Testing the Brand 6051 multicooker-pressure cooker

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.

And also, make sure that after washing, there is no water in the float (hole in the pin itself). It can resist rising until it evaporates from temperature.

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.

The first two items are fine.
But the third one says that somewhere in you it is poisoning. There is some kind of gap that prevents the pressure from building up. This is either a poorly fitted ring, a dirty / wet float, or a poorly screwed cap.

The first two items are fine.
But the third one says that somewhere in you it is poisoning. There is some kind of gap that prevents the pressure from building up. This is either a poorly fitted ring, a dirty / wet float, or a poorly screwed cap.

Thank you so much. My husband and I will deal with the third point.
The first point is clear. And here is the second - and not whether the cover will fly off one fine moment. She's heavy and spins with force. But this is a rather rhetorical question, you can hardly know this.

... When you open the lid, it flips 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.

When the cover is opened, turn it all the way, it will not fall off. There is a blocker there.

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.

Maybe you did not assemble the lid a little correctly? Check, it should sit in the hole, as it were. If you do not wear it carefully, there may be a backlash. And because of this, your lid may "fall off" and even pressure may not build up.
Is the temperature sensor screwed with a silicone ring to the lid?

When the cover is opened, turn it all the way, it will not fall off. There is a blocker there.

Exactly! Thank you so much! Indeed, the lid does not fall off. Looks like one less problem

Maybe you did not assemble the lid a little correctly? Check, it should sit in the hole, as it were. If you do not wear it carefully, there may be a backlash. And because of this, your lid may "fall off" and even pressure may not build up.
Is the temperature sensor screwed with a silicone ring to the lid?

but I did not collect the lid. I already had the assembled SV. I did not remove the lid, I wiped it off. Now I'll go and look at it again, look for a hole.

No, I didn't understand about the lid. I have two bolts on the base of the cover.Do they need to be unscrewed to remove the cover?

There is a silicone ring on the temperature sensor.

[on]

No, I didn't understand about the lid. I have two bolts on the base of the cover. Do they need to be unscrewed to remove the cover?

To remove the cover, you need to unscrew the thermal sensor. And the silicone ring on it should look on screw cap.

EvgeniyaYou will definitely make friends with the pressure cooker.

[on]

To remove the cover, you need to unscrew the thermal sensor. And the silicone ring on it should look on screw cap.

EvgeniyaYou will definitely make friends with the pressure cooker.

The silicone ring is where you indicated. I'll try to remove the lid later. I have already cooked beets and goulash in a brand new SV (I am a stubborn girl, malfunctions do not bother me)). Now I have again "charged" the SV for a test run. And what is surprising - it worked the first time, although in the first minutes I opened the lid, pressed it more tightly. Perhaps it's really a matter of skill.

My MV Panasonic is still on vacation

[Guruli (Gurian chicken).]

Girls, good evening! I cooked chicken today, the result pleased. I have long been "hooked" with this recipe with a set of spices that is not quite usual for Georgian cuisine. This is how it turned out.
Guruli (Gurian chicken).

[Marina]

Marina, the chicken is very appetizing!
And we have today Pilaf on chicken shanks

FRYING modes - 15 minutes and RICE - 18 minutes
And I kept thinking what kind of bread to bake. Today I decided that it will be Pampushki with garlic

MANUAL mode 1 stage - 25 * C - 30 minutes, 2 stage - 120 * C - 1 hour 20 minutes... The top was tinted under the grill in AG.

Once the lid did not stubbornly block, the steam column poured down, and the indicator did not rise, opened it three times, checked the ring, the float, the amount of liquid. And before that, I fried for a long time in a pressure cooker and covered the lid while doing this. Apparently the ring has warmed up, lost its shape and did not seal. She turned off the pressure cooker, cooled the lid with the ring, and after that the float rose quickly. Unfortunately, the ring in this pressure cooker quickly loses its shape and slides off the rim.

I still have a question: the CB case is very hot, especially the lid. This is normal?

I still have a question: the CB case is very hot, especially the lid. This is normal?

I have a thermopot, the water is heated at 98 degrees, the walls of the thermopot and the pressure cooker feel the same. The lid itself was not checked specifically during cooking, but when I open it after cooking, it is warm.

I also have a question: the CB case is very hot, especially the lid. This is normal?

The body is warm (you cannot get burned), and the lid may be quite hot, but there is plastic around the edge and in the middle, it is warm and does not get very hot.

Thank you very much for your answers. The body is warm, yes, but not before burning, the lid is hotter outside.

Today we did have a friendship with SV - for the fifth time I have launched it, without any overlays.

The compote is delicious, I have never seen so concentrated, except after several days of standing (and even then not like that). Some kind of unusual cabbage soup, not like in MV or on the stove, some more saturated. The only sadness was that the pressure for the soup (a full bowl, frozen chicken pieces) was 37 minutes. It seems a bit long to me. The total cooking time for cabbage soup is 57 minutes. Next time I will reduce the cooking time to 12-15 minutes, since everything is very soft.

[Evgeniya]

EvgeniyaTo build up pressure faster when cooking soups, pour hot water. Even a full saucepan will boil for no more than 10 minutes.

a full bowl, frozen chicken pieces), the pressure was collected for 37 minutes. It seems a bit long to me

Try the same conditions on the stove. In my opinion this is normal. The contents of the bowl should not just warm up, but boil. Well, ten cannot heat so much liquid with ice in a couple of minutes. But as the pressure builds up, it doesn't take much time for it to cook.

[Evgeniya]

EvgeniyaTo build up pressure faster when cooking soups, pour hot water.Even a full saucepan will boil for no more than 10 minutes.

Yes, I will pour hot water, but this is not very correct, in my opinion, for the formation of a good broth.

An old rule - we want a rich broth - fill the food with cold water; we want juicy meat - hot. The time difference when pouring cold and hot water is small.

[Evgeniya]

Evgeniya, for the first time I cooked frozen chicken, weight 1750g, cut into two halves, filled with water at room temperature. The pressure began to rise in 35 minutes. I put Baby food on for 10 minutes, but the chicken was still a little overcooked, because the broth boils for a long time after it is turned off. Next time I want to try to reduce it to 5 minutes.

Fish cakes with cottage cheese

🔗

🔗

Baked a biscuit with apples - caramelized apples in butter with sugar on the "Fry" - 2 minutes. Then she poured the dough - 4 eggs, 1 multi-glass of sugar + 1.5 multi-glass of flour + vanilla sugar. Baking mode 1 hour 10 minutes.

Plum Pie from the New York Times

Khashlama



EXTINGUISHING mode pressure 50kPa for 25 minutes.

[Roast pork loin]

Roast pork loin

Full description can be viewed here.

[Pork ribs in a spicy marinade.]

Pork ribs in a spicy marinade.

This recipe was laid out by me earlier under the name Ribs with special gravy... Such ribs were prepared in the grill. Now I cooked them in the pressure cooker. The taste is just as amazing!
Marinade is the highlight of this dish. And also a spicy sauce ...



Ribs - 2.3 kg
Marinade: Mix onion, chopped into rings with 250 ml soy sauce, 250 ml red wine, 3 minced garlic cloves, 2 tbsp. l. horseradish, 1 tbsp. l. grated ginger, 1 tsp. lemon zest.
Boil the ribs for 10-15 minutes and immerse in the marinade for 10 hours. You can reduce the marinating time to 2-3 hours.
Fry the ribs on the FRYING program for 15 minutes. Add 1 cup of water and simmer on the STEWING program for 20 minutes.
Our dish is ready!
And now sauce.
Mix 80 g brown sugar with 125 ml apple juice, 65 g ketchup, 1/4 tsp. cloves. 1/4 tsp. nutmeg and 1 1/2 tsp. l. starch, bring to a boil - and the sauce is ready!

Enjoy your meal!

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.

In many models of pressure cookers there is no pressure scale, and you cannot know what pressure is inside at the moment! And it also changes, has its own scatter frames! You have an absolutely correct algorithm of work. The pressure reaches 50 kPa, the heating element turns off, the pressure is maintained, then it drops, the sensor detects that it has dropped (40-30 kPa), the heating turns on, the pressure reaches 50 kPa again. In our model, on the pressure scale, you can observe how the process takes place. Are you alright!

[Steamed honey cakes.]

Steamed honey cakes.

The site has this wonderful recipe for Manochka - Sanadora for a double boiler.
I have replicated this idea several times in my steamer, but now I tested my pressure cooker with this recipe. And that's what I got.



This is what gingerbread cookies look like in a pressure cooker bowl.



Delicious!


First, mix the egg, 50 g butter. 1 tbsp. l honey and 100 g of sugar - put in a water bath and stirring, prepare a homogeneous mass.
Add 1/2 tsp there. soda, stir and remove from heat. Then put flour (230 g), walnuts (60 g) and mix thoroughly. The most important thing is spices: ginger, cinnamon, cloves, nutmeg, you can have a little cognac (brandy).

We sculpt balls with wet hands. I got 10 of them.
Pour 1 m of water, put a stand and put gingerbread on it.
We turn on the steam program and cook for 15 minutes.
I did it in two passes so that the gingerbread did not stick together.
Cool the gingerbread cookies on a wire rack and cover with glaze, decorate with coconut flakes, nuts.

Enjoy your tea!

Girls, maybe not quite on the topic here, but I'll ask: does anyone have experience comparing this model with Brand 502? I understand that the first is a pressure cooker, and the second is a multicooker, but I'm wondering if the manual mode in 6051 replaces the multicooker functions? It's just that soups, for example, I liked more in the multicooker (there was a redmond70), but a month later these soups began to run away on it and I had to hand it over, now I'm afraid to take a multicooker at all (in the pressure cooker nothing runs away from me, but there is not enough cooking at low temperatures as in the cartoon) Can you tell me what? And now I'm toiling with a choice between Brand 6051 and Brand 502!

Can you tell me? And now I'm toiling with a choice between Brand 6051 and Brand 502!

I'll tell you) Take both. Really. They are completely different.
I cook soups in 502, I like it better. But this may be because I have not yet got used to cooking soups in St., I tried a simple chicken, I didn’t like it (but it was once and should not be judged by it).

And so, the 502nd cooks the first, the 6051st prepares the second.

Hello! I am interested in such a question, as I understand it, in order to cook soup in SV, all products are loaded at the same time. I am concerned about the question of how the meat has time to cook (even if it is chilled) and at the same time not to boil cabbage and potatoes and carrots in mashed potatoes?

[Steamed honey cakes.]

Steamed honey cakes.

The site has this wonderful recipe for Manochka - Sanadora for a double boiler.
I have replicated this idea several times in my steamer, but now I tested my pressure cooker with this recipe. and that's what I got.



This is what gingerbread cookies look like in a pressure cooker bowl.



Delicious!


First, mix the egg, 50 g butter. 1 tbsp. l honey and 100 g of sugar - put in a water bath and stirring, prepare a homogeneous mass.
Add 1/2 tsp there. soda, stir and remove from heat. Then put flour, nuts and mix thoroughly. We sculpt balls with wet hands. I got 10 of them.
Pour 1 m of water, put a stand and put gingerbread on it.
We turn on the steam program and cook for 15 minutes.
I did it in two passes so that the gingerbread did not stick together.
Cool the gingerbread cookies on a wire rack and cover with glaze, decorate with coconut flakes, nuts.

Enjoy your tea!

Marinawhat gingerbread !!! I took it to my culinary notebook, I'll try it somehow in my 6050

[Marina!]

Marina! I have no words!!!
You have to guess, gingerbread in a pressure cooker!
Our clever girl!

Thank you - very nice Vichka! So you all inspired me with your works!
Work such miracles in a pressure cooker!

Marinawhat gingerbread !!! I took it to my culinary notebook, I'll try it somehow in my 6050

This is Manechka - Sonadora thanks her recipe! Try it for your health!
Today my mother at first did not believe that this is my work. I rated it 5+ and ordered more.
11 pieces were not enough ...
Girls, the most important thing - I added spices in the recipe. Without them, gingerbread is not gingerbread!

in the pressure cooker, nothing escapes me, but there is not enough cooking at low temperatures as in the cartoon

In the Manual mode in the 6051 pressure cooker you can set your own time and temperature from 25 to 130 degrees in 5 degree increments.

Hello! I am interested in such a question, as I understand it, in order to cook soup in SV, all products are loaded at the same time. I am concerned about the question of how the meat has time to cook (even if it is chilled) and at the same time not to boil cabbage and potatoes and carrots in mashed potatoes?

I cook soups in pressure cookers according to the following algorithm: first I put the frozen month / bone with potatoes on high pressure for 15 minutes, then I add everything else, noodles, cabbage and whatever else the soups are boiled with. The only exception is pea soup and soup with pearl barley, with beans I also fall asleep immediately along with meat and potatoes.

Hello everyone! I don't have a day without a problem.

Today I cooked chicken liver. I fried it lightly and set it on "Baby food" 70 kPa for 5 minutes. Pre-added 1/2 multi-glass of water.

The SV very quickly "sealed" and began to gain pressure, which I was very happy about. The pressure ran up to 50 kPa, and then steam from the steam valve (not from the float) came down, the pressure dropped to 30 kPa and froze. I waited, waited and decided that there was not enough liquid left inside. I opened it - the water was full. I closed it, set again "Baby food" 70 kPa and 3 min. Further without excesses.

Question: What happened to the steam valve that it decided to release steam in the middle of the program? And should I have waited for the pressure to reach the maximum?

I cook soups in pressure cookers according to the following algorithm: first I put the frozen month / bone with potatoes on high pressure for 15 minutes, then I add everything else, noodles, cabbage and whatever else the soups are boiled with. The only exception is pea soup and soup with pearl barley, with beans I also fall asleep immediately along with meat and potatoes.

And tell me, for example, with cabbage, how much do you bet the second time? And then I have something all so soft - I can't adapt in any way

[Meat balls with nuts on a vegetable pillow.]

Meat balls with nuts on a vegetable pillow.

This is how our dinner turned out today.

[Chicken broth soup with vermicelli and egg]

We had soup for lunch today according to this recipe

Chicken broth soup with vermicelli and egg



Bouillon: 400 gr. frozen chicken parts + carrot + onion + salt, bay leaf + 2 liters of cold water from under the filter. SUP mode pressure 40 kPa time 15 minutes... Bleed the pressure. I took out pieces of chicken and vegetables (I didn't throw out the carrots), strain the broth.

Soup: 3 potatoes + a handful of spider web vermicelli (small stars look the most beautiful) + chicken meat (removed from the bone) + 1 liter of broth, add some salt. SUP mode pressure 40 kPa time 10 minutes... In the finished soup I put boiled carrots cut into rings and eggs cut into segments, fresh herbs.



Bon Appetit!

Hello everyone!
I read ALL pages of this topic.
I was very interested in the question, asked more than once here, about the fact that Br6051 can cook only in the CB mode, but as an ordinary MB it cannot. So I sit and think (I have always loved physics at school), why can't she?

What MV can do:
1. Bring the contents to 100 degrees
2. Maintain 100 degrees for a certain time
3. Bleed off excess pressure in the process
4. Do not block the lid during cooking.

What is it that our MSV is not able to do? Let's go in order: dialing a hundred is easy (fortunately there is a manual mode), maintaining is no more difficult than the first.
We are coping with the first two points !!!
Now more difficult: the third point. What prevents you from bleeding off excess pressure is, of course, the valve. This is one that comes off easily. Filmed !!! Are you catching a direction of thought?
In theory, the third point does not seem insurmountable.
The most difficult point is the fourth. For theoretical research (which we are now doing with you) is not at all solvable. It takes practice. She is not available to me now. I am at work. But it seems that the blockage is directly related to pressure ...

The result of reflections is as follows: if you remove the valve (or fix it in the open position), set the temperature to 100 degrees in manual mode, then (in theory) we will get an analogue of MV.

PS: I started my acquaintance with such a technique with Br6051 a few days ago, I did not communicate with MV at all in person. So, I ask experts to analyze my thoughts and point out weak / unrealizable places.

[Dusshes]

Dusshes, there are no unrealizable places in your thoughts. You all write correctly. Apparently, because you are a man and your knowledge of physics is a little deeper than that of the average woman, you understand the processes inside the saucepan more clearly. For a multi-cooker mode, 95 degrees will be enough. At 100 it can block the lid, if there is a valve, of course.

I here the other day "achieved" the work of a pressure cooker as a multicooker, just forgetting to put on the ring. But at a temperature of 120 * C (the EXTINGUISHING mode was working), the control board overheated, after opening the lid, condensation got under the decorative panel and the pressure cooker turned off. Therefore, do not repeat my mistake: "ALWAYS WEAR YOUR RING BEFORE STARTING PRESSURE COOKING!"

In general, the 6051 model does an excellent job with the declared functions of a multicooker-pressure cooker!

For a multi-cooker mode, 95 degrees will be enough.

As I understand from what I have read, not everyone is happy with 95 degrees (after all, this is not a full boil).

Pros, does anyone dare (test, test) to cook without a valve at 100 g / C any soup, or better borscht, with the presentation of products according to the MB recipe? And let us know if the soup tastes like in CF.It is to the tastes of soups that most testers have claims associated with high pressure ...

Pros, does anyone dare (test, test) to cook without a valve at 100 g / C any soup, or better borscht, with the presentation of products according to the MB recipe? And let us know if the soup tastes like in CF. It is to the tastes of soups that most testers have claims associated with high pressure ...

Maybe someone will take a chance, of course. But at 100 * C (pressure 20kPa) it will boil strongly, and without a valve, I think the liquid will go "over the edge". But this is again my speculation.

The 6051 has a miracle MANUAL mode. Elena Bo has developed a wonderful algorithm for cooking "soup like in a slow cooker"

Manual mode allows you to set the desired temperature yourself (if desired, in three steps). For example, I was making soup. My task was to achieve the taste like in a multicooker, which means I have to cook for a long time and at low temperatures. I set the first stage to 105 degrees for 30 minutes. During this time, the soup will have time to boil. The second stage was set to 100 degrees for 30 minutes. - the soup will have time to boil. And the third stage is 95 degrees for 1 hour so that the soup gets a little tired. During this time, it is saturated with aromas. All this is set immediately before the start of cooking and you no longer come before the ready signal.

On my own behalf, I will add that at the third stage at 95 * C the pressure will drop after a while and it will be possible to open the lid and report noodles, herbs or anyone else. In this case, everything will be clean, everything will boil 100%, that is, there will be a good temperature treatment (who is afraid of non-boiling soups), and the products will make good friends, will be saturated with aromas and tastes at a lower temperature than in the pressure soup mode.

Although we will wait for the brave.

Cook soup for 2 hours? This is a lot even for MV, not to mention SV. In the same place, everything will fall apart into the trash. I mean not the appearance, but the structure of the products.
No, 2 hours is a lot, and most importantly, it's not clear why it takes so long to cook the soup.

Cook soup for 2 hours? This is a lot even for MV, not to mention SV. In the same place, everything will fall apart into the trash. I mean not the appearance, but the structure of the products.
No, 2 hours is a lot, and most importantly, it's not clear why it takes so long to cook the soup.

I also think so
I cooked the soup on the "soup" mode for 25 minutes + 14 minutes pressure gain + time for self-relieving pressure when heated = 39 minutes.
Quite good for broth and broth and chicken and all other richness of the soup.
From such a time, this "saturation" will be superfluous

Cook soup for 2 hours? This is a lot even for MV, not to mention SV. In the same place, everything will fall apart into the trash. I mean not the appearance, but the structure of the products.
No, 2 hours is a lot, and most importantly, it's not clear why it takes so long to cook the soup.

The soup is cooked for 30 minutes actually at 100 degrees and 1 hour at 95 (no boiling at all). Nothing is boiled in the trash, but a very rich taste is obtained. In slow cookers, everything takes even longer to cook, but no one is outraged.
The soup can also be cooked in high-speed mode (many people really like it). Handmade soup as an alternative to soon-soup, for those who love multicooker.

I also cook the first courses on the SOUP mode for up to 20 minutes maximum + set + relieve pressure (when I manually release it). And I like both the taste and the color. But here is who fundamentally low-temperature cooking. These are already their own cockroaches.

... and without a valve, I think the liquid will go "over the edge". But this is again my speculation.

Yeah, here are the weak points of my theory.
I wonder why (from a physical point of view) the fluid in the MV does not run away over the edge? There, too, the pressure must be relieved ...
Apparently this nuance is the main difference between MV and SV. SV is not afraid that something will run away, gave pressure and everything is in order. But MV apparently knows how to very subtly monitor the boiling process and keep the temperature "on the verge" of the liquid escaping. I can't think of any other explanation ...
And if so, then we will not achieve an exact analogue of MV

I wish representatives would speak on this topic.They know exactly how IT works.

There is no boiling in a slow cooker, in principle, as I understand it. This is a different way of cooking.
(for me, to be honest, it is still completely incomprehensible))))

But in one thing you are right, everyone cooks the way he likes and how he is used to, everyone has different taste preferences.

I do not like long-cooking dishes and not only soups. what I wrote about. For me, the brightest taste of the soup is the soup just cooked. Borsch and cabbage soup do not count.

Maybe someone will take a chance

I put 1.5 liters of cold water on MANUAL for 100 * C for 30 minutes. The valve is not installed. Let's see what happens. 16:03 - START.

Poured a little water (not to the eyeballs) for security reasons. A child can distract me and if everything rushes over the top, there will be very bad. Therefore, at least I'll see how it will boil without a valve: strong or not strong.