Saturn ST-MC9184 pressure cooker multicooker (reviews)

I also wanted to buy Comfort. But it seemed so big to me. And so - the pressure cooker impressed.

Here about the components for Comfort (maybe we go there too?)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=200292.0

But Saturn did not seem flimsy to me. So imposing

Grypana, yes Outside Comfort)
I also chose between Saturn and Comfort, they then cost almost the same)
I was conquered by the lid and the presence of a double boiler

Good morning girls! The husband said in the morning that he had to buy the second SLE, Delfa from Foxtrot, for 222 UAH! We will soon go to the seas to my grandmother, she is 90 years old, but she is cheerful, so we will give her Delph) If suddenly she does not master it, I will cook in it with pleasure =) Now I am drowning milk in Saturnik (Pizza, 60 min.), I want to bake bread in the evening) I understand that at the end of heating the milk, the pressure should be soooooooooooooooooooooo carefully relieved, and then after a little cooling of the BHO so that the milk does not run away through the valve in a brisk stream?

Katya, first of all, Delfa is a slow cooker, not a pressure cooker. Or do you mean: both a cartoon and another pressure cooker? Great !!!

About the heat. Better not to relieve the pressure at all. Let him go down on the sly. Even simple water splashes with great pressure, let alone give the milk the opportunity to jerk the thread somewhere And besides, additional languor under a closed lid will give the milk even more taste, smell, and color

Hmm ... No, I want one more pressure cooker) I can't figure it out, hang up on Delphi)) Damn, why do the sellers write "slow cooker" for everything? They mislead inexperienced buyers! On the foxtrot website it is generally written "Delfa's multicooker ... the volume of the SCREWING MACHINE is 4 liters"
And what is a little simpler than our Saturn? I saw Scarlett and Shivaki on the Foxtrot website. I need 4 liters. or even less, and there are not very many programs.

And what is a little simpler than our Saturn? I saw Scarlett and Shivaki on the Foxtrot website. I need 4 liters. or even less, and there are not very many programs.

In simplicity, they are all the same. And at a price more acceptable than our Saturnik, they have not yet invented
Katya, pressure cookers look very different from multicooker. With rare exceptions, some multi still look like a pressure cooker, but usually at first glance, you can determine SOON or MULTI cooking. Almost all pressure cookers look the same: a very massive lid with a handle and valve, handles, ears. Multi, if round, panas-like, more compact and streamlined than pressure cookers. This is explained by the fact that each pressure cooker has a cast iron casing. In multicooker, they cook without pressure, and therefore they simply do not need such protection. Hence the smaller diameter, height, and, accordingly, weight.

If you want another pressure cooker, take a closer look at the Comfort, Liberty-900, Polaris-0205 models (the same as Liberty, only slightly more expensive). Polaris-0105 is also very good, but without baking. You can buy a spare tire for all of these pressure cookers, and they all work without jambs.

In the morning, my husband said that he had to buy a second well, Delfa from Foxtrot, for 222 UAH!

Katyusha, is this a pressure cooker? I understand that this is a slow cooker, or not? I'm just looking for a second identity, I liked it like Comfort, but I can't find it on sale

Tanya, thanks for the science
No, I will not fix what is not broken - to be a twin of Saturn! =) Granny doesn't need any bells and whistles, I'm already used to Saturnik, so I'll go to the seas in a culinary outfit =) Granny's tiles and pans are older than me, so Squw won't be superfluous) Grandma doesn't like to bother with cooking, she will like to click on 1 button and that's it)))
The milk has fallen - just a fairy tale! Now I need to make a ryazhenka) I was given a full ammunition load here on the DR: a yogurt maker, a yogurt maker, an ice cream maker, and Saturik. So now I have only one concern - which of the units to use for making sweets)

Katyusha, is this a pressure cooker? I understand that this is a slow cooker, or not? I'm just looking for a second identity, I liked it like Comfort, but I can't find it on sale

Yes, I also realized that Delfa is a cartoon. But I am still an inexperienced fighter on the fast-preparation front, so I got it mixed up. And the site is not a description, but some kind of gibberish. Comfort seems to be on sale in METRO, recently a girlfriend saw him there.

Katya, so you can make fermented baked milk in Saturn too. Imagine the current: you don’t have to wash several vessels. The buttermilk will cool down in the same saucepan in which it languished, add sour cream or yoghurt there, mix it gently, and defrost it for the maximum time. And in three hours, open to check. If necessary, you can turn on Defrosting again.

I've finished reading, I also kind of liked it ...

I'm talking about her! This is Liberty-900, a clone of Polaris 0205. Great pressure cooker! And the native saucepan is very good, and spare wheels can be bought for 99 UAH. And, importantly, the bottom is smooth, without adhering honeycombs.
Mabut, honeycombs and not all sticks, but very often I come across the opinion that food leftovers are difficult to wash because of the honeycomb.

Katya, you can also make fermented baked milk in Saturn. Imagine the current: you don’t have to wash several vessels. The buttermilk will cool down in the same saucepan in which it languished, add sour cream or yoghurt there, mix it gently, and defrost it for the maximum time. And in three hours, open to check. If necessary, you can turn on Defrosting again.

No, the trick will not work) Saturn was given to me by a friend and a surprise, and to my husband I buzzed all my ears about yogurt makers and chose them myself as a gift, so for now we need to cook everything in them so that he does not get nervous, that my friend please me more )
The milk did not live up to the ryazhenka - I drank it all out in a moment)) Now I will do the second call) It's so tasty that I even forget to take a picture. Eh, goodbye figure to the sea

Liberty-900 is an excellent pressure cooker, the only drawback is that during cooking, it keeps bearing on the valve, but for me this is not critical, since this was my first SV and I did not hear how others work until yesterday, until she got Saturn. I put "soup" with ginger in the evening and heard (or rather did not hear) hiss.
Girls, I have one question: inside, where we put the bowl, 2 screws are screwed on the side, and so they protrude strongly from me (it's a pity I don't have a fotik) and this very much scratches the bowl from the outside, I know that it does not bring harm, but still in Liberty they are not scratchy. And how are you?

[Olechke Ukka]

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

Tan, you sho !!!! I have a machine that is not at all fancy ORION OR-SEW02 (thank God I didn’t bring my dear head to buy) and the cuckoo (borku) would simply be ashamed to stand next to

Now, seriously. If you are so suspicious about pots, take the cheapest option, which you will not regret later.

I'm not suspicious at all, the fact that the saucepan is one and worn out is one side of the coin. The other and more significant side is that it is exactly one. I cooked borscht, they didn't eat it all at once: either the pan is in the refrigerator and the cartoon is idle, or scoop 3 liters of borscht into another pan with a ladle, you can't pour it in one gulp. I got sick of scooping up like that. And according to the schedule, we provide water from 6 to 8 in the morning, from 12 to 14 in the afternoon and from 18 to 21 in the evening, or even earlier they turn off, I always keep a supply of water 2 buckets. Figure out how I can use a ladle to wash the pan with a ladle, then water and rinse from this ladle, so that I can cook porridge or potatoes. I already went through this kitchen, at first I dabbled (I have had MV for a long time, thanks Olechke Ukka, organized a joint venture for Panas), and now I have to commit such feats. So 2 or even 3 pots are needed in my conditions

What for? Lik, why put a pot of borscht in the fridge? Immediately after cooking, without waiting for it to cool down, I immediately pour / pour / transfer the dish either into a saucepan or into a plastic container (suitable for high temperatures). I never store anything in multi-soon-pots.
Moreover, although I have three saucepans for my Polaris, I use two in turn: my own (in a terrible state) is intended for fish and bony meat, my cousin (from the tech store) for everything else. The third still lives in a box. The same is with the multi-pans: I also have three of them, but I never leave the product in them after cooking. The exception is fermented baked milk, which, after fermentation, I put in the hol-to in a multicastron until it cools completely and ripens. Then I pour it into another container anyway.

Lika, why do you think that soup / borscht cannot be poured from one saucepan to another, but you can only shift it with a ladle? Can't I know why? You can’t pour, but I have been pouring quite successfully for many years.

Maybe I'm so crooked, but pouring it splashes at me and drops fly in different directions, but if it's hot borscht ... I'm somehow afraid to pour it.

I ordered it ... we have no topic on the forum, what about it?

How is it not ?! Here she is: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188715.0

Maybe I'm so crooked, but pouring it splashes at me and drops fly in different directions, but if it's hot borscht ... I'm somehow afraid to pour it.

A! And I was thinking, maybe, what a sign
If it splashes and flies on the sides, do this: first, scoop it up a couple of times with a ladle (you don't need to catch everything, it is enough to shift the heaviest part), and then pour it over. There will be nothing to splatter. Is that so, just a little.

Girls, for whom size matters, made a comparative analysis.
For me, for example, the place in front of the multicooker is very important, and now the pressure cooker. And since the cartoon Orion, anyway, while cooking, moved under the hood (more steam), the pressure cooker is just beautiful, as it looks and cooks under the cabinets. Which I am very happy about.

Saturn takes up less space!



Orion is longer



But together

Girls, well, I started making yeast bread with onions, cheese, olives and tomatoes
I made a dough, let me, I think, fry an onion in our Saturik) In 15 minutes of "Frying" without a lid, 3 large onions were ready, nothing was fried anywhere, like Tanya's, but I added oil and stirred the onion a couple of times. Now I'm waiting for the saucepan to cool down a bit and put the dough for proofing, and then for baking.
By the way, the question is - what level does your baking get when it is placed in a saucepan? How many times will the bread increase approximately? I want to divide my kneading into 2 portions and add a little tomato juice into one of them (I tried this bread from the supermarket - delicious !!), I worry that the bread will rise very much and start to crawl out of the saucepan))) Before and after proofing and baking will definitely take pictures)
After the bread for today, there are still potatoes in cream with cheese and mushrooms =)

Katya, for 300, 400 g of flour - normal bread in a multicooker (she did not bake bread in a pressure cooker) Tanya-azaza bakes bread often, if that.

I poured 3 multi-glasses + mixed then, 1 can of olives, 3 fried onions and 1 raw, 300 grams of cheese =)) That's why I think to divide into 2 parts

Here are yesterday's apple pies. In 15 minutes at the Pizza. Almost half rose. Dough for about 300g of flour

Girls, each unit has its own temper! This I mean that Katya didn’t burn anything on the fry with the lid open. I got in the way every minute! But this, alas, did not save me from burning.
And today, at the insistent request of a friend, she began testing the second pressure cooker. So this one turns out to be even hotter
This I mean that at first, be very careful until you feel the temper of your favorite.

And I bungled a pearl barley. Details with photos are here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=287176.new#new

Girls, I am again without pictures (forgot the camera at the dacha after DR) (((
The bread has gone awesome! I divided it into 2 parts, stuffed it into one more tomato and sent it for another 5 minutes for proofing, and then, without opening the lids for baking for 60 minutes (then I turn it over and another 15-20 minutes) I lined the bottom of the saucepan with parchment just in case ...
Then I plan to make another quick dinner - put out the onion with mushrooms, and then add the rose and cream there and stew quickly) In my old oven it took about an hour (((
After the potato, I will bake the second part of the bread, I mixed tomato juice and Satsebeli sauce into the dough - the color of the dough is simply amazing, I hope that the taste will not fail. I'll try to take a picture on the phone, but there the flash gets out of place, I'll see if it may turn out not to light up the pictures)

Cool, and most importantly - delicious! Bread with tomatoes

My potatoes with chicken in Saturik are stewed with a minimum of liquid. It's already itching to look, so you can't look under the lid once again
And then I will bake pizza in the evening in the morning. I'm already thinking 20 minutes instead of 15

And we also have this chivo for dinner today:

On the bottom rack, Soup 10 min. The pressure was relieved manually.
Without salt!!! Salt makes the corn hard.

Evening has come, time to eat eat and fast.
Tanya, I recalled! 5 swings lie toil!

I learned to cook corn in the microwave in 10 minutes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8930.0

And according to the schedule, we provide water from 6 to 8 in the morning, from 12 to 14 in the afternoon and from 18 to 21 in the evening, or even earlier they turn off, I always keep a supply of water 2 buckets.

you do not live in Ochakov by chance
there is the same baida - paradise for vacationers, like, it doesn't matter, they swim in the sea

Well girls, well Gripasik! well, just craftswomen, wherever you go into the topic, everywhere there are such devices that you just can't go through calmly, calmly, Tanya, calmly, you already have it, you fatigue ... but really want it, everything is so beautiful :-) ) :-) :-) I'm so happy for you!

Girls, I'm reporting.
Potatoes on Stew (40 minutes by default) are excellent, it was possible to direct it in less than 100% time. +
I washed the pot
Then she decided to cook porridge for her dog on Rice +
I washed the pot.
Then she fried the mushrooms. Molested a little +? -
And then quickly rinsing the pan, wiped it off with a paper towel, coated it with oil and put Pizza - yeast dough, filling on top. On the same Pizza Mode, 25 minutes. And it turned off after a couple of minutes and gave a signal and turned into Heat. I repeated the procedure again - I set the Pizza mode and the time. Again in a minute "rush-rush-rush" and "Heat".
Turned on for Baking, 25 minutes - ready to be beautiful, not burnt. Well, there is a boom tomorrow ...

There is only one pan and it is inconvenient to wash it constantly and dry it. : cray: Well I'm used to changing saucepans. Well, now it's just a test period, then I'll fix it

I poured 3 multi-glasses + mixed then, 1 can of olives, 3 fried onions and 1 raw, 300 grams of cheese =)) That's why I think to divide into 2 parts

and kneaded in a bread maker? Is this your own recipe or did you get it somewhere on the forum? hotzza details: water / flour, salt, sugar

Natal, was the valve open or closed at Pizza? Maybe it's a secret? I switched off on Baking with a closed one.
Regarding some frying: I make sure that each device is individual. Some hotter, some less.

Tanya, I forgot to write about the valve - the first time it was opened, the second time it was closed. And the result is the same and tada and tada.
On Baking - I closed it. And baked a pizza. Lana, we'll solve the riddle later. Bakes well.

Bakes well.

And that's true.
We'll be watching Pastries and Pizza. Maybe we'll understand the trick.

you do not live in Ochakov by chance
there is the same baida - paradise for vacationers, like, it doesn't matter, they swim in the sea

Girls, to me on "you".

No, not in Ochakov, I live in Novy Bug, but there is only one region - Nikolaevskaya

my husband cooked potatoes himself with Saturike last night, 15 minutes.And he stewed the chicken with onions ... I was happy as a little elephant, asked 10 times if I ordered the second SK?

I'll tell you about my modest beginnings:
Mon. evening - "ginger soup" on the "soup" prog,
Tue morning - an omelet of 6 eggs for prog. "pizza" 15 min. (of course you can have at least 10, but we love nothing about the fried crust) the omelet stuck to the saucepan, I soaked it and went to work, in the evening I washed it without any problems,
Tue evening - corn for the program "stewing" 20 min. steamed, put a stand from SV Liberty,
Wed morning - milk. corn porridge (instant flakes) 1 to 2 "baby food" program 6 min. The milk did not rise and the lid remained clean even with the forced release of steam (this has already been written about). I ate the porridge, washed the saucepan and put it on a stand on prog "beans" for 8 minutes. put 3 potatoes and 2 eggs for the brake. Everything is whole, ready. The first time I cooked eggs under pressure (I was afraid).
Well, it seems to be nothing outstanding, but the conclusions are already there: excellent SV, I don't like only 2 points:
1) 2 screws, which I already wrote about - they scratch the pan from the outside.
2) removable lid - I don't know where to put it + condensation flows from it + it gets very hot.
Well, I'll finish on a good note:
1) great price
2) cooks quickly (like all CBs)
3) works quietly.

2) removable lid - I don't know where to put it + condensation flows from it + it gets very hot.

So, in comparison with Liberty, I have the same problem in Vimara, of course, I drain the condensate and put it with an edge on the handle with a hole on the right side, but the fact that it is completely removed is a minus, I think, on the hinges it is much more convenient ... And the condensate, the current flows into the kale collector on long, wet programs such as Soup, Jellied, but interestingly, condensate, like in cartoons, for example, Dex, does not get into the groove between the lid and the saucepan, but completely accumulates under the lid so I just merged it and voila, you don’t suffer from getting wet-wiping the groove.
In general, there is no perfection in the world

Lyudmila, great report!

I went and looked at these screws. I don't seem to stick out. I looked at the saucepan - not scratched. Maybe they didn’t screw it up at the factory?
Ah, ... such a joy for such a price!

By the way, about my pizza on the Pastry - it was perfectly baked in 25 minutes, you can then turn it down for 5 minutes, watch The bottom was not black-fried, but the crust was yellow-brown somewhere 3-4 mm. Still, the heating elements are strong and the saucepan heats up quickly. That is why it sticks on the Fry. Think so.
She took out the pizza and the saucepan remained in the pressure cooker. She turned off the unit, and she went to the "astral" - the Internet. I came in an hour to wash it, and the pan, as it was hot, remained, even though it was turned off and open. Conclusion - keeps warm for a very long time

And progress! I learned how to put the lid on! As taught in the beginning. And if it interferes, then it is possible on the stove, or if there is a stand for the AG or microwave, then you can adapt the type like this (I put the cover from the AG on it, or you can put the cover for the SV)

Grypana, Natalya, how do you fold everything neatly and compactly, it turns out girl_claping:
As a novice hostess, I look at your cleanliness and order with great respect

Anya, there are also rush jobs. There is no way without it
But I am a lover of flat surfaces, it is better for me to remove unnecessary things. It only gets in the way and gathers dust. And from technology - used on the table, the rest in the kitchen garage under the table. (And everything is bought and used because of the positive influence of odnoforumchan)



And now the puzzle: where to put the workhorse of MV Orion You can't hide it far, there is no place at hand, and Saturn blended in straight

Girls, I don't have a bread machine, I used to knead everything myself and bake bread in an old oven, but now I decided to trust Saturik and did not lose, he is a fine fellow, he baked everything much better than in the oven. The next day the bread is perfectly cut, soft and not stale at all.
The bread recipe was spied on the Internet and modified by me in accordance with taste preferences)
We need:
1, 5 mst. milk / water,
3 mst. flour + how much it will take in the dough when kneading, I ended up with about 5 mst. came out
42 gr."natural" yeast, you can also a bag of dry yeast
1.5 tsp. Sahara
1.5 tbsp. tablespoons of salt
3 tbsp. l. olive oil
Any seasonings in any quantity (I have dried garlic, basil, oregano)
As a filling, I have 4 onions (3 finely chopped must be fried, and 1 cut into half rings and mixed in raw dough), 300 grams of cheese (you can do more, I rub part of the cheese on a coarse grater, and cut part into cubes), a jar olives (I cut them into several pieces) and 2 small tomatoes (cut into medium cubes).
First, we combine milk, sugar, yeast, sift flour. Add onion, cheese, olives, salt to the milk-yeast mixture and slowly add flour. Knead the dough, adding flour and olive oil, so that the dough is elastic and sticks well from your hands.
We put all the dough on the defrosting proofer for 25 minutes, everything went up just awesome. Then I divided the dough into 2 parts, added chopped tomatoes to one (put the dough in a bowl, then poke the top part and into the accessible sides of the loaf with your fingers and put the chopped tomato pieces into the "hollows" formed) and sent them to the "Baking" for 60 minutes , then for another 5 minutes with the lid closed, then turned the bread over and for another 15 minutes on the "Pastry".
I did not put anything on the bottom of the saucepan, the bread flew out perfectly, ruddy walls and a crust, and inside there is an excellent crumb - spongy, but not empty)
In the second part of the dough, I mixed in tomato juice and a little Satsebeli sauce (the amount is determined by eye and by the color - coral-carrot), you also need to stir flour and olive oil so that the bread sticks off your hands.
Bake in a similar way =)))
It turns out deliciousness indescribable! I described everything chaotically, in fact, everything is prepared very simply)

1) 2 screws, which I already wrote about - they scratch the pan from the outside.
2) removable lid - I don't know where to put it + condensation flows from it + it gets very hot.

Luda, my screws also seem to be not fully screwed in, but they don't scratch the saucepan. I took a picture, but I don't know how clear it is from the photo how they stick out


And on the second question. The lid is very well attached to the side. The angle, however, turns out to be too large, but it keeps quite securely

Thank you, Tatiana for the photo. I, too, in principle, have finally figured out how to attach the lid, but I still managed to scald myself with the dripping condensate 2 times. But nothing, for that kind of money, I am our Saturik Liu and I think I will be able to tame the lid.

I cooked a cottage cheese casserole on a Pastry, 25 minutes (I sculpted from what was: 200 g of cottage cheese, 3 tablespoons of semolina, 3 eggs, a couple of spoons of kefir, sugar and hot chocolate leftovers). For 25 minutes, an excellent result, as for me. I used to do this in a multicooker for longer. Since she stood in the heating, she moved away, already jumped out of the walls

for the evening, barley with beef on beans for 50 minutes, they just didn't even give a shot! The barley was boiled very well, the meat in general, fell apart .. soft, juicy, now I'm baking charlotte ...

What are you all great!
Girls, yesterday in my SV I cooked buckwheat with chicken for the first time. Somehow they didn’t get to cook buckwheat before. I was in culture shock !!! What a fool I was that I allowed myself to be dissuaded from SV in 2009, although there was an opportunity to bring Lendlife from Moscow ... I believed a man, at that time a multi-cooker expert (Borisych) and lived without SV for 3.5 years. But initially I needed a pressure cooker, not a multicooker !!!
Girls, I don't want a slow cooker anymore !!! And I want a second CB !!! As soon as finances stabilize, I'll go hapnu buy a couple of Saturnikov !!!

Olya, you are smart too, and you, too, quietly join us.

And I'm not ready to part with cartoons (even two) yet, although I love the pressure cooker ardently!
The advantages of a multicooker for me are the presence of spare pots for my MV, at any time I opened the lid - I fell asleep, interfered, controlled and the main plus - my husband knows how to cook porridge and broth there
But the pressure cooker is afraid
And so, I really liked the pressure cooker, I will not part. A spare tire would be somewhere to look for a thread.

now I'm baking charlotte ...

Well, here it is, my first charlotte from our Saturnik ...
🔗 and further 🔗
Baking mode, time 60 + 30. It was not baked for a long time, the filling is wet, the apples + apricots are already a little crumpled, the filling is quite juicy.