Multicooker-pressure cooker Oursson MP5015PSD

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

Jellied meat in Oursson pressure cooker (Admin)

The multicooker is good to cook, the valve is almost always clean, so after each preparation you can not climb into it. If only after boiling liquid and when the liquid level in the pan is exceeded.

The liquid should always be poured no higher than the mark inside the pan - approximately 3/4 of the pan's filling.

About valve:
Nothing can be screwed on with the valve - either it turned it into the desired position, or not. Either there will be a pillar of steam (which means the valve is off), or it works quietly (which means with pressure). And on the engine you can see it right away, depending on what position it is in.
Perhaps I did not set the valve of the required pressure at all.
When cooking, the steam may not come out at all, it may slowly bleed off during the cooking process, and occasionally it comes out.
There are programs where by the end of cooking the steam is gradually released and after opening there is nothing left to go out.

You need to observe the process of the programs, and keep records on which program and how the valve works. For example, I did the first days, sat opposite for 1.5 hours and wrote down both the temperature and time and how I behaved. After that, she stopped being afraid of anything.

True, recently the tendency to respond to beginners has begun to subside, it is easier to send them to read 1000 pages of the topic .... Sorry for being frank.

... which cannot be said in this thread. Rather, on the contrary, teachers practice eloquence, students ignore what naturally bothers teachers to beat in vain

Jellied meat in Oursson pressure cooker (Admin)

The multicooker is good to cook, the valve is almost always clean, so after each preparation you can not climb into it. If only after boiling liquid and when the liquid level in the pan is exceeded.

The liquid should always be poured no higher than the mark inside the pan - about 3/4 of the pan's filling.

About valve:
Nothing can be screwed on with the valve - either it turned it to the desired position, or not. Either the steam will fall in a column (which means the valve is off), or it works quietly (which means with pressure). And on the engine you can see it right away, depending on what position it is in.
Perhaps I did not set the valve of the required pressure at all.
When cooking, the steam may not come out at all, it may slowly bleed off during the cooking process, occasionally it comes out.
There are programs where by the end of cooking the steam is gradually released and after opening there is nothing left to go out.

You need to observe the process of the programs, and keep records on which program and how the valve works. For example, I did the first days, sat opposite for 1.5 hours and wrote down both the temperature and time and how I behaved. After that, she stopped being afraid of anything.

Forgive me, but my husband and I did not understand how to disassemble the valve, we twisted it this way and that, it did not unscrew. So you did not answer, on the program "your choice" 95-98 ° pressure 3 is the same as languor, I understand steam should take place?

Why disassemble the valve then?

So you did not answer, on the program "your choice" 95-98 ° pressure 3 is the same as languor, I understand steam should take place?

Honestly, I don't know how to answer anymore. Read my post again.

but my husband and I did not understand how to disassemble the valve, twisted it this way and that, it did not unscrew

Well, there is a topic on this topic How to flush the cap and clean the valve in Oursson 5005

[Miss]

Miss, at t-95 there is no boiling, and therefore steam, no matter what pressure is set.

[WRITE, REMEMBER, take to BOOKMARKS, PRINT and hang near the multicooker:]

WRITE, REMEMBER, take to BOOKMARKS, PRINT and hang near the multicooker:

At what pressure are we going to cook? (Oursson pressure cooker)

How to flush the cap and clean the valve in Oursson 5005

How to add / subtract cooking time in Oursson pressure cooker

Useful volume of oursson pan

Oursson MP5005 and MP5015 pressure cooker recipes

RECOMMEND according to our recipes (by the link above), compile a table for yourself in the context:
- recipe name
- composition of ingredients
- cooking program
- pressure
- time for preparing
The table will help you navigate the programs, pressure, at the beginning of mastering the multicooker.

It is also useful to go over all the pages of a given topic again, and choose-write down questions-answers to the most important, significant problems for oneself, how to solve them. Including on the problems of cooking.

[Miss]

Miss, at t-95 there is no boiling, and therefore steam, no matter what pressure is set.

It is not true! The presence of steam will be necessary, since the appliance works under pressure, and it accumulates inside the appliance, which contributes to the rapid preparation of food. The amount of steam is regulated by the slider. It's just that the multicooker is "smart" and gradually releases steam by itself during the cooking process.

There is steam even during baking, even if the pressure is not set.
The same is in the porridge mode, without pressure - the steam pours like a mountain.

There is steam, of course, but the pressure will not pick up at this rate.
I always boil borsch at 95 grams, the lid opens immediately, you don't need to bleed anything.

Girls, don't be angry: rose: thanks for your patience.
The jelly did not freeze, the stickiness was enough I think, I sin on myself that something was wrong with a turkey shank, a small chicken soup, a small beef thigh, a pork leg .. It's a shame, but okay, the first experience of cooking the jelly was not successful, I will go for gelatin

[Miss]

Miss, I'm not a specialist in jellied meat, but it seems to me that jellied meat should be cooked at a higher temperature.
Look at our recipes, maybe someone will help you.

And recently my first jellied meat did not freeze ... maybe it's really a matter of temperature ...

[especially in the amount of liquid]

And recently my first jellied meat did not freeze ... maybe it's really a matter of temperature ...

As a rule, problems in choosing meat and especially in the amount of liquid Water must be poured so that it protrudes over the meat-bones by 2-2.5 cm and no more.
The temperature is absolutely nothing to do with, on all programs "stew-simmer" about one temperature and this is quite enough.

Read here Jellied meat, jelly, aspic (from meat, fish) at the end of the topic "How to properly cook delicious jellied meat ... basic rules for making good jellied meat - 8 rules"

Jellied meat in Oursson pressure cooker (Admin)

My jelly freezes, even from chicken wings Look here for a photo of how much water I pour into a saucepan - just to cover the meat

Jellied chicken wings "for one plate" (Multicooker Redmond RMC-01) (Admin)

Tatyana, thank you, but it's not the first time I've cooked jellied meat, and I always poured a little water, as you said, to cover it, because I won't add more to the pile of meat, legs, etc., so that more than one plate comes out and the bowl is not rubber. I will try again later.

[Miss]

Tatyana, thank you, but this is not the first time I cook jelly.

Miss, forgive me generously I will no longer meddle with my advice

[Miss]

Miss, I cooked under pressure for 1.5 hours and for another two hours he stood there without me. Under pressure, the temperature on display 117 is the same for most programs. To be honest, I cook almost everything on Cutlets, only I change the time. Soups 30 minutes, hearts 40. Why Cutlets, because I remember exactly that there is no heating in it and in the morning you can transfer it to the refrigerator calmly

So Tanya gave me advice, thanks! It is possible that I overdid it with water, I thought that two pig's legs would brighten everything up, it didn't work out)

Admin, Tanechka, we really need your advice !! Please, consult, they help me a lot, I think not only me.

[Miss]

Miss, forgive me generously I will no longer meddle with my advice

We do not hold grudges, thank you, all of course, that's why I just don't understand why I didn’t freeze, because I cooked constantly in a regular multi on stewing for 6 hours and always a full bowl of meat and water to the maximum as possible !?

Miss, I cooked under pressure for 1.5 hours and for another two hours he stood there without me. Under pressure, the temperature on the display 117 is the same for most programs. To be honest, I cook almost everything on Cutlets, only I change the time. Soups 30 minutes, hearts 40. Why Cutlets, because I remember exactly that there is no heating in it and in the morning you can transfer it to the refrigerator calmly

That is, boiling can take place when cooking the jelly? I thought such a pace. high for that. As on the stove, if you cook, in no case do not boil, boil and reduce so that it barely gurgles

Girls, always, will harden or not harden, depends on meat. Or rather WHAT you put.

I thought that two pig's legs would brighten everything up, it didn't work)

Jellied meat with legs is very tender.

In my observation, it is the quality of the meat that affects.
The quickult will cook, but it is not responsible for the amount of gelling substances in the raw material.
Something like this.

I'll put in my five cents too. Very often, people began to appear on the forum with the phrases "there is no time to read, tell read ". Personally, I think it's indecent. There is a desire to buy a device or have already bought it, it is worth scrolling through the topic obliquely. Too lazy to read, fill the cones yourself.

[Miss]

Miss, everything will cook fine. It's just that at 117 degrees you need 1.5 s and a valve for three. There is no sense at 95-98 degrees from the valve, you simulate a stove. This means also 6 hours. In your case, the delicious broth came out

[Miss]

Miss, everything will cook fine. It's just that at 117 degrees you need 1.5 s and a valve for three. There is no sense at 95-98 degrees from the valve, you simulate a stove. This means also 6 hours. In your case, the delicious broth came out

I'll try the next one on stewing (today I turned on the quenching with water, the pace was 110-112 °. And set the milk to simmer for 6 hours. Let's see. On the same prone, then jelly can be obtained. Or better at 115-117 °

[all]

Or better at 115-117

why reinvent the wheel?
There is a recipe

Jellied meat in Oursson pressure cooker

Eyes closed, strictly following the recipe all turns out. I've been cooking since the 12th year.

TUMMY mode, pressure 3, time 3 hours

What specifically does not suit you?

Put milk on, don't forget to put pressure on 3. Otherwise ... will run away

[all]

why reinvent the wheel?
There is a recipe

Jellied meat in Oursson pressure cooker

Eyes closed, strictly following the recipe all turns out. I've been cooking since the 12th year. What specifically does not suit you?

Put milk on, don't forget to put pressure on 3. Otherwise ... will run away

The bottom line is that in 5005 and 5015 there are slightly different programs in my opinion, but the milk set pressure 2 and does not run away

[Miss]

Miss, cook the first hundred times according to proven recipes

[In my]

slightly different programs In my

This is how you decided. How are they different?
The difference is in the valve, if memory serves, and the plastic pad is thicker.
In fact, 5015 is the same 5005 - twin brothers, only the name of the buttons has changed a little.

cook the first hundred times according to proven recipes

This is how you decided. How are they different?
The difference is in the valve, if memory serves, and the plastic pad is thicker.
In fact, 5015 is the same 5005 - twin brothers, only the name of the buttons has changed a little.

Where did you get it? - someone wrote, screenshots were made about the similarity of programs, for example, simmer-roast, fry-stew

The bottom line is that in 5005 and 5015 there are slightly different programs in my opinion, but the milk set pressure 2 and does not run away

Tatiana suits me, only we don't have to languish in 5015, but I understood the recipe for 5005 so I saw it all, read it, but the fact that the programs in cartoons are different for me and misled and inspired sweeping

[similarity of programs]

screenshots are made about similarity of programs

see post above




The name of some buttons has changed, which is not important for cooking under pressure
From memory - no Simmering and Roasting, but Sauce, Cutlets appeared, the names were transferred from one button to another - Stew (05) / Fry, Roast (15).
The top program you have is Fry, at 5005 - To languish.
The firmware of the programs was not changed!

Well, the milk curdled: girl_cray: we don't eat that

curdled milk

This is not from smv. Byaka raw material.

This is not from smv. Byaka raw material.

I think so too. House in the village of choice 3.2 fat. what to buy people, tell me



Girls. The third experience of communication with Orsyushka went off with a bang. She made Plov, according to the recipe. Fried meat, onion, carrots for 20-25 minutes on baking, poured rice, water 1-1.5 cm, it came out somewhere in one glass, one and a half water, Porridge for 25 minutes, pressure. 1. To be honest, it turned out a bit damp, the rice was boiled but not porridge, but not crumbly either, you can eat. I made conclusions for myself - I will put 5 minutes less time and a little less water, I think it will be just right. As I understand it, the more pressure the less liquid evaporates, right ?! If not, please correct.

I put a sponge cake at 5015 on baking for 50 minutes, pressure 1. Here I sit and watch: her temperature should go like this, from 145 to 130 up and down? And one more thing: should the valve not rise at pressure 1? It does not rise for me.



rose when 15 minutes left.
The first time I bake in such a way that I can't see the process. Worried

[Miss]

Miss, so she has nowhere to evaporate then



LelkaI use your positional humor

The third experience of communication with Orsyushka went off with a bang did Plov

this is usually the first thing to cook. Congratulations
Try water / rice- 1/1. The rice must be dry! It absorbs water very strongly, because of this porridge.

what to buy people

I will not say, I buy from a cow.
I used to buy Agusha or Tyoma. Baby. It is denser or something. And leaves the rings on the glass, like high-quality beer))))

Here.

Why is it fried unevenly? I don't like it

Hello everyone. I just registered on the forum, and if I buy this multicooker, I will be here all the time. As a reader, for sure. The choice is between Orson 5015 (5005) and Moulinex 3132 (2832). Do not send to the topic about the choice, because I have specific questions to the owners of the Orsons or Orsyush, as they are affectionately called here. The mechanical valve is very confusing. They are also embarrassed by the reviews about the "delicate" operation of the multicooker, about a small stream of steam with forced pressure relief. Don't get me wrong, a pressure cooker shouldn't be delicate, it should puff and bubble at its full might. So, if the pressure at the third level is 0.7 kPa, as stated by the manufacturer, then the temperature should be about 117 degrees Celsius. Is it so? Girls, you can check the maximum temperature at the first, second and third pressure levels, for example, on the multichef program, since the multicooker itself kindly reports the temperature. For the purity of the experiment, it must be water and, moreover, without impurities, not salty. But I don’t know how much water to pour. less water - it will heat up faster, but it will pump steam into a volume free of water for a longer time, and vice versa - more water brings it to a boil longer, but after that the pressure is established faster. And another question, how much does the multicooker cool down without a forced release of pressure to 100 degrees? It would be nice if several people carried out this experiment - statistics are needed. Thanks in advance to everyone.

I put a sponge cake at 5015 on baking for 50 minutes, pressure 1. Here I sit and watch: her temperature should go like this, from 145 to 130 up and down? And one more thing: should the valve not rise at pressure 1? It does not rise for me.

Sibelis, Why baking pressure at all? Is it in the recipe that way? Then it's strange ... 😕 To create pressure, you simply do not have liquid in the biscuit, so the valve does not rise. I would do it at zero and maybe even slightly open the lid to avoid collecting and dripping condensate.

[Tonga]

Tonga, it seems that such meticulous people are not seen in the Temko owners of this multi.

Steaks on a multi-cooker are fried for 10 minutes on each side, the delicacy is noticed in comparison with the Steba, which gives out 170 degrees and the sautéing can easily be burned.

[Tonga]

Tonga,

but the pressure cooker should not be "delicate", it should puff and bubble at all its might

Take Shteba.

[Tonga]

Tongaif there is no liquid, then where does the condensate come from? The valve eventually rose, nothing dripped anywhere.

I also don't understand why you need pressure for baking.

[Sedne]

Sedne, there was a mention here in the recipe thread that it's worth trying. I tried it. The biscuit is still being matured, I can't say anything about the result. I'm much more concerned about uneven bottom frying.

I made the biscuit without pressure, everything was even, but I don't like the pastries in Oursson. I liked the only bread in Orsyushka very much.

[Sedne]

Sedne, I have my first slow cooker, I have nothing to compare with, except with the oven, which is not there now. And for bread a bread maker.

I made the biscuit without pressure, everything was even, but I don't like the pastries in Oursson. I liked the only bread in Orsyushka very much.

And on the contrary, I like biscuit only in Oursson, I bake for 53-54 minutes, I don't pay attention to the valve more often it is closed. But the biscuit is great. I also tried to bake bread, but I didn't surprise at all, I like bread more in XП.

[Olekma]

Olekma, according to what recipe?

girls, I don’t use mine often .., I don’t really understand the principle of its operation on "frying", when I fry the meat, it will first fry slightly, and then it seems to turn off, nothing squirts, nothing happens, the meat is raw, saPsem. Is it like that for everyone or for me? That is, it cooks more and soars .., I haven't tried baking yet, can I take a chance?

[Olekma]

Olekma, according to what recipe?

I bake VNK (boiled vanilla)
Vanilla sponge cake on boiling water (irza)


here she showed how it rises well in this multicooker.
Multicooker-pressure cooker Oursson MP5015PSD # 1193