Pressure cooker Polaris PPC 0305AD (reviews)

I cooked it colder with my own saucepan - everything is fine. I boiled the gum. I put the soup on the mode. The valve closed, pressure builds up and then it seems to break off the lid and the whistle of steam. Feeling as if the lid is not closing tightly.

[Natasha,]

Natasha, then the pot is not suitable. Sorry...

[Shelena,]

Shelena, and you cooked eggs in it ... for salad or okroshka ... for steam?

[Olya,]

Olya, no, I didn't. It is more convenient for me to do this in a multicooker or double boiler.

[Porridge]

I post the rest of the recipes:
I draw your attention to the fact that these are recipes from the pressure cooker reviews pages, and not those that are laid out in a separate topic. Although it is possible that some still coincide, since their authors have worked hard and put it up for you and me in the appropriate section. For this they are very grateful. In some recipes (mainly in "baking"), recipes laid out separately are still used, but they are from other topics, and I prepared the collection for myself for printing, just for those cases when it is not possible to look on the Internet on the forum. I really hope that the authors will not be offended.
Porridge

Porridge
Page 1 tysia Reply # 16
cooked porridge rice-millet with pumpkin on Kas, 20 min. pressure 2, milk with water in half. The milk did not make any attempts to escape, the porridge was boiled, I think that even 10 minutes. would be enough.

Page 2 tysia Reply # 38
Today for breakfast I cooked for the first time porridge with a delay.
And so, such porridge in my family is called Garbuznya. it pumpkin porridge with rice and millet.
Recipe: Rub a small piece of pumpkin (150-200 gr.) On a coarse grater, 1/2 mst. rice, 1/2 mst. millet, 4 mst. milk, 2 mst. water, salt, sugar, a piece of butter. Kasha mode, pressure 2, time 15 min. And it was heated for about an hour.
The porridge turned out to be just wonderful, fluffy, stewed, the milk became creamy, with the taste of baked milk. And no attempts to escape!

Page 75 Sindi Reply # 1494
And I loved to cook porridge in our Field millet with pumpkin... Overeating and so fast
I just rinse the cereal well with warm water, put it in a cup of a glass and a half, fill it with hot water so that it is one and a half fingers higher than the cereal (I like boiled cereal), I put another hundred grams of frozen pumpkin (it is frozen in small cubes) half a teaspoon of salt and a couple of spoons of olives. oils. I put everything on the Buckwheat Pressure 3 mode for 7 minutes. Done! Optionally, you can add a little salt and butter in the porridge

Page 7 Shelen Reply # 139
Oatmeal with raisins on the water.
For 1 serving:
Oat flakes (15-minute cooking) - ½ stack.
Water - 1 stack.
A pinch of salt.
Sugar - 1 tsp
Raisins - 2 tbsp. l. 1 glass = 250g
Manual mode: Pressure-1, time - 3 min.


Page 9 Shelen Reply # 178
I experimented with milk porridge.
I came to the conclusion that for me the best ratio of cereals and a mixture of milk and water, like 1: 5. Time - 15 minutes, pressure 2. Suitable for rice, millet and wheat. porridge. It turns out to have a pleasant medium viscosity. Here is, for example, a recipe for yesterday's millet porridge.

Millet millet porridge.

For 3-4 servings:

 Millet - 150 g
 Milk / water (mixture) - 750 g
 Salt - 0.5 tsp.
 Sugar - 1.5 tbsp. l.
 Raisins - 2-3 tbsp. l
 Drain. oil - 20 g

Preparation:
Rinse the groats thoroughly. Pour into a CB pan. Pour the mixture of milk and water, add salt, sugar, washed raisins. Add butter.
Close the lid. Set the "Porridge" mode, pressure - 2, time - 15 minutes. After the readiness signal, leave on "Heating" for 5-10 minutes.
For milk oatmeal, I liked the 1: 3 ratio
Milk oatmeal.
For 2 servings:
 Hercules (15-minute cooking) - 3/4 stack.
 Milk / water (mixture) - 2 stack.
 Salt - 1 / 4-1 / 3 tsp.
 Sugar to taste.
 Drain. oil - 10-15g
 Raisins (dried apricots) - 2 tbsp. l. 1 cup = 250 ml
Manual mode: "Cooking time" - 4 min., Pressure - 1. The pressure was released immediately after the readiness signal.

Page 11 fronya40 Reply # 214
prepared corn porridge- I bought something as small as semolina milk mixed with water - 4 tbsp and 3 tbsp. l cereal, stirred. on manual 7 min. tastier than semolina, ate with jam for breakfast. recommend:-)
Page 24 fronya40 Reply # 474
and I eat every morning barley porridge-glass of cereal, 2 tbsp. milk and 2 tbsp. water, buckwheat mode 6 min. girls, how delicious it is, I did not even guess.
Page 39 Shelen Reply # 766
Quote: olga4166 “Has anyone cooked 5-minute oat flakes in milk, MANUAL?»

For such flakes, 1 minute is enough at a pressure of 1 or 2 in Manual mode.
I specially bought 15-minute boiling flakes for oatmeal in SV. More useful.
Here are the links on how to cook porridge from them:
- dairy:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=227&topic=295673.0
- on the water (lean)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=227&topic=295673.0

Cereals, legumes, pasta

Cereals, legumes, pasta

Page 1 tysia Reply # 16
Pilaf: Frying for 30 minutes, level 2 - first fry the meat for about 15 minutes, then onions with carrots, after the signal I salted, added seasonings, covered 2 mst of rice, poured 3 mst. hot water, and on pilaf by default. It turned out super, grain to grain, soft meat ...

Page 7 Dani111 Reply # 137
And I’m girls yesterday pilaf I did, yes, 12 minutes at 3 pressure, I put less water than I usually put in Land Life, and it turned out to be so delicious .. because all the same my suspicions were justified, at pressure 3 everything is somehow even steamed in pilaf and you need a little less water .. I did so 2 cups not quite chock-full of rice, 3 cups and a little more on the bottom below half more. a little bit. and pilaf is not dry and not wet but crumbly. at a pressure of 3., for a long time I have not done such a deliciousness. and here is just a pic to a pic

Page 12 Milante Reply # 231
pilaf with chicken)) Separately, I fried onions with carrots and chicken in a pan, threw it all in a cartoon, 4 mst of rice and 6 water, on pilaf for 15 minutes)) it turned out a lot, but I feel it will be eaten quickly))

Page 2 tysia Reply # 35
decided to cook pearl barley with their homemade stew.
In general, I rubbed the carrot, put it in the bowl, and put a can of stew in the same place, 2 mst. washed pearl barley (not soaked!) and 4 mst. hot water. Salted, pepper, closed the lid and valve, Rice program, pressure 3, time 30 min. And here's the result: the pearl barley absorbed all the water and was completely ready.

Page 32 Shelen Reply # 632
A for barley I choose "Rice", pressure - 3, time - 20 minutes. The ratio of water and cereals is 2 to 1.
Shelena Reply # 634
sometimes I don’t soak the barley, but it’s better to do it for at least 1 hour. The proportions of 2 to 1 are normal, I tried more water and stayed at the bottom.

Page 47 Scarlett Reply # 928
I recently made barley with stew. On a half-liter jar of homemade beef stew - 1 ordinary glass of cereal, 3 glasses of water and plus liquid from stew, boiled in "Jellied" - it seemed a bit too much liquid, so I put it on for another 60 minutes - it turned out very well. Just one piece of advice - you need to add more spices - I seem to have put a lot of lavrushka pepper, but it turned out fresh

Page 11 Shelena Reply # 203
Barley porridge with mushrooms.
Structure:
Barley groats - 2 stack.
Water - 4 stack.
Salt 1.5-2 tsp.
Grows. oil - 2-3 tbsp. l
Champignons - 6-7 pcs.
Bulb onions - 1 pc.
1 cup = 250ml
Preparation:
Cut the onion into quarters into rings, sliced ​​mushrooms. Fried on the "Fry" program, pressure - 3.
I added washed cereals, water, salt, the remaining oil.
Buckwheat mode, time - 15 minutes, pressure - 3.
Disconnected immediately after the signal (you can hold it on "Heating" for 5-10 minutes). The pressure was relieved manually. It turned out delicious.

Page 32
Quote: Valyushechka_ya "girls kutyu who cooks from wheat?»
sparta «Reply # 625
I. In slow cooking mode, pressure-1, default time-60, ratio 1: 2 A LOT !!!
The porridge is very boiled.
Valyushechka_ya Reply # 626
sparta I cooked in a slow cooker mode, pressure -2, time- 35 minutes, it turned out what I needed.
Page 39 Mariy Reply # 765
pea mash 1 tbsp peas 2 tbsp water salt 20 mins on legume pressure 3, lush and very tasty!
Page 47 olga4166 Reply # 921
Shelena, cooked recently pea mash... 2 times ... first for 1 faceted glass of peas I took 2 grams. Art. water ... pressure 2 30 minutes ... for me it turned out thick; ... sweat again started to cook ... 1 faceted glass of peas for 3 gr. Art. water ... pressure 2, 20 minutes ... everything worked out great. In short: 1: 2 - thick puree ... 1: 3 - medium liquid puree ... 1: 4 - liquid puree. I salted the water to taste right away ... I didn't soak the peas ... I cooked BEANS on the program.

Page 46 sparta Reply # 919
Lena, in many ways, as I understood from experience, the cooking time beans depends on the variety. I recently cooked beans on legumes for vinaigrette, even wrote it down in a notebook, as it turned out well. On legumes, the pressure is 3, 60 minutes. The beans are very large "Royal". The previous time I cooked it the same (in the sense, the same variety), I set the time less, but! the beans that went up were undercooked on one side.
I think there will be a lot of this time for cooking small beans.

Page 54 ElenaB Reply # 1068
And today I decided to do buckwheat with pork, I looked in the recipes and did not find it, I began to try it myself. That means that I fried pork with onions and then put 1 carrot grated on a coarse grater, 2 cartoon. stack. buckwheat (washed) and filled with water 3 cartoon. stack., put buckwheat on the mode - immediately there was a pressure of 2 (I didn't change it) - set the time to 30 minutes. For 3-4 servings.
The buckwheat turned out to be delicious, the whole family liked it, but I decided that next time I would put 20 minutes and 2.5 cartoon water. stack. or even 2 cartoon. glasses.
The consistency is not quite crumbly, but I liked it very tasty.
Shelena Reply # 1069
About the recipe for buckwheat with pork.
I think 15 minutes will be enough. But the cereal will be slightly digested.
You can, as another option, first stew the pork for 10 minutes at a pressure of 3, and then combine it with carrots and buckwheat. And then cook for 6-7 minutes at a pressure of 3

Page 23 Shelen Reply # 450
Boiled spaghetti.
1. Put the spaghetti in a saucepan, broken in half.
2. Poured cold water 2 cm above the pasta (finger thickness).
3. Added 1 tsp. salt, 1 tbsp. l. grows up. oils. Stirred.
4. Manual mode: pressure - 3, time - 3 minutes.
5. Heater turned off after the signal. The pressure was relieved forcibly.
6. Drain the water. She put the finished spaghetti on plates.
Liked. Cooked right. Not stuck together.

Page 70 Sindi Reply # 1399
Tried boil pasta, there was no time to open the computer and look for a recipe, I was looking for the Pasta program, but no ... I had to fry the minced meat with spices for 5 minutes on the Fry program. oil, then poured the horns, mixed, salted and poured warm water (there was no boiling water) at the level of the macaroons. Rice chose the mode, thought the most gentle for the horns. Rice, pressure 2, cooked for 7 minutes. Fine! There was no extra water and even a little fried. Horns are not boiled, one to one

[Vegetable dishes]

Vegetable dishes

Vegetable dishes
Page 5 Dani111 Reply # 86
Now fried potatoes, crumbled the floor of the pan, poured onion oil, turned on the frying button for 30 minutes - piled potatoes right away. Well, I think 30 minutes on the floor of the pan is not enough for me. warmed up for about 4 minutes, P lit up, and after 18 minutes everything was ready. next time I'll put it on 20 minutes right away and won't run around her. Stir periodically, 4 times and in the middle of the time closed the pot without a lock for 5-7 minutes and that's it

Page 11 Milante Reply # 219
The first cooking experience was successful!) I was quite happy with the dish from the recipe book, I did stewed potatoes, it turned out great) however, I think that twenty minutes was too much, next time I'll put it on 15))

Page 14 fronya40 Reply # 261
Girls, but this is what I cooked in the morning- -Gratin from Mistletoe. The beauty! cooked for 15 minutes on porridge and pressure 3, no crust, of course, but tasty, oooo and fast :-)
«Lazy Potatoes GRATEN for CUCKOO 1054
Ingredients:
 Potatoes 6-7pcs.
 Mushrooms 350g.
 Onion 1pc.
 Garlic 2 teeth.
 Milk 600ml.
 Wheat flour 50g.
 Cheese 200g
 Salt, ground black pepper to taste
 Vegetable oil for frying 2 tbsp. l.

Cooking method
Finely chop the mushrooms, onions, garlic and fry the Searing mode 3 level 7-10 minutes. When the liquid from the mushrooms evaporates, add flour, salt and pepper. Pour in milk. Stir the mixture periodically.When it begins to thicken, add the diced potatoes. Add the diced cheese. Multi-cook mode 110C 10 minutes. "

Page 24 fronya40 Reply # 461
second course. quick dinner
chopped onion in a bowl, on top potatoes, chopped randomly and pre-coated with olive. oil. switched on the program Fig. (pressure? "and the default is 2, so it remains")
very tasty, slightly fried potatoes, with aromatic onions.

Page 47 fronya40 Reply # 926
cleaned 4 potatoes, onion rings, mixed everything with her hands with salt and olive oil. I put it in a pressure cooker on the RIS-15 min program. Cass! like fried. Just 2 servings for the evening.

Page 11 fronya40 Reply # 214
our pressure cooker makes me happy. cooked in the morning cauliflower- dismantled into pieces - folded in a greased olive, oil, anointed with a brush with sour cream, salt, seasonings and sprinkled with cheese. and for porridge for 10 minutes, although I think 5 would be enough. then sprinkled with parsley, very tasty and fast. this recipe was spied on by our Vichka.
Page 14 fronya40 Reply # 269
for dinner I prepared such a delicious bowl with butter, greased it, laid it out pieces of cauliflower, salt and sprinkle with grated cheese. closed the lid and fry for 10 minutes. Well, very tasty!

Page 57 pelmen_ka Reply # 1120
Extinguished potato with beef stew... Gov. Carcass. Made earlier in the cartoon. And so I fried the carrots with onions in the frying. Fast. I laid out the potatoes, cut into 4 parts with salt, laid the stew on top, added a little water. On default extinguishing. Super. Delicious.

Page 85 Lunina Reply # 1685
Quote: Solt “Share the recipe baked potatoes»
I am doing this:
- peeled the potatoes, cut them into a bowl.
- I salted well and added spices (I take spices for meat or chicken, they are very fragrant).
- added sour cream (about 100 grams, no less). If I did it only for myself, I would definitely add more garlic.
To the Baking mode (pressure 2).
After 15 minutes, I open the lid, mix it so that there are more crusts)))
Back to Baking.
Depending on the size of the pieces, it takes 30 to 45 minutes to cook.

Page 48 ElenaB Reply # 958
Prepared today potatoes with meat according to this recipe.
It tasted like I do from the oven in pots., I set the "Cooking time" program - I already had a pressure of 2 and pressed "+" set 50 minutes - the time as per the recipe.
«Stewed potatoes with meat (Brand 6051)

Ingredients

 meat (preferably beef) 500g.
 potatoes 1.6-1.8 kg
 carrots 200g.
 allspice peas 10pcs.
 bay leaf 2 pcs.
 salt, black pepper to taste
 tomato (very ripe) - option 1 pc.
 water 180 ml
Cooking method
1. Place the meat in a bowl. Cut into rather large pieces, the size of an egg. This time I have chicken legs, but beef is the best for my taste. And you can do anything - lamb, pork. Meat can also be a lot or a little. In stewed potatoes, the main thing is not meat.))) If the meat is on the bones (ribs, for example), then after stewing the meat will be separate, the bones - separately))).
2. Now we cut the potatoes into fairly large pieces (do not need cubes as for soup). In my photo, the dimensions are visible.
3. Lay the carrots grated on a coarse grater on top, you can have one sweet and ripe-ripe tomato. Allspice peas, black ground pepper, salt, pour in 180 ml of water and on Manual mode 125 degrees 50 minutes-1 hour.
You can vary this recipe very decently: add vegetables (for example, bell peppers), take different types of meat, different ratios of meat and vegetables, add cilantro, etc. This is the base. We have been cooking like this in the family for many years. But in my potatoes, the main thing is to add carrots well. It turns out to be a little sweet and stewed. You can poke the potato grinder a couple of times before serving. Zizka will mix with mashed potatoes.
The dish is designed for 4-5 servings
Cooking time: 50-60min
Cooking program: Manual mode "

Page 11 Shelen Reply # 218
I had for dinner yesterday stuffed peppers.
I cooked in a stainless steel saucepan (I also sent the leftovers to the balcony in it).
The mode was set to "Quenching", the time was 25 minutes, the pressure was 1.
It turned out very well. especially for the hungry. But ... I want to try to reduce the time to 20 minutes, and then leave it on "Heating" for 10-15 minutes. I somehow lacked the richness of the taste. In a slow cooker, they still turn out differently.
Page 70 Letuchka Reply # 1393
I was cooking stuffed pepper and for the experiment I stuffed it with half-finished and one pepper-raw! I marked him with a red thread! Result: everything turned out to be equally tasty, only if you stuff it with raw rice, then you need to fill the pepper not to the brim, because during the cooking process, the rice increases in volume!

Page 31 Shelen Reply # 603
For the sake of the experiment, part of the cabbage rolls that did not fit in the duck was extinguished not in the MV, but in the SV.
Suddenly someone will need a short recipe.
Cabbage rolls.
Filling: mixed minced meat, boiled rice, salt, pepper. Cabbage leaves were boiled in water.
Cabbage rolls (medium size) and chopped cabbage were well pan-fried.
The CB pot was filled up to the mark 8. Water was added 120 ml, both her and the cabbage were salted.
Stewed on the "Rice" program for 17 minutes at a pressure of 2, then for 10 minutes the dish stood on the "Heating".
Summary.
Of course, with those that are not worth comparing from the oven! There they are extinguished, already brown. Here we got whitish. But we prepared ourselves right. They did not fall apart, the cabbage is soft, the filling too.
And, if you have no other ways to cook stuffed cabbage, then it is quite possible to do this in a pressure cooker.

Page 14 fronya40 Reply # 276
since morning bigos sauerkraut, onion, beef, slow-cooked for an hour :-) yummy oooh :-)

Page 59 ElenaB Reply # 1177 "
stewed cabbage Fried on grows. oil onions and carrots, added bell pepper there (I had it frozen) and slightly spread the tomato paste into a cartoon. glass on the floor. a glass of water, a little bit like that on frying, then I added chopped cabbage (pre-salted and stirred) and half of the water cartoon. stack. added - put on extinguishing (automatic pressure was 2) set the time for 20 minutes, then it is better not to play off yourself, soon she will play off (so that it will sweat)
P / S shredded cabbage almost a full bowl, in the end, not much turned out

Page 66 olga4166 Reply # 1304
Yes, I decided to do stewed cabbage in st. I cut a couple of potatoes to the bottom of the saucepan, a couple of onions .... cut the cabbage ... cut a tomato in the middle of the caigpust layer ... cut the cabbage almost to the top of the saucepan ... poured the whole thing with a glass of tomato juice ... salted, pepper ... Buckwheel mode, pressure 2, time 5 minutes. Delicious!

Meat and poultry dishes

Meat and poultry dishes

Page 5 TusySh Reply # 92
The other day I did aspic from the tongue: Beef tongue in cold water + carrots + salt - for jellied meat - pressure 2 - I was reinsured for 40 minutes I never cease to admire CB: the tongue was cleaned perfectly, the broth was transparent (I did not remove the foam). I added soaked gelatin, stirred and poured the broth through a sieve into prepared molds (where chopped tongue, carrots, herbs, boiled egg).

Page 8 tysia Reply # 154
cooked meat in a piece (veal), for 60 minutes. put it, it turned out very tasty, soft ...
The recipe is here: https://Mcooker-enn.tomathouse.com/in...topic=284112.0#msg1141674
«Meat according to the recipe of the beginning of the last century

Ingredients
 Meat whole large piece 1.2-1.5 kg
 Coarse salt to taste
 Butter 100-130 gr
 Water 0.5-1.5 m / s

Cooking method
You can take any meat. The original recipe was from beef. The author of the Internet recipe made from lamb. This is the third time I have been cooking with veal.
Preparation takes about 3 minutes. After that you do not approach the meat until it is fully cooked.
Rub the meat with coarse salt.
At the bottom of a deep stewpan (in my case, a saucepan of a pressure cooker) we spread the butter cut into pieces,
Pour water, the level is about a centimeter and a half from the bottom.
We spread the meat on butter, close it tightly with a lid (well, right, about our SV!)
I chose the Rice mode, but you can cook both with Meat and Hand.
We set the pressure to 70, the time to 30.
(In a stewpan on very low heat, such meat is cooked for three or more hours, depending on the size of the piece and the age of the meat. Do not open the lid under any circumstances!)
At the end of the program. Drain steam carefully by hand. "

Page 8 TusySh Reply # 157
Yesterday I did pork fillet for slow brewing, Meat according to the recipe of the beginning of the last century https://Mcooker-enn.tomathouse.com/in...topic=284112.0#msg1141674
it turned out delicious - the meat in 60 minutes was soft, but dense (not stew, did not disintegrate into fibers) it was quite possible to cut across the fibers.

Page 24 fronya40 Reply # 461 "
I will now brag. I was cooking whole piece of beef
it turned out very tasty. took a piece of 800 grams. smeared with a mixture of kefir, mustard, spices, salt. put it in a saucepan and in the refrigerator overnight. in the morning I stuffed it with garlic and into our well :-) for the rice / pilaf program for an hour. yummy :-)

Page 33 Cranberry Reply # 641
homemade cockerel jelly I cooked for 50 minutes, the meat itself peeled off the bones and froze well
Irishka CH Reply # 642
I cooked from all kinds of bird parts (wings, necks, back) on the Jelly program, set the time to 60 minutes, pressure 3. Probably less time was possible. Everything was cooked perfectly.

Page 38 olga4166 Reply # 748
Today I cooked chicken liver with buckwheat and lard with a layer in onion skins. It turned out, in general, delicious. Buckwheat cooked on PLOVA for 15 minutes, pressure 1. The groats were very cooked. Next time I'll try to either reduce the time or on buckwheat. Interlayer I put pressure 1 on the SLOW COOKER for 30 minutes. Everything was cooked very well. Conclusion: 20 minutes is enough, or even 15 and hold it on heating.
Page 44 olga4166 Reply # 874
I also cooked swine layer in onion husks ... 20 minutes, pressure 1, STEWING ... have not tried it yet, but cooked for sure.

Page 41 Susl Reply # 810
and I today duck stewed, first fried, then put 60 minutes on Stewing, it turned out so soft, delicious
Answer # 812
I put on (pressure) 3, homemade duck, I did this in the oven for Christmas ... oh .. well, oaky, but in Polechka it is so soft

Page 65 Muzochka Reply # 1285
Fried chicken and onions with carrots on a fry for about 5 minutes. Then put potatoes and a quarter of an apple, salt, spices, water. And 10 minutes at a pressure of 3.
Everything is soft. It is surprising that the potatoes are whole slices, but absolutely soft, that is, they did not turn into mashed potatoes.

Page 68 Sindi Reply # 1359
Today in the field I tried bake meat... I had half a rabbit, I fried portions in olive oil on both sides, spread the potatoes in wedges on top and sprinkled with seasonings and carrots. I poured a glass of water. On Braising 30 minutes pressure 2. Based on Shelena chicken
Delicious! The meat is tender and the potatoes are lovely, and the awesome broth. I'll put more water next time.

Page 77 Slavutchanka Reply # 1523
Bought today pork steaks... Marinated in soy sauce and added a little liquid smoke. Fried on the Fry. Then I added 100 g of red wine and the 3 pressure level for Stewing for 20 minutes. Vkuuusno!

[Bakery products]

Bakery products

Bakery products
Page 1 tysia Reply # 16
tested baked goods:
The recipe is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298762.0
«"Chocolate Pie at Cuckoo 1051"
Ingredients
flour 190g
sugar 150g
cocoa 2st l
eggs 2pcs
syrup 2 tbsp
milk 150ml
vegetable oil 150ml
starch 1 st l
baking powder 1h l
soda 1h l
vanillin
Cooking method
Mix flour, cocoa, starch, vanillin and baking powder (I did not use soda, I have 2 hours of baking powder) and sift into a bowl.
Add all other products and beat with a mixer for about three minutes. In place of the syrup, I added strawberries mashed with sugar. Pour the dough into a greased multicooker bowl and bake on level 2 for 45-50 minutes. After the end of the program, I took the bowl out of the multicooker and cooled it down a bit, then turned it over on the wire rack to cool completely. "
Delivered Baking by default - 30 min. level 2, 5 minutes after the signal I looked in - it got up well, grabbed at the edges, but the top is absolutely damp ... I put it for another 30 minutes. level 1, everything was perfectly baked, not cool, but due to interference the donkey .... But it was very tasty! And what pleased us, no drops of condensation, it all settled on the sides of the lid. Conclusion - baking for 60 minutes.level 1 is enough.

Page 2 TusySh Reply # 26
My first baking experience was successful, usual charlotte of 3 eggs: 30 minutes baking, pressure 2, but the pressure valve, as said, is open, then 20 minutes of rest and that's it.

Page 7 LenTolna Reply # 135
Quote: Dani111 " and I'm in my land life. I always baked charlotte for 8 minutesfrom"
Thanks for the hint Just took out charlotte... It turned out even better than it did in the Bakery, it went up better. In general, with a set of pressure, 15 minutes happened. Now that's the only way I will do

Page 13 fronya40 Reply # 257
Baked last night borodino bread- I kneaded the dough in a Breadmaker, baked it in Polaris :-) brown it in an airgil for three minutes :-) baked it at a pressure of one to 80 minutes. the bread is excellent.

Page 20 ruslan_w Reply # 390
I read about amazing lavash here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=101976.0
«Lavash amazing
Ingredients
Flour 4-5 tbsp. from MV
Water (about 40 degrees) 2 tbsp. from MV
Dry yeast 1 tsp
Salt 1 tsp
Cooking method
Mix all the ingredients with a spoon for about 5 minutes. The dough turns out to be sticky, the consistency is slightly thicker than for pancakes. Leave it warm for 1 hour. Knead again with a spoon to settle the dough. Grease a stone saucepan with oil and put the dough into it. For heating for 5 minutes. and disable. After 30 min. turn on the program 돌솥 누룽 시 for 20 minutes. and forcibly disable. Turn the lavash over and back to the 돌솥 누룽 시 program only for 30 minutes. Again, forcibly turn off and let the lavash cool on a wire rack under a towel.
It comes out in height about 5 cm. "

And so I wanted to check. .... kneaded the dough, first rise for half an hour, knead, in a pressure cooker on heating for 5 minutes and proof for half an hour.
Then the automatic baking program 30 minutes on one side and 30 minutes on the other - and voila!
It turned out delicious, but a little not as fluffy as that of people in that topic - I suspect yeast, I could have poured a little - I just found the remains. This bread like lavash will now be one of the little highlights in the collection of my recipes :)

Page 23 ruslan_w Reply # 459
Yes, this cake: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=184799.0
with one difference - I overcooked the minced meat with an onion in a pressure cooker! But - the second temperature level was somehow not enough for normal frying. Switched to the third - great start to fry!
Then calmly wait an hour, and another 15 minutes on the heating and a gorgeous pie, both in taste and in appearance, is ready!
«Pie in pita bread (multicooker Brand 37501)
Ingredients
minced meat 500 gr.
potatoes 6pcs
cheese 200g
eggs 3pcs
sour cream 250g
lavash 1pc
onion 2pcs
garlic 3 cloves
salt
pepper
spice
Cooking method
Add onion, salt, pepper and favorite spices to the minced meat, mix. Grate the cheese on a coarse grater. Beat eggs lightly with a fork and mix with sour cream and finely chopped garlic. Wash the potatoes, peel and coarsely grate, add salt, a spoonful of sour cream and mix. Grease the bowl of the multicooker with butter and spread the pita bread (large size) on the bottom so that the corners do not interfere yet. At the bottom, alternately lay out the filling in thin layers, 1/3 of the minced meat, potatoes, sour cream sauce, cheese and cover with one corner of the pita bread. Then follow the same pattern, minced meat, potatoes, sauce, cheese ... I got three layers. Cover the cake with the last two corners, fill it with sauce and put the bowl in a slow cooker. We turn on the baking program for 1 hour, at the end of the program it is better to leave it on the heating for twenty minutes. After that, we take out the cake on a plate. Puff pastry in pita bread is ready. Bon Appetit!
Cooking time: 1 hour 40 minutes
Cooking program: baking
Note: Minced meat can of course be fried with onions, boiled potatoes "
Page 43 Susl Reply # 843
I did today Omelchikin "Shrimati", put on Baking, pressure 3, time did not know how long, set 50 minutes, it turned out great!


Page 49 olga4166 Reply # 973
I took the recipe from this site ... only baked in the SV ... pressure 1, BAKING, time 60-70 minutes ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84460.0
Any cream can be used.I made sour cream with a cap of sugar and sour apricot jam ... the biscuit is sweet, and the combination is gorgeous!
«Vanilla sponge cake on boiling water
Ingredients
eggs 4 pcs.
sugar 1 cup (190grm)
flour 1 cup (130 gm)
baking powder 1 tsp.
vegetable oil 3 tbsp. l.
steep boiling water 3 tbsp. l.
vanillin
Cooking method
Beat eggs with sugar very well until thick (up to 2 times, 10 minutes that's for sure). In a separate bowl, mix the flour with baking powder and gently stir into the egg mixture (I do this at minimum speed with a mixer). Add boiling water, then vegetable oil and vanillin.
Pour the dough into a mold and bake in an oven preheated to 1800C. The time depends on the oven. You can check for readiness with a toothpick.
After baking, the sponge cake must be turned upside down in the form and placed on the wire rack (so as not to steam up) and allowed to cool.
The dish is designed for 660 gr.
Cooking time: 60 min.
Note
Ideal with yoghurt, butter creams and fruits.
Quote: irza
Girls who loved this biscuit, tell me how much flour do you take in the timing? Faced with the fact that many biscuit settles in the middle after baking. I don't have that (pah-pah). I use measuring cups. And so I decided to weigh the flour in 1 such cup. To my surprise, it turned out to be 170 timing (+/-), as I usually dial. And in the original recipe 130 gr. Maybe for someone it will be useful, that you need a little more flour "


Page 63 olga4166 Reply # 1247
Yesterday baked cake here's the recipe ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=96489.0
It turned out delicious and tender ... though not so high and the crust is more ruddy ... Baking, pressure 1, 70 minutes. Yes, I also added vanilla.
«Swedish cupcake
Ingredients
Butter 150gr.
Sugar 125gr.
Flour 150g.
Baking powder 2h. l.
Egg 2 pcs
Cold water 5 tbsp. l
Cooking method
Beat eggs with sugar,
add butter, flour, baking powder still beat a little and place everything in the cuckoo's bowl.
the dough is tender, fluffy and so .... so lively and what I liked most is that this cake is easily baked in MV.
Baked on Multipovar 60 + 20 "


Page 65 Muzochka Reply # 1292
I did half of the portion for trial, no nuts, no raisins, instead of apricot jam - raspberry jam.
Lubricated the bowl with margarine and sprinkled with semolina.
Baked for 30 + 15 minutes on Baking with pressure 1.
Why 30 + 15 and why the temperature is 1 - very little dough turned out, less than 1/5, I was afraid that it would burn. Therefore, after 30 minutes. checked the situation and set it for another 15 minutes.
It turned out as in the photo, only below. So porous, I liked it.
«Lenten gingerbread with almonds, raisins and prunes
Ingredients: in order of "bookmarks":
Granulated sugar - 3/4 cup (I used a regular children's glass with a volume of about 220 ml)
Dried fruits - raisins, almonds and prunes (about 300 grams, the more the better principle is appropriate here)
Lemon - half
Jam - 2 tbsp. spoons (it is better to use liquid jam)
Cocoa - 2 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Spices - a pinch of cinnamon, cardamom, nutmeg
Water (warm) - 1 glass
Soda - 1 teaspoon
Flour - about 2 cups
Jam, jam for the layer
Powdered sugar for decoration
Cooking method
Wash and dry dried fruits and nuts
Measure out 3/4 cup granulated sugar and pour it into a bowl where the dough will be kneaded.
Add dried dried fruits (I cut the prunes into pieces) and chopped nuts (I used a blender) into a bowl.
Grind half a lemon (I also used a blender) and add to a bowl.
Add 2 tablespoons of jam (I have apricot jam).
Add 2 tablespoons of cocoa and 2 tablespoons of vegetable oil. Add spices of your choice.
Measure out a glass of warm water and dissolve 1 teaspoon of baking soda in it.
Pour a glass of water and baking soda into a bowl and place well. The mixture in the bowl will start to foam due to the reaction of the soda with the acidic environment.
Now we start adding flour. The consistency of the dough should be similar to thick sour cream (approximately like charlotte).It was written in the recipe that this would require about 2 glasses, but it seems to me that it takes a little less flour.
Grease the cake pan with vegetable oil and lay out the dough.
Put the dish with the dough in an oven preheated to 180 degrees and bake for about 1 hour (I bake at the middle level in the top and bottom heating mode, I check the readiness with a wooden torch).
Remove the cake from the oven, let it cool and put it on a dish. If desired, cut lengthwise and coat with jam or jam. You can sprinkle with icing sugar on top. For myself, I would skip these stages, but my little sweet tooth requires just such a presentation option .. "


Page 67 Solt Reply # 1336
And I made a curd casserole according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295668.0
It didn’t rise as much with me as with the author (it came out low, and I put less baking powder), but very tasty and tender - I recommend
«Curd casserole (Steba dd1)
Ingredients
Cottage cheese 3 packs
Eggs 3pcs
Semolina More than 1/2 ml st
Kefir, yogurt 100-150lm
Vanillin
Baking powder 1 tsp
Sugar 1/2 mule st
Cooking method
Separate the yolks from the whites.
Pour semolina with kefir and leave for 20 minutes.
Beat the whites into a stable foam with sugar.
Beat cottage cheese, yolks with a mixer into a homogeneous mass. Add vanillin or vanilla sugar, semolina and beat with a mixer. Put baking powder and mix.
Next, gently stir in the whipped egg whites at speed 1.
Grease the Teflon bowl with butter. Pour the mixture.
We turn on the Porridge mode, pressure 0.3 for 1 hour 10 minutes. If the volume of the dough is less, then we reduce the time.
After the end of the Porridge mode, we leave it on heating for 10 minutes "
Page 70 Sindi Reply # 1399
Then I tried to do a la casseroles according to Shelenochka's recipe "Fast Pizza".
The composition of the dough is all according to the recipe, the filling of chicken, ham slices, cheese and thickly sprinkled with origano. 15 minutes on the Porridge .. everything was baked .. delicious, tender!
T. my husband doesn't really like pizza, for dessert he has a sweet casserole according to the same recipe, instead of salt 1/3 cup sugar, and spread strawberries from jam on top of the dough. Also 15 minutes on Kasha and also excellent)) Sprinkled with sugar. powder and decorated with berries. Hope will appreciate

Page 72 Sindi Reply # 1427
Yesterday I made a cake Honey cake, 50 minutes for the ears was enough for baking. I recommend the recipe, I made a custard cream.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114709.0
«Honey biscuit (with soda)
Ingredients
eggs 4 pcs
sugar 1 cup
liquid honey 2-3 tbsp. l.
flour 1.5 cups
soda 1 tsp. measuring cup 230 ml
Cooking method
Divide the eggs into whites and yolks. Beat the whites into a strong foam with sugar. Continuing to beat, add yolk, honey, soda, quenched with vinegar and flour one by one.
The dough is like thick sour cream. Pour the resulting dough into a split mold covered with oiled parchment and bake (at 180 ° C)
The dish is designed for a Weight of about 600 g, diameter 26 cm
Cooking time: 60 min. "
Page 73 olga4166 Reply # 1448
baked a biscuit according to this recipe.
🔗
turned out as in the picture. Pressure 1, 50-60 minutes.
Pressure 2 for biscuits is not suitable, therefore it did not work. Good luck!
«Vanilla sponge cake on boiling water (Panasonic 18)

Glass-200g Weight-500g. height-6.5cm

Structure:
4 eggs
1 tbsp. Sahara
1 tbsp. flour
1 tsp baking powder
3 tbsp. l. vegetable oil
3 tbsp. l. boiling water
Vanillin
Preparation:
Beat eggs with sugar very well until thick (up to 2 times, 10 minutes that's for sure). In a separate bowl, combine flour with baking powder and gently stir into egg mixture at low speed with a mixer. Add boiling water, then vegetable oil and vanillin. We mix everything.
Baking mode -65min.
We decorate as desired. The cream was made with whipped cream with yogurt., Inside are peaches. "



Page 73 Sindi Reply # 1459
baked a cake in our assistant according to the recipe Chocolate cake
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302517.0
Very tasty! I baked it for 1 hour 10 minutes
«Chocolate cake in the microwave
Ingredients
eggs 4 pcs
flour 16 tablespoons
sugar 16 tablespoons
cocoa 8 tablespoons
milk 12 tablespoons
vegetable oil 12 tablespoons
baking powder 6 teaspoons
cream
milk 1 glass
sugar 100g
starch 1 tablespoon
eggs 2pcs
chocolate 100g
cream 250 g

Cooking method
I want to share with everyone my little discovery - wonderful baked goods in the microwave. I never expected that it can be tasty quickly. And deliciously extraordinary. For some reason, baking in the microwave reveals its taste to the fullest, has an excellent structure and color. And preparation and baking takes no more than 15 minutes. Just an extraordinary miracle.
Mix eggs with sugar and beat for at least 5 minutes
add cocoa powder and beat well again
add butter and milk without stopping whisking
add flour and baking powder
mix thoroughly again
grease the mold
bake in the microwave for 7 minutes at 700 power
Baking takes 7 minutes, but do not rush to remove the biscuit from the microwave. Let it stand there for another 10 minutes. And you will get a smooth, beautiful, flawless biscuit. Let's cut it into 3 cakes. It is easy to cut, although microwave baked goods crumble a lot. But this is just a matter of skill. On the third cake, all this was done quickly and successfully, with practically no losses.
The cream must be cooked ahead of time. Mix eggs with sugar and starch, dilute with milk and, stirring constantly, bring to a boil, but do not boil. Add grated chocolate to the hot mixture. Stir well and let cool. Whisk in the cream and stir in the custard. I really love chocolate biscuits. The more chocolate it is, the more my love for it. And every time I make a chocolate cake, I try to sharpen its taste even more. Well, in this cake, the taste of chocolate is very bright. Therefore, I sharpened a little cream. On the advice of the old masters of confectioners of the Soviet era (who had never heard of improvers, fixers, stabilizers and other delights of the current confectionery production), I simply add a tablespoon of cocoa powder (true Italian) to the above described cream and mix the mixture well. Surprisingly, such a simple trick sharpens the chocolatey taste of the cream very much. But this is for those who, like me, love chocolate cakes with a manic love.
When collecting the cake, be sure to soak the cakes with syrup with a small addition of alcohol to your own taste. Pour icing on top. "

Page 82 Milante Reply # 1627 "
cupcake recipe I cook like this: I mix 100 grams of butter with 1 multi-glass of sugar and four eggs. I mix all this at low speed with a mixer for about a minute. Then I pour two multi-glasses of sifted flour with one bag of baking powder (about a teaspoon in the bag). Then I add about 1 tablespoon of cocoa and a teaspoon of coffee, a little cinnamon (I use it instead of vanillin). I mix everything until smooth. I tried to add poppy seeds, raisins, next time I will try coconut shavings) I grease the silicone molds with vegetable oil and set to bake on Rice mode with a closed valve for 12 minutes + 3 minutes on heating. In the end, I melt the most ordinary chocolate bar in the microwave, grease the finished yummy and sprinkle with confectionery beads

[miscellanea]

miscellanea

miscellanea
Page 6 LenTolna Reply # 100
By the way, ladies, I'm on it yogurt did. More precisely, not yogurt, but varenets)))) I fermented milk with bifido-varenets. He seemed to me more "alive". It has a shelf life of 5 days. I heated the water in a pressure cooker to 35-40 degrees, put the jars and closed the lid, closed the valve too. She stood with me all night like a thermos. The milk was natural, rustic, of course, not whole, but very tasty. During the night it all fermented there, and it turned out to be a wonderful sour-milk product. Not very thick, but very tasty.

Page 28 Lesska Reply # 553
Yogurt
it seems to have worked out ... although it tastes more like sour cream, but not greasy ... for me just ... we mix yogurt with mayonnaise for dressing salads.

for 1 liter of milk 2 Art. l. yoghurt (for example, natural activity)
Boil the pasteurized milk and cool to 38 degrees (someone measures with a thermometer to measure the temperature of the water, someone warms the ultra-pasteurized milk in the microwave), add yogurt, stir well, you can use a blender. Pour into jars.
Put a cloth or silicone mat on the bottom of the pressure cooker, put the milk jars, cover with lids and pour 0.5 liters of water into the pressure cooker, water temperature 38.
Close the lid, the valve is kept under pressure. After 6-8 hours, move the jars to the refrigerator. I managed to rearrange after 10 hours. Sv was used as a thermos.
Page 8 Shelen Reply # 158
So far I have only used the SLOW COOKER for cooking baked milk.
Time set 1.30 minutes, pressure 2. It turned out well. The aroma is much brighter than on "Stew" for an hour.
Page 31 vernisag Reply # 605
Program cottage cheese not successful in this
Try it just on heating, there is heating in any multicooker or pressure cooker and you can cook cottage cheese very simply. I cooked and I really liked it. Pour the sour milk into the bowl and turn on the heating for 1.5-2 hours, then turn off the heating, cool and fold it back.
Here is the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278352.0
vernisag Reply # 613
the valve is open and just turn on the heating button

Page 23 Valyushechka_ya Reply # 441
Today boiled eggs for the salad, since the anniversary is planned, -2 multi-glasses of water put the eggs in a saucepan - the water approximately reached the middle of the egg, turned on the steam for 5 minutes, press. 2.


Page 26 Shelen Reply # 515
Quote: Chingu "Omelet with meatballs? I haven't even heard of that.»
Make an ordinary omelet mass, pour it into a bowl (if the volume is 3-4 eggs) or into a silicone mold (foil), put meatballs on top (minced meat + rice + onion). Cook on "Porridge" for 10-12 minutes with a closed valve or on a "Pastry" for 15-18 minutes with an open valve. Pour water under the mold, if using. The idea can be seen here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309806.0
or here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=306852.0

Page 41 olga4166 Reply # 815
just doing regular omelet ... can be with additives... you pour either in silicone molds, or in heat-resistant glass ... I had a plastic saucepan for rice from a steamer ... ALWAYS cover with foil to prevent condensation ... and on the stand a steamer ... STEAMER, pressure 1, time 20 minutes. Grease the mold ... good luck! I had 400 ml of omelet mixture.
Shelena Reply # 816
Ol, and 20 minutes is not a lot of time? For so much a steam omelet is prepared in an ordinary double boiler. Maybe 5-7 minutes is enough? Or is there any point in keeping it longer?
Tysia Reply # 818
I can put in 5 kopecks about an omelet ... I did it from 3 eggs and at 20 minutes, and at 10, I did not notice the difference ...

Page 37 TusySh Reply # 739
I tried to cook yesterday manti: steamer mode 7 minutes, pressure 2, everything turned out tasty, quickly, though little goes on the steamer stand - for one male portion.
Page 34 Shelen Reply # 674
Means it's a rubber band. Put the gum in a saucepan with a suitable bottom diameter, boil for 10 minutes, cool in the same water. Have inserted. Works!
Conclusions: periodically it is necessary to carry out prevention of gum - to boil it!
I often have the lid stored vertically, perhaps from this a slight deformation of the elastic occurred.
Page 43 Shelen Reply # 847
olga4166: “Shelena, ... tell me more about delayed start.»
For example, the clock is 22.00. Millet porridge is needed by 7 am. 9 hours difference?
BUT!!! If you set it to 9, the pressure cooker will turn on at 7 am !!!
So, we set 8 hours (using the "Timer" button). Cook porridge for 20 minutes. It turns out that at 6 am the SV will turn on, cook for 20 minutes, and keep 40 on "Heating".
That’s why I don’t like the respite in Polaris. Brand's exhibit is different, and the time step is 10 minutes.
In Polaris, you have to plan a delay in advance so that the finished dish does not stand for a long time on the "Heating".
Page 33 plasmo4ka Reply # 645
Quote: Mama Nina "what a wonderful lubricant is this?"
here is the link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0
«Universal non-stick mold release
Ingredients
Ghee 128gr
Wheat flour 90g
Refined vegetable oil 130 gr
Cooking method
An extremely useful piece for bakers and anyone who cooks in tins or baking trays. The mixture does not smoke and the products prepared in molds with this emulsion never stick.
The mixture is made up of 3 ingredients, taken in approximately equal proportions, one cup of each. I prefer to take a little more flour, just adjust to my silicone brush.
a) 100% solid oil or fat with a melting point above 25 degrees Celsius. You can use ghee, ghee, lard, melted coconut oil, palm oil.
* Basic requirement for oils to have high smoke point temperatures. Therefore, it is better to use clarified butter or coconut oil rather than clarified lard.
b) Refined vegetable oil: corn, soybean, cottonseed, sunflower.
* For liquid oil, you need to choose the one that has the least odor, soybean or corn oil is most suitable.
c) Ordinary flour, without additives: wheat or rye.
* Again, the highest grade wheat flour is the most suitable, since it has no off-flavors and is ground sufficiently fine.
Cooking.
First, mix the ghee and flour well cooled in the refrigerator. Mix with a fork. You get this mixture. We expose it to the cold for 15-20 minutes.
Now we transfer this mixture into a tall beating glass and beat with a blender, gradually. adding a thin stream of vegetable oil. The process is similar to making mayonnaise.
The resulting creamy substance is transferred to a glass container with a wide neck.
The mixture can be stored either in the refrigerator or at room temperature, indefinitely. If stored in the refrigerator, then the mixture should warm up at room temperature for 5 minutes before use.
I adapted the recipe taken from here:
🔗
You can lubricate any surface for baking bread, muffins, pasta, when baking vegetables or meat in the oven, baking trays, Teflon, cast iron, aluminum or ceramic molds. I use this grease to coat the sides of baking dishes, as I put silicone paper on the bottom. I also lubricate the stirrer blades in the bread maker. Then they easily come out of the finished bread without damaging the loaf. "
Page 55 Shelen Reply # 1089
Take a round foil shape (worth a penny!), Poke a bunch of holes in it and cook without any problems. Washes at once!
Look at the recipe for "Muffins ..." - there is one in the photo. I have been using ONE for 3 years already! Washable with a brush. (Only I didn't do it in my hole - I don't need it.)
Shelena Reply # 1091
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=336010.0
Check out the latest photos at the very bottom. On one you will see the form.

[Shelene]

Just share my observations. I bought a field in the fall ... in two months the elastic band grew slightly and the SV started to hiss a little (let the steam pass). Thank you Shelene... taught me how to bring gum to life ... boiled it. And then I decided to check my assumption about stretching the elastic. Since the beginning of winter, after cooking, I simply pull the gum out of the lid, dry it and do not store it put on its regular place (I just put it on the SV saucepan). Accordingly, it dries out and narrows to the desired one. Summer is coming, and I have never boiled since winter. Well, maybe you can't do that ... I don't know.
I asked the engineer Polaris about caring for the ring ... so he said that it was just to dry the ring after cooking and not take it off from the regular place, and why not take it off ...

Valyusha, thanks for the work done and very necessary!

[Valya73-Valya,]

Valya73-Valya, you have done this work! How much useful information have been put together! Thank you so much!

My girlfriend also had a problem with the ring in this cartoon. I didn't immediately understand on the phone what was the reason why the pots were not gaining pressure, but just in case, I offered to dry the silicone ring well and the problem disappeared.
So, you need to boil the rings only when they are very hard and there is no necessary elasticity of the silicone itself (and this problem exists in some pressure cookers), but in this model, just like in my 6050 brand, on the contrary, the ring is very soft and from constant work in conditions of high pressure, high temperatures and humidity, it becomes even softer, stretches, loses its shape, thereby losing the tightness of the connection between the lid and the bowl and does not gain pressure (or simply does not work correctly). Dry, yes, it is better right on the lid, so that again there is no deformation of the ring.

[Irish,]

Irish, I agree with you: the ring becomes softer during use. But with the statement that it is not worth boiling, I argue. It is after boiling that this gum becomes denser and sits perfectly in place.

Helen, I am not saying, I just mean that it is not at all necessary to boil it, that is, there is nothing to it, you can simply periodically dry it and there will be no problems.

[Irish,]

Irish, leave two ways as effective ?!

Hello everyone, my wife and I looked at the Polaris PPC 0305AD pressure cooker, if it's not difficult, please give an answer to a couple of questions.
How much does an extra non-stick bowl cost, a quality option and a budget option?
How much is a stainless steel bowl?
Can I buy a steamer container?
Are there sealing gum on sale separately? (Those that are soft and need to be boiled so that the steam does not pickle from under the lid)

[Dzyan123,]

Dzyan123, Hello!
I don't see what city you are from. Prices in Moscow before for pots were as follows: non-stick ("native") 1200 rubles, from stainless steel from Land Life 1000-1500 rubles, rubber bands - 200-300 rubles.
We buy additional pots in Russia from the Land Life pressure cooker, marking YBW 50-90.
Read about pans here (and a post after this post):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295673.0

I don't see what city you are from.

I am from Ukraine, Vinnitsa region. In Ukraine, can you buy additional gum, pots that you listed?

I am from Ukraine, Vinnitsa region. In Ukraine, can you buy additional gum, pots that you listed?

Here you can buy on the forum

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=162308.0

I completely agree with Irina's story .... only bad luck ... it doesn't really dry out in its regular place. And so it is.

In the reviews I read that the metal legs of the steamer can scratch the bottom of the pan, it is decided by buying a silicone mat.
Please tell me, is there any other solution to this problem besides the rug?

[Dzyan123,]

Please tell me, is there any other solution to this problem besides the rug?

Dzyan123, there is. Plain cloth to the bottom.

In the reviews I read that the metal legs of the steamer can scratch the bottom of the pan, it is decided by buying a silicone mat.
Please tell me, is there any other solution to this problem besides the rug?

There is ... a cotton napkin on the bottom of the saucepan I put .... everything is OK!

Today I cooked minced chicken hedgehogs. It's hot outside here ... so I didn't cook rice. Blinded, fried, poured sauce and on Manual mode for 20 minutes, pressure 2. EVERYTHING was cooked ... it turned out very tasty! Next time I'll try 15 minutes. I am delighted with our clever assistant ...))

Hello, I have been using the Polaris PPC 0305AD pressure cooker for a couple of days, I cooked rice for rolls according to the recipe book, it turned out a little dry. I tried to cook pearl barley porridge, for 1 glass of cereal 2 glasses of water, pressure 3, water began to flow through the valve, I tried to cook artek, 1 glass of cereal 2.5 cups of water, porridge pressure 2, also the porridge went through the valve as soon as the program was turned on. I tried to heat milk a little more than 1 liter, in slow cooker mode, pressure 2.90 minutes, the program has not yet turned on, but the milk has already gone through the valve, turned the valve, it seems to have stopped, but after 45 minutes it went through the valve again, so much so that I had to turn off the pressure cooker.
What do you think is the problem? Is it worth using the service?

I did not assemble the valve correctly, tomorrow I will try with a correctly assembled valve.

[Dzyan123,]

Dzyan123, and how are you collected valve? For the first months I was generally afraid to take it out / insert it in.
"Escape" of the pan contents is possible even if the lid is not closed correctly.

[Dzyan123,]

Dzyan123, and how are you collected valve?

I unscrewed the rod from the cover, then screwed it back tightly.

[Dzyan123]

ABOUT! Why are you so !!!

I unscrewed the rod from the cover ...

Dzyan123 , the valve taken out, a not twisted... Or are we talking about different things ?!
Did the pressure cooker work normally after such manipulations? Content not escaping?

It's strange. It seemed to me that yesterday there were messages from other girls on this page - now they are gone ...
Have the topic been cleaned up?

Really cleaned up ...)
Yesterday I tried to bake a chocolate brownie in SV ... it worked!

Yesterday I decided to bake bread ... On the advice from the recipe, I only sprinkled the saucepan with flour and that's it (there was a video recipe ... everything worked out, though the bowl was from Brand) ... I put the oven on, but I think I can't take it out without lubrication. .. Exactly ... stuck tightly .. barely tore it off ... I still laugh at my stupidity ...

But the bread turned out to be very tasty and porous ...

And I have never baked anything in a pressure cooker. Say, you need to try, right?

Well, the baking turns out to be gorgeous, the main thing is to grease the saucepan well ...

[olga4166]

olga4166, and what is better - in a cartoon or in a pressure cooker?

In this pressure cooker, baking is like in a multi - no pressure.

[Cranberry,]

Cranberry, yes it seems everywhere is normal. Only in multi (Polaris 0517) the time on the Baking mode is 50 minutes by default and is not adjustable. And in 0305 it is more convenient in this regard. He baked bread both there and there - the same way. The only thing that will need to be baked charlotte in it. Excellent in SV, but I don't know here. I'll bake, unsubscribe.

There is somewhere a video of the operation of the valve during the cooking of the kettle 0305, otherwise I could not understand whether it was broken or not.

There is somewhere a video of the operation of the valve during the cooking of the kettle 0305, otherwise I could not understand whether it was broken or not.

Pfukat slowly and that's it. What's the matter with him?

Pfukat slowly and that's it. What's the matter with him?

I have steam rushing in a dense stream, it was a couple of times, I pressed the valve, after that I pfukal as you said.
If it's not difficult, please post a video of your valve operation.
If something goes wrong, then 14 days have not passed yet, it may be possible to solve everything with the store without contacting the service.

[Cranberry,]

Cranberry, I am reporting on the comparison of the baking results in the multitude of Fields 0517 and SV of Fields 0305.: girl_pardon: Bread is better in mult, and charlotte in SV. Its height in the multitude is 4 cm, and in the CB it is 5-6 cm.But in the cartoon it bakes for 50 minutes and is enough for it, and in the CB it is an hour (the CB has a power of 900 W, and the multi has 860 W - I did not understand anything ...) ... not the point, of course, but like that. I noticed that in SV any pastry, except for bread, rises better. Bread rises in the same way everywhere. But I like his crust in the field better. In short, there is something to think about. But I think both are needed!
Dzyan123, steam should not be blown out in a dense jet. Apparently, your valve cover is not molded correctly (there must be a weight in it so that it closes the valve tightly ... what was pressed and everything was fine, this proves). I would ask to replace CB before it's too late. If it doesn't help at all, return it and buy it in another store (maybe the whole batch is like that).
Or maybe it's just not completely closed or turned in the wrong direction? It can not be?

I have steam rushing in a dense stream

It was like this for me, I was also very indignant about myself, but it turned out that I had not completely closed the valve.

[Dzyan123,]

Dzyan123, ask engineer Polaris here ... 🔗
Shelena, I really want to order a Lendlife ceramic bowl. What do you think is necessary?

[Olya,]

Olya, don't you have any spare bowl for Polaris? I think you ordered something ...

Dzyan123, Did you solve the valve problem? There is clearly something wrong with him, judging by your description.

[Shelena,]

Shelena, there is a spare ... well, that bronze-teflon one. Now I also want ceramics ... there is also a lid on the saucepan. Well, nobody was buying ceramics. And here I want to buy, here is your opinion and I ask.

[Olya]

Olya, alas, I cannot advise you anything. I don't have one, and I haven't seen any reviews.
Why do you need another coated saucepan? Take better from a stainless steel - it is eternal.

[Shelena,]

Shelena, I want ceramics ...
Hey, what is the difference between bowls for YBD and YBW models? The diameter is the same ... maybe the height is different?

[Olya,]

Olya, I do not know exactly. I think you're right. Look at the Multi-bowl height.

I do not recommend ceramics - it quickly breaks down. After 3-6 months, everything starts to stick

[Olya,]

Olya, don't you have any spare bowl for Polaris? I think you ordered something ...

Dzyan123, Did you solve the valve problem? There is clearly something wrong with him, judging by your description.

One of these days I will try to contact the engineer Polaris, according to my impressions, the valve works prematurely, when the desired temperature has not yet reached and the pressure cooker has not started the countdown, if you hold the valve a little with your finger, the cooking process begins, the ten turns off and the steam is no longer rushing so much.
But all this is subjective, I filmed a video of the valve, I'll post it on the network, I'll throw the link to see for yourself.

[Slavutchanka,]

Slavutchanka, thanks for the hint! I wanted to ask ... you ordered a stainless steel bowl ... YBD or YBW?