Oursson MP5005PSD multicooker-pressure cooker - reviews and discussion

So I don’t believe in it either, but they said so in the service. A man well done, he found a way out I also read somewhere that plastic serves only for design.

[The multicooker lid consists of two elements: a metal base and a plastic cover. The plastic cover serves as a decorative function. The pressure inside the multicooker is completely contained by a solid metal base.]

Here's what oursson says
The multicooker lid consists of two elements: a metal base and a plastic cover. The plastic cover serves as a decorative function. The pressure inside the multicooker is completely contained by a solid metal base.

Since it is impossible to establish the true cause of the breakdown of a plastic product, and the lid is an integral element of the multicooker, all lids are changed at service centers free of charge.

Hello everyone!
and I also bought a super duper cartoon oursson 5005
only in finland called cuchen
including delivery and bank commission for the transfer paid 6200 somewhere
I arrived in 11 days.
and now I've been using it since April - no cracks or cobwebs!
I wanted to order one more - but they have already been dismantled: (((((((((so upset.
maybe someone knows where else exactly cuchen can be bought?

Hello everyone!
I also ordered Orssonchik, I'm waiting when he arrives. I have a question for those who already have a saucepan: what material do you use scoop spoons for it? I want to buy. Will nylon work?

In the household departments of stores there are many different and multi-colored, flexible silicone paddles - so buy them for mixing :)
And you can pour with black ladles

And the recipes can be viewed here and get acquainted https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0

Today I bought a cuckoo .... but I also want this one, how does 5015 differ from 5005, except for the price of course?

And I think what kind of model 5015.

You come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=250857.0

Girls, good afternoon! Sorry, maybe not in the subject - I could not find where to write. Has anyone tried winter preparations for the winter in Ourson? I read several recipes on the internet, but apparently, there MV is not like ours - without pressure. There, for example, they first fry, and then stew for 1-2 hours. I think it's a long time. And the jam on "baking" is 65 minutes, and it can still escape through the valve (this once again shows that those models have no pressure). But what about the jam - five minutes? Cook for 65 minutes! And even with jam - I read that more than 0.5 berries and 0.5 sugar are not laid - will run away. Anyone comment?

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179779.0 I made jam on Pastry without pressure, because when cooking jam, you need to remove the liquid from the fruit.

But cooking WINTER workpieces in a pressure cooker is not practical:
- small way out
- different fruits behave differently and sometimes strive to jump out of the pan, since there are fruits with a high or low liquid content.
- violent boiling, which also promotes escape
- you need to constantly watch the device.

There was a case when the berries ran away and I had to wash the pan, it's good that everything worked out and the device was in working order. Therefore, I no longer practice with cooking jam, it is more practical and easier to cook the right amount at once in a saucepan over the fire.
I tried to cook in Brand pressure cooker, there is the same story

With regard to vegetables.
It is easier, fry in baking, simmer in the Stew or Simmer mode, pressure 1, about 50-60 minutes, put in jars and close immediately with lids and put on the lids until they cool completely.

The principle of well-prepared canned vegetables is to simmer vegetables with the lid ajar until the excess liquid evaporates.This effect cannot be achieved in any pressure cooker, as pressure cookers are cooked with the lid closed. And even if you put the ursonchik on a pressure of 0, the liquid will not evaporate well enough, and, moreover, SO STEAM to the ceiling !!!!! Do we need it? Yes, and the capacity is small.

I prefer stewing vegetables on the stove in a saucepan with a thick bottom, first under the lid to form liquid, juice in the vegetables, and then I open the lid to evaporate the excess liquid from the vegetables.
It takes about an hour in time, but the quality is much better. At any time, I can control the cooking and stir the vegetables so that they cook better and do not burn.
And the output is more in one go.

Thanks for the answer. And yet, if you cook jam at a pressure of 1? Wouldn't you recommend?

Thanks for the answer. And yet, if you cook jam at a pressure of 1? Wouldn't you recommend?

Try
We all love to learn from our own mistakes, rather than from others.

Hello! Now I am a happy owner of the OURSSSON multicooker! Suffered him !!!! Somewhere in some topic I wrote about a Moscow site that sends goods to Ukraine! Well, I ordered it, I was waiting for delivery for 3 months! Thank God that at least I got my mule, because there was a 100 percent advance payment for the goods, customs clearance and delivery!

Thank you Admin! Here I sit and read the instructions and immediately try to make goulash. The first problem: when you try to fry the meat in automatic mode, the saucepan heated up for a very long time, switched to the "Your choice" mode, set the time to 40 minutes and the temperature to 130. Over time, pressing the "Start-Cancel" button did not cancel, the saucepan is cooking further IS THIS NORMAL? ?

It is better to fry and fry on a prog. Baking, the temperature is good.

To disable / cancel the prog mode, you need to press the CANCEL button (the lowest button on the right) and hold it for a few seconds until the signal.

THANK YOU! So I didn't read something in the instructions. I got out of the situation by turning off the mule from the outlet, thinking about the manufacturer "bad" (they say the button was flawed) !!!

Good day! Yesterday I bought a multicooker OURSSON 5015 PSD ... the seller in the store scared me by saying that "be careful when choosing buttons by pressure! Everything depends on it, including your life!" and as a result I scared so much that I don't even know where to start, how to approach it at all? (((3 levels of pressure selection -1-2-3 ... according to the same seller, what if you set it to 3 right away, for example, boiling buckwheat will take place within 7 minutes, rather than at level 1 ... As far as I understand, there is no other way than the "typing" method, most likely, the first experience of communication with this thing cannot be established, right? Help with advice what is the best way to start - with what dish and how can you "cope" with the pressure selection? (Thank you very much in advance !!!

Read about the choice of pressure here. At what pressure will we cook? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183259.0 Do not be afraid, the saucepan works well.

Choose any recipes here and start https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0, see how programs and pressure are selected and try to repeat.

Any porridge needs to be cooked on the Porridge program, time is 30-40 minutes, pressure 1.

Admin, thank you so much for your reply! "Fighter wolves do not go to the forest" ... you really need to try it, the first time it is the most difficult, then the naveen will go along the knurled one) I have neither the time nor the desire to stand at the stove + smells drive crazy in the literal sense of the word - 7 month of pregnancy, which was the reason for the purchase of CF. Thanks again, I will try!

Hello everyone, everyone, everyone! I have been reading this forum for several months now. I decided to make myself a gift - to buy Ourson. I was only waiting for the right moment (birthday). And then he came. I went to the store's website to place an order and was curious about reviews on this site. And - oh horror !!! a lot of negative ones. Firstly, many write that the lid is cracked. Not to the point of falling apart, however ...Secondly, when roasting the poultry with bones, the bowl was scratched. And thirdly, that the baking does not work - everything is already fried at the bottom, and the top is wet. There was no strength to read further. I have been looking for a mullet for so many months, such that both soul and eyes rejoice. So many forums shoveled. I stopped at yours, because there is sincere communication and everyone shares their impressions in great detail. Now that's all in doubt ... Please help dispel them.

You need to get used to any thing, to any device and make friends with it

Chicken bones can scratch any surface, especially Teflon. If frying, then try to turn over very gently, and fry in small pieces. I have had my pressure cooker for almost a year, use it every day, and the bottom of the pot is in good condition. I bought a second pot for my shift, I use it while one of them is busy.

With a lid, someone is lucky and how lucky, perhaps you will be lucky, since you bought much later in time.

With baked goods, too, everything works out fine, since the pressure cooker bakes very carefully and not aggressively. Baking should be done without pressure, position 0, so the baked goods will not be too wet.

Look at our recipes, try to remember the modes and pressure https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0 and to begin with, repeat after us.

I hope you succeed. The pressure cooker is very practical and reliable!

I was not very lucky with baking in Oursson, maybe my hands are growing from the wrong place, maybe I have not completely figured out the saucepan. Today she baked black bread almost according to Elena Bo's recipe. Why practically? - because I measured rye and wheat flour by eye, forgot the scales in the village and added raisins. I had a little more than 1/3 of rye flour and the corresponding amount of wheat flour. The amount of liquid is exactly as prescribed. In the process of mixing, I was guided by the bun (it was soft, but not smeared). The dough was nursed in a multicar on the Yogurt program, at first for 30 minutes, then manually kneaded the dough and set for another 40 minutes. She baked in the mode My choice at a temperature of 120g. 1 hour 20 minutes. Then I turned it over and tinted it on Baking for 15 minutes. Happened! The bread is high, about 8 cm, brown. I checked it with a wooden knitting needle - it was baked inside. Left to cool and ripen. I'll try and tell you how good it is. You can definitely bake bread in Oursson 5005!

Practically the whole family tried it. I liked it very much. In addition to being beautiful, it is also delicious! I forgot to say that I added 2 more tbsp. tablespoons of Borodino mixture. Good in cut, moderately fluffy, not very dark. In the evening we will try to send a photo, if only bread remains for the arrival of our son.

People, tell me what to do. I have a problem - I read the entire forum, figured out how pressure works. But in practice, this is what happens: the porridge immediately begins to spit (oatmeal on the water). Liquid snot spurts from the valves, pouring over the lid and splashing the walls. And at 1m pressure and 2m. This may be due to the fact that a small amount of cereals and water? (for one serving). Then I tried to cook rice - a small amount. burnt, water milk evaporated. on the second attempt - (3-4 servings) cooked on the "porridge" mode, turned it off after 20 minutes (half-baked rice was needed) - it turned out to be completely boiled. But at the beginning of the cycle, the multicooker also spat. You have to stand next to her and wipe. Stew with vegetables on the stew mode - the meat is cooked normally, the vegetables are completely cooked. Although I laid it with a difference of 20 minutes. i.e. vegetables were stewed with meat for 20 minutes. classic curd casserole with semolina, which in my oven in 20-25 minutes is ideally cooked - it was not baked in an hour. And the consistency is like a half-baked manna. In general, I don't want to experiment anymore, I can't look at it. Can you open my eyes, what am I doing wrong? All the acquaintances are happy with their redmon-Panas. They do not dance around them, do not wipe the snot, everything is prepared by itself. I will immediately note that I cook well and tasty, and I have a long experience.

Not seeing how you cook and your actions is difficult to give advice

The pressure cooker perfectly cooks porridge on the porridge program, and any porridge on water and milk. We set the pressure to 1 (low) so that the porridge does not spit out of the valve.

Look at our cooking recipes and see how we work with modes, how much and what we put in the pan.
A high pressure of 2-3 should be set for solid foods, long cooking, meat, peas, chickpeas and so on.
We do baking without pressure at all, set it to 0 so that the liquid leaves the dough.

It should be borne in mind that after cooking, the device relieves pressure, but at the same time the food continues to cook in a hot pan, so the half-baked rice turned into ready-made.

Our recipes are here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0

You need to make friends with the device, learn how to use it, because if you cannot cook in this easy-to-use device, then no one can guarantee that you will be able to make friends with other pressure cookers.

Good luck!

[kat-mtt,]

kat-mtt, porridge is still sooo well cooked of your choice at 95 degrees, time 40-50 minutes wonderful porridge.
Casseroles on baked goods in 50 minutes are very good, for a variety of your choice pressure 1 temperature 115 time 40 minutes,
it's your choice, there is almost one cottage cheese 500g and 1.5 tablespoons of semolina.
I also cook rice for side dishes of your choice 125 degrees pressure 3 18 minutes.
Everything needs to be tried, I cook in all shortcuts with a notebook and a pencil, write down what and how, and then deduce for myself the cooking algorithm where and how it is better and tastier. and then everything is done automatically.
I often cook meat for Simmer and Simmer. Vegetables for stew and porridge, but play with pressure and time. I cook a lot for your choice. there it is possible with both temperature and pressure and over time make various options.
Good luck and I hope you will be friends.

Good afternoon to all oursson and oursson experts! I have been the happy owner of this quick multiplier for just over a year. A couple of months ago, the lid began to crumble (which has now come to a completely obscene state .. And I apparently missed the warranty period .. ((but this is not about that.
I wanted to talk about baking in this altogether absolutely wonderful cartoon. Almost from the very beginning of using it, I stopped baking on the "Baking" program, since the bottom ALWAYS burns. Rather, this is not a completely correct term .. Bottom of the baking, a rather thick, over-fried crust is formed, and if we are talking about fruits (charlotte, etc.), then they come out of multi with hypertrophied and not always necessary for me to bake, with a characteristic bitterness.
The fact is that even when baking at about 125 degrees, which I set in the "Your Choice" program, this problem remains: the crust is too fried, and the baking itself is pale. Such is the dichotomy of good and evil .....)))
It so happened that I temporarily have the opportunity to use a Panasonic multicooker in parallel. Without going into nuances and differences, I will only say that I did not find such a problem with Panas. He is more delicate, or something .. If it is pale, then EVERYTHING.
Please tell me, dear colleagues, how do you cope with this nuance or .. just don’t attach any importance to it? .. Very grateful in advance)

[Fata verde]

Fata verde, with a lid is certainly not a pleasure, but you contact the service, if the warranty is over, they will change you for money.
About baking, my bottom never burns. Baking on Baking. Casseroles are more often of your choice. My biscuit is "heavy", I don't like it a little. Although, if the fruits fall to the bottom (in charlottes), yes ... we can probably say that there is excessive frying, so I put the fruits in the dough on top. And in Panasik, probably the best pastries.

[Fata Verde,]

Fata Verde, I bake with oursson quite often and what you describe I have never seen in it, in charlotte it happens if the fruits fall to the bottom, but they are just fried, without bitterness. And the biscuit comes out great, not dry from the bottom, without a thick crust.

[Fata verde]

Fata verde, with a lid, of course, not a pleasant thing, but you contact the service, if the warranty is over, they will change you for money.
About baking, my bottom never burns. Baking on Baking. Casseroles are more often of your choice. My biscuit is "heavy", I don't like it a little. Although, if the fruits fall to the bottom (in charlottes), yes ... we can probably say that excessive frying is present, so I put the fruits in the dough on top. And in Panasik, probably the best pastries.

Tatyana, tell us how you bake a biscuit of your choice?

Tatyana, tell us how you bake a biscuit of your choice?

At your choice, I often bake charlotte casseroles. At a temperature of 120-125, a pressure of 1, 40 minutes is the minimum (you need to try to pick up the time), sometimes 40 is enough for me, and sometimes 50-60 have to be set

Girls. Hello! I had to change my name, I was not allowed to enter the site. I wrote about the cracked lid and how I handed over the cartoon to the service. So, after 45 days, no one called me, she called herself. The multicooker was changed to a new one for me, because my lid has not yet arrived. They served quickly, but without explaining what will happen if history repeats itself. It's scary to use, suddenly problems will arise again. While I was there, we bought the same cartoon, only more expensive, there are already 48 programs. I wonder how they differ? The boy bought his mother as a gift, helped to figure it out, if only they had such a problem. And I am also glad that the warranty period is valid from today. Good luck to all!!!

It's scary to use, suddenly problems will arise again.

Well, there will be problems and there will be, why wait for them and predict in advance You have a warranty period, so use it, drive the device at 100%, let yourself show yourself in work that you should take care of it

[Tanyulya]

Experts on this multi, please tell me!
I baked a pie in this device according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=290237.0
on Bake program, default time 1 hour, no pressure. The filling contained fresh apples and plums. During baking, steam was poured out, the steam indicator activated, as if I were cooking under pressure. At the end of the program, I waited a little, opened the lid, and the cake was wet on top ... It was baked, ruddy below, and light and damp above. Maybe you need to bake on the program of your choice? Tanyulya over there he makes biscuits .... but it's not a biscuit. And then you need to set the pressure? Continuous questions I have after the first bake in Oursson ....

[Tanyulya]

Tanyulya, Olekma, thank you very much for your answers! And nevertheless, my questions remain with me .. for example, I made a charlotte from my home site Oursson. The apples are down there, at the bottom. Well, and, of course, they were caramelized in full, until darkness and bitterness. But this is the "Oursson culinary app"! And the biscuit really comes out too heavy ... and the crust .. no, of course, nothing burns, but it is thick and harsh ... too baked In general, I use the "Baking" program mainly for frying (instead of a rather weak program " Roasting "), when you need the goldenness of onions, classic sofritto, etc. And I bake on" Your choice ", although it also does not save.
And in contrast to Panasonic .. I get a little upset .. I want the PERFECT biscuit in Ourssone ..

... I don’t want to be unfounded, but I really want to boast of the mastered technology, for which I specially purchased a vacuum device and bags for sous-vide at Amazon. It is the program of your choice that makes it possible to cook in a "vacuum" at low temperatures (from 60 degrees). Unfortunately, it is impossible to regulate it up to 1/2 degree, but even in this approximation, from the tenderloin, marinated in a special way the day before, you get a crazy roast beef !!!! If anyone is interested, while grandmother takes over the child, I will try to describe the recipe ..

[Fata Verde,]

Fata Verde, about baking ... you won't get such perfect as in Panasika, but I always write that biscuits are too heavy ... alas, I never did it perfectly well, the baking turns out well).And about sous-vide, we are sooo interested, we will look at the recipe with interest. And about the packages, please write in more detail. Thank you

[Fata Verde,]

Fata Verde, about baking ... you won't get such perfect as in Panasika, but I always write that biscuits are too heavy ... alas, I never did it perfectly well, the baking turns out well).

So it’s not surprising that my fruit pie turned out to be wet, everything is natural? And in this cartoon, such a result is the norm?

Hello, a couple of days ago I bought, as my Granny put it, this UNIT. This is my first slow cooker and pressure cooker, I've been looking at different models for a long time. I stopped at this one largely thanks to the commercials of "Tanya Makarenko". I see that she (Tanyulya) is also present here and not as a guest. I want to thank you Tatyana for the great videos and the great work done on this forum in particular. Very lively and understandable videos. I don't like watching the video - where painted women with assistants (seemingly housekeepers), whose names are confused, teach how to cook, which food is "spiritualized" and which is not (for example, borscht from the refrigerator has lost its "spirituality". - yours are qualitatively different. And not with the camera on which the shooting is taking place, but with you, thank you again for your work and the operator too (if I am not mistaken by the namesake).
From the multicooker, so far positive impressions pleases almost everything. I really liked the taste of the dishes cooked in it. The functionality surprised the acquaintances who already have multicooker and pressure cooker, well, the convenience and design.

Milk porridge will or will not run away from the saucepan - it depends on the QUALITY OF MILK!

I bought two identical bottles of natural milk, as indicated on the bottles. However, I always buy milk in such bottles.

Yesterday I put rice porridge in baby redmond 01, at the end of cooking milk ran from all the holes of the multicooker, right on the table
Today I put rice porridge in Ursusha 5005 with the same rice and the same milk from the bottle - the milk propped up the valve and hissed, I had to urgently set the pressure 2 so that the milk wouldn't spit.

I want to note that my porridge always turns out to be 5+, I never had any problems! And here - twice cooked and puncture! So the milk is to blame!

Under pressure of 2, the porridge was brought to readiness, as a result, only the valve was stained a little, I tracked the milk escape in time

Rice porridge with milk turned out delicious!

I have shoots of country milk. and often sour rustic porridge.
Then I set the heating, it seemed fresh and tasted good, but curdled

I have shoots of country milk. and often sour rustic porridge.
Then I set the heating, it seemed fresh and tasted good, but curdled

That's right, village milk has a very short shelf life, it is practically without preservatives.
Today I opened a bottle, so he had a layer of heavy cream all over the rim, about 5 mm. thick, I was even surprised at such naturalness of milk. I tasted the milk before pouring it into the pan, it was normal

And yesterday I put in baby 01 curdled milk on natural milk + a jar from the last portion of sourdough, the curdled milk turned out to be so thick !!!! overturned the pan and nothing fell out of it

What is Cumberlen sauce .....

Delicious sauce Recipe gave here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108432.0

girls. hello i'm upset, already tuned in for this cartoon (orsen). I read your comments a little and now I don't know what to do, mine is covered (very simple VES, but the biscuits turned out superb), I bake a lot, and in Orson biscuits don't work, who often bakes, help with advice please!

Girls, tell me how you can make grape juice in our multicooker-pressure cooker ...
Here Lika gives the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=297376.0
but I cannot figure out how to adapt this recipe to our oursson ...
Help me please!

Girls, tell me how you can make grape juice in our multicooker-pressure cooker ...
Here Lika gives the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=297376.0
but I cannot figure out how to adapt this recipe to our oursson ...
Help me please!

I would do so as kona writes, I would put the grapes in a deep double boiler, and turn it on to Manual mode for 10 minutes at 120 degrees. In general, everything is as it is written only in Oursson.

girls. hello i'm upset, already tuned in for this cartoon (orsen). I read your comments a little and now I don't know what to do, mine is covered (very simple VES, but the biscuits turned out superb), I bake a lot, and in Orson biscuits don't work, who often bakes, help with advice please!

Pay attention to Brand 6051, she bakes biscuits well!

I thought and wondered, and still made my choice and bought a multicooker Or sleep, I really hope that the choice was right, so now I am in your ranks, my dear comrades. The first cooking experience was successful, although I will not hide a little initially disappointed, too long cooking time, if you look at the recipe book, then I read the forum, I realized there are options, and is it important if she cooks almost independently and without supervision.

I thought and wondered, and still made my choice and bought a multicooker Or sleep, I really hope that the choice was right, so now I am in your ranks, my dear comrades. The first cooking experience was successful, although I will not hide a little initially disappointed, too long cooking time, if you look at the recipe book, then I read the forum, I realized there are options, and is it important if she cooks almost independently and without supervision.

Join us!

Cooking times are almost the same in all pressure cookers! With slight deviations! Often they simply indicate the time that is displayed on the scoreboard, and do not indicate the total time for the pressure rise and fall, if you add it up, you get almost the same. Our pressure cooker includes time to build up pressure, and in some modes, release it. The time setting programs are set differently in different saucepans.
Over time, learn to set the optimal time for cooking, with experience it will come by itself. Check out our recipes, everything will work out
Our saucepan is calm, it cooks non-aggressively

Thanks a lot for your advice. I slowly understand, read, delve into, I just want to understand the algorithm, using the already accumulated experience, so as not to reinvent the wheel, there is no experience of communicating with multicooker and soon cooking, but there is a very long experience of communicating with an ordinary Chinese cooker, I cooked almost everything on it, and soups and cereals and vegetables and potatoes, here I think everything will be easier. It was the presence of such sympathetic researchers in the field of culinary arts and the very existence of the site that became the main reason for choosing this unit, we mainly have the leaders in the sales of Polaris and Redmont, no one has heard of ours, and you have so much information about both the features and recipes that day I read and admire, well done, thank you very much!

And I have no problems with baking at all, nothing has burnt even once. Here is the white top - yes. But when I bake bread, I choose the standard 60 minutes, and then turn it over and for another 10-15 minutes. At Charlotte, yes, the center is damp, but somehow it's not critical. Cake "Chocolate on boiling water" - generally beyond praise. I have never made a biscuit this high in the oven.

I got another problem. It seems to me that CF is not gaining enough pressure. For example, when cooking soup at 2 pressures for 13 minutes. before the end of the "pimp" - the indicator has dropped, that is, there is no pressure. Translated to 3 - it worked. What was it? How to check the strength of the pressure? And at the 2nd pressure, the meat was made according to the "old recipe", there butter and water, at the end of the liquid enough should remain (and remain), but also the pimp fell in the middle of the program.The lid was disassembled and cleaned (although there was no special pollution in it). But it is impossible to twist it incorrectly - everything is elementary there. And some inner feeling tells me that 1 and 3 pressure modes work, only doubt the third in strength is still the third or maybe like the second? And you won't carry it to the service - everything seems to be without flaws. Nobody has such tricks? Or is it my glitch.

And I have no problems with baking at all, nothing is burnt even once. Here is the white top - yes. But when I bake bread, I choose the standard 60 minutes, and then turn it over and for another 10-15 minutes. At Charlotte, yes, the center is damp, but somehow it's not critical. Cake "Chocolate on boiling water" - generally beyond praise. I have never made a biscuit this high in the oven.

I have another problem drew. It seems to me that CF is not gaining adequate pressure. For example, when cooking soup at 2 pressures for 13 minutes. before the end of the "pimp" - the indicator has dropped, that is, there is no pressure. Translated to 3 - it worked. What was it? How to check the strength of the pressure? And at the 2nd pressure the meat was made according to the "old recipe", there butter and water, at the end of the liquid enough should remain (and remain), but also the pimp fell in the middle of the program. The lid was disassembled and cleaned (although there was no special pollution in it). But it is impossible to twist it incorrectly - everything is elementary there. And some inner feeling tells me that 1 and 3 pressure modes work, only doubt the third in strength is still the third or maybe like the second? And you won't carry it to the service - everything seems to be without flaws. Nobody has such tricks? Or is it my glitch.

My baked goods have never burnt, and in general, nothing has burnt.
And there were no problems with pressure, t-t-t, I usually cook at a pressure of 2-3
There is nothing to clog the valve, it is very easy to understand.