Multi-cooker-pressure cooker-smokehouse VES SK-A80 (8L)

[tigra-tigrica]

tigra-tigricawhat did you decide with the store? Will they change?

Here's my bread. This is how it turned out to be a bakery-oval

By the way, the bowl is very spacious, these rolls for 700 grams of flour ... are also in the plans for a braid ... in general, I liked the oven, I had never baked in a pressure cooker before.

Sent it back today. Then I will unsubscribe how everything will end, and whether it is worth ordering further goods in that store.

I hope everything will be fine and they will send a working smokehouse.

The bread turned out wonderful. Will the braid also have a hole? The heating element can be covered with a capsule, but at the top of the hole, if there is something liquid, it will not save. I will, and I, look for a suitable tin can.

Thank you so much!!! I plan to make the braid with a pigtail and "braid" the ten. And the jar was made of olives, the capsule smells a little smoke, and I was afraid, since the bowl does not smell at all, I always keep the smokehouse with the lid up so that it would be ventilated, and the capsule, grate and silicium. I keep the ring on the balcony (as Sveta-lana19 advised me, for which thanks to her !!!). I have adapted to making liquid and so on in liter jars, I recently cooked beans for soup ... well there are a lot of them there, for stew, by the way, it is

I hope everything will be fine and they will send a working smokehouse.

And I would like another one, not this one - renovated. I had an idea about the bowl. We must try on a slow cooker bowl for our well, it is also oval. Suddenly a miracle will happen.

I have adapted to making liquid and so on in liter cans,

Without water?

How did you agree with the store? I don't think they will fix this ... should they change it to a new one?

I just have a 6 liter slow one ... even I did not immediately guess to try on the bowl .. I'll try it ..
There was little water at the bottom, and the beans in the jar were filled with water.

Nope, the cup does not fit, it is wider, only half fit. Maybe 3 liters is normal, although it’s probably too small ... in general, we have to wait for a bowl from the manufacturer, I think if there is a demand for smokehouses, there will be a bowl, it should be very convenient with it, since the well modes are good.

Should. Let's see what happens in real life.

Maybe 3 liters is normal

Well, I have three. If I wait for mine, then I'll try to try it on.

The store changed the pressure cooker. Experimenting with chicken legs. No sawdust. : pardon: Have to do with the means at hand: kiwi skins, a pinch of green tea, rosemary, basil and the husk of a small onion. I don’t know what will happen:. The smell is felt. So it works.

That's what I did

girls, thanks for the topic, but the topic somehow does not grow, there are already 100 pages in the brand, is it really better? Or is it not so tasty? there is more power and it seems to be wider. describe more please choose. but prices bite so as not to be disappointed later. Help.

That's what I did

In the photo, the grille is different than in the Brand. Or does it seem to me? Is the "cigarette lighter" in the smokehouse located in the center?

the topic somehow does not grow, there are already 100 pages in the brand, is it really better?

He's just the first. And after him both Units and Libra began to appear. This model is attractive in shape and volume

I still like everything in the smokehouse. Recently I made stew directly in jars, for twisting, it turned out 5 half liter jars. Periodically I smoke a chicken and a fish - I really like it ... another plus - the volume is large and the shape of the smokehouse is oval - the whole fish with a tail intermeddle ...
A bowl for chips in the middle, I have nothing to compare with, I do not know how convenient it is from the side.
When I bake something I cover the heater with a tin can.

The heater in the center is convenient in that no extra is needed. a bowl without a heater - it does not interfere as much as if it were on the side.

In the photo, the grille is different than in the Brand. Or does it seem to me? Is the "cigarette lighter" in the smokehouse located in the center?

The grille is oval, the "cigarette lighter" is really in the center. I really like that the bowl is oval. As for me, it is more roomy. Still would
spare bowl for her. And, while they are not there, so I look closely at the 8L goose girls.

[tigra-tigrica]

tigra-tigrica,
Oval! It's wonderful.
Let's get to the real multi-ducks.))

I got a second brand for my aunt. I've got used to the side cigarette lighter, and she's complaining. Maybe she should have bought one like this.
And bowls have to be bought separately for cooking.
I noticed that mostly women from Ukraine write about Ves. but in our stores I have not seen this brand. Whose is she?

the shape of the smokehouse is oval - a whole fish with a tail intermeddle ...

Exactly! In the Brand, capelin is whole, and fish such as mackerel are not particularly decomposed. My acquaintance saleswoman has already ceased to be surprised that I am looking for smaller fish (perch, mackerel).

I smoke a chicken periodically

Recent experiments have been with boiled-smoked chicken in a saucepan with a pasta insert. Both a whole chicken and halves fit in.
Does this Ves have a whole chicken?

I haven't tried kisses yet, smoked only "spare parts" but there are plans for the future .. I think a chicken should fit per kilogram. Here it is just problematic because of the heater, I will try on the middle grate and close it to the edge

Hello everyone!)))
I'm looking for which MV to buy, I chose VES SK-A80 .........
But nowhere can I find reviews about it .....
Girls who have one, please advise whether to take or should you stop choosing another model? The quality of the agrigate itself))) Tasty cooking, baking? ....
And more .... If, for example, you cook soup, how many liters are you getting?

Something the topic died down. Let's revive?
Formulated a recipe for cold smoked mackerel, prepared in this device. Welcome :-)
Cold smoked mackerel in a multicooker-smokehouse VES sk-a80 (Spline)

Hands do not reach revive. I have mackerel in combi mode. You should at least insert a picture.

I discovered this miracle for myself today, caught fire with a purchase. But finances are limited and it is necessary that she fulfill all her declared functions, so that later she does not have to buy a separate cartoon. Reading the characteristics, it's not entirely clear to me, there is a frying function, but how does it fry if the heating ten is right in the bowl? And if you cook soup or porridge, again like with ten?

And how many cans can fit into it and how much?

[Greetings, O master of cooking!]

Greetings, O master of cooking!
I also bought a miracle Multi-pulti-smoke-cooking!

Several questions at once.
Help. understand those who are in the subject!

1. I cannot set the type of pressure.
The "P-high" light is always on and no manipulation of the "Time / Pressure" and "+", "-" buttons changes.
hence the question how to change the pressure?

2. Started smoking in the "hot smoking" mode
What does the blinking "P-high" light mean?

3. There is a "float valve" on the top of the cover
Prepared "Multi-pulti ..." for smoking. (poured chips ~ 25 gr. poured water 160 gr.)
Closed the lid (first pressed it to close, moved the lever to the "closed" position, then raised the lid)
I see on the top of the cover there is a "float valve" it is recessed.
I launch "Multi-remote control ..."
- I make sure that the "adjustable valve" is in the "Close" position
- I press the "Smoking" button 1 time (hot)
- I press "Pressure / Time" (I want to select - low)
- I press "-" or "+" NOTHING HAPPENS (as the "R-high" light was on and it burns) but oh well, let's smoke at high!
- I press "Pressure / Time" (I want to select - smoking time)
- I press "-" or "+" here all the time is set!
- I press the magic button "Start / Stop"
GO!
I notice there is a "float valve" on the top of the lid, it is recessed
After a while, smoke appears precisely from the "float valve"
The question is - this "float valve" should rise by itself and shut off the smoke outlet when the pressure rises inside the "Multi-remote control ..." or what?
What is the working position of this valve for pressure smoking?

Tell me, pliz, but where to get the chips? and what can replace it? I'm afraid that I won't find (((

Yes, and I don't have it. Small twigs of fruit trees, currant twigs, nutshells, onion hulls, oak bark, juniper fruits, tea, rice grains, etc.

There are beech chips and alder chips!
🔗
🔗

But it is better to add shavings of apple and cherry rocks!

tell me. about how to cope with a medium or low pressure mode?

[tigra-tigrica]

Girls,tigra-tigrica, janka, please tell us how your multi-cookers-smokers feel? Are you using? Are you satisfied? No breakdowns happened? I look forward to your new feedback

Something Temka has calmed down, and thanks to this section I bought a smokehouse. And I never regretted it! Solid, roomy, high quality! Today I smoked pork ribs. Marinated with mustard, salted, stuffed garlic. Grilled for 2 minutes, smoked for 20 minutes and voila! The meal is ready!

Yes Yes Yes! Something the topic is silent ... I choose which smoker to buy .... I really like the volume of the bowl here. Please, happy owners. Please advise. Still not a very cheap thing. Or UNIT?

eh, and I hesitated to repair my Brand and today I am dragging it to hand over. many have recently been flying small heating elements in it. I'm not ready to stay without a smokehouse, I'm looking at this one. Girls, explain, as I understand it, it cannot perform the function of a pressure cooker fully? that is, cook the soup only in a jar in it, right? You can't pour directly into the bowl, can you?

a smokehouse was brought yesterday. according to the instructions, you can cook the soup and even let the dough stand until I can imagine you need to also stock up on a jar of olives. It's a pity that there is no one in Temko only

I have been using it for six months already.
very happy.
I smoke fish (mackerel) for 1.5 - 2 hours in the cold smoking mode it turns out the most delicious. It is smoked mackerel that is a favorite dish from this smokehouse, very similar to the store one, I have already smoked 50 kg of mackerel in it))
I cook meat on hot and combined smoking, I like it, but it turns out not like the store one.
Pressurized potatoes with meat are cooked for 30 minutes (excluding pressure build-up time).
I have already done jellied meat 4 times (I tried it both on regular stewing and under pressure), it turns out an excellent transparent jellied meat, the water does not boil away and the main thing is not to stand over it)
I am not particularly worried about the spiral, I cooked jellied meat, I did not close the spiral in any way, nothing happens to it, just after the end of cooking I carefully pour the contents with a ladle.
I'm happy with the purchase!

What an interesting smoker! Interested.
Owners, how do you like it over time, like a heating element for a smokehouse? Doesn't fly like in Brands and Units?

I have been using it for over a year. I smoke in it often, sometimes I cook goodies under pressure. No complaints.

This is our second smokehouse after Brand, who broke down a month later, bought a second one so as not to sit without a device during repairs, he worked for a little more than a year and also flew, though not entirely, but only a ten for smoking. After that they took this device. It is, of course, larger in size and more convenient in that the countdown begins only after the required temperature or pressure is reached, and not stupidly from the moment of switching on, like Brand's. There are no questions about cooking and smoking, BUT there is one big "but" - the sealing gum intended for smoking, after several uses, "dubs" and stops sealing the device, which causes pressure to break down and you have to wipe the lid and the gum itself dry, top up more water and ... armed with a rolling pin, hammer on the lid of the smokehouse, making it fit more tightly to the pan in order to seal.Because of this, it is necessary for smoking to put a sealing gasket for cooking, killing it too. True, lately, it seems like this defect has disappeared, it is not known for some reason - whether the gasket "softened" or something else, but the sensations are still not very pleasant, and suddenly it "starts" again. So, because of a penny detail, the attitude towards the device can be spoiled. A pity - a good thing! After all, you yourself know what composition is stated on the label of store-bought smoked chicken or meat, and here only meat, salt and spices. It's the same with fish. But be that as it may, we have been living with this smokehouse for the third year already and we are not going to give it up.

Hello everyone. Please tell me where you can download instructions and recipes for this multi-pressure cooker. Thank you.

Good evening. Tell me how to make yoghurt in this multi-speed smoker? Today I cooked hot smoked breast for the first time. The whole loggia smelled, but it turned out beautiful and tasty.

Tell me how to make yoghurt in this multi-speed smoker? Today I cooked hot smoked breast for the first time. The whole loggia smelled, but it turned out beautiful and tasty.

Wash the bowl thoroughly. Boil water with lemon or citric acid in it, stuffing the sealing gum into the bowl, and then pour the milk with sourdough or yogurt into the bowl and start the yogurt program. That's how we make sour cream.

Good day . I acquired this miracle technique. This is the third multicooker in my house. Bought for a smokehouse and an 8L bowl.
It is not very suitable for every day - this is my opinion. For this model, it beeps as a second bowl without a heating element asks for. Maybe someone knows they sell such?
Not a very convenient instruction book with recipes.
I have a question - how long to cook jellied meat? The instructions say from two hours. But if you don't cook under pressure. I think he won't get ready. And I don’t know, can you open the lid when cooking without pressure?

I have a question - how long to cook jellied meat? The instructions say from two hours. But if you don't cook under pressure. I think he won't get ready. And I don’t know, can you open the lid when cooking without pressure?

You can open the lid, but we cooked the jelly for about three hours under pressure! It's six hours without pressure, so it's better not to trust the instructions.

Thank you very much for your prompt reply.
The second day I study the instructions. And I write notes.
And questions arise - Cold smoking - Move the adjustable valve to the CLOSED position. Tell me, will the cartoon not gain pressure in this position? Do you need to close the security lock?
When I close the lid, it does not close very tightly for me, as if alive. This is normal?
And nowhere is the temperature indicated. For example: at what temperature does she make yogurt.
In my multicooker-pressure cooker, rooster jelly is prepared in 60 minutes. at a temperature of 112 degrees. And here I am in a stupor, I don’t know what to start from in order to set the cooking time.
On our forum it is written: cold smoked mackerel -35 min. In the recipe book, 2 hours. Where is the golden mean))).

Tell me, will the cartoon not gain pressure in this position?

No. When cold, do not add liquid to the bowl and steam (pressure) has nowhere to come from. Therefore, the lock may not be closed, although we do close it "just in case".

When I close the lid, it does not close very tightly for me, as if alive. This is normal?

Fine. When working under pressure, it presses it tightly, but not. As for the temperature, you are right - it does not show anything anywhere, but here we focus on the instructions plus experience after each preparation. As for the mackerel in 35 minutes, we will try, but according to experience, the fish will need to be salted well, because after such treatment with cold smoke it will remain without heat treatment. And no one forbids, if it seems not smoked enough, add more sawdust and finish smoking.I can say that a piece of Russian cheese weighing three hundred grams is enough for 15 minutes of cold smoking, and for the same piece of bacon for 20-25 minutes cold or hot. Combined smoking is also a good thing.

Thank you very much for your reply.
I want to try mackerel on Palm Sunday. I will unsubscribe about the work done.
And another question about pressure. What kind of food should be cooked under what pressure? The lower the pressure, the longer the cooking time. Well, everything is so complicated))). All comes with experience. But you have to start from something. In my slow cooker. I threw everything into the pan and closed the lid (no valves, no bunch of locks) Soup-12min. And under what pressure she prepares me on the drum))). I have my own bird. And from experience - 12 minutes is not enough for poultry. Then I boil the broth first.
I took this one for smoking, but I want to try other programs. The pan is not very convenient for everyday use.