Scarlett SL-1529 pressure cooker (reviews)

Hi. I have a question. Has anyone baked bread in our helper? How are your impressions? Please share a simple delicious recipe.

You just need to get used to cooking for a pressure cooker, sometimes 18 minutes for a soup is even a lot if you pour in ready-made broth. You need to choose the optimal cooking time for yourself by experience. And find the right ratio of water and cereals. For example, for rice and buckwheat, I take 1 part of rice and 1 part of water as a side dish, again, the time can be reduced. And it is not at all necessary to wait 10 minutes after readiness, you can release the steam manually (of course, if the water was poured to the very edge or the dairy product was being prepared, it is better not to do this). So that pilaf is not porridge, do 1: 1 rice and water, rice can be used in the program (10-12 minutes)

What a useful site all the same.
I cooked rice. I put onions and carrots on the baking a little. Then I added brown rice and water. 1 tbsp. rice in 2 water. Then to the mode of fig. It turned out very cool. I had to hold it a little on heating, because the unpeeled rice is cooked a little longer than usual.
Then she stewed potatoes with beef. The husband could not get enough of it. The meat is soft. I also started it on baking, then stewed it with potatoes for 20 minutes. But the potatoes are still not the same as I like. But still delicious. It smells like kindergarten))
I want to try baked goods. But I don't know where to start. What would you advise the hostess?

Now I would most likely buy

Comfort = Scarlett, only the pans have different heights so they are not interchangeable; the price is quite attractive, spare parts accessories are available

Thanks a lot !!! : rose: Santa Claus gave the Comfort FY-500, when she poked all the buttons herself, everything immediately became clear. All. girls, thank you all, I ran to get acquainted with the single pans. Happy Holidays

Hello girls!
Please measure the dimensions of the branded bowl.
The main thing Outer height and, if possible, a diameter with a rim, an inner diameter at the top, an outer diameter at the bottom until rounding on the bottom.
If you use a construction tape, then it has a tip that moves 3-5 mm to compensate for the thickness of the tip when it stops or snags. Put the bowl on the table, firmly rest the tape measure with the tip on the table without trying to move the tip and see the height readings. I suppose it is because of the tape measure that different readings of measurements of height 140-145 mm arose.

I didn't smell from the silicone ring, which I just didn't do with it (((I ordered a replacement (I wrote here) - I'm waiting for delivery the other day - I'll get it - I'll unsubscribe)))

Zabel please write did the ring fit from comfort?

Please measure the dimensions of the branded bowl.

Measured with a metal ruler, the edge of which is 0
External height - 14.1
diameter with rim - 24
inner diameter at the top - 21.8
outer diameter at the bottom to rounding on the bottom -18.6 - 18.7

Vitaok thank you very much !!!

Zabel please write did the ring fit from comfort?

They called me back from the store and said that while they were out of stock, they would immediately call me back. I'm waiting.

I bought a pressure cooker back in August. I cook mostly porridge in it. In the summer she made vegetable stews. Boil meat well. In short, everything that I put in, and then took out the finished one. When it comes to cooking dishes that need to be added during cooking, this is not suitable for a pressure cooker. It is a fact. If you close it endlessly, you will not get out of the service centers. And yet, about the saucepan, it is not intended for stewing-frying with the lid open.Since, during the open lid, the temperature of the heating elements rises to such an extent that the coating of the saucepan deteriorates. Here's basically what to stick with. It depends on who buys and why. For example, I want to buy another one with a ceramic bowl. Each thing must fulfill its function. And so, quite a wonderful budget pressure cooker. It will serve for a long time if it is not overloaded with multicooker functions.

And so, quite a wonderful budget pressure cooker. It will serve for a long time if it is not overloaded with multicooker functions.

I support you 100%, especially after I got additional saucepans! It remains to get a couple of silicone seals - and here it is, happiness!

I have adapted to cook meat, beets, steamed vegetables in a pressure cooker, in general, everything that is cooked for a long time on the stove or in a multicooker. And in a slow cooker I bake, cook soups, French meat, etc. In a pressure cooker, everything turns out quickly and dietary, but in a multicooker it is tasty and longer

Innysua, what kind of multicooker do you have? I doubt which one to take yet. Good advice will not hurt, especially from those who have the same pressure cooker. In that sense, you already see better the difference between them.

I have a Dex 60 slow cooker. Before I chose it, I spent three months studying reviews on all sites. At first I wanted Redmon, but then I realized that expensive multi and average prices can also lame. And she stopped at Dex. There were only doubts, I wanted to take the new Dex 65 (it is more beautiful, more modern and the temperature is 30 degrees, and the valve is improved). Dex 60, tested by the largest number of cartoon users, won. And now I am happy with her.

hi girls =)
and I have an interesting experience - I cooked rice porridge in milk in the children's menu mode, in a ratio of 1: 6. on homemade milk it turned out great, but on store milk the proportions are already different, by trial and error, already 1: 3. the porridge turns out exactly the same - crushed and tender
yes, I also wanted to add, the ring on the lid stinks itself, but the food is cooked, no. for example, if after pilaf I make charlotte or zebra, everything smells great baked goods. just don't know how long this coating will last on a saucepan? and where to get a replacement one, I would really like to have a couple in the bins

Hello, tell me someone cooked a pork knuckle in a pressure cooker scarlet 1529?

Hello girls! Give advice. is it worth buying, what are the pros and cons, are o-rings and bowls free on sale?

[mescari]

mescari , I cooked a knuckle according to this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75366.0

what are the pros and cons, are o-rings and bowls free on sale?

Unfortunately, there are no rings and bowls on sale. This is what I consider a minus, but in general the saucepan is very good, I am happy with everything. I have been using it for almost 1.5 years - it works with me every day, and it happens that I launch it several times a day.

I bought a disc ring from a service center. I don’t know about the cups, so we cannot say that they are not on sale.

Vitalinka, thank you, very tasty

my mother advised me to cook something with a lot of vanillin - she says that he should absorb the silicone - but for now I think.

Good day! Perhaps such a recipe will help you to get rid of the smell --- pour water, cut ginger into it, steam mode. Personally, it helped me for a few times to brew often dried fruit compote (3-4) portions a day, the smell was pungent. Good luck!

I was probably lucky, well, my gum does not smell, the smell of the food that was being prepared is there, the next dish is not transmitted. My squad was bought in komfi, let's compare by smells who bought where.
During this time, she baked chocolate on boiling water, a bomb, boiled pork constantly, and steamed, curd casserole is the most tender. Well, any other type of soup, steamed cutlets, steamed beets ... I'll show you the pictures later

Here in the subject recently someone wrote that it is difficult to wash the bottom of the saucepan, to the point that you have to use toothpicks. I have the same problem.At the bottom there is always a white coating, and in the honeycomb holes it is generally unrealistic to wash it. And yesterday I decided to cook dried fruit compote and ... my saucepan is as good as new! For myself, I concluded: I periodically boil the kettle with lim. acid (because of the hard water in our area), which means that such prevention should be carried out with the saucepan of the pressure cooker. But the question is, will it damage the coating of the saucepan?

I was probably lucky, well, my gum does not smell, the smell of the food that was being prepared is there, the next dish is not transmitted. My squad was bought in komfi, let's compare by smells who bought where.
During this time, she baked chocolate on boiling water, a bomb, boiled pork constantly, and steamed, curd casserole is the most tender. Well, any other type of soup, steamed cutlets, steamed beets ... I'll show you the pictures later

Or maybe your boiled water chocolate recipe and casseroles Thank you!

"My" recipe is taken from here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12826.0 the recipe for the dough is one to one, and the cream was made by a can of condensed milk and beat half a pack of butter. The cake was soaked with syrup, whipped with cognac a little bit (well, this is such a gag, I was afraid that the cake would not be saturated) cream and cherries. Decorated with cream from a spray. In general, this was my first cake in 15 years, so do not judge strictly.


such holes in the cake
that's yummy, well it was very tasty

And such a casserole is 500g of cottage cheese, 100g of sugar, 100g of semolina, 50g of milk, 50g of sl. soft butter, 2 eggs, vanilla sugar, beat everything well (I'm in a food processor, and soaked the semolina with water so that it gets wet well). The dough stood for about 15 minutes so that the semolina would swell, well, while I cut out a circle from paper, oiled it ... this and that. Everything that I bake in a saucepan is all on paper and I grease the walls with oil ... baking for 30 minutes. Casserole 3-4 centimeters, because there is not much dough, and the saucepan is wide.
dark spots are raisins)))

[Yashka77]

Yashka77, Julia, please tell me how the chocolate was baked in boiling water ... how long, in what position the lid ...

Chocolate was baked for 60 minutes, 2 times 30 in our unit, maybe in sl. times will be 55 minutes .... although it was so good. In any case, we check with a splinter and, if necessary, bake more. Got up gorgeous and did not fall afterwards. The cover is closed, screwed on, the valve is in the open position.

And today I have a sadness. Steam is pouring out from under the lid and liquid is splashing. I will hope that this is due to the growing upl. rings. Nobody had such a thing? And yet, girls, do Tekhmagov rings exactly fit our SV?

I do not remove the ring at all, and neither do the inner cover plate. True, there has not yet been such a thing that the lid would be splattered with a dish ... otherwise I rinse it completely without disassembling it quickly under the tap (the inside) and wipe it off, and then it dries. And if there is condensation on it, then generally wiped it with a damp cloth and that's it.

I use CB 1-2 times a week, mostly I cook broth, so it is in the closet. The O-ring has already strongly saturated the odors and because of this I remove the inner lid and it stands above the sink on the dish rack, because it is no longer possible to keep it in the cabinet. And recently I noticed that the ring is already dangling on the lid. Here is the result. I hope that replacing the ring will solve this problem. I really do not want to take SV to the service.

If you buy a ring, please tell me where, I will also stock up on any occasion))) and I still want a spare pot.

Well, as soon as I find it, I'll unsubscribe

If you buy a ring, please tell me where, I will stock up on any occasion too))) and I still want a spare pot.

I bought pots here (from Liberty they are ideal for scarlet, only there is no belt for a steamer. I use my native only if I cook with steam)
🔗
(oops ... have already risen in price)

Girls from the next branch took for Liberty here
🔗

You can also ask Polina (she promised rings in the second half of February)
https://Mcooker-enn.tomathouse.com/in....0

I never found a native for Scarlett, so I took it from Liberty

[Yashka77]

Yashka77, Yulia! Thanks for the information. How to bake - I will write my result.

[plasmo4ka]

plasmo4ka, and on the first link that you gave there are rings? And for some reason it does not open for me.

[Vitaok]

Vitaok, I did not find rings there. The link opens, only there is no image of the saucepan. I'm expecting rings from Polina. If she does not appear, then I will order from Comfort on this site:

🔗

They say they are the same for all pressure cookers. But the Comfort bowl is not suitable for Scarlett, despite the fact that it is very similar. They have different heights.

[plasmo4ka]

plasmo4ka, I'm also waiting for Polina to come. And yesterday I made an order on this site, they told me that not yet, they expect to arrive on Friday.

[Vitaok]

Vitaok, thanks for the information! I'll wait for Friday.

I did not have time to write that the inner lid does not splatter and there is no need to remove it and there is no need to remove the ring, so yesterday, when cooking the soup, everything was spattered)))))))))) well, diligently. I had to remove and wash and wipe, etc.

But I want to ask a question for a long time, everything was forgotten. And for everyone, when cooking soup, it seems to ... becomes colorless? Faded, carrots, onions ... how did you get the color out of them? The soup is not appetizing in appearance, although it is tasty. Borscht is also so, not appetizing in appearance. Are these pressure features? The omelette for a couple I got some kind of gray ...

Yeah, soup / borscht turns out colorless in SV, that's why I don't like to cook them in it (visual perception is important for me personally)
And the lid and the ring always have to be washed, because when I boil the broth I pour even more max.

My soup turns out to be the color of broth (not borscht), and also carrots, tomatoes, spices ... I always do frying. I am completely satisfied with the soups in the pressure cooker. Rich.

Hello. I have a Scarlett SL-1529 pressure cooker - I was so happy that I had such a techno miracle. but literally yesterday I can’t because of what the lid doesn’t close, I can’t turn it to close it, there is a type of metal screw on the lid that clicks when the lid is closed, so it seems to me that it doesn’t come out to the end, and when this happens, the problem occurs that the lid closes. Please advise what to do.

That is, until yesterday, did you use it? And how does it not close? Is steam coming down or what?

thanks for noticing my post. Thank God everything has returned to normal. only I can not understand why the lid did not close at all. I turned the lid to close it - I could not turn it from its place. now it seems to be closing ...

Girls, and I only cook borscht in a pressure cooker .... because of the speed, even though I have two more multi ... it's red, rich color ... I throw it all at once - I fry carrots, onions, beets, fry in a frying pan , such as the shore a bowl, I spread the potatoes, frying, tomato. juice (by the way, there is not much of it, about 1.5 tbsp), cabbage, ready-made broth with meat or beans with water and 15 minutes, everything is ready. why is he pale ...
The pressure cooker somehow quickly got accustomed, now I am eating everything in it, the multicooker is resting ..

My borscht is also rich, I don’t know why others have a pale one. Maybe people are preparing diet options? Without roasting for example? without tomato paste

In view of the fact that I need to diet for a long time and tediously (((the pressure cooker helps me a lot because I regret the pan and do not fry anything, but I am too lazy on the ski)))
Well, since you write that borscht comes out, then today I'll try again, especially since I can use it as a vegetarian version.

I'll wait for friday

We'll have to wait, there are no rings yet. Promised Friday this week