Pressure cooker Gorenje MCB 6 BA / BB

Multicooker with pressure cooker function GORENJE MCB 6 BA / BB

And this is how our beauty MCB 6 BA looks like

• Volume: 6 l
• Power: 1000 W
• Working pressure: 50 - 60 kPa
• Number of cooking programs: 6 (model MCB 6 BB), 9 (model MCB 6 BA).

Features:
• Digital display
• The body is made of stainless steel
• Bowl material: aluminum
• Cooking under pressure
• Tact switches
• Interface in Russian
• Liquid level control valve
• Lock opening of the lid at high pressure
• Automatic shutdown of the device in case of overheating
• Switching off the appliance when used without a bowl
• Special filter to ensure unobstructed air release
• Protective pressure relief system
• Built-in pressure control system
• Temperature control system

Programs
• Stew / Extinguishing
• Steam / Steam
• Rice / Rice
• Soup / Soup
• Slow cook
• Fry / Roasting

Accessories
• Sieve for cooking deep fat
• Holder for steaming
• Measuring cup, spoon

• Dimensions (WxH): 310x320 mm
• Weight: 5.2 kg
country of origin: China

The difference between the models: MCB 6 BB has a slightly different "face" and the choice of functions is announced. MCB 6 BA doesn't have that. Otherwise, they are twin sisters.

I have a question: the photo and description of the device need only YOUR OWN, or is it permissible to copy the information from the Internet?

General information and main photo can be copied.
But then you need pictures of your dishes cooked in a pressure cooker, and preferably your own (live) pictures of a pressure cooker and saucepans, everyone is interested to see how it really looks

I have a question: the photo and description of the device need only YOUR OWN, or is it permissible to copy the information from the Internet?
I'm sorry. The Internet is buggy. As for the question - I understood, I'll do it in the evening, now I don't have enough nerves to do something with this mobile Internet. I hope the moderators will clean up my flood

Here's how I have (for general information)

Here's how I have (for general information)

I saw. Initially, I read all your Temka, then I went to the Minitkuk and read it, and now I bought my own and decided to speak. I'll try, maybe that's what happens. This case is new to me ...

Well done for deciding to buy a novelty, according to the description, it seems like a good pressure cooker.
You will succeed, there is absolutely nothing scary and complicated about them, on the contrary, it is a pleasure to cook
By the way, I also liked the multicooker.

Girls, hello! I also bought this pressure cooker. I was sitting reading the instructions, because I didn't have a pressure cooker with a mechanical pressure valve, only an automatic one.
I will experiment and share recipes whenever possible.

I wonder what this "Liquid Level Control Valve" is? Probably, in order not to pour excess liquid, tell me how much it allows you to pour liquid as much as possible. I pour my both pressured ones 1 cm below the top when I cook the compote, although the max. below is

I was attracted to it in the first place. The family is small - me and my husband, but we will give odds to many about food! In addition, all the necessary functions are placed on the "face", that is, you do not need to search for a long time in the menu. Well, the price as for the start is super.

Oksanochka, thanks! The instructions say you can fill 4/5 of the volume, except for legumes and other products that are increasing in size.
You can bake bread, only for some reason it says that under pressure.

Girls, hello! I also bought this pressure cooker.I was sitting reading the instructions, because I didn't have a pressure cooker with a mechanical pressure valve, only an automatic one.
I will experiment and share recipes whenever possible.

The instruction, by the way, is so-so. I learned more here on the forum about bleeding pressure, etc., than from this book.
Girls, I left the connection. I’ll come home and write a description. Thank you all and accept my congratulations on purchasing an assistant !!

I didn't understand something from the photo, are they different multicooker? Maybe then sign under the photo where is what?

Corrected. It's just that I studied the info for a week, and, with the help of SC Gorenie, I came to the conclusion that the BA and BB models are almost the same. The differences are noted by me in the description. In connection with the facts, I made a united Temko. In the process of using the devices, there will be fundamental differences - we will separate the topics and that's it. Moderators, I hope, will help?

Does it have a manual mode?
And how much is the minimum and maximum time you can set on the programs? time can be added on all programs?

What have the girls already cooked? How are your impressions?

Inna, for model MCB 6 BA
not 6 programs, but 9
In addition to the above, there are also stews, sautés and pastries.
There is a manual mode that works with the lid open and under pressure. I'll write the time later, now I'm trying to bake a charlotte. Set 40 minutes as in the recipe book, rose, but still raw. Added time - I'm waiting.
On all programs, the time is adjustable from 1 to 90 minutes. In addition to frying, there is a fixed 25 minutes. Slow cooking 1-9 hours. Heating 60-80 *.

Does it have a manual mode?
And how much is the minimum and maximum time you can set on the programs? time can be added on all programs?

What have the girls already cooked? How are your impressions?

There is a manual mode - the "operating time under pressure" button. There is a delayed start, but I have not tried it yet - I'm apassing. This is my first pressure cooker, it's dumb to leave unattended. I cooked in it pea soup, kharcho, stewed potatoes with chicken - there was no limit to delight !!! But with corn, it was a bummer: right now, they sell this "sugar-with-pont-bonduelle", so you can cook it endlessly - it remains damp. But multi's fault is not in this. I'll throw out the photo in the evening.

Inna, for model MCB 6 BA
not 6 programs, but 9
In addition to the above, there are also stews, sautés and pastries.
There is a manual mode that works with the lid open and under pressure. I'll write the time later, now I'm trying to bake a charlotte. Set 40 minutes as in the recipe book, rose, but still raw. Added time - I'm waiting.
On all programs, the time is adjustable from 1 to 90 minutes. In addition to frying, there is a fixed 25 minutes. Slow cooking 1-9 hours. Heating 60-80 *.

Yes, I do not understand myself - the site says one (6 progs), and in real life 9. Or even 10.

I'm starting to master the multicooker. The first was the charlotte.
5 eggs
2 cups of sugar
2 cartoon glasses of flour
vanilla sugar 10g
apples 4 pcs
Beat eggs with sugar at high speed in a mixer, add flour and literally a couple of minutes at low speed. Then she mixed the apples mixed with flour with a spoon, so as not to sink to the bottom.
Grease a bowl with butter. Pour out the dough.
Baking mode 55 minutes under pressure, valve closed. Turned over and on the second side for another 15 minutes.
Charlotte turned out to be high - 7 cm. In the cut later, while it cools down.
When I shook it out, I didn’t want to fall out. When I took it out, I saw that in the upper part, about 1 cm, the charlotte stuck to the bowl on the sides. At the bottom and below everything is in order - it does not stick.
Overall credit for baking 4+

Roza_Irina Ira, how do you like the removable cover? I confess I was shocked when I asked the sales assistant to unpack and show me the cartoon. More spectacular: she opens the box and begins to SPARE PARTS to get me a lid, a deep-fat sieve, a steamer, a saucepan ... Apparently my face was eloquent, because the girl quickly began to explain to me what's what. It was later on the forum that I read that it is a removable cover.

I'm starting to master the multicooker. The first was the charlotte.
5 eggs
2 cups of sugar
2 cartoon glasses of flour
vanilla sugar 10g
apples 4 pcs
Beat eggs with sugar at high speed in a mixer, add flour and literally a couple of minutes at low speed. Then she mixed the apples mixed with flour with a spoon, so as not to sink to the bottom.
Grease a bowl with butter. Pour out the dough.
Baking mode 55 minutes under pressure, valve closed. Turned over and on the second side for another 15 minutes.
Charlotte turned out to be high - 7 cm. In the cut later, while it cools down.
When I shook it out, I didn’t want to fall out. When I took it out, I saw that in the upper part, about 1 cm, the charlotte stuck to the bowl on the sides. At the bottom and below everything is in order - it does not stick.
Overall credit for baking 4+

Taki sticks ... Despite the butter?
And if a parchment side? Do you think it will help?

I can't say anything good or bad about the removable cover. I have lids in all multicooker-pressure cookers at home. At first I could not understand why she was so staggering and already at home in the instructions I read that it was removable. My husband helped me to deal with it, with the ring and with the valve, because I didn't have such a device yet. Yesterday I just boiled water in it for a couple, 2 liters of cold water, the pressure was gaining 15 minutes. How long will it take to gain pressure for a full saucepan of jellied meat?
Inna, I don’t even know about the parchment rim, it stuck only in a circle 1 cm wide, although it was oiled there. It is not yet clear why.

Girls, for those who asked about manual mode:
time from 1 minute to 95
temperature with an open lid 100 *, with a closed under pressure 115-120 *, as in principle in almost all modes. The meaning of this manual mode is even incomprehensible, if the same time can be set on any other.

Girls, I always put a circle of baking paper or a silicone mat, I don't grease the whole bowl.
Your pressure cooker bakes well

I have a removable lid in one pressure cooker, but not in another (or rather, it can be removed to wash, otherwise it cannot be removed) I will say that there is no difference, it is convenient and so and so for me personally

This week I will try to bake donuts. If the cartoon manages, the question of purchasing a stove or a cooking stove + oven for the next 2 years will be closed for us !!!

Oksanochka, will the circle at the bottom really save you? It stuck to the side at the very edge.
It bakes well, but in Panasonic it turns out much softer.

Oksanochka, will the circle at the bottom really save you? It stuck to the side at the very edge.
It bakes well, but in Panasonic it turns out much softer.

The main bottom, and along the edges with a silicone spatula, it zhzhzhik and truncated, if it stuck slightly

I can't say anything good or bad about the removable cover. I have lids in all multicooker-pressure cookers at home. At first I could not understand why she was so staggering and already at home in the instructions I read that it was removable. My husband helped me to deal with it, with the ring and with the valve, because I didn't have such a device yet. Yesterday I just boiled water in it for a couple, 2 liters of cold water, the pressure was gaining 15 minutes. How long will it take to gain pressure for a full saucepan of jellied meat?
Inna, I don’t even know about the parchment rim, it stuck only in a circle 1 cm wide, although it was oiled there. It is not yet clear why.

Girls, for those who asked about manual mode:
time from 1 minute to 95
temperature with an open lid 100 *, with a closed under pressure 115-120 *, as in principle in almost all modes. The meaning of this manual mode is even incomprehensible, if the same time can be set on any other.

I have a full (1 cm. To the sides) saucepan of 6 liters gaining pressure for 30 minutes, 5 liter for 25 minutes with cold water.
And on all your programs, the time is regulated from 1 minute and up to 95 minutes, I only on the manual, on others only the time range set by the manufacturer is regulated depending on the program (in increments from ... minutes to ... minutes)

Oksana, I just looked at your comfort, the working pressure is 70-80 kPa, and ours is 50-60, probably it will take longer to cook.
I wrote above that in almost all modes, the time is equally regulated from 1 to 90 minutes, except for frying, well, on a slow one there in hours. So the temperature at almost all 115-120 *. Frying 160-170 for deep fat, sauté also for frying meat and vegetables, works with the lid open 120-130 *, slow between 85 and 100 *. The rest is a bunch of modes at 115-120 *. Boring somehow.

The "soup" program has been tried. A report without a photo, unfortunately, because there is nothing to take a picture.
On the "frying" mode I fried smoked brisket + chicken. fillet + onion + carrots, grated on a coarse grater. Then I added 1.5 cups of peas (a faceted glass, because I was at hand), washed with warm water, topped up to the "4" mark with cold water and put it on the "soup" mode for 20 minutes under pressure. At the signal, multi blew off steam, opened it, added salt-spices, potatoes in medium cubes and a can of green peas (we love this very much). Soup mode 10 min under pressure. Steam left to play off on his own. And ran away to work. Then everything from the words of her husband: "It hissed and fell silent. I opened the lid as you said, poured the soup into a saucepan and went for a fotik to fix the beauty. I go back to the kitchen, and there ... There is no soup. fridge, impudent cockroach muzzles stick out. " How it was possible to crush 5 (!) Liters of soup into one face is a mystery to me. But apparently the soup turned out to be delicious.

Oksana, I just looked at your comfort, the working pressure is 70-80 kPa, and ours is 50-60, probably it will take longer to cook.
I wrote above that in almost all modes, the time is equally regulated from 1 to 90 minutes, except for frying, well, on a slow one there in hours. So the temperature at almost all 115-120 *. Frying 160-170 for deep fat, sauté also for frying meat and vegetables, works with the lid open 120-130 *, slow between 85 and 100 *. The rest is a bunch of modes at 115-120 *. Boring somehow.

It's not boring, pretty, very normal, I especially like the fact that in all modes the time is from 1 minute to 90 minutes and there is frying with deep fat, and the yogurt would still be super slow.

It's not boring, pretty, very normal, I especially like the fact that in all modes the time is from 1 minute to 90 minutes and there is frying with deep fat, and the yogurt would still be super slow.

Can't you make yoghurt on slow? Or heated? I looked closely at the temperature regimes in this regard, but I don't know yet. Sandy, advise.

Then everything from the words of her husband: "It hissed and fell silent. I opened the lid as you said, poured the soup into a saucepan and went for a fotik to fix the beauty. I return to the kitchen, and there ... There is no soup. fridge, impudent cockroach muzzles stick out. " How it was possible to crush 5 (!) Liters of soup into one face is a mystery to me. But apparently the soup turned out to be delicious.

What kind of cockroach faces in one face? And just gobbled up the boiling soup ??

Who has such an appetite?
The yoghurt mode would be great for proving the dough. The instructions say that you can bake bread, now you need to figure out how to distance it.

Charlotte cutaway

If the slow is from 80, then yogurt will not work on this program.
And the dough can be separated like this - heat the saucepan, turn it off, put the dough and close the lid tightly. The pressure cooker keeps the temperature well and the dough fits (I did it in Comfort) and in Vimara I have "yogurt" on it and I distribute

Can't you make yoghurt on slow? Or heated? I looked closely at the temperature regimes in this regard, but I don't know yet. Sandy, advise.

It is necessary to ask the girls who has no "yogurt" I somehow didn’t think about it until there was Vimara with the "yogurt" I did in a yogurt maker

What kind of cockroach faces in one face? And just gobbled up the boiling soup ??

Well, these are the animals ... If something eaten out of the refrigerator with us, then it’s not a husband! Only cockroaches! And about the boiling one - so I rode out of the house at 8.30, and my husband reported "on the work done" an hour ago. The hike in the evening will be "cooking pea soup # 2" ...

Girls, how long do you think it takes for the jellied meat? 90 minutes would be enough or you have to set two cycles.

I'm here cooked in Comfort for 2 hours

I have a thought: to cook boiled pork. Share someone thread experience?

I think you can try on manual mode to start 30 minutes for 1 kg of a piece, and then if there is not enough time, then turn it over and add more.

I think you can try on manual mode to start 30 minutes for 1 kg of a piece, and then if there is not enough time, then turn it over and add more.

And pre-fry, probably. I'll try tomorrow

Inna, I don’t know about roasting. I do it in cuckoos for 120 *, then I do not fry anything, it is fried decently. If I cook a piece for an hour, then in the middle I interrupt the program and turn it over, otherwise, lying on one side, coals will turn out.
I would immediately try it without frying, I would just put a piece of meat, pickled for 24 hours, without pouring anything into the bowl.

So the test drive continues.
Charlotte: 5 eggs, 250 ml sugar, 250 ml flour, 1 g vanillin. I covered the bottom of the bowl with parchment, did not grease the sides with anything - on purpose, I wanted to check how strongly the dough would stick. On the bottom I chopped 4 apples, poured the dough on top and on the "baking" mode for 35 minutes.
Result

Height - 68 mm, baked completely, the degree of roastiness is low (as we love). The top, of course, remained light, but for my taste this is not critical.
The score is "5-", because the sides are stuck. And in general - offset!
To be continued...

Pilaf "tasty".
Initial data: 0.5 kg of pork, carrots, onions - 1 pc, garlic - to taste, 3 mst of rice, 2 tbsp. l. sunflower oil, salt, spices, water.

Pour the oil into a saucepan, finely chop the garlic, chop the onion into quarters or cubes, grate the carrots on a coarse grater. Turn on the "frying" mode and throw everything into the heated oil.

While the vegetables are fried, we cut the mnasko - finely or coarsely, as you like. We send meat to frying

Fry until the crust you need, add 1 mst of boiling water, salt and on the "stewing" mode. The valve is closed.

Time - 20 minutes if the meat is cut into pieces 1.5 * 1.5. If it is larger, the time can be added.
The cartoon squeaked. Bleed off steam on a towel, opened the lid and saw

We send pre-washed rice to the mnyas, salt, add spices. We pour in 5 (five)! mst hot water, close. Rice mode 15 min.

At the signal multi, release steam, open, mix and

Girls and boys, I draw your attention to the following point: the amount of water, salt, as well as cooking time VERY strongly depend on the type of rice. I used "parboiled polished rice", TM "ATB", there was no other at hand. The result is good for my taste, but not perfect. It seems to me that better quality rice will take less water, although who knows ...
In general, it is a solid "5+" in pilaf.

Inna, smart girl! I was surprised how your charlotte was baked in 35 minutes. After 40 minutes I opened it, poked it with a stick, and it was damp inside.
The pilaf is delicious. Can't you cook meat together with rice? It seems that everyone is always trying to put it in the bowl together.

Inna, smart girl! I was surprised how your charlotte was baked in 35 minutes. After 40 minutes I opened it, poked it with a stick, and it was damp inside.
The pilaf is delicious. Can't you cook meat with rice right away? It seems that everyone is always trying to put it in the bowl together.

Ira, to me on "you"
Meat and rice together can be, I just reinsured. I usually take steamed rice "Khutorok" - there have never been any excesses with it. And then ATB's rice ... Well, not a fountain, let's face it. I thought that it would crumble into porridge, so I cooked it separately.
Charlotte in 35 minutes - she was surprised The top, of course, is white, well, of course - tea, not an oven. And for the future, you still need to keep it for 40 minutes, it will be rounder.
Finally, the first test drive of the MCVshka was successful, in my opinion. I am happy with the results. Here hands and feet will also reach boiled pork and yeast something, and if everything is a bunch, my soul will calm down for a while.But after all, without a stove, but without an oven, but in a new building - well, it’s sour bulo

And I am afraid of something.No recipes, I'm used to touch programs. She's already my fourth, and I'm not walking around like a hen. Others somehow brought and cook immediately.
Inochka, it's good that my soul has calmed down and I don't want another one. I've been following the news on the forum on my head and every day a new Wishlist. It is good that there are not many in Ukraine or appears with a delay. During this time, I manage to change my mind three times.

I haven’t caught the Wishlist yet - I have no experience with devices, and there’s nothing to compare, MSVshka is my first. Vaapche something I really love to cook. Give me freedom - I won't get out of the kitchen for a day.But I'm used to the gas stove - so that with feeling, with sense, with an arrangement, with a dozen pots and pans and ritual washing of all possible and impossible surfaces And then they moved to a new building - and then gas and netuti ... And there won't be, only lipistricity. And to eat hotzza, but more than once a day. So I went to the people on the Internet to look for something, I do not know what. I came across this forum - and here ... I don't know half of the devices, and I can't imagine why they are. Well, voooot ... I read it, I thought, and I bought the first cartoon that caught my eye. Chesslovo did not choose and did not estimate The only question was the price. And it turned out to be a useful contraption !!! True, it takes time - you need to figure it out: what is the "Power" button, but what does it give, and on what program to heat the milk, so that it is tasty and beautiful, yes ... And so on ad infinitum. I'll deal with this one - maybe I want what I want.So it's easier for me
My husband spoke this morning: "How can you live like this? You go into the kitchen at night - and there is not a kitchen there, but the MCC. Bulbs, buttons, LEDs, squeaks for something there, rustles ... Soon the equipment will survive me from home!" And the question is: why do you hang out in the kitchen at night? Lay down to yourself and sleep quietly, why bother where they work.

Inna, well, she made fun of the buttons and her husband. You probably haven't read the whole forum yet, because there are a lot of cool cartoons with sensor programs, where the technician thinks for you how much to cook. Therefore, this pressure cooker is not yet particularly clear to me in management. I feel that there will probably be mostly jellied meat in it.
Girls, I have a question: when you cook soup or borscht and then pour it into a saucepan, then bring it to a boil on the stove or it won't turn sour?