Pressure cooker Polaris PPC 0305AD (reviews)

[Lina,]

Lina, I often use a lower steamer from MV Brand. Convenient.
I looked at your steamer link, in my opinion, none will fit, because they are not lower, but upper. These cannot be used in SV.

[Lina,]

Lina, I often use a lower steamer from MV Brand. Convenient.
I looked at your steamer link, in my opinion, none will fit, because they are not lower, but upper. These cannot be used in SV.

Thank you, but it seems to me that if the diameter would fit, then you can attach it on top, because they all have very thin sides, they will not affect the closing of the lid, or if they enter the bowl, then you can put it on the stand from the multi ..... eh ..
I also use such a device:

but I want to choose a traditional one for multicooker, I will experiment ...

Thank you, but it seems to me that if the diameter would fit, then you can attach it on top, because they all have very thin sides, they will not affect the closing of the lid

even if the lid is closed, pressure will still not build up, since there will be no tight fit of the O-ring to the bowl.

because they all have very thin sides, they will not affect the closing of the lid

Lina, it seems that the sides are thin. They will not allow the pressure cooker to close normally. (Checked on the top steamer from Brand.).
The following thing can happen: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=295&topic=295673.0
Only the option that is placed on the "native" grid will do.

but I want to choose a traditional one for multicooker, I will experiment ...

in redmond's pressure cookers, the steamer is set on the wire rack. The steamer tray is the same as a multicooker, only a couple of cm smaller in diameter.

Girls! I want to ask: did someone try to find a steaming container for our cartoon from other models? What is in stock is not quite suitable for steam cutlets or manti ...

I also pondered for a long time, then I bought a stainless steel chamomile, cool, but washing it is a whole story, especially after steam cutlets! And now I take the foil for baking, put it on the wire rack, make holes in it with a fork, put the cutlets - and voila, I got the cutlets, threw out the foil, beauty !!!

[Leno4ka]

Leno4ka, You are in Moscow, buy yourself a Brandovskaya steamer. A very good thing! Recommend. And it costs quite cheap. (True, it is not always on sale.)

"Only the variant that is placed on the" native "grid will work."
Yes, Shelena, it looks like you are right, this option is the best, it remains only to find such a container

[Hanna]

Hanna, my pressure cooker Cucco also has a grate (I didn't have cartoons then). I bought a silicone mold (flat, like for a cake), made holes in it and put it on the wire rack.

[Natasha,]

Natasha, great option with a silicone mold!
Lina, and you need a container? There is a "flat" option - use a grid for baking. The cells are small, nothing sticks. But, of course, there are no sides.

in the markets in places where the household is sold there are also such simple steamers of various diameters
🔗
the smallest (20 cm) fits perfectly into the pressure cooker bowl. It costs a penny (before the dollar went up, I took it for 12 UAH.)

[Hanna]

Hanna, my pressure cooker Cucco also has a grate (I didn't have cartoons then). I bought a silicone mold (flat, like for a cake), made holes in it and put it on the wire rack.

I also thought about this method, I even noticed where to buy a silicone form, simple and affordable!
Shelena, yes there are a lot of options, I do not argue, if the "branded" accessory does not work, then we adapt
... I'll go to the Metro with a ruler, measure all available steamers, and ... buy a silicone mold
Thank you all for responding!

[Lina,]

Lina, have a good hunting!

Girls! I want to ask: did someone try to find a steaming container for our cartoon from other models? What is in stock is not quite suitable for steam cutlets or manti ...
There are baskets available here, but which one will fit in diameter, that's the question ...
🔗

Chet, it seems that all this is not right. The diameter is needed 22 cm, no more. I've come up with 2 types of steamers: 1. I drilled holes in a stainless steel bowl; 2. Cut off the steam boiler from the Soviet SV.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=295673.1200 .... at the bottom of the page...

Or just buy a sieve of the required diameter (21.5-22 cm) and use it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=369663.0

It seems to me that if a plastic container is picked up, it will melt under pressure. I once conducted an experiment - I put the lid from the tray under the legs of the steamer instead of a silicone mat, a crumpled pile remained from the lid

probably depending on what kind of plastic. In Cucco plastic steam grate

Plastic can be different. I have a 3-storey Supra plastic steamer .... and nothing.

this is how 3-storey steamers work without pressure

hello girls, I want to repeat my question again, has anyone canned it in our pressure cooker? Excuse me, please, but somehow it was not interesting to come here new girls come and without reading the topic from the very beginning again the same questions <steamer, chamomile> this has already been discussed a hundred times! I certainly do not exhibit my recipes, I’m probably ashamed of it, but I am happy to cook according to girls' recipes. Shelen would like to thank you very much, almost all of your recipes were prepared by me. You are very interesting and understandable. You would like to know what you are doing in life? and for newly arrived girls, read the advice from the first page and everything will be clear, sorry again!

has anyone canned in our pressure cooker?

I only made canned meat: stew and porridge with meat.
conveniently. The only negative is that you can't go far, the program must be run twice, but otherwise super

[Moskov79]

Moskov79, and what do you want to preserve in it? The only thing I cooked from canning in a pressure cooker (only in another one) is apple jam

I wanted to try to preserve salads such in which the recipe goes to boil for example 40 minutes How much do you think in a pressure cooker to cook? which program is better to choose and what else if the recipe needs vinegar, can it be put right away, will it evaporate?

I wanted to try to preserve salads such in which the recipe goes to boil for example 40 minutes How much do you think in a pressure cooker to cook? which program is better to choose and what else if the recipe needs vinegar, can it be put right away, will it evaporate?

it seems to me that for the conversation to be more substantive, an initial recipe is needed, then the collective mind will try to adapt it to the pressure cooker

well, for example salad "Ten" in total, 10 pieces are taken <tomatoes, peppers, onions, blue> cut like a salad, I cut a little larger, plus 6 cloves of garlic, one tablespoon of salt and sugar, 200 grams of oil, 100 grams of vinegar all it is cooked 40 45 minutes put into jars and roll up. the vegetables turn out as fresh, I try to interfere less so as not to fall apart, so I want to try all this to fill up in a pressure cooker to preserve the integrity of the vegetables. But what about the vinegar, pour it in right away and what program to put on and how much time to put it on?

I don’t know if you add vinegar how the bowl coating will behave in the future. When I boiled a tomato in an aluminum bowl, it became very light, like new ... and then there was vinegar.

but in principle, you can cook.Maybe extinguishing? reduce the time in half, open, add vinegar and so that it boils for a couple of minutes from the moment the pressure is set. I would do that.

but in principle, you can cook. Maybe extinguishing? reduce the time in half, open, add vinegar and so that it boils for a couple of minutes from the moment the pressure is set. I would do that.

and garlic I would add last
when I stewed eggplants for caviar, I did not immediately set the hot program, but put it on heating. When it was warming up, then I started "extinguishing". So at the bottom of the bowl, the crust turned out to be quite delicate, not burnt. And when she put a full bowl to stew right away, while it was gaining pressure, the bottom had time to grab onto it strongly.

I thought that not everything is so simple!?! Girls thanks for the advice!

I used our pressure cooker as a sterilizer - I laid it out on the banks, closed it with a euro lid, on a towel, water up to a hanger, for stewing - and voila, the zucchini are ready. One thing is not convenient - only 3 half-liter jars are included. By the same principle and porridge with meat, pate, stew - immediately in jars. Can really do your top ten in the banks at once ?. You’ll bleed off the pressure for now, add the cans and then how? Sterilize again?

I don't sterilize 10 at all

But what about the vinegar, pour it in right away and what program to put on and how much time to put it on?

I would put it at the end when I bleed off steam, I would put it on frying for 5 minutes

In short, I am reporting.
In our Polyushka you can bake bread and make yeast dough!
One little trick is needed!
Place a kitchen terry napkin with a size of 20x20cm under the bowl on top of the heating element. So that it is in one layer. We install the bowl, pre-smeared with oil. Put the dough, knead the bun along the width of the bowl and close the lid. The valve is open. We set the "heating" mode for 1 minute and turn it off. We leave alone for 20 minutes. We do this 2 times. Before the third time, take out the dough, knead it, and set it to come up the same way for the third and last time before baking. After 20 minutes, pull out the napkin from under the bowl, set the "baking" mode, pressure 3, for 35 minutes. We carefully take out the bread, turn it over to the other side and bake for another 30 minutes in the same mode.

I'm a slowpoke.
I just saw your link to bread in our cartoon)))
It is difficult to read our website through the phone (
Thank you.

[Alla,]

Alla, how great: 2 people independently came to the same recipe. In this case, bread.

... so I want to try it all in a pressure cooker to keep the vegetables intact. But what about the vinegar, pour it in right away and what program to put on and how much time to put it on?

For some reason, I did not receive messages from this topic, but there are already so many hypotheses!
Tatyana, I have been cooking salads in a pressure cooker for many years. True, on the floor. This year I made lecho already in Polaris. It turned out superbly. I will try to somehow expose it as a separate recipe (I've cooked a lot of interesting things lately, but I don't have enough time and energy to decorate.)
The principle of timing is the same as for many multicooker dishes: divide by three! That is, if you need to stew for 40 minutes, set it for 13 minutes, maximum 15. If you plan to further sterilize the salad, then take even less time - 9-10 minutes. The minimum pressure is 1.
I add vinegar at the end, close the lid (the valve is open) and turn on the "Warm-up" for 1 minute.
Tanya, try making half a salad (or even less). Look at the result and draw conclusions over time (after all, as you understand, vegetables are very different in structure: they can be fresh, or they can be already wilted). And then you can already make a large portion.
Good luck.

[Tanya,]

I certainly do not exhibit my recipes, I’m probably ashamed of it, but I am happy to cook according to girls' recipes.

Tanya, you shouldn't be shy! Please overcome yourself. It's always fun to try something new.And also think about the new ones, about those who are just getting to know this stranger - the pressure cooker. For him, any recipe is important for understanding the principle of cooking.
(This is exactly how I began to post recipes for Polaris a year ago ...)

Shelena, a special big thank you to you, almost all your recipes were prepared by me, you are very interesting and understandable, write I would like to know what you are doing in life?

Thank you so much for such sincere words. : rose: It is very, very important for me that the recipes are clear and accessible.

Lena, thanks for your support, I'll make up my mind somehow and put my dishes on display. I prepared a salad in a slow cooker, I laid half a bowl for a test, I turned on the quenching for 15 minutes, forcibly relieved the pressure, I immediately turned on the heating, I put vinegar and garlic and after 5 minutes I put it in jars and rolled it up, I think it won't explode. Lenochka and the fact that you are a pleasure to read, I think many girls will agree with me as they say <talent you will not spend on drink>: girl_pardon: I recommend this forum to everyone who bought a multicooker from friends, how much information you can find out here, no instruction can be compared

[Tanya,]

Tanya, lettuce shouldn't explode! He has no right to do so.

... I recommend this forum to everyone who bought a multicooker from friends, then how much information you can find out here, no instruction can be compared

Absolutely the same thing: I recommend it to everyone! After all, "Mcooker" is a sea of ​​useful information and positive. Here you can find out about new products and get advice on any issue.

LENA SHELENA wanted to quote you where you write about "lecho in a pressure cooker", but I couldn't do it from the tablet. Please find a little time and effort, expose recipes Especially from conservation, I will be very grateful! Vegetables are gone

[Tanya,]

Tanya, I'll try closer to the weekend.

Vegetables disappear

If you are URGENT and not a classic lecho, where there is only tomato and pepper, take a look at this recipe, it is step by step and very simple.
The meaning is not to repeat from the same ingredients, but to understand the principle.
🔗

I would cook a small portion, adjust it to my taste and go.

Lena thanks I will wait!
Sone4ka, how can I open a link? I am a kettle on the Internet, especially now I go from a tablet! Please tell me how to read it? And if you don't mind, come on!

Sone4ka, how can I open a link?

direct links are prohibited, but since it is really necessary, we will break it. Just click on the link
🔗

Please tell me how to read it?

next time copy the link (inactive) and paste it into the browser window

Thank you Sone4ka!

[Tanya,]

LENA SHELENA wanted to quote you where you write about "lecho in a pressure cooker", but I could not do it from the tablet. Please find a little time and effort, expose recipes Especially from conservation, I will be very grateful! Vegetables disappear

Tanya, I'll try closer to the weekend.

Tanya, I keep my promise.

Lecho salad "It couldn't be easier" (preparation for the winter in the Polaris 0305 pressure cooker)



I tried to describe in as much detail as possible. If something is not clear - ask. (I used the last ground vegetables from the stash for the photo shoot.)
Hope the recipe comes in handy.

Tell me, here's this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=215959.0
What setting is the best for cooking in our pressure cooker?

[Muzochka,]

Muzochka, you can choose almost any, but it seems to me more convenient "Manual", 7-8 minutes. Check out similar fish recipes in our pressure cooker:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354470.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=323746.0
(To make your link to the recipe active, click on the "globe" icon just above the emoticons)

[Shelena]

Shelena, I just looked at the recipes, but I didn't see this. Thank you)

[Muzochka,]

Muzochka, to your health! Let it turn out delicious!

[Shelena,]

Shelena, Yesterday I cooked pea soup ... the meat was frozen, the peas were not soaked ... I put the Soup, pressure 2, 25 minutes ...by default, shorter. Pfukala myself as usual, and 1 minute before readiness it seems to hiss from under the valve, or maybe not. I was scared, turned it off. When I opened the lid, everything was fine .... with the valve, the pan was not poured to the maximum. In short, I didn't understand anything. After boiling the beets ... everything was fine.

Maybe someone else had this?

[Olya]

Olya, it is difficult to say the exact reason. I can assume that it was the peas that behaved this way. You mentioned you didn't soak. If the reason was in the gum, then when boiling beets, the hissing would be repeated. Soak the peas.
I very clearly follow the rule of working with a non-native stainless steel pan: I rearrange the gum. Otherwise, with the steamed old one wait for the "explosion". A month ago, having violated this law, I almost brought my husband to a heart attack. It's so scary when there is a terrible hiss and steam pours out from under the lid. It's impossible to get used to it.

[Shelena,]

Shelena, what was it with the peas? And why rearrange the gum when cooking in a folk pan? It was definitely not hissing from under the rubber band. There are strictly traces behind the elastic band. Are you serious about the explosion?