Electric pressure cooker Brand 6050 - reviews and opinions

Girls, I'm going to cook pickle. What do you think, throw everything together? I'm talking about potatoes and pickled cucumbers.

I fry onions, carrots and grated cucumbers in a cartoon and immediately add potatoes, barley and meat. Everything works out great. From the category of "threw and forgot"

I would throw it all together. But I'm not an expert on pickles, I could be wrong.

In a cartoon, cucumbers do not allow the potatoes to cook completely, but how in a pressure cooker?
I'll try to shove it together.

[Irina,]

VS NIKA thank you very much for the wonderful testing! I very much hesitated choosing this model of pressure cooker. My pressure cooker is still on the way, tel. said that I could refuse the order at any time. Your pilaf dispelled all my doubts! Now, until March 6, I will drool. Sooo beautiful pilaf, real like from a cauldron!

Irina, Thank you very much, very nice.
The pressure cooker is very cool! I read that some are afraid of it, but I somehow quite calmly approached using it. I am very happy and I want to create and create !!!
Yes, the pilaf turned out to be excellent, the home people noticed its difference from the previous ones, although I cooked as usual. It is important for me that every grain of everyday life is separate from each other in the pilaf, and does not stick together into a mess. Well, the presence of traditional spices is a must. How pilaf differs from porridge with meat.
And most importantly, a carrot! There should be a lot of it and cut into strips!

She took out a biscuit from the bowl. It looks baked and all so airy !!!



bowl after biscuit

Yes, yes, I completely agree! A friend taught me how to make pilaf, 25 years ago, she lived in Turkmenistan. And in the cartoon, although it is tasty, it is still porridge with meat.

Well, I don't know, I make crumbly in a slow cooker. It turned out to be sticky in my pressure cooker with potatoes and chicken, but this is also not the fault of the pressure cooker. I did this for the first time and realized that less water was needed for him.

Girls, I'm going to cook pickle. What do you think, throw everything together? I'm talking about potatoes and pickled cucumbers.

I'm throwing everything together.

She took out a biscuit from the bowl. It looks baked and all so airy !!!

And in truth, the biscuit is good! That's my surprise: a biscuit under pressure Although ... again ... was there pressure if there was no steam during descent? Although, on the other hand, the biscuit was baked in 20 minutes ... Probably, the pressure was only at the beginning, while there was still liquid, this accelerated the baking process And then the pressure returned to normal, which allowed the biscuit to rise

Girls, I'm going to cook pickle. What do you think, throw everything together? I'm talking about potatoes and pickled cucumbers.

If it’s not too late: at first in SV I sauté onions, cucumbers and carrots in butter, so that the potatoes are not "oak". And then I put everything else in and fill it with broth / water. Everything turns out EXCELLENT !!!

If it’s not too late: at first in SV I sauté onions, cucumbers and carrots in butter, so that the potatoes are not "oak". And then I put everything else in and fill it with broth / water. Everything turns out EXCELLENT !!!

Well, I only sautéed onions and carrots. I'll see how it goes. But I will note that the cucumber must also be sautéed. Thank you!

Well, I only sautéed onions and carrots. I'll see how it goes. But I will note that the cucumber must also be sautéed. Thank you!

Well ... I think nothing terrible will happen.It's hard to spoil anything in SV! Everything turns out SUPER !!! And what kind of caviar from eggplant or zucchini is obtained - that's something !!!

Virgin, here the question arose "was there pressure", here are my five cents ...
Yesterday I saw enough of your pictures and decided to make a casserole on "rice" with a default pressure of 14 minutes.
One pack of cottage cheese, 2 eggs, 2 tablespoons of semolina, 2 tablespoons of sugar.
The appliance has passed the pressure build-up stage and proceeded to the direct cooking stage (when the time is counting down).
Only there was no pressure, because when there is pressure, the valve first hisses and then rises.
And here everything is quiet and the valve is below. And after the end of cooking, not a breeze when dumping. Everything cooked well, crusty and delicious.
This is what I mean, when there is nothing for the pressure to rise from, it apparently does not rise, it goes to the next stage as it is, without pressure.

[VS NIKA]

This is what I mean, when there is nothing for the pressure to rise from, it apparently does not rise, it goes to the next stage as it is, without pressure.

Well, yes ... Only, apparently, there is still pressure at the beginning ... Otherwise, how would a biscuit be baked in 20 minutes? And then, you see, the pressure is normalized when the moisture in sufficient quantities ends. I think so

Or ... Wait ... Are you saying the valve showed no sign of pressure at all? Then how was the biscuit baked in 20 minutes? VS NIKA, and how much was the total time from the moment the pressure cooker was turned on until it was opened? Or is 20 minutes the total time?

There is probably pressure, but not strong enough to lift the valve.

[VS NIKA]

VS NIKA, and how much was the total time from the moment the pressure cooker was turned on until it was opened?

Five minutes after incl. the "porridge" mode the countdown has begun; at the end of the set 20 minutes, the pressure cooker is turned off; opened the lid after 20 minutes.

Five minutes after incl. the "porridge" mode the countdown has begun; at the end of the set 20 minutes, the pressure cooker is turned off; opened the lid after 20 minutes.

In total, even if you add up all the time, it will be 45 minutes ... Not enough for baking a biscuit at normal pressure (or, frankly, at the very limit). This means that the pressure, even if small, is still there in the beginning.

In total, even if you add up all the time, it will be 45 minutes ... Not enough for baking a biscuit at normal pressure (or, frankly, at the very limit). This means that the pressure, even if small, is still there in the beginning.

Why 45? What if I opened in an hour or two? The correct baking time is 25 minutes, the rest is desire time. So the pressure is still there.

This means that the pressure, even if small, is still there in the beginning.

The instructions are written in those specifications: Working pressure 0-70 kPa, Maximum allowable pressure 90 kPa. Maybe this is the case?

[0-70kPa or whatever]

The instructions are written in those specifications: Working pressure 0-70 kPa, Maximum allowable pressure 90 kPa. Maybe this is the case?

I may be a very dark forest, but I don't care 0-70kPa or whatever, the main thing is that the casserole came out super and the biscuit seems to be good too. Fast and delicious! And there is pressure or not, it doesn't matter to me.

[0-70kPa or whatever]

I may be a very dark forest, but I don't care 0-70kPa or whatever, the main thing is that the casserole came out super and the biscuit seems to be good too. Fast and delicious! And there is pressure or not, it doesn't matter to me.

It is clear that the main thing is that the result is pleasing. I just mean that even if the pressure was only 10-15 kPa, and not the maximum allowable, it was still more likely than not. Probably confused

[CHICKEN ROLL WITH CHEESE AND PRUNES]

CHICKEN ROLL WITH CHEESE AND PRUNES
game mode 30 minutes
top

bottom

[Specifics?]

Specifics? I cook and I really like it! And with each dish you want to cook more and more, because you enjoy the ease of use (just one press button and you are waiting for the dish), as well as the pleasure of the quality of the resulting dishes.The pressure cooker does not cause a feeling of fear as it is somehow afraid, but on the contrary - reliability.

Olga Nika!

Do you have Moulinex - a pressure cooker? the one that is the minute

okay ... I'll write to nowhere ...

we have a mulinex and there you have to set the time and ND or VD yourself, think, count. And here for each program separately the time is laid. At the beginning of the topic, if you read it carefully, it is in the discussion. This is the difference. And a pressure cooker is a pressure cooker. So why pay more? From the first recipes, everything became clear. There is pressure, grills, fries, cooks - everything is great. Another would be to protest baking, at least by the example of the simplest charlottes ... I think you won't have to wait long, here such aces gathered in their hands everything is on fire

[Specifics?]

Specifics? I cook and I really like it! And with each dish you want to cook more and more, because you enjoy the ease of use (just one press button and you are waiting for the dish), as well as the pleasure of the quality of the resulting dishes. The pressure cooker does not cause a feeling of fear as it is for some reason afraid, but on the contrary - reliability.

I join and repeat myself!
There is everything you need: baking, frying, cooking, stewing. Well, maybe besides yogurt and dough.
Moreover, some stages (or all preparation) can be significantly accelerated due to pressure.
Management is simple. The saucepan is good. Reliable construction. I really like it too

My pickle.
Fried onions with carrots on Fried Vegetables. I laid everything else, added salt plus seasonings, poured water. Soup mode 30 min. They turned it off after peak-peak, but did not release the pressure (remembering about my first soup preparation). It descended by itself after 20 minutes. and I calmly opened it.
Everything was cooked wonderfully. The potatoes are soft, but sliced ​​as they were. The pearl barley is well boiled. The taste is extraordinary.

Lena, did you put the cucumbers right away? did not affect the potatoes?

I rubbed the cucumbers and immediately put them in and splashed the pickle
Olga Nika, testing has just begun. Not all testers have pulled up yet. I'll make baked goods tomorrow. Otherwise we will burst so much

Well, here we are with Rina in the ranks. or rather, I am a little more in the ranks than she still has her casserole.

I have already unpacked my casserole, codenamed “plane”, wiped it off, washed it (in the sense of it with water) and ... I walk around in circles, I don't know which side to approach.
shouted to the entire forum that I was afraid of pressure, and on you - the stars decided that it was necessary to tie up with this fear. so I decided to approach my airplane from the direction of the instructions. I read in the morning.

my first impressions:
outwardly I liked it very much. the design is very solid. a seemingly solid unit. there was no smell or very insignificant. The manual is human, but I'm still on page 11.
long learned to properly close the lid.
I found one drawback for myself - if I chose some program and suddenly thought about the beautiful ... then the plane does not wait for you, and after 5 seconds it starts the program itself. it's a trifle, you just have to rebuild. in cartoons, after all, you choose the program, and then you still press START. but here it is not so. so you need to be confident in choosing a program.
the bowl is very pleasant. and the color is positive ...

here. so now I'll finish reading the instructions and start practicing.

[BISCUIT]

Cut BISCUIT

The taste of a biscuit cannot be conveyed! Now you can write a recipe. The recipe has been tried many times in a slow cooker.
4 eggs (yolks / whites separately); 1 st. Sahara; 1 st. flour; 1 / 2st. starch; vanilla sugar; baking powder; juice of one orange.
The "porridge" mode for 20 minutes.

It was delicious in the multicooker, but it tasted completely different in the pressure cooker. The children said that the biscuit resembles a "sorceress".

[Polechka!]

Polechka! Congratulations

thank you dear!

A brakes came up with panties you can skip the instructions.

she finished reading. I'll make soup. in 20 minutes.
Or can I set it even less if I have a ready-made broth?

and another question.maybe someone knows whether it is possible to throw frozen meat into a pressure cooker? so I want to stew the meat again, but I have ice cream ...

Polina, look RIGHT HERE - I threw everything frozen.
About meat - there was a case, I laid frozen - truncated OK!

Is 59 minutes enough for jellied meat? Like 1.5 hours?

[CHICKEN ROLL]

Was cut CHICKEN ROLL cooked on game mode for 30 minutes.

Having no game, I used a chicken breast, in which I wrapped grated cheese with prunes.

The cooking time could be reduced to 20 minutes.
A little vegetable oil was poured into the bottom of the bowl, but it was possible to do without oil, since there was enough juice at the end of cooking.

[CHARLOTTE]

CHARLOTTE
"baking" 50 minutes


Opening the lid of the pressure cooker, I saw that the apples remained in the same order as they were before baking. Usually in a slow cooker, apples go down.

The baking time of 50 minutes is quite enough, but three medium apples turned out to be a bit too much, although it is tasty and may even be right.

Olga Nika!

Do you have Moulinex - a pressure cooker? the one that is the minute

okay ... I'll write to nowhere ...

we have a mulinex and there you have to set the time and ND or VD yourself, think, count. And here for each program separately the time is laid. At the beginning of the topic, if you read it carefully, it is in the discussion. This is the difference. And a pressure cooker is a pressure cooker. So why pay more? From the first recipes, everything became clear. There is pressure, grills, fries, cooks - everything is great. Another would be to protest baking, at least by the example of the simplest charlottes ... I think you won't have to wait long, here such aces gathered in their hands everything is on fire

here she is
where you need to choose ND or VD and choose the cooking time, I use it for almost a year
och helps out

[BISCUIT]

Why 45? What if I opened in an hour or two? The correct baking time is 25 minutes, the rest is desire time. So the pressure is still there.

Well, I put everything together in a special way to get the maximum time. And even in this case, it turns out that there is still pressure at the beginning of baking. Here

It is clear that the main thing is that the result is pleasing. I just mean that even if the pressure was only 10-15 kPa, and not the maximum allowable, it was still more likely than not.

Yes, yes, I think so too

I have already unpacked my casserole, codenamed “plane”, wiped it off, washed it (in the sense of it with water) and ... I walk around in circles, I don't know which side to approach.

Congratulations on your arrival

shouted to the entire forum that I was afraid of pressure, and on you - the stars decided that it was necessary to tie up with this fear. so I decided to approach my airplane from the direction of the instructions. I read in the morning.

ABOUT! Here's another pressure cooker in our ranks

Cut BISCUIT

VS NIKA, but it seems so from the photo, or the biscuit is not loose, but rather plump?

CHARLOTTE
The baking time of 50 minutes is quite enough, but three medium apples turned out to be a bit too much, although it is tasty and may even be right.

What yummy! I want it too !!!

but three medium apples turned out to be a bit too much, although tasty and maybe even right.

And I really love this one, so that there are many, many apples and just a little dough
Vika, roll a lovely sight! Fried dumplings, wow! Rice porridge - for me, buckwheat - for daughter.
And the pickle from Elena Bo will go to my husband!
Everyone was fed! Thank you!

I can't wait straight, I really, really want to. Well, when? But you have to wait. My children will at least recover by that time.

The first pancake is NOT lumpy. But some bewilderment is present. She cooked soup. SUP mode (20 minutes).
The only raw foods in the soup were: water, buckwheat, potatoes. The carrots and onions were already stewed, and the meat and broth from the slow cooker. The total volume in the bowl was just above the 4/5 division, the water was cold. 55 minutes elapsed from program start to CB signal. Of these, 20 minutes is the program itself, and the rest of the time, as we see, is a set of pressure.I relieved the pressure myself, did not want to wait another half hour. In a slow cooker with the same initial data, my soup is prepared in an hour.

The soup turned out delicious, the potatoes kept their shape, but really wanted to turn into mashed potatoes from the power of thought. Buckwheat looked quite intelligent, but in her eyes there was a plea ... Apparently it was hard for her.
Conclusion - for a soup with light cereals, 20 minutes is a lot. And it is impossible to reduce in any way the manual mode is definitely needed in SV. So I will master the porridge mode, in which the only cooking time can be set to one minute.
I'll also check the SOUP mode on raw meat and barley.
I just cooked milk oatmeal. Porridge mode (time set 1 minute). The bowl was full before graduation 4. It took 16 minutes from program selection to signal. I did not relieve the pressure myself, I decided to see how much SV would return to normal.
After 21 minutes, a click - the pressure indicator went down. I checked the valve just in case, jerked it, everything was quiet. Opened the lid - the porridge is ready.
But I didn't calculate with cereals and the porridge turned out to be watery.

Castroul cooks well, but you need to adjust.

And can I not on business, but on pressure cookers ??? Maybe experienced comrades will tell you or brand people? really necessary, really

And I had a question, on the fields of the Internet I found such a recipe, well, not even a recipe ... But I really need to cook condensed milk

What do you think - will the bank explode or not ???

There is another way to cook condensed milk in a jar. To do this, you can use not a saucepan, but a pressure cooker. In this case, you will weld it much faster. This method is very simple and differs not only in speed, but also in the convenience of preparation. Take a can of condensed milk, put it in a pressure cooker and fill it with cold water. Close the lid and turn the heat on at full power. Notice exactly when the water boils. Without reducing the heat, continue to cook the condensed milk for another 10 minutes. After this time, turn off the heat and let the pressure cooker cool completely. Since the pressure cooker cools down long enough, this time for the condensed milk in a jar will be enough to cook.

There is no truth in the legs. Therefore, come in, have a seat, make yourself comfortable. Ask your family to bring you tea (coffee, fruit drink, beer), a bagel (waffle, a slice of cake, salted croutons) and a pen with a notebook. Now you are ready for a pleasant pastime. No, why stand aside? This is not our way! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=155194.0

I don't go to HP without a notebook ... There are so many things that I can't keep in my head ...
In the meantime, I will wait for my miracle, I will torment the pioneers with questions.
Tell me, you can relieve the pressure yourself, but for food it is not fraught with anything? well, that is, it turns out that she cooks quickly, but waiting another 20 minutes until the pressure is released is not always possible ...

[turn]

I don't go to HP without a notebook ... There are so many things that I can't keep in my head ...

This is correct.

Tell me, you can relieve the pressure yourself, but for food it is not fraught with anything? well, that is, it turns out that she cooks quickly, but waiting another 20 minutes until the pressure is released is not always possible ...

Here's what the instruction says.
Quote: "10. At the end of the cooking process, unplug the pressure cooker.
Reduce the pressure in the bowl. For this turn the pressure regulator to the position "Reset
pressure ". Hot steam will begin to escape, thereby stabilizing the pressure
inside the pressure cooker. "
And the girls already wrote that without waiting for the pressure release on the machine, they did it manually

Girls from Ukraine, how did you get this pressure cooker, how was it delivered to you and how much does it cost for our "tugriks"?

Conclusion - for a soup with light cereals, 20 minutes is a lot. And it is impossible to reduce in any way the manual mode is definitely needed in SV.

SupercoW, the device manual describes this moment as follows:
"Tip. Ingredients that do not require a long cooking time are best added after the main cooking process.You cook all the ingredients in the "Soup" mode, and after the signal, turn off the pressure cooker, normalize the internal pressure by setting the pressure regulator to the "pressure relief" position. Open the lid of the pressure cooker (the contents are still boiling) and add ingredients that do not require long cooking (vermicelli, stewed beets, etc.). Close the lid, set the pressure regulator to the “high pressure” position and leave it on for a few minutes. You can also turn on the "Porridge / Steam cooking" mode, while using the "Timer" button, set the required cooking time. "

Well .... this is called "dancing with tambourines" around the pan. On the contrary, we want to speed up the time and the principle of cooking, for which this technique is acquired

Yes, it would be great, of course, to throw it in and forget in all cases, but when one product takes a long time to cook, and the other quickly, and both must be cooked in moderation (not to undercooked, not to overcook), you will have to throw them in turn, and pressure will help to shorten the stages cooking. I am cazza so

Well .... this is called "dancing with tambourines" around the pan. On the contrary, we want to speed up the time and the principle of cooking, for which this technique is acquired

I totally agree! Dancing is not our method!

Yes, it would be great, of course, to throw it in and forget it in all cases, but when one product takes a long time to prepare, and the other quickly, and both must be cooked in moderation (not to undercooked, not to overcook), you will have to throw them in turn, and pressure will help to shorten the stages cooking. I am cazza so

No, that won't work. If we release the pressure, then we will gain a whole day to cook a saucepan of soup. In a multicooker, all products are cooked evenly during the assigned cycle and there are no problems, which means that everything should work out here too.
So this is exactly how - "throw and forget" - and this device should work in no other way.

SupercoW, the device manual describes this moment as follows:

The first thing I did was read the instructions - this is my habit.
We have seen these tips. But in my life I would never have classified buckwheat and potatoes as ingredients that do not require long cooking. They require the most common cooking.
So I still conclude that the soup mode is for long grains (pearl barley, wheat grits) if there are beans or raw meat in the soup.
I will try to cook ordinary soups (buckwheat, rice, oatmeal) on the porridge mode. The time is probably from 5 to 10 minutes and I will not touch the pressure.

Girls from Ukraine, how did you get this pressure cooker, how was it delivered to you and how much does it cost for our "tugriks"?

I saw this topic yesterday. I didn't even know that BRAND had a pressure cooker and that testing was planned. And I didn't even know that I was among the candidates for testing. I found out when I was already in a personal wrote the question "HOW to transfer?". Joy, shock, surprise ... And of course it was transmitted through our valiant railroad.

... we'll cook a pot of soup all day.

For the whole day, I think, will not pull. It's about a minute or two to relieve the pressure, and a few minutes with the valve closed to weld what you've finished. But the potatoes will not strive to turn into mashed potatoes from the power of thought and a plea will not be read in the look of buckwheat

[VS NIKA]

VS NIKA, but it seems so from the photo, or the biscuit is not loose, but rather plump?
What yummy! I want it too !!!

manna, the biscuit turned out to be very loose, from which it can be seen and shrank. But this did not upset me at all, since it did not affect the appearance and even more the taste. Let me remind you that the taste is like a "sorceress" cake, more cream and chocolate and no more happiness is needed.

Also yesterday I read about a biscuit in 20 minutes. It became very interesting
Yesterday, it seemed like this: 5 minutes - preparation, 20 - cooking "porridge" with pressure and 20 - release of pressure and just lie down.
I decided to experiment and make a charlotte. I took 4 eggs, a glass of sugar, a glass of flour, 3 normal apples.He threw everything and put the porridge with pressure for 20 minutes. It sounded about readiness in 25 minutes. I opened it immediately, I see, the top is raw. I put it on baking for another 40 minutes. But after that it turned out super. It went up perfectly, the crust is, how to say it, well, such as it is necessary. And taste .... Specific!

Biscuit for the Enchantress on Pastry (normal pressure) 45 min. In appearance, you need less - 40 minutes. (it's minimum).





Saucepan after baking. The purest. Nothing stuck anywhere.


The incision will cool down, but it is already clear that it is very porous.

[VS NIKA]

It sounded about readiness in 25 minutes. I opened it immediately, I see, the top is raw.

That's right, because the 20 minutes that the baked goods lie with the lid closed after the end of the program, they still "fit" (the saucepan is hot). Here are only 5 minutes when gaining pressure + 20 minutes under pressure + 40 more without pressure ... Well that's a lot

VS NIKA, I wish I could try to make a biscuit on Pastry, the same as you cooked under pressure ... Well, to compare