Pressure cooker Comfort Fy-500 - reviews and discussion

And the lid? And the valve? How ?

And, well, I don't know how you got there. What about the lid? there are options? Can I cook without a lid or are there different positions?
Listen, I kept complaining that we had a mechanic and no automatic prog, and I had to think for myself. So it's even more difficult with electronics there, it turns out. We only have a timer for 30 minutes and two valve positions - HP and LP. I cook everything on high pressure, bake on low pressure (read - just like in a multicooker, without pressure). It's that simple.

Yesterday 4 liters of cold water with dried fruits was gaining pressure for 30 minutes (from the moment I closed the lid until the numbers stopped running on the scoreboard and the countdown began).

Yesterday 4 liters of cold water with dried fruits was gaining pressure for 30 minutes (from the moment I closed the lid until the numbers stopped running on the scoreboard and the countdown began).

Whoa! Well, mine, then, is still generally nimble in comparison. I really don’t cook 4 liters of compote, but I’m picking up the first dishes in about 15-20 minutes, I didn’t detect it.

Oh, well, I don't know how you got there. What about the lid? there are options? Can I cook without a lid or are there different positions?
Listen, I kept complaining that we had a mechanic and no automatic prog, and I had to think for myself. So it's even more difficult with electronics there, it turns out. We only have a timer for 30 minutes and two valve positions - HP and LP. I cook everything on high pressure, bake on low pressure (read - just like in a multicooker, without pressure). It's that simple.

Here the lid can be simply closed without turning the "lever", and the valve is put in the position when it is closed (under pressure) and the second position is open
So I don't understand: just close the lid or turn the lever? And put the valve in open or closed?

Whoa! Well, mine, then, is still generally nimble in comparison. I really don't cook 4 liters of compote, but I take the first dishes for about 15-20 minutes, I didn't notice.

The less liquid products are inside, the faster it gains pressure, and this was at the maximum and the water was cold, that is, it took a long time to reach the maximum.
And so 1.5 liters of milk porridge is gaining somewhere in six minutes ... you will need to look for sure next time

[Sandy]

Sandy, baking is done with an open valve

[Sandy]

Sandy, baking is done with an open valve

Oooh thanks, can you just close the lid or use a lever too?

Yes, baking is going on without pressure, so be guided.

Yesterday 4 liters of cold water with dried fruits was gaining pressure for 30 minutes (from the moment I closed the lid until the numbers stopped running on the scoreboard and the countdown began).

in order to speed up this process, you can pour hot water (boiled, not from the tap). For example, for the soup I made frying, laid the rest, salt, season and pour in HOT water, practically boiling water, since the bowl heats up during the frying process, and it is not advisable to pour cold water into it for coating. The pressure will build up in minutes!

Oooh thanks, can you just close the lid or use a lever too?

I don’t know what kind of lever you still have, my lid closes and, as it were, twists a little, you need to turn it so that it gets into a fully closed position. I do this all the time. Do I close or open the valve

I will cook the rosehip tonight, how long does it take under pressure?

Ksyusha, I also have a dog rose and I keep thinking.I think, will there be something of vitamins in it if I cook it in principle? Also under pressure. Or is it better to pour boiling water in a thermos, insist, and so drink? What do you think about this? I'm just not an expert on rose hips, but something inside tells me not to cook it.

I will cook the rosehip tonight, how long does it take under pressure?

I’m in a thermos for the night and so we can about 40 minutes, I don’t know for sure, on a whim. But less than an hour. And then there will be kakava again, and 2 kakava a day is too much

We never cook rose hips, just in a thermos overnight, and then you can pour it a couple more times. If you boil it, you will have a rosehip-flavored drink. It's a pity somehow there are so many vitamins.

here you are interesting - when you cook vegetables for vinaigrette or salad in a pressure cooker, you don’t bother that vitamins will go away and there will be silage. Or do you think everything? I'm in a thermos because it's more convenient for me

We never cook rose hips, just in a thermos overnight, and then you can pour it a couple more times. If you boil it, you will have a rosehip-flavored drink. It's a pity somehow there are so many vitamins.

Then put it under pressure for 2 minutes, then heat it up for a couple of hours and turn it off, and open it in the morning

here you are interesting - when you cook vegetables for a vinaigrette or salad in a pressure cooker, you don't bother that vitamins will go away and there will be silage. Or do you think everything? I'm in a thermos because it's more convenient for me

So I eat vinaigrette, because I love and want to eat, and not for the sake of vitamins. And I want to drink rose hips precisely for the vitamins that it contains.

Bliiiin girls, since I'm already completely confused to cook this fucking rosehip ...
And in the instructions for the pressure cookers they write that all vitamins are preserved in it, protects the specifics of cooking under pressure

Then I will put it under pressure for 2 minutes, then on heating for a couple of hours and turn it off, and open it in the morning

And if you pour boiling water and turn on the heating for a while, and then let it stand, infuse without heating, like in a thermos ...

Regarding the dog rose, I have long been using the advice of a nutritionist from Kiev Svetlana Ilyina (worked in the Kiev hydropathic establishment)
On the first day, fall asleep - 25 rosehip berries and pour boiling water in a thermos, insist overnight, drink a day, add 20 rosehip berries in the evening without throwing away the old ones and so reduce 5 berries every day until it reaches 5 pieces, after that, two evenings (or mornings, for the forgetful) just pour boiling water without adding anything, there will still be something to brew. But you need to take a break, if you drink for 2 weeks, then a week break

So I eat vinaigrette, because I love and want to eat,

uh ... well lan

I once argued with a gypsy woman about pressure cookers, here she is, too, like there will be all the vitamins in the trash and not only rose hips, but that's all. Better slow type. I bought both just in case. What about a pressure cooker? there is simply more temperature due to pressure

Sand - now you wrote everything correctly - either cook for a few minutes and then heat for a long time, or for 30-40 minutes and immediately drink. I personally think so (c)

Regarding the rosehip, I have long been using the advice of a nutritionist from Kiev Svetlana Ilyina (worked in the Kiev hydropathic establishment)
On the first day, fall asleep - 25 rosehip berries and pour boiling water in a thermos, insist overnight, drink a day, add 20 rosehip berries in the evening without throwing away the old ones and so reduce 5 berries every day until it reaches 5 pieces, after that, two evenings (or mornings, for the forgetful) just pour boiling water without adding anything, there will still be something to brew. But you need to take a break, if you drink for 2 weeks, then a week break

Cool! Only I don't have that much rose hips. And if the thermos is small, can you initially halve it?

That's what I dug - it turns out there is an infusion (this is when it is infused in a thermos without boiling) and a decoction (this is when it boils for a couple of minutes, and then it is infused)
I quote:
************
If you want to use dried rosehips for infusion, experts recommend the following scheme: take 2 tablespoons of dried fruits, pour 500 ml of boiling water and leave overnight in a sealed enamel bowl. Strain in the morning and consume 50-100 ml per day. Before brewing the rose hips in this way, make sure that the fruits are well washed and that there are no spoiled berries, but it is not necessary to chop them. Also, it is necessary to thoroughly filter the rose hips after many hours of infusion, since the hairs contained in them can have a negative effect on the throat and cause an unpleasant cough. Natural remedies such as lemon juice, organic honey, apple juice, berry jam, and so on can be added to the rosehip infusion.

Finally, you can use decoctions of rosehip, which are prepared in the same way, but also include boiling. The simplest version of the broth is the following: 1 tablespoon of dried rose hips is poured with 1 glass of boiling water, cooked over low heat for 10 minutes, then the broth is left for 9-12 hours, filtered and used. There are undoubtedly other schemes and well-established ways to brew rose hips best, and most of them are actually effective. Infusions and decoctions of rose hips provide the body with vitamin C, increase immunity and body resistance to colds, digestive disorders and various other ailments. The recommended dose of a decoction or infusion of rose hips for health promotion is 100 ml 2-3 times a day before meals. Be healthy!
************

And if the thermos is small, can you initially halve it?

No, everything will fit perfectly there, only there will be less water, which means that it will be more concentrated and saturated, I also have a small one, almost half a liter, but I insist. Of course, if the family is large, then it is better in a large one

Ksyusha, if you cook on low heat for 10 minutes, then in CB under pressure 1 minute will be enough, then while the pressure drops, it will still boil for some time.

Ksyusha, if you cook on low heat for 10 minutes, then in CB under pressure 1 minute will be enough, then while the pressure drops, it will still boil for some time.

Yeah, I realized I'll put it on for 1 minute and on heating for a couple of hours (70 - 80 degrees stated by the manufacturer in the instructions), I think that's it

Here is my potato stew.
In manual mode 15 minutes. The potatoes are of course ready and tasty, but that specific taste "like from the oven" did not appear, from here I draw the conclusion I personally like it when it is stewed for a long time ..... well, let the taste acquire a special "stove"

I also like "out of the oven", therefore, do not chase speed, but taste preferences

But all the same, but fast!

Nooo, I'm not in a hurry ... for me it is this oven taste that is important, next time I will stew as in the last (when the taste was already) 60 minutes

Nooo, I'm not in a hurry ... for me it is this oven taste that is important, next time I will stew as in the last (when the taste was already) 60 minutes

on Beans? or Manual bet?

on Beans? or Manual bet?

Last time I put a soft taste on meat (50 minutes, but you can taste soft on hand or on beans) (60 minutes)

Last time I put a soft taste on meat, but you can taste soft on hand or on beans

And if for 15 minutes, and then Heated "to bring to mind"? Will the "same" taste appear?

I wonder if these tastes (soft, hard) really influence something or are they just a commercial feature? It's hard to get it in a pressure cooker - the meat is tough, except that you put it for 3 minutes

I wonder if these tastes (soft, hard) really influence something, or are they just a commercial feature,

Apparently, since the time change is not provided for in all modes except Manual, this is compensated for, at least somehow to influence the cooking time

I wonder if these tastes (soft, hard) really influence something or are they just a commercial feature? It's hard to get it in a pressure cooker - the meat is tough, except that you put it for 3 minutes

I don't know, but time changes depending on the taste of this very

I don't know, but time changes depending on the taste of this very

and the time changes precisely from the TASTE or the program that is included with it?

[Sandy]

and the time changes precisely from the TASTE or the program that is included with it?

Sandy on 1 page I laid out time on programs depending on Taste. Like the very first post.

and the time changes precisely from the TASTE or the program that is included with it?

On each program its own time is automatic, if you do not change anything, then by default the taste is standard, and on each program you can change the taste from this very automatic, the time for each program changes differently on the taste ..... can you not clearly write?
Yes, there is a description on the first page, look maybe it will be clearer than my scribbles
First you need to poke the program and then poke the taste to choose

Yes, in principle, everything is clear, ATP
I just thought that he was formally there, but it turned out, indeed, the Chinese tried to diversify the cooking menu

Yes, I'm still 1000 percent happy, at the moment everything suits me But with a spare pan, I have to pick up even a rubber band in the course of the problem

Are Elby's pots sold? They seem to fit here.

yes, you don't have to worry especially about the saucepan, it is needed more to replace the second one, for convenience, if you don’t grumble it, you should serve it decently, I have no spare wheel for Dex-50, and it finally didn’t exist two years later flew, wait for repairs, and how it will end I do not know yet, and then I shob with this add. did you make a saucepan?

Yes, I, too, bought a saucepan for Liberty quickly, and herer I feel that I will only cook baked goods in it, yogurt, and I like frying there and whether I need a spare wheel or not now

Are Elby's pots sold? They seem to fit here.

Elby? Wait, I'll go and read ...

Elby? Wait, I'll go and read ...

Well I gave a link here, here SeredaG wrote about Comfort: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2924.0

Well I gave a link here, here SeredaG wrote about Comfort: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2924.0

There are no spare pots for Elby anyway

There are no spare pots for Elby anyway

It's a shame! Nothing, that thread will appear, pick it up.

My potatoes were heated for about two hours (I was waiting for my husband) well ..... the taste of course changed for the better, but this is just a very stewed potato, the taste "like from the oven" still did not appear, the conclusion must still be made for 1 hour under pressure and then
There she is

Before heating
after heating the color has become more brown and the smell is completely different

Oh, I don’t know - an hour under pressure ?! I stewed with chicken for 20 minutes. It is something! I really don’t know - whether from the oven or not, I did not eat a real oven. But I know for sure that this potato was the tastiest in my life. Maybe because I can't, and I allow myself such a disgrace once every six months?

Tanya, I just know very well this taste of the stove and it is hard to repeat it somewhere, or rather in something, it didn't always work out in a pressure cooker, but here the first experience is the first potato and ..... oops I open it ..... and now it is happiness finally I found it by the way the potatoes did not fall apart in mashed potatoes, but you must definitely add sour cream or homemade mayonnaise so that it was so fat ... My deceased grandmother made in the oven so she put potatoes, meat, homemade sour cream and fried onions and carrots in the oven in a clay pot ................. I will never forget this taste

Girls, what do you think is the first time to try "baking / cake" with a cottage cheese casserole, or is it not worth the risk and bake in a slow cooker? Reluctance to use cottage cheese if anything, how do cottage cheese casseroles behave in pressure cookers?

Girls, what do you think is the first time to try "baking / cake" with a cottage cheese casserole, or is it not worth the risk and bake in a slow cooker? Reluctance to use cottage cheese if anything, how do cottage cheese casseroles behave in pressure cookers?

I wouldn't. But who knows, maybe you have super-tender pastries there, in this model. I only know about mine.