Electric pressure cooker Brand 6050 - reviews and opinions

[Important information.]

Important information.

If steam is observed from the steam release valve during the pressure cooking process, the valve may not be secured. In this case, the valve may even rip off during cooking.

Therefore, I recommend doing the following.
- Open the valve. Put the pressure regulator in the "pressure relief" position, and then turn it clockwise until it clicks (you need to apply a little effort). The top of the valve can be detached.


- In order to close the valve, it is necessary to perform all the actions in the reverse order, but click it like this: set the pressure regulator to the "normal pressure" position, and then turn the valve a little more counterclockwise until it clicks (a little effort is needed). Everything, you can cook.

Is it possible to cook condensed milk in a pressure cooker?

[Karina,]

Is it possible to cook condensed milk in a pressure cooker?

Karina, I tried to cook condensed milk, but it didn't work out.

[HUNGARIAN VATRUSHKA based on GASHI]

HUNGARIAN VATRUSHKA based on GASHI

I have not cooked meat broth in SV yet, but I cooked goulash, and the foam from it was neatly on the side of the saucepan in 2 places.

What mode did you cook goulash on?

[Karina,]

Karina, I tried to cook condensed milk, but it didn't work out.

It's a pity, a favorite treat, usually prepared with vegetable fats.

What mode did you cook goulash on?

Braising is the Meat mode. We make goulash there.

And I finally cooked the meat soup for the first time. Have you thought for a long time whether to throw in beef with chicken or not? Okay, I wasn't tempted, I don't know what would be left of the chicken. I cooked the beef for 30 minutes, then I added the chicken meat for 10 minutes. ... The broth turned out to be very transparent and beautiful, but I still strained it and poured it into another pan. I washed the saucepan and fried the mushrooms in it, added onions, garlic, and carrots. She put potatoes, salt, disassembled meat, filled with broth and for 8 minutes. for porridge. I think 8 min. a lot, 5-6 minutes would be enough. Opened the lid, the soup was still boiling a little, added herbs and closed. Well, just about 65 minutes + set and release of pressure is all fun! In an ordinary saucepan, I cook only the broth for 2.5-3 hours. Every day I love my brand more and more.

So, I finally started mastering the Brand pressure cooker. The very first thing that my husband said when he saw this miracle on the kitchen table, "These lights are very similar to the Predator timer from the same movie with Schwarzenegger ...".

Well, this is a joke ... As always, no one read the instructions.

I have some experience with pressure cookers. Since the very first electric pot was precisely the pressure cooker, namely LandLife (hereinafter LL), I involuntarily compare Brand and LL.

Brand's preliminary inspection pleased - a beautiful stylish case, a readable display, quite intuitive control. Nice inner saucepan, massive. The LL saucepan was also tried on and vice versa - at first glance they fit, the lids are closed (it will be necessary to experiment with cooking in the "neighbor's" saucepans, but this is a bit later). The minus of the LL saucepan is that the coating is clearly weaker, the outer side of the saucepan is uncoated. By the way, excuse me for the off-top, but in this instance of LL I have a spare saucepan, since the "native" one created a steam leak (so if it is confirmed that Brand's saucepan is suitable for LL, then I will gladly buy Brand's spare) ... In LL there are programs "Rice", "Poultry", "Porridge", "Soup", "Beef" and manual setting of the required cooking time.The pledged programs are not manually changed, they are turned on immediately by pressing the desired button.

For now, back to Brand. The first thing that was done was cooked meat for minced meat. Here I must admit that I cook such meat in LL with some troubles. I use medium-sized cuts of pork and beef in approximately equal proportions. I cook once on the Beef program (there the beef program lasts 25 minutes), then I release the pressure, open the lid, add spices and put it on for another 10 minutes under pressure, sometimes out of laziness I just put it back on the Beef mode. For someone's taste, I digest meat in this way, but for me and the children - this is what you need. So, the first time in the Brand also pleased me, although the duration of 15 minutes surprised me, but two cycles did their job - the meat turned out to be tender, aromatic. Next time I decided to try a combination of "Fry" and "Meat". Frying caused positive emotions - the pieces of meat were actually tinted, it took 15-20 minutes to fry two kg of goulash, no fat was splashed, nothing burned. Then the meat was put in a saucepan, spices were added, a cup of water was added and the “Meat” program was switched on. Alas, some of the meat turned out to be harsh. But for minced meat it worked (I still stewed the ground meat with fried onions).

Then my family and I left for a few days to visit relatives, and on the trip I was very sorry that I had not taken the pressure cooker.

Upon my return, I returned to mastering this pressure cooker. What I miss in it right away is the manual setting of the cooking time starting from 1 minute. As far as I can tell, the only program that allows liberties in the form of 1 minute is "Porridge / Steam cooking". But I suspect that the pressure on these programs is significantly lower than on the same "Meat".

Again I decided to compare my pressure cookers already in operation. I poured 2 liters of water into LL and Brand, turned on 1 minute on LL manually, on Brand in "Porridge" mode. She turned on the stopwatch.

12th minute - the "Pressure Rising" indicator on Brand came on.
13 min 15 sec - LL hissed (it means that the water has boiled, the pressure starts to rise).
15:40 - in LL the valve is closed (which in Brand is considered a "float"), the lid is blocked.
19:30 - LL squeaked (i.e. went to working pressure and held it for 1 minute and switched to heating mode)
20:07 - Brand went to working pressure,
21:05 - Brand signaled the end of the program.
I did not check the time in the "heating" mode after the end of the program, which is required to release the pressure to open the lid.

Total - the difference in operating time is as much as one and a half minutes.

I was pleased with the indication of Brand - the duration of the program, the stages of work, there is a countdown on the screen (there is no such countdown in LL, there the letter P just lights up, which means Pressure).

Unfortunately, I cannot give a real feedback on cooking chicken, because I made a technological mistake - I threw it into these same 2 liters hot water, two thighs, vegetables, salt and set the "Meat" program. The broth turned out to be fragrant, rich, but sooooo cloudy (I had to make an extract from egg white). Chicken (factory) and carrots boiled very hard. Next time I'll try to put the chicken in cold water.

Today, a sausage omelet was made in the pressure cooker. She poured a spoonful of corn oil into the bottom of the saucepan, turned on the "Fry: Fish" program (according to my estimates, the temperature should not be very high), cut three ordinary sausages, poured them into the saucepan. While they were lightly browning, mixed three large eggs + a pinch of salt + a couple of tablespoons of water in a bowl. She mixed the pieces of sausages, let them tint on the other side and poured the egg mixture over them. Here I made a small mistake - I reset the program, I wanted to set it to 5 minutes, but it turned out that the default time for this mode is 20 minutes. In general, I turned on the same "Fry: Fish" mode again and closed the pressure cooker with the lid.As far as I understand, the pressure cooker began to heat up again for frying, because the countdown did not start, but the heating indicator was on ... I left the kitchen, returned there a few minutes later, the screen burned for 16 minutes until the end of the program. I opened the lid and the omelet was ready. I tried to let the omelet "run out" on a plate, but it broke a little. Nevertheless, he had a pleasant toasted crust on the bottom (not overcooked!), As the husband said, "That's it!" ...

Rina, meat is prepared in pieces for Game. The time can be increased in all modes.

Rina, meat is prepared in pieces for Game. The time can be increased in all modes.

the meat was in small pieces - the so-called goulash. I know that it is possible to increase the time. I do not have enough to bet from a minute (well, sometimes it is necessary)

[BISCUIT chocolate-cherry]

BISCUIT chocolate-cherry
"steam / porridge"

The first time I opened the pressure cooker immediately after the signal, I saw the liquid top of the biscuit. I quickly closed the lid and turned on the program again, turning it off after 5 minutes and opening the lid after 20 minutes of shutdown. I realized that 20 minutes is enough for baking on the "rice" and "steam / porridge" modes, but it is worth opening the lid of the pressure cooker after 20-30 minutes.

Victoria! Give pliz a recipe for Tyrolean pie, it's handsome!

[Olga,]

Victoria! Give pliz a recipe for Tyrolean pie, it's handsome!

Olga, pie https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167503.new#new

[a wish to manufacturers - to reduce the time interval possible for regulation from 1 minute]

I wanted to set it to 5 minutes, but it turned out that the default time for this mode was 20 minutes. In general, I turned on the same Fry: Fish mode again and closed the lid on the pressure cooker. As far as I understand, the pressure cooker started to warm up again for frying, because the countdown did not start, but the "heating" indicator was on ... I left the kitchen, returned there a few minutes later, the screen burned for 16 minutes until the end of the program. I opened the lid and the omelet was ready. I tried to let the omelet "run out" on a plate, but it broke a little. Nevertheless, he had a pleasant toasted crust on the bottom (not overcooked!), As the husband said, "That's it!" ...

That is, the omelet was ready in 4 minutes. It's scary to imagine what would have happened to him in 20 minutes

the only program that allows liberties in the form of 1 minute is "Porridge / Steam cooking". But I suspect that the pressure on these programs is significantly lower than on the same "Meat".

Wouldn't you have made an omelet on "Kasha"?
In general, the inability to set the time from 1 minute is a significant inconvenience when using pressure cookers... After all, the meaning of such pots "turned on and forgotten, and the sound signal reminded me that it was time to eat." And if it is impossible to set the required time, then you will need to turn it off yourself, which means that you will be on duty, as if you were cooking on the stove. If it were a slow cooker, then such a small time interval is completely useless, but it's a SKIER!

Think it's unanimous a wish to manufacturers - to reduce the time interval possible for regulation from 1 minute

Just by the time this pressure cooker is supplemented with tempting innovations, and I will be able to "swing" to purchase it

That is, the omelet was ready in 4 minutes. It's scary to imagine what would have happened to him in 20 minutes
Wouldn't you have made an omelet on "Kasha"?

As I wrote, the first time I was stupid by dropping the program and setting it up again. And she poured the egg mixture into a preheated saucepan. When you start the "Fry" program, there is some time FOR WARMING UP before exiting the countdown of these very 20 minutes. Unfortunately, I haven't documented these very warm-up times. In the evening I cooked a similar omelet (older child asked). Here I was cooking, WITHOUT TURNING OFF the "Fry: fish" program, and I cut the sausages and threw them away before the countdown started. As a result, the omelet was ready when the display had 4-6 minutes left in the program. If I cooked from a large amount of products, say, 5-6 eggs, then, taking into account the time for frying sausages (boiled potatoes, stewing onions, etc.)the duration of the program would be just fine.

As for the omelet on "Porridge" - I will not say, because I have not tried it. It's somehow strange for me to cook under pressure, that is, with a serious increase in temperature, an omelet, which needs only some temperature and time for the protein to curl up (but not brew !!!), and this is about 65-70 ° С, as long as I remember.

I would rather try to cook a thick omelet (type according to GOST) on the "Baking" mode.

Girls who used the Frying / Cereals program - what can you cook on it and how?

I also used Lena Bo - Lena fried rice on it, and I calcined buckwheat on this prog - I mixed it twice in 20 minutes - everything suited me!
Well, again, it's a pity that the frying programs do not start from one minute.
I bought a cover especially for the "Fry" program - 22 in diameter with a rim for 70 rubles.

I cook mashed potato soup for children in chicken broth. I prepared the base - chicken broth: two thighs + 1.75 liters of cold water + onion + chopped carrots + a piece of celery root + a little salt = "Meat" mode. This time the broth turned out to be, if not crystal clear, then quite transparent.
Conclusion: cold water is really needed for a clear broth.

From the hot broth I fished out chicken and vegetables, threw in peeled potatoes, cut in halves, the white part of leeks, and another carrot. I put on the "Meat" program for 12 minutes. Although, this is a lot - I usually set 7 minutes for potatoes in manual mode.

By the way, if you manually relieve the pressure, then in no case should you do this immediately after the end of the cooking program! As the pressure drops, the boiling point also drops, but the liquid still holds too high a temperature. Therefore, when the valve is open and steam is released, the contents of the pan begin to boil very actively!

Today I cooked lazy lasagne on rice, set the time to 25 minutes. , in 20 minutes. I feel it is on ... turned off. Maybe 15 minutes is enough? Or was it just a little burnt because the saucepan was hot because it had fried cauliflower and broccoli from the beginning?

[Irin,]

Today I cooked lazy lasagne on rice, set the time to 25 minutes. , in 20 minutes. I feel it is on ... turned off. Maybe 15 minutes is enough? Or was it just a little burnt because the saucepan was hot because it had fried cauliflower and broccoli from the beginning?

Irin, I baked lasagne on rice for 15 minutes.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165185.0

Thank you Vika, I even printed out your lasagna recipe, but for a while I didn't even look. Two days ago I did this, but in the oven, but the sauce in the pressure cooker is very convenient and fast!

Thank you Vika, I even printed out your lasagna recipe, but for a while I didn't even look. Two days ago I did this, but in the oven, but the sauce in the pressure cooker is very convenient and fast!

You mean the Bolognese sauce?

[Porridge, under pressure, time 20 minutes, shutdown, 30 minutes covered]

I show the continuation of the biscuit:

This is a BAKED sponge cake


This is a biscuit on mode Porridge, under pressure, time 20 minutes, shutdown, 30 minutes covered





The height of the biscuit is slightly less, 5 cm. (On baked goods it was 6 cm.), Well, this is not so important
And it seemed to me that in this mode the biscuit turns out a little softer, although the roof turns out to be a little damp, then it sticks to the plate when turned over.

I specially took the recipe for a dense biscuit so that there was something to compare.

Now I will try to bake the same variant in the RIS mode - the result is also interesting.

VikaThanks for the custom biscuit baking ideas!

[Admin]

I show the continuation of the biscuit:
<...>
Now I will try to bake the same variant in the RIS mode - the result is also interesting.

Admin, thanks for the comparison of biscuit baking on different modes

As long as I remember, Vika baked a biscuit under pressure. And you are at normal pressure. I wonder if there is a difference?

[Homemade sausage]

Homemade sausage



Fried the sausages on the "Fry - Meat" mode on both sides for 2-3 minutes (until lightly browned). Then the "Meat" mode - 12 minutes.But this is a lot if the sausages are not like mine - 2.5 kg, but less. It takes time from 1 minute on each mode! I never cease to be convinced of this, although I am not the only one.

You mean the Bolognese sauce?

Yes Bolognese, only I add carrots and celery there. My child loves such a classic lasagna, but I really like the lazy one with cauliflower, raw smoked brisket and macaroons. It is not so heavy on the stomach and very tasty. And Brandik did just fine (the time just had to be set less)

Okay, I'll wait until I cut myself off with a bun.

Vika, keep the cut

But I didn't bake anything today

You will correct, we believe!
Today I ate such rolls that I cannot convey how delicious it is! Never baked yeast dough in MV. So I think, what if you try this test in CF?

I decided to bake charlotte in the morning. I put it on the RIS for 20 minutes and forgot .... I remembered when it was already 38 minutes of heating. She shook it out of the saucepan: it turned out wonderful! Everything is baked, but not dry.
🔗
🔗

Nevushka, give the recipe for your charlotte. I want to try baking in St., so that it will certainly work out. 38 minutes with cooking, or heating only for 38 minutes. Thank you.

I want to share my joy - an hour ago they brought me a Brand 6050 pressure cooker! I washed everything, poured some water up to the 1/5 mark and arranged a test with a saucepan, turned on the Porridge / Steam cooking. Everything goes according to the instructions: heating, the float has risen, the pressure is set, the transition to the working pressure, the countdown, but the steam from the red valve is just a little noticeable all the time. There was already information on this matter, it seems like the valve is not completely fixed (answer 1116 p. 56 from Elena Br), and the question about such a problem was asked by Oksyusha. Girls, how do your saucepans work? Nobody has such a barely noticeable park from the valve? I’m afraid to disassemble something, remove the valve, then click it again, I won’t break anything there? It seems like I do not feel fear about the work of the pressure cooker (at one time there was a Soviet pressure cooker, and more than one, then a Zepter one), but this information from Elena Br on the operation of the valve and even the possibility of its failure is annoying. Somehow I even got a little upset, do I really have a marriage? And it’s a pity, I bought a pressure cooker with great desire and hopes.
Oksyusha, how did you solve this problem, disassemble and assemble the valve?
Or not get upset about this and cook calmly - I like it so much already!

Girls and men .... (as I understood not numerous) in this thread !!! I stumbled upon the Brand 37501 multicooker .... read almost all the Temki on the website about it, until I came across this multi-pressure cooker ..... and settled on it. Now the question is ... where to buy it? On the official site out of stock. Can anyone know in which Peter's store you can buy this miracle ?? I have already copied so many recipes and tips into my documents that I simply have to find it ... helpeeeee

Girls, does she noticeably eat energy?

Girls, does she noticeably eat energy?

This is a very economical unit in terms of electricity consumption. I don't use the electric stove so often now - the savings are noticeable!

I want to share my joy - an hour ago they brought me a Brand 6050 pressure cooker! I washed everything, poured some water up to the 1/5 mark and arranged a test with a saucepan, turned on the Porridge / Steam cooking. Everything goes according to the instructions: heating, the float has risen, the pressure is set, the transition to the working pressure, the countdown, but the steam from the red valve is just a little noticeable all the time. There was already information on this matter, it seems like the valve is not completely fixed (answer 1116 p. 56 from Elena Br), and the question about such a problem was asked by Oksyusha. Girls, how do your saucepans work? Nobody has such a barely noticeable park from the valve? I’m afraid to disassemble something, remove the valve, then click it again, I won’t break anything there? It seems like I do not feel fear about the work of the pressure cooker (at one time there was a Soviet pressure cooker, and more than one, then a Zepter one), but this information from Elena Br on the operation of the valve and even the possibility of its failure is annoying. Somehow I even got a little upset, do I really have a marriage? And it’s a pity, I bought a pressure cooker with great desire and hopes.
Oksyusha, how did you solve this problem, disassemble and assemble the valve?
Or not get upset about this and cook calmly - I like it so much already!

Good afternoon, congratulations on your purchase.
I wasn't writing the message to scare you. The thing is that this information is not in the instructions. And you still have to disassemble the valve. Over time, it can become clogged and will need to be rinsed.
Don't be afraid to break. If someone fails to open (or close) the valve, write. We will shoot and post a video.

Girls and men .... (as I understood not numerous) in this thread !!! I stumbled upon the Brand 37501 multicooker .... read almost all the Temki on the website about it, until I came across this multi-pressure cooker ..... and settled on it. Now the question is ... where to buy it? On the official site out of stock. Can anyone know in which Peter's store you can buy this miracle ?? I have already copied so many recipes and tips into my documents that I simply have to find it ... helpeeeee

The Brand 6050 multicooker pressure cooker is a new device of our company. Therefore, there was not a large trial batch. At the moment, all pressure cookers are sold out.
We expect the next batch in June. We will not make any changes to the operation of the device yet, all modes correspond to the declared characteristics. The only difference between the new batch is that the package will contain a recipe book.

It is not yet possible to make changes to the cooking time setting interval. But I remember this need and will correct it at the first opportunity.

Fried potatoes.

Fried on Fry / Meat without a lid.

Elena Br, thank you for your congratulations !. Today in the morning I deal with different modes and cook along the way, I also called back to our service center (indicated at the end of the instructions), they confirmed to me that everything is in order, it should work like that, plus I read all the posts above - Elena Bo's advice - press down a little the cap at the end of the pressure build-up mode and everything is in order, the valve immediately stops floating! Elena, thank you for your timely support, I think I'm not the only one who faced such a doubt during the initial development of the pressure cooker.
The pressure cooker is a miracle device! The girls are right, from the very first minutes you fall in love more and more with this assistant.

: yes: What a beautiful potato turned out! Today I also fried potatoes, only cut them into bars, like french fries. But it was fried in the same way, but delicious ...

It is not yet possible to make changes to the cooking time setting interval. But I remember this need and will correct it at the first opportunity.

Elena, good afternoon! And what kind of recipe book will be, like the one you sell for multicooker?

The book will be slightly different. There will be no hardcover, but it will contain about a hundred recipes with color A-4 photos.

[Many thanks to the Brand representatives on our website, and in particular Elena Br for participation, attention to the problems of buyers and for help in solving them!]

Many thanks to the Brand representatives on our website, and in particular Elena Br for participation, attention to the problems of buyers and for help in solving them!
I've already written a lot here about valve, that it soars during the cooking time either strongly or not very much. I disassembled and assembled it, as Elena recommended (by the way, this is very easy to do). After fixing the valve, its backlash in the "high pressure" position decreased, I would even say significantly. The valve began to move a little tighter. Earlier, if during work under pressure it began to correct, then in almost any position (in the range of "high pressure") the valve floated strongly, the stream was straight with splashes. I already wrote about this. Now he almost never misses. For some time now, I stopped touching the valve during the operation of the CB. Now it works like this: after raising the pressure indicator after about a minute, the valve begins to float. This continues in the heart for 1 minute, then the SV calms down and the valve no longer hovers during the entire cooking time. Sometimes the valve works quietly and does not hover all the time from the very start of the CB.

Now impressions from the cooking process and the results.I am not a fan of soups in my life, but soups from SV are so tasty that even I am tempted by the smell alone. I've never gotten such soups on the stove. 30 minutes for meat broth + 10 minutes with the rest of the ingredients (working time under pressure is indicated) and a rich, fragrant and aromatic soup is ready. In my eyes, this is an undeniable and very significant advantage of CB over multicooker and stove.
I also really like that you can cook the minimum amount of food. For example, from evening to morning I put porridge for children from a 0.5 measuring cup of cereal. The porridge does not burn, a crust does not form at the bottom, as it was in the multicooker (there generally is not enough 0.5 cups of cereal, so I have long ceased to cook porridge in MV).
In general, I love my pressure cooker more and more until I almost stopped cooking on the stove, although it is also very much loved (induction).

Natalya, thank you for sharing information about installing the valve. It means that everything is not so scary, when the time comes we will be able to remove, clean and replace the valve on our own. I had a false alarm, my valve was hovering a little and this simple push on the lid with just one finger helped. I am very glad that your epic with the valve ended so successfully, and how good it is that we have an attentive professional consultant Elena Br on our website.
I wanted to ask about porridge from 0.5 cups of cereal - after all, in the bowl, together with the liquid, it will take up space less than the 1/5 mark - is that not scary? From the instructions, I realized that the food (or liquid when steaming) should be within the mark on the bowl from 1/5 to 3/5. So you can cook a smaller amount by volume? The instructions also indicate in the cups - at least 2, but these 2 cups of liquid will not reach the 1/5 mark.

I also really like that you can cook the minimum amount of food. For example, from evening to morning I put porridge for children from a 0.5 measuring cup of cereal. The porridge does not burn, a crust does not form at the bottom, as it was in the multicooker (there generally is not enough 0.5 cups of cereal, so I have long ceased to cook porridge in MV).
In general, I love my pressure cooker more and more until I almost stopped cooking on the stove, although it is also very much loved (induction).
Natalya, how much liquid do you add to 0.5 of cereals?

[Melanyushka, Stomik]

Melanyushka, Stomik, if I cook corn grits, then I add 2 and 3/4 glasses of water to 0.5 cups of cereals (my children do not recognize dairy) for 20 minutes under pressure. I cook oatmeal in a ratio of 1 to 2 with 1/4, 6 minutes, I pour oatmeal at least 3/4 cup. For buckwheat, the proportions are the same (10 minutes), but not for a delay, because buckwheat will absorb all the water overnight. Here you need to experiment. My sons have a second corn week, they don't want anything else, so I won't tell you about other cereals.
To what level the pan is filled, I did not pay attention. In any case, a glass of water is enough to build up pressure, and then it practically does not evaporate. And the time is set manually, not like in MV.

Pressure cookers of 6050 at 3848 rubles appeared again, someone there really wanted ...

Elena, but you can't buy this book separately. I'd like to.

Good day.
The Brand 6050 multicooker recipe book will not be sold separately. But this week we will post this book in PDF format on our company's website next to the instructions.

Yesterday we made a "side dish" crumbly buckwheat porridge and stewed pork loin with onions.

My husband asked me to cook the chop. And I don't love her. prepare. If you cook it like a regular cereal, then I get it smudge with any ratio of water and cereal. Once, it seems in Pokhlebkin's work, I subtracted the option of making buckwheat with egg white. The bottom line is that dry cereals (or maybe washed?) Mix with raw egg white and dry in the oven. Then pour boiling water over the dried cereal so that the protein immediately curls up and "closes" the grains with a dense shell. But this option has always required too many body movements even for me (and the oven is not a fountain).

I mixed two cups of dry buckwheat with one egg white and fried (dried) in a pressure cooker. I don’t remember what exactly the “Frying” mode was, I stirred the chop several times until it stopped picking up in lumps, that is, the protein dried up and curdled. Then she poured salt, poured a little more than three cups of boiling water, closed the pressure cooker and started the Rice program. The pressure cooker reached working pressure very quickly (after all, the cereal was already warmed up, and the water was almost boiling). At the end of the program, I allowed myself, in violation of my own rules, to manually release the pressure almost immediately. The reason is very simple - the porridge should no longer have free water that would boil. The porridge turned out to be crumbly, very tasty.

Then came the turn of the pork. The podkrevina caught almost purely meat. I cut it into rather large pieces (about 5-6 cm on a side), started the "Fry: Meat" program in the pressure cooker for half an hour, poured a couple of tablespoons of corn oil. When the oil warmed up, she began to fry the pieces until a slight blush appeared. The meat was under one and a half kilograms, so the procedure took quite a long time. When the last pieces were fried, I cut four onions on a berner, poured a piece of chopped onion into the vacant place in a saucepan (a couple more pieces were fried) so that it would also be slightly tinted (add a little salt and sprinkle with a pinch of sugar). When I took out the last pieces of meat, I added the remaining onion, mixed it, and fried it for a couple of minutes (some of the onion already had a characteristic ruddy color). She threw in the fried meat, salted it, added a few bay leaves, 10 pieces of whole black and 6 allspice, added 100 grams of water, closed the pressure cooker and started the "Meat" program for 20 minutes. The result is excellent - the meat turned out to be so tender and tasty that even my four-year-old child ate it (and he is quite picky).

Experiment with Easter cake. Kneading and initial proofing in HP, final proofing in a pressure cooker (turned on Heating for 4 minutes) 2 hours. Baking 50 minutes, turned over and another 20 minutes. It turned out a little drier than in MV (it can reduce the baking time). And we must try on Rice.

Good day! I've been reading this Temko for half a month, it turned out to be decisive for me in choosing a pressure cooker-multicooker. And tomorrow I will pick her up And I worry in advance - which side to approach her. Please tell me how to turn, for example, fish when frying? It turns out, I turn on the mode, half the time passes, and then? Can't you just open the lid and turn it over? Need to turn off something?