Electric smokehouse-pressure cooker Brand 6060

Thank you girls and boys !! I will change, but after the holidays. Now there is no time even to go to the store, for what is necessary, and not that somewhere to go. We'll have to smoke it as it is. Now for the holidays I will cook a lot in a smokehouse.

The instructions in the Safety Precautions section on page 5 say "Do not block the steam / smoke outlet." Therefore, if the device breaks down as a result of non-compliance with this rule, warranty repairs will not be carried out.

But with cold smoking, the smoke comes out from under the lid. I was delighted when I boiled the silicone ring and that time the smoke came out only from the pressure indicator. Then I smoked it a few more times on cold smoking and the smoke came out from under the lid. But then the silicone ring was simply inserted into the lid without warming it up. Today I again used the cold smoking mode, but decided to boil the ring before cooking. Alas, there was still smoke from under the lid. Not strong, but he was.

If smoke appears from under the lid when using a heated ring, I recommend opening and closing the lid of the device again (without lifting it or letting out smoke). If the smoke does not stop in this case, it is necessary to replace the O-ring.

And why suddenly the device can break down, because the pressure is higher than it can hold back the cargo valve will not grow. A LOOSE swab does not herment the bowl and does not block the steam passage, and therefore cannot fly out with a cork and give out E2, the steam partially condenses on a wet swab. And if we take into account that the steam escapes through the indicator for about 2 minutes, then perhaps it all condenses on the tampon. In the Soviet pressure cooker, there was no additional valve that would shut off when the pressure began to rise. There was, in addition to the cargo, a fusible safety valve, which would melt if the pressure exceeded the permissible value in the event of a sticking cargo valve. Therefore, when using the pressure cooker, it was recommended to turn it from time to time to avoid sticking. Although sometimes on the Internet I met messages about exploding pressure cookers. Personally, I don't know about such examples. My pressure cooker is still alive: after all, it is adapted to a gas stove, and I have had an electric one for over 30 years. Therefore, he lives in the country, serving as an autoclave.

The pre-holiday parking has begun. In the morning I cooked beets for "Soup" e for a couple. Poured boiling water. I set the time to 25 minutes. After the indicator goes off, the beets are boiled under pressure a little less than 19 minutes. After the signal, the pressure equalized unusually quickly (about 4 minutes instead of the usual 9). She took out the beets, put the carrots on the lower tier of the shelf (I also placed the beets on it). This is where a small game with the unit began: who will defeat whom. After closing the lid, set the "Soup" for 20 minutes. Launched the program. She was there herself. The indicator closed reluctantly. After 9 minutes a hiss was heard. The indicator fell, the pressure was released. Press the "Stop" button to turn off the mode. I start it again, and the panel displays: time 20min, flashing "Soup", "Delay" and "Start" on. Turn off, install, turn on. The situation repeats itself. And so 3 times. Hair starts to stand on end. Disconnected from the network, removed the cover. I let her think for about a minute. She closed the lid. Connected to the network. LAUNCHING went fine. What was it? And why?

You had to press the stop button while holding down to reset the program, and with one press you just paused.

[vernisag!]

Thank you,vernisag! And now about the results of steaming vegetables under pressure. For beets, I would add 5 minutes, and the martyr carrots were clearly overcooked in one and a half cycles. What else I noticed, after 2 times smoking, the silicone ring exuded a smoking aroma at a short distance (about 30 cm), the same ring after 3 times "Soup" (still used the day before) now smells slightly of beetroot in the ring, but I still not soap. And that makes me happy.

After cooling, I cut one root crop. The beets are dense inside, obviously not cooked. I decided to cook it, unpeeled beets without worries went to the whatnot. She folded the cleaned cut, wrapped it in foil and sent it to her sisters. Since the beets need to be heated and boiled, I set the time to 15 minutes. After 6 minutes, I fought a little with the indicator, so that it calmed down and did not hiss, there were 8 with a little minutes of pure time. After the signal, the pressure equalized again very quickly (less than 3 minutes). This means that next time you need to set at least 30 minutes to cook beets.

For example, now I again smoke pre-pickled tongues, and then I will finely chop them and pour them together with bright vegetables into Faberge eggs, there will be an interesting effect - there is no smell from the outside, and already in the mouth you will feel a smoked taste.

["Soup / Stew" for 10 minutes]

Cooked today lentil soup



Fried onions with carrots on the "Fry" mode until golden brown.
I put a couple of spoons of lentils in the bowl.
She poured 0.4 liters of boiling water.
Salted. Added 1 tsp. adjika. Sprinkled with coriander, savory.
She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator.
Turned on the mode "Soup / Stew" for 10 minutes.
The valve closed after 1.5 minutes from the start of the regime.
The timer has turned off. After a couple of minutes, I relieved the pressure.
The lentils turned out to be whole

Oh, I loved Pause so much. I pressed the "Stop / Start" button and the time stopped. I used the pause when cooking the jelly, so that the onions, carrots and spices were less cooked. There were a lot of meat products (up to the top risk), I had to halve it. It went to jelly: half of the fetlock joint (but just hooves), half of a large pork knuckle, half of a cow's (bovine) tail, half of the thigh. All this was poured into 2 liters of boiling water, almost to the risk. Close the lid, set the weight, the "Soup" program 99 min. After 10 minutes the indicator hissed, after 3 minutes it helped him. And then there was silence. But you need to add spices and vegetables. That's what it took a pause for. The pressure was relieved manually. She took off the load, the cover. The boiling in the bowl continued. I put additives and salt. I installed the cover and weight. The pressure built up very quickly (2 minutes). She left to cook and went to write to you. And I put the second portion in MV. So in it boiling (separate bubbles) began after 50 minutes. But I removed the foam without any problems. The broth is like a tear.

Like these ones

Homemade ham

Dear ladies and valiant knights, Happy New Year to you! Good luck with multicooking, multismoking and other delicious treats.
And I give this hedgehog to your festive table, so that you have an abundance of food all year round.
🔗

[Happy New Year, everyone! Health, happiness, prosperity, good luck always and in everything !!!]

Delight for the eyes and stomach!

Happy New Year, everyone! Health, happiness, prosperity, good luck always and in everything !!!

This morning I cooked steamed potatoes under pressure for salads. I put the potatoes on the bottom tier of the bookcase under the "string", only they did not rest against the lid. I poured water to cover the bottom. Closed, turned on, set the "Soup" 25 minutes. Due to the large number of potatoes room. temperature indicator has blocked the steam outlet. On the display 14 minutes, I decided this is not enough. I paused and increased the time to 20 minutes, started it. The process went further. CB itself balanced the pressure, but that was in my absence. When I scooped out the chilled potatoes, I was extremely surprised: along the perimeter of the bottom, cm2, a strip of thickened liquid is wide. Summary: water needs to be poured more than 1 mst, the time to set at once is at least 30 minutes.

cherry twigs miracle !!! Thank you girls for the science!
Pink salmon (inside mackerel) mackerel was pickled according to Levitan's recipe, and pink salmon was simply rubbed with spices for fish and they stood like that for a day. then Hot smoking 50 minutes (just out of curiosity what happens)

Today in the morning was the second "take" smoked a piece of cold smoked run. I set the cold smoking mode for 10 minutes, and here is the result.

Delicious!!!!
Yesterday I also tried to make a cold-smoked beluga, but set it up, as in the Brand's recipe book, for 99 minutes, although I realized that this was probably a lot, but decided to check, in the end the fish turned out, closer to hot smoking, it is not cut, but crumbles, today I will bring it to hot smoked and put it on a fish salad.
Conclusion: you shouldn't bet more than 10 minutes.

[Elena Br]

Happy New Year! Now a comparison of jellies cooked in a smokehouse-pressure cooker for 99 minutes and a multicooker 37502 for 7 hours on "Stewing" at light boil (brought to this state for 50 minutes) and 10 hours of forced warming up. Products and spices are almost the same, and so are the quantities. 99 minutes of cooking jelly with a fetlock joint in the composition of meat products is not enough. But the dog had a feast for the stomach, half of the joint from the pressure cooker went to her. After such a long heat treatment, everything that did not boil in the pressure cooker, everything was boiled out of the bones, all the cartilages became jelly-like, the skins too, all the gelling components went into the broth. After solidification, the CF jelly is much denser and did not melt from prolonged standing on the table, which cannot be said about the pressure cooker jelly. For myself, and maybe someone will do it, I made up the technology of cooking jelly in a smokehouse-pressure cooker.

There is never a lot of jelly. At the first stage, the hooves, tails, shank without its fleshy part are put into the bowl, that is, everything from which the gelling components should be boiled out. According to the instructions, close the lid, install the weight and set the "Soup" 99min. After building up the pressure for the remaining time, forget. On a signal or a minute earlier, using the pause, start the program again. Half an hour before the end of the program, use the pause to manually release the pressure with all precautions. For greater confidence, remove the weight, open the lid, add boneless meat, salt, spices and vegetables that should not be cooked for a long time. Close the lid, install the weight and release the pause.

Hence the question Elena Br: whether switching on the Soup program twice will affect the internal contacts.

And today I came to you with the purpose and intention of disturbing your sleepy, peaceful, festive calm and sending you all to ... to one wonderful site that I quite accidentally found yesterday in search of information on homemade sausage. Usually on the Internet, when looking for information, you find here and there, pitiful, often amateurish and contradictory crumbs of information. And the attitude to this information is also appropriate - often skeptically restrained. But this is something! I sat on the site until the morning, fortunately, it's the holidays. By the morning I had already published almost a "book-manual" of a sausage lover. It clearly indicates how many grams of salt and the corresponding seasonings should be put on 1 kg of raw materials, how to prepare the brine, how much to keep and at what temperature the ham or balyk in this brine, how and how much to smoke, what should be put in order to obtain a certain taste of a smoky aroma. How to properly stuff a sausage, how to roll stuffed intestines with a rolling pin. How to cook, store, prepare intestines for sausages. How to handle a ham or brisket for salting, boiling and smoking. Typical mistakes are indicated, what physicochemical processes occur in meat at various stages of its preparation. And even how you can make sausage without a shell at all. And how many recipes there are with step by step photos!

Here are just a small selection of recipes:

Homemade pork sausage, Kupaty, Ukrainian fried sausage, Sudzhuk, Pork onion, Beef sausage, Blood sausage (4 different types), Pork pork, Dry salted and brine ham, cold and hot smoked sausages, Pork in its own juice, Meat in jelly , Liver pate, Smoking hams, ham, bacon, brisket rolls, poultry and game, game hunting animals (wild boar, roe deer, nutria, deer, etc.), Fillet sausage, Dry sausage "Easter", Hunting sausages, Peasant sausage , Tallinn semi-smoked sausage, old recipes for gourmet smoked meats, smoked meats according to Yukums recipes, recommendations for the storage of smoked products, gourmet ham varieties, balyk sausage, Raw and boiled Cassel brisket, wet or quick salted, table beef sausage, Sausages me, Chopped ham sausage, Language sausage, Homemade salami, air-dry salami, mini salami, peasant salami, Garlic grilled sausage ... and a bunch of recipes with step by step photos.
It is not surprising that I sat on this site until the morning and during the night I printed myself a whole collection of recipes and recommendations. On the site, the topic of meat delicacies and sausages occupies 10 forum pages and 93 A4 pages for printing. I recommend you visit the meat and sausage section of this forum 🔗

I smoked bream yesterday. 10 minutes cold + 20 minutes hot. I was too lazy to fry beforehand, in the end it turned out without a crust and completely light, but tasty.

good day

two questions.

1. Tell me the diameter of the main bowl?
Where to buy an additional bowl without a heating element I found

But where to buy?
2. Where to buy
a. additional insert for steam cooking
b. a flat stainless saucer slightly larger than a wood chip charrer

Thank you)

diameter - 22 cm inside, 24 with sides. 4-tier insert included.
Plastic inserts for "steam" are sold on the Brand's website, I don't know about the saucer. It seems to me that it is not convenient, it will fall off the charring unit.

1. Tell me the diameter of the main bowl?
<...>
2. Where to buy
a. additional insert for steam cooking
b. a flat stainless saucer slightly larger than a wood chip charrer

Thank you)

Good day.
1. An additional bowl can be bought on the official website of the Brand
The diameter of the main and additional bowls is exactly the same. What diameter do you need? I measured the top inner diameter - 22cm
2.a. What kind of insert are we talking about? Whatnot? I have not seen a separate shelf for sale (only in a set). If we are talking about a plastic steamer, then you can use the bottom steamer for 5 L Brand multicookers, but it is not currently on sale on the official website
b. First time I hear about some stainless saucer

thank you all for the answers.
And another question, but I understand correctly that according to the recipe book for this multicooker
for example, can you cook borschik in a regular saucepan?
Or will the meat not have time to cook in such a time?

Thank you)

"flat stainless saucer" is not necessary at all, you can simply wrap the lid with foil.

can borschik be cooked in a regular saucepan?
Or will the meat not have time to cook in such a time?

What does "in an ordinary pot" mean? In an ordinary saucepan on the stove? Of course you can
Or do you mean the main bowl? You can cook soups both in the main and in the additional bowl.
How long will it take for the meat to be cooked? And how big is this meat?
Meat cooks much faster under pressure

Instead of a saucer, I successfully use a piece of foil.

What does "in an ordinary pot" mean? In an ordinary saucepan on the stove? Of course you can
Or do you mean the main bowl? You can cook soups both in the main and in the additional bowl.
How long will it take for the meat to be cooked? And how big is this meat?
Meat cooks much faster under pressure

Thank you all for your answers.

I almost asked the question so I will try to rephrase it.
Here is a recipe from the description for this multicooker on page 14.

Borscht.
Ingredients 200-300 grams of chicken, 200 grams of cabbage 1 large carrot, etc.

How to make Chop mode, etc. Then add salt and pepper, etc.

Now we put all this in the thicket of the multicooker and put it on the soup / stew mode for 35 minutes.

So here's an amateurish question if, before loading into the multicooker, everything is done as written, but instead
multicooker put everything in an ordinary pot of boiling water.

Will the meat have time to boil? And the borscht will turn out the same as in a slow cooker?
Or during this time vegetables such as potatoes boil?

And how fast does meat cook under pressure?
Usually in recipes not for a multicooker they write to boil meat. Get a broth, then one ingredient, then the rest, etc.

And here everything is at once. Is it possible to boil in the same way as in a multicooker, only in a regular saucepan?

That is, three questions. (If you do the same in a regular saucepan)
1. Will the meat have time to boil? (In 35 minutes if the pieces are the same as in multi)
2. During this time, vegetables such as potatoes do not boil?
3. How fast does meat cook under pressure?

Thank you)

Read this topic, recipes from the first page and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=541.0 and I think you will have no questions ...

So here's an amateurish question if, before loading into the multicooker, everything is done as written, but instead
multicooker put everything in an ordinary pot of boiling water.
<...> That is, three questions. (If you do the same in a regular saucepan)
1. Will the meat have time to boil? (In 35 minutes if the pieces are the same as in multi)
2. During this time, vegetables such as potatoes do not boil?
3. How fast does meat cook under pressure?

Something I do not understand your questions ... Why do you need to cook in an ordinary saucepan if you are planning to buy a pressure cooker? And I still don't understand, are you talking about a multicooker or a pressure cooker?

In a regular saucepan, if you cook like this, you will get a brownish soup with colorless beets and boiled potatoes. And in a pressure cooker, I would not advise laying the beets right away. It is better to lay it, previously steamed and chopped, after making the soup and boil the borscht.

The meat can be cooked in a regular saucepan during this time if it is chicken.

Meat in a pressure cooker cooks more than twice as fast.

And in a saucepan on the stove, you can cook a great borscht, if you put the pre-cooked beets in the same way, only you need to graze it. But in any case, the beets must be cooked in advance and put in the borscht last. It is better to cook borscht in a pressure cooker when you need to cook broth for it at the same time. And just in multi (without pressure) nothing is cooked faster than on the stove, you just do not need to graze. I put the food in, pressed a couple of buttons and walk until you want to eat, but this will not work with the stove: it will boil off, it will burn, and if you don't walk and turn it off yourself, it will cool down. In other words, you have to choose.

Of all the existing pressure cookers, I like this one for its non-intrusive functionality. Smoking in addition to everything makes it unmatched at all. to Brand bravo.

[Flight Number Nineteen - Vegetables for Salad]

Oddly enough, I don't smoke on holidays. But the smokehouse is very helpful to me as a pressure cooker. For example:

Flight Number Nineteen - Vegetables for Salad

BEFORE (washed the potatoes and carrots, put them on the wire rack. Poured 3 measuring cups of water into the bowl. SOUP mode - 17-20 minutes)


After


The potato was intact, never burst, not even a hint. The carrots are completely cooked.
Flight number twenty - Jellied meat - meat



SOUP mode 99 minutes + SOUP 60 minutes

And in a smokehouse I kept the tea leaves for Borodino bread in a thermos. Turned on "heating" for 99 minutes + 30 minutes. I needed a brewing temperature of 60 * C. The smoker passed the test, the brewing temperature was clearly 60 * C.

Today I cooked meat according to the recipe

Did everything as written in the recipe.

Salted the meat, sprinkled with seasoning and dry vegetables.
Placed in the baking sleeve, after squeezing the air out of the bag.
Tied the bag tightly.
I put it in an extra bowl.
I filled it with water so that it covered. It turned out to be 1.5 liters.
I set the extinguishing mode for 99 minutes.
She opened the lid and closed it.
During this time, the condensate container is full. I had to shoot and pour out the water. After that, the water again stopped entering the container, and flowed under it onto the table. (it can be seen that the smokehouse is hot). I noticed that water collects in the reservoir, only in the extinguishing mode, when the lid does not close tightly.
Water had to be topped up twice, 500 ml each, during cooking in the stewing mode.
Was very scared for the cover of the pan. During the extinguishing period it became like this.



Washed off after preparation just fine with detergent. There are no traces left.

After cooking, the meat turned out like this.



Then, to give a crust, I placed the meat in an airfryer for 10 minutes at 200 *

Final result.

Today I was honored to heat (languish) milk. From the experience of the pioneers, I poured it into additional. a container of milk (0.9 l). I set "Soup" for 99 minutes. The milk boiled for about 16-17 minutes. The indicator went up. I paused and increased the remaining time to 90 minutes. By an inaudible signal, without tilting the valve weight to the side, the SV helped equalize the pressure by putting a wet rag on the lid. She took out the main foam with a scoop. Strained milk into a 0.7l jar, poured 100 ml into a cup: it did not fit into the jar. Milk is the color of coffee with milk, but its taste is not comparable to baked milk from childhood. The village milk from a domestic cow was much fatter. And when my grandmother took out a crinkle with baked milk from the Russian stove, an almost brown tasty foam rose above her dome, because of which we often fought with my brother. And from today's baked milk I will try to make homemade fermented baked milk for the first time.

[husky]

husky Ludmila very beautiful meat, pink, tender mmmmmm .... And I cooked pork and chicken shashlik. The pork was marinated (salt, spices, a spoonful of olive oil and a spoonful of mayonnaise) for eight hours, chicken for forty minutes. She skewered and fried in the airfryer for 30 minutes, then put it on two grates in the smokehouse and cooked for 10 + 20 minutes. It turned out very, very tender and very tasty meat! The children really liked it. This meat turned out to be dark in the photo, in fact, the color was beautiful, it did not turn red at all in AG.

Ira, did I understand correctly that you cooked shashlik in the smokehouse on the mode of cold smoking for 10 minutes + hot smoking for 20 minutes?

Yeah

And I smoked this meat for the new year, yummy.


loin new year

The recipe is here!

Pilaf, pork

[husky]

husky Luda, I have a question for you about mackerel, how long did you marinate it before smoking, a day or two?

[Basja]

Basja, marinated mackerel for a day. I did it several times. It is impossible to withstand more than a day. I really want to taste the fish as soon as possible. One day is enough for me.

Lyudochka, thank you, I bought such a beautiful fish, one might say without an ice crust, so I want to do it.

I fermented my baked milk with drinking Activation flavored strawberries from a 100ml bottle, put a 0.7l jar in 37502, "Yogurt" mode for 7 hours. At the end of the regime, she put the can on the glazed balcony. After 2 hours, the yummy was ready. But shops offer us ryazhenka 4% fat. I calculated that to prepare such a jar of "classic" fermented baked milk, add 140 ml of cream of 10% fat to 560 ml of milk of 2.5% fat, stir and simmer this milk of 4% fat and make fermented baked milk.

In the pre-New Year's bustle in the kitchen, another (second) leg from the grate was lost.

I'm not a fragile girl, so during the preparation of the cake, the handle on such a silicone spatula was broken.



As a result, we got such funny legs on the grill. The main thing is that they are inserted tightly, I think that now they will not be lost.



My idea, my husband's execution. Maybe someone will come in handy.

Hi, I'm here, too, just in case, I'm looking in the direction of the silicone mold (I don't like it) I'll shred it somehow ...

[Narkom,]

and share the experience of a broken handle?

Easy!

Wash the spatula regularly in the dishwasher. The transparent handle is covered with such stripes (internal cracks), and then you stir something intensively with it and ... voila ... a spatula in a bowl, and the handle from it is in your hands.

Then cut out the legs with a knife and make holes with a screwdriver.

Narkom, recorded?

Hi, I'm here, too, just in case, I'm looking in the direction of the silicone mold (I don't like it) I'll shred it somehow ...

I don't think the shape will fit, they are thin.

[Ludmila]

Wash the spatula regularly in the dishwasher. The transparent handle is covered with such stripes (internal cracks),

Oh, I have as many as three shoulder blades. Already cracked. We must not forget, when they break, leave the silicones in reserve. Thank you, Ludmila, for a tip!

My "crystal" slipper disappeared mysteriously, one might say right out of my hands. Not otherwise, the Bermuda triangle appeared in the apartment right in the kitchen sink. It was washed off my hand with water. The holes in the sink grate are one and a half times narrower than the size of the shoe. I was the only one who saw him. I also look towards all the silicone in the house. I have a silicone tube from which you can painlessly chop off a little. It remains to remove the screwdriver from the cabinet and find a suitable drill. I will do 3 pieces at once.

As a result, we got such funny legs on the grill. The main thing is that they are inserted tightly, I think that now they will not be lost.



My idea, my husband's execution. Maybe someone will come in handy.

Thank you then! I wanted to shred the shape, but I thought it would be thin. And the shoulder blades are what you need. We will cut.

Lyudmil, it's up to little - buy a dishwasher

This is a very useful thing. Until I had it, I didn't even know about it!

Girls and guys, let's be correct when writing recipes: someone writes "stewing" and indicates the time of 30 minutes, then hangs a weight in the text, but this is just "SOUP" 30 minutes. Someone - "soup / stew" with the indication of the time and the closing of the steam outlet, again "SOUP". As a pragmatist, I think that nobody will cook anything for "stewing" because of the hissing steam. Maybe there are extreme people who are pacified by this sound. Our cartoons are great at stewing any dishes. Let it be, as intended, a pressure cooker smokehouse. And if you want to put out something in it, then it is better to close it with any suitable lid, and not your own one with an open valve. And now there are glass lids on sale for our beloved assistants.