Electric smokehouse-pressure cooker Brand 6060

Yes, you can fry anywhere, even in a frying pan. The main thing is extinguishing! Then such meat is tender and excess fat is melted.

Irman, GAL01, thank you, and the chicken has already gone somewhere, I am sitting well-fed and happy, smoking very much nothing happened, because it's no stranger to working with pressure cookers and smokehouses, everything went as usual - I set to cook, and then I looked at the book, but one thing - the chicken has not yet been tested in another way of cooking (our friends are engaged in chickens, some new English chicken they have, they brought it up for the first time), the chicken has already collapsed very much, 10 + 45 mode, thrown yesterday in marinator, night and day in a vacuum, in the refrigerator, but delicious! to stand, to reach the condition they did not allow ... in short, I am very pleased with the purchase, of course - a smoked chicken in an hour! photo and video report later, overeat, no strength!

p.s. additional ring included

here is a report on the operation of the valve, and the smoke when cold-smoked, I walked for about five minutes, but I froze the stupidity at first, threw the chicken to the very bottom of the insert, but I had to put it on the first level, it was attached to the heater, well, I was in a hurry!

Today I cooked compote from frozen berries and fresh apples. Water at room temperature, poured to the last risk.
Put on Soup / Stew for 30 minutes.

And only on the 28th minute the valve closed. Had to add another 5 minutes.

I realized even deeper how good it is when the countdown starts after the pressure has been set (like the Brand 6050 pressure cooker).

Yes, I also cooked the soup, put it on for 25 minutes and the pressure gained by the end of the program ... At 6050 it is much more convenient, set it for 7-8 minutes if necessary and the head does not hurt, you know exactly what will be ready. And in 6060, I can’t always adapt, it’s a little more or less water, when it’s cold, when it’s warm and how long it will take to set the pressure, you can’t guess ...

Smoked capelin today, combined smoking: 7 minutes - cold and 10 - hot. I took the smokehouse well onto the balcony: smoke billowed from under the lid during cold smoking and 4 minutes of hot smoking. Through the slot (the wire did not allow to close the door tightly), the aroma of smoking entered the kitchen. I found the "golden" ratio of salt: fish. For 1 kg of fish I take 1.5 tsp of salt. I keep the fish with salt and spices for at least 3 hours. Large fish (nototenia, herring, mackerel) - 6 hours.

From under the cover the smoke should not swirl either during hot or cold smoking.

Insert the silicone ring carefully and carefully into the cover. Before closing the lid, I go around the ring a couple of times, adjusting it in the lid. And no smoke.

My hood is broken, so I now put a saucepan under the gas stove, it pulls very well and there is no smell.

Hurrah! Bowls for Brand 6060 with and without heating element appeared in Yulmart. There are also Brand 6060 pressure cookers and smokehouses. I already ordered two bowls for myself. The rings should appear soon. And if you want to buy cheaper in Yulmart, then when registering, indicate the promo code 3637507 and get a discount for the second price. So far, only in Brand 6060, I made chicken rolls and boiled pork. I'd like to cook all sorts of porridge and soups in it. But without an additional bowl and ring, this is not possible. As soon as I buy everything, I will unsubscribe. On my own I want to add that I bought different wood chips: alder, apple, cherry. I liked the cherry the most. I can also say that it is not necessary to throw a lot of chips (maximum a teaspoon). although many write that you need two. By the way, they write that there is little smoke.My whole apartment is in smoke (although the smell is pleasant, it feels like you are in the fresh air by the fire).

Today I smoked capelin, combined smoking: 7 minutes - cold and 10 - hot. I took the smokehouse well onto the balcony: smoke billowed from under the lid during cold smoking and 4 minutes of hot smoking. Through the slot (the wire did not allow to close the door tightly), the aroma of smoking entered the kitchen. I found the "golden" ratio of salt: fish. For 1 kg of fish I take 1.5 tsp of salt. I keep the fish with salt and spices for at least 3 hours. Large fish (notothenia, herring, mackerel) - 6 hours.

Good day.
No smoke should come out from under the lid. If this has not happened before, then the O-ring may have shifted.
If you are using the Cold Smoking mode for the first time, I recommend that you heat the O-ring (hold it in hot water) to make the lid of the appliance closer to the body.

at the first turn on, smoke also poured in a circle, everything was stopped, examined, paid attention - you press the lid, the air comes out, and I close it pressed, this did not happen again, even if you closed the lid, you can move a little to the right and left, smoked one after another , several batches yesterday and today, only rinsed the lid, here are the results:

before and after - trout based on "goose ...", myasko , smelt - tried to achieve a more natural cold-smoked, 6 hours periodically turned on the cold-smoked on the stove for 2-3 minutes, so that the lid would not heat up, and smoke would appear - it would still be cooked

[koctill,]

when you first turned on, smoke also poured in a circle, everything was stopped, examined, paid attention - you press the lid, the air comes out, and I close it pressed, this never happened again,

This is as it should be, when the lid closes correctly, it seems to stick.
koctill, let it be a big photo. How I like it!

Hello! I also became the owner of a smoker. Here's my cold smoked smelt. The color is natural -gold. To do this, I added a little tea leaves to the chips. And so that the fish does not fall apart when cold smoked, you must first salt it, and then dry it for a couple of days. Excess moisture will come out and the fish will not fall apart.

P.S. the head and tail had to be cut off - did not fit on the lattice

From under the cover the smoke should not swirl either during hot or cold smoking.

Insert the silicone ring carefully and carefully into the cover.

Do you really think that I am not checking the position of the ring. Always, and with eyes and fingers^,mi.

eugeesha, do not be offended! I was once distracted and I inserted the ring badly, the smoke went up, I had to turn it off and fix it.

And today, for the first time (!) Since the purchase, I tried this saucepan as a simple pressure cooker - I stewed beef with vegetables in sour cream! Certainly longer and less comfortable than in a cuckoo, but the result pleased me!

That's it, I got it and tested it! There are no photos ... Smoke for a start is a sure-fire option - chicken legs, hot smoked on apple peel. Opinions differed - the husband has little smoked taste, me and the younger son are just right, the elder and his wife have not tried it yet, but my eldest has too much smoked smell. In short, an easy life does not seem to be waiting for me ...

Girls, in order to use a smokehouse as a pressure cooker, do you need a bowl with a heating element or a bowl like in a cartoon?

Girls, in order to use a smokehouse as a pressure cooker, do you need a bowl with a heating element or a bowl like in a cartoon?

As in a cartoon, without a wood chip charring agent. But full-time, its size.

[dopleta]

dopleta ... thanks On the Yulmart website, I found an additional bowl with a heating element, but the photo does not show what kind of insides she has, which means not what I need.

Please, do not hit with slippers, if such questions have already been asked more than once in this thread, well, I must read niasil
I am wondering if a steel bowl is planned for the smokehouse?
Will this model be further refined? Or is a new model of the smokehouse planned? Well, for example, not a pressure cooker smokehouse, but a multicooker smokehouse?
... and nowhere can I spy on its dimensions. I even honestly downloaded the instructions ... but maybe I accidentally looked through it.

Please do not hit with slippers, if such questions have already been asked more than once in this thread, well, I must read niasil
I am wondering if a steel bowl is planned for the smokehouse?
Will this model be further refined? Or is a new model of the smokehouse planned? Well, for example, not a pressure cooker smokehouse, but a multicooker smokehouse?
... and nowhere can I spy on its dimensions. I even honestly downloaded the instructions ... but maybe I accidentally looked through it.

you don't need to read everything .. just look at the first page of this topic ... there, in my opinion, the moderators laid out everything and everything .. and very compactly

I am wondering if a steel bowl is planned for the smokehouse?
Will this model be further refined? Or is a new model of the smokehouse planned? Well, for example, not a pressure cooker smokehouse, but a multicooker smokehouse?
... and nowhere can I spy on its dimensions. I even honestly downloaded the instructions ... but maybe I accidentally looked through it.

Steel bowl ... there is no information about this yet, but there were plans.
About the multicooker option ... Why is he like that? then she will let the smoke through
In general, yes, a new smokehouse is planned, but there are no details yet.
And the dimensions ... what dimensions do you need?

maybe this?

Dimensions (H x W x D), cm
34 x 34 x 30
Weight, kg
5.6
Products webpage
🔗
Packing size
330 x 330 x 360 mm, weight 6.6 kg

[argo]

argo, I read 1 page, and the next couple of pages.
Girls, I don’t know, maybe there are magnetic storms, but I don’t see the height-width-depth dimensions of this unit at close range ...

manna, I have not yet had any other variations besides the multicooker. And there, apparently, the pressure-cooking principle of fixation is needed so that it does not smoke too much ...
I already wrote about the sizes above :)

And there, apparently, the pressure-cooking principle of fixation is needed so that it does not smoke too much ...

Of course, a smokehouse at home can only be a pressure cooker.

Of course, a smokehouse at home can only be a pressure cooker.

and the biscuits bake well

and the biscuits bake well

This is indisputable, but only in add. more often with add. gasket

[3 in 1]

modes SOUP and STEAMING (the same SOUP, but with a small amount of water + grates for products) will cook, and STEWING and FRYING - multivariate. 3 in 1.

well, they write the same -MULTIVARIT

(I don't have a multicooker .. but the girls probably have about five of them .. so they know what they are writing about)

Here are my photos add. bowls and add. gaskets

Here is an extra bowl without heating element (not included)


And this is also an additional silicone gasket ring (only one included)

well, they write the same -MULTIVARIT

(I don't have a multicooker .. but the girls probably have about five of them .. so they know what they are writing about)

This is very conditional - frying and baking is not the fullness of multicooker functions. As in a multicooker, you can't cook soup in it Just like in a pressure cooker! Quenching without pressure occurs at temperatures well above 100 ° C. This is no longer extinguishing

and theoretically, is there enough power for deep-frying smokehouse? donuts, potatoes ...

[Ksyusha]

and theoretically, is there enough power for deep-frying smokehouse? donuts, potatoes ...

She fries pretty well. I haven't tasted deep fat. But Ksyusha did

For deep frying, a steel bowl would do. Although ... after all, deep fryers have non-stick containers, which means they can withstand frequent exposure to boiling oil.

p.s. I like this device :) If you can use it as a smokehouse, a deep fryer and a fryer, then we need such hockey! If I had also adjusted the time-set of pressure, if I understood correctly, it is more convenient for the 6050

This is very conditional - frying and baking is not the fullness of multicooker functions.As in a multicooker, you can't cook soup in it Just like in a pressure cooker!

so Ksyusha writes "stew and fry) this is a multivariate

! Quenching without pressure occurs at temperatures well above 100 ° C. This is no longer extinguishing

and what will it turn out? something you never thought about just frying?

This device is really very versatile, but I would not exaggerate its functions so much. He is already very worthy
This is also a smokehouse. And a pressure cooker. And a double boiler. And a brazier. And baking is possible. But I would not call this device a multicooker in the full sense of the word, since at normal pressure only frying, baking and a double boiler are possible.

and what will it turn out? something you never thought about just frying?

In the "Soup / Stew" mode without pressure, a steamer will work if you pour water into the bowl and put food on the shelf (but I prefer to steam under pressure, so the steam does not come out through the valve). You can cook pasta / lightly fry like this. You can bake.

Don't mislead the people. In the smokehouse, you can boil and stew without pressure if you use a non-native lid. I use a plastic cover for the micro: it has small holes that can and should be covered, but not completely closed. The lid is installed with the base on the side of the bowl, even condensation gets into the bowl. No further, as today I made a turkey breast with prunes, of course, on atmospheric stewing for 1 hour. It was possible on "Soup" for 15-20 minutes, but I had to control the process and make additives during the cooking process, which is not at all easy at pressure due to the need to equalize it. And earlier I already described the process of cooking borscht, when I used the smokehouse both as a pressure cooker and just a pan.

Don't mislead the people. In the smokehouse, you can boil and stew without pressure if you use a non-native lid. I use a plastic cover for the micro: it has small holes that can and should be covered, but not completely closed. The lid is installed with the base on the side of the bowl, even condensation gets into the bowl. No further, as today I made a turkey breast with prunes, of course, on atmospheric stewing for 1 hour. It was possible on "Soup" for 15-20 minutes, but I had to control the process and make additives during the cooking process, which is not at all easy at pressure due to the need to equalize it. And earlier I already described the process of cooking borscht.

in the sense of? how to cook on an electric stove?

in the sense of? how to cook on an electric stove?

With the native lid and the weighting agent removed, everything is extinguished normally.

With the native lid and the weighting agent removed, everything is extinguished normally.

how in the cartoon?

how in the cartoon?

Yeah, but unlike the multicooker, our time is limited to 99 minutes, well, the delay is still the same 99 minutes.

[Evgeniya]

Evgeniya, stewing, like soup cooking, at normal pressure implies a temperature of about 100 ° C. The pressure cooker is designed so that it continues heating until the valve closes. And since the valve does not close, then heating continues. If you cook soup at a normal pressure of 6060, then it will boil very much. Of course, you can "stew" vegetables and meat at temperatures over 100 °. But this is not really extinguishing.
My friends, it just seems to me that the tone of communication has deviated somewhat from the polite?

The sound is annoying with the native cover, but here it is practically nonexistent. The cooking process takes place at atmospheric pressure and the corresponding temperature. If there is liquid in the pan, then the temperature will not rise above 100 * C, no matter how long it is heated. And so that all the liquid does not evaporate, for this you need a suitable lid. I found her.

The sound is annoying with the native cover, but here it is practically nonexistent.

strange, even when she just lies there and extinguishes any sounds.

[My friends]

My friends, it just seems to me that the tone of communication has deviated somewhat from the polite?

her .. we just find out .. is it possible to cook in this unit as in a multicooker? out .. in a bread maker the same and the second is cooked and fried and stewed and even made kebabs ..

in the sense of? how to cook on an electric stove?

Of course. After all, multi-cookers and pressure cookers are nothing more than a saucepan with a stove placed in a thermos. And their difference is in the lids and the way they are attached to the bowls.

we just find out .. is it possible to cook in this unit as in a multicooker?

Sure you may. Fry. Bake. Steam. "Simmer" at a temperature of approx. 110 ° C - 120 ° C.
But I do not advise cooking soup at normal pressure - it will boil very much.

At atmospheric pressure, WATER boils at 100 * C, and salt solutions are slightly higher, depending on their concentration, but not 110-120 * C, here you cannot do without pressure.