Electric smokehouse-pressure cooker Brand 6060

[SchuMakher]

SchuMakher what a beauty! (y) I would like this plate ...: girl_in_dreams: Are the zucchini fully cooked or not?

[tatjanka]

tatjanka Yes, the squash is soft. I imagine that it is quite possible to bet for 10 minutes.

For a day, the fish is too salty, although for salting fish I always take 2 tbsp for 1 kg of fish. l salt and 1 tbsp. l sugar. I had to steam it on a layer of potato. After 20 minutes of operation of the "Frying" mode (fried onions and lightly potatoes), about 1/2 cup of hot milk was poured into the potatoes, and the fish was put on the potatoes. She closed the lid. Turned on "Soup" 23 min. The hiss of the indicator was not observed for a long time, finally, it hissed. Soon it fell silent. Well, I think it's okay. Suddenly, after a while there was a slight hiss, the indicator spat out a drop of water. Armed with a Chinese stick, began to set his brains. There were no excesses until the end of the regime. What happened?

the indicator spat out a drop of water. Armed with a Chinese stick, began to set his brains. There were no excesses until the end of the regime. What happened?

The float may not have fully risen right away Maybe something was bothering it

And today I smoked mackerel both cold and hot. (There will be no pictures - well, why take pictures of her, and so everyone has seen 100 times already). I just want to tell you what my pressure regulator was making today. I'll start over. The first launch was cold smoking. Everything worked more or less normally, although the first 3 minutes smoke came from under the lid too, but then it stopped. The smokehouse settled down a little and I charged it for hot smoking. And here, after raising the pressure indicator, the regulator (weighting agent) kaaaaak began to dance, in the literal sense. It swayed from side to side, it hissed, steam came out of it and moisture was released, decent in quantity. I tried to hold the weight in one place with my hand, it helped. But as soon as he let go and it continued. 2-3 minutes of such a whistle and everything was quiet. And what was that? Who knows?

How can you put on wrong? And then he recovered himself ...

And at me this is generally the norm and the bubbles around the weighting agent are black, this blackness around it is not washed off ...

[Xun]

And what was that? Who knows?

Xun, or maybe there was moisture in the valve, so she arranged this dance?

I marinated the capelin with whole carcasses of lightly salted, what do you think for how many minutes to put it on cold smoking?

[Xun]

How can you put on wrong? And then he recovered himself ...

Mash, it's kind of easy to wear it. I put it on the pin and that's it.

Xun, or maybe there was moisture in the valve, so she arranged this dance?

It seemed to be dry after cold smoking.

And at me this is generally the norm and the bubbles around the weighting agent are black, this blackness around it is not washed off ...

Oh mom Ir do not scare. I was already scared of such dances.

Perhaps there was a voltage surge, and the regulator was poisoning excess steam, that is, it was clearly performing its duty. And with uniform, quiet heating, it does not dance. When everything is quiet and calm, I sometimes raise it slightly to make sure that the unit is working. When I pressurize on the lid under the regulator, a small puddle with bubbles appears, which I consider to be a completely natural phenomenon.

When I pressurize on the lid under the regulator, a small puddle with bubbles appears, which I consider to be a completely natural phenomenon.

I just have this black puddle when smoking ...

When smoking, the steam is mixed with the smoke. The smoke appeared before the pressure rose to the limit.

I pickled the capelin with whole carcasses of salted, how do you think for how many minutes to put it on cold smoking?

On the first page of the topic, there is a list of recipes, look, I made capelin.

There may have been a power surge

There was no power surge, I'm 100% sure of that.

Tomorrow I will smoke the ribs again, let's see how the smokehouse will behave again.

[Hot smoked cod]

And I don't see any puddles, at the very beginning of development, I also have a crack from under the lid, and now only through a pressure indicator, today I smoked a piece of cod weighing 450 grams. Rubbed a piece of coarse salt, seasoned with fish seasoning, pepper, sprinkled with lemon juice and left to marinate for 1.5 hours. After that, she blotted the excess moisture with a paper napkin and put the smokehouse in the saucepan. Slivers put literally 2 pinches. The rest of the marinade and 80 ml of water poured into a saucepan, set "Hot smoking" for 20 minutes. After the end of the program, she forcibly released the pressure, opened the lid, opened the lid of the chip container and sprinkled boiled water on the remaining chips, closed everything again and set the "cold smoking" mode for 10 minutes.
Hot smoked cod
And this is what I ended up with


The taste is the most delicate, the meat is white, juicy, the taste of smoking is present, but unobtrusive. Chilled in the refrigerator and flavored with mayonnaise, it turned out to be a very tasty dish. If you remember, hot smoked fish salad with onion and mayonnaise was very popular before. So here is my opinion that salad from such a fish will be ten times tastier.

[Ksyusha]

Tomorrow I will smoke the ribs again, let's see how the smokehouse will behave again.

Ksyusha, and poured no more water than necessary?

And here, after raising the pressure indicator, the regulator (weighting agent) kaaaaak began to dance, in the literal sense. It rocked from side to side, it hissed, steam came out of it and moisture was released, decent in quantity.

and from an excess of water can this be?

[Ksyusha]

Ksyusha, and poured no more water than necessary?

80 ml.

But how, then, to cook soup under pressure, if excess moisture can cause it to release through the valve?

But how, then, to cook soup under pressure, if excess moisture can cause it to release through the valve?

in soup mode, a lower temperature can be set.
and in the smoking mode, excess water can lead to increased pressure, possibly.
once the safety valve has worked, it means there was overpressure, but where did it come from ???

[Vegetable stew with meat]

Vegetable stew with meat



Meat (not fatty pork) was cut into pieces, fried for 20 minutes on the Frying mode with onions and carrots. Then I put in layers a piece of frozen homemade tomato, potato slices, pumpkin in cubes, cauliflower, sweet red pepper, salt + spices, a little sour cream on top.

Soup / Pressure Stew for 40 minutes. Time increased because some of the vegetables and the tomato were frozen. The valve closed only after 20 minutes, until this time the food was heating. Nothing flopped or splashed!

It turned out very tasty!

On the program, the soup was just fine with me.

in soup mode, a lower temperature can be set.
and in the smoking mode, excess water can lead to increased pressure, possibly.

Yes exactly. This has already been written about. Therefore, it is not recommended to pour more water than recommended when smoking.

If the tension did not increase, then why suddenly there was an intense boil, which quickly returned to normal.

The load safety valve always gradually releases the steam when there is normal heating, we do not even notice it. With intensive boiling, for some reason, a lot of steam is formed, the pressure rises rapidly, then the cargo valve "breaks off" and it starts to "dance".

[dopleta]

And so today I repeated cold smoking.
Before smoking, on Elena's advice, I boiled the silicone ring a bit in boiling water. And after all dopleta talked about it. Thank you!! That's it, the smoke from under the lid didn't come today. Just as it should be, through a pressure indicator.
I cooked mackerel on combined smoking. 10 minutes cold smoking and 20 minutes hot smoking. Water 80 ml. She took the same amount of chips and the same as the last time.


The smoke was throughout the entire cold smoking. Plus two minutes hot. Then steam went and the valve closed at 4 minutes.
Then the smokehouse worked quietly, without noise and splashes.



And I also cooked pilaf today.
Very comfortably. All dishes are clean. The stove is clean.



I want to add one more point to the advantages of the smokehouse. Very easy to care for. The bowls are washed with a gentle movement.
And I stopped removing the chip cup. I don't see the point. Wash - yes. And to clean to a shine - nope.

AAAAAAA! I'm eating fish! YES! YES! YES! I should have written that

But, I reserve the opportunity to find my own, "gentle" smoke

How he was found right there !!!! How delicious it is !!!!

But the details - tomorrow!

Girls, and I have joy! I got my beauty yesterday! I tried it! I made wings (2 upper tiers) and potatoes (2 lower tiers) hot smoking mode for 30 minutes. VKUSNOOO! We got it all at once! Only the color of the wings is pale. Maybe a lot of water (100 ml)?

[Marinary]

Marinary , Congratulations! The color depends on the chips used. The darkest ones are alder, oak. What is yours? For color, you can still use strong brewed tea in the marinade.

[Marinary]

Marinary , Congratulations! The color depends on the chips used. The darkest ones are alder, oak. What is yours? For color, you can still use strong brewed tea in the marinade.

+1000. Today I will smoke mackerel, I added tea to the marinade, let's see what happens.

reached the handle, not only did he boil the dumplings in it, he also tried to fry the eggs

Thanks for the congratulations and the tip: about marinated tea. Somehow I didn't think of that - in the marinade! Previously, I poured them onto the wood chips in the smokehouse. I'll try! Smoke fish tomorrow! bought AUHU and BLACK BREAM! How do you advise them to zababahak? Hot or cold? PLEASE A MINUTE PLIIIZ!
By the way, the smoker behaved exclusively during the first test! Probably not to scare me!

I have a stove of current to warm up the soup and if the children fry the cherries for themselves ... but no, I still cook cream, in

In general, I stopped using the stove, I heat up the soup in the smokehouse, and I fry the eggs ... I don’t cook the cream in the smokehouse yet, but I do it in a slow cooker in a water bath

Girls, what to do with the fish? Tell me, pzhalsta!

So the main drawback is revealed, it deprives other units of work

no, I distributed the load evenly, so that they would not stagnate!

Girls, what to do with the fish? Tell me, pzhalsta!

smoke!

[Flight number fourteen - Why, you ask, drunks. The answer is: because they were pickled in cognac. Yes Yes. It is in cognac.Very soft meat turns out. Alcohol after smoking is not felt at all.P.S. today the smokehouse worked like a clock.]

Today I smoked pork ribs again.

Flight number fourteen -

Why, you ask, drunks. The answer is: because they were pickled in cognac. Yes Yes. It is in cognac.

Very soft meat turns out. Alcohol after smoking is not felt at all.

P.S. today the smokehouse worked like a clock.

An interesting observation, my ring has become larger (it partially falls out of the retainer and it has to be corrected before closing the lid), but the tightness has become perfect ... this is such a paradox ..

[Another test - Curd with sourdough Lactina]

Another test - Curd with sourdough Lactina



For fermenting milk, I used dry leaven Lactina Curd


Fermented the curd in UHT milk (3.2% fat 1,5L) in Brand 4001 yogurt maker 4 hours heated and 6 hours unheated.

But I heated the curd mass in the Brand 6060 pressure cooker.
At the bottom of an additional bowl (not included in the kit) I installed a lower steam basket (not included in the kit). She poured 2.5 liters of hot water into a bowl.


I set a bowl with curd mass on a double boiler.


Included "Heating" mode for 15 minutes.
In 20 minutes I removed the bowl with the curd mass from the smokehouse (in the photo, the white balance is simply disturbed).


Poured the curd mass into cheesecloth laid out on a microwave steamer


I hung cottage cheese in gauze


After 5 hours, just over 200g of curd


The curd turned out to be excellent, the way I like it both in consistency and in taste!

Since the users have problems with the purchase of "firewood", our company gives all buyers of the 6060 smokehouse-pressure cooker 1 bag of wood chips (apple tree). And also there was an opportunity to purchase chips of other tree species in our online store.

[ElenaBr]

Girls, and I have joy! I got my beauty yesterday! I tried it!

I sit and burst into tears Apparently I'm the only one so unlucky. Another order from Philips was ordered on Dec 13 and yesterday I received an EMS package. Only 5 days went from Moscow to Ussuriisk. And here on November 26 she ordered a smoker and only on December 17 she left sorting in Moscow

ElenaBr, I was promised a refund of the difference paid by EMS and the actual costs of the PR. The third day as I sent the details, there is no information from the manager and no money has been received. This is the first time I come across such an attitude.
I already realized that on New Year's Eve I should not even expect to try the smokehouse, I practically calmed down that I myself would now have to go to the post office for a parcel. But I ended up in such conditions because of an error of your employee, and it is elementary to report that "my application has been received and we will transfer the money then" is it possible?

[Elena Br]

Since the users have problems with the purchase of "firewood", our company gives all buyers of the 6060 smokehouse-pressure cooker 1 bag of wood chips (apple tree). And also there was an opportunity to purchase chips of other tree species in our online store.

A very sensible move, Elena Br ! I also had the idea to offer it to you, it is wonderful that you have implemented such an idea lying on the surface!

Got my smokehouse. Hurrah! I took it out to test, and the saucepan was badly scratched inside. Can I use this? Or should I change?
P.S. I really look forward to hearing, because I have already prepared meat for smoking.

Got my smokehouse. Hurrah! I took it out to test, and the saucepan was badly scratched inside. Can I use this? Or should I change?

but this is alarming, the second case ...

but this is alarming, the second case ...

but it is not clear to me what needs to be done to keep such ... not even scratches, but chips. Lucky, as a drowned man.

Got my smokehouse. Hurrah! I took it out to test, and the saucepan was badly scratched inside. Can I use this? Or should I change?
P.S. I really look forward to hearing, because I have already prepared meat for smoking.

Change definitely. Teflon will continue to climb. It can and will be possible to smoke, since there is no contact with the product, but I would be careful not to cook anything in such a bowl.

but this is alarming, the second case ...

And what is alarming? Cover damaged in transit. Only it is not clear what was damaged.

And what is alarming? Cover damaged in transit. Only it is not clear what was damaged.

I don’t think so. This is a place that nothing can come into contact with except for the silicone legs of the stand. The chips are very strong. Even in the photo you can see (I doubted that it would be possible to photograph). And TC delivery. That is, the box is not subject to a huge number of throws.

Marinated lamb ribs, I'll smoke it in the evening!

Like Winnie the Pooh, today is a day of worries: 2 breads, Dopletin pie (but with berries), noodles, mushroom noodles with it, ribs for dinner, washing and cleaning, plus a small one did not go to the garden ...

[ElenaBr]

And at me this is generally the norm and the bubbles around the weighting agent are black, this blackness around it is not washed off ...

A puddle may form around the weight, and this is not a defect. Dark the puddle appears from the smoke, which mixes with the steam and colors the condensate in this color.

I sit and burst into tears Apparently I'm the only one so unlucky. Another order from Philips was ordered on Dec 13 and yesterday I received an EMS package. Only 5 days went from Moscow to Ussuriisk. And here on November 26 she ordered a smoker and only on December 17 she left sorting in Moscow
ElenaBr, I was promised a refund of the difference paid by EMS and the actual costs of the PR. The third day as I sent the details, there is no information from the manager and no money was received. This is the first time I come across such an attitude.
I already realized that on New Year's Eve I shouldn't even expect to try the smokehouse, I practically calmed down that now I myself would have to go to the post office for a parcel. But I ended up in such conditions because of an error of your employee, and it is elementary to report that "my application has been received and we will transfer the money then" is it possible?

We keep our promises. The money was transferred to you today. The manager will inform you about this in a letter.
I apologize for the delay.

In general, all my stories boil down to the fact that in the pressure cooker you can cook anything that requires stewing and cooking, any recipe we are used to. I repeat, the main thing that is necessary for the community is knowledge of the approximate time of product readiness. Moreover, such data are needed for two modes Hot smoking and Soup-stewing If there is such a plate, then you can cook everything!
In general, although testing is over, our friendship is just beginning. The smokehouse pressure cooker stands next to the stove, replacing it more and more often. Good thing. definitely! I am very glad that this is both a smokehouse and a pressure cooker, for people like me, who, as it turned out, cannot afford a smoke-filled meal. But, I reserve the opportunity to find my own, "gentle" smoke
Since I am not at all aware of all of the above, a blind kitten, so to speak, I want to ask, the ring is silicone, is there a difference, which side is inserted? There are just fine grooves on one side and not on the other. I, I do not know why, decided that the grooves should be outward. How should it be?
And again, many thanks to the firm Brand, Elena, Vadim (and of course dopletе) Me, of course! I do not regret that I was among the testers (I hope that the firm also received something from me)

- If users draw up a similar plate, then we will definitely add it to the instructions.
- At this stage, we collect the first comments and suggestions for making changes in the next batch. And testing doesn't end there. We will be very glad to see new recipes, as well as new comments and suggestions.
- The ring has grooves on both sides, so you can wear it on either side.

Thanks to all the test participants, as well as just the Brand 6060 smokehouse users for the detailed reports.

For a day, the fish is too salty, although for salting fish I always take 2 tbsp for 1 kg of fish. l salt and 1 tbsp. l sugar. I had to steam it on a layer of potato. After 20 minutes of operation of the "Frying" mode (fried onions and lightly potatoes), about 1/2 cup of hot milk was poured into the potatoes, and the fish was put on the potatoes. She closed the lid. Turned on "Soup" 23 min. The hiss of the indicator was not observed for a long time, finally, hissed. Soon it fell silent. Well, I think it's okay. Suddenly, after a while there was a slight hiss, the indicator spat out a drop of water. Armed with a Chinese stick, began to set his brains. There were no excesses until the end of the regime. What happened?

There may be a drop of water left in the float after washing, in which case the pressure indicator may bubble or splash. And there is nothing wrong with that.

And today I smoked mackerel both cold and hot. (There will be no pictures - well, why take pictures of her, and so everyone has seen 100 times already). I just want to tell you what my pressure regulator was making today. I'll start over. The first launch was cold smoking.Everything worked more or less normally, although the first 3 minutes smoke came from under the lid too, but then it stopped. The smokehouse settled down a little and I charged it for hot smoking. And here, after raising the pressure indicator, the regulator (weighting agent) kaaaaak began to dance, in the literal sense. It swayed from side to side, it hissed, steam came out of it and moisture was released, decent in quantity. I tried to hold the weight in one place with my hand, it helped. But as soon as he let go and it continued. 2-3 minutes of such a whistle and everything was quiet. And what was that? Who knows?

Today I smoked pork ribs again.
P.S. today the smokehouse worked like a clock.

Most likely, the float did not close immediately, but with a delay, from strong steam (perhaps a little stuck). Therefore, the pressure in the bowl has exceeded the operating value.
In your case, I would carefully examine the float, or rather its free stroke.

But how, then, to cook the soup under pressure, if excess moisture can cause it to release through the valve?

Heating turns on, and after reaching the working pressure, it turns off. If there is little liquid in the bowl (80-100 ml), then since the NE is very hot, the contents are further heated. In this situation, overheating often occurs, and as a result, part of the steam escapes through the weighting agent. When the bowl is full, no overheating occurs.