Multicooker-pressure cooker Redmond PMC-PM380 (reviews and discussion)

So a 16-centimeter one just won't do. The maximum permissible bowl height for our pressure cooker is 15.5 - otherwise the lid will not close.

The height of the native bowl is 15.7 cm. How then is the maximum allowable 15.5?

16cm fits, don't confuse people. Both the arches and the land life have a height of 6 liter bowls of 16 cm.

I just measured the bowl that I bought (for Redmond M-30) - 15.9 cm. Height. It didn't fit our 380th ... But there is still a rim, maybe because of it the lid didn't close ... Sorry, I didn't want to confuse anyone ...

M 30 is a Multicooker. Bowl with ledge for a steamer basket. And pressure cookers have a smooth edge. Measure the height from Land Life.

[Alyona]

Alyona, and if on the merits of your question, then the 800s is not a pressure cooker, but an ordinary multicooker with an absolutely unnecessary function, which in fact you will never use

the fact that it is not a pressure cooker is a fact)) but I disagree about the unnecessary function. I wrote in more detail in the topic about skycooker, it was very useful for me. and it cost me half the price personally)

and if it is on the topic - I'm looking for a pressure cooker for my sister on the other, we add up with relatives. I like the 380th outwardly, the brilliance seems to do its job) at the price you will not orientate? and according to programs and functions for a person who has never used a multicooker, let alone a pressure cooker, do you think this model will fit, or maybe it should be simpler, or can you just have something more sophisticated? Our sister is an advanced girl, but the kitchen is not hers at all, she does not like this business, so I decided that it was the pressure cooker that would save her)) I don’t really understand them myself, especially the parents ...

and according to programs and functions for a person who has never used a multicooker, let alone a pressure cooker, do you think this model will fit, or maybe it should be simpler, or can you just have something more sophisticated?

I have this first one, everything is very simple, in a couple of days both my husband and I figured out all the functions. As for the more sophisticated, I don't know, depending on what functions will be used.

I have this first one, everything is very simple, in a couple of days both my husband and I figured out all the functions. As for the nicer one, I don't know which functions will be used.

How does he behave under pressure?

In what sense? It doesn’t work, it picks up pressure, then the valve rises, a little steam comes out, then it works quietly. Then either wait, or slowly open the valve, then the steam comes out in a stream. And so it is neither visible nor audible, sometimes the first days came to check whether it worked at all. The only thing, I have never used the "express" function, in theory, there should be more steam.

[Bakery products]

And the Vacuum program, it turns out, can be used as a Multi-cook: set the temperature (30-170 gr.) And time (5 minutes - 10 hours) BEFORE the program BEGIN and then start the program.

Studying our pressure cooker. Found inconsistencies.
Where does 170 degrees come from? Vacuum max. -160 (checked in the settings), but in principle the maximum is 165 on the Fry (according to the instructions). Probably a mistake?
And the second thing. I can't set the temperature on Vacuum BEFORE THE BEGINNING (i.e. before the start). Only after pressing Start. Maybe this was what they meant (that you don't need to wait for the operating mode)?
By the way, the same opportunity (to change the temperature immediately after the start) is available on the program Bakery products On it, however, the time setting step is 5 minutes (and not 1 minute as on Vacuum), but then, if it is important, after Baking, Autoheating is turned on (unlike Vacuum) and the default temperature is -140 degrees (on Vacuum - 63) , that is, you can choose where to scroll closer to the desired

Yes, yes, I wrote one more message below, corrected the error - the temperature really changes AFTER pressing the Start button. And this is how it differs from other programs, where the temperature can be changed AFTER THE DEFAULT TEMPERATURE IS EXIT.

[poglazowa2011]

poglazowa2011, so I did not see.
I put the chicken broth to cook. Water a little more than 2 liters at room temperature. The pressure was gaining more than half an hour. Even a bit long.

I'm finishing it.
The broth is opaque. But here's what I thought. In the absence of the Broth program of the same name (there is one in my old pressure cooker), I put it on Soup. And now I thought that it was probably necessary for Steam / cooking? Girls, on what mode do you cook broths?

In what sense? It doesn’t work, it picks up pressure, then the valve rises, a little steam comes out, then it works quietly. Then either wait, or slowly open the valve, then the steam comes out in a stream. And so it is neither visible nor audible, sometimes the first days came to check whether it worked at all. The only thing, I have never used the "express" function, in theory, there should be more steam.

I just did not use the pressure cooker myself and I am wary of cooking under pressure, I read from other manufacturers that there were some failures, and they scalded my face, then the valve stuck - that's what I meant) judging from your words, it works well, adequately, and even quiet - this is important.

[innesss-ka]

innesss-ka, strangely, my full saucepan takes 25 minutes (meat from the freezer). The program can be any with pressure (they differ only in time). It turned out to be opaque - probably because it took a long time to gain pressure (boiled)

[Lenat]

Lenat, that's strange to me ... Okay, I'll watch again. Rice milk porridge from a liter of milk at room temperature was also cooked until the countdown began for 20-25 minutes. But here it seems normal. Otherwise it might have escaped. And so even there were no attempts - the pan is clean. The default temperature is 98 degrees, did not change. By the way, there was talk about the float - it does not rise. (And there is nothing - no boiling, no pressure).

By the way, there was talk about the float - it does not rise. (And there is nothing - no boiling, no pressure).

well, yes, it only rises under pressure. Soup can be cooked in any mode, which is under pressure, how long it takes, I somehow don’t remember, so far I only made soup once, but definitely not more than half an hour, I didn’t have more than 20 minutes with any cooking.

I read from other manufacturers that there were some failures, and the face was scalded, then the valve stuck - that's what I meant)

no, nothing like that. Well, of course, you should not bend over the valve at the moment of steam release, especially if you open it immediately, and not gradually, but this is understandable.

I experimented with water.
2 liters of water at room temperature. 20 minutes before raising the float and 3 minutes before starting the countdown. Total 23 minutes.
The water is slightly warmer than room temperature up to the maximum mark. 38 minutes before raising the float and 5 and a half minutes before starting the countdown. In total, about 43 minutes.
Is there something wrong with my pressure cooker? Do you, too, do not start counting down immediately after building pressure?

I also noticed that the countdown does not start immediately after raising the float. And the pressure is not gaining fast, yes ... My old Land Life is gaining a mountain-a-azdo faster ... And I don’t understand the reason: it seems that the ring in Redmond sits tighter, and they have the same power ...
And I boil broths in Soup, they get transparent, tasty.

Yes, I also start counting down in 2-3 minutes.

Yeah, so this is the norm. Well, by and large, not a problem - you can subtract these 3-5 minutes from the total cooking time, if this is critical.But why does it warm so long? Is the mains voltage low? How can you check it?

Frying is very delicate, but you can raise the temperature if needed.

Frying just not strong, in Brand 6051 quickly.

Girls, I don't understand anything! On this "delicate" Fry, I almost burned vegetables for the soup. She turned on the Fry, the oil warmed up - the countdown did not start, threw in the onion, deciding that it would start soon, but did not wait - the onion had already begun to fry. In general, I cooked the soup, but decided to check the regime. I poured oil, I'm waiting. 3 minutes, 5. I think, well, there are shoals again. After 6 and a half minutes, she emitted 2 short beeps and began the countdown. Finally, the Master Chef became available and I was curious about the set temperature (there is not a word about this in the instructions). And I saw the number -165. For myself, I made a conclusion for the future: to brown the vegetables in the Bakery - there the temperature is set to 140 and it can be changed immediately, while the time is counted right away. (the main thing is not to forget about it by the next time)
Maybe someone will also find it useful. Although I'm already starting to doubt that I have the same slow cooker with you

Frying is indeed rather weak in this cartoon - for example, it takes a lot of time to fry onions. And so that something burned on the Zharka - I have never had such a thing. Well, if you just leave the kitchen completely ... for two hours ...
Maybe there is something with the lower tenom, or is it the Frying program that is buggy?

[poglazowa2011]

poglazowa2011, and it does not seem to be buggy, if we take into account the set temperature of 165 degrees. Another question is what is your default temperature. If it doesn't bother you, please check it while cooking. But at Baking today she fried onions, here - yes, very delicately, even raised the temperature from 140 (by default) to 148 (well, where she stopped, she left it)
Maybe the modification is really different? Well, there, by the date of release, for example, or for Ukraine.
Oh, I just came back to finish writing. What does it mean with lower tenom? Does she have any more?

Oh, I just came back to finish writing. What does it mean with lower tenom? Does she have any more?

No, of course, she has only one heater - the bottom "pancake". I just put it this way ...

Finally, I became the owner of the Redmond 380 multicooker. This is my first multicooker, there is nothing to compare with, so there are so many questions! Why does the bottom burn so much in the "Baking" mode, can you use parchment? On the "Soup" mode, I cooked rice with meatballs, the rice boiled very much, turning the soup into porridge. I would like to note that without a multicooker I cook deliciously and there have been no mistakes in the kitchen for a long time. The instructions are really very meager, and I can't understand the recipes for how many servings and how to adapt them for a family of five or six people? I don’t want to take risks and translate products, can you do LIKBEZ for “dummies”?

[Alyona]

Alyona, the baked goods should not burn. Is the middle not too dry? If so, it must have been too baked. If not, the pressure cooker is overheating. Try oven with Rice / Cereal or Soup mode.

It's hard to tell about the soup. You tell us how it was prepared, then you can understand what the reason is.

Adapt recipes for more servings? If you have already cooked for your family before, then you know how much food you need for such a dinner. Cook in the same way.

Thank you, I will study !!!

Hello! Yesterday I bought the PM-380 pressure cooker. I wanted to buy it for a long time and bought it yesterday with a 30% discount. Today I tried to cook semolina porridge, the porridge turned out to be boiled, not the same as on the stove. Cooked with a closed valve, and the valve rose, as I understand the porridge was cooked under pressure? can you explain please! And yet, can you cook porridge for a shorter time or as set for 20 minutes?

Hello. I got this miracle saucepan the other day. This is my first cartoon. So far I only cooked porridge, I really like it. Today I tried to cook soup, as it is not very (.There is a question, for the "experienced" HOW TO REMOVE SOUP FOAM ??? The instructions say that in soup mode, when the required temperature and pressure is reached, a sound signal will sound and you can remove the lid and remove the foam ... But everything is under pressure, right? I tried to forcibly remove it (pressure), they spat me with soup. In general, it was cooked with foam ... So in the jellied mode, you can't do this ... In general, who can advise how to deal with this ???

[oksii]

oksii, hammer on the foam. I never shoot.

Unfortunately, I can't (((. I'm picky in this regard, I don't like that she swims in the broth, it just annoys "my cockroaches"

Then turn on the frying mode first and simmer a little meat. There will be no foam.

[oksii]

oksii, I cook the soup in 2 stages. First, the broth-foam is collected along the edge of the bowl, I filter the broth. Then I do the rest. The foam does not float anywhere, the broth is transparent.

Thanks girls for the advice

Thank you all for the tips and recipes. Yesterday they brought a multicooker-pressure cooker Redmond RMC-PM 380. I decided to cook jellied meat. It turned out perfectly well. The broth is transparent, tasty. I cooked for 59 minutes, read in the tips (I set the time manually, automatically cooks for 20 minutes). But I was afraid and cooked according to the advice. And I bought this magic pot according to reviews, I wanted 110 model, but it is very popular and is nowhere to be found. And she did not regret it a bit. I think this model is better. But, to each his own. Today I want to cook pilaf and bake a pie. Please advise whether to remove the ring and disassemble the valve every time after use? I could not make it out yesterday, I took off the ring and washed it. She simply wiped the lid and the pan with a damp cloth, and then wiped it dry. But the smell was absorbed into the ring. Thank you in advance. I recommend this model to everyone

[Valentine]

Valentine, the valve is flushed if it is dirty. It is better to wash the ring after each preparation, just like the bowl.

Thank you, what to do with the smell of gum?

[Valentine]

Valentine, buy several rings for different dishes - garlic, fish and cereals (baked goods) and change

Thank you very much

Please tell me where you can buy an O-ring for my multicooker-pressure cooker. All sites have been searched nowhere. Maybe from another model and which site is suitable ???

Rings fit from the Land Life pressure cooker, at the office. the Land Life website is. Shopping sites often offer, and much cheaper.

Thank you

Hello! Yesterday I became the owner of this multicooker-pressure cooker. I decided today to cook pickle according to the recipe from the attached book for this multicooker.
I put all the ingredients in water and put the soup on the program for 30 minutes. The vegetables and barley were cooked, but the beef remained very tough.
So I think the point is that the beef itself was like that, or was it necessary to first cook the broth longer, and then add all the other ingredients for about 20 minutes?
Who tried to cook soups on beef - tell me how to make the meat soft.

[*Alexandra*]

*Alexandra*, in 30 minutes the beef had to be cooked. I think the piece is tough. Cook in two stages, why would you like a pressure cooker? For example, I didn't buy my pressure cooker for dancing with tambourines. Next time, if you are not sure about the meat, before adding the ingredients and water for the soup, simmer the meat separately on the "fry" mode. You will kill two birds with one stone - there will be no foam and the meat will be stewed a little longer

Hello everybody! Please tell me, Interested in the manual mode, what is the step in temperature control? And does it really work with 30C, did anyone check with a thermometer?

And that is, a sad experience with another company, the declared 30C turned out to be 49C in fact, the yogurt was cooked into cottage cheese in 8 hours.

[Nata521]

Nata521, step 1 degree.

[Nata521]

Nata521indeed, the logic of consumer and producer diverges in this case. We (consumers) believe that if the declared temperature is 30 degrees, then it should be stable at 30 degrees. Well, maybe in future models it will be so, but for now it is only "the average temperature in the ward."As soon as I purchased this multicooker, I checked some modes. So, 40 degrees in Vacuum began to overheat immediately, something almost reached 50, I don't remember exactly. But there is good news: the Yogurt program stably keeps 37 degrees, and after 2 hours and after 6. Today, by the way, I finally put on yogurt. I am glad that the jars are placed in two rows and instead of 1 liter, I have a maximum of 1.4 liters, almost 2 liters (2 to 950)! Here is a photo of the bowl after 6 o'clock. And, in fact, the yogurt itself from 2.6% milk 6 hours on Yogurt and a few hours in the refrigerator (for the quality of the photo, I apologize - from the phone)
I specially checked the Vacuum program at 30 degrees. In 5 minutes it was already 45, in 15 - 41, and so on to the decline. Now, only after 1.5 hours I saw 30 on the thermometer. That is, the set temperature is the average temperature that the device will reach after a certain time.

Thank you very much for your answer and measurements.

[Nata521]

Nata521, I'm also waiting for the girls to answer me about the set temperature for frying. I would like to understand why they have a delicate one (my version was - different temperatures were set by default). For example, I started the Frying mode, waited for a squeak (after about 6 minutes squeaked), threw the meat in small pieces and it started to fry quite actively, that even at the end, when the liquid had evaporated, it began to turn red in such a concrete way that if I would not turn it off - it could burn.