Testing the Brand 6051 multicooker-pressure cooker

tell me, pozh-that, and the model in black has already appeared in the company store?

Not yet. It should be next week!

I'll ask here. For the bread.

I baked rye bread 5 times from a ready-made mixture (Black Russian, English, Scandinavian, Borodinsky, Darnitsky) and encountered a certain peculiarity. The dough rises during the first stage, and after the second stage, on the contrary, settles, that is, the finished bread is smaller in volume than the dough before baking. That is, it is clear that subsidence is always there, but still.
It is believed that the reason for the pressure that increases to 70 kPa at 130 degrees is because of it the airy dough and "squats". In both cases, the bread height turned out to be 45-50 mm

The baker of me is still the same - these are the first breads in my practice. Help me figure it out.
Here Darnitsky, for the sake of fairness, stood up the most. Perhaps because I did not bake it in multi-mode, but in Baking (that is, I manually switched modes after layering). And what is interesting, in the Baking mode, pressure is still set - you cannot see this on the indicator, but the valve hisses and the lid cannot be opened.

this is the reason for the pressure that increases to 70 kPa at 130 degrees

What is the pressure? Baking takes place with the valve open. And the moisture in the dough is not enough to gain as much as 70 kPa.

And the dough can settle for various reasons - a lot of moisture, a lot of sugar, it has stopped ...

70 kPa is in manual mode.
At 130 degrees in MANUAL mode, the pressure is automatically set to 70 kPa, at 110-120 it is slightly less.

"Stood ..." oh! It is interesting. How to determine if the dough is worth enough? I always bet on 1h 50 minutes, but different sources have different numbers.

I always bet on 1h 50 minutes, but different sources have different numbers.

1 hour 50 minutes - is this the last proofing of the yeast dough? This is a lot. Usually 1 hour is enough. But you need to look at the kolobok. The gingerbread man should not bubble on the dome. If this happens, then the dough has stopped. I advise you to read the topics for beginners from the section about bread

No, 1.50 total time .. As I generally advise recipes with multi-mode (including from the Instruction), I put the mixed father-in-law in MV and 25 degrees, 1 hour 50 minutes. I don’t touch him much. From time to time I open it, look, sometimes I correct it a little, but nothing more. After that, either immediately on the automatic machine 130 degrees for 1 hour 10 minutes (automatic pressure 70 kPa), or manually "Baking" for the same time. After that I turn it over and another "Pastry" for 15 minutes. As a rule, everything is ready, but Darnitsky and just Domashny (millet-rye) showed that they need to bake some more.

No, 1.50 total time .. As I generally advise recipes with multi-mode (including from the Instruction), I put the mixed father-in-law in MV and 25 degrees, 1 hour 50 minutes. I don’t touch him much.

If there are no strokes during the proofing process, then this is the last proofing. For wheat dough, a kneading is necessary, therefore, there are usually two proofers for wheat dough in total, just at these same 1 hour 50 minutes. For rye, a kneading is not needed, because there is only one proofing, and 1 hour 50 minutes is a lot.

[2 hours]

Girls of the Brand 6051 multicooker-pressure cooker owner! Help with the pangs of choice! I rush between Brand 6051 and the new baby 701. If I am more or less clear about the 701 model, then about 6051 there are many questions about manual mode.

1. Manual mode.
Brand's website claims a 3-step manual mode with the ability to adjust the cooking time from 1 minute to 2 hours and temperatures from 25 ° C to 130 ° C at each stage. In your messages I read that the cooking time on the manual up to 24 hours? If the time is still up to 24 hours, is it at all of the 3 stages or only at one, for example, at the first stage?

2. Is it theoretically possible to adapt the "curd" program from the 701 model to the 6051 model in manual mode? Let's say the order is as follows: Stage 1 - temperature 40 degrees, time 6 hours; Stage 2 - temperature 60 gr. or 70 gr., time 1 hour? If possible, will the pressure build up at the 2nd stage at 60-70 gr. and how will this affect the curd?

I originally wanted 701, the program "cottage cheese" and "sour cream" was very tempting, but for cottage cheese it is small for me in volume ... and we often make such dishes as jellied meat and stew, but only now it takes a lot of time ... so I suffer

[nadka]

nadka, pressure cooker 6051 is an excellent choice for cooking meat, jellied meat and stew, take it, do not hesitate.

[francevna]

francevna, Thank you! Can you tell me anything about manual mode?

I did not use the manual mode. Read this thread carefully, the girls there described everything in detail when testing the pressure cooker.
The instructions say that you can set the cooking temperature at each stage from +25 to +130 in 5 degree increments. Possibility of setting the cooking time from 0 to 24 hours.

[2 hours]

Girls of the Brand 6051 multicooker-pressure cooker owner! Help with the pangs of choice! I rush between Brand 6051 and the new baby 701. If I am more or less clear about the 701 model, then about 6051 there are many questions about manual mode.

1. Manual mode.
Brand's website claims a 3-step manual mode with the ability to adjust the cooking time from 1 minute to 2 hours and temperatures from 25 ° C to 130 ° C at each stage. In your messages I read that the cooking time on the manual up to 24 hours? If the time is still up to 24 hours, is it at all of the 3 stages or only at one, for example, at the first stage?

2. Is it theoretically possible to adapt the curd program from the 701 model to the 6051 in manual mode? Let's say the order is as follows: Stage 1 - temperature 40 degrees, time 6 hours; Stage 2 - temperature 60 gr. or 70 gr., time 1 hour? If possible, will the pressure build up at the 2nd stage at 60-70 gr. and how will this affect the curd?
so I'm tormented

Do not suffer! Take 6051. In manual mode, you can do everything described by you in it, and set in stages a different temperature and time sufficient for making cottage cheese and whatever comes to your mind

And a pressure cooker is WEIGHT!

[nadka]

nadka, although I'm not a girl, but I will answer, can I?
I don't remember from memory the maximum time in manual mode, but it is not less than 8.5 hours, since I have already cooked sour cream 2 times during this time. Yes, here is the instruction 🔗 confirms.
According to claim 2: such a multi-mode, of course, can be programmed. Increased pressure is accumulated only at temperatures above 100 degrees (see page 21 of the Instructions)

[Olekma, 2dar]

Olekma, 2dar Thank you very much for the clarification and advice! There is practically no doubt)))

If anyone has the opportunity, please compare the height of the saucepan from 6050 and 6051, I will be very grateful!

Bought
Here she is, dear!
In general, I have not regretted yet, I have already prepared many dishes: meat, pilaf, and cottage cheese on the "hand". Copes with everything perfectly!
And I really like that she's a pressure cooker. In mv 37501, while I was cooking buckwheat, goulash was prepared in 6051. Very big time savings!
Thank you all again for your advice!

[nadka]

nadka, congratulations on your wonderful helper! : rose: Let it serve for a long time, regularly and please the family with delicious dishes !!!

[francevna]

francevna, Thank you!

Girls, did anyone make pea puree? I would like to cook, but something in the picture in the book with recipes is somehow liquid ... And why is Bulgarian pepper needed there? Maybe someone will enlighten how to cook it correctly?

I made mashed potatoes like in a book. With pepper and just like that. Very delicious. It's kind of tender. It doesn't work on the stove ...

Thank you! Didn't it turn out liquid? Does it look like puree?

If anyone has the opportunity, please compare the height of the saucepan from 6050 and 6051, I will be very grateful!

Definitely different in height.

Girls, did anyone make pea puree? I would like to cook, but something in the picture in the book with recipes is somehow liquid ... And why is Bulgarian pepper needed there? Maybe someone will enlighten how to cook it correctly?

Make hummus!

Didn't it turn out liquid? Does it look like puree?

The puree comes out normally in terms of density. Absolutely not liquid

Girls are dear! I decided in 6051 to bake a win-win "Chocolate on boiling water". But as a big family, and there are only 2 eggs in the "biscuit! I took ... oh, do not repeat my experience, DOUBLE portion. What started in the pan .... This is from Nosov's story" Mishkina porridge ". My pie flooded to the very lid , and since there was nowhere to go, it began to bake in the form in which the lid stopped it. Namely, into a dense mass such as a casserole. Moreover, one can guess that the top turned out to be liquid, sealed in biscuit walls and bottom. I had to shake it out straight on the table my swinging "Pezan tower" and with the dexterity of an equilibrist, having turned it over in the air, had time to flop back into the pan. Huh. For another 30 minutes. Damp, more ... It could be baked indefinitely. It simply could not bake completely, as it consisted of dense mass in a saucepan.
As a result, I pulled it out, cut it into cakes and smeared it with "semolina" cream. The height impressed ... It remains only to feed the household
To the puzzled: "Why is he ...?" no one could give any more definition of its consistency, I replied: "It's chocolate on a KIPYATKA !!! Imagine! Pour a glass of boiling water into a biscuit !!! .. What do you think it should be ???" TRUSTED ME!

In a pressure cooker, one portion turns out almost under the lid. Better to bake two chocolates.

Oh, thanks! And hdezh you were before ??? Is there an amendment to the instructions? What they say, so and so, bake strictly ONE portion! In general, the next day I decided to fix everything and cook it as it should be for 2 eggs: don-t_mention: So the electricity had to be cut off, right in the process, and throughout the house. In short, they again asked me what to do with him this time. admitted that it was tastier. "It's all about the other cream," I explained. : lol: We'll have to see the oven for the third time. , maybe it will work out.

Better to bake two chocolates.

By the way, initially there was such a thought, but I was togo it: fly: drove away "Biscuits are never big (meaning on 2 eggs)". It's just that the second 6050 was busy with broth (cooked), and was careful not to wait, it would suddenly settle. ... And fse-ooo

Make hummus!

What is hummus?

Hummus (MariV)




Hummus almost in Russian (slow cooker-pressure cooker La Cucina Italiana) (MariV)

Delicious recipe! Only I would have adapted it to my cartoon. I'm just a full kettle in multicooker. I just bought it. I have absolutely no idea what modes and what can be replaced. Maybe someone, seeing him, wants to cook in Brand 6051 - then I'll try it too. But thanks for the enlightenment!

If anyone has the opportunity, please compare the height of the saucepan from 6050 and 6051, I will be very grateful!

Bowl height from 6050 - 13.5 cm, from 6051 - 13.8 cm.

Bowl height from 6050 - 13.5 cm, from 6051 - 13.8 cm.

Thank you for your reply!

Good evening! Today I bought Brand 6051 and decided to cook pasta in it, the result they all stuck together, I cooked porridge on the mode for 5 minutes. I poured water at the level of pasta. Tell me, is it really possible to compare pasta in mv? Thank you. I'm new to multicooker)))

To be honest, I don't understand why cook pasta in a multicooker, especially in a pressure cooker under pressure, where it is impossible to quickly open the lid. But what about al dente? This moment can be missed very quickly.

To be honest, I don't understand why cook pasta in a multicooker, especially in a pressure cooker under pressure, where it is impossible to quickly open the lid.But what about al dente? This moment can be missed very quickly.

Now I realized that this is not possible. But it was so curious))) I thought that in this miracle pot you can cook everything)))

You can try to cook with an open valve at 100 ° C for 17-20 minutes (but the time and amount of liquid will have to vary depending on the type of pasta).

[Manna]

Manna thanks for the advice)
Something that our friendship with Brand 6051 does not work out (((I tried to cook rice porridge in milk. Method 1 was according to the book the receptor, milk porridge 15 minutes, 30 kPa - the result was not porridge (((
I found the second method on the forum, milk porridge 15 minutes, 70 kPa, plus heating for 15 minutes. - the result of the porridge did not work out (((
The porridge itself was cooked, but it looked and tasted ((((the feeling that milk was curdling, I tried it 3 times with different milk. The result is the same. What am I doing wrong ?? Help !!!

Good evening! Today I bought Brand 6051 and decided to cook pasta in it, the result they all stuck together, I cooked porridge on the mode for 5 minutes. I poured water at the level of pasta. Tell me, is it really possible to compare pasta in mv? Thank you. I'm new to multicooker)))

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197847.1240 they wrote about cooking pasta. Perhaps it will. You cooked in the "Milk porridge" mode - maybe that's why everything was boiled. It seems that the liquid needs to be evaporated, and this happens in the "Rice" mode.

the feeling that milk is curdling

Is the milk fresh? Porridge without respite? Is the bowl clean? There is no acid in the recipe?

The porridge itself was cooked, but it looked and tasted ((((the feeling that milk was curdling, I tried it 3 times with different milk. The result is the same. What am I doing wrong ?? Help !!!

Another question, what are the proportions of rice and milk?

[Manna, Alenka @]

Manna, Alenka @ fresh milk, proportions 1: 5, I took 80 mg of rice and 400 mg of milk + 2 teaspoons of sugar, 3 times I did it with different milk. Without delay, the bowl is clean, for the third time it would definitely be washed))) the only thing I cooked yesterday was lemon "soup" and didn't wash the lid with an elastic band, maybe it didn't work out ?? Today I cooked cabbage soup, it was a success)))
I'll try porridge again tomorrow.

The condensation may have been acidic from the lid and silicone.

I rarely wash the lid and the gum; after cooking, I only wipe off the condensation. I cook porridge without delay. If we talk about rice, then 1: 5 in the "milk porridge" mode, the pressure is 70. Here someone wrote, I cook rice like that, it always turns out well. )

My rice shit looks exactly the same if, when the pressure is set, it is not tight somewhere (for example, the valve is poorly closed). And the bowl is full of porridge, and the lid, and curdled milk

And here is the problem with porridge. This mode is clearly flawed, and not only in this model. At 6051, every time I get a different porridge, the result is unpredictable, a lottery, although I always take milk and cereals from the same company. Yesterday, in general, a strange rice porridge turned out, I still did not understand whether the milk was curdled, or a lot of foam was formed from a strong boil ... Oatmeal never worked out normally.

The reason can only be determined by diagnosis. Our devices, before they are put into mass production, undergo a lot of different tests in all modes. Also, each time a new batch arrives, 2 copies are tested. No deviations in the work of the algorithms were noticed. If you wish, we can take your device for a test. And let me say that we practiced such tests, diagnosed samples of those users who sent us "problem" copies - and in 90% of cases we managed to cook everything. In no way, I do not want to offend anyone - if, in fact, a defect is found in the device, then we will replace the necessary parts, or we will replace the device with a new one. If you decide to send your pressure cooker to us for diagnostics - write to me in a personal. I will write you additional information.

I want to join you, owners and owners of Brand 6051. Tomorrow I will go to the post office to pick up my beauty !!!

We wait! Good luck!