DVK
Please tell me - in the "heating" mode what temperature parameters are set. That is, he made cottage cheese according to the recipe on "heating" for 1 hour, but I would like to increase the time - that is, ask in manual mode - the question of what temperature to set.
Gasha
Girls, the Frying mode does not turn on for me, it gives an error and ding-ding. I put a fry on the Pastry, but Fry zhaaalkooooo Anyone had this?
Ksyushk @ -Plushk @
Gasha, and the lid did not accidentally turn on closed lock?
Gasha
No ... I twisted it differently
Ksyushk @ -Plushk @
It's strange. Then I don’t know what could be. This happens to me only if the lid is scrolled and the blocker is triggered.
Elven
Quote: yuryd

I tried this recipe for 6050 https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=267989.0, having increased the baking time by 10 minutes, however, I failed. The recipe says 2 tbsp about flour, for some reason I understood how 2 multi-glasses. As a result, the dough did not work, it was thin, there was a lot of fat, it rose and settled (you can see there was a great shortage of flour). But the filling is delicious.
yuryd, sorry, it's my mistake I forgot to write that a glass is 250 ml. I will ask the moderator to fix it so that no one else translates products through my fault
Oksana-br
Quote: Gasha

Girls, the Frying mode does not turn on for me, it gives an error and ding-ding. I put a fry on the Pastry, but Fry zhaaalkooooo Anyone had this?

Gasha, good afternoon!

Does it give any error on the display? Or dinks and doesn't turn on?

Oksana, "Brand"

Gasha
Hi Oksana! Issued by EO.
yuryd
Quote: Elven

sorry, this is my mistake
It's okay, it's my own fault, if I had more experience I would understand that something is wrong with the test
Olesyaka
Tell me in what proportion to cook buckwheat for a side dish Put 1 to 2 OK?
Raspberries
Quote: BerryRaspberry

I put it on for 1 hour 40 minutes. waiting ...

There was enough time, it was possible to exhibit less.
Girls, thanks for the help!
A-liona
Hello everybody! There are several questions:
1. Please tell me what to do with the condensation that flows down the multicooker and drips onto the table next to the cord? I tried to slowly open the lid, it does not help. I understood where it was dripping from, from the pressure regulator. And so every time
2. Another question, in the "Milk porridge" mode after turning on the timer, the pressure rises to 40, why?
3. Is the case and lid very hot - is this normal?
Squaw
I read, I read about the miracle pressure cooker ... Well, I don't like it and that's it. Neither design, nor color, nor display, and what a confused one. I got used to 6050. I like almost everything in this one - a metal base (not plastic), a removable lid, a golden bowl. It is a pity that they were discontinued.
Elena Bo
Quote: Squaw

I read, I read about the miracle pressure cooker ... Well, I don't like it and that's it.
Read and enjoy different things. 6050 is a very good pressure cooker and I also wish it was discontinued. But to say that 6051 is some kind of not so never using it is also a rather strange position. Someone may like the design, some may not. We are all different and our tastes for design are also different. 6051 is a very advanced model. If it had an additional bowl like 6050, then there would have been no price at all. I also really like the gold bowl, although I have no complaints about ceramics, but it is very dark.
DVK
I will say briefly Brand 6051 - EVERYTHING! That's right - through "WH"

I bought it as a present for my wife - who does not know how and does not like to cook - in the end I cook myself. No need to think about anything - he won't run away, he won't burn, he won't stay raw. Assembled normally, everything is thought out.I've actually been using it for three weeks now, I've been cooking every day - when I read reviews from Yandex that everything runs away, burns, etc. and so on - I understand that these are reviews of competitors' literary slaves who sell similar models at inflated prices.
P.S. Read to men

In short, men - if you are sick of pasta in the form of boiled pasta - here it is - you thump into a cup of dry pasta, fill it with cold water, press 2 buttons in succession - as a result, macaroni to the pasta, yellow, hard, not boiled, as in advertising, and no drushlaks and pans.

Bachelors - zadolbali dumplings - bought once a month all kinds of cereals - poured a carton of milk into the bowl, poured a measuring glass of cereal - again two buttons in succession - and voila !!!
Ksyushk @ -Plushk @
Quote: Squaw

metal base (not plastic), removable lid, golden bowl.

Who says 6051 has a "plastic base"? It is the same as 6050 metal. Only covered with enamel. I have never met a single pressure cooker in a completely plastic case.
The cover can be easily removed for washing and cleaning. But the bracket during cooking eliminates the need to find a place for the lid. It's a great combination: a removable cover on a bracket. That would also be the case in the airfryer.
I do not beg for the merits of the 6050, but in the 6051 the functionality is wider, which cannot be a minus. 6050 is good for people used to automatic programs. But those who like to adjust everything themselves (time, temperature, pressure), for those 6051 will be ideal. And absolutely all this is not confusing. Especially for a person with experience in using a pressure cooker.
I love both of them equally. And they reciprocate me.
DVK
Good people - a simple question - did not find a recipe - steamed cutlets minced meat regular pork-beef - how much time to set, will there be enough time by default?
A-liona
I will repeat, perhaps
Hello everybody! There are several questions:
1. Can you please tell me what to do with the condensate that flows down the multicooker and drips onto the table next to the cord from the pressure regulator? I tried to slowly open the lid, it does not help. And so every time.
2. Is the case and lid very hot - is this normal?

Raspberries
Quote: A-liona

I will repeat, perhaps
Hello everybody! There are several questions:
1. Can you please tell me what to do with the condensate that flows down the multicooker and drips onto the table next to the cord from the pressure regulator? I tried to slowly open the lid, it does not help. And so every time.
2. Is the case and lid very hot - is this normal?
you can't do anything with condensate, not only you have this problem, maybe they will modify it someday in the new modification if they hear

DVK
Quote: A-liona

I will repeat, perhaps
Hello everybody! There are several questions:
1. Can you please tell me what to do with the condensate that flows down the multicooker and drips onto the table next to the cord from the pressure regulator? I tried to slowly open the lid, it does not help. And so every time.
2. Is the case and lid very hot - is this normal?
I will answer for myself, maybe I have one like this:

1) The pressure cooker stands on the windowsill - maybe it is perfectly level with the horizon - but when you open the lid, all the water from it flows down the side into the condensate receiver. The legs at the bottom of the pressure cooker are different, as I understand it, just to create a slight tilt towards the condensate receiver. When I had water on the windowsill, at first I was even scared - but then I found out that the receiver was just overflowing.

2) Well, yes, get warm - but it can't be absolutely cold. Strong - it's like, so you can't put a hand?
Alexandr Br
Quote: A-liona

I will repeat, perhaps
Hello everybody! There are several questions:
1. Can you please tell me what to do with the condensate that flows down the multicooker and drips onto the table next to the cord from the pressure regulator? I tried to slowly open the lid, it does not help. And so every time.
2. Is the case and lid very hot - is this normal?

Hello!

1) It is normal for condensation to build up in the pressure cooker. Check the condensate container, is it overfilled?
2) In what mode and how strong? If it is not possible to touch it with your hands, then this is a problem and you should contact the service center.

Yours faithfully,
Alexander
A-liona
Got it, thanks. The condensate that drips from the lid into the groove and does not fall into the drip tray is still all right, but the one that drips from the regulator is a direct problem, every time I'm afraid it might get on the wire. Covering it with a rag and opening the lid is very inconvenient.
Not a drop gets into the drip tray at all, I wipe something, once I cant that water has got into the drip tray, I always follow this and drain the water from it.
The lid is very hot, it is better not to touch it when I cooked the chicken yesterday. The case heats up less.
And the service center in Yekaterinburg nooooo
Ksyushk @ -Plushk @
Quote: A-liona

The lid is very hot, it is better not to touch it when I cooked the chicken yesterday. The case heats up less.

The lid, yes, heats up decently. Burned a couple of times. Model 6050 uses different materials on the lid and it practically does not heat up. Here it remains only to put up with it and use it more carefully: do not touch the central gray part.
A-liona
So this is the norm. Thank you. And what about the pressure regulator?
Scarecrow
And I like it. And I am a little harm. Vaughn IRRka and Gasha will not let you lie))).

Cons - the ring absorbs odors very much, it is not always possible to close it the first time (pressure does not gain). All. More like nothing. The modes are excellent, the heating is switched off. One manual with three stages is worth it. I was very critical of her, I got used to the expensive and "stuffy" technique, but as a result I swear at my expensive Cuckoo, which began to evaporate all the water for me under pressure and fry. I don't know what to do with this sheep))). In Brand, how much he poured - so much will remain.
Ksyushk @ -Plushk @
Quote: A-liona

So this is the norm. Thank you. And what about the pressure regulator?

I have only one soap: if you have a lot of water pouring out of it, remove it before opening the lid. I don't even know anymore
Gasha
I just put the wire away so that nothing drips on it, and a cloth on the table
A-liona
Quote: Ksyushk @ -Plushk @

I have only one soap: if you have a lot of water pouring out of it, remove it before opening the lid. I don't even know anymore
Don't you have a lot? Tell me how to shoot, do you need to unscrew the nut first? I'm afraid I'll take off the four-thread, then I won't
Ksyushk @ -Plushk @
Quote: A-liona

Don't you have a lot? Tell me how to shoot, do you need to unscrew the nut first? I'm afraid I'll take off the four-thread, then I won't

I don't have anything dripping or pouring from him. At least I don't see any puddles on the table.
And to remove the pressure regulator, you need to pull it straight up. You don't need to unscrew anything.
vis
I will also write my impressions of the pressure cooker.
Disadvantages first.
My condensation is pouring too. I put the towel down, I'm used to it, it's okay.
And I don't really like the honeycomb bowl. Still, it takes longer to wash than with a smooth bottom. Especially after milk porridge.
I would very much like to have more extra. the bowl was released with a smooth bottom.
Well, the smell from the silicone ring, but this can be solved - we are waiting for the rings to arrive at the warehouse.

The rest is a super-device. I have not yet reached the mastery of the manual mode, I have the first pressure cooker, especially in each mode you can change the time and pressure. Everything works out and everything turns out very tasty. Much has been written about the "milk porridge" regime - any porridge turns out, does not run away, even a three-minute rolled oats. I use any milk, but I never use ultra-pasteurized milk, because there is little that is useful in it. Now I only cook porridge in a pressure cooker (I still have 37501).
37501 was left only for soup and baking, because the broth is a little fat in the pressure cooker, I don’t know, maybe you need to put less meat ...
Stewed potatoes, any meat, vegetables turn out so delicious! And corn! And everything is so simple. Every day I choose a recipe on the forum, on the way home from work I buy the necessary products - and a new dish for dinner. Thanks to everyone who takes the time to post recipes.

I am 100% satisfied with the pressure cooker.I expected even less from her.
DVK
Quote: Gasha

58 cooking combinations

Oh - the right thing - and there is an answer - steamed cutlets - 10 minutes!) Although IMHO, go ahead and leave 15 by default
Twist
Spicy lamb with dried apricots and almonds
Testing the Brand 6051 multicooker-pressure cooker
Finally, I returned to the kitchen. And I'm still not overjoyed at my assistant
I don't know how anyone, but I like my pressure cooker 100%!
A-liona
Quote: Gasha

58 cooking combinations
Thank you so much.
Tell me, I stewed cabbage, the water gurgled and bubbled in the pressure regulator, is this possible?
And also, the lid is spotty, it is not washed, is it so for everyone?
I apologize for the stupid questions, but this is the first time this technique, I look at everything, sniff, listen
MariV
🔗

🔗

I really liked making steamed rye-wheat bread. Of course, this bread is not for a hurry - proofing for an hour, then, depending on the volume - for 400 g of dough I put 20 minutes "Steam", then 20 minutes on "Heating", then 30 minutes more just stands under a closed lid, then be sure to grease butter and leave on a wire rack for at least 6-8 hours. But there is a crust, but it is very thin, does not stale and does not crumble completely!
MariV
Quote: Vichka

Olya! I also want to bake such bread! Teach me please.
Vic, I already wrote somewhere, but for you, dear, I will repeat.
You make, knead, that is, whatever you want, rye-wheat dough, or whatever you like, well, about 400 grams of ready-made dough.
Then you pour a little, about 400 ml of water into the bowl, put a double boiler, grease it with oil, put the dough on it, not forgetting to put some leaf underneath - either cabbage, or from beets, or a piece of baking paper - otherwise it will stick strongly to the wire rack ... Then you put it on "Manual" proofer - an hour at a temperature of 50 to 40 degrees. Then you put on "Steam" - for a 400-gram dough, 20 minutes. Further - you read the post above.
Vichka
Quote: MariV

Vic, I already wrote somewhere, but for you, dear, I will repeat.
You make, knead, that is, whatever you want, rye-wheat dough, or whatever you like, well, about 400 grams of ready-made dough.
Then you pour a little, about 400 ml of water into the bowl, put a double boiler, grease it with oil, put the dough on it, not forgetting to put some leaf underneath - either cabbage, or from beets, or a piece of baking paper - otherwise it will stick strongly to the wire rack ... Then you put it on "Manual" proofer - an hour at a temperature of 50 to 40 degrees. Then you put on "Steam" - for a 400-gram dough, 20 minutes. Further - you read the post above.
Ol, thanks for the answer, but can I just talk about the dough?
MariV
Asked! I've been doing everything by eye for a long time! Approximately - 300-350 grams of all kinds of flour - whole grain, rye, wheat, bran, white malt + water + always peeled and chopped apple + salt and a little oil. Yeast for all this - an incomplete teaspoon of dry. Sometimes, instead of rye flour, two or three tablespoons of bread mixture such as Moscow or Borodinskaya.
Vichka
Quote: MariV

Asked! I've been doing everything by eye for a long time! Approximately - 300-350 grams of all kinds of flour - whole grain, rye, wheat, bran, white malt + water + necessarily peeled and chopped apple + salt and a little oil. Yeast for all this - an incomplete teaspoon of dry. Sometimes, instead of rye flour, two or three tablespoons of bread mixture such as Moscow or Borodinskaya.
: girl_sad: White malt ... I don't have it
MariV
Put the usual one! I didn't have it either - as I bought it that year, it will never end!
Vichka
Quote: MariV

Put the usual one! I didn't have it either - as I bought it that year, it will never end!
: swoon: Even better! Is it simple? I don't even know about malt.
And the kvass wort won't work?
Ksyushk @ -Plushk @
And we have for lunch today soup soup with salmon "in 15 minutes"... The daughter asked for fish soup. From fish only salmon in the form of steaks. There is no way to go to the fish store. Then we will sculpt from what is available.
Testing the Brand 6051 multicooker-pressure cooker
SUP mode 8 minutes.
IrinaS
Hello everyone)) So I became the proud owner of the cartoon Testing the Brand 6051 multicooker-pressure cooker The first test was to bake a gingerbread. She baked a cupcake, zebra, according to the recipe from the book, but did not add much of her own, since there was no kefir. Testing the Brand 6051 multicooker-pressure cooker Well what can I say, normal. Only 50 minutes of baking and 10 minutes of heating is not enough. Next time I'll try to increase the time a bit. And the pastry slightly stuck to the bottom. Still, the corrugated bottom is not ice, but maybe it's just me))
Oksana-br
Quote: IrinaS

The pastry has slightly adhered to the bottom. Still, the corrugated bottom is not ice, but maybe it's just me))

Did you grease the bottom with oil? I made mannik and charlotte and cottage cheese casserole ...
I took out the butter straight from the refrigerator and greased the bottom quite a bit. Nothing stuck!
IrinaS
Well, I smeared it with vegetable. It didn't stick very much, so a bit. But great of course! Than to drive the stove, here once and it is ready
IrinaS
In the morning I will put herculean porridge. Can you cook oatmeal flakes in it?
Oksana-br
Quote: IrinaS

Well, I smeared it with vegetable. It didn't stick very much, so a bit. But great of course! Than to drive the stove, here once and it is ready

And I like creamy baked goods ...
And it never stuck. I cooked it, chilled it, turned the bowl over and - voila!
In the photo, even the corrugated surface of the manna is visible (just from the bowl).

Testing the Brand 6051 multicooker-pressure cooker

MariV
Quote: Vichka

: swoon: Even better! Is it simple? I don't even know about malt.
And the kvass wort won't work?
Duc don't suffer, buy it! On Kuznetsky Most, in the Moscow House of Artists, there is a small shop of Vedic cuisine - it is always for sale there!

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