This is exactly what it will be 6051
In 6051, this cannot be, because, unlike multicooker, it does not have a sensor in the lid that controls the cooking process. And how can he be if the cover is not connected to the body and there is no wiring that transmits commands
... In multicooker, the sensor controls the set mode even if the program is not touch-sensitive, but automatic (in which the user sets the time). Try to leave the lid open for a long time in the multicooker on Stew, the multicooker will immediately begin to gain temperature. This indicates that the sensor in the lid has cooled down and instructs the lower shade to warm up more.
The model in question is a pressure cooker. Even if it will be possible to set the temperature in it in the region of 100 degrees, that is, not sufficient for the formation of intense steam due to which pressure is created, then it will be an ordinary multi-cook or otherwise manual mode and cannot be compared with multi-cook modes. By the way, in multicooker, manual mode is also not a program, but an ordinary function on which you can set any temperature according to the principle of a simple electric stove - turned it on at 90 degrees, 90 and heats up, and no algorithm. For example, you cannot compare the Extinguishing mode, where the temperature is around 100 degrees, and the manual mode at 100 degrees. On the manual one, as I have already written, there will be just a given temperature, in the MV on Extinguishing, first there is a strong heat treatment at high temperatures, then T drops to the required one. In pressure cookers, quenching takes place at T 120-130 degrees (this T is needed for the rapid formation of steam) throughout the entire process and the boiling is restrained by pressure.
Now I really read that some fast food cooks both with and without pressure, it turns out that two in one are all the same
Everywhere they write a multicooker-pressure cooker, but they are all pressure cookers, the multicooker prefix is a publicity stunt. Now there is one first cartoon in which you can add pressure, but this is not about it, all the other models of pressure cookers on sale. And Orson too. Without pressure, only baking, frying and yoghurt and, perhaps, you can do a couple of cooking tricks without pressure, or a dry product, or as I already wrote in manual mode, but this is not what is needed for a normal process (then first process at a high T , and then transfer to a multi-cook without pressure)
How do dishes from multi and pressure cooker differ in taste, and whether they differ at all.
This is individual. I don’t like meat in a pressure cooker - it’s squeezed out, and it’s better to cook borscht in a slow cooker - I don’t like the slogan “threw it and left”, this is not suitable for all dishes, the taste suffers, it’s still better if you can look under the lid and add something. Even in this case, the multicooker is a great helper, because it monitors the process itself and you can leave for a while (at least on the Internet). But broth for borscht is better in a pressure cooker, porridge is better in a slow cooker, I'm doing it for steam soon, maybe also because a lot of vegetables for a salad can be placed in my large container at once. I often put the side dishes in the pressure cooker.
m110 is also a pressure cooker, with nice additions, but a pressure cooker.
Well, at least someone thinks about the same as I do in terms of the taste of dishes, I argue with everyone that there will be no tasty dish if you threw everything into a saucepan and left, each dish is prepared in stages, whatever one may say, the same greens, garlic, all this at the end they add to the same borscht and not at the beginning, it will boil down and it will not be tasty .. but if I have a pressure cooker on the stove, then there is no point in buying a multicooker-pressure cooker? right? if this is a publicity stunt in the form of a prefix .. Then you just need to look closely at the multicooker?
Here I disagree with you. There was such a question on the Branda website about the upper temperature sensor. And a Branda spokesperson replied that the 6051 pressure cooker has been improved to include an upper temperature sensor.
And how does this sensor transmit commands to the lower one? On a cell phone, or what? The cover is not connected to the body.
Good day! Excuse me, why did you decide that the lid does not connect to the body, and there is no wiring? Where does this information come from? There are wiring and sensor. The sensor is mounted in a bracket on which the cover itself is fixed, which can be removed by unscrewing the latch.
I repeat that the upper temperature sensor is mounted in the end of the bracket, in its center, on which the pressure cooker lid is put on and fixed. The sensor itself is connected by wires that run inside the bracket into the pressure cooker body.
The principle of preparing first courses in a pressure cooker is slightly different from cooking in a multicooker:
Council. Ingredients that do not require a long cooking time are best added after
the main cooking process. That is, you cook everything on the "Soup" mode, and after
signal, turn off the multicooker pressure cooker, normalize the internal pressure,
by setting the pressure regulator to the “pressure relief” position. Open the lid
multi-cooker pressure cookers (the contents are still boiling) and add the ingredients,
not requiring long-term cooking (noodles, stewed beets, etc.). Close
cover, set the pressure regulator to the "high pressure" position and
leave for a few minutes. You can also turn on the Soup mode for 1-2 minutes.
You interested me in a completely new design, fundamentally different from what is already on the market. We'll have to watch the testing and user feedback - it's interesting how such a sensor will behave in practice.
the upper temperature sensor is mounted in the end of the bracket, in its center, on which the pressure cooker lid is put on and fixed.
That is, it can measure T in the pressure cooker itself? That is, a certain hole in the lid through which the sensor heats up.
You cook everything in the "Soup" mode, and after the signal disconnect pressure cooker-multicooker, normalize internal pressureby setting the pressure regulator to the “pressure relief” position. Open the lid multicooker pressure cookers (the contents are still boiling) and add ingredients that do not require long cooking (noodles, stewed beets, etc.). Close the lid, set the pressure regulator to the "high pressure" position and leave for a few minutes. You can also turn on the Soup mode for 1-2 minutes.
It's hard to turn off wait until the pressure is released
, then turn it on again. It's easier in a multicooker - just open the lid and add what you need, close the lid.
By and large, I think that you should not compare a multicooker and a pressure cooker. They have different functions.
When the cover is put on the bracket and screwed down, the sensor is on the inside of the cover, as if it were built into the cover.
An interesting engineering solution. In theory, 6051 can work as a cartoon.
In the pressure cooker, after releasing the pressure, you can open the lid, add everything you need (noodles, spices, etc.), close and leave for 5 minutes.Everything will be ready and the taste will not be affected.
I do that in my pressure cooker. and does not bother at all! although I will not give up my mules!
all the same, the pressure cooker and the multivac complement each other !!
Here, and I do it too. After all, after the pressure drops and you open the lid, the soup is still boiling straight, so feel free to add vermicelli or beets (depending on what you are cooking), close the lid and let it stand. In 5-10 minutes everything will be finished
For the first time, due to inexperience, I threw in beets right away, so my borscht became so ugly in appearance, br ... although it tasted very tasty, like from the oven, but now I always throw in beets when the borsch is ready. And the color is not lost and has time to boil