Admin
At what pressure are we going to cook? (Oursson pressure cooker)

Pressure can be applied:
- to speed up the cooking process - levels 2-3
- to stop noisy steam output - level 1
- to prevent evaporation - level 1
- for liquid evaporation - level 0

TUMMY
Long braising, for tough and slow cooking (2-3)
For large cuts of meat (rolls, ham, whole piece) pressure 3
For stewing lumpy beef, veal and other similar meat (3)

To cook
Cooking soups, cabbage soup and similar dishes, where meat is laid with vegetables, and meat in small portions (2-3)
Cooking ready-made dumplings - level 1

EXTINGUISH
Cooking vegetable and meat dishes, where meat is in small pieces (2-3).

FOR PAIR
Steam cooking (vegetables, shrimp, meat) - level 1 (moisture preservation)
Hard boiled eggs - level 0
Fish - Level 0
Steamed Potatoes (Jacket) - Level 3
YOGURT
Cooking - Level 0

PORRIDGE
Cooking milk porridge or cereals in water - level 1 (moisture preservation)
Cooking hard cereals - pressure 2

THE DRINKS
Preparation of compotes, drinks, cocoa - level 1 (moisture preservation)

ROASTING
Cooking the filling, sautéing vegetables, roasting meat in one piece - level 0

BAKERY PRODUCTS
Pastries, curds, casseroles, frying potatoes - level 0

Suggest more options for dishes, modes and levels - insert into the table

Levitan
Very good information. Thank you.
That would be another summary table of the approximate time. I have never cooked with pressure before, that would be a hint, for example, bone soup about so much, or chicken soup so much. Or maybe there is already such information on pressure cookers on the forum? Poke, please.
Tonika
Girls tell me how to cook a tongue of 1.2 kg in Oursone. Time, pressure. if where there is, please.
Admin
Quote: Tonika

Girls tell me how to cook a tongue of 1.2 kg in Oursone. Time, pressure. if where there is, please.

Put in a saucepan, pour water, but so as not to exceed the maximum - Boil mode, pressure 3, I would set the time approximately 1.20-1.30 hours, let the pressure release automatically. And then look after the fact, pierce with a knitting needle and check readiness. If time is short, you can add a little more time. If you are ready, then decide for the future how long to exhibit.

I would do that
SoNika
Thank you so much
Margareth
Quote: Admin
TUMMY
Long braising, for tough and slow cooking (2-3)
For large cuts of meat (rolls, ham, whole piece) pressure 3
For stewing lumpy beef, veal and other similar meat (3)

Good day! And tell me, if there is information, what is the TUMMY mode for model 5015? And other modes are of interest.
A few months ago I bought a MB and I can't figure out how to cook meat, without oil and faster. The option is not suitable for a STEAM, I tried STEWING with a pressure of 3, but for 1 kg-1.3 kg of beef 30 minutes turned out to be not enough and I added 40 minutes. It turned out soft meat, but a lot of water (meat juice) leaked out
I think maybe the pressure should be reduced or the regime is not the same? It's a shame that the instructions do not describe the modes
Maybe this information is still in some topic? Please tell me where to look.
I looked at the recipes - there are no recipes without butter.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers