Electric pressure cooker Brand 6050 - reviews and opinions

I still can't decide where to start communicating with the multicooker: Brand 6050 or Brand 37502. Somehow I'm afraid of pressure cookers, but they are such magic wands ...

Svetlana, don't be afraid! How afraid I was, I had neither a multicooker, nor experience with a pressure cooker. I was all afraid: suddenly love will not work ...
Now I have Brand 6050. Love and complete understanding happened at first sight.
The most interesting thing is that even my husband is delighted with her. After his praise for porridge, fried potatoes, Brandan will stay with my mother-in-law.

I also chose a pressure cooker .. and I hope it will meet my expectations. I thought for a long time - cartoon or soon, I decided that the cooking time is important for me, well, I hope we will master the pastries with time))
THANKS to everyone for the reviews, thanks to you I decided to purchase and I am already collecting recipes and your very necessary advice!

girls, for those who are in the tank, explain how you fried the fish for 20 minutes, turned it over in the middle ..

I set the Fry-Fish mode for 20 minutes. Fried on one side for 10 minutes, turned the pieces over and another 10 minutes. Fried under a lid at normal pressure. So wonderful, no splashing in all directions, no need to follow, just come up after 10 minutes.

Virgo, please tell me!
So I really love my pressure cooker: I often fry the meat in it, then close it and bring it to readiness over low heat (with a very quiet hiss from the valve). Without adding water. Is it possible to do this in this one, or will it not gain pressure on a small amount of water (on its own juice from meat)? Is it possible to achieve cooking under pressure, but as if on "low heat"?

I was cooking Chicken drumstick with vegetables without adding a drop of water. But there was a lot of juice from frozen vegetables. But today, when I did this there was a thought not to pour water, but did not dare. But I think that the juice from the meat should be enough to build up the pressure, if only there is juice in the meat. I'm not really a pressure cooker, though. Let's see what experienced pressure cookers have to say.

Thank you . Is the choice of high / normal pressure possible in all modes (except baking)? That is, you can cook porridge both under pressure and without? And, for example, the Porridge mode under pressure is more delicate (lower temperature) than, for example, Game?

[ElenaBr]

Is the choice of high / normal pressure possible in all modes (except baking)? That is, you can cook porridge both under pressure and without?

We were told this: all modes work at high pressure except "Baking" and "Frying". But is it possible to use the "Porridge / Steam" mode without pressure - I will not say, because I do not know. This ElenaBr will be able to tell more precisely. I think that if you put the regulator in "normal pressure" on the "Porridge" mode, the pressure cooker will begin to gain pressure, but since the valve is not lowered, it will simply whistle. Today, I forgot to return the checkbox from the "Pressure relief" position and turned on the trail program, so it whistled until I came to my senses. But this is on the "pressure relief". I did not forget at "normal pressure"

And, for example, the Porridge mode under pressure is more delicate (lower temperature) than, for example, Game?

Unfortunately, there is no temperature table. But I think yes, the temperature difference will be in different modes.

[Vadim]

There is a difference in temperatures. Earlier in Temka it was mentioned that roast meat has a higher temperature than roast chicken.
I think this is the case with other modes as well. Otherwise, why are there so many of them?
And the temperature table would be useful to us.Can Vadim will tell us.

So, it was necessary to put all the recipes on separate topics at once ... now you need to look for your own meat ...

I cooked meat without water in a large piece, pre-marinated, on Game mode, and a lot of juice came out from the meat, about a whole glass! So, you can cook meat without water. There is enough juice of its own to generate steam!

Lovely girls, help !!! Yesterday I put meats to cook in my pressure cooker. Everything went on as usual, the pressure built up, the countdown started, and suddenly, steam from all the cracks poured down at the top, and the pressure cooker began to whistle like a steam locomotive. I jumped up. Then I tried to let off steam several times and put it on again. All the same. Maybe someone came across?

[ElenaBr]

We were told this: all modes work at high pressure except "Baking" and "Frying". But is it possible to use the "Porridge / Steam" mode without pressure - I will not say, because I do not know. This ElenaBr will be able to tell more precisely. I think that if you put the regulator in "normal pressure" on the "Porridge" mode, the pressure cooker will begin to gain pressure, but since the valve is not lowered, it will simply whistle. Today, I forgot to return the checkbox from the "Pressure relief" position and turned on the trail program, so it whistled until I came to my senses. But this is on the "pressure relief". I did not forget at "normal pressure"
Unfortunately, there is no temperature table. But I think yes, the temperature difference will be in different modes.

Good day.
That's right, in the "normal pressure" position, the Frying and Baking modes work.
If you cook milk porridge on the "Porridge" mode at normal pressure, the milk will run away. Therefore, I do not recommend experimenting.
The manufacturer keeps data on temperature conditions secret. But after some testing, it was noticed that the most "gentle" temperature in the pressure cooker is on the "Porridge" and "Soup" modes, and the highest - on the Fry-Meat mode.

Lovely girls, help !!! Yesterday I put meats to cook in my pressure cooker. Everything went on as usual, the pressure built up, the countdown started, and suddenly, steam from all the cracks poured down at the top, and the pressure cooker began to whistle like a steam locomotive. I jumped up. Then I tried to let off steam several times and put it on again. All the same. Maybe someone came across?

Was there steam coming out from under the lid too? Or just valves?
I whistled and hovered only when I steamed cooking at normal pressure. Did you not set the regulator to high pressure?

Lovely girls, help !!! Yesterday I put meats to cook in my pressure cooker. Everything went on as usual, the pressure built up, the countdown started, and suddenly, steam from all the cracks poured down at the top, and the pressure cooker began to whistle like a steam locomotive. I jumped up. Then I tried to let off steam several times and put it on again. All the same. Maybe someone came across?

Where did the steam come from from under the lid or from the valve?
There may be several reasons. For example, an incorrectly installed O-ring, the inner removable plate of the lid was placed on the wrong side, the steam release valve is not blocked (they just barely brought it in and the steam will come out).
Write in detail where the steam came from and what was happening (for example, was there a hiss, where from?).

Thanks for your quick feedback. I will clarify right away that my pressure cooker is not a Brand, but a Unit. But the principle is probably the same. The O-ring was not touched. Half an hour before that I cooked milk porridge, everything was fine. Steam poured out from under the lid on the side and back and also from the hole where the inner valve is. And the whistle was not the same as it happens due to a poorly closed exhaust valve, but very sharp and nasty. Three times louder and with some kind of howl.
There is nowhere else to turn, so I ask here. There is not even a service in our city. : girl_cray: And the pressure cooker is only a month old.

By the way, a question. How is Brand doing with warranty repairs? In Moscow, of course, there is where to go. And what should the residents of the regions do in case of problems with technology?
And further. How many degrees of protection does SV have and where to read about them?

I would remove and rinse the O-ring well. It can get dirty and now it doesn’t run properly.

[Vadim or Elena]

By the way, a question. How is Brand doing with warranty repairs? In Moscow, of course, there is where to go. And what should the residents of the regions do in case of problems with technology?

Here is my question and Elena's answer about the Brand multicooker

Oh, and I can still ask a question Vadim or Elena I address. In Tyumen, for example, there is no service center. Is it planned to appear in the near future? I'm not asking this out of harm, but just for reference. I hope he, personally to me, will never be needed !!!

Good day.
We do not plan to open a service center in Tyumen yet.
If necessary, you should write a letter on the website of our company under the heading "ask a question". Our managers will contact you and discuss ways to solve the problem.

And I can't immediately find a continuation of the theme. The question sounded like this: what to do with the shipment in the event of a breakdown. Elena's answer was that they are covering the costs.

Thank you all for the clarification. That is, I conclude that:
1.This unit is still not a pressure cooker-multicooker in one bottle, but a pressure cooker + functions of Frying and Baking.
2. The amount of water in pressurized modes is at the discretion of the user, the pressure cooker does not prohibit the use of little water, but if you gape, you will get a burnt pan, just like in a stove-top.
3. For cooking under pressure on a relatively "low heat" - the Porridge or Soup mode.
Are there electric pressure cookers with a wider temperature / pressure range?

Steam poured out from under the lid on the side and back and also from the hole where the inner valve is. And the whistle was not the same as it happens due to a poorly closed exhaust valve, but very sharp and nasty. Three times louder and with some kind of howl.
There is nowhere else to turn, so I ask here. There is not even a service in our city. : girl_cray: And the pressure cooker is only a month old.

When steam comes out of all the slots, you must first check whether the outlet valve is working normally (not clogged). Because, since it whistles strongly, it means that the pressure inside exceeds the allowable value, in the pressure cookers in these cases the emergency valve is triggered so that it does not burst ...

[WITHOUT A DROP OF WATER!]

Thank you all for the clarification. That is, I conclude that:
1.This unit is still not a pressure cooker-multicooker in one bottle, but a pressure cooker + functions of Frying and Baking.
2. The amount of water in pressurized modes is at the discretion of the user, the pressure cooker does not prohibit the use of little water, but if you gape, you will get a burnt pan, just like in a stove-top.
3. For cooking under pressure on a relatively "low heat" - the Porridge or Soup mode.
Are there electric pressure cookers with a wider temperature / pressure range?

About the amount of water:
here is a piece of meat that I cooked on Game mode in a 6050 pressure cooker WITHOUT A DROP OF WATER!

,

All the liquid at the bottom, this is the juice obtained when cooking meat, and it has accumulated about a glass, this is quite enough for the formation of steam, in the meat its own liquid (juice) is quite enough.

When cooking in a pressure cooker, you do not "gape", since all programs are set for a certain time, moreover, a short one, will not have time to burn out.

"relatively" low heat "- the" Porridge or Soup "mode is quite enough to cook a completely high-quality product, dish, soup, cabbage soup - for this you do not need to give a strong fire, and even on the stove.

Thank you all for the clarification. That is, I conclude that:
1.This unit is still not a pressure cooker-multicooker in one bottle, but a pressure cooker + functions of Frying and Baking.
2. The amount of water in pressurized modes is at the discretion of the user, the pressure cooker does not prohibit the use of little water, but if you gape, you will get a burnt pan, just like in a stove-top.
3. For cooking under pressure on a relatively "low heat" - the Porridge or Soup mode.
Are there electric pressure cookers with a wider temperature / pressure range?

one.This is a pressure cooker with multicooker-like pressure cooking modes. There are Soup, Porridge / Steaming, Meat, Game, Legumes - this is at high pressure. Both Frying (Meat, Fish, Vegetables, Chicken) and Baking are at normal (low) pressure. All modes have their own temperature. We choose the time by default or set it ourselves.
2. The water will run out and there will be no pressure. But in order for the water to evaporate, you have to try very hard, since the cooking time is short. After the end of the mode, the pressure cooker switches to heating and the pressure relief begins.

"relatively" low heat "- the" Porridge or Soup "mode is quite enough to cook a completely high-quality product, dish, soup, cabbage soup - for this you do not need to give a strong fire, and even on the stove.

You did not understand me, I just like to cook in a pressure cooker without water on low heat (I bring it to readiness under low pressure, at an accelerated pace) Therefore, I asked if an electric one could dose heating under pressure.

You did not understand me, I just love to cook in a pressure cooker without water on low heat (I bring it to readiness under low pressure, at an accelerated pace) Therefore, I asked if an electric one could dose heating under pressure.

In the Frying modes under the lid at low pressure.

You did not understand me, I just love to cook in a pressure cooker without water on low heat (I bring it to readiness under low pressure, at an accelerated pace) Therefore, I asked if an electric one could dose heating under pressure.

The entire dosage of pressure and temperature is embedded in the brains of the pan, but we cannot see it, we cannot regulate it ourselves. But the program is built on the principle of cooking on the stove: warming up, increasing the temperature, boiling, lowering the temperature to optimal, working, cooking, languishing, relieving pressure.
But since cooking is under pressure, the cooking process itself is faster than on the stove.

In a cooking pot, you can only adjust the pressure by reducing the heat under the pot.

In a pressure cooker - ELECTRIC pressure cooker, this process is included in the program and runs on the machine, the pressure is automatically regulated,
,

Fry Potatoes-Vegetables, default time. At the end, she turned on the Fry-Meat for a few minutes, for a fried crust. The bowl is the cleanest after frying.

Thank you all for the clarification. That is, I conclude that:
1.This unit is still not a pressure cooker-multicooker in one bottle, but a pressure cooker + functions of Frying and Baking.
2. The amount of water in pressurized modes is at the discretion of the user, the pressure cooker does not prohibit the use of little water, but if you gape, you will get a burnt pan, just like in a stove-top.
3. For cooking under pressure on a relatively "low heat" - the Porridge or Soup mode.
Are there electric pressure cookers with a wider temperature / pressure range?

Good day.
2) there should be enough water to generate steam.
When frying meat, liquid is released, and so the steam from this liquid can be enough to raise the float and, as a result, build up pressure.
Anything can burn, especially if you turn it on, leave and forget.
But as the forum participants correctly noted, the cooking time in a pressure cooker is not enough to evaporate all the liquid and then burn the dish. Moreover, the liquid is needed only to create tightness, because during the cooking process, the liquid does not evaporate.
3) In the Brand 6050 pressure cooker:
- 7 pressure cooking modes,
- 7 cooking modes without pressure,
- heating function,
- heating function.
And all of these programs have different temperature and time ranges.

[STUFFED PEPPER]

STUFFED PEPPER
"rice" 14 minutes + 12 minutes set pressure


The pepper was enough from the freezer, so I poured it with cold marinade. But after about five minutes a throwing was heard inside the saucepan. Minced meat with rice had time to cook. The pepper itself looks crumpled from freezing.

Today I am tired of frying the onions in a cartoon, it took 20 (!) Minutes "until golden brown". How long will it take in SV? And does the bottom heat up evenly? My cartoon suffers from local overheating.

[Steamed salmon in Chinese cabbage]

Steamed salmon in Chinese cabbage

3) In the Brand 6050 pressure cooker:
- 7 pressure cooking modes,
- 7 cooking modes without pressure,
- heating function,
- heating function.
And all of these programs have different temperature and time ranges.

Thank you,
it was important for me to know that the modes under pressure have different temperatures.
Are there any plans to supply pressure cookers to the Selgros network?

Yesterday I saw this beauty, felt it, made with high quality! And I look at the dishes well. Write down the conclusions about the pressure cooker, whether it is difficult to adapt to it and how tasty it all turns out.

Yesterday I saw this beauty, felt it, made with high quality! And I look at the dishes well. Write down the conclusions about the pressure cooker, whether it is difficult to adapt to it and how tasty it all turns out.

And you pay attention to how we switch modes, and how long it takes to prepare dishes - we are quite coping with this, cooking is fast.

How tasty it is depends on how tasty you cook it, what you add that you love at home.

Today I had fish in Peking cabbage and steamed vegetables, with a bang, they did not ask for an additive, because there was nowhere to lay it

[STUFFED PEPPER]

STUFFED PEPPER
"rice" 14 minutes + 12 minutes set pressure


The pepper was enough from the freezer, so I poured it with cold marinade. But after about five minutes a throwing was heard inside the saucepan. Minced meat with rice had time to cook. The pepper itself looks crumpled from freezing.

Can you clarify .. the rice in the peppers was originally half-boiled or not? I'm not strong in cooking ... yet, you see, I'll learn soon

After reading the reviews, I also bought myself Brand 6050 for March 8th. I already tried to cook porridge a couple of times and made pilaf in it.
The pilaf is excellent!

Questions about cereals: already wrote at the beginning of the topic that milk curdles. I curdled it both times, although the porridge tasted normal. The milk was not expired. Has anyone managed to overcome this problem?
I support the opinion that the porridge mode should be set manually for 8 minutes (for oatmeal and millet for sure).
Can porridge be cooked at normal pressure in the "porridge" mode?

Question about the stand for the steamer function: I have no other steamers, pressure cookers, where can I get a mounted steamer? I want to cook 2 dishes at the same time. My dream is to load everything there in the morning and by the time I come home from work so that everything is ready. It is not relevant for me to cook 2 times, because I try not to eat after 7 pm and will not have time to start it 2 times.

At the same time, I am on a diet, I read your recipes and can hardly restrain myself so as not to break off the diet and start cooking)

[banned]

Can porridge be cooked at normal pressure in the "porridge" mode?

The "Porridge" mode works at high pressure.

Question about the stand for the steamer function: I have no other steamers, pressure cookers, where can I get a mounted steamer?

The manufacturer is strictly strict banned use a hinged steam basket. Only regular.

Questions about cereals: already wrote at the beginning of the topic that milk curdles. I curdled it both times, although the porridge tasted normal. The milk was not expired. Has anyone managed to overcome this problem?

On the question of cereals - I have never curdled milk.

[banned]

The "Porridge" mode works at high pressure.
The manufacturer is strictly strict banned use a hinged steam basket. Only regular.
On the question of cereals - I have never curdled milk.

And at normal pressure, can you cook porridge in some other mode? What kind of milk do you use?
I studied the instructions, but I understand perfectly well that a pressure cooker will not break if you put something on higher legs, for example.The main thing is to match the size and material with the standard "shelf". I can still understand why the hinged one is not recommended for use - the tightness may be broken. But you can think of something to cook 2 dishes at the same time? hopefully Brand will come up with some gadgets to fix this problem.

Good day.
That's right, in the "normal pressure" position, the Frying and Baking modes work.
If you cook milk porridge on the "Porridge" mode at normal pressure, the milk will run away. Therefore, I do not recommend experimenting.
The manufacturer keeps data on temperature conditions secret. But after some testing, it was noticed that the most "gentle" temperature in the pressure cooker is on the "Porridge" and "Soup" modes, and the highest - on the Fry-Meat mode.

[Elena]

Elenathanks, just wanted to find this yesterday's quote from Elena.

What kind of milk do you use?

I use "Pasteurized drinking milk MJ 3.5% Shelf life 5 days"

And at normal pressure, can you cook porridge in some other mode? What kind of milk do you use?
I studied the instructions, but I understand perfectly well that a pressure cooker will not break if you put something on higher legs, for example. The main thing is to match the size and material with the standard "shelf". I can still understand why the hinged one is not recommended for use - the tightness may be broken. But you can think of something to cook 2 dishes at the same time? hopefully Brand will come up with some gadgets to fix this problem.

My milk never curdled. I use UHT milk.
Buy another bottom steamer and place it on top of the first. Why is this really necessary? This is a pressure cooker, and everything is cooked quickly here.

I cook in general on fresh natural milk, never ran away

Before pouring milk, try it on your tongue, if the milk is of poor quality it will sour a little.
And then, not all types of milk are suitable for cooking porridge, especially reconstituted, normalized, and so on.

Thanks for the advice! I will look for pasteurized milk with the same fat percentage as yours.
About the second shelf for a double boiler - this is a thought, but it does not quite fit my idea. I have a goal: to come home and have a ready-made dinner, and not to run the pressure cooker once and then again .. I won't have time to eat until 19.00

Girls, those who have been cooking in multicooker pressure cookers for a long time, give advice on healthy recipes for losing weight)) I love lasagna, but you also need to learn to cook something dietary in this thing)

How wonderful that this forum exists!

Here's my experience and example:

1 tier - at the bottom bulgur with potatoes



2 tier on top steamed turkey cutlets



3. Ready dinner-lunch-breakfast in 30 minutes of cooking.
Sorry, cutlets can be prepared in advance and kept in the refrigerator minced meat or cutlets.


Quote:
give advice on more healthy recipes for losing weight

Buy a cheap book on healthy eating, steaming and so on - and then it's a matter of technology, cook in a pressure cooker, rearrange recipes to your liking.

We all cook like that - that we know what came to mind, what we do in everyday life - now we cook it in a pressure cooker.

Buy another bottom steamer and place it on top of the first. Why is this really necessary? This is a pressure cooker, and everything is cooked quickly here.

Unfortunately, a very small distance is obtained between the first and second insert. If only the legs of one could be lengthened somehow !? As in AG - a low and a high lattice But again, now I put one on top of the other an insert in the bowl, there is not much space left on top. Of course, that's enough for cutlets. And what is more voluminous will not be included. Conclusion: you don't need to reinvent the wheel. Although a steam insert on longer legs could solve the issue of dishes - duets in a positive way.

Ksyusha, you can try the option like in kuku.

Pull out the soft plugs in the legs of the steamer, and insert extension sticks of the required length in their place - infa for thought

Tatyana, I've already thought about this operation. If I really feel an urge, then we will fix some stilts to the legs. I have even tried on the grate from the microwave, I have it in silicone slippers, but on high legs, but it did not go into the bowl in diameter

Girls, can you imagine, I just now found a "holder" for a spoon on the body. I didn't notice for a week and a half

And what will happen if you cook in it in a large amount of oil?

Lena, why do you need a lot of oil? It seems like everyone is trying to get away from excess oil and fats.

The husband of a fast food fan at KFC cooks chicken in deep fryers under pressure. In this regard, the following question arose

The husband of a fast food fan at KFC cooks chicken in deep fryers under pressure. In this regard, the following question arose

Virgo do you think is feasible?
I've become thoughtful. Frying in oil is not a question. But the type of pressure frying? Need to think

Or maybe bake it well on MEAT, where the temperature is strong, and then hold it under pressure so that it boils inside, becomes soft