Electric smokehouse-pressure cooker Brand 6060

where in Moscow can you find a bowl for Brand 6060 without a heating element

There seems to be

🔗

I ordered it right there now and also their exclusive chocolate to try!

Yesterday came a smoker, and after it an additional bowl !!
I immediately cooked a strong broth from ribs and then potato soup with buckwheat. For today's dinner I decided to smoke frozen hedgehogs and potatoes - it turned out great and most importantly, the taste and smell is exactly how I like it!

Dear forum users, tell me how to be in this situation. We bought a Brand 6060 pressure cooker and used it for several days. Now it does not turn on, E2 lights up on the display. How to return to the store, 14 days have not passed from the date of purchase. I called the store, they answer. Take it to the service center! Very disappointing.

Good day!
If the "E2" error appears on the display in Brand 6060, then most likely the problem is in the pressure sensor. You can fix it yourself using the video instructions, follow the link (I sent you a personal message), if everything works out, then you won't have to go to the service center

Nobody canceled the consumer rights law. Within 14 days, the store is obliged to either exchange the product for a similar one, or return the money (at the buyer's discretion), period. All sorts of stories about complex electronic equipment - crap. In case of refusal, write directly to the store (in 2 copies) a paper on the reason for the refusal. Signature otv. person, date of writing and seal (stamp) of the store. (I hope the cashier's receipt is preserved;)). They (the sellers) are passionate, as they do not like it (they do not need any problems).

For many months now, thanks to Sveta-Stafa and Mannochka, I have been using Brand 6060. I'm happy, it's a good device. At first, I often smoked, now rarely, unless someone at work buys tough bacon and asks to make it edible (hot smoked), occasionally I buy myself a cheek and also hot smoked. I used Brandik as a pressure cooker, but with the advent of Shteba Brandik began to stand idle ...

I have a staff without a non-stick bowl

So I decided to figure out the "Soup-stewing" mode of Brand 6060 ... I used the "Soup" mode more than once, but how to use the "Stew" does not reach me ... Or I am frankly dull, or I have brains at all do not work ... I don’t remember where I touched it ... I also have a question about "Extinguishing" - how much it differs from the one of the same name in the old Panasik, well, there is temperature, etc.

Another question - in which mode is it better to bake, say, ShnK, or Baba ... What features are there in baking in Brand? Again in comparison with the old Panasonic? Why with the old Panasonic - I really liked the baking in it and in general its delicacy

_{Obviously, my brains are not working ...}

[Olenka]

So I decided to figure out the "Soup-stewing" mode of Brand 6060 ... I used the "Soup" mode more than once, but how to use the "Stew" does not reach me ... Or I am frankly dull, or I have brains at all do not work ... I don’t remember where I touched it ... I also have a question about "Extinguishing" - how much it differs from the one of the same name in the old Panasik, well, there is temperature, etc.

Olenka, Quenching without pressure is very active here - approx. 115 ° C is like Baking in the old Panasonic.
So I bake (baked) in this mode. In terms of time, it is baked, as it seems to me, I compare only according to the descriptions of girls, faster than in the old Panasonic. So, perhaps, the temperature reaches all 120 ° C in this mode with an open valve.
And under pressure - the same as in any other pressure cooker of this type.

[Mannochka]

Mannochka, thanks for answering !!!
This means that we will master "Stewing" as a mode for baking. Otherwise, Easter is coming soon, you will need to bake a cake, and the oven in the master's apartment does not work, it does not work at all ...
Mannochka, when selecting this mode "Extinguishing" I do not engage the lid of the pressure cooker, right?
In the form of a pressure cooker and a smokehouse, I understood Brandika, it seems, it remains to understand and accept in the form of a multicooker ...

when selecting this mode "Extinguishing" I do not engage the lid of the pressure cooker, right?

The weighting agent can simply be omitted. But I also baked with a weighting agent.

[Mannochka]

I put the stew on "Stew-soup" without a weighting agent ... Yes, "Stew" is a rather aggressive mode ... Yes, I remembered, I baked "Liver soufflé" in this mode, it turned out exceptionally! But there is enough liquid mixture.
I'll try to bake Baba again, Mannochkado you think it will work? We need to rehearse before Easter. First, proofing for 30 minutes on the "Heating", then "Soup-stewing" for 30 minutes?

[Olenka]

Olenka, I was late with the answer, you probably already baked. I don't know how much test you have. 30 minutes may not be enough. I don't seem to bake yeast at 6060. But I think you need to set it for 40 minutes. And there, if there is a lot of dough, then maybe more.

Good day members of the forum! I have had a brandy for 2 or 3 years already, I bought it in an online store, there are no complaints at all. Everything suits me. But on Friday I decided to smoke mackerel in cold smoking (they had not used it cleanly before) and it turned out that it did not work. Time is ticking, but the wood chips are off and nothing happens. Apparently this is a factory marriage? I want to know, does it make sense to take it to the repair ??? or already stop at hot smoking ???

Oksana, try to gently touch the cup and pin, do not they heat up at all? It is trite, but check the correct installation of the pan in the smokehouse, have the contacts moved relative to each other? Because, if the pin heats up during hot smoking, then it should work with cold smoking. And yet, with cold smoking, the process of smoking goraazdo itself is slower.
If there is an appropriate repair service in the city, why not contact?

Yes, everything seemed to be installed correctly, I set the time on cold-smoked-99 minutes, three times 80 minutes ... It's just interesting that before this incident I did not even suspect that cold-smoked did not work ... I smoked on a combined one .. Maybe Brand representatives will advise you to repair or not?

set time on cold-cut-99 min, three times 80 min

Try to set the time lower. Why so much? This may not be acceptable for a cold smoking program. I have it in 20 minutes. the chips completely burn out.

No, Ol! For a cold smoking program, a long time is appropriate. Smokehouse programs use simple algorithms. Here, it seems, the COLD smoking mode itself does not turn on, and when combined, only the HOT part of it works. It is necessary to check the wiring connections.

Cold smoking - the pin heats up, the chips begin to smolder, smoke is emitted. Hot smoking - water boils, the valve is blocked, the pin heats up, the chips smolder, smoke is emitted. If the pin heats up during hot smoking, then it should also be heated during cold smoking.

A long time is suitable for the cold smoking program

What is the point of heating the pin for a long time if the chips burn out quickly and no longer emit smoke? Maybe I'm wrong, let the experts correct me.

Girls do not argue The pin did not heat up even once on cold-smoked, the chips did not burn ... only time was ticking that the saucepan was working

There is no contact on the inclusion of "cold mode".

[Senya - nsk]

Senya - nsk
If you are interested, this is how our nurse looks from below (I opened it a year ago, when the additional heating element - the "pin" completely failed, and, plus, it began to be shocked "to ground"). I passed it under warranty, returned the money, bought a new one (smoke). ... without a jar for wood chips - I ordered it in Moscow (in Brand), I'm waiting. But you, naturally, are not in the "pin" business.There is hot, there is no cold - a pichalka in electronics (although what kind of electronics is there - just everything) may not work, maybe something else. I didn't climb further than in the photo (there was a guarantee). There is a link to the forum on Brand's website, try asking your question there. I am sure that in the workshop (as well as in all others) the price tag will be "charged" - the little ones. So first to the forum - workshop - the last point. Good luck.

full size 🔗

Thank you!!!!

Contact the Brand Service Department. You will be helped. tel: (495) 662-59-97, 8-800-333-12-52

[Senya - nsk]

Senya - nsk, Oksana, last year I had the same problem ... but it seems like the error was highlighted by E03 .. or E02 (I can't remember exactly) ...
according to the video lesson of the master from the forum, I promoted it, but nothing happened ...
took to the service center ... half an hour of work ... the price of the issue was 400 rubles ...
everything works great ... I also use it regularly ...
the most important thing is that water does not get into this element from the outside ... and during hot smoking, well, very little began to pour liquid ..

the most important thing is that water does not get into this element from the outside ...

But how then did they say that you can even cook soup in this bowl? And in general, cook everything, only this pin will get in the way, when to mix?
I haven't read the instructions for a long time, I don't remember what was written about this.
Girls, does anyone cook in a bowl with a pin?

Girls, does anyone cook in a bowl with a pin?

I was cooking when I tested it. Moisture should not get on the contacts from the outside, not inside, the insulation inside the bowl is normal.

[dopleta]

dopleta, Larissa, Thank you.
I think so too. It seems that I even cooked jellied meat in it. But I decided to ask again after the words AlenKi, and then suddenly ruin the smokehouse.

the most important thing is that no water gets into this element from the outside ..

Excuse me, what did I write wrong ?. The next post Larisa writes the same thing !.

I think so too. It seems that I even cooked jellied meat in it. But I decided to ask again after Alena's words, otherwise I will suddenly ruin the smokehouse.

and as for the amount of water for smoking reduced by me, it was just a recommendation of the master of the service center .. in fact, during hot smoking, a large amount of liquid is released anyway !. as I understand it, 80 ml is only needed for the initial production of steam ...

in fact, hot smoking already produces a lot of liquid !. as I understand it, 80 ml is only needed for the initial production of steam ...

I agree with this. I always poured 80ml or a little more, but somehow I poured it so that it almost covered the bottom, there was so much water when I opened the smokehouse that it almost filled the bowl with chips. Now I pour the water as it should be.

Thank you girls for the recommendations

Bowls for the Brand 6060 pressure cooker have appeared on the official website. With a heating element for 2290 rubles, and without a heating element for 1490 rubles!
Who was waiting, running to buy!

Girls, I have a tragedy. The drums carried the weight away from the smokehouse. Not a single drummer under torture confessed to what they had done, but they ransacked the whole house. What to do? Now a useless electric pan instead of a pressure cooker and smokehouse ...

[solmazalla]

solmazalla, so you write to Brand, for sure they have spare parts.
you can write in a personal on the website Vadim Solynin

[Sens]

SensThank you, I found it, wrote it, let's see what the answer is :)

Girls, I have a tragedy. The drums carried the weight away from the smokehouse. Not a single drummer under torture confessed to what they had done, but they ransacked the whole house. What to do? Now a useless electric pan instead of a pressure cooker and smokehouse ...

Hello.
We can send you the necessary part by Russian post. Send me a personal message with your name, zip code, address and e-mail address.

And no one accidentally compared which captile is better: Brand or Unit? Or maybe there are other better options?

[solmazalla]

My apologies for repeating.
solmazalla, I recently bought a smoke without a "jar" for charring wood chips (it happened). I went to the office. Brand website (to the Brand page 6060), there is a "feedback" at the very bottom. I wrote about my trouble (indicating my soap) - they answered immediately. The question was resolved, as possible, positively. Paid (via Sberbank online) - the payment came, after 2 days it was sent. It remains to wait for our wonderful Russian Post. By the way, you can track the movement here: 🔗
Arrived - satisfied, smoked. Once I had to call (8-800 ......) - everything is extremely polite and prompt - thanks to Brad.
Good luck to you!

[Urry]

how to make combined mode?

Urry, Hello!
First select COLD SMOKING and set the required cooking time. Then select the HOT SMOKING mode, also set the required cooking time and press the START button

You can read more about this mode in the instructions for the device on page 11

[ksenia_br]

ksenia_br, thank you very much for your reply. I already figured it out myself. Reading the instructions is not our method. I read it a year ago (until the previous one broke). They did not do it under the guarantee - they returned the money, bought a new one.
Thanks again for your reply.

Still a useful device for smokers (and not only) 🔗
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Interesting: hyperlinks are prohibited. And then how to lay out the exile?
I write a direct link, at the output - a jamb.
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🔗

[Urry]

Urry and how is it useful? the handle will prevent the lid from closing and all the smoke will climb out! share what you came up with, interesting!

[prubul]

prubul, the handle is unfastened, but in the "frying" mode, you still cannot close the lid. Practice has shown: French fries (along with coarsely chopped onions), rye croutons (for pivas) - minimum smoke pollution (surprisingly). And this is with the hood turned off (and no one forbade it).
Later (from the available kitchen utensils), a saucepan of suitable diameter (baskets) was found and the basket smoothly migrated to the stove. Pros:
1. no need to drain (somewhere) the oil every time.
2. wash the bowl every time.
3. less oil consumption - the diameter of the bowl is much larger than the basket.
4. and, in my opinion, the most important thing is that the side dish is ready at the same time as the main dish (in Copt).
Something like that

Now it is clear, but I thought in the smoking mode. really good idea

I bought just such a shnyazhka
🔗
I recommend to those who cook from meat (sometimes) not premium class - semi sole
For meat, chickens are just that. In addition to the fact that there is no need to beat it off - it softens in the best possible way, and also "drives" spices into the very heart, and not just from above.
YouTube is full of videos about this device. Very satisfied. Although when cooking (meat) I use a marinator (it also softens the product), but as an addition ...
(and not everyone has a marinator).

[Urry]

Urry, we have been using it for a long time tenders .

15 minutes. cold 20 hot

[Den76]

Den76, is it already simple, not Ukrainian ?. what recipe?

Pork was marinated in pieces for a couple of days, salt, pepper, cumin, coriander, chsnok, then we cut into pieces and into the intestine

Pork was marinated in pieces for a couple of days, salt, pepper, cumin, coriander, chsnok, then we cut into pieces and into the intestine

very appetizing .... straight drooling into the plate)))
thanks, I will keep in mind ... on the grill, go and a fairy tale will come out too)))

the bulk just went to the grill