Multi-cooker-pressure cooker-smokehouse Unit USP-1210S

Girls, I still cannot understand - what is the fundamental difference between the 1200, 1210 and 1220 models?

Almost no difference other than the display design. A representative of the company answered a similar question on a friendly forum, he wrote that: "Models USP-1200S and USP-1220S have an LED display and a slightly smaller set of programs, compared to the model USP-1210S (LCD display, more programs)." I have Unit 1200 and I am very happy. By the way, the determining factor was also the presence of two bowls. Initially, the pressure cooker was bought specifically for smoking, I did not plan to cook soups in it. But if it is possible to get an additional pan for the same price, then why not use it. My principle is "Let it be". And I turned out to be right, I only cook jellied meat in the second saucepan in Unit, and also pea and bean soup. And I also cook in it if I need to cook something urgently, for example, for the unexpected arrival of my grandchildren.

And in my Unite, I cook soups, stews, pasta, beans, lentils, pilaf, etc., except for baking. For baking, I have another cartoon. And Unit is really preparing SOON, what suits me the most about it, and unpretentious.

And Unit is really preparing SOON, what suits me the most about it

Just on the weekend I smoked the breast .. 30 minutes and you're done!

Hello, I set out to buy a new multicooker, my son burned my son the other day, (he kept it in the oven, he somehow managed to turn it on, in short, it all melted), there was an ARC for 6 liters pressure cooker 1000 watt, I bought a few years ago, cooked in her often and almost everything except baked goods. First, I looked at multicooker with a modern design, started reading reviews, and realized that they cook much longer, since I was already used to doing everything in 20-30 minutes, this option does not suit me. I started looking at the multicooker pressure cooker, and then accidentally stumbled upon Unit 3 in 1. The question is, is it really so functional, I'm still going to use it more as a multicooker, and after reading the reviews I realized that many people use it more as a smokehouse. Please help me decide.

[Anyutk @@]

Anyutk @@, I also use it mainly as a smokehouse, for this I bought it. And besides that I use it as a pressure cooker for jellied meat and bean soups. In my opinion, it makes sense to use it as a smokehouse and pressure cooker under pressure. In principle, there is an opportunity to use it as a multicooker without pressure, but this is given simply as an additional function, such as the cherry on the cake. For some reason it seems to me that as a multicooker it is rather weak. To be honest, I have never used it as a multicooker. I have 2 multicooker for this, so I don't know what temperature the multi-cook function is set to, there is no way to adjust the temperature, so I can't say how convenient it will be to use this function. I would probably buy a normal cartoon in addition to it. Not even necessarily expensive fancy. I have a penny Smile MPC-1140 and I am insanely happy with it, but you cannot fry in it with the lid open and there is no multi-cook function, but it was a gift, so I did not choose, but plows for 3 years daily. The second cartoon Polaris pmc 0508d floris, also inexpensive, with the ability to adjust the temperature and cooking time, I use it for cooking sausages. You decide for yourself for what purposes you will mainly use it. If smoking is not a primary need and you don't like cooking in a pressure cooker, then buy a normal multicooker with a multi-cook function.

[obando]

obandoThank you very much for the answer, I probably did not quite correctly put it, I just cooked everything under pressure, including porridge, and cooked borscht, first I made frying right in the cartoon, then I added everything else, and turned on the usual soup mode for 20 minutes, the borscht with beef was rich, the meat lagged behind the bone, and melted straight in the mouth. And steamed the whole beets in 10 minutes. And I also really liked that when you cook, it does not soar throughout the kitchen. And I just don't really understand the work of a simple multicooker without pressure, I somehow did not delve into it, and thought that they were more different in design, but now when I started to figure it out, I’m just shocked how many additional functions are different, and they bake bread and deep-fry grills there is, but from such a multi where does the steam go when the food is being prepared? And in time how much soup is cooked on average, porridge, pilaf in a simple cartoon without pressure, I realized that it depends on the power, well, for example, about 900 watts.

[Anyutk @@]

Anyutk @@, In a slow cooker, I always set the soup to cook for 1 hour on average, I carcass meat, I make baked goods about the same. I cook peas for at least 1.5 hours. Of course, in a pressure cooker it is much faster. If you are friends with a pressure cooker, then Unit is quite suitable for you, there are many different programs in it, including for frying. And it is very convenient that 2 saucepans and 2 O-rings are separate for cooking and smoking. A similar pressure cooker-smokehouse, Brant, has only one pot. So happy shopping!

[obando]

obando, Thank you so much.

today became the happy owner of a smokehouse pressure cooker. Suddenly, whoever comes in handy, the unit is like: a bowl, an O-ring, and even a removable disk on which the O-ring is put on, it is a little more convex, but it fits exactly, now with it I was driving the ARC-QDL 614A model to idle mode from the ARC pressure cooker

[Anyutk @@]

Anyutk @@, Congratulations on your purchase, cook to health! And the fact that spare parts from another saucepan fit is very good. If you plan to smoke in it, then I advise you to immediately separate - which parts are for cooking, and which are for smoking. The smell of smoking still remains no matter how mine is, especially on the silicone parts and on the disc. This does not bother me, because except for smoking, I cook only pea soup and jellied meat, and this smell does not interfere with them. But if you cook sweet porridge after smoking, then there may be a smell, although maybe I'm wrong.

[obando]

obando, Thank you so much!

[Anyutk @@]

Anyutk @@, Added to the previous post.

[obando]

obandoThat's why I started to check, I was always not enough for one bowl, and I wanted to buy gum for cereals, compote separately, but somehow my hands did not reach to order, you are right, the silicone absorbs everything very much, especially the smell of spices, bell pepper, not to mention smoking. Now I left a new bowl for cereals, an old one with an old rubber band for soups and a second, although it has already begun to burn, but how long it will last, then I will change it, and I sent the removable disk to all the bells and whistles for smoking.

I have a penny Smile MPC-1140 and I'm insanely happy with it, but you can't fry in it with the lid open

I also have Unit and Smiley, in Smiley I mainly cook baked goods, porridge. I fried constantly with the lid open, no problem In Yunit, it turns out to cook dinners much less time and the meat turns out really great

[MarinaK]

MarinaK, Well, you're in luck. It is not suitable for frying with the lid open. I ruined mine with this hot one - I burned out 2 days after the purchase, I had to change it. Now, if I fry, then on baked goods with the lid closed and very carefully in cycles of 1-2 minutes. Sorry for offtopic.

2 days after the purchase it burned down, I had to change it.

I also did not have a relationship with this saucepan. I bought it for smoking. On the second attempt to smoke the Unit burned down and I just returned it. I don't want any more smokehouse. To be honest, the result of smoking did not make me very happy, I expected a slightly different result.

[lega]

lega, I burned out the Smile multicooker, and I'm happy with the Unit smoker, it's already working
a few months.

This is the third time I've been smoking in Unite. The first were hot smoked chicken wings. We were very pleased! Although the pressure got up only at 10 minutes.
Then she smoked mackerel cold 25 + hot 15. It is very strange, but the pressure cooker did not get up to pressure during hot smoking. I held it up to 11 minutes and turned it off. The fish is delicious, but the skin somehow spread out in several places.
Now I have put the sausages on cold. The result is not yet known. I think it will be delicious.

But the fact that after cold smoking my Unit did not get on the pressure - worries me. Maybe it makes sense to drive it out on pressure without food, but just on water? What do you think?

I practically don't use cold pressure ... honestly ... the same hot, but it turns out
You can drive away on the water, it will not be superfluous.

It is not suitable for frying with the lid open.

How many times they fried (and it was with the lid open) - I did not experience any problems. And in general, in MV, in a priori, it is impossible to fry with the lid closed. Here you need to pay a little attention to another moment: namely, on the amount of fried product. If you fry just one 100-120 gram onion or the same amount of, say, carrots, then this is an insignificant weight for a bowl. And it will not fit snugly against the heating disc. It is because of this that the SV overheats and, as a result, its breakdown. Girls have already tested for a long time on other cartoons that only with a Dex bowl can you fry any amount of food, since its weight is almost 1 kg, and for other cartoons (pressure cookers), the bowls, as a rule, do not exceed a weight of 400-600 grams.

Girls, I found such a silicone mold for baking bowls from Unit so that it would not burn 🔗 What do you think, is it worth taking this or not?

Marina, I think it will not be superfluous. Baking is on fire in Unite
But he cooks jellied meat perfectly Today he just cooked

[Tanyulya]

Tanyulya, here I sit and think that it is NECESSARY! Put on Ozone in the basket for now

Girls, I found such a silicone mold for baking bowls from Unit so that it would not burn 🔗 What do you think, is it worth taking this or not?

I took one, but don't use it. Very strong baked goods then smell like silicone. In general, I didn't like baking in a pressure cooker - steamed, not baked dough. It is still better to bake in a normal oven. But stewing in Unite is very good.

Very strong baked goods then smell like silicone

eh, and I was already hoping ...

I haven't looked into Temka for a long time, girls, the other day I decided to smoke a piece of bacon, smoked with layers of cold smoked meat, started the program twice for 45 minutes. The bacon still warmed up, but after aging in the refrigerator it went off with a bang, but twice 45 minutes each is too much. Now my unit is more like a smokehouse works, but I cook mainly in the staff

I have the same as a smokehouse. I smoked homemade sausages and chicken fillets. I smoke everything hot.

I also do everything on hot, but then I tried it and I liked the result, I should try to grease a piece of pork and smoke it on a cold one, it should taste like jerky, can I practice on chicken breast? Then the question is, how to salt it, hold it in brine?

Better in dry marinade. Although it is necessary to try and so and so.
I liked the consistency of meat (of course only by sight) I liked it more in a dry marinade.
And my husband speaks deliciously anyway.

[Tanyulya]

Tanyulya, thanks for the advice, let's finish with garden plantings and try this and that

I had a home barbecue night tonight
I marinated pork for barbecue, but due to a sharp cold snap, it was canceled. It turned out great at home too!
She fried the steaks in a grill pan until beautiful stripes, put them in a smoker and turned on hot smoking for 25 minutes.

The less chips, the subtler the flavor. This time I took less than a teaspoon, and did not fill the entire can to capacity. It turned out like from a barbecue, really tastes very similar.

Unit rescued me once again

[Elena]

Oh, how delicious! Elena, and what kind of chips did they take?

[Marina]

Marina, I have this -

[Coffeeberry]

Coffeeberry, Elena, understandably. I like smoked meats on alder most of all

[Marina]

Marina, yes, I soak it in hot water half an hour before smoking (hot soaks better) so that it does not burn. For these steaks, it would be 15 minutes behind the eyes, they are thin. Here smoking itself is not needed, only the aroma of haze.

[Elena]

Elena, but it always seemed to me that chips should not get wet at all

[Marina]

Marina, true? And the smokers reminded me a hundred times so that I would not forget to soak, otherwise there will be a burning smell and a sharp aftertaste. Probably everyone has their own way.

[Elena]

Elena, HM interesting! Or maybe there are some other ways that I don't know about?

I also did not know what to soak, I read somewhere on the forum that you need to spray with water and that's it. Thanks for the advice!

[Anyutk @@]

Anyutk @@, please share your impressions of how the Unit pressure cooker-smokehouse compared to the ARC pressure cooker? Is it picking up pressure as fast as ARC? I myself have used ARC for several years (and it is really fast - I'm used to its speeds), but I want something more advanced to replace it.

Hi there.
Today I did the experiment again. I cooked a little sausage in two ways:
1. Baked in the oven for 50 minutes, then cold smoked for 15 minutes in the UNIT pressure cooker-multicooker-smokehouse and then fried for 6 minutes.
2. Put raw in UNIT for hot smoking for 20 minutes. Then she let off the steam and turned on cold smoking for 15 minutes. Then fry for 6 minutes.

Experiment 1 failed - no smoked taste.
Experiment # 2 was a success. The result is a finished product. Excellent smoked taste. I liked it very much.

To make sure of the correctness of this technology (No. 2) for cooking smoked meats in this pressure cooker-smokehouse from raw products, I also prepared chicken legs. It turned out great. And before, when I first cooked cold smoking, then hot, it turned out to be nonsense.

CONCLUSIONS: To get a good taste of smoking in a pressure cooker-multicooker-smokehouse, you must first put the raw product on hot smoking, then release the steam and turn on the cold one.

P.S. Previously, I tried to cook hot smoked sausage, and the legs, first cold smoked, then hot - smoked taste did not work either there or there.

Here are some of my sausages. Not very beautiful, a little overcooked the one from the oven:

girls, tell me where to order an additional bowl?

tell me where to order an extra bowl?

can the officials on the site look? Or through a service center.

wherever I look only at 5 liters there is, maybe someone knows what other model is suitable for this pressure cooker

wherever I look only at 5 liters there is, maybe someone knows what other model is suitable for this pressure cooker

I don't remember exactly, but it seems that somewhere in the topic they wrote that the bowls are suitable from ARC. Look in the internet for ARC sizes.

slightly overcooked the one from the oven:

Overcooked ??? yes it looks so appetizing, this sausage will definitely take note of these subtleties

Girls, tell me who knows. Do the modes differ from each other only in the cooking time? And is the temperature in all modes the same, or does it change a little?

after the pressure is set, the temperature is the same, it differs only in the cooking time

[velli]

velli, I have MC UNIT-1095, so I recently discovered that the FISH program in it is more gentle, so to speak. After the pressure is set, heating takes place for several minutes - P and the minutes are minus on the screen, then heating stops - zeros run on the screen, then everything repeats. On other programs that I have used, it does not pause so often. My impression, prog. FISH is more tender.
Probably in other UNITs the algorithm on FISH is the same.