Electric pressure cooker Brand 6050 - reviews and opinions

And I really want a new multicooker Brand, so that it has everything everything and the heating is turned off. I really don't know why I need it, but I really want it! I wonder when they will be on sale?

And I really want a new multicooker Brand, so that it has everything everything and the heating is turned off. I really don't know why I need it, but I really want it! I wonder when they will be on sale?

I think we do! The pressure cooker is good, but a lot can only be done in the multicooker. One "longing", which is worth it!

I wouldn’t have half of the equipment, if I would have picked it up by design. Fortunately, I am primarily interested in the "filling" of the device, and not in its appearance. Otherwise she would only lick her lips.

Now there is so much technology that it is quite possible to choose. If it’s white, I’ll take it, if only it’s black, I’ll look for something white with the same functions.

Yes, I agree, I really like the programs of languor and extinguishing. In general, I will wait ... I really liked 37501 champagne color, very cute.

Now there is so much technology that it is quite possible to choose. If it’s white, I’ll take it, if only it’s black, I’ll look for something white with the same functions.

There are not so many pressure cookers, of the light ones I remember only cuckoo and binaton, cuckoo is a road, but binaton is functionally different ..

The whites are still Polaris, but it is less functional, and complain about the hardly passing smell of the O-ring.

By the way, about the smell, in 6050 - there were no smells, only the gum smells a little, and then only if you poke your nose into it.

[manna]

manna, for what did the matter become? Take it before they disappear from the shops. I took it. A week later, they ended there.

Unfortunately, I have no such opportunity yet. I have a choice: either a smokehouse or a pressure cooker. The choice still fell on the smokehouse

[manna,]

manna, I don’t know what a smokehouse is, but it seems that you won’t use it every day, and you’ll still be using the pressure cooker. Here I have a slow cooker, a good thing, but it costs more. It’s not very useful to do something every day in the captile, I think.

[Vikus]

Not, Vikus, this is a pressure cooker smokehouse. It can be used as a pressure cooker. She, of course, is very different from 6050. But she is also a smokehouse

We are here HERE discussing, if interested

Virgo, I'm with a question. Now I put the manti on Porridge / steaming. And it has been heating up for half an hour already (hisses, blinking that the pressure set and the lid cannot be moved), although there is normal pressure. It's always like that? Or have I once again not fully set to Normal pressure? During heating, the manti should already be cooked, in theory ...

Judging by the instructions, it does not work in the normal pressure mode for porridge / steaming. That's why it happened.
Conclusion: it is sometimes useful to open the instructions, at least for the first time using the device.

Judging by the instructions, it does not work in the normal pressure mode for porridge / steaming. That's why it happened.
Conclusion: it is sometimes useful to open the instructions, at least for the first time using the device.

Instruction is a great thing! I was very confused by the question of the foam in the soup, but how I began to cook, I read that at the beginning of cooking, the lid can be left uncovered to remove the foam, so I did. Now, if they wrote to me that it is better to throw the dill later, with the soup ready, otherwise I threw it right away with potatoes and in the end it all stuck to the lid

I made stuffed cabbage rolls yesterday, turned on the program, gained pressure and steam began to come out from under the lid in the area of ​​the left handle ... I had to cancel the program, remove the lid, close it and turn it on again.
Why I don’t understand this yet, before closing I checked the position of the elastic and closed the lid

And I have another trouble with the valve. Every time I turn it on and I don't know whether it will float or not. For some reason, the built-in spring does not bring it to the same position every time. There, in general, in the "high pressure" position, the valve has a rather large free stroke, you have to adjust it every time after the pressure indicator rises. For the same reason, the postponement of the program is not available to me, since I cannot leave the pan without control

[Pogremushka]

Pogremushka, yes, when switching at high pressure, there is also a free stroke, only I tried to correct it during cooking - I did not notice any changes.

[Pogremushka]

Pogremushka, yes, when switching at high pressure, there is also a free stroke, only I tried to correct it during cooking - I did not notice any changes.

My changes are obvious, from a strong flow of steam with splashes to its almost complete absence, but this position still needs to be caught.

GirlsIs it just Nevushka and I that are so "lucky"? Nobody else has such problems? Tell us how your valve works, is there a free stroke? If so, does something change if you move the valve?

From Normal pressure (regulator knob at the top) to High (regulator knob horizontally) turns freely up to a slight stop. I always set it that way.
During the pressure build-up, steam is first released for a while, then the iron valve rises and closes it. The pressure regulator periodically releases excessive pressure (a small amount of steam is visible).

[Girls]

GirlsIs it just Nevushka and I that are so "lucky"? Nobody else has such problems? Tell us how your valve works, is there a free stroke? If so, does something change if you move the valve?

The valve body does not have a rigid stroke and is not rigidly constrained when installed in various positions.
The engine runs easily, but there is a slight "resistance" between the positions of the engine installation.
The slider can be easily moved to any position, but it must be done smoothly.
After cooking, the engine can remain in the position in which it was installed.

An example how I do:
For example, I was cooking milk porridge, and the engine after the end of cooking and the release of pressure in automatic mode remained in position 3 "pressure release" and in this position I turned off the pan for the night.

Today I had to cook beans. I put everything in the pan, close the lid tightly.
Now I grab the engine and slowly and gently turn it back to position 2 "high" pressure, while the engine will "walk" a little, slightly, freely in different directions, left / right position set by me, approximately 1-1.5 cm in different directions. This is normal since the engine does not have a hard, clicky switch.
Now I will finish the program, release the pressure (manually or automatically) and the position of the slider will again be in position 3 "release pressure", and so I will leave it until the next cooking.

If further I need to fry vegetables, then I set the engine to position 1 "normal pressure", while after cooking the engine will remain in this position, since there is no need to relieve pressure.

About steam:
Steam can escape for a short time when pressure builds up, at the beginning of cooking.
Steam can escape, however insignificantly, if a large volume of liquid is poured, and so on, since a large pressure is formed inside, and for safety reasons, the pressure must be relieved. This does not happen with a small amount of filling the pan.
Steam will be released at the end of cooking and the pressure is released in automatic mode, while in the valve itself you will see small bubbles, steam droplets - this will pass when the pressure returns to normal.
A lot of steam will be released and noisy if you release the pressure manually by moving the engine manually.
In this case, you need to put a damp cloth on the valve itself, and with a spoon, a long knife and other objects, carefully move the engine towards you, this process will take about 2-3 minutes, then the steam will be released carefully.

Like this, I tried to write in detail and clearly, as far as it is clear ... it's up to you to judge! I hope I helped figure it out

I cooked half a chicken from the freezer (there was no time to defrost it). Soup mode 30 min. at high pressure. Cooked as it should, not boiled over.

Cooked half a chicken from the freezer

Yesterday I made pork stew. Also from the freezer.
She broke off the bones with meat from the tray, from the colostrum - a bag of chopped mushrooms, from the same bag of cauliflower and a vegetable mixture. Added seasoning - and the default rice mode.
It turned out great! And meat and mushrooms and vegetables. Liquids, of course, a little too much - everything was frozen. However, this broth turned out to be very tasty by itself - we use it as a gravy

Someone asked about jellied meat. Yes! in 59 minutes under pressure in game mode - really. She poured water over the upper garment. Cooked: 4 small legs and 1 shank.

Cooked soup today
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166908.0
When the pressure was released, how she hissed, Mama Mia! Well, as reported by Admin, I understand that it was because of the amount of liquid that there was more than half a saucepan of water. But at first I thought of running for a helmet ...

Cooked soup today
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166908.0
When the pressure was released, how she hissed, Mama Mia! Well, as reported by Admin, I understand that it was because of the amount of liquid that there was more than half a saucepan of water. But at first I thought of running for a helmet ...

After the soup, it is better to wait for the pressure to release by itself or to bleed it off slowly.

[put a wet cloth, and release the pressure very slowly, 2-3 minutes, dropping the engine towards you]

When the pressure was released, how she hissed, Mama Mia! Well, as reported by Admin, I understand that it was because of the amount of liquid that there was more than half a saucepan of water. But at first I thought of running for a helmet ...

Well, Admin also wrote that the valve needs put a wet cloth, and release the pressure very slowly, 2-3 minutes, dropping the engine towards you, and a long handle - so that steam does not fall on hands and face.
When manually venting the steam, the steam will always escape with a noise, especially at the beginning of the process, and gradually subside.

And this does not depend on whether there is a lot or little liquid in the pan and what its filling is - the steam will always escape with a noise when manually bleeding.
In automatic mode, this happens slowly, over 16 minutes, and therefore completely invisible.
Is there a difference - to bleed off steam in 2-3 minutes, or in 16-19 minutes?

I cooked half a chicken from the freezer (there was no time to defrost it). Soup mode 30 min. at high pressure. Cooked as it should, not boiled over.

This is what exactly can be called pressure cooking. In 30 minutes, a piece of ice turned into a dish.

[put a wet cloth, and release the pressure very slowly, 2-3 minutes, dropping the engine towards you]

After the soup, it is better to wait until the pressure is relieved by itself or to bleed it off slowly.

After boiling the soup, I waited for the pressure to drop by itself, and I dropped it after boiling the fish.

Well, Admin also wrote that the valve needs put a wet cloth, and release the pressure very slowly, 2-3 minutes, dropping the engine towards you, and a long handle - so that steam does not fall on hands and face.
When manually venting the steam, the steam will always escape with a noise, especially at the beginning of the process, and gradually subside.

And this does not depend on whether there is a lot or little liquid in the pan and what its filling is - the steam will always escape with a noise when manually bleeding.
In automatic mode, this happens slowly, over 16 minutes, and therefore completely invisible.
Is there a difference - to bleed off steam in 2-3 minutes, or in 16-19 minutes?

The difference, of course, is. Now I understand.

tell me, do you use it without high pressure (that is, as a multicooker)?
which dishes?

Frying and baking - no pressure.

Steamed omelet.
Steam cooking 2 min. under pressure.

Magically!
This is possible only under pressure, I'm here Tanyulin recipe - "cauliflower in an omelette" I tried to repeat in a slow cooker - just an ordinary omelet came out, for the sake of interest I made it in a pressure cooker (I have a Zepter recipe, there it was a dance with tambourines - but I was experimenting!) , here it turned out - the same tender omelette souffle, just a miracle. And then there's the form ... No need to say, beauty !!!

Steamed beets.
I washed the beets, put them on the double boiler and poured water below the double boiler level. Steam cooking 25 min. under pressure. The beets were not small, medium-sized (4 pieces, on average, 250 grams each)
Cooked well, juicy, the color is preserved. She cut it already boiled for vinaigrette.

Pilaf with chicken.
Salted chicken breast, cut, put on Fry / Chicken. Chopped onions and carrots, added to the chicken for frying. I added parboiled rice, seasoning for pilaf, and salt. I took water for 1.5 glasses of rice - 2 glasses of hot water. Rice mode 14 min. (default) under pressure.

[Elena Bo, Admin]

Elena Bo, Admin, thanks for the answers about the valve. All clear. If it’s not difficult, please see if during cooking under pressure to move the valve in the "high pressure" range in one direction and the other, will something change? Will steam come out? I'm trying to figure out if it works fine for me or not.

If during cooking under pressure, move the valve in the "high pressure" range in one direction and the other, will something change? Will steam come out?

Of course, there will immediately be hiss and steam.

Wrote how to cook pasta in a pressure cooker Just pasta in the Brand 6050 pressure cooker

I got the idea that everyone who cooked pasta can share their impressions in the same topic for beginners. Welcome.

Steamed omelet.
Steam cooking 2 min. under pressure.

That's so beautiful! Eggs with milk?

That's so beautiful! Eggs with milk?

Eggs + sour cream and some milk.

Help a newbie in cooking !!! I'm afraid to sound completely dumb, but I did not understand when "at the end of the cooking process, the pressure cooker will beep and go into heating mode. The display will start counting down." What should be done next ??? Does the steam discharge happen automatically when the pressure cooker "counts" or do you need to do it manually?

[Stomik]

If you need to leave it on "Heating", then let it be worth it, thinks. If not necessary, you can turn it off by pressing the "Heat / Cancel" button.

If the pressure cooker is not touched, it will automatically release the pressure, after 7-16 minutes (depending on what and how much was cooked). If there is no urine to wait, or if it is necessary according to a prescription, then release the pressure manually by placing a damp towel on the valve and quietly moving the regulator by millimeter to the "Pressure Relief" position.

Stomikwhat did you cook?

[Stomik]

If you need to leave it on "Heating", then let it be worth it, thinks. If not necessary, you can turn it off by pressing the "Heat / Cancel" button.

If the pressure cooker is not touched, it will automatically release the pressure, after 7-16 minutes (depending on what and how much was cooked). If there is no urine to wait, or if it is necessary according to a prescription, then release the pressure manually by placing a damp towel on the valve and quietly moving the regulator by millimeter to the "Pressure Relief" position.

Stomikwhat did you cook?

Thank you for responding! I haven't cooked anything yet. I wanted to cook milk rice porridge, but something was confused: this: if I understood correctly, will sv release steam by itself after the time has elapsed, and the valve at the end should be set to "pressure relief" or will it move by itself or does it no longer matter?

The regulator itself will not move to the "Pressure Relief" position. Can be opened without translating if the pressure has already leveled off automatically.

The first time you cook, observe the float in the Pressure Indicator - under the letter C in the instructions. When you close the lid, the float will be at the bottom, i.e.it will not be visible. When the pressure builds up, the float will rise, this is clearly visible. And when, after cooking, the pressure again drops to normal automatically, then this same float will again be at the bottom. You will be able to navigate by it later, since no signal is emitted by the CW when the pressure is released.

The pressure cooker beeps only once - when the BASIC TIME ends, which is selected by default, or you set it yourself!

After this signal, the device starts automatic pressure relief, which lasts about 15-17 minutes - after this there will be no new signal !!!! You just need to mark the time for 15-17 minutes after the signal, and then turn off the device with the CANCEL button, if you do not need further heating mode, which the device switches to automatically.

After the pressure has been released, you will see a "recessed" valve, it will fall inside, this is normal, the pressure has been released.

Thank you so much! Is it written in the instructions not very clearly, or maybe I am so incomprehensible. At the end of cooking, the heating mode turns on and the pressure breaks out at the same time? And if you don't need heating, press cancel immediately or you need to wait for the pressure to release first?

Yes, the heating turns on and the pressure relief starts at the same time, that's right.
If heating is not needed, then turn it off. But we still wait for the pressure to be released (otherwise the lid cannot be opened) or we do it manually.

Chicken breasts are juicy.
Salted chicken breast, cut into pieces and marinated in mayonnaise.
Dip the chicken pieces in salted flour and put them in the bowl of the pressure cooker. She poured some sunflower oil into the bottom of the bowl. Fry / Chicken mode 30 min. under the lid. In 20 minutes. turned the pieces over.
In the remaining oil, in the Cereals mode, I fried the rice lying in the refrigerator.

Chocolate-beet sponge cake

Virgo, I'm with a question. Now I put the manti on Porridge / steaming. And it has been heating up for half an hour already (hisses, blinking that the pressure set and the lid cannot be moved), although there is normal pressure. It's always like that? Or have I once again not fully set to Normal pressure? During heating, the manti should already be cooked, in theory ...

Good day.
If you closed the lid tightly (and not just closed it), then under the influence of steam, the float rose up and blocked it. But since the pressure regulator was in the "normal pressure" position, no working pressure was generated and the countdown did not start.
I still recommend cooking manti on the "Steam cooking" mode under pressure.

After the soup, it is better to wait until the pressure is relieved by itself or to bleed it off slowly.

Or you can wait 5-10 minutes, then relieve the pressure. The pair will be much smaller.

Help a newbie in cooking !!! I'm afraid to sound completely dumb, but I did not understand when "at the end of the cooking process, the pressure cooker will beep and go into heating mode. The display will start counting down." What should be done next ??? Does the steam discharge happen automatically when the pressure cooker "counts" or do you need to do it manually?

Thank you so much! Is it written in the instructions not very clearly, or maybe I am so incomprehensible. At the end of cooking, the heating mode turns on and the pressure breaks out at the same time? And if you do not need heating, press cancel immediately or you need to wait for the pressure to release first?

After the end of cooking in the selected mode under pressure, you can leave the multicooker in the Preheat mode, without having to press anything. The instrument will automatically enable this function. Alternatively, after the end-of-cooking signal, you can deactivate Preheating with the Cancel button. After that, the pressure in the multicooker pressure cooker should be normalized by turning the pressure regulator to the "pressure relief" position. Or wait until the contents of the multicooker pressure cooker have cooled down, while the pressure stabilizes itself.

Elena Bo, your Chocolate Beetroot Biscuit is something amazingly tasty and tempting!
Is "Rice" under pressure? Or can it be put under pressure or without pressure? I just can't understand, like the girls write that baking is without pressure, and at the same time, biscuits are baked on modes under pressure, or am I reading something wrong?
Girls and boys, I don’t have an electric pressure cooker yet, if you can please answer, just don’t refer to the link to the instructions, I can’t open it, therefore I ask the following questions, from the point of view of Brand owners, they are probably dull, but understand how a pressure cooker bakes I want to. The biscuits are simply gorgeous!

[Rice under pressure mode.]

Is "Rice" under pressure? Or can it be put under pressure or without pressure? I just can't understand, like the girls write that baking is without pressure, and at the same time, biscuits are baked on modes under pressure, or am I reading something wrong?

Rice under pressure mode.
We bake without pressure on Baking, but biscuits are better and faster (as we found out) in the Fig. On Baking, the biscuits are overdried.