Daewoo 3570 multicooker pressure cooker

I tried STEAM LAT ...
Steel stand for a frying pan with improvised "legs" made of wire 70-80 mm high.

Lard - cut with skin, no meat, thickness about 30-40 mm.
Soaked in saturated salt brine (pun intended) for about 3 hours.
Stuffed with garlic in the cuts, sprinkled with ground multi-colored pepper, wrapped in foil.
Water about 800g. + lavrukha-1 pc. pepper peas pcs. 5-8 I got a couple of carnations.
Soup mode 30 min. the valve is closed. I didn't release the pressure.
Got it out, chilled it on the street in the same foil (spring -16 Celsius)
This is frozen. I tried it, it doesn't even roll with beer, I'll try to drastically reduce the time.
PEOPLE write all the recipes (in more detail), so that others do not make mistakes.
Best regards, date, signature, tell us something, if you don’t, we will write to the sport lotto!

Lard has lost its structure and taste, turned into fat, but it's a pity, I'm waiting for advice ...

wow, what's the problem - too much time or what? We will, of course, collect recipes, but while you need to read recipes for other pressure cookers, they are usually similar.

Well, just a month of waiting, an hour in the queue at the post office, and we are back in service with my pressure cooker).
Externally, I liked the new bowl, the outside is metal, moderately smooth, inside the coating is even, a little rough.

They are close by, for comparison - native and foster


inside. There are no risks, however, as in the first pan.


bottom outside


I washed it, smeared it with vegetable oil, as recommended by the manufacturer, drove half a pot of water on rice for 8 minutes.

And here it is and the long-awaited milk porridge. Dried apricots there, of course, were of no use, I immediately understood this, but together we won common sense with enthusiasm. In the end, it turned out delicious, but the milk flaked a little.
cooked like that. one and a half multi-glasses of washed rice, almost a liter of milk (ml 900), sugar, porridge mode 8 minutes. In terms of consistency, it turned out well, I like thinner, but it seems that you cannot achieve thinner. Absorbs any amount of milk).


The bottom of the saucepan after porridge


Result:


upd: By the way, later, when I warmed up the porridge for the guys, I added more milk, in general what was needed.

Of course, the cup will fully manifest itself at a distance. So far, we can only say for sure that it suits us)))). At first glance, the coating seems more delicate than in our stellar one. I have stocked up on silicone shovels and keep looking for any scratches. Not yet . Impressions on the whole are positive, I really didn’t like only the postage to Russia. They messed up the addresses and my package went to Rostov, and the tracking indicated that it was in Reutov. well, just an hour in line - it was lucky, of course.
There was a post above from Marishe4ka

Hello everyone! Recently I also received a Daewoo 3570 multicooker pressure cooker as a gift. There are few reviews about this company, I hope that thanks to us there will be more of them
I do not store the finished dish in the bowl, I let it cool down a little and pour / transfer to the pan. I believe that the bowl is basically not designed for storing food.

This, I think, the advertisers have finally woken up. Marishe4ka, if not, sorry. As for storage, maybe it is not intended for storage, but if it is impossible to hold food for 6-8 hours in a saucepan, then why then the delayed start mode for 24 hours, and why too long heating? And most importantly, during cooking, harmful substances still get into food. Not much to spoil the taste, but still ...
In general, hurray, I'm with a cup, now I have a lot of plans, but there is absolutely no time to post the results on the forum.In the coming days, I will report on baking, and then I will report from time to time how the bowl behaves)).

There was a post above by Marishe4ka. I think the advertisers have finally woken up. Marishe4ka, if not, sorry. Regarding storage - for storage, maybe it is not intended, but if you cannot hold food for 6-8 hours in a saucepan, then why then the delayed start mode for 24 hours, and why long heating too? And most importantly, during cooking, harmful substances still get into food. Not much to spoil the taste, but still ...

No, no, you shouldn't. I'm quite an ordinary user. And what I said above about the cup is just my opinion.
During my silence, my enthusiasm diminished a little. The cartoon ruined my favorite dish - the fish stewed with carrots in cream The bottom layer was burnt. Maybe I did something wrong, but it was insulting.
And there is another question: recently I noticed that during the cooking process, the pressure cooker periodically turns on the pressure, while the time goes as specified in the program. This is normal? At the beginning of use, this was not: the pressure was initially recruited and then the timer was just counting down.

Oh, Marishechka, sorry again. It's just that your opinion about the bowl almost literally coincided with what the representative of Daewoo told me.
On the set of pressure - yes, I had something similar, only at the very beginning of cooking - it seems to be gaining pressure, the timer turns on, and then it turns off and another set goes on. In my opinion, this is normal, but just in case you need to ask specialists in other topics.
Wondering what's wrong with your fish? The fish needs very little time. How did you cook? I was just cooking chicken and vegetables again without liquid at all. 10 minutes on the meat mode, nothing burnt, the chicken is excellent, a lot of broth, but the broccoli boiled into trash. All the time I stumble over the fact that it is necessary to set less time. By the way - everything is very fast - and gained pressure, and dropped. I didn't notice, but it seems like it took less than half an hour.

That's what interests me. Larssevsk, ay, where are you? Do you remember that you have 3570 working on Baking with an open lid? I do not have . Maybe I don't know some trick? When I open the lid, it beeps and resets the program. And the rest, who has this model - how are you?

On the set of pressure - yes, I had something similar, only at the very beginning of cooking - it seems to be gaining pressure, the timer turns on, and then it turns off and another set goes on. In my opinion, this is normal, but just in case you need to ask specialists in other topics.
Wondering what's wrong with your fish? The fish needs very little time. How did you cook?

So the fact of the matter is that in my unit the timer does not stop for the time of additional pressure build-up, but continues to count the time (((It turns out that the dish is not being cooked at the maximum possible pressure. Is this normal?
And I cooked the fish on the "Rice" mode. Standard time set by the program. The cream is curdled into flakes, maybe that's why it's burnt? I am lost in conjecture. There was plenty of liquid in the finished dish

That's what interests me. Larssevsk, ay, where are you? Do you remember that you have 3570 working on Baking with an open lid? I do not have . Maybe I don't know some trick? When I open the lid, it beeps and resets the program. And the rest, who has this model - how are you?

Hi!!! Something all went out :))) And I was sick. Girls (and boys), we bought our parents a UNIT 1060 multicooker, tried it, experienced it and I immediately felt ashamed of all the negativity that I had previously written to Daewoo manufacturers. We have awesome multicooker with you. As for the bowl, I can say for sure how a person who uses this pan every day, no matter how beautiful and golden the bowl is, in any case, it is better to have several of them. This week I will order myself 2 different bowls for different dishes, and I will cook porridge in one, soups and meat in another, fish dishes in the third.All the same, the smells are absorbed and I don't want the millet porridge to smell like fish. Robin, I deceived you, with the lid open the multicooker works great in the "warm-up" mode. Now I cook the first courses in this way: I turn on the heating, add oil and fry in this mode. After that I put meat, potatoes, water and spices into frying, turn on the "soup" mode and cook.

Larssevsk, and what about the Unit? Tell me, curious.

This week I will order myself 2 different bowls for different dishes, and I will cook porridge in one, soups and meat in another, fish dishes in the third. All the same, the smells are absorbed and I don't want the millet porridge to smell like fish.

Yes, I agree too - it's convenient to have more than one cup. Only here, it is believed, the smells are absorbed not by the bowl itself, but by the rubber ring in the lid. I read in other topics, many order a second ring for themselves. I have it, too, do not understand what, but it does not bother me - it does not affect the taste of food.
By the way, today the NEK bowl passed the test, which it could not stand from the DEU. Yesterday I put dried fruit compote very late - at 2 am. I planned to pour it in the morning, but the children here staged a small cataclysm, I had to run headlong to the doctors, as a result, I poured the compote in the middle of the day. Well - the compote itself is just excellent, and the bowl also seems to have survived, it's only bad with my nerves - I was worried about the bowl. Her bottom became somehow a little more shiny than at first. I guess I'll just repeat the oiling. But the fact is - it seems that you can store food in it, but somehow .... restless.

Now I cook the first courses in this way: I turn on the heating, add oil and fry in this mode. After that I put meat, potatoes, water and spices into frying, turn on the "soup" mode and cook.

Larssevsk, thanks. And then I was reluctant to start with frying on the stove, I cooked like this)).

And I cooked the fish on the "Rice" mode. Standard time set by the program. The cream is curdled into flakes, maybe that's why it's burnt? I am lost in conjecture. There was plenty of liquid in the finished dish

there 12 minutes on rice? I think that's a lot for a fish. My chicken is ready in 10 minutes. but why it burns is still not clear. Somehow my chicken too baked too much. I then decided that the pieces were too large - the whole shins. It seems to me that it burns even before cooking begins, and not at the end. And the cream - yes, it doesn't behave well in the pressure cooker. I somehow put sour cream in the soup - it was also a vidosik. I read that it is first stewed in a frying pan with vegetables, then it seems normal.

Robin, in principle, there is nothing terrible about UNIT, but the body is very clumsy in Chinese. The lid is clearly not finished. It is very inconvenient to close and open. Only dad and husband have enough strength. I could not close tightly. During cooking, she began to rattle and rise. I had to disconnect and close again by "hitting" it. Plus, I appreciated the fact that our lid can be removed completely, and there it simply leans back. After the very first preparation of millet porridge, she spattered with milk, which in hot pursuit could not be wiped off with a cloth. How her parents will constantly clean, I do not know. We just wash ours under the tap. And in general, our pressure cooker is somehow more solid or something. That kind of all flimsy. Although there are undoubtedly pluses too: the menu is simpler, the buttons are easier to press, the steamer is cool.

And in general, our pressure cooker is somehow more solid or something. That kind of all flimsy. Although there are undoubtedly pluses too: the menu is simpler, the buttons are easier to press, the steamer is cool.

Yes, I read in the reviews about our Daewoo that it is assembled soundly. I took it for granted, there was simply nothing to compare with.
Tell me, has anyone tried to use the preset already? Something didn't work out for me. I think a tricky machine can do this, but how to find an approach to it?

Hey, everyone. Stuffed peppers pleased us today. Recipe: 8 large frozen peppers, anything for the filling, I guess.I had minced meat, frying of 2 carrots and one onion, two-thirds of a multi-glass of rice, salt, pepper, grated apple. To the bottom of the water, by eye, for example a couple of multi-glasses - it could have been even less. Porridge mode 7 minutes. Delicious.
The only drawback of the dish, as I understand it, was that there weren't enough of them for three of us))
The recipe, of course, is simple, here at least add a tomato. But I still write my dietary recipes - what if the principle itself is useful to someone)

Pea soup:
Rinsed well 0.5 cups of whole peas (stood in water for 3 hours)
Cooked for 20 minutes in 2 liters. water
Standard roast, 3 potatoes, 2 smoked ribs with vertebrae, salt, laurel, pepper
I also cooked for 8 minutes, when the pressure subsided - we did not find peas there, it boiled down into trash.
Everyone liked it, dad got 5!

But ... apparently you need a glass of peas and cook the first time for about 10 minutes.

Write more recipes, learn from each other, in spite of thick instructions!

swd62, I want to upset or turn you around:
1. No matter how much peas you cook in a pressure cooker, they still boil in mashed potatoes
2. Soaking it before cooking in a pressure cooker is absolutely unnecessary.
3. Delicious on smoked ribs. For some reason, on sausage and other sausage products, the taste is somehow foreign

Try to cook pickle:
On the "warming up" mode, make frying from onions, carrots, cucumbers, add chicken, water, potatoes, barley, salt and spices and on the "soup" mode.

So far, of the soups I have cooked, pickle has turned out to be the most successful. Just don't overdo it with pearl barley !!!

Well done with the soups. And by the way, I like the peas to be boiled in mashed potatoes. I also dream about pea soup until it fits into our super anti-allergenic diet)).
Larssevsk, yes, I also really liked the pickle. And I cooked it without frying and without chicken and even without any oil. That is, just potatoes, buckwheat, carrots, onions, pickled cucumbers. I was generally shocked by the fact that it turned out delicious)))).

Damn, as usual, in a hurry I wrote with mistakes. Of course, not to convert, but to delight

Larssevsk, or you can edit a ready-made message). Top right corner

Damn, Robin, come on! I told you that I am a full kettle, and this is my first forum

Larssevsk, this is all the little things, recipes and pressure cooking experience are much more important. And just here I have already learned a lot from you. By the way, thanks again for the technology of work without a cover. Yesterday I did frying for pilaf, it's so convenient

Hello everyone. I mastered the delayed start function. Just in case, I decided to write: select the desired mode, for example, "porridge", then press the "preset" button and use the "time" button to select the time after how long you want it to start. And that's all. You can go for a walk. Ripe for the purchase of a second device for a summer residence. We also want a pressure cooker, but we can't decide on a model. Maybe someone heard something and advise? We want to also bake

there 12 minutes on rice? I think that's a lot for a fish. My chicken is ready in 10 minutes.

I do not risk reducing the time set by the program yet, because I also feed a three-year-old child with cooked dishes. And of course I want the fish (meat, etc.) to boil normally.
By the way, about chicken: 8 drumsticks + onion, garlic, spices, salt, a little oil on the "Meat" program (20 minutes) stewed perfectly. It is felt that the meat is normally cooked, it separates from the bone easily, juicy, but does not fall apart. And 10 minutes for a chicken .... scary.

Hello everyone. I mastered the delayed start function. Just in case, I decided to write: select the desired mode, for example, "porridge", then press the "preset" button and use the "time" button to select the time after how long you want it to start. And that's all. You can go for a walk. Ripe for the purchase of a second device for a summer residence We also want a pressure cooker, but we can't decide on a model. Maybe someone heard something and advise? We want to also bake

This is very useful for me. My preset failed.So you need to press the Time button right there? And I zhmakala plus or minus)))).
Thank you very much. I will try and report back.

I do not risk reducing the time set by the program yet, because I also feed a three-year-old child with cooked dishes. And of course I want the fish (meat, etc.) to boil normally.
And 10 minutes for a chicken .... scary.

I wonder why am I alone so significantly reducing the time? Nobody else? 10 minutes is scary? I have it, too, ready - absolutely and irrevocably. Inside, everything is white and soft. Maybe due to the fact that my portion is smaller and the pieces are small? And yet, however, I rarely forcibly let off steam. And since the pressure cooker starts to cook even before the pressure builds up, and while it lowers it continues, in fact my 10 minutes for chicken is at least half an hour. Why does she need more pressure?
Now I put the cheese soup in general for 5 minutes))). Well, he is, of course, without meat. And when I set it as standard, I didn't really like it, it was too boiled.

Robin, I am also experimenting with decreasing the time and so far successful. Taking into account the fact that it heats up when the pressure is set and then for another 5-10 minutes, it is even theoretically difficult not to cook. I put Hercules for 1 minute, fish for 7, chicken for 10, and soup for 15. Everything works out great.

So, in my opinion, then she will not just melt, but brutally boil. When I opened it quickly after a forced reset, it gurgles in full.

Ripe for the purchase of a second device for a summer residence We also want a pressure cooker, but we can't decide on a model. Maybe someone heard something and advise? We want to also bake

I regret a little that I did not buy Brand 6050. She bakes, they say, perfect, and good quality too, like our Daewoo. But one thing confused me - her valve was somehow bad, unsafe. It clogs, then spits, then generally pops up. Maybe it’s true, it’s because of careless handling. And the price for it increased when I was going to buy - almost 6 thousand.
And they also have Brand 6060 - a pressure cooker-multicooker-smokehouse. Maybe you need such a device for giving? I am not interested in smokehouses, so I did not particularly delve into it. Such a device, by the way, was also released by Unit, with the function of a smokehouse.
I also really like Comfort Fy from the descriptions, but you will not find it in Russia. She only happens in the Metro, and, it seems, only in Ukraine. Here she is generally like an ideal straight)))
There is also the Scarlet pressure cooker, its price is attractive. but I don't know enough about her, there is a topic about her here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=177602.0

By the way, here's more about time. In my soup, which I put for 5 minutes, the rice and frozen green beans were too boiled, and the potatoes were normal))).

I wonder why am I alone so significantly reducing the time? Nobody else? 10 minutes is scary?

Yeah, scary. I would like the baby to eat READY food.
And in general, we all seem to be here sharing our opinions and experiences of using the pressure cooker, or did it seem to me that only my reviews are met with hostility?

Yeah, scary. I would like the baby to eat READY food.
And in general, we all seem to be here sharing our opinions and experiences of using the pressure cooker, or did it seem to me that only my reviews are met with hostility?

Marishechka, it seemed like it. I am very embarrassed that at first I confused you with advertisers. And in this post - no hostility, not even close. I was just genuinely surprised - no one had written before that it reduces time, only me. And I began to do this not because of a good life - everything seemed to me overcooked at standard time. This, of course, is individual - everyone has their own taste habits and norms.
But all the same - this is a pressure cooker, and it is rather difficult to undercook something in it. I just thought that suddenly it would be interesting for you that in a little time everything is ready in it))))))) But by the way, for a child, probably, the more ravenous, the better. So you are right

Marishe4ka, what are you, why "with hostility"? I sometimes cook in full mode when there is no need to rush.We must pay tribute to our unit, that it turns out tasty both on a short time and on a long time. Of course, it's better to play it safe with a small child. Just when time is short, keep in mind that you can cook faster

In my model, you cannot reduce the time as you want, only choose from 3 possible for each mode. And sometimes I choose a shorter time, and it doesn't matter what product or dish is being prepared - I don't particularly look at the name Meat or Rice - all these modes differ only in the given time and nothing else. Therefore, you just need to choose the time among all the possible, which you consider optimal for your dish. I have at least 3 minutes - this is in Fish mode. There is no less. Only if you press stop yourself.

My chicken legs are absolutely ready in 12 minutes, even a little meat from the bone is already moving away. I liked making the fish - I put the hake and onion carcass cut into 3-4 parts - for 7 minutes - everything is ready. I pour a little water to the bottom - so that it is not cooked, but rather steamed, well, meat and fish still give their juice, so there is enough liquid. For fish, I generally have a standard time of 5 minutes, and as options for 3 and 7 minutes, I cook for 7.

My chicken legs are absolutely ready in 12 minutes, even a little meat from the bone is already moving away. I liked making the fish - I put the hake and onion carcass cut into 3-4 parts - for 7 minutes - everything is ready. I pour a little water to the bottom - so that it is not cooked, but rather steamed, well, meat and fish still give their juice, so there is enough liquid. For fish, I generally have a standard time of 5 minutes, and as options for 3 and 7 minutes, I cook for 7.

Hey . Yes, they both cook fast.
And I was surprised yesterday by potatoes. Amber, I also tried, like you, to steam rather than boil. She poured a little milk to the bottom, a glass and a half. So the potatoes ... well, not that they burned ... but some kind of crust formed from the bottom, like baked or something. Moreover, the milk remains the same as at first. I will not say that it turned out badly, but somehow amazingly. Why does she do that from time to time - bakes from the bottom? The program was Kasha, time was 7 minutes.
It's good at least that the saucepan is non-stick - the potatoes and milk turned brown by themselves, but they did not stick to it)))))

Hello everyone, and today I cooked a fish: potatoes, fish, onions, peppercorns, 3 glasses of milk, 10 minutes. It turned out very tasty and did not burn. I'm waiting for the "classic" pan. They unsubscribed that they have already been sent. We ordered UNIT 1020D at the dacha on ozone at a stock price of 3490. We are waiting ... I will share my impressions

Hello lazy people. We have abandoned something on the forum. I want to write to everyone who plans to order bowls. Today I received a bowl from NEC. Bowl "classic" 4+. Perfect fit. Doesn't smell of anything. True, I have only cooked borscht so far, so I have not yet tested it for non-stick properties. I discovered chicken fillets and breasts. I used to dislike cooking them due to the fact that they are dry. Today I cooked it in an old bowl and were very pleased. Recipe: some vegetable oil. She put a pillow of 3 cloves of garlic cut into slices on it, put 2 pieces of fillet on top, salted, pepper, sprinkled with ground walnuts, put pineapple slices, greens on top and meat on the mode. The taste is wonderful.

Larssevsk, hello. The recipe is great, thanks! It's high time for us to open the topic of recipes for Daewoo, I just don't know how to do it.
And I just cooked half a chicken in it. Also very tasty.
And today I cooked a vegetable stew. Fried onions and carrots in sour cream, added bell peppers, potatoes, cauliflower. Water 1 multi-bowl, pepper, fresh dill, salt, a little sugar. Porridge mode 3 minutes. In the end, it took almost 20 minutes, since 15 minutes she was gaining pressure. Delicious - incredible.
I am very happy about this, because we are still more vegetable eaters than meat eaters, and I was upset that she boils vegetables too much. That's perfect)))).

Larssevsk, how is your Unit?

Robin, our UNIT is still on the way. OZONE is burning on delivery times this time. By the way, I forgot to write you about allergies.My friend has a problem with the whole family. They are saved by EUBICOR. Read on the internet. They say it helps very well. And my husband and I decided to buy a small slow cooker about 2 liters for cereals and side dishes. These are our fans of multicooker steel. I closed the stove altogether. Now there are spices on it, but the dishes are drying

It's high time for us to open the topic of recipes for Daewoo, I just don't know how to do it.

Girls, if you want to open the topic of recipes for your pressure cooker - for this you need at least 10 recipes with photos and descriptions, then contact the administrator of the Baker and he will open the topic for you

Sandy, thanks! Well, we are definitely all "lazy", no one takes photos, except for Amber. I have a problem with the technique - it seems like there is a camera down, and the phone has a 5 megapixel camera, but everything is a little with hello)

By the way, I forgot to write you about allergies. My friend has a problem with the whole family. They are saved by EUBICOR. Read on the internet. They say it helps very well.

Exactly, Eubicor. I know him very well. it was just a while he disappeared into pharmacies, and I forgot about him. Thanks again, Larssevsk. But all the same, while the child is small, at least up to a year, you will have to adhere to a diet)

And I think that for our super-duper popular model, one theme is enough. Recipes can be uploaded here too

In my opinion, it would be convenient. for example, in a month I will be going to cook chicken fillet with pineapples. I will vaguely remember that Larssevsk has a ready-made, proven recipe somewhere. So to find it, you have to re-read the whole topic.
But getting started with a photo - just yet))

Hello everybody. Today I just cooked chicken, the trick is that it's frozen. I threw half a bowl straight from the freezer, half onions, water, salt. 15 minutes on Meat. Simple and delicious. I fell in love with the most trivial boiled chicken with this pressure cooker, it turns out very juicy. The airfryer, which used to be in charge of the chicken, stands to the side with an offended look.
And soup in broth. The broth, however, had to be filtered.

And my husband and I decided to buy a small slow cooker about 2 liters for cereals and side dishes. We are such fans of multicooker steel. I closed the stove altogether. Now there are spices on it, but the dishes are drying

Wow, Larssevsk, that's what you got into the taste. I already also want a few multicooker, but the place does not allow)))).

Tell me, has anyone tried to cook cereals in bags for a side dish in a pressure cooker? Suddenly, I have significant stocks of such cereals.

Larssevsk, how is your Unit?

Robin, UNIT has come to us. Well, for the 3490, even quite. We are glad. Convenient menu (very), the lid can be folded back and at the same time it can be removed to wash, the steamer is cool. And the rest is the same as ours. Of course, now on Ozone it costs 4990 - this is harsh, but for 3490 it is normal, I also used the bonus points "thanks" from Sberbank, so it cost us 2000

Larssevsk, have you already tried pastries on your Unit?

Today I cooked porridge in bags. Millet. On the package it was recommended 20 minutes, I put it on 10, it turned out great.

Robin, I'm still the baker. Maximum charlotte and curd casserole. We are not yet particularly exploiting UNIT. The summer cottage season has not begun. At dachas, swans swim (knee-deep puddles). We teach the youngest to cook on it, because the menu there is very simple. No need to set anything, just press one button. He has already cooked porridge himself and pea soup. They didn't cook anything else. In June I will buy a Redmont M01, and I will try to bake on it. I don't even want to experiment in pressure cookers.

How did you make porridge in bags? Did you just throw the bag and fill it with water? And what happened to the bag? Didn't fall apart? How many minutes? How much water? We both love the youngest and the oldest side dishes from bags (apparently they remind them of fast food), we must also try to make them in a pressure cooker, but somehow I was always afraid.

Yes, I put 2 bags of millet, poured water from the lantern, a little more than half a pot, salted the water, reduced the time by half of what is recommended on the box. Then, when it was cooked, I poured it into a cup, added butter, sugar, and milk for my son. The husband said - "the porridge is fantastic, 22 century"
I, too, was afraid to stick these bags into the pressure cooker, but my uncle came to visit us and brought a whole bunch of these boxes of various cereals to the hotel. Then he came again and brought more. And you don't feel like cooking on the stove. In general, the result is that all the conveniences of cooking in sachets are stored in the pressure cooker, the sachets do not fall apart, the amount of water does not need to be calculated, and time is saved. Only one thing confuses me - neither milk porridge nor porridge with vegetables in bags can be cooked.

Robin, and you cut these bags, pour the cereals out of them into a bowl and cook in milk, even with vegetables, even with oranges

We had lentils today. Frying from one carrot and one onion, lentils about 3 multi-glasses, poured water on a finger above the lentils, a little seasoning for pilaf. Porridge mode 8 minutes.
It's just indecently delicious. It was a mistake to cook it. I love her as horror as I can’t, I thought it would only be for the guys, but I couldn’t resist, I also ate it, such a temptation.

Hello everybody .
Tell me, did anyone cook the liver? And then I did not succeed. I put it together with frying for 8 minutes. I opened it - it was pink. I put it on for another 4 minutes. It seems to be better, but I did not change the color to the usual gray one everywhere. And in general - some kind of strange. Maybe it's always stewed, not fried liver like that? In general, I had to bring it to its usual condition in a frying pan.

Robin, I have a feeling that only you and I are the happy owners of this miracle of technology. Or everyone else put them in a distant corner to save up dust. I didn’t make a liver, but I must try. I cooked only lungs with buckwheat. It turned out very tasty, as always. In the mode in Fig.

Yes, Larssevsk, it looks like we are alone here. But let's hope the rest have abandoned only the forum, not the pressure cookers. Here Amber, I remember, was quite happy with her, and Marishechka too. It is unlikely that they preferred the stove))).
I myself am already very used to the pressure cooker. I like everything, everything is tasty and fast. The stove is clean. I now only boil water on it for children's cereals and sometimes cook oatmeal. We love from small flakes, I see no reason to drive them into a pressure cooker, they already cook for 3 minutes.
But with the liver - I did not understand. True, I have never done stew before, I always fry it. Maybe on the stove too, if stewed with liquid, it will be so?
How is your Unit? In comparison, which one do you like best?

Robin, in my opinion, multicooker is absolutely one-of-a-kind. I did not notice any differences in the speed and quality of cooking.
A huge plus in Unite is a steamer, which I miss in ours (that garbage on legs that my husband built for me is in no way comparable to a regular steamer) and a big plus that the lid can be folded back rather than removed every time. As for the rest, I have already fallen in love with Daewoo, I think I will not refer it to the country. I'll leave it in the apartment. And then he will be offended and break