Testing the Brand 6051 multicooker-pressure cooker

[Buckwheat porridge]

Buckwheat porridge



I cooked buckwheat porridge for a side dish of 2 multicons of cereal and 2 multicons of water.

Groats Mode. Pressure 50 kPa, time 9 minutes (all by default).

• The ratio of buckwheat and water 1: 1 was not correct. You had to trust the experienced pressure cooker users who wrote here about the ratio 1: 1.5. And I believed the recipe "Buckwheat porridge with egg and green onions" on page 50 of the recipe book for Brand 6051. Either they have different buckwheat or need to correct the recipe.
  I saved the porridge, added 2 tbsp. l. boiling water and left on Heating for a while.


• While I really like the honeycomb bottom of the bowl, nothing sticks or burns. But let's look further.

Lud, but I liked it 1: 2, sooo soft!

I do buckwheat 1: 2. I do not like tough.

Girls, tell me the recipe for bread without eggs. The baby is allergic. And I want to try. Or poke your nose. I can not find! Thank you.

You go to the section "Bread" here and look at the recipes. I went for three recipes, French bread, farm bread, sour cream, all three without eggs.

[Millet rice porridge with pumpkin puree (on hold)]

Millet rice porridge with pumpkin puree (on hold)


500 ml of very cold milk, 250 ml. water, 3/4 cup of cereals (millet and rice equally), 2 tbsp. l. sugar, a pinch of salt, about 300 g of frozen pumpkin puree, a piece of butter.

I cook milk porridge exclusively for breakfast, on a delay. Therefore, this time I downloaded everything in the evening.

Milk porridge mode. Pressure 30 kPa (default), time increased to 25 minutes.

• The porridge is just as tasty as in Brand 37501. I like very soft and boiled milk porridge.
• The time could be set even less (well, very gradually I am moving from a multicooker to a pressure cooker).
• A little strained calculating the time for which the porridge should be ready.
  The built-in clock is super! It is a pity that they are not here, I'm used to it.

Maybe someone will come in handy, I cook such frozen briquettes with pumpkin puree, and then use:

["MILK Porridge"]

Mode "MILK Porridge"
Pearl barley porridge

What pleasure I have received today, from the morning!
Pearl barley porridge !!!
I could not even imagine that this porridge could be so tasty!
I read that pearl barley can foam, which is a rather unpleasant thing for a pressure cooker. But having opened the lid, I noticed that the porridge did not even think to do it!
Soaked in cold water and then washed cereals
Proportion 1: 5 (milk 1: 1 water), butter, salt, sugar
Mode "milk porridge" 1 hour, default pressure 30 kPA

["YOGURT"]

Mode "YOGURT"
Yogurt with dry leaven
1 package of starter culture for 1.5 liters of milk at room temperature; cold water in the bowl;
time 6 hours by default

Yogurt in three hours, from the refrigerator.
Smooth, uniform consistency, no whey.
It is possible that you can add time.

Vichka, tell me. Did you pour the milk straight into the jars? Did they put a rag down? How much water was poured into the bowl?

Yes, milk in jars, a silicone mat under the jars, so much water or a little more

A jar of granular mustard fits five pieces. Too bad the bottom of the bowl is uneven and the jars lean towards the edge of the bowl.

Hurrah! Hurrah! Now I am also a happy owner of a new pressure cooker !!!
Please tell me what kind of milk should I take for milk porridge with a delay? I just never buy long-lasting, and I'm afraid pasteurized will turn sour overnight.

For a delay, of course, long-lasting milk.

I never buy "long-lasting" milk!

I use the usual pasteurized in 0.5 liter bags.

I keep them at the back of the refrigerator. Therefore, when I shake out the milk into the bowl in the evening, it is not cold, but very cold. With a piece of ice. And never (since the times of the Panasonic multicooker), never sour and curled up!

I cooked porridge twice on a delay with short-lived milk. The milk did not turn sour, but there was still a slight sour taste, the porridge was not like that. I did not conduct an experiment anymore.

Congratulations on your new assistant!
I put the porridge in the evening with a reprieve for the morning, throw in a few frozen cubes of water (albeit in another cartoon, but you can do this in any one). I use pasteurized milk, I don't buy long-lasting milk at all. The milk has never turned sour overnight, although it is very hot at home.

Dear ladies! Since the interest in boiled condensed milk is great, let me make a few comments. Why is it so difficult - to open an iron can, pour it into a glass one, etc., etc. There is a well-known method - autoclaving. And all household SVs are mini-autoclaves. I give the algorithm of the process. Take an iron can of condensed milk (better made according to GOST), peel off the paper label from it and put it on the bottom of the bowl through any spacer-steamer. The main thing is that the jar does not have direct contact with the bottom of the bowl. Then pour cold water so that the water covers the jar. Then turn on any program with maximum pressure and time no more than 20 minutes. And fear nothing! No SV physics will deceive. And the physics of the autoclaving process is that the internal pressure of the hot can is balanced by the pressure inside the CB. As long as there is water in the SV, nothing will happen to the can (except for boiling condensed milk, of course). Attention! Do not relieve pressure forcibly! Let it reset itself. Better yet, open the lid after the product has cooled completely. By the way, this way you can cook more than one jar at once. Who cares, I autoclave the stew in the CB. True, Brand's SVs are not suitable for this. They have small bowls. In this case, I bought myself a SV SINBO SCO-5006. She has a bowl of 10 liters. It just fits 4 liter jars with screw caps.

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There is also a long-known method - autoclaving.

Actually, this is no longer news.

Who else is interested in boiled condensed milk

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In a smokehouse-pressure cooker Brand 6060 cooked stew (it is 6 liters), 0.5-0.7 can be easily removed 3 jars, on a silicone mat and everything is fine.

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They cooked iron cans and already discussed this a few pages ago. It was believed that cooking in iron is harmful. Therefore, they began to cook in glass. Nothing complicated, just pour the condensed milk. And the soul is calm if someone is afraid.

[Denis BR]

Denis BR, Tell me please, what is the baking temperature?

Maybe somewhere they already answered, but I missed it.

120C. Just like other models of multicooker and pressure cooker!

120?
And why did I have a slightly burnt casserole on baking, but not that on a hand one at 120?

Today we will take an additional temperature measurement at the "Pastry". I'll post the test results.

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No significant temperature deviations were found on "Pastry" and "Ruchny - 120C". Both modes work according to technical parameters.

So all the same there are deviations?

No, there are no deviations. In a multicooker or pressure cooker, there is always an acceptable temperature range in any mode. Let's say we are preparing "Baking" - the program has a temperature of 120C. This is the optimum middle, which is maintained by turning the heating element on and off, under the control of temperature sensors. It all depends on the algorithm of the program, and the algorithm in each program is different. And from the volume of baked goods, of course.

Good day! On Saturday, she became the owner of this multicooker. For several days of use, I was very pleased. I understand that I made the right choice. I have already cooked a lot of things in it and all the dishes are very tasty. I am guided by the recipes from the attached book.
I cooked buckwheat on the cereal mode for 9 minutes. Buckwheat (2 measuring cups), water (3.5 measuring cups), salt.

And here is stuffed cabbage, cooked on stewing mode for 15 minutes. I didn't fry, I added sour cream, sauce, spices, salt.
Rice was cooked in MV on the "rice" mode (2 measuring glasses of rice, 2.5 measuring glasses of water).

Yesterday I cooked the tongue, added an onion, carrots, peppercorns, allspice, bay leaf, salt to the broth.
I cooked on the "Meat" mode for 35 minutes. It turned out to be very soft. Next time I'll cook for 25 minutes. I turned off the heating beforehand so that the pressure was released on its own (this also increased the cooking time).

And these are hedgehogs. Pre-fried carrots and onions. This was my first dish, cooked in my slow cooker, therefore, having misunderstood, I tricky with the settings. As a result, I cooked on the "Meat" mode for 30 minutes at the lowest pressure level (20). It turned out very tasty!

This is the first turkey drumstick (I cooked broth separately on the "soup" mode for 20 minutes), added millet, a whole onion, carrots (not fried), peppercorns, bay leaves, salt. I cooked on the "Soup" mode for 15 minutes. I left the meat in the broth (it takes a very long time to cook) and it was cooked along with the millet. Everything worked out great.

Solyanka. Pre-fried carrots and onions, then added cabbage, sauce, spices and cooked in the "Stew" mode for 10 minutes (the pressure is set by the settings).

And here is my assistant herself:

Yesterday I cooked my tongue

On the broth from the tongue, a completely unusual pickle is obtained. Here is the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150003.0

Baked black bread from 350 gr. rye and 250 gr. wheat flour (only 600g). Manual mode: 1 stage - 30 g. 40 min., Stage 2 - 120 g. 1 hour 20 minutes Got up well. When trying to see what was there with the approach, it rang a bell and highlighted E0. As the cover returned to its place, the regime continued its work. After baking, I immediately opened the lid, there was condensation, but it dripped onto the rim. A few drops were in the middle of the baking, just under the pin where the lid is screwed (and it was on the cupcake). She did not turn it over, but in theory it would be necessary, since the top is very gentle. The height turned out to be 8.5 cm.

The dough is placed in a bowl.

The bread is ready. It would, of course, be necessary to turn it over and bake for another 15 minutes to get a crust on the top side. And that is a very gentle top.

Cools down

The last two remaining unfortunate pieces that were captured today. it's just so that you can clearly see that inside he has risen well. Airy and soft so far.

The recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1998.0

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I tried some bread. Very tasty. I devoured 3 pieces. But, of course, it was necessary to turn it over so that there was a crust on the top. And on the bottom, the crust is good, not thick and crispy. The inside is soft-soft.

[Charlotte with black currant]

De charlotte?

Vota!

Charlotte with black currant



Charlotte according to the standard recipe with the addition of baking powder.

Baking mode, time 1 hour 25 minutes.

• I was surprised that after pressing the Start button, the countdown did not start immediately. Only after 5 minutes the "snake" stopped running and the time 01.25 was displayed on the display
• Charlotte has a not very neat appearance, because it turned out to be very delicate and airy. The crust was practically not formed and therefore was somewhat damaged when taken out.
• The temperature mode of the Baking mode is very delicate, I will try next time on the Manual mode at 130⁰FROM.
• I think that in the Baking mode, biscuits for the cake will turn out well, there the crust is just not needed at all.

Girls who cook and take pictures, I have a big request to also take a photo of the lid after cooking, milk porridge, meat, I really want to see if it is a clean cooking field and in general in what form, but how can I present it every time to unscrew it for washing?

Olekma, I have never washed my lid (I wiped it with a damp cloth a couple of times). Clean.

I showed the lid after boiling a full bowl of broth at the highest pressure. Clean.

[Creamy chicken cutlets with potatoes]

I join the happy owners of 6051 (of course 6051, not 6050)

Creamy chicken cutlets with potatoes
1. Cutlets: minced chicken (fillet), egg, bread, dill, salt; in the middle of the cutlet a piece of butter and roll in breadcrumbs.
2. Medium potatoes: peeled, cut into 4 pieces, sprinkled with vegetable oil from a spray bottle, sprinkled with dill.
3.water - 100 ml.
Lightly oiled the saucepan, put the cutlets and potatoes, poured water.
Mode: baby food, unheated
Pressure build-up - 10 min.
The default cooking time is 15 minutes.
Automatic pressure release from 70 to 20 - 7 minutes + 2 minutes manually.
It turned out well, the cooking time, I think, can be reduced to 12 minutes.

Cabbage variation
Lean stewed cabbage
1 carrot, 300 gr. cabbage, 1 tbsp. spoon of ketchup-lecho, salt, black peppercorns, bay leaf, salt.
Grated carrots started in frying mode 5 minutes.
Added carrots, ketchup, spices, 100 ml. water.
Quenching without heating, changed the time to 10 minutes (it seemed possible and less was put).
Pressure build-up - 7 min. , auto pressure relief from 50 to 20 - 3 min. + 1 minute manually.

According to the results of cooking and boiling water with lemon: the drip tray is dry, absolutely, water flows down onto the table in the area where the lid is connected to the body, at first I did not understand where it came from, then it turned out to flow out of the steam release valve when you lift the lid.

Perhaps you are not lifting the lid very quickly? We always have a full drip tray!

I also thought at first that I quickly, from the second time I was deliberately slowly opening it, all the same, the drip tray is absolutely dry. I will check it again.

When there is really a lot of condensation, and there is enough of it to drain into the drip tray, it will fill up. If there is not enough condensation, it will remain in the lid. Make sure that the pressure cooker is on a level surface, otherwise the water will not be able to flow freely along the groove to the hole in the drip tray.

The drip tray is on the side, not under the lid. Therefore, in order for the water to get to it, it is necessary that the groove is full, along which it will drain there.

according to the results of several more attempts, the condensate, apparently, is not enough for it to drain into the drip tray, water runs off the lid, which is especially unpleasant from the side of the power cord. I tried to put it on different surfaces.

["MANUAL"]

Mode "MANUAL"
Protein-based cottage cheese casserole
And yet I did it! slightly changing the recipe

I really liked the bottom of the casserole, it turned out to be slightly ruddy, which is what we need.

If last time it turned out to be a spreading pancake, now the casserole keeps its shape perfectly

I noticed how the "manual" mode worked.
The pressure varied throughout the entire time, it either rose to 70 kPA, then dropped to 30 kPA. This happened with an interval of 1.5-2 minutes.


In the oven, the apricots are closed with cottage cheese, in this case, they are left on top.

400g cottage cheese, 3 proteins, 2 tbsp. l. sugar, 2 tbsp. l. corn starch, 200g sour cream, vanillin, 1 / 3h. l. baking powder, 3 apricots.
Beat whites, add sugar, beat until peaks.
Add, in several stages, proteins to the curd mixture, stirring gently.
Pour the mixture into a greased bowl.
Arrange the apricots on top.
"MANUAL" mode 115gr, 30 minutes

Good night everybody!!! Girls, but in 6051 the SUP mode only works with pressure, or you press the SUP button and choose it yourself with pressure or without pressure will it cook ??? and the rest of the buttons the same? For example, even stewing? Tell me.

In all modes with pressure, this pressure can be changed by yourself (if desired). The minimum pressure is 1, but the lid is still blocked. The lower the pressure, the longer it takes to cook.

T.That is, if I understood correctly, in order to add something in the cooking process, it is necessary (as in 6050) to make a stop, then release the pressure, add and continue cooking ?? or in the process (so as not to knock down the program) with an effort to remove the lid, add and close the process again without stopping? 1 kPa blocks it?

The pressure cooker assumes that you cook everything at the same time, without opening the lids. Otherwise, any meaning in it is lost.
If the lid is under pressure, thankfully you won't be able to open it with any effort. Only by releasing the pressure. With a pressure of 1, it drops off quickly, but you will also be cooking with such pressure for a long time.

VEGETABLE CREAM SOUP



All the ingredients in the picture below: 1 chicken fillet, potatoes, carrots, onions, cabbage (you can still have cauliflower, I didn't have it at hand), peas, parsley, dill, zucchini, tomato, bell pepper, celery root). We cut it coarsely, anyway then mix in a blender.



We put the vegetables in a bowl, fill with water, so that the vegetables float in it.



We close the lid, set the "Soup" program with a change in time (instead of 40 - 20 minutes). We turn off the heating. Start. The pressure build-up lasted 35 minutes. It took 20 minutes to prepare. Then she waited for 12 minutes and let off the remaining steam using the button on the lid (be careful: it splashes!). Here's what happened.



Drain the broth, place the vegetables in a separate bowl, mix with a blender until smooth, add milk (whoever likes it: if it's thicker, add a little milk), salt. Put on the stove, bring to a boil, turn off (I didn't want to get the bowl dirty again, so the soup was cooked on the stove for the last 5 minutes).



The soup is very good for young children and those on a diet.

CHICKEN SHIRTS PESATENKIE.



All the ingredients in the picture below (chicken fillet, onion, carrot, garlic).



Finely chop the onion, three grated carrots. Add oil to the bowl, set the "Fry" mode, time 10 minutes, the lid is open. Put onions in a bowl, then carrots. Fry lightly. We pass the fillet through a meat grinder together with garlic. We mix fried onions and carrots with minced meat, add an egg, salt.



We form meatballs. Pour water into the bowl so that it is below the level of the double boiler, put the double boiler, put meatballs on it.



We set the program "Steam cooking", time 12 minutes. The pressure was built up for 10 minutes. The meatballs were ready very quickly. My little grandson adores them, adults also eat with pleasure.

["MEAT"]

Mode "MEAT"
Cutlet
Actually, it meant cutlets, but it turned out to be a cutlet. As they say, one, but big


finely chop the chicken breast
cut vegetables into cubes: carrots, bell peppers, onions, two celery stalks feathers
add salt, pepper, egg, tablespoon of starch
shape cutlets and pour 10% cream
"meat" mode 15 minutes, default pressure

The amount of minced meat did not fit at a time, so it was decided to make the cutlets one cutlet, it turned out to be a pie

["EXTINGUISHING"]

Mode "EXTINGUISHING"
Dumplings

sl. I heated the oil on the "heating" mode, dumplings, salt, a little water, as we cook pasta in a slow cooker.
50kPa, 20 minutes
They said that the dumplings are not bad, but only for a long time.

Try it in manual mode at 120 degrees. put dumplings for 15 minutes, I do that in ourson.

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Today I tried the casserole - "MANUAL" mode Curd casserole with proteins


the taste of the casserole amazed me
It is radically different from the one cooked in the oven.
In the oven, it turns out sooo tender, airy and soft. It is dense in the pressure cooker. But when I tried it ... I was shocked by the taste! Personally, it reminded me of the taste of glazed cheese, only without chocolate, it remains to pour them

Vichka, I just want to pile such a casserole, and there is corn starch, but I don't have it)) but is there a potato one or can it be without any starch at all, or what?

Maria, you can replace it with potato, flour and semolina, but for me corn gives more tenderness to the dough.

Today I stewed chicken with vegetables. Pre-fried vegetables (peppers, onions, garlic) on the "Fry" mode for 8 minutes.I put them in another container, put the chicken in the bowl. The chicken was cooked on the "Quench" mode for 25 minutes at the lowest pressure (20). After the signal, I relieved the pressure, added vegetables. Done!

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Well, first of all - pea soup. Peas are pre-soaked in the microwave for 5 minutes. Then I put chicken thighs, carrots, onions, peas in the bowl. I cooked on the "Soup" mode for 30 minutes (I did not change the pressure). The peas are well boiled. I added 3 measuring multicooker glasses of peas to a full bowl. It turned out to be not enough. But it's still delicious!

Alenakuz, peas can be put without pre-processing. In 30 min. it boils well.

Elena Bo, next time I will try to cook peas without pretreatment. It is perfectly cooked in mashed potatoes. And I will slightly reduce the amount of water.

Cooking chicken with zucchini.
Salted chicken legs, fried on both sides on the Fry for 15 minutes. I laid it out under the closed lid. I put chopped onions right after the chicken. Fried for 15 minutes. I added sour cream 2 minutes before the end of the regime. The mode is over, I added zucchini cut into large pieces to the onion, salted, mixed, chicken on top. Braising 15 min. default. The pressure did not change. It turned out delicious.

[Silver carp stewed with vegetables]

Silver carp stewed with vegetables



Pieces of silver carp, chopped onions, bell peppers, tomatoes, carrots and beets grated on a coarse grater put in layers in a bowl, after pouring a couple of tablespoons of vegetable oil into it.

I added salt, spices, Provencal herbs, a little tomato juice pouring and two tablespoons of sour cream.

It turned out to be a full bowl (strictly according to the max mark). Time to start counting down 40 minutes.

Meat mode, 70 kPa, time 20 minutes.

It turned out very tender, the fish pieces are intact, but the bones can even be eaten (who lacks phosphorus).

Luysia, and the fill should cover all the layers? And at the end of the steam forcibly bleed?

alpha, there is very, very little filling. The vegetables will give juice and everything will cook well under pressure.

The pressure was relieved by force (I really wanted to eat).

I love Brand 6051 for a great button for that!

[Milk pearl barley porridge (on hold)]

Milk pearl barley porridge (on hold)

I follow in our footsteps Vichki... From her submission

A bit unusual, but delicious. The taste of baked milk is felt. The list of cereals for breakfast was replenished with one more.

Vika, thanks!

So I finally got to the normal Internet!
The impressions from the device are so far the most positive! And pretty, and chicks, and cooks!
I started by carefully reading the instructions - after all, not everyone has the Internet, and they do not always know how to use it.
Well written, accessible, for all skill levels. I found, like a bore, a small inaccuracy - on page 10, the "pressure release" button is called the "steam release" button.
Well, that seems to be all.
I managed to cook, I'll post the recipes a bit later.

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About the smell - I didn't smell it at all, it wasn't there.

Cooked chicken sausages on the "Steam" mode - I really appreciated the possibility of changing the cooking time!

Cabbage rolls I portrayed it on the "Quenching" program - I didn’t get angry, I set it by default.

Roast on the "Meat" mode - by default.

I read it carefully ... I decided: I want it! The question to me for filling is: two multi is available, a pressure cooker-smoker .... there is a pressure cooker on the table. but it was removed to the mezzanine as soon as the smoker appeared in April. seisps I study the Internet shops ...., alas, I had to order a smokehouse not on the manufacturer's website .... it turned out too expensive ... I already advertised this magic pot to my partner .... she is still in fancies: buy a slow cooker or this pressure cooker ..... thanks everyone for the detailed features.

I cooked chicken soup for my children on the children's program - I slightly fried the onion and carrots on the "Fry", then put the chicken meat, potatoes, spices, poured some water, salted - set the "baby food" - did not change the pressure, and reduced the time to 10 minutes ...The pressure was not forcibly released either, although in this device it is released without any problems through a special pimp. When the pressure calmed down, I opened it - the potatoes were not boiled, but the meat was well cooked. I threw the vermicelli and herbs, and put it on for another 1 minute! Super soup!

They brought our SV. Beautiful girl. : girl_wink: Fitted into the interior! I washed it. I'm making a lemon. So I think I cut and threw half a lemon, not a lot? The cup won't get bad? With the default Soup mode, you probably got excited, 5 minutes would be enough? Poor lemon ...

Nothing will happen to the bowl! And it is very easy to interrupt any program with the Start / Cancel button.

Potato yachting on the "Extinguishing" mode.

The fish is ready, everything took exactly 30 minutes (the bowl was not full of food, about 1/2). I'm trying to blow off steam, and water spits out the valve. This is normal? Brizzet in all directions ...

If there is a lot of liquid, then it is not recommended to drain it manually. We must wait for the pressure to subside by itself.

So the liquid - only a thick filling was (a small tea bowl), although the juice was formed from vegetables, but less than thick.
And when you open it, a lot of water pours directly onto the table from the lid (and when cooking fish (that is, a non-liquid dish) and "lemon soup"), shouldn't it drain into the container. I remember they wrote that it happens when there is not enough liquid, I don’t know ...

["MEAT"]

Mode "MEAT"
Chicken in yogurt with prunes and walnuts


kPa by default, time 15 minutes

["MEAT"]

mode "MEAT"
Pork in orange juice with grainy mustard


kPa by default, time 25 minutes

["MANUAL"]

Mode "MANUAL"
Protein-based cottage cheese casserole

temperature 115g, time 20 minutes

Mari-style roast on the "Meat" mode.

[Irina]

Good day! I bought 6051 as a present for my mother, looked after her back in the winter. I decided to cook a little in it myself. I have a Scarlet pressure cooker, so it's interesting to compare. There are moments that I didn't really like: 1. the smell of plastic, I hope, will disappear. 2. the water does not flow into the drip tray, but down from the lid. 3. The most incomprehensible thing: when cooking (and I have cooked so far only for Meat max. Pressure) in the pressure regulator there is a constant sound of boiling water and a slight hiss. In my Scarlett there is no such thing, sometimes it only hisses, but here it is constantly! Does everyone have it? Or do I need, maybe, what nut to tighten (somewhere I read about this)?

Water is boiling in the pressure regulator! That's where the gurgling sounds come from. This is normal? Perhaps in Scarlet there is no such amount of water in the regulator because of the sealing disc on which the ring is put on ...

About excess liquid from the lid - probably this is the problem of all multicooker and pressure cooker - I have a binaton, viscount, lacquer and brand - there is condensation in all, I contrive and either wipe it or turn the lid at the right angle.
About gurgling in the valve - I haven't paid attention to it yet. What, gurgles a lot?

Gurgles slightly, but all the time after the pressure is set. And I can hear this sound well. Perhaps if I could not compare with Scarlet, it would not bother me. Respond, who else has gurgle. Still, a gift, I want everything to be fine.

I have a little sniffling, puffing and maybe even gurgling a little ...

Only on meat?

While I was cooking on Meat and Soup, it gurgled on both programs.

Irina, it was the water in the valve that did not dry out completely, so it gurgled. Check for moisture in the valve before cooking, since it is so annoying. And wipe it off if you find it. In my 6050 it happens the same if I cook immediately after washing.

The valve was dry. I remembered that I set the pressure to 70 on the Soup, and 70 on the Meat. Now I made milk porridge for 30, it did not gurgle! It means gurgles at maximum pressure. I'll see what will be on other programs.

It's okay that there is no gurgling a little. Condensation falls from below.

I also noticed today that it gurgles, and strongly (I cooked in an absolutely dry, unused saucepan for several days). Indeed, at maximum pressure.Before that, somehow I had not heard. Apparently, it is really connected with the intensity of cooking, that is, with high pressure (I cooked meat at 70 kPa in the mode). By the way, if you wait a little and do not open the lid right away, then nothing splashes and hardly flows from the lid. Apparently, it flows down into the bowl when it cools (opened the lid after 15 minutes). Otherwise, the high temperature provides abundant condensation that runs off on a vertical surface (i.e., over an open lid).

My scent did not exist at all, I did not notice an active gurgling, but there was puffing and a rare hiss. At the expense of water, I think you really shouldn't open it right away. I did not have any such unit at all, so I'm learning, gaining experience. By the way, the fish turned out to be very tasty, honestly did not pin high hopes, I thought the first pancake was lumpy, but no. The husband arrived in time to the cooled dish and decided to try it without warming it up, so it is even more delicious when cold, the sauce turned out as if they had opened a homemade salad (something like lecho or the like). He did not expect such results.

Indeed, there is a smell, but not from the device, but from the packaging. Now I was putting the old pressure cooker in the box, and I felt it. what smells like packing plastic.

["SOUP"]

Mode "SOUP"
chicken soup with vegetables
Probably kPA 60 creates a strong boil for the soup. Small bubbles of liquid escaped from the valve. It's good that I didn't install kPA 70... Next time, I'll try on kPA 50... But even on kPA 60 vegetables did not fall apart, everything is very even in moderation.
Parts of chicken, 1 carrot, 3-4 potatoes, 1 bell pepper, 1 onion, salt, peppercorns, 1.5 liters of water

This was the only time I had to pay attention to the valve. The valve never caught my attention again.

Control the pressure, this can avoid any dirty tricks with the valve.