Electric pressure cooker Brand 6050 - reviews and opinions

Good day.
I have been using MV for twenty days and noticed that on the lower outer part of the surface of the bowl (where it contacts the heating element) the coating peels off a little, and a trace of some kind appeared on the heating element. Is this a warranty case, or do all the cups of our MV “sin” with this? (I handle the cup very carefully !!!!)

Yes, the outside of the bowl rubs against the heating element and climbs in a circle. We have already written about this. But since there is no contact with food, this does not interfere with cooking.

Yes, the outside of the bowl rubs against the heating element and climbs in a circle. This has already been written about. But since there is no contact with food, this does not interfere with cooking.

What does it mean "rubs against the heating element" I do not rotate it in a circle, but simply put it on the heating element. How can it rub against the heating element? Only if you consciously move it, which I am not doing. The point here is different, probably all the same the coating is not adapted to the temperature of the heating element, so it will climb, and this is a warranty case ?!

Do other CF owners have the same as me?

I have a pressure cooker for two months. Recently I noticed scuffs on the outer bottom of the bowl, I already read about it, so I don't bother. The main thing is that it does not harm the cooking in the bowl. And my bowl rotates, moves a little while stirring during cooking, so the scuffs began. I cook in a pressure cooker every day, it happens more than once, yesterday I even cooked in it 4 times.

What does it mean "rubs against the heating element" I do not rotate it in a circle, but simply put it on the heating element. How can it rub against the heating element? Only if you consciously move it, which I am not doing. The point here is different, probably all the same the coating is not adapted to the temperature of the heating element, so it will climb, and this is a warranty case ?!

Do other CF owners have the same as me?

do not bother you, the case is clearly not guaranteed. And this does not interfere with the operation of the device.

Happy New Year, colleagues! I understand that, taking into account the specifics of the site, you bake bread in bread makers, but m. did someone bake bread at 6050? I saw that the aces made biscuits with a bang, probably, and bread should not be an exception ... I tried to do it in the oven, but somehow it was not very successful, and in Brand everything so far without failures, maybe the bread will be successful if there is a proven one. recipe ... Interested in something from rye, cereal, etc. breads ...

Both the multicooker and the pressure cooker can bake bread. There would be a desire. Hand kneading, put the dough in a bowl, slightly heat (up to 30 degrees approximately) the bowl with the dough and let stand under the lid. Make 2 kneading (if it is wheat or wheat-rye). When the dough is right, turn on the Baking for 50 minutes. Turn the loaf over and bake for another 20 minutes.
Something like this.
As for the recipes, take whatever you like.

Happy New Year, colleagues! I understand that, taking into account the specifics of the site, you bake bread in bread makers, but m. did someone bake bread at 6050? I saw that the aces made biscuits with a bang, probably, and bread should not be an exception ... I tried to do it in the oven, but somehow it was not very successful, and in Brand everything so far without failures, maybe the bread will be successful if there is a proven one. recipe ... Interested in something from rye, cereal, etc. breads ...

My children only eat homemade bread. I bake it very often, I tried to bake bread in a pressure cooker in the country, the verdict is this: You can bake it, but only if there is no other way out ...
one.For a very long time, at least 50 minutes on one side and 50 minutes on the other, and not the fact that the middle will be baked
2. To turn the bread, you need to be a nuuuu sooo inventive person. because of the high walls of the saucepan, it is very difficult to do this, plus the pan is hot at this moment, plus the hot crumb of bread is crumpled and does not return to its former shape.
You will excuse me, of course, but I will say this: Buy a bread machine, now they are for any wallet, It is easier to learn how to bake bread in the oven than in Brandon), the more rye and cereal.
If you decide to try it, start with wheat bread made from premium flour, this is the simplest and not whimsical dough.

Tell me, does she have a heating shutdown?

Tell me, does she have a heating shutdown?

A few posts above wrote that it is impossible. do not be lazy to read the topic.

[Vedmedik]

Vedmedik, you can bake bread in a slow cooker. I don't have 6050, but I baked in 37501. You can see here and here... But making bread in a bread maker is much more convenient - you can knead, and distance, and bake. Although, over time, many begin to bake in the oven, only kneading and letting the bun in a bread machine.

Girls who cooked borscht in Brand 6050, who knows how to get real Ukrainian or with a similar taste? Still, cooking borscht in a mult is different from boiling in Brand 6050. In a mult, I threw everything in and cooks for 1 hour, and in Brand 6050 I threw everything in and cook for 20 minutes under pressure. But the taste is different. In the cartoon, infused, saturated. and here - all the vegetables separately and the smell of boiled cabbage, which interrupts everything.

I cooked. Only now I did frying in a frying pan. I read that if you load and cook under pressure together with frying, the beets will boil out and there will be a light soup. I cooked everything, relieved the pressure, threw in the frying and put it on the soup for another 2 minutes - it turned out beautiful and tasty.

But the taste is different. In the cartoon, infused, saturated. and here - all the vegetables separately and the smell of boiled cabbage, which interrupts everything.

Soup tastes better in a slow cooker. I already wrote about this. But ... broth is better in a pressure cooker.

I cooked. Only now I did frying in a frying pan.

And does this mean frying onions, carrots and beets with tomato? And all in one pan?

My husband said that borscht in a slow cooker is tastier than in a pressure cooker and I agree with him.
I cook cereals for a side dish, I cook pilaf in a slow cooker, but meat in different versions and everything else - only in a pressure cooker. Now I make baked goods in a pressure cooker, I especially like how the biscuit is made on Rice. Now I often spoil my men with cakes, the biscuit is prepared quickly, and the cream I make is different, cakes with different tastes are obtained. And before, I only baked muffins, so that cooking took less time.
Not so long ago my husband told me that I now have a slow cooker and a pressure cooker, but I also spend a lot of time in the kitchen. To which I replied that I spend as much time, but I do not get tired as before. I can cook several dishes in the evening, so that lunch and dinner are different, make baked goods, boil compote, put yogurt overnight and at the same time not feel tired. After all, you don't have to stand, as before, at the stove (which I almost never use now), I have laid everything down and do other things or relax, watch TV, and my favorite equipment works. It became interesting to me to cook and at the same time to enjoy the kitchen activities.
Oh, how I wrote a lot, but I only wanted to write about borscht. This is because I really love my pressure cooker.

Soup tastes better in a slow cooker. I already wrote about this.

And where did you write, could you tell? And also for borscht, if the pressure is removed in the "soup" mode and cook for 40-60 minutes. Will it turn out like in a multicooker?
I'm already thinking about taking the cartoon 501 (when it comes out)
Maybe you can do with one saucepan

"Soup" works under pressure, and if you cook without pressure, the valve will sizzle all the time. I have never tried this.

[Admin]

I made a pork shoulder - marinated in a cucumber marinade for two days, then put it in a baking bag, added lavrushka and black pepper, tied the bag well, leaving some space, put it in a SV saucepan, filled it with water, put it first on "Soup" - 30 minutes, then - to "Game" - 50 minutes. Everything is under pressure.
The taste of meat is something!
The idea with the package was borrowed from Admin.

And where did you write, could you tell? And also for borscht, if the pressure is removed in the "soup" mode and cook for 40-60 minutes. Will it turn out like in a multicooker?
I'm already thinking about taking the cartoon 501 (when it comes out)
Maybe you can do with one saucepan

You cannot cook soup without pressure. The pressure cooker will sizzle and spit (as Irin A. correctly noted).
Here I wrote about the soup:

I can only say about the Brand pressure cooker.
The meat tastes much better from the pressure cooker and is very fast.
I like soups from the multicooker on Soup (more fragrant), but faster in the pressure cooker. But pea soup turns out to be different - in a pressure cooker, peas are completely boiled (although the potatoes are whole), and in a slow cooker, whole peas. I like the pea from the pressure cooker better.
Baking (if on Baking), then it's the same for me. But biscuits and other dry baked goods are better (in my opinion) in a pressure cooker on Rice.
Porridge tastes slightly better in a slow cooker (but in principle, almost the same).
Well, a huge plus of the pressure cooker is the cooking speed.
Although, as they say in taste and color ...

MariV, what kind of cucumber marinade?
Meat

But these cucumbers were eaten, and the marinade was used!

Happy New Year everyone! Help me to understand! In the new multicooker 6050, the lid closes somehow easily and does not seem to be tight, even raise it a little, by 1 mm! ... well, it was cooked like this, everything seems to work out, but at one point, when preparing milk porridge, at high pressure, milk began to "run away" with steam from under the lid !!! bought a marriage? or just a bad ring?

Hello! The lid should rise, forming a gap of several millimeters, when pressure is accumulated, the lid rises and locks, becoming completely immobile. Another thing is that nothing should run away. Options for what it might be:
1. There is dirt on the O-ring.
2. You have poured a lot of liquid. quote from the instructions: "For foods that increase in volume during cooking, as well as heavily foaming foods, the maximum level mark should not exceed 3/5."
3. The O-ring is damaged. Contact the service center for replacement (not covered by the warranty).

Do you have such a problem only when cooking porridge? If yes, then you definitely poured a lot of milk.

if from under the lid, then most likely the ring is incorrectly installed, and because of this, the lid did not lock when pressure was applied.

Another option is why the porridge ran away:
- forgot to put on high pressure
- bad milk
- cooked oatmeal quickly boiled down.

THANK YOU VERY MUCH! FOR ANSWERS !! VERY OPERATIONAL !!! REMOVED THE QUESTION, BECAUSE THE VALVE_FLASHED, THE RING, EVERYTHING IS FLUSHED AND EVERYTHING EARNED !! ... LEARNING IS SIMPLE!
I HAVE A QUESTION, ANOTHER QUESTION, TO THE PROFESSIONALS: TOMORROW GUESTS ARE GOING, WE WANT TO COOK Plov, SHOW THE RECIPE! THERE IS PORK, RICE, CARROT, DRAMA AND PRUNE! and in the recipes it is not clear about the pressure: low, high ... how exactly?

THANK YOU VERY MUCH! FOR ANSWERS !! VERY OPERATING !!! REMOVED THE QUESTION, BECAUSE THE VALVE_FLASHED, THE RING, EVERYTHING IS FLUSHED AND EVERYTHING WORKED !! ... LEARNING IS SIMPLE!
I HAVE A QUESTION, ANOTHER QUESTION, TO THE PROFESSIONALS: TOMORROW GUESTS ARE GOING, WE WANT TO COOK Plov, SHOW THE RECIPE! THERE IS PORK, RICE, CARROT, DRAMA AND PRUNE! and in the recipes it is not clear at what pressure to cook!

Prepare pilaf according to the recipe suggested in the recipe book. Put high pressure. All dishes with a large amount of liquid are cooked at high pressure, except for the baking program. I cook pilaf according to the basic recipe "pilaf with beef" only instead of any beef meat.It always turns out very tasty.

And does this mean frying onions, carrots and beets with tomato? And all in one pan?

Well, yes, only I also add flour or boiled potatoes. so my grandmother taught. And what are the options for frying in several pans? I always do it in one.

Well, yes, only I also add flour or boiled potatoes. so my grandmother taught. What are the options for frying in several pans? I always do it in one.

Actually, yes. For Ukrainian, beets are stewed with tomatoes (tomato), and onions and carrots are sauteed. And they add: first beets, then cabbage, then sautéing. But I love cabbage with a "grumble" So I put it at the end.
The potato is put into the broth at the beginning of cooking, then it is pounded so that the borscht is not "empty". So they cook in the Kuban, they put less beets and add mainly tomatoes. The taste is different and the color is red-scarlet instead of burgundy. By the way, I like him more. There, sautéing is done in one frying pan, fried until blush and poured with tomatoes, turning into "frying"

Girls, help me figure out the reason! About three months ago we bought a pressure cooker. at first everything was perfect: the biscuits were lovely, the casserole was melting in your mouth, etc. And now, suddenly, the orange biscuit was often not baked in the middle, even if the baking time was increased. The rest of the pastries come out well. At first I sinned for flour, but today I made a casserole - also not like that. It's not at all clear what the reason is: the products are the same, there are no odors and tastes of strangers, but the taste is still not the same ... and the problem remains with the biscuit. Maybe there is a problem with ten or with an O-ring? I hardly cook second courses and soups in it, but I boiled meat for salads on NG - it seems that everything was cooked in a normal time. And if the ten broke, it would have been brewed for 100 years, right? and when the ring sags, problems with a set of pressure begin ... with my pressure everything is ok. What is the reason then?

If everything is fine with the rest of the baked goods, as you write, then the problem is not with the pressure cooker, but with the products that you are using. Something has changed in quality. Cottage cheese is possible in the casserole. Try adding or a little more semolina, or reducing the amount of liquid.

Elena, followed your advice. Replaced flour - took MacFoo. Although not immediately, the biscuit was baked. The truth was not as airy as usual, and the time had to be increased ... I decided to make another casserole with fatty cottage cheese. If the casserole succeeds, I will forget about the orange biscuit for a while. Apparently he was tired of me.)))

Elena, followed your advice. Replaced flour - took MacFoo. Although not immediately, the biscuit was baked. The truth was not as airy as usual, and the time had to be increased ... I decided to make another casserole with fatty cottage cheese. If the casserole succeeds, I will forget about the orange biscuit for a while. Apparently he was tired of me.)))

It seems to me that, unfortunately, it is not about the products ...
I make casseroles in a pressure cooker quite often, since Polaris 508, intended for casseroles, remained in the country, but in other CFs it does not work, and so, the cottage cheese is different, but the result does not affect; I bake orange biscuit (not from the recipe book) very often, flour is different and is also always baked and rises.

Actually, yes. For Ukrainian, beets are stewed with tomatoes (tomato), and onions, carrots are sauteed. And they add: first beets, then cabbage, then sautéing. But I love cabbage with a "grumpy" So I put it at the end.
The potato is put into the broth at the beginning of cooking, then it is pounded so that the borscht is not "empty". So they cook in the Kuban, they put less beets and add mainly tomatoes. The taste is different and the color is red-scarlet instead of burgundy. By the way, I like him more. There, sautéing is done in one frying pan, fried until blush and poured with tomatoes, turning into "frying"

In the Kuban, in my opinion, not borscht, but cabbage soup ...Or I got such a hostess. The color of borscht is finished off with tomatoes, and beets ... we call it such a fodder (light pink with streaks).

SV for almost a month and caught myself turning on the tile just to make coffee - not a revision, however

It seems to me that, unfortunately, it's not about the products ...

Victoria, you really puzzled me ... after all, everything else is being prepared perfectly ... Deep down, I, of course, fear that there is some kind of malfunction in her. But I can't make a complaint to the manufacturer that I have one single biscuit that is not baked. I can imagine where they will send me ... Did any of the members of the forum have a Brand out of order? What "flies" with him in the first place?

The other day, by the way, I was making chicken with rice (according to the factory recipe). Everything was prepared perfectly well, besides, I didn't even marinate the chicken. I also disassembled the cover, the O-ring is in order, not stretched, it sits tightly. I don't understand what is the matter here. Completely confused ...

The other day, by the way, I was making chicken with rice (according to the factory recipe). Everything was prepared perfectly well, besides, I didn't even marinate the chicken. I also disassembled the cover, the O-ring is in order, not stretched, it sits tightly. I don't understand what is the matter here. Completely confused ...

Cook on baked goods, something else - chicken, potatoes ...

Vika, this is an idea! Thank you! Could you tell me a recipe with some chicken? I am used to cooking everything according to the instructions, but I haven’t come across meat recipes on "baked goods"

Vika, this is an idea! Thank you! Could you tell me a recipe with some chicken? I am used to cooking everything according to the instructions, but I haven’t come across meat recipes on "baked goods"

I can't tell you a specific recipe right away, maybe the girls will tell you.
I would try, cook chicken with vegetables, or just seasoned as you usually do.

Girls, help me figure out the reason! About three months ago we bought a pressure cooker. at first everything was perfect: the biscuits were lovely, the casserole was melting in your mouth, etc. And now, suddenly, the orange biscuit was often not baked in the middle, even if the baking time was increased. The rest of the pastries come out well. At first I sinned for flour, but today I made a casserole - also not like that. It's not at all clear what the reason is: the products are the same, there are no odors and tastes of strangers, but the taste is still not the same ... and the problem remains with the biscuit. Maybe there is a problem with ten or with an O-ring? I hardly cook second courses and soups in it, but I boiled meat for salads on NG - it seems that everything was cooked in a normal time. And if the ten broke, it would have been brewed for 100 years, right? and when the ring sags, problems with a set of pressure begin ... with my pressure everything is ok. What is the reason then?

Oksana, in my opinion, is not at all about the pressure cooker. Moreover, you get other dishes in it. I think every housewife has had a similar attack at least once, when a recipe, which has been proven over the years, suddenly, for no apparent reason, stopped working out (This happened to me with a casserole ... It's the same, but it tastes like ... I tried to understand for a long time what was wrong, spat and forgot about her for half a year, then somehow spontaneously did and again the same taste and color and consistency))) there is really a suspicion of eggs, such as in the summer the chickens are fed quite differently than in the winter, but these are only suspicions. Try to either take a break from this bimquit, or play with its moisture content, for example, add a little more flour (just a table, well, a maximum of two, tablespoons of flour) Flour has a different moisture content, perhaps before the flour was drier. Remember maybe before you opened the saucepan later and the biscuit was cooked for some time on the heat.

Vika, this is an idea! Thank you! Could you tell me a recipe with some chicken? I am used to cooking everything according to the instructions, but I haven’t come across meat recipes on "baked goods"

Baking has its own temperature regime and in my opinion it is not logical to check it by cooking chicken, we don’t know what the temperature is, the manufacturer refused to share this information with us. and what kind of chicken should you end up with ...
In my opinion, it is much more logical to check why a biscuit is not obtained by making another biscuit. Try baking a different recipe, there are tons of recipes in the subject. If everything works out, then it's a matter of quality or quantity of ingredients. It is even possible that the dough manufacturing technology has not been followed. In fact, a biscuit is a whole art ...

And no one knows how the story with low-quality steel bowls ended? Disappeared without a trace or have already appeared normal ones?

And no one knows how the story with low-quality steel bowls ended? Disappeared without a trace or have already appeared normal ones?

so far nothing, nevertheless, it must be borne in mind that because of the holidays, most organizations do not work.
And production and import from abroad is not a matter of a couple of weeks.

Good day.
I have been using MV for twenty days and noticed that on the lower outer part of the surface of the bowl (where it contacts the heating element) the coating peels off a little, and a trace of some kind appeared on the heating element. Is this a warranty case, or do all the cups of our MV “sin” with this? (I handle the cup very carefully !!!!)

Over time, the outer bottom of the bowl will wear away from contact with the heating element. This does not in any way affect the operation of the device and is not a warranty case.

And where did you write, could you tell? And also for borscht, if the pressure is removed in the "soup" mode and cook for 40-60 minutes. Will it turn out like in a multicooker?
I'm already thinking about taking the cartoon 501 (when it comes out)
Maybe you can do with one saucepan

If you want to cook borscht in the "Soup" mode without pressure, then the contents of the bowl will boil very strongly, the steam from the valve opening will whistle, and the time will not start until there is liquid in the bowl. So I don't recommend preparing first courses without pressure.

Girls, help me figure out the reason! About three months ago we bought a pressure cooker. at first everything was perfect: the biscuits were lovely, the casserole was melting in your mouth, etc. And now, suddenly, the orange biscuit was often not baked in the middle, even if the baking time was increased. The rest of the pastries come out well. At first I sinned for flour, but today I made a casserole - also not like that. It's not at all clear what the reason is: the products are the same, there are no odors and tastes of strangers, but the taste is still not the same ... and the problem remains with the biscuit. Maybe there is a problem with ten or with an O-ring? I hardly cook second courses and soups in it, but I boiled meat for salads on NG - it seems that everything was cooked in a normal time. And if the ten broke, it would have been brewed for 100 years, right? and when the ring sags, problems with a set of pressure begin ... with my pressure everything is ok. What is the reason then?

Try baking a pie using a different dough. And cook the biscuit from the same ingredients on the Rice mode (do not be surprised, the girls wrote in the subject that they cooked in this mode).
Usually some part of the device, for example, a sensor, fails. In this case, all programs do not work correctly or an error is displayed on the display.
I hope that the cause of the unbaked baked goods will be found and all measures will be taken to eliminate it. If this is a device, then we are near.

And no one knows how the story with low-quality steel bowls ended? Disappeared without a trace or have already appeared normal ones?

The batch is rejected. We are looking for another manufacturer to supply better quality steel bowls.

Try to either take a break from this bimquit

I also tend to this idea))) I am slowly moving on to other recipes.

I hope that the cause of the unbaked baked goods will be found and all measures will be taken to eliminate it. If this is a device, then we are near.

Thanks for the support! In the mode, the rice is already baked - it does not help. I just decided to part with the orange biscuit for a while. All other recipes are excellent. From the cookbook, Branda baked (after the onset of problems with the biscuit) honey cake, chocolate-nut and chocolate with icing. And the multicooker did not disappoint! I guess I have an orange crisis. : girl-th: I'll wait a couple of weeks and try to bake it again.

So I don't recommend preparing first courses without pressure.

And you can add the BORSCH button without pressure to the future model of the multicooker-pressure cooker that is planned for release at the SUPOR plant. Well, there are 8 auto programs in it without pressure, will there be another 1? How is the program in multicooker? After all, there is no limit to perfection? There is very little space in the kitchen (for another wonderful saucepan because of one button)
And I already managed to cook borscht without pressure, excuse me, I was eager to experiment. The lever, however, is lowered to the PRESSURE RELIEF, and not to LOW PRESSURE. There was no whistle, the steam did not escape, it just escaped from time to time, as in the release of excess pressure through a small valve, not through a lever.
Results:
1) "+" a) The taste has improved, like on the stove when you cook. That is, we stew the beets on the FRYED VEGETABLES, quickly "grab" the onions and carrots on the FRYED MEAT, tomato, stir. I add potatoes, water (I cook the first on water, except for soup), salt. I closed it with a lid, the lever down. I'm waiting. Time did not work naturally, I counted it off myself. Min. after 15 she opened the lid, it is boiling (as in a hellish cauldron, so they cooked in the canteens of the Sovdepovskie), I threw in the cabbage, turned off the CANCEL, HEATED for 3 minutes. greens and that's it! insist at least 20
b) no dirty pans (wash less);
c) there are no splashes on the walls like from a regular pots and pans.

2) "-" a) The timer does not work for a while.
b) Boils strongly, no languor.
c) (But just have a saucepan for that kind of money? Excuse me)

3) Again, can you have the same saucepan, but with one more BORSCH button without pressure ??? To cook like a slow cooker ???

Girls, please tell me how to make the cooking time in it more than an hour? How do I set the timer? If it's just +, then it goes to 59 and then 0 ...

[Ksenia]

Ksenia, maximum cooking time in a pressure cooker - multicooker Brand 6050 - 59 minutes. If more is needed, then after the signal, start the program again for the required number of minutes.

I couldn't find where to clarify, I'm asking here
Has anyone tried to make yogurt or cottage cheese in a pressure cooker? Are there any such options?