Electric smokehouse-pressure cooker Brand 6060

You do not need to be afraid of anything, the main thing when cooking under pressure is to add the required amount of water to build up pressure! You can put the pressure cooker on a reprieve, or go on business without fear for it. 6051 has 5 modern degrees of protection. There is an emergency relief valve for excess pressure, overheating blocking. Even if there is not enough liquid (well, you didn’t add water for the formation of steam, which can raise the indicator float and seal the device), the pressure cooker will still start the countdown when the bowl heats up to 100C, even without pressure. It will work for 10-20 minutes and turn off. The only thing is the Frying mode, you need presence here!

Sorry! I described 6051 and the smokehouse 6060 also has an emergency pressure relief valve! It's on the side of the lid! And the same overheating protection. In general, there is nothing to be afraid of in Brand devices. The safety of the device is an important aspect for us!

Good day everyone! Girls please help me the slow cooker in which I make baked goods broke down. I want to try baking casserole and biscuit in the brand. Girls can anyone bake, please tell me How many minutes to set, bake with pressure or with an open valve, and if the oven is with a closed valve, then after baking the pressure is forced to be removed or wait until it evens itself out, otherwise there are 2 recipes, but they are opposite

On the first page, see the list of recipes (there are casseroles and biscuits), there are photos and recommendations on the baking mode and time.

Good day everyone! Girls please help me the slow cooker in which I make baked goods broke down. I want to try baking casserole and biscuit in the brand. Girls can bake, please tell me How many minutes to set, bake with pressure or with an open valve, and if the oven is with a closed valve, then after baking the pressure is forcibly removed or wait until it evens itself out, otherwise there are 2 recipes, but they are opposite

When I bake, I remove the valve. Charlotte was baked for 60 minutes (4 eggs, 1 tbsp of sugar, 1 tbsp of flour, 1 tsp of baking powder, apples) It turned out very good!

Thanks for the quick response! With the valve open, it turns out like an ordinary multicooker, my Stadler Form broke down, I also removed the valve in it and baked for 60-70 minutes, thanks again!

I bake muffins exclusively with a weighting agent, and the time depends on the volume and moisture of the dough. Recently I have been baking eggless whey muffins for 45 minutes (the height of the muffins is approx. 5cm). And today I experienced stress. I turned on the smokehouse to bake the cake, as it seemed to me, as usual. Come back 45 minutes later, open the lid ... dough. I turn it on again ... I do not hear the click of the relay for heating the heating element. I think FSE Then I looked closely, and I did not bet on "Soup / Stew", but on "Delay".

I bake muffins exclusively with a weighting agent, and the time depends on the volume and moisture of the dough. Recently I have been baking eggless whey muffins for 45 minutes (the height of the muffins is approx. 5cm). And today I experienced stress. I turned on the smokehouse to bake the cake, as it seemed to me, as usual. Come back 45 minutes later, open the lid ... dough. I turn it on again ... I do not hear the click of the relay for heating the heating element. I think FSE Then I looked closely, and I did not bet on "Soup / Stew", but on "Delay".

Can I have a recipe for a whey cake? Why bake with a weighting agent? Better? Weighted cupcakes or all baked goods?

[Bishka]

Bishka, I only bake muffins, they can be muffin pies too. I also use them as biscuits for cakes.There are recipes for similar cupcakes in my profile. It's just that in the summer I bake only on whey (I have a lot of it), and in the winter on kefir, yogurt. If you replace kefir with serum in the recipe, then the latter needs to be slightly reduced. Unfortunately, I cannot name the exact recipes (other than those in the profile) - everything is prepared "by eye".

I bake with a weighting agent, since there is a small build-up of pressure, it bakes faster than without a weighting agent, the crumb is more moist due to the fact that moisture does not evaporate as quickly as without a weighting agent. Too wet baking oven did not try so. The wettest thing I baked in this way was a chocolate pie on pumpkin puree (originally on a zucchini) from Sonadora... It turned out great!

Girls, but cook the soup on SOUP / STEWING with pressure or as in a multi-without pressure and what time is set on a saucepan?

[YanOchka-]

YanOchka-, the soup is only under pressure, otherwise you will catch it in the kitchen, like in a fairy tale about a miracle pot. And the time depends on the products from which you cook. I don't remember if there are recipes for 6060, but for 6050 and 6051 there are definitely, and by the time add 20 minutes to boil the liquid (if it's a full cup of cold water).

Yesterday and today I dabbled in semi-deep fat (I don't cook this at all, but here I wanted to chevoyta). Legume cutlets, vegetables (there are no photos, somehow I didn't think to take a picture) ... Just in the allotted 20 (even less) minutes I managed to fry everything in two tabs. I like it. There were splashes, of course, but not the same as in the pan, and a tall 6-liter bowl was very helpful (I think that a 5-liter height would not be enough)

Girls thank you again for your help, baked a chocolate cake in boiling water today, it turned out superb, I did not even expect such a result, though there was a lot of condensation. in the stadler I did not have this. Baking for 70 minutes, there was a lot of condensation, I wiped off the lid and sides of the pan, closed it again and put it on for another 15 minutes, the cake dried up and easily jumped out of the pan. thank you all for your help!

Girls! Maybe someone has already asked this question, but re-read 129 pages oh-oh And the question is this: is it possible to wash the lid in the dishwasher? Or is it something I'm thinking wrong

I've been washing for a year, so far everything is fine

I've been washing for a year, so far everything is fine

Well, hardly a year, because it went on sale only at the end of November last year! But in principle, it is no different from the lids of other electric pressure cookers.

Are you taking off the ring?

when I use it as an ordinary skr, I take off the ring and wash everything in the machine, and when I smoke it first in the sink, and then in the machine, I always take off the ring and clean the valve with a toothpick. everything that I use for smoking is a grate, a ring, a smoking bowl, a ham, I keep everything on the balcony in a separate cabinet, and it still smells very strong. If there was no balcony, I probably would have given up smoking

I bought my smoked meat only three days ago. Yesterday I made jellied meat, but today I tried smoked ribs. I will adapt to the smell and other things. (In terms of storage, etc.)

I also like to smoke ribs, but mostly I cook soups and steamed vegetables in it. I put in it a steamer from another multi, very convenient. I use it like a smokehouse when making ham. I bought Belobok's ham and I make ham once a week. I advise everyone, I make from different meat, which is at hand, and I cook from this. I put the meat in a whole piece, when finely chopped, when I mix coarsely chopped with minced meat. it all depends on the meat, the additives are also different, when I add olives, when mushrooms, sometimes carrots. I love adding pine nuts. who loves garlic, It looks spectacular if you add a few boiled quail eggs. Sometimes I make 2 at once in one ham. In one package I put finely chopped chicken with mushrooms, and in the other minced beef with quail eggs. I also smoke sausage in it. I buy guts on the market, and there are a lot of sausage recipes on the internet. 30 minutes and homemade sausage is ready.Another advice to you is to cover the chip cup with foil, it will not be so disgusting to wash it. So, you are at the very beginning of the journey, go for it! Good luck with your smoking! The road will be mastered by the walking !!!

I also like to smoke ribs, but mostly I cook soups and steamed vegetables in it. I put in it a steamer from another multi, very convenient. I use it as a smokehouse when making ham. I bought Belobok's ham and I make ham once a week. I advise everyone, I make it from different meat, which is at hand, and I cook from this. I put the meat in a whole piece, when finely chopped, when I mix coarsely chopped with minced meat. it all depends on the meat, the additives are also different, when I add olives, when mushrooms, sometimes carrots. I love adding pine nuts. who loves garlic, It looks spectacular if you add a few boiled quail eggs. Sometimes I make 2 at once in one ham. In one bag I put finely chopped chicken with mushrooms, and in the other minced beef with quail eggs. I also smoke sausage in it. I buy guts on the market, and there are a lot of sausage recipes on the internet. 30 minutes and homemade sausage is ready. Another advice to you is to cover the chip cup with foil, it will not be so disgusting to wash it. So, you are at the very beginning of the journey, go for it! Good luck with your smoking! The road will be mastered by the walking !!!

Please tell me about the ham. How long and in what mode? Thank you!

Is the Redmond ham maker suitable for our smokehouses?

Is the Redmond ham maker suitable for our smokehouses?

Julia, anything that fits in the bowl of the smokehouse will do.

I don't know about Redmond, I have a white side. I bought it on AVITO it costs 700 rubles. in my opinion they have deliveries to the regions. In St. Petersburg they also exist. I cook for 45 minutes in a smokehouse on the mountains. smoked. You can cook in it both in the oven and in the airfryer, you can simply boil it in a saucepan. The forum has a separate topic, everything is written in detail there

In St. Petersburg in the magician. 7 white-sided hills are sold for 700 rubles

In Brand, the pressed pork head is very tasty. take part of the head, cook it with spices and onions as jellied meat, stew for 99 minutes. Then you sort out the meat like bones in a jelly and I remove the excess fat. I put the meat in a regular bag, the bag must be pierced. add peppercorns, suneli a little hops, be careful with spices! I put the bag in ham, hot smoking for 45 minutes and the delicious meat is ready. The meat in the ham should cool down, and then for 7-8 hours the meat should ripen in the refrigerator and only after that the meat or ham should be taken out. The meat comes out very easily and does not fall apart.

everything that I use for smoking is a grate, a ring, a smoking bowl, ham, I keep everything on the balcony in a separate cabinet, and it still smells very strong. If there was no balcony, I probably would have given up smoking

I wash everything, dry it and put it in a bag. I tied, or rather zip the lock, and put it in the cupboard, which is in the kitchen. Smells nothing.

Got a saucepan Made borscht! Super!! I am very happy with the result, but we will somehow get used to the spices and so on .. And I also smoked a chicken thigh .. here I am a little disappointed that the bowl where to put the sawdust turned over and the meat was not ready .. but it was a matter of time but what the cup is not tight, it did not please .. I will still experiment, stewed potatoes are planned for the evening, so in general I am satisfied!

[grazhdanka,]

grazhdanka, the cup turned over because it was not correctly (not completely) put on the heater.

It must be put on until it stops, slightly lifting the right edge of the cup. Try it, if the cup is positioned correctly, then it does not move and simply physically cannot overturn.

[grazhdanka,]

grazhdanka, the cup turned over because it was not correctly (not completely) put on the heater.

It must be put on until it stops, slightly lifting the right edge of the cup.Try it, if the cup is positioned correctly, then it does not move and simply physically cannot overturn.

Oh thanks for the advice !! Today I can do it again! And another question .. there are two notches on the cup. one round second square, which should be inserted?

Oh thanks for the advice !! Today I can do it again! And another question .. there are two notches on the cup. one round second square, which should be inserted?

First in the square, and then in the round!

.. blonde I)))

Girls how to make a roast? I didn't find .. or did I look bad? What mode and how much should you bet on?

Oh, what is the roast? I always believed that roast is fried potatoes and stewed with meat. But it turned out that simply stew is called hot

Hello everyone! The other day I tried a fish cooked in this pot! Well, what can I say it's not tasty, but VERY TASTY! And now I am suffering - I wish I can !!!! How to buy? Or should I go to the devicegolic? Is there really no way to get hold of a magic pot in Ukraine (or Italy)?

People, help me buy a Brand 6060 smoker. I am in Ukraine on the Sea of ​​Azov in Berdyansk, maybe someone is going to rest in our area? my phone: +38 050 9494866 Natalya.

Yesterday I tried to fry fish cakes in Brand 6060. It turned out to be very convenient. One tab was fried for 10 minutes. There were 7 (!) Cutlets per tab (due to the shape of the bowl that I really liked). The only inconvenience was that the oil was glass towards the edges of the bowl, due to the domed bottom.

Did anyone cook the compote? In what mode and how much?

I cooked. Pressure soup mode. Poured hot water over the fruit. 25 minutes Very rich. Tasty.

I cooked. Pressure soup mode. Poured hot water over the fruit. 25 minutes Very rich. Tasty.

Thank you! I really put it on 15, right now I'll go open

I didn't open it right away. Gave it to brew

Yes, 15 minutes is not enough ... 25 is just right !!!

I make a la barbecue, then I will smoke the ribs and cook pea soup on these ribs! Then I will report, maybe even with a photo))

Kupaty with potatoes, help yourself !!!

Greetings to all! At first, after turning on the mode of anyone, my smokehouse made a loud click at the end of the first minute, after a second minute. Now these clicks have stopped. And the smokehouse was already buggy twice: it worked out the time, but there was no heating element, it was necessary to start the mode again and listen to the hiss (whether it is there or not). I can't ask for help on Brand's forum: I was blocked there for the negative about the smokehouse and discontent with the ceramic coating of bowls 37502. This is normal? Who else's smoker clicked or clicked?

with an additional pan, it's generally a disaster :(, they cooked almost only steamed, didn't climb with forks, etc., suddenly the paint on the bottom swelled in a circle!

Something you write such passions I normally cook in it, today I did pilaf, of course there are traces on the outside, but not so noticeable, so it's logical, the spare bowl is spinning there (well, personally with me) when I interfere with food or I put it on, and my own one clings to the heating element and stands firmly for itself, does not crawl anywhere .. And the paint from where there can swell, God only knows, it’s not painted like

This is exactly how the clicks happen. In the first minute and in the second. But I can't say that they are strong. But this is the case. Someone sour, someone sweet. Someone is loud, someone is quiet. Here we are all different and we each have our own perception. Yes, I can hear them. At first I listened, now no. And I can’t even say whether it clicks right now or not. The smokehouse works and this is probably the way it should be.
And the smokehouse sometimes starts to work in a given mode, after a while I'll see how she's darling works there, is everything in order, but she gives an error E ... I don't remember what it shows next. Turn off, restart the program and everything is fine.For the entire time of the smokehouse's operation somewhere from November, this happened no more than 5 times, maybe even less. I use it almost every day.

did not pay attention to clicks or not .... I gave an error a couple of times when there were power surges ...

I also click on the first minute of work. Already like they wrote that this is the norm. For three months of work, there was not a single failure.

I don't care that the clicks have stopped, but that the heating element has not turned on twice.