Help with tips on Redmond FM4520 and Moulinex CE 503132

Good afternoon everyone. Please help me choose between two models (Redmond MasterFry FM4520 and Moulinex CE 503132) and I would be very grateful for any comments on the questions below. Frankly, I did not expect that the choice of a multicooker in terms of complexity would be at the level of choosing an airplane ... usually when buying kitchens. everyday life. devices, I limited myself to reviews on Yandex and there were no problems, but not this time ...

1) The smell of plastic. On Yandex, there is no information on the smell of plastic for these two models and they do not write that the food stinks of plastic. Therefore, I settled on these models (I rejected a lot of models right away, if there are such reviews, I think it will be very unhealthy). Who has such models, please write the truth about the presence / absence of odors ...

2) Condensate container. Here, in general, everything is sad, I cannot find models that there are no smells and that there is a container. So I went to the multicooker pressure cooker .... Big request, who understands / uses how critical (convenient) is the absence of such a container for any models?

3) Multicooker or Pressure cooker. Please tell me what is better to choose in your opinion, opinions differ so much that nothing is clear at all (I have no experience of using either one or the other). I wrote a question about Moulinex in contact and they began to dissuade me and got the impression that a competitor was talking to an employee of the company. Please write your opinion, how critical is that it is impossible to open the lid under pressure and the release of pressure is alarming, will not the whole kitchen be covered in fat later (someone's jet rises to the ceiling)?

4) I absolutely do not understand how and where to install a multicooker. Please share your experience, I do not quite understand if you fry with the lid open, the vapors will rise up and splashes of fat, how do you cope with this (someone even managed to put it under the hood on the stove)?

p.s. my head is already dizzy with information, I will then affectionately call my multicooker "Tushechka", since in terms of complexity for me I buy like a Tu-160 plane ... Thanks for the answers.

what is it that no one has a multicooker or what?

If you have not bought a multicooker yet. At the moment I have three of them - Panasonic-18, purchased for the New Year of Shteba and just bought Redmont 4520. Panasonic is the very first multicooker, this device had just appeared on the market. Very good and the easiest to control cartoon. I laid all the products, pressed one button and that's it. There is no smell at all and never was, there is also a container for condensation. In principle, there are enough functions for the first multicooker, I have been using it for 7 years and am very, very happy, but I wanted more. Shteba was bought, because it can cook sous-vide products in it (in a vacuum at low temperatures - for example, 63 degrees), and it is also a pressure cooker, but it does not have auto programs that are in Panasonic (pilaf, milk porridge and buckwheat - very comfortable, without them in any way). As a result, it turns out that one complements the other, that is, two multicooker are needed. But I wanted even more and decided that it was time to replace Panasonic with a more modern model - Redmont-4520. It is, of course, much more complicated, one button is no longer enough. There is no condensate container. But all the condensation ends up in a depression around the bowl. I wiped it off and no problem, it’s the same in Shteba. The new multicooker has a smell, now it has been steamed with a lemon, the smell is still there, apparently the lemon should have been put in the bowl itself, and I put it in a basket. I try again. Yes, since the bowl is made of stainless steel in Shteba, there is no smell at all and there was no smell at all, but in the additionally purchased bowl with a non-stick coating there was a smell at first, then after steaming it passed.I understand that the smell comes mainly from the bowl (its cover). In Redmond, there are auto programs, and the possibility of setting the temperature (for sous-vide, 65 is suitable, but with a step of 5 degrees, and in Shteba in 1 degree, there are more opportunities for sous-vide), but there is no pressure cooker. Therefore, I will write again, it is still desirable to have two multicooker in the house. If you are interested in anything else, ask. I'll write a little later if the smell remains in Redmond

Cooked oatmeal, the smell can still be felt

Recently, when I was choosing a multicooker myself, I also stopped my gaze on the fm4520, despite the fact that a lot of people praise it, it even received an optimal purchase award. In terms of smells, I have not heard anything about this, now on normal models, there are no normal manufacturers of such a scourge. In terms of choosing a multicooker or a pressure cooker, I have one example, so I recommend a multicooker, it is easier and more understandable with it, and a pressure cooker is good only in theory, but not in practice.

There is no smell after three times of using the fm4520 multicooker, all programs work perfectly (even the meat was obtained using the sous-vide technology), everything is very convenient and tasty, the conclusion is a cool multicooker!

Wow, what kind of technology is this sous-vid =) you at least explain yourself in understandable words. Well, the fact that the fm4520 is cool is already clear, but I'm only interested in more details, at least someone would measure the pan in diameter and depth, otherwise it's just cool and cool

[Leffiti]

LeffitiHow did you decide on the choice? what multicooker did you choose? How was it?