Pressure cooker Polaris PPC 0305AD (reviews)

Recently, I cooked in the multitude 0517, and 0305 was on vacation in the closet (on the shelf). But then they thought to cook jellied meat ... without 0305 in any way! She took it out, put everything in a saucepan, poured water and began to close the lid .... NO! I think ... how is that? She looked at the lid carefully ... lo and behold, the "float" was raised ... apparently after washing the lid it remained in the upper position ... lowered it ... COVERED!
How many looked, I did not understand what was preventing the closure. Maybe someone knows? Tell me.

By the way ... I adapted my own sticky saucepan for compotes and chlodets so that the LL bronze would not be spoiled.

And I'm so used to our pressure cooker that I hardly ever cook in a slow cooker.
Once it was that the pressure stopped building up. Husband twisted .. forgot what it is called .... such a small round thing ... cleaned and again everything is fine.

The float actually closes all the way when the cover is turned to the correct position

ladies, I am to you! So far, I have only mastered 40 pages, and already a question to help:
what an interesting double boiler, chamomile, and where did you order this miracle?
when I acquired a field without looking (my strength was not left at the stove for days and even to stand in the heat), I took the most budgetary s ...
I saw that without a double boiler, but did not attach much importance, I thought I was renting a basket from a neighbor with an MV ... - yeah, it wasn’t there! ((((
and a steamer oh how needed - the youngest is still on a dietary diet .... - I want to make my work of cooking easier. - Tell me please!

The chamomile steamer is iron and silicone. Iron only with a rug or cloth can be used and there is a risk of scratching the bowl, I took a silicone one. It's a pity I can’t expose the picture. try to type in Google, it will give you a photo right away.

Girls, we really need two bowls, where can you order in Ukraine? Not on the forum yet.

Met. The steamer is included, I don’t know if it’s a chamomile or not. Best placed on a rug or towel

I ordered the cup in Techmag

From there, no one really called me back, but they did everything quickly

Please share your experience. Someone was making stew in our pressure cooker right in the jars. And how to do it, how it is stored. Sooooo necessary.

Please share your experience. Someone was making stew in our pressure cooker right in the jars. And how to do it, how it is stored. Sooooo necessary.

join the question

I did. It's late, I'm writing from the phone, so I'll describe my experience tomorrow.

Please share your experience. Someone was making stew in our pressure cooker right in the jars. And how to do it, how it is stored. Sooooo necessary.

In our Field, but right in the bowl ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298933.0

In Brand 6051, but in banks (the essence is the same) ... the pressure cookers are very similar, which means that in ours it is possible ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299007.0

I would do it straight to the bank, but on the regime for our ... Good luck!

I did in our Field in banks. I put the cans on a silicone mat. Mode (Meat on the bone) pressure 3 was started two times.

For best storage, the meat is best poured with lard on top.

I did both in jars and in a bowl.

In cans I made jellied meat on the program, the pressure was 3, it seemed like 2 hours, maybe 2.5. I took cans with eurocaps. As a result, after a long stay under such pressure, the rubber bands in the lids turned into trash, I had to re-seal them with new lids and hold them under pressure for 10-15 minutes. The cans were thrown well on the sides, due to the spoiled (new !!) rubber bands, the juice seeped out a little, that is, the water was greasy.I did it in 2 visits, kept it for some time (about a week) like this, and for 1-3 weeks in the cellar, out of 7 cans, 1 did not make cotton when opened and had an unpleasant smell.

I made 4 more jars right in the bowl, closed with ordinary lids. An acquaintance from the village said that she even covered it with plastic ones and put them straight into the cellar. Absolutely all the cans were damaged ... 1 tore on the trail. day, the rest had an unpleasant smell after opening. Perhaps it should have been sterilized after closing. Of course, if you immediately put it in the refrigerator, this would not have happened ... but after all, the carcass is made for that, in order to eat if necessary in case there is no refrigerator

that year my mother put the meat with spices in jars, covered it with lids without rubber bands and put it in the oven for 5 hours, then put the rubber bands back and rolled it up. The truth was kept in the refrigerator.

I would be glad if someone will share their secrets of cooking stew

I did in our Field in banks. I put the cans on a silicone mat. Mode (Meat on the bone) pressure 3 was started two times.

Diana, did you close the jars with lids? and what. Just yesterday they tried to make a homemade autoclave - and it didn't work out. Something is wrong with him, but the stew must be made very much, and in such a way that it is stored in the basement from a month to a year.

[Olga]

Olga, Diana, Elena, thanks for responding.
I want to do it right in the banks, and it must be kept without a refrigerator and for sure, so as not to poison the family.

there was a time, my husband stayed alone at home for a couple of months, and since he cannot live without meat and knows how to cook it only on the grill, I prepared him about ten mayonnaise jars of pork and beef stew. I cooked in a bowl, laid out in sterile jars, then sterilized for another 20-30 minutes. by the way, fatty pork, melting, made a good lard cork on top ...
closed with nylon caps, but not soft ones, but those that are suitable for conservation.
He ate 9 jars, and the 10th was still for a couple of months, and when they opened it, there was mold on top of the lard. The stew had a normal smell, but they didn't try it)) I didn't even dare to give it to animals.
So it is in the refrigerator on the lower shelf, she managed to deteriorate, but how to make it so that it is stored in the basement (not very cold), I don’t know.

and it is very necessary to make the stew, also so that it is stored in the basement from a month to a year.

I immediately closed the cans with Euro-covers, screwed them up immediately. The stew was pulled out of the pressure cooker after cooling. I store it either in the refrigerator or in the basement (the basement is warm in winter about 10 degrees) I did several times - not a single spoiled can was. But I only made pork. I took as a basis the recipe for Mistletoe * Stew in cans (Cucko 1054) *, and she made the stew for field trips, and most likely did not store it in the refrigerator

It seems to me easier for my husband to leave the meat in the freezer and write a multi-recipe for cooking meat. And he himself will not buy?

I don't have a pressure cooker or a multicooker, I'm just going to. But she did stew.
The first recipe is from the oven as in the previous post, but it is kept only cool.

that year, my mother put the meat with spices in jars, covered it with lids without rubber bands and put it in the oven for 5 hours, then put the rubber bands back and rolled it up. The truth was kept in the refrigerator.

The second - meat with roots and onions, carcass until cooked in a saucepan, for a long time, spices to taste. I pour one liter cans into sterilized floor and top with neatly melted lard, if it's fatty pork, then you don't need it, just remove the fat from the stewing and pour it evenly into the cans. Next, you need to sterilize for about 30 minutes. And roll up, better with a key, more reliable. Wrap up for a day without turning. It should come out chilled out of the blanket, as if packed with lard on top. You can store this option without cold, but any canned meat should be stored at a temperature no higher than 25 degrees.
I also make pates, but first I bake them in jars in the oven, because I put them in jars without boiling, and then sterilize them.
This year I will buy a pressure cooker and will do it at the stage of extinguishing in it, and then all the same to jars for sterilization. Why not immediately to the banks? Because the meat is boiled down and still sticks together, I don't like it. And when you stew separately, then more meat will come in and it tastes better.
And I also forgot the recipe for chicken - here it is necessary to lay it from a can raw, onion on top and cook for a very long time. The bones are falling apart and the taste itself is just fabulous. But kept in the cold.

Last year we did it in an autoclave, but the autoclave is someone else's, but do you know how to take someone else's thing? The problem ... The husband often goes fishing, and at home another time you need something ready to stand - in case of a sudden attack of zhora or the arrival of guests. What is offered in a store called "stew" or "pate" after homemade stew is simply impossible. So I think how to simplify my life, so that Vovka is well fed (husband and son, that is) and the sheep are safe (the banks do not burst). Thanks to everyone who responded, I will think and experiment. Where ours did not disappear.

It seems to me easier for my husband to leave the meat in the freezer and write a multi-recipe for cooking meat. And he himself will not buy?

freezers and multicooker are good as long as there is electricity.
I live in the southeast of Ukraine and now I need stewed meat, like on a "rainy day"
I really hope it never comes, but it doesn't hurt to play it safe

Here, and for this too. I am also from Ukraine and I also hope that we will eat pies and stews only outdoors on a clear day, and not on a "black" day. But now let him stand on the black one.

freezers and multicooker are good as long as there is electricity.
I live in the southeast of Ukraine and now I need stewed meat, like on a "rainy day"
I really hope it never comes, but it doesn't hurt to play it safe

I also want to do more this year. I will make an assorted stew: the meat should be fatty pork (trimmings are perfect), the beef is not pulp (neck, belly, kidney, that is, with veins and near the bone) and lard. Onions, carrots, parsley root to taste. I will also make assorted pates: pork liver (in principle, any is possible), pork, plum oil, onions, carrots, lard. A friend made a very tasty liver: liver, kidneys, scraps, heart, lung (you need to soak the kidneys and heart from the blood), onions, garlic - they fried everything in pieces separately, combined and stewed everything until soft, and then boiled in jars and sterilized ... If you like this, try it. Very economical in terms of money.

virgins, do you sterilize in jars, the lids are already tightened or covered?

I twisted it not tightly, but not lightly, so that later I could twist it a little more

And I immediately screwed it up normally, and when I took out the cans, the lid did not turn anywhere, the middle of the lid was slightly retracted, but I open the pressure cooker when it cools down to a warm state

looked at how stew is made in an autoclave. Roll up with ordinary lids

Hello! Please tell me, should the pressure valve rotate in all directions? It's just that he somehow dabbles with me and it's very embarrassing, maybe it's a marriage .... ??

Hello! Please tell me, should the pressure valve rotate in all directions? It's just that he somehow dabbles with me and it is very embarrassing, maybe it's a marriage .... ??

no, this is not a marriage) be guided by the inscriptions "pressure" and "pressure relief" and you will be happy.

Well, all the same, the moment when the letter P appears and the beginning of the countdown should be tracked. Just in case.

Well, all the same, the moment when the letter P appears and the beginning of the countdown should be tracked. Just in case.

Exactly!

I'm starting the experiment: "Can a family of 5 people get by with only Polaris0305 within a week" moved to a new apartment and here there is no stove or gas, it will be no sooner than in a week .... I hope our Polich will withstand it with dignity.

One is not enough. I don’t use a gas stove at the dacha, but I have a cartoon Vinis and our Polechka - for 3

I start the experiment: "Can a family of 5 people get by only with Polaris0305 for a week ...

Can. Already checked. I am sure that you will succeed.

I also think that it can, but it will work without a break.

I'm shocked! I read here reviews about our Polechka on the Yandex Market ... well, nonsense!

And what do they write?

And what do they write?

They write complete nonsense ... cooks for a long time ... something they all burn there ... the pastries are useless ... etc., etc. The feeling that some cross-handed people are writing ..

I read the reviews ... yes, there are many bad ones. But you need to look at things realistically, you can't say that everything is just awful

Uneconomic e / e - this can be said about any cartoon

It takes a long time to gain pressure - of course, if you cook a 4-liter soup and pour cold water, you will wait a long time

The smell of plastic - new cartoons will often

no heating shutdown - it turns off in few places. here's what you can't see how long the food is heated is not convenient

the cover does not fit well. It's true, you have to adapt. Perhaps, in others the situation is similar, because it must be tightly closed

nagging the recipe book is ridiculous

traces on stainless steel in any case must be washed often

about burning ... this is possible with any cartoon, you need to adapt

I once wrote a bad (real) review about one brand tablet, it was almost never posted anywhere, there were only good ones

I kind of have a problem with Polar. Steam blows off the valve. The pressure has built up a bit, but the steam is coming. Was there a silicone part in the valve?

[TanyshkaN]

TanyshkaN, like there is a ring

I lost him, muddler. Recently I used baked goods and did not notice the loss.

[TanyshkaN]

TanyshkaN, but what if cut to size from any silicone?
it works according to the prince of pies, so any silicone is suitable for a modet ...
walk through the manas ...
take a look at how it works and what size. ,,,

looked at this vesCh - an ordinary silicone gasket!
go to a plumbing store, see a suitable

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=225761.0
here you can look at this gasket.
there was also the address of the store where you can buy it for a penny, but the moderators wiped it
I only remember that this is an online store specializing in the repair of household appliances.

found the address of this store in the bookmarks
🔗

[Girls,]

Girls, the question arose ... I cook milk porridge from diluted milk - I'm tired ... I want it from undiluted milk. The question is: will it run? I always cook on pressure1.

Olya, if you try it on a slow cooker, whole milk does not escape there.

Olya, if you try it on a slow cooker, whole milk does not escape there.

Zhenya, do you advise you to cook porridge on a slow cooker?

Try it, it's just that many of us are hooked on whole-grain milk porridge and cook it in this mode. It's just that I'm not for milk porridge, I even cook common porridge for a child, and then he dilutes wheat rice with milk with milk. The ghee was made on a slow-cooker, it was superb, only very fatty from homemade milk.

I want to try to bake a biscuit on Milk Porridge at 105 degrees ... like an experiment ...