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

[Anna, the soup turned out to be beautiful, without problems and I hope it's delicious!]

Thank you Anna, the soup turned out to be beautiful, without problems and I hope it's delicious!

Anna, I bought this pressure cooker as soon as it appeared - I'm not overjoyed! Really like!!!

I have Redmond and ARC (stainless steel and non-stick bowls) and they are not included in Redmond. I am looking in the internet for the height of the Philips HD2178 bowl.

Anna, I bought this pressure cooker as soon as it appeared - I'm not overjoyed! Really like!!!

I have meat and vegetables among the leaders. Very delicate. Yummy!

Hello girls.
My old pressure cooker is broken, and I'm looking at this one. My old lady was simple to control - with a rotary switch. This one, with a sensor, is a whole computer in a saucepan.
How is she managing? Very difficult?
Can I choose my own parameters or only those offered by the program?
And on HP, does it offer the same temperature (this was the case in my old SVShka), or is the temperature different at HP?
And yet, is it possible to use it as a cartoon, without VD?

I have a lot of questions, thanks to everyone who takes the trouble to answer them.

The most convenient way is to download instructions for it on the Internet.
The cartoon is convenient and not complicated, but everyone likes different things. For example, I bought it from my hands. The reason for the sale was an inconvenient cover.
I'm not overjoyed at her. I put it in the side mount and forgot. Completely removable - easy to wash. A multi-cook program is called a chef, if I remember correctly. I haven't used it yet, but I definitely have it. Pressure and heating can be turned off. I have this cartoon and M90. I prefer to cook porridge, soups and meat in it. Soups are more nourishing. Porridge without lumps and does not try to get away, I cook it on the mode of porridge (or cereals, I don't remember) for 30 minutes (water / milk in half). The meat is very tender. I cook under pressure. I'm not overjoyed.

I have a choice between Redmond PMC-PM380 and Moulinex CE501132 .. I'm torn between them. Such reviews are good for both SVs))

[Talamea]

Talamea, pressure cooker-multicooker Redmond PMC-PM380 with sous-view function (temperature step 1 degree) + a bunch of other prog, 6 l; Moulinex CE501132 is just an ordinary, reliable, no frills 5L pressure cooker. My daughter has a redmond, I have a mulka (she took it under the saucepans that remained from the scarlet). Satisfied with both.

[plasmo4ka]

plasmo4ka,
Thank you so much. I still bow to Moulinex - I look at the pots, it's easier to find it. Yes, and mine from the old SVShka, only 5mm lower than Mulinex's, will suddenly come up (I am amused)

[Talamea]

TalameaI once tried to attach a rotex saucepan to my scarlet, but something did not work. The Rotex was 5-7mm lower and the lid either did not close, or the pressure did not build up - I don't remember. And I bought Mulka in Foxtrot. I arrived right with my bowl and I say, I need to try it on, if the bowl fits, I take the pressure cooker for cash and agreed to try it on right away

Thanks for the advice. I bought Mulka. I'm going to that Temko.

Girls why cook pea soup in our slow cooker for an hour? I cook 35 min and the beef and peas are well cooked

galina2016, hello. Can you tell us more about yogurt on the "Vacuum" program and sour cream sourdough? I cooked several times according to the instructions on Activia, but 8 hours was too long.

Hello Olga! on this channel woman tells how to prepare milk for yogurt. I do the same, from 3 liters of milk - 3%, it turns out 2 liters. Then I pour it into sterilized 750 ml jars, they are placed in the Multi-cooker-pressure cooker 3 pcs.The milk cools down to 38 * C, I add to each, 2 tbsp. l. sour cream - 20%, mix it, pour warm water from the tap into the MV bowl, put a silicone mat and put prepared cans of milk, screw the lids so that no water gets in. I close the MV lid and set the "Vacuum" program, the time is 5 or 5.5 hours, the temperature is -39 * C - you need to look, if you overexpose, the liquid is cut off in the bottom of the jar. Now I use starter cultures, buy in the Internet pharmacy, of course, it takes longer time, also about 8 hours, but for the money, it's cheaper.







Above the footnote, something didn't open, here I copied it again.

Galina, thank you very much. I will bookmark it, I must try this method.

I have Redmond and ARC (stainless steel and non-stick bowls) and they are not included in Redmond

Good night everybody. Recently I bought a second cartoon R-380, tried on ARC stainless steel and non-stick bowls. This cartoon includes both bowls. With a stainless steel, the lid closes tightly, and with a non-stick one it closed well, almost the same as with a native bowl. I also found out such a thing, the Redmond O-ring is dense with a stiffener inside, and the ARC rings for QDL and UNIT are thinner, softer, without stiffening ribs. I put on the ARC ring and inserted the ARC stainless steel bowl and the lid closed not as tightly as with the Redmond ring. So for those who do not have other bowls, try changing the ring to a thinner one. I cooked broth in stainless steel, poured maximum water, put the UNIT ring on, when it boiled, water poured out from under the lid, the ring could not withstand the load. I opened the lid, changed the ring to my own Redmond, set it on to cook. Water no longer spilled out when boiling. I made a conclusion: rings and bowls can be changed, but at a stroke of the amount of liquid, you need to use your own accessories.



I bought frozen steaks in a vacuum package without spices and salt in the store, just frozen meat. I put it on vacuum for 4 hours. I didn't like the view, they didn't open it. At random I decided to turn on the heating and left it for the night for 8 hours. The result by the morning is excellent, the turkey was excellently separated from the bones. Now we will buy meat with spices in a vacuum and put it on heating overnight. You can then fry if you need a different taste or crust. The beauty. Nothing hisses, does not burn, does not run away. It seemed to me that it turned out tastier than steamed.

And I’m afraid to take pickled meat right away, it seems to me that it isn’t washed before packing and it’s not clear whether it was fresh, maybe they just mask spoiled with marinade. And the sous-vide in a slow cooker is really tasty, at first I did it in bags with a zip-fastener, now I went broke on a Redmond vacuum sealer - a useful thing not only for sous-vid.

And I’m afraid to take pickled meat right away, it seems to me that it isn’t washed before packing and it’s not clear whether it was fresh, maybe they just mask spoiled with marinade

I certainly cannot know whether the manufacturer washes or not, but I buy meat without marinade, fish steaks. Never came across anything disguised or with a "smell". Of course, this meat cannot be compared with fresh from the market, sealed with our own hands. But if there is no time for anything, you have to dodge like this.
P S Not so long ago I was in one of the southern cities and saw such a picture. In a suburban store, the owner brought groceries to his store on an old, rusty gazelle. He opened the side door and went inside, began to get the goods in the boxes and move them closer to the doors. I looked first moved the boxes closer to a row of bananas, there is bread. Three boxes at the bottom, and on top of them I put two banana boxes with bread too. I was dumbfounded ?? !!!! !!!! How so, after all, bread and I buy it here every day. Then he quickly moved and put more boxes on top of each other, I didn't know what was there, and I could only see bread from afar.
After what I saw, I'm not afraid to eat unwashed meat.

Hello everyone!
I'll raise the topic a little.
I also became the owner of this pressure cooker. And I'm very happy with her
I just wanted a pressure cooker and it met my expectations.In reality, food in it (especially in pressure cooking modes) turns out to be VERY tasty and does not boil over.
I have already cooked many dishes and in almost all modes, the Express mode still remains. There is only one recipe in the recipe book - boiled rice - on this mode, is that all you can cook on it ???
I read that it is better to choose this mode when you need to cook a small portion. And its principle of operation is accelerated evaporation of the liquid, when the liquid has evaporated, the mode is turned off.
Share what are you cooking on this mode?

I cooked only rice and buckwheat on the express mode. Recently, after the steam stops coming out of the valve, I turn off the cartoon. I like rice this way. Also on this mode, I steam broccoli, shrimp, frozen vegetable mixtures. Minimum water and one button. I don't like boiled vegetables. It seems to me that vegetables are less watery compared to steaming.

[sarman]

sarman, thanks for the advice!
And on the program, the express pressure cooker itself turns off when the liquid boils away or you need to watch until steam comes out? What is the approximate cooking time?

In express mode, the pressure cooker switches itself off. Rice is different, sometimes it happens that it turns out a little dry below or a crust forms. Therefore, I turn it off myself when the steam is no longer coming. It all depends on the quality of the rice, the amount of water and the power (stability) of electricity. I won't say for sure about the duration, but I can cook and write. There is no need to follow buckwheat, it never came out with a crust, there is no starch in buckwheat.

[sarman]

sarmanThanks a lot for the clarification!

I am reporting. Express mode.
2 multi-cups round rice
+ 2.5 multi-glasses of water from the filter
+ 1h l without salt slide = open the valve and start.
Set the timer.
It boiled in 9 minutes. It hovered violently for up to 20 minutes, then the steam stopped hovering strongly. Disconnected in 28 minutes.
Result: The rice is cooked when the hot grain is sticky. Below there is a "hint" of a crust (the next day it will be bound with starch, but if I heat it up, it crumbles. And if you also add butter, it's generally fabulous (that's for my taste)).
Yesterday I cooked 2 mult. stack of long rice + 3 mult. a glass of water - the result is about the same. Express turned off at 34 minutes. The next day (that is, today the rice is dry, I made meatballs from it)
The conclusion is this: if it stopped hovering strongly, then after a minute, two can be turned off. You can immediately see the result, you can see the result in about ten minutes, when the fever has calmed down.
On the rice / cereal mode, I cooked round rice: the standard time is 10 minutes, the pressure is minimal, the result is rice al dente.

[sarman]

sarman, wow, you did a whole scientific experiment. Thank you for such a detailed description!
I'm thinking about making spaghetti / noodles on Express, I spied it on YouTube. It's cool: you fill dry pasta with water and voila - you get ready-made pasta, the water evaporates, you don't need to drain and rinse!
I also found a pasta recipe for the Express program: first, cook the sauce on the frying mode, then put out dry spaghetti, pour hot water to cover, and put on the Express program. I'll have to try it this weekend.

And how much water is needed for a pack of pasta to evaporate, I cook the "pasta" program in the Redmond cartoon too, but the water remains, so I drain and rinse.

[Annushka85]

Annushka85, I don't know, I haven't tried it yet, but I watched videos on YouTube, then they put dry pasta in a bowl, add enough water to cover them and put them on express mode. As far as I understood, the principle of operation of this mode is to evaporate the liquid, when all the liquid has evaporated, the mode is turned off. But I say this in theory, I have not tried it yet, so I plan to test it in the near future

Express: first cook the sauce on the frying mode, then add dry spaghetti, pour hot water to cover, and put on the Express program.

I think so, if you cook with sauce, you need to set a timer according to the instructions for pasta, the liquid evaporates and is absorbed, but the sauce will not let you turn off automatically, because there will be no dryness at the bottom of the bowl. The cartoon will float indefinitely until your sauce dries up. You can get a "sole". I didn't cook pasta, but I tried to cook pilaf. It didn't work, because there was fat downstairs and it was boiled, boiled, boiled ... I turned it off, looked, it's all the fault of fat, not pilaf, but a soufflé. As I described above, the express must have a dry bottom and no steam through the valve. If, for ease of cooking, the "one-button mode" must be turned off as soon as the steam comes out in a weak, thin stream.
Try it for the sake of experiment with sauce and without sauce, but only with Italian.
PS: Thank you all for your kind words.

I tried to cook on express mode. Three tries. Did not work out.

First try: minced spaghetti. First, I fried the minced meat with spices in the frying mode, then I laid out the dry spaghetti, poured boiling water over it to cover the spaghetti, put it on the Express mode. The steam came out well. When I finished, I opened the lid, and there were half-cooked sticky spaghetti, almost dried on top ... Mine ate them, they even tasted good, but the look was not at all the same ...

Second try: Regular boiled spiral pasta. Greased the bottom of the bowl with butter, poured dry pasta, salted, poured boiling water over it. I put it on Express mode. Cooked for about 25 minutes. When the steam had finished coming out, I opened the lid, and there were half-stuck (the oil did not allow to stick together), completely boiled, and also fried pasta ... But it tastes good, with the taste of butter, although the look is still the same ...

Third try: Omelet. Semi-hard dense pancake. On the baking mode, it turns out perfect, but here it is ...

I also tried to cook, but did not write, so that you had the opportunity to experience. The feathers on the water turned out to be dry and not boiled, no one began to eat. I put it back in the water and cooked it up. Conclusion: poppy products must be cooked in water, it is possible even in sauce, but not in this mode.
Bakes, bakes, fries, etc., everything is fine, you need to observe the proportions and be able to set the pressure, if necessary. All summer long she diligently baked me meat in the country. I disappeared all day at the dacha, and in the evening I went home to my family. But there was no strength to cook for a long time. I took meat, pickled chickens, minced meat with me, put it on baked goods and everything was perfectly prepared. Itself was full all day and took home in the evening for the family. I cooked vegetables for salad, in the evening the salad is ready for 10 minutes. Everyone is happy.

Girls, Hi! So I bought a Lumme pressure cooker and a quiet horror - it is flimsy, there is no bowl, the lid cannot be removed, there is no double boiler. And most importantly, I put the water on the "soup" according to the instructions, after the pressure left, I touched the top of the lid and burned myself. It's impossible to touch, it's so hot. Tomorrow I'll take it back to the store. So I want to know how hot the top of the lid is on the 380th? can get it.

So I want to know how hot the top of the lid is on the 380th?

heats up, but not like an iron.
I, frankly, do not touch it, there is a large plastic handle on the lid, and I take it for it. I have never been burned yet.




I wanted to ask more. who used the "Bread" mode? in this mode, can you only bake bread or can you also bake yeast pies? Or an Easter cake?

heats up, but not like an iron.
I, frankly, do not touch it, there is a large plastic handle on the lid, and I take it for it. I have never been burned yet.




I wanted to ask more. who used the "Bread" mode? in this mode, can you only bake bread or can you also bake yeast pies? Or an Easter cake?

I think yeast pies are okay. But probably if you finish it on top with the help of an airfryer. Because how you need to turn it over, but how to turn the cake can fall apart. The bread was baked. Liked.



What I looked for, I did not find our slow cooker anywhere. Where else are they selling? Or discontinued?

I think yeast pies are okay. But probably if you finish it on top with the help of an airfryer.

Does this pressure cooker have a grill?

Another question about condensation, does it collect in a plastic container in your pressure cookers? I have never seen in my pressure cooker

Does this pressure cooker have a grill?

No. Sold separately. Great addition, but they say they have already been discontinued. However, I suspect that ours simply stopped importing it, but in vain. A sponge cake in a redmond-60 cartoon + an airfryer lid - it turns out superb.

No. Sold separately

OK, thanks!
read about him, quite an expensive pleasure just for the crust.

Sponge cake in a redmond-60 cartoon + airfryer lid - it turns out superb.

I baked a biscuit in this pressure cooker, it bakes well,. however, it does not brown on top, so I turned it over and everything turned red. The biscuit is not opal




I asked a question about condensation even higher, and so, today I was steaming meat, so I got a full container.

rather expensive pleasure

Now, probably yes. Practically absent on sale. I took mine for another 400. I use it not only for the test. With its help, the cartoon turns into a full-fledged mini-oven.

I have a bird ...
At the bottom of the bowl, I found three small scratches ... A little more than a month has passed since the purchase, and already this ...
I used only a spoon and a ladle from the set for a pressure cooker, washed with liquid detergent and a soft washcloth, and wiped it dry with a soft cotton cloth. Where could they come from?
I was upset ....
I sin on chicken legs, perhaps the bones were scratched, although I did not stir them in the bowl ...
My husband says that you can scratch with plastic too ... Although, I used these spoons very gently, did not lean.
I read, in the net, that damaged Teflon cannot be used. But, damn it, for me this is not an option, not a fact that with the next cup the same will not happen ... I am very careful about things, but here it is ...
I also read that many people continue to use such a bowl if the scratches are not rough. While I will use it, I'll see if I can buy a new bowl ...
Are there no steel bowls for this pressure cooker?
And what tools do you use when you cook in this pressure cooker? What material is it better to take from?

if the coating is not swollen and peeling, I think it's not scary. In general, I managed to ditch the bowl on the old dex before peeling with the cleaning ones, but I still use it, lining the bottom with foil or using silicone molds, that is, I now have it only for baking. You can learn about the steel bowl from Polina
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0

if the coating is not swollen and peeling, I think it's not scary.

thanks, calmed down!
special thanks for the link to the bowls too!

There were questions about cooking pasta on the express program. I cooked it, it turned out such macaroons

She put the pasta, poured water flush with them, closed the valve. The program ended in 12 minutes. I opened the valve after another 5 minutes. Cooked evenly, but softish for my taste, I love al dente. It was written on pasta to cook for 10 minutes.

[An4utka]

An4utka, excellent result! Thanks for your feedback!
I understood the possible reason for my mistake in cooking pasta on this program: I did not close the valve. I had steam on this program, like from a steam locomotive.
And this program, as I understand it, disconnected itself after 12 minutes? And approximately how much pasta did you put in?

There were questions about cooking pasta on the express program. I cooked it, it turned out such macaroons

She put the pasta, poured water flush with them, closed the valve.

Did not understand you! The express program assumes brewing with an OPEN VALVE, because the shutdown sensor should be triggered when the liquid evaporates. Therefore, steam must flow when the valve is open. I'm afraid this sensor will break quickly if this mode is used this way. There will be sadness for all who follow this technology. With the valve CLOSED, it is better to cook in rice, vary the time and pressure.

[Bake]

And this program, as I understand it, disconnected itself after 12 minutes? And approximately how much pasta did you put in?

Bake, yes, the program shut down itself. Macaroni about half a 500 gram pack.

The express program involves brewing with an OPEN VALVE

The instructions do not seem to say that the valve should be open. I cooked with a closed one precisely because I read here about undercooked pasta and thought that with an open valve the water will evaporate before it is absorbed into the pasta. And, according to the experience of cooking in another pressure cooker, I poured it on a par with the pasta. After all, the point of the express program here is that there is no water left, but the pasta does not stick together. You can, of course, cook pasta in this way on another program, but here there is additional insurance, especially for me, because I do everything by sight. Yes, it is also important that my pasta was made from durum wheat. For pasta of group B or C, the cooking time is less, and the ratio with water may be different. In all honesty, and for a very different shape - spaghetti or some conciglioni ...



Oh yes, sorry, "express" is a program that works in multicooker mode (that is, it assumes an open valve). I don’t know if it’s harmful to drive it closed, but I don’t want "steam like a locomotive" and undercooked or soggy pasta. Eh, it's not for nothing that there is not a single one with pasta in the recipe book)))

The instructions do not seem to say that the valve should be open.

Copying instructions, page 9.
Programs working in multicooker mode:
7 Vacuum
8 Bread
9 Baking
10 Frying / Deep-frying
11 Milk porridge
12 Yogurt / Dough
13 Baby food
14 Express

Page 10, page 12 General procedure ...
Close the cover and turn it all the way to the closed position (COVER, not valve).
To cook in the SPEED BOILER mode, turn the steam VALVE to the CLOSED position, in the MULTI COOKER mode to the OPEN position.
And also the EXPRESS program page 14.
The program is intended for cooking rice and porridge in water. It provides for automatic shutdown after the water has completely boiled away.
I personally understand that it is not recommended to close the valve, as incorrect operation and breakdown of the water evaporation sensor is possible. Which will entail expensive repairs.
Of course, everyone can cook in their own multicooker as they see fit. But I think that you should still follow the instructions.

Eh, it's not for nothing that there is not a single one with pasta in the recipe book)))

I think that you need to read recipes from other quicksands))) I'll do this pleasant reading in the near future.

Bake, yes, the program shutdown itself. Macaroni about half a 500 gram pack.

Thank you!

I think that you need to read recipes from other quicksands))) I'll do this pleasant reading in the near future.

please share.

[SvetaI]

SvetaI published on the website overview of the discussed pressure cooker

[SvetaI]

SvetaI Thanks a lot for your review!
It was very helpful for me. I have adopted crumbly buckwheat on the Express, stew on the Slow and meat on the Vacuum.

Girls boys, take me to your company. I bought this cartoon to replace Shtebe and am very happy with my purchase, I even wrote a review
I would be glad if my experiments are useful

I saw that someone even cooks soup in Redmond multicooker using sous-vide technology, interestingly it turns out tasty? There is really no technology on the Internet, it turns out that everything should be laid down right away?