Testing the Brand 6051 multicooker-pressure cooker

Everyone complained that there was nowhere to put the removed lid, it would be like a multi-cooker folding back. They made a reclining, again not so. You will not please. 6051 cover on bracket. It can be removed for washing.

why not type the program and immediately unfold the cartoon with the lid to the wall? Well, to lean back?

[Special design of the holder for the lid (during operation there are no questions “where to put the lid?” The lid can be easily folded back. At the same time, for cleaning, the lid can be quickly and easily removed from the holder).]

why not type the program and immediately unfold the cartoon with the lid to the wall? Well, to lean back?

So I thought so too. My pressure cooker can be approached from any side, but this does not prevent me from turning it in all directions.

so they said .. that this one is also a removable lid?

I quote

Special design of the holder for the lid (during operation there are no questions “where to put the lid?” The lid can be easily folded back. At the same time, for cleaning, the lid can be quickly and easily removed from the holder).

The lid is removable, but for this you need to unscrew the temperature sensor, it turns off rather freely, but there remains a bracket, which will still interfere with someone.

bracket

[Zebra cupcake]

Zebra cupcake (recipe from instructions)

Here's my cupcake! Pts delicious!

["FRY" - "MEAT"]

Mode "FRY" - "MEAT"
CHICKEN ROLL


For frying mushrooms with vegetables, 15 minutes was enough, by default. During this time, the vegetables acquired a pleasant color.


Wrapped the hot filling in the prepared chicken breast, put it in the bowl and turned on the frying again.
The pressure cooker was preheated, so it took three minutes for the roll to turn out a beautiful barrel

Turning the roll over, turned on the "meat" mode. By default 70 kPa, time 30 minutes. She left the pressure, and reduced the time to 15 minutes, which was quite enough. With a set of pressure, it turned out 24 minutes.

I'll show you the pressure cooker again. Yes, it is light gray with a white rim. Very graceful.

Complete set: ladle, spoon, cord, double boiler on legs, measuring cup, drip tray. Also included is a color book of recipes on 64 pages.

The silicone ring is tucked behind the iron rim on the lid.

There is no inner removable plate. The entire cover is removed from the bracket.

Lid open

Lid closed

Top cover. In the middle there is a handle that closes the pressure cooker by turning. It has a pressure release button. Above in the photo is a pressure regulator. To the right of the handle is a steam outlet.

I will show it in comparison with Panasonic

Oh, they are the same size with Panasonic

Thank you for your congratulations
Yes, almost, that's why I photographed it with him, because many Panasonic know (have seen or have). Brand 6051 is slightly wider due to the side handles and slightly higher due to the top opening / closing handle.

Yes, the lid is open only for frying. But the main advantage of the multicooker pressure cooker is that many ingredients can be added at the same time and none of them will be digested. As a last resort, add new ones and start a new cycle. When the pressure cooker is hot from the previous cooking step, it heats up very quickly to the desired temperature and builds up pressure faster. I carcass cabbage like this: in two stages, adding garlic and tomato juice in the second (today I will try to post the recipe and pictures). Of course, it takes a little longer than in stage 1, but in a regular multicooker it is still much longer. I don’t quite understand why cook for 2.5 hours in a multitask, if in a saucepan it turns out to be no less tasty in 1.5 hours. Take a pressure cooker: you will not regret it, especially since in the new model you can cook high-quality kush and yogurt (I’m just boiling it now, for the first time).

[Denis]

One of the undoubted advantages of Brand is that they are inexpensive.What's the point of counterfeiting a relatively cheap product? I myself bought Brand 6050 in the supermarket, when the site had interruptions with the next batch for 2 months, and in the supermarket they stood in stacks and, by the way, were even a little cheaper. A similar situation was observed there with the 502 model: it appeared in the store a month earlier than on the website, and cost less. I think they have direct deliveries under an agreement with the plant. In addition, if you pay for the goods through a courier, what prevents you from first carefully examining it for authenticity and packaging and refuse, if something goes wrong?

Any online store, having placed an order with Brand, has the right to exhibit new samples, even those that have not yet officially arrived in Russia. Only after placing an order for a new Brand 6051 multicooker-pressure cooker in black, you will still wait until 6051 "black" is delivered to Russia. And they will be brought to our company, it cannot be otherwise! Black 6051 is in production now !!! They cannot be available to anyone. Trade on pre-orders - please! And no online store can have any direct agreement with a Chinese factory. The contract with the plant is signed by Brand! If every online store could place orders directly from the factory, why would a Brand be needed then? Honestly, it even gets a little funny!

Denis, thank you very much for the clarification! I was also amused by phrases like "There were blacks, but no longer"

Denis, you are a representative of the company, which means that in this matter it is more logical to rely on your information. I wrote what I observed in the winter in connection with the 6050 model. Unfortunately, it was not possible to buy a pressure cooker on your website, so I bought it in a store (not an online store, but in a hypermarket! There 502 appeared back in December 10 .).

Brand's products may be available in stores while they are not in Brand's online store, due to the fact that stores could buy a large batch and not have time to sell it when Brand himself has already sold the rest of them.

Ksyushk @ -Plushk @, thanks!

All. I welded a silicone ring in a saucepan with lemon on the stove, since only it smelled. After cooking, the smell was gone. I put it on permanent residence. You can start cooking.

[Newbie]

They asked about opening the lid during cooking. So, when making yoghurt, it opens and closes freely, as it just found it (apparently, because there is no pressure). The countdown continues even when the lid is open and then again closed. If someone has observed this in other modes, please write.

Newbie, the lid opens in the "yogurt" mode, because the temperature is below the boiling point and vaporization (from which the pressure rises when closing the lid). In other (high-temperature) modes, the cover cannot be opened.

Oh, Elena Bo, how glad I am that you have Brandushka 6051, CONGRATULATIONS !!! I only have Panisonechka 18 .. That is why I can now learn from your posts in comparison, how and for what and what ... I need a pressure cooker, but now I rush between your Brandushechka 6051 and Oursson 4002. Difficult choice, I am swimming, confused ... maybe I'll get something else over time, I don't know how many years I will live myself, but I want a Wonderful and Interesting Pressure Cooker in my old age. It is difficult to choose because of the volume of 4L or 5L, we are only in the family twice. I will very much follow your news. I want jellied meat so much, but not in Panasonic 18 for a very long time. Good luck, success and culinary victories.

Is urson reliable too? But there are fewer functions in it.

I put frozen chicken breasts to cook.
I don't remember if the girls wrote already or not, Heating can be turned off before cooking

Enlighten the dark one, plz, what is the heating for at the beginning of cooking?

After cooking (if not switched off in advance), the pressure cooker will switch to Heat mode. If this is not necessary, then before pressing Start, you can turn off the heating with the Heat / Cancel button.

[Newbie]

The result is yogurt! Cooking for the first time in my life.

So, drinking yoghurt "Sunny"



I didn't dare to do a lot the first time. Therefore, I took: milk 4% - 0.5 liters, cream 10% - 200 gr, live yogurt Ostankino 3% - 200 gr. Added vanillin, a small package of saffron. Beat with a whisk until foam appears. I poured it into a bowl, closed the lid, but changed the default time (6 hours) to 4.50 using a timer.



She closed the lid. I was impatient, so I opened the lid after 2.5 hours and saw a homogeneous mass, added sugar, mixed it, closed the lid, the countdown on the display did not interrupt, but continued. After 4 hours, 50 minutes. disabled the program. Poured yogurt. Here's what happened.



While the yogurt is pouring, although it is rather thick, it gradually thickens even more, because it is in the refrigerator.

Very beautiful yogurt turned out Indeed, sunny
Newbie, it is better to prepare yogurt ONLY from milk (cream) and sourdough. Any additives in the form of spices, sugar, jam, honey, etc., only AFTER the yogurt is ready (when it has cooled down), before consuming it. Otherwise, one cannot be sure of the bacterial purity of the product.

Yes, I understand. And the instructions say so. But I decided to take a chance. If you drink it today, I think it won't have time to deteriorate.

The question is not what will go bad, but that you cannot be sure that the additives did not introduce the "wrong" bacteria into the yogurt and did not multiply under favorable conditions. This may not affect an adult, but it is better not to give such yogurt to a child. It's not just that we sterilize dishes that come into contact with milk and sourdough. We have threads on the forum about yogurt and the rules for its preparation. You can read

Cooked broth from frozen chicken breasts.
I put frozen breasts in a bowl, filled it with cold water so that 1.5 cm remained to the edge.

I closed the lid and turned the pressure regulator high.

I chose the Soup mode (by default pressure 40, time 20 min.). changed the pressure to 70 by pressing the striped triangle twice (between + and -) on the panel.

Increased the cooking time by first pressing the Timer button, and then holding + until the number 30 appears.

Turned off heating with the Heat / Cancel button. Launched the program by clicking Start. The snake ran.

As the pressure increased and the pressure increased, the small lights on the pressure scale alternately lit up. The set took 35 minutes.
The pressure release lasted 25 minutes.

As the pressure decreased, the lights on the pressure scale went out one by one.

After the scale went out, I could not open the lid and pressed the pressure release button on the lid. With a little hiss, the float fell. The lid opened.
The chicken breasts are cooked. The broth is transparent. Very little foam. Slightly from above (easily removed with a silicone spoon)

And stuck to the bottom.

The lid is clean. Broth did not try to run even with this amount and at the highest pressure.

The broth was immediately poured through a strainer into another pan.

["MANUAL"]

Mode "MANUAL"
Curd-carrot casserole


By default "manual" mode is 95gr., Time is 00.
Installed 120g, that's 50kr; time 30 minutes.
During cooking, the temperature changed. Within 3-5 minutes, it varied from 40 to 70 kr.
Probably, it was possible to set a lower temperature for the casserole or 20 minutes of time.
The bottom of the casserole turned out to be less crispy than on baked goods during the same time.

For two packs of cottage cheese (400g) 2 eggs, 2 tbsp. l. sugar, 2 tbsp. l. starch, 1 tbsp. grated carrots, 2 tbsp. l. coconut flakes, lemon zest, vanillin

[testing]

Good day, Dear Ladies and Gentlemen

I apologize for the delay in reporting! I really hope that they won't swear at me too much

The company "Brand" LLC, in agreement with the administration of the forum, chose testing new model Brand 6051 the following participants:

1. Alexandra

2. Twist

3. Crumbling

4. Scarecrow

5. Tanyulya

I ask dear Participants to send in a personal Denis BR an answer about your desire or unwillingness to take part in testing. And also in case of a positive decision, contact details for the transfer of the sample.

P.S.I was very glad to see everyone, Thank you all for your support.
And I also ask those who wanted, but did not get into the number of testers, to excuse us.

And I was very spoiled by 6050, constantly at 6051 I forget to press the "start" button in the "baking" and "frying" modes

For parboiled rice, 2 times more water - for 1 multi-glass of parboiled rice 2 multi-glasses of cold water.

Stewed cabbage.
Frying 15 min. (default) with lid closed (no pressure, lever pointing to the side) with open lock. The frying is strong, so I mixed it once. 2 minutes before the end of the regime, I added ice cream and chopped sausages, salt, bay leaf. Stirred. When the program was over, I switched the lever to high pressure, chose the Rice mode (by default 9 min. Pressure 30), Using the Timer, I added time to 14 min., The pressure did not change. The pressure was built up in less than 5 minutes. Immediately as the pressure cooker squeaked about readiness, released the pressure by pressing the button on the lid handle.

When I opened the lid on the Zharka to mix, the inscription E0 was displayed. It turns out that the handle of the lid turned at this time to the lock. I turned it back and cooking continued. Nothing went wrong.

Cabbage stewed juicy



Medium cabbage forks, rest of the ingredients in the photo + garlic.



We turn the handle of the lid to the position: the lock is open, select the default frying mode (15 minutes), pour a little vegetable oil on the bottom of the bowl. Cut the onion into half rings, put it in a bowl while the bowl heats up with the onion, three carrots and add to the onion. Stir all the time! The frying mode is quite intense. Then add the pepper, cut into quarter rings, cut the tomatoes into thin slices and put them in the bowl too. Mix everything thoroughly. The frying is ready in 15 minutes.



While the frying is on the heating, chop the cabbage and mash it with salt. Mix with frying. Squeeze garlic on top (2-3 cloves).



We turn the handle of the lid to the closed position, close the lid, select the stewing program, use the timer to reduce it from 50 minutes (by default) to 35 (it was even possible 25-30: I had a young cabbage). Click on start. Since the pan was hot, the required temperature and pressure were set quickly: in 18 minutes. Then the countdown went. The cabbage turned out to be tender and juicy. In my opinion, even too much. Next time, I will reduce the cooking time by 5 minutes.

novichok201, you have it on the Extinguishing, and I have it on the Rice. And I have no liquid. It can be seen today is cabbage day.

["BAKERY PRODUCTS"]

Mode "BAKERY PRODUCTS"
Boiling water chocolate cake

Something I didn't like this pastry. This biscuit worked well in any multicooker-pressure cooker, but then it began with the fact that after opening the lid, after 50 minutes of baking, it turned out that the middle of the biscuit was completely liquid. Turned on for another 20 minutes. As a result, the middle fell slightly.
The biscuit is baked but still warm, so it is difficult to determine how much moisture it will contain.

Therefore, those who want to bake "Chocolate on boiling water", I want to warn you that 50 minutes on the "baking" mode is not enough time.

Vic, is it so dark or burnt?

Tan is not burnt, apparently the cocoa that I use gives this color. But the taste is delicious!

Vichka, Chocolate on boiling water at 6050 baked for 59 min. at Baking. Maybe so here. I'll try it sometime.

Flax, I baked at 6050, I like it, but here it turned out 1 hour 10 and the result is not very good.

We will try. I always (ugh, ugh, ugh) this Chocolate in all multicooker and in 6050 turned out without punctures. We'll find time for him here too.

I tried the biscuit ... you can throw it away
It seems to be baked, but at the same time not baked.

Sorry biscuit. This is my favorite. Probably need time to add

If someone is going to bake it, then it is better to try it manually.

Now we are going to make apple pie. Even scary: sit and think about which mode to choose. Vichka uses so many different things! At 6050, they did not suffer much: baking for 30 minutes with a lid, 20 without a lid, but here it is not clear yet.

Elena Bo.how you describe the actions in detail, everything is clear to me and other beginners. Here the pressure rise took 35 minutes, the self-lowering of the steam was 25 minutes? So long? And you yourself: did you press the forced release button of the steam pressure - is this normal for Brandushka herself? You can act like this all the time, is it not extreme for the apparatus? Girls! And what is the lowest temperature you can set yourself? I mean, is it possible to put rye dough for proofing in this Pressure Cooker. Thank you.

madames
I didn't let off steam when I cooked the broth, because with a full bowl of liquid, this is a guaranteed fountain in the ceiling. Out of inexperience, I have already passed this since 6050. We have to wait until the pressure drops by itself. The pressure is released very carefully, does not hiss or splatter. When the lights showing the pressure went out, then I pressed the steam release button and waited for the float to fall. It is already fast and safe.
If there is little liquid, you can immediately release the pressure by pressing the button. I did so by cooking stewed cabbage.

In Manual mode, the temperature is from 25 ° C to 130 ° C. You can put the dough, and make kefir, and much more ...

The steam release button is specially designed. After stewing cabbage, he went down for 3 minutes. And the bread recipe is even listed in the recipe book. I never made bread: I didn't have a bread machine. I want to try it sometime.

["RIS"]

Mode "RIS"
Fast potatoes, lazy

default program

potatoes, salt, basil, sour cream, mix everything in a pressure cooker bowl.

I do not even know to upload my "creations". I'm just cooking. Minimum time - the child does not often create in the kitchen. But still ... I stewed potatoes with meat. Recipe from a recipe book. I only roasted the meat a little longer.



Pts delicious. So I think what to increase the pressure or time to make the color darker. My husband liked it, and he is my chef. Such an assessment is expensive!

Looks nice. Need to try. Did you get porridge in a pot?

Oddly enough, the potato keeps its shape. I would add less water than indicated in the recipe. It turned out a little watery. But this is someone who loves.

VILLAGE APPLE PIE (my husband made, and I timed, photographed and now I'm putting out the recipe).


Previously made at 6050. The ingredients and method of making the dough are the same.
Mix 200 grams of melted butter with 1 cup of sugar until smooth. Gradually introduce all 4 eggs by 1 egg. Mix flour with baking powder, vanilla sugar and cinnamon, add to the egg-sugar-butter mixture and mix thoroughly. Peel and core the apples, cut into 4 parts (if the apples are very large, cut each quarter in half - across), make several parallel notches on each of them. Grease the sides of the bowl with oil and sprinkle with flour. Put the mixture in a bowl, symmetrically spread the apples on top, gently pressing them into the dough.



Bake on the "Pastry" program not for 50 minutes, as in 6050, but for an hour 10 minutes (they opened the lid 2 times, made sure that it was not ready, and added time). No pressure was built up, so the lid opened immediately. So not only the pressureless frying and yoghurt programs, but also baking.


Earlier they wrote to me that this option is fatty and sweetish. You can reduce the amount of butter and sugar, and even replace butter with sour cream, as advised by other forum members. Why not. But I like this one! Delicious pie!

Since the pan was hot, the required temperature and pressure were set quickly: in 18 minutes. Then the countdown went. The cabbage turned out to be tender and juicy. In my opinion, even too much. Next time, I will reduce the cooking time by 5 minutes.

Is 18 minutes fast?

Is 18 minutes fast?

Typically, the pressure builds up within 10 minutes.

Bake on the "Pastry" program not for 50 minutes, as in 6050, but for an hour 10 minutes (they opened the lid 2 times, made sure that it was not ready, and added time).No pressure was built up, so the lid opened immediately.

Why so much longer ???

I don’t know why it took so long. Perhaps it is better to put it on manual mode and increase the temperature? When the lid was opened earlier, the dough was damp in the middle.

Is 18 minutes fast?

18 minutes is not that long. If the saucepan is cold and full, it may take longer to fill. Yesterday Elena Bo cooked chicken broth and wrote that it took 35 minutes to pressurize! Today I will make a soup-puree - I will mark the time.

I wonder if you can cook jam or jam in it? What do you think?

It seems to me that the jam should work. But which mode to choose? That does not stick. I want to try eggplant and squash caviar for conservation in August.

Yesterday Elena Bo cooked chicken broth and wrote that it took 35 minutes to pressurize!

Wow! My Mule 4000 is more than 15 minutes, never when the pressure does not gain (usually about 10 minutes with cold water, with hot water - 5-7). Sadness (((. If really it is so "long", then I will again choose something else (otherwise the meaning of the pressure cooker is lost).

So this is if 5 liters of ice-cold liquid! But nothing spits out or splashes! Usually much faster. And how often do you brew 5 liters of something liquid? Decent volume! Choose-choose Brandyusha! So many modes! And easy to use. Not that Cambrook, Cook fo mi Mulinex, even Binaton, in my opinion, is more complicated.

I want to stand up I had a Moulinex pressure cooker, so a full saucepan of jellied meat gained pressure for about 40 minutes.

In the "Soup" mode, with a full saucepan, all the time the pressure is collected for at least 30 minutes! This is a normal physical process. Our pressure cooker is not "long". It also gains pressure when steaming in 9 minutes!

I will write in more detail later, but for now, only the facts.

Now I was cooking broth from pork ribs, almost a full bowl. The valve closed after 20 minutes, after another 7 minutes the pressure reached the set value of 70 kPa and the countdown began.

Soup mode, water at room temperature, meat from the refrigerator (not frozen).

Firstly, 2 chicken breasts were cooked straight out of the freezer, secondly flooded cold water almost to the very edge (up to the top 1.5 cm). The pressure was set at the highest, which means the temperature is the highest. In 35 minutes and the water boiled, and the pressure built up. With such a volume and temperature of the loaded, this time can be considered as the maximum possible when gaining pressure.

Here is half a bowl of cabbage, pre-fried in the Fry, gained pressure in less than 5 minutes.

So this is if 5 liters of ice-cold liquid! But nothing spits out or splashes! Usually much faster. And how often do you brew 5 liters of something liquid? Decent volume!

Well, my mule has 6 liters, so this is not an indicator. And in 6051, not 5 liters, but clearly less when cooking under pressure (5 liters is the total volume of the pan, but before the MAX mark there are clearly 3.5-4 liters). So, even for 3.5-4 liters of cold water 35 minutes before the pressure is set, well, sooo much!

Lefon, on principle you don't want to read my messages?
I didn’t pour water up to the maximum mark, but much higher. Not only is the water cold, it contains 2 chicken breasts from the freezer, plus the pressure (and therefore the temperature) is maximum.

I am glad that under the same conditions your pressure builds up in 10 minutes. But something is hard to believe in it. Can you have induction? Then I'll believe it.

Well, not 6 in a mule, I already wrote that I cooked jellied meat, poured it to the upper mark, found my 42 minutes before the pressure was set. Don't mislead people.
All pressure cookers gain approximately the same pressure, the difference is negligible.

I remember that I read this forum six months ago. chose CB 6050. and as a newbie who had nothing to do with pressure cookers in general, I was also confused by this question. How does this pressure build up for so long? etc.etc.
now I even forget about time, simply because the ease and convenience of use, the deliciousness and beauty of food make me forget about everything. I only cook everything in a pressure cooker. only the kettle boils on the stove. the rest of the time I spend with my baby)))
for those in doubt, take the pressure cooker! you will very soon forget about doubts and there will only be one question: what more delicious to cook?
I am writing here, because I want to add 6051 to my kitchenette to 6050))

[Condensed milk boiled in a glass jar.]

We still do not have a recipe tama for the Brand 6051 pressure cooker, so for now everything is in this topic.

Condensed milk boiled in a glass jar.
Open a can of condensed milk (preferably good, I took the Rogachev milk one) and pour into a glass jar.

Just cover (do not screw up).

Put the steamer in the bowl with the legs up

Put a jar and pour cold water just above the condensed milk level.

Lock the lid. Turn pressure regulator to high. Soup mode (default pressure 40, time 20 min.). After the end of the mode, leave in the pressure cooker for an hour or increase the cooking time by 5-10 minutes. and open immediately after automatic pressure release.

Elena, there is exactly Rogachevskaya condensed milk, but there is no such can ... Can it be in a glass jar with a twist ... ??

Of course you can, just don't screw it up. Just cover. The main thing is that the jar fits under the lid. Try it on first.

Elena, the water should be above the level of condensed milk, but it shouldn't cover the whole can, right? why Soup mode? Why not choose maximum pressure?

Yes, there is enough water just above the condensed milk level.
Why not maximum pressure? I don't know, it was scary for the bank. Next time I'll try.

Girls cans with screw caps are designed in such a way that they can be "cooked" under pressure with swirling lids (sorry for the tautology). Tested

I cook both stew and canned fish in my SV with screwed lids. It's okay.

["CRUPS"]

Mode "CRUPS"
Just barley

Never cooked barley. After reading about its usefulness, I decided to try porridge from this cereal. But first I decided to determine the cooking time.
The groats were soaked for 10 hours, it happened, I did not specifically think about how long I would soak it.
The "Groats" mode was left by default 50 kPaby increasing the time to 1 hour.
The groats were well cooked, soft and at the same time retained their structure.
If for garnishthen proportion 1: 3 ok, but the milk porridge will be thick.

I put Borodino bread on the Manual (two-stage) mode. I'm worried like a pion Erka ...

If in Brand 37501 I baked it for 1 hour 15 minutes at a temperature of 150 degrees

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0

then for 130 in Brand 6051 you probably had to add time?

Luda, I didn't bake bread in a cartoon, but I think that here it is necessary to add minutes, as if not more than 10

That I, too, is already ripe for such a decision, I will go to reconfigure, add 10 minutes, or maybe 15 minutes.

["MILK Porridge"]

Mode "MILK Porridge"
Fish

On the "frying" I quickly fried pickled salmon on one side. During this time, I cut the tomatoes. Turned off the "frying", put tomatoes and sour cream on the fish.
The pressure was left by default, the time was 7 minutes.

Hello everyone! Girls, why do you need more time for baking in 6051? That's only 130 on baking mode, right? It is interesting and useful to know everything. I ordered Brandushka 6051, will arrive in 2 weeks. And I will have 2 cartoons, the same as Elena Bo. Probably in Panasonechka 18 I will only leave the soups, the rest, mastering it quietly, and gaining courage \. I'm afraid of pressure \ - everything else, Elena, right? I would also be Bo, if we remove the last 6 letters.

Girls, at 6050 I always made charlotte on Rice for 30 minutes. It always turned out great. Someone try a biscuit on the "Rice" program, well, please, otherwise, while my beauty comes to Novosibirsk, I'll go crazy.

On "rice" I tried casserole, the program turned off.

I wonder why she passed out.At 6050 at high pressure (though the float is at the bottom, probably due to the lack of liquid), the biscuit always turns out to be high, perfectly baked.

At 6050, the biscuit works well on rice and porridge, it is, but "chocolate on boiling water" is better on baked goods. I also make casseroles exclusively on rice at 6050, but it didn't work out here.

I baked a cupcake to test the Baking mode.
Dough from 300gr. flour. Time 1 hour. The pressure regulator for High, although it bakes without pressure (I always do this in 6050), the lock is closed.

An hour later I opened it immediately. In the middle of a pair of condensate drops

Flipped onto a dish

not stuck to the bowl

It would have been possible to set for 50 minutes, probably, the crust is thick, but crisp like from the oven.
I will not give a recipe, because it does not have anything outstanding in taste. I blinded him from what was.
Cut it hot to see what's inside.


---
with cherries. Seemingly nothing. And the taste was somehow dryish-rustic it seemed to me. Truth tried to taste it still hot (rare muck) and after terribly juicy sweet grapes. Nothing, the husband drags to work for lunch.

Elena Bo, Vichka, you are such great fellows, you try everything, of course, clearly.
I want to replace my 6050 with this saucepan, I don't need two.
Is it worth changing ?? I am attracted to yogurt, although I rarely make fermented baked milk, but sometimes I want without dancing.

Lerele, wait for now. 6050 is already a proven hard worker (only Yogurt she lacks and Manual mode). Let's check all the modes, decide what is convenient (now a mess in my head), then think about replacing. For example, I like the 6050 model's lid better, with an inner plate. Easier to remove and wash. In 6051, you have to unscrew it all and put everything under the water.

I wouldn't change. Gradually determined in 6050-biscuit, charlotte, casserole, milk porridge; buckwheat. In 6051 - meat, chicken, fish, pilaf, milk ...
I put fermented baked milk with dry sourdough, I'm waiting

So I will have an opportunity only in December, here we are not there, there are no pots.
I'm just worried in advance, I still want a small pressure cooker, and panas about 4 buttons is coming. So I don't have two, I need either one or the other.
But, Christmas trees, how do you want that

[Pork ribs broth]

Pork ribs broth



Soup mode. Time 40 minutes, pressure 70 kPa. Water at room temperature, almost full bowl, meat from the refrigerator (not frozen).

The valve closed after 20 minutes, after another 7 minutes the pressure reached the set value of 70 kPa and the countdown began.

• The time had to be set less (the bones could be chewed). But the broth is delicious, very rich. I enjoyed cooking broth in the pressure cooker!
• Immediately I noticed that the power cord is shorter than in Brand 37501 and in the smokehouse. Not critical, but the ability to choose a place for a pressure cooker in the kitchen is somewhat narrowed if you do not use an extension cord.

Girls, I have a question!
Why can't you make semolina, corn and oatmeal porridge in a pressure cooker?
I will survive the first two, but I'm used to oatmeal in the morning ... On the timer, for breakfast, in the cartoon ...

I don't boil semolina in SV 6050 (6051 yet), but corn and oatmeal - easily. Flakes need to be taken not "five-minute", but long-playing, 20-minute boiling, they boil perfectly in 3-6 minutes under pressure, so you don't even need a delay. Corn grits also cook well in a pressure cooker in 13 minutes. The truth is that it spits on the entire lid. I would not cook it on a delay, either. On average, porridge with milk from the refrigerator is cooked for 20-30 minutes and this is with a set and release of pressure. At 6050, I never put porridge in the evening at all, in the morning, while everyone was washing, the porridge was already ready. I think 6051 will be no worse, and somewhere better.

And in 6051, and so on a delay, wonderful porridge is cooked!

Why not? I cook all these porridges in both of my pressure cookers, both in Moulinex and in Oursson, both have excellent porridge, nothing escapes, everything boils well and the oatmeal also comes out delicious.

You can cook long-cooked oatmeal. The three-minute one will run away.

I cook an ordinary Hercules, long cooking, we like this more

[Bread "Borodinsky"]

Bread "Borodinsky"



I cooked according to this recipe:

410 ml water
175 g wheat flour
1 tsp gluten free
50 g semolina
275 g rye flour
90 g mixture "Borodino"
1.5 tsp. salt
2 tbsp. l. vegetable oil
2 - 2.5 tbsp. l. Sahara
2 tsp yeast (or 14 g fresh)
2 tsp coriander

In the bread maker, one batch, then the Dough mode 1 hour 5 minutes (kneading and proofing)

Then I put it in a pressure cooker bowl.

Manual mode. I programmed it like this:

1st stage - 25 degrees, 1 hour 30 minutes (proofing)
2nd stage - 130 degrees 1 hour 30 minutes (baking)

I took out the bread immediately after baking and did not turn it over or brown it.

• It is more convenient to proof and bake bread in Brand 6051, because you can immediately program everything and not keep it for 20 minutes to turn off the Yogurt mode, as in Brand 37501. And then don't miss it and turn on the Baking mode in time.
• After opening the lid of the pressure cooker, there were drops of condensation on it, a little fell on the bread. Not critical, but still.
• In the Brand 37501 multicooker this bread was obtained with a crisper crust, probably due to the higher temperature. Although this bread is well baked and tasty.
  

Lerele, wait for now. 6050 is already a proven hard worker (only Yogurt she lacks and Manual mode). Let's check all the modes, decide what is convenient (now a mess in my head), then think about replacing. For example, I like the 6050 model's lid better, with an inner plate. Easier to remove and wash. In 6051, you have to unscrew it all and put everything under the water.

how sad ...

Girls, and if we compare this pressure cooker with the MB 37502, which has a modified Yogurt mode, and manual mode, and turning off the heating (it seems to be), then what are its advantages?

It seems that it takes the same amount of time to set and release pressure (if not more), how much longer it takes MV to cook, then why bother with a pressure cooker (if there is something to cook jelly with, of course)?

Have you written about the advantages of a pressure cooker over MV in baking, but it turns out that the 6051 model is not very good in baking?

Where are such conclusions from? What's so sad?
We only started cooking for a few days. It takes time to understand everything.
The multicooker takes much longer to cook, even if the pressure is set and released. Baking works without pressure, so the time is the same as in a multicooker.

A for my taste, everything tastes better in a pressure cooker than in a multicooker.

Agree. Except for the soup. I only cook soup in a slow cooker, a very rich taste without any seasonings. But in 6051 you can put pressure on one and try how it tastes.

sad that I hurried to buy a new model 6051, but had to wait for testing.
conclusions - from what I read, well, that's how I understood
of course, now I will experimentally check what and how