Saturn ST-MC9184 pressure cooker multicooker (reviews)

It sticks to me, if only to cook without water, on frying or baking, and if with liquid, then everything is fine. But I liked the oven in Saturn, so as soon as possible, I will definitely order a good saucepan especially for baking, and this one will be for cooking and stewing.

Yesterday, for the first time, a dish stuck to the bottom with what is major

Cooked the beef from the beginning with lots of gravy. Since I am a fan of buckwheat, after the beef was stewed, I put buckwheat to it and put the rice program. After 12 minutes I had a surprise in the form of a caked bottom. Maybe you needed a different program? The first time I cooked the same dish, everything was OK, although I cooked the same way

After washing, some dark stains are visible on the bottom of the bowl. Eh ..... baking is somehow dumb now
Who is to blame and what to do?

[Alla]

Alla, and how much water was pouring? probably there was not enough liquid, the buckwheat absorbed it all, then it boiled down, after all, the pressure cooker heats powerfully. This meat can be cooked with a minimum of liquid, because it does not absorb it, on the contrary, it still gives its juice, and proportions must be observed with cereals.

[Mila]

Mila, I had 2 times more liquid than cereals. Although I didn’t measure it for sure, you’re right, the laws of physics work here. I rather did not guess with the proportion of the liquid, I needed to add more water.And this is my borschik and buckwheat with meat (which has already been eaten all the way to the last grain):


I cooked for lunch today vegetable stew, it turned out very tasty.
1. Fried chopped onions and carrots on baking for about 10 minutes
2. Added cauliflower, zucchini, some frozen vegetable mixture with green beans
3. Added salt, pepper and some barbecue seasoning.
4. Put it on stewing for 15 minutes
5. Steam was vented manually
6. Served with finely chopped parsley and dill

I plan to cook pickle for tomorrow. I will write about the result.

Now, as an experiment, I have set the pea puree to cook. 2 m / glass of peas, 4 m / glass of water, salted, Legumes 30 minutes. About 15 minutes after the start, I remembered that Aina complained about the smell, ran to sniff
Saturnichka sniffed from all sides - it seems that there are no side odors, she smells a little bit of peas and that's it. Now I will wait for the result - how it will cook, and whether it will burn.
Borshchik class - so bright! And buckwheat is not bad either.

So, I am reporting on the peas: It was amazingly cooked, although when I opened it, I saw, as it were, water from above, mixed it - a very thin puree.

But I know. that then the peas thicken and freeze, so I covered the saucepan with a lid and left it to cool. An hour later I went to transfer it to a container, the puree was already thickened, and in the process of shifting it began to thicken before our eyes. Nothing burned, did not stick, the consistency in the end is just what you need.


Here is a saucepan after cooking - I scooped the puree out of it with a silicone spatula.

Girls, I don’t know if such simple dishes need to be decorated with separate recipes? It seems that there are no subtleties here, but maybe someone needs it ... If you say what you need, then I'll issue it.

[Lud-Mil @]

Girls, I don’t know if such simple dishes need to be decorated with separate recipes? It seems that there are no subtleties here, but maybe someone needs it ... If you say what you need, I will issue it.

Lud-Mil @, You are our only practical person who is not lazy to arrange and display your recipes.
It seems to me that simple recipes can also be drawn up, since.many girls who are beginning to cook and mastering new techniques, judging by the correspondence, use any information. Here the proportions are indicated, which is not a little important. For example, as I have already cooked in pans countless times in my life, I do everything mainly based on experience and intuition: what? as? and how many? Although sometimes I also run in to spy on something.

What is the inner cover? She won't go to Brand 6050?

If this is the one that is like Dex 40, then it will probably do - the saucepans seem to fit.
And the inner cover is a removable liner on which the silicone seal is put on.

[Lud-Mil @]

Lud-Mil @
great result with pea puree
and a saucepan in excellent condition after cooking, which is good news

By the way, I’m just now cooking pea puree (I noticed fried carrots with onions in the refrigerator, I decided to dispose of it - so I didn't even have to fry it)

Yes, my Saturchik does not have any foreign odors during work

Be sure to draw up. My SV is far away now, but I will come and master it according to your recipes. It is also desirable to stew cabbage and vegetables for vinaigrette. Or beetroot caviar.
And more. Is the Redmond 07 bowl exactly right for our SV? If so, can you safely order? And also silicone rings and a removable lid from which is suitable if you order in Russia?

[Galin]

Galin
I can cheat sheet for vegetables for steamed vinaigrette (cook whole vegetables):

- medium-sized beets (let's say, not small) - I cook Legumes for 30 minutes (if the beets are smaller, then 15-20 minutes is enough) - after taking the beets out of the pressure cooker, immediately "splash" into cold water

- medium potatoes - 15 min Legumes

- beans - well, it depends on the beans - and cooked beans for 30 minutes, and 1 hour 20 minutes - then how the card will fall

[Sima]

Sima, so I thought about it - sometimes in different topics there are questions even about the most elementary from novice housewives who are just learning to cook, maybe a simple recipe will come in handy for someone. And sometimes (judging by myself) there is simply no desire or time to think how and what, but I just want to take a ready-made recipe and stupidly throw everything in it into a saucepan.
Ira, I thought about overcooking, but I just wanted to check the bowl for scorching during cooking, and it was too lazy to fry separately, I was completely lazy with cartoons. Thank you for the cheat sheet, very useful information, I will collect such cheat sheets from different topics into one file.
Galina, I recently wrote about a removable cover - it fits from Polaris 0105.

With Polaris they are not just identical, but absolutely identical, only there is no pin to pull (only a hole for it), the Polaris pin is silicone in the center of the plate, where we just have a ring, and there is also a ledge. I tried to put it on - it sits on the lid like a native, the lid closes normally. The plate itself seemed a little thicker to me, and the silicone ring is also denser.

And today I stewed potatoes on the "bird" for 10 minutes! first, onion + garlic fried in oil right in the bowl (nothing stuck), then potatoes spilled there, a little water and ... while a couple of times she drove to the refrigerator for meat and sauerkraut, saturchik said pee-pee-pee ... served to eat !

[Aina]

Aina, well, how, did you like the potatoes? I really love how Saturnichek cooks potatoes - tasty and fast. I'm sure you will make friends with him.

the question is whether Saturn can be used as a slow cooker for baked milk

I just heat the milk for 2 hours. Such an amazing color and chiffon !!!!! And what kind of fermented baked milk then !!!!!!!!

[AnB]

AnBlike a slow cooker is unlikely, but you can make baked milk, behold I showed my milk, where we discussed how to do it. I put Stew for 40 minutes, but next time I will set it for more time, at least an hour, so that the taste is richer.
Tanya, and what program are you doing?

Lord, what program am I doing? Probably on the Extinguishing. I went to see ...I don't really look at the programs, but when I click the button, I orientate myself more for a while.
Yes, Quenching and manually add up to 60 minutes, and then again the same cycle.

For some reason I thought so.
Although they say that there are no modes in SCW, only time ranges, for some reason it still seems to me that the programs in our Saturn differ from each other, there is quieter, like Quenching, and there is hotter. Maybe I'm wrong, but for some reason I got this impression.

with baked milk is understandable. But the meticulous question is how the models 81 and 84 differ only in the size of the casserole, or are there different functions? and what is the width of the saucepan in 6L. and with what pressure they work. for example, in a polaris type, you can write from 40-70, that is, a slow cooker. cartoon and a pressure cooker and then how.

[AnV]

AnV, on the last (previous) several pages already two times already wrote about the differences between 84 and 81 models.
The diameter of the pots is the same, the difference is only in their height, and the power of a six-liter one is 100 W more, everything else is the same.
I do not know what specific Polaris model you are asking about, if about the expensive, sophisticated POLARIS PPMC 0124D, then probably yes, if I'm not mistaken, there are 10 pressure cookers and 14 multicooker modes. As for conventional multicooker-pressure cookers, similar to our Saturn, first of all these are pressure cookers with two or three programs that operate without pressure. We have it Frying, Pastry and Pizza, it is probably better to read about Polaris in his Temka. Whether the pressure changes on different Saturn programs - I can't say, the manufacturer is silent about this, there is no possibility to manually select the pressure levels.
Has issued a puree.
🔗

[Aina]

Aina, well, how, did you like the potatoes? I really love how Saturnichek cooks potatoes - tasty and fast. I'm sure you'll make friends with him.

Already made friends
Now Panasik is idle ... She just baked a biscuit on it yesterday, and Saturchik does the rest
I also wanted to ask, how many soups-borscht do you do? In the recipe book (if those 4 unfortunate pages can be called that), braising is indicated for 1.5 hours. Why so many?

I, too, have not played enough with Saturn, sometimes even ashamed in front of my multicooker. True, today Marusya fried a chicken for me, she does it awesome, and I’m Lara to put out the shore.
This book seems to be generally for a multicooker, and not specifically for a multicooker-pressure cooker. About borscht I here wrote, and then the girls shared their experience and gave advice on cooking.

I made a broth today, and tomorrow I'll start borscht I think that 10 minutes of "bird" will be enough for him with his head, despite the fact that the beets will be pre-stewed, and the meat is already ready. cherished squeak with sour cream in hand
Yesterday I made chicken in chunks in tomato sauce, only instead of pasta (as in the recipe) I filled it with tomato juice and, accordingly, got chicken in tomato soup and the next morning - in tomato jellied meat Usually in the cartoon my juice boiled down a little and it turned out like a sauce after all ... Yes, you still have to get used to the fact that nothing boils anywhere here VAAPSCHE

I also think that 10 minutes will be enough. It is only better to put the cabbage at the end of these 10 minutes and turn it on for another minute, otherwise it will turn out boiled. Although, it depends on how you like it, if you like stewed cabbage soup-borscht, then you can immediately.
And yes to the liquid, you need to get used to the fact that it does not boil away at all, I constantly remind myself of this.

Tell me please, I really haven't read the whole topic, but when meat or poultry is being prepared, liquid is always added and it is stewed. But I have a duck and would like to bake it like in the oven, that is, with a crust. This is possible on the Baking mode or can you tell me some recipe ???

Tell me please, I really haven't read the whole topic, but when meat or poultry is being prepared, liquid is always added and it is stewed. But I have a duck and would like to bake it like in the oven, that is, with a crust.This is possible on the Baking mode or can you tell me some recipe ???

It seems to me that as in the oven with a crust it will not work out unambiguously!. In extreme cases, it can turn out - fried meat, in the frying mode and with the lid open. On baking I cooked pork with cheese, so it turned out to be moist, not oven-baked, and the crust on top was not baked, because there is no heat on top

Tell me please, I really haven't read the whole topic, but when meat or poultry is being prepared, liquid is always added and it is stewed. But I have a duck and would like to bake it like in the oven, that is, with a crust. This is possible on the Baking mode or can you tell me some recipe ???

I made the duck 3 times, very tasty, it leaves the bone in 40 minutes, but not fried, the last time I put it in the oven first - everyone wanted it fried, it was baked for 2-2.5 hours, when it was cut, the meat was harsh, then I cut the carcass in half and in Saturnik - for 20 minutes, but the crust is soaked. You can try first in SV, and then in the oven under the grill

A pressure cooker has a different purpose than an oven. And duck with a crust can only be in the oven.
First, we cook in a pressure cooker, then we put it under the grill - even in the airfryer, even in the micron, even in the oven - here is the duck with a crust

Hello everyone!
Today I was preparing a new dish in Saturn - for a long time I wanted to try something fishy, ​​and then a friend called and said that she would come over to visit, but I had long promised to treat her with something multicooker (she has not yet been multi-cooked at all). In general, I cleaned and quickly cut the fish directly unfrozen (I had a blue whiting), washed it in warm water, poured a little oil into a saucepan, laid the fish, a layer of onion on top in half rings, a layer of grated carrots, potatoes in thin slices (I have a market a fake under a berner, here it was cut), salt, pepper, and two tablespoons of sour cream, diluted with water. Fish program 15 minutes. When I finished working, I immediately threw off steam, there was no time to wait, the guest had already come. It turned out well, the potatoes turned out to be less stewed than they had been on the Bird during the same time, but ready, and the fish from below was even browned, there was no liquid in the saucepan. Not burnt, not stuck, to show, alas, there is nothing left, there was only one portion, but completely non-photogenic.
I also bought a herring, I want to try this recipe.

I also bought a herring, I want to try this recipe.

yeah, be sure to cook - it's lovely, what a canned fish
I showed mine in the Saturn theme, and in the recipe theme - I took less oil, read

[Ira]

Ira, so I read a lot of reviews, I was really impatient to try this canned food. Thanks for the tip, I will definitely reread the topic again before cooking.

[Ira]

Ira, and you immediately put spices in the fish? And then they write that there may be an unpleasant aftertaste from the seasonings in the pressure cooker, like yours, was everything all right?
My fish is ready. Contrary to popular belief that the pressure cooker cooks odorless, the whole house smelled of herring while cooking. Somehow I didn’t really like this smell, although it smelled delicious, maybe because I was already "enveloped" in my potato-fish casserole, I can imagine how delighted the neighbors were.
It looks nice, it really looks like a fish from a tin can, I'll try it later when it cools down.
🔗

I also bought a herring, I want to try this recipe.

Luda, in this recipe the cooking time is several hours (I don’t remember how many, but a lot). But this is probably a cartoon recipe, and less in a pressure cooker?

[Julia]

Julia, I did as irysska wrote - 60 minutes on Stew.

[Ira]

Ira, and you immediately put spices in the fish? And then they write that there may be an unpleasant aftertaste from the seasonings in the pressure cooker, like yours, was everything all right?
My fish is ready. Contrary to popular belief that the pressure cooker cooks odorless, the whole house smelled like herring while cooking.Somehow I didn’t really like this smell, although it smelled delicious, maybe because I was already "enveloped" in my potato-fish casserole, I can imagine how delighted the neighbors were.
It looks nice, it really looks like a fish from a tin can, I'll try it later when it cools down.
🔗

Beautiful fish It looks oh-oh-very tasty

And today I cooked borscht, threw the truncated mustache (like in a cartoon) and for 20 minutes ... everything was digested in fig... The husband, of course, ate it, but said that the multi is tastier and so that I could cook it only there, but I bought the pressure cooker specially but 6 liters, so that the first one can be cooked with a normal volume. Maybe set it for 10 minutes, or maybe the stewed borschik from MV cannot be compared with a pressure cooker (besides, in time, the well pressure was gaining 40-50 minutes - so I did not feel the difference with MV)

I still tried a small piece - it’s delicious, but now I don’t want to eat at all, I’m not hungry, so I didn’t feel much delight. I think that tomorrow I will like the fish much more.
It is very soft, it even falls off from the bones, I'll probably try to reduce the time a little another time, put it by 50 minutes.
Probably 20 minutes is too much for borscht, especially for cabbage, I wrote that girls add it after cooking. And you can try to pour not cold water, but boiling water, then the pressure will build up faster.

I still tried a small piece - it’s delicious, but now I don’t want to eat at all, I’m not hungry, so I didn’t feel much delight. I think that tomorrow I will like the fish much more.
It is very soft, it even falls off from the bones, I'll probably try to reduce the time a little another time, put it by 50 minutes.
Probably 20 minutes is too much for borscht, especially for cabbage, I wrote that girls add it after cooking. And you can try to pour not cold water, but boiling water, then the pressure will build up faster.

I poured it with warm broth and about adding cabbage later - this is for me now "dancing with a tambourine" baluvan after MV

If the MV was 6 liters, then it would heat the liquid no less, and even cook as much! .. In SCR for vegetables 10 min. enough for the eyes, or even 7-8. Moreover, until the pressure drops, it is still boiling.

Agree! I always cooked cabbage soup and borscht in MV for 2 hours on Stew, but the truth is I never cooked broth separately, I put everything at once, both meat and vegetables. Soups an hour and a half, and I have both four-liter MV.

If the MV was 6 liters, then it would heat the liquid no less, and even cook as much! .. In SCR for vegetables 10 min. enough for the eyes, or even 7-8. Moreover, until the pressure drops, it is still boiling.

I cooked borscht on stewing in a multi (panas) for 1.5 hours (this is on ready-made broth). I usually take water at room temperature or from a warm kettle. It took about an hour in the pressure cooker. By the number of practically the same, because I pour Panas to the very farther, and in Saturn I did not fill it enough (I was afraid to fill it full)
In short, you need to try again, just set 10 minutes

[Aina]

Aina, don't you want to try and put the meat right away? The broth will still be transparent, all the foam is usually on the walls or on the lid, it is easy to collect it with a spatula.

[Aina]

Aina, but don't you want to try and put the meat right away? The broth will still be transparent, all the foam is usually on the walls or on the lid, it is easy to collect it with a spatula.

Yes, I have Saturik for only a few days, I will definitely try different ways (we will study this culinary Kama Sutra with him).
The main thing is that he made me some fine pea puree today. Do you add the frying to the finished puree or cook with it?

I did it without frying at all, I liked it so much. Maybe tomorrow the girls will tell us about frying, then I'll cook it with it next time.
You can call me to "you".

I did it without frying at all, I liked it so much. Maybe tomorrow the girls will tell us about frying, then I'll cook it with it next time.

But did you add any fat? I did it with onion frying and added it to the ready-made puree - it's delicious And now I'm wondering, maybe you can flop it right there, so that the onion also boils into the porridge, but the taste remains. pieces of onion, but these are all trifles and nit-picking. For many years I haven’t cooked peas for a side dish, because I burned it, then I was undercooked, and now, it turns out wonderfully: quickly and easily

No, no fat, only peas, water and salt, and surprisingly, it turned out very tasty without fat. If you want the onion to "dissolve", then of course it is better to immediately fry it and let it boil down with the peas. I just didn’t want to fry in a saucepan, after all, it is sensitive to frying, and I also wanted to check for the burning of a liquid dish, and then I was too lazy to fry it separately.

And I roasted on mashed potatoes separately, fried in a frying pan. When the puree was ready, I added it. Now I'm cooking pea soup - I put it all together in SV (I didn't fry the onions and carrots, I splashed butter on top), and for 30 minutes on Legumes. Let's see what happens.

🔗

Small fish.
I've also been hatching the idea of ​​this fish for 2 weeks now, I really want it, I even bought 2 herrings, lie in the freezer, it needs to be defrosted or can you come home from work, clean, cut and cook? I also want pea puree, I wonder if it will go with such canned food?
At the weekend, I cooked jellied meat (here, here, just 1 liter is not enough), I had to divide it into two pressure cookers and even when I tried to stuff everything into one, when it boiled, the liquid poured out from under the lid, and the drip tray remained dry. bastard.
She stewed potatoes, cooked them twice in their uniforms (on a steam stand for 8 minutes), boiled chocolate.

Luda, I just tried a piece of fish - very tasty! No wonder this recipe is so popular. And in appearance, and in smell, and in taste, you cannot tell from good canned food.
I had thawed herring, while I was about to make it, it had already thawed at room temperature. You can probably also frozen, only it can be cleaned not very conveniently when frozen.

Girls who made fish in Saturnik, how then to get rid of its smell on an elastic band ??? I want to cook fish like this for a long time, but I'm afraid of the smell.
After cabbage rolls or stuffed peppers, I can't get rid of the smell (((