Pressure cooker Polaris PPC 0305AD (reviews)

Thank you, we will sort it out

I cooked borsch. I wanted to drop everything and leave. Fried rabbit meat + onions + carrots. Then I threw in beets, potatoes, cabbage, poured boiling water over it. Pressure-3, Quenching, 30 min. When the SV finished cooking, the heating was turned off. I wanted to wait for the pressure to subside by itself. But after 20min. could not resist and quietly pitted herself.
So this is what does not suit:
1) the beets are boiled down - they become completely white (I like the taste)
2) cabbage is overcooked for me
Tell me, pzhl, how to fix this.
And one more question: when I opened the lid, the borschik was still boiling. Maybe I should have relieved the pressure right away, but somehow I got scared that there might be a fountain (they wrote somewhere).
Maybe someone has a recipe for borschik without problems, share pzhl.

[Svetlana,]

Svetlana, somehow I decided to cook borscht ... I like the color to be rich, there are several subtleties ... right now I will lay out the recipe by which I made ... the recipe for our model is good, but the color is not for me ...

We need (I am writing approximately)
Potatoes 2-3 pcs
Cabbage-150-200g
Carrots - 1 pc
Beets - 3 pieces
Tomato 2 pcs
Onion - 1 piece
Parsley
salt, pepper, herbs to taste.
In a bowl on the Fry mode, fry onions, carrots (three on a coarse grater), tomatoes, beets (use two pieces, cut into cubes) in a small amount of vegetable oil. When everything is fried and stewed a little, we cancel the program and add potatoes, cabbage there, pour 1.5-2 liters of hot water. Salt, pepper, add herbs, dry basil. Turn on the Cook mode for 20 minutes, pressure 2-3.
I boiled one beet in a small amount of water with the addition of lemon juice in a microwave directly whole (5-7 minutes). When it was cooked, I cut it into cubes and left it in the broth in which it was cooked (peeled beets). After the end of the program, you can wait for the pressure to go down on its own, or you can forcibly release it, and add the beets that were cooked in our microwave along with the broth. And add the parsley. Leave it on heating for a while.
Very tasty soup, rich color, bright burgundy. I eat with sour cream.

30 minutes on Stewing ... well, that's a lot ... I cooked it from chicken breast ... 15-20 minutes on Soup ... pressure 2 or 1 - I don't remember. About opening ... wait 5-10 minutes, and you can safely relieve pressure and open.
You can do it according to the recipe for our Field ... it's good ... but first the beets are put in for taste, and after the end of the program - boiled (for color) ... my personal conclusion.

Thank you, Olya. I saw this recipe. From him, as it were, repelled. I also read the recipe for our Pole, but judging by the picture, the color is also not very red. I did it on stewing as someone wrote that the taste is richer. Do you cook borscht in Polechka?

But if the pressure valve is not closed, will the pressure cooker work (well, like a multicooker) or the program will not start?

Thank you, Olya. I saw this recipe. From him, as it were, repelled. I also read the recipe for our Pole, but judging by the picture, the color is also not very red. I did it on stewing as someone wrote that the taste is richer. Do you cook borscht in Polechka?

But if the pressure valve is not closed, will the pressure cooker work (well, like a multicooker) or the program will not start?

About Stewing ... cooked ... taste like in Soup. Yes, I cooked borscht in the Field according to the recipe that was written earlier ... I adhered to the principle ... received Xia borscht ... with the taste and color of beets.

I will say, based on the answer of Polaris engineer ... this model cooks ONLY under pressure .... without pressure, it only fries, bakes, reheats, automatically reheats and something else.In short, the multicooker is only in terms of functions, and not according to the principle of operation. I think without the accumulated pressure, just the countdown will not work.

Olya, girls,
tell me, maybe somewhere there is information on the modes and pressure in our SV. Let's say the mode "Porridge" - is used for simmering at a temperature of 100C, suitable for cooking something. Otherwise, I somehow cannot find out how it works. I read the forum, but my head is still a mess. The result is so far mediocre. About the borscht, the children said: "Tasty, but better on the stove."

[Svetlana,]

Svetlana, the taste really differs from the stove ... you need to get used to it ... is this the same borscht that you cooked for 30 minutes on the Stew? ... here I think that the first pancake is lumpy ... well, like ...)) .. I didn’t immediately get exactly BORSCH ... what I wanted.
Pressure and temperature ... well, I'll listen to what people say ... but I managed to "dig" only information from the instructions ... the pressure in our Field is from 40 to 70 kPa, the temperature in cooking modes is from 105 to 120 degrees. Frying 130 -160 degrees; Baking 120 - 150 degrees. Heating temperature 70-80 degrees. Accordingly ... pressure e 1 corresponds to 40 kPa, 105 degrees is a very gentle pressure and temperature ... I cook milk porridge, vegetable soups on it ... well, and tender products.
Pressure 2 ... 55 kPa, ~ 112.5 degrees ... I cook rice, pilaf, peas, beans at this pressure ... in short, medium-hard foods that do not boil well.
The pressure is 3 ... 70 kPa, 120 degrees ... I cook jellied meat, beef, etc. on it ... it's shorter than what is cooked very badly.

[Olga]

Olga, thank you made it clear. It's just my first such device. Before that, there was no multi, no pressure cooker. There are a lot of advertisements about the cartoon, which turns out to be much tastier and healthier than on the stove. But she cooks for a very long time. And then I saw that the pressure cooker was preparing soup for 15 minutes, porridge for 6 minutes. About what I need. I came home from work, gave up and half an hour later dinner is ready. And here, it turns out, there are so many nuances.
So, forgive you, but I will torment you with my questions further. I cooked buckwheat porridge on "buckwheat", 6 minutes, D-3. I liked it. And if you cook it on D-2, then you need to increase the time?

[Svetlana,]

Svetlana, torment ... ask! Cooked here is even healthier than in the cartoon, by the way, because it is cooked without oxygen.
About buckwheat I will say this ... at a pressure of 1 ... well, normal, but no more ... we don't like this.
At the 2nd pressure, the cereal is more boiled ... we like it, I didn’t try to cook it at the 3rd pressure .... and what’s there to cook on it .... logically, you say correctly, but in fact, cook, try. .. and decide.

[Olga]

Olga, oh buckwheat is our favorite porridge. How much do you cook on the D-2? And yet, I want to make fermented baked milk. There is homemade milk, fat. If I dilute it with water (to reduce the fat content) and put it on a slow cooker, D-2, 90 min. , will it be ok? What temperature is there, maybe you know? Or it is better not to do this, or boil over and pour. But even if there is 80-90 degrees, then it seems like everything harmful will die, but useful will remain, what thoughts?
Maybe someone already has experience of such experiments, tell me pzhl.

you can safely put on a slow cooker. No need to boil beforehand

And I usually cook buckwheat in a saucepan. Before going to bed, I bring it to a boil, boil for 3 minutes, turn it off. I can already put the sutra with me for dinner. You can soak and boil the sutra for a couple of minutes, eat immediately.

[Alisa_t]

Alisa_t, soaking at night is useful, but in the morning buckwheat absorbs all the liquid and there is nothing to cook. We tried (when I read about the benefits of cereals soaked overnight), but somehow we didn't really like it. And then I read that buckwheat does not contain harmful phytic acid, so we cook it right away.

I went to put milk on, I'll check what happens

buckwheat in the morning really absorbs everything in the morning. For 2 minutes, it does not have time not to burn, not to stick. But of course, it's a matter of taste.

that there may be a fountain (somewhere they wrote)., when I release the pressure, I forcibly close the valve with a kitchen napkin folded in several layers, until complete silence.And fountains are mostly dairy, like, I never had, although I do so often with soups-forced. strav. pressure while it boils, add cobweb, greens, add salt if that.

sveta.khm I tried to prototype you, but now I'm from the tablet and it didn't work out for me, whoever taught would say thank you, well, I think you understand

Hello everyone. Well, accept and me in your ranks as the owner of Poly 0305
About myself: I have fields since this weekend (i.e. 4 days like ..), I don't like cooking, especially baking, so I hope that the pressure cooker will be my help.
About Paul: before her, I did not have such a technique, so there is nothing to compare with. But ... I really did not like one caveat: it turns out that it does not turn off automatically, but is in constant heating mode, which is sometimes unnecessary or inconvenient. And so in principle - a solid five.
About cooking: I managed to cook steamed vegetables (for Olivier), pickle and cottage cheese casserole from the recipe book. All liked it. But she stewed cabbage in the standard "Stew" mode, press. 3 - I didn't like it. Some kind of stew came out. I hope for your hints
Thank you all for this Temko. Of course, I have not read all 120 pages yet, but I have learned a lot of "tricks" and outlined

[sveta.khm]

sveta.khm, I cook borscht only in SCV. I put everything in the broth at once - sautéed from beets, onions and carrots, potatoes, cabbage, tomato. And for 15 minutes, press 2 on the soup. I play it off myself. transfer to a saucepan, bring to a boil. And that's all.

[Moskov79]

Moskov79, and from this place in more detail. Well, I want to bring my borsch to mind, so that I add the beet at the end. That is, the program has ended and can the pressure be relieved immediately or wait? And then what to start a new one to boil or for heating?

it turns out that it does not turn off automatically, but is in constant heating mode

models where this is not very small and they have a completely different budget

Some kind of stew came out.

most likely, you need to add time

most likely, you need to add time

Yeah, so 30 minutes is not enough for cabbage? I'm a "newbie", I'm not in the know, so I'm sorry for the nonsense .... In the gas oven I carve cabbage for 1 hour 40 minutes, and I decided that since the SV brings down a cold one in an hour, then 30 minutes is enough for the cabbage

[Natalie@]

Natalie@, hello, our regiment of newcomers has arrived. About rassolnik - potatoes after 40 minutes at a pressure of -3 are not boiled?

fronya40, that fits me. Just want to clarify, do you pass potatoes and cabbage? And if you put soaked beans, it takes 15 minutes. get ready? And maybe a strange question, how do you shift, is it all hotter, can you adjust?

Natalie @ Look for Shelena's recipes for a great stewed cabbage recipe. In general, I recommend Elena's recipes.

[fronya40]

fronya40, I re-read your message again, are you probably doing a stew on the stove? And the color of the borscht is red, and the beets are boiled?

[Olga]

Olga, oh buckwheat is our favorite porridge. How much do you cook on the D-2? And yet, I want to make fermented baked milk. There is homemade milk, fat. If I dilute it with water (to reduce the fat content) and put it on a slow cooker, D-2, 90 min. , will it be ok? What temperature is there, maybe you know? Or it is better not to do this, or boil over and pour. But even if there is 80-90 degrees, then it seems like everything harmful will die, but useful will remain, what thoughts?
Maybe someone already has experience of such experiments, tell me pzhl.

I cook buckwheat for 5-7 minutes D2 ... it just breaks it ...
About milk ... everyone cooks on Slow ... and all the rules ...
About the temperature that she knew, she said ... the rest of the figs knows ... one can only guess.

Natalie@, cabbage carcass on Buckwheat for 5 minutes, D2 .... she needs 4-5 minutes .... after 8 she's already soft, like stewed ... we don't like that.

sveta.khm, of course, you can relieve pressure right away, cover the valve with a napkin, there will be no such flow of steam, and then for heating or heating if you need it to boil. Heating is more intense than heating, that is, the temperature is higher on it.

[Natalie@]

Natalie@, hello, our regiment of newcomers has arrived.About rassolnik - potatoes after 40 minutes at a pressure of -3 are not boiled?

Svetlana, Hello. The potatoes are not soft. Even if she and a little "went", then for my taste - this is only a plus. I like to eat soups / borscht and stews in such a state when they "can be eaten with your lips"

Natalie @ Look for Shelena's recipes for a great stewed cabbage recipe. In general, I recommend Elena's recipes.

Yeah, thanks for the direction. I'm still not very much in the structure of the forum. How to find? Go to Shelena's profile?

Come on in and find all her recipes there.

[Natalie@,]

Natalie@, cabbage carcass on Buckwheat for 5 minutes, D2 .... she needs 4-5 minutes .... after 8 she's already soft, like stewed ... we don't like that.

Nuuuu, I don’t know. In 8 minutes Wow! And why didn't it extinguish in 30 minutes? Or are we talking about different degrees of cooking? I love the cabbage as from the oven, right up to brown ...

[ALL NEWS!]

ALL NEWS!... congratulations and welcome to the ranks of quick-cookers! For our beloved Poly, there are LOTS of proven recipes ... look, read, and if you have any questions ... ask!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=602.0

[ALL NEWS!]

ALL NEWS!... congratulations and welcome to the ranks of quick-cookers! For our beloved Poly, there are LOTS of proven recipes ... look, read, and if you have any questions ... ask!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=602.0

Oh thank you !!!!!!!

Girls, put the milk to languish, something clicks there. Is this normal or start to be afraid?

Girls, put the milk to languish, something clicks there. Is this normal or start to be afraid?

Yeah ... start, if there is nothing special to do ...)) ... all the rules, if only she did not click, it means that she broke.

I also have a clicking sound, I think it's just the heating device heats up, well, or I soothe myself like that

girls, and someone made meat with liquid smoke in it, maybe even captcha? or do we not have the function of smoking and how can we wriggle out?

[Olga]

Olga, TatyanaThank you calmed down. To save nerve cells, I left the kitchen and read Temka

girls, and someone made meat with liquid smoke in it, maybe even captcha? or do we not have the function of smoking and how can we wriggle out?

ABOUT! And this is interesting to me. In standard recipes, our SV comes with "smoked legs" with liquid smoke. There is an idea to replace smoke with soy sauce (I consider smoke to be a chemical food product) and take another meat, but leave the cooking principle the same. Well, or correct, that's the question ...

I report on baked milk.
90 minutes passed. She turned off the heating, relieved the pressure. I measured the temperature of milk - 90 degrees. The pressure was - 2.
The milk was diluted with water 2: 1. The taste, as for me, is watery. But I don’t drink baked milk, and I did it only a couple of times. Once on the stove and decided not to. Dreary and long. And a couple of times in a thermos (boil in a thermos overnight). The thermos smelled good, but the color naturally remained white. I'll try it in fermented baked milk and then decide to dilute it next time or not.

So, I conclude that the slow cooker maintains a temperature of 90-95 degrees.

Girls, maybe someone was tormenting milk at pressures of 1 and 3. How did it happen. I'd also check the temperature there, but I don't want to spoil the food.

sveta.khm. Olya gave you a link to the recipes there is ghee. milk from Shelena !!!! Read the topic and you will be happy

[for newbies!]

for newbies! Link to recipes ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=602.0

sveta.khm. Olya gave you a link to the recipes there is ghee. milk from Shelena !!!! Read the topic and you will be happy

I did it according to this recipe. Thanks her. Or maybe your thoughts on this recipe should have been written under the recipe? Then I'm sorry, I didn't know.

[Svetlana,]

The milk was diluted with water 2: 1.
The taste, as for me, is watery.

Svetlana, in my opinion, milk was diluted in vain. Therefore, it turned out to be watery.

I report on baked milk.
90 minutes passed. She turned off the heating, relieved the pressure. I measured the temperature of milk - 90 degrees. The pressure was - 2.
So, I conclude that the slow cooker maintains a temperature of 90-95 degrees.

On this program, boiling goes first, and then languor. Conveniently, you don't need to boil on purpose - everything is included in the program.

On this program, boiling goes first, and then languor. Conveniently, you don't need to boil on purpose - everything is included in the program.

Now, I see, thanks. And milk for fermented baked milk, I want to make it skimmed, so to speak, the fat content is 1%.

[Natalie@]

Natalie@, hello, our regiment of newcomers has arrived. About rassolnik - potatoes after 40 minutes at a pressure of -3 are not boiled?

fronya40, that fits me. Just want to clarify, do you pass potatoes and cabbage? And if you put soaked beans, it takes 15 minutes. get ready? And maybe a strange question, how do you shift, is it all hotter, can you adjust?

Of course not. Passing beets, onions and carrots. No, beans, soaked, are cooked for about 30 minutes in advance. I pour the hot borsch with a cup or a silicone ladle. I pour it over right away, because I immediately squeeze out the garlic and herbs.

[fronya40]

fronya40, I re-read your message again, are you probably doing a stew on the stove? And the color of the borscht is red, and the beets are boiled?

I cook sautéing when in the bowl, when on the stove .. usually on the stove, to speed up the process and I worry about the bowl, it’s my third. The pressure cooker is super, but the bowls .... so I bought the Comfort, then I like Polka much more.
The borscht is red, but the color is not burgundy, but red. And I really like the borscht from the frying pan, it comes out ready already, no need to insist.

By the way, before baking, I always grease the saucepan with a universal non-stick grease, and nothing sticks, it flies out like a pretty one ...

Natasha, I apologize for asking a question when it is no longer relevant, but what is a "universal non-stick lubricant". Is this something homemade and purchased? Can I have a recipe?

I cooked this way ... not bad, but I added beets to the overcooking for taste ... it was great! This is a recipe for SV Shteba
And for raw meat, and if broth or chicken breast, then 15 minutes is enough ... so ...
Required:

Meat (I have beef rib) 500 g
Beets 200-250 g
Fresh cabbage 200-250 g
Bulb onions 2 pcs
Carrots 2 pcs
Tomatoes 1 pc large (you can take in your own juice, homemade lecho or tomato paste)
Potatoes 150-200 g
Vegetable oil 2-3 tbsp. spoons
Lemon juice 1 tbsp spoon (or vinegar)
Black peppercorns, bay leaves, salt, borscht seasoning (I use KAMIS) to taste.

Preparation:

1. I always steam beets separately, or bake them.
2. Chop the onion quite finely, grate the carrots on a coarse grater, cut the tomatoes into slices. Turn on the multicooker on Roasting Mode, set 5 minutes. Allow the bowl to warm up (the multicooker will beep and start counting down the time. This will take 3-4 minutes). Pour vegetable oil into a bowl and add vegetables, fry, stirring constantly. If you like a stronger roast, then slightly increase the time.
3. Peel and chop the potatoes as you like.
4. Chop the cabbage.
5. After the end of the Roasting mode, add potatoes, cabbage and meat, black peppercorns and bay leaves to the multicooker bowl. (I usually cooked the broth separately, but today I decided to try to put it all at once). Cover with hot water. Set the Soup mode. I left the default settings (pressure 0.7, time 30). The pressure was set for 8-9 minutes, then the countdown began. At the end of the program, I forcibly let off steam, but you can wait.
6. Peel and grate the boiled beets. At the end of the Soup program, open the lid, remove the meat, add beets and lemon juice (vinegar) to the bowl. Remove the bones from the meat, cut and return to the bowl. Salt. Close the lid of the multicooker and leave on Heating for 10-15 minutes. All.
7. Serve with sour cream. It is good to add some finely chopped garlic and herbs.

Girls, thanks.
For myself, I have already made a couple of options (based on your advice) how to cook. I'll try it next week.
Today is another jamb. I decided to stew potatoes on "Rice", 15 min. , potatoes + onions + vegetable oil. I read Temka and write down recipes in a notebook, otherwise you won't remember everything.I put it on, I sit, I wait for the pressure to build up. Here the smell of fried potatoes was already heard. I turned off the program, opened the lid - yes, the potatoes were burnt. I remembered that somewhere in Temka they wrote that I needed to add a couple of tablespoons of liquid. I added 40 ml of water and started the SV again. Everything was cooked and even edible.
Thanks to everyone who shares their experience. It saved my lunch today. _{It remains only to wash the bowl.}

Strange ... I always (practically, with rare exceptions) bleed off the pressure forcibly never gushed anything. The level of products in the bowl is not higher than the limit mark - and that's it .... As for the transfer - yes, there is such a thing. It was ready - poured (transferred) into a suitable container - using a standard set for Teflon dishes, quickly washed the bowl - and drove on. I really only have complaints about the bowl. Elastic band - no problem. there is no superfluous smell, so that after which it would not cook (no, well, my cover). I never removed the valve, never clogged, only the inner grill, washed everything - and off you go.
My child loves beets hysterically, ordered a vinaigrette. True, I bought a "camomile" - an ordinary metal one. God, how lovely! I washed the vegetables, threw them together with the eggs on the "double boiler". 5 minutes. - I removed the eggs, added what there was not enough space for, and another 20 minutes. ALL!!! Delicious beets, the eggs peeled easily, the peel also came off from everything else, like a stocking))) Very tasty! (for reference - I hate vinaigrette. I ate so that it cracked behind my ears.)
Here is the New Year ahead, pork legs in the freezer, I will try jellied meat. Very interesting. Since I was convinced that this pan is HAPPINESS, I have no doubt about the deliciousness. Holiday greetings! And may our work in the kitchen be pleasant, stress-free and delicious !!!