Electric pressure cooker Brand 6050 - reviews and opinions

Something I did not understand, but in a pressure cooker you can't put it on hold for the night?

Not only reprieve, but memory. If the light goes out at night or you decide to transfer the cartoon while cooking, then feel free to turn it off and move it - after connecting it will continue to finish your favorite dish from the same place!

and the pressure cooker began to upset me, I use it for a little more than six months, I stopped holding the valve altogether, I have already used the advice on setting here, it is worth the porridge under pressure frankly burns

I haven't burned it yet. I do not like liquid porridge. Therefore, I did on the verge of a foul - oatmeal on the amount of water and milk 2 times less than according to the instructions. I also made millet - I reduced the liquid by more than a glass. The porridge turned out to be dry, but not burnt. But that's how it was intended! Season with butter - and that's it!

And it won't be scary to leave hungry and curious children alone with a working pressure cooker from the morning?

I just did not understand why I need to cook in a cartoon with a delay, if I can put the pressure cooker overnight. I'm not scared, because I get up anyway before the children, but later than if I had put the porridge in the morning (even in the pressure cooker). I get up and on autopilot go to the kitchen, open the sv, stir the porridge, put it on my son's plate (to cool down a little), go to wake him up. Sometimes my husband gets up before me, put it down for himself, and eat. It's just more convenient for me to put porridge in the evening.

And it won't be scary to leave hungry and curious children alone with a working pressure cooker from the morning?

Well, my husband is not scared, the eldest son will also cope, and my small ones are very small, I don't leave them alone at all.
I read that the brand has a delayed start, my friend gave land life for a couple of days, the porridge turns out fine there, but the casserole and charlotte are so-so. So I can't choose

Judging by the wishes, you still need a slow cooker. Simpler and easier. I have kids too. The middle daughter herself puts the porridge on a reprieve for the morning. Everything is easy and simple. And the pressure cooker has a set of pressure, a release ....... it is still more relevant when it is necessary to cook in an urgent emergency mode. Yogurt is delicious in a slow cooker .......

Darling, what about baking, I wrote above, I don't have an oven yet

why not remember about the guarantee?
I've only had a pressure cooker for a week, but I've already noticed some oddity with the valve. When cooking pilaf, the cartoon did not go into operation for a long time. He touched the float, it jumped out, as if it was jammed, the pressure began to rise and almost immediately the countdown began.

there is a problem with this, they ransacked the apartment, took out all the documents, including for equipment
all this has already passed, so either pay for the service, or leave everything as it is))))

I also burn if there is little liquid, especially corn porridge.

liquids are normal, before that there was a brand's cartoon)))

there is a problem with this, they ransacked the apartment, took out all the documents, including for equipment
all this has already passed, so either pay for the service, or leave everything as it is))))

Normal service centers work by serial numbers, that is, they read your serial number and immediately see when the device is purchased and there is still a warranty.
But not all (

I haven't been here for a long time. Tell me, I'm here "hunting" for a removable bowl for CB, it was not in the warehouse all the time. Has she appeared now? And I need a replacement rubber band. I'm already used to the fact that she has programmed modes, if necessary, I put less on porridge / rice and that's all.
Ksyusha, sometimes I also had this trouble (when you open the lid and the elastic remains with the inner lid), I have already got used to it. this only happens when cooking soup for some reason ..

Ksyusha, sometimes I also had this trouble ... ... it only happens when cooking soup for some reason ..

Yes, yes, only when cooking soup

Yesterday I had a gum with a lid after baking a biscuit.

[Extinguishing]

I am afraid that they will shower me with slippers, but I have one question. I've been, for more than a month now, a happy owner of 6050 and very happy with everything, and so much so that I decided to buy the very same (only now even improved) one of these days at the dacha. Home then another 502 or 501 (not yet decided), when I plan to come, but for now, we are only talking about the pressure cooker. So this is my question. What, apart from time, is the difference between its high pressure regimes. What, say, the difference between soup for 20 minutes and, for example, meat for 20 minutes. That is, whether the modes differ in temperature or something else, except for time and where to find this information. If there is one, I did not find it in the instructions.

The manufacturer did not give us data on the temperature values ​​in the modes working under pressure. And I have no way to measure it myself. When you try to lower the dipstick into the bowl, the lid does not close tightly and steam comes out from under it.

Also received an updated Brand 6050
Everything is good, but the joy is a little "darkened" by the absence of a new recipe book with a new regime Extinguishing (still described by Game)

We've made changes to the recipe book. I can assume that there are several books left at the factory from the previous batch. They could also be equipped with improved models of pressure cookers.
Today we will update the link to the revised recipe book on our company's website.

I am again with questions
Elena, tell me, please, how can I understand if an updated model of a pressure cooker is being sold or an old one? (looked after in the closest to me Citylink store in St. Petersburg)

Two external differences in the improved pressure cooker:
- the presence of the Extinguishing mode on the control panel,
- the logo of our company is embossed on the cover of the device.

and the pressure cooker began to upset me, I use it for a little more than six months, I stopped holding the valve altogether, I already used the advice on setting here, it costs a lot, but the quality starts to leave much to be desired, the porridge under pressure frankly burns, upset, before that I was a fan of multi and pressure cookers Brand

It is not difficult to restore the valve to its previous performance. Remove the steam release valve https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165445.0
And thoroughly wash the metal cone inside the removable part of the valve and the metal pin on the non-removable. It is on these parts that a fat film forms over time, which prevents the tight contact of these parts.
And write about cereals in detail, what proportions, what cereals, how much. Then it will be easier to understand the reason for burning the porridge.

there is a problem with this, they ransacked the apartment, took out all the documents, including for equipment
all this has already passed, so either pay for the service, or leave everything as it is))))

We will help you with the service center. Email me the date of purchase and the store where you bought the pressure cooker. Now the main thing is to figure out the reason for contacting the service center.

Yesterday I had a gum with a lid after baking a biscuit.

The reason is the stretched silicone ring, which is located in the middle of the plate. It is made of the same material as the O-ring.

Elena, the ring is not centrally stretched, after washing it back it is put with effort, just like after the purchase. I usually have this after baking, for girls at Soup ..

See what I found

What does it look like?
This is Philips HD2173. Can create a separate topic? Does anybody want? And then her price is about 9 thousand rubles

See what I found

What does it look like?
This is Philips HD2173. Can create a separate topic?

Well, Brands, in my opinion, are produced at Philips factories

That's just Filipk's "spare parts" get tortured. But - Brand.
No, I'm not an opponent of Phillips, I even have something in my arsenal. Therefore, I know about some difficulties. Well this is so, a lyrical digression ...

Good day! Tell me, can you melt the dough in a pressure cooker 6050 ??? And in general, as a multicooker does it work when you cook without pressure ??? And can I manually set the program time?

Good day! Tell me, can you melt the dough in a pressure cooker 6050 ??? And in general, as a multicooker does it work when you cook without pressure ??? And can I manually set the program time?

It will be very hot for the dough in it, since there are no low-temperature modes in it.
In the updated version, the time seems to be flexible, but the temperature regimes are unknown. Baking and frying works without pressure. And what's the point of cooking on the rest without pressure?

Is it really so and no one knows the temperature regime in the pressure cooker, what is the secret

Is it really so and no one knows the temperature regime in the pressure cooker, what is the secret

what secret? have already written more than once that there are no low-temperature modes in the pressure cooker.

Yes, I know that there are no low temperatures, but in other modes the temperature is not known, although it is known in other pressure cookers, but here the manufacturer does not report the temperature in each mode, and I just want to know where is stronger and where is weaker

[Rice]

but I really want to know where the temperature is stronger and where is weaker

Stronger on Baking and Frying, because they are without pressure, and under pressure, all modes have approximately the same temperature.

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, and heating begins. Heating occurs up 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, heating goes up 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.

Thanks for the answer, then it was easier to make one button for frying and one for all the others, if the temperature is the same everywhere, and the recipe book should indicate the cooking time of each dish

Would you buy a device with one button?
Now the trend is such on the market - the selection of many modes, and the more, the better
Moreover, they may practically not differ. Well, for example, the modes "Soup" and "Milk porridge" in multicooker. These modes are practically interchangeable. But there are multicooker where both modes are available. Why is this done? The more functions the multicooker is capable of performing, the greater its demand. Right? In fact, all that matters is a large temperature range and the ability to adjust them at several stages of cooking, which Brand did with its multicooker in the "Manual" mode. But after all, most users in today's fast-paced world find it easier to press one button than to regulate the cooking process in their own way. That is why there is a tendency with the allocation of many modes.
I don't know how clear I said all this here

[manna]

manna, you said everything clearly
But the modes are still different, but if you cook porridge in the soup mode, then the whole saucepan and lid will be in porridge and only pressure will not let it escape. After all, even after releasing the pressure and opening the lid, you can see that the soup is boiling, but this is not the case with porridge.
Therefore, I think there are differences, it's just a secret of the company.Whoever doesn't like it - let him invent and release his own device

[Nevushka]

Yes, no, Nevushka, about porridge and soup, I mean the multicooker, not the pressure cooker. This is me ... as an example, I cited the fact that the modes may not differ much.
And the modes in the pressure cooker, I think, differ in how long the heating lasts. But again, the manufacturer does not report these subtleties.

The temperature conditions in the 6050 pressure cooker are different. The highest temperature in the Fry-Meat mode is 160 degrees. And the minimum temperature value for the "Heating" function is about 70 degrees.

It will be very hot for the dough in it, since there are no low-temperature modes in it.
In the updated version, the time seems to be flexible, but the temperature regimes are unknown. Baking and frying works without pressure. And what's the point of cooking on the rest without pressure?

Thanks for the answer)))
Maybe you can advise me, I am racking my brains what to buy: a slow cooker 37502 or a pressure cooker 6050! I am sitting at home with my child, in principle I am in no hurry to go anywhere !! Of course, I would like to cook quickly and not think about cooking ....... It is also attractive that the 6050 combines the functions of both sv and mv, but do I need it ??

It is stronger on Baking and Frying, because they are without pressure, and under pressure, all modes have approximately the same temperature.

Tell me, what, only the baking and frying modes work without pressure?
Other modes only work under pressure ???

It is also attractive that in 6050 the functions of both sv and mv are combined, but do I need it?

Without pressure, you can only heat, bake and fry. Other modes are under pressure. We have already written about this many times ... If you have already developed some recipes that do not require your intervention in the process (after all, when cooking in a pressure cooker, you cannot open the lid during cooking, try, stir, add something), then the pressure cooker You will be comfortable. Moreover, cooking in it is faster than in a multicooker.

Without pressure, you can only heat, bake and fry. Other modes are under pressure. We have already written about this many times ... If you have already developed some recipes that do not require your intervention in the process (after all, when cooking in a pressure cooker, you cannot open the lid during cooking, try, stir, add something), then the pressure cooker You will be comfortable. Moreover, cooking in it is faster than in a multicooker.

Thanks manna, but I generally have no experience of communicating with either mv or sv (((((maybe it's better to take mv?

Thanks manna, but I generally have no experience of communicating with either mv or sv (((((maybe it's better to take mv?

Yes, then it's better to take a slow cooker

I think for a start a multicooker. I personally had three of them, of different brands, and now I wanted SV, I threw out the stove, because I almost exploded, and one multi (Brand 37501) and an aerogrill (Brand 35128) are sorely lacking, the other two mules (Panas) are one in the country, Mommy (Vika) has one. Like this. Now also SV is available.

I think for a start a multicooker. I personally had three of them, of different brands, and now I wanted SV, I threw out the stove, because I almost exploded, and one multi (Brand 37501) and an aerogrill (Brand 35128) are sorely lacking, the other two mules (Panas) are one in the country, Mommy (Vika) has one. Like this. Now also SV is available.

Oogo wow, you are probably an expert! Then a question for you: 37501 is better than 37502, otherwise 01 is more expensive, and 02 seems to be new - I don't understand anything

Then a question for you: 37501 is better than 37502, otherwise 01 is more expensive, and 02 seems to be new - I don't understand anything

Let's go to the multicooker topic. THERE this is currently being discussed. Models 57501 and 37502 are produced at different factories. Both are new. And both are being updated. In the spring of 2013, 501 and 502 will appear - updated versions 37501 and 37502.

Oogo wow, you are probably an expert! Then a question for you: 37501 is better than 37502, otherwise 01 is more expensive, and 02 seems to be new - I don't understand anything
[/ quote]

I don’t know about 502, I haven’t tried it .......And 501 I like

And I didn't have anything at all, and I immediately ordered a pressure cooker and I'm very happy, everything turns out at 5, and quickly, not like in a multicooker, but you can adapt to all dishes

I also had no multicooker or pressure cooker. I took a pressure cooker, I completely mastered it in a week, now I cook only in it. Just super

Girls, good afternoon! Well, help me decide .... I chose between 37502 and 6050. This morning I decided on 6050, but now I read the recipes and I got scared of the pressure valve ... I didn't have a multicooker or a pressure cooker before ... And here I am again I doubted ... Fast cooking is certainly good, but in 37502 the way of cooking is easier ... In principle, I can cook in the evenings the next day ..
And another question: in 6050 there is a recipe book, as in 37502 ??? Or just a few recipes in the instructions ...
I need to decide for today, tomorrow I want to order so that I can rejoice on the weekend ...

[SuvoriKa]

SuvoriKa, on the forum there are a lot of all kinds of recipes for each model of multicooker, pressure cooker. So it is possible and even necessary (since all the recipes on the forum are verified) to take recipes from the forum.
Well, how can you tell me what is best for you? Only you yourself can define it. If you are so worried about the pressure valve, and the multicooker seems to you easier to use, then, probably, you will be calmer and more comfortable with the multicooker.

Is the recipe book not included with the pressure cooker ??

There are recipe books with both multicooker and Brand pressure cooker. But, as it turned out, there are inaccuracies

And another question. Does the manual for 6050 describe how to use the pressure valve ?? If you do not cook according to ready-made recipes ...

Put the valve on high pressure on all programs, except for frying and baking, so put in the necessary food, the valve on high pressure, select the program and all cooking begins.

Of course, the instructions include this. And there is also a special valve topic on the forum.
Here from here and further messages about the valve.

You do not need to be afraid of the valve, if you release the pressure yourself, you do not have to turn it to full, you can move it a little and wait for it to go down, it does not hit the ceiling so hard, take a pressure cooker, as I think that it takes so long to cook in multicooker, already shivers

I'm not that afraid. I just don't really understand the principle of this valve ... When you need to lower it a little, when it descends itself ... And what changes from this. I'm trying to figure it out ..

: girl_claping: that's it, I ordered my SV! And now I'm afraid how I can handle her, but I want her.
The only question I have is for users of this miracle of technical progress. Girls, tell me, when you forcibly bleed off steam, the jet of steam hits hard and is it high? As I understand it, you need to put it on the table, and not on the kitchenette, so that the upper drawers do not drip from the steam released? And when you cook soup, you have to wait a while before bleeding so that it doesn't spill, right?

I apologize if the information was already there - there is no strength to re-read the entire thread. As I understand it, an updated version of this CB has recently been released. Are there any other improvements expected in the near future? Heating it up - is it voluntary or voluntary-compulsory?

Galina AS, do not be afraid, you will cope with her perfectly and make friends. And it is necessary to release the steam by slowly moving the lever from the "High pressure" position towards the "Pressure relief". If I urgently need to open the SV after cooking, I do it as if in small jerks, slightly move the lever towards myself, steam appears, and I regulate the steam output, I do not let it escape with a strong jet, it is literally a couple of minutes - and the high pressure is released to normal, the valve will fall off, you will see it, steam will stop coming out of the hole and after that you can open the CB cover, it’s better to start opening the far edge away from you first, so that the residual steam does not come out into your face.Well, if you abruptly move the lever immediately to the "Pressure Relief" position, then, of course, the jet will be powerful enough, hot, and even with splashes.