Pressure cooker Polaris PPC 0305AD (reviews)

[Olga]

Olga, five times in total)))

[Olga]

Olga, five times in total)))

Ruslan, then everything is clear ... you will get used to it ...)) My second year has gone, and before I was even afraid of her ...))

Howling, I liked that everything was getting ready very quickly.

And we told you in chorus here - open the box!
Lena, it's very cool that "the relationship has started." More tasty treats !!!

[Irishka CH]

Irishka CH, thank you.
Yes, in time my father decided to give me such a gift.
At first I somehow accepted the "bayonets" (I'm not used to being given something without my approval
And what for me 1 more of the same unit? - I thought.
Moreover, I already have a good multicooker.
And then I tried - and fell in love with Paul too.
Everything is prepared very quickly - sometimes it can be a plus.
They made a jellied meat from a beef tail (2 kg of meat-bones per 1.5 liters of liquid), for 1.5 hours in jellied mode - it turned out so rich that in the refrigerator it was just like thick marmalade in an hour. And the meat separated very well.
In general, a cool unit.

[Elena,]

Elena, Congratulations on your successful start.
I read your previous statements about the need for a pressure cooker and there was a feeling that my thoughts were about 2 years ago. She also dearly loved her multicooker and did not understand what SV was needed for. But how everything has changed in 1.5 years of using Polaris! In MV I make only yogurt, compote and ham. But the pressure cooker works every day. Fast. Conveniently. Delicious. Now you are convinced of this from your own experience.
Further development of the useful unit.

And I am absolutely not happy with the pan. Despite the fact that I don't even fry in it ... There are no complaints only about the soup. The rest is yes, if it gets wet it is washed, but no, it's easy - you can't scratch it with a brush, you have to pry it with your fingernail from time to time

Alisa, well, I'm really surprised. Everything from a saucepan is perfectly washed and does not burn. The coating of this pan is not so tender. After I realized that there are removable pans, I wash and clean it not so reverently. The dish sponge has 2 sides: foam rubber and rough rough, like carpet. With this "carpet" with dishwashing detergent everything is perfectly washed out. Shelena / Elena is right, these are not burnings, but traces of "old discomforts." Even if you need to soak for a while, this is also not scary. For me, it's easier to wash this saucepan than ordinary dishes, pots and pans.

4. Steamed beets. 30 minutes in the "steaming" mode, cooked halves of large beets.

Elena, you can cook beets faster, and even more so half.
Vegetables on Olivier: immediately put potatoes, carrots and eggs... The roll should be 2 times larger than the egg. Steamer mode, pressure - 3, time - 7 minutes.

Vegetables for a vinaigrette, a fur coat, or just beets for a salad: "Steamer", press. - 3, time - 10 minutes (12 minutes if the beets are separate and they are very large)

I choose the pressure of three so that the steam "reaches" the very heart of the beet.

does not burn

does not burn, but sticks. This saddens me, and even sometimes makes me angry - such laundering takes a lot of time. Yes, I wash both sides of the sponge, but it doesn't make life much easier. Perhaps the saucepan really doesn't wash well every time. But I do not know what to do in such a situation, how to control the degree of washing ... Everything is smooth to the touch. When boiling milk, I already complained somehow, it absorbed the taste of pilaf. This can only happen if the bowl is poorly washed.
After a saucepan of Polaris 0501, this one seems awful.Therefore, I prefer to make baked goods in MV. I have to drag the cartoon out of the room, because all the appliances in the kitchen do not fit)) I like this model of SV, except for the saucepan. But I use it often, the cooking process itself suits me. We have to think over what and how to cook, so that later there will be fewer problems.

it's easier for me to wash this saucepan than ordinary dishes, pots and pans

I use cast iron pans, so they wash very well with me. And if something happens, ordinary pots can be rubbed with a hedgehog, so usually I usually have no problems with washing other dishes.

I use cast iron pans, so they wash very well with me. And if something happens, ordinary pots can be rubbed with a hedgehog, so usually I usually have no problems with washing other dishes.

Lena, I don't even know what to say ... Maybe the truth is something with the saucepan itself, or does everyone "stick" in their own way?
Although my pans are cast-iron and wash well, I'm sorry about the weight ... I need special training to pull them. I'd better wash the bowl

I have 2 saucepans, both behave almost the same. The one that bought from Liberty is a little better. I met here somewhere, someone had similar problems, I even posted pictures - the cups seemed to be rusty on them. If suddenly someone can advise something - I will be glad))

And I have special training)) True, I could not adapt to them for a long time for another reason - I washed them too well every time, as a result of which they constantly rusted. Well, there were people who explained that this is no way to do this - they need to be washed badly. Otherwise, there was a problem.

Oh damn! They rust too! Is it from washout? Damn, well, live a century and learn a century. And I’ll use a brush, yes, get some polish .... And then I put it in the oven from the gas stove (where I keep it when the oven is idle) and the grill may also rust from the frying pan. Thanks Lena, I'll know.
I also remember this photo, it seems then Shelena said that it was like a saucepan that was not washed. Well, try using Shelenin's advice from the previous page: 1 tsp lemon. acid, 1 table of lodges. washing, a little water, let it stand, and then wash / rub (it seems so, look more precisely Shelenino's description)

I plan to try advice with a lemon, you just need to find time.

In the summer, my huge frying pan was demolished and the question arose of buying a new one. Good non-stick ones already became very expensive and I was advised to use cast iron. But I had a bad experience with 2 cast-iron pans that were lying in a barn, because I was against it. It turns out that I did not take care of them properly. The rust must be washed well, there are ways in the net. It seems to hold with vinegar, then wash with fairies. Then thinly, it is important, to spread with oil and ignite well. Straight up to smoke - to form a non-stick oil microfilm. Perhaps several times. After that we use it for health. Warm up well before use, otherwise it will stick. After - NOT wash with Fae. You can boil it a couple of times with water and drain. As a last resort, rub with baking soda and a brush. Or just a brush. Then we dry. I try to wash with baking soda less often, it is better to wipe it once again with a tissue or paper towel. If any means other than a brush were used, you need to THINKLY grease the dried pan with oil. If not, you can simply dry it.

No calcinations with salt are needed, this is done with new pans so that the salt absorbs the machine oil.

Lena, thanks for the tips on the frying pan. I have 2 of them, one 15 years old, the second year 2. The newer rusts stronger. On the old one, from time to time, there is already a film. But .... you're right. Even the old one sometimes fails if I do not have a good detergent and brush. Especially if you fried fish or chicken legs, and then cooked them up ... I'll bring general feng shui into them.

We are here in Temko, like you

I have 3 cast iron. The oldest one is really the best. In my case, it doesn't depend on the film. Apparently, the cast iron alloy is slightly different.

we are here in Temko, like you

Well yes.
I think so, the alloy is different.

: pardon: Good afternoon, dear owners of Polaris 0305, let me join you. Recently I bought myself this assistant, and now several questions have appeared. Shelena's recipe "Oatmeal with raisins on water" indicates the dosage of 1/2 cup of cereal per glass of water. And the instructions say that you cannot fill the bowl with food less than the minimum mark. How to figure it out, I wanted to cook 1 portion, but I had more because of the instructions

Ruslan, thank you for the recipe for potatoes on Dolgovarka. Truth did in another SV (Cucco. She gave me at the dacha). It turned out delicious

: pardon: Good afternoon, dear owners of Polaris 0305, let me join you. Recently I bought myself this assistant, and now several questions have appeared. Shelena's recipe "Oatmeal with raisins on water" indicates the dosage of 1/2 cup of cereal per glass of water. And the instructions say that you cannot fill the bowl with food less than the minimum mark. How to figure it out, I wanted to cook 1 portion, but I had more because of the instructions

In a bowl For steam ... VELKAM!

[Olga,]

How to figure it out, I wanted to cook 1 portion, but I had more because of the instructions

Olga, Welcome!
I cook in this pressure cooker as much as I need. The device has been working properly for 1.5 years. But, of course, it's up to you to choose.

[Olga,]

In a bowl For steam ... VELKAM!

Olga, Welcome!
I cook in this pressure cooker as much as I need. The device has been working properly for 1.5 years. But, of course, it's up to you to choose.

THANK YOU

I didn’t pay attention to the instructions, so it’s the minimum amount of products. I cooked as much as necessary. Until I noticed "production injuries"

[Baba Yaga]

Baked a pie Baba Yaga

3 eggs
1 mt glass of sugar
150 gr margarine
1 tbsp cocoa
1 tsp cinnamon
1 mt glass of flour
2 tsp baking powder

3 apples
1 st. l. flour

Peel the apples, core them and cut into slices.
Beat the margarine and sugar with a mixer until fluffy. Add eggs one at a time while whisking. Add cinnamon, cocoa and baking powder. Mix well.
Sprinkle the apples with flour and stir (shake) so that they are covered with flour, then they will not fall down when baking.
Pour apples into the dough, mix. Baking 50 min., 2



And fermented baked milk. First, I took homemade milk on the Slow Cooker (house 2, 90 min). Then I added sourdough and cooked in a multicooker Polaris 0520 on the Yogurt mode for 6 hours.

[Natasha]

Natasha, thanks for the cake recipe. The name is scary, but the view is pretty.

So I think - who came up with such a terrible name for a delicious pie?

Pest repellents.

[Natasha]

Natasha, yes, a trifle) I just do always try to put more pressure, and so that there is less time

Who made the dried fruit compote, tell me the program and time please? I lean towards "SOUP", but I will wait for advice

[Olga,]

Olga, in my opinion, on "Soup" it is a very long time. A couple of minutes on the "Manual".

[Areanda]

Areanda, and why do compote in a cartoon? No, it's technically possible. But compote is not a product that requires special regimes. IMHO

why do compote in a cartoon?

Sometimes, apart from multi, there is no other technique at hand

Olga, I meant that for compote and technology is not needed. You can boil water for compote and in a regular saucepan (on a gas or electric stove). Throw berries into it and you're done. It seems to me that the compote will definitely be digested in the cartoon. I love compote in which the smell of fresh berries is preserved and not overcooked porridge. This is of course as anyone.

By another technique, I meant the stove

Nuuu, while I can offer you an option in the Frying mode with the lid open, choosing a pressure of 3, boil the water and then add the berries / dried fruits. Since with the lid closed, you will have to lay down the berries immediately and there is a risk that the compote will be overcooked.

[Nataliya,]

Nuuu, while as an option I can offer you in the Frying mode with the lid open, choosing the pressure - 3, boil water

Nataliya, water can be boiled on "Heating", cover the lid, but put it obliquely or use a suitable lid from the pan.

water can be boiled on "Warming up",

I always thought that warming up is about 70-80 degrees, not 100, so that something could be boiled on it.
Well, it's in the multicooker.
What is the temperature setting for Warming up in a pressure cooker?

in the Frying mode with the lid open, choosing the pressure - 3, boil

Sorry, but what is the point of boiling water, in the FRYING mode, and turning on pressure 3, boil it with the lid OPEN?
As far as I understood, frying is one of the modes (there are two of them), in which no pressure is used at all, and the mode is done with the lid open. What then is the point of pressure?

Since April 1, we have greatly raised gas tariffs, therefore, I also plan to cook compotes in a pressure cooker.
To do this, I will most likely put on the "Steam cooking" or "Soup" mode (I will try both),
after the start of the countdown of the mode counter, I will know that the water has boiled,
release the pressure, open the lid, fill it with fruit and sugar (as needed, whoever likes it),
and put on "Soup" for another 10-15 minutes.
We are just one of those who love well-cooked compote (I cook on the stove for about an hour).

[CurlySue]

CurlySue, Lena, I cook compote regardless of fresh or uzvar from dried fruits -5 minutes for a couple.

[Valyushechka_ya]

Valyushechka_ya, thanks for the advice, I thought that 5-10 minutes for a couple for lovers of "fresh" compote would be quite enough.
We love more saturated, boiled.
I will try your version, and a little longer.
Unsubscribe later, as I liked more.
Compotes in our family are constantly in demand, so I cook them 2-3 times a week.

[CurlySue]

CurlySue, Lena, I cook uzvar all winter and do not open the valve for the steam outlet, it is infused, delicious, you can also hold it for a little while on heating, try it.

hold it on heating for a while, try it.

OK

recipe for the DELICIOUS STEWED CABBAGE !!

Yesterday I found a recipe for stewed cabbage here, I did it and it didn't work out. And today I did it my own way and it turned out to be a delight!

This means that the frying mode is on for 10 minutes, manual pressure 3. Directly, sunflower oil, not refined !! I cut cabbage into strips a little less than half a bowl, not a lot of carrots and put onions all at once and salt. We mix thoroughly. I did not mix tomato paste in a triangle with water, this is important !! Somewhere half a tube of paste is gone, maybe a little more! within 10 minutes of frying, not much added tomato paste, through a thin hole, so that it was even. At the end of frying, add the last portion of the pasta, mix and close the lid, the valve is closed, the healthy food program STEWING pressure 2 time 20 minutes is the minimum, but turn off after 8 minutes of cooking. It turns out the most beautiful and delicious !!!

Here's how to be !? made the same recipe, but this time threw in twice as much cabbage, the frying mode did not count down even after half an hour. I canceled and closed by turning on the stewing for 8 minutes.
Why is that??

And I do not pay attention to the countdown during Zharka. products are fried. Turn off when ready

[Elena,]

I always thought that warming up is about 70-80 degrees, not 100, so that something could be boiled on it.
Well, it's in the multicooker.
What is the temperature setting for Warming up in a pressure cooker?

Elena, You are confusing Warm Up and Warm Up. Both in MV and SV "Heating up" - 100 degrees, "Heating" - 75-80 degrees.

Here's how to be !? made the same recipe, but this time threw in twice as much cabbage, the frying mode did not count down even after half an hour. I canceled and closed by turning on the stew for 8 minutes.
Why is that??

Did you warm up the saucepan before the countdown? If not, then it's because of the cabbage juice ...
Right now, exile one lady ... I like this cabbage ... I cook on Buckwheat for 5 minutes no more ...

🔗

[Olga]

Olga, but how to warm it up before the start of the countdown? pour oil and wait until the countdown starts?

[Olga]

Olga, but how to warm it up before the start of the countdown? pour oil and wait until the countdown starts?

Ruslan, yes, that's right .... that's what I do. There the P icon will light up (when it warms up) and the countdown will begin.

As far as I understood, frying is one of the modes (there are two of them), in which no pressure is used at all, and the mode is done with the lid open. What then is the point of pressure?

Nuuu ... There was a question, and there was a conjectural answer. Even with the rise in tariffs, I see no reason to cook compote in multicooker and pressure cooker. Well, perhaps, the house does not have a gas stove, but an electric stove. Then of course, there is no difference where to boil water.
In "Fry" the pressure is 1,2 and 3 is the frying temperature, not the pressure. Accordingly, the top three have the highest temperature. And since in the frying mode you can not close the lid, IMHO is not a bad option to cook fresh compote, not "boiled" one.

Even with the rise in tariffs, I see no reason to cook compote in multicooker and pressure cooker.

Natalie, and I can see. On the stove, I cook the compote for about an hour. And I cook 2-3 times a week. It turns out about 2-3 hours of cooking on gas.
If I cook in a pressure cooker, 20-25 minutes of total cooking time will be enough. That is, in time - 2-2.5 times faster.
And, due to the fact that the pressure cooker is gaining pressure and the food in it boils faster than in a saucepan on the stove, and even after turning off the pressure cooker when cooking under pressure, the cooking process will continue for another 10-15 minutes, the savings are obvious to me. Most likely, 10-15 minutes of steaming will be enough for me, and another 10-15 minutes in the already off state.
In addition, I have 2 units: both a cartoon and a pressure cooker, so cooking compote in a pressure cooker does not really hurt me. The second unit is always there.
And yet, for me personally, saving on gas (albeit in such small volumes) will even come in handy, since we have a large house, and we can barely fit into the annual tariff of 2500 cubic meters, if the consumption is over, everything is recalculated and multiplied on three. The year before last, we flew into high costs because of this.
Last year, they also paid at this triple tariff for the whole year, and only at the end of the year, upon the use of gas, did they recalculate and return the difference in the cost of gas consumed for the year (we had 2430 cubic meters of 31, so only 70 stock is zilch! - for 5-6 days of heating). You have to save a lot on gas and often turn off the heating at night - already in March.
So at first glance, seemingly small savings on gas for a year will help me win extra cubes. Let it be better for me to cook compote in a pressure cooker, and with the saved cubes, it will be warm in the house.

In general, cooking on gas, as for me, is the last century.
Not economical. Not effective. Not environmentally friendly and expensive.

In "Fry" the pressure is 1,2 and 3 is the frying temperature, not the pressure. Accordingly, the top three have the highest temperature. And since in the frying mode you can not close the lid, IMHO is not a bad option to cook fresh compote, not "boiled" one.

Thanks for that, I didn’t know that on Zharka 1-2-3 it’s not pressure, but temperature.
Although, it's strange. Today I cooked pumpkin porridge with millet, after cooking at the end I refilled a glass of milk and put it on the "frying" mode - just to boil.
I closed the lid, but I didn’t screw it down, I just closed it. The steam valve was closed in my opinion (not sure).
As a result, when the lock hole began to whistle slightly, I decided that was enough and tried to open it. But the lid did not open, and I had to twist it a little to the left and right, and lift it. In my subjective opinion, the pressure was still a little. Otherwise, the lid would not have "sucked in" and it would have easily opened immediately. But these are my personal conclusions. I do not pretend to be true.