Testing the Brand 6051 multicooker-pressure cooker

I always grease the bottom and sides with a brush with vegetable oil (too lazy to drown butter).

Girls, please tell me who greases a bowl for baking?
I mean, what kind of oil and just the bottom or walls too?
I read somewhere that the walls do not need to be greased so that the baked goods do not slip.
I just bake a little, I can't understand the difference.

I grease the bottom and sides with cold butter. In the oven, I only grease the bottom, but in the cartoon I like it more when the sides are also greased.
If the sides are not oiled, it can stick well.

I always grease the bottom and sides with a brush with vegetable oil (too lazy to drown butter).

I used to turn on the heating with butter and while kneading the dough, the butter was heated. Then the girls taught them to lubricate with cold ones.

I cooked pilaf for dinner. I poured water 1: 1, but it turned out to be too much. I made such pilaf in Brand 502, where the taste was better, the rice was drier.

I cooked rice with vegetables 1: 2 - 14 minutes. And just rice for a side dish and for soup - also 1: 2, but by default 9 minutes. Good rice turned out.

I have a non-stick mixture, so I don't bother, I grease everything with it and the bowls of the multicooker too.

I have a non-stick mixture, so I don't strain, I grease everything with it and the bowls of the multicooker too.

Yeah? And I don't have that.

I cooked rice with vegetables 1: 2 - 14 minutes. And just rice for a side dish and for soup - also 1: 2, but by default 9 minutes. Good rice turned out.

Here is 1: 2 and it works great.
I'm surprised that 1: 1 is a lot of liquid. Maybe an extra glass of water spilled out by mistake?

what is one and what are two?

I, too, grease both the bowl and the sides half by cold plums. oil with a brush. I poked the butter with a brush and poked around the bowl.

Oh, have you seen the 6051 ad in the header on Brand's website? I did not immediately realize, seeing with peripheral vision. Cool came up with. She will do everything for YOU, and you will do EVERYTHING for HER! (from)

Yeah? And I don't have that.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

what is one and what are two?

Odyn is quite the same, assssaaaaaa! One rice is two water.

Oh, it seems to me that each individual specimen has its own character ... I can't have rice, otherwise I would have tried it ... Judging by the last cooking, this is a lot of water for my Brandyasha ...

And I grease it, like Lena ... with vegetable ... I drip it into a saucepan and with the back of my hand I will quickly miss everything - both the bottom and the walls ... But this has already developed into a habit ... I process all forms like this ...

And if I bake on a round rug from the Firebird, then I don't grease anything ...

I cooked rice today, to be honest, the attitude was that it would be a little wrong, I love rice in 1010 cuckoo most of all, but Brand satisfied me. Rice Krasnodar, round-grain, turned out exactly as it should, moderately sticky, with such a middle as I like. I do not salt the rice and do not add any oils.
I cook rice 1: 1, always cook 2 tbsp rice / 2 tbsp. water, glasses are naturally cartoonish.




Cooked on Rice

19-49 start of cooking
On 20-01 the valve closed, we immediately see a pressure of 20 kPa, after a couple of seconds literally 30 kPa
and immediately the countdown went 9 minutes.
The steam was blown off a little like this ... in cycles.
at 20-11 the end, pressure 30 kPa - the heating was turned off immediately
20-13 pressure dropped to 20 kPa
20-16, the pressure dropped to 0, but the lid is still locked. Letting off steam (just a little bit)
20-17 opened the lid.
I am 100% satisfied with the rice (I repeat ... honestly ... I didn't expect it, I thought it would be worse)

[Ludmila]

Ludmila, noble cutlets!

And I am with with dietary cells like I'm losing weight here in the next branch

Here's a glitch I had on hand when I cooked meat in Bulgarian.
I had to fry at the first stage, then extinguish at high pressure - 60 kPa - set 40 minutes, taking into account the set time, and languor - 30 minutes at a very low pressure, less than 20 kPa.
The first stage went off with a bang - 5 minutes at 130 degrees with the lid open, then I put in the rest of the ingredients - I poured a lot of liquid - this is how it is necessary according to the recipe, the lid is closed - so what? The countdown went, but the pressure needed - 60 - was never reached.
I repeated the process a second time, excluding "Frying" - the same thing.
Spat, set "Meat" by default and left on "Heating" - everything is OK!

Girls! How are things going with glitches when typing pressure? Has anyone else tried anything? Did this happen again? And then I'm just all in thought now, to order or not Already I sort of decided, but now I'm thinking again It's just that this manual mode attracted me!

And I am with with dietary cells like I'm losing weight here in the next branch

The cutlets are good! (y) I'm also going to try to cook such ...

Girls! How are things going with glitches when typing pressure? Has anyone else tried anything? Did this happen again? And then I'm just all in thought now, to order or not Already I sort of decided, but now I'm thinking again It's just that this manual mode attracted me!

But I don't understand why I need this manual mode - after all, there are programs in such an amount!
It is needed if all the others "fly" - IMHO.

Girls! How are things going with glitches when typing pressure?

I also did not have any problems with the set of pressure. Any other problems.

But I don't understand why I need this manual mode - after all, there are programs in such an amount!
It is needed if all the others "fly" - IMHO.

Marisha, and for me the presence of this particular mode makes this model especially attractive. I have little experience of cooking in it yet. But even now I can say that when preparing meat and fish dishes using the standard programs "Meat" and Stewing "it is by no means always possible to achieve the desired result. And in the" Manual "mode you can already vary it. And here it is not at all necessary to program all the stages at once You can choose the initial one, check the intermediate result and proceed further, and the next time, when preparing the same dish, program two or three stages at once.

Hello girls !!! First of all, I want to say thank you for your work! Since spring I have been reading this forum, I reread it from cover to cover! And I made a choice in favor of Brand 6051. I've been using it for a week now and I'm generally happy! I constantly go to the site, use your advice, read who has prepared what. For a week I cooked everything, I try, I study, I am especially pleased with the porridges, I cooked all the porridges that I could think of, everything worked out, the frying mode was just a delight. But then a question arose about baking - (this is my first slow cooker, I haven't had anything like this before), I'm not very happy with the baking so far, why the baking turns out to be very wet, not baked, but steamed, there is a crust below, and then, not a pie, but casserole rather, made a charlotte, a jellied pie with cabbage, there is and no one eats it, something steamed, wet, please tell me, maybe the temperature is not enough, try it on the manual 130 gr. set or do not close the pressure valve, bake longer, tell me !!!, otherwise it’s a pity to spoil the food, my husband doesn’t eat! Hope somebody can help me !!!

And yet, girls, please tell me how you can cook stewed soup in this multicooker so that it tastes like the one in the Russian stove, my grandmother has a stove, and she cooks in it on weekends, I know this taste very well, I want try to get even a little closer to him, can anyone cook. I'm still a completely newbie, so I want to master everything.

And yet, girls, please tell me how you can cook stewed soup in this multicooker so that it tastes like the one in the Russian stove, my grandmother has a stove, and she cooks in it on weekends, I know this taste very well, I want try to get even a little closer to him, can anyone cook. I'm still a completely newbie, so I want to master everything.

That taste. like in a stove or on an open fire, it will not be in any, even the most sophisticated technique. I cooked, compared.
About "Manual" and lack of pressure. I had this again today, I made 3 attempts, and it did not work out. I will describe in more detail later.

When cooking meat and fish dishes using the standard "Meat" and "Stew" programs, it is by no means always possible to achieve the desired result, while in the "Manual" mode you can already vary it.

I have not had any problems with these programs yet - everything worked out amazingly!
Maybe the manual will be even better? Until I needed it. Perhaps everything is ahead!

Girls! How are things going with glitches when typing pressure? Has anyone else tried anything? Did this happen again? And then I'm just all in thought now, to order or not Already I sort of decided, but now I'm thinking again It's just that this manual mode attracted me!

Pressure glitches were on my mom's brand two weeks ago. This weekend I came to visit them, nothing else like it happened.
On the contrary, it began to gain pressure much faster
All this time, the saucepan was used in full, nothing was cooked on the stove at all. Everything is wonderful. Good thing!
I suspect the problems were due to some crumb caught in the float. Or the device was simply running in. Because the float and valve have not been particularly washed since then.

There was just a so-called pressure glitch. I put Extinguishing, but the pressure did not go out to 50, but jumped from 40 to 30 and back. I opened the lid, straightened the gasket and everything went as it should. So I guess it's definitely a poorly dressed ring to blame.

There was just a so-called pressure glitch. I put Extinguishing, but the pressure did not go out to 50, but jumped from 40 to 30 and back. I opened the lid, adjusted the gasket and everything went as it should. So I guess it's definitely a poorly dressed ring to blame.

The same thing happened with me in manual mode. The pressure jumped from 30 to 60. I re-closed it several times, but the float did not rise in any way (or somewhere it pushed and it fell again). In the end he was sealed. This has happened more than once with my mechanical pressure cooker. It was always the fault of the O-ring, into which something fell and could not be sealed.

Nope, don't give a ride with crumbs. Everything is OK at "Children's room!
I needed to boil the beef well.
I pour 200 ml of hot water, put in a good piece of beef, pour boiling water over it, lavrushka, pepper, salt - I need a quick boil first, then a moderate one. I set it to 125 degrees, pressure 70 kPa, time 30 minutes (considering heating), then 95 C, time 30 minutes. Start!
At stage 1, more than 20 kPa never reached, for a short time it rose to 30, and then fell again.
I pressed cancel, twisted the lid, programmed it again, increased the time at stage 1 to 40 minutes.
Again the same thing.
I clicked cancel again, and typed everything again.
Instead of 70 kPa, 20-30-20 kPa danced, at the second stage 20 kPa should have jumped out, so nothing at all jumped out. But the pressure was, I checked it with a gray button. Well, I decided to wait for the final result. When the pressure dropped at the end, I opened the lid - the meat is harsh.
I put the "Children's" - 70 kPa, increased the time to 25 - and everything was right at once! The pressure has risen to the required level, the meat has reached the required softness.

/]

I cooked cabbage soup on the broth from meat on the same "children's" cabbage soup - set it for 5 minutes, but when the valve closed, after a minute I turned it off, and everything was cooked by itself. Then I threw in the greens, put them out again for the nursery, and lasted for 20 minutes on the heating. The vegetables are not boiled.

After all the tests, I washed the bowl - a white bloom!
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I washed it again, this time with a brush - the result is 0.
The third time I rubbed it with a brush - the same thing. I wanted to be upset, but changed my mind and decided to fry the eggplants. I poured oil, fried eggplants - super!
/]
I washed the bowl - it shines with virgin purity!

🔗

So after all, the lid was re-closed several times, until it came to "Baby food". The "defect" could be removed, unstick, the O-ring shifted by 1mm, and as a result, everything is OK.

tell me, are there people who cook soup in the second broth? what should be done with the SV in this situation?

And in manual mode, how can you set the pressure yourself? Is it just time and temperature there? Or am I confusing?

[oblago]

oblago, in the instructions on page 21 there is a plate where it is indicated, when setting what temperature, what pressure should be gained in the "Manual" mode. And you only set the time and temperature.

Today I made a roast of a pork neck, potatoes, onions, carrots, garlic, a little porcini mushrooms (the rest went to the soup), herbs, tomato, spices, salt and pepper.
I fried the meat a little on the fry, garlic-onion-carrot-mushrooms, fried a little more, threw in the potatoes, poured a little less than 200 ml of mountains. water, put the tomato on top in half rings, the Stew mode is preset, i.e. 20 min. Then she sprinkled with dill and sweated a little more.

To say delicious, to say nothing .... amazing Everything is so beautiful!
Even for one roast it's worth having

And in manual mode, how can you set the pressure yourself? Is it just time and temperature there? Or am I confusing?

The manual temperature is set. But by varying the temperature, you change the pressure. Because there is a direct physical dependence between them. During cooking, the device does not reflect the temperature you set anywhere (the display is busy counting the time), but the pressure indication corresponding to the set temperature is displayed (the table of correspondence between temperature and pressure is given in the instructions).

She promised to write about frozen corn.
I cooked the frozen cobs on the stewing program for 10 minutes. The corn is boiled, it tastes rather dry, starch is strongly felt, it feels like it was taken from a can of not very good quality.
Thawed boiled corn, tastier than the one that was thawed just at room temperature. Microwave-defrosted corn is drier and tougher.

For myself, I decided that stocks of corn for the winter can be done like this: boil the cobs, cut the corn off them and freeze them in small containers.

[oblago]

oblago, in the instructions on page 21 there is a plate where it is indicated, when setting what temperature, what pressure should be gained in the "Manual" mode. And you only set the time and temperature.

I know. I asked because:

I set it to 125 degrees, pressure 70 kPa, time 30 minutes (considering heating), then 95 C, time 30 minutes. Start!

On the manual, the pressure always jumps, this is not a glitch.
But I thought, what if I forgot something, this saucepan is not at my fingertips ...

I do not agree. I use manual mode all the time. The pressure does not jump on it. It is recruited and cooked stably on the set.

I, too, did not jump on the hand, however, I only asked one stage)

tell me, are there people who cook soup in the second broth? what should be done with the SV in this situation?

All my life I cooked soups in the second broth and only this month, one very sensible and intelligent man explained to me that this should not be done. The thing is that when boiling, the meat gives everything useful to the broth, it itself has nothing, and when we fill it with water again, we get a complete nonsense-emptiness.
Be sure to skim off the foam and cook in the first broth.

I do not agree. I use manual mode all the time. The pressure does not jump on it. It is recruited and cooked stably on the set.

And why are Brand representatives silent about the fact that many have glitches and pressure jumping in manual mode? What does their service center say about this? Is it a marriage or what? After all, many have already complained about this! Brand! Answer something about this! After all, the manual mode is just the main innovation and advantage of this model, and it is it that is buggy !!!

["MANUAL"]

So I was not too lazy ...

Mode "MANUAL"

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.

This is not a malfunction.
And tell me, please, how you set the pressure on the manual.

I do not agree. I use manual mode all the time. The pressure does not jump on it. It is recruited and cooked stably on the set.

On manual, you can set the time and temperature. It is clear that the pressure will change. It's another matter when it jumps on automatic programs.

I have the same thing on the Manual with pressure. I tried baking by hand, I didn't quite understand one thing ... at the second stage, can the pressure be turned off or not? When cooking at 130 degrees, it shows 70 kPa as it should ... but I just don't need these kPa.

[oblago]

oblago, in the instructions on page 21 there is a plate where it is indicated, when setting what temperature, what pressure should be gained in the "Manual" mode. And you only set the time and temperature.

I think, focusing on this plate, and it is necessary to check the manual mode! The pressure will of course depend on the set temperature! So try it! And then somehow it became completely sad from these glitches
And yet, I would like to hear Denis Brand or someone else on this issue to help the girls figure it out! When I bought the Unit pressure cooker, the display blinked there, and their service center immediately replied (through a representative, of course) that this is a defect in the contacts of the motherboard and the cartoon needs to be changed! Well done I think! Honestly !!! And then something is silent ... It's already insulting ...

So I was not too lazy ... This is not a malfunction.
And tell me, please, how you set the pressure on the manual. On manual, you can set the time and temperature. It is clear that the pressure will change. It's another matter when it jumps on automatic programs.

I already wrote this. The temperature is set. And the pressure is directly dependent on temperature. This is physics. In fact, you are asking the pressure. I always cook by hand. It never jumped. It rose to the set (I explain - corresponding to the set temperature) and cooked steadily. I won't write for the third time, I'm sorry.

Why be offended? In other modes, everything is OK!
The principle of operation of all pressure cookers is the same. When heated - intense or not very - from boiling by the release of steam, pressure is created.
So I set T 125 - this corresponds to about 70 kPa, but for some reason the saucepan did not reach 125 degrees, but decided to stay at 95-100-95 degrees, and the pressure, accordingly, was typed up to 20 kPa. The boil was, but not as I asked her. Water - enough, about 1.5 liters, was hot.
If the gum was not tight, at T 125 steam should pour out from other places - but just the excess steam, and the necessary boiling, was not there.
Today I'll just play with water again.

And please tell me how you set the pressure on the manual ..

Strictly following the instructions.
For the very first time I got to know "Manual" I tried the oven - I did everything according to the recommendations from page 22. Everything was OK! Still try something ...

[Meat according to the recipe of the beginning of the last century]

Meat according to the recipe of the beginning of the last century

I think, focusing on this plate, and it is necessary to check the manual mode! The pressure will of course depend on the set temperature! So try it! And then somehow it became completely sad from these glitches
And yet, I would like to hear Denis Brand or someone else on this issue to help the girls figure it out! When I bought the Unit pressure cooker, the display blinked there, and their service center immediately replied (through a representative, of course) that this is a defect in the contacts of the motherboard and the cartoon needs to be changed! Well done I think! Honestly !!! And then something is silent ... It's already insulting ...

We have nothing to be silent about, nothing to hide either! So far, no technical defects have been found in the new model. SUPOR plant has produced a quality product! Let's take a closer look at the manual temperature programming scheme and the appearance of the pressure indication on the panel! When the set temperature is less than 100C, the pressure indication will not be highlighted at all, because the pressure is formed when water boils - at 100C. Setting the temperature from 100C to 105C, we see that the pressure level value appeared on the display, and 20 kPa is shown. That is, if we pour water into the bowl and screw the lid on, we will get cooking under pressure up to 20 kPa. The boiling point of water will be approximately 101C-102C. If we don't pour water, then the pressure will not build up, and the device will be warmed up to 105C. If we set the temperature to 120C, we will see 50 kPa on the pressure indication scale. If you do not pour water, then the temperature will be 120C, according to the principle of frying, and if we pour water and screw the lid, then the pressure will reach 50kPa. The boiling point of the water inside the bowl will be about 107C, which means the cooking will be more intense. And 130C - on a scale of 70 kPa. Either fry at 130C, or pour water and cook under a pressure of 70 kPa! The boiling point of water will be about 111C. Fastest preparation, most intense. I hope I have clearly described the principles of the relationship between setting the temperature and displaying the pressure level on the scale!

Thank you very much, Denis! You explained everything perfectly!
And most importantly, in manual mode - an amazing result. I have never been able to make such casseroles as in this mode. This is not even a casserole, but something completely special and magical
By the way, I congratulate all the Olenek on Angel Day. Goodness and light to you! (And to everyone else))

She poured a liter of water into the bowl, put
Stage 1 - 100 degrees (this is 20 kPa), 15 minutes
Stage 2 - 125 degrees (this is 70 kPa) 15 minutes
Stage 3 - 95 degrees (less than 20 kPa) - 15 minutes.

I turned it on - I gained 20 kPa in a few minutes, and there was not less, but more, but for a very short time, and to the second stage I came from 20 kPa.

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At the second stage, it never showed 70 kPa, but probably a little less is better than more.

The manufacturer indicated on page 21 that "The deviation from the target value can be up to 10 degrees." If I set it to 125 degrees, and it heated up to 120, it didn't show more than 50 kPa. It's better for safety.
After all, the heating element does not work constantly, but according to an algorithm special for this program.

I came to the third stage with 40 kPa, after 5 minutes it reached the programmed value.

I did this experiment twice. I didn't upload photos with stages 1 and 3.

During cooking, the pressure values ​​change up or down. I didn’t look closely at it, I saw a decrease, but I didn’t notice an increase.
And if this happens, that's great, in this way it protects against overheating!

[Apple pie with secrets]

Apple pie with secrets

[stuffed squash.]

And these are mine stuffed squash. There is already this recipe here only with zucchini.
I have minced meat without mushrooms, with rice.



Very tasty - I recommend it to everyone. And you can put more cheese, I was afraid that it would spread ...

Pie "Nut-chocolate streusel"