Multicooker-pressure cooker Brand 6051

Here is the answer from the branch on Moulinex CE 7011:

If you pour cold water from the tap, preheat 15 min + 9 min cook + 1-2 min steam release.

[Please follow this!]

Where is the hedgehog who should understand everything ?!

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

Got it. Try, if not very difficult, to set the maximum pressure and test again!

And then what? What will change? She will be busy with me until the evening - now I cook chicken soup for children, and then a lot of things need to be prepared for the children.

Where is the hedgehog who should understand everything ?!

The saying is like this. I apologize if I offended anyone with this phrase. But you don't need to be a physicist to understand that to achieve a higher pressure, you need a longer boiling time for the liquid! This is clear to everyone by default.

And then what? What will change?

The time before the start of the program itself will noticeably increase, respectively, and the total cooking time will increase.

She will be busy with me until the evening ...

Clear. Thank you. If there is an opportunity in the evening, I would very much like to know the results of such a test. Thank you for your understanding (otherwise I am already being attacked as an enemy of the people and accused of the devil knows what ... I never thought that such an interesting test would cause such aggression to me - I just got used to first thoroughly study the technique I liked, and then already buy).

I have 3 pressure cookers: 2 on-top and Brand 6060. I often cook on-top, because there are large volumes - 8 and 9 liters. Before there was no difference free space under the lid. Although once I did not leave the minimum and the dish did not work, it turned out to be half-baked. Here I was cooking again and the pressure cooker was half full (about 4 - 4.5 liters). The pressure built up quickly, literally in 15 minutes. Induction cooker, hence the speed. After increasing the pressure, I reduce it to a minimum. This time I had to leave it at the extreme minimum, because there was a furious hiss from under the valve. It turns out that the free space under the lid matters in a pressure cooker. Both pressure and temperature depend on it. Manufacturers usually recommend leaving 1/4 - 1/3 of the total. Probably worth listening to their recommendations.

In general, Brand's new model of pressure cooker is interesting. At least by the fact that you can set a certain pressure level. And for this she can be forgiven for the relatively low rate of pressure gain.

It turns out that the free space under the lid matters in a pressure cooker. Both pressure and temperature depend on it. Manufacturers usually recommend leaving 1/4 - 1/3 of the total. Probably worth listening to their recommendations.

Absolutely right!

["the content level was not higher than the" MAX "mark. For foods that increase in volume during cooking, as well as heavily foaming foods, the bowl should be no more than 3/4 full]

In the instructions for this pressure cooker, and for others as well, it is written in black and white - in this on page 8 - "the content level was not higher than the" MAX "mark. For foods that increase in volume during cooking, as well as heavily foaming foods, the bowl should be no more than 3/4 full
That's all, follow the instructions. and there will be no problems!

you can set a certain pressure level. And for this she can be forgiven for the relatively low rate of pressure gain.

Girls, I just can't understand the meaning of setting different pressure ...
But the rate of pressure rise is very important for me! The set speed and the cooking speed, in my opinion, make up the meaning of the pressure cooker ...

Clear. Thank you.If there is an opportunity in the evening, I would very much like to know the results of such a test.

Again!

4 liters of water at room temperature, pressure 70 kPa and you need to find out the time before the start of the countdown. So?

In a couple of hours I will be able to conduct such an experiment.

Again!

4 liters of water at room temperature, pressure 70 kPa and you need to find out the time before the start of the countdown. So?

In a couple of hours I will be able to conduct such an experiment.

Preferably tap water (if it is not spring water).

CE4000 has only 2nd program - high and low pressure)! And I did the test on the High Pressure program

How much is CE4000 high pressure? You know? Brand 6051 has high pressure from 20 to 70. At what pressure do you consider the set time? What are we comparing?

How much is CE4000 high pressure? You know? Brand 6051 has high pressure from 20 to 70. At what pressure do you count the set time? What are we comparing?

All household pressure cookers have a maximum pressure of 70 to 100 kPa (some, expensive ones, can reach up to 150 kPa, but this is rare). So, in CE 4000 the pressure is definitely not less than 70 kPa (and, most likely, higher than this value). So, 6051 and CE 4000 are here either on equal terms, or 6051 has an advantage.

How much is CE4000 high pressure? You know? Brand 6051 has high pressure from 20 to 70. At what pressure do you count the set time? What are we comparing?

I posted on the previous pages the answer of Moulinex technical support - program high pressure -70, low pressure - 40.

On the previous pages, I posted the answer of Moulinex technical support - the program high pressure -70, low pressure - 40.

So, according to this indicator, they are equal.

Girls, I just can't understand the meaning of setting different pressure ...

For example, I'll take a stew with meat. In addition to potatoes, meat, onions, seasonings, I also add tomato ketchup. If you do this in a regular saucepan, then the potatoes simply will not cook, since the acid from the tomato will interfere. Therefore, it is always recommended to add tomatoes or ketchup to soups last. But a miracle happens in the pressure cooker. The potatoes are boiled and soaked in all juices and sauces. It seems to me that in a pressure cooker the ingredients are mixed much faster, their interpenetration and taste are more uniform. For the preparation of sauces, the same thing, but not at high pressure. And the choice of pressure in the new Brand pressure cooker seemed more interesting to me precisely for this purpose - for delicate and delicate products or dishes.

Still do not understand...
At 6050 in Ukrainian borscht (with tomato sauce or fresh tomatoes), potatoes are boiled normally, not wooden and not boiled. With chicken, the "porridge" mode is 13 minutes by default ... It is possible less if the borsch is vegetable. It takes longer with meat, but then the potatoes are boiled even with tomato sauce ...

[Ipatiya]

Still do not understand...

Olya!
In Moulinex 4000 CE, the instructions say that ND is recommended for more gentle cooking - fish, for example, so as not to be consumed. Ipatiya the rights.
We are with Wicca at the dawn of pressure cookers getting to us, namely 3 years ago, they decided not to bother, LP and HP are all the same pressure, but a multicooker-pressure cooker is still a pressure cooker. We set the time as needed and forward. It is clear that high pressure will heat up faster (it should in any case), and if it does not heat up, then the manufacturers are making a mistake. Is it the first time?

In the subject of moulinex cuban in dispute with Vanya 28 did all the calculations on this pressure, like a professional. if you really need it, you can look, Vanya was showing off, well, where is he now, this Vanya?

[madames]

Hello everyone! And tell me, here- "Manual mode
3-step manual mode with the ability to adjust the cooking time from 1 minute to 2 hours and the temperature from 25 ° C to 130 ° C at each stage, "I found out. I will need to set 35 degrees for 8-10 hours. ? Or just 2 hours and that's it. Very important for me and very necessary.Or this is only possible in 502 models. Thank you.

From the instructions: "You can set the cooking temperature value at each stage from 25 gr. To 130 gr. In steps of 5 gr.
Possibility of setting the cooking time from 0 to 24 hours. "

That is, you can do it exactly the way you want.

Each stage can be set up to 24 hours

Well. Finally, I asked the right question and received a wonderful and clear answer. It means that you will be more confused, you don't need to look for something else. Urraa? Brand 6051 will help me make sour cream. I'm so glad, Repeshochek! It turns out Brand 6051 is the best of all. Thanks everyone.

To health, madames

[Murrra]

Dear Brand 6051 pressure cooker owners, please tell me, what are its dimensions?
I want to buy this miracle, but I'm afraid it won't fit on the shelf where Brand 37502 now lives.

Murrra, size according to the information on the website 🔗 Width - 30 cm (with handles - 33 cm). Height - 33 cm. (51 cm with the lid open)

Ksyushk @ -Plushk @, thank you very much, you helped me a lot. I searched and searched, but did not find this information.
It's a pity ... I have only 29 cm, and I really want to buy a pressure cooker. All empty seats are occupied.
Boom think

Yes, especially pay attention to the height with the lid open! I have to push my own to open it.

RepeShock, and thank you!
My husband sculpted a special roll-out curbstone under the cartoon and HP. I roll it out from under the table, take out the necessary appliance, put it on the curbstone and cook, then put it away and roll it back up, so there is room to open the lid.
So, so .... it is necessary to lengthen the legs at the table and redesign the curbstone, aha!

I apologize for the notoriously stupid question. Surely, somewhere this infa already exists, but I have catastrophically no time.
And how much meat broth and jellied meat are cooked in a pressure cooker.
Or stick your nose at me, I'll be grateful

Could you please tell me if this model does not have a removable cover like the Brand 6050?
Who has 6051, tell us, pliz, is it convenient to clean the lid?

About remove the cover
here

And on the video you can watch here 4 minutes 30 seconds.

Who has 6051, tell us, pliz, is it convenient to clean the lid?

From what?

Good day! I study the theory in detail on the forum about SV. I'm a newbie. I am facing the choice of buying: model 6050 or 6051. experienced users - advise, please. To begin with, I will do everything strictly according to recipes and instructions, freedom of imagination in cooking, it seems to me, I will not start giving out soon. As far as I understand, in the latest March version 6050 - all programs and functions are verified and refined, and 6051 is fresh and possibly "raw" ?! and maybe someone has already done comparison tables for 6050 and 6051? I will be grateful for the answers!

maybe someone has already done comparison tables for 6050 and 6051?

Good day! This thought has come up more than once. I received my 6051 just over a week ago. For two days I did not touch, took care, it was too pretty. And then to check the modes. So let's compare.
Broth on SOUP. Frozen breasts were cooked in 6051, the default program. The broth seemed dull, the foam on the surface was one spot, the lid was clean, the foam was rimmed along the sides of the bowl. Another time I put it with an increased pressure of 70 kPa, also frozen, it is also unclear, but the foam on the walls with a dried rim like in 6050. In 6050, it was transparent from any breasts, this inspired the idea to check them simultaneously in operation on the same mode, identical pieces of breasts and water up to the 6 cup mark (then to drain the soup container, otherwise 10 liters of broth is too much)
SUP mode, default settings - simultaneous set of pressure (the set time was not detected), the time was set for 20 minutes at the same time, after the end the heating turned on in both (in 6051 I did not cancel the heating in advance) after 5 minutes, I turned off CANCEL and forcibly bleed the pressure (at 6050 I opened it a little and held it with my finger, in6051 I held the button with my second hand, they are standing next to each other) The result is the same as described above.Poured into two faceted glasses - SAME. The difference seemed to be due to the color of the bowl in 6051 it is black.
Rice porridge, millet dairy, at 6050 -13 minutes, at 6051 -15 minutes, it turned out to be a little boozy, for myself I reduce the time to 13 minutes. don't run away.
Steam cooks in the same way, with the same set time, because the default time of 6051 is longer = 15 minutes.
FRYING It seemed to me that at 150 degrees in 6051 the roasting would be slower (default 15 minutes), in this sense the range of 6050 is wider. I like intense, so faster. I made vegetable frying: I threw fresh onions, while I took out and untied the bags with frozen carrots and peppers from the freezer, the onions were browned. I threw everything else, tied everything up again, hid it, took out the noodles and almost missed it, the vegetables turned brown, and the onion began to grab hold of a black border. In general, I managed to turn it off. Time has not yet "squeaked", and because of the haste I did not look how much to the end. but for at least 13 everything was fried. I poured it with water, covered it with soup for 3 minutes, that's enough for potatoes. Conclusion: if you do not stand staring at the pan while frying, but prepare food for the next bookmark, then time flies unnoticed and everything has time to brown without burnt crusts
The rest of the modes do not need comments, they are the same. Only in 6051, for some reason, the time on modes is slightly longer. PLUS still MANUAL, YOGHURT, CHILD so the choice is obvious. Good luck!

I carefully read the messages here and in testing about 6051, and all the time the thought is spinning that there are still a lot of jambs in 6051, users must adapt to it in order to be able to use it normally. A good model in itself, but clearly not finalized.

there are still a lot of jambs in 6051, users must adapt to it in order to be able to use it normally.

It seems so only at first glance. Many already have 6050 and 6051 is the second. Having got used to one, you make an involuntary comparison with the updated model. In 6050, all modes (default) are automatic. In it, it is not necessary, like (with other pots), to use BAKERY instead of FRYING, or porridge instead of SOUP. In 6050, everything is optimally matched for a beginner who has never dealt with multicooker at all. I wanted soup, put everything in a saucepan, SOUP mode and that's it. It will turn itself on, turn itself off. For porridge-porridge, etc. All this does not interfere with increasing or decreasing the time, which is necessary when you steam eggs or vegetables. Why should carrots, for example, cook for 13 minutes if they are ready in 10? Or beets 13 when they need 20-30 minutes? everything fits perfectly in 6050. But in the process of operation, or rather as you get used to it, you start to want more, as always however. And now, by popular demand (OUR), the manufacturer adds our whims. So much for YOGHURT, because some have little space in the kitchen for additional yogurt makers, there is CHILDREN'S FOOD, or else in Redmond we have it? a pressure cooker "but with mother-of-pearl buttons", another pressure cooker, but to cook borscht like in a cartoon, I can imagine how our producers' heads were "boiling."
And here it is, a long-awaited miracle that has made our generalized dreams come true. Of course you start to scrutinize and scrutinize from all sides (modes), comparing. And suddenly something is wrong.
There (6050) it turns on itself, but here you have to press the button, it's a great LABOR now, but 6051 turns itself off, you don't need to press CANCEL. So. that "adapt" is necessary for those who are accustomed to 6050, they are very much alike, the hand on the machine reaches for the familiar buttons, and there ...... a little differently. At first I myself was lost ...: "But where is the time? Oh, here it is, you have to press the button .."
And for those who are not familiar with 6050, then 6051 will be "perfection itself", easily mastered. All modes, on ANY pot, of ANY firm, must be adjusted for yourself, This biscuit has a liquid sour cream, a little more time, and the other is only beaten on eggs.there is enough time on the machine, boiled rice in milk porridge, or you want grains ... THEY don't know how to guess the desire, the cars are all the same. Therefore, we will first cook in ANY one according to the attached recipe, and then try and decide whether to add or subtract. This is on ALL models.
At first it seemed to me that 6051 had longer modes. in time, processing at lower temperatures than 6050, and all because the process of work on the display became visible. And in 6050, you don't see the pressure and you don't need to, he cooks, well, okay. Made-OH GOOD!
Therefore, I decided to conduct a test for time and quality, since they stand nearby. the result is the same. Use the default modes and you won't have to bother. It is our ASY who are banished with pressure, while we observe and gain experience.
by the way, in one of the models Borka fries at 140 (it seems on hand) and many consider him almost the best model. And Brand "surpassed" and MANUAL, and a set of functions, and temperature conditions, and PRICE !!!

I have only 20 days of Brand 6051 pressure cooker, but I got so used to it that it seems that I have been using it for a long time. I cooked a lot of different dishes, a huge saving of time, everything turns out delicious. I have nothing to compare with, I'm just happy with my wonderful assistant and thank the producers of Brand.

I carefully read the messages here and in testing about 6051, and all the time the thought is spinning that there are still a lot of jambs in 6051, users must adapt to it in order to be able to use it normally. A good model in itself, but clearly not finalized.

I have not yet found jambs in 6051

I carefully read the messages here and in testing about 6051, and all the time the thought is spinning that there are still a lot of jambs in 6051, users must adapt to it in order to be able to use it normally. A good model in itself, but clearly not finalized.

Good day! As simple as using manual pressure change, manual sequential programming, etc., the 6051 will be exactly the same simplicity as the 6050. The model is specially designed so that experienced users can customize the device to their preferences. , and newbies used the simple automatic programs with the default setting. Please tell me where you saw the flaw? We will definitely take note of your comments! The model was specially developed in detail and carefully, taking into account all the wishes of our friends from the forums, that is, your wishes! And included many years of development of the company. In my opinion, on the contrary - in 6051, additional modern degrees of protection appeared, an upper temperature sensor, a cover removable from the bracket, an emergency relief valve for excess pressure, blocking the start of programs if the cover is in the wrong position! Its functionality is really impressive!

Please tell me where you saw the flaw?

in what I saw a flaw, I already wrote earlier, I can repeat, the droplet is ill-conceived and made in the wrong place, but about the other jambs, the girls in the subject write, constantly, read.
Of course, I understand that it is more pleasant to listen to diferambs, but there are other opinions.

I didn't want to get into this conversation, I wanted to hear about a large number of jambs ... If they write THIS, then there must be an impressive list of these very flaws and jambs ..

I carefully read the messages here and in testing about 6051, and all the time the thought is spinning that there are still a lot of jambs in 6051,

But it turned out that everything.

in what I saw a flaw, I have already written before, I can repeat, the droplet is ill-conceived and made in the wrong place,

Or I don’t understand something, but let everyone write about YOUR problems, and not refer to someone else. This will make it easier to understand everything.

And everyone writes about their own. But besides the problems, I suppose, the user can also express his personal opinion, what's wrong with that? In the testing topic, there are enough messages about jambs, including, on the basis of which I got a general impression of the new product. Or on the Brand forum you can only praise and thank you?

in what I saw a flaw, I already wrote earlier, I can repeat, the droplet is ill-conceived and made in the wrong place, but about the other jambs, the girls in the subject write, constantly, read.
Of course, I understand that it is more pleasant to listen to diferambs, but there are other opinions.

I try not to sing praises to anyone indiscriminately. I specially watch where the water drips when I open the lid, it never got on the cord. So far, one of the minuses for me is a very short cord - I replaced it with a cord from a computer, well, I don't know if it's a minus or not a minus, you need to make sure that the valve always covers the pimp, that is, it was always closed, but I can often put it on, Close the lid, press the button iiii rushed, it is clear that the pressure of no one will be typed if from the release of steam it poison, that's probably such a minus for me, but I'm a hurry, I need to pump ... Now I'm checking for sure that the valve is closed. More at the moment I have not found any minuses. From the proposals, it would be easier and more interesting for me to see the current temperature on the display. What other proposals will I write later. My husband tortures me every day: well, no disappointment? I answer honestly, not yet, but we still use a little saucepan. But while I see the best option for the price and functionality, but yes ... I miss the handles on the bowl ... well, these potholders annoy me .. this is a real minus for me.

[Cooking class,]

Cooking class, no, opinions can be different!

But, when they write about a large number of jambs, and then write only about an unsuccessful drip collector, it looks at least not serious.

Sorry, this is my personal opinion and I expressed it!

the drip tray is ill-conceived and made in the wrong place,

And I generally consider it to be an unnecessary detail. After 24 days of active use, the CW drip tray is dry and clean. And I can't take it off, as if it's grown. And removing moisture from the groove is a matter of seconds, two movements with a hand with a napkin. In 37501 and 6050 I'm so used to it and it doesn't bother me. It's more convenient for me even.

As for the rest of the "shoals" - the device has its own character, you need to understand it. I have not yet found any special "deviations from the norm" in my copy, and I think and will not find them, since I am not looking for them. And in my opinion everything is so-called. "jambs" during parsing were the fault of the user. It seems that everyone admitted their mistakes.

6051 seems to me very smart and therefore it will often interfere with the cooking process, that is, "think" for the user. This must be accepted. As I had when cooking meat in French. I think that all the same, the liquid turned out to be not enough, the pressure did not accumulate, the temperature exceeded the permissible threshold of the LARGE mode and CB switched to heating for safety reasons. I will pour more water next time.

And I generally consider it to be an unnecessary detail. After 24 days of active use, the CW drip tray is dry and clean. And I can't take it off, as if it's grown. And removing moisture from the groove is a matter of seconds, two movements with a hand with a napkin. In 37501 and 6050 I'm so used to it and it doesn't bother me. It's more convenient for me even.

Likewise! Only my drip tray can be easily removed ...

[Cooking class,]

Cooking class, no, opinions can be different!

But, when they write about a large number of jambs, and then write only about an unsuccessful drip-collector, it looks at least not serious.

Sorry, this is my personal opinion and I expressed it!

And I didn't write that I personally discovered a lot of jambs (although there were more jambs than the only one voiced by me), specially noted that I carefully read the topic "testing" and the opinion was formed after reading it.

And I generally consider it an unnecessary detail.After 24 days of active use, the CW drip tray is dry and clean.

so it is dry and clean, and the water is on the table and on the power cord

I want to explain why I decided to express such an opinion, which may be unpleasant for the manufacturer. My friend, knowing that I had purchased another multicooker, decided to buy and asked me to recommend something to her. I thought, and realized that I could not advise a new model with a light heart, as they say.

in what I saw a flaw, I already wrote earlier, I can repeat, the droplet is ill-conceived and made in the wrong place, but about the other jambs, the girls in the subject write, constantly, read.
Of course, I understand that it is more pleasant to listen to diferambs, but there are other opinions.

Unfortunately, the company is unlikely to change the place of the drip tray, because such a structural change costs additional money. Due to this aspect, the price of a pressure cooker can go up. And Brand has always been focused on offering its technology, indeed, at a reasonable price! Most importantly, there are no technical jambs. And many pressure cookers are produced without a drip tray at all.

The drip tray itself does not suit the cooker, but the fact that when the lid is opened, condensation drips onto the power cord, if I understood correctly. I have more condensation in the groove, it does not drip onto the cord and onto the table.

For me personally, the most unreasonable thing in this St. - a bowl, or rather, deep honeycomb of the grill, in which there are insignificant remnants of cooked (from what I noticed: milk, traces of roasting meat), you have to wash the bowl more than once.
If they listen to this and make the honeycomb not so deep, but, for example, such as in the 502nd, it will be great.

I have no problems with work, mmm. Moreover, this is my first time, but after the experience with multicooker, there is only a problem (mine) to choose the right time and temperature if you use the Manual mode. Well, and just adapt to the pressure, because before, I repeat, I had no business at all.
There were no problems at all with the development of sv, everything is clear.
The issue of condensation is annoying, sorry)))) You just need to get used to the fact that it is and will be in any sv and mv, as in any pot on the stove. With a napkin, a cloth, everything is wiped off in a minute. I generally don't consider this a problem. My drops also sometimes fall on the power cord, I just wipe it off and that's it, nothing will happen there because of 2 drops of water.

Yes, even the notorious crackling T. k. Write that this happens in other St., ceased to pay attention to it when there is, when not. It seems to me that this condensation is getting under the heating element.

I have pleasant sensations from using St., it is simple, smart and beautiful

For me personally, the most unreasonable thing in this St. - a bowl, or rather, deep honeycomb of the grill, in which there are insignificant remnants of cooked (from what I noticed: milk, traces of roasting meat), you have to wash the bowl more than once.

I am writing honestly, never once did the honeycomb get clogged, even with milk (I cook porridge in milk and water). Having read about this problem some time ago, I keep watching - what is there with the honeycombs. Everything is clean after a light wash with the hard side of a sponge and detergent after a preliminary 5-10 minute soak. I never had to wash it.

But still I found a small minus. This lid is very hot, or rather an insert made of grayish plastic, for me personally, to someone it may not seem hot. In 6050, the lid is not that hot. I immediately grabbed the lid a couple of times and it was sooooo hot, but of course it doesn’t burn until it burns.

so it is dry and clean, and the water is on the table and on the power cord

Nothing can drip onto the power cord. It is located well on the side and water does not get there. We have already written about dripping on the table more than once - open the lid to about 80 degrees, the water immediately flows onto the groove. The drip tray is filled after the water fills the entire groove, i.e.when there is a lot of condensation. Sometimes I just tilt the pressure cooker a little towards the groove and the water goes away (this is when I'm too lazy to get wet with napkins).

I am writing honestly, never once did the honeycomb get clogged, even with milk (I cook porridge in milk and water). Having read about this problem some time ago, all the time I follow - what is there with the honeycombs. Everything is clean after a light wash with the hard side of a sponge and detergent after a preliminary 5-10 minute soak. I never had to wash it.

Likewise. I will soak it with detergent, as the bowl will cool down, and after 5 minutes with the hard side of the sponge I press it. There were never any problems.

so it is dry and clean, and the water is on the table and on the power cord

And when you open the lid, at what point (position of the lid) does moisture start to drain?
I (taking into account this voiced moment) did not open the lid completely for the first time, but only opened it slightly, the condensate ran down the rim, opened the lid more, and it rrraz and turned around its axis. And she stood strictly in the position of the open lock (if you look from the outside), but by that time the drops were all in the groove. In the fully open lid, in the place where it is attached to the body, the wires are visible, but the metal edge protrudes slightly, closing them like a visor. (shouldn't go numb, I thought)
The second point is that if you hold the handle when opening the lid, it opens so that the bent metal part of the lid is above the attachment point, which should be fixed in a "lock" with a pan when pressure is set. In this case, moisture flowing down, spreads on both sides of the bend, bypassing partly the groove, falls on the body from the outside, and the table. But these are drops. as soon as you release the handle on the lid, the lid rotates around its axis (probably a displaced center of gravity) and stands in the open lock position from the outside and from the inside, these two bends are on the sides of the fastening, forming a sort of guide for condensate into a groove.
Try this. Turn the handle to the open position. While holding this position, open it approximately 45 degrees, that is, halfway, allowing the bulk of the condensate to drain, and then only open it completely, keeping the position of the open lock. And tell me what you did ...

Nothing can drip onto the power cord. It is located well on the side and water does not get there. We have already written about dripping on the table more than once - open the lid to about 80 degrees, the water immediately flows onto the groove. The drip tray is filled after the water fills the entire groove, i.e. when there is a lot of condensation. Sometimes I just tilt the pressure cooker a little towards the groove and the water goes away (this is when I'm too lazy to get wet with napkins).

The power cord is getting water. And about 80 degrees, in general, that is, the user must select angles or tilt the pressure cooker ... great ... Then they would have written about this in advance in the instructions so that you can mentally prepare for such exercises
About the instructions, also a separate topic, there is clearly not enough more detailed information on handling the pressure cooker.
Personally, as a person who bought with my own money, I want calmly open the lid, without thinking at what angle it is open, with what speed it is done, and then do not wipe the drops from the table. Naturally, if additional actions are not specifically specified in the instructions.
Although, I confess, I tried to open at some angles the water as it got on the table, and it does, in this situation, a drip bottle is really not needed.

The power cord is getting water. And about 80 degrees, in general, I tried to open at some angles the water as it got on the table, and it does, in this situation, the drip bottle is really not needed.

They wrote about degrees to help you in absentia. I open the lid smoothly, sometimes holding it ajar. The water is always in the groove. This is rather an isolated case of some kind.Maybe you could take a picture of that ill-fated position of the cover in which moisture gets on the cord and where open wires would be visible? It would be easier to figure it out that way.

[Ksyusha]

I agree about the drip tray, in the place where it is now, it is really not needed. To the outside, the main water drips from the pressure regulator and it is this water that falls on the cord, a little, its main part drips further from this place.
If the lid is opened at an angle, then water can get under the bowl and then onto the heating element, it's easier for me to wipe it off the table.

Ksyusha, I would be glad if only me had a problem with the cup and the others would perceive it as my own whim. However, this is not the case only with me, unfortunately. I also immediately soak, my hard side of the sponge, alas.
I am glad that this problem bypassed you.