Pressure cooker Polaris PPC 0305AD (reviews)

[Gulya,]

Gulya, there is. 1,2,3. But this is not pressure, but heating temperature.
So, it was by default - 2. Let's write it down.

Yeah, most likely I'm an automatic. I turn on baked goods, don't look at the pressure

Hello girls !!! My name is Olesya, on November 20 I became the owner of a polaris ppc 0305ad pressure cooker, I read the whole topic in it every day, I am very happy, but I had such a question, for the last 3 days I have had steam from the pressure cap and everything hisses, even then when the pressure builds up and the lock closes, sometimes I'm even scared that everything will take off now, tell me what it might be, Thanks for the answer

[Olesya,]

Olesya, Hello! Welcome to our ranks!
Your description of the valve is very alarming. It turns out that the device worked properly for several weeks, and then something went wrong? ..
I would try to take out the valve, rinse it and put it back in place. If this does not help the usual silent operation of the pressure cooker, then I would contact the service.
I hope for a successful outcome.

Thank you Elena, this happened, it can be seen from the fact that I took it apart, washed it and my husband put it together, it seems to me that he twisted something there, maybe not right, I will understand

I have probably been using a pressure cooker for more than half a year and am very pleased with it, I cook every day, but the bowl has already died ... of course, but without it, like without hands with two children, every day porridge and stew meat. the most important difference is that she cooks faster than multi is simple, BUT the question arose about making yoghurt ... and now I am looking for a new helper, or maybe someone in ours was making yogurt?

maybe someone used this multicooker Polaris PMC 0514AD, 5 l, 860 W I can't find any reviews for yoghurt I looked after or a multicooker Brand 701

I have a cartoon Polaris 0520. The yoghurt turns out great

I have great yoghurt in Polaris 0517!

I chose from Polaris 0517 and 0520 - at 0517 I pushed aside the ceramic bowl. I have Vinis with ceramics. Out of order six months later. Still, teflon is better

Good day!
First of all, many thanks for the great amount of valuable information. I bought a saucepan in the summer, after long and painful deliberation, and I am happy that I chose it. By chance, in the reviews I came across a link to this site and diligently studied what the already established owners wrote about - and it helped me a lot. As I brought it home, washed it and boiled it, I still had time to make an impromptu dinner - in half an hour (along with the preparation of food) it turned out a dish for two uncles and me (it was pasta with vegetable sauce). And then it began ... Since it was in the summer in a deranged heat, when you move with difficulty, I completely appreciated the beauty of this contraption. Cooking, stewing, frying, baking - I've tried everything. I admired the speed of steaming.
And now the time has come for twists. Now, of course, winter, the information is not in time, but next year, it may be useful to someone. From checked:
Blue (eggplant) caviar. You make caviar, as usual, according to your favorite recipe (I bake vegetables, for example, in the oven), literally 3-5 minutes. on the "stewing" program, pour it into sterilized jars and now - about vinegar - I poured an incomplete teaspoon directly into a jar of caviar (half-liter jars). Then - as usual: rolled up, turned over, wrapped up - put away for storage. LOG IN !!! When they opened it in late autumn, they added a little oil and fresh herbs - they moaned with delight. How fresh! Nothing swelled, nothing exploded.
Tomato and vegetable dressing. For borscht, sauces, as a basis for adjika.Onions, tomatoes, plums, bell peppers, apples, herbs, garlic (there are a lot of tomatoes, onions and peppers, the rest is to taste and desire) chopped finely in a chopper, again stewing for 5 minutes. Added a little citric acid (this is already based on the amount of the mixture), then - as usual, turnkey. Fresh taste, amazing color, aroma. The queen is delighted.
Jam. I bought a hard pear of this kind, a lot, and sat down to read how people cook a jam of pear, because I always cooked it on the stove in a bowl to evaporate liquid for the sake of. I use pectin, so I don't cook for long. The pear was going to be used for the first time, before there were more and more berries and, again, the utter humid heat in the atmosphere. I am horrified to learn that the pear, it turns out, is from "long-boiled" fruits. I frantically rummage in the net, because I know that jam in a cartoon is difficult to boil down to a thickeness due to the non-evaporation of the liquid (if there is no special program). But nothing can stop the suffering! After reading and considering the information, I do the following: I cut and clean the pear, put it in the device, literally half a glass of water, sugar (1 kg of fruit per 1 kg of sugar). Stewing for 10 minutes. After that I open the lid and observe wonderful, transparent amber pieces. I pour in the pectin and on the "baked goods" with the lid open I bring it to the thickness I need (I’ll say right away - when the cans cooled down and I turned them over, I got the impression that there was marmalade). I scold myself for my former stupidity, I swear that next summer I will do the same with everything I’ll cook from, I’ll dance with happiness.
Here)) I would be glad if someone comes in handy.

Girls, take them to your company. I bought SV, I cook for the second day, it smells very strongly of plastic and food, including what to do, I even boiled soup (water + lemon) on the program, but nothing has changed. How long will this smell last?

Oksanka81 welcome to the friendly and responsive team !!!! The fact that it smells like plastic is very bad, if my memory serves me here, no one seems to have complained about it, I personally certainly did not have it. And where did you get St.?

Now I went and looked at the SV, in principle, the food with plastic does not come into contact with the lid from the inside, it is also iron, remove and boil the O-ring in the pan, wipe the heating device thoroughly, maybe there is something stuck to it and melts and gives off a smell during cooking.

Now I went and looked at the SV, in principle, the food with plastic does not come into contact with the lid from the inside, it is also iron, remove and boil the O-ring in the pan, wipe the heating device thoroughly, maybe there is something stuck to it and melts and gives off a smell during cooking.

[Oksana,]

I bought SV, cook for the second day, smells very strongly of plastic and food, including. How long will this smell be present?

Oksana, Congratulations on your purchase! Let it serve for a long time!
As far as I remember, no one complained about the smell in our pressure cooker. But, reading about other models, I can say that unpleasant odors usually disappear quickly. Keep the cover upright, do not close it outside of work. Cook some compote.

Mandrake, welcome to the forum and to our thread! Thank you for such an interesting message! How much useful information! Your experience will be useful to all of us !!!

Hello!
Thank you very much for such detailed recipes and comments. Not so long ago I have this pressure cooker and until we became friends with it ((((I hope you will help. While I'm cooking from a book, everything is fine. But I can't find a recipe myself. I don't understand the principle of operation of each mode. The instructions indicate the temperature only for 2 modes. But what about the rest? Here's how to understand that I can cook this dish on "Rice" without any problems, but for this you need to take the "Stew" mode?
If you understand what I mean, unsubscribe, please!

everything related to meat, stew, with cereals, rice, pilaf, soup, soup. I don't like vegetables there, the faster you start cooking, the faster you will master

[Yulia_sunny,]

Yulia_sunny, good evening! : flowers: Let's try to figure out the modes.
Rice is the hottest mode.It is good to cook cereals on it: barley, oatmeal (not oatmeal), rice; lentils.
"Buckwheat" - softer mode. Good for the cereal of the same name.
"Quenching" - gentle mode. For long cooking of meat and vegetables.
"Porridge" is good for all milk porridge, casseroles, omelets and even baked goods with a closed valve.
"Manual" is very similar to "Porridge". Convenient by minute time adjustment.
I would recommend that you first look into ready-made recipes for our pressure cooker. They are quite varied, and you can choose the closest to the dishes that you usually cook. At the same time, you will understand the principle of cooking for different products.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=602.0

Here in the description for another pressure cooker there was something like: "The main principle of operation of this mode is to evaporate liquid", "This mode does not imply boiling, but prolonged languishing of the product at a certain temperature."
That would be something similar to our pressure cooker for each mode. Thanks for writing, I'll try. It's just easier for me to use the Sherlock Holmes method - from general to specific)))

Yulia has never met such a description of the modes in our St., but ...... if you are not too lazy and start reading this topic from the very first page, more or less read everything that is written here, a lot will become clear and understandable. When I bought it, I didn’t know which side to approach at all, for the first time I started the program, closed the doors to the kitchen and hid in another room. But then I found this forum and I was happy. There are many pages and practically each one contains useful information. Here, smart girls write everything is simply accessible, understandable and interesting. And thank them very much for that. And if someone starts to ask elementary questions somehow for the girls, it even hurts that what they wrote before, no one reads it.

[multicooker]

Here in the description for another pressure cooker there was something like: "The main principle of operation of this mode is to evaporate liquid", "This mode does not imply boiling, but prolonged languishing of the product at a certain temperature."

Sorry, but all these phrases are only suitable for multicooker! Have pressure cooker the principle of operation is completely different. They work in a linear fashion. That is, they gained a certain pressure (and there are as many as 3 in our SV!) And keep it until the end of the program.
I agree with Tanya. Feels like you haven't read the topic. And besides, you don't quite understand the difference between a multicooker and a pressure cooker. I also recommend reading this thread. Many questions will be cleared up.

Here in the description for another pressure cooker there was something like: "The main principle of operation of this mode is to evaporate liquid", "This mode does not imply boiling, but prolonged languishing of the product at a certain temperature."
That would be something similar to our pressure cooker for each mode. Thanks for writing, I'll try. It's just easier for me to use the Sherlock Holmes method - from general to specific)))

Do not bother ... Shelena explained everything clearly to you and specifically chtoli ... just cook according to already proven recipes ... if anything, ask! We will tell you ...))

Dobzhe) thanks, I will still contact)

girls, but I haven't baked yet, today I will try charlotte for the first time, and the question is possible, I did not understand, but the lid needs to be closed until it clicks, just do not put the valve on pressure yes, sorry for the stupidity, but it does not reach yet

put the lid on as usual

and turn the valve all the way, but there is no pressure during baking, which I am afraid of.

how the valve will stand and whether it will be at all important. It seemed to me that if the valve is removed completely, then there is less condensate.

thanks Elena went to try

[Olesya,]

girls, but I haven't baked yet, today I will try charlotte for the first time, and the question is possible, I did not understand, but the lid needs to be closed until it clicks, just do not put the valve on pressure yes, sorry for the stupidity, but it does not reach yet

Olesya, close the lid as usual ... all the way. Leave the valve open or remove it altogether so that condensation does not get on the baked goods ...that's what I do.

Thank you Olya, everything swelled, put it on, we will wait for what happens

Thank you Olya, everything swelled, put it on, we will wait for what happens

And yet ... when I bake, I don't open it at all, if I really need to, then just a little and quickly ...

I open it after 40 minutes. I can wipe the condensate

girls now 50m of pressure passed 1, opened and he was white, what to do

what are you baking?

I bake muffins and biscuits at a pressure of 2. White top in the finished cake is normal. But it seems to me that at a pressure of 1 the dough will be half baked ...

baked charlotte, according to the recipe there is a pressure of 1 to 55m, baked well, delicious, only something whitish but how to insert a photo here I can't figure it out

there are no shadows on top, it will be white. You can turn it over at the end, I'm not fond of this

girls now 50m of pressure passed 1, opened and he was white, what to do

That's right ... such a time at 1 pressure ... right! White tops in ALL scorics, cartoons, and speed sorts ... this is NORM. I bake biscuits and charlottes ALWAYS at a pressure of 1 ... rise better. You can turn it over, but I just decorate the top with something. This is not an oven ... that's why the top is white, but I like charlottes and biscuits more from fast food because of their humidity.

and how long do you bake at 1 pressure? I get 1 hour at a pressure of 2

and how long do you bake at 1 pressure? I get 1 hour at a pressure of 2

50 minutes ... baked and the crust is thin and not fried, but for 60 the crust is dense and fried, At a pressure of 2 for such a time, I think the embers will remain. At a pressure of 1, like, 120 degrees ... the most it ...

PS BURN ... to me on "you".

Ok, me too))

I never had coals))) when I baked in the village, so the chocolate was baked in boiling water for 1.5 hours, after 60 and even 70 minutes it was raw.

[Shelena,]

Ok, me too))

I never had coals))) when I baked in the village, so the chocolate was baked in boiling water for 1.5 hours, after 60 and even 70 minutes it was raw.

We must try, of course. Biscuit, in my opinion, should be baked ONLY on 1-ke. And what is the crust of your pastry? Only the Honey cake was raw, the recipe was laid out ... and that was because I had been exposing half the time ... so I added some more. As a result, it was baked for 1.5 hours. Well, the biscuit itself was high.
What does it mean ... was raw ... how did you define it?

Shelena, how are we? .... expert opinion! .... pliiiz ...

[Alisa_t,]

Alisa_t, "Chocolate on boiling water" is baked for a very long time and in a slow cooker. Full serving minimum 1.5 hours.
I like biscuits, charlottes, cottage cheese casseroles at 1. Not everything was baked at 2.

Olya, I bake very little now. What I did is in the recipes.

Recently, I have become addicted to baking in the oven in a cast-iron frying pan, in Pole I rarely bake now. But I remember exactly that at a pressure of 1 the dough was soggy for a long time. The crust is not hard, but dense. Maybe 5 minutes extra.

[Lena,]

Lena, time depends on the recipe.
In addition, “oven” recipes often require adjustment. I have been "at war" with "Zebra" for so long. For many years I baked it in the oven, and then tried to bake it in MV. The pancake turned out. I adjusted the ratio of ingredients, and the pie turned out.

Strange ... I have Zebra in the remote control, in the oven, and even in HP, according to one recipe.

Hello! That's the question I have. Of all the possibilities of our charm, I have not yet mastered the delayed start. Tell me what you can throw in the evening without the risk that it will deteriorate until morning? Only porridge and eggs come to my mind, you can boil it, for example ... And that's all. And I really want not to bother with breakfast in the morning.

Rice with apples and raisins - on the prog rice, mashed peas with fried onions 1k 2 - on legumes, vegetable stew can be frozen, potatoes with butter - on stewing.

[fox]

fox, thanks for the advice!
From the recipe book, I greatly respect baked potatoes (this one is in a creamy sauce). Naturally, I'm experimenting. I added grated processed cheese to the mixture of milk and sour cream.It turned out very well. I also combined this pleasure with fried onions and mushrooms (well, these are all variations on the theme). Delicious, my family growled.
Also, my son licked at the curd casserole from the same recipe book. Here's what happened: I took 600 grams. cottage cheese, 150 ml. milk (and bred dry, because I forgot to buy a normal one), and then according to the recipe, however, vanilla and coconut were added to the curd mixture itself. The mixture was stirred with a hand blender. She smeared the bowl with margarine, sprinkled with breadcrumbs, put a circle of parchment on the bottom. For the casserole I decided to make a "bottom" - I rubbed frozen margarine, mixed it with sifted flour, sugar and coconut (unfortunately, everything is "by eye", so the proportions are like a similar "grated" shortbread dough, I won't say more precisely), this mixture evenly on the bottom of the bowl, poured the curd mass on top.
Now about my comments on the process. For this amount of cottage cheese 150 gr. too much milk - 120 maximum. The decoys need plump spoons. And the 30 minutes mentioned in the book are definitely not enough. Climbed up - still watery, baked, that is, a total of approx. 60 minutes Well, she opened it still hot with impatience, she sat down. So next. once I will give "to reach".
Now about the result. AWESOME delicious! Very delicate, straight cream. When cold, it became a good consistency, I didn't put in a lot of sugar, and due to the fact that she sat down, she got bumpers. The child smeared it with jam on top, and I also think that it is possible to make a jelly filling from above in these sides. Not bad, I think, the zest of lemon or orange will sound in it. In short, quite worthy to continue experimenting. I think the blender also played a role - it gave the effect of cottage cheese grated through a sieve. Bake on a deuce, as indicated in the recipe.
By the way, I bake all the time on a deuce, and then I read that girls use a 1 for some baking ... Interesting.
Yes, another question: did anyone think how else you can use the "curd" mode? What kind of algorithm does it have, no one knows? As I understand it, it should be a smooth uniform heating ... And where else could it be applied?