Testing the Brand 6051 multicooker-pressure cooker

[Cooking class]

Agree with Cooking class, condensation drops fall into the gap with the wires.
Dear Brand representatives, look where they drain there and how can this affect the performance of the unit?

[Cooking class]

Good day.
Cooking class, you are absolutely right! Do not allow water to enter the power cord.
We will definitely discuss with the manufacturer the possibility of correcting this situation.
The conductor is insulated, and the contacts are in the recess of the plug, so that moisture on the contact connection is excluded. This power cord is also grounded, so you don't have to worry by plugging it into an appropriate (grounded) outlet.
For added safety, you can unplug the power cord from the outlet before opening the instrument cover.

[Elena Br]

Elena Br, I don't know how Cooking class, but I meant that condensation did not get on the wire that plugs into the outlet.
Condensate gets on the wire that runs in the lid, there is such a gap, you can see the wires where the hinged part of the lid and the body are connected.
How can this threaten St.

[Elena Br]

Elena Br, I don't know how Cooking class, but I meant that condensation did not get on the wire that plugs into the outlet.
Condensate gets on the wire that runs in the lid, there is such a gap, you can see the wires where the hinged part of the lid and the body are connected.
How can this threaten St.

I examined the cover carefully, I don't see any wires anywhere.

[, Irina]

Thanks for the quick response, Irina! And I'm afraid to turn it on. I didn't think the steam would come out so much from the hole. With the 502 brand, everything is much easier and more convenient.

Alla, you are welcome
I'm just mastering it myself. I will not say that 502 is more convenient, these are, after all, different units) On the contrary, this seems to be easier for me to service, you do not need to get anything (valve), remove (inner cover), open it, wipe the cover with a cloth and that's it (almost like in Panasonic)
The bowl, by the way, is more convenient for jars for yogurt, in the 502nd the sides are more rounded, the jars do not fit well.
Today I cooked milk rice porridge, 1: 5, the parameters were set, I kept it on heating for 10 minutes, and the main time took about 30 minutes. The next time I will reduce the liquid by 0.5 ms, I think that after the program cycle, just the consistency I need will come out, that is, almost an hour of saved cooking time, in comparison with mv.

Irin! Maybe I got it wrong, then correct me, pliz. And you have that, in the MV porridge is cooked for 1.5 hours? If you're talking about an hour of time saved?

Yes, Zhen. But this is for Panasonic on "Quenching", I really liked the porridge. But it is ready in 40 minutes, and the rest of the time is on heating and the time changes, depending on the cereal.
True, in the end I got tired of cooking porridge for so long and I began to reduce the liquid. So far, it hasn't worked out better than in Panasonic, you just need to choose the right proportions. And next time I will try to reduce the pressure this time, so that it cooks longer. All the same, speed is not needed for cereal, I noticed this from buckwheat. But this, of course, in taste and color, everyone has their own preferences

I examined the cover carefully, I don't see any wires anywhere.

Open the lid and look inside where the lid meets the body. Just under the round part, there is a small hole on the left, where you can see the wiring.

You open the lid and look inside where the lid meets the body.Just under the round part, there is a small hole on the left, where you can see the wiring.

I didn’t fold the lid all the way, but held it a little, so it’s not visible. If you do not abruptly flip the lid, then water will not get there. But it can happen in different ways. Indeed, could this disable the SV?

[Elena Br]

Elena Br, I don't know how Cooking class, but I meant that condensation did not get on the wire that plugs into the outlet.
Condensation gets on the wire that runs in the lid, there is such a gap, you can see the wires where the hinged part of the lid and the body are connected.
How can this threaten St.

Absolutely nothing. These are wires to the sensors, so there is no high voltage, there are no contact connections either. Condensation is dangerous for control and power boards, but they (boards) are protected reliably and moisture ingress is excluded.

[Vichki]

new recipe Vichki:

Pilaf with chicken

Protein-based cottage cheese casserole

I was cooking barley porridge in water (I thought that if it didn't work out, then Gray Kurzhar would eat it). I put on the program "groats" without change. After the end of the cycle, I wanted to turn off the heating, but it does not turn off. What did you do wrong? I just had to unplug the plug.

The porridge is surprisingly tasty. I fried onion and butter in a frying pan and added it to the porridge, the most important thing is that my husband liked the taste of the porridge.

The heating switches off immediately after selecting the mode, before pressing the Start button. Or after the end of the mode, by pressing the Start / Cancel button (the same as that starts the mode)

Yes, I also thought, here, as in 502nd, you can cancel at any time, but no
Disabled by the Start-Cancel button.

[Pilaf with turkey meat]

In the morning I looked at Vikin pilaf, so I wanted ...

Pilaf with turkey meat



Everything according to Wikin's recipe, but not with chicken, but with a turkey thigh.
Tasty, but I needed a little less water (my rice is plain, not steamed). As my son says, blunt.

• I liked cooking pilaf in a pressure cooker, it worked out quickly.
• It is convenient that the display immediately displays the heating time countdown in minutes.
• But there are not enough non-volatile watches ... I'm used to them ...

["Aspic from nothing"]

I like and I can to cook classic jellied meat (legs, ears, shank, meat, chicken, etc.). But yesterday I tried to cook jellied meat from what was. And there weren't many.

"Aspic from nothing"



Pork bones with meat (about 1.2 kg) + all that remains of a large chicken (without legs and breast), carrots, onions, salt, black peppercorns.

Meat mode 70 kPa, time 2 hours.

Tasty, budget-friendly, not greasy!

And fast

Yes! For broths and jellied meat, the pressure cooker is just super. The broth is so concentrated! And the bones are soft ...

I haven't cooked with this pressure yet. And then as much as 2 hours. Does the couple go out a lot?

Snoring a little, but absolutely no steam!

You can cook a little less time (in the recipe book 1 hour 30 minutes).

[Pickle at home]

I will slowly pour in. You, virgins, cannot keep up - cook and cook everything. And I don't even have time to eat.

The first complete meal was - Pickle at home, well, that is, no frills, with chicken broth and barley



I don’t even know, probably I will not write a separate recipe, since this is not a recipe at all. Everything is elementary simple:

I threw in the chicken pieces (not yet fully thawed) on the Fry mode, the default time (15 minutes). While I peeled the onion, one carrot, the meat on one side is already ruddy. I turned it over and put a grater from Uncle Berner on the bowl, chopped the onion, allowed it to warm up for a minute, then stew carrots for a couple of minutes and then two pickled cucumbers. Fried everything until the end of the Frying mode. I put chopped potatoes and washed pearl barley. I filled it with water from a thermopot. Salt, lavrushka, dry herbs. The SUP mode did not change the pressure (40 kPa), but increased the time from 20 minutes to 25.

Girls, and did not you try to bake a "liquid cheesecake"? I took the recipe on a multicooker.I baked in an ordinary pressure cooker (I have Comfort) The recipe is great! It is very interesting how it will turn out on the new Brandick. And in general, very tasty and simple. I advise!

[Cheesecakes]

Today they fried cheesecakes for breakfast and I decided to try frying some in a pressure cooker.

Cheesecakes


What can I say ... The cheesecakes turned out to be normal, not greasy (I just smeared the bottom of the bowl with vegetable oil with a brush). But it was a long time and it was not very convenient to turn it over. Better to make cottage cheese casserole.

[beef heart goulash]

I made boiled pork, I liked the look, I haven't tasted it, it's still getting cold.
I put the meat in the SV weighing 1350g, and took out 850g. The recipe says to add 1m / st of water, and at the exit there are as many as three.
Now I cooked in the pressure cooker beef heart goulash, really wanted to try, but there is still too much steam in the pan. So a little later I'll write what happened.

I am writing a recipe: 500g of pork fried on the program frying, added 4 large onions (half rings). 2 tbsp. l tomato paste. I had to turn it on again frying, added 1 kg of beef heart, 150 g of pork liver. black peppercorns, allspice, laurel. sheet. Included meat for 25 minutes at high pressure.

The whole pork is whole, but the taste is similar to stew, the heart is soft, tasty, and the liver melts in the mouth (I thought the liver would be tough). The scent is amazing. I didn't pour any liquid, everything came out of the meat, completely covered with this sauce.

What can I say ... The cheesecakes turned out to be normal, not greasy (I just smeared the bottom of the bowl with vegetable oil with a brush). But it was a long time and it was not very convenient to turn it over. Better to make cottage cheese casserole.

Yes, about turning it over - it's completely inconvenient - today I ruined my potato pigs, I had to do the second batch for a couple. There is something you can, but ...
Well, not all dishes can be cooked in it - that's okay! I cooked a pot of potatoes today for a couple - who the goblin pulled me time to measure? I never bothered with this - I put it on, and left on business, well, there to water cucumbers or pull weeds.
And today I decided to time the time - a large potato, put it on the grate, turned it on at 11.15 for 20 minutes with a pressure of 20 kPA - at 11.30 the numbers popped up, at 11.50 everything was over, and at 12 the lid opened easily, I didn't even have to relieve the pressure.
What are good about these devices - you do not need to dim the fire, be on duty near the pan. The main thing in them is the safety and quality of the prepared food.
Pressure cookers could explode - this is when the fire was not turned down on time. And then, I had two drinks - there was no extreme.

Purchased Brand 6051 today.
Can you please tell me the recipe for "lemon soup" - to fight off the smell in the cartoon? How many lemons do you need? (I'm afraid to overdo it).

One lemon is enough.

With water? I read somewhere that a liter of water plus a lemon. So?

I poured it to the top of the "soup"

How long does it take to boil?

I remembered that I was boiling on the "porridge" mode, by default.

[Alfia]

Can you please tell me, nowhere did I find a recipe for borscht to turn out RED, saturated. I cook very tasty borscht on the stove, but for a long time, at the end I add a little vinegar (my husband is waiting for me to cook in SV to chide). On the forums, they complain that borscht turns out to be colorless and empty. This is true? Reveal, pliz, secrets. Frying must be required.

I have not cooked yet, but I read that to preserve color, beets are boiled separately, or steamed, or in a saucepan (before borscht), and then grated on a grater and thrown into borscht at the end of cooking. They write that this is how a saturated color is obtained. I don't know about the taste

Alfia, I cooked cabbage soup in Brand502. Broth cooked on the program soupand then on extinguishing... Slow cooking, very rich cabbage soup turned out. Maybe this is the case here.

There are a lot of borscht variations and often there is no frying. Everything is stewed in a saucepan. Although there are indeed many options, there are those where vegetables are grazed. But for me this is extremely unusual))).The classic method is considered to be where all vegetables are stewed in a saucepan.

Well, maybe I don't have a classic borscht. I call frying the sautéing of onions, carrots, beets, peppers with the addition of tomato paste at the end.

Have you tried stewing beets? Even in roasted versions, beets are always stewed with acid (vinegar) and tomato separately. Maybe you like it better? And in this version, the color of the borscht will be awesome. I’ll explain how. Sauté the chopped beets separately in a saucepan, but simply cut one medium beet in half and simmer in two, along with the rest of the beets. Then the stewed beets are transferred to a saucepan, and the one that is in a piece, at the very end, is grated and added before turning off. The color will be juicy and beautiful. Whether in the SV or on the stove you cooked.

The technology of my borscht is as follows:
1. rich broth in a pressure cooker, into which potatoes are then added (or instead of potatoes, a handful of beans are immediately laid with meat)
2. vegetables are stewed: cabbage, onions, carrots, beets (and one piece, as we remember), tomatoes (or a tomato), a little lemon juice.
3. combine broth with potatoes and vegetables, spices.
4. Rub the beets stewed with a piece, add crushed garlic, fresh dill / cilantro, turn off almost immediately.

As a result, only broth can be made in CB. Because for my option, two containers are needed, the cooking of vegetables and broth goes in parallel. But pressure broth is a lot. He's very good.

Scarecrow, thanks for the advice. No, I never tried to cook frying, I always fry everything together and it always turns out delicious and red. I add acid to the broth at the very end. Everyone is crazy. I thought. maybe there is an option to do everything in one saucepan. Well, I went to sculpt. Thank you.

You won't be able to cook completely red borscht in a pressure cooker; beets will lose their color anyway if they are cooked with meat. Is this option ok? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183516.0 I cook borscht in a "combined version" in several stages, then the borsch is guaranteed to be red and tasty.
It takes longer than just to cook on one mode, but much faster than on the stove. While the meat broth with potatoes and cabbage is being prepared, I make vegetable frying, and then I combine everything at the end of cooking

Tanya, thanks, I'll try. So I think, for the first time I cooked fish in SV on Meat (maybe in modes?) With beets, I really liked the color. Soups on the Meat mode probably don't cook? Thanks for the recipe.

It's not about the modes, they almost all work the same in all pressure cookers
The point is in the beets, even if they are stewed with acid - during long boiling under pressure, especially finely chopped, they lose color.
Is it different in a saucepan on the stove? If you cook grated beets with meat for 1.5-2 hours, it loses color. Therefore, it is advisable to add beets to almost ready-made borscht.
And the pressure cooker only cooks faster under pressure. And the cooking principle is the same

Yes, that's what I wanted to hear, just so that there were no illusions. Since this is so, I decided to cook for the first time according to my recipe, only the broth in the SV, but according to your advice I will try Chuchelka next. time.

Alfia, here a lot depends on our perception of food, and what, how, when to cook and combine modes
I also cook in different ways, depending on what I want to get, what dish to taste, and how much more convenient it is, it is tastier to cook completely in a pressure cooker, or combine pressure cooker modes, or a pressure cooker with a stove, and so on ... from this the taste the dish works

And to cook completely in a pressure cooker, or to combine - this is a matter of taste and habits of ours I like to combine

I cooked borsch, of course delicious, but not "song". While on the stove it tastes much better. It turned out to be an ordinary borscht, there was no such taste that every housewife has, without a twist or something. I will continue to try, maybe the manual mode is true ... I'll try another plate tomorrow, maybe I brewed it and became better, although it's not bad anyway.The color is really back a bit.

[Pork in a spicy sauce]

So I will finally be pouring in on the sly. Yesterday I received the package. I cooked meat and baked a pie today.
To begin with, I decided to try those recipes that I often prepared in the traditional way, so that, knowing the end result, I could compare and analyze.
Pork in a spicy sauce

Pork recipe

Chocolate pie with cherries

Pie recipe

In this topic, as I understand it, only the final photo is exhibited, and the recipes themselves are in the profile.
There were no questions with the preparation of meat. But this was the first time I had baked goods outside the oven. In addition to the default time in the "Baking" mode, at the end of the program, I had to add another 30 minutes, since the cake was raw (in the oven I baked it for 45-50 minutes at 160C). But in the end, it was completely baked and turned out to be delicious.

[1 liter]

I have something wrong with the pressure cooker: a couple of minutes after turning it on, it starts to hiss strongly (loudly), steam with splashes comes out of the pressure regulator, the pressure shows either 20 or 30 (in soup mode). Liquids 2 liters 1 liter it was flooded. Made 2 attempts (canceled after 30 minutes of waiting). The second time, steam first poured out of the hole in the bracket. Minutes 2, then stopped from there, remained only from the pressure regulator. But the result is the same ... ?? Maybe someone has an idea?

[1 liter]

I have something wrong with the pressure cooker: a couple of minutes after turning it on, it starts to hiss strongly (loudly), steam with splashes comes out of the pressure regulator, the pressure shows either 20 or 30 (in soup mode). Liquids 2 liters 1 liter it was flooded. Made 2 attempts (canceled after 30 minutes of waiting). The second time, steam first poured out of the hole in the bracket. Minutes 2, then stopped from there, remained only from the pressure regulator. But the result is the same ... ?? Maybe someone has an idea?

Is the weight (pressure regulator) high?

and something strange is going on with the multicooker 6051. I close the lid, turn on the program, after a while steam starts to come out through the float. The lid opens easily, raise the lid, close it again (without turning off the program), after a while the pressure starts to build. As a result, I never know whether the pressure cooker will gain pressure, every time I have to control whether the steam comes out, whether it is necessary to open and close the lid. Nonsense. What am I doing wrong with her? The lid is in the closed lock position, the pressure regulator (from which steam comes out when you release the pressure), down to the stop, I don't understand anything.

Girls, to be honest, I don’t understand what’s going on with you ...

The pressure regulator should be in the same position as in the second photo:

It is necessary that the pressure regulator is on a special pin.
I didn't pay attention to him, so the pressure didn't build up.

Steam must escape before the float rises and blocks it. It is the ferry that lifts it. The float may not lift if the cover is not turned all the way or the ring is loose. Or the pressure regulator did not sink into the groove, as in the Luysia photo. Be careful.

and the cover is turned fully and the pressure regulator is in the correct position. Should steam come out before the pressure builds up? But not in the same quantities as in a regular multicooker, and then the lid would not open, and the lid opens easily, as if there was no trace of pressure. I tried to wait for a long time to see if the pressure would build up, no, it doesn't, and that's it, until the second time you open the lid and close it. Some kind of dancing with a tambourine is simple.

[Segenia]

Segenia, and the O-ring did not bent anywhere, by chance?

Didn't bend.

This can also happen if you washed the lid before and the water remained on the float. Then it is hard for him to get up, he can get stuck. Check the silicone ring on the float inside the lid.

I seem to have found a reason for not gaining pressure.
That is, it tried to dial in, and from time to time the pressure sensor showed 30, then again to 20 dropped (up to 40 by default in the "Soup" mode was never enough).

Everything was correct for me, the regulator was in place.
But I came across the pressure regulator itself with a small defect.
Now I will try to insert a photo to make it clear.

The photo shows that the regulator has a wire ring with 2 bends inside the regulator at the bottom. These bends, apparently, hold the regulator, prevent it from falling off the pin.
So, I had one of these bends bent down, as a result of which the pin inside the regulator, apparently, did not tightly contact the hole in the lid, and the pressure was released through the gap that formed.

I showed it to my husband, he slightly straightened the wire with his finger, and - lo and behold! It worked ...

Lisizina, I'm glad you found a reason. But, to be honest, I did not understand what kind of detail it was. Did you spin something?

No, she did not promote anything.
When washing the cover removed from the bracket, the pressure regulator fell into the sink myself (in the instructions in the figure it is numbered 9). In the photo - it is turned upside down.
It was then that I considered these delays. Apparently, because of this defect, the regulator fell under its own weight.
Now I don't know if it will be possible to forcibly release the pressure - since the regulator is holding weakly ... Can't rip it off the pin at the same time?

Actually, the pressure regulator is screwed onto the underside of the cover.

Here it is, a piece that has fallen off, this knob with a spout. I found in the instructions that this is a pressure regulator. It is not screwed on, it rests on a pin shaped like a morel mushroom - with an extension at the end. It is for this expansion that this knob is held by the aforementioned wires. Since my wire was bent back, the knob fell off when the lid was turned over over the sink (for washing).

The first thing I cooked in Brand 6051 is rice. The simplest and most revealing. The rice turned out to be normal. A little podrazvarny, although everything exactly measured out, but normal. The Panasonic rice cooker cooks better, but you need to keep in mind that it is a highly specialized piece and costs like three Brands. )))

Here I am sitting now, thinking: what to put on the timer, so that by the morning my husband has to work with him, what to give for lunch?
The meat will be frozen in small pieces (a little less than kebabs), because chilled meat, I'm afraid, will spoil overnight.

If you grease the bowl with oil, lay the meat, on top - buckwheat, carrots, pepper, onion, zill it all with water not 0.5 cm more (as according to the recipe from the book for multi - page 15, "Pork with buckwheat") and on the "cereal" on 14 minutes delayed until the morning ...
What do you think it should work?

---
I fell asleep all, but doubts gnaw: really in 14 minutes on the "porridge" mode both meat kilo and buckwheat 500 gr will be cooked?

I don’t know on Kasha. I would put at least 20 minutes for extinguishing. To make the meat cook accurately.

Why not? at least in 6050, meat was cooked during this time, and porridge even more so.

[heating]

I cooked a lot, but I never took off the lid. Do you have to take it off? After cooking it is clean, only I wipe it several times to keep it dry.

For the first time in my life, I ate pearl barley porridge, really delicious. I regretted a little that I turned it off before the start heating, porridge would only benefit.

[heating]

I cooked a lot, but I never took off the lid. Do you have to take it off? After cooking it is clean, only I wipe it several times to keep it dry.

For the first time in my life, I ate pearl barley porridge, really delicious. I regretted a little that I turned it off before the start heating, porridge would only benefit.

I, too, took off the lid only once, when I washed the new soap. After cooking, I only wipe the condensate with a cloth. You don't need to take it off every time, of course

Heating you can then turn it on right after the main program.
Girls, I don't know why manufacturers do not recommend boiling milk corn porridge (maybe they mean from flour?)
I cooked today, 1: 4 (in the next.1: 3 times I will), everything was perfectly cooked, porridge and did not think to run away.
Unfortunately, I cannot insert the photo yet, later.

Hello.
I have a naive question, and perhaps it has already been discussed many times somewhere, but still.
Some time ago I became the owner of my first CF in my life, namely Brand 502, which I am very happy with, but soon after the acquisition I developed symptoms of a frequent "illness", namely, I also realized that one device was not enough for me, I needed at least one more :) I have also heard more than once that the optimal combination is the MV + MV pressure cooker, so I am now studying the topic, since I also want 6051 to pair with the existing Brand.
In general, my question is for those 6051 users who continue to use MV, did not take them to the garden, did not give them or put them on the mezzanine:
how do you distribute the "responsibilities" of both? What is definitely better for the pressure cooker, and what is better to leave for the CF?
So far, I realized for myself that postponed porridge is still CF, and, for example, soups are a pressure cooker. So?
In general, I will be grateful for any opinions :)

[Heating]

I, too, took off the lid only once, when I washed the new soap. After cooking, I only wipe the condensate with a cloth. You don't need to take it off every time, of course

Heating you can then turn it on right after the main program.

I woke up before sunrise to close the windows with roller blinds, and my head was spinning “to cook more?” I put the porridge and went to sleep, therefore heating and did not include.

Comrades, tell me. and did anyone cook manti in 6051 ?? how long does it take to cook in the "STEAM" mode. in STEAM MODE you can cook them. the question is, what is a pressure cooker, which means cooking is faster, so how much to put ??

At 6050 for porridge / steaming, automatic machine, 13 min. beautiful ones came out.

I thought. maybe there is an option to do everything in one saucepan.

A lot about borscht in a pressure cooker in the topic about brand6050
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.0

We won't make a separate program "Borsch", but we will implement the Manual mode. And you, having chosen a temperature of 95 degrees, will be able to cook excellent borscht without actively boiling the contents of the bowl.

More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.0 (this is the answer of the representatives of the plant
Further personal observations .. I myself am waiting for a new 6051, I will test this mode on borscht, I will definitely report, but for now ... will be with "hrumkom") and 1-3 minutes + heating 5-10 Only there is one NO in the SV the tomato even changes color at 5 minutes. It turns out like a sprat in a tomato in color, then, the truth will stand until the evening (it does not turn sour) and the color will return (not the original, not burgundy saturated).
Therefore, put-forget in SV will not work. It's not for nothing that Brand's recipe book doesn't mention tomato. So, either an additional cartoon, there is no need to watch, or in stages. Broth with potatoes and cabbage + frying and for 1 min or on the bottom. heating 10-15
And the last thing. We forgot that pressure is regulated. You can reduce it to 20 and for a long time, like a cartoon to cook. I haven't done this yet, because I'm just waiting, but ElenaBo advises. Dare

[Country chowder]

Country chowder



Recipe and description here

Potato pigs

Today I cooked rice according to a standard recipe on a standard mode - everything is OK! I washed the most ordinary Krasnodar rice thoroughly, put 1 measuring cup in the bowl, poured some cold water as expected, by the way, added a little salt and put "Rice".

[MILANIA TUSH]

Tell me! And who tried to cook his favorite biscuit. I did it, it didn't work out ... some kind of mess ((((and what is there in the recipe book for a confusion with cream ..... in the list of products. But in the cooking method there is no ((((((can anyone explain to me ?? pliz

MILANIA TUSH, if you are talking about the "Favorite biscuit" recipe from the recipe book attached to the multicooker, then, in my opinion, a typo has crept into it.
The proportion for a regular 4-egg biscuit is 120 g flour and 120 g sugar. And here are also indicated juice, cream, liquid honey and only 160 g of flour - the total amount of liquid ingredients is too significant. This is most likely why the result did not please you.

I cry - here is the original recipe; in the recipe book on page 51 - "Favorite biscuit" - just thoughtlessly written off, without specifying the technology. Cream 33% is whipped separately, the cakes are smeared with them. The photo is also not from this recipe.
I have this biscuit - an ordinary dish, it turns out without punctures only in the pressure cooker Lakuchinka and Brand 6050. I tried it in the oven and in the slow cooker - not that.
I want to try it at 6051.

[Immunalis on dry starter culture TM Good Food]

Immunalis on dry starter culture TM Good Food


It was necessary to make a healthy take-away fermented milk product. Therefore, I cooked in three large (550 ml) jars, although for home use I prefer to use small portioned cups.

Sourdough Immunalis, you can read more about it

As you can see, the temperature is 39⁰C, which means the pressure cooker in the Yogurt mode maintains the desired temperature and our beneficial bacteria did not die.

[Segenia,]

I'm again with my problem. I checked everything: the silicone ring, the pressure regulator, wiped the silicone ring on the float dry, as advised. Nothing helps. Cooked compote on Steam mode and soup on Soup mode. Everything is the same: I pour water, close the lid, plug it in, the water heats up and steam comes out of the float. The lid does not lock, it opens easily, then I close the lid (with some effort), turn it to the "closed lock" position and that's it, the pressure cooker starts to gain pressure. That is, the impression is that something is missing in the O-ring, when the water is hot and steam is coming out, it seems to "swell" and the lid begins to fix. Does anyone have a similar experience? Or is everything simple for everyone: closed the lid, turned on the program and the pressure began to build up?
If representatives of a company are looking into the topic, pay attention to my problem, please, what could be the matter? I am not at all comfortable with sitting in front of a pressure cooker for 10-15 minutes in order to wait for it to gain pressure or not.

Yes, they turned it on and forgot!

Seriously, a pressure cooker shouldn't work this way.

Segenia, Where do you live?

in Petrozavodsk. Send it back, wait until they figure it out, send it back, it will take so much time, but I really need a pressure cooker at the dacha now (and can it be returned?). I did not expect this, of course.
I don’t know what else to check in a pressure cooker to make it work, and there’s nothing special to check, a silicone ring and two regulators.

Segenia, the lid must be turned on the closed lock to the end (until it stops). If you look into the hole where the float is located, which blocks the steam, you will see that when the lid is not completely closed, the float rests on the bracket and cannot rise. So it soars.

Yes, the lid is closed all the way! The float does not rest anywhere. There is nowhere else to close the lid, it does not move anywhere, I do not just close it by the handle, I also gently help to close it with my hand from the side.

It seems to me that you start to panic early. You have to wait for the pressure cooker to build up pressure and shut off the float. Here is what Vichka wrote

After 9 minutes of starting the program, I heard a steam release that took place for several seconds. I noticed that the display shows a low pressure - 20 kPA
A minute later, the pressure began to build up and in three minutes, with a small difference of one minute, rose to 70 kPA.
At the same moment, the set time of 15 minutes was displayed.
It turned out that the set of pressure with cold milk occurred in 15 minutes

Do not open the cover prematurely. Let the float rise on its own.

pressure is not gained at all, neither after 10 nor after 20 minutes, steam comes out of the float, like from a kettle. Until you open the lid and close it again, there is no pressure.

It's just that they used to write that if the pan is full, then the contents of the pan can heat up for 30 minutes. And the more it heats up, the more steam comes out of the float. And only at a certain moment, the float is pushed out and closed. It seems to me that you are not waiting for this time (I could be wrong). I suggest that you pour just a little water so that it heats up faster and watch the float.

Good day.
If steam comes out of the float, then the force of this steam should lift it up and tightly close the lid to set the operating pressure. Therefore, either the steam strength is not sufficient or the float is blocked.
In the first case, you need to wait a little. This device has a perfect temperature control system, so heating occurs gradually.
Second: check the free play of the pressure indicator (float). To do this, remove the cover (by unscrewing the nut) and turn the cover over, the indicator should move up and down freely.
Test the appliance as follows: Pour 3 m / st of water into a bowl and set, for example, SPF mode (default settings). Do not open the lid while the program is running (for the purity of the experiment). Wait for the countdown. Write about the test result. Based on this, we will draw conclusions.
P.S. did the E0 error appear on the display when you opened the pressure cooker during operation?

The pressure cooker seems to be working properly. Once again, I twisted all possible floats, regulators and twisted the ring that fixes the handle (where the temperature sensor is). It was not completely finished. I turned it on, ran the pressure cooker 2 times on Steam, now I'm cooking rice. After 15 minutes from the start of the program, steam from the float went out strongly and the lid locked itself, which had not happened to it before! And the countdown began.
Thanks to everyone who helped figure it out! I will further test and observe the pressure cooker.
Yes, when I opened the lid during the program, the E0 error was displayed on the display.

Hello! We also had problems with pressure build-up here.
I bought a brandika for my mother, it seemed to me quite simple to operate. And indeed, she quickly mastered it from me and cooked for a week, managed to appreciate and love. But on Friday, she calls me all in a panic, she says - I put a potato casserole with mushrooms on stewing, the pressure did not accumulate, the time began to count down immediately. I advised her to check the ring, valve, float. She looked at everything, washed it, dried it. Eventually, the pressure began to build up, but only reached the bottom mark. As a result - potatoes are not stewed, mushrooms are tough.
The next day, I went there myself, cooked all Saturday (scrambled eggs, soup, chicken in oranges), there were no problems. On Sunday we put roast beef to bake, and then it started ... At first I used the float to pick it up, didn't lock it. They opened, straightened the silicone ring, rubbed it, poured more water into the meat (just in case), closed it - locked, the float rose, but it began to poison from the control valve. The pressure seemed to start to rise, but at the same time it jumped up and down, even when the time had already started to count. But it shouldn't be like that?
The meat was delicious, but my mother was very nervous.
In principle, it is clear that there is something with the valves, but that's what, after all, there is nothing especially to break ...

- If the countdown has begun, and the pressure has not reached, then there is definitely not enough liquid in the bowl. We recommend that you cook the casserole using the Pressureless Bake function.
- If, for example, a pressure of 40 is set, then adjacent risks on the display scale can light up. This is normal.

Here's another thing I thought about the fact that the pressure is not gaining ... After parsing the cover, you need to screw it on correctly. On the nut that is screwed in the center of the lid (temperature sensor) on one side there is a silicone ring. This ring should be pressed against the lid, but not outward (there will be no tightness).

I thought that the back side of this nut is not screwed.

I tried it somehow, but it screwed up. That would be so that it would be impossible to twist the wrong way (for blind people and in a hurry).

The casserole was made using a recipe book. It says Putting out 10 minutes.
According to the recipe, quite a lot of liquid is obtained there - sour cream, milk, from the mushrooms, too, is released in order when heated.
But okay, this experience did not happen in front of me.
But when I baked the meat myself, I added two hundred grams of water, for sure. And the same thing happened. First, I immediately threw it out for the countdown. Then the steam whistled from the float, it was not locked. The third time, it locked itself immediately, but it was already prying from the regulator.
And yet - is it okay if I set her pressure to 70, and she cooks at 50?

Did you cook in Manual mode? Or did they add pressure themselves?
Describing the problem I would like to see more details. In what mode they cooked, what they exhibited, etc.

The whole point is that the problem did not come out on the first day, for example, with a poorly tightened nut on the lid. There, yes, steam began to etch from under the lid, the pressure, of course, did not build up, we took it off and looked - yeah, twirled it, exhaled.
And then, somehow strange.
Details:
Made roast beef. A piece of beef rubbed with salt and pepper, Frying for 15 minutes, sealed to a crust on all sides.
She turned off the mode, pulled out the meat, rubbed it with a mixture of garlic and mustard.
I put it back in the pot. Added 2 mst. water. Plus, there was still juice from the frying of the meat. EXTINGUISHING mode, set the pressure to 70 (still beef), time 20 minutes. I turn off the heating and press start.
Right there, without any snake, the time is displayed, the countdown begins. Turn it off. From the socket for a minute too (like a "cold reset")
I turn it on again. I re-install 70kPa and 20 min. A snake starts up. Five minutes later, a jet of steam from the float begins to beat. For about five minutes more we are all looking at her, trying to assess whether it was so or not. The cover cannot be locked. After another five minutes, patience bursts, turn it off. We immediately open the lid, look at the float, the ring is worn evenly on it, but we also wipe it with a towel. We close. The lid is locked immediately.
We wait. Pressure is not accumulated, it starts to poison from under the regulator. After 15 minutes, I can't stand it and quickly touch him with my hand. (I know this is wrong) After a second the 20 lights up, the countdown starts. Then, rather quickly, 30, 40, then again 30, 20 and in such waves it reaches the set 70, after which it immediately descends to 50 and cooks on it for the rest of the time.
I don't know what it is, but it never happened. Already so much was prepared, calmly started and she worked for herself.

---
Since this problem is not of a regular nature (for now, at least), it seems to me that its solution can turn out to be quite simple, such as "bend the wire" or "pick a hole". But it’s scary to spoil my mother’s favorite pot for good and for ever.
And her mother loves her so much, loves her so much ... Calling Mashenka ...

The same problem began with me, the bezel that holds the silicone ring has already tried to tighten, I cleaned the valve, rinsed it, looked at the wires, but periodically it does not gain pressure, but just twists the snake and that's it ... I don't know the same what to do, saves the seat in front of her and only try to press the lid with my hands ...

Good day. If the "problem" is not regular, then the program has nothing to do with it.
There are basic principles that you need to pay attention to in order to find the reason for this behavior of the device.
- does the contents of the bowl boil,
- if steam is escaping from under the lid or from the pressure regulator. With low boiling, steam only escapes from the float (pressure indicator),
- the presence of a temperature control system in the device ensures gradual heating. This means that you can hear the water "rustle" and then quieted down. As a result, the working pressure value is reached gradually. Do not forget about the unique algorithm of the pressure cooker in various modes.Somewhere it is necessary to "hold" the contents of the bowl at a temperature close to boiling.
- if the countdown has started before the set pressure is reached, then there is little liquid in the bowl (or it has already boiled away).
- by force of steam, the float rises. If this does not happen, then either there is insufficient boiling (you should wait), or the float is blocked (check the O-ring on the indicator).
- if the float has risen up, and steam continues to escape from this hole, then the O-ring on the float has probably shifted, or a gap has formed due to dirt.
If you have taken into account all of the above points, and the operation of the device causes you doubts, then I recommend contacting the nearest service center.

Elena Br, thank you very much for your answer!
I myself don't think it’s a matter of the program. Perhaps something with the pressure control valve, but these are just assumptions, we'll see. Of course, if this is the case, then we will refer to the service, but I would not want to. But for some reason I am sure that it will all work out by itself. It happens so often with technology. By the way, at first the silicone ring fell out, but now it is gorgeous exactly in place and does not even absorb any odors. Just miracles)

[Elena]

And I am dissatisfied with the bowl, or rather its mesh bottom.
Each time after milk porridge, you have to wash it several times, rub and rub it with a brush.
In general, some unsuccessful "cells" turned out, in the 502nd there is no such problem.
Yesterday morning I cooked corn porridge, washed the bottom five times, it seems clean. At night, yogurt was being prepared, I pulled out the jars, and at the bottom, traces in the grooves of the "honeycomb" from milk are again visible.
Straining, to be honest.

And I seem to have no problems with the bowl. Mine once with a washcloth with liquid detergent and wipe it off.

And I like this honeycomb. It is easy to wash if you pour water and add a little detergent. After 5 min. rub in both directions and you're done. And after steaming, there is always white scale at the bottom. But she is also in the 502nd. After this regime, it is not enough just to rinse, it is imperative to washbut.

Elena, I have not written anything about the "Steam" program, especially since I do not use it on any of my MVs and in St., too.
I already wrote that I pour only clean water into the bowl, otherwise, because of our tap, the black bowl would quickly turn into white.
"Honeycombs" are clogged after milk porridge, and, as I suppose, because of the village milk, it somehow sticks more strongly, I don't know why.
In the 502nd, the "honeycomb" is simply different in design and less depressed, there is no such problem.

Naturally, this is not critical, but since the topic is about testing, I considered it necessary to write about it. If the manufacturer has such an opportunity, it would be nice to make the "honeycomb" less depressed.

Most likely it is scum, not traces of milk.

This is not scale, but traces of milk.
apart from yogurt, milk porridge and cottage cheese, I have not cooked anything in this St.

As far as I know, it is the honeycomb that provides good non-stick qualities to the ceramic coated bowl.

I have the same. It seems to be rubbing with the hard side of the brush, it seems clean, but it dries up - the honeycombs are clogged as if.

I agree, there is such a problem, at first I thought that I accidentally washed it badly, but no, the situation is regularly repeated

After the meat broth, I had a bloom - washed it several times.

The combs were slightly clogged after the first chicken broth was prepared. Now I bookmark the products so that the meat is on top and the vegetables are on the bottom. There were no more problems.

Milk traces remain - this is a fact, no matter how mine. Only new cooking with liquid in the composition helps (after boiling the soup, everything disappeared). In 6050, there were no such problems at all.

Well, here, others have the same, unfortunately. The first time I thought that I just washed it badly, although mine is always with a hard sponge, but this is repeated after each porridge, I was really upset in the morning. Why make such strong indentations, especially in the center of the bowl?

The 6050 is not ceramic, is it?
Here in the 502nd mV there is almost the same bowl, ceramic, with "honeycombs", but they are depressed much less and a little wider, or something, and there are no such problems at all, washed with a sponge, the bottom is clean.

You have to wash the bowls in the same way, whether in a multicooker or in a pressure cooker. I have no such problems, I rubbed it with a sponge and everything is clean. And the pressure cooker bowl seems to me better precisely because of these highest honeycombs.

At 6050, the golden bowl is absolutely wonderful. I like it very much. Nothing has ever left any traces.

I didn't want to offend anyone, but the bowl washes wonderfully. Or do I have a special cup? The honeycomb of this bowl is clogged in the same way as in the 502nd and is washed in the same way. Honeycomb is a feature of the ceramic coating and you can't get away from washing the bowl.

Such a "milk" problem exists in other multicooker-pressure cookers.
I cook porridge in baby redmond 01, she also has a ceramic honeycomb saucepan - and there are white traces, but NOT ALWAYS !!!
For myself, after observing, I concluded that milk traces depend on the quality of milk and cereals from which the porridge is cooked.

I dare to wedge myself in (about the non-smearing marks on the bottom of the bowl), it seems to me that the "honeycomb" is not to blame here, but the matter is in the quality of the bowl's coating itself. The fact is that I have a baking dish (I bake all sorts of cottage cheese casseroles in the oven), the coating there is non-stick (made in China) and by no means can the "milk" traces be washed off! And also in the bowl from the Comfort pressure cooker. But in Redmond70, the coating is completely different (it seems like it’s just real ceramics) and there are no problems with laundering at all. But these are my personal observations, maybe I'm wrong. True, traces of milk do not affect the taste of food, so I am not upset about this.

I'll also write about milk porridge and my bowl ...

I cook it only for the morning. After spreading out on plates, pour the bowl with warm water with a drop of detergent. After a while (after breakfast) I wash the bowl with a kitchen washcloth (also with a drop of detergent). No traces of milk.

So, like Elena Bo, I have no problems with the bowl. Maybe it's YET, but NOW it is.

This is yes! I also wash it this way: while we eat porridge, the saucepan is in the water.

But, there is another problem with milk - there are moments when the porridge quickly and well flies out of the saucepan, without a whitish coating, film on the bottom. And there are times when, after laying out the porridge, at the bottom there is a dense whitish film that adheres tightly to the bottom, and it must be removed with a rough sponge, even after soaking the pans, it adheres tightly.

I really don't see any problems, it is washed off anyway, this does not affect the quality of the saucepan.
I believe that the film depends on the quality of milk and different cereals. Here you just need to watch the cooking of porridge and products, specifically in what cases it occurs.
This does not bother me, since milk ALWAYS gives a film when cooking porridge

Well, it turns out that the chest just opened

It turns out that the problem is not new and exists. I also noticed that the degree of adhesion depends on milk and cereals.
Well, and, I repeat, since not everyone knows how to read, in the 502nd "honeycomb" is NOT deep, there is no pressure, this is MV, and there have never been problems with traces of milk.
And it is clear, of course, that less deep "honeycombs" are washed out more easily.
For sv, I adapted a hard brush for vegetables, a sponge does not help.

We exclude all options and draw conclusions. Moreover, this situation (as you yourself said) was voiced by other users.
I noted this remark in myself. so we'll see if we can make any adjustments.

The topic should really cover all the pros and cons. We value the opinions and comments of users about this device!

Thank you, this is exactly the reaction I was counting on. It seems to me quite normal to write about this, moreover, there is an example with an almost similar bowl from the 502nd model, where there are no such problems.
I hope you will take this into account in the next developments.

Moreover, regarding the work of the SV itself, I have not written a single negative word, so far everything suits me.
And, of course, I am fully aware that there is no ideal in life and cannot be, but there are little things that you can completely correct for yourself.

With yesterday's baked milk, today I put fermented baked milk in SV and in a yogurt maker 4001.

Having poured milk from the bowl, I saw this bottom

Well, I think I'll rub it now and rub it.
But after two minutes of soaking, the saucepan was washed very quickly, easily, the honeycomb of the bottom was freed from scale without difficulty!

And about the raid, I'm sorry, but you don't want to read what they write ...
It is washed easily, it seems. And what remains there becomes visible only during the next cooking.

About plaque - all the same, without cells, a bowl is better, as in 6050, for example. Well, that's my personal opinion. It is better not to put it in the dishwasher, but with your hands - va-va handle, pour it in, wipe it somehow.

I made yogurt on Yogurt setting. I set 7 o'clock to start. The milk was "House in the village" 1.5L + two large st. l. sour cream President. For 7 hours nothing fermented, put it out yet - the milk stratified. Weighed it out, made cottage cheese. Once is not an indicator, you have to try again. 39 degrees as in the photo above is too much. I'll try to set it myself in manual mode.

Yogurt with sour cream? This is something new

I've been doing this for many years. My yoghurt experience is 8 years old. Nothing new. Long open old.))) Sour cream is an ordinary dairy product with sourdough, just high fat content. And I always have it at home. Unlike yoghurts and others like them, which I don't buy. Sour cream needs normal, no left-handed additives. Ferments with a bang.

I forgot ... Next time I also measure it with a glass thermometer for aquariums.

It's not new either ...

But we have and you one cannot be sure of the quality of the same sour cream, even of one brand. Yesterday she could have been normal, but today they took it and put it on, no one knows what.

Well, it's definitely not the pressure cooker to blame. This sour cream didn't work. Either it was stored, do not understand, as in a store, or it was put on a factory. Or there may be problems with milk (this has also happened more than once).
My yogurt turns out great in 6 hours.

I also think it's not a pressure cooker. Therefore, I am not writing anything about the device itself. I kind of report on-line))). Sour milk is a capricious thing. It happens that it does not work even with perfectly tested dairy products. You won't understand. The last time I was in my tefali for 12 glasses of ferment was tortured. As a result, 4 glasses in the center are liquid. And what the hell is this?)))

It's clear
Are there yoghurt cultures in sour cream? I meant it.

The composition of factory starter cultures for yoghurt and sour cream is different:
Lactobacillus bulgaricus and Streptococcus thermophilus are used to make yoghurt.

For making sour cream: Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris,
Strepococcus salivarius ssp. thermophilus

The fact that sour cream is, strictly speaking, not yogurt, but very low fat sour cream))). Although this does not happen, but in terms of the composition of the leaven it is exactly so. And the cream on yogurt, strictly speaking, is not sour cream, but fatty yogurt. But the taste is almost indistinguishable, to be honest. As I just did not do. In addition, in rural conditions, cream was never fermented with factory leavens, but fermented in natural conditions. And what's in the line-up - in general, FIG knows. But it was always called sour cream.

And I mean it

I make sour cream from cream and my own yogurt at Evitalia, it turns out thick and tasty.

Well, you don't have sour cream either, just like mine is not yogurt.))) But, making yogurt, out of habit, we still call it yogurt, and sour cream - sour cream, regardless of the original ferment. Although, strictly speaking, this is not yogurt or sour cream. This is perfectly understandable.

On this occasion, a bunch of copies have already been broken right there on the forum and I was the instigator. ))) The second time is already reluctant to develop this topic again))).

[Almond pie with plums.]

I baked another cake today.We have early plums, bought yesterday. In such heat in the oven I would not bake for any price. And so I cooked the dough in about twenty minutes, turned on the mode and left the kitchen with peace of mind.
Almond pie with plums.

Recipe and Description here.

[soup]

I cooked chicken noodle soup today. I came to the conclusion that it is more convenient to make soup with noodles in a slow cooker (the pressure was relieved for a very long time), but soup with cereals will be faster and tastier in a pressure cooker, you can lay everything at once.

How to cook pure broth in a pressure cooker?
Cut the chicken into pieces, put in a small saucepan and cover with boiling water or just hot water. At this time, she peeled potatoes, cut vegetables.
I drained the water, washed it under cold water. Put potatoes, onions, carrots, celery, chicken in the bowl. Poured cold water, set the program soup for 15 minutes. The broth is clean, fragrant.

Today I baked a curd casserole with oatmeal and buckwheat flour. It turned out to be 5cm high, tender, fragrant, tasty.