Saturn ST-MC9184 pressure cooker multicooker (reviews)

sending by new mail will cost from 16 to 40 hryvnia. depending on the money overlay or not. however, a saucepan that costs half a pressure cooker

I also went today to buy a pressure cooker in the comfi. and the seller crammed me with a guarantee, but they say we can't sell you now without a guarantee. In general, I drove to work and began to call their round-the-clock help, in general, everywhere a commission is taken except for an online store or ordering online. and the campaign they have such a policy so that people will definitely buy their "guarantee", even the consultant taxied me that blablabla probably in the store that were available or in the order by someone or just a display case. in general, I ordered and will wait until Tuesday. I hope that this device will be useful to me, although I love all sorts of devices, but in the kitchen I understand that it is more convenient to use a frying pan and a brazier.

I was also asked in Comfi if I would take a guarantee, I gave them a decisive one. And there were no problems. Let their guarantee remain with them

[saac]

I stuck to my favorite forum.

Albin, have you figured out the lid? I often take it apart and mine, but sometimes I forget to collect it. In the sense of cooking, I start without the inner one, then I call myself names, I start to collect.
saac
Komfi cram their guarantee where they don't get it. But then I happened to somehow repair the boiler under this guarantee, or rather not repair it. How they started: "lala-poplar". My nerves are dearer. So this guarantee is a fig leaf for our money. Refuse immediately. Moreover, a check is a guarantee for Saturns.

A saucepan from Dex-40, an excellent addition to the Saturn pressure cooker, especially if there is only one pressure cooker. So, even with the price of a saucepan equal to half the cost of a pressure cooker, it is advisable to buy it for complete happiness. By the way, see if this store, Dexline, has a representative office in your city, then it will be possible to pick up the pan directly from them, without sending it by Nova Poshta.

By the way, see if this store, Dexline, has a representative office in your city, then it will be possible to pick up the pan directly from them, without sending it by Nova Poshta.

Unfortunately, there is no

Thank you for your participation, today I even touched the lids myself in the store, so other copies of the lids tilt even worse. And it is very easy to close and open. And then I already thought that I had given my girl a marriage.

gave it to my girl.

What a great and useful gift! Bravo! May delight with sweets

Thank you. And, yes, another question. There is something like a drip tray in the kit, where to tulle it, can you tell me?

There are two little things in the back for the drip tray that it clings to. But if, honestly, for the entire time of using Saturik, my drip tray has remained pristine, all the liquid collects on the rim, from where I soak it with a napkin.

something like a drip tray included

The drip tray is either stuck or stuck. It is impossible to remove it to rinse. And here's how to scoop out what you get from this tiny little thin. Yes, there was a teaspoon of everything there and collected. But still. Here it is not thought out.

And along the edges of the saucepan, in the grooves if it gets in - a sponge and a paper towel to help.

Albin, have you figured out the lid?

: yes: Easier than a steamed turnip, but I was afraid. * JOKINGLY * Maybe your video caught my eye in time, but I would not know.
I also liked the idea of ​​a clay pot. You can bungle some kind of soup in portions, the main thing is that quickly. You can, fresh every day.
I'll go plus you.

I am a YouTube maniac, there I find all the answers to my questions, not only chewed up, but also shown

In the voice of Freken Bock: "And I have jellied meat! A la-la-la-la-la"

Transparent

I throw in garlic and lavrushka at the end of cooking, about 20 minutes before the end, since I cook in the usual way (and when it was, in the usual way, well, in a slow cooker, also in the usual way) and here ...
2 times on Stew for 60 minutes. Then it squeaked, did not play off anything, it came by itself. I threw in the garlic, lavrukha, tasted it on salt, added a little more salt, put the Children's menu 1 minute. It started up in a minute. Slightly unscrewed the valve to hiss quietly and FSE. Now it smells like it should Come, at night we will taste the already frozen one.

Our Natalya also with jellied meat!

Sooooooooooooooooooooooooooooooooooo Natalka with jellied meat Congratulations
I need to pull up too

I need to pull up too

Iris, so why are you grazing back there. Come on, blow into our cold group.

Oh-oh-oh-oh Albina, I congratulate you on one more new device

Oh-oh-oh-oh Albina, I congratulate you on one more new device

Girls, tell us about jellied meat. I’m not going to cook it in SCV.
Soak the meat, and then immediately pour it into a pressure cooker and pour cold water or hot? Foam excites me.
I cook borscht soups, put meat in hot water, but what about jellied meat?

Thank you girls. I rehearsed, so to speak, for the New Year. Straight from the first time I was surprised that there were no complaints. It was yesterday's Albinkin jellied meat that smelled for me from Mariupol (skoka tama kilometers to me?)
Irina, come on, start preparing, cooking. Yes! still Nelya has to report on the successes of the jellies. And everyone will pass the cold exam

Girls, tell us about jellied meat.

Yes, I soaked the meat, washed it, filled it with cold water. Peas, salt right away, and if garlic and laurel, then this is how I did

2 times on Stew for 60 minutes.
Then it squeaked, did not play off anything, it came by itself. I threw in the garlic, lavrukha, tasted it on salt, added a little more salt, put the Children's menu 1 minute. It started up in a minute. Slightly unscrewed the valve to hiss quietly and FSE.

Aspic is transparent, not cloudy. Apparently, there was a boil, the noise remained on the lid.

Yes, exactly, Hde Nelchik begged for it? Probably, he is engaged in eating jellied meat.
From me to you, Natalie, 120 km. And from Zaporozhye - further to us, here the smells do not reach.
_{Hamster on the sly.}

Virgo, and how much in quantity and composition to take on our saucepan - otherwise I'm even lost, I'm used to cooking it with a saucepan on the stove

Well, yes, further to Zaporozhye, km + 38 more parrots

And now we will drive the wind to Poltava

And now we will drive the wind to Poltava

I smell, smell how delicious it smells
and how to sleep now, and

Girls, tell us about jellied meat. I’m not going to cook it in SCV.
Soak the meat, and then immediately pour it into a pressure cooker and pour cold water or hot? Foam excites me.
I cook borscht soups, put meat in hot water, but what about jellied meat?

Lik, I first brought the meat to a boil on the stove, then I drained this dreg, washed the meat, put it in the SLE, and then - according to the scheme.
But you see, Natasha did it differently, and the jellied meat is transparent. Maybe you shouldn't, like me, bother.
The result in both cases - 2 hours - and an amazing result.

Virgo, and how much in quantity and composition to take on our saucepan - otherwise I'm even lost, I'm used to cooking it with a saucepan on the stove

I fit into the giant Saturn: 1 pork leg, a heel (not all, without a leg) and a piece of beef tail. In a tub on the stove, konesha, there was much more: both a shank and a piece of beef. But for "everyday jellied meat" - it was a normal set of products.
But next. if I do so, I will ask the butchers to chop the legs into pieces, so it will fit more. 2 legs is better than one, more gelatinous.

And now we will drive the wind to Poltava

Oh, jellied meat begins to blow from the direction of Poltava. Natalya, drive another Poltava wind to Donbass.

Virgo, and how much in terms of quantity and composition to take mnyas

Irin, write it down. Pork and chicken today. What was, alas, I did not find beef in the bins.
For me it was like this - the bottom of a chicken (back, belt, 2 legs, ass-dog), a pig's leg, half a shank (buldyzhki), somewhere with a man's fist a piece, and the heart was a pig. 1.3 liters of water got in. Onion, whole carrot. Before the laying, the husband chopped up from the heart, in the sense, meat.

Lik, I first brought the meat to a boil on the stove, then I drained this turbidity, washed the meat, put it in SCV, and then according to the scheme.

I cook jellied meat on the stove like this.

And in a pressure cooker, you want to minimize manual labor. I will try in different ways. Thank you girls!

Girls - you are the best
Now I know what and how much you need to buy for jellied meat

I also used to drop my ears. Ears left earlier, in brawn. By the way, you can also cook it according to the jellied meat scheme, only there is less water, and more meat.

Yes, exactly, Hde Nelchik begged for it? Probably, he is engaged in eating jellied meat.
From me to you, Natalie, 120 km. And from Zaporozhye - further to us, here the smells do not reach.
_{Hamster on the sly.}

Yes, I am mulberry, mulberry! They are not allowed to the laptop!
Albin, I read there from the phone. I saw your fish cakes in the next topic. I even wrote my delight, but even I do not send posts from my phone at all: - \ I stamp that Send button, and it throws me to our main page. I don’t know what I’m doing wrong, but soon I’ll be left without a laptop again and lose touch with you.
Jellied ... did not like it
One meat and very little broth. And mine love that there would be just frozen water. I had)) a small rooster chopped, a small pork shank and a leg chopped into 4 pieces and a piece of beef sternum. Previously brought to a boil on gas and then crammed to capacity in Saturn. I looked at this case and removed 2 pieces of breast from the cock. In short, it was still a full pan and barely closed. When ready, she poured only one bowl and then almost one meat and little broth. From the rest of the meat I made Olivier and still remained in the refrigerator for the second.
In short ... I already regret that I do not have a 6-liter Saturn

Nelchik! Well, she finally showed up.
And I have, che, this time there is more liquid than meat. Usually the other way around.
Kanesha for the holidays of this volume is not enough for us, but in order to make this dish more or less everyday - I liked it. So to speak, to bring down the hunt.
Try the trail. just put less meat, and more gelatinous foods and more water. Maybe this is how Saturik is rehabilitated in your eyes.
A ghost is haunting Europe bread maker, ghost communism jellied meat.-46367175.html]

Nelchik! Well, she finally showed up.
And I have, che, this time there is more liquid than meat. Usually the other way around.
Kanesha for the holidays of this volume is not enough for us, but in order to make this dish more or less everyday - I liked it. So to speak, to bring down the hunt.

Albin, don't forget that you already have a whole liter more!
I also respect jellied meat in boil-off in large volumes, and this is so, only for one husband's tooth

A ghost is haunting Europe bread maker, ghost communism jellied meat.-46367175.html]

Oh, Nelechka, she has come!

Girls, here jellied meat from Sandy It also cooks the meat beforehand.

And here jellied meat from Admin... Bookmark immediately.
And the size suits me On a meal.

I, too, cook like Sandy, only an ancient homemade chicken or a cockerel.

Natasha, ATP for links! Sandin sent the jellied meat into mortgage, but for some reason Romyn didn't open

and for some reason Romyn didn't open

Likewise, ma'am, and in response, silence-emptiness

Girls, corrected in the message. Duplicate again

Jellied meat in Oursson pressure cooker by Admin

Girls, remind, how much time to stew a pork shank (1.5 kg.)? I put on beans for 50 minutes ... but I doubt that it will go out ...

Marina, it seems to me, will be extinguished in 50 minutes. And if something confuses, you can always add it.

Girls, remind, how much time to stew a pork shank (1.5 kg.)? I put on beans for 50 minutes ... but I doubt that it will go out ...

I exhibited for 60 minutes, everything was ready. True, I had it smaller, somewhere 1.2 kg.

I put on beans for 50 minutes ... but I doubt that it will go out ...

Fell off the bone!

If a chicken turns into strings in 25 minutes in soup, then here

Girls, here jellied meat from Sandy It also cooks the meat beforehand.

It doesn’t cook, it boils it, I bring it to a boil, drain the water, rinse all the meat ingredients, and then cook it. Jellied meat is always transparent

Fell off the bone!

In 50 minutes?

In 50 minutes?

in 50 minutes ... without any pickling. I just rubbed it with garlic and set it on the beans for 50 minutes. It fell off, girls ... but delicious, of course!

Marina, did you pour water or how did you do it? I also bought a shank, took out a bone, salt and pepper, put garlic, carrots and wrapped it in a roll. And now I think how to cook? Boil or bake (well, that's in the oven then)

Poured water less than half a glass and then, it could have been even less. In general, I stuffed it, did not remove the bone, fried it on both sides until golden brown, salt, pepper and put it on the "beans".

Good day! The girls bought an ST pressure cooker yesterday, and I can't understand, many recipes say about high and low pressure. Is it not regulated in this pressure cooker?

Good day! The girls bought an ST pressure cooker yesterday, and I can't understand, many recipes say about high and low pressure. Is it not regulated in this pressure cooker?

Good afternoon! Welcome!
yes, it is not regulated (by the way, in many other pressure cookers). Do not be afraid of this. There are modes that operate at high pressure (that is, when these modes are set, the valve must be closed), or modes that simply work without pressure. That is, the pressure is not regulated as such, it is, as it were, preset by the modes themselves and the valve position. For example, baking, frying and defrosting work without pressure.

When frying, pressure builds up and if the lid is closed, it is blocked.

When frying, pressure builds up and if the lid is closed, it is blocked.

if the valve is not closed, then it is not blocked, right ?. I confess I always fry with the lid open

yes, it is not regulated (by the way, in many other pressure cookers).

With pressure it is clear, but the temperature, except for baking, frying and defrosting, is the same on other programs of our SV?