Multicooker-pressure cooker Oursson MP5015PSD

And I became the owner of Orsonchik 5015 orange. And how to look at the production of the first digits 1315. is it 2015 or 2013? And another question for me, should the heating disk wobble a little?

[Miss]

Miss, 13 years 15 weeks. They are selling their deposits)
I'm staggering

[Miss]

Miss, 13 years 15 weeks. They are selling their deposits)
I'm staggering

Damn pancake (((and there are chances that in 5015 the lid will not crack? ((

[Miss]

Miss, like there is nothing to crack, I did not find))
And it cracked in 5005 it seems

Damn pancake (((and there are chances that in 5015 the lid will not crack? ((

Only the 5005 had such a defect, and then only in 2012. This model 5015 was produced later, there was no lid defect in it.

So much has been said about this already and again for the fish money)) Ask about the year of manufacture and defects directly when ordering the device, it is possible to do this))

Only the 5005 had such a defect, and then only in 2012. This model 5015 was produced later, there was no lid defect in it.

So much has been said about this already and again for the fish money)) Ask about the year of manufacture and defects directly when ordering the device, it is possible to do this))

no, in online stores they did not say the year of release (the operators do not know, since they are intermediaries) they said to call the Orson officer. But there was no call. Yes, God bless him already .. bought already and worth it, pleases the eye .. Let's see in practice, whether we will make friends with her ;-)

[Miss]

Miss, I think everything will be fine! She looks great, she cooks too). By the way, he fries perfectly on "baked goods".
And if suddenly something, then change the cover and all the cases.

[Miss]

Miss, I think everything will be fine! She looks great, she cooks too). By the way, he fries perfectly on "baked goods".
And if suddenly something, then change the cover and all the cases.

Yes, thanks, we still need to compare the useful volume with Redmond, but there the bowl is narrower and higher.

[Miss]

Miss, and this is my first slow cooker, there is nothing to compare with. And I'm happy with her, like an elephant))

[Sibelis]

Sibelis, Congratulations on your assistant!

[Miss]

Miss, standard width 22 cm at the saucepan

I use mine in manual mode with a regular lid with a silicone rim at temperatures of 50-100 degrees. It is more comfortable .

I didn't understand a little about the usual cover, that is, did they buy another one or what?

I am also happy with my Orsyukha. I don't play with her so often, but if something happens, I never let her down.
Of course, I respect cartoons more, but Orsyukha is also great. It's interesting with her!

I was afraid that I would not be able to cook one portion of porridge in a 5-liter saucepan, but practice showed that it worked out great. In a double boiler with a small amount of water in a bowl, in a small ceramic saucepan (350 g), half a glass of cereal in a glass of water. Any porridge goes with a bang!

[Miss]

Miss, cover by link, take a look

looked, you can use that, right? if it is without pressure, right?

looked, you can use that, right? if it is without pressure, right?

When using such a cap, pressure is not used, it is useless. The pressure will only work with its original cover, setting the valve to the "pressure" position.
Such a lid is convenient to use when frying, for example, when you need to keep the heat inside the pan and constantly open it for stirring.
Or, for example, when the broth is ready and you need to add pasta, sorrel, roast beetroot to the borsch at the end of cooking, ... and you need to boil the soup again and stir it at the same time.

I was afraid that I would not be able to cook one portion of porridge in a 5-liter saucepan, but practice showed that it worked out great.

That's right - you can cook like this.

Herculean porridge with steamed strawberries in Oursson pressure cooker (Admin)

Porridge oatmeal portioned in a water bath in a pressure cooker Oursson (Admin)

There are many recipes here, take as a basis and do not be afraid to cook Oursson MP5005 and MP5015 pressure cooker recipes

Options for various cereals here Different porridges are important, different porridges are needed))

I report, stewed potatoes with chicken thigh fillets. To be honest, in time, something like that, I will start from the beginning, the frying mode is really rather weak, at first I threw the meat with onions and carrots for about 20 minutes to "fry" I realized that there was little pace. and switched to baking, that's where it started. In total, it took about 20 minutes, I threw potatoes, water and press 3 to stew for 30 minutes. That is, count the cooking hour. it is necessary to try without roasting so strong. and when the machine is sawn through, the pressure begins to drop, i.e. more + time is obtained



Girls still have a question, if you cook jelly with pressure, so is it okay if condensation from the lid drips into the saucepan?

Girls still have a question, if you cook jelly with pressure, so is it okay if condensation from the lid drips into the saucepan?

nothing, the lid is clean, the water drips back. Doesn't affect the taste.

Girls still have a question, if you cook jelly with pressure, so is it okay if condensation from the lid drips into the saucepan?

And if jellied meat (soup, porridge, etc.) is cooked in an ordinary saucepan on the stove, is there no condensation on it? There are many! We're not afraid of him, that's okay
Also, in the pressure cooker, there will be a lot of condensation, and it will drain onto the sides and into the pan.

And if jellied meat (soup, porridge, etc.) is cooked in an ordinary saucepan on the stove, is there no condensation on it? There are many! We're not afraid of him, that's okay
Also, in the pressure cooker, there will be a lot of condensation, and it will drain onto the sides and into the pan.

They just say that if simple water gets in, it will not freeze.

[How to cook delicious jellied meat correctly ... basic rules for making good jellied meat]

They just say that if simple water gets in, it will not freeze.

In order for the jellied meat to freeze correctly, you need to choose the right water-meat ratio, types of meat, and cook it correctly. And "plain water" has nothing to do with it. And with what water do you need to fill in the jelly? Compote?
Here at the end of the topic is How to cook delicious jellied meat correctly ... basic rules for making good jellied meat Jellied meat, jelly, aspic (from meat, fish)

Isn't that jellied meat cooked in the Orson pressure cooker? The most natural, delicious jelly
You just had to follow the link above and find this recipe - believe me, it's not difficult


Jellied meat in Oursson pressure cooker (Admin)



I went out of here ...

I leave it as a keepsake again Oursson MP5005 and MP5015 pressure cooker recipes

And I will cook jellied meat in a 10-liter saucepan, as always. For it is not enough!
And then, on this bowl, scratches appear even from the water. I can't even imagine how the moos will behave.

[Sibelis]

Sibelis, everything is cooked fine, scratches, if you look at the light, of course became visible in 3 years, but not critical. The pot as a whole is as good as new, which is rare for other multicooker

[Anastasenok]

Anastasenok, in three days they became visible to me, although I cooked only for steam

Devuli soaped the bowl after the first use, and there are like scratches but not quite scratches, right along the entire bottom of the bowl, is this a norm or a marriage? what to do, the new one still can't insert a photo

[Miss]

Miss, like the norm, as I understand it, everyone has it. Does not affect cooking.
Upload the photo to the radical, choose "click-to-zoom", copy the link and bring it here.

is this the norm?

This is the norm.

[Miss]

Miss, yes, don't be fooled! I have Orsusha since 2011. The bowl is wonderful. Scratches do not "scratch" the coating. I can’t part with this pressure cooker. I have already bought 100,500 new bibambasics, and this one is permanent. And we survived the cracks in the lid (there is a new overlay - I’m waiting for the old one to fall apart, but it’s been a year already). Do not doubt! You have a wonderful gadget. You made the right choice!

Yeah, my 1.5 year old, like, there is a spare bowl, but I never got it out of the box. Not deep stripes on the bowl also appeared almost immediately.

I also have a spare bowl in the box and there are no stripes, it seems to me that they are somehow migrating, like wax. In general, there are no questions about the multicooker, well, maybe it fries gently, but this is a plus for me, I have time to prepare all the products in the process, and if I need to fry quickly, then I use other devices.But fry and sew the ribs under pressure ... mmmm

[Csscandle]

Csscandle, and fries poorly on baked goods? I have decent.

Thank you. I even held it with a fingernail, a strip remained, and these sponges are rather simple for soft dishes, so straight around the whole circle of the bowl, here's a pancake, okay, I will believe experienced housewives. I can't upload a photo ((I'll cook a jelly on Friday

[Csscandle]

Csscandle, and fries poorly on baked goods? I have decent.

Well, if you fry the onion, then it would have already burned out in the pan, and then I have time to rub the carrot)

Lyuuudi, tell me, cook beans with or without pressure? And in what mode?

[Sibelis]

Sibelis, Natasha! Of course with pressure! At the maximum (I have 5005) so at 3. "Cook" mode

[eta-007]

eta-007, Thank you!
Cooked, everything is ok. On 3 levels, cook for 1 hour 10 minutes

tell me pliz, what is the difference between the "roast" mode and "stew", judging by the modes with the 5005 model, then the roast here is simply the previously called "simmer", and "stew" here is like in 5005 - "fry", that is, more aggressive stew it, as I understand it, but why stew it? - jellied meat?




Today my acquaintance with Orsyusha continued, I tried to fry potatoes with bacon. At first I turned on the Sauce, but realized that it would take a long time, switched to baking, set it for 30 minutes at first, gave it a little, but she didn't fry so that "ah" decided that I would waste time squeezed out the garlic, added oil, salt and closed the lid, the pressure was 2 And 20 minutes remained. In general, what I want to say, 20 minutes is even a lot, the potatoes are very good, how to say, they are tired, say, baked, I don’t even know .. besides, the potatoes are very well cooked, which is enough for 20 minutes of total time, it seems to me. I understand that even if you forcibly release the pressure, the lid will unlock in another 5-7 minutes, I did not notice the exact one. And by the way, I did not understand what is the best way to fry, on what prog, and if, for example, the legs are first baked on baking with a pressure of 15 minutes, and then fried with the lid open, is it real?

dear experts, explain or explain, I still can't understand the programs, if you take in accordance with the 5005 model, as they posted here,
simmer-roast
fry-stew
stew - fry
roast-sauce
roast - cutlets.
roast, cutlets and sauce is clear, but how to stew can be replaced by "frying", that is, you cannot fry on it (weak), and how fry and stew can be related to, for me it is still a mystery

What model of a multicooker do you personally have? For what purpose do you need to compare?

1. I would take a recipe book for my multicooker model and look in it what they suggest to cook on each program.
2. I would look at the parameters of the program: heating temperature, default cooking time.

After that, you can decide what is desirable to start cooking.

If you fry, then you need a stronger temperature.
Simmering involves a long stewing at a low temperature. Suitable for meat with a piece of boiled pork.

Open our recipes for multicooker, and make a table for yourself, what to cook, what program, pressure, cooking time. And then focus on this until you get used to determining yourself.

It is possible even at random. Personally, I do it best of all))

[Miss]

Miss, do you have both of these multicooker or there is nothing else to do? Take recipes from the site, appendix and books as basic. And then you yourself will cook with your eyes closed

I bought 5015 so I am writing here. With the modes while on "you")))) just cook and baked goods and porridge, roast are clear. The parameters of the program need to be looked at experimentally by experience, because there is no such thing in the instructions. I put the jelly now, then I'll write the result.

[Miss]

Miss, do you have both of these multicooker or there is nothing else to do? Take recipes from the site, appendix and books as basic. And then you yourself will cook with your eyes closed

Anastasia, well, you are much softer with newcomers! Themselves, probably, sometime wanted to get advice from the owners of this or that gadget.

Miss, And the book with recipes was not attached to the cartoon? Or read, maybe someone has already laid out recipes for your model?

[wanted advice]

Anastasia, well, you are much softer with newcomers! Themselves, probably, someday wanted advice from the owners of this or that gadget.

Sveta, it is worth looking back a little, and reading how many times Nastya and I tried to give advice in different versions ... And at least one phrase from the girls sounded "I looked and read your recipe ... have a question about ... explain ... ". And how I describe my recipes ... in the most detailed way, and it is with a view to beginners that they read and at least 90% of what was written was understandable, I will explain the rest again.
It seems that Nastya and I are in vain with our advice
And today I have already written 100,500 times what needs to be done And even you repeated my phrase look into the recipe book

Yes, we helped each other. It was we who worked long and hard to create "our common recipe book on the forum" for many types of dishes from simple to complex.
Look at the authorship of the topics in this section, how many personal themes have been created for cartoon characters. Isn't this a help for newbies?
We were happy with every new recipe, ran to watch them, asked questions there and communicated directly in the topics of recipes ...

Now newbies only know this topic, and 100,500 times, they ask the same questions in a circle, and do not want to turn the page, refer to our developments - it is easier to throw the question again and run away from the forum ... and then take offense

In this section, THERE IS EVERYTHING in order to master the multicooker of this model - ABSOLUTELY EVERYTHING! And you can even do it alone, behind the scenes - there is so much information on multicooker
You only need desire and respect for those who are trying to help girls

There is a desire and respect for all of you, too, sorry, just that, of course, you run here to ask out of panic

Tatyana, a question for you personally, I wound something with pressure, tried to remove it, rinse it .. But it didn't work out. God bless him . Now I want to ask you about this, when you prog your choice is at 95-98 ° or what kind of prog is at this pace. can torment .. pressure 3, steam does not come out with this operating mode?

My first impressions of this multicooker is that it is smarter than me
If I screw up, she will correct it herself).

[Question]

Tatyana, a question for you personally, I wound something with pressure, tried to remove it, rinse it .. But it didn't work out. God bless him . Now I want to ask you about this, when you prog your choice is at 95-98 ° or what kind of prog is at this pace. can torment .. pressure 3, steam does not come out with this operating mode?

What do you mean "failed to shoot"?
To relieve pressure you need:
- either by means of the valve forcibly and slowly relieve the pressure, moving the engine to its original position
- either turn off the STOP cooking mode and wait until the pressure drops by itself.
In any case, if there is a problem, it is better to press STOP and stop work.

Although it is better to immediately know and prepare for cooking, choose a program and then turn on the device.

While there is no experience of communicating with the device, it is better not to use "Your Choice", and to cook on automatic programs.

Question: what exactly needs to be prepared? Can you name the dish, and how are you going to cook it? And which model?

[Admin]

Admin, probably, they tried to disassemble and rinse the valve, but it did not work

[Question]

What do you mean "failed to shoot"?
To relieve pressure you need:
- either by means of the valve forcibly and slowly relieve pressure, moving the engine to its original position
- either turn off the STOP cooking mode and wait until the pressure drops by itself.
In any case, if there is a problem, it is better to press STOP and stop work.

Although it is better to immediately know and prepare for cooking, choose a program and then turn on the device.

While there is no experience of communicating with the device, it is better not to use "Your Choice", and to cook on automatic programs.

Question: what exactly needs to be prepared? Can you name the dish, and how are you going to cook it? And which model?

I tried to remove the valve to rinse it after cooking potatoes .. It didn't work.
Today I set the jelly to boil, so I finished boiling on the program "your choice" 98 ° 2.5 hours. but no pair, is this the norm? I sin that I can screw something with a valve

[Admin]

Admin, Tatyan,

just for 8 years on the forum (and two in the bushes), she herself got used to the fact that the old-timers will always help, prompt and not send. I myself try to answer the same questions 100 times. Not everyone is immediately famous in the forum structure. The chat format is already firmly established in the brain. Our forum, by the way, is one of the few where beginners really chew. I have experience of communication on other culinary forums, where they answer once or twice, and then they simply ignore the questions, and it is according to the recipe. That was why our forum was valuable, that people answer and moreover in the case. And the most stupid questions arise first, as you know. True, recently the tendency to respond to newbies has begun to subside, it is easier to send them to read 1000 pages of the topic .... Sorry for being frank.