Choosing a slow cooker, pressure cooker, rice cooker (2)

[Shlypa]

Shlypa, wow ... what a rich choice. Let's still first decide, a slow cooker or a pressure cooker. At first, it seemed like it was a multi-cooker, but it was the pressure cookers that were named after the models. Second question. If, nevertheless, a pressure cooker, then is it important to be able to independently, and not automatically, release steam. Still, the staff and the cuckoos with borks are completely different models, radically different.

Girls, thanks for your feedback. I'm from Russia. Manna, the fact of the matter is that I don't yet figure out which of the new functions I need. Why bleed off steam? I want to cook porridge well, and so that you can fry a piece of meat with a good crust. Or do you need to buy two units? I always put porridge with a delayed start for the morning. And of course more attracted by standard programs, where I pressed the button, closed it and left.

Well, here I am, I'm sick / suffering from a choice again. The dilemma between Philips HD3134 and Panasonic SR-DY101WTQ. Milk porridge is the main dish, and also baked goods, stewing too. Can you help?

Girls, thanks for your feedback. I'm from Russia. Manna, the fact of the matter is that I do not yet figure out which of the new functions I need. Why bleed off steam? I want to cook porridge well, and so that you can fry a piece of meat with a good crust. Or do you need to buy two units? I always put porridge with a delayed start for the morning. And of course more attracted by standard programs, where I pressed the button, closed it and left.

I have both Shteba and Kuku 1051.
Honestly, I don't even know which one is better. They are both good, but completely different.
The staffs are simple, without a bunch of electronics. You can release the pressure yourself by manually opening the valve.
Kuku is a smart pot. She does her own mustache, she releases the pressure herself. But in terms of cooking time, cuckoo is more like a slow cooker.
Shteba is a pressure cooker plus three modes without pressure.
You cannot open the lid of a cookie, the program immediately gets lost, even on baked goods you cannot open and look.
It can be opened in Shteba if there is no pressure and the program will not shut down and fail.

[Mashunya]

Why bleed off steam? I want to cook porridge well, and so that you can fry a piece of meat with a good crust. Or do you need to buy two units? I always put porridge with a delayed start for the morning. And of course more attracted by standard programs, where I pressed the button, closed it and left.

Mashunya already answered in general all the questions ... Steam is vented, if you do not need to cook the dish at the end of the mode, but immediately open the lid, then you need to bleed the steam manually. Kuku can't do that. Porridge without milk and frying is possible in all discussed models. It is almost impossible to compare the shteba and the cookie with the bork. The staff is as simple as possible to operate, the cookie is crammed with electronics. It is difficult for us to advise on this issue. It is rather a matter of your personal preferences - what will be more pleasant for you to be friends with.

Well, here I am, I'm sick / suffering from a choice again. The dilemma between Philips HD3134 and Panasonic SR-DY101WTQ. Milk porridge is the main dish, and also baked goods, stewing too. Can you help?

Soooo ... well, this Panasonic is still little known. And I never saw any innovations in it in comparison with previous versions. Well, Phillips has problems with cereals (not all models, but there are specimens that have liquid left at the end of the regime), it is not yet clear about milk, there were no violent shoots, but there were attempts.

it is not yet clear about milk, there were no stormy shoots, but there were attempts

This milk is confusing, because just for porridge I want a 3-liter one. Although, the MV itself is more functional than Panasonic.

And I never saw any innovations in it in comparison with previous versions.

Well, perhaps more aggressive than the 10th (according to reviews), but nevertheless the programs are long.
Still, Panasonic is better for porridge (I persuade myself)

[Masinen]

Masinen, and what do you cook in Shteba that you cannot in Kukushka? Or is it wrong to say so?

And yet, from the multicooker, Cuckoo and Bork are about the same? Anything else not even consider, for example Redmohd 250?

If you choose between Kuku and Bork, then of course Kuku!
Bork is not a completely finished copy of a cookie.
I can cook everything in the same way, whether in Shteba or in Kuku.
Only in Shteba you can set the temperature from 30 gr. and in Kuku from 69 g

Thank you very much for your answers, I read more about the Cuckoo and maybe I will decide.

[Masinen]

Masinen, and what do you cook in Shteba that you cannot in Kukushka? Or is it wrong to say so?

And yet, from the multicooker, Cuckoo and Bork are about the same? Anything else not even consider, for example Redmohd 250?

You first decide what you need - a slow cooker or a pressure cooker?

I will quote myself:

If a dish containing liquid is being prepared at temperatures above 100 degrees. steam is produced. The lid of the pressure cooker has a valve that closes under steam pressure. The lid is sealed, the superheated steam creates pressure inside the pressure cooker. With the help of sensors, the temperature is maintained at 110-118 degrees. depending on the pressure cooker setting. The higher the temperature, the higher the pressure inside. The cover is locked. To open the lid, after turning off the pressure cooker, either wait for it to cool down, or slowly release the steam. All this takes some time. Simply put, you cannot open the lid while the pressure cooker is running.

Many have come to the conclusion that we need a pressure cooker and a multicooker that complement each other. I have both. A pressure cooker for steaming, for broths, for jellied meat, for a large volume of milk porridge, for baked milk, quick stewing of hard meat, for boiling condensed milk. Anything that requires intervention in the process is more convenient to cook in a multicooker, because it is a saucepan with a processor.

Baking and frying is possible both there and there.

The preparation of fermented milk products, sous-vide, proofing of the dough is done by the device that has a mode of maintaining the required temperatures. I recommend that the lower level of the temperature range starts from at least 35C (proofing of the dough, sour cream-kefir).

Manual mode or multi-cook makes it possible to use a multicooker as a stove. The person himself regulates the temperature. Only on the stove does the hostess intuitively use the stove handle, and in a multi-cooker, a few clicks of buttons select the temperature in degrees. This feature doesn't complicate the multicooker. The multicooker is becoming a more flexible appliance.

For cooking cereals as side dishes, it is convenient to have so-called sensor programs. The temperature sensor regulates the process: while the temperature is up to 100 degrees, heating goes on as soon as the product starts to heat above 100 degrees. (no free liquid), the countdown to the end of the program begins. The remaining time is included in the program. It can be 5-10-15 minutes. But the operating time until the liquid disappears is not laid down, but depends on the presence of liquid.

I advise you to choose such devices for which there is an opportunity to purchase a bowl. Any coating, even the most wonderful, deteriorates over time. And you can buy in two ways: through stores or ordering through a service center, which is more problematic.

Girls! Today I spontaneously bought my daughter a Philips multicooker 3036 for 4500. I wanted Redmont, but did not like the budget case. We put the fish and vegetables on a couple, the first portion turned out, and the second was set. in 30 minutes it squeaked, but the vegetables were not cooked and the pan was burnt, though it was washed easily. No water added. I somehow "joked" with Panas, so he turned off right away. Somehow it bothered me, but I did not find anything in the instructions, should I turn it off from the outlet after one operation? Who's got Phillips happy? Did you buy it in vain? The granddaughter said "grandmother, you have a saucepan, and this is some kind of vacuum cleaner!"

[Natasha]

Natasha, the forum has two threads about 3036 HERE (general) and HERE (with testing) Not all multi-cookers have overheating protection ... or rather, not all multi-cookers have this threshold. You do not need to disconnect the device from the socket during operation.

Thank you very much for your answers, I read more about the Cuckoo and maybe I will decide.

Yes, Shteba has a steel bowl and you can buy a Teflon one.
Have a kuku bowl with a cover.
And keep in mind that kuku is more of a multicooker than a pressure cooker.
And the shteba cooks quickly, maybe it's a pressure cooker.
Therefore, they work for me two.

[Mashun]

Mashun... well, kuku is also a pressure cooker ... in the sense that you can't open it like a multicooker in the process, and it cooks under pressure ... it's just that she doesn't do it soon

[Natasha]

Natasha, the forum has two threads about 3036 HERE (general) and HERE (with testing) Not all multi-cookers have overheating protection ... or rather, not all multi-cookers have this threshold. You do not need to disconnect the device from the socket during operation.

Thank you so much for the links!

You can't figure it out without half a liter. Probably I will not rush, I still need to read - to delve into. So far I got the impression that I need to buy Cuckoo and Shteba and I will be happy.

If I were buying "from scratch" now, I would first of all choose a universal multicooker with the possibility of buying bowls, and then a pressure cooker with the remaining money. And I would not strive to combine two devices in one, both devices are needed, and often at the same time.
For example, a pair: Polaris 0527 and Brand 6051. Both inexpensive and practical. Two devices for 10000r. And in a year or two, something new will appear.

In Shteba, my milk porridge burns.

Oops ... How much do you cook them? I don't even have Teflon, everything is in steel cooked, but that the porridge is burnt - I have not seen this yet.

Although no, the liar - semolina burned out when I put it on for a long time. Did you talk about semolina? I think that this is a difficult cereal not only for Shte6y, but the girls also adapted to cook in it.

Girls, hello!
I could not pass by your forum in choosing a multicooker.
And here's another request for help))). I hope you will not refuse
I choose between Zigmund & Shtain MC-DS42IH and Brand 701. I have no experience with multicooker.
I realized that Sigmund's on your uniform have not yet been "run in". Brand has his own Temka and the recipes are already present, but with the bowl it's not so simple ...
Important:
Delayed milk porridge,
Frying,
Proofing dough (there is no such function in Siegmund, but it is possible to set the temperature from 35, sort of)
The ability to adjust the temperature and cooking time yourself.

[Svet-Lana]

Svet-Lana, wow, what an interesting choice.

I would also like to understand what the MC-DS42IH is all about. These models have a fundamental difference in the heating method. And, if possible, the MC-DS42IH heating element should keep the temperature more accurately, which will be important for milk. But again, this is theory. Unfortunately, for now Sigmund and Stein are a dark, but very attractive horse for us. And speaking of theory, the milk temperature is 98 ° C, which is risky for chopping, but there is a "Baby food" mode with 95 ° C - the very thing for running cereals ... About the proofing of the dough ... there is a "Bread" mode, but after proofing there immediately baked goods. But there is a multi-cook with a minimum of 35 ° C - it will quite work for a proofing mode. Frying there is also possible - there is "Frying" with a limit of 140 ° C and a multi-cook with a limit of 150 ° C.

Milk with a delay of 701 is in principle doable with the "Manual" setting. And there are all the possibilities that you describe. But there is one but - this is the coating of the bowl.

An interesting cartoon Zigmund & Shtain MC-DS42IH induction and reviews like good and porridge does not seem to run ... Who knows, real users on the market write about it or fake, to promote the product ...

But there is one but - this is the coating of the bowl.

And there are still no replacement bowls with a non-stick coating, as I understood

No, not yet

Manna, what would you recommend from personal preference? Proven and especially loved
Well, along the way, can you advise a pressure cooker to pair with a cartoon?)

[Svet-Lana]

Oh, Svet-Lanathis is difficult ... my personal preference is the same my personal preferences. I cannot advise that. No universal multicooker or pressure cooker. For you, for example, milk is important. But there is not a single multicooker that does not have a single case of escape. Therefore, it is difficult to give 100% guarantees. However, if you cook milk in a regular pressure cooker (without electronics), then the milk will not run under pressure. For proofing the dough, you can use not only multicooker, but also pressure cookers with the ability to set 30-35 ° C. Frying is also possible in many multicooker and pressure cookers. The pressure cooker most loved by many on this forum is Shteba (due to the presence of a steel bowl, the possibility of setting low temperatures, you can buy a non-stick bowl, an interesting design). I've forgotten whether all copies in Russia now have a deferral (there used to be two options: with and without a deferral). There is also a good Brand 6051 pressure cooker with advanced capabilities, but I do not like its bowl (ceramic with deep honeycomb on the bottom). Polaris also has interesting pressure cookers, 0124, for example. Redmond has 190. From multicooker I like: new Panasonic, Stadler, new Polaris (19, 31, 23, 17), Redmond (01.02, 250), Sigmund and Matte (31 and induction), Brand (37501, 701 / if not for the bowl /) ... for sure, I missed something else ... The announced multicooker from Polaris (with wi-fi) and Redmond 300 (induction) are also very interesting.

Manna, thank you very much for the answer!

You first decide what you need - a slow cooker or a pressure cooker?

I will quote myself:

If a dish containing liquid is being prepared at temperatures above 100 degrees. steam is produced. The lid of the pressure cooker has a valve that closes under steam pressure. The lid is sealed, the superheated steam creates pressure inside the pressure cooker. With the help of sensors, the temperature is maintained at 110-118 degrees. depending on the pressure cooker setting. The higher the temperature, the higher the pressure inside. The cover is locked. To open the lid, after turning off the pressure cooker, either wait for it to cool down, or slowly release the steam. All this takes some time. Simply put, you cannot open the lid while the pressure cooker is running.

With Borke, you can instantly cancel any program, it itself relieves pressure and after 10 seconds it can be opened, this is 200%.

With Borke, you can instantly cancel any program, it itself relieves pressure and after 10 seconds it can be opened, this is 200%.

And in the cuckoo too

Does anyone have an old and new Panasonic to compare? I, according to reviews and photos of cooked dishes, like the old Panasonic, but everywhere they say that it is already outdated. The new one should be better, but the reviews are not very good. I still don't understand why they write about old models that they cook slowly, if according to recipes and in it, porridge is cooked for an hour and in other multicooker for an hour?

[Valentine]

Valentinewhy the reviews are not very good? What's not very good in these reviews? And where are they (not on the market, by chance)? In the old pannosnik, not everyone is satisfied with the porridge in an hour, they start the program again.

In my 10k it didn’t cook in an hour, I had to keep it on heating for 40-60 minutes. And of course I didn’t really like it when I had to wait 2 hours for porridge.

Ah, well, if it's 2 hours, that's another matter, so you'll have to eat porridge for lunch, not for breakfast. Yes, reviews on the market and on some other different sites are a little bit by bit. And according to the reviews, there was an impression that in order to cook something, you need to switch several modes - it's standing next to it, then you can on the stove. Oh, how to choose ?! It seems that I only consider a few models, but I can't understand anything about them.

[Valentine]

Valentine, depending on what to cook. For example, many dishes require pre-frying meat or sautéing vegetables, and only then preparing the entire dish as a whole. In this case, two modes are used in series.But so in all multicooker.

For example, many dishes require pre-frying meat or sautéing vegetables.

And in Panasonic there is no frying program, and frying in baking at 110 ° is very long and dreary.

Hello everyone! I want a 3-liter model of a decent brand, mainly for breakfast cereals. A multi-cook with 95 degrees, as I understand it, is still necessary. What would you advise, dear ladies?

And in Panasonic there is no frying program, and frying in baking at 110 ° is very long and dreary.

Well, who is missing something in life. As for me, frying in cartoons is itself a perversion.)) For this there is a frying pan. Two of my cartoons are fried very actively, but I still cook more often in Panasonic. Because it is impossible to spoil anything in it.

Well, the meat is definitely tastier - I recently tried to fry the chicken in pieces in another cartoon, it fried so beautifully - the pieces are dense, caramel-ruddy ... But everyone asked - why was it tastier earlier? So I can fry it in a frying pan, but the way Panas fries / stews - for some reason I can't get anywhere else. We, one might say, stewed pork-beef in pieces only with Panas and began to eat. Before that, I spoiled it so much in the pan that I stopped buying it altogether. ((

And in Panasonic there is no frying program, and frying in baking at 110 ° is very long and dreary.

We are talking about the new Panasonic, and not just the old one (Valentina compares them). There is frying in the new one.

Hello everyone! I want a 3-liter model of a decent brand, mainly for breakfast cereals. A multi-cook with 95 degrees, as I understand it, is still necessary. What would you advise, dear ladies?

The most difficult choice is a multicooker for milk porridge. There are the following kopeck pieces: Phillips 3134 (milk does not seem to run, although there have been attempts), Brand 701 (pure milk runs, diluted with water), Sigmund and Matte 31 ("dark horse"), Stadler 929 (sensory milk, it sometimes fails), redmond 01 (it was mentioned a couple of times about running milk, most of them do not run, but there is no multi-cook) ... so ... what else did I miss?

At 3134, it seems that the step of temperature change in the "oven" mode is 10 degrees, that is, 90 and 100. And without 95 degrees, porridge is normal?

[Gaidamak]

Gaidamak, yes, the 3134 has a 10 ° C step. Porridge? How to say ... I already wrote that there is not a single multicooker that 100% guarantees the absence of milk shoots. In the topic about 3134 there was a mention of escape, as far as I remember, only one. You read the topic about 3134, there are not many pages.

Something I didn’t find on the fly the topic about 3134: /

HERE

Well, with such dishes it's understandable! It's somehow strange with the soup: 2 hours and not ready? But, probably, in every multicooker there are such moments that it will not do something normally. I read somewhere that the new Panasonic and the Stadler are one and the same, only a multi-chef has been added to Panasonic. This is true? When is it needed? It has only 4 temperatures.

I don't need to fry, I need to stew and cook deliciously. And porridge so that in the morning you can cook without watching it, even for an hour, but so that I do not participate in the process

[Valentine]

Valentine, this multishef is a compensation for the absence of the "yogurt" regime (40 ° C). It is difficult to say what else it will be needed for, since other modes overlap all other temperatures

From the beginning I wanted phillips, but very often there are reviews that there are several, but Panasonic is still better. Therefore, I have already begun to look at all Panasonic and read about them
I have a yoghurt maker. I thought that if it was 35 degrees, then it could be used for the test. But this is not a selection criterion.

Almost any multicooker can stew and steam, but not all and not always succeed in milk porridge (namely milk, not diluted)

By the way, about stewing ... this mode in different multicooker is configured differently: somewhere it is a barely noticeable boil, but somewhere it is quite active.Typically, the "Soup" and "Stew" modes complement each other in this aspect, unless, of course, they are on the same button.

I only cook semolina purely in milk, but I definitely won't put it in a multicooker

The new Panasonic and Stadler have sensory milk. Personally, I would prefer not sensory milk, so that I know exactly how long I can count on.

[Manna]

I'm also looking at the new Panasonic SR-DY101WTQ 3 liter, which has a screen. It is like the old 10th, only the power is more and it will not cook porridge for 2 hours, but faster? Or is it different?
Mannathank you very much for your patience

The new Panasonic and Stadler have sensory milk.

Oops ... How's that ?? By boiling milk, or what? And below the "crust"?))