Electric pressure cooker Brand 6050 - reviews and opinions

I have three rings, I'm thrifty

Tell me, where did you order the rings? I ordered SV on Ozone, but there are no rings or additional bowls

I also want an extra bowl, where can I order?

All accessories will be available for sale on the official Brand website. рф in the summer of 2013.

Are they selling an old batch now or a new one after testing?

Here is such a wonderful dish prepared by Lagman. Very tasty, my husband is delighted ... There was a recipe in the recipe book, but I changed it a little, tasty ooooo

A bowl and ring from a Landlife is quite suitable for the Brand pressure cooker - I bought it that year and use it successfully ...

here.

Hello ! Where can you order both a bowl and a ring from Landlife?

received two days ago, happy as an elephant. This is my first of this miracle of technology. I cooked porridge and potatoes with meat in it, everything is super. but decided to bake the meat and did not work. I did so; I salted the beef and poured it with soy sauce, put onion + mayonnaise on the meat and covered everything with cheese. extinguishing mode for 35 min. under pressure . when opened, the meat was floating in mayonnaise-cheese water. meat is harsh for a child. but tasty. maybe I did something wrong. tell me what or installed the wrong program.

So you put it on Extinguishing, so it went out. If it's harsh, you can add more time. Probably the piece was big. The liquid appeared from the meat itself during the cooking process, since it does not boil away or evaporate.

[categorically]

Hello ! Where can you order both the bowl and the ring from Landlife?

Hello! I already wrote about this - see the topic.
But Brand's representative categorically does not recommend using bowls from other manufacturers, and therefore I no longer write on this topic.

Are they selling an old batch now or a new one after testing?

Now they are selling the last batch. 6050 were discontinued. This batch, unlike the previous ones, has a power on / off switch on the body. All the latest 6050 batches are improved after testing.

received two days ago, happy as an elephant. This is my first of this miracle of technology. I cooked porridge and potatoes with meat in it, everything is super. but decided to bake the meat and did not work. I did so; I salted the beef and doused it with soy sauce, put onion + mayonnaise on the meat and covered everything with cheese. extinguishing mode for 35 min. under pressure . when opened, the meat was floating in mayonnaise-cheese water. meat is harsh for a child. but tasty. maybe I did something wrong. tell me what or installed the wrong program.

and I cook such meat on the MEAT mode. a piece of 600-700 gr cooks very well and is soft. if the meat is dry (such as chicken breasts without skin), then I add a little broth or water, because I don't use sauces

but decided to bake the meat and did not work. I did so; I salted the beef and doused it with soy sauce, put onion + mayonnaise on the meat and covered everything with cheese. extinguishing mode for 35 min. under pressure . when opened, the meat was floating in mayonnaise-cheese water. meat is harsh for a child. but tasty. maybe I did something wrong. tell me what or installed the wrong program.

You cannot bake meat in a pressure cooker. Because at high pressure from meat (and from vegetables actually too) juice will certainly come out and quite a lot. Therefore, you can stew under pressure, cook.
If you need to get a fried product, then Fry, just fry, without pressure. And without a lid.
It happens when frying meat, chicken, vegetables, in the FRYING modes, so much liquid is released that when the valve is closed (the red pressure regulator), pressure is gained. And the fried product is no longer coming out.
If you are interested in getting to know the work of a pressure cooker, then you can read how I, for example, mastered it

Crispy chicken legs

Improvisation on the theme of German sausages

Using these links, see not so much the recipe itself, but how much the cooking method and what happens in the bowl during the mode. I wrote about this in some detail.

Thanks for the answer. I mean 6060 is already an updated model for sale?

Well, you are asking in the topic about 6050 No, 6060 has not been updated yet

Denis, what guarantee do I have to believe. there is a green serial number, but no seals (2 YEARS); on black and white - printing, but no serial number of the product (1 YEAR)?

Good day! Previously, the company enclosed a black and white coupon with stamps, indicating a 1 year warranty. At the end of last year, the company extended the warranty period for multicooker and pressure cooker to 2 years, due to improved production quality. At the moment, the stamps must be on the original green coupon, which contains a 2 year warranty. In your case, there was a slight confusion with the seals (you were sent an old sample with seals and a new one without seals), but this will not affect the service warranty period in any way. Accordingly, you have a 2-year warranty. Both coupons are valid and complementary. Information for everyone - see your warranty period in the original green coupons.

You cannot bake meat in a pressure cooker. Because at high pressure from meat (and from vegetables actually too) juice will certainly come out and quite a lot. Therefore, you can stew under pressure, cook.
If you need to get a fried product, then Fry, just fry, without pressure. And without a lid.
It happens when frying meat, chicken, vegetables, in the FRYING modes, so much liquid is released that when the valve is closed (the red pressure regulator), pressure is gained. And the fried product is no longer coming out.
If you are interested in getting to know the work of a pressure cooker, then you can read how I, for example, mastered it

Crispy chicken legs

Improvisation on the theme of German sausages

Using these links, see not so much the recipe itself, but rather the cooking method and what happens in the bowl during the mode. I wrote about this in some detail.

Thank you very much for the links, I will definitely check it out at my leisure in the very near future (I'm interested). And the meat with cheese and onions is in the recipe books, I'll try it again, the program should have been put on the meat. But if it doesn't work out, I won't be very upset, it turned out very tasty in cheese-mayonnaise water, ate on both cheeks.

Or maybe someone can tell me if I want to cook broth, if the meat on the bone is frozen, is it possible to start cooking it straight frozen in a pressure cooker and which mode is better to put

Goodnight! Mode one - SUP. You can frozen it, brandy does an excellent job. But what kind of meat is on the bone, and how do you want to see it at the end of cooking? The default time is sufficient, it turns out a light broth, but if you want to boil the bone itself, increasing the time, then be careful (surprises with taste and (or) smell are possible). Brandik "draws not only everything useful into the broth, but the specific smell of the animal (I personally feel it very much, and I had to" hammer "it with lavrushka, since it was borscht, and you could add spices and garlic to your heart's content) And so

I often cook from frozen beef, put it in, fill it with cold water, salt it right away, a small onion in the husk, soup mode from 40 minutes to 50. It turns out a wonderful broth, the meat easily leaves the bone. Scale on the walls and floats like a ribbon, which is easy to catch.
There are no "animal" smells, it smells like a rich broth.
I will not say about pork, I never cook soup from it.

In-in! And it is not necessary. It was about her that was discussed, but I decided to do with hints, and here you are with your details .... Well, I cooked it twice. Once 20 minutes, the broth is transparent, and then the husband: -It is necessary, he says, to cook more, it's not meat, but bones. In the bones, he says, all the fat. So I put it on another 20. The smell did not come out of the broth, but as if it were a pig in person in a saucepan. (The husband said cooler - "it smells like shitty" "So, - he says, - and you will become a vegetarian" And after that, I was afraid to cook beef, why did she think she would give something? But as I see my fears are in vain.

Goodnight! Mode one - SUP. You can frozen it, brandy does an excellent job. But what kind of meat is on the bone, and how do you want to see it at the end of cooking? The default time is sufficient, it turns out a light broth, but if you want to boil the bone itself, increasing the time, then be careful (surprises with taste and (or) smell are possible). Brandik "draws not only everything useful into the broth, but the specific smell of the animal (I personally feel it very much, and I had to" hammer "it with lavrushka, since it was borscht, and you could add spices and garlic to your heart's content) And so

We are talking about pork meat on the bone, I generally want to cook borsch, but I don’t know what to do if the meat is not pulp, but on the bone ... beets, tomato, then everything else and poured the ready-made broth, which was previously cooked on a gas stove). But what if meat but bones? so I decided that first I would cook the broth, separate the meat from the bone and cook it as I had already cooked, only I will not fry the meat, but I will put it on ...

I make borscht like this. If time does not allow, then in a bowl I fry onions, carrots, and shredded beets, in parallel in a saucepan I bring the broth to a boil (meat either on a small bone or without a bone at all) just to remove the foam. Then I carefully shift the meat and pour the broth into a bowl, add potatoes, cabbage, spices, salt and squeeze out a small lemon. I close the soup mode for 20 minutes. I wait until the pressure is relieved and I pour everything into a saucepan, bring it to a boil. You can do it differently to make the color richer. I cook whole beets with borscht, relieve the pressure, take out the beets, cool and rub them on a coarse grater and boil everything again on gas.

Today I became the happy owner of this device, my multicooker seemed a little to me

Beautiful girls, can you please tell me if there are any signs by which you can understand that the pressure after the end of the program has become normal? I didn’t see anything about this in the instructions (maybe I looked badly?). And then I decided to start with barley with mushrooms. But I'm afraid to relieve pressure manually. The program is over, 15 minutes have already passed, but I am sitting and I do not know - can I open the lid, or is it too early?

Pressure indicator (small silver pin) if fuse inside - pressure has equalized. If it is flush with the lid, not yet.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, thank you very much!

I went and looked - he was inside. I opened the lid and tasted the barley. It turned out well

Tell me you bought a brand 6050 does not gain pressure the pin does not rise everything is assembled correctly - is it a marriage or what? cooked potato casserole according to the recipe book

Does not gain pressure if there is not enough fluid. Cook on Baking? Baking works without pressure, just like Frying.

[Shaman]

Shaman, pressure will not build up, since there is not enough liquid for this.

Ksyushechka, and today I again baked your mannichek, now full-size for 2 eggs at 6050 (you can congratulate me, I bought it a week ago!)))
SO delicious! And sooooo good now))))
My hamster with all his Wishlist has now calmed down for how long? )))

[Liza]

Ksyushechka, and today I again baked your mannichek, now full-size for 2 eggs at 6050 (you can congratulate me, I bought it a week ago!)))
SO delicious! And sooooo good now))))
My hamster with all his Wishlist has now calmed down for how long? )))

Liza, did you buy 6050? Are you satisfied?

I set the time to 59 minutes, but the countdown did not start right away, at first I got nervous because of this, I was afraid that it would burn out, but it turned out great! As soon as it squeaked, I turned it off, took out the bowl, but pulled out the cake itself after the bowl had cooled down.
She herself was still hot enough to be so humble, but the last time I only managed to smell it)))

Oh, well, you reassured me. Straight relieved. Otherwise I'm all in the oven and in the oven.

I set the time to 59 minutes, but the countdown did not start right away, at first I got nervous because of this,

Well, yes, until the temperature has reached the temperature, time does not go.

[An]

An, here it is honestly, in mv and sv only type of biscuits I bake. No casseroles, no manniks. Rarely yeast dough. There is bread or Easter cake.

[An]

An, here it is, in mv and sv only the type of biscuits I bake. No casseroles, no manniks. Rarely yeast dough. There is bread or Easter cake.

Ah ... well, then this is your omission ... you will have to correct ... however ...
I also often bake according to your recipe, and in MV too.

in mv and sv only the type of biscuits I bake. No casseroles, no manniks. Rarely yeast dough. There is bread or Easter cake.

Ksun and casseroles, what do you not like in cartoons?

[Irish]

Irish, my husband loves rosy curds from all sides. And the crust to be. I bake in small candy tins. He cracks them like candies, chocolate is banned. I cannot force you to eat a soft and airy casserole.

Aaa won what! And what are these tins for sweets in which you can bake?

[Ir]

Ir, I have two Regents (one for sweets, the other was for cupcakes, but 60 ml cells) and one Noname (exactly the same as the Regent for sweets) in Uuterra.

Hello everybody.
We bought it 3-4 months ago, used it, but some time ago special effects appeared that I really do not like.
Please take a couple of minutes and watch a video of the pressure cooker (with sound). Does anyone have something like this?
The valve was disassembled and washed (although it was so clean). If at the moment of this "crackling" the pressure is slightly released, the crackling stops. After a while, it is repeated.
From the description:
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The bowl is clean, the silicone ring is also (no defects).
When starting the pressure cooker, 2-3 strong clicks occur (parents have these clicks on the exact same pressure cooker).
After a set of pressure, a rather intense "crunch" or "clicking" occurs (this is the most frightening).
Just water was poured in and the cooking time was increased to film all this.
The pressure cooker has been in use for about 3-4 months. Parents have the same, but this crunch is not. Food also occasionally burns, which suggests a slightly overestimated temperature regime, possibly because of this, the pressure is above normal.
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It's just that an aluminum canister exploded in my hands under pressure, and I know firsthand what it is. And if you add a temperature over 100 degrees here, then goosebumps run.
I would be grateful to everyone for any information. We need to collect statistics. But I'm already inclined to hand it over to the service ... or just hand it over.

It's just that an aluminum canister exploded in my hands under pressure and I know not by hearsay what it is. And if you add a temperature over 100 degrees here, then goosebumps run.
I would be grateful to everyone for any information. We need to collect statistics. But I'm already inclined to hand it over to the service ... or just hand it over.
[/ quote] I'm certainly not an expert, I have 6050 less than a month, but in my opinion you need to change the ring (maybe it stretched out under you) maybe the cod is because of the ring, moisture does not get on the heating element? ... Are there such sounds on the "Fry" function without a lid? I would definitely show it in the service, there shouldn't be such "cracks". As the saying goes, God protects the careful.

oh, and in my pressure cooker, too, these clicks are constantly heard when cooking. At first I was afraid, and then I got used to it, I thought, maybe it should be so. But now she was also scared, is this marriage really a danger?

oh, and in my pressure cooker, too, these clicks are constantly heard when cooking. At first I was afraid, and then I got used to it, I thought, maybe it should be so. But now she was also frightened, is this marriage really a danger?

In my first 10 minutes, while it heats up, too loudly and clearly click-click, and then it passes ...

[Peshiy]

I have half a minute later - a minute from the start of the regime also clicks a couple of times. But then there was silence.

Peshiy, Have you posted on the Brand forum? Wait for the representatives to respond. They should be on the forum tomorrow.

In my first 10 minutes, while it heats up, too loudly and clearly click-click, and then it passes ...

Yes Yes. It is in the first 10 minutes, while the pressure is gaining, then no longer. So it's not so scary?

[Peshiy]

Yes Yes. It is in the first 10 minutes, while the pressure is gaining, then no longer. So it's not so scary?

I have half a minute later - a minute from the start of the regime also clicks a couple of times. But then there was silence.

Peshiy, Have you posted on the Brand forum? Wait for the representatives to respond. They should be on the forum tomorrow.

Good day! The clicks are due to the temperature switch in the pressure cooker switching. The same principle as in irons, they also click periodically. There is absolutely nothing to be afraid of, it is the click of the relay in essence that provides one of the degrees of protection of the pressure cooker - it turns off excessive heating. Consequently, it excludes a set of overpressure! It is during the process of gaining and stabilizing pressure that clicks occur frequently.

Have you watched the video? I can distinguish the intermittent clicking of a relay from this crackling, obviously caused by expansion of materials. This is 100% not a relay, and it clicks much quieter at the bottom of the pressure cooker.

Good day! Tell me, how do you cook rice so that it is crumbly straight, for a salad, for example. I poured one multi-glass of rice into one multi-glass of water, rice program, default time. The rice is long, not steamed, it turned out stuck together. Maybe you need less time?

Good day! Tell me, how do you cook rice so that it is crumbly straight, for a salad, for example. I poured one multi-glass of rice into one multi-glass of water, rice program, default time. The rice is long, not steamed, it turned out stuck together. Maybe you need less time?

Any rice will be slightly sticky if not parboiled. In any case, it must be rinsed in cold water 5 to 7 times (depending on the volume and grade) until the water becomes clear, the most optimal proportions are indicated on the bowl. That is, for example, 2 mst of rice was washed, put in a bowl and water was added up to level 2. As a rule, this is 1 to 1 ... Maybe a little more water with round rice ... If you then hold the rice on heating for 15 minutes to 1 hours, the rice is drier and less sticky.

I cook round grain rice for salad according to this scheme, and it turns out well.

I always wash well, the water is almost clear. About heating - I'll take into account and try, thanks, Vei!

I always wash well, the water is almost clear. About heating - I will consider and try, thanks, Vei!

The water should still be cold, if warm, then the rice is saturated with it and then digested.

Have you watched the video? I can distinguish the intermittent clicking of the relay from this crackling, obviously caused by expansion of materials. This is 100% not a relay, and it clicks much quieter at the bottom of the pressure cooker.

Good day.
The sounds really don't sound like a relay is working. I recommend contacting your nearest service center. The address of the nearest SC can be found on the website of our company.

Pumpkin soup