Testing the Brand 6051 multicooker-pressure cooker

I stopped my brand normally to immediately gain pressure. It is necessary to "bounce" the lid and then, apparently, the rubber band will fit into place.

It was like that for me too, but it's not the ring. but in the float, which should jump up under steam pressure. It got stuck, it was washed with a brush from the rest of the bouillon vapors, and that's it. Try it, maybe you do the same.

Potato pancakes with minced meat - potatoes with three onions on a coarse grater, add the egg, knead, salt. grease the bowl with vegetable oil, heat it on the "Fry", then spread the grated potatoes with a spoon, on top - minced meat and still grated potatoes. Turn off the "Frying" and put on the "Baking" - 15 minutes, then turn the pancakes over and again put 15 minutes on the "Bake".


Manty and khinkali on "Steam" mode - 15 minutes.

How to cook mashed potatoes ??? Tell me who cooked vegetables ...

[under no circumstances crush in a bowl!]

How to cook mashed potatoes ??? Tell me who cooked vegetables ...

I cook like this: peel the potatoes, cut them (or not cut them depending on the variety), put them in a bowl, pour water to cover the potatoes a little, salt and turn on the SOUP or Milk Porridge mode for 8-10 minutes. Then I drain the water, shake the potatoes into a saucepan (under no circumstances crush in a bowl!), add butter (milk or potato broth) and mash with a potato grinder. All! That is, everything is the same as in a regular saucepan. Just don't watch when it starts to boil in order to reduce the fire.

Can you boil potatoes in milk right away? Will not run away?

Can you boil potatoes in milk right away? Will not run away?

Cooked on milk porridge, did not run away.

Can you boil potatoes in milk right away? Will not run away?

Will not run away under pressure. Do not forget to check the presence of the ring and the correct position of the valve and everything will be OK.

Can you boil potatoes in milk right away? Will not run away?

Cooked at 6050, curdled milk.

You can cook potatoes in a pressure cooker in one of the following ways:
Put butter on the bottom, - 30-50 gr, diced potatoes and milk just to cover. Cook on Mode Brazing pressure 40 - 15-20 min.
Try it out for me))
P.S. You need ultra-pasteurized milk.

Eh, I didn’t succeed in yogurt at a temperature of 35 degrees, I set it to 40, so it began to curl in 45 minutes, 38 is optimal, that is, 35 is not enough, and 40 will be too much. It is a pity that in the interval 30-45 there is no step by step, one degree at a time, it is important for the preparation of different types of yoghurts, kefirs, etc. Well, this is so, a dream.

You can cook potatoes in a pressure cooker in one of the following ways:
Put butter on the bottom, - 30-50 gr, diced potatoes and milk just to cover. Cook on Mode Brazing pressure 40 - 15-20 min.
Try it out for me))
P.S. You need ultra-pasteurized milk.

Thanks a lot, I'll try! I just cook in a cuckoo 1055 on a multi-cook for 98 * 30 minutes total. I always take regular milk from packages, never rolled up. It always turns out with a simmering taste. It's interesting to try here too.

At Brand 6050, my milk has always been flaked. This does not happen in the 1055 cuckoo. Apparently because in the cuckoo both the temperature and the pressure are lower. In 6050 it is not regulated, but in 6051 you can already select the pressure level and set it less

Girls, this is how mashed potatoes were made at SV Polaris.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302809.0

There are 2 options.
Can these experiments help you ?!

Can you tell me if the bowl from Brand 6050 fits? These are on sale in Minsk. Want another pressure cooker like this in addition to Philips? But I'm afraid again of problems with the cup and ring.

Can you tell me if the bowl from Brand 6050 fits?

Doesn't fit.

finally I bought Brandik too. Before that, I had nothing like this. Today I made pea puree. I liked it very much. You cannot compare with mashed potatoes on the stove, delicate, silky.

Now, in the baby food mode, my cartoon did not gain pressure. The jerking of the valve pipette saved the situation. Now the algorithm of actions is as follows: first I twist the valve (from the inside), then I close it))). Everything seems to be OK.

Now, in the baby food mode, my cartoon did not gain pressure. The jerking of the valve pipette saved the situation. Now the algorithm of actions is as follows: first I twist the valve (from the inside), then I close it))). Everything seems to be OK.

I didn't have the same pressure on the Children's one. I did not understand what was what But the most important thing is that everything was prepared and time passed ...

Take a new one into your ranks. My SV will arrive tomorrow. I read the entire thread, thank you very much for the recipes - I'll try everything
Girls, do not tell a beginner how to cook beef tongue and jellied meat in Brand 6051. Which program and time to choose? I found jellied meat in other branches in the NE: 120 degrees 90 minutes. Maybe someone has already cooked in our beauty?
Thank you in advance

Hi)): flowers: I cooked jellied meat in meat mode, did not install anything additionally, it was cooked perfectly

Hi)): flowers: I cooked jellied meat in meat mode, did not install anything additionally, it was cooked perfectly

Thank you very much for your answer, but water was poured just to cover the meat?

Thank you very much for your answer, but water was poured just to cover the meat?

Look at the jellied meat: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=303507.0
Perfectly prepared with additional recommendations from members of the forum))

I continue to study this miracle device. Cooked noodle soup from duck wings and neck. The broth was interesting, so I cooked it like on the stove. Broth 20 min in soup, then potatoes with frying in soup 15 min. I threw in the noodles and boiled for 2 minutes. The soup is delicious, the broth is as rich as I wanted, the meat is boiled. I am very pleased. Even the child asked for supplements. Unfortunately, I write from my phone, photos are not inserted

And I finally realized that 8 minutes is enough for soup, with ready-made broth.
I cooked cabbage soup with sauerkraut, set it for 10 minutes, maybe 8, maybe even less.
Because during the set and release of pressure, all this is also cooked.
We must take this into account.

I cooked the broth for 10 minutes in Soup, pork slices, everything is ready.

Thank you. I will know and try. This will significantly reduce the cooking time! I really won't dare to cook borscht in Brandushka. But the soups are great!

[cake machine]

cake machine
I cooked borscht for Brande, it turned out very tasty. Do not be afraid to try, everything works out great, although the cabbage turned out to be a little softer than when I cook on gas, but it's still delicious.
I only bring cabbage to a boil if I cook it on gas and turn it off.

These are the wonderful things you get in a pressure cooker. And the smell !!!!!!!!

🔗

[Meat stew with pumpkin.]

Today I have Meat stew with pumpkin.

The recipe from the Brand recipe book with my additions.
Namely: added pumpkin instead of squash, potatoes and spices, thyme and parsley.
Tasty-ooo !!!

girls! I was completely worn out ... I read it, but did not fully understand it, help itoooooo to figure it out, please
I want a cartoon or a cartoon pressure cooker in the house, the choice fell on the brand 6051))))) Did I understand correctly that you can cook like in a regular multicooker in it (that is, look in the cooking process, throw in, stir) but not in all modes ? or even on "rice" you can release the pressure and cook so that the lid is unlocked and the RICE is accessible during the entire cooking process? and yet, small children in the house, is the pressure cooker as safe to use as the multicooker?

If the temperature is 100 ° C, then when the valve is installed in the closed position, the lid will lock, whatever the pressure. Therefore, you can only open / close the lid at temperatures below the boiling point. It's still a pressure cooker (albeit an advanced one), not a multicooker.

Why would you look into rice? Even when I cook rice on the stove, I never open the lid.
In general, the lid can be opened in modes without pressure and at temperatures below 100 degrees. For example, baked goods, yoghurt and handcrafted below 100g. And also on the manual at higher temperatures, but with an insufficient amount of liquid (pressure simply does not build up)

No, you can't cook in it like in a slow cooker. But this does not in the least plead with her abilities.
It is safe if you follow all the recommendations in the instructions.

Better to have both MV and SV. They have different cooking principles.

thanks for answers! I read that food from a pressure cooker is healthier, because it undergoes less heat treatment ... well, it turns out that a slow cooker generally makes poison)))))!
unfortunately, I can't buy both ... so I'm looking for 2 in 1 ... I read the instructions about polaris 2 in 1, so on each mode you can choose to cook like in multi or like in a pressure cooker (with and without pressure) , and in each mode ... but it costs ... much more expensive than the brand. turns out
so I'm thinking, buy a regular Panasonic cartoon or all the same brand 6051

sorry for the curiosity! I look at many not one or two multi ... but more ... but why so many? to cook several dishes at the same time?

sorry for the curiosity! I look at many not one or two multi ... but more ... but why so many? to cook several dishes at the same time?

Do you have one saucepan in your house?
These are the same pans, only electric.

For example, I have one set of equipment at home and another at my dacha. And everyone is needed, not one is idle. Cooking in them is definitely more convenient than on the stove.

so I'm thinking, buy a regular Panasonic cartoon or all the same brand 6051

There have been disputes about the usefulness for a long time. Here everyone decides for himself. Purely theoretically, I decided for myself that I didn't need a slow cooker)
At the expense of your choice: What are you going to cook?

Do you have one saucepan in your house?
These are the same pans, only electric.

not one)) that is, you don't cook in pans at all? I'm probably dark, or just until I bought this miracle technique

I need it in order to shove everything and calmly go for a walk with the child on the street))) I want to cook soups, and stew meat and various vegetable stews, morning cereals (I got up, and breakfast is ready)
I am tempted by the opportunity to cook jellied meat in 2 hours) I never cooked it in my life because of the length of its preparation) maybe I can continue without it)
the purpose of the purchase is to cook healthy food for my family, and not to stand at the stove forever) I am not going to do baking in multi, I have an excellent oven and various forms in which I like to do everything, and there is a bread maker and a yogurt maker too

that is, you don't cook in pans at all?

No, I don't even remember when and why I got at least one of them)))
I understood you, it's hard to figure out what you need when you have never used it.
Then I would advise you Panasonic, reliable MV, the result is always predictable and good. If you start somewhere, you have to start with the best. When you deal with it, you will understand later whether you need something else or not.

By the way, the new Panasonic came out with a multi-cook even. But I can't say anything about him, I have the 10th and 181st.
I also can't say anything bad about SV Brand 6051, there are a lot of programs and they are well debugged. But this is not a slow cooker.

thanks for the advice) but where is the stewed cabbage tastier? in multi and multi-skovo?
at the stage of selection, I did not even think about the difference in the taste of the dishes ...will I have a few of them)) I will probably limit myself to buying one, there is not much space in the kitchen, and I also like to wash pots in the dishwasher, but can you hide these cups, Teflon and ceramics will stick

In my humble opinion, cabbage is best cooked in MV.

my friend praises the brand 502, Panasonic is more expensive just ...

[VerbaO]

VerbaO, I would recommend Brand 502.

The advantages of this model:
-Perfectly customized programs.
-There is a "Manual" mode, which makes it possible to cook any dishes.
-Simple controls.
-The result is always excellent! (It's very difficult to spoil a dish.)
-A lot of recipes ...

A friend's opinion is very important! If he also advises - listen. If possible, cook something together. The control will become clear and you will see the result with your own eyes. Immediately and questions will be asked to whom. (And the first time will be enough)
Happy choice!

and the new Panas 10 tysh, and the brand captivates, because it is cheaper, although you need to take a brand new model, I think so
girls, you cook so much in the brand: both soups and borscht ... and finally e-May ... I don’t understand why I advise a cartoon, if the pressure cooker also cooks the same thing, only faster))) sorry

[VerbaO]

VerbaO, I can only repeat to you, until you yourself start cooking in MV or SV, you will not understand what you need.
Take my word for it, we all once suffered from the first choice.
That is why I advised to start with Panasonic (take the 181st, it is not more expensive than the brand now). Since it is with this CF that you will understand what a real CF is. What else is valuable in Panasonic, it has sensory programs, this, believe me, is a very necessary thing, especially for beginners.

I'm not just telling you this. I also have a 502nd model. Good MV, modes are configured, it is very compact, beautiful. But, I personally don't like milk porridge, side dishes, baked goods. But I think this is only because for these purposes I have other devices that cope better with this and I can compare.

Then take 6051, it has excellent milk porridge, the pastries are good, but this is SV.

Start with something, then you will still choose the second MV or SV, take my word for it

[VerbaO]

VerbaO, difficulties with the pan may exist in your city. They are freely sold in our hypermarket.

Why do I recommend CF?
This has been hotly debated on the forum more than once. Some - for SV, others - for MV.
My opinion is that it is easier to start with CF.
- Take your favorite recipes and cook.
- You can always open the lid, stir something, add something.
- There is no fear of overexposing the dish. We looked: ready-turned off.
- Suitable recipes for oven cooking. They do not need to be adjusted as when cooking in SV.

It takes some experience to cook in a pressure cooker. And, in general, culinary, and cooking in an electric pan.
- The result is not always the one expected (underexposed / overexposed). Because it is necessary either to take recipes for CB and strictly follow them (even 1-2 minutes are critical!), Or to train on products. The habit of cooking "by eye" is not suitable (only the simplest dishes).

Two words about myself. Culinary experience over 20 years. With CF for 3 years. There were no misses.
A month ago I bought SV. An interesting device. But! Some of your favorite dishes cannot be cooked the way you like. Although I am experimenting with pleasure.

This is the opinion.

Think about whether you have the opportunity to experiment, how much you cook, what you like more. Look at the recipes for both the selected MB and the one you like. Compare.
And happy choice!

[VerbaO]

VerbaO I also have a 502nd model. Good MV, modes are configured, it is very compact, beautiful. But, I personally don't like milk porridge, side dishes, baked goods.

How many people, so many opinions ... And on the contrary, I really like it all in 502 ...

["me personally"]

Of course, that's why I wrote "me personally".

Perhaps this is not quite the topic, but at least in a nutshell, what did you see the differences for yourself ??? very important.cereals are too dry, long, boiled ..? did the milk run away? the top of the baking is light? 7, etc. Please, if not difficult.

Yes, the cereals are a little overdried, the milk did not run away, but not of the same taste as I need, the baked goods burn and do not rise.
BUT! These are possibly my own jambs. Moreover, I am not particularly fond of baking in MB.
The point is that I have something to compare with. Therefore, I do not like it compared to something.
If my cereals are best at Panasonic, then I cook them there. The pastries are definitely better in Panasonic and in 6051.
The top of the baking IN ANY mv, sv - light, this is not a jamb, this is a feature of baking in these machines. It never bothered me.

I, in fact, say that I do not need to adapt to a certain model, I did not like something in one, I calmly do it in another. And you can adapt to any model.

In this comparison, in Panasonic everything turns out at once, Brand 6051 is also good in this regard, they differ only in that one MV, the other SV. And they have different cooking principles.
At the same time, I also like the 502nd, for example, I only cook soups in it. In SV I don't like soups very much. But I cook broths there with pleasure.

It is unlikely that this will help you much I repeat once again, it is better to have at least 2 different devices, then your imagination will not be restrained by anything

[faster]

If possible, I will add.

That the multicooker 502, that the pressure cooker 6051 both cook wonderfully, the differences between the multicooker and the pressure cooker are precisely in the speed of cooking, plus when cooking in a pressure cooker, the smell of cooking food is almost not felt.
In a slow cooker and a pressure cooker, the top crust should not be fried during baking, the bottom and sides are crusty and well baked.
When baking pastries in a multicooker, you must not open the lid, and in a pressure cooker, be sure to open the steam valve.
Milk porridge: in 6051 (pressure cooker) faster are prepared and all the ingredients must be put in immediately, the cooking time takes 15 minutes. In a multicooker 502, the cooking time for milk porridge takes 40 minutes.
Steam cooking: of course, it takes less time in a pressure cooker, for example, to cook whole beets, you will spend 20-30 minutes at high pressure, and in a multicooker it will take 50-60 minutes. If, of course, it will take less time to cut into pieces, you can do it in 10 minutes, but the beets will lose all color.
There is such a wonderful peas - NUT - before cooking it, in a regular saucepan or in a slow cooker, you must soak it for at least 3 hours, and cooking takes 2 hours. The total time is at least 5 hours.
In a pressure cooker, chickpea will be cooked, without soaking under high pressure on the meat mode, in 50 minutes! I think this is very important.
If you cook broth, then of course it can take 20 minutes in a pressure cooker, longer in a slow cooker.
The jellied meat will be ready in 1.5-2 hours.
If we consider whether a beginner can cope, then we can definitely cope, the only thing to remember is a small detail when cooking in a pressure cooker, the liquid should be poured less than into a multicooker (this is for cereals, stewing). The proportion for cereals is 1 to 1.
In a slow cooker, the proportion is 1 to 2. But there is a nuance, someone like dry cereals, someone more mushy, it depends on the amount of added water.
You can experiment with any technique, and if it doesn't work out, even call us or write and we will help you decide how best to cook this or that dish.

To be honest, I also had a 502 multicooker and now a 6051 pressure cooker, I stopped at the last one, because it saves time. You come and throw everything, while you set the table, everything is ready. I love to cook vegetable pilaf, you can put anything there, even eggplant, and everything works out great. And the Multicooker gave her mother more free time))

I would like to note: our production is not stamping with a beautiful design, but a multifunctional, carefully programmed technique that is necessarily tested and passes all the necessary measurements.
At the forum, we just find out your wishes and the problems that have arisen and we take all this into account in subsequent developments, and, if possible, we modernize the current models and adjust each function to the Russian consumer, to make life easier.

We are here for you.

I read that food from a pressure cooker is healthier, because it undergoes less heat treatment ... well, it turns out that a slow cooker generally makes poison)))))!

About more or less utility - this is just an advertisement for a particular device. Heat treatment in any case changes the chemical composition of the product, therefore it is recommended to eat more fresh herbs, vegetables and fruits. The appliances are simply based on different cooking technologies. In a pressure cooker, cooking takes place at high temperatures (approx. 115 ° C) and under pressure, which increases the cooking speed of the product, that is, the heat treatment is intense and short-lived. Stewing in a multicooker takes a longer time at a temperature of 98-100 ° C (the closest of all technology to cooking on the stove). In slow cookers in clay pots, the cooking process takes even longer, but at lower temperatures - approx. 85 ° С (the principle is similar to simmering in an oven). Su-vid is a technology of cooking in vacuum at low temperatures - 65-85 ° С.

[faster]

in 6051 (pressure cooker) faster are prepared and all the ingredients must be put in immediately, cooking time takes 15 minutes.

Irina, no need to mislead users, 15 minutes, this is pure cooking time, here you also need to add time to set and release pressure, and the porridge also needs time to stand. And it turns out about the same time as in MV.
From practice, the cooking time in 502 and 6051 is practically the same, in Panasonic it is a little longer, but not more critical.
It would be surprising if you said something bad about your own products.
But I can't say anything bad about it either, the equipment does an excellent job with the tasks. But speaking, all the same, it is better to tell the truth