Electric pressure cooker Brand 6050 - reviews and opinions

For furniture on sale there are silicone "rounds" that prevent the doors of cabinets and drawers from slamming. I put a silicone mat on the hob - and it does not slip or anything and the surface is not scratched.

Ksyushka-Blyushka, I already asked, but I forgot to write it down, and now I can't find it. Once again, please tell me the proportions of cereal-water for the side dish.

Girls, just starting to master my multicooker Tell me on the frying mode the lid should be closed and the pressure set to normal? Yesterday I tried to make the wings in the Fry-chicken mode, so I pulled it out earlier and they burned with the lid closed and normal pressure

Frying must be done under supervision. I am not closing the lid.

Ksyushka-Blyushka, I already asked, but I forgot to write it down, and now I can't find it. Once again, please tell me the proportions of cereal-water for the side dish.

Zhanna, this is a question for me, did I understand correctly?

Then the answer is:

And I cook cereals in a ratio of 1: 1.25.

And please tell me more ... if you make a curd casserole, which mode is better to bake? Time and mode. Thank you !

[Lyalik]

Lyalik, specifically, I'm not fond of cottage cheese casseroles in CB, so I won't tell you. As it happened historically, I make cottage cheese exclusively in the oven.

[Lyalik]

And please tell me more ... if you make a curd casserole, which mode is better to bake? Time and mode. Thank you !

Lyalik, casserole turns out great on the program rice, default 14 minutes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.300

Casserole on baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.480

Good afternoon, girls. For two days I, too, have been in the ranks of Brand's lovers. First, about the good. We have already managed to cook milk rice porridge with spicy, children eat for breakfast, dinner and still try for lunch - they have never eaten so tasty, they say. She stewed the meat with string beans and mushrooms, revived the dry chicken breast. I like everything wildly and amazingly tasty. But in the evening a problem arose. In the evening, I set up a casserole of potatoes and minced meat to cook. First she fried everything, then she poured the sauce and put it on the RIS under pressure. She slipped through this heating, a couple of seconds and blinked the Deviation set, then the working pressure turned on and ..... That's it. Steam from the small iron valve rushes, but it does not rise, the lid does not lock. I canceled it, took off the lid, took off the piece of iron under the lid, pulled the valve - it walks easily, nothing is clogged anywhere, if you turn the lid over, it falls down, does not jam. I collected everything, turned it on - the same thing. She began to lift him by force, with the tip of a knife. I lift it up, let it go, it falls through. At the same time, the steam from it rushes well so. As a result, after which time of forcible lifting, this piece of iron was fixed at the top and the lid was blocked. By the way, the casserole turned out to be very tender, not like in the oven. And this morning, put the millet to boil, the iron valve rose by itself, but now it sizzles a little from the red one. This was not the case before. It is worth it, took it off, as in the instructions, washed it, put it on - it still hisses. And the iron one, it seems to me, in the raised state is now a little crooked. Honestly, I'm terribly upset and don't know what to do. I apologize for writing a lot - I wanted to clearly explain. Can someone tell me ???

[Lyalik]

Lyalik, casserole turns out great on the program rice, default 14 minutes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.300

Casserole on baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.480

Thank you!!! : flowers: I got a casserole in Fig. Delicious!!! Only I turned it over and left it on the Baking mode for 7 minutes so that it was ruddy on all sides

Thank you!!! : flowers: I got a casserole in Fig. Delicious!!! Only I turned it over and left it on the Baking mode for 7 minutes so that it was ruddy on all sides

and you turned her hot and how, she can fall apart hot

and you turned her hot and how, she can fall apart hot

I took out the hot one and the casserole kept its shape.

Steam from the small iron valve rushes, but it does not rise, the lid does not lock. I canceled it, took off the lid, took off the piece of iron under the lid, pulled the valve - it walks easily, nothing is clogged anywhere, if you turn the lid over, it falls down, does not jam. I collected everything, turned it on - the same thing. She began to lift him by force, with the tip of a knife. I lift it up, let it go, it falls through. At the same time, the steam from it rushes well so. As a result, after which time of forcible lifting, this piece of iron was fixed at the top and the lid was blocked.

When I have this situation, I simply raise and abruptly lower the cover, and the valve is fixed.

When I have this situation, I simply raise and abruptly lower the cover, and the valve is fixed.

Thank you very much, I tried to click on it - it didn’t help, but on the contrary I didn’t guess. If today I’m sad to talk, I’ll try. But do not tell me, purely visually, this iron thing when it rises is strictly level, or how is it slightly tilted to the side?

I have it exactly, but to be honest, I did not pay much attention. Sometimes he also cannot for a very long time shut up go up, I'll pull the lid on and everything is ok.

Comrades, explain, pzht, what to choose:
Of the cartoons 37501 and 37502, I stopped at 37501 because I'm more hot and I'm waiting for the updated version 501. BUT 6050 also attracts me because it cooks under pressure.
On other branches I read about the differences between 37501 and 37502, that 37501 prepares porridge before the liquid boils, and in 37502 you need to monitor the liquid.
WHAT FINE nuances distinguish 6050 from 37501 (or updated 501) except for cooking under pressure in 6050, the presence of a manual mode. Baking is not very important to me, because there is a bread maker. I also want to have yoghurt making.
Otherwise, you can only read a set of functions everywhere. Share, pzht, users and professionals. Thank you!

Comrades, explain, pzht, what to choose:
Of the cartoons 37501 and 37502, I stopped at 37501 because I'm more hot and I'm waiting for the updated version 501. BUT 6050 also attracts me because it cooks under pressure.
On other branches I read about the differences between 37501 and 37502, that 37501 prepares porridge before the liquid boils, and in 37502 you need to monitor the liquid.
WHAT FINE nuances distinguish 6050 from 37501 (or updated 501) except for cooking under pressure in 6050, the presence of a manual mode. Baking is not very important to me, because there is a bread maker. I also want to have yoghurt making.
Otherwise, you can only read a set of functions everywhere. Share, pzht, users and professionals. Thank you!

If frying and yogurt - then 37501. Baking and a bread maker are still different things, you can't bake a biscuit on a cake in HP, but you can do it in any of the listed MV and SV. In general, for me 37501 and 6050 are complementary helpers. I almost always cook meat at 6050, primarily because it is faster.
You can't say about subtle nuances here, pressure is a defining moment.

Today I cooked milk oatmeal porridge in a pressure cooker at "Razogrev". I read somewhere that it is convenient to cook semolina in this mode in cartoons. I decided to experiment with Herculean, because semolina turns out very well, I have cooked it several times already.
She poured 0.5 l of milk into the bowl, turned on the Warming up, did not close the lid, the milk boiled quickly, added salt, sugar, rolled oats (ordinary, not thin b / n). I closed the lid and put it on high pressure. As soon as the valve closed, she turned off the pressure cooker and left the porridge to infuse. The porridge stood for about half an hour, maybe a little more, it became of medium density, as I like. The porridge turned out good.

Today I cooked milk oatmeal porridge in a pressure cooker at "Razogrev". I read somewhere that it is convenient to cook semolina in this mode in cartoons. I decided to experiment with Herculean, because semolina turns out very well, I have cooked it several times already.
She poured 0.5 l of milk into the bowl, turned on the Warming up, did not close the lid, the milk boiled quickly, added salt, sugar, rolled oats (ordinary, not thin b / n). I closed the lid and put it on high pressure. As soon as the valve closed, she turned off the pressure cooker and left the porridge to infuse. The porridge stood for about half an hour, maybe a little more, it became of medium density, as I like. The porridge turned out good.

For semolina porridge, everything described is clear (cooking semolina in a pressure cooker is pointless, there will be lumps), but I calmly cook oatmeal porridge for porridge / cooking for a couple of 6 minutes, it turns out right too !!! But the question is - will milk not run away when cooking semolina?

Girls, when you write about oatmeal porridge, write what kind of oatmeal you take. It comes in different grinds. And the cooking result will be different.

I read and read, and I understood, I want 6050, but I didn't quite understand, is the model being updated? What are the main differences between the new model? If it has already been written somewhere, tkinte, please, do not master the whole topic ...

The latest batch of 6050 pressure cooker comes with an improved O-ring. The control panel now has the Extinguish mode, instead of the Game mode. And the company logo is engraved on the body of the device.
These are the latest changes to the Brand 6050 pressure cooker.

Hello everybody. Recently she became the owner of a pressure cooker and immediately began to cook porridge, rice, millet, oatmeal. So 3 times everything was fine, but then and now, no matter how much I cook, they burn, and that's all. Yes, to be honest, and not only porridge, second courses too. Yesterday I made pork with beef, and the bottom also burned ((((I don't know what to do anymore .... Can you tell me what I'm doing wrong ??

Does the pressure build up?
I can assume that food burns when there is not enough liquid, which is not enough to build up pressure.

But in the evening a problem arose. In the evening, I set up a casserole of potatoes and minced meat to cook. First she fried everything, then she poured the sauce and put it on the RIS under pressure. She slipped through this heating, a couple of seconds and blinked the Deviation set, then the working pressure turned on and ..... That's it. Steam from the small iron valve rushes, but it does not rise, the lid does not lock. I canceled it, took off the lid, took off the piece of iron under the lid, pulled the valve - it walks easily, nothing is clogged anywhere, if you turn the lid over, it falls down, does not jam. I collected everything, turned it on - the same thing. She began to lift him by force, with the tip of a knife. I lift it up, let it go, it falls through. At the same time, the steam from it rushes well so. As a result, after which time of forcible lifting, this piece of iron was fixed at the top and the lid was blocked. By the way, the casserole turned out to be very tender, not like in the oven. And this morning, put the millet to boil, the iron valve rose by itself, but now it sizzles a little from the red one. This was not the case before. It is worth it, took it off, as in the instructions, washed it, put it on - it still hisses. And the iron one, it seems to me, in the raised state is now a little crooked. Honestly, I'm terribly upset and don't know what to do. I apologize for writing a lot - I wanted to clearly explain. Can someone tell me ???

Visually inspect all parts of the pressure indicator, both the pin and hole and the silicone rubber band.
Try to determine the cause of the uneven float seating.
If the float does not rise when strong steam appears, turn the lid of the device slightly (Do not open !!!). Perhaps you have not completely closed it, and the blocking device interferes with the free movement of the float.
I am sure that when you solve the problem with the pressure indicator, there will be no overheating and the pressure regulator will not sizzle.

Thank you very much, I tried to click on it - it didn’t help, but on the contrary I didn’t guess. If today I’m sad to talk, I’ll try. But do not tell me, purely visually, this iron thing when it rises is strictly level, or how is it slightly tilted to the side?

The bore pressure indicator must be level. Otherwise, steam may escape from the pressure indicator during cooking.

Girls, when you write about oatmeal porridge, write what kind of oatmeal you take. It comes in different grinds. And the cooking result will be different.

oatmeal is a flattened grain, without any grinding, and with grinding it is already oat flakes No. 1,2,3.

Grain is oats and oatmeal is rolled oats. Like so.

Oh, everything is called hercules

But there are just grains of oats, there are flattened grains of oats, there is oatmeal (parboiled and uncoated oat grains), and there is flattened oatmeal. The latter requires the least heat treatment time.

Flakes from cereals (called "Extra") have three degrees of processing, which is indicated by the numbers on the package:
3 - the thinnest and softest flakes due to the fact that they are thoroughly processed with steam, they can not be boiled;
2 - flakes of chopped cereal, also soft, 10 minutes of heat treatment is enough;
1 - whole cereal flakes, porridge from these flakes is cooked for about 15 minutes.

The densest are flattened grain flakes (called "Hercules"). They require the longest heat treatment - about 20 minutes.

3 and 2, I would not cook in a slow cooker

The latest batch of 6050 pressure cooker comes with an improved O-ring. The control panel now has the Extinguish mode, instead of the Game mode. And the company logo is engraved on the body of the device.
These are the latest changes to the Brand 6050 pressure cooker.

Are these all changes to the Pressure Cooker, or will there be more? 501 comes out in spring 2013, will 6050 have any more changes?
People buy stainless steel pots to 6050 and then problems with these pots. Is this issue resolved?

Girls tell me who cooks in the 6050 pressure cooker, do you like how soups are made there? For some reason I really like all the second courses, how they turn out there, but for some reason I don't like soups, some are not tasty, can I do something wrong?
I cooked beetroot soup when the soup was already ready, opened the lid, and was amazed, the beets and the soup itself became light, there was not even a hint of redness, from which it happened

good day everyone! which day I have been puzzled by the choice of a multicooker or a pressure cooker. I did not master 140 pages, I read it selectively. The cartoon attracts by the fact that it cooks at a low temperature (it seems to me that more vitamin is saved, although xs), but meeeeeed, and a pressure cooker, well, meat in an hour is just a mistress's dream. the main thing for which I take it is porridge that can be put in the evening and ready in the morning (the husband and the child love rice porridge in the morning if it comes out for a long time to cook). in the pressure cooker in the morning in front of the garden it will also take a long time until it builds up the pressure, until it goes down, the same 30 minutes as on gas. I love to cook in the oven, and I will bake there.
question to the experienced. I take a miracle saucepan for morning cereals, stews, meat.
- at multi 502 I read that it doesn’t turn off itself, but it heats up for 6 hours more, we don’t need it, we heat everything ourselves at the right time. that is, you will not leave it to cook, but on your own. because this cartoon has disappeared from the choice. Does the pressure cooker let the steam down? or not to leave her unattended too?
-the Redmond pressure cooker writes that it cooks without pressure. like this one has modes without pressure? how then differ from multi? is the temperature higher? no 3-d heating? - but in practice what is the difference.
-kashi - on a delayed start: I got here on the forum, what kind of crust they get from the bottom, why is it true ???

I have a small kitchen and I cannot plant a large park of appliances :) I need one pot for all occasions))) I will be very grateful for the answers!

in a pressure cooker, you can safely put the porridge on the Delay, the pressure releases itself, but this takes time, minutes + -10, so you can set the time for the Delay minus these 10 minutes so that the porridge is ready at the right time. And the Heating mode is available for all multicooker and pressure cooker
I have porridge if you pour water + milk according to the recipe, everything works out well, without a crust

but for some reason you don't like soups, some are not tasty, can I do something wrong?
I cooked beetroot soup when the soup was already ready, opened the lid, and was amazed, the beets and the soup itself became light, there was not even a hint of redness, from which it happened

Don't like all the soups? Or just borscht, because you got it light? These are two big differences. To make the borscht red, you need to put pre-boiled beets in it and it is advisable to do this at the end of cooking. First, cook the soup as expected, but without the beets. When the pressure is gone, add the beets and add 1 minute to the Soup. Red is guaranteed to you.

I don’t like all the soups, but it’s strange, but why do the beets become light? I will try to cook as you write, a hotza of a beautiful, red color
For some reason, fatty soups are obtained, although for frying I pour oil completely a gram, the meat is not fat, but at the output it turns out to be fatty, I am in shock

- at multi 502 I read that it doesn’t turn off itself, but it heats up for 6 hours more, we don’t need it, we heat everything ourselves at the right time. that is, you will not leave it to cook, but on your own. because this cartoon has disappeared from the choice. Does the pressure cooker let the steam down? or not to leave her unattended too?

Both the multicooker and the pressure cooker have a delayed start. Therefore, if desired, your dish will be ready by the time you program it yourself.

-the Redmond pressure cooker writes that it cooks without pressure. like this one has modes without pressure? how then differ from multi? is the temperature higher? no 3-d heating? - but in practice what is the difference.

I don’t know what the Redmond pressure cooker has, I’ll write about Brand 6050. It cooks under pressure (this is its main difference from the multicooker). Pressureless Frying and Baking.

-kashi - on a delayed start: I got here on the forum, what kind of crust they get from the bottom, why is it true ???

On a delayed start, porridge should be cooked from whole cereals. No semolina or 3-minute oats. Then there will be no crusts.

-kashi - on a delayed start: I got here on the forum, what kind of crust they get from the bottom, why is it true ???

A crust is obtained if pure milk is poured, and if milk + water, then normal, NO crust.

I don’t like all the soups, but it’s strange, but why do the beets become light? I will try to cook as you write, a hotza of a beautiful, red color
For some reason, fatty soups are obtained, although for frying I pour oil completely a gram, the meat is not fat, but at the output it turns out to be fatty, I am in shock

With a long boil, the beets are boiled down and lose their color. It is not only in the pressure cooker but also on the stovetop. Read recipes on how to cook borscht.
If you pour little oil and the meat is not fat, then there is nowhere to get fat. It means, after all, something fat. It's not the pressure cooker's fault.

I don’t like all the soups, but it’s strange, but why do the beets become light? I will try to cook as you write, a hotza of a beautiful, red color

Try to cook differently:
- First, cook the borscht in a pressure cooker as usual, but without the beets. Turn off the pressure cooker.
- while the main borscht is being cooked, grate the beets on a coarse grater, you can even stew it in a small amount of broth in a pan, add a drop of vinegar and sugar for taste. Sauteing gives beets a beautiful bright color and taste.
- Open the lid of the pressure cooker, add sautéed beets to the borscht. Turn the pressure cooker on to STEAM mode, let the borscht boil, and boil for 2-3 minutes with the lid open - and you can turn off the pressure cooker.

The borsch will turn out to be a beautiful red color, and delicious!

Here is such a borscht I get in a pressure cooker, if I cook it as I described above

[A problem has been identified, the Company recognizes this problem and offers its deepest apologies to all buyers of this bowl!]

Are these all changes to the Pressure Cooker, or will there be more? 501 comes out in spring 2013, will 6050 have any more changes?
People buy stainless steel pots to 6050 and then problems with these pots. Is this issue resolved?

Today we are not planning to make any changes to the pressure cooker program.
We will only add an on / off switch on the body of the device, but this batch will go on sale in March.

And with stainless steel bowls so far:

Today I can say the following. A problem has been identified, the Company recognizes this problem and offers its deepest apologies to all buyers of this bowl!
And despite the fact that they have not yet had time to determine the cause of this problem, ALL victims can contact the company's sales department for a refund or compensation for a subsequent purchase.

[I pass in 1 tbsp. l. vegetable oil, and before evaporation of the liquid from the vegetables, when they already begin to fry a little in oil.]

don't like all soups
For some reason, fatty soups are obtained, although for frying I pour oil completely a gram, the meat is not fat, but at the output it turns out to be fatty, I am in shock

Yes, I also noticed that broths are more saturated in consistency, the fat completely goes into broth, even with lean and chicken meat.

I began to put much less meat in soups and first courses, about 200-300 grams of meat per 2-2.5 liters of water, the broth becomes tasty, transparent, and not so fatty.
It is preferable to lay meat for broths for soups (first courses), these are beef, veal breast, ribs, they give a transparent broth.

And I will definitely sauté vegetables! I don't fry in a lot of oil, but I pass in 1 tbsp. l. vegetable oil, and before evaporation of the liquid from the vegetables, when they already begin to fry a little in oil.

What does it do?
Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier.
The coloring matter - carotene, which is converted into vitamin A in the human body, is poorly absorbed when raw carrots are consumed.

When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.

Spices give soups a special taste, stimulate taste buds, promote the secretion of gastric juice and digestive enzymes.

Pea soup in a pressure cooker with pre-sautéed vegetables



There are options for laying vegetables in soups and broths.
If I cook transparent meat broth, then I only put in the broth for cooking 🔗, or raw onions and carrots.

Enjoy your meal!

Today I cooked milk oatmeal porridge in a pressure cooker at "Razogrev". I read somewhere that it is convenient to cook semolina in this mode in cartoons. I decided to experiment with Herculean, because semolina turns out very well, I have cooked it several times already.

Tell me, does the semolina porridge run away when cooking on the HEATER?

Good evening. Elena Br, thank you very much for your answer. Now I tried again. Climbed around - examined this iron float from all sides - everything is fine with it. I put the casserole, after a while steam went through the float, I slightly pulled the lid up, the float popped up, but again stood up a little unevenly and let steam through slightly. Before cooking, I examined it all, nothing got stuck anywhere. And now how to put the porridge on a delay if the float rises only if the lid is slightly shaken? It's strange somehow, according to all the laws, it should rise normally, it walks easily and freely in the lid.

I'll even try to upload a photo now I don't know how noticeable, but the float is tilted a little and sometimes a little steam breaks through it. Now the lid will cool down, I will ask my husband to dig the float well again.

The float does not rise immediately, but only when sufficient pressure is accumulated.Therefore, there is steam for a while. The fact that you pushed the lid just accelerated the process. There should be a silicone ring on the float itself on the inside of the lid. Look at the place it?

a little steam sometimes breaks through it.

If only "sometimes" and "a little", then this is all normal, it should be so. If we are talking about continuous vaping, and not even a weak trickle, then we can talk about malfunctions. So far I do not see any deviations.

The silicone ring is in place, I even twisted it - I squeezed it a little. In the photo, it is probably not very clearly visible, but this slope of the polavka will greatly confuse me. After all, Elena wrote that this should not be. Or am I already just finding fault

In the photo, it is probably not very clearly visible, but this slope of the polavka will greatly confuse me.

You would have removed the float from above, otherwise it is very difficult to see if there is a tilt or not. And then it would have been somehow clearer.

Tell me, does the semolina porridge run away when cooking on the HEATER?

I pour milk + water into the bowl, turn on the Warm-up, I don't close the lid, the milk boils (how long, I can't say, I didn't pick it up, but quickly), I add sugar, salt, semolina, turn off the pressure cooker, but because it while still hot, then the porridge has time to boil, I stir a little more and close the lid so that the porridge is infused. The porridge turns out without lumps, homogeneous. I do - 0.5 tbsp. decoys, 2 tbsp. milk + 2 tbsp. water, salt, sugar, oil to taste. The porridge is of medium density. Porridge never ran away.

[Admin]

Admin thanks for the answer, when sautéing, I pour a little oil, I also like it when the onions + carrots are passivated in the soup, I will try to fry until the oil disappears completely, and lay down lean meat

[when the liquid evaporates and the vegetables begin to fry in oil]

I will try to fry until the oil disappears completely, and lay down lean meat

Elena, not until the complete disappearance of the OIL! And the disappearance of water / juice of vegetables / liquid - when the liquid evaporates and the vegetables begin to fry in oil!
Initially, vegetables from a hot pan give their juice, and such an oily-watery suspension is obtained, so you need to wait for the liquid to evaporate, it will only take a few minutes

Girls, thank you all very much !!! This morning I decided to torment my saucepan again - I put the grinder on the side dish to cook. Despite the fact that the saucepan was barely filled - 1m / st of cereal and water, it gained pressure quickly, pushed the float out easily without my participation and cooked quietly and I would even say peacefully !!!!! I'm happy - everything worked !!!! She was probably just looking at me. Now I will calmly start up the recipes nattyrenny from this forum in a few days. Thank you all very much, hurray !!!!

Today is the second day with the multicooker.
We decided to try a delayed start and cook chicken in orange juice (according to the recipe book). We marinated the chicken and the rest of the duck (legs), put them in our magic saucepan and went shopping! Come to a ready-made aromatic dinner! Everyone was delighted!

Katshow,
Enjoy cooking! I hope there will be no more problems.

Thank you very much!!! I have never met such a responsive and friendly forum !!!! Chesslovo !!!! I share my experience - yesterday I came from the parent meeting at school at the beginning of the ninth - I have no strength, no nerves either. I had a curly liver and her legs were pickled in tomato sauce. Duc here - I fried a lot of onions, threw in the liver, 2 tablespoons of sour cream, and closed the lid for stewing. The pressure gained instantly, 15 minutes and a gorgeous liver. With legs it is even easier - I poured a pack of frozen vegetables from the freezer, chicken legs, poured pomegranate sauce and rubbed ginger. Cooking is the same. The smell is just crazy. In one hour - two delicious dishes and no labor costs. It's just fantastic !!!!

Muscovite girls, where can you buy a pressure cooker now? According to Yandex, it says that it is not on sale anywhere. I subscribed to the newsletter in the video brand, but for now it will be (((((((((.And where do you get, how much does it cost? It is desirable in terms of dollars - just in 2 weeks an opportunity may turn up, and they will be able to bring it to me (possibly). And how fast is delivery from the moment of ordering? I have never ordered anything in Russia. If anything, I'm from Israel.