Oursson MP5005PSD multicooker-pressure cooker - reviews and discussion

I have long traced that some programs work with a decrease in pressure at the end of cooking. For example, in the SILENT mode, when the signal of readiness sounds, it seems like the pressure should start to drop - but in fact, I start to move the engine to decrease the pressure manually, and it is already at the 1.5-2 mark instead of the set 3, and if you move further, then it hisses - I leave it to play off on its own to the end. And this is from the very purchase of the pressure cooker!
It would be necessary to start analyzing the programs, I even started doing it and try to write down when and how it happens - but then I got used to the brains of the pressure cooker and left this venture, let her cook herself.

I thought so to myself, analyzed the principle of cooking ... if we cook porridge in a saucepan on the stove, for example, then at the end of cooking we lower the temperature and switch it to slow simmering, and if the pace. then the pressure in the pan decreases, there is no sharp hiss and boiling, after all.
Maybe that's why in a pressure cooker, if you look at the display, then at the end of cooking the temperature for the last 10-13 minutes begins to decrease to 70 * C gradually, which means that the pressure also begins to drop gradually, and then after the signal about cooking, it gradually drops completely already at constant temperature in a saucepan.

That's how I thought about it

Yes, Tatyana, we cannot but agree with you, everything is so. This is my inner feeling, God forbid, that I was wrong. Because I love this cartoon so much - well, simple, simple !!!! She cooks for me every day, but not once. (only I didn't cook jam in it according to your advice)

Hello dear members of the forum. I really want to try to make canned chum salmon right in cans. I looked through the recipes, but I can't decide on the temperature and pressure. Until I came to this: I put fish with seasonings and spices tightly in 1 / 2l of the cans, close it with a Euro-lid, put the cans in the bowl, fill (maybe not fill it?) With water 2/3 of the height from the cans. Pressure 3 temperature 130 time 1.5-2 hours. ... Putin will soon be in full swing, we want to prepare canned food at least before winter, but I don’t know how.
I would be grateful for any opinion and advice.

I would use pressure 3, temperature 120-130 degrees, time 1h30. It is better to pour water into a bowl. It is better to close the jars with screw caps and then turn them over, as we turn the salting over until it cools down, you can wrap it up with something.

Did I understand correctly that the jars are placed in the bowl already closed? It's a little scary that they will explode.

Did I understand correctly that the jars are placed in the bowl already closed? It's a little scary that they will explode.

The girls in the cuckoo did. Didn't explode, now I'll give you a link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=291133.0

Hello, Tatyana, in one of your videos you say: "Such baked milk like in a slow cooker (Kenwood) does not work anywhere else. I have a question, if such milk is made in Ourson5005, what temperature, pressure and time would you set. Yourself I don't drink baked milk, but Granny would have drank with pleasure.

Hello, Tatyana, in one of your videos you say: "Such baked milk like in a slow cooker (Kenwood) does not work anywhere else. I have a question, if such milk is made in Ourson5005, what temperature, pressure and time would you set. Yourself I don't drink baked milk, but Granny would have drank with pleasure.

Mikhail, I would languish milk no more than 95-98 degrees and 6 hours, but maybe 8 it should be tastier.In the slow, either because of the ceramics and the thick bowl, or because of something else, but the milk is sooo tasty.
In the slow, it seems that some kind of evaporation is still going on and the milk turns out to be more saturated and concentrated.
Try your choice at 95 degrees 6 hours to start.

Thanks for the recipe, if I understood correctly, I simmer the milk without pressure so that some of it evaporates.

Thanks for the recipe, if I understood correctly, I simmer the milk without pressure, so that some of it evaporates.

It is possible with pressure, but no more than 1 is better.

It is possible with pressure, but no more than 1 is better.

I have your choice on the program, at the selected temperature less than 100g, the pressure valve does not work .... Apparently, this requires a higher cooking temperature.

The milk came across strange, and the Yogurt was liquid with whey, and now it's an ambush with baked milk. Set the temperature to 96 without pressure. 6 o'clock. An hour later I looked in - the saucepan was filled with yogurt and a pancake about 0.5 cm was floating on top. thick.
What's wrong? and is it possible to risk making cottage cheese from this?

The milk came across strange, and the Yogurt was liquid with whey, and now it's an ambush with baked milk. Set the temperature to 96 without pressure. 6 o'clock. An hour later I looked in - the saucepan was filled with yogurt and a pancake about 0.5 cm was floating on top. thick.
What's wrong? and is it possible to risk making cottage cheese from this?

Well, it is clear that the milk is not great, you can make cottage cheese.

But Ourson didn't turn on yesterday, I can't even imagine what could have happened to him. I didn't use it so often, mainly on weekends, when I was cooking several dishes at once, so this Sunday I was going to cook soup in it, I turn it on, it does not turn on, and last weekend everything worked fine. I bought it in the summer of 2012, so if the warranty is a year, then the warranty period is over, I don't really want to repair it for my money. I'll take it to the SC, if the repair is expensive, I will not repair it.
But yesterday, in addition to Ourson-5005, MV Brand-502 refused to work, gave an error E-3, because I am still in a slight shock, so that it means, it's good that there was a "car park" at home, there was something cook, Ourson-4002 and MV Lakuchina puffed. But these assistants are not enough, I immediately felt the inconvenience.

But Ourson didn't turn on yesterday, I can't even imagine what could have happened to him. I didn't use it so often, mainly on weekends, when I was cooking several dishes at once, so this Sunday I was going to cook soup in it, I turn it on, it does not turn on, and last weekend everything worked fine. I bought it in the summer of 2012, so if the warranty is a year, then the warranty period is over, I don't really want to repair it for my money. I'll take it to the SC, if the repair is expensive, I will not repair it.
But yesterday, in addition to Ourson-5005, MV Brand-502 refused to work, gave an error E-3, because I am still in a slight shock, so that it means, it's good that there was a "car park" at home, there was something cook, Ourson-4002 and MV Lakuchina puffed. But these assistants are not enough, I immediately felt inconvenience.

Straaano, was there a power surge?

My washing machine and MV Lakuchina worked at the same time, nothing happened to them.

But Ourson didn't turn on yesterday, I can't even imagine what could have happened to him. I didn't use it so often, mainly on weekends, when I was cooking several dishes at once, so this Sunday I was going to cook soup in it, I turn it on, it does not turn on, and last weekend everything worked fine. I bought it in the summer of 2012, so if the warranty is a year, then the warranty period is over, I don't really want to repair it for my money. I'll take it to the SC, if the repair is expensive, I will not repair it.
But yesterday, in addition to Ourson-5005, MV Brand-502 refused to work, gave an error E-3, because I am still in a slight shock, so that it means, it's good that there was a "car park" at home, there was something cook, Ourson-4002 and MV Lakuchina puffed. But these assistants are not enough, I immediately felt the inconvenience.

Orson, most likely, the power board flew, therefore it does not turn on.
And so I sympathize, you must immediately two died

My washing machine and MV Lakuchina worked at the same time, nothing happened to them.

Once in our control room, 0 burned out once, the power supply units on computers and TVs died, and all equipment t-t-t survived.

When voltage surges are not very strong, the chosen technique usually burns. For a week, the light in my apartment flickered, became brighter, dimmer. As a result, rubbed and electronics burned in the shower cabin, the rest survived. Error E-3 on Brand indicates a breakdown of the temperature sensor, the problem is not rare (((, but it seems like a replacement is not very expensive.

Mikhail121, if it's not too late about canned food, then I made fish and stew in Orsyusha. So I made fish in 0.5 liter glass jars with screw caps for 1 hour and 30 minutes, pressure 3, "extinguishing" program. I put the fish in pieces, spices in the jar, poured some of the jars with tomato sauce (I cooked it to my liking), some of the jars with a little vegetable oil (then the fish gave more juice). Everything turned out great. As a student. The husband pulled everything out in an instant. the bones in the mouth melt.

Banks won't explode. The lids that are twisted (eurocaps) are designed in such a way that excess pressure from under the lids can be vented, but water will not pour into the jar from the outside during sterilization. Pour cans up to their hangers. And DO NOT release the pressure after the end of the program (otherwise the cans may explode due to the difference in pressure). I leave in a saucepan until the pressure has subsided and cooled down a little. I set it to be done at night, and in the morning I take it out.

And you can try to do it for 1 hour. I don't have a beautiful fish yet, but it's worth trying to reduce the time a little.

Thank you very much for your answer, but at what temperature are you doing? The fact is that with a tomato at 130g. I didn't get canned food very well, because the tomato was slightly burnt. I did it at 115g. I liked the taste very much, but I don’t know how much will be stored? So far there are more questions than answers)))

I did it on the standard "Quenching" program.

I forgot to write that I put a silicone mat under the cans at the bottom of the saucepan. I was afraid that when boiling, the jars might "move" a little and shuffle the bottom of the saucepan. And she filled the cans up to the shoulders with the product. Since the product boils during cooking and then the lid will not rip off.

And with storage, everything is a little difficult if you follow the dignity. norms. The pressure and temperature of the multicooker is not enough for the type of preservation (I asked questions to representatives of several manufacturers), which the technological cards of the canned food manufacturers provide. But we don't plan to store our blanks for years (firstly).
And, if there are doubts about the quality of the product (secondly), we can always boil this canned food before using it and protect ourselves. Plus, any acids (thirdly) in canned food (for example, tomato acid) also contribute to the safety of the canned product.

[Solena]

Solena, I also do not put completely in banks, and I agree about the acid. But I think that if you really heat the product up to 120g. (At high pressure it seems to be real) then it will be an analogue of an autoclave. Confuses only one thing - the sensor does not measure the temperature of the product in the cans, but the bottom of the bowl.

Mikhail, I am not a very technician-physicist (in the sense of not at all, not at all), but the manufacturers answered me (and my brother tried to explain) that with the pressure that our mules have, it is not possible to reach the required temperature as in an autoclave. But this is not very important for me in this case. And I cook canned food in slow cookers (and I especially love Orsyushu and anxiously) and jam with a small amount of sugar. We are all safe and sound. And everything turns out tasty and stored for a long time (if it manages to be hidden from the gluttonous eyes of the family during the time).

Yes, about the gluttonous eye - I agree completely, The first portion of canned food has already been eaten, and this is 6 ketines. It turns out very tasty. We just eat as a main course. It turns out like under the marinade, and maybe tastier.But about storage - a sore point, Some people manage to store canned chicken and meat for a year (from pressure cookers). Four months would be fine for me. There is an opportunity to take chum salmon cheaply during fishing season, but there is nowhere to store (((, here is all the hope for Ourson5005.

Nuuuuuuuuu, I thought you should store a year. And 4 months is easy for our blanks. Don't even hesitate. If in doubt, store it somewhere cool or by the balcony. They just stand under the table in the kitchen. And everything is ok! And fish, and stew, and chicken with buckwheat, and other stuff. But the liver with buckwheat did not go. It tastes "dry", I don't like it.

The only thing is that I always use new lids for such canned food. So that there is no doubt.

I was presented with this slow cooker on the DR, and so I read in the reviews that most of the lids burst ... I would like my lid to remain intact))) why does it break? and maybe it does not break at all? and maybe it can be covered with something for strength?

I was presented with this slow cooker on the DR, and so I read in the reviews that most of the lids burst ... I would like my lid to remain intact))) why does it break? and maybe it does not break at all? and maybe it can be covered with something for strength?

If the model is a late model year, nothing should happen. And then, not everyone in a row does this.
This was a manufacturing defect in the lids. Urson's service centers are working normally, you can always ask for a replacement cover.

Cook for health and don't be afraid!

Dear Solana, you wrote that you made jam in MV. Can be more? This topic haunts me. What setting, pressure and amount of loading into the bowl?

I was presented with this slow cooker on the DR, and so I read in the reviews that most of the lids burst ... I would like my lid to remain intact))) why does it break? and maybe it does not break at all? and maybe it can be covered with something for strength?

I bought it 3 months ago, a couple of weeks ago it cracked in the castle area. It burst during the cooking mode at a pressure of 2. The crack is small, does not affect the functionality, it is not noticeable from the outside, but not pleasant. In my Khabarovsk there is no branded service, through the store it takes a long time to wait. In short, it is a pity to part with Oursson for more than a month. I will give it up as I decide. By the way, the series number I have is the one with which the covers should not seem to crack (now I can't see the number, but they wrote about it here, I was still delighted when I compared it.)

For my birthday, my husband gave such a cherry beauty !!!


And here is what meat turned out in this wonderful saucepan !!!

I was presented with this slow cooker on the DR, and so I read in the reviews that most of the lids burst ... I would like my lid to remain intact))) why does it break? and maybe it does not break at all? and maybe it can be covered with something for strength?

Of course, I don't know why it bursts, but maybe my experience will help you. My lid has burst two times already, and both times after I cooked in the cartoon twice in a row. I dare to assume that in my case, the lid is simply overheated. And both times the cover cracked near the valve.

I have two pots and one lid, so often after one dish I immediately put another one, cover it with the same lid, right after cooking.
The reason is not the frequent use of the cover, but its poor-quality construction, the quality of plastic in this place.

And here is what meat turned out in this wonderful saucepan !!!

Please tell me how they made such beauty.

Please tell me how they made such beauty.

Something like this Herbal neck, stewed https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179315.0

I have been using this pressure cooker for almost a year now: bravo: very satisfied ....... though a few months ago, several cracks appeared on the lid: (they don't seem to crawl further .......... bu do hope for the best :) so don't want to take it to the service ...

I was also very pleased with the use of this multicooker, until at the time of cooking under pressure the lid cracked in it, and with the corresponding frightening sounds ...
I hoped that this trouble would bypass me, but no, and I cracked.
It is a pity, the multicooker was convenient.
Who faced this problem, what was chosen to replace Ourson?

It is a pity, the multicooker was convenient.
Who faced this problem, what was chosen to replace Ourson?

Why was? After all, the saucepan itself is in good order, and you can put a new lid on it
The lid can be replaced at any time or bought in a service center, it is not so expensive.
I know that they do this in Moscow, the addresses of the services are on the Orson's website.

Warranty covers are changed. You just need to contact the service center. If the warranty expires, then you will have to replace it free of charge. They change not only in Moscow. Contact the officials and I am sure they will help you.
Now the covers have a 3-year warranty.

Good day!
So our family has become the happy owner of this wonderful multicooker pressure cooker. We chose for a long time, but after reading your positive reviews, the decision was made towards this model. Before that there was a cookie 1054 (later I sold it, for me it was ideal) and Element (the ring cracked, I returned it back to the store, my soul did not go to her right away). So after that I decided to approach the choice more responsibly. In principle, it was - this is the price. I didn't want to buy equipment for 20 thousand again. and more. The point is .... Although I was ready to buy a new cuckoo, but after looking at the review of multicooker-pressure cookers that Tatyana showed, and somewhere I read her review that even the cuckoo 1054 fades in front of Orson (until this moment I thought that the cuckoo was the top technological progress), we decided to definitely take 5005.
And we did not lose, this saucepan surprised me. Today I cooked millet milk porridge (before that, having a pressure cooker, I cooked it on the stove). And ... a CLEAN cover !!! Wow !!! in previous pressure cookers EVERYTHING was spattered! And in terms of cooking time, she cooks faster than my two previous ones.
I also cooked a whole chicken, great! I especially liked the stewed cabbage, after cooking it remained cabbage. According to previous experience, it turned into a puree. I stewed beef separately for 40 minutes with cabbage, so a toothless person can eat it.
In short, I'm in a pleasant shock! I thought she could handle it and all that, but that at 5+, I didn't even dream.
And in the photo it looks more cumbersome, but in fact it takes up no more space than the same cuckoo and the element.

[Lyubochka,]

Lyubochka, We congratulate you on such positive emotions. Let the saucepan help you in the kitchen.

Tatiana, thank you! Now I'll just learn how to upload pictures ... uh, rushed

Tell me which is better to take from 05 or 015
Based on the fact that cereals are not of interest, but soups and dishes with meat, priority
The better one and the other.

Tell me which is better to take from 05 or 015
Based on the fact that cereals are not of interest, but soups and dishes with meat, priority
The better one and the other.

Take 5015 there the lids are reinforced and there was not a single complaint at all, but the essence is the same in principle. The pressure cooker is very good

Take 5015 there the lids are reinforced and there was not a single complaint at all, but the essence is the same in principle. The pressure cooker is very good

Thank you.
I will compare it with competitors.

HELLO, I am also tormented by a choice. I read a lot of sites and here are the questions that interest me. If you can answer please.
1) in multi-cook mode, the minimum and maximum temperature. And a step between degrees.
2) Time can be set within what limits?
3) is it possible to turn off the heating function after finishing cooking?
I asked the same questions in Temka 5015, so excuse me for repeating myself. The head is spinning. I like these multi. I want to stop at something.

I have a question: are these multicooker products made exclusively for Russia?

I have a question: are these multicooker products made exclusively for Russia?

Probably yes.

Clear. Thank you.

And I dearly love my Oursson, I cook milk porridge only in it, I bake biscuits. Very reliable saucepan. It has been pleasing for many years. It's a pity at first they were smart about the lids.