Electric pressure cooker Brand 6050 - reviews and opinions

Well, it was you who bent out of emotion that the BROILER chicken needs to be cooked on the stove for 4 hours! This whole chicken, with a transparent broth over low heat, will be ready for 1-1.5, along with vegetables and soup This is chicken!

And in a pressure cooker, the chicken will be ready even less, I have a soup chicken in a pressure cooker ready in 1.20-1.5 hours

I don’t know about you, but the broiler’s mother-in-law, although a one-year-old, is tough - it’s just tin and it’s not cooked well before !! I don't know why, but for how many years I have been married (8), it is their chickens that always take so long to cook.

[soup chicken (rooster)]

I don’t know about you, but the broiler’s mother-in-law, although a one-year-old, is tough - it’s just tin and it’s not cooked well before !! I don't know why, but for how many years I have been married (8), it is their chickens that always take so long to cook.

Broiler (English broiler, from broil - to fry on fire) is an early maturing hybrid of poultry obtained by interbreeding. Depending on the type of bird, different weight and age restrictions are used for such young animals. For example:

for ducks - up to 8 weeks old
for chickens - chickens up to 7 weeks old, weighing up to 2.5 kg
for geese - up to 12 weeks old
for guinea fowls - up to 12 weeks old

These frameworks are not rigid and may change depending on the country, region, or simply, over time.

For the production of broilers, as a rule, meat and meat and egg breeds of poultry or meat lines of these breeds are used. In this case, an increased weight of the broiler is achieved due to heterosis.

Broiler meat is most often used for frying and for making broth.

Therefore, your KURA is no longer a broiler, but soup chicken (rooster)
Recently, such a chicken weighing 3.6 kg was brought to me on order. very tasty, but I had to cook in a pressure cooker 1-1.30 in time, the broth is very transparent! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183118.0

you see, we call broilers just such chickens. and hens - hens.

The broilers we buy in the store are grown for about 42 days (+ -). This is at an enterprise where temperature, lighting, vaccination are observed. Food for each age is different, plus vitamins, growth accelerators.
And at home what? (In normal conditions, not a mini-farm). Chickens are usually bought in the spring and slaughtered in the fall, by winter. The broilers are big and even have a hard time walking. But you need to cook such meat for sooooo long!

Can I put in my 5 kopecks.
alenka_volga, right these are home broilers. Broiler chickens are purchased and raised. But at home, they grow much longer than in a poultry farm + natural feed. After 3-4 months they can already be cut, but by the New Year they ripen, get fat and reach a weight of 5-6 kg. Their meat is tough, but tasty. They differ significantly from laying hens. There is a lot of meat on the breast and legs, and the bones are larger than those of layers.
My husband's parents also grow them. Today I cooked a thigh from such a broiler for about 2, 5 hours.

[RusAnna,]

RusAnna, you absolutely correctly wrote about broilers. Even in our network butcher's shop, they sell home (farm) broilers of a completely different type, size and price per kilogram than from a poultry farm. The difference is obvious when they are next to each other.

And at home what? (In normal conditions, not a mini-farm). Chickens are usually bought in the spring and slaughtered in the fall, by winter. The broilers are big and even have a hard time walking. But you need to cook such meat for sooooo long!

Girls, I buy chickens only on the market, on order.And now, to order, they bring me chickens for frying broilers - they are more than store-bought ones (by about 30-50%) with yellowish beautiful skin, and they can be easily fried, the meat is soft and tasty.

And on order, they bring me SOUP chicken-chickens, which weigh 3-4 kg, you can't just boil such chicken-chickens and don't even fry them. Here, time is needed and a lot, in a pressure cooker for about 1.5 hours!

On order, they are brought from near Smolensk and Voronezh, from private subsidiary farms.

Perhaps in our regions of Russia and Ukraine there are different folk concepts of chickens and broilers that do not correspond to GOST and Wikipedia

Here I found a sample of such a SOUP chicken, weighing somewhere around 4 kg. I made a roll from it 🔗

About chickens - even in the most remote times, when buying our blue chicken in a store was a great success, and an imported Hungarian one was happiness, even then these blue ones were never cooked for 4 hours on the stove - 2.5 from the moment of boiling. For smoked jellied meat, which was cooked, for example, in Stanislavshchina, yes, 4 and 5 hours.

Admin, the chicken in your photo looks like a broiler. It's just a difference in feed, if you feed them with one compound feed, you get a chicken for frying. He's gaining weight pretty quickly. If you gradually introduce grain and grass with compound feed, you get a soup chicken. With tough meat, but very tasty. Something like that.

Uraaa, it happened! My cartoon came to me !!! Today they finally took it away, now my beauty is standing, right now I will make the first signature dish: water with lemon There is a slight smell, but I think it's not scary, it will quickly fade away. It looks like such a solid unit, one feels firm, everything is done conscientiously. The bowl is beautiful, without scratches, large, roomy, I liked it. Only it seemed to me very light, as if it were sputtered aluminum, or is it that light and should it be? And then I was a little scared that a fake was sent, but the Brand is official, they should not deceive. Just in case, I would buy another one in reserve when they appear. But in general, my joy has no limit !!! I am already looking forward to what delicious porridge she will cook for me tomorrow morning!

[Tanychik]

Tanychik, congratulations on a happy event!
By the way, about the smell. First, I recommend that you thoroughly (5-6 times with soap) wash the silicone pad, leave it to ventilate overnight, and wash it again in the morning. Then there will definitely be no foreign smell. My pressure cooker had a very strong odor from the silicone ring, but after such rinsing and airing, there was no smell at all.
And the weight of the bowl ... it seemed to me that the bowl from 6050 is lighter than that of 37501.

[manna]

manna, Thank you! Glad to join your ranks! Only out of joy I forgot how to make the first turn on with a lemon. Should the valve be set to high pressure or to normal?

The bowl is beautiful, without scratches, large, roomy, I liked it. Only it seemed to me very light, as if it were sputtered aluminum, or is it that light and should it be?

You have not seen this light bowl. The bowl is excellent. The coating is durable with good non-stick properties. My pressure cooker didn't smell at all. And of course, the silicone ring must be ventilated and washed thoroughly.

Only out of joy I forgot how to make the first turn on with a lemon. Should the valve be set to high pressure or to normal?

Steam cooking. High pressure.

It's a pity that Brand 6050 is being discontinued! I haven’t come in for a long time, and there’s such news ... And what will happen to the warranty service if something happens?

Everything will be fine. When did Brand leave his customers?

[Elena Bo]

Elena Bohopefully. But I just decided to buy a Brand yogurt maker, and I've been looking at hazelnuts for a long time. And nothing on the site is available ... Is it possible that the yoghurt maker was also removed from production?

It's a shame that Brand 6050 is being discontinued! I haven’t come in for a long time, and there’s such news ... And what will happen to the warranty service if something happens?

Good morning! We do not disclaim warranty and post-warranty obligations for discontinued models. In the event of a malfunction, you can always contact your nearest Brand Authorized Service Center.
WE WILL PROVIDE SERVICE SUPPORT FOR THESE MODELS ALL THE TIME, DO NOT WORRY!

And I have a sadness, after boiling pea soup with smoked ribs, I found a small (0.5 cm) not deep scratch on the bottom ... It's a shame, I always handled the pan very carefully. Will it not creep like in an enamel dish?

Oh, girls, since they unpacked the pressure cooker, she has been preparing us for two days. How we like the taste of milk porridge! Yesterday in the morning there was rice porridge with milk, we thought to sleep longer on the weekend, but could not resist and jumped up from the delicious smells. The husband and daughter were already knocking on the table with spoons, give them porridge And as soon as they began to eat, mmm, they froze with pleasure ...
Remember how in the Ratatouille cartoon, when a restaurant critic came to make a negative review of a dish and ate the first spoon? ..
So we remembered our childhood, my husband said "how they gave us porridge in the kindergarten" In general, my household ate as many as two plates.

For lunch there was chicken pasta soup. This is also some kind of fantasy! Our parents came to visit us and said right from the doorway: "What does it smell like delicious here?" But it seemed to me that the pressure cooker should not emit odors, but here such pleasant smells spread that you start drooling. In general, we fed our parents too, tried it ourselves.
Of course, words cannot convey what a taste it is, much tastier and more nourishing than in a saucepan, despite the fact that I put it in soup mode for only 10 minutes! The chicken is already falling apart, soft, tasty. And although my mother is a good cook herself, my father looked askance.
in the direction of the pressure cooker and asked: "How much is this miracle? It makes it delicious! We ought to buy us too."

In general, in two days I advertised this wonderful saucepan to all my relatives and friends so much that many already really wanted to buy it. It is a pity that it is already being discontinued. I hope that the new model will be as excellent, even better,
in the meantime, everyone will save money

The experiments did not end there, this morning she prepared millet porridge for us! I haven't eaten it for a hundred years! How delicious it is to have breakfast with porridge in the morning! I already forgot about it. But they are very useful! I have already bought all the cereals that are in the store and now - goodbye sausages and long live cereals in the morning !!! With such enthusiasm, I don't even want to sleep an extra half hour in the morning, as planned, and while my pot is cooking, I stand nearby and enjoy the sounds, numbers and tastes!
I really liked her, my pressure cooker!

After breakfast, I even managed to wash everything, dry it, wipe it up and throw all the ingredients for the soup into my assistant, put a reprieve and went to work. At lunchtime, my faithful came to a ready-made dinner. He called back and said: "The soup is excellent! Write on your forum that your husband is happy!" and sends thanks to everyone who helped with the choice of the pressure cooker and especially to the developers of this miracle !!!

Sorry if I wrote too much, but emotions are just over the edge! I hoped that everything would be tasty and simple, but I didn't think
that much. I will continue to conjure with this pot and learn new recipes.

[Galina]

And I have a sadness, after boiling pea soup with smoked ribs, I found a small (0.5 cm) not deep scratch on the bottom ... It's a shame, I always handled the pan very carefully. Will it not creep like in an enamel dish?

GalinaIt's a pity, I sympathize that's why it's bad that you can't buy a spare cup .. Also now I'm afraid that if the cup breaks down, where can I find a spare one?

[Tanychik]

Tanychik you can order a new bowl, I will do it, and out of greed, three O-rings, so I think I can also order a plate just in case. I was upset that this model would not be released anymore, I already told all my friends what a cool saucepan.

[Tanychik]

Tanychik you can order a new bowl, I will do it, and out of greed, three O-rings, so I think I can also order a plate just in case. I was upset that this model would not be released anymore, I already told all my friends what a cool saucepan.

Galina, you are just like me, you have already advertised among your relatives. I also need spare rings, as you find them on sale, let me know where you got them

Girls, can you please tell me if you can boil milk in a pressure cooker? If possible, then what mode, so as not to run away?

Can. Soup mode. If you just boil for a couple of minutes, if you need baked milk, then 30-40 minutes.

And I have a sadness, after boiling pea soup with smoked ribs, I found a small (0.5 cm) not deep scratch on the bottom ... It's a shame, I always handled the pan very carefully. Will it not creep like in an enamel dish?

Good day! If the scratch is small and shallow, and a dark spot has not formed around it, then it's okay. And in case of serious damage, the non-stick property will disappear. Whether it crawls or not depends on the structure of the damage itself.

Good morning! We do not disclaim warranty and post-warranty obligations for discontinued models. In the event of a malfunction, you can always contact your nearest Brand Authorized Service Center.
WE WILL PROVIDE SERVICE SUPPORT FOR THESE MODELS ALL THE TIME, DO NOT WORRY!

Denis, will the bowls and rings be available after the sales end?

Denis, will the bowls and rings be available after the sales end?

Good evening! Negotiations are underway on this issue with the POVOS factory. Of course, Brand won't leave its consumers stranded. As soon as there is clearer information about spare bowls and rings, we will certainly inform about it on the forums.

Yes, yes, let us know where you found spare parts for sale. We, too, only bought this SV the day before yesterday and called a lot of places about spare rings and bowls. Alas ... If someone wants to buy Brandik 6050 urgently, without waiting for delivery from online stores, I give a tip: Globus hypermarket in Shchelkovo. Price - 5036 rubles. For the same price, the new 502 is stacked on shelves: complete with a recipe book.

[Tanychik]

Good day! If the scratch is small and shallow, and a dark spot has not formed around it, then it's okay. And in case of serious damage, the non-stick property will disappear. Whether it crawls or not depends on the structure of the damage itself.

Kind. Thanks for the answer, calmed down. The scratch is not deep. It's just that SV is in operation every day - it bakes, fries, cooks, but there is no changeable bowl yet, so I grieved, why would I do without it ... You quickly get used to good things
Tanychik we are waiting, when they appear on the site and we will immediately order

Yesterday I cooked the soup, the broth is ready, and I really want to cook overcooking in a mulechka too, so as not to pour it! pull out one bowl, shove the other !!!

Alena, so I miss the second bowl to pull out the first one with the contents and cook in the second. And the silicone ring still absorbs odors, then it smells of porridge, then I would buy about 5 pieces of soup for different dishes. And as someone already wrote above, it is a pity that the rings were not made in different colors, so that they can then be distinguished, to which dish to put which one, it would be very convenient. Maybe the developers will implement this idea for future models?

Wow.......

is it worth taking it? or wait for new items?
I read the branch, I realized that spare rings and bowls will still be

Hello everyone!
in March I will be the owner of this miracle technique, but while I’m reading you, recipes, etc., can’t you overcook it first, put it out and then make the soup, then add the overfry?

Many cook soup, do not lay out the overcooking, but add the rest of the products and further, you can boil and put on stewing.

my husband only has soup with overcooking, and everything else, with fried onions and carrots, and he is against buying. because he will eat that. thinks that it is impossible to fry there. Does the soup taste very different?
of course, you can not remove overcooking - but the taste will obviously be different if you put it at the beginning or at the end

of course, you can not remove overcooking - but the taste will obviously be different if you put it at the beginning or at the end

You have only one way out, it's to cook and evaluate the taste yourself. And driving your fingers through the water will / will not differ in taste, this is just chatter. Many people like this way, someone does frying in a pan, I don't like soup in cartoons at all.

is it worth taking it? or wait for new items?
I read the branch, I realized that spare rings and bowls will still be

I will definitely not take it. there is a maker and a yoghurt maker, and a 6050 pressure cooker, but I am less inclined to fold the lid. for me the 6050 functions are more than enough. I am delighted with her. and I don't like white. here.

I will definitely not take it. there is a maker and a yoghurt maker, and a 6050 pressure cooker, but I am less inclined to fold the lid. for me the 6050 functions are more than enough. I am delighted with her. and I don't like white. here.

won't you take a new one?
Well, yogurt, and so on sourdough, I can make in a thermos very tasty ...

in our opinion - 2 bowls, in one broth, in the other overcooking.

well, remove the bowl and then shift - there are also a lot of unnecessary movements))))

and to be completely honest, I have had a Panasonic for 3 years already, and the cup has not deteriorated at all, so a spare cup is so, I think it’s pampering. and even more so gum.

how many extra movements, pull out, add ...

That's it. Multicooker makes our work easier, and we try to complicate ourselves.

Are you doing pilaf?

Sure! Take a look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.320

won't you take a new one?
well, yogurt, and so on sourdough, I can make in a thermos very tasty ... well, remove the bowl and then shift - there are also a lot of unnecessary movements))))

yes, I won't be new. why duplicate what is already there, with minor improvements. now there are so many things appearing, so I'd rather buy something that I don't have yet. and little movement, if you pull out one cup and stick in the other. although...

the difference is noticeable to me, because it is completely boiled down and the taste is lost.

Have you tried this in a pressure cooker?
or suppose?

And I got the hang of cooking soup in a pressure cooker, easily and naturally, everyone who ate liked it. I hate soups without frying. I do this: first I fry vegetables on the "Fry, vegetables" mode (carrots, onions for all kinds of soups and carrots-onions-beets-tomatoes for borscht), when I just fry onions-carrots, I interrupt the mode before the end of the preset time, when I need something darken, then fry longer, until the end of the established program; then I lay raw meat, potatoes, and all that is needed for the soup, depending on its type, I fill it with water (when hot and when cold), salt, pepper, seasonings to taste, "Soup" mode under pressure (if chicken soup, then 20 minutes, if beef (I cook most often from brisket) - 30 minutes). I do not know what the paradox is, but despite the fact that the meat is boiled during this time so that it falls off the bones itself, the potatoes keep their shape and do not turn into mashed potatoes. Borscht has a bright saturated color (when I always add a little vinegar to the beetroot carcass). For everything about everything, cooking any soup = time spent cleaning vegetables, with a minimum of dirty dishes, stained walls and other surfaces.

Placebo (from Latin placebo, literally - "I will like it.)

and put the overcooking, then cook the broth with it for 40-60 minutes, it seems to me so to speak ... too much.

And I got the hang of cooking soup in a pressure cooker, easily and naturally, everyone who ate liked it. I hate soups without frying. I do this: first I fry vegetables on the "Fry, vegetables" mode (carrots, onions for all kinds of soups and carrots-onions-beets-tomatoes for borscht), when I just fry onions-carrots, I interrupt the mode before the end of the preset time, when I need something darken, then fry longer, until the end of the established program; then I lay raw meat, potatoes, and all that is needed for the soup, depending on its type, I fill it with water (when hot and when cold), salt, pepper, seasonings to taste, the "Soup" mode under pressure (if the soup is chicken, then 20 minutes, if beef (I cook most often from brisket) - 30 minutes). I do not know what the paradox is, but despite the fact that the meat is boiled during this time so that it falls off the bones itself, the potatoes keep their shape and do not turn into mashed potatoes. Borscht has a bright saturated color (when I always add a little vinegar to the beetroot carcass). For everything about everything, cooking any soup = time spent on cleaning vegetables, with a minimum of dirty dishes, stained walls and other surfaces.

and how do you then catch the bones?

and put the overcooking, then cook the broth with it for 40-60 minutes, it seems to me so to speak ... too much.

It seems to you? And I cook, I don't think ... everything turns out no worse than on the stove, but faster. Believe me, nothing is boiled down. We cook soups often, because children

That's it. Multicooker makes our work easier, and we try to complicate ourselves.
Sure! Take a look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.320

so I just want relief)
what a beautiful pilaf it turned out, drooling flows, I think it is just as tasty.

what kind of overcooking? PASSING!

and there is no need to shift the sautéing. You are unlikely to notice a difference in taste unless you are a food critic.

my husband, by the taste of the soup on the stove, notices when I lay down!
still understood what overcooking is - why then questions?

and overcooking, frying, sautéing are synonyms for the same action, like the peritoneum, belly, and so on are synonyms. each habitat of people has its own names, so to speak, of the same action. I am telling you this as a philologist.

agree! It's like a curb and a curb, multiphora and a file

and how do you then catch the bones?

Well ... I just get it. In fact, I don't store the soup in a pressure cooker, I shift it when it cools a little in a saucepan, at this stage and I free the meat from bones (if necessary), when I cook from chicken, I use portioned pieces and I don’t free them from bones, I just put it on a plate for everyone with soup - portioned kusmanchik

Well ... I just get it. In fact, I don't store the soup in a pressure cooker, I shift it when it cools a little in a saucepan, at this stage and I free the meat from bones (if necessary), when I cook from chicken, I use portioned pieces and I don’t free them from bones, I just put it on a plate for everyone with soup - portioned kusmanchik

how do you catch small bones? shards? and we somehow got used to the dish without bones)))

how do you catch small bones? shards? and we somehow got used to the dish without bones)))

We probably cook from different meat with you. I wrote that I cook from brisket, never, neither when cooking on the stove, nor when cooking in a pressure cooker, did I catch small bones (we would not eat with them either), I do not have them. Well, you know ... these are your "purely individual", "I didn't like it" .... I just feel like a kind of machine without taste buds ... I absorb everything cabbage ... and my husband and children are the same ...