Electric smokehouse-pressure cooker Brand 6060

All such spacers have such cutouts. From other factories too.

These cutouts are found on all seals, not just pressure cookers. They are necessary to get the blanks out of the molds during manufacturing.

[BAKED MILK in Brand 6060]

Recently became the owner of 6060.
Smoked chicken fillet (it turned out sooo tasty), made boiled pork, stewed chicken drumsticks. Everything is fine!

But I mainly want to share my today's experiment - BAKED MILK in Brand 6060... Since the manufacturer did not promise anything like that))).

On "extinguishing" (with pressure) 99 minutes (max. Time) this is what happened:



It is clearly seen that the milk did not run away! Brown foams)

But in a glass:





The baked milk turned out just great! If you need a greater degree of mellowness, you can add another half hour after the end of the program.
Yes, I didn’t relieve the pressure! It quietly left by itself.

[lemusik]

lemusik, thanks for the photo! I also made baked milk yesterday, it turned out great. For the night I fermented it with Evitalia, today we ate a wonderful yogurt-fermented baked milk.

[lemusik, Ariete,]

lemusik, Ariete, you are just great! Cool idea!

I also get good baked milk in the Brand 37501 multicooker, but you need to put it on at night.

And here it is only an hour and a half!

This is how fish was smoked today.

[Luysia]

Luysia, Thank you! At first I stood over the smokehouse, while it was gaining momentum, I waited for the milk to escape through the valve. And it did not even think to do it.

This is how fish was smoked today.

I just thought that your smokehouse was talking like a Cuckoo! Good video!

[lemusik]

On "extinguishing" (with pressure) 99 minutes (max. Time) this is what happened:

lemusik, Please clarify. What does pressure quenching mean? If extinguishing, then without pressure. And if with pressure - then this is "soup". Didn't your milk boil on the "soup" program?

[dopleta]

dopletaUntil lemusik answered, I'll write. The milk boiled, of course, the pressure built up, the valve closed. The main thing is that it did not boil away, but "got tired", became melted with a large foam.

[lemusik]

lemusik, Please clarify. What does pressure quenching mean? If extinguishing, then without pressure. And if with pressure - then this is "soup". Didn't your milk boil on the "soup" program?

the mode in general is "soup / stewing", whoever likes it and calls it)))

So, gentlemen, accept me on the lists of victims. The cold smoking mode refused in my smokehouse.
Vadim, Elena, tell me what to do? Where to contact?

[Thanks a lot to Brand, personally to Elena and Vadim! For the fact that now this is a miracle in my kitchen.]

Well accept me now into a friendly family. And I’m from today with the smokehouse.
Thanks a lot to Brand, personally to Elena and Vadim! For the fact that now this is a miracle in my kitchen.
She has already been shown from all angles. I just don't remember whether they showed me next to the pressure cooker. If not, then here


It’s the first hour of the night, and it’s like we need to go to bed. But I decided to drive away the lemon smokehouse. As long as I remember right away, since the last page of the conversation goes beyond the "vysherbins" on the ring - they are not even on both rings, they look more like gnawed ones. In the pressure cooker, all 4 recesses are cast exactly. This is just a note.

Well, it means that I installed my own bowl, pouring water into 2 measuring cups, put everything that can be boiled into it, set the "Soup" mode for 15 minutes. Heating lasted 5 minutes. At 6 minutes, the pressure indicator (float) rose, but steam continued to rise from this very float and from the pressure regulator, but slightly less.And a little more steam was coming out from under the cover near the right handle (for carrying which). I could not catch the vapor from under the cover with the camera, but from the pressure indicator it turned out



During the shooting, the display burned for 9 minutes, the float was in the upper position. The steam mark is visible on the lid handle itself. When there were 6 minutes left until the end of the regime, the steam stopped. And everything was fine before the signal. If it is the same with the smoke, it will not be ice.
After the signal, the pressure returned to normal by itself and quite quickly, literally a couple of minutes later I heard the float fall.

Now the smokehouse will cool down a little and I will try to drive out the bowl in the same mode without the DNE (additional heating element) and with a second O-ring. Then I will unsubscribe.

P.S. I very much ask Elena or Vadim to contact me in any way convenient for you and at any time. You are welcome! I have three "problems"... In quotes because one was resolved by me independently and without consequences (I think so), but I still want to talk about them. So far, only in private conversation, and then decide whether you need to voice it on the forums or not.

[Ariete, lemusik,]

Ariete, lemusik, Have you simmered milk after using the smokehouse for its intended purpose?

Now I went and sniffed the lid (without a ring, I will insert a new one) ...

There is a smoked smell in the area of ​​the indicator and pressure regulator, since there are also small gaskets there.

Will milk smell? Although Manna cooked milk porridge, everything seems to be fine.

Yeah, I cooked it and tomorrow I want to try it again after cold smoking. And then here in my in my milk trials add up

[manna,]

manna, we have no doubt ... Just from the fish and from the oak chips the aroma is so specific ...

And there is a little left on the lid, maybe you have better soap ...

[Lyusechka]

LyusechkaI didn't mean you
But tomorrow I'll try it just once. At the same time, I myself will be sure of my own conclusions.

Well, I read your smoked recipes and I also wanted such a saucepan! To his Santa Claus something to hint ..?
Girls, is there no soot from the saucepan on this mode?

[Xun]

Oh, and really Xun, and I celebrate thee !!!

Congratulations Xun with replenishment, with new brand! However, they reproduce ...

Irina, Manna, thank you very much girls!

Mannyash, and the same steam comes from the pressure indicator in the "Soup" mode. I just don't see this in a pressure cooker, maybe that's the way it should be, am I worrying in vain?

Ksyusha, then steam! And here .. smoke or am I misunderstanding something?

[Marine]

Marine, I still have steam, since I did not smoke, but just boiled water. Now I sit and think what will happen to the smoke ???

Doplet, Can you weigh the rings? If it is visually visible that one ring is denser than the other, then their weight should be different

And so, I boiled the second bowl without DNE and the second O-ring. I immediately noticed that with this second ring, the lid went much easier when closing. When closing with the first ring (it was put on and I did not take it off before the first use, I just checked how it sits), the lid was tight, slipping.
The heating lasted 4 minutes and the float rose. A minute later, steam from the pressure indicator started again. Only from it. The steam stopped oozing when the screen burned for 7 minutes. The thought came to me that this is how the smokehouse relieves excess pressure. Today I decided not to worry too much, but to make final conclusions only after a trial smoking.
I'll tell you the general impression for now. As many have already written, the smokehouse was made beautifully, soundly. But compared to a pressure cooker, there are small burrs (as many as three) on the plastic above the control panel, but this is possible only on my copy and this is a trifle.
The lid is polished, fingerprints remain on it. This is a purely aesthetic aspect. If it were like a case, not polished, it would be less dirty. Well, these are purely my cockroaches, I don't like lapins on control panels and so on.
I haven't read the instructions and recipe book yet.
I found the drip tray where to hang it right away, but it didn't work right away.Nor did I remember how he dressed the first time. I'm afraid the next time I'll turn it around like a monkey glasses.
The legs on the shelf are all available. I will keep an eye on them so as not to get lost.
But on the legs at the smokehouse itself, one is already missing. Not found in the box. Well, okay. It seems that it stands steadily and does not mix.

I don't know what to smoke in the first place. For the second day in the refrigerator, homemade sausage has been ripening, and today I bought some ribs (I want pea soup with smoked meats). In general, there are classes for the weekend. I can only wait until tomorrow they bring me fruit twigs from the dacha, although alder chips are also available. Come on, I'll read what and how they already did. And I was confused ...

Doplet, Can you weigh the rings? If it is visually visible that one ring is denser than the other, then their weight should be different

Of course! But this will not tell us anything about density, because they are slightly, but different. American softer, more plastic and lighter. Sorry, it's already dark from constant work

🔗

Here's a new one. It is tougher and slightly heavier

🔗

And here you can see that the outer edge of the new one is slightly wider than the American

🔗

Thank you. I just really want to buy, and if by some miracle I get it in Ukraine, then the service-exchange-refund won't shine for me. So you have to carefully study the issue

Actually, when I smoked the files (hot smoking), the smoke still came out at first. I thought that next time I would need to pour hot water and a little more so that the valve closes as soon as possible. I haven't dared to try cold smoking yet - my son hasn't installed the hood yet (I really hope he will do it tomorrow, otherwise it works seven days a week).

Me that "stewing", that "soup" - the button is still one. The difference is achieved by installing or not a pressure regulator (cone with a pimple).
The milk was boiling, as it was supposed to, as evidenced by the foams))). But it didn't foam through the valve.

I bought 4 spare rings! One is purely for smoking, the second is for any meat, the third is for baking milk, two in reserve)))
After smoking, I have already cooked meat twice, maybe the micro-smell from smoking, absorbed into irreplaceable micro-parts, has evaporated a little ... I try to keep the lid upside down so that everything is ventilated.

weighed his ring - 56 grams like in a pharmacy.

Mannyash, and the same steam comes from the pressure indicator in the "Soup" mode. I just don't see this in a pressure cooker, maybe that's the way it should be, am I worrying in vain?

It takes only the first minutes after boiling and before the valve closes.

And for some reason, after raising the float, there is a park, and almost by the end of the regime it stops

today I turned the ring over, the siphon became less ...

By the way, there are 6 types of slots on the ring. When installing the ring, where should they look? Or doesn't it matter?

Or doesn't it matter?

Doesn't have. These are stiffening ribs so that the gasket lies as flat as possible.

[Larissa]

Larissa, Thank you! With these sorted out.

And I weighed my identities. One 53 gr., The other 52 gr. From a pressure cooker one 51 gr. , the other is still busy, is making meatballs. But I'll weigh it for interest.

[Larissa]

Larissa, Thank you! With these sorted out.

And I weighed my identities. One 53 gr., The other 52 gr. From a pressure cooker one 51 gr. , the other is still busy, is making meatballs. But I'll weigh it for interest.

I did not get that . Is it from another pressure cooker? Don't confuse us, weigh only from the smokehouse.

Actually, I think - why weigh? Only confusion will begin, because everyone has different scales. We were only interested in the difference between the weight of the American and our ring!

From the Brand 6060 smokehouse and from the Brand 6050 pressure cooker. Weighed everything. For interest.

Ksyusha, are they different? Doesn't fit from sv to smoker?

[Ira]

Ira, purely theoretically may come up. The diameter is the same. Only there are no notches in a circle, of which there are 6 pieces. I succeeded in installing the pressure cooker ring and it even laid down quite well. The ribs seem to be the same thickness for the rings.It's visual. The pressure cooker ring is softer to the touch. But maybe already from what is used, and from the smokehouse still new rings. I had the idea to try to drive the smokehouse on the "Soup" mode with a pressure cooker ring. I do not know. Maybe I'll decide on an experiment. While I'm afraid.

OK, thanks. And I'm such a bastard ... I forgot to order rings when ordering a smokehouse, both for the pressure cooker and for the smokehouse ...

It happens . You can order them, but send them by Russian Post. It is more difficult to damage them than the unit itself.

Dopleta, have you by chance met a component for an American smokehouse? I'm waiting for acquaintances from America. I would order a couple of rings. from there.

Today, I decided to photograph the intensity of the steam-smoke coming out of the smokehouse. I put the kebab on hot smoking for 20 minutes. The smoke went on at 16 minutes, and at 14 the valve closed and there was no more smoke.
This is how the smoke looked at 16 minutes. I deliberately substituted the block notes to make it easier to see
🔗.
Steam came out only from the pressure indicator (on the handle). True, on the eve, I tightened the nut from the inside to the stop, since it was not completely tightened.

[Test seventeenth - Cold smoked chicken fillet]

Test seventeenth - Cold smoked chicken fillet



Salted chicken fillet, sprinkled with herbs and spices. I put it in a bowl


I installed another bowl of smaller diameter on top, on which I then installed oppression


Meat pickled for about 7 hours


Poured into a bowl for chips 1 tbsp. l. chips (too much for cold smoking chicken fillet pieces)


She put the meat on the shelf


It turned out to be two floors. She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included mode "Cold smoking" for 60 minutes (it turned out to be a lot, 40-45 minutes would be enough)


And now about the exit of smoke through the pressure indicator. At 58 minutes (i.e. after 1-2 minutes from the start of work) smoke appeared from the indicator. The first 4 minutes he walked intensively


Smoke decreased after 4 minutes


And after another 4 minutes, he became barely visible. The smoke stopped going completely at 40 minutes (i.e., after 20 minutes from the start of work). The hood worked all the time. Smoke was barely felt only in the kitchen. There was no smell of smoke in other rooms, although all doors were open.

The smoke came only through the pressure indicator!

The meat was completely cooked, but over-smoked (too much chips and smoking time).

I also turned on a delay of 3 minutes for testing. Everything worked, as soon as the postponement ended, "Cold smoking" immediately turned on.

I also wanted to warn you: when pickling, it is better not to add salt, otherwise, when cold smoking, it will be oversalted!

[Test eighteenth Milk buckwheat porridge]

Test eighteenth Milk buckwheat porridge



In an additional bowl (not included in the kit) I laid out thoroughly rinsed buckwheat (0.5 measuring cups), added sugar (1 tbsp. l.), poured milk (1 measuring cup) and water (1 measuring cup).


An additional silicone ring was installed in the cover (only one is included in the kit). She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included Soup / Stew mode for 20 minutes


I closed the lid without locking it. Included "Heating" mode for 10 minutes


There are NO foreign smells and tastes !!! I cooked this porridge one night after cold smoking.
At the same time, there is a smell from the indicator and pressure regulator, but NO from porridge !!!
PS: Yes, I forgot to write that the float fell 6 minutes before the end of the "Soup / Stew" mode.

[Test Nineteenth - Test of Silicone Gasket Rings]

Test Nineteenth - Test of Silicone Gasket Rings

Immediately after preparation, the silicone ring comes out of the metal ring of the lid that fixes it.
There was talk that immediately this ring cannot be installed back in the way it should be fixed, and that it is necessary to cool the cover and the ring itself.
But I checked the rings three times. They immediately snap into place, and then the lid closes perfectly and is fixed on the smokehouse so that neither smoke nor steam passes through. But for this, I always remove the pressure regulator, and after fixing the cover, put it back.

[Mannochka]

Mannochkawhy is the ring coming out? I didn't cook very much - only twice, the second time after smoking fish the ring did not work out for me ...

My ring always comes out after opening the lid.

Offer to the manufacturer! In the section "Airfryer accessories" we offer "Airfryer tongs", which are essentially an elementary grapple grip. It is very convenient and easy to remove hot pans from the apparatus. In my MV and SV I do it with one finger. And the proposal is to complete all MB and SV Brand with these tongs. They cost 73 rubles.

[Mannochka]

Mannochkawhy is the ring coming out?

It sticks to the bowl, and when you remove the lid, the ring comes out of the fixing metal ring. In general, I posted these photos in order to show that the ring is not stretched at the same time, but fits well into place immediately (without cooling it), and then the lid is fixed as usual, and the pressure in the smokehouse is recruited as needed.

Offer to the manufacturer! In the section "Airfryer accessories" we offer "Airfryer tongs", which are essentially an elementary grapple grip. It is very convenient and easy to remove hot pans from the apparatus.

It is convenient to take out half-empty bowls, but full ones are no longer

I dropped it once, ruined all the beauty of the dish ..., since then I have not used tongs.