Testing the Brand 6051 multicooker-pressure cooker

[Mistletoe]

I opened the broth, tasted the meat - tough. I bet another hour on "Baby Food" - I hope it doesn't get worse? ...

Yeah .. Mistletoe I know he understands elk meat ... I thought in 1.5 hours + pressure build-up + pressure release would weld ... but I was wrong

[Brownie with cottage cheese and red currant]

Brownie with cottage cheese and red currant

[Chicken breasts with bacon, ricotta and asparagus.]

Chicken breasts with bacon, ricotta and asparagus.

/]

The husband brought the mushrooms

🔗

fried on the "Hot" and 20 minutes on the "Heating" - good!

🔗

[Gash "Veal with plums"]

Inspired recipe Gash "Veal with plums", and I have chicken legs and cherry plum.
The legs were cut into 2 parts, fried in the Fry, took out, added onion in half rings, chopped tomato, carrots in rings (cut into Nayser +), on top of the zucchini, then laid out the legs and on top of cherry plum. Added 1m / st of water, turned on extinguishing. The pressure did not build up and showed 1 min. I unlocked the lid, I didn't want to add water, I turned on the baking for 20 minutes. In the bowl, liquid appeared halfway, apparently the zucchini gave juice. I thought that everything would work, but Extinguishing did not want to work again. Topped up another 1m / st of water and turned on the Baby food for 10 minutes. The pressure cooker is working. When opened, the liquid almost completely covered the legs. A very unusual taste turned out, very delicate, I was amazed that all the zucchini remained intact, and the meat was very tender.
My husband added buckwheat porridge to the side dish, and I added more liquid and such a delicate soup turned out. Very tasty!

Hello girls. Here I am baking a pie from recipes from the Zebra book. On baking mode 50 minutes. At the end of the time I looked with a skewer - the middle had not quite reached yet. What to do - leave it on baking for 15 minutes or on heating?

No need for Heating. Add 15-20 minutes per Bake using the timer button

[corn milk porridge]

Iiiii, nevertheless, I took a chance to cook corn milk porridge from the corn grits I have.
Happened !!!!



Finely ground corn grits - up to the 80 ml mark (a glass from a multicooker-pressure cooker)
Liquid (water + milk) - 500 ml
Salt, sugar, butter - to taste
Default MILK mode... I did not relieve pressure manually.
The porridge is immediately moderately thick. For a more liquid, you need to increase the volume of liquid. The groats are completely boiled.

The milk did not rise above the level of the poured one. Not foaming. I didn't even think about spitting groats either. There is no limit to my joy!

[Meat in onion sauce.]

Today I have Meat in onion sauce.

I used the FRYING and EXTINGUISHING mode again. To date, they fully meet all my requirements, since I have been using them regularly all this time.



Fry 4 pieces of meat (170 g each) in olive oil in a multicooker bowl. We put it aside and fry in the same place red onion cut into half rings (2 pcs), add chopped tomatoes (470g), pickled onions (160g), apple cider vinegar (15 ml), red wine - did not use (250ml), salt, pepper, thyme ...
Return the meat to the bowl, sprinkle with brown sugar (1 tbsp. L) and turn on the STEWING mode for 30 minutes.

How I checked out my saucepan again today! my husband brought mushrooms yesterday, decided to marinate, soaked it for a day, blanched it, and laid an almost full casserole of fungi - added salt, sugar, spices, water - a bit! And for "Baby food" - 70 kPa, 15 minutes. I thought there was not enough water, it would not gain pressure ..... I typed! At the end of the process, I added a preservative, and for another minute at high pressure. And then put them in jars and closed them! According to the recipe, you need to cook in the marinade for about an hour, stirring constantly. Now only in a pressure cooker and I will cook mushrooms. The mushrooms did not fall apart!

Cooked noodles soup with a spider web. I put chicken, potatoes, onions in the bowl. celery, carrots. Soup program unchanged. After the end of the program, I took out the chicken (it turned out overcooked, you need to set it for 12 minutes), added spices, laurel. leaf, noodles and turned on the Fry for 5 minutes, but after 2 minutes turned it off, since the broth was boiling strongly, I decided that everything would work out anyway. Whole vermicelli, the soup turned out to be good.

We have nothing to be silent about, nothing to hide either! So far, no technical defects have been found in the new model. SUPOR has produced a quality product! Let's take a closer look at the scheme for programming the temperature on the "Manual" 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 on the lid, 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 display 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 be up to 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 we 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 that I have clearly described the principles of the relationship between setting the temperature and displaying the pressure level on the scale!

Denis! I meant that for some people the pressure that should be accumulated at a given temperature is just not recruited !!! For example, I quote:

"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 tenderness. "

Why didn't you get the pressure you needed in manual mode?

Conducted an experiment - cooked Creamy yoghurt with dry starter culture Lactina "dry"


She described in detail all her adventures in the recipe.

made baked milk yesterday. 10 hours, Manual mode, 90 degrees. I had to manually put the valve in the "open" position, because the CB gained a little pressure and showed 20 kPa. This is at 90 degrees. The flow capacity of the floating valve appears to be insufficient. The milk melted, but, in my opinion, it was not at all as tasty as in a Kenwood earthenware bowl and smelled amazingly of the stew that I had cooked in SV before. Despite the washed cover and ring.

I put the fermented baked milk on the Yogurt mode. Let's take a look.

After stewing vegetables, I also got milk porridge with the smell of bell pepper. It never happened in 37501. I washed the lid, took off the ring, washed it off the ferry and dried it. Smell from the silicone ring.Apparently, you will have to purchase another ring for sweet dishes separately. I really liked the milk porridge itself in consistency and taste (I cooked buckwheat and rice), it tastes better than in a slow cooker. But with the smell of bell pepper, mine did not eat (only the cat came off, while no one saw it - this smell did not bother him.)

In general, I really like everything that I cooked. Everything turns out very tasty (and fast). Thank you all for the interesting recipes.
And it is very convenient that in each mode you can change both the time and the pressure.

Denis! I meant that for some people the pressure that should be accumulated at a given temperature is just not recruited !!! For example, I quote:

"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 tenderness. "

Why didn't you get the pressure you needed in manual mode?

Dear Bishka! You have quoted my post.
Later I figured out myself why this was happening - you, apparently, did not read the messages and photos about my experiments.
In this program, "Manual" there are no "jambs", it, "Manual", works according to its own algorithm. When using, you need to take this into account, that's all.

Today I have again milk rice porridge on the MILK Porridge mode, and again pea soup on the SOUP program. I like both programs very much - no complaints!
On the contrary, my admiration!
Next in line are yoghurt and fermented baked milk, and rice on the start delayed at 9 o'clock. Yes, I haven't tried the PAR program yet ...
All dishes are amazingly tasty!

Dear Bishka! You have quoted my post.
Later I figured out myself why this was happening - you, apparently, did not read the messages and photos about my experiments.
In this program, "Manual" there are no "jambs", it, "Manual", works according to its own algorithm. When using, you need to take this into account, that's all.

Messages I read everything, everything! It's just that some people write that the pressure on the hand does not jump (how many they have set, so much is) So it is not clear why some show how much they have set, while others jump (read all the messages again!)

The pressure does not jump - the heater turns on and off, the sensors react sensitively, transmit the readings to the display. If you do not sit and watch, then it is not noticeable.
In this multi, almost all modes work as "Manual" - you can change the temperature and cooking time.

[Omelette "steam"]

For breakfast: Omelette "steam", i.e. in the PAR mode.

Per serving: 3 eggs, 120 ml milk, a little salt. In a bowl, mix the eggs with milk and salt with a fork or whisk. Pour into any suitable container: silicone mold, heat-resistant glass bowl, etc. Pour 0.5 liters of hot water into the bowl. Place the dish on the double boiler in the pressure cooker bowl. Enable steam mode pressure 20 kPa time 20 minutes.

Delicious !

[Lentil soup]

For lunch: Lentil soup in chicken broth


The broth was cooked on chicken wings, or rather the forearms: 300 grams of chicken + 1.4 liters of boiling water = SOUP mode, time 15 minutes.
Fried onions + carrots on the FRYING mode for about 10 minutes.
I added potatoes, lentils, meat from broth to frying, poured over strained broth, salted and added spices, cooked soup on SOUP mode for 15 minutes.
I put chopped fresh dill, onion and garlic in the finished soup.
Bon Appetit!

[Omelette "steam"]

For breakfast: Omelette "steam", i.e. in the PAR mode.

Per serving: 3 eggs, 120 ml milk, a little salt. In a bowl, mix the eggs with milk and salt with a fork or whisk. Pour into any suitable container: silicone mold, heat-resistant glass bowl, etc. Pour 0.5 liters of hot water into the bowl. Place the dish on the double boiler in the pressure cooker bowl. Enable steam mode pressure 20 kPa time 20 minutes.

Delicious !

Oh. oh - the second omelet of the day! Write, virgins, write - I will really need it soon!

[Boiled pork tongue.]

Boiled pork tongue.



Cooking on MEAT mode for 40 minutes. It seemed to me very boiled and next time I will set the cooking time to 30 minutes.

Place the tongue in a bowl of MB, cover with water, put onion, coarsely chopped carrots and bay leaf.

Fast and delicious!

[Boiled pork tongue.]

Boiled pork tongue.
Cooking on MEAT mode for 40 minutes. It seemed to me very boiled and next time I will set the cooking time to 30 minutes.

Place the tongue in a bowl of MB, cover with water, put onion, coarsely chopped carrots and bay leaf.

Fast and delicious!

And in beef tongue, what do you think, how much time to set?

And in beef tongue, what do you think, how much time to set?

I think at least 1 hour. Maybe the girls cook and know better?

[Trout in beetroot leaves.]

Trout in beetroot leaves.



Recipe from the magazine "Culinary Workshop" No. 5 2012
Originally, the trout was supposed to be steamed, but at the last minute I decided to do it differently.
Marinate trout steaks in a mixture of lemon juice and zest for a couple of hours.

Then fried the trout on both sides, chopped onion and garlic (1 tablespoon each) too.
Beet leaves (can be replaced with Korean salad) and green onion feathers scald with boiling water.
Then put the steaks on the leaves, put the onion and garlic on top and wrap. Tie with onion feathers.
I turned on the RIS program for 10 minutes. Then she turned over to the other side and again the RIS program.

When serving, you can sprinkle with lemon juice.

[Trout in beetroot leaves.]

Trout in beetroot leaves.



Recipe from the magazine "Culinary Workshop" No. 5 2012
Originally, the trout was supposed to be steamed, but at the last minute I decided to do it differently.
Marinate trout steaks in a mixture of lemon juice and zest for a couple of hours.

Then fried the trout on both sides, chopped onion and garlic (1 tablespoon each) too.
Beet leaves (can be replaced with Korean salad) and green onion feathers scald with boiling water.
Then put the steaks on the leaves, put the onion and garlic on top and wrap. Tie with onion feathers.
I turned on the RIS program for 10 minutes. Then she turned over to the other side and again the RIS program.

When serving, you can sprinkle with lemon juice.

Marina, was there liquid in the bowl? Is the rice pressure gaining? Trout looks very appetizing, whole whole, but did you cook a lot in time?

Hello girls. May I come to you? : girl_red: It's been a week since I have a pressure cooker. I wanted 6050 for a long time, and when I decided to buy, 6051 appeared. I bought it and I'm happy))) I would like to share the recipe. In the original, these are muffins for the oven, but in the pressure cooker there is a pie))) Very simple, fast, tasty
So Banana Pie
2 bananas, 100 g. Plums. butter, 150 g sugar, 2 eggs, 2 tsp. baking powder or 1 tsp of soda, 250 g of flour.
Grind butter with sugar, add 2 eggs, mashed bananas, baking powder, flour. I whisk everything with a blender. Baking mode 1 hour 10 minutes.
Bon Appetit!

[cherrytree]

cherrytree, welcome to the forum!
I am very glad that new owners of the pressure cooker are coming, and even with treats.
And the pie is good!

[Buglama]

And I have dinner tonight with a Caucasian accent. I wanted to bake some more lavash, but did not have time
Buglama

The recipe can be viewed here.

I was asked how veal is obtained in milk. Today I tried to cook.I took veal tenderloin, it took 75 minutes. It turned out to be tender, not dry meat. Soon the kids will go to school, maybe someone will need this option for sandwiches.

Lamb ear

/]

I torment everything "manual" ....

Please tell me, this model of a multicooker-pressure cooker will not cook dishes with a lot of liquid (for example, soups, broths) in the multicooker mode, only under pressure

It seems to be understood, in fact, this is a clean pressure cooker, with the exception of baked goods, yogurt ... I understood correctly or not quite

[Corn porridge]

Corn porridge


OOO Very tasty.

Here's a jellied meat! Who asked?)))

🔗

I asked, class! I'll bungle my husband. Which mode?

To be honest, jellied meat was a side effect. I cooked pork shanks. Two hours on Manual, temperature 130g.

Marina, was there liquid in the bowl? Is the rice pressure gaining? Trout looks very appetizing, whole whole, but did you cook a lot in time?

Alla, The first time the pressure has accumulated, but the second time not. Cooked ok. Only now I think that after frying, it is better to continue steaming, as it was in the recipe initially.

["Lazy" black currant pie]

I came today with a pie, mine again asked for something sweet. Made from what was at hand - it turned out tasty and fast.
"Lazy" black currant pie

Full description can be seen here.

Good day! I've been reading the topic for several days, waiting for my SV, like from a pie oven. And finally she waited.

I have the same problem as some members of the forum - the pressure does not build up the first time. I read all the recommendations (and wait and twist), did everything. BUT there is only one pattern - the water boils (steam hits the ceiling from the float hole), you open the lid (the lid opens freely), close the lid - the lid immediately locks up and pressure starts to build up.

Why it happens? Somewhat disappointed.

And I also noticed such a detail - when you close the lid (when you turn the knob at the top of the lid), the lid closes to the end, you have to correct it with your left hand until it stops (turn it).

And yet, apparently I was so upset because of the pressure that I begin to grumble: steam flows very ill-considered into the rim of the apparatus and in order to reach the drain hole, you need to go around the entire perimeter - the "maze" game is straight.

No need to press. nor twist. Before closing the lid, look at how the ring is worn. Correct if necessary. After the water boils, the float does not close immediately, it is raised by a large steam pressure. We must wait.

No need to press. nor twist. Before closing the lid, look at how the ring is worn. Correct if necessary. After the water boils, the float does not close immediately, it is raised by a large steam pressure. We must wait.

The ring is fitted properly, the lid fits snugly. It feels like it's about the float, that it can't rise. Now I put it with beets - again the same. She opened the lid (it opened without problems), then closed it - immediately the lid blocked, the steam stopped and pressure began to build up.

Maybe it's the float! It is necessary to monitor its purity so that it can always freely "hang out". On it, stickiness can form after various dishes, crumbs can stick, which subsequently makes it difficult to lift it. There will be no sealing, and therefore no pressure build-up.

The float can also stick if it is wet (for example, after washing the lid).

The ring is fitted properly, the lid fits snugly. It feels like it's about the float, that it can't rise. Now I put it with beets - again the same. She opened the lid (it opened without problems), then closed it - immediately the lid blocked, the steam stopped and pressure began to build up.

Dont be upset! Get used to each other - the problems will go away by themselves. And everything will close, it will be typed, and the lid will get used to immediately close it. But condensation - well, it will run. After graduation, I slightly lift the MV away from myself, the water and runs into the container.

Maybe it's the float! It is necessary to monitor its purity so that it can always freely "hang out". On it, stickiness can form after various dishes, crumbs can stick, which subsequently makes it difficult to lift it. There will be no sealing, and therefore no pressure build-up.

no crumbs or leftovers yet. Now, after frying the onions, I put the meat on, set the "meat" mode - it began to steam. I lifted the lid, lowered it, something "shshshshshik" shouted briefly and silence - no hover, no hiss - the unit started working normally. I don't understand what's the matter. I believe that this technique should make cooking easier, not complicate it.

Evgenia Che, it seems to me that you are just in a hurry. Try to wait until the lid locks.
After opening and closing, the lid is always blocked immediately, since you additionally pump air, which raises the float.

[Evgeniya]

Evgeniya, You just don't wait for the float to rise. This may take a minute or more, depending on the contents of the bowl.

And more questions. I really want to love this saucepan, I was really looking forward to it.

1. I do not understand the principle of locking the lid: until you manually release the remaining steam, even with the pressure indicators unlit, the lid will not open. This is normal? From the instructions, I realized that the lid can be opened if the pressure has dropped on its own and the indicators are off.

2. When you open the lid, it turns over to a closed lock, "falls off" so to speak. And then, in order to close the lid, you have to remember that it is "locked", turn it and only then close it. This is normal? In my opinion, this should not be so.

3. Is it normal when, when typing, the pressure is not recruited progressively, but "jumps", for example, it came to yes 50, then 30, then 40 and 50. It seems strange to me.

[Evgeniya]

Evgeniya, You just don't wait for the float to rise. This may take a minute or more, depending on the contents of the bowl.

many thanks to all who answered. But for the first time I waited for 10 minutes (!) After the steam was actively poured out of the float.