Pressure cooker Comfort Fy-500 - reviews and discussion

I boiled a lemon ... and put milk in as much as 3 liters. (son darted bought)
On manual mode 99 minutes. I already gained pressure in 15 minutes, the milk was ice cold

how are you, milk? inject

The milk has another hour left.
I've read that many milk curdles when heating is fresh, I'm sitting now I'm afraid

do not curl up, do not be afraid, it is already well melted. My porridge in the well is always melted, even in 5 minutes, the problem is to get white porridge in the well, without the taste of melted meat, go open it, fatit

next time you will do 99 minutes and compare later

do not curl up, do not be afraid, it is already well melted. My porridge in the well is always melted, even in 5 minutes, the problem is to get white porridge in the well, without the taste of melted meat, go open it, fatit

next time you will do 99 minutes and compare later

The husband of the snake does not allow to open says 6 o'clock nadot I say the same fast aaaar there faster and faster, but he is not
Although the device has already checked out after trying pressure cooker dishes ...
Okay, let it heat for 99 minutes, figs with him, and I'll compare later when he is not at home, I stop in less time

Sandy, you're good! I have already prepared everything!
And yesterday I cooked soup with beans (first boiled beans for 30 minutes). Forcibly let off steam, put potatoes, frozen grated carrots and chicken back. Cooked the soup for 13 minutes. I blew off some steam, took out a bowl and ... drove off to work. My daughter really liked the soup! And in the morning ...
And today I cooked barley porridge for the cat twice for 15 minutes. Well, we got to know the pressure cooker at the most distant things.
And tomorrow I will heat the milk. And sho, really 99 minutes to heat milk ???

My cat is shocked by such a beast, ticks from the kitchen ... Not for the faint of heart ...

Show a photo of the soup
Why is the cat afraid?
I don’t know how much I need for milk, I put it on for 99 minutes for the first time, and then it will be clear I like it so that it’s sooooo melted

And here is the milk abaldet

The milk is really abaldet.
Oksan, what about the fish? Is lavrushka felt, or namana?

The milk is really abaldet.
Oksan, what about the fish? Is lavrushka felt, or namana?

That seems to be not, but still, to be honest ... well, I don't like river fish, although the taste is nothing like that, sea fish would be suuuuper

[fish]

The milk turned out awesome and neither taste nor smell fish, neither in milk nor in a saucepan netuti

[fish]

and neither taste nor smell fish, neither in milk nor in a saucepan netuti

Once I forgot to wash the lid, and right after the fish I "threw" the milk on the languor. I thought I'd throw out 2.5 liters of milk. But no, no smell
But it is better, of course, not to suffer from multiple sclerosis.

And here is the milk abaldet

Well, sho, I drink some milk in the middle of the night ???

Kisya is afraid when I forcibly relieve pressure ...

Supik has nothing to show ...
Now we will eat supiki more often.
And I have allocated a separate bedside table for the electric pans and a bread maker. My daughter comes home from work and says - "Have you settled your girls in a new house?"

Tomorrow Tanya-tiger plans to come to me, bake, mabud, mannik. Let's take a picture of what happens.

And I have a question about the rice cut. Will not spit soup with her?

Well, if 3 liters of milk do not spit, then the soup probably will not be even more so

everything usually spits, only when blowing off with a strong stream, and if you touch it a little or not at all, then the Nikada itself does not jump out through the valve

... the spare wheel is also interested ... for the future

Here SeredaG wrote: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2924.0

And Mery25 has such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2924.0
Can it come in handy?

Dimensions of my saucepan:

Height 13.5 cm.
Internal diameter 22 cm.
Weight 550 grams.
Girls beacon who saw a similar one where

No, Oksan, a Libert saucepan will not work. There the diameter is 22.5, and most importantly, the height is 13.8-14 (different centimeters give different values).
And I have never met such low pans at all. God grant that your saucepan will retain its non-stick youth for a long time

Thank you Tan
It looks like a spare tire will be problematic to find

Cooked Kapusnyak
On the Bobovs I fried carrots with onions with the lid open, then on Soup - auto, Taste - soft.
It turned out awesome, the meat is boiled, millet is also boiled, and the potatoes are whole



and already ready

And buckwheat with meat
I made a roast on Bean, then Buckwheat - auto, Taste - soft.


It turned out as we love not dry, I specially added a little more water.

Everything, as always, is on top
Oksana, did you make cabbage with sauerkraut? And put it, too, along with all the vegetables?

Everything, as always, is on top
Oksana, did you make cabbage with sauerkraut? And put it, too, along with all the vegetables?

Thanks Ol
First, I fried onions and carrots, then I poured millet, sauerkraut, meat, potatoes, seasoning into it, and poured it with warm water. I put up the program and left until she called me that - a truncated chef

it will be necessary to try to lay everything together, it's just dumb that because of the acid the potatoes will be oak, but you say that everything is normal

The next step is again buckwheat milk porridge, they ate yesterday's and told to repeat
Oh, how delicious and simple everything is. This is where I really laid it all down and left

it will be necessary to try to lay everything together, it's just dumb that because of the acid the potatoes will be oak, but you say that everything is normal

Potatoes are like in ordinary soup, hold their shape but taste soft

And Brandik and I lost our heads today in front of Tanyusha. I have two cups - my own and a stainless steel. The soup turned out cool in stainless steel and I decided to bake the manna in the same place and at high pressure ... It was not there - it was baked-baked on pressure and nothing was baked ... We decided to bake with Tanya just on Baking, without pressure - it was baked but it stuck to the bowl and burned ... I turned it over and later finished it in my own bowl.
In the meantime, it was necessary to show what good fellows Brandik and I were - poured water into the burnt bowl and boiled it under pressure for 5 minutes - showed Tanya how the pressure cooker works in principle - the burnt at the bottom lagged behind. So we boiled the burnt dough. I don't know if I have discouraged Tanya from buying a pressure cooker ...
And I made conclusions for myself - bake in my own bowl, and soups in stainless steel, it is not suitable for baking.

Yes, Ol, I read somewhere that stainless steel is not suitable for baking, everything sticks

Ksyusha, take a look at Polinka's spare wheel, maybe you can find something. In general, I liked Polinkin's stainless steel, if not for a blooper with baked goods. In my own, on the other side it was baked and nothing stuck.

My pans turned out to be not standard, some kind of low 12 cm and wide 69 cm.There are no such sizes
I have already written to them in the office, we can tell them what

And Brandik and I lost our heads today in front of Tanyusha. I have two bowls - my own and a stainless steel. The soup turned out cool in stainless steel and I decided to bake the manna in the same place and at high pressure ... It was not there - it was baked-baked on pressure and nothing was baked ... We decided to bake with Tanya just on Baking, without pressure - it was baked but it stuck to the bowl and burned ... I turned it over and later finished it in my own bowl.
In the meantime, it was necessary to show what good fellows Brandik and I were - poured water into the burnt bowl and boiled it under pressure for 5 minutes - showed Tanya how the pressure cooker works in principle - the burnt at the bottom lagged behind. So we boiled the burnt dough. I don't know if I have discouraged Tanya from buying a pressure cooker ...
And I made conclusions for myself - bake in my own bowl, and soups in stainless steel, it is not suitable for baking.

You know, but I'm somehow afraid to bake in it, well, not that I'm literally afraid, but I'm not yet ripe

Girls, I wrote in the Dex thread about stainless steel pans. They are not suitable for frying and baking, for boiling milk porridge and simmering milk due to their low thermal conductivity. Non-stick heats the whole, respectively, heats the contents of the saucepan from all sides. And stainless steel heats only from below, often its upper edges remain barely warm at a time when the contents are boiling inside. Therefore, milk does not languish, and cereals are not steamed, not to mention baked goods. Perhaps, in a pressure cooker, dairy still manages to steam out under pressure, but baking does not seem to help pressure.
PS: I have a cartoon stainless steel current, so my conclusions are more related to MV. To SV are applicable purely conditionally. Ol, you have cards in your hands, since you have a pressure cooker, an anti-stick, and a stainless steel one. Great kit

Girls, I wrote in the Dex thread about stainless steel pans. They are not suitable for frying and baking, for boiling milk porridge and simmering milk due to their low thermal conductivity. B are applicable purely conditionally. Ol, you have cards in your hands, since you have a pressure cooker, a nonstick, and a stainless steel one. Great kit

I have 2 stainless steel pans - one for the mv, the other for the borehole - and in that and the vdr milk is perfectly cooked - moreover, it does not run away in a multicooker (in a native teflon one every other time).
Soups, borshi, everything is liquid, the oven does not bake, and it will not be stewed without water, it can burn, and the milk is all wonderfully boiled down. HERE I tested milk rice porridge.

My milk also never runs away in stainless steel. In non-stick, by the way, too. Porridges are cooked, yes, but the cereals are not boiled, they are melted as in non-stick. T. about. you can cook porridge in a stainless steel, but they turn out not as wonderful as we would like.
And drowning in stainless steel is useless: the milk boils calmly for at least 5 hours, at least 8, while it does not acquire either color or smell of melted wine.

Last night I cooked dried fruit compote. It turned out very tasty and rich
But! only 4 liters of liquid can be poured into the pan - this is the maximum amount up to the mark that cannot be exceeded
And in total it fits 4,400, I don't understand why specify 5 liters of GOATS

Here is a compote, despite the fact that I threw just a little bit of dried fruit, compared to how much I threw when cooking on the stove (and the color was light brown)

[Sandy]

Sandy, congratulations on your new Miracle device!

And the compote turned out to be great! How many dried fruits did you put in? Please indicate in grams

Thank you
Dried fruits were measured not in grams, but in handfuls of one handful of apples + pieces of 5 small pears + a handful of not full of prunes. The next time it will be necessary to put less, this is how much savings compared to a stove

Tonight I will make from rose hips, on the stove I never get it saturated

And how much time did you do? In what mode, Manual?

By car Beans Taste - soft (1 hour). Then she turned it off and went to bed, and in the morning I opened it, it was still warm.
What I especially like (I can’t get used to it) is that the liquid doesn’t evaporate as much as it’s filled in and remains. Cool thing pressure cooker

[went to bed]

Then she turned off and went to bed, and opened it in the morning, it was still warm.

This is the key to the success of the compote, he must definitely STAY, no matter how much he cooked before. I have this function perfectly performed by a slow cooker

This is the key to the success of the compote, he must definitely STAY, no matter how much he cooked before. I have this function perfectly performed by a slow cooker

Yes, that's why I cooked it in the evening ... so that it brewed at night (like in a thermos) in the morning it was warm with the pressure cooker turned off from the outlet, or you can still darken on heating (there are 70 - 80 degrees) the same slow cooker in temperature but also hermetically sealed
Ol and you did not cook compote in a pressure cooker? Only in a slow cooker? And does the liquid in it also not evaporate and boil away?

By car Beans Taste - soft (1 hour). Then she turned it off and went to bed, and in the morning I opened it, it was still warm.
What I really like (I can't get used to it) is that the liquid does not evaporate as much as it has been filled in and remains. Cool thing pressure cooker

Well, it's clear, otherwise I usually cook from fresh / ice cream, and then I decided to try from dried fruits (useful, they say)

Appreciated the pressure cooker, right ?!

Appreciated the wrong word for me personally, all the dishes made from it are much tastier, like from the oven (and I love this taste) and I like that the liquid does not evaporate, that steam does not come down like in a slow cooker, that's where it really is - I put everything in and left
And what kind of milk porridge you don't need to worry about running away or burning

By car Beans Taste - soft (1 hour). Then she turned it off and went to bed, and in the morning I opened it, it was still warm.
What I really like (I can't get used to it) is that the liquid does not evaporate as much as it has been filled in and remains. Cool thing pressure cooker

I think why you have it not transparent at all, like cocoa straight! I cook for only 6-8 minutes, then I let it stand. A very tasty and rich compote turns out. And this despite the fact that I do not give either sugar or citric acid to it. Natural product, so to speak.
Listen, Ksyusha, this is a pressure cooker, why cook everything for so long (just like on the stove or in the MV)? Or are these features of this model of pressure cooker? You cooked it under pressure for an hour, right?

I think why you have it not transparent at all, like cocoa straight! I cook for only 6-8 minutes, then I let it stand. A very tasty and rich compote turns out. And this despite the fact that I do not give either sugar or citric acid to it. Natural product, so to speak.
Listen, Ksyusha, this is a pressure cooker, why cook everything for so long (just like on the stove or in the MV)? Or are these features of this model of pressure cooker? You cooked it under pressure for an hour, right?

No Ksyusha is not a model, the pressure cooker is ordinary, this is my gag I'm not used to navigating with this time, everything seems that the longer the better
Those dishes that are auto, I poke the button and truncate ... and then what you need to think for yourself, I put it that way, whatever comes into my head
There, on the first page, I wrote the time on auto programs .... and manual mode from 1 to 99 minutes (the principle of operation is the same as for all pressure cookers)

Ah, well, at first, I couldn't eat everything either - well, why is it faster, if it says on the timer Soup - 24 minutes. + set, + bleed = 1 hour in a multicooker. Then someone wrote in Temka - I cook borscht in 4-6 minutes, if the broth is already cooked. Semyon Semyonich !!! And I have broth for 24 minutes, soup for 24 minutes + sets, and I just don't understand what the beauty is? Now I am literate, I also cook soup in 6 minutes.

And they will cure you ... (c)

And Brandik and I lost our heads today in front of Tanyusha. I have two bowls - my own and a stainless steel. The soup turned out cool in stainless steel and I decided to bake the manna in the same place and at high pressure ... It was not there - it was baked-baked at pressure and nothing was baked ... We decided to bake with Tanya just on Baking, without pressure - it was baked, but it stuck to the bowl and burned ... I turned it over and later finished it in my own bowl.
In the meantime, it was necessary to show what good fellows Brandik and I are - poured water into the burnt bowl and boiled it under pressure for 5 minutes - showed Tanya how the pressure cooker works in principle - the burnt at the bottom lagged behind. So we boiled the burnt dough. I don't know if I have discouraged Tanya from buying a pressure cooker ...
And I made conclusions for myself - bake in my own bowl, and soups - in stainless steel, it is not suitable for baking.
Olya can't laugh: lol: Yes, everything was fine. Moreover, I tried the soup. Very Tasty (y) I wanted to train myself even more: yes: I am sitting here and salivating from Sandy's masterpieces

Ah, well, at first, I couldn't eat everything either - well, why is it faster, if it says on the timer Soup - 24 minutes. + set, + bleed = 1 hour in a multicooker.Then someone wrote in Temka - I cook borscht in 4-6 minutes, if the broth is already cooked. Semyon Semyonich !!! And I have broth for 24 minutes, soup for 24 minutes + sets, and I just don't understand what the beauty is? Now I am literate, I also cook soup in 6 minutes.

And they will cure you ... (c)

That will eventually bloat kanesh
And in the recipes only meat dishes, there is even nothing to be guided by about baking, so finally a mystery

That will eventually bloat kanesh
And in the recipes only meat dishes, there is even nothing to be guided by about baking, so finally a mystery

This is because just the most bombastic meat in the SV is obtained.
And these pans are not very sharpened for baking. At least you can bake in them, of course. I successfully get loaf, rolls and manniks like Srimati in SV.

So the program is done Baking / Cake and how to use

What do you mean - how to use if there is a separate program for this? I threw the dough and poked at the button. Well, it's not for me to teach you. if you mean that there are no recipes for it, so I have already explained why. Because the main trump card of SV-rock is meat and everything connected with it. And Baking and everything else is like a bonus.

What do you mean - how to use if there is a separate program for this? I threw the dough and poked at the button.

And the lid? And the valve? How ?