Multicooker-pressure cooker Brand 6051

I already wrote that I now have a Mula CE4000 tenovaya, a 6 liter saucepan, when cooking soup (I have a family of 6 people, so we often pour up to the MAX level) pour cold water and, at the most, before the start of the program (that is, before the end pressure) passes 10-15 minutes, and here 35 minutes have already been indicated twice. if you add the time of the program itself and the time to release the pressure, then it turns out completely sad (like cooking on the stove).

I already wrote about jellied meat, I even found my notes, 42 minutes before the pressure set.
Don't mislead the people.

I count the time of pressure build-up from switching on to the start of the countdown. If you count from the closing of the valve, then there is already recruited within a few minutes.

A full (almost under the lid) pressure cooker Brand 6051 closed the valve after 25 minutes and for another 17 minutes it was gaining maximum pressure.

1) Is it possible to pour in a pressure cooker "under the lids" when working under pressure ???
2) That is, it turns out that 42 minutes have passed before the program started? Or does the program start 25 minutes later (after closing the valve)?

And why not. I always pour almost full if broth is needed. Moreover, the scale is not visible in the black bowl.

And why not. I always pour almost full.

And you shouldn't do that. Why do you think the maximum liquid level was drawn on the pan? Firstly, the valve may become dirty, and secondly, for the normal operation of the device (for pressure build-up) there must be a certain distance between the lid and the liquid, which is calculated by the engineers of the manufacturer, which is marked on the pan and this is indicated in the instructions.

5 liters of cold water in 15 minutes is fantastic. You get a kettle.
It is clear that each saucepan has its own characteristics, but the difference is not 30 minutes.

5 liters of cold water in 15 minutes is fantastic ...

And who spoke about 5 liters ???

Firstly, the valve may become dirty, and secondly, for normal operation of the apparatus (for pressure build-up) there must be a certain distance between the lid and the liquid

There is enough distance to the valve. The lid is clean. I pour it in all my multicooker and pressure cooker. There was never any crime.

And who spoke about 5 liters ???

How many liters do you have up to the maximum mark in a 6 liter saucepan?

1) Is it possible to pour in a pressure cooker "under the lids" when working under pressure ???
2) That is, it turns out that 42 minutes have passed before the program started? Or does the program start 25 minutes later (after closing the valve)?

Yes, 42 minutes passed before the countdown began. Meat mode. But this is taking into account that I set the maximum pressure to 70 kPa.

And you shouldn't do that. Why do you think the maximum liquid level was drawn on the pan?

There is enough distance to the valve.

Who is enough? You are trying to deceive physics, maybe for this you have much longer cooking time than provided by the manufacturer!

Why do you think the maximum liquid level was drawn on the pan?

This is reassurance. As in the instructions for the microwave - do not dry pets. But if you really want to, then you can. We are responsible for the consequences ourselves.

Yes, 42 minutes passed before the countdown began. Meat mode. But this is taking into account that I set the maximum pressure to 70 kPa.

Judging by the photo, you have also exceeded the maximum level.Apparently, this is why your device takes so much time to build up pressure! Try to do the same, but pour in as much liquid as the manufacturer provides.

maybe for this you also have a much longer cooking time than provided by the manufacturer!

Well, of course. The more liquid, the longer it will take to heat up. If I poured a liter, then the pressure would have accumulated much faster.

And who spoke about 5 liters ???

In Moulinex so much is included to the maximum.

Lefon, how much do you pour? Something already got confused apparently.

[pressure cookers]

This is reassurance.

What other reassurance? This is physics, not reinsurance! What do you think is going on inside pressure cookers after closing the lid and pressing the button? The water begins to boil, since the pan is almost hermetically sealed, then the steam begins to accumulate under pressure when the level reaches the desired level, then the valve closes when the pressure level exceeds the maximum, then the valve opens and releases excess if you have less distance between the lid and the liquid required, then the pressure is accumulated longer, the volume of steam is less than required (for which the pressure cooker is designed by the manufacturer) + when the valve is opened to discharge excess, then too much steam is discharged (because there is too little of it under the lid in volume, and the valve opens for a certain time ), this pressure cooker again needs time to set the required pressure, and so on.

In Moulinex so much is included to the maximum.

4.8 liters. Only you do not take into account that, in addition to water, there is also a lot of food (we love thick borscht), as a result, it is cold water there is much less than 4.8 liters!

In Moulinex so much is included to the maximum.

Do not pour more than 4.5 liters of volume into a 6 liter pressure cooker. Or are these proportions of the total volume and the working volume different on electric pressure cookers?

4.8 liters. Only you do not take into account that, in addition to water, there is also a lot of food (we love thick borscht), as a result, it is cold water there is much less than 4.8 liters!

I'm not a physicist, but other foods also need to be heated for the water to boil.
It is very interesting what will boil faster, pure water or water with meat, the volume is the same.

I'm not a physicist, but other foods also need to be heated for the water to boil.
It is very interesting what will boil faster, pure water or water with meat, the volume is the same.

If the meat is from the freezer and in a large piece, then a little faster (the meat does not have to completely warm up to the temperature of boiling water), if just from the refrigerator, then much faster, if the meat is at room temperature, then in almost the same time, if there were any meat in the water did not have. The water is boiling, not the food in it. Try to put a good piece of frozen meat in boiling water - the boil will first stop, after a few minutes it will resume again, but if you take out the meat at this time, it will be cold inside.

Moderator, please do not delete these posts. In a dispute, truth is born!
And let's each pour cold water into their cartoon, drained for 1-3 minutes from the tap. Presumably it should be at the same temperature. And take measurements in time at the max volume of multi.

Moderator, please do not delete these posts. In a dispute, truth is born!
And let's each pour cold water into their cartoon, drained for 1-3 minutes from the tap. Presumably it should be at the same temperature. And take measurements in time at the max volume multi.

It is necessary to take water of the same temperature, since everyone has water of different temperatures from the tap (some have spring water - 3-5 degrees, some have more than +30 degrees from an ordinary city water supply system and on the street for a week already (we have this), i.e. That is, the temperature will be 15 degrees and more, and who takes water from the filter, that is, a little cooler than room temperature).

And let's each pour cold water into their cartoon, drained for 1-3 minutes from the tap.Presumably it should be at the same temperature. And take measurements in time at the max volume multi.

Pressure cookers have different capacities, plus different pressure levels in different modes, and hence the temperature. If this pressure can be set in 6051, then how in other pressure cookers? For example, I don’t know what the pressure in the 6050 model is in different modes. And what's the point then?

[Lefon]

And I don’t enter. As recently as yesterday, I specially noticed - I was cooking borsch, tap water (there is a 5-stage filter + a 20-liter tank) to the MAX level + all the ingredients, a little less than 14 minutes passed before the countdown began on the scoreboard.

Lefon, you have a water tank, where the water will be warmer than running water (where there is a constant drain). Did you measure the water temperature? Maybe worth a comparison?

While I was writing the answer, a whole discussion about water flared up.

[Lefon]

Lefon, you have a water tank, where the water will be warmer than running water (where there is a constant drain). Did you measure the water temperature? Maybe worth a comparison?

Surely warmer, but not much, because there are 6 people in our family and we use a lot of water all the time (we even cook dogs in clean water).

Pressure cookers have different capacities, plus different pressure levels in different modes, and hence the temperature. If this pressure can be set in 6051, then how in other pressure cookers? For example, I don’t know what the pressure in the 6050 model is in different modes. And what's the point then?

I did not understand anything ... what does it have to do with it? We are talking about the total cooking time, that is, we are trying to find out why the 6051 is too long in comparison with other pressure cookers, even in comparison with its predecessor 6050 (in the parallel branch there was a comparison in the example on a cupcake - in 6050 50 minutes, and in 6051 it was already necessary to set 1 hour and 10 minutes). That is, it turns out that heating in 6051, for some reason, takes longer, apparently low power, or some other reason ...

And to be honest, I don't understand you.
I made a cupcake at 6051. I did it for 1 hour as usual and at 6050. Everything was prepared in the same way. Much depends on the recipe too.
Sometimes it feels like you've never cooked. Elementary things are not clear to you.

I wrote the answer, but he went somewhere.
If desired it is not a problem to find similar programs (by pressure level, etc.). The difference will be in power - and we are looking for it.
One problem - I see no desire!
I think the forum just exists for such experiments, which exclude user amendments during cooking (someone likes it more tightly, someone needs it softer, someone thinks that there is little or a lot of time, etc.) And here is water. What else to want from her.

Judging by the photo, you have also exceeded the maximum level.

Now I put fish and vegetables to stew. I watched the level. Strictly up to the max.

And to be honest, I don't understand you.
I made a cupcake at 6051. I did it for 1 hour as usual and at 6050. Everything was prepared in the same way. Much depends on the recipe too.
Sometimes it feels like you've never cooked. Elementary things are not clear to you.

Here I read (I lied - not a cupcake, but an apple pie):
https://Mcooker-enn.tomathouse.com/in...115.0

One problem - I see no desire!

No problem, tell me how many liters and in what mode to put the water.

[Lefon]

No problem, tell me how many liters and in what mode to put the water.

Lefon, will you participate in the test?
I'm not special, but I guess you can compare the SUP mode.
Water - up to the maximum volume. Up to the pointer.
I think you should not pour the same amount, since the volumes are still different. Therefore, you can analyze how long each cartoon takes to gain pressure for its MAX volume.

Moderator, please do not delete these posts. In a dispute, truth is born!

I delete only those posts in which there is absolutely no respect for the interlocutor! Please follow this!

For the rest, argue on health!

No problem, tell me how many liters and in what mode to put the water.

For the accuracy of the experiment, do not forget to coordinate also the temperature of the water, and not just the volume.

It seems to me more logical to heat the same volume, the pressure cooker should be cooled down, the initial water temperature also matters - it can be measured, but we can hardly make the same ... I’m already skipping the water, how much should I pour?

it seems to me more logical to heat the same volume

I think like this: if we initially have a 5 liter multi, then it is clear that the volume is the same. Pour the same (presumably it should match).
If we have volumes of 5 and 6 liters, then heating elements of different volumes and the space from the water surface to the lid are different. That is, up to the MAX mark. To measure how much liquid it will make in each cartoon - it will work for reference.

Now I put fish and vegetables to stew. I watched the level. Strictly up to the max.

The countdown began exactly 40 minutes later. Meat mode, 70 kPa.

The countdown began exactly 40 minutes later. Meat mode, 70 kPa.

What is the water-fish ratio? To stew means at least 3/4 of fish, and 1/4 of water? More or less like this?

In the mule up to the Max mark 4 liters, actually I even intended to 3.95, but for even counting I poured 4 liters, the initial T - 14C. Room pressure cooker T - I haven't cooked anything in it since yesterday. Put on the program "high pressure". We are waiting, sir.

What is the water-fish ratio? To stew means at least 3/4 of fish, and 1/4 of water? More or less like this?

Mostly vegetables and fish, not much pouring, less than 1/4 part.

In the mule up to the Max mark 4 liters, actually I even intended to 3.95, but for even counting I poured 4 liters, the initial T - 14C. Room pressure cooker T - I haven't cooked anything in it since yesterday. Put on the program "high pressure". We are waiting, sir.

for information - this is Moulinex CE4000. Yes?

[Lefon]

Lefon, will you participate in the test?
I'm not special, but I guess you can compare the SUP mode.
Water - up to the maximum volume. Up to the pointer.

I agree to participate! Only Muli doesn't have a Soup mode.

I agree to participate! Only Muli doesn't have a Soup mode.

Zima was running high pressure. Only here the characteristics of this mode should be voiced.

for information - this is Moulinex CE4000. Yes?

Yes!

I agree to participate! Only Muli doesn't have a Soup mode.

I put VD - in Brand on Soup, in my opinion, the default is maximum pressure

Zima was running high pressure. Only here the characteristics of this mode should be voiced.

In Moulinex, there are no programs for Porridge, Soup, Meat, etc. There are only 2 programs that work under pressure - High pressure - it is used for Soup, Meat, hard root vegetables, beans and Low pressure - for more delicate foods - Vegetables, for example.

In Moulinex, there are no programs for Porridge, Soup, Meat, etc. There are only 2 programs that work under pressure - High pressure - it is used for Soup, Meat, hard root vegetables, beans and Low pressure - for more delicate foods - Vegetables, for example.

are the specifications not described in the manual? What pressure and temperature are declared for these modes?

Half an hour has passed, the pressure is still gaining.

I poured 4.5 liters (The mule is cold, today they haven't cooked anything in it yet). Water from a 5-stage filter, "on the finger" is about the same temperature as from the tap (we constantly take water, so there is always "fresh" water in the tank). I set "High pressure", set 10 minutes (although it does not matter).
So far 5 minutes have passed.
P.S. The first time I just boil water, and even in such a quantity. There is obviously less water in the soup (we like thick soups - about half of the "thick" water, or even less).