Saturn ST-MC9184 pressure cooker multicooker (reviews)

Natal, the valve is closed in any position where it is low. And where the nose of the valve climbs onto the handle, rising - this is already open.
Piecakes on baked goods or pizza - no difference. yeast, in theory, should be on the pizza.

With frustration !!! Finally Gripashka is in our ranks

Marishka, quit urgently! Fatit work - pots are waiting at home
Duc do you understand? I tested charlotte on my flour, you on yours. And Natalka will bake yeast pies for us on Pizza. Then Kathleen will give us some thread of her secrets. So, you see, with joint efforts we will find out what our Saturnik is capable of

I have a fried onion next in line (a lot! And in the freezer), and then pea puree In the evening, a meat thread (what my husband brings, we will test)

Duc understood of course ... you say that it turns off, and you start it again for baking? Just like my first test samples of pastries on crispy rice in Perfezza 56 ... I wonder how many degrees are there on the pastries, in our saturic?

Girls, I just extinguished the chicken in the remnants of the marinade with onions) The chicken was diminished in 5 minutes with my mother, they decided to stew potatoes with mushrooms in the gravy) I understand that you need to add some water to cover the potatoes, the "Stew" mode, but minutes how much to choose?
In the middle of the week I will test it on my favorite "A la fondue / julienne" (chicken / mushrooms in a cheese-cream sauce), take pictures) Today I will also cook omelette with tomatoes, ham, olives and mushrooms for dinner and bake charlotte with pear and melon.
Use "Fry" with the valve open?
I wonder if you can buy a steam basket for it?

As I understand it, there are several modes in which you should not gain pressure, that is, you need to remove the floating valve. Tell me what these modes are, and pliz, explain in 2 words which dish should be cooked approximately how much? (Or just take the average time from the instructions?) I'm also interested in the "Fry" mode, is it possible, for example, to fry a chop / scrambled eggs / that is, something that does not completely fill the bottom and is not very high. Or do you need to fry a few eggs in the form of an omelet so that the height is at least 1/5 of the height of the saucepan? And is it possible to bake bread in it? I understand that you need to use the "Bake" mode?

So it means. Firstly, if the valve is to be opened, it does not need to be pulled out, it is enough to put it on the handle with its spout (because of which it will rise, which means that steam will escape and the pressure will not build up).
About frying. In any non-stick form, it is undesirable to leave an unfilled bottom. The coating needs uniform heating. In empty areas, the coating will overheat, which will not do it good. If you need something uneven, you will have to mix more often.
By mode - for now, be guided by the names, and then we'll figure it out together. This is a new model, that's why we are talking about testing here, that you need to check everything by typing. In budget models of multicooker, sometimes the modes are confused or their name is incorrectly translated, so you have to find out empirically which mode is suitable for what. Today it turned out that the Defrosting mode is perfect for fermenting yeast dough and fermenting yogurt. Who would have thought that this was possible in such a cheap pressure cooker!
You can definitely bake bread! And not only wheat. It is possible and CH, and rye, and any mix. For this, the Baking mode is suitable and Pizza should be suitable. If possible, try it. The more experiences, the more experience
About the cooking time for certain dishes / products. In principle, you can trust the default modes, usually they are more or less close to reality. Ie.if the default time for the Rice button is 12 minutes, and for Kasha 15 minutes, you can expect that rice and porridge will be ready in the declared 12-15 minutes. By the way, yesterday I did oatmeal by default, everything turned out great.
Vegetables should not be cooked for a long time: if cut (in a stew, for example), 7-8 minutes will be enough. It can be longer, but this is if you like very boiled, mushy ones. The same with cabbage. I love it not that it crunches, but that it feels. 6 minutes is perfect for me. Potatoes - depending on the cut. Finely cut can be cooked in 7 minutes, and for whole or large halves it takes 15 minutes. On average, 10-12 minutes. Meat - 20-25 minutes is enough for pork, 30 - porridge, which is already difficult to distinguish from the side dish. Beef would be good for about 50 minutes, or even more (depending on the age of the cow, there are absolutely rubber ones that do not even yield to pressure, fortunately, rarely). Chicken - again, depending on the size of the piece: the whole may not be enough for 20 minutes, but for the cut fillet and 7 minutes is more than enough.
In general, for all modes working under pressure, the following is given: by default - the average value, applicable in most cases; minimum - for fine cutting; maximum - for "whole" Jellied meat - 1.5-2 hours (in Saturn you can do it on Pizza under pressure, there 99 minutes - just right). Baked milk - depending on what result you want to get. A little melted - 15 minutes. And if it is strong - from an hour or more.
What else? Beans - 30 minutes for soaked, from 40 minutes for dry. Peas - I put on 30 minutes without preliminaries. steeping, a homogeneous puree is obtained. If soaked, then 15 minutes may be enough (if you need grains), or 20 minutes for mashed potatoes.
Somewhere we had a table for SV, I'll look right now. If anything - I'll throw in a link.

So I'm not a wizard yet, I'm just learning)))

We're not all fairies here. We are all the owners of magic casseroles here

Virgin, nifigashibe! I have already put the compote with boiling ginger water, with pies

Pies with apples with a distance yeast dough. I decided to put the Pizza from the Saturnovskaya book according to the recipe for 15 minutes - I chose Pizza on the menu, set it as a minus for 15 minutes, they grew awesome, the bottom is ruddy, but you still need to set it for 20-25 minutes. The pressure didn't pick up. Because there was no liquid. On the parchment in the pan were. Since I put 2 pies in the airfryer (it didn't fit into the SV), I sent the pies from the SV there and reddened. In the AG pies below
I put the compote on the Soup and run away.

Girls, I just extinguished the chicken in the remnants of the marinade with onions) The chicken was diminished in 5 minutes with my mother, they decided to stew potatoes with mushrooms in the gravy) I understand that you need to add some water to cover the potatoes, the "Stew" mode, but minutes how much to choose?
In the middle of the week I will test it on my favorite "A la fondue / julienne" (chicken / mushrooms in a cheese-cream sauce), take pictures) Today I will also cook omelette with tomatoes, ham, olives and mushrooms for dinner and bake charlotte with pear and melon.
Use "Fry" with the valve open?
I wonder if you can buy a steam basket for it?

The steam basket is on legs only. Cannot be mounted. I use Dex's bottom steamer.
Do not pour water into the potatoes! Liquid does not evaporate in the pressure cooker. Pour a little less water than you want to get in the finished dish. Foods usually also produce their own juices. There is not so much water in potatoes, but there is also. So be careful with water, if you don't want to get soup instead of stewed potatoes
Oh, yes, also about Fry. Better to fry with the lid open. So don't bother with valve position.
And more advice about the valve. It often happens that the hostesses forget to turn it to the desired position, and then either a burnt pan, or a table covered in milk. In order not to forget, it is always better to put the valve in the working position before opening the lid after cooking. Bring this movement to automatism, and get rid of a lot of trouble.

Oh, thank you very much, I correctly guessed about the valve, and about the lid, and about the water in the potatoes) I sent the potatoes for 13 minutes.
For tomorrow I have already ordered bread with cheese, onions and olives))
I think that by the end of the week we will master our Saturnik from and to with the collective mind))) Mom has already soaped up the compote and cook soup)

It is better to fry with the lid open. So don't bother with valve position.

I fried the onion with the lid closed, it is stewed

I fried the onion with the lid closed, it is stewed

So it's stewed! And if you need fried?
I've just fried three huge onions. Shaw say? Fries perfectly. Polaris and the supposedly hot guy Dex fry this volume to this state in 30-32 minutes, Saturn managed it in ... 18
BUT! At the same time, the saucepan suffers greatly. See how the sugar is caramelized:

Turned off the frying, covered it with a lid. After five minutes:

Slightly moved away, but still far from ideal. Put the lid back on. Let's see if it goes to the end. In which case it’s not scary: I was going to cook pea puree with onions, I think, with prolonged stewing, everything should go away. But be careful, take care of the saucepans - there are no reserves yet and are not expected.
For myself, I concluded: I will fry in Dex or Polaris. The longer you drive, the longer you enjoy pots

So it's stewed! And if you need fried?

Well, if you fry, then of course with an open lid, that's me, for information, if you suddenly need to stew, it turns out delicious ... I can't test, so I live with memories at work and I want to talk with you ...

Dastardly thoughts began to prevail ...

Tan, drive them away! You have enough pots without Saturn. You have Deksyusha, he's good too

Everything returned)

When I ran in front of Comfi in Foxtrot, to look at Delphi for 222 UAH (beautiful, not clumsy, it looks decent) and there was a Mulinex pressure cooker for over 2 thousand. "Hmm," I thought, "impressive, you can see the unit, power, hfirma, etc." And she went to the neighboring Comfi. Saturn is standing, I recognized him at once And he has a form - sprout! (Tanya,) And the price is 5 times lower! And even there was no doubt that it was not necessary to take it.

Obviously, Orion is my workhorse, with a bunch of pots. I will still fry and steam there. I make yeast baked goods in AG and will continue there. And I will keep Saturn from frying until we find a spare wheel. Although non-yeast baked goods on parchment, I will try in Saturn. And borscht, meat one of these days I'm growing bad. Even tomorrow Now I will delve into the materiel.
Girls, FSE, the pressure cooker swamp sucked me in! Interesting

And from this place it is possible in more detail - why, where, how, how much?

These are frozen semi-finished products. Then I picked out as much as needed and into soup, borsch, etc. In the winter, in the summer, hastily cooking. Conveniently! You can fry right away with carrots
We fry, put in a thin layer in bags, freeze. We take it out, break it down.
Azaz, I'm sorry, I got ahead of you. But right?

Girls, I tortured the charlotte until everything is clear) So, in order:
My recipe is: 4 eggs, a glass of sugar, a glass of flour, apples, cinnamon and vanilla to taste
I greased the saucepan with butter, poured out the dough, the "Baking" mode, set it to 25 minutes by default. I did not touch / open the valve, that is, I did not fix the spout on the handle. She did not gain pressure, nothing hissed especially, the smell was just bombing. After 25 minutes I opened the lid, my charlotte rose very much, but did not turn red. And then the dancing with a tambourine began. 3-4 times I put up 7, then, 8, then 10 minutes (it was easier to just shove it for an hour, as in a recipe book), but it was scary that it would burn, so I opened the lid, checked it, and set it to brown again ((( As a result, the charlotte is delicious, but not very ruddy, and so far I am picking it off piece by piece))) Do you need to pull it out of the saucepan by shaking it out? I wonder why there was no pressure when the valve was closed? Or is it the wisdom of our SCV and it should be so?

I think it should be so. We got smart SV. I didn't gain pressure on Pizza either, I didn't touch the valve. There, probably, there are programs with and without pressure, on the machine.And baking, nevertheless, needs to be done on parchment, or stripes - lay a cross on a cross. And it is easy to get out and pans are taken care of.

Girls, I have pea porridge with mushrooms and onions! Turned on for 30 minutes by default.
🔗
first I fried mushrooms and onions with the lid open, fried perfectly, nothing burned, then I added 2 multi-glasses of peas (there were no more peas and I had shitty peas ... to put it mildly, I cooked it in the cartoon for 3 hours and didn't boil it ... ) and three multi-glasses of water, so the water could have been one glass less, although I see now that the porridge, cooling down, begins to thicken ... and after 30 minutes by default, the legumes received on the program:
🔗

Girls ... my husband told me, take away nafig Dex, buy another SV ... I'm shocked, I say, I don't know what to buy, I didn't have them in my life, he says, ask your girls, let them recommend , and I'll buy tomorrow ... I'm shocked, to be honest ... and from the result with peas, from the speed of preparation and from my husband too.

Marinochka, smart girl!
I like the topic on Scarlets and Liberty 900. I’m reading there and gaining my mind. Definitely - a pressure cooker is a thing Only I have not learned to put a lid on

Girls, I don't have time to read you
Natasha, well, you are fast on the rise, congratulations
Girls in my Dex-40 do not build up pressure during baking, there is not enough liquid for pressure, I turn it over to a hinged double boiler, and the top of the product does not brown anywhere either in the SV or in the MV.
Damn, the saucepan from Saturn painfully reminded mine from Dex-40, I'll go to measure.

In order.

And from this place it is possible in more detail - why, where, how, how much?

Gripana answered everything correctly. This is how I save time: I immediately fry a lot of onions, pack them in sachets (so that I don't have to chop off anything from a whole piece. Portioned). So, in small bags, and it is more convenient to hide in the freezer: I have everything there with the same briquettes, so that it is easier to get it out, and between the briquettes there is always a place for tiny portioned bags. And when I need to cook something, I don’t waste time on frying: I throw a frozen onion to the food, and under pressure. Thus, not only time, but also my presence in the kitchen is significantly reduced, and the preparation of a fresh lunch / dinner is reduced literally to a matter of minutes.

As a result, the charlotte is tasty, but not very ruddy, and for now I am picking it off piece by piece))) Do you need to pull it out of the saucepan by banal shaking it out? I wonder why there was no pressure when the valve was closed? Or is it the wisdom of our SCW and it should be so?

The cooking speed does not apply to baked goods. In a pressure cooker, this happens in the same way as in a multi, that is, in 25 minutes you can hardly get a baked sponge cake, muffin, bread or buns. Focus on time from 40 minutes, and then depends on the recipe and volume. The top of the baked goods in both MV and SV will always remain white! There are three options: either turn over and bake to a crust on the other side (it rolls well with yeast, badly - with tender baked goods), or serve a pyrozhok turned upside down with a tanned priest to the table, or, if you really need it and you have an AG at hand, put it in baking it for 7-10 minutes, this is enough for a beautiful crust.
When baking, there can be no pressure, because it simply has nowhere to come from - there is practically no liquid there! If there is, flour absorbs it. Therefore, all baking is done without pressure. Even my pressure cooker refused to bake with the valve closed. And you, as I understand it, worked quite well with the closed one? It's strange. I also baked charlotte, only peach, but the main recipe is the same, eggs-sugar-flour
Whether to put bamazhku or not is an individual matter, to whom it is more convenient. In theory, baked goods should pop out without bamazh. But I didn't jump out. And yesterday it didn't jump out of the dex pan, which is why I blame the economy-class flour, new for me
You can pull the pyrozhok out of the saucepan like this: I put a plate on top of the pie, on it the lower or upper steamer from the MV, turn over the entire structure, carefully put it on the table, and then remove the pan.As far as I understand, you don’t have CF, and therefore no steamers. Then you can simply put a plate on top, on which the pie will then lie, and gently turn it over according to the above scheme.

There, probably, there are programs with and without pressure, on the machine.

Natal, I think so, if there is liquid, any program will work under pressure. After all, today Pizza with water worked for me under pressure, and for you with pies - without pressure.
But the program, provided by the developers as purely pressurized, will most likely simply turn off without liquid.

Fuh, I rolled a whole sheet again Well, I can’t briefly!

Azazulka, (and what do I want to write to Azazel? Your Akunin) you wrote everything! I'm current in first class! Your mustache is logical! Orally, liquid is pressure! Time to rewrite "War and Peace" pressure cooker instructions. And how they will write mysteriously. Deal with it later!

Julia V !!!!! Thank you! If not for you, the fig would have gone for SV, although since March I have been thinking, thinking ...

Here with Liberty brought Kiev from Marie. But this is Liberty, as a guideline for verification.

Heating from 68.5 to 72 ° C depends on the heating duration. Heats up, by the way, for an unlimited time.
Rice 128 ° C (8-15min)
Meat 118 ° C (10-20min)
Soup 128 ° C (15-40min)
Baking 142 ° C (30min)
legumes 150 ° С (20-50 min.)
okist 138 ° C (25-60 min)
If the pressure cooker cooks for more than 30 minutes, in any of the modes, the temperature inside will be about 150 ° C More: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188715.0
And yet - Saturn slips strongly on my table. I had to donate a rug.

Girls ... my husband told me, take away nafig Dex, we buy another SV ...

Marin, here, I think, it would be appropriate to clarify, just in case, you and I are different husbands And that their reaction is the same - it's the pressure cookers to blame, not we and not the men

Today I also have pea porridge, but without mushrooms, only with onions. You probably didn't burn because of the mushrooms - they give a lot of juice. Or maybe my Saturnik is overheating. In short, I washed the saucepan, but I made a conclusion for myself: either stew the onions under the lid, like you did yesterday, on Pastry or Pizza, or still fry in Polaris. By the way, I cleaned Dex today. Testing will show, temporarily or permanently, but for now I have Polaris and Saturn on my table.

My peas:
Peas are like peas, the most common. But delicious. 2.25 mst peas are 5 mst water. It is also watery at first, then it thickens right before our eyes. The photo is still liquid, immediately after opening the lid. Like Marina - Legumes 30 min.
If you remember, when frying the onion, my saucepan burned so decently (if anyone does not know, the onion contains sugar, it is its caramelization that gives the fried onion such an incomparable color and aroma, but it is also capable of frying to death). First, I held the hot onion in a closed CB, which caused the carbon deposits to go away. Then I cooked the peas. The carbon deposits have decreased even more, but have not gone anywhere. Here's what's left after I scooped up the peas:

She waited for the saucepan to cool completely and flooded the hallway. water with the addition of soda. After a couple of hours, the carbon was completely gone, and after washing the saucepan looked like this:

Better, but not perfect. So be careful with frying! The coating is good, high quality. But the temperature for frying in Saturn is very aggressive (at least in mine). I think it is better to fry in Pastry or Pizza (you should try both options. While this is just a theory).
Now I greased the saucepan with oil, and warmed it up until the characteristic smell of hot oil appeared. She turned it off and covered it with a lid. Let the night steam Hopefully the pot is smooth again in the morning.
I write in such detail so that no one will damage their saucepan. And again it turned out the sheet. Well, I warned you! I'm not guilty! he came himself

And yet - Saturn slips strongly on my table. I had to donate a rug.

This, apparently, depends on the table top. Yours is probably glossy? I have more or less rough (but not very), so Saturn is normal. But not like a glove, not.To press the button, the other hand has to support the body. Don’t give a mat too? I have them. Not until I wait. They stand next to me, my pressure cookers, I endlessly move them where necessary at the right time. And with silicone you will get bogged down, current together with the rug

Well, she says, she asked her friends what kind of cartoon to take, not very expensive, but to be like Saturn like ... to go nuts ... but unexpectedly, he usually didn't care about my pots, they ate porridge, didn't even have time to beep ...

Tan, roughing my table
And she gave me a bamboo mat for rolls. Let it get used to it, then I'll buy a new one.

By the way! After Soup, then Pizza turned on Soup again - the board did not glow well, letters and numbers were faintly visible, from overheating, 3 programs in 40 minutes !!! or from the enraged mistress Saturn was stunned, probably I'll watch again.

After Soup, then Pizza turned on Soup again - the board did not glow well, letters and numbers were faintly visible, from overheating, 3 programs in 40 minutes !!! or Saturn was stunned by the enraged mistress, probably I'll watch again.

I had this too, give her a rest, everything will be restored

Azaz, thank you very much for the sensible instructions) Now I want to buy myself a lower steamer with legs =)) I don't have AH and multi, I still want to get used to Saturenysh, and then, you see, we'll buy him a company)
And we ate the charlotte like popcorn - under the cinema, with our hands and straight from the saucepan) Nobody complained, and they could get the charlotte in half an hour, although it usually stays the next day)

Katya, bottom steamers were sold only complete with MV Dex. There are no dexes now and will not be, respectively, there are no lower steamers.
But the top ones can be bought from Polinka. But they are cartoonish. A pressure cooker has a slightly larger diameter. At least today my mounted double boiler fell into a saucepan
So learn to wield a plate. Come in handy

Katya, take a look at the crockery and hardware stores. There are steamers with metal legs.

I know how to work with a plate, but I also want to steam in a pressure cooker (is that possible?) So I just wanted to buy something like a microwave stand, only in a pressure cooker. It didn't fit from my stove in diameter, but I'll look)

No, Natasha, you don't understand. She chews not for steaming, but to pull out baked goods! Those are not good, they have a hefty pin in the middle sticking out.

A! It’s me Semyon Semyonitch, I don’t understand it!
Then look for a silicone one. I saw the only time in the passage (60 UAH), hustled and hustled around her, and so I left. I don't need her. I already have one lower and two hinged ones, more than enough.
But in general, steam is cooked in a pressure cooker without a stand. Pour water literally on a finger thick, fold what is needed, and cook. There the water does not evaporate, the whole saucepan is full of steam. So don't worry too much.

Do not go for baking, but you can cook for a couple in this or the same silicone

🔗

Here are meatballs, I love cutlets on a double boiler. Then stew it in some thread of sauce

This legs are metal, they can spoil the saucepan. Now, if only silicone legs were sprinkled on them - tada yes. And it's better just in a saucepan, without any stand.

Well, the goal is clear, what to look for, Tan. I used to put the rug on Shaw then today Ostap I got carried away ... on the rugs

What is the Children's menu? What is it with, what is it cooked there? Maybe just milk?

And further. Advice from Marie

It is very convenient to cook milk porridge, nothing escapes. If I need to boil the porridge a little, on 1-2-3 plates, I put a silicone mat on the bottom of the pan, in a smaller container, fill up the cereal, fill it with water or milk, put the container in the pan, add a little water to the pressure cooker pan, put the necessary time for me and I get ready-made porridge and a clean pan, extremely convenient.

Katya, I am not "you", but "you"!

It's still Milk!

Wo sho dug in Scarlet:

"Children's menu" is in fact the program "Milk porridge", in the recipe book for this program only one recipe is written - baked milk. But today I cooked rice milk porridge on it (for 1 tbsp. Rice, 3 tbsp. Water and 3 tbsp. Milk) - it turned out super! Excellent consistency, amazing taste - very delicate and slightly stewed, tastier than in a slow cooker. Nothing naturally escaped and did not even try, and nothing stuck to the saucepan. The Children's Menu program worked perfectly.

Girls! In fact, what is Porridge, what is the Children's Menu, what is Stewing, what is Soup, what is legumes, etc. - all the same: under pressure. The temperature does not differ critically, so you can poke any button - you can't go wrong. In Polaris, I generally use one button - manual timing. And FSE! It doesn't matter if I cook porridge, meat, beans or heat milk.
So bother yourself less. Buttons are needed not so much to select a product as to poke less on the + and - buttons when choosing a time. And in Saturn, you don't even need to remember which mode is what the default time is - the cheat sheet hangs right in front of your eyes on the case

Natasha, there is nothing to learn there.
Oh, I found what I promised Katherine. Natal, it will be useful for you too. And vaasche - to all beginners to memorize as our father https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76459.0

Tanya, thank you very much! I am already slowly entering the topic, now I just need to make a menu, otherwise my relatives have wishes after today's experiments - a restaurant car with a cart)))
The husband said that he wants sweets from Saturn more often and more, so he is ready to give one more pressure cooker) Charlotte, sobsno, baked under my strict guidance (not without the help of the forum), insanely proud of the result))))) Tomorrow, the soup promised to help cook)) ) How!

[Marina oriana]

Three days ago, I still didn't know that I needed a pressure cooker. I never read topics about SCW, sometimes I looked through pictures in Brand's topic, but still there was no desire to buy another pribluda. There is MV Panasonic, I don't cook there often. There is no permanent place, but wearing tudy-syudy is straightforward (we don't go to the sea without it)))) and, ashamed to say, shore a saucepan until I found a spare one. But this saying was ...
I saw the pictures of Kubanochka jars of meat and realized that I really need SCV and cooks everything in it many times faster (although I knew about it, but for some reason it didn't bother me before). And I don't want to wait for DR or NG, but give it to me right now. Well, I’m a noob in pressure cookers. I started reading the topic about Vimar VMC-164, Marina oriana about Saturn ST-MC9184, moved to the Comfort Fy-500 theme, today Tanya again disturbed my soul with Saturn. Along the way, I met some information about Polaris PPMC 0124D, went to read it on another forum, I wanted it, I decided to wait until they appear in Ukraine. And today I no longer know what to expect and which one to choose, and this is what I have not read about Liberty and many others.
Tanya azaza, a question for you. You say there is a previous generation Polaris, how quickly does it pick up pressure? People write that POLARIS PPMC 0124D slowly gains pressure in comparison with other SCWs, and accordingly the cooking time increases. Didn't you compare it with Saturn?

No, I didn't compare. Too lazy to stand with a stopwatch, I always have a lot of extraneous things to do.
I'll tell you what. Water is heated approximately the same everywhere. It also takes time on the stove for the water to boil. The time will depend on the volume of water and its initial temperature. Well, the forces of fire, of course. In general, everything is like on a stove. In addition to the fact that on the stove you need to monitor the moment of boiling, but in a pressure cooker, as in a cartoon, it is not necessary. I drop the food into a saucepan, click a button - and I’m on the drum, in 10 minutes the water will boil, or in 15. I have long been immersed in the virtual world and enjoy communicating with the bread-makers And let them cook the saucepans.

Lik, I would no longer worry about the extra five minutes (although I think that these nitpicking is explained by the wild price of the unit in Russia.For such money, people want to get something unknown, and not a banal saucepan, albeit with extended functionality), but about the absence of both that of the auto mode for pilaf / rice and other cereals. This drawback will be more serious.
However Polaris 0124 still want. Why do I need him - I have no idea, I just love new toys

This is what I think. If you almost never use Panas for fear of damaging the saucepan, most likely the same will happen with Polaris or some other SV.You need to take the model for which you can buy a spare tire absolutely, and at a reasonable price. As far as I understand, you can calmly use the unit only when you have a spare tire in your store. I'm like that myself And today you can buy only one type of spare wheel (with excellent quality). T. about. pay attention to Polaris 0105 and 0205 and Liberty-900 (cheaper clone of Polaris-0205). These are good, tried and tested pressure cookers with excellent reserves.
And I'll tell you something else. Whichever model you choose, you will be happy, like an elephant in the shower. Because any pressure cooker is a thing. For a very long time I was convinced that I didn't need it, I passed the pressure cooker topics (just like you!). And now an ardent fan of them. Do not count how many I have already promoted to the pressure cooker That is not, I did not promote it - I made it happy And no one has yet regretted the purchase.
So focus on yourself, on your own character. The main thing is that you use it, and not stumble in the closet.

Tan, thank you. I'll think . I liked the Comfort Fy-500, there are a lot of programs in it, and Oksana Sandi tells and shows everything like that, but she seems to have not found a spare pots yet.
I will start to study Liberty

Py Sy.
Well, the vacation is over, now there is little free time. You will have to stay awake at night, study the range of pressure cookers

Tan, why are dexs not being produced already? I just advertised it to my accountant, she was going to buy

But she didn't seem to find a spare saucepan yet.

This is the key phrase for you. Don't forget your habits! Push them away. Comfort - excellent SV (like Saturn, and the Polaris and Liberty I named in a previous post). The comfort is neither better nor worse. Almost all pressure cookers are one and the same, they are created in the image and likeness of each other. So it doesn't matter which one you buy. The main thing is how you will feel after the purchase. Panasonic is also a great cartoon. But ... you just feel sorry for her to drive, right? So don't repeat your mistakes.
To be honest, I am also not entirely comfortable with the fact that there is no spare wheel for Saturn. And her husband reassures: if something - buy a new one, 400 UAH - not money. And he's right. Moreover, I really like new toys. So there is a spare wheel, no - do not care. I will enjoy what I have. If I get bored, I'll buy something new. If you can do that, buy what lies in your heart (ie, Comfort) and feel yourself comfortable!

Tanya, your words are like a balm for the soul. My husband also talks about pots, and also makes fun: if only she does not stand idle on the wardrobe next to the sewing machine

How I wanted a sewing machine, I saw myself as a seamstress, I just sit and sew and sew. But in fact, a couple of times she just scribbled something and put it on the closet. But I have it !!!

But I have it !!!

Lika, maybe then you don't need Comfort, not Liberty with Polaris, but ... Cuckoo? And cho to be trifle? Imagine how great it will look next to your fancy sewing machine! Oh, or I saw Bork in Comfi. Only 9 thousand

Now, seriously. If you are so suspicious about pots, take the cheapest option, which you will not regret later. Or that the saucepan has gone away, or that the pressure cooker is highly artistically gathering dust next to Panas and a sewing machine. The price of the issue is only 399 UAH.

Good morning everybody! I have eggplant sote for breakfast today. I love to cook this for myself. Fried a little blue, onion, tomato, added a tablespoon of water and beef on, for 10 minutes. Girls, my husband never ate it, but today he diminished! I will not say that the taste is different there, just soft, not greasy, without liquids. Well, the main gourmet connoisseurs are our husbands.

Pressure cooker - the way to a man's heart V. I. Lenin Gripashka

Llika,
I just dropped in to read and put in my 5 kopecks)
Buy Comfort, I advise you, as the owner of SQ Scarlet and Comfort, for comfort) There are spare pots for comfort (130 UAH), and rubber rings (45 UAH), read the last pages of the comfort topic.
The workmanship itself speaks volumes, the lid is very reliable, a saucepan with a raised bottom, a very convenient menu. Look at the latest Redmond pressure cooker, an exact copy of Comfort, there are more menus and deep fats, and the price is UAH 2200
My Scarlett is flimsy in comparison with Comfort, the lid is uncomfortable when closing, you need a place for it.Broke down after a month of daily use (
And also in Comfort, delicate heating, nothing burns or welds) the baking is incomparable
Vo) praised)