Testing the Brand 6051 multicooker-pressure cooker

I can’t figure it out, the delay is the time after which it will start preparing? or is it the time after which everything will be ready? I need the milk porridge to be ready by about 7 am (unheated). If I set a delay at 00 hours, what time should I set?

Seven hours, or better 6.40, Schaub brewed a little

It's just that they used to write that if the pan is full, then the contents of the pan can heat up for 30 minutes. And the more it heats up, the more steam comes out of the float. And only at a certain moment, the float is pushed out and closed. It seems to me that you are not waiting for this time (I could be wrong). I suggest you pour just a little water so that it heats up faster and watch the float.

Let me disagree: I also had a problem with the pressure gain (described above), and I just stood over the mule for a day, studying how and what worked for her.
So, I can say that steam from the valve with a float begins to come out in a good stream, with a hiss, even when the liquid has heated up and begins to boil. And from the moment the hiss starts from the float, until the float rises, the hole closes, and it becomes quiet, passes minute but what a minute is there - 10-15 seconds.
I, too, had a lot of steam, with a lot of noise, hiss and splashes, from both holes when the pressure regulator did not fit tightly to its hole. Then all the steam left, and the pressure could not be accumulated, therefore the float did not rise. As soon as the regulator was fixed, everything became as it should.

The lid does not lock, it opens easily, then I close the lid (with some effort), turn it to the "closed lock" position and that's it, the pressure cooker starts to gain pressure. That is, the impression is that something is missing in the O-ring, when the water is hot and steam is coming out, it seems to "swell" and the lid begins to fix. Does anyone have a similar experience? Or is everything simple for everyone: closed the lid, turned on the program and the pressure began to build up?

When closing, from the moment the ring and the bowl are touched, until the lid is completely closed, you can hear excess air coming out of the valves (that is, as soon as the ring touches the top of the bowl, although the lid still needs to be lowered onto the device, press on it, already the bowl is sealed). Something is not right, as it seems to me, with the ring ... But this, of course, is all speculation ...

Hello! We also had problems with pressure build-up here.
I bought a brandika for my mother, it seemed to me quite simple to operate. Indeed, she quickly mastered it from me and cooked for a week, managed to appreciate and love. But on Friday, she calls me all in a panic, she says - I put a potato casserole with mushrooms on stewing, the pressure did not accumulate, the time began to count down immediately.

When cooking quick-cooked oatmeal, my pressure did not build up, and the time began to count down.
I suppose that this happened because there was not enough steam: a dense crust formed at the bottom, the milk did not boil in any way, did not steam, and there was no pressure.
But I thought that if I didn't gain pressure, it would show an error ... But no, I turned on the program and started the countdown.

Tell me, did anyone cook a casserole from a recipe book? I can not. liquid and not sung? What's the catch? Maybe the recipe is wrong again ?? as with your FAVORITE BISQUIT ??

There are a lot of casseroles in the recipe book, which one are you failing? Recipes need to be adjusted to suit your products.For example, vegetables can be of varying degrees of ripeness and juiciness, etc. If the question is about curd casserole, then even more so. Cottage cheese can be pasty and dry grainy.

If it turned out to be liquid and not baked, then you need to reduce the number of liquid ingredients, add the baking time or bake in Manual mode at 130 degrees.

[milk porridge]

I tried to cook again today milk porridge, and failed again.
I bought 10-minute flakes.
I fell asleep 1.5 m / st. flakes, plus 6 m / glasses of liquid (4 milk, 2 water). On the "Milk porridge" mode I cooked for 10 minutes.
The pressure got up normally, the regime ended, the pressure was released.
I lift the lid - the same trouble as with quick-cooked cereals: porridge below, milk on top. I mixed it - I understand that the porridge is undercooked. I put it on for another 5 minutes. The pressure builds up quickly and the cooking is over. The pressure relief went. It dropped to 20. I waited, waited ...
But ... It was high time to feed the child, and I decided that I could help a little by forcibly opening the valve. I pressed the button, steam began to come out. 5 seconds, the flight is normal. I was already delighted, and then milk foam came out of the valve ...
The valve clogged, and almost stopped releasing the pressure on its own ...
In general, I have done myself a job. Today washing the lid gave me a special, incomparable pleasure ...

Repeatedly recalled the kind words of the designers who made the cover removable. I can imagine how I would have had to sweat to wash it on the bracket ...

If there are kettles like me: DO NOT RELEASE THE PRESSURE WHEN BREWING MILK AND FOAMING DISHES !!! By waiting 5-10 minutes for the pressure cooker to release the pressure on its own, save yourself an hour at least washing and cleaning the lid with all its holes ...

In general, even after the repeated "additional cooking" the porridge turned out to be undercooked, the cereal felt damp.

Please teach me what I'm doing wrong?

The Operation Manual says about this on page 10.

Advice:
 You can gradually stabilize the pressure. That is, press the "reset
pressure "gradually. The escaping steam will be less intense.
 If, at the end of the cooking process, you deactivate the "Preheat" function and
wait a few minutes, the contents of the multicooker-pressure cooker will start
cool down, while the pressure will gradually decrease. And when you press
pressure release button, the steam will be much less.
We recommend in this way to reduce the pressure when cooking vegetables, milk cereals,
various cereals and foaming products.

I let it down, only slightly pressing the button, but, apparently, 20 kPa is still too much pressure, and the milk foam went through the valves.
Or gradually - is it intermittently: pressed and released?

In general, in any case, in my life I will not relieve pressure in any way when cooking porridge. Just wait until the cover is unlocked.

By the way, manufacturers generally do not recommend cooking in the Milk porridge mode oatmeal milk porridge (page 11 instructions).

I read about this before buying it by downloading the instructions. But I asked the experts - they told me that everything is boiled, and everything is fine.

So the main thing is this

Advice:
 You can gradually stabilize the pressure. That is, press the "reset
pressure "gradually. The escaping steam will be less intense.
 If at the end of the cooking process you deactivate the "Heating" function and
wait a few minutes, the contents of the multicooker-pressure cooker will start
cool down, while the pressure will gradually decrease. And when you press
pressure release button, the steam will be much less.
We recommend reducing the pressure in this way when cooking vegetables, milk cereals,
various cereals and foaming products.


That is, do not press the pressure release button IMMEDIATELY. And wait a little, the porridge will begin to cool down and the pressure will drop. And then there will be no fountain when the remaining pressure is released.

Well, I waited ... The pressure dropped from 40 to 20 ...
In general, now I'd rather wait ... The quieter you go, the further you will be ...

What mode did you cook on? Milk porridge is 30 kPa. Did you increase the pressure yourself?

No, I left the pressure by default, 30. I was wrong here, I apologize.

The first thing that confused me. these are proportions. We recommend that for cooking milk porridge using cereals, take a ratio of 1: 5, but when cooking flakes - 1: 6.
According to your message, I did not understand what kind of porridge you still cooked, either from flakes (indicated in the ingredients), or from cereals (you write "the cereal felt damp")? You need to figure it out in order to understand why there was not enough cooking time and the porridge was not cooked.
Yes, your milk "started running" due to the forced release of pressure. But, there are cases, especially in multicooker, that after replacing milk (from another manufacturer), cooking takes place without unpleasant surprises.

I found such proportions in I-net recipes for some kind of pressure cooker-multicooker, it seems, to Redmond.
I cooked flakes. Forgive me what she called cereal. In fact, cereal - there is, of course, flattened cereal, but, definitely, I agree that there is a huge difference. In general - flakes.
It turns out that there is not enough liquid: my proportions were 1: 4?
But, on the other hand, after the first 10 minutes of cooking, and after the additional 5 liquids, there was, on the contrary, a lot: that is, the flakes did not absorb all of it, they just lay in a dense lump on the bottom, and there was milk on top.
Mode - milk porridge.

Lisizina, you need to use Hercules for a long time from 15 minutes (according to the instructions). It is a yellowish crimped grain. That oatmeal that white flakes are not good. Maybe that's why he was crushed at the bottom. Semolina also cakes.
Here I cooked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279455.0 Hercules.

Oh, Elena, thank you, I took your proportions !!! ))
Here are just the longest-lasting flakes that I found in our "Crossroads" (supermarket, they say) were 10 minutes ...

Do you think there is no chance of cooking like that?

If you just try to experiment in Manual mode. As Chuchelka advised at 95 degrees. The time may take 30-40 minutes. Long enough for quick flakes, but you can try.

I cooked oatmeal porridge on the Milk porridge program, proportions 1: 5 (only milk in half with water), I blew off the pressure at the end myself, nothing escaped, the porridge is wonderful

I also did not get oatmeal twice (long-term cooking, as Elena Bo advised) in a pressure cooker, cooked on the stove, for my family a very big disappointment is a minus

But the meat, always excellent and quickly comes out, in the stewing mode - and this is a plus

[Scarecrow]

Listen, for the life of me I don't understand why cook milk porridge with pressure ?! After all, this is how the factory settings are set, judging by the table. In the "Milk porridge" mode, the default pressure is 30 kPa. What for?! This is a temperature of 105-110 degrees. Just so that the milk would boil violently up to the top, smear all the nafikh, and it would also run away if someone, at an unfortunate moment, releases the pressure. I already went through all this with a cuckoo, and then with my Panasonic (rice cooker). As a result, now in Kukushka, for milk porridges, I manually set a mode with a temperature of 95 degrees and cooking at 1 hour. In this mode, I cook rice, millet, buckwheat, corn, etc. However, I cook less oatmeal. They cook very quickly.

The most delicious and stewed milk porridge at a temperature BELOW 100g (about 95), when it is on the verge of boiling, but not boiling. It takes longer, but it gives the best effect. So it was always cooked in those very ancient milk cookers (in fact, in a water bath), where water was poured into a pan with double walls as a "lining". The milk never boiled or escaped. The porridge was excellent. I will try to depict in the manual mode today in Brand. Then I'll report back.

Please depict, especially - for those in the tank ...
I just bought a similar unit for the first time (there was no multicooker), so I don’t know what it is in it.

But people write that they cook milk porridge - so I want to learn. \
For me, one of the selection criteria was the ability to cook porridge for a child in the morning, without splitting eyes ... Knowledgeable people wrote to me that it is possible in 6051.
Here, I'm trying to master.

But, in fairness, I must say that the porridge did not run away anywhere until I pulled my hands to the pressure release button ...
When I cooked porridge for the first time, the lid was absolutely clean, the bowl was not smeared either. That is, milk and porridge behaved quite well under pressure. But why didn't the 10 minute porridge cook in 15 minutes at 30 kPa ???

Master it and you will succeed. Many people like this porridge. It's just that I somehow can't get used to it, apparently.))) It's just that these are my personal cockroaches. I have come to such an acceptable cooking regime for myself. I like this kind of porridge better. Again, the Brand has a manual mode that allows you to experiment. Previously, I cooked porridge in a long cooker on high mode (hot, but not boiling).

Scarecrow, and how long does it take you to cook milk porridge at 95 degrees? Probably at least an hour comes out heated, no?

I cooked in this sv, rice milk, millet, corn, at preset values. The milk didn't even try to run. Porridge, with fluid adjustment, turns out to be normal. I won't even try oatmeal, knowing its seething temper)

The hour comes out without heating))). I wrote. But it doesn't bother me, since porridge is eaten in the morning, and at night let it cook for at least 5 hours, it doesn't take me away.))) Unfortunately, I bow to the Brandovtsy for this function, even though I will normally cook beets for salad!)))) and we get a stewed, very steamed and boiled porridge.

I don't care about time either, here I just tested the regime, because I had nothing to do with the SV before.
In Panasonic, I immediately put out 1.30 hours and cook on "Stew", I really like this kind of porridge.
But I don’t cook on a delay, I don’t like it.

Comrades, fellow brandists, tell me until I get the hang of it: the timing in the brand is like in the Cuckoo, that is, the set time is pure cooking (that is, until the pressure and temperature are reached, the countdown does not go) or all with a set of pressure and steam release. Something I didn’t really understand yet, it seemed to me that the second, because the countdown immediately started and that's it. As a result - undercooked.

The timing starts from the moment the set pressure is reached. Exception Manual mode. There the countdown begins immediately.

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.

Thank you!))) Exactly, I turned on the PP and the countdown started right away. And since before that I used only the yogurt and rice program, I did not catch the pattern))). I honestly read the instructions from cover to cover, but of course I got out of my head. Now I was reading again ...

Stewed potatoes with mushrooms

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281681.new#new

[Milk rice porridge (medium thick) in Brand 6051]

I report on the tests (after all, am I an official tester or where?))). Milk rice porridge turned out awesome. How I love. I used the already tried-and-tested algorithm and just transferred it to Brand.

So, the "Manual" mode, the temperature is 95 degrees, the time is 1 hour and 15 minutes. Do not turn off the heating. Smart people promptly said that in manual mode, the countdown starts immediately and you need to take into account the warm-up time. Therefore, if usually (in Kukushka, which does not take into account the time for heating) I cook for 1 hour, then I added 15 minutes to reach the desired temperature. Rice to milk ratio: 1 multi-glass round grain rice (this is important!) + 1l. milk.And if such porridge (rice - for sure) stands after cooking, it will need to be slightly diluted. And 1: 5 - all the more dense for my taste. Rice should be round grain. This is rice for porridge. It is starchy and porridge is obtained as porridge, that is, with well-thickened milk, and not boiled rice floating in milk.

After 17 minutes of the start of cooking (58 minutes to the end on the display), the temperature of the contents is 83 degrees (measured with two electronic thermometers). The milk was really ice cold (in my refrigerator + 4 degrees). 15 minutes before the end, when opening, there are clear signs of a very weak boil (milk did not rise anywhere). When the thermometer was inserted, it showed 98 degrees (I still drowned the caramel thermometer there)))), but it works, I caught it on time). At the end of cooking, the chic consistency of chic rice porridge (as I like it), that is, not liquid, not thick, but thinner than risotto. I specially dug a "furrow" in the center of the porridge with a spatula to show that it seems to hold the consistency, but slowly swells:



Having thought logically and having experience with other cartoons in general and pressure cooker cartoons in particular, I got to the point both with the cooking time and with the ratio of products. I liked the result very much.
So the conclusion:

Milk rice porridge (medium thick) in Brand 6051


Milk 1l
Rice round grain 1 multi-glass
Sugar / salt to taste

Mode: Manual, temperature 95 degrees, time 1 hour 15 minutes.

This data can be guided and cooked once. Then you can adjust for yourself: like boiled - add time, thinner - add milk / water, etc.

Scarecrow! These are my favorite proportions of milk and cereals! And I only buy round rice for milk porridge.

I will try now in Manual mode!

And I can recommend to everyone to replace half of the rice with millet for a change. It also turns out very tasty milk porridge.

If I am not the only one adhering to such proportions, then this clearly indicates something.

Because of these field trials, I ate rice porridge at night. And she fed all the children to her.))) Well, they can, but I should have restrained my impulses.

THANK YOU!!!

It works without putting on pressure, right?
You can normally put the lid in the "closed" position, won't the cartoon swear?
And with Hercules will this ratio and regime go?

This is without a set of pressure (the temperature is below 100g.) The lid must always be closed during cooking, because otherwise it beeps. But you can open and close in the process without any problems to mix / look, etc. I climbed into it 15 times yesterday))).

Hercules only for long boiling, crimped grain. Or cut the time decently. And after filling the cereals, be sure to mix.

Girls, and I am the most unfortunate owner of St., yesterday I finally saw what problems I had with the lid, the metal ring that holds the silicone gasket (leg) fell off, now I will call the service, the state is as if I was left without hands, I'm so used to her already

In our SC, the inside of the cover will be replaced. It is quite possible that the automatic spot welding machine did not grip one of the legs badly, due to the ingress of a foreign body during the welding process (drops of water or oil). This sometimes happens in production.

, if I knew, and I had already called, they told me that I would just bring the lid, they would replace it with a new one, I already sent a "messenger", I'm sitting waiting

---
Thank you, we really quickly replaced everything with a new one, now in the evening we will try the work of the new cover, it's a shame, of course, that everything turned out that way, but the guys from the SC turned out to be very mobile and polite. Thanks again!!!!

[Curd pie]

And I have a pie with cottage cheese, _{if possible}!

Happened!

Curd pie



It's easy to turn on the oven in the current weather ...
Therefore, baking in multicooker is our everything.

Manual mode, temperature 130⁰C, time 1 hour 25 minutes.

[Chicken in Pepsi-Cola]

I have to cook stewed chicken regularly (my husband visits an old relative). I would like to somehow diversify this simple dish.

Pepsi-Cola was used as an additive yesterday.

I'm not particularly fond of such drinks, so a small bottle of Pepsi was "lying around" in the fridge, although the original recipe contained Coca-Cola

Chicken in Pepsi-Cola



Marinade for 6 chicken thighs:

1.5 tbsp. l homemade ketchup
2 tbsp. l. soy sauce
salt, dry Provencal herbs, curry, dry garlic to taste
0.5 multi-glass of Pepsi-Cola

Leave to marinate for an hour. During this time, fry a couple of chopped onions in the Frying mode, add the meat along with the marinade. Quenching mode 50 kPa, time 20 minutes.

It turned out delicious and aromatic, I liked it. The taste of Pepsi itself is not felt, only the chicken has a beautiful color and a slight sweetish aftertaste.

I also have a curd pie

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281812.0

Picked up my white pressure cooker today, field trials can be considered open
I cooked rice according to Elena Bo's recipe, it worked the first time and without surprises! The snake was running for 12 minutes during this period, steam from the pressure indicator was not very loud, but it was heard somehow on the rise, then the silence stopped abruptly, after a couple of seconds the time report began. The pressure regulator whimpered.
This was the first time the pressure cooker was turned on, the smell was only when unpacking and washing, there was no smell when cooking. I didn't cook lemon soup, I just washed everything with soda.

[Fried sausages]

And now the simplest ... but delicious ...

Fried sausages


Frying mode 20 minutes, then Manual mode, temperature 95 degrees, time 15 minutes.

[crackling sound]

Hello!
After I turn on the multicooker, it starts crackling sound from her ... Single one. 3 times it will crack and stop.
This is normal?

Are there no water droplets at the bottom of the bowl?

Recently, I have the same thing! At first this was not the case. But I began to notice that when the mode was turned on, it loudly clicks something once. But he cooks fine. The bottom is always dry. Probably, it should be so? some thermo-relay ... Maybe someone will explain?

You answered your own question! The relay clicks.

No, the click there is not like a relay click. I also paid attention to this one, it is not even a click, but a loud one-time crack.
The first time I thought that the water got in, turned it off, took out the bowl, wiped it, turned it on - there was no crackling.
Yesterday, when I first turned it on, I didn’t get it, because I always check the bottom during installation.
I thought it was hot now and when pouring cold milk, a little condensation can quickly form on the bottom.
So far I have found such an explanation for myself. I will watch with other dishes.

Now I went and switched on a special mode. The relay clicked. There are no terrible sounds. Before that I hadn't even heard, because I hadn't listened on purpose.

Please write at what exact moment this mysterious click occurs ?! At the moment you turn on the multicooker to the network? At the very beginning of the program, after pressing the "Start" button immediately, or when the pressure builds up and the snake runs? In about a few minutes?

At the very beginning of the program (I had milk porridge). That is, I loaded the products, turned on the sv, closed the lid, chose the program, pressed "Start" and after a few seconds the crackle, the clicks of the relay were not heard yet.
At the very first inclusion of the sv, this was not. I, too, only had the last two times, as the girls wrote.

At this moment, except for the relay, nothing can emit at least some sound. This is a relay, 100%. Confirmation by the service center.

Well, here, today again this crackle. I specially drew attention to this.
I needed a Fry, turned it on, kaaak it would crack, I bounced as much as I could, because the lid was open, it was very loud, I don't think it's a relay. I know perfectly well how the relay clicks.
Very unpleasant crackle. and there was no milk today, so it's not about it (or rather, not about cold milk and condensation)

Girls who have this crackle, describe and you how you do it.

Yes, I got a crack at the beginning too any programs. Now she turned on the frying - at first there was a crackling - this, I think, is okay - a relay. This crackle is one-time, and only at the beginning.

I also have a crackle. Honestly, I turned a deaf ear, I thought it should be so. Which program I don’t remember. In my opinion, always. It also happens often, when I take out the bowl, some kind of stain remains on the shadow (at the bottom), it seems to me oily. Before loading the bottom of the bowl, I ALWAYS check and dry thoroughly. But she didn't attach much importance either.

Now I pressed Start and after 5 seconds there were two clicks. Not so much, but grunt! Very loud click. I don't know how the relay works, maybe it has such a loud version of work.

Girls! You are there and so scared-Hryas! do not scare. My Snow White is about to arrive at the pick-up point. And I am afraid of something, pressure, that is. If only mine did not crack. This will be my first pressure cooker, not counting. which about 27 years ago I almost exploded on a gas stove. It's just that fear remained from those times, if only she worked well, and I would quietly communicate with her. Excuse me. I'm just really looking forward and worried.

Elena, don't worry
I have it, too, the first, but after the multicooker, it no longer seems so "scary" to me. Somehow it just happened to mend relations with her)

And we are writing so that manufacturers take into account all the comments and try to refine it even better.
And not at all for horror stories)

Why be scared? There is simply no perfect technique! These clicks do not affect the safety or the quality of the food you cook! Well, here's a magpie-white-sided crackling ... I will rent a video on occasion to make it clear.

Elena S, I am alarmed by such messages about crackling.

But my beauty works quietly, cooks very tasty.

Today the relay clicked on the heating. Quiet, but there were clicks.

These quiet periodic clicks are normal, the relay works like that.

For two days I listen to the clicks ... I listened to the modes, stewing, porridge, yogurt, meat, manual. Click-fie, fie !!!

There is no need to listen to such as we have clicked. You can't confuse it with anything if it cracks. And it happens only at the very beginning of the program.

[Scarecrow,]

Stewed young potatoes with chicken on manual mode. One leg, potatoes for four people, salt, pepper, bay leaf, allspice, 300 ml of water. "Manual" mode (for some reason it impresses me the most), 125 degrees, 45 minutes. Delicious. I know a lot about stewed potatoes.))) Mom has been cooking it in a pressure cooker since my deep childhood.)))

Scarecrow, I like it! One chicken leg and four servings.

Didn't fry anything beforehand?

Honestly, besides this unfortunate chicken thighs, there was nothing to put in meat potatoes.))) But in stewed potatoes, the main thing is not meat.))) There may be really a little meat there. Anything is allowed: pork, beef, chicken. We never fried anything in stewed potatoes. Water was always poured by eye (about half of the products, it should not come up to the top of the potatoes). Of the additives, my mother also allowed a carrot (you can put quite a lot, just really a lot, rubbing on a grater. The potato gets a delicious sweetish taste) and a small ripe, ripe tomato.

I always stew ordinary (not young) potatoes for 50-60 minutes. Plus, after cooking, poke a crush into it a couple of times and then the broth will not be "water", but a thick potato slurry. For the young, she reduced her time, because she is very tender so far.

[Chicken back broth.]

This week, between trips to the dacha and so on, I did not cook a lot, but it was delicious:

Chicken back broth. Parts of chicken that don't go anywhere are trimming in one word.

SPF mode pressure and default time.
When cooking on the stove, a lot of foam rises in the pan. Here everything was on the surface of one film. She took off with a slotted spoon, strained and voila, the "thick" broth is ready.
Later I cooked on this broth Borsch with beets "Bull's blood".

FRYING + SOUP + MANUAL modes.
Cooked using the Tatiana-Admin method Red borsch with pork ribs in Oursson pressure cooker
This beet variety is grown mainly for the red-green leaves that are used in salads. The cut tubers resemble a dart board: bright red rings interspersed with pink, almost white. When heat treated, it "fades". So I decided to put it out first. I was quite pleased with the result. Quite a "red" borscht came out.

Stewed cabbage with mushrooms.

FRYING + EXTINGUISHING mode.

There was an unpleasant moment - I turn on "Frying", turn off "Heating", press "Start" - and for me - tra-la-la and EO. The lid is essno open.
And so several times. Disconnected from the network - all the same - tra-la-la and EO.
I got into the instructions, and there in black and white - if EO, then the handle is turned incorrectly. Well, she turned and the show stopped. It worked fine.
I haven’t become friends with "Manual" yet - you need to take into account and add time to gain pressure. I have something to work on.

And I cooked cabbage for 10 minutes at 105 gr. Before that, she fried it with an onion in the Fry. Then she put thin tomato circles on top and turned it on on the Manual.
I liked it Only you can reduce the time, because the cabbage is still tender and after the program, we do not allow you to open it immediately, I did not take this into account, of course)

Can you please tell me what parameters to set in order to cook 3 cobs of corn? It's too long on the stove ...

Here is a recipe, it may come in handy. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182558.0
I would also try on Stewing, only you can reduce the time in ours, for example, put 40 minutes.

RepeShock, thanks for the link. There, in the discussions, I found that someone was cooking for a couple of 10 minutes. I steamed for 70 kPa and 10 minutes, tried it, it seemed ready, but set it to 30 kPa for 5 minutes.
I took it for a test, it turned out to be very dairy, tomorrow I will buy more.

Meat in its own juice.

[Lamb stewed in Madeira.]

Today I cooked meat - mastered the "Manual" mode. I cooked rice and made a sauce with herbs. And I made a casserole from the recipe book (p. 60), only instead of prunes I put dried apricots and raisins (the prunes were not in the bins). I didn't sprinkle coconut flakes, but added it to the dough - I used 1 tbsp. The casserole was baked for 60 minutes (until the skewer is dry).
Lamb stewed in Madeira.

Recipe and Descriptionhere.

Rice with herbs, chili and black sesame seeds.

Description can be readhere

Casserole

The full description is in the recipe book, and I wrote about the replacements I made above.
For all the time that I have been using the multicooker, I have not encountered a single technical problem or any other problem. I gradually master the modes and enjoy the cooking process.

I don't really like the manual mode yet. It is a pity that he cannot count the set time after reaching the operating temperature. I constantly miss out on timing
The first stage was cooking at 105 degrees for several minutes, indicator 20 was on. The second stage was 40 minutes at 95 degrees. For 30 minutes the indicator 20 was still on. So most of the time there was pressure after all? And the temperature was not 95, but more?

From 105 degrees, the contents of the bowl should cool down to 95. This is how it cooled down, the pressure dropped to 20.

Give advice on what parameters are better to set in manual mode so that milk porridge (1 mst. Cereals per 5 mst. Liquid) first boils, and then cooks for a long time at 95 degrees. The first stage causes difficulties.

Set one leg at 95 degrees and whatever time you want. And that's all
Approximately 20-30 minutes to set / release pressure (although, at 95 degrees, pressure is not gained)

On porridge without boiling it is acceptable, I use UHT milk. But in fact, if I need to boil something, and then switch to a temperature below boiling, then in the manual mode my fortune-telling begins with time, not very successful.

Semolina porridge

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282822.new#new

And yesterday I fried potatoes on the Fry for 35 minutes.under the lid (I stuffed a lot of potatoes, about eight). Periodically interfered. It turned out very well, with a crust. I haven't eaten such tasty potatoes for a long time. Or a successful variety, usually some kind of watery, but here it is very potato.

My beauty works quietly, cooks very tasty. Yesterday I cooked chicken soup with rice, put all the products and spices at once. But the time had to be reduced to 15 minutes. Because the boiling continues for a long time after the program is turned off. But it turns out very tasty. You need to put less spices, here the aroma is felt stronger ..
For dinner, I fried chicken legs with onions, added dried carrots, laurel, potatoes. I cooked on stewing, pressure 30, time 15 minutes. The potatoes are whole, tasty, and the legs are overcooked. Next time I'll put it in 10 minutes.

Today I was preparing a new cottage cheese casserole, measured and recorded everything, I will post the recipe in my profile, I took a photo on my mobile, but I can’t post it without help. Guests came and got acquainted with Brand 502 and 6051. Both adults and children liked the casserole very much.

[Curd casserole "Udachnaya"]

Curd casserole "Udachnaya"



Baking mode, time 55 minutes. The recipe is here!

Baked milk

2 liters of milk, "stewing" mode by default, time 45 minutes

Accidentally finding myself in the kitchen, 50 minutes after turning on the program, my attention to the pressure cooker was drawn by the hissing sound of the valve (at least something reminded me of languishing milk)
It was 15 minutes on the display and small milk bubbles jumped out of the valve, but that was all, nothing got on the lid. I did not let off steam, patiently waited for the lid to be opened. It turned out that from start to finish, it took 1 hour 30m. It can be seen that two liters of milk rose almost to the edges of the bowl. A rather dark foam formed, the milk color is medium.

Who wants to have fun, to have fun at night? HERE I AM .......
At first I wanted to write to Brands in LS, ask for advice and help, and then I thought once I was such a problem and now I have such a problem, why be ashamed, let everyone know, and maybe someone will need such an experience. I am amazed at myself, such a neat woman. But you can understand me for some reason (I'll tell you later)
In general, my family fell in love with yogurt from the shaitan machine, decided to put it on at night. I was in a great hurry, I turned on the dimmed light in the kitchen, etc. In general, I washed the bowl, drained it, but didn't load it into the SV, you goof. And milk poured into the empty SV, and the whole thing poured from underneath onto the table and the floor.
In general, SOS, Lena, Vadim, Denis, what to do then? Will my hard worker die? We have no SC nouuuuu. Here. Do not laugh out loud ... Night in the yard

I poured vegetable oil into a multicooker, poured water ... then dried .................. ...... work.

Fuh. How much was dried? The husband also calms down, picks, says like nothing terrible should be.

With oil, dried for two days, with water I did not touch for five days, and when coffee splashed on the display, then the battery stood the cartoon for almost a week.

Thank you, Vichka! 5 days ... so long ... Her husband opened her all and put her lying down by the open window, in the morning we'll see.

Today's catch.

Rice "pink" with vegetables and paprika


Salmon steaks in lime marinade


The pressure cooker fried the fish excellently. To be honest, I was a little afraid of the temperature of 150 * C for fish. I tried to fry the fish in a ceramic bowl (by the way, also produced by the Supor plant) in another multicooker (not a pressure cooker), everything burns godlessly there. Brand 6051 just worked out great.

[Ice fish in cream]

I also have a fish today. But simpler, not as noble as Ksyusha's.

Ice fish in cream


I fried 2 chopped onions in the frying mode, put pieces of fish on the onion in one layer, salted, and pepper with a mixture of peppers. Poured 100 ml of 15% cream, a little grated cheese on top. Quenching mode, pressure 30 kPa, time 10 minutes.

Lyusenka! Can you get more details? Or stick your nose, pliz how to do it. Otherwise, sometimes stale kefir and milk will accumulate in the refrigerator, and I would make curd from them. I tried to do it, but something didn't work out for me.Maybe your way will work out?

If you make cottage cheese just for the disposal of dairy products, then in a pressure cooker it's as easy as shelling pears.

Drain the milk and plus something fermented (for sourdough) into the multicooker bowl and put on the Yogurt mode. It is difficult to say the exact time, it depends on how much and what is poured there and what temperature. Hours can 6. We look in and look. If the serum appears, then just fine. Then we turn on the Manual mode (60 degrees is possible) and heat until the transparent whey separates and the cottage cheese flakes float on top. Turn off. We take out the bowl and cool well. Only then strain on a sieve with gauze (in several layers).

It is better to cook something from such cottage cheese (cheese cakes, casseroles). Use the whey for dough in bread.

Is it possible to add whey to bread instead of some product, or are there recipes with whey?

Instead of water.

I also recycle the milk like that)

And the smell of fish is then washed off? Doesn't affect other dishes? I have not decided on fish dishes yet because of the smell

While Lyusenka is eating fish, can I answer?
Personally, my SV was saturated only with a meaty smell (6050), and the smell from fish does not persist at all.

I also want another ring, but when will they be available on Brand's website? I understood that it is possible for 6050, but it was not available.

I cooked corn today at the "Stew". I don’t know how it was cooked, now the pressure will be relieved by itself.
I am not talking about that. I got ready for the shooting, put the lights on, etc. I think. now I will notice how she will click - I muffled the TV set, did not listen to how Sobchak tormented Antonova over "Rain".
Bummer! I didn’t click .... I dropped the program and changed it three times, took it off three times - it does not click. Apparently, not always, depending on the mood!
In short, she is a lady ...

So I got this unit, before that there were no multicooker, pressure cooker - I cooked the old fashioned way.
First impressions:
1. Well made unit.
2. Cute.
3. According to the theory, it is much functional (what we learn from the preparation).

The first thing I cooked (one of the reasons for the purchase) was pilaf with lamb.
The pilaf turned out to be gorgeous, I haven't been to this for a long time. I took the binding according to the modes and time from the recipe on the next site, only added after the frying mode 10 minutes of stewing, so that the lamb was more tender. Cooking time 1:20 min.

In the process of cooking pilaf in frying mode, I ran into an incomprehensibility - when you open the lid to place it in a vertical position, the lid turns to the closed position (the lock is closed against the golden pimple) and the cartoon gives an error. True, when you turn it back, the frying mode continues.

It's a pity I didn't take pictures.

Take another user into your ranks!

They brought me a magic saucepan - it's just a beauty. There are many modes and it pleases. A good helper will be!
I will definitely try to cook yogurt!
First of all, I wanted to try making a cabbage casserole. There she is


The recipe from the recipe book - page 40.
The specified time was not enough - the top layer of cabbage was not very soft. I had to add 15 minutes.
The pressure cooker worked quietly - without extraneous sounds. I really like the fact that there is a push-button pressure release. I will study further !!!

Well then, I'll be with porridge today Milk porridge from flakes "4 cereals"



MILK porridge mode 6 minutes.

Potato casserole



Belarusian Prazhanina

And for the night I put acidophilic leaven on the "Yogurt" mode - it seems to have fermented.

[Ryazhenka]

Ryazhenka


Ryazhenka, made from baked milk in 6051, on dry sourdough, turned out to be quite with a pronounced taste of baked milk.
For 6 hours, fermented baked milk in 6051 and in a yogurt maker 4001, turned out to be exactly the same.

Ryazhenka is what I need even more than yogurt !!!
But do not tell me, is it possible to use any sour milk instead of sourdough and in what proportion?

Instead of dry sourdough, I took sour cream, 1-2 tbsp per liter of baked milk. spoons of sour cream.

Vika.how many cups did the multicooker fit?

Olya, I put jars of granular mustard in a multicooker, five jars fit

Added porridge from couscous and fota.

Milk porridge in Brand

[corn]

I brewed a young sugar sample corn.
On "Krupe", the default pressure is (50), the time is set to 20 minutes. It turned out great!

[Segenia]

Since I have SV 6051, I’ll ask here (not on business, of course, sorry): how to get a pie with berries out of the multicooker ?? when dough is below, and berries or fruits on top? I baked the other day, when I was taking it out, the whole cake fell apart completely, it turned out to be a mess. Maybe there is a secret?

Segenia, put a double boiler on the cake, not a hinged one, but a lower one and turn the cake onto it, then immediately turn it over onto a plate again.

The other day I baked a pie with berries on top in 6050 - after completing the process, let it cool completely in a bowl on a wire rack or just on the table, then gently slide it along the diameter of the bowl with a silicone or wooden spatula. so that the pie lags behind the walls, and, if possible, pry it from below. Tilt the bowl - it should easily slide out of the bowl onto the plate.

And I continue to master the "Manual" mode, it impresses me very much. I cooked pike perch today. I used to cook this recipe in the oven. It cooked faster in the pressure cooker, and the fish turned out to be softer and more flavorful.

Recipe and full description here.

[Ksyushk @ -Plushk @]

Good day! Can you please tell me, I cooked potato casserole with mushrooms (from page 46 of the recipe book), set the stewing mode for 10 minutes, the pressure is 50kPa by default. After about 2-3 minutes, the pressure was still not reached and the pressure cooker began to count down the time. At the same time, the lid was not blocked and you could easily open it. What could be the problem? I checked all the sensors, twisted the ring. Maybe there is little liquid and therefore the pressure has not accumulated? But after all, according to the recipe, there is not a lot of liquid and then I watch the girls cook, and the pressure of the norms rises ...

---
Ksyushk @ -Plushk @
So, according to the prescription, the pressure should be gained (I followed all the rules). How then can you cook such dishes in general - stewing, etc.

MarkNik, I will not say about the proportions. But the composition only says milk, and how much is not written. Not very much, I suppose.

So to cook - not paying attention to the set or not set of pressure. Usually in casseroles there is no pressure to build up.

I got it, I'll open it in the evening, see everything and try to cook something ... I don't even know what yet.
Sooooo long she went to me since June 27
I will try to shoot a video acquaintance tonight with my eyes, I even tried not to go into the topic so that I could feel the aggregation myself. So I'll start today.

Summer breakfast

Frying mode 10 min. with the lid open.

Girls, take to your ranks
In the morning I made my favorite porridge, I also love it like in canteens and hospitals - boiled, thick, slimy. I was afraid to do it according to the recipe from the book, since here the girls wrote that some kind of porridge was not cooked. Therefore, I made it according to a wonderful recipe for Chuchelka, everything is super! The porridge is thick, the taste is kind of stewed, I ate half a portion, did 3 sets.

Herculean porridge.
1 cup long-cooked oatmeal
4 glasses of milk (I like ghee)
Manual mode 95 degrees 1 hour.

Yesterday I decided to cook lamb according to a long-planned recipe, but I had to adapt it to our Brand. Here's what happened


First, on the FRYING program - the meat was fried so beautifully, then the vegetables were fried for another 2 minutes.
Then I cooked MEAT on the program for 25 minutes.
What a soft and at the same time juicy meat turned out!

A basic description of the recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283193.0

[Stewed duck legs.]

Today I had to prepare food for a couple of days as quickly as possible. I had duck legs. I cooked them on the "EXTINGUISHING" mode, time 20 minutes, pressure 50 kPa, that is, I chose the standard program
Stewed duck legs.

I put the carrot in circles at the bottom of the bowl, added one multi-glass of water mixed in half with white wine, soy sauce and spices (I took the mixture for the poultry). It turned out quickly and tasty.

And cooked porridge for a side dish.
Buckwheat porridge with carrots, onions and dry porcini mushrooms.



I cooked on the "KRUPA" mode, time 9 minutes, pressure 50 kPA. I took the proportions of cereal and liquid from the recipe book (p. 50) - 2 multi-glasses of cereal and 2 multi-glasses of water. Cooked together with mushrooms soaked in advance. And I sautéed onion and carrots on the "FAST" mode, time 10 minutes on a mixture of olive and butter before cooking porridge. Then I connected everything together and left it on the "WARM UP" mode.