Testing the Brand 6051 multicooker-pressure cooker

[Chicken thighs in orange juice]

Chicken thighs in orange juice



Prepared according to the recipe "Chicken in orange juice" from the recipe book.

1.5 kg of thighs marinated overnight in orange juice (from two small oranges) with salt, orange peel and ground black pepper.

In the morning without waking up and without washing I quickly threw all the contents of the bowl into the bowl, set the Stew mode to 50 kPa, time 20 minutes.

And then ... ... then steam poured out from under the lid ... I quickly turned it off, adjusted the O-ring, tightened the nut near the temperature sensor ...

And then something overwhelmed me and I set the Extinguishing mode to 20 kPA and 35 minutes.



But everything turned out super wonderful! After taking the sample, the chicken went with her husband as humanitarian aid.

• do not forget to carefully inspect the lid and silicone ring before closing, or even the old woman...
• possible pressure reduction with simultaneous increase in cooking time

[Jelly]

Jelly

I poured cold water on the legs, added spices, put them on "Soup" - pressure 40 kPa, set the time - 40 minutes.
After switching on, the pressure gained in 20 minutes.
After finishing she let it cool down, added the meat and put it on "Braising" - MAX pressure, time 30 minutes.
Then, when the pressure had settled, I took out the meat, cut it, threw it back into the broth, salted it, added finely chopped greens and put the "Baby food" on for 1 minute.
There were no extraneous sounds - sobbing, grunting - except for hissing.

Note on instructions - page 33 in the recipe for "Meatballs with sauce" typo - you need "Ingredients", and it says "Engineers".

Lucy! What gorgeous hips! : rose: Should I fix it myself?

Cooked compote, did not release the pressure manually. After the pressure drop, I specially waited 15 minutes, did not open the lid. When I opened it, the condensate poured onto the table, the drip tray is dry !!! We'll have to put up with it ... The compote is delicious. Cherries, cranberries, dried fruits (apples, pears, dried apricots, raisins, prunes, cherries ...), sugar - Steam at high pressure, 2 min.

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Tell me, how do you get the bowl from the SV? Where did you get it?

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Please tell me in what proportion to cook barley porridge. It should be very viscous.

I brew 1: 5

Many of the recipes in the book say to cook under high pressure. Does this mean a max of 70 kPa? It was embarrassing that it was written like that in porridges, and when you select the Milk porridge program, it costs 30 kPA by default, is this also considered high pressure, or is it compulsory to raise it to 70?

High pressure is already 20 kPa. The default is optimal pressure and time, which you can change as you wish.

Good day.
If the recipe says "cook under high pressure", then in this case you should definitely check the presence and correct position of the pressure regulator, as well as the presence of liquid in the bowl to generate steam.
And whether cooking takes place at the default pressure value or at the one you have changed, it no longer matters.

[Stewed potatoes in orange sauce]

Quietly with myself I am conducting a conversation ...

Stewed potatoes in orange sauce


In the remaining sauce from chicken stewed potatoes. Quenching mode 50 kPa, time 15 minutes.

The potatoes are soft, but whole, with a pleasant orange flavor and a very cute color.
Tasty even without chicken.

I baked a chocolate cake according to the recipe from the book, it turned out great! I am very glad, because my Scarlet refuses to bake normally, I was worried about how it would be in this one.In general, I am satisfied with the pressure cooker, there are drawbacks, but the advantages outweigh them. It will be a good gift for mom, it will be a pity to part with such beauty!

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Question on the recipe book: m / st are multi-glasses of 160 ml, and art. - regular glasses?

Yes!

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Thank you! And another question arose: in what position is it better to hold the lid? Open-folded (for ventilation and drying) or closed? Will there be some kind of increased load at the attachment point with the lid constantly open?

I try to keep it open. Can be rotated so that the cover rests against the wall.

I put a folded cloth between the bowl and the lid, I cover the lid

Close the lid of the device (without closing about 15 cm) turn the knob on the lid to the "closed lock" position

In this position, I hold the lid between cooking, because the completely open one interferes with me. And it is not closed, and does not interfere.

[Charlotte "Assorted" (apricot + cherry) in Manual mode]

Charlotte "Assorted" (apricot + cherry) in Manual mode



The recipe is standard. Manual 130 degrees, time 1 hour 15 minutes.

I liked this charlotte more than

• I liked the oven in Manual mode more, although it's too early to draw conclusions ...

Cooked meat on the "meat" mode by default parameters. Meat from the refrigerator, a piece of 700 grams, poured hot water from a kettle (glass). Added spices. The total time from laying to readiness is 48 minutes. The meat came out great. By itself, raw, the piece was not very good, it would have been cooked on the stove for two hours until such a state. No photos, quickly ate

Good day.

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 ...

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

Small bearing (gurgling) in the valve is allowed. The thing is that this device does not have a removable cover plate, so the steam rises up, forming condensate in the valve.

Thank you! And another question arose: in what position is it better to hold the lid? Open-folded (for ventilation and drying) or closed? Will there be some kind of increased load at the attachment point with the lid constantly open?

If the device does not work, then the lid can be left in any position: covered (rests on metal parts) or completely open.

Casserole with raisins.


90 gr. mix semolina with 4 tbsp. l. sour cream and let stand for 10-15 minutes.
800gr. dry cottage cheese +150 ml. milk (or 1 kg. soft cottage cheese)
2 eggs
100-120 grams of sugar
1 bag of vanilla sugar
Mix everything until smooth with a blender. There will be a liquid mixture.
Add the pre-washed raisins.
Be sure to put a non-stick cloth or baking paper on the bottom of the bowl to make it easier to reach (otherwise it will stick to the bottom, since it is very tender, sweet and moist). Lubricate the bowl with oil. Pour the mixture.
Baking mode 1 hour + 30 min. on heating without opening the lid.

Good afternoon girls! I, too, am the owner of this multi, only yesterday I had an incident with her ... I turned on the meat on the "meat" program, the multicooker began to gain pressure (the snake was running), and then I noticed that steam was coming out from under the lid attachment to bracket, so the necessary pressure is not gained in any way and she does not start cooking, she looked, and the lid is loose and does not fit tightly to the saucepan itself, although everything was fine before, can you tell me what my problem is? And yet - the ring hangs very freely on the lid, especially when it is only after cooking, that is, you open the lid, look at the fruits of your creation, and then for a long time and persistently you start to stick this ring back in order to close the multi lid, for someone there were such problems and what would you advise?

This problem was formed due to the fact that the O-ring came off a little from the metal rim, or it was incorrectly, not fully fitted, skewed. As a result, a backlash was formed, steam escaped through the gap and the pressure, respectively, was not accumulated. Refill the silicone ring correctly, and there will be no such problems! After cooking, silicone, under the influence of high temperature, stretches and sags. This is normal. When the ring cools down, it will return to its original shape and will fit tightly on the bezel.

I have another pressure cooker and it was the first one. The principle of fastening the elastic band in the lid is the same as in Brand 6051. So when I cooked in it for the first time, the elastic band under the metal ring entered with difficulty, but steam did not come out from under the lid, everything was fine. And then I decided to make it easier for myself to put on the O-ring, and I slightly peeled back the metal rim, and, oh, horror, steam came out during cooking. I started checking the gum. She dangled on the rim just like yours. Then I pressed down that metal rim on the lid again. Now the O-ring is difficult to fit over the metal rim. But the silicone ring is always in place and steam does not come from under the lid.

Wear the ring from top to bottom. The hot ring only sags from the bottom. It's not very hot. I correct it with my finger before closing the lid. There are no problems, it always fits snugly, even sucks in.

Cooked soup with meatballs in Manual mode. Tasty, like in a slow cooker.
I made minced meatballs.
Fried chopped onions, carrots, bell peppers, Fried for 15 minutes. under the lid (does not want to fry without a lid, or rather rings a bell and demands to close). But it fries very well under the lid. In 5 min. until the end of frying, added a little tomato paste for color.
After the end of the mode, put chopped potatoes on top of the frying. I filled it with hot water (so as not to ruin the bowl), formed and put the meatballs on top. Salt, pepper / seasoning mixture, bay leaf. I closed the lid, the pressure regulator was on High.
Manual mode. Stage 1 - 30 min. temperature 105 degrees, stage 2 - 30 min. temperature 100 degrees, stage 3 - 1 hour temperature 95 degrees. In the last step, the lid is unlocked, so you can open it immediately.
The countdown in Manual mode starts immediately, regardless of the pressure build-up. This must be taken into account.
The soup turned out to be very aromatic, the taste is rich. Whole potatoes, transparent broth. Everything I love.

I deliberately chose this mode and such temperatures so that the taste of the soup was like in a multicooker - rich. This can be achieved by long cooking at low temperatures. The result made me very happy!

soup and description well, very appetizing!
but 2 hours of cooking is so long .. I thought the pressure cooker speeds up the process, but how much does it take to cook soups on average in such a device?

It is cooked in 20 minutes. I also noticed for a while, but I think this is a manual mode check.

This is a pressure cooker that allows you to cook like a slow cooker. Speed ​​is not a plus for all dishes. I deliberately chose this mode and such temperatures so that the taste of the soup was like in a multicooker - rich. This can be achieved by long cooking at low temperatures. The result made me very happy!
It could have been cooked in Soup, but there would be no such aroma. I love multicooker soups and Brand 6051 could do it!

Cooked soup with meatballs in Manual mode. Tasty, like in a slow cooker.
I made minced meatballs.
Fried chopped onions, carrots, bell peppers, Fried for 15 minutes. under the lid (does not want to fry without a lid, or rather rings a bell and demands to close). But it fries very well under the lid.

Elena, your soup is wonderful!
As for frying, there is a little trick.
The device detects whether the lid is open or closed only by the position of the handle.Therefore, you can fry with the lid open or closed, the main thing is that the knob on the lid is turned to the "open lock" position.
Important! Do not leave the pressure cooker closed while the Frying mode is operating for a long time, since the mode works at a temperature of 150 degrees.
And I will reveal one more secret. If you need, for example, to bring liquid to a boil, and then add the ingredients, then you can do this.
Close the lid of the device (without closing about 15 cm), turn the knob on the lid to the "closed lock" position and switch on the required mode (operating under pressure). In this case, the cover is actually open, and the program runs without the "E0" error.
After the contents of the bowl have boiled, you add the required ingredients and close the lid of the appliance as expected. The pressure cooker will, of course, show an E0 error on the display, but for a short time, it will not reset the program.
Conclusion: in the position of 30 degrees, the handle on the lid of the device can be turned to a position convenient for you.
P.S. I wrote it perhaps and not very clearly, but if you figure it out, it is very convenient to cook dumplings.

Elena Br, everything is correct. That's what I do. I noticed that the bell was ringing if the handle on the open lid turned to the closed lock. And I kind of fried it before with the lid open, I remember. Perhaps I didn’t notice that the lid had turned. Heat .... But that didn't stop me either. And the fry is cool! Like

[Rassolnik]

soup and description well, very appetizing!
but 2 hours of cooking is so long .. I thought the pressure cooker speeds up the process, but how much does it take to cook soups on average in such a device?

You can do it quickly!

Yesterday I just needed it quickly.

Rassolnik



I already had the broth, I took it out of the refrigerator and boiled it in a saucepan on the stove. During this time, I fried vegetables in a pressure cooker. She also did not want to immediately turn on the Frying mode (showed an error E0), because although the lid was open, it was turned to the "closed lock" position.

Then she poured boiling broth over vegetables and barley. Soup mode 70 kPa, 25 minutes. The pressure gained quickly and after half an hour the pickle was ready and this despite the fact that it was cooking with barley.

Used the pickle recipe on page 10 of the recipe book.

Luysia, and haven't even soaked the barley?

Soaked ...

I thought it was written in the recipe, now I looked, and there it was just "well washed pearl barley".

I don't soak.
But the last 2 times, when I cooked pickle, then on the advice of Stella s, I brought the washed barley to a boil in a small saucepan on the stove and boiled for a couple of minutes. Then she drained the water, rinsed it and put this pearl barley into the bowl. I liked it very much. After that, it becomes very soft. It just becomes huge.

Soaked and cooked under high pressure, I also got super thick and boiled.

It's lazy for me to soak. It is necessary to remember in advance that it will be necessary to cook this particular soup. And with me forever, whatever I want at this moment, I'll cook it.

I soaked it in advance, ran away on business, but delayed. I thought that I would not have time to cook the pickle, but the pressure cooker did it.

And I rinse the barley in the hall. water 3 times changing the water, and the last time I fill it with boiling water and leave it while I pass the vegetables. And when the moment comes to add barley, it is already "steamed". In the finished pickle, she manages to get ready as it should. You can boil it a little beforehand. This reduces the excess "gluten" in the prepared soup. While I cook everything in 6060. My dream is to buy 6051 to use it every day, and remove the smoke only for delicacies.

Elena Bo, you have repeatedly written about the difference in the tastes of soups cooked in a multicooker and a pressure cooker. Could you please clarify why you don't like pressure cooker soup?

I don’t cook the soup in a slow cooker for a long time, so it doesn’t have time to brew in the cooking process, but tastier than it turns out on the stove.And in the pressure cooker yesterday I tried a lean soup and some kind of "naked" taste turned out, I thought I was not enough, or is this the peculiarities of the pressure cooker affecting?

And I really like the taste of soup cooked at high pressure in a pressure cooker, but I really haven't tried it from a multicooker, I have to do it manually.

To me freshly preparedpressure cooker soups don't like it either. I noticed: if you let them brew for at least half an hour after cooking, they become much tastier, richer. I suspect that first courses take time to recover from the pressure shock. But the second courses can be eaten immediately.
But this is from a series about markers that taste and color

But I liked the broth in the pressure cooker.

It seemed to me that this was due to the fact that when cooking under pressure, even the bones became soft and the broth turned out to be so rich and rich.

Yes, the broth is excellent. I always cook it in a pressure cooker.

So, after all, it is more correct to separately cook the broth in a pressure cooker, and then on the finished one - a quick tasty soup?
and goodbye, sketch everything out of the refrigerator and leave to go about your business

Something I am answering myself today ...

I cooked lean soup without meat, it's not about broth ..
I hoped that 6051, as an amazing cartoon 37501, will transform everything and make it rich, but it turned out fresh ..
how do you taste vegetables from a multicooker?

And I really ask you to give advice on cooking legumes in a pressure cooker, maybe it was discussed somewhere?

I cooked lean soup without meat, it's not about broth ..
I hoped that 6051, as an amazing cartoon 37501, will transform everything and make it rich, but it turned out fresh ..

You cannot demand the same taste from a pressure cooker as in a multicooker, just as you cannot demand the speed of cooking a pressure cooker from a multicooker. These are different devices. And different dishes come out differently. Something is better in a multicooker, something in a pressure cooker. But, Brand 6051 is different in that it allows you to cook on the Manual mode for as long and at minimum temperatures as a multicooker. If you like the taste of a multicooker dish, cook it for a long time. If pressure cooker, or need to quickly, cook under pressure. Take your pick.

Yogurt
In a bowl, mix 1 liter of cold UHT milk and a jar of Actimel or Imunele. Add 50 gr. sugar (it is considered that this is not very good, but in my very first yogurt maker it was written that you can add sugar. You cannot raw fruits). Stir everything well and pour it into jars or, like mine, into glasses.

Cover with foil and put in a bowl, after laying something on the bottom (I have a silicone hot plate).

Pour cold water into a bowl 2/3 the height of the cups.


Yoghurt mode 6 hours. take it out immediately and send it to cool in the refrigerator for several hours. The yogurt is not in the way.

Great yogurt. Not a drop of serum.

Long-cooked herculean porridge
1.5 multi-glasses of Hercules for long cooking, 6 multi-glasses of milk, salt, sugar to taste.


Milk porridge mode (default 15 min., Pressure 30).

Cover clean

I'm waiting for mine, I'll try the same porridge on flakes.

Better cook on oatmeal - you won't want more oatmeal flakes. I really cook slowly, but the forum has an Admin recipe in the cartoon. The taste is simply gorgeous in oatmeal.

Amazing business!
I am trying to bake a casserole with proteins according to Vichka's recipe, in manual mode the temperature is 115 degrees, the pressure indicator runs from 30 to 70, that is, there is pressure, but I noticed that at any time (both at the beginning of cooking and almost at the end) I can open the lid! the pressure cooker beeps, but it opens
it turns out, on the manual and at 115 degrees, you can open and lay whatever you want?

I described this moment, the pressure runs, rises and falls in a minute ...

There is little liquid in the casserole, so the pressure does not build up. And if there was soup or gravy, the pressure would have accumulated, and the lid would not open.

Good evening! I didn't quite understand about the casserole on proteins. Is it baked with the valve closed? At pressure?

Yeast dough - any - 300 g
Chopped raspberry leaves - 1 tbsp. l.

Wash young raspberry leaves well, then chop finely.
In the yeast dough, mix 1 tbsp. spoonful of raspberry leaves.
We form a bun and put it in the bowl of a multicooker-pressure cooker.
We put in the "Manual" mode - stage 1 - 25 degrees, 1 hour, proofing.
Stage 2 - T 130 degrees, time - 1 hour 10 minutes, baking.
After the end of the process, open the lid, turn the bun over, bake for 15 minutes on the "Pastry".

Impressions - the top, of course, is pale; 1 hour 10 minutes - a bit too much, the bottom is fried; I will put less next time.
But in general, if you do not want to pantyhose with the oven in the heat, it is quite suitable!

Yesterday I received my
First impressions: beautiful), the bowl differs from the 502nd mv, it is lighter, the bottom geometry is different, the “honeycomb” is different at the bottom.
Additions to the girls' first impressions: The case, which is gray, is not plastic, it is metal.
I also did not understand what kind of orange thing on the lid was, nowhere was it written about it in the instructions.
Question to the representatives of the Brand, what is it? Please tell us, I wonder

I cooked only lemon soup))) it's not yet time to start a close acquaintance.
Thanks to the girls, because after this topic, almost everything is clear (although, it may seem so simple, until I start cooking)))
Tomorrow I can cook porridge.
Until everything

I also did not understand what kind of orange thing on the lid was, nowhere is it written about it in the instructions.

I think this is for overpressure protection. The last piece for everyone firefighter happening. I will not write about this case.

The Orange Thing is an overpressure relief valve. One of the additional degrees of protection for the pressure cooker.

God forbid it to work, this pimp. She will probably be uprooted?

Well, that's why I didn't write about such a case. For this, it is designed to fly out and thus release the pressure.

It is less traumatic (the pressure cooker remains intact).

This additional degree of protection, in the form of an emergency pressure relief valve, was incorporated into the model after the instructions were written. Improved at the last moment. Information will certainly appear in future instructions.

Girls, I bought everything for the yogurt. And I forgot about the silicone mat. And why are you doing in jars at all? How can I do it in the instructions in the bowl or is there any reason? And why do you make yogurt less than 6 hours? Thank you.

Yogurt can be made right in the bowl. They are made in jars for easy storage and use of the finished product.

The cooking time depends on the starter culture, on the initial milk temperature, etc. Therefore, you need to control the time.

I always put cold milk and store yogurt instead of sourdough at 6 o'clock. Less - it will be watery. But this is as you like. It is different with real leavens.
In jars so that you can empty the bowl immediately. After cooking, the yogurt needs to be refrigerated for several hours, which means that the bowl will be busy at this time.

Luysia, thanks. What do you think, I want to make two liters of milk, long-lasting milk at room temperature, natural Activia yoghurt (I didn't find another in the store), how much should I put?

I put an ordinary rag napkin on the bottom. In jars, yogurt turns out to be thicker and more convenient, took it out, let the jars cool and put it in the cold. And it's so convenient to eat. I use different jars from the household, I picked up a "kit" to hold a liter of milk.
I do on "Evitalia", 12 hours, put on the night.

I did this and that. I liked the jars more.

Here! today at night I will put yogurt in a new sv, just compare with mv 502nd.

I always put cold milk and store yogurt instead of sourdough at 6 o'clock. Less - it will be watery. But this is as you like. It is different with real leavens.
In jars so that you can empty the bowl immediately. After cooking, the yogurt needs to be refrigerated for several hours, which means that the bowl will be busy at this time.

Yes, exactly, thank you very much. And what does the sourdough look like to look for on the shelves with yoghurts? In our pharmacies, it seems to me they will not bother?

Luysia, thanks. What do you think, I want to make two liters of milk, long-lasting milk at room temperature, natural Activia yoghurt (I didn't find another in the store), how much should I put?

I have not done it for a long time with store-bought yoghurts, only with dry sourdough ... Elena Bo wrote about 6 hours. Be guided by this. Earlier, you can look in and see what and how fermented there is.

Yes, exactly, thanks a lot. And what does the sourdough look like to look for on the shelves with yoghurts? In our pharmacies, it seems to me they will not bother?

We sell both in pharmacies and in large supermarkets. Type in the search engine "sourdough" there will be a bunch of different pictures from different manufacturers.

Oh, then the problem is solved!

Yes, be sure to pour water into the bowl at the level of milk in jars.

[Buckwheat]

Buckwheat on the "Groats" mode, 1: 1.5. Set the time to 10 minutes.
Everything, everything took 30 minutes.
The pressure regulator puffed in the process.

Buckwheat edible

How beautiful is it when it sparkles in work
The signal is sooooo quiet. not critical for me.

In general, I'll tell you in order: I received a pressure cooker 6051 on the 1st, on the way to the dacha. There (at the dacha) I just took it out, looked, twisted it, looked everywhere and put it back into the box. Since I went to the country house to rest. And from cooking too.

And in three days only today I turned it on for the first time. Of course, first I washed everything that was necessary. The smell from the pressure cooker itself was not particularly disgusting. The ring smelled slightly. I made "lemonade", but not with lemon, but with tangerine. I forgot that there are no lemons at home. Now the silicone ring also smells like a tangerine.

I liked the bowl. I have one ceramic bowl from Redmond that I use in a Polaris 0512 multicooker. In Brand 6051 it differs in both color and honeycomb shape. I would not even call them honeycombs, but "lattice". I wonder how it will fry on it _{(I read the topic, I saw all the experiments)}.

I downloaded the manual in electronic form as soon as it appeared on the site, but I never read it. Yes, and today I did not read the paper version. Everything is clear intuitively. And the girls have already registered all the nuances in the subject. Therefore, I figured it out quickly.

The lemonade was cooked on the STEAM mode. The mode with factory settings worked very quickly. I didn't even have time to recover. I even looked into the instructions - checked the time - 15 minutes. Well, everything happened very quickly. Including automatic pressure relief. Tomorrow I will check the "speed" again on the SUP. And then there were reports of the slowness of the pressure cooker.

She picks cool. The entire family less than 1 meter tall came running to look.

At the moment, the impressions are only positive. Colour _{(still want black)} - my little sister will be 37501.

I wanted to set it in manual mode so that first the porridge boiled at 100 degrees for a couple of minutes, and then the program would run at 90 degrees for 40 minutes. But since the countdown starts immediately before the pressure is set, my couple of minutes elapsed to a boil, and immediately began second phase. Hmm. I put the first stage in 15 minutes, I made a mistake again, the pressure accumulated in 5 minutes. I turned it off, put it on the second stage I needed after boiling. It turns out that you need to calculate how much pressure will take? I will record ...

I wanted to cook the soup tomorrow. But itching after all. I’m not sleeping.
I could not resist. I threw in the chicken pieces (not yet fully thawed) in the Frying mode, the default time (15 minutes). While I peeled the onion, one carrot, the meat on one side is already ruddy. She turned it over and planted a grater from Uncle Berner on the bowl, chopped the onion, allowed it to warm up for a minute, then stewed the carrots for a couple of minutes and then two pickled cucumbers. Fried everything until the end of the Frying mode.I put chopped potatoes and washed pearl barley. I filled it with water from a thermopot. Salt, lavrushka, dry herbs. The SUP mode did not change the pressure (40 kPa), but increased the time from 20 minutes to 25. The older child came "to smell", says I want to eat. And it hasn't really begun to prepare yet. Well, what will happen after the signal is scary to think about. They are sitting now waiting (husband and daughter) when they will sing already. For your information, it's midnight here.

[A la Gulchehra or Chicken in sour cream sauce]

A la Gulchehra or Chicken in sour cream sauce



Fried chicken pieces on the Fry mode with the addition of onions. Then I also salted the Meat mode 70 kPa, time 15 minutes.

The pressure was forcibly released. I added 1 mst sour cream, crushed garlic (to taste, I have 4 large cloves), black pepper. Mode Baby food 20 Kpa, time 1 minute.

Delicious!

Why Baby Food? It also implies maximum pressure. As far as I understand, it was possible to choose any mode and reduce the pressure on it? The same Meat, for example.

Any mode is possible, with a slight pressure for 1 minute, just to boil.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, I am not reading for the first time that many people lay unfrozen chicken. And I put it in cold water for defrosting at night, then I wash it well, otherwise I can't eat.

Bon appetit to the whole family!

[Minced chicken, onions, carrots, bell peppers, celery stalk cut into cubes, add egg white, salt / pepper; pour over the grated tomatoes]

EXTINGUISHING mode
The cutlets are funny, the cutlets are delicious, the cutlets are healthy ...



Minced chicken, onions, carrots, bell peppers, celery stalk cut into cubes, add egg white, salt / pepper; pour over the grated tomatoes

Extinguishing mode by default.

Girls, and the countdown, as I understand it, begins immediately? Not as usual after putting on pressure? It is not comfortable? And then I read it and I can not understand whether it is better or worse

The countdown starts after the pressure builds up.

In programs that work under pressure, the countdown starts after the pressure has been built up! And in the "Manual" mode, you already set the time calculated for a complete cooking cycle. It should include the time to build up pressure.

Scroll the cod fillet together with the onion through a meat grinder, add the egg, cream and salt with spices, knead well.
Then put the minced meat on a cling film, twist it into a roll. We put it on a steamer grate.
We set the "Steam" mode to 70 kPa, the time is 10 minutes.
Very tasty cold!

Heaven and earth

Peel the potatoes and cut them into pieces.
Peel the apples and cut them into halves.
Pour water on the bottom of the multicooker bowl and put the steamer grate, put apples and potatoes on it. We set the "Steam" mode - 30 kPA, 10 minutes.
At the end of the process, mashed potatoes with apples, add butter, salt and hot milk.
The taste is very delicate. Worth trying!
In the original recipe, potatoes are boiled separately from apples, apples are seasoned with sugar, and then everything is mixed and mashed.

The multicooker has greatly simplified the whole process.

I cooked buckwheat - 1: 1.5 - on the standard "Krupa" mode - not very much, but in this multicooker it is possible to change T and time, so I will choose it to my liking.

Fried cod in the "Frying" mode and boiled potatoes in advance - very good!

The only thing that is annoying for now is condensation - sometimes I will have time to catch it, and sometimes not. spills over the cord and into the bowl, which is not quite comme il faut. I will train ....

I open at first about 80 degrees, and after a few seconds completely. During this time, the condensate has time to drain onto the rim.

Today I will make a vinaigrette. I want to cook beets, carrots and potatoes on steam. Advise when to expose and peel vegetables.

You don't need to peel vegetables. Pour water into the bowl just below the double boiler. Time for beets 20 minutes (if large). Carrots and potatoes no more than 10 min.

So I hoped that today I will be the owner of SV 6051. I called Yulmart, and I was told that the first batch came defective and the pressure cookers would not be on sale.I wonder what happened to them? Or maybe they regretted that they set the price of 5050r? So I will wait for the next batch, but without a discount.

Good day.
The supply to this company was limited, the goods were sold out very quickly. Therefore, I am at a loss because of the declaration of a defective batch. It didn't happen! At the moment, we do not even have isolated cases of breakdown of this device.

Rice in a multicooker-pressure cooker Brand 6051 (Elena Bo)

[Denis BR,]

I open at first about 80 degrees, and after a few seconds completely. During this time, the condensate has time to drain onto the rim.

I can't get used to it, often water gets on the cord. And it should not be so that the user still has to measure the angles and adapt to what is inconvenient and, possibly, dangerous.

An obvious flaw of the manufacturer, okay, the fact that condensate gets on the table, you can put up with this, but the fact that it often gets on the cord is very bad! The location of the cord and drip tray is not fully thought out in this model, unfortunately.
Denis BR, I would like to hear the opinion of a company representative. Do you think one fine day someone will be shocked by water hitting the cord or not?

Yesterday I studied the instructions, and today I decided to steam the pressure cooker.

For a long time I adjusted where to attach it, the cord is much shorter than that of the brand502. I turned on the steam program, reduced the time to 12 minutes. Everything turned on. When pressure is set, there is a scrolling line on the display, and the pressure is not displayed. That is how it should be? After 3 minutes, steam began to come out strongly, through the hole on the lid, but the pressure again did not show. I decided not to experiment further, but to ask on the forum.

The preset pressure is displayed once when the program is turned on, at this stage you can change it by pressing + or -.
Further, by clicking on "Timer", you can change the time with the same buttons + or -.
And the pressure will be shown on the scale, where yellow stripes opposite the numbers (a yellow square will glow there, opposite the numbers of the set pressure)), as soon as it is typed in, and the cooking time will appear on the display and the countdown will start.
It seems so uh)