - on the site again called a multicooker, although in fact it is an ordinary electric pan. Well, or even an electric frying pan

I don’t want a pan-saucepan, I want a second pressure cooker But to it we need to build an additional cabinet (from floor to ceiling) to cram the equipment, otherwise there will soon be no room on the tables

So I don’t want / don’t want. I do not want either. until I mean, the sellers have no idea what kind of unit they are putting up for sale. So personally, I'm sure that this space multicooker is actually a pressure cooker.

Hello everyone! I'm wildly sorry for being late. Just the planned biscuits, or rather the event for which they were intended, was postponed. With your permission, I am replacing the biscuits with charlotte. I baked in Polaris the day before yesterday, in Panasika yesterday. The recipe is standard: 3 eggs, a glass of sugar, a glass of flour, 1 tsp. baking powder, 50 gr. draining. oils, apples.

Here in Polaris right after baking.


Here she pulled it out.


Pan type. As you can see, the adhesion is minimal, nothing is burnt. The apples only slightly grabbed.


In panasik.


And this is me, a pancake, a hurry, I pulled out the hot one and squeezed it completely. But I need more of a polaris view, so it's not critical.


In general, my opinion is that a stove in Polaris is possible and necessary. It took exactly 2 times less time. In Panas I put 60 + 20 minutes. And in Polaris 30 and then 10 added. I won't add it next time. Because of this, the apples were grabbed unnecessarily.

stuednt, for your problem. The burning may be related to your saucepan. This happens with some Polaris according to reviews. How to fix: Try baking paper back in the pot. In order not to break - do not take out the pastries hot !!! Let it cool completely.

Hello everyone! Choy, everyone was quiet. Probably they are actively cooking and cannot tear themselves away.

I want to share information about how I cooked pasta in the pressure cooker today. Perhaps this is no longer relevant for you, but it was interesting for me to try. Moreover, in the morning I just have time trouble.
So, I poured about 1 liter of water into the pressure cooker and set it in manual mode for 1 minute. After the signal, the steam was forced off. I poured salt, pasta, a piece of butter. I set up 4 minutes and ran to meet the needs of her family. As the next few minutes passed in a run between getting to work, screaming "Mom, where is my chemistry notebook?" The pressure cooker finished the program by itself. The result is superbly cooked macaroons. Slightly soft, perhaps it is necessary or less to expose minutes or to let off steam forcibly. There was a little water left in the bowl, so I threw the pasta onto the drushlag. It is necessary to determine the amount of water so as not to throw it back. We will work on this still.

I pour the pasta with boiling water from the kettle (so that the pasta is well covered), add salt to taste, a little sunflower oil, close it, set it in manual mode for 4 minutes. I do not try to release steam immediately, but still, in most cases it is forced.
There is almost no water left.

I also love pressure cooked pasta. it all depends of course still on pasta probably. but I always get very tasty, not sticky and elastic in the pressure cooker. Om-Nom-nom

Girls, hello! Chot all are quiet then?
I reported here. Maybe someone will come in handy.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182738.0

Hello pressure cookers!
Having read your goodies, I could not resist also - I ordered Polaris PPC 205AD.
Due to the fact that I am a beginner, please tell me a proven recipe for cooking pork (beef) stew in it.
The most amazing thing is that there are many recipes on the internet, but they are for an ordinary pressure cooker, and as I understand it, the cooking time (and the cooking itself) differs quite significantly due to the fact that the pressure is different and in ordinary water is lost during the cooking process, but in Polaris , the food is cooked with the valve closed without wasting it.
Or am I wrong?

[high]

Greetings Ur @! Congratulations on the purchase of an assistant, let him work faithfully for a long, long time.
Now tell me how is the pressure cooker different from yours? As far as I know, the pressure in your pressure cooker is one - high, and not as in other pressure cookers, you can vary it to set it high, then low, as in the pressure cooker Moulinex, Kuku, Beneton, and based on this, the cooking time will differ.

And you can reference where you looked at stew recipes.

[verified]

Thanks for the compliments!
I compared an ordinary floor-standing pressure cooker with my own precisely in two, different parameters - pressure and water leakage. By the way, high - it can also be different! And in a pressure cooker, it is much lower than in any of the above.
I found recipes for pressure cookers here:
Stew in a pressure cooker

A pressure cooker stew is easy to make. This requires only the usual set of products and it is a miracle pan.

So, to make a stew, you should purchase the necessary foods:

onion head - 1 pc.
a piece of beef - 1 kg.
salt
black pepper
peas
vegetable oil
garlic
Bay leaf
mint
Peel and finely chop the onion and garlic. Cut a piece of meat into medium pieces, and then fry in oil. Then add the onion, black pepper and salt to taste. Fry all this mass for a couple of minutes and put it in a pressure cooker.

Pour boiling water over what we fried. Cover the beef completely with water. Put the bay leaf, add a little salt and put it back on the stove. When the water boils, close the pressure cooker, leaving it to simmer for about 1.5-2 hours.

Then we prepare the broth. Add black pepper (to taste), mint and a couple of bay leaves to 100 milligrams of water. We keep it all over the fire for about five minutes, then remove it from the stove and mix with garlic.

We sterilize the jars and put the meat on them. Fill with boiled broth and seasoning. There should be about 1 centimeter of free space from the edges of the can. After that, roll up the lids.

Beef stew

The stew in the pressure cooker is juicy, soft, and the gravy is rich.
Ingredients:
1 kg of pork or beef pulp;
1 large onion;
Bay leaf;
salt, ground pepper to taste;
peppercorns (allspice and black) to taste;
vegetable oil for frying.
Cooking stew
Cut the pork or beef pulp into medium-sized pieces and fry in a pan with vegetable oil. Season with salt and pepper, add finely chopped onions and fry a little more, avoiding burning.

Transfer the contents of the pan to the pressure cooker. Add boiling water so that the water completely covers the meat. Put bay leaf, allspice and black peppercorns. Salt a little, considering that some of the water will evaporate during the stewing process.

Bring the contents of the pressure cooker to a boil, close the lid of the pressure cooker and simmer over low heat for at least an hour. You can stew for longer, for one and a half to two hours. The longer the stewing time, the softer and broader the stew will be. I usually stew for an hour and a half.

In the process of preparing the stew, a fairly large amount of delicious gravy is obtained. Therefore, it is good to serve as a side dish pasta, rice, mashed potatoes.

But I asked verified recipe it is in Polaris stewed pork (beef). You have not answered it The question remains open

[verified]

But I asked verified recipe it is in Polaris stewed pork (beef). You have not answered it The question remains open

I didn’t cook stew and I don’t have any cooking experience, but in the subject of Moulinex pressure cookers, Lena Kubanochka made an experience in stew cooking, here are the links:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166885.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166885.0
Do not be afraid that another model of pressure cooker with high and low pressure, she cooked at high pressure, I think that the pressure in her pressure cooker and in our Polaris pressure cookers is approximately the same.

Hello everyone, take me to your company!
SV "cosm" has been living with me since January this year. The elastic band on the lid was all saturated with smells, turned yellow terribly, you can't look at the bowl without tears at all ... But the pressure cooker works every day - for that she has respect and respect. I dabbled in baking only for the first month, then everything began to burn soooo, which I had to bake in the oven again. I also cooked porridge in it for a short time (of course, buckwheat in 7 minutes of clean time is cool), but only I eat porridge, and I am too lazy to wash such a large pot every time. Now I cook porridge only in a small cartoon.
In spite of everything, I love her dearly. Every other day I make beef soup in it (in a glass dish) in the second broth for my baby, daily dinner (gully, roast, pilaf, dumplings, horns, peppers). I don’t know how I would have done everything if it weren’t for SV - compared to cooking in a multitude, Fields wins a clear victory in the nominations "speed" and "taste".
As for the modes, I read that they differ only in the initially set time, so you can fry in any mode without a difference.
I would like to say a special thank you for the testing and the good news that there are bowls that are suitable for our CB. To be honest, I didn't even hope to find a replacement, since the specialist of. Polarisa's website replied that there are no additional bowls for SV and it is not known when they will be. But I want to clarify - do not the recesses for the steamer, which are on the bowls of 18 Panas, interfere with the tight fit to the lid of the pressure cooker?

First snow, where did you read about testing? In what Temko?

Probably not quite accurately expressed - by testing she meant Pinky's experience. I understand that she sometimes uses a bowl from Panas 18 in a pressure cooker and everything is fine

Probably not quite accurately expressed - by testing she meant Pinky's experience. I understand that she sometimes uses a bowl from Panas 18 in a pressure cooker and everything is fine

Yes, but a spare tire for Panas costs more than 400 UAH. Add another 100 UAH - and there will be a new Scarlet, or the same Polaris, or maybe Elby or Dex.
Meanwhile, this is what my saucepan has become since June (or even from July - I don't remember):

If the Panasonic saucepan dies just as quickly, I see no reason to buy it.
I am looking for a spare wheel for Polaris or a new pressure cooker with a spare wheel ...

I was very worried about the cup. But! after daily use for 2 months already, with a coating everything is OK ttttttttt! And I cook everything in it now. Yesterday I made pork from turkey without liquid at all and - nothing caught. With my usual sponge. On the bottom there is one small scratch - my husband decided to cut off the meat with a knife in a saucepan.

So it seems to me that the problem with the saucepan is still of the category - how lucky. Someone sprayed more coverage, someone less.

But the elastic - yes. Ryyyyzha all became.

Apparently, they also saved on my saucepan, because it looks about the same as that of azaza.
As for ordering a new saucepan, together with the shipment, a non-original (but quite decent) bowl for Panas will cost me almost three times cheaper than a new pressure cooker, just be 100% sure that it will fit.

Oh, yes, you are from Russia! We have different markets and prices. Our equipment is cheaper, and you have spare pots for Panas that are not native, but of better quality than Panas's. And in order to order such a saucepan for us here, again it is cheaper to buy a new pressure cooker.

[azaza]

azaza, you really got to a fake (or just a low-quality) kAZDRulka. I have been using it since about January, but in some places there are spots (more like plaque), but in general the bottom is much better. I use it every day. On the "rice" mode, which I often use for frying, a little sticks, but not disastrously. Sorry, really. What can you say ...: pardon: And at the price you are absolutely right, than one bucket at a hefty price, the whole device is more profitable. I'm still waiting, maybe the situation will change?

[first snow]

I don’t think the saucepan is fake - not the brand to be counterfeited. Most likely, it was "lucky" to get into a low-quality series of pots. Spraying is less than the minimum possible. Or maybe it's not about the thickness of the layer, but about the spraying itself - maybe some additives were added to the mixture, so I have what I have. Apparently, I'm not the only one so "lucky" - first snow she got in too.
This is terribly insulting. The pressure cooker itself is great! To be honest, I don't want another pressure cooker at all, this one is more than fine with me. But due to the state of the pot, you have to think hard about whether to use a pressure cooker or a cartoon. And the pressure cooker dishes are tastier and richer. By the way, I met the opinion that the taste of the dishes is the same either from a pressure cooker or from a multi. It is possible that different pressure cookers give different tastes. Therefore, I do not want another pressure cooker. But the pan is dead! If I don't find a spare tire soon, I'll have to buy a new pressure cooker. But only such that you can immediately buy another pots - now I broken experienced

I also like the pressure cooker very much. Why don't they sell spare wheels for 200 UAH - this is a red price for a cup. There are no bells and whistles. It is always profitable to trade in related products in all countries ... but we apparently do not.

Here I am about that! Even if not a stainless steel, but the same fig - at least something to replace !!! This fig could be left for liquid dishes (although I recently even got meat in my soup), and a new one could be left for dairy, or for second courses. Although with my saucepan "dry" dishes are a utopia
By the way, a replaceable silicone ring would not hurt. Absorbs odors, infection! But this is not a pressure cooker trouble, this also applies to cartoons. Well, at least the smell is not transmitted to ready-made dishes.

Big hello to everyone - both old people and beginners! I haven’t unsubscribed in Temka for a long time, but today it’s only two hours since I returned from the hospital after the operation and immediately sat down at the computer - I missed you!
Girls, I'll tell you my opinion about saucepans. I use mine every day, it happened that something was slightly burnt. But the look like Azaz's in my saucepan is not observed. It is a pity that Tanechka was so unlucky.
As for the spare wheel. Well, my subjective opinion is that I'd rather buy myself an expensive Panasik saucepan (which I already successfully use as a replacement when needed) than buy another pressure cooker. Because, as for me, it is better to let the saucepan fail than to have another additional appliance in the kitchen. Although my kitchen is rather big, it is still not rubber. And I don't want to collect unnecessary equipment.And the quality of the Panasonic saucepan suits me perfectly and replaces the Polarisian one perfectly.
But, again, this is my personal opinion. For some, an extra pressure cooker might be the best solution.

Luda, get well soon! Let everything be HA-RA-SHO !!!
And pots are a very difficult question. On the one hand, yes. At least for 100 UAH, it is cheaper to take a Panas's saucepan for the old pressure cooker than a new pressure cooker, plus a spare saucepan for it (for me now this is an indispensable condition! Once I get burned, I do not intend to repeat the mistake). There is a faint hope that sooner or later not just spare wheels will appear for some kind of pressure cooker, but stainless steel spare wheels. That would be a cool tandem! In Russia, stainless steel saucepans for Brand are expected soon. And now, it seems, there are stainless steel for other pressure cookers. So, logically, sometime a gingerbread truck should roll over on our street we should be given stainless steel happiness.
And here's another thing that stops taking a spare tire for a very big money. Polaris is not a technique of the highest reliability. To put it mildly, economy class. Yes, it suits me more than, and I don't want another pressure cooker. BUT! Will it not turn out that I will buy a spare tire for the price of almost the pressure cooker itself, and after a short time the pressure cooker will be covered with a copper basin just because its natural deadline has come? And what to do with the expensive pot then?
In my opinion, a spare saucepan should still be at a more or less reasonable price.

Will it not turn out that I will buy a spare tire for the price of almost the pressure cooker itself, and after a short time the pressure cooker will be covered with a copper basin just because its natural deadline has come? And then what to do with the expensive saucepan?
In my opinion, a spare saucepan should still be at a more or less reasonable price.

I agree 100%. Cheap equipment also needs cheap spare wheels, otherwise it turns out somehow illogical.

I don't need a spare wheel yet and until the pots fail completely (to about the same extent as from Azaz) I won't buy spare ones for the same reason that I'm not sure of the long service of the devices themselves, but succumbing to the general excitement, I looked and found them on the Internet a very interesting and inexpensive version of pots for Panas, Yummi and Orion for 230 UAH - 🔗
I myself did not call there, but if someone calls and buys pots there, write down about their quality later, please.

Tanya, thank you for your wish, of course, I will try to recover as soon as possible.
I agree with you - the question of our spare pots is very relevant. I would also like an inexpensive spare. As for the pan from Panasik, this is a less acute question for me. If Polaris eventually fails, and I have time to buy a saucepan for him, then I'll use it for multi. But if you buy another inexpensive pressure cooker and it, God forbid
, will quickly cover (after all, this is how lucky with the current quality of the clones being produced), then what will I do with two spoiled pressure cookers? So for now I will still think about purchasing only a saucepan. Moreover, for the next few months I will reduce the amount of cooking (taking into account my adaptation), and during this time, maybe some other option with pots will be found.
But I have doubts about stainless steel. The stainless steel is thicker, therefore, the heat consumption for warming up will be greater and energy consumption, respectively. It is unlikely that due to the preservation of heat, the cooking speed will increase. In a pressure cooker, it depends on the pressure. It seems to me that stainless steel is still more suitable for multi, although I'm not a big specialist in physics

Lud, we have different situations. If something happens, a spare tire will fit Panas. And I don't have Panas. If a pressure cooker is covered, a saucepan will be left lying around. Fever!
And what about stainless steel - so Asians, the authors of the prototypes of our pressure cookers, have long been offering bowls to choose from: even anti-cigarette, even stainless.I think they have already calculated everything a long time ago. Maybe it pulls the electronic cable more, but the difference is unlikely to be so noticeable that, for reasons of economy, it is worth abandoning stainless steel. I would love to experiment. Especially considering the state of my casserole

[Pingvinus]

Tan, if you see alive that saucepan for Panasik that you wrote about Pingvinus, share your opinion. And then there is no photo on the site and how it looks is unknown.

[Pingvinus]

Tan, if you see alive that saucepan for Panasik, about which you wrote Pingvinus, share your opinion. And then there is no photo on the site and how it looks is unknown.

I already called there. Non-stick saucepan. It is unknown whether she is dear. Judging by the fact that there are still bowls for Orion and Yummi, it is most likely not a native. But I will take for 230 if the measurements coincide with mine. The main thing is that the height is correct, and a slightly smaller diameter, I think, is okay.
Today they have a short day and I have a terrible migraine. And tomorrow they seem to work until one o'clock. On weekdays from 9 to 18, even on Monday. So at the beginning of next week I will definitely drive up. Only, Lyud, I can't compare her with my native Panasonic - I haven't seen her. Is it gray or black? Can you take a picture and weigh yours? Of course, I won't carry the scales with me, but I will buy it anyway (if the sizes are the same, of course). I'll weigh it at home. Well, my spare wheel is literally on fire, so I won't be picky.

[Pinky,]

But I have doubts about stainless steel. The stainless steel is thicker, therefore, the heat consumption for warming up will be greater and energy consumption, respectively. It is unlikely that due to the preservation of heat, the cooking speed will increase. In a pressure cooker, it depends on the pressure. It seems to me that stainless steel is still more suitable for multi, although I'm not a big specialist in physics

Luda! I have a stainless steel in my pressure cooker and I didn't notice that it cooks longer. here time goes by minutes - 10 or 12 minutes - the difference is not big. And the thickness of the pan is not at all great, I would say they are a little thicker than the cheapest stainless steel dishes are. You know, it looks like foil? He cooks great, if you have the opportunity to buy somewhere, do not hesitate. It can be rubbed with an iron net. And Teflon also needs stainless steel, it does not bake efficiently. (I keep it just for this and something else like meat in French, when onions and meat with cheese can burn in stainless steel, but I don't want to add liquid and it is better to darken it longer so that the juice stands out, and then give pressure. )

Pinky, recover quickly.

Tanya, I'll take a picture of the bowl, weigh and put the photo a little later - now the saucepan is busy, he is cooking porridge
Irish, that I would gladly snatch the stainless steel, since you all say that he cooks great. So there is no such thing for our Polaris. But, if I stumble upon where - I'll tell you, but what about zhezh Although, if there is for Panasonic - it's the same option, for me, in any case.

Teeks, I have a fragment with a photo: (That is, I took a photo of a saucepan, but I can't overtake the photo on my computer. The photo is on my phone, but I have a new phone (I drowned the previous one a week ago in water). And with this new one I haven’t really got to know the power yet - he doesn’t want to send me a photo for some reason. So, Tanechka, I can’t show you Panasik's saucepan. I can only say that it has rounded upper sides (Polaris has straighter) and a coating of thick gray colors, but a little lighter than Polaris. Well, "explained" on her fingers
However, for 230 hryvnias, I think, after all, it will not be a native saucepan.