Electric pressure cooker Brand 6050 - reviews and opinions

The top row of meatballs was halfway up the sauce. I got 3 rows. The sauce also made a double portion.

Carrot casserole



Milk wheat porridge with pumpkin

The girls, I repeat my question about the baking sleeve, have already written somewhere about how to cook in Brand in a "baking bag", and on what mode and do you need to put something on the bottom? (I want to bake the shanks)

I found it Pork in the sleeve on the program braising in a multicooker Brand 37501

girls, and in 6050 you can cook in a sleeve or foil? if you already wrote where, please give a link

girls, and in 6050 you can cook in a sleeve or foil? if you already wrote where, please give a link

I gave you something like that, but for multi
Well, if you can't start off from cooking in a cartoon, then I'll write how I would cook: marinate meat or fish with seasonings, mustard, garlic, onion, mayonnaise, honey on top ..., whatever you can think of. Lubricate / sprinkle directly in the bag and place the bag in a dry-empty bowl or on a rack / steamer.
Bake or steam

P.S. Perhaps your recipe will be the first in 6050

Caramel cake

Braised sauerkraut

[I urgently need one more CB !!!]

We have a terrible heat ... and I cook completely at 6050.
I constantly cook green borscht with nettles (sauté onions and beets on the Frying Vegetables), then I lay them down - frying, frozen carrots and celery, chicken parts. Steam mode - 10 minutes, let off steam, put potatoes - 1-3 and frozen chopped nettles (you can also cut fresh young ones). The same mode 5 min. I blew off the steam and put the herbs on. Boiled eggs can be put on a plate, or in CB with herbs.
I liked the young potato peas in SV. I washed, fried, stirring, on the Frying meat (on the Frying vegetables, a beautiful crust did not work). I switched the valve to pressure in the last minutes. Delicious! It turned out with a golden brown crust, but it tastes like baked.
she stretched out the potatoes, and put a large zucchini cut into rings into a saucepan with the juices of the baked potatoes. Frying vegetables - 5 minutes, then stir and close the valve for 2 minutes. turned it off. Delicious!!!
Today I make my favorite lazy pasta with hearts and liver fried. Fried the offal on the Frying Meat for 15 minutes, added the onion cut into rings, mixed, and closed the valve. The mode was turned off, the steam blew off, the horns fell asleep, boiled water was poured and the Steam mode was 8 minutes. Waiting ...

Yes, and I have joy - my own saucepan was curved on the rim and the SV was poisoning steam with it. I cooked on modes with pressure in stainless steel. I rolled it with a little effort on the table with a rim, the rim more or less leveled out. and now SV does not poison with his own bowl!

I urgently need one more CB !!!

Probably, my MV Panasonic takes offense at me, I used to cook in it, and now at 6050 ...

Oh, Olechka, what a fine fellow you are, you threw in so many spring cooking ideas. And then, with this long winter, I even forgot about such goodies, and most importantly, with our saucepan, it's all so quick and easy to cook!
And the second SV 6051 will definitely be))))

[Vei]

Today I make my favorite lazy pasta with hearts and liver fried. Fried the offal on the Frying Meat for 15 minutes, added the onion cut into rings, mixed, and closed the valve. The mode was turned off, the steam blew off, the horns fell asleep, boiled water was poured and the Steam mode was 8 minutes. Waiting ...

For my pasta Steam 8 minutes turned out to be a lot ... It takes 6-7 minutes ... But it's still delicious! My daughter said that it was tastier in SV than in MV, although it looked disheveled ...
Vei, Lisa, thanks !!!
I dream about her (6051) !!!

I cooked on modes with pressure in stainless steel.

I may have missed something ... And what kind of stainless steel bowl are we talking about? Brandovskaya, who do not exist now, or what other?

[Song*]

Song*, I have a left stainless bowl, not a brand one, but a Chinese one, from those that are sold on aliexpress. There is no native spare tire for 6050 ... In Ukraine, Fields-Supercove sells such saucepans.
I use this at my own risk, since the brand's people do not recommend using non-native saucepans!

[ukka]

stainless steel bowl on my left

ukka Olya, how is she in terms of quality? Do not rusty dots appear?

Song * I refused stainless steel right in the store. When she picked up the outwardly cloudy bowl, the impression is that there must be a bunch of impurities. I looked inside the bowl, and it was all white speckled. The seller said you can refuse, many do not like it. I didn’t bother to take it.

Girls, please tell me where you can buy spare parts ?? I am interested in the silicone ring and the bowl, the silicone ring has stretched out, it will fly off a little more, the bowl has calmed down a little, it is certainly possible to cook in it, but with two I think it would be much more convenient) I tried to find original ones on the Internet, but I could not, I despaired already, where can you get the unoriginal at least?

Girls, please tell me where you can buy spare parts ?? I am interested in the silicone ring and the bowl, the silicone ring has stretched out, it will fly off a little more, the bowl has fallen a little bit, it is certainly possible to cook in it, but with two I think it would be much more convenient) I tried to find original ones on the Internet, but I could not, I despaired where can you get the unoriginal at least?

I know that rings from 6060 are suitable, and it seems to me from many SLEs, you just need to measure the diameter, and ask a question to the owners of other pressure cookers, at least in the topic Multicooker - pressure cooker (selection and discussion of models)

Today I made green soup from sorrel. As always, first, on gas, he brought the broth with lean meat to a boil, skimmed off the foam, put everything in a pressure cooker and put a lot of chopped sorrel, less dill and parsley, potatoes, salt and seasoning seven herbs a teaspoon. Everything on soup mode for 20 minutes and wait for the pressure to relieve. A spoonful of sour cream, an egg, or mustard or horseradish for bread. The taste is bright and intense, Much better than on gas when all the ingredients are added in turn. Now my wife and I decided to cook it just like that.

[ukka]

ukka Olya, how is she in terms of quality? Do not rusty dots appear?

The quality is excellent !!! As far as I remember, none of those who took from Polinka complained !!!

But, I emphasize once again, I use it at my own risk, since the Brand people do not recommend using non-native bowls and rings.
It is necessary to ask that in 6051 there was an opportunity, if you wish, to buy a stainless steel bowl, which the brand members will recommend !!!

[Nettle leaf juice.]

Olenka, dyakuyu you for the idea! It is also necessary to cook soup with nettle (when the young nettle grows a little)

Dumb for scho! Tasty !!!
Helen, I ice a lot of young nettles - now the largest box in the freezer is occupied. Kropiva is very useful, and especially for women !!!

Quote from a medical site
"... nettle leaves containing vitamins K, B2, urticin glycoside, tannins (more than 2%) and protein substances, ascorbic (up to 0.6%), formic and pantothenic acids, chlorophyll (8%), sitosterol, histamine, carotenoids (up to 50 mg%), nitrogenous substances (up to 20%), fats (up to 7%), starch (up to 10%), sugars (up to 25%), mineral salts, trace elements of the hematopoietic complex (manganese, cobalt, copper, iron).
Infusion of nettle leaves, liquid extract, briquettes are used as a hemostatic agent for uterine, intestinal, renal and pulmonary bleeding, as well as for hypo- and avitaminosis. It is included in the composition of vitamin teas and fees.

Here's another Gasha in the next topic wrote about nettles

Nettle leaf juice.



"One nettle replaces seven doctors," says popular wisdom.
It has a bactericidal, hemostatic, wound-healing, diuretic, choleretic effect. Improves performance
heart, stomach, intestines, liver, kidneys, blood composition, increases the content of erythrocytes, hemoglobin in it. Normalizes
metabolism, blood sugar, increases blood clotting, increases the amount of milk in lactating women.
Harvesting of nettle leaves is carried out in May - July, since later part of the leaves, especially the lower ones, wilt. Harvest them during
flowering time. The stalks of the nettle are cut with a sickle or knife and a few hours after cutting, when the leaves stop
burn, they are cut off, washed thoroughly with warm water, passed through a meat grinder or auger juicer, add
cold boiled water (500 ml), stir, squeeze the juice through cheesecloth.
The remaining pomace is again passed through a meat grinder, diluted with water (500 ml), squeezed out the juice and combined with the first portion.
It is better to use juice in the first minutes, because it quickly oxidizes if it is not sealed and refrigerated.
The juice is taken 1 tablespoon 3-4 times a day before meals for gallstones and urolithiasis; 1 teaspoon 4-5 times
per day with internal bleeding. Bleeding, festering wounds, ulcers, fistulas, bedsores are washed with juice.
It is best to mix nettle juice with another juice, such as carrot juice or apple juice. You can mix a teaspoon
pure undiluted nettle juice with a teaspoon of honey. We will get a tasty, pleasant and incredibly healthy emerald
mixture.
There are contraindications to taking nettle and its preparations: increased blood clotting and a predisposition to
thrombus formation, hyperacid gastritis due to excess acidity of gastric juice, as well as peptic ulcer
stomach and duodenum, proceeding against the background of hyperacid gastritis.
Means prepared on the basis of nettle are undesirable for people suffering from hypertension and
atherosclerosis, since they already have increased blood viscosity quite often. Do not use nettles
women with bleeding caused by a cyst, polyps and other tumors of the uterus or its appendages.

Today I made green soup from sorrel. As always, first on gas he brought the broth with lean meat to a boil, skimmed off the foam, put everything in a pressure cooker and put a lot of chopped sorrel, less dill and parsley, potatoes, salt and seasoning seven herbs a teaspoon. Everything on soup mode for 20 minutes and wait for the pressure to relieve. A spoonful of sour cream, an egg, or mustard or horseradish for bread. The taste is bright and intense, Much better than on gas when all the ingredients are added in turn. Now my wife and I decided to cook it just like that.

Yes, I also noticed that the taste is much richer! We even reduced the amount of salt. Only I think 20 minutes is a bit too much, I do less on Steam ... Although you have sorrel, it will not let the potatoes boil too much. And I have kropova, there is not so much acid in it ...

Girls, do you wash the top cap and O-ring every time?

I do it every time, even after steaming. There is always moisture under the removable lid, I rinse it off, wipe it dry, not wash it with a sponge. And if I cook something smelling, then with a sponge.

Thank you, I am doing so, but I decided to clarify. I thought I could often remove the lid, which is not very good for the silicone ring, which is in the center.

I also keep my aluminum cover with a silicone ring separately every time. I noticed that there is practically no smell even after jellied meat if you keep it that way.

Forgot to add. In the sorrel cabbage soup I also put some green onions. By the time 20 minutes is normal, nothing has boiled down into the trash.

Good time of day, I bought 6050 and I am waiting for the message. I can’t wait impatiently, and I’m waiting for the seller to have spare bowls and think which one is better to buy with brown dusting or metal? what is the difference between them in operation?
Thank you

Girls, I'm here with a stupid question (I don't have the strength to read all 187 pages of the topic, but I want to make a decision quickly): "Can the Brand 6050 pressure cooker cook on all programs and without pressure? Or does it cook without pressure only on individual programs?"

Only frying and baking without pressure.

I use it, but, as I understand it, only Frying and Baking work without high pressure. I accidentally forgot to set the valve correctly (to high pressure) in the Kasha program, so the program did not turn on in any way, although the warming up was going on. That is, it is already impossible to count on the timing and shutdown, the rest of the programs work correctly only at increased pressure.
To be honest, at first I myself hoped that it was possible to do this and that, but now I realized that cooking under pressure is so much more profitable that the Brandyk multicooker was almost without work, I cook mainly in a pressure cooker. Unless only when I run them in parallel, well, or yogurt is needed.

To be honest, at first I myself hoped that it was possible to do this and that, but now I realized that cooking under pressure is so much more profitable that the Brandyk multicooker was almost without work, I cook mainly in a pressure cooker. Unless only when I run them in parallel, well, or yogurt is needed.

And I also began to cook more, and Dex rests more often.

[no pressure]

I gave you something like that, but for multi
Well, if you can't start from cooking in a cartoon, then I'll write how I would cook: marinate meat or fish with seasonings, top with mustard, garlic, onion, mayonnaise, honey ... whatever you can think of. Lubricate / sprinkle immediately in the bag and place the bag in a dry-empty bowl or on a rack / steamer.
Bake or steam

P.S. Perhaps your recipe will be the first in 6050

VS NIKA, do you talk to all newbies like that or just me? I'll start in order 1. I ask questions in the topic about sv6050, and accordingly I asked for a link specifically for 6050, and not a multicooker. 2. I personally cannot start from multi (because I still lack experience), because in 6050 it is being prepared under pressure. what happens to the package in this case? 3. if you suggest using steam mode no pressure, maybe you should say it somehow? for beginners who have not yet mastered all the tricks. 4. the pickling algorithm is clear to me, thanks

And I have trouble!
I took up baking cakes for my godson's birthday, decided to bake biscuits in a pressure cooker, after reading the forum, and this is what I got:
] Baked from 6 eggs, 20 minutes on Rice and half an hour then stood on the heating, at the end of the program.
So that's not all !!
Well, I think, maybe you missed it? The first one baked from 6 eggs, on the second I already started 7, beat the whites even stronger. I baked on Kasha for 23 minutes, then I added another 8 minutes on Baking. She let it stand for 20-25 minutes (the heating did not turn off again). The result is again disappointing:]

Here are my two miserables side by side:]

What am I doing wrong?!! Does it take longer to bake or add flour?

I always bake biscuits on baked goods, it turns out well.
You had to set more time, not baked. I baked on rice or porridge once, added time, did not bake properly, but also did not fall off like that. Added time, everything worked out. But since then I've been baking for 50 minutes on baking.

Yes, I bake a maximum of 4 eggs, it turns out to be high, maybe you have too many eggs?

So it sags exactly from being unbaked? When I remove the lid, it is immediately clear that the donkey and the edges that were previously adjacent to the walls of the bowl are wrapped inward. Cooling down on the table, it settles even more.

And I baked on baked goods for 1 hour. And I did not open it for another 10 minutes and everything is great! Try it.

This is my last biscuit, 6 eggs, 1 st. flour, 1/2 tbsp. starch, 1 tbsp. Sahara
I baked on baking for 45 minutes, but more often I bake on porridge.

You write the number of eggs, and how much of the rest is in your recipe?

mamba, you give very little time for baking, especially for such a number of eggs. Of course, it also matters how much you put the rest. For you may have little flour, for example.

Baked according to the local recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2771.0
Egg (50-60g.each) 6 pcs.
Sugar 1 glass
Citric acid 1/2 tsp
Vanilla sugar 1 tsp
Wheat flour 2/3 cup
1/4 cup starch.
Sorry, I'm in a hurry, there is no time to look for how beautiful to insert a link (we urgently need to bake biscuits, which should have been ready yesterday). Baking time - how VS NIKA bakes, I specifically looked for her post to do everything right.

I don’t bake on eggs ... That’s why I don’t know the result ... But I bake eggless "biscuits" -cakes regularly. More often at 6060 (I like the bottom shape there). I always bake under pressure. But I increase the time. For example, when I baked at 6050 on "Kasha", the time was set to 30 minutes. Here, of course, the baking time depends on the amount of dough.

[Elena Bo]

Elena Bo, mamba, thanks for answering my question. Now I think my head is cracking, then I want a slow cooker, then a pressure cooker ... then I will stop at one, then at the other. Only small Panas is available.

variety, grab a pressure cooker and don't rack your brains. I use a pressure cooker more. And two multicooker in hand.

[mamba]

mamba, if increasing the baking time does not help, then urgently change the eggs.
I somehow had that biscuits stopped working, for no apparent reason. After the egg change, everything was fine.
I really usually bake a classic biscuit: 5 eggs, 1 st. sugar and 1 tbsp flour.

[mamba]

mamba, if an increase in baking time does not help, then urgently change the eggs.
I somehow had that biscuits stopped working, for no apparent reason. After the egg change, everything was fine.
I really usually bake a classic biscuit: 5 eggs, 1 st. sugar and 1 cup flour.

I did it almost according to this recipe, only with the addition of starch. Today there was a third attempt with an increase in the dose of flour (the mixer in a mixture of flour and yolks could hardly turn), on the Baking program for 45 minutes with a 20 minute wait after. And still he is an ass !! * went to get the gun *
In the morning I ran after eggs. True, to the same store.

As far as I know, when kneading a biscuit, flour is injected into beaten eggs, gently stirring in with a spoon so that the mixture does not settle. Maybe now there are other technologies?

[Manna]

I don’t bake on eggs ... But I bake eggless "biscuits" -cakes regularly.

Manna, but you can have a recipe, I didn't find you. Or where can you see it? I was very interested in such a biscuit.

As far as I know, when kneading a biscuit, flour is injected into beaten eggs, gently stirring in with a spoon so that the mixture does not settle. Maybe now there are other technologies?

"Sift the flour and starch into the yolks, add 1/3 of the whipped egg whites and mix gently (with a spoon)." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2771.0

"Gradually add sugar to the well-beaten yolks and beat until creamy. Stir in the starch, add orange juice and flour with baking powder. Carefully add the proteins." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167109.0

I mixed the whipped yolks with sugar and flour, added some of the whipped whites, then mixed with the rest of the whites using a silicone spatula. Have I misunderstood something ?! I will be happy to know what I was wrong about, I really want to get a full-fledged biscuit from a pressure cooker.

Today there was the third attempt with an increase in the dose of flour (the mixer in a mixture of flour and yolks could hardly be turned)

I proceeded from your message. There is no question of any shoulder blades. Only about the mixer, which was barely turning.
I always beat whole eggs with sugar. Then I carefully introduce the flour.

I always beat the whites with 2/3 of the sugar, separately the yolks with 1/3 of the sugar and then stir in the flour with a spoon.
I won't say about starch, because I don't make biscuits with starch.

and I also do not leave it on the heat, I usually take it out within 5 minutes after cooking.

[Manna]

Manna, but you can have a recipe, I didn't find you. Or where can you see it? I was very interested in such a biscuit.

For such "biscuits" (of course, they are not biscuits, after all, a biscuit is eggs, flour and sugar, but I use them as cakes for cakes) I use muffin or semolina dough.The recipes are in my profile (for 6060; muffins, muffins, cupcakes; cakes; sweets and desserts). They are all eggless.