Pressure cooker Polaris PPC 0305AD (reviews)

I ordered myself a bowl with an elastic band 700 bowl 300 rubber +200 delivery by Russian post +% for money transfer is 1% 120 rubles. payment on delivery.
the manager made a remark that only the city number is indicated on the site.
if anyone has any questions here's email. manager mail manager @ landlife-

Does anyone know the temperature on slow?

Olya sveta.khm seems to have found out that it is 90-95 when the milk is baked. cooked.

Olya sveta.khm seems to have found out that it is 90-95 when the milk is baked. cooked.

I just don't understand ... how does she manage to maintain the pressure at this temperature?

Hello girls. Thank you very much everyone for the recipes. Honestly, I didn't even know that you can cook so many different dishes in just one pressure cooker. While preparing "Stewed potatoes with beef, celery and carrots" according to Shelena's recipe, I decided to share with you my own recipe for a simple "Bean soup with turkey meat". Do not judge strictly, this is my "debut"

Here's the recipe:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=404443.0

Olya, I don’t get dirty at all what temperature, enlighten me dark and what should be the temperature? please and why know it.

Olya, I don’t get dirty at all what temperature, enlighten me dark and what should be the temperature? please and why know it.

A slow cooker, I think, should be like simmering ... and then there is steam, pressure is maintained, so everything is heated to a boil ... so chtol? So what's the point then? I just can't understand how there can be a slow cooker under pressure? Maybe I'm wrong ... correct ...

Today I cooked chicken soup with a cobweb ... I used to lay it all at once ... it turned out well, but today I first cooked the broth ... the taste is completely different ... it turned out deliciously!

Slow cooker, I think so, like it should be

It seems to me that in this mode the water does not boil at all, and the temperature is kept around 90 degrees.
I make yogurt from sourdough. According to the instructions, the milk must be boiled for 5 minutes. Once I experimented and fermented unboiled milk. So the consistency of this yogurt was more like curdled milk. Ryazhenka made from baked milk, too, turned out to be more like yogurt. Therefore, I conclude that the milk probably never boiled. But this is so speculation.

Hello girls! Happy New Year, everyone! Let the year be as gentle to you as the wool of a lamb and there will always be a "golden fleece" in stock! I wish you health, success and culinary masterpieces!

Girls, an up-to-date pre-New Year question. Yesterday I cooked a chill in the standard "Meat on the bone / Cold" mode, time 60 min, pressure. 3., filled with hot water 50 degrees. I collected water in the bowl up to the 4/5 mark. Iiii ..... the pressure was gaining 30! minutes! Is this normal or not? Can the rate of pressure rise depend on the voltage in the network (sorry, if the question is stupid)?

Natalia, I think this is normal, maybe the tension is rather weak, well, I don’t notice, but when there is a lot of water, the pressure builds up for a long time.
Yes, something is quite quiet here. Girls, I congratulate everyone on the coming! I wish you all health, happiness, love, well-being, joy of success and all the very best!

Fuuu, well, thanks Tatiana, I already thought, but did the FAQ break? I read reviews on Yandex Market about our fast car ... Well, no offense to those who wrote reviews there, but in my opinion the armless and brainless wrote there ... I admit that not everything is so smooth at once, but so that it burns, smokes, it stank and still knocked out the E4 error ..... But on the outlet.yua most of the reviews are very positive, also with advice on the nuances of cooking some products. Read it, maybe someone will be useful

Hello girls! Happy New Year, everyone! Let the year be as gentle to you as the wool of a lamb and there will always be a "golden fleece" in stock! I wish you health, success and culinary masterpieces!

Girls, an up-to-date pre-New Year question. Yesterday I cooked a chill in the standard "Meat on the bone / Cold" mode, time 60 min, pressure. 3., filled with hot water 50 degrees. I collected water in the bowl up to the 4/5 mark. Iiii ..... the pressure was gaining 30! minutes! Is this normal or not? Can the rate of pressure rise depend on the voltage in the network (sorry, if the question is stupid)?

On my D2 cold water boils for 20-25 minutes ... it depends on the voltage in the network.

On my D2 cold water boils for 20-25 minutes ... it depends on the voltage in the network.

So I suspected electricity. I noticed that in my dacha my electric kettle boils much faster than at home. Well, it's good that it's not a breakdown, but we can't fix the voltage in any way. So I'll go to the summer cottage and take my little one, beauty, you are digging in the beds, and she is cooking

[Girls,]

Girls, Happy New Year everyone!
Let him bring only the kindest and best to every home! Love, understanding, warmth!

Nataliya, I think the problem was tension. This volume usually boils faster.

Dear girls - singlecartoon and!!!! Happy New Year to all of you !!! Heartily! May dreams come true and wishes come true!

Happy All !!! All the best ... may our Paulies only make us happy!

Happy New Year and Merry Christmas everyone !!!

Well, I don’t know about you, girls, but I’m tired of the festive table ... How many salads with mayonnaise do not crack, but hotzza borschik Here, my first post-New Year dish. Borscht. Let's eat a borschik, and then we can smear salads again
The girls here intensively discussed the color and richness of the borscht taste. Of course, each housewife has her own concept of "tasty", "red", etc. ... My version is this:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=405300.0

[People!]

People! Who knows ... in our Field, Rice and Buckwheat evaporate liquid?

Olya, the girls once wrote that buckwheat after cooking turns out to be wet, and if you let it stand, then the water is absorbed. Yesterday I cooked buckwheat porridge with meat and frying. It turned out right away what was needed, and the buckwheat came out as if simmered in the oven. I took the proportion of water and buckwheat from the recipe book, and reduced the time from 25 minutes recommended in the book to 15. It turned out very well.
About fig. I cooked pilaf. If you add water to raw rice so that it covers the rice by 1-1.5 cm, then the rice will be loose and not wet or dry. But when I added more water, it turned out to be a wet gimza. I think that water does not evaporate in rice or buckwheat. You just need to immediately find the right proportion

[Natasha,]

Natasha, How many minutes do you cook pilaf and at what pressure?

I'm not wise with pilaf. I cook on the "Pilaf / Rice" mode according to the standard recipe from our booklet. Dressing with meat and frying is certainly different from the recipe in the book, but the water, pressure and cooking time are the same as there.
I decided that if there is a specialized mode for this or that product, then it should be used. In the booklet for pilaf, the cooking time is 30 minutes, pressure. 3.

[People!]

People! Who knows ... in our Field, Rice and Buckwheat evaporate liquid?

modes under pressure - closed space, nothing evaporates anywhere)

modes under pressure - closed space, nothing evaporates anywhere)

Thank you...

[People!]

People! Who knows ... in our Field, Rice and Buckwheat evaporate liquid?

Olya, Have you watched Tanyulino's video about her new Ourson? Why suddenly such a question?
Our Polaris is a FAST cooker, not a multicooker. There is no evaporation in it. The programs you named just heat up more. We discussed this in the topic a year ago.

In the booklet for pilaf, the cooking time is 30 minutes, pressure. 3.

I cook pilaf for 12 minutes at a pressure of 2. (There is a lean version in the recipes.) Rice / water - 1 to 1.5.
I cook buckwheat for 8 minutes at a pressure of 3. The ratio of cereals / water is the same. (The recipes have it).
15 minutes for buckwheat, 30 minutes for pilaf is the time for a multicooker, for a pressure cooker it is, in my opinion, too much.
Although ... there is no dispute about tastes ... The main thing is that you and your family like what you cook.

15 minutes for buckwheat, 30 minutes for pilaf is the time for a multicooker, for a pressure cooker it is, in my opinion, too much.
Although ... there is no dispute about tastes ... The main thing is that you and your family like what you cook.

Elena, well, you can probably forgive me, I'm new to this business ... All the time it seems to me that for a short time it just boils, but we love everything steamed, stewed ... And we don't eat just boiled cereals ... We have either buckwheat porridge (and then meat and frying), or pilaf. I am afraid that the meat may not be ready for a short time.

[Shelena,]

Shelena, we do have a multicooker with a pressure cooker function. Tanyulino watched the video. I also want to make a potato on a sensor, but there is no sensor ... then Rice or Buckwheat. Even I don’t understand the principle of operation of the sensor .... so I was stupid ... right now I seem to begin to understand.
Right now, I'll give you a link to the recipe ... help adapt to ours ... I can't ... I'm stupid ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382799.0

Here's a link, in short.

[Shelena,]

Shelena, we do have a multicooker with a pressure cooker function.

Olga, forgive me, I'm a layman in such technical matters ... But as I understand it, our Fields works as a "mutivarka" in 2 modes - "Frying" and "Baking". And in all the rest like a pressure cooker. The conclusion is ripe based on the fact that multicooker works without pressure and pressure cookers with pressure. If I'm dumb, then sorry Correct me

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=382799.0

Delicious! And I want to adapt this recipe. Only there the potatoes seemed to be fried. Maybe we should brown it first? In a word, Shelena, I joined Olga's request about the adaptation of the recipe

Olga, forgive me, I'm a layman in such technical matters ... But as I understand it, our Fields works as a "mutivarka" in 2 modes - "Frying" and "Baking". And in all the rest like a pressure cooker. The conclusion is ripe based on the fact that multicooker works without pressure and pressure cookers with pressure. If I'm dumb, then sorry Correct me

Right now, I specifically went and looked at the box from under Paul ... you know what they write? .... A PRESSURE COOKER ... cool, right?

And in potato, I also want the crust, and not just boiled. I hope Shelena will help us.

[Nataliya,]

Elena, well, you can probably forgive me, I'm a newbie in this business ... All the time it seems to me that for a short time it is just boiled, but we love everything steamed, stewed ...

Nataliya, I just suggested a faster cooking option. :) For a simmering taste, it is enough to leave the dish on the heat. And a long cooking under pressure, in my opinion, worsens the taste. For example, for buckwheat you can take 8 minutes + 10-15 minutes "Heating". So you get the languor. Check out this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=375004.0
It describes the technology of languishing on the example of potatoes. It also applies to any cereal.

Shelena, we do have a multicooker with a pressure cooker function. Tanyulino watched the video. I also want to make a potato on a sensor, but there is no sensor ... then Rice or Buckwheat.

Olya, you are not right. We don't have sensory programs. You can write anything on the box.
We have the usual SPEED welding, but with 3 types of pressure !!! To cook on the touch program, you need to buy either a multicooker with a special mode or an expensive pressure cooker. There are too many requirements for a device for 2 thousand.
The potatoes you like can be made on the "Fry", on the "Pastry", adding a little water first. Or cook with combined modes: any with pressure + "Frying", "Baking". There is no other way.

[Nataliya,]

Nataliya, I just suggested a faster cooking option. :) For a simmering taste, it is enough to leave the dish on the heat. And a long cooking under pressure, in my opinion, worsens the taste. For example, for buckwheat you can take 8 minutes + 10-15 minutes "Heating". So you get the languor. Check out this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=375004.0
It describes the technology of languishing on the example of potatoes. It also applies to any cereal.

Elena, you will forgive me for being stupid .... I just want to find out for myself all the nuances of cooking ... If you look at the recipe for stewed potatoes, then the cooking time is fast, but the product costs an hour on heating! Sometimes (mostly always) this hour is absent and in this case the meaning of SPEEDING is lost. I cannot argue about the deterioration of products with longer cooking, maybe so. My garden head doesn't catch up, what's the difference: cook quickly and then heat for 60 minutes, or immediately use a longer mode. In the second case, it turns out even faster in time

Right now, I specifically went and looked at the box from under Paul ... you know what they write? .... A PRESSURE COOKER ... cool, right?

Ha! Yes! I also looked. And the instructions say "electric multicooker with pressure" and nowhere is the word "pressure cooker" mentioned. By the way, somewhere in the reviews, on the Internet, I read that this is still a multicooker with a "claim" for a pressure cooker. She cooks faster than a regular slow cooker, but slower than a pressure cooker. Oh how
But it seems to me that this is the plus. One of my friends has 2 multicooker. He says that he doesn't want to buy a pressure cooker on principle, because cooked in a multicooker is tastier. So, girls, we have 2 advantages in one bottle for a minimal fee

[Nataliya]

Nataliya, I probably do not quite understand you.
You wrote that the family likes the taste stewed dishes. ("We love everything steamed, stewed ...") I would like to help you with this, suggesting a more optimal cooking method (in my opinion, of course).
This can be achieved by holding the dish on "Heating". On this program, the temperature is about 70 degrees (+ -). Almost like a slow cooker. Simmering can also be achieved when cooking in a slow cooker.

... what's the difference: cook quickly and then heat for 60 minutes, or use a longer setting right away. In the second case, it turns out even faster in time

If you increase the operating time under pressure, then the dish turns out to be overcooked, which does not quite look like languishing. (Because fluid boils when working under pressure.)
If you just need to cook a delicious dish, then the same potatoes can be cooked much faster than in the recipe I proposed above. (Look in the recipes - there are other, more nimble, options).

... somewhere in the reviews, on the Internet, I read that this is still a multicooker with a "claim" for a pressure cooker. She cooks faster than a regular slow cooker, but slower than a pressure cooker.

In the topic, we discussed what absurd reviews there are on the Internet for this particular model. The feeling that people either did not see the device live, or do not know how to use it at all.

One of my friends has 2 multicooker. He says that he doesn't want to buy a pressure cooker on principle, because cooked in a multicooker is tastier.

I also had more multicooker. In the same way, I thought for a long time that I did not need SV. Now I myself remember this "obstinacy" with a smile. Everything flows, everything changes ...

Elena, thank you. Now it is clear. I'm a layman in this matter ... It's just that when you cook in a gas oven, it also boils, so I thought: "what's the difference? That it boils in the oven for 2 hours (like it is stewed in this way), that it boils under pressure and at the same time it quickly reaches "condition." And here's the trick ...
I will definitely choose the time and next time I will cook the potatoes quickly, but heated for 1 hour. Then I will have the opportunity to understand "taste" what is the difference

By the way, you can call me

[Nataliya]

Nataliya, on the smallest fire in a gas oven should not boil in any way.
Must languish. This is the beauty of such an oven. Greaves at the bottom and below, languor.
You can also call me.

I will definitely choose the time and next time I will cook the potatoes quickly, but heated for 1 hour. Then I will have the opportunity to understand "taste" what is the difference

It is not at all necessary to keep on "Heating" for that long. Less is possible. I wanted to achieve at least a multi-cooker option.

[Shelena]

Good day!

Girls and boys, I ask for your advice
I have been reading this Temko for a long time, I read it all, because I really want to get such a Field. But it still doesn't work out
But the other day I saw such a SUPRA MCS-5151 multicooker-pressure cooker, it has 7 modes as multi and 7 as pressure cookers. And now I am tormented by doubts Which one to choose?
ShelenaI especially hope for your advice as an experienced user
Particularly interested in the pros and cons

[Shelena]

ShelenaI especially hope for your advice as an experienced user
Particularly interested in the pros and cons

Marina, good day! Thank you for your trust. I need time to read about Supra to say anything. Until today, I have not heard anything about this model. I will write my thoughts to you in Lichka.

Thank you!
The fact of the matter is that I just saw ... Hence the doubts

[Shelena,]

Shelena, and what am I wrong? I say that there is no sensor in ours. It requires a stationary cover with a sensor. There is no such thing in ours, but in which there is, they cost from 6000.
And if you make potatoes on Zharka, but pour a little water for pressure and under a closed lid. What do you think?

[Shelena]

Good day!

Girls and boys, I ask for your advice
I have been reading this Temka for a long time, I read it all, because I really want to get such a Field. But it still doesn't work out
But the other day I saw such a SUPRA MCS-5151 multicooker-pressure cooker, it has 7 modes as multi and 7 as pressure cookers. And now I am tormented by doubts Which one to choose?
ShelenaI especially hope for your advice as an experienced user
Particularly interested in the pros and cons

Have you read it here?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382799.0

[Shelena,]

Shelena, we do have a multicooker with a pressure cooker function.

Olya, I mean this is your opinion.

And if you make potatoes on Zharka, but pour a little water for pressure and under a closed lid. What do you think?

You get a regular potato stew.
I suggested something else: add potatoes, add a little water, turn on Baking or Fry, do not close the valve. Darken a little, and then fry with the lid open. This will bring you closer to the sensory program.
But the girls immediately fried without water. Look at the first 10-15 pages in the topic. Why reinvent the wheel?

Marina, read about Supra Temko. It seems to me that doubts will disappear by themselves. It will be easy to compare with Polaris, because you have read this topic.
(For 8 months of using the device, recipes for it can be counted on the fingers. But the problems ...)

[Shelena,]

Shelena, but this is not my opinion ... this is a design engineer Polaris says so, but in the instructions they call a MULTIPOOKER WITH PRESSURE in general.

Get it right with the potato ... I'll reread it right now!

[Shelena,]

Shelena, but this is not my opinion ... this is the design engineer Polaris says so, but in the instructions they generally call him a MULTIPOOL WITH PRESSURE.

Olya, for a long time, the topic about Polaris 0305 was called "Multicooker with pressure ...", as stated in the instructions (when you bought the SV this was no longer there). At my request, the theme was later renamed, since 0305 is a pressure cooker.
Perhaps technologists have their own opinion on this matter. But, I suspect that this is a common marketing ploy. Attracting buyers is fundamental for any manufacturer. The box is not worth trusting.
(On the same topic. I was presented with a teapot with a thermostat on NG. The volume of 1.2 liters is large written on the box! We measured the water to the risks - 950 ml (!), And when boiling, only 800 ml whistles over the edge. .)

Have you read it here?

About potatoes?
I didn't seem to ask about potatoes

Marina, read Temko about Supra. It seems to me that doubts will disappear by themselves. It will be easy to compare with Polaris, because you have read this topic.
(For 8 months of using the device, recipes for it can be counted on the fingers. But the problems ...)

I even read it twice
The fact of the matter is, if the topics were equivalent, it’s easier to decide, since different points were described in detail.
Thank you

[Marina,]

Marina, Sorry for the wrong reference to Take Paul, here we have already picked up the replacement pots, there are a lot of recipes again ...
Shelena, you're right ... I understand you. The name is not the essence! The main thing is that users are happy.

[Olya,]

Olya, for a long time, the topic about Polaris 0305 was called "Multicooker with pressure ...", as stated in the instructions (when you bought the SV this was no longer there). At my request, the theme was later renamed, since 0305 is a pressure cooker.
Perhaps technologists have their own opinion on this matter. But, I suspect that this is a common marketing ploy. Attracting buyers is fundamental for any manufacturer. The box is not worth trusting.
(On the same topic. I was presented with a teapot with a thermostat on NG. The volume of 1.2 liters is large written on the box! We measured the water to the risks - 950 ml (!), And when boiling, only 800 ml whistles over the edge. Here's a box with deception .)

Well bliiin, everywhere there is one deception .... And if a person was looking for a multicooker, but so to speak "fancy"? No, well, if he bought our Field - then he can be said to be lucky, but if not? After all, some are difficult to convince.
And what is the point of the marketing move? It turns out that if you honestly write "pressure cooker" on the box, they won't buy?