Testing the Brand 6051 multicooker-pressure cooker

[Irina]

Irina, no need to mislead users, 15 minutes, this is a clean 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 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 to speak, all the same, it is better to tell the truth.

I would like to note that everything that was written by me is true)). It was about cooking time! The pressure in general can not be released immediately, then the porridge, as you say, will just stand and sweat. I personally launch it after 5-10 minutes, because there are a lot of things to do.
By the way, any dishes must not be drastically lowered, but must be carried out in short-term stages, since during a rapid descent, the liquid rises and can run away.
Everyone's choice is here.

I would like to note that everything that was written by me is true)). It was about cooking time! The pressure in general can not be released immediately, then the porridge, as you say, will just stand and sweat. I personally launch it after 5-10 minutes, because there are a lot of things to do.
By the way, any dishes must not be drastically lowered, but must be carried out in short-term stages, since during a rapid descent, the liquid rises and can escape.

You did not write exactly (so it will be softer to say) Because 40 minutes is a pure cooking time in 502 milk porridge, that is, from the moment you close the lid and open it, it takes 40 minutes, which then the user does with the porridge, leaves it on heating or eats immediately, that's another matter. At 6051, it takes not 15 minutes from closing the lid to opening it, but more than two, two and a half times.
Therefore, the readiness time is approximately the same.
Once again, please, do not mislead customers, so as not to receive later reproaches in this thread that you said it takes 15 minutes to prepare, but in fact it takes much longer. that's what I meant.

No one talked about the early release of pressure in general, what are you talking about ...

[Irina]

Irina, no need to mislead users, 15 minutes, this is a clean 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.

Meat cooks faster in the pressure cooker despite building and releasing pressure. Moreover, I almost always release the pressure manually. I usually don't have time to wait. I use a pressure cooker almost exclusively for meat (or dishes stewed with meat, such as stewed potatoes). Because in order to cook the meat the way it is, it takes a fair amount of hours for a regular saucepan and multit. You also need to take into account that the same Panasonic with its 670 watts also needs to be heated first, as it were. The 502 is still more - 850 watts, and the 6051 pressure cooker already has 1000. My rice cooker and Kuko, really. induction is even more powerful. But, as you know, there is no limit to perfection))). But if earlier the jellied meat was cooked in an ordinary saucepan on the stove all night (and it will take really many hours to bring the meat to this state as well), then in a pressure cooker for 2 hours.

Now I cook meat for soup in Brand. 1.5 hours (clean, without pressure build-up, because the Manual mode, the countdown starts immediately) and there will be perfectly cooked meat and broth and from a frozen piece, please note.I never waste time defrosting meat for soup and in pressure cookers I have been cooking it this way for 20 years already. So in Panasonic during this time it is good if it boils))) )).

I will say in advance that I have (had) for many years and Panasonic, and Brand, and cuco 1054, and a Panasonic induction rice cooker. Most of all, I have always been unhappy with the usual Panasonic multicooker. I cooked milk porridge and buckwheat perfectly in it. Nothing more. And, no, I still cooked with steam sometimes, but the Panasonic induction rice cooker is much more powerful, so I switched to it. That is, in my hands, her specialization was very narrow. The rest she cooked for so long that, having received Brand at her disposal, I simply gave it away without a twinge of conscience. And this is when you consider that this is my very first cartoon (that is, when for several years there was no one to compare it with). But I grew up with pressure cookers on the stove and such a cooking time for meat dishes just killed me. It should be in a couple of hours, but it only starts to boil more or less. In this regard, I will not advise Panasonic now to anyone. In my opinion, this is a long time ago. And the Panasonic people again released it, dressing it up in a different color. What they are counting on with such a choice and democratic prices now is not clear.

No one talked about the early release of pressure in general, what are you talking about ...

Here's what:

here you also need to add time for typing and pressure relief and the porridge also needs time to stand.

That is why I wrote about pressure relief.

To be honest, I don't cook milk porridge on pressure. No, I tried it, but to be honest, I don’t comme il faut. I always set the temperature to less than 100 degrees and a long languor, it tastes much better for me. Moreover, it is prepared almost always at night (in the morning) and the amount of time spent is not critical). And if slowly in a ceramic bowl - it's generally excellent))).

Everything has its own device and its own technology. There is no perfect universal device. But, personally, in my opinion, something cooks a lot of dishes well, something is also declared as a universal device, but in fact it only cooks some things normally. I won't buy these second ones.

So a pressure cooker for meat is perfect. Precisely pressure cooking. And it's not just about time. The taste of the dishes is slightly different. The interpenetration of juices is greater. Many pressure cookers will understand me. But there are people, by the way, who just don't like this taste. Although I have met such people extremely rarely.

I cook meat for soup for 10 minutes of pure time at 6051.
And we weren't talking about meat, if you haven't noticed
and about the broth, I wrote above that I cook it in SV.

Here's what:

So there was no question about relieving pressure with hands urgently. And about the fact that after 15 minutes, you do not open the CB immediately, but wait at least 10 minutes for the pressure to drop by yourself. I personally wrote about it.

So there was no question about relieving pressure with hands urgently. And about the fact that after 15 minutes, you do not open the CB immediately, but wait at least 10 minutes for the pressure to drop by yourself. I personally wrote about it.

But you can reset it? And I don't wait any 15 minutes. And I play off. On the floor - under cold water right there.

A piece of frozen meat will not cook in 10 minutes.

First, we talked about everything in a row - a general overview of what you like to cook in, what you don't like. So I also gave my personal review based on the previous discussion.)))

You can also reset. You can also open the lid in the 502nd not after 40 minutes, but after as long as you want, for example, after 30.

Sorry, but we were talking specifically about milk porridge, pastries and cereals. I was asked about this.

And about the power, I do not agree. There are also Panasonic, Brands, and Kuku.

And what do they disagree, I don't quite understand? What's Panasonic 670, Brand (6051) 1000, Cuco 1400? That is, the heating rate of the induction Kuko with its 1400 and Panasonic with its 670 will be the same? Objectively, it won't.

If you read carefully, this is exactly what I wrote about.

I always read carefully. And I know you talked about it. I didn't seem to accuse you otherwise. Although my phrase about universality was in a slightly different context. The text further explains this.

By analogy - a small 3-liter binatosha. It is touch-sensitive, even without a display, I only use it for rice, cereals and pasta for small portions.

A piece of frozen meat will not cook in 10 minutes.

Of course, even more so, it begins to cook before 10 minutes of counting and continues to cook after the end of the time. And in just 10 minutes no meat will be cooked.

Yesterday I cooked chicken broth in soup, well, first of all, somehow it took a long time to gain pressure, about 20-25 minutes, when I noticed this, I thought to check the lid, but the pressure began to build up, then it counted down the prescribed 10 minutes, then I waited until the pressure indication will go out by itself, bleed off the remnants (bleed off for 5 minutes), opened the lid, the broth is boiling. That's what I said, that it is not the 10 stated minutes that are being prepared, but before and after the set. As a result, the broth took an hour to cook. I would have cooked the same amount in the 502nd and in Panasonic.
Here is a different power for you.

Of course, even more so, it begins to cook before 10 minutes of counting and continues to cook after the end of the time. And in just 10 minutes no meat will be cooked.

Yesterday I cooked chicken broth in soup, well, first of all, somehow it took a long time to gain pressure, about 20-25 minutes, when I noticed this, I thought to check the lid, but the pressure began to build up, then it counted out the prescribed 10 minutes, then I waited until the pressure indication will go out by itself, bleed off the remnants (bleed off for 5 minutes), opened the lid, the broth is boiling. That's what I said, that it is not the 10 stated minutes that are being prepared, but before and after the set. As a result, the broth took an hour to cook. I would have cooked the same amount in the 502nd and in Panasonic.
Here is a different power for you.

In the post above, you wrote 10 minutes pure time. I probably just misunderstood this term: like time with everything together.

I cook the broth for 1.5 hours. On Manual, I emphasize again (max. Temperature 130 degrees, meat is covered with water). I don’t cook in other modes. There, the countdown begins immediately, regardless of how and when the pressure builds up. A piece of frozen brisket with bone / cartilage weighing approximately 700 grams. The meat falls off the bone, is soft and perfectly cooked (i.e. boiled). For about 15 minutes after the end of cooking, the pressure cooker stood heated until my hands reached, then blew off the pressure and poured the broth. Now you can conduct an experiment and put this meat (a piece of frozen brisket with a bone weighing about 700 grams) into a Panasonic, cook it for exactly 1.5 hours and even let it warm up for 15 minutes, like mine. And look what he cooks for you. Nothing. It's good if the meat stops being pink in the center.

Even from defrosted meat in a regular saucepan, from the moment of setting on the fire, the beef broth is not cooked in a piece for 1 hour.

[Scarecrow]

I totally agree with Scarecrow the fact that MV Panasonic is already morally outdated and I would not recommend buying it now as the first and only assistant. And the price is not budgetary. Although I have had it for more than 5 years, I love her dearly and am not going to get rid of it. With Brand 6051, AG and VVK, she also helps me. It is convenient to cook steamed vegetables, fish in it (there is no spare ring for Brand 6051 yet). It is good to take with you to the country. But choosing between them and Brand 6051 is like between Zhiguli and a foreign car.

Potato wedges

[MV]

But choosing between them and Brand 6051 is like between Zhiguli and a foreign car.

To each his own. The person asked for advice, I answered from my own experience and the availability of technology. You have the right to advise something else.
It's strange at all to choose between completely different devices, which are MV Panasonic and SV Brand.

In any case, if Panasonic will be the first MV, this is only a plus. It's my personal opinion. And it's not outdated at all. Many CFs before him as before the moon, IMHO.

Girls, there are O-rings on Brand's website for 6050 models, are they suitable for 6051? In my Brandik, the ring is completely loose, it is necessary to correct it all the time when loading, and the pressure is now gaining much slower than before.

Here I will answer chichas - and sneakers will fly at me - I use this ring - from 6050, and from land life - to 6051.

[Olga]

OlgaYou are not alone, I also use a ring from 6050 to 6051, so we divide the sneakers in half.

Girls tell me! Today I cooked meat "a la French" (meat, onions, potatoes in layers, sour cream and mayonnaise on top, no water at all). I'm thinking, maybe this is due to the fact that there was no liquid at all? I restarted and this time it was fine. Has anyone had this?

[Bishka]

Bishka, this always happens when there is no liquid in the bowl.

Girls, does a ring from 6050 to 6051 fit fine? Otherwise I can't buy a spare for 6051 anywhere, and when you cook milk, it smells like spices))

I tried to order rings on Brand's website, but it didn't work.
It all comes down to payment through RBKmoney, and I only have a virtual QIWI card, and the payment was declined.
Yes, an unexpected surprise, for the first time I come across this, although, in recent years, I have no problem buying almost everything in online stores, including foreign ones, but here ...

[Margarita]

Margarita, place an order with invoice. And make the payment through the Qiwi website for this very account. I personally did that.

[English date pudding]

I haven't baked anything in my favorite for a long time. Today I am correcting myself.
English date pudding

The recipe can be viewed here.

Girls, does a ring from 6050 to 6051 fit fine? Otherwise I can't buy a spare for 6051 anywhere, and when you cook milk, it smells like spices))

I don’t know about 6050, but I tried it from 6060 and it came up fine! As I understand it, the main thing is that the diameter of the bowls is the same, then it will do.

I ordered it at the office. site ring, and I received the answer: ===== Hello
Thank you for your interest in our technology.
The silicone ring from the 6050 multicooker does not fit the 6051 multicooker. ==== I am at a loss

Irina, experienced girls write that they are suitable means they are suitable.
And I have another problem, I ordered two rings, paid for two days already, but in response there was silence.
I still wait and hope.

I ordered it at the office. site ring, and I received the answer: ===== Hello
Thank you for your interest in our technology.
The silicone ring from the 6050 multicooker does not fit the 6051 multicooker. ==== I am at a loss

The girls told you this info, because they didn't have test results yet.
At the moment, the warehouse has received silicone rings 6050 of a NEW SAMPLE, which are suitable for the Brand equipment of the 6051 pressure cooker-multicooker and the 6060 smokehouse.
We draw your attention to the ring of a NEW SAMPLE Transparent color with a U-shaped connector.
Previous batches of rings from 6050 did not have such versatility.
We are here for you. Give a rose
Information about the arrival of accessories was posted:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161625.0

Irina, experienced girls write that they are suitable means they are suitable.
And I have another problem, I ordered two rings, paid for two days already, but in response there was silence.
I still wait and hope.

If the order was placed on a weekend or in the evening, then the manager will be able to respond to the order on the next business day.
Please write your order number to me in PM, I will try to help.

According to the latest data, we expect a black multicooker BRAND 6051 pressure cooker in early January.

Today I cooked rice milk porridge. Pressure 50, time 15 min. The porridge is delicious. But I also did not escape the fate of getting around everything. I hurried to open the lid ... bleed off steam. And she spat all over me. Once again I want to say thank you for the removable cover. She took off, washed everything, beauty.Only now I will cook porridge earlier, so as not to rush so much.

suitable for Brand 6051 silicone O-ring (USP-R10) from UNIT pressure cooker tested almost identical 100%
bought in YULMART

According to the latest data, we expect a black multicooker BRAND 6051 pressure cooker in early January.

And how will it differ from white except for color?

And how will it differ from white except for color?

In black, apart from the difference in color, there is a slight difference in the outer casing.
The black silver case is stainless steel.
In white - painted stainless steel.
There are no other differences.

People! Has anyone tried the "Chocolate on boiling water oven" in Brandik? She put the pastries at 1.10 and did not bake during this time, added another 15 minutes, like nothing but only 5 cm, but they write that 10-12 should. In general, I have already tried it several times, and how can the temperature here on baking be too low? Although, a simple charlotte is fine. In general, I do not understand what is wrong

People! Has anyone tried the "Boiled Chocolate Bake" in Brandik? She put the pastries at 1.10 and did not bake during this time, added another 15 minutes, like nothing but only 5 cm, but they write that 10-12 should. In general, I have already tried it several times, and how can the temperature here on baking be too low? Although, a simple charlotte is fine. In general, I do not understand what is wrong

There was a typo in the recipe, increase the baking time and the dough should be denser.
Apologize.

Girls, there are O-rings on Brand's website for 6050 models, are they suitable for 6051? In my Brandik, the ring is completely loose, it is necessary to correct it all the time when loading, and the pressure is now gaining much slower than before.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161625.0

Good afternoon, dear members of the forum.
NEW DESIGN silicone rings 6050 are now on sale.
Silicone rings 6050 of the NEW SAMPLE are suitable for the equipment of the Brand pressure cooker-multicooker 6051 and the smokehouse 6060.
We draw your attention to the ring of a NEW SAMPLE Transparent color with a U-shaped connector.
Previous batches of rings from 6050 did not have such versatility.
We are here for you. Give a rose

Well? Am I a tester or where? I will write in more detail my impressions of the multicooker pressure cooker.

So. At first, the general opinion is satisfied. The score is even closer to very satisfied. Although I am spoiled Gala))). Nice design, although not the last word, huge programming possibilities (this is the most important!), Precise performance of the pressure cooker function - practically nothing evaporates, all moisture, all the juice is stored inside.
The following programs turned out to be in demand: Manual, baby food. All dairy programs and friable cereals (yogurt, milk porridge, rice, cereals) have disappeared due to a decent lack - the O-ring just terribly absorbs odors. I don't have the second one, but with the same one, all the milk began to have a persistent smell. And this is not even the smell of any particular previous dish. The smells have long been mixed, and he is now constant the same. It smells really noticeable, and I'm also a "sniffer". Moreover, the farm has a fancy rice cooker, so, for example, I do not cook rice in Brand. If this were my only slow cooker, I would solve the problem. But in such a situation, I simply switched some functions to other devices. I implement the Stewing and Meat programs on Manual. Simply, I have been using pressure cookers for many years, so I know well how long it takes and what temperature to set, so I set everything I want myself. I have never cooked soup in cartoons, but broth is only from pressure cookers, as long as I can remember. I haven’t gotten the pressure cooker yet ... since I received the Brand. We take a piece of beef brisket for 700 grams for 1 hour. 30-40 minutes (130 degrees). The brisket is frozen !! The meat will be boiled. The water level remains the same.The cuckoo, for example, began to evaporate strongly, and it was unstable (then you swell the water - it all remained, then a little - it starts to burn). And she just bothered me with that. I switched almost all meat pressure cookers to Brand. Doesn't fail.
Someone here wrote that the honeycomb bottom is heavily washed. Yes, there is partly such a fact. Not to say that it is directly difficult, but different things "cling" to the cells. Especially thin milk film after porridge or curdled protein after boiling meat in broth.
Switchable heating! I prostrate myself and dance on one leg! Vegetables / eggs / jellied meat and everything else that needs to be cooked, and then to cool down - has now become a reality! Recently I cooked vegetables for vinaigrette. While I was shopping. Everything was cooked and cooled down. I arrived, took out a Moulinex multi-cutter and chopped everything in 15 minutes.
Next is the case. He's pretty flirty, to be honest. The rigidity of the metal is poor. It is squeezed by hand, even when you just rest to push the plug into the body. I already have a couple of dents on it. If you do not touch and determine a permanent place, and do not drag a written sack around the kitchen like a fool))) - such a problem is unlikely to arise.
Possibility of proofing the dough. True, this function does not exist as a separate function, but the programming possibilities of the Manual program are simply pleasing. The dough is warm, humid, without drafts, as long as you ask. For me, as an inhabitant of the Bread Maker site and a lover of oven bread, this is a joy. I thought to start the oven with the function of proving the dough, now you can wait a bit))).
Let me summarize briefly.
Minuses:
- O-ring, highly absorbent odors
- insufficient body rigidity
- set the time with one key (if you set 8 hours in the slow cooker mode, you will break your finger while you wait)))

Pros:
- Switchable heating (I pray directly to you, honestly)))
- Manual mode (huge possibilities: large temperature range, timer, several programmable cooking stages)
- Convenient manual steam relief valve
- Large selection of automatic programs for those who do not want to bother
- Perfect liquid retention in pressure cooker mode
- the possibility of proofing the dough

Did she advise you to buy? Yes. Definitely. But with two rings at once.
Here. If suddenly I remember something clever - I'll write more))).

I also bought a Unit ring in Yulmart, it fits! Very handy, because my mother complained that the old ring often did not seal, well, it smelled. I would love to buy the original ring in Yulmart, but they only have Brand cups. And once again I don't want to contact the Russian Post.

Girls, I need your help. I put meatballs to stew today, set the Stew mode, the default pressure, 15 minutes. I poured meatballs with tomato paste and sour cream. The snake was running, the pressure did not build up, then instead of 15 minutes, 1 minute was displayed and the cartoon turned off. I added 100 ml of water, did it all over again, worked the same way. Then I set the Meat mode. The pressure didn't build up, the snake continued to run. Steam was coming out of the hole, the meatballs were cooked, but it seemed without pressure. Before that I cooked rice for meatballs, everything worked out as it should.
Please tell me what you did wrong.

And for the first time I made yoghurt on dry Lactin sourdough. I bought jars from the Severin yogurt maker. Warmed nothing. At the bottom is a rubber mat. And she poured room water into a bowl. First I set 6 hours, then I added another hour. Delicious, tender and not at all sour yogurt turned out. Thick, like sour cream, you can season salads.

The pressure didn't build up, the snake continued to run. Steam was coming out of the hole, the meatballs were cooked, but it seemed without pressure. Before that I cooked rice for meatballs, everything worked as it should.
Please tell me what you did wrong.

I had this when I fried for a long time, and then turned on the stewing mode. I sin on the ring, which stretched out during frying and stopped sealing, so the pressure did not build up. Alternatively, you can cool the ring and try again.

Ira, the fact of the matter is that she did not fry. I roasted in a cuckoo, and transferred to Brandick. He was cold. Maybe he doesn't have enough water? Although stewing, in theory, should not resemble soup.

I had this a couple of times, I did not check the valve and did not close it properly. The pressure did not rise for a long time.

Tanya, and checked the valve when I was cooking. Okay, let's hope it didn't break. I'll play some more on these modes.

People who know how to open the Brand 6051 pressure cooker. Today I cooked cold in the "soup" mode. Disconnected an hour ago. The steam blew off, but it is not. The multicooker does not open. It has been cooling down for about an hour. I tried to open it again, it does not open. This is the first time. I just don't know what to do !!!! Has anyone come across this ??

People who know how to open the Brand 6051 pressure cooker. Today I cooked cold in the "soup" mode. Disconnected an hour ago. The steam blew off, but it is not. The multicooker does not open. It has been cooling down for about an hour. I tried to open it again, it does not open. This is the first time. I just don't know what to do !!!! Has anyone come across this ??

Vicki had this, you need to look in the topic. Help the valve yourself with a sushi stick.

stuck blocking valve (hole in the cover bracket)
turn the cover to the "LOCK" position push the valve slightly down through the hole in the bracket

Thanks to all. Everything worked out, the valve was pushed down with a toothpick. The pressure cooker opened. And how much joy !!!! How little a person needs to be happy.