Electric pressure cooker Brand 6050 - reviews and opinions

Fry minced meat, add onion, tomato or whatever you want, then pasta + water and 5 minutes under pressure for a pier. porridge. For 250 grams of pasta, 3.5 multi-glasses of water. I did it, it's very tasty.

Thank you) pasta and water directly into the fried mixture, or is it better to remove the fried minced meat and then add back?

Dear representatives of the company, I love my brand very much. Special thanks to you for the recipe book, I cook almost everything according to it, I even take a photo, later if I decide to post it here))))
I would like to make only a few comments on the book:
1. The recipe for millet porridge is accompanied by a photograph, in which the porridge is clearly with pumpkin, and in the recipe there is no word about pumpkin, when, like a recipe for porridge with pumpkin, it is accompanied by a photograph where the pumpkin is not visible in the porridge))))
Well, it’s that simple, can it be confused?
2. The recipe for a honey cake is accompanied by an absolutely incorrect photo, since it has a honey cake, not a cake, with cakes and a layer of cream, and in the recipe there is not a word about cakes or cream ... Just suddenly someone will try cook, and the result will be a completely different dish ...

Maybe it's just that I always look at the recipes in the photo and use them to choose what to cook))))
More flaws have not yet been noticed, but I did not prepare everything for it)))))

Let me speak?
1. I agree about millet porridge - there is a pumpkin in the photo, but not in the composition. But adding it to ready-made porridge is not prohibited.
But in pumpkin porridge with rice - pumpkin, cut into small pieces, when cooked under pressure on the "RIS" mode, will boil down into mud. Although ... maybe they confused the photo.
2. Any cake baked like a biscuit can be cut into several cakes and coated with any cream. Imagine. Because the 6050 pressure cooker contributes to this

That's all right. It is not difficult to make a cake from a pie. In the photo, the cake looks more appetizing than the pie.
And we will fix the photo of milk porridge.

Hello everybody!

Finally, I bought and tested Brand 6050 in action. The first dish was the simplest one you can think of - pilaf.
Sequencing:
- Fried 300 gr. lamb brisket with (bones) in vegetable oil fry-vegetables mode, stirring occasionally. While roasting, I prepared and cut vegetables.
- About 7 minutes before the end of the frying vegetables program, add a chopped onion (medium size), one medium carrot in strips, half a bell pepper in cubes and a tomato in cubes. From seasonings - salt, based on rice, a mixture of peppers, cumin, dried cilantro seeds.
While it was all fried until the end of the frying cycle, washed 1.5 measuring cups of rice until the cloudy water stopped. Rice is ordinary, long, no frills.
The frying cycle has ended. I leveled the meat and vegetables exactly along the bottom.
- I added washed rice, leveled it over the meat, without stirring, poured 2.5 measuring cups of water.
- Crushed 3 cloves of garlic with the flat surface of a knife, put on top.
- Closed the lid, put the valve on pressure cooking, turned on the Rice mode with default time.
After the end of the program, I wanted to wait for the pressure to be released naturally, but curiosity got the better of it, bleeding off steam by turning the valve. He took out the garlic and threw it away.

Result: The meat is cooked, the rice lies in separate grains, does not stick together, that is, as it should be in a normal pilaf. It turned out very tasty and was eaten immediately. Therefore, there are no pictures.

Conclusion: Everything about everything took a little over half an hour, the device is completely satisfied.Next time I will try to do something more complicated with pictures.

A question for everyone - if you increase the amount of meat and rice by about half, will you not need to increase the cooking time? If necessary, how much?

Good luck!

Congratulations, I also think men are good cooks (looks like a petty toadie). but it's true.
And the pressure cooker is very decent, easy to use, the quality of cooked dishes is excellent. I am very pleased with Brandik.
Although when I bought, I thought I would be disappointed, but no, I can’t get enough of it.

a couple of days ago I cooked chicken. I want to warn you - lately I have been trying to cook extremely simple things. That is, without any "pizzicato" like complex sauces and / or side dishes, spice ensembles, etc. If the meat, then cook it with pepper and bay leaf, if the rice, then simple. In the same spirit, I decided to cook homemade chicken - just chicken and nothing else.

1. Turned on the "Fry: chicken" mode, poured a couple of tablespoons of corn oil, shoved the chicken, lightly grated with salt, breast down. When the breast was slightly tinted, I turned the chicken over (in the process I had to repeat the "Fry: chicken" mode.
2. Poured a glass of water (so that there was something to create pressure), bay leaf, poured black pepper and sweet peas, closed the lid, chose the "Meat" mode. I do not know with what fright I repeated it. That is, the pressure cooked chicken for 30 minutes.
3. I forgot about the chicken for a while, when the pressure was released, I opened the lid - a certain amount of broth formed in the saucepan and a lot of fat was melted out of the chicken. I drained the broth with fat, switched on the "Fry: chicken" mode again.

Result: my husband said that I overcooked the chicken for his taste, they say, the bones are too soft. The children ate meat with great pleasure, the younger was upset that his leg did not get the meat from the bone just fell off. But everyone agreed that it was delicious.

PS "fright" I understand where it came from. Past chickens, which our relatives gave us, were too "athletic" and required a very long cooking.

Good evening everyone!

I have a question for connoisseurs - who knows how (apart from the cooking time) the pressure cooker modes differ? As I understand it, the temperature? I seem to have found a plate with the dependence of the mode on the cooking time on the first page:
But where to find the temperature-dependent plate? Preferably with exact numbers. And then something I do not quite understand the difference between the regime, let's say Game from Meat. Well, not counting twice the cooking time, of course. Again, with hot - a bunch of modes, also differ in temperature?

In general, he explained it confusingly, but the meaning seems to be clear? Thanks in advance for your reply

PS: Of course, I myself can throw a thermocouple into a saucepan, but I'm somehow lazy

[Vyacheslav]

I have a question for connoisseurs - who knows how (apart from the cooking time) the pressure cooker modes differ? As I understand it, the temperature?
But where to find the temperature-dependent plate? Preferably with exact numbers.

Vyacheslav, we all understand that the modes do differ in temperature (by analogy with multicooker judging). But there are no exact numbers yet. Maybe you will be the first, at the same time share with us

A question for everyone - if you increase the amount of meat and rice by about half, will you not need to increase the cooking time? If necessary, how much?

Good luck!

I would have increased it all the same, but maybe not twice, but one and a half times. True, my pilaf from 3 glasses of rice will be chewed for a month

And then something I do not quite understand the difference between the regime, let's say Game from Meat. Well, not counting twice the cooking time, of course. Again, with hot - a bunch of modes, also differ in temperature?

By typing and experience, choose the use of modes for yourself.For example, I sauté vegetables in the MEAT / FRY mode, because there is a higher temperature, the pan and oil heats up faster, the frying takes place faster, and a shorter time compared to the fry / vegetables mode. Although, it depends on what is fried and for what purposes.

A little bit of my own experience, look at our recipes in this section - and then you yourself will experiment and select modes freely

I recently cooked pilaf for 2 cups of rice (and bulgur) with vegetables and meat (there is a step-by-step recipe above), and cooked on the RIS mode in one run of the program - everything was perfectly cooked, the rice is soft, not overcooked.
And I cooked buckwheat porridge for 2 glasses of multi, also on the RIS mode, everything was also well cooked.
The main thing is to correctly determine the ratio of cereal / liquid for yourself

The main thing is to correctly determine the ratio of cereal / liquid for yourself

Here are the GOLDEN WORDS. I sometimes miss the mark as I buy a new pack (kind) of rice

Well, I can only say the following, in frying, of course, different temperatures are approx. from 120 to 160 * for baking 140 degrees (comparing with mv), but in other modes I have a suspicion that it is the same ... Since I cooked rice milk porridge on meat, I did not notice the difference.

Good day members of the forum! : flowers: I read you a long time ago, I decided to get out of the bushes While I was deciding on the purchase of a multicooker, I decided to buy a novelty-two in one ..... Still shocked (in a good way) from such a miracle technology! (y) I bought myself as a gift on March 8th. I would like to add-the ring does not fall off, just the smell is not so hot: nea: For this I bought myself a second-now one-for sweet dishes-another-for the first and the second: girl_skakalka: I also bought two bowls, so that if necessary, at the same time cook a few dishes without wasting time washing: girl_manikur: I live in Moscow - I ordered a bowl 800 rubles and silicone 70 rubles for a spin. Well, I shared it with like-minded people

Thanks everyone for the help. I will wait for a response from the representatives of the company. Well, can't it be such a military secret?

Good day.
And yet it is a "military secret", since the manufacturer does not provide temperature data.
I wanted to measure it myself, but when placing the thermocouple, the device does not gain pressure, steam comes out from under the cover.
One thing is for sure that the operation of the modes is linear. When the set temperature is reached, the device maintains it throughout the entire cooking time. And I can assume that the temperature values ​​in the modes (under pressure) do not differ significantly.
It is also known that the maximum temperature in the Brand 6050 multicooker pressure cooker is 160 degrees (Fry-Meat mode). The minimum is 60-80 for the Heating function.

Ksyusha, well, you just can't imagine the possibility of three healthy men (me and the fish)

Information for men and small fish: today it was necessary to cook buckwheat porridge for 3 glasses of cereal.
Water filled in approximately 750-800 ml. or on the other one finger width above the croup.
RIS mode is under pressure, and pressure release is automatic.

Summary: this time was enough to cook porridge for 3 multi glasses, the cereal was boiled well
I thought that the pressure cooker would freely take 4 glasses too - the fish would be happy and full

Good day.
And yet it is a "military secret", since the manufacturer does not provide temperature data.
I wanted to measure it myself, but when placing the thermocouple, the device does not gain pressure, steam comes out from under the cover.
One thing is for sure that the operation of the modes is linear. When the set temperature is reached, the device maintains it throughout the entire cooking time. And I can assume that the temperature values ​​in the modes (under pressure) do not differ significantly.
It is also known that the maximum temperature in the Brand 6050 multicooker pressure cooker is 160 degrees (Fry-Meat mode). The minimum is 60-80 for the Heating function.

Thanks for that too.
Where will we place the thermocouple?
If this is one thing under the heater switch cap, there is a low pressure zone and you can shove anything in.
And if directly in the container - for this case there are so-called "maximum thermometers" that record the maximum temperature and are not reset (well, they stick under the arm), but I don't know if there are such thermometers up to 200 degrees?

Information for men and small fish: today there was a need to cook buckwheat porridge for 3 glasses of cereal.
Water filled in approximately 750-800 ml. or on the other one finger width above the croup.
RIS mode is under pressure, and pressure release is automatic.

Summary: this time was enough to cook porridge for 3 multi glasses, the cereal was boiled well
I thought that the pressure cooker would freely take 4 glasses too - the fish would be happy and full

Tanya, thank you.
In response - 2 cups of rice (washed to clean water) and 2.5 cups of water. Salt to taste. Rice under pressure by default. An excellent side dish for all occasions. Just for a day. Both men and fish like rice. With steamed cutlets

By the way, on the topic of rice.
I don’t know what to call it.
Four diced tomatoes, one carrot and one bell pepper in strips, onion in half rings, peel half of the zucchini, remove the seeds and cut into cubes. Salt and pepper to taste. Fry-vegetables mode for 10 minutes (By the way, for some reason the timer does not turn on, the "pressure set" light blinks, but where can he get it, with the lid open? Or should the lid be closed for high pressure?).
Then add 2 cups of rice and start the Rice under pressure program.
Not a bad thing, my wife argued between times in the morning, now I'm eating at work

[Vyacheslav]

Vyacheslav, in the Frying modes, the indicators still light up regardless of the pressure and the countdown begins, as far as I understand, only when the target is reached. temperature. Sometimes it is possible to fry only during heating.

Vyacheslav, thank you for such a detailed description of the prepared dishes.

The countdown in the Frying Vegetables mode starts from the moment the set temperature is reached, it is about 120-130 degrees. But since vegetables give juice, the sensor cannot record the required temperature. Therefore, it often turns out that the vegetables have already been cooked, and the countdown has not yet begun.

P.S. The temperature must be measured inside the bowl. But my question is, is it not dangerous to put the thermometer you specified in a pressure device?

P.S. The temperature must be measured inside the bowl. But my question is, is it not dangerous to put the thermometer you specified in a pressure-operated device?

OOPS! I am a ram, did not take into account the pressure. Although there are options like this: 🔗 , but here the dimensions are inappropriate and mercury is in the composition, what if it breaks? There are also mechanical thermometers, similar to those in gas stoves, they are bimetallic, but I do not know if there are maximum thermometers in the nomenclature (which measure the maximum temperature and record readings).
Then the thermocouple remains. Only it will need to be finalized. You need to connect it to the measuring device with an MGTF wire, it is heat-resistant, the insulation will not melt, it is stranded and you can pick up a thin enough one.
That is, we solder two MGTF 0.20 wires (for example, this one) to the thermocouple, isolate the soldering point with a heat-shrinkable tube and connect the other ends to an electronic thermometer. Due to the fact that the wire is thin, the silicone gasket seals it perfectly and will not let anything through. The melting point of the POS-61 solder is 183–190 ° C. That is, it will not melt. The test stand is ready.
Something like this.

Vyacheslav, is it worth the candle?
Maybe we will not complicate our life. After all, the pot cooks, and cooks great.
What will change when temperature information is available?

Actually, why should we measure temperature under pressure? Moreover, boiling water at a pressure of ~ 2 atm. the temperature will always be around 120 degrees.We are interested in the heater temperature in different modes! Therefore, we are not wise, we stupidly glue the thermocouple to the heater, press the button, simulating the installation of a saucepan and measure.
Something like this

...
Therefore, we are not wise, we stupidly glue the thermocouple to the heater, press the button, simulating the installation of a saucepan and measure. Something like this

When we put the bowl on the "button" - this is the operation of modes without pressure (the temperature is fixed by a temperature sensor). The timing starts from the moment the set temperature is reached. In this case, your method will do.
And when the bowl installed on the "button" is under pressure, the pressure sensor located under the heating element is activated. It is he who, when the working pressure is reached, starts the countdown. And the temperature value here will be different. Therefore, the temperature of the operating mode under pressure must be measured in a more complex way.

When we put the bowl on the "button" - this is the operation of modes without pressure (the temperature is fixed by a temperature sensor). The timing starts from the moment the set temperature is reached. In this case, your method will do.
And when the bowl installed on the "button" is under pressure, the pressure sensor located under the heating element is activated. It is he who, when the working pressure is reached, starts the countdown. And the temperature value here will be different. Therefore, the temperature of the operating mode under pressure must be measured in a more complex way.

More details from this place. I always thought that high pressure was limited by the capacity of the pressure cooker. Ie - saucepan, silicone gasket, lid. The heating element is always under normal pressure. Is the pressure sensor under the heating element? hmm. I have to look at houses on NE, something is doubtful ...

As far as I understand, the button for the presence of a saucepan is connected to the environment, there is no trace of any sealing there. Therefore, if you really want to measure the temperature under pressure in the presence of a saucepan, you can easily glue a thermocouple into this button and bring the wires out from below through the ventilation holes.

Vyacheslav, the pressure sensor is really under the heating element.
I wish you successful experiments and will await the measurement results with curiosity.

Okay. Today I tried to measure the temperature in Fig. Under pressure. I poured 3 cups of water as a product. I started the thermocouple from the bottom (there is a nice hatch under the stove, on one bolt), the thermocouple is constantly falling out. Preliminary data is 105-125 degrees. At 105, the heater turns on (a click is heard), at 125 it turns off. I don't like to measure like that. Tomorrow I will find a magnet and magnet the thermocouple to a saucepan near the heater. I think the data should be more believable.

I would like to remember Zadornov, about the inquisitive mind of a Russian person
Well, what American climbs inside a pressure cooker to put a temperature sensor
Bravo, Vyacheslav

So, with great need and great curiosity, I measured the temperature in a slow cooker and a slow cooker (another), and checked the boiling point of water and milk on the stove

What? And nothing, it was interesting But I began to understand a lot

I also measured the temperature with yogurt. I was wondering how many grams. and how long does what temperature hold after shutdown.

But I'm also very curious, I would have something to measure, I would have measured something long ago, somewhere ...

[Rice]

I found time to experiment.

Initial conditions - measurements are made with a MASTECH M890C + multimeter, an open-type K1-89 thermocouple attached to the device. The thermocouple is magnetically attached to the heater, the distance between the heater and the thermocouple head is 2 mm. Ambient temperature 27 degrees. C. The product is filled with 0.5 liters of water. The lid is closed. The valve is in "high pressure" mode.

Program Rice - the temperature rises to 155 degrees, the "heating" indicator lights up (it blinked before), the temperature starts to decrease. The "pressure up" indicator flashes. At a temperature of 137 degrees, the lid rises, the valve closes, a little later the "working pressure" indicator comes on. The temperature eventually drops to 100 degrees, a click is heard, heating begins. Heating occurs to 118 degrees, a click is heard, cooling down to 100 degrees again and the cycle repeats. If you release the pressure with the valve, the heating goes to 125 degrees, the valve closes, then it cools down and again the heating cycle to 118 degrees. In this case, the indicator "working pressure" is on, no change.

Well, that's all, little kids. Because I did not find any differences on other programs with the valve closed (I also checked Porridge / Steaming, Meat, Game, Soup, Frying Seafood.). That is, the temperature cycles are repeated from 100 to 118 degrees.

Conclusion - it was not necessary to measure the temperature of the heater, it is necessary to place the thermocouple directly into the inside of the saucepan, preferably in the product being prepared, here Elena Br right, but since I have one O-ring, I will not sacrifice it.
Water in these measurements works as a temperature stabilizer, as everyone knows, with increased pressure it boils at a higher temperature and further heating becomes meaningless. A very clever shaitan machine Brand 6050, and here he thought of everything for us.
In an amicable way, it would be worthwhile to drill a hole in a saucepan and install a pressure sensor in addition to the temperature sensor and take readings in conjunction with a time sweep, connecting the sensors to a computer that would build a graph of readings deployed in time, but I don't have this extra SV, necessary sensors and an adapter to the computer. So I won't.

The measurement result puzzled. Maybe someone will explain the situation.
Click your thanks under the avatar. It's nothing for you - but I'm pleased
Good luck!

Thank you! Well, I told you that the temperature is the same for all of them ... and without any thermocouples there ... and I realized that it makes no sense to make time on each program from 1 minute ...

Greetings to all members of the forum! Now I am a happy owner of Brand 6050. I bought a great assistant a couple of days ago. Tell me, can you lay the porridge in the evening with heating, but without delay, so that it is hot in the morning?

I would not advise doing this, with prolonged heating (and you have it all night long) milk porridge turns into a pancake with a crust, if you need hot porridge, it is better to use a delay

Better yet, cook the porridge a little thinner than usual in the evening, and just warm it up in the morning. Overnight on the delay, the milk can turn sour, it's hot now ...

I put porridge in the SV in the evening, on postponement. But I have it prepared before we get up and "reach".
I fall asleep and fill up - at 11 pm for example. Usually 3-4-5 hours I have it on the timer. That is, it is ready by 4-5-6. And her husband eats only at 7. Then she is also on the heating, and my daughter and I wake up and eat at 9, sometimes closer to 10 in the morning. A bit of a film-crust at the bottom is formed of course, but not just so bad ...
If you set it on the timer longer, it can turn sour ... And in the morning, the husband will not heat up, let alone cook, even in the NE, he doesn't care.

In general, I have already given up cereals in SV. So I'm not used to it and I'm convinced that the consistency is not the same and the taste is not the same, and this hassle with smells from other dishes (Porridge absorbs them at once to spit), and you will be tortured to wash thoroughly every time ... I will not talk about lemons ... I did not wait for the O-rings, they were not available ...
Elena, can you buy a ring now ??

I returned my Panasonic, and cook porridge in it. And the whole family eats them again with great pleasure.

... Anyone who has bought and noticed a problem with an O-ring, arriving at our office, will be able to get a second ring for free, proving the fact of purchasing this model.
...

It turns out that one additional ring can be obtained for free, and the subsequent ones can be bought on the website of our company. This accessory is now in stock.

It turns out that one additional ring can be obtained for free, and the subsequent ones can be bought on the website of our company. Now this accessory is in stock.

So you can send your friends to you, what they would buy and bring to me, otherwise I don't really want to order a couple of rings to Chelyabinsk by shipment. Where better to drive up to buy?

It turns out that one additional ring can be obtained for free, and the subsequent ones can be bought on the website of our company. This accessory is now in stock.

How can you prove your purchase? Would you like to bring a check from an online store?

Check or invoice.
Any paper where you can see what was bought and from whom

Take me to your company and I got my CB !!!! and even sealed our friendship with blood when she wiped the removable cover - she got hurt! According to the recipes from the book: I liked the soup - in borscht, I will add the beets last - for color; Charlotte with oranges is also good, but for my taste add less sand; zebra is delicious; compote-turned out and together with the ring inside the saucepan the same delicious !!!! I am very pleased, only it was necessary to order a seal ring (more than one) in reserve, but it is expensive to write out now !!!! Thanks to YOU ​​formuchane for helping to choose SV and YOU Brendamtsy for releasing such a smart girl !!!

Hello everyone! Please tell me about the "warming up" function: 1. What position should the pressure regulator be in? / I put it on "normal" / 2. As it is written - this mode is automatic, that is, the time cannot be set. I put the buckwheat porridge to warm up - well, you know, I did not wait for the pressure cooker to turn off, I myself pressed the "cancel" button - it was warming up more than it was cooking! In general, how long does this regime last?
As for the pressure cooker - I bought it two weeks ago, but I tried it only today - to start with a simple one - buckwheat porridge. everything worked out quickly. as for the taste - the usual buckwheat porridge. Condensation on the lid does not form more than on the lids of ordinary saucepans.
Only something inside clicked during the cooking process - is this normal?

Only something inside clicked during the cooking process - is this normal?

Very normal This relay clicks (turns on / off the heating element). Nothing to worry about

Only something inside clicked during the cooking process - is this normal?

Do you know the iron? There, inside the same simple thermostat stands. Both the iron and the SV click in the same way. This is normal.

so I understood about the clicks, thanks. And what about the "heating" mode? who can enlighten ?! ...
and then another problem appeared, help:
I am making a "hunting snack" from a recipe book / probably someone's recipe: -) /. I laid all the products, set the "porridge" mode under pressure for 20 minutes. after the pressure was set, steam began to come out of the "steam outlet" at first not a lot, then more and more - turned it off / thought that maybe I didn’t tighten the pressure regulator to the desired position? I turned the regulator - everything seems to be fine - the float goes down and up, again put it on "under pressure". set the "porridge" mode, then after heating and gaining pressure there was a steam outlet from the hole "pressure indicator" / is this normal? allowed? what is the role of this indicator? /, then the indicator of "working pressure" came on and all the same the steam came out a little from the hole "for steam outlet" - left to prepare further - I really wanted to eat :-). nothing criminal happened anymore.
it was also noticed: at the junction of the lid / t. That is, on the side surface of the lid / and the case above the line of indicators, sealing occurs - the impression was created that the lid does not fit snugly and steam comes out !!!!! is it possible?!
I explain - before that I cooked buckwheat in the "rice" mode under pressure and charlotte - everything was fine ...
I read in the "Technical part, manufacturer's advice ...." that the pressure regulator will probably need to be disassembled ... but are there other versions of what is happening and the solution to the problem? I really don't want to disassemble
help me please!

Hello everyone! Please tell me about the "warming up" function: 1. What position should the pressure regulator be in? / I put it on "normal" / 2. As it is written - this mode is automatic, that is, the time cannot be set. I put the buckwheat porridge to warm up - well, you know, I did not wait for the pressure cooker to turn off, I myself pressed the "cancel" button - it was warming up more than it was cooking! In general, how long does this regime last?
As for the pressure cooker - I bought it two weeks ago, but I tried it only today - to start with a simple one - buckwheat porridge. everything worked out quickly. as for the taste - the usual buckwheat porridge. Condensation on the lid does not form more than on the lids of ordinary saucepans.
Only something inside clicked during the cooking process - is this normal?

The reheat function is used to reheat previously cooked food. The mode is under pressure. After the operating pressure has been reached, it takes about 10 minutes until the end of the program is signaled.

so I understood about the clicks, thanks. And what about the "heating" mode? who can enlighten ?! ...
and then another problem appeared, help:
I am making a "hunting snack" from a recipe book / probably someone's recipe: -) /. I laid all the products, set the "porridge" mode under pressure for 20 minutes. after the pressure was set, steam began to come out of the "steam outlet" at first not a lot, then more and more - turned it off / thought that maybe I didn’t tighten the pressure regulator to the desired position? I turned the regulator - everything seems to be fine - the float goes down and up, again put it on "under pressure". set the "porridge" mode, then after heating and gaining pressure there was a steam outlet from the hole "pressure indicator" / is this normal? allowed? what is the role of this indicator? /, then the indicator of "working pressure" came on and all the same the steam came out a little from the hole "for steam outlet" - left to prepare further - I really wanted to eat :-). nothing criminal happened anymore.
it was also noticed: at the junction of the lid / t. That is, on the side surface of the lid / and the case above the line of indicators, sealing occurs - the impression was created that the lid does not fit snugly and steam comes out !!!!! is it possible?!
I explain - before that I cooked buckwheat in the "rice" mode under pressure and charlotte - everything was fine ...
I read in the "Technical part, manufacturer's advice ...." that the pressure regulator will probably need to be disassembled ... are there other versions of what is happening and the solution to the problem? I really don't want to disassemble
help me please!

The Warming function keeps the prepared food hot for 12 hours. That is, if you are late for the end of the cooking process, the pressure cooker will keep your dinner hot when you arrive.

When cooking under pressure with steam, the float rises, and from this moment the working pressure begins to build up. Therefore, steam must not escape from the pressure indicator during cooking. See if the inside of the float is dirty, if there is any dirt between the small o-ring and the cover.
During pressurized mode from under the cover should not steam comes out, the display should not fog up either. Check if the O-ring is damaged, not damaged, if the removable cover plate is correctly installed.

Don't be intimidated by the pressure regulator disassembly. You will definitely have to take it apart sometime to keep it clean.
It is written here in detail how to do it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165445.0.

I'm again for help ...after I "snapped the valve" yesterday I cooked chicken broth - everything went well, I was delighted, but today when I decided to make a vegetable stew - in the "frying" mode I fried onions, carrots, tomatoes, added zucchini and put on the "Porridge" mode on 13 minutes when the "working pressure" indicator on the panel lit up, steam again began to suck out of the pressure regulator a little bit, of course, not like the first time, but still there was steam. why is it so? maybe I'm not choosing the right modes? maybe due to the fact that this pressure regulator is somehow not clear, not unambiguous, it is installed in working positions - there is some kind of compliance. Or do I need to "snap" this valve every time?
I followed all the tips - and the sealing ring is clean, and it is not damaged, and the valve itself was not clogged ...

Your pressure cooker is fine. A trickle of steam with a small amount of water (or food) is an understandable phenomenon.
Here I already wrote about this.

Good day.
In pressure cooking, the multicooker operates at full power until the working pressure is reached. The water boils and the float rises. From this moment, the pressure build-up begins. When the pressure reaches the working pressure, heating is turned off. So, if there is not a lot of water in the bowl, then the pressure continues to rise, since the heating element is still very hot. The security system is activated. The force of the steam lifts the valve and releases the steam to reach the working pressure. You watch a trickle of steam. In this case, you can return the pressure regulator to its original position by pressing the black pointer on the pressure regulator.
The more water is poured in the bowl, the less likely it is to build up excess pressure.