Scarlett SL-1529 pressure cooker (reviews)

Girls, take to your company !! Today I bought Scarlet 1529))) And immediately the question ... She does not smell such a pleasant one. I read that they advise the first use of water with lemon. Can you give more details? The fact is that this is my first such thing and I'm afraid of doing something wrong. Can you specify how much to put and what to include? And then the husband already requires steamed cutlets, but I don't know how to bring it into working order)))

I go !!!!
And as a matter of fact, honestly, mine did not smell of anything except as a new product. I washed it with water with Frosch (fairies, gala, etc.) and rinsed it. I wiped the lid well and started the pressure cooker. so that the water boils in it. And that's all. Add chopped lemon or ginger to the water, if there is a chemical smell, it will become lemon)))) And alloooo ...

All hands did not reach ... what kind of yogurt comes out in it, mmmmm, in a thermos it never came out like that, apparently the temperature does not hold as it should for bacteria.

And you try to turn on this mode a couple of times through the reset button, that is, select the mode then the time. if not established, press the reset-cancel button and repeat again.

I stepped time on my own added + mode, not by pressing this button. I remember. that I used this mode, just on the machine, without thinking)))

I stepped time on my own added + mode, not by pressing this button. I remember. that I used this mode, just on the machine, without thinking)))

The main thing is that we figured it out!

And how long will it work without pressure build-up in safe mode?
Any pressure cooker is sharpened for a set of pressure and if you fry / stew on it for a long time (accordingly, without gaining pressure), then very good. soon it will start to beep and give error E-3 from overheating

Hello, members of the forum! I have been using Scarlett SL-1529 since July. VERY happy! At one time, this forum helped me with the choice of a pressure cooker. Now to the point. The set for the pressure cooker has a recipe book, and so it says: "... the SL-1529 model can operate in two modes. The" Multicooker "mode - the device works without pressure. And the" Pressure cooker "mode - the device works under pressure." Further it is written approximately as follows - with a closed lever - a pressure cooker, with an open - a multicooker. In the latter, you can control the process and add additional ingredients.

And you yourself used it as a slow cooker? That is, the valve is not in the closed position? Everything is in order, works, does not give errors?
And yet, in the process of mastering such an incident, I cooked small beets, in a double boiler mode, but just in a bowl of water, and it was all faded, some of it became generally colorless. But most importantly, the water is not red. Such beets, unripe, or features of a pressure cooker?

since the water is not red, it means definitely something with beets. most likely a fodder variety, not a table variety. I always cook beets on the steamer grate in the rice mode. default time. for me, the beets turn out to be perfect, they do not lose color, but the water below is always red

All hands did not reach ... what kind of yogurt comes out in it, mmmmm, in a thermos it never turned out like that, apparently the temperature does not hold as it should for bacteria.
Please tell us more about making yogurt in this slow cooker. On our forum in the thread there is no information about this, I follow. I think it will be useful to find out not only for me and immediately try to make it Thank you very much, I will look forward to the recipe.

Yes, here on the forum and read the principle. I heat the milk to the desired temperature 38-40 degrees. in a saucepan on the stove (it's more convenient for me), I heat the water in the pressure cooker to the same temperature.I poured sourdough into the milk, I have good food fitness yogurt, poured milk into cups of milk, covered it with lids, closed the pressure cooker for 8 hours. The yogurt is thick, shaken out of the jar. It is more convenient for me in separate jars. Got it out, ate it. Right now in search of the right container, otherwise these plastic cups are not glamorous
Yes! I do not determine the temperature by eye, I have a thermometer for preservation at 100 degrees and I observe "sterility" to the maximum, I pour boiling water over everything, pasteurized milk, I have tried it more than once from home, it does not work like that, it must be diluted.

Yes! I do not determine the temperature by eye, I have a thermometer for preservation at 100 degrees and I observe "sterility" to the maximum, I pour boiling water over everything, pasteurized milk, I have tried it more than once from home, it does not work like that, it must be diluted.
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Yashka77

I ALWAYS make yogurt ONLY from homemade milk and never dilute it - yogurt is wonderful. I don't understand why you think that homemade milk needs to be diluted?

This is what the sourdough manufacturer advises, and I don't really like this "rich, rich" taste. I lost the habit of normal milk and I have nowhere, except from the market, to take homemade milk, and I disdain at the market.

This is what the sourdough manufacturer advises, and I don't really like this "rich, rich" taste. I lost the habit of normal milk and I have nowhere, except from the market, to take homemade milk, and I disdain at the market.

I understand you - everyone has their own habits. But you write that homemade milk needs to be diluted, and this is your personal preference and I think it is worth writing that this is your opinion. Otherwise, reading your comment, it turns out that you need to dilute milk.

I understand you - everyone has their own habits. But you write that homemade milk needs to be diluted, and this is your personal preference and I think it is worth writing that this is your opinion. Otherwise, reading your comment, it turns out that you need to dilute milk.

And what I wrote, what the sourdough manufacturer advises so, should not be taken into account ???

everyone knows about the principle of making yogurt. Please write specifically on which program you heat the water and, most importantly, on which program in our pressure cooker is it fermented?

everyone knows about the principle of making yogurt. Please write specifically on which program you heat the water and, most importantly, on which program in our pressure cooker is it fermented?

I heat the water to the desired temperature in the Heating dish mode, put containers with milk and bacteria there, close the lid for 8 hours and turn off the unit, turn on the heating once for literally less than a minute, otherwise the bottom heats up faster and stronger, and then gives off heat to the water, but it was 1 time and did not do it again. By the way, 1 time 200 grams did not fit, or rather the bank was narrow, but the high lid did not close, and I wrapped it in blankets - the result is no worse))).
So, I got distracted, if it happens during the day, I drop in, if the result is earlier than 8 hours later, I take it out in the refrigerator. And if I put it on at night, I take it out only in the morning. In sl. just take a photo.

And what I wrote, what the sourdough manufacturer advises so, should not be taken into account ???

And what if homemade milk is not diluted, then yogurt from the sourdough will not work?

And what if homemade milk is not diluted, then yogurt from the sourdough will not work?

But why doesn't it work, especially since you did it and everything works out. The manufacturer of the sourdough that I buy justifies that these bacteria themselves do not reproduce well in fat milk, or I don’t remember exactly how it should be, and therefore recommends breeding. Recommends does not mean orders))))
And in general, fatty sour milk is not useful, the leaner kefir the more useful, for example. Everyone knows it ...

And you yourself used it as a slow cooker? That is, the valve is not in the closed position? Everything is in order, works, does not give errors?
I have never used it as a slow cooker.Because of the time savings.

But why doesn't it work, especially since you did it and everything works out. The manufacturer of the sourdough that I buy justifies that these bacteria themselves do not reproduce well in fat milk, or I don’t remember exactly how it should be, and therefore recommends breeding. Recommends does not mean orders))))
And in general, fatty sour milk is not useful, the leaner kefir the more useful, for example. Everyone knows it ...

I do not agree
What kefir is better to drink - about fat content

The fact is that dairy products contain fat-soluble vitamins. Accordingly, there are no such vitamins in fat-free kefir.

Therefore, it is wiser to buy kefir with a fat content of at least 1%, where fat-soluble vitamins will be, and the calorie content remains low.

If there are no problems with the figure, then you can use kefir of classic fat content - 3.2%. The milk fats contained in kefir are very useful.
Read more: 🔗

If there are no health problems, then a lot of things can be consumed. And yet, gastroenterologists recommend exactly 1% skinny kefir and not necessarily for health problems.
I propose a dispute, or a discussion to curtail, there is already a lot of information, everyone chooses what they like

Girls, accept !! I have a pressure cooker 3rd day! During this time, I made a pie (according to the recipe from the recipe book for her) - like nothing, but rather dry. But then it started - I cooked potatoes on stewing for 30 minutes. - I poured water as always when stewing on the stove - just below the top layer of potatoes - it turned out very liquid and the smell is not pleasant - I would say metallic. Then I cooked beetroot caviar (checked - I found a recipe on the internet) - the same story - also watery and the beets are not stewed, but boiled - the color is disgusting, I generally keep quiet for the smell! I cooked like this - "stewing" for 30 minutes, then another + 30 minutes, then another + 20 minutes for "baking" and the valve is "open". Gone into the trash !! And now she was making a casserole. Baking mode 30 min. the valve is "open" (although steam still did not come out) - again water and the smell-horror !!! I just can't find a place for myself .. what am I doing wrong ?!
Advise a proven recipe that is not complicated - at least a porridge - check it out cleanly - maybe I got some kind of multivariate "not working" ... By the way, I will add that the smell of potatoes, caviar and casseroles is very similar - somehow metal or some kind of chemistry something smacks of - disgustingly simple.
Before the first use, I washed it all out, boiled water with an orange on the "soup" mode.
I'm desperate !! What to do?

Since I also read this topic several times in the process of mastering, and already my own experience, that is, I can say, at the expense of water for soups, stewing - you need to pour less - in a pressure cooker the water does not evaporate + comes out of the products, so it turns out thinner than it should be. The girls here posted a lot of baking recipes, almost all of them are good at it.
But at the expense of the taste / smell of metal .... I can not say anything, I do not. TTT. I cooked pea sup, also such an opportunity with water came out, although it was nice, tasty, peas in fluff in 18 minutes and did not smell anything except smoked meats and there was no foreign taste. TTT again (s).
And now a lot of people write that the gum absorbs odors, yes, the gum smells, but the sl. the smell is not transmitted to the dish.
And you have been stewing the caviar for too long, especially as for pressure cookers. Maybe that's why the taste of metal, that the pans overheat, or works three times longer than expected, this is true, assumptions.

I have everything in order with my sense of smell, if something doesn't smell very much or the taste is not the same, I will determine

Thanks for the answer.
I cooked for so long because I thought the water might evaporate and it was still digested after the first shutdown ...
What to do with the smell ?! Maybe rub with something overnight? What do you advise to cook so fragrant that it will turn out 100%? Otherwise I'm already starting to get disappointed

[Zabel]

Zabel , cook the ginger soup as well as the lemon soup.

ok, now I'll look)

maybe soak it overnight, well, there in hot water with soda ... well, I'm fantasizing ...

What exactly to soak? The lid and the cup itself? Will the cup peel off? Can you really try?

oh well, if it can withstand a rate of over 100 degrees, and even under pressure, will it peel off? from soda ...
well, while you are cooking ginger soup, do not rush with soda, can someone else tell you something

Elena, try to cook buckwheat porridge ... my favorite now ... 1 multi-glass of cereal and 2 multi-glasses pour boiling water from a thermopot, 0.5 teaspoon of salt, the program "Your recipe" for 2 minutes and let it relieve pressure itself ... if I put a double portion, then I set the time for 4 minutes, and I also put salt in today, and so, everyone chooses for himself, and the salt is different now ...

but the taste ... I made meat, everything is fine, but that's not mine ... so I steam it in a baking bag ... the meat is awesome and you don't need to wash the pan, just rinse and wipe it dry

so I steam it in a baking bag ... the meat is awesome and you don't need to wash the pan, just rinse and wipe it dry

Natasha, are you doing this in SCREW MODE (i.e. with the valve closed)?

NataliaK, thank you. I'll try tomorrow. Now I put the lid in the water and soda. I realized that the smell comes from the lid.
The instructions say that you can disassemble the lid in order to wash, for example, but I twisted and twisted - I did not succeed. I still don't understand why there is such a "kind of nail-handle in the roof, which (the lid) holds the silicone contour." And I didn’t understand how to clean the valve - it’s not pulled out from me. Tell me, is the lid generally disassembled for cleaning? Is there a video?

plasmo4ka, I only use it in pressure cooker mode, because there are two multicooker

Elena, for this "carnation" I remove the plug-in cover (it is tightly on the pin that sits in the middle and turns) in order to wipe everything dry ... I never disassembled the valves, because there was no need for a year ... I handle the silicone ring very carefully, because I don't have a replacement and won't be in the near future ...

Natasha, thank you! I just bought this pressure cooker and, to be honest, I'm a little afraid of it .. With two favorite cartoon characters, no problem. And then the idea was born to boil vegetables in bags for baking in a pressure cooker, but I did not know how these same bags would behave under pressure. Thanks again!

You just tie the bag without fanaticism ... filtered water at the bottom, put a silicone steamer (I showed it in the branch earlier) so that there is only a little water in it, a bag of vegetables on it, the beets can be cut into four slices, so it is more likely to cook with potatoes-carrots, respectively, the mode - steamer vegetables - wait until the pressure is released ... we rarely come across "glass" vegetables, therefore they cook quickly and tasty, and not yet confusing

and do not be afraid of the pressure cooker, try to understand its principle and ... I always thank my assistants for the work done

there is also a metallic odor in my pressure cooker. but it smells like a heating element. and the extinguishing is especially strong on the program. although the most popular programs for me are rice, soup / porridge, my own recipe and meat. and I, too, always speak to my clever little girl.

I only bake charlotte according to the classic recipe. on baked goods. the valve is open. I ALWAYS use oiled baking paper. otherwise it will burn. default time is 30 minutes

I am now picking up a new microwave for myself. Can you tell me, from my own experience, what to look for - grill, 2 grills, power, programs ... with convection it's a little expensive, so I don't consider it.
I understand that the topic is not the same, but can you help me, my head is spinning, damn it

Girls, thanks for the advice. I disassembled the lid and realized where the smell is, it's a silicone ring !!! The smell is disgusting Soaking overnight did not help !!! What needs to be prepared there so that the ring will take the smell of the product into itself? Fish? There are 6-7 pieces of small perch. How to prepare the odor to be absorbed into the silicone? It seems to me that if there is a smell of fish, it will be better than what is now

Yashka77, I had a small (20 l) microwave with a grill ..I dreamed of convection .. a dream came true .. I realized: I dreamed in vain .. I used to bake a cupcake in the old one on the same microwaves .. the grill - the airfryer was already at that moment (I love it very much) .. 2 cartoons can almost everything (even steel yogurt makers unnecessary) .. and the dream now takes up 2 times more space than the old microwave, and is not used in 95 cases out of 100 - mainly for warming up .. of course, I would not have another technique, I would use my dream in full (for this you need to re-learn how to cook and adapt to your specific device)

Girls, thanks for the advice. I disassembled the lid and realized where the smell is, it's a silicone ring !!! The smell is disgusting Soaking overnight did not help !!! What needs to be prepared there so that the ring will take the smell of the product into itself? Fish? There are 6-7 pieces of small perch. How to prepare the odor to be absorbed into the silicone? It seems to me that if there is a smell of fish, it will be better than what is now

Better "ginger soup", as previously advised. Believe me, fish smell is NOT the best option.

NataliaK, thanks for the detailed instructions! I hope that with your help I will still make friends with my new saucepan ..

I did not find it on the search engine - can you give a link to this soup?

Laughing)))
Yes, it's the same as lemon soup) just boil the ginger so that it boils)

and the dream now takes up 2 times more space than the old microwave,

oh yes ... I went to "grope" the shops .... I have little space, but they are just huge

I did not find it on the search engine - can you give a link to this soup?

I was also shocked by the smell. Once I put a lemon cut into 4 parts on a double boiler mode - it helped. You can then soak the silicone ring in lemon water. And do not be upset you are so - everything will be fine, but it may not be so fast

Zabel, and what does it smell like that life is not sweet ??? I also smell, but neither taste nor smell is transmitted to the dish. I’m doing yoghurt too - no smell in the dish. And I removed the ring 1 time to cleanly check how it works, how to remove this disc. After each cooking, right under the water, gently rinsed, wiped and never close the SCR, covered the lid so that it would be ventilated.

Laughing)))
Yes, it's the same as lemon soup) just boil the ginger so that it boils)

AA, thanks, otherwise I dug in the internet - I found a lot of recipes, but there are "edible"

Zabel, and what does it smell like that life is not sweet ??? ... After each cooking, right under the water, gently rinsed, wiped and never close the SLE, covered the lid so that it would be ventilated.

Yes, the smell is transmitted to all food - it is not possible to eat !!! True, the first time I made a pie, there was no smell, and in the "stewing" mode it was just a nightmare !! I have not tried other modes yet. I'll try it after the "soup", because I don't want to spoil the food and get upset ahead of time ... I don't twist the lid after cooking either, I just put it on top, so that the slot of my finger is 3.
By the way, after yesterday's casserole - the bottom burned down specifically, and there was a lot of water.
In general, I am mastering

[Zabel]

Oh, you've already been answered. I was late. Here Vitalinka advised

Zabel , cook the ginger soup as well as the lemon soup.

But the girls figured out how to fix the lid
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177602.0
and is open and does not interfere

Well, she promised me pictures of her "works"
1.my first ribs, well, not mine, pork ribs, here you can see that I missed the water, poured much less water, and in the end ... on the meat mode (I did not fry anything for fundamental reasons), then I did it in the marinade with soy sauce and garlic (this marinade is a lifesaver for me - for everything meat) so from the dark marinade and the impression that they are fried)))

2. Baked milk, children's menu on mode. The second time I did it on my own recipe and increased the time to 40 minutes - it stuck to the pan.

3. Yogurt, as described above in the topic


There was also boiled pork, pea sup with smoked ribs, beef like beef stroganoff with mustard - all that I had time to cook from the moment of purchase

[Yashka77]

Yashka77, very appetizing ribs! I also love to cook them in our saucepan. I stack the ribs, sprinkle them with onion rings, salt, pepper and add red pepper petals. I pour only half a multi-glass of water and put it on the "meat" mode. The ribs are made in their own juice and are delicious!