Pressure cooker Polaris PPC 0305AD (reviews)

when I chose SLE, it seems like in Rotex the bowls themselves were a little worse and even lighter ... but I personally did not hold it in my hands, this is according to the managers of Internet stores. In the end, I would pay for delivery from another city

Added Thursday, 14 Jul 2016 09:47 AM

And then there is no topic on Roteks? maybe not everything is so bad?

I ordered it in the store, I'm waiting!

when I chose SLE, it seems like in Rotex the bowls themselves were a little worse and even lighter ... but I personally did not hold it in my hands, this is according to the managers of Internet stores. In the end, I would pay for delivery from another city

Added Thursday, 14 Jul 2016 09:47 AM

And then there is no topic on Rotex? maybe not everything is so bad?

We bought Rotex 57. Her bowl is very normal (Polaris 0305 is weaker coverage). It looks like a bowl of SLE Comfort 500. I don’t know how correctly it works, I just picked it up at the store. They promised to tell.
I also liked that there is a pressure release button in the lid handle, I pressed it and the steam comes out, it's convenient.

Girls, hello.
I have a question. I want to ask about the stew. I have already made it in our pressure cooker. And now we are going to the sea, I "bookmark" to remember the recipe. And then the topic of botulism came up. As I understand it, the temperature should be 120 degrees inside the jar. And what is the temperature of our poly at a pressure of 3 and will the temperature inside the can be the same? Help anyone with what they can

Hello. If anyone has tried to cook adjika in our pressure cooker (as a preparation for the winter), please share the recipe

Guard!!!!!!!!!!!!!!!
I bought 0305. But since I ordered it for a long time, they brought it from another city and in general the heat in the store did not open the box.
I came in, unpacked it - my daughter opened it, but now I can't close it ............. Two triangles should be connected to the left, right? Well, it doesn't close in any way .........

Calmly, don't panic. You just need to get used to the lid fixing feature. Look at where the drip cup has a PLasmask stopper and on the right is also on the pressure cooker. The lid is in the right hand, the lid valve looks between those plasmasks when he is still putting it. Close by screwing motion, without pressing.

I close it without pressing, but does not "catch". Should the triangle on the left handle of the case and the sticker on the lid match up when closed? I do not swap, so I panic ...

The main thing there is that the lock is closed is a steel pin. it is above the lower arrow. when the cover is closed counterclockwise, it retracts and is positioned between the upper and lower arrows. The pressure cooker can even be lifted by the top handle (empty) if it is closed. Maybe your sticker is crookedly pasted? Check the rubber is the seal properly inserted?

Familiar situation. When I bought my Polya, I also could not put the lid on, I twisted it for two hours. I called my son. He did everything in half a second. So take a close look without nerves and fuss. Where the valve is (in diagram 4) there is such a protruding part, place it to the pin on the body and lower the cover, and then turn it counterclockwise until it stops. All. The lid is closed. Good luck.

so it happened to me when I kind of closed


but as far as I understand, this is wrong, otherwise it does not cling in any way

No, it's wrong. This protrusion with the valve on the lid (which rotates) needs to be wound behind the little white protrusion on the pressure cooker. He is now (pictured) standing behind him. Lift the cover, put it behind the ledge, lower it slowly and turn it slightly counterclockwise. Reference point.Lower this protrusion with the valve very close to the protrusion on the pressure cooker (only on the other side of the protrusion in the photo). Maybe she explained it vaguely, for a long time I could not understand how to close the lid. Everything will work out. Try calmly. Still for reference. This pin on the pressure cooker acts as a "stopper" for the lid. When we open the lid, it rests against it.

Ukrainian girls. Where to buy a bowl for our Polyushka? Can't find it anywhere. Which ones are compatible with ours? Which one is better to take, so that it does not stick, it does not burn well and tydy. Please advise ...

Girls, nothing comes of it - friends came - teachers of the local polytechnic - nothing too ...
We've got a thought here - maybe the saucepan isn't native? Is it sticking out like that?

Posted on Friday, Jul 29, 2016 11:29 AM

Added Friday, Jul 29, 2016 12:58 PM

Can someone take a picture of your bowl sitting in the body?

Posted Friday, Jul 29, 2016 2:22 PM

Help! Looking forward to your photos!

[Markilena]

Markilena, the bowl sticks out normally. Check out the photos on the front page.
Place the pressure cooker facing you. Take the cover in your right hand. Attach the lid so that the round hole looks at 10-11 o'clock (ordinary clock with hands, their numbers as a reference point in space). Move slightly so that it fits snugly. Then turn it counterclockwise to 9 o'clock.
It should look like this (photo from the Internet)

Thanks everyone! The whole store closed it for about an hour. Then they decided that somewhere there was a marriage, but where it was not clear. So it's not because I'm stupid))))). But I was left without Polaris. Arietta is offered for UAH 999. Well, or Phillips but for 3500 ((((((((((

Her bowl is very normal (Polaris 0305 is weaker coverage)

Congratulations on your purchase, although not for myself :) I wonder how it will work

recently managed to touch the Rotex bowl. She's MUCH better than ours. I even regretted a little that I had not taken Rotex earlier. From = behind the bowl. The one that is my replacement from Foxtrot is generally of good quality, but where else can I get the same?
the one that is native and replaceable from Liberty with a terrible coating (((even after the usual soup it is barely washed off. In them, except that you can steam

For stew. As a result, I came to the conclusion that it is better to do it in the oven. In SLE, they threw jars so much, they were afraid that they would break ... and then, with a large T, the rubber bands on the lids were sometimes slightly etched and the broth poured out a little. Perhaps because of this, some banks exploded. Already outside the SLE after a while. A friend told how in the village my grandmother languished stew for a long time in one saucepan and poured it into jars. It doesn’t work like that ... It didn’t work for me. everything quickly disappeared and with a large%

And if the meat is needed for a short period, I adapted to dry it

It looks like they tried to close the lid incorrectly, this is a common thing for our model

[Elena]

Elena, stew in SCV it is necessary to close only in twist-off cans, ordinary ones, even in autoclaves, are kept with clips (cassette, so-called), always on a silicone mat. I've been cooking stew for 3 years - no problem, I've already twisted a couple of quintals for 3 families

About saucepans (how to choose an interchangeable bowl): 🔗

stew in SCV should be closed only in twist-off cans,

exactly in such and did

NEC bowls are for Russia ...

most importantly, there is a table of standard sizes + names of different multi / wells. We need to carefully study, make measurements of our multi, and then select from what we have. I picked it up for mine. Everything worked out.

I changed it to Redmont 4506. What can I say - the bowl is better, but in my opinion the functionality is better in Polaris. And all this despite the fact that Redmond is 400 UAH more expensive!

If anyone has tried to cook adjika in our pressure cooker (as a preparation for the winter), please share the recipe

Today I made Georgian eggplants. I only added a tomato to the main composition, since the bell pepper was only yellow. And I wanted a bright red. Sauce = almost adjika. ))) If necessary, I'll tell you. Or I can make a recipe with a photo the other day.It turned out very, very quickly and incredibly tasty.

I also do and cover the stew in the pressure cooker. All are alive, healthy and very cheerful.

[inka_kot]

inka_kot, I really need it, I'm waiting for the eggplant recipe. And in general, everything that you prepare for the winter is very interesting.

You are welcome. )

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=461168.new#new

🔗 🔗

Girls, just sorry that there are not enough photos. Yesterday they quickly corked up, they were in a hurry. There was no time for photographing.
But everything is so primitive there that there is nothing special to take a picture.

Hello everybody! Help, or rather tell me, please. I want to make steam cutlets. At what pressure and how long does it take for optimal steam cooking for our multi-pressure cooker? And is there a difference in these parameters if the cutlets are not minced pork, but chicken? And I also have one problem, or rather 2. I love stewed vegetables. I cooked on stewing P2 T = 30min, an excellent vegetable soup came out. I could hardly find vegetables in it. And I would like to have less liquid. Who extinguishes in what mode and how much? All vegetables that are together - carrots, onions, zucchini, eggplant, bell peppers and tomatoes. And the last - the condensate reservoir suddenly stopped filling. Can someone tell me what could be the reason? Maybe because of this I get so much liquid when extinguishing?

Hello everybody! Help, or rather tell me, please. I want to make steam cutlets. At what pressure and how long does it take for optimal steam cooking for our multi-pressure cooker? And is there a difference in these parameters if the cutlets are not minced pork, but chicken? And I also have one problem, or rather 2. I love stewed vegetables. I cooked on stewing P2 T = 30min, an excellent vegetable soup came out. I could hardly find vegetables in it. And I would like to have less liquid. Who extinguishes in what mode and how much? All vegetables that are together - carrots, onions, zucchini, eggplant, bell peppers and tomatoes. And the last - the condensate reservoir suddenly stopped filling. Can someone tell me what could be the reason? Maybe because of this I get so much liquid when extinguishing?

for cutlets I will not say, no experience. But intuitively, I would set it for 10 minutes, and maybe 7-8, depending on the size.

zucchini, tomato - give a lot of liquid
if you want less liquid - adjust their amount or allow excess liquid to evaporate by cooking them for a while with the lid open.

the condensate tank fills with liquid that drips off the open lid when you place it on its side. During cooking, the liquid does not evaporate - everything is prepared in a confined space, therefore there is no connection with the container))

[Milga,]

I want to make steam cutlets. At what pressure and how long does it take for optimal steam cooking for our multi-pressure cooker? And is there a difference in these parameters if the cutlets are not minced pork, but chicken?

Milga, Hello! I would cook the cutlets for a couple of 6-7 minutes. Chicken cooks faster, 5 minutes will be enough.
I can recommend you a simple formula for approximate calculating the cooking time in a pressure cooker: divide the time that you cook a dish on the stove by 3. (For example, cook the soup on the stove for 45 minutes; in a pressure cooker, 15 minutes is enough.)

I love stewed vegetables. I cooked on stewing P2 T = 30min, an excellent vegetable soup came out. I could hardly find vegetables in it. And I would like to have less liquid. Who extinguishes in what mode and how much? All vegetables that are together - carrots, onions, zucchini, eggplant, bell peppers and tomatoes.

For vegetables, the time was set too much. It would take 10 minutes for very steamed vegetables. Pressure 1. I wouldn't add any liquid at all. It would be possible to slightly fry vegetables in a frying pan or in the pressure cooker itself on the "Fry".
Milga, you will soon become an expert pressure cooker. A little experience and everything will be fine. I highly recommend looking at the recipes. They will help with timing. Good luck!

Thank you Shelena for the tips. (y) I have studied all the recipes, I have already cooked a lot, but there is a problem with vegetables.The fact is that I do not add water at all, but the pressure from the vegetables squeezes out all the moisture and a small pile of vegetables and a lot of yushka are obtained. In fact, it is a vegetable soup. I will try pressure 1, as you advised, and for a short time. Or maybe even on "baking" it is possible, with an open valve, but first fry a little on the "fry"?

Added on Tuesday 16 Aug 2016 07:38 PM

I would cook the cutlets for a couple of 6-7 minutes.

But intuitively I would put 10 minutes, and maybe 7-8, depending on the size

Girls, thanks. But this time, and the pressure? Or leave it as it is in the program itself?

[Milga,]

But this time, and the pressure? Or leave it as it is in the program itself?

Milga, for chicken cutlets 1-2 pressure, for other meat you can set 3.

... I will try pressure 1, as you advised, and for a short time.

If you put a lot of vegetables, then the set of pressure will increase over time, so the cooking time can be set even less.

Or maybe even on "baking" it is possible, with an open valve, but first fry a little on the "fry"?

Try this option too. Roasting will remove excess liquid. And it can be brought to full readiness under pressure in the "Manual" mode in 1-2 minutes.

Oh, girls !!! I became a mother 10 days ago! My wonderful son was born.

In this regard, I eat a lot of steamed chicken cutlets and carcass vegetables.
Cutlets. I cover the foil on the grate, cutlets on it. Double boiler. Pressure 2, 10 minutes (I am reinsured, I steam well). If the chicken is lumpy, on the bone, then I set it for 15 minutes. It turns out juicy and tasty.
I make vegetables on the stew mode. I fry only very lightly onions and carrots. Then there is everything in the refrigerator. Very little water, 100 grams. But I put a full saucepan of vegetables. Eggplants and tomatoes provide a lot of juice. I do it on pressure 2. Extinguishing mode - 20 minutes.

Congratulations, Innochka !!! Let the little son grow up healthy and happy, and let the mother of strength, patience and health. What was it called?

Oh, Innusya !!! Heartiest congratulations!!!! What a wonderful event! What happiness!

Thank you girls. ))) Called Dimka. Dmitry Eduardovich.

Now I am mastering diet food in a pressure cooker. If anyone has something interesting, I will be grateful for new recipes.

Girls, I'll ask a question here, maybe someone can tell me from personal experience. Using a similar multi-cooker bowl in a pressure cooker (which has a recess for a steamer) is fraught with ONLY deformation of the O-ring? I have a bowl of NEC from Panasonic perfectly suited for this pressure cooker, I have already checked under pressure, it works as it should, but it's scary to use it on an ongoing basis. If only the ring is deformed under it, then it's not scary, I have several rings. But, suddenly, even worse. Does anyone have any experience with multicooker bowls? Please respond.

[Innochka,]

Innochka, I sincerely congratulate you on such an important event !!!
Let Dmitry Eduardovich grow up as a healthy, smart, happy child! And I wish mom and dad to enjoy every moment spent with their little son!

Added Wednesday 24 Aug 2016 6:04 PM

Girls, I'll ask a question here, maybe someone can tell me from personal experience. Using a similar multi-cooker bowl in a pressure cooker (which has a recess for a steamer) is fraught with ONLY deformation of the O-ring?

Galina, here, in the subject, I have not read about this use of a multicooker bowl. I can tell you about my experience with a stainless steel pressure cooker bowl. Two years ago, for the first time, I complained about what periodically happens when installing this bowl: a minute after the pressure was set, a terrible pop, whistle and undercutting from all sides. Very frightening. I came to the conclusion that there is most likely a slight deformation of the edges of the bowl. With a dry gum, this does not happen.
(My friends have no problems with such a cup. This is my horror story.)
It is possible that when you use someone else's bowl, a similar thing may happen.Get morale and try to test the bowl with a wet rubber band. Open SV, close, change the mode, let it work. If there is nothing like my horror movie, then it really does. But I would not leave work completely unattended by CB.
Successful outcome in the experiment!

I have 1 time for the entire time of use, and this is probably 2 years already, there was a case with my own bowl. I put the cup down, close the lid and understand that something is wrong, but I couldn't say what exactly. I open and close several times, turn on the program. By the time when the countdown should start, since the pressure is collected from under the lid, steam begins to fall. She turned everything off again. I understood that the spring that somehow did not work right from below, maybe it didn’t spring, or vice versa, it was compressed too much.

I used non-native bowls only for frying and baking, that is, on programs without pressure, I'm afraid of others ...

Girls, thanks for the tips (there was no notice).
There are no native bowls for our Paulie (at least in our area). I read the topic, I know that many people use LandLife bowls from the Robopovar store. It was from there that I wanted to order a stainless steel bowl, but they are not yet available. In the compatibility table Polaris and Panasonic are, there were only doubts about the curly side in the bowl from Panasonic. But, I decided to try it: I made a vegetable stew. With the old ring (3 years in operation), inherited from the recently deceased Vitesse 524, pressure did not build up (the pin did not jump), although everything works fine with the native bowl. I put on a new ring - everything is fine, the pressure has accumulated, the program has worked out, no excesses. But she was afraid to move away, she kept watch inside and out.

Inessochka, congratulations !!! Let my son grow up healthy and happy !!! And makes her parents happy !!!!!

And today I found and ordered a "bronze" bowl from LL ... I was too used to it, and so was SV. She put her own here, so she hissed all the cooking with displeasure ...})

Added Wednesday 31 Aug 2016 09:33 AM

5 liter bowl
A 5 liter bowl is suitable for multicooker:
LandLife YBW50-90A, YBW50-90A1 (not suitable for YBD series!)
Liberty 900
Morozerro MMC-0212
Moulinex MK 302E30, CE 500E32
Panasonic TMH / BTW -18 / 181 / 181J
Philips HD 3024/00, 3024/40, 3027/03
Polaris PPC 0105AD / 0205AD / 0305AD
Sakura SA-7750, 7754
SCARLETT SL-1529
Vitesse VS-591

Good day. I am just mastering a new technique, there were questions about the Extinguishing mode. Put the stuffed peppers, set the pressure to high Stewing mode. For 30 minutes she gurgled but the time did not count down. Exactly 30 minutes passed, the P value appeared and the countdown began. After about 20 minutes I felt the smell of burning, turned off the pressure cooker, opened it and they all burned out and the water all evaporated.
What am I doing wrong? all prescription cases in the book

[Lenok82]

Lenok82, may not have turned the pressure valve

Everything is turned, checked. Could this be due to poor lid closure? I struggle with it for a long time, I still can't even close it 10 times

Well, if you had not closed the lid, then steam would have flowed from all the cracks and the pressure would not have accumulated. Did you add some water?

Initially, water was poured to a value of 3 in a saucepan. Now I again tried to make a second batch of peppers and again it builds up pressure for 30 minutes, I turned off the steam, all the peppers are ready ... But this is not the case ..

If cold water was poured, then while it warmed up, it boiled ... and only after that the SC gained pressure (the letter P appeared), during which time the peppers were cooked. Try pouring boiling water (pressure will build up faster) and there will be enough time, as for me 10-15 minutes

Hello everybody! I again with questions to experienced "pressure cookers" I read the recipe for cooking minced meat in French (not meat, but minced meat) But it is for the oven. You need to bake for 40 minutes at 180 degrees. Maybe somewhere on the forum there are tips on how to correlate the cooking modes in the oven and in our pressure cooker? If there is, please direct to the required page, if not, can someone tell me? And another question, how much approximately should the amount of ingredients for multi be reduced in comparison with a standard baking sheet?

Help! Steam comes out from under the lid. Yesterday I cooked - everything was fine

[Natasha]

Natasha, don't panic! Check if the O-ring is properly inserted?

Added Friday 28 Oct 2016 10:59 AM

And the float valve can be removed, check-clean the holes with a toothpick.

[GALLAKTIC]

GALLAKTIC, the ring is inserted correctly. But rather weak. Maybe because of this? The float works fine. I'll try to clean it all the same

But rather weak.

Well, it sits slightly loose, if inserted correctly, you can scroll around the iron ring.

Just a ring and a float valve are practically two of the only reasons for steam from under the cap. Either fix it, or clean and fix it, or (if the pressure cooker is already an old worker) check for wear - the ring stretches over time and tightness is not achieved.