Pressure cooker Comfort Fy-500 - reviews and discussion

I defrost these languages, then I freeze ... I do not dare to cook. The tongues are young, small, tomorrow I will cook on the "hand" -20 min. Then I will report on how it happened. I look in other pressure cookers and boiled condensed milk in metal cans, it's scary !!! By the way, the components for our pressure cooker are over, they said they will be in two weeks.

Prepared tongues (4 pieces), for meat-hard-18 min. I put 1 onion, 1 carrot, 2 laurel to them. leaf, 5 allspice peas, salt. Languages ​​turned out, it is the most, only something is not important cleaned. Even though I immediately put them under cold water ... But for pig, young tongues, 18 minutes is enough.

I defrost these languages, then I freeze ...

Generally, defrosted meat cannot be re-frozen, as far as I know.

Girls, tell me: - I want to buy a five-liter spare wheel -
Saucepan dimensions
Height 13.5 cm.
Internal diameter 22 cm.

Is this the correct dimensions (internal or external) ?? I just have a 4-liter one with about the same dimensions, and a 5-liter 15 outer height * 22 inner diameter

Generally, defrosted meat cannot be re-frozen, as far as I know.

This is probably why my tongues were so poorly cleaned .... Although they were completely cooked.

[3 liters of milk]

Hello. I’m choosing which pressure cooker to buy, according to your feedback I realized that Comfort is an excellent pressure cooker, but this question torments me: someone tried to boil it in it 3 liters of milk? how will she react to such an amount of milk, won't it sizzle?

[3 liters of milk]

Hello. I’m choosing which pressure cooker to buy, according to your feedback I realized that Comfort is an excellent pressure cooker, but this question torments me: someone tried to boil it in it 3 liters of milk? how will she react to such an amount of milk, won't it sizzle?

The milk boils in 1 minute in manual mode. Nothing sizzled anywhere more than expected.

The milk boils in 1 minute in manual mode. Nothing sizzled anywhere more than expected.

thanks, and you boiled exactly 3 liters and it did not run away at all and did not spit?

Sorry, I didn't answer yesterday. Boiled 2 liters of homemade milk. And did not spit, and did not run away.

[Natalka38]

Natalka38 Thank you
And thanks to everyone everyone everyone who unsubscribed in this thread, who answered the questions of beginners and not only, everyone who exhibited the most appetizing pictures and encouraged everyone to buy this unit, and as a result, I, too, are already with Comfort
I ran home (I bought it on the Metro) and immediately put some water with a lemon crust. poured water to the bottom mark, put on Vegetables for 3 minutes. Timed the time: 7min SLE was silent, 2min hissed quietly and at 9min the countdown began. 3 min. cooking and she switched to heating, 15min. I waited for her to start releasing steam, but nothing happened, as I understood she was releasing steam on the heating very slowly, so I pressed the heating cancel and after five 5 minutes. lid opened
Now I put barley with navels. First, I fried onion with carrots and navels in Kvasol with an open lid, then poured a cup hot water and a cup of pearl barley and set the Kvasol Soft mode again (60 min). So now the pressure has accumulated in just 1min20sec. While preparing. So cool that no noise and steam

I made barley several times with pieces of pork. Fried onions with carrots - on "beans / tendons", threw in 300 grams of pork, 2 glasses of pearl barley and 2.5 glasses of water, salt, spices. Further on - "chicken / pilaf" - soft - 30 min.I did not relieve the pressure, during this time the porridge had just reached its condition. Before that, I laid down barley with water 1 to 1, it was harsh.

In general, in cereals (except for milk), I bleed off the pressure immediately and no excesses. If I bleed milk (when time is running out), then it spits a little and the lid is slightly in milk. But this is not the pressure cooker's fault, but my own. I cook thick porridges, from fatty homemade milk, so it is better to stand milk for at least 10 minutes, and then bleed.

Here is my porridge
Yes, it turned out all the same a little harsh, although the specialist put it on 60 minutes, next time I will also try 1: 1.3. And she blew off the pressure herself after 5 minutes, but he was practically gone.
And then I again went according to the recipes passed here and put on a curd soufflé https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0 for Baking 50 minutes, then, as in the recipe, on heating 50 minutes. and left to cool with the lid open until morning. And in the morning I barely pulled it out of the saucepan, because it was very much stuck to the parchment paper at the bottom and to the walls. because of this, I have everything stick to the bowl (although yesterday, when frying the navels, I noticed that they were trying to stick to the bottom)

... I, too, already with Comfort ...

Congratulations! How much is the pressure cooker now?

Here is my porridge
Yes, it turned out all the same a little harsh, although the specialist put it on 60 minutes, next time I will also try 1: 1.3. And she blew off the pressure herself after 5 minutes, but he was practically not there.
And then I again went according to the recipes passed here and put on the curd soufflé https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0 for Baking 50 minutes, then, as in the recipe, on heating 50 minutes. and left to cool with the lid open until morning. And in the morning I barely pulled it out of the saucepan, because it was very much stuck to the parchment paper at the bottom and to the walls. because of this, I have everything stick to the bowl (although yesterday, when frying the navels, I noticed that they were trying to stick to the bottom)

I, too, never have a cottage cheese casserole always falling apart. And so that it does not stick to the saucepan of the box, everything is fried in already heated oil

Congratulations! How much is the pressure cooker now?

Thank you! in the Metro 699 UAH, but you have to pay for delivery, so it would work out the same for me for the money, and it is convenient that in the Metro you can get a good touch of everything, look at everything before buying

I, too, never have a cottage cheese casserole always falling apart. And so that it does not stick to the saucepan of the box, everything is fried in already heated oil

thank you yes yesterday I fried chicken pellets and did so, everything was successful after frying I turned on the Trigger mode, the taste is hard, I did not add water and at the end of the program the chicken was still a little damp in the middle, I had to set the mode again
and then made a Sunday carte recipe. puree in milk, yummy
fried chickens in the evening. thighs with onions (the onions still began to stick), poured a glass of arnautka and a glass of hot water, mixed it, it seemed that there was very little water and plopped another half of the glass, as it turned out later, it was in vain, apparently the chicken added its juice. Put on Chicken Soft. It turned out to be a messy porridge, but tasty

[who made jam in a pressure cooker?]

Girls who made jam in a pressure cooker? I bought peaches I want to try to make jam, but I'm afraid that the sugar may burn to the saucepan

I didn't make jam, but making apple jam is very pleasant with the help of this pressure cooker. It works under pressure, which means it boils the berry. My apples with sugar, letting in the juice, boiled well on the soup mode.

[Oksana Sandy]

Hello girls and boys !!!
Take to your sandbox. I'm already about Comfort, but not completely.
A pressure cooker came to me without a saucepan. Imagine my joy when I received it and my chagrin when I unpacked it.
I called the firm today. They said they would send him out today. So I don't feel comfortable yet.
I have already read the topic to the end. Finishing a book with photos and recipes Oksana Sandy.

Oksanochka, you tell and show everything in great detail, just for a beginner who has never held such an animal as a pressure cooker in his hands. Thank you very much!!!
I'm going to put a plus sign

Hello everyone! And take me into your ranks, I also bought it yesterday. Until I used it, it smelled strongly of new plastic, after the first use the smell almost disappeared. I stewed potatoes with meat today, it turned out delicious.
I have a question. If you fry onions, carrots, meat, then in what mode is it better to do it?

I have a question. If you fry onions, carrots, meat, then in what mode is it better to do it?

I do this: if it is fast and strong, then on the Beans mode, and if it is softer and a little longer, then on Baking.

Tamara, thank you.
Are there any other questions. What is the "vegetables" program, what to cook on it, there is very little time?
In the "double boiler" mode there are no "vegetables", if you still need to steam the vegetables, then probably cook on the "fish"? Or on "hand", but with a steamer plate?

I congratulate everyone on the purchase of the comfort !!! I cooked corn on the "vegetables" program (vegetables - 5 minutes); vegetable sauté (vegetables-3min).

Girls, hello!
Help me please! Can anyone please indicate the dimensions of your silicone ring. Measure the outer and inner diameters when the ring is on the cover?
Thank you in advance

What is the "vegetables" program, what to cook on it, there is very little time?

I use this program (5 minutes) to cook potatoes with mushrooms. Potatoes, champignons, onions - all cut into thin rings. On the bottom, a little (1 tbsp. Spoon) vegetable oil and put all the vegetables at once, salt and pepper. After the program turns off, put on Baking for 2 minutes. for color, the vegetables were ready, but they seemed pale to me.

Girls, hello!
Help me please! Can anyone please indicate the dimensions of your silicone ring. Measure the outer and inner diameters when the ring is on the cover?
Thank you in advance

I measured it with a ruler. I got 23.5 cm and 21.5 cm.

Girls, when you cook potatoes in milk for mashed potatoes, your milk does not curdle? Maybe you need to boil it in advance? My milk curdled, the potatoes were not quite ready, I had to put it on "vegetables" again for 5 minutes, and this curdled milk (like cottage cheese) stuck to the bottom.
Something I didn’t work with mashed potatoes. Perhaps I'll try again sometime, like for a "control shot".
I cooked mackerel according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0... Oh, how delicious it is. I used the same recipe to cook herring, which is also tasty, but I like mackerel more.

Marina, you know my milk has never curdled. I take homemade, fatty, but really boiled.

[kvass / tendon]

Well, here I did it from home, though he was 2 days old, did not boil. But for some reason, as I try to make yogurt, I don't want to sour at all. I'll also try to cook with boiled one.
So I think the store probably wouldn't have rolled up, it's pasteurized ...
Virgin, but in what proportions to make pea puree? Probably 1: 2 and on mode kvass / tendon? A taste which one?

[I took 3 liters of water, 150 g of dried fruits (apples, pears), 150 g of sugar.]

A saucepan came to me and the first thing I did (because I don't know anything about pressure cookers) cooked a compote from dried fruit.
I took 3 liters of water, 150 g of dried fruits (apples, pears), 150 g of sugar. It turned out beautiful, transparent and very tasty.

I never cooked pea porridge on the stove. And in a pressure cooker twice in two days. My husband and son have tried it and they ask directly - cook more.

Maina, took peas and water 1: 2 per "kvass / tendon" standard 40 min. Salt - 1.5 teaspoons of HP.
The pressure was not released manually.When the program ended, I turned off the SCV, let the peas run until the pressure itself decreased. But I think that the porridge was ready immediately after 40 minutes.
I melted lard in a frying pan, fried onions in it and mixed in pea puree.

Immediately after making the puree, it turns out to be watery (the spoon will not stand in it), and when it cools down a little, it acquires just a normal consistency.
PS The milk has just stopped, I'm going to see what happened.

Added to recipes
Saute vegetables

In our Comfort mode "Beans / Tendons" turned out to be so nimble. In Panasonic, frying on baked goods takes a very long time, but here the onion was fried so unexpectedly quickly, I, out of habit, without haste, only managed to peel the carrots, rub and wash the mushrooms. I poured in carrots while I was there, I see that I don't have time to cut the mushrooms, I had to turn off the SCV. I soaped the rest of the food, cut it, and then turned on the pressure cooker again.

[Lika, May]

Lika, May -Girls, congratulations to you with the Comforts!
Let them serve for a long time, regularly and free up a lot of free time for themselves.

And my Scarlett was written off, they undertake to return the money, it was not for nothing that I bought a Comfortable, as I think, a month and a half without a pressure cooker ...

Slowly I make blanks for the winter, here is peach jam and squash caviar

This is the first time I've seen peaches so light. How did you make them, can I have a recipe?

[kvass / tendon]

Well, here I did from home, though he was 2 days old, did not boil. But for some reason, as I try to make yogurt, I do not want to sour at all. I'll try to cook it with boiled one.
So I think the store probably wouldn't have rolled up, it's pasteurized ...
Virgin, but in what proportions to make pea puree? Probably 1: 2 and on mode kvass / tendon? A taste which one?

I did it a couple of times at the store, once rolled into small flakes. The taste is not affected.

[closed the valve]

This is the first time I've seen peaches so light. How did you make them, can I have a recipe?

Oh, with pleasure
Sonechka, this is my first peach jam, I have never cooked it on the stove, but peaches by themselves with light pulp (at my parents in the country)
I chopped the peaches with a knife as convenient (it turned out somewhere 2.5 kg), two glasses of sugar, half a teaspoon of citric acid. It didn't pour water.
Stirred in a pot, stood for 10 minutes, closed the lid,closed the valve and 15 minutes in manual mode.
Probably, if you cook it longer, then the sugar will be more brown. Poured hot into steamed jars.
Liquid jam (but not compote) - will be topping in yoghurts.

[closed the valve]

I chopped the peaches with a knife as convenient (it turned out somewhere 2.5 kg), two glasses of sugar, half a teaspoon of citric acid. It didn't pour water.
Stirred in a pot, stood for 10 minutes, closed the lid,closed the valve and 15 minutes in manual mode.
Probably, if you cook it longer, then the sugar will be more brown. Poured hot into steamed jars.
Liquid jam (but not compote) - will be topping in yoghurts.

cut right with the skin?

Stirred in a pot, stood for 10 minutes, closed the lid,closed the valve and 15 minutes in manual mode.

I have a dex, so I don't quite understand your modes, sorry. 15 minutes - is it with pressure or the saucepan does not have time to collect it during this time?

Some grafted barrels were cut off, it turns out partially with skin, partially without

For 1 minutes, the pressure was collected, the jam was cooked under pressure for 15 minutes, and for 10 minutes to relieve pressure.
But this is applicable only to a pressure cooker, from a multi it will run away already

Some grafted barrel cut off, it turns out partially with skin, partially without

For 1 minutes, the pressure was collected, the jam was cooked under pressure for 15 minutes, and for 10 minutes to relieve pressure.
But this is applicable only to a pressure cooker, from a multi it will run away already

nenene, I have a pressure cooker.
Now it's clear in time, thanks.
I was interested in what. I put mine on for 6 minutes and they managed to darken slightly and lose their shape, but yours are light.
I think it's all about the lemon. I added a teaspoon to mine at the end.
But I had them and they were extremely ripe, the skin was easily removed without scalding.

Ooooh, I understand
Yes, lemon works wonders)
Probably depends on the type of peaches and the pressure cooker
Or maybe from sugar, the more it is, the darker the jam

Girls ay where are you, I watched your letters so much and you are silent for something. And where did Sandy go - Oksano where are you?

Girls, do you have a green light on your standard taste or not? I only have yellow and red light, but green does not.

[May @]

My green light is on, only very pale. May @ take a good look, maybe you just can't see it.
tigrra, just posted a recipe chicken legs

And I also rolled up fish in tomato sauce in cans

I will definitely share the recipe, even nafotkala for MK. Although I thought to postpone until we tried it ourselves, what happened - how did the bones taste and crumpled. While I don't want canned food, I don't open it.
From 1 kg of small crucians, 3 jars of 0.5 liters each turned out. Just fit into the pressure cooker.

Tomorrow I'll give you a recipe with pictures. I am not responsible for the taste only.

Tomorrow I'll give you a recipe with pictures. I am not responsible for the taste only.

we wait, we wait ... we whet our appetite))
and in oil or its own juice no one else has done?

I made mackerel and herring, but not for rolling, it is very tasty and the bones are soft, the recipes are on our forum.

[Ghee]

I can't write every day, so I'll write in one fell swoop about what there are pictures for:
Ghee
2 liters HP manual 99min. No spitting and no attempts to escape were found. I am very pleased, because I worried most of all for the milk
Cake
Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
a handful of raisins
Baking powder 1.5 tsp.
Mix everything and pour into a greased and parchment-lined bowl. Baking 2 times for 25 minutes (program Taste hard) (5 minutes before the end, turned over to brown the top)
Baked blue and pepper for caviar

A drop of oil on the bottom. Baking 30 min (15 min on one side + 15 min on the other). For pepper, it is better to set the taste to soft-35min
Peach Jam
I scalded it, took off the skin, cut it into slices, removed the bones, in the end it turned out 1200g, filled it with 900g of sugar, and since it was already late, put it in the refrigerator. In the morning I turned on the Manual VD 7min. Forcibly let off steam and poured it into sterilized jars. It turned out 1.5 liters of delicious jam. I am happy that it is so simple (no need to stand next to and stir), quickly and most importantly did not run away (as I had in the cartoon)
Pilaf.
fried the meat with the lid open on the beans, added a briquette of pre-fried and frozen onions with carrots + 0.5 glass of hot water and on the high pressure meat gesture, relieved the pressure, added 2 cups of washed rice + 2 cups of water, salt, spices, a small head of garlic and on high pressure Pilaf std. It turned out very tasty, the meat is soft, the rice is crumbly, the husband is happy
Pies with cabbage after 30 min.
Prepared according to the recipe of Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0
I made a half portion of the dough in HP. Divided by another 2 times. made pies from one half, put the other in the freezer until next time. I sent it up to the UK. Turned the Baking on for 15 seconds, turned it off and left for 20 minutes with the lid closed. This turned out to be not enough, I turned on the Baking again for 15 seconds and left it for another 15 minutes. It is a pity, of course, that there is no yogurt mode in our SLE (after all, in the MV on this program it was much easier and faster to melt the dough), but I probably already want to zanapto
I baked it 2 times for 25 minutes (program Taste hard) 10 minutes before the end I turned it over to brown the top and as a result, the buns flattened a little, so whoever has an Airfryer or oven is better off browning there.
I also tried to boil 3 liters of milk on Manual 1 min. The pressure was not released manually. The result is excellent - the milk did not rise even a centimeter, the lid is clean
I really enjoyed cooking in the UK, how could I

[Oksana]

Oksana, well, you're smart. And on baking you don't close the valve, so you just turn everything over?

thanks girls
I don't close the valve on baking, it seems to me that if you close it, then with an excessively liquid dough, pressure can build up and it will interfere with the rise, you must probably try to bake a charlotte with a closed one and check it

[Oksana]

Oksanaand what kind of frozen pre-fried onion briquettes with carrots? Probably fried in lard, otherwise how to freeze them?