Around the Multicooker: a thousand and one expert opinions

First there were pressure cookers. Many people remember this scarce and prestigious equipment of the 80s and 90s. At the beginning of the XXI century America was invaded by multicookers, and the occupation continues. The successful introduction of products from Panasonic, now, as they say, “only lazy people do not produce multicookers”. In the face of fierce competition, hybrid multicooker-pot cookers have emerged. How they differ from simple pressure cookers and multicookers? Do they really combine the functions of these devices? Let’s find out. And we have the help of real professionals – the manufacturers of the most popular multicooker pressure cookers:

Our experts:

Irina KROO, product group manager MOULINEX, TEFAL, Timur NURIMANOV, brand manager tm ViTESSE, direction MBT, Alexander MIRONOV, head of research and development department of “Brand”, Denis CHUDENKOV, head of development department of REDMOND, Andrey BARBOLIN, Head of REDMOND culinary department, Nadezhda SAKHAROVA, leading specialist in “Multicookers” category, Yuri KIM, CUCKOO, OURSSON team, Maria Platnova, POLARIS product manager, Olima AMINOVA, procurement specialist of VES ELECTRIC.

Questions were asked by Galina Sizikova.

LEARNING MATCH

Pressure cooker is an appliance that cooks under pressure. The main visible difference from a conventional pressure cooker is the hermetically sealed lid and the steam valve. During cooking, most of the steam stays inside, so the temperature rises and the food cooks faster. Steam is ejected at the end of cooking – either manually by opening a special valve, or automatically if available , or just a pressure equalizer in 15 minutes after turning off the device.

The pressure cooker’s main function is to cook quickly: Chłodnik not 4 hours, but 1 hour, tongue not 2 hours, but 40 minutes, etc..

Pressure cookers used to be exclusively mechanical and operated on the stove, now they are mostly electric appliances.

Multicooker is an electric device with automatic cooking programs for various products. Each program involves its own algorithm: laid down a certain cooking time, developed a specific temperature mode. Many devices have a wide range of temperature adjustments: you can cook yogurt about 40 ° C or fry foods and make a deep fryer about 170 ° C .

Pressure cookers, purely theoretically should be able to cook under pressure as pressure cookers , and without it. In addition to fast cooking, they must have automatic cooking programs, such as Baking, Porridge, Rice.

The pressure cookers on the market can be grouped into two large groups:

– With a removable lid. Such devices look more like classic pressure cookers, and their lids are attached to the “pot” with special mechanisms.

– With a flip lid. These units look more like classic multicookers, but unlike the latter, the lids on them have a mechanical latch, which allows you to create an airtight.

REMOVE OR RECLINE?

The different design of the devices offered under one name has led to the fact that among the active users, discussing them in special Internet forums, an opinion was born, which gave rise to our first question to the experts:

“BT”: There is an opinion that “multicooker pressure cookers with hooked lids combine the functions of two devices, i.e.e. Can cook both under pressure and without it, as under the lid is placed the temperature sensor, which allows to regulate the temperature in programs of cooking without pressure. For pressure cookers with removable lids, the heating process is uncontrollable – and even with the steam valve open, you have to cook in high heat mode”.

Is it so? Simply put, can the removable lid be considered an attribute of an ordinary pressure cooker and not a pressure cooker multicooker??

Experts’ opinions are divided:

Yu. KIM, CUCKOO: Right. Pressure cookers with removable covers do not differ at all from pressure cookers of Soviet times, where temperature and pressure are not adjustable and the food is cooked quickly simply by using high temperatures.

Partly agree:

M. PLATNOVA, POLARIS: This statement is partially true: in pressure cookers with removable lids the automatic valve control is impossible. However, the hinged lid mechanism is not a guarantee that the control will not be manual. It is necessary to refer to the technical specifications of the appliance. Automatic valve control allows you to adjust the cooking temperature in other words, pressure levels .

In addition, it should be possible to cook both with the lid open as in a multicooker and with the lid closed – under pressure on the same preset programs, which gives the user a wide choice: for example, to cook a light soup Minestrone, for which no pressure is needed at all, or Kharcho soup, which, thanks to cooking under pressure, will become even more rich and tasty.

And. MIRONOV, BRAND: As a rule there is more than one temperature sensor in a pressure cooker and it’s not only under the lid. Another temperature sensor is located in the heating element. In this situation it will control the heating process.

D.CHUDENKOV, REDMOND: Normally, the upper and lower temperature sensors in the appliance are required for proper operation of the pressure-free cooking programs. Our specialists have managed to develop a number of similar programs, for the operation of which only the lower sensor readings are sufficient. In our multicookers it is possible to cook without pressure, not only at high temperatures but also at low temperatures. Many models with hinged lids cannot do this. The heating process in all REDMOND multicookers is controlled.

Disagree:

About. AMINOVA, VES ELECTRIC:Not all multicookers with hooked lids have an upper sensor, the heating is controlled by sensors located outside the lid, which eliminates the bending and kicking of wires when opening and closing the device.

In case of multicookers with removable/replaceable lids, the heat is controlled by two lower sensors: a temperature sensor and a pressure sensor, and the quality of cooking is improved by more elaborate and expensive materials. These include pans with high quality coating and increased thickness of the walls and bottom for more even cooking, and specially designed programs separate for multicooker and pressure cooker modes. For one of our pressure cookers, we created interchangeable lids: one for cooking under pressure and one to use the appliance in multicooker mode.

Oursson: Both hinged lids and fully removable multicookers are designed with a temperature sensor. If the control panel is on the hinged lid, the temperature sensor is built into the lid. If the control panel is on the body of the multicooker, usually if the lid is completely removable, the temperature sensor is built into the bottom of the multicooker. This placement is due to the reliability of the electrical circuit. Heating process is controlled in both cases.

And. BROWN, Moulinex: Removable or hinged lid is just a design element. All Moulinex pressure cookers have possibility to cook both under pressure with closed valve and without pressure with open valve . In a number of models it is possible to adjust the temperature additionally.

T. NURIMANOV, ViTESSE: Type of lid is a design element and a question of ease of maintenance of the multicooker. The temperature sensor is located at the bottom of the multicooker. The process of cooking without pressure is no different from a traditional multicooker, which also has no sensor in the lid most models .

PRESSURE PIE

“BT”: Is it true that in pressureless pressure cookers with removable covers you can only roast and bake without pressure, and all the other dishes are cooked under pressure, even porridge?

And yes!

M. PLATNOW, POLARIS: Yes, it is. But many pressure cookers on the market today don’t have a roasting or baking option – they simply don’t have such programs.

. as KIM, CUCKOO: True. But it’s not safe to cook milk porridge and dishes that tend to foam in a pressure cooker – it’s essentially a stovetop bomb.

And. CROO, Moulinex: Most dishes in Moulinex pressure cookers are cooked under pressure, including milk porridge. However, you can always use the Multichef mode available in a number of models to cook these same foods without pressure. The recipe book and instructions that come with every pressure cooker have a table with temperature and time settings for each function, so you can easily set these parameters.

It’s not!

D. Chudenkov, REDMOND: This statement is erroneous, the functionality depends solely on the model. Some models of multicookers with a removable lid, in addition to frying and baking, provide a wide range of other ways to cook without pressure. For example, in our multicooker pressure cookers you can cook milk porridge, pasta, make popcorn, yoghurt, proofread dough and bake bread.

Oursson: Any multicooker with both a removable lid and a hinged lid has different cooking modes. Both have pressure and non-pressure modes. The uniqueness of the design of multicookers with fully removable lid is the possibility to regulate the pressure manually in any mode at any time, it is also possible to turn off or on the pressure in any mode.

T. NURIMANOV, ViTESSE: Wrong opinion. Any food can be cooked with or without pressure except for frying and baking . Once again, the cooking process is the same as in a traditional multicooker.

And. MIRONOV, BRAND: It all depends on the model of the appliance. There are now many devices that have a manual mode. You can cook food with or without pressure on it.

WHAT’S MORE USEFUL?? FAST OR SLOW?

When they write about quick cooking methods, they point out that it’s useful that way. Nearby you can find the statement that it is useful when cooked slowly and at a low temperature the Simmering mode, for example, is unusually popular in Europe .

So which cooking method do you prefer??

“BT”: Under what conditions do foods retain their vitamins and nutritional properties better: when cooking quickly in a pressure cooker or when cooking at a lower temperature in a multicooker?

And. CROO, Moulinex: We believe that pressure cooking preserves more vitamins, minerals and nutrients in the food not only due to the speed of cooking, but also due to the tightness and lack of constant boiling in pressure cookers. It takes longer to cook food at a lower temperature simmering mode, so it has a richer flavor, but it doesn’t compromise on nutrient retention.

. Kim, Cuckoo: Vitamins and nutritional properties are better preserved when food is cooked under pressure in an enclosed space excludes oxidation of food . Combination of heating technologies, cooking according to preset programs algorithms , processor control makes it possible to cook quickly at a cooking temperature lower even than in normal conditions in the pot. 100 degrees in a Cuckoo pressure cooker and 100 degrees in a pot are not the same thing.

. PLATNOVA, POLARIS: Vitamins and nutrients are destroyed by prolonged cooking temperatures, so pressure cooking, which speeds up the cooking process, is more gentle on the health properties of foods.

Oursson: The less we cook food, the more nutrients it retains. Pressure cooking is the most dietary way to prepare food. Pressure promotes the escape of juices from the products, the food is cooked in its own juice. Pressure cooking preserves all the nutritional properties of the food, because the food is cooked in an airless environment and in the process the minimum amount of vitamins and minerals is boiled.

. Barbolin, REDMOND: For both multicookers and pressure cookers we have chosen the optimal temperature settings to preserve vitamins and minerals in food. In pressure cookers this is achieved by reducing cooking time: a short, gentle heat treatment under pressure maintains the texture and vitamins in the food. The cooking process is also influenced by the pan coating: Ceramic heats more even and maximizes 3D-heating.

T. NURIMANOV, ViTESSE: Preservation of nutrients and vitamins after heat treatment is a controversial issue. For example, protein denaturation will occur either at 100°C in a multicooker or at 120°C in a pressure cooker. In my opinion, healthier dishes come from pressure cookers due to shorter cooking times and retaining more liquid in the source product.

And. MIRONOV, BRAND: The question sounds simple enough, but it’s not that simple. I think there’s a lot of experimentation to be done involving biochemists. The most popular opinion – at high temperature the usefulness and nutritional value of cooked food suffers. Hence we can conclude that healthier and more nutritious foods are prepared at lower temperatures, and this temperature can be obtained in both devices.

About. AMINOVA, VES ELECTRIC:When cooking in pressure cooker the properties of useful substances in products are preserved up to 80% due to the fact that they are subjected to lower temperature cooking time, since under pressure the dishes are cooked much faster.

N. SAKHAROVA, ELEMENT: Strictly speaking, when it comes to the conditions under which the least amount of vitamins and nutritional properties of food is lost, we need to keep in mind not only the time and temperature of exposure. Also, many other factors affect the preservation of goodness of foods: the processing method, the acidity of the environment, etc. If you have to choose between fast cooking at high temperature and slow cooking at low temperature, then you should base your choice solely on your preferences or needs. After all, contrary to popular belief, the useful properties of food are preserved in both cases.

WHAT SHALL WE COOK IN??

What kind of coating is not offered in pots of multicookers, there is a simple non-stick, such as Teflon. Bowls with a ceramic coating are more popular with customers, so models with such bowls are in the range of every manufacturer. A special word deserves to be said about heavy bowls with “proprietary” multilayer coatings. Let’s say at once that the price of a multicooker largely depends on what kind of bowl is used there.

“BT”: Do the bowls in pressure cookers differ from those in simple multicookers??

Yes, they do, and here’s why.

T. NURIMANOV, ViTESSE: The bowls in multicookers and pressure cookers are of course different. Because they have to withstand higher pressure, the walls of the pressure cooker bowl are made thicker, and therefore more rigid.

Oursson: In multicookers with pressure the bowls are much heavier than in multicookers without pressure. Also, pressure cookers use a more resistant coating. During pressure cooking, the coating must prevent the penetration of steam particles into the layers of the bowl. Usually uses either a specially designed coating or a ceramic coating. Also, the type of coating may depend on the type of heating used in the multicooker.

No, they don’t. And here’s why.

N. SAKHAROVA, ELEMENT: As a rule, there is no direct correlation between the type of multicooker and the bowl. The exception are appliances with an induction heating element, it imposes some restrictions on the material of the bowl. Our models use only thick non-stick-coated bowls of high quality and are suitable for pressure cookers.

And. BARBOLIN, REDMOND: Bowls in our pressure cookers don’t differ from those in multicookers any more than one model’s bowl differs from another – their size and shape are different. The quality of the coating remains top-notch regardless of the type of appliance. Each pressure cooker comes with one pan and the second can be selected and purchased separately, based on your own preferences. In addition to bowls for every taste, our company offers a wide range of other cooking accessories: yogurt pots, tongs, hamstick, etc.

“BT”: Which bowls last longer?? Which coating is better – Teflon or ceramic??

Which bowls last longer?

N. SAKHAROVA, ELEMENT: Each has its pros and cons. From a safety standpoint, both coatings comply with regulations and have good nonstick properties and no health hazards.

M. POLARIS: A non-stick coating is more pressure-resistant. Ceramic coating, on the other hand, is more fragile, and to create such a bowl requires special expensive technology. Therefore it is not necessary to chase after ceramics: high-quality non-stick coating fully satisfies all the needs of cooking in pressure cookers.

And. BARBOLIN, REDMOND: Every kind of bowl has its advantages and its customers. The convenience of steel bowls is appreciated by fans of cream soups and purees: the food can be whipped directly in the bowl without pouring it into a separate container. Unequivocally determine the best non-stick coating is difficult – among our bowls there are bowls with multi-layer non-stick coating, not inferior in durability and non-stick properties to ceramic. In general, ceramic is the most environmentally friendly, long-lasting and provides the best non-stick properties – the use of oil can be minimized or eliminated altogether.

T. NURIMANOV, ViTESSE: It’s definitely better to use ceramic coating: it’s hygienic, more resistant to mechanical damage and easier to clean. Bowls with a ceramic coating are more durable, but they should be protected from sharp shocks and temperature differences: Such a coating tends to crack.

And. CROO, Moulinex: Ceramic allows for a tasty crust, and thanks to its non-stick properties, food doesn’t burn and is easy to remove.

. MIRONOV, BRAND: There’s a lot of controversy over bowl coating preferences. In my opinion, it’s better to have a ceramic non-stick coating, provided it has sufficient thickness and durability. Bowls with a ceramic non-stick coating last longer.

About. AMINOVA, VES ELECTRIC: The situation on the market is as follows: ceramic coating is just an alternative to Teflon coating, and it’s hard to judge which is better or worse. First of all, it depends on the manufacturer of the coating itself. Bowls with larger walls and bottoms last longer. We sell bowls separately with both ceramic and Teflon coatings.

“BT”: Why do not multicookers come with two bowls at once??

Oursson: If multicookers are equipped with two bowls at the same time, then the size of the multicooker box will immediately increase by 30%, which will lead to inefficiency higher costs of transportation. It’s also not at all obvious that all users need two bowls. You can not use the bowl to store cooked food in it, because it can eventually destroy the non-stick coating. And what’s more, with two bowls it is impossible to cook two dishes at the same time.

T. NURIMANOV, ViTESSE: The second bowl is needed if you can’t do without it, for example, in cooking machines with smoking function.

THE MAIN THING IS THE SPEED?

“BT”: Many users are faced with the fact that pressure cookers do not cook as fast as advertised. After all, the actual time includes the minutes that go into warming up the bowl and setting the pressure, as well as the quarter hour it takes to release the pressure. What is the minimum real cooking time in the multicooker – pressure cooker? And what a dish it is?

M. PLATNOW, POLARIS: The brewing process itself with pressure will definitely be faster than without pressure. But it is worth bearing in mind that it takes some time for the device to pressurize. If you purchased a pressure cooker with multiple pressure levels, then be prepared for the higher pressure levels to take a little longer the average time to dial in pressure is 10-15 minutes .

It depends on both the power of the cooker and the settings you programmed: Does the pressure setting count down or does the user see the start of cooking immediately after the pressure level is reached?.

And. Barbolin, REDMOND: When it comes to a food that doesn’t take long to cook – like porridge – the sum of the cooking time, preheat and pressure off is not much less than when cooking in a multicooker.

But if we’re talking about more complex dishes that require a long cooking time, pressure cookers are certainly much faster. To cook beef stew in the multicooker, you need 2 hours, while the pressure cooker will make this dish in 40 minutes. Our pressure cookers can cook a knuckle in 3 hours, but our pressure cooker will manage it in an hour on average.

Oursson: Pressure cookers cook foods like pulses, jellybeans, pancakes, and other foods quickly.. Dishes that require a long simmering time when cooked on conventional stovetops. Naturally, scrambled eggs or omelettes take 5 minutes, oatmeal – 3-5 minutes, depending on the degree of readiness – whatever you like. As for the cooking time, then, indeed, in most models, the program algorithm is set so that the timer starts immediately after starting cooking, although the multicooker has not yet reached the desired temperature or pressure.

In our models we make it so that when you make soup, the time countdown starts after the soup comes to a boil, not as soon as you start the program. Also, cooking speed depends very much on the type of heating used in the multicooker. Multicookers with induction heating cook twice as fast and use 30% less energy

And. CROO, Moulinex: The total cooking time is influenced by many additional factors temperature of ingredients, ambient temperature . If you put food straight from the fridge and fill it with a lot of cold water e.g. when making soup , the preheating process will take longer.

Moulinex pressure cookers have a special accelerated steam release button which can significantly reduce the time required to finish the program. This is very convenient, as you always have a choice: either manually accelerate the steam release or wait for the automatic pressure release.

Some of our models have the ability to adjust the time of each program to the exact minute, as well as setting the desired texture of the dish, which also affects the time. For example, if you want to steam vegetables and you like your vegetables to have a slightly crispy core, then the cooking time is 13 minutes 10 minutes preheating + 3 minutes program .

About. AMINOVA, VES ELECTRIC: First of all it is necessary to understand why to use pressure cooker mode: this mode helps to significantly reduce cooking time when you cook something very large and need long simmering, boiling, etc.. And if you want to make a small amount of porridge that takes 30 minutes to cook, the time savings is in the neighborhood of 10 minutes.

Example: Steamed fish in pressure cooker mode: 4-6 minutes for pressure setting and 8 minutes for cooking, plus a minute for pressure relief. Total – the total time will be approximately 15 minutes. Normal cooking no pressure – 30-40 minutes.

N. SAKHAROVA, ELEMENT: When buying a pressure cooker the user should pay attention to whether all steps of cooking are included in the specified time. For example, el’chef from element specifies a full cooking time, with all the steps. The quickest things you can cook are vegetables or small pieces of meat. That would be 20 minutes.

T. NURIMANOV, ViTESSE: It’s hard to talk about cooking time periods, we cook different foods, in different volumes and at different initial temperatures. I’ll give you an average – 15 minutes for preheating and pressure setting + program time, for example, for fish it would only be 20 minutes total time , for porridge it would be about 40 minutes, etc..

. MIRONOV, BRAND: In some manufacturers’ promotional materials the cooking time does not correspond to the real one, but anyway a pressure cooker cooks food faster than a multicooker. I took milk porridge as an example to prepare a dish. In terms of time, you get 25 minutes – from pressing the button to serving the porridge.

. Kim, CUCKOO: An induction cooker can be programmed to reduce cooking time to 12 minutes, for example when cooking rice. But in these conditions, the food will be cooked at the expense of high temperature, the taste and quality will suffer. Depending on the products, the actual cooking time is between 27 and 50 minutes.

ALL WOLVES OF SULPHERE

“BT”: There is an opinion that “In the average price range, all pressure cookers are about the same. One high heat mode and a mechanical valve that maintains a certain pressure inside. All program names are an illusion. In reality, only the time changes. How can you comment on this statement?

by Yu. Kim, Cuckoo: I agree with this point of view. Pressure and temperature cannot be controlled automatically in pressure cookers without a processor and special sensors.

. PLATNOVA, POLARIS: This statement is true for most pressure cookers on the market, because the design is about the same in all, and the manufacturer often does not pay proper attention to programming pre-set recipes. Our engineers have taken care to create an optimal heating rate and temperature schedule for each recipe similar in principle to the way we change the fire level on the stove, not just set the required cooking time.

N. SAKHAROVA, ELEMENT: Often a manufacturer tries to “embellish,” improve the class of their product through beautiful labels. But our company offers really multifunctional high-quality products with well-thought-out algorithms for all programs. Each mode of our multicookers has its own algorithm, which includes changing the heating temperature during cooking. For example, the “Pilaf” mode in el’chef, the pride of element developers, includes three cooking stages: frying meat, stewing vegetables, steaming rice.

Oursson: The basic cooking modes used in multicookers such as Boil, Stew, Fry, Toast, Roast, Bake, Pasta or Dumplings, Porridge may be common with slight differences in temperature and time.

In our models we use our own algorithm for each mode. For new models we develop cooking modes that broaden multicooker options.

Program algorithm consists of cooking time, temperature and pressure level, if multicooker with pressure. But it is very important to properly program what temperature and how much time, at what pressure or no pressure to cook – for example, the first few minutes, then automatically switch to another temperature and cook again to the end of the specified time.

This is what automatic cooking in a multicooker is all about. The consumer simply puts the ingredients according to the recipe, presses start, and then the multicooker does it all by itself.

. NURIMANOV, ViTESSE: A pressure cooker is adjustable not only in terms of time, but also in terms of temperature. In addition, the thermostat the device which turns the heat on and off works differently in different programs The processor is responsible for the combination of these parameters in the pressure cooker. Therefore, different programs in our multicookers are not a fiction, but reality, and each program has its own time period, temperature and thermostat algorithm.

. Chudenkov, REDMOND: We can’t answer for all manufacturers. As for our pressure cookers, all of their cooking programs have been specifically tailored to the type of food or a particular type of dish, in terms of temperature and a number of other settings.

AH, THAT SMELL!

“BT”: How to deal with the smell of the lid after cooking strongly smelly food? Is using a removable plate easier to care for and a second set of silicone gaskets helpful??

Are there any secrets to getting rid of??

odors Yu. KIM, Cuckoo: In this matter everything is simple: it is necessary to follow the basic rules of hygiene, if I may say so. It is necessary to clean the multicooker after each cooking. Unfortunately, as practice shows, not everyone does it. It is necessary to do a steam cleaning with the addition of a small amount of vinegar to the water, wash the o-ring, clean the seating grooves and the multicooker itself.

A second seal is a good idea. In Korea, rice is cooked in a separate multicooker, and no other dishes are cooked in it.

Removable protective plate does not eliminate odors, it protects the lid of the multicooker from food particles, which, in turn, facilitates maintenance of the multicooker and thereby minimizes odors.

. BARBOLIN, REDMOND: The removable inner lid is much easier to care for appliances, a spare o-ring will extend the life of the appliance, but there are much easier solutions to combat food odors than constantly replacing the lid and gasket. For example, pour a little water into the bowl and arrange lemon sliced into wedges. Then set the Steam mode. When the mode is complete, all odors from the pressure cooker will be gone. There is another way: you can wipe off the removable lid, the O-ring and the steam valve with vinegar.

And. CROO, Moulinex: For those who cook in the multicooker regularly, the question of getting rid of odors is quite acute. We recommend taking care of multicookers as indicated in the manual – wipe all plastic parts and be sure to wash the bowl, removable inner lid plate heat insulating disc , silicone gasket ring and valve.

In most Moulinex multicooker models, the inner lid plate is easy to remove and clean. It is also important what material it is made of. Moulinex appliances use stainless steel – unlike porous aluminum, it does not absorb odors and is easy to clean.

We recommend you leave the appliance with the lid open periodically to air it out.

M. PLATNOVA, POLARIS: The detachable design of the inner lid will definitely make the pressure cooker easier to care for. However, it is worth realizing that when cooking in a pressure cooker, the appliance is completely sealed, which prevents odors from escaping, but exacerbates their absorption into the pressure cooker itself. One way to get rid of odors is to boil water with lemon in the pressure cooker for half an hour. Remember: every kitchen appliance requires care.

Oursson: All models with removable lids as well as hinged lids are very easy to care for and clean. On models with a removable lid, the lid is washed as a whole, regularly need to clean the pressure regulator unit. There is practically no odor. On models with a hinged lid, the inner lid can be easily removed and should also be rinsed with warm water after cooking. If a situation arises where the smell remains after a fragrant meal, you can remove it by boiling a small amount of water with a slice of lemon.

T. NURIMANOV, ViTESSE: No special secrets. I will tell you my version: after cooking especially “smelly” dishes, the lid, bowl, accessories must be soaked in very cold water for several hours, then rinse all parts with a little vinegar, and after that treat with a solution of soda, wash with a normal dishwashing detergent and leave to dry on a towel. A double set of silicone seals, heat-reflecting screens, certainly contributes to more efficient use, but, on the other hand, I repeat, increases the cost.

And. MIRONOV, BRAND: In my experience I can suggest several ways to get rid of

odors: 1. Using a baking soda solution soaking in it .

2. Using boiled water with lemon soaking in it .

3. Multiple washing with detergents and then airing.

If there is no way to remove the smell, it is better to use the additional silicone ring. The use of a removable plate considerably simplifies the cleaning of the appliance. It’s more convenient to wash the removable plate under the faucet than to bring a whole appliance to it.

About. AMINOVA, VES ELECTRIC: To keep the appliance clean and working, you just need to follow the instruction manual of the appliance, which is always present in the box with the product.

POWER PREVENT? OR LOOSER?… STRONGER!

“BT”: There are pressure-controlled pressure cookers. Why do we need this option?? What really changes when cooking with different pressure levels: time, temperature, taste? Please explain your answer.

M. PLATNOW, POLARIS: The question has already been answered: that’s right, the pressure level changes the cooking time and the taste. The temperature certainly changes – increasing the temperature is what increases the pressure in the pressure cooker.

The higher the pressure, the better and faster meat and bone dishes will be cooked, the more rich soups and cold cuts will be prepared. Being able to change pressure levels makes it possible to cook a dish exactly the way you want.

And. CROO, Moulinex: First of all it is necessary to adapt the cooking process to different textures for example, cooking meat and soft vegetables requires different pressure levels . Some of our pressure cookers use two pressure levels. New products have different temperatures and therefore different pressure levels depending on the program. In the multicooker mode which is present in all these multicookers, the user can set the cooking temperature and thus adjust the pressure.

Oursson: A higher pressure cooks the food a little faster and makes it juicier, because the moisture evaporates less. Lower pressure results in slightly longer cooking time and slightly less succulent food. Also the use of low or high pressure depends on the structure of the products ingredients .

If we’re making cold cuts, the pressure must be high because the ingredients used are very dense pork shanks, lugs, etc .. . If we cook vegetables, the pressure must be set to 1 or 2 degrees, since they have a thinner consistency. Higher pressure means higher steam temperature inside the multicooker.

. BARBOLIN, REDMOND: The possibility of adjusting the pressure helps to reduce or increase the cooking time, creating optimal conditions for achieving a certain result: make a stewy soup at minimum pressure or make a normal broth quickly at maximum pressure.

N. SAKHAROVA, ELEMENT: The pressure level directly affects the cooking temperature and therefore the speed. The ability to turn off the pressure is important, because it is not necessary for some dishes, such as baking. This function is also necessary for cooking a single dish in stages, when it may be necessary to open the multicooker before the end of the program. Difficult to say about the effect on taste, because it is a very subjective characteristic which depends on so many parameters.

The higher the pressure, the faster the cooking, and vice versa. We know from physics that the higher the pressure, the higher the boiling point, thus by adjusting the pressure we can cook “complex” foods more quickly.

T. NURIMANOV, ViTESSE: For chicken 50 kPa is enough, for goose or duck it would be 60-70 kPa. High pressure is required to cook, for example, tongue. It’s not the flavor that changes, but the convenience and speed of cooking.

Yu. Kim, Cuckoo: Pressure or no pressure when cooking certain foods affects the taste. For example, in the SUSHI RICE program, the first half of the time the rice is cooked under pressure, and the second half without pressure. A program borrowed from the Japanese. Biscuits, casseroles, sponge cakes, etc. “rise” and cook better without pressure. Soft vegetables eggplants and such retain their flavor and shape better when cooked without pressure. That is why it is very important for pressureless modes in pressure cookers.

About. AMINOVA, VES ELECTRIC: First of all, it is made for the convenience of the user of multicooker.

The low pressure is for quickly cooked foods such as pasta, rice, chicken, etc..

Medium pressure for stewing. For example, if you’re making chłodniks, you need to cook broth for a long time, but with the pressure cooker, using medium pressure, you’ll take much less time and make delicious chłodniks.

Use high pressure for slow-cooking foods such as beef tongue or shank.

Of course, times vary because pressure modes are designed for different quantities and types of foods.

WITHOUT CONDENSED MILK ON THE CEILING

“BT”: Degrees of protection: manufacturers indicate that there are five, and six, and seven, etc.d. List the meaning behind these words?

M. PLATES, POLARIS: The minimum number of degrees of protection in a pressure cooker multicooker is six. This number is a guarantee of safe cooking. The system of temperature sensors, indication of lid closing, tightness of design, protection against opening the lid during cooking, pressure relief system, thickness of the walls of the body – these are the main levels of protection, without which the device is unsuitable and dangerous for use.

Oursson: Different models have different degrees of protection. Their number depends on the design features of the multicooker.

1. All pressure cookers have a steam outlet, with or without pressure, to allow steam to escape.

2. Only multicookers with a pressure regulator have a steam pressure regulator to control the pressure inside the multicooker.

3. Emergency pressure relief holes – only for multicookers with pressure, duplicate the pressure control unit if it does not work.

4. Pressure control system inside the multicooker – only for multicookers with pressure. If there is too much pressure in the multicooker and the steam does not come out through the steam valve for some reason, the redundancy system.

5. Temperature control sensor located on the bottom of the multicooker to control the cooking temperature, turning the heat on and off.

6. Preheat protection sensor with audible alarm prevents the multicooker from overheating and failure during operation.

7. Safety sensor, a second temperature control sensor with a finer setting, is located in the lid of the multicooker. Only available in high priced models – from 20,000 roubles.

8. Bowl sensor to monitor the presence of a bowl inside the multicooker. If you accidentally turn on the multicooker without the bowl, the multicooker automatically turns off after a few seconds and reports the absence of the bowl in it. The same happens if you remove the bowl at the end of cooking and forget to turn off the multicooker.

9. The lid closure control sensor monitors that the lid of your multicooker is closed in those modes where the algorithm requires it.

10. In multicookers with pressure the sensor is duplicated by the rotary lid closing mechanism. When you turn the lid handle to the “closed” position, the lid grips the bowl of the multicooker, you cannot open the lid in any way while cooking without turning the lid handle to the “open” position.

11. Float-lock – only in multicookers with pressure, serves to prevent accidental opening of the lid of the multicooker under pressure. If you want to turn the knob to the “open” position when there is pressure inside the multicooker, the float will not let you do that. The float also informs you when there is pressure in the multicooker: if it is down, there is no pressure if it is up, there is pressure.

12. Fuse protects the multicooker from power failures.

T. NURIMANOV, ViTESSE:

1. Lid lock. When the pressure is high we can not open the lid and must first release the pressure or wait for it to drop naturally.

2. Pressure limit valve. Allows you to release the pressure if for some reason the heating continues and the pressure continues to rise.

3. Overheat protection. Allows you to turn off the heat if it exceeds the allowable values.

All other safety systems are variations of these three.

And. MIRONOV, BRAND: Let me give you a list of protection levels using one of our new models as an example:

1. High pressure lid lock device.

The appliance lid is designed so as to provide maximum protection in the event of high pressure inside the appliance.

2. Device for releasing excessive internal pressure.

This device is triggered if the pressure inside the pressure cooker exceeds the level required for cooking. A steam release valve releases steam and the pressure is released.

3. Temperature control sensor.

Sensor triggers when the set temperature inside the appliance is exceeded.

4. Displaying of error codes.

During operation in case of any malfunction the built-in processor stops the appliance, the power turns off and the corresponding error code is shown on the display.

The function protects the appliance and makes it easier to diagnose faults.

5. Protection against switching on with an empty pan.

If you try to turn the appliance on without food in the bowl, the heating will automatically shut off.

6. Protection against turning on without a bowl.

If you try to turn on the appliance without the pan, the cooking program will stop.

7. Protection against extreme overheating.

If the temperature limiter does not work for some reason and the temperature inside the appliance reaches a high value, then the extreme overheating protection is triggered.

8. Automatic pressure regulator. Maintains appliance pressure within preset limits.

9. Automatic overpressure reset.

If the pressure inside the appliance rises to a critical value, an automatic overpressure release is triggered. The sealing ring inside the appliance becomes deformed, causing the bowl to sink. A gap is created between the bowl and the lid through which pressure is released.

10. Audible lid lock/unlock sensor.

Sensor to help you properly navigate the operation of the appliance.

And. CROO, Moulinex: We don’t specify the number of degrees of protection, but according to European quality standards, every Moulinex pressure cooker ensures complete safety for consumers.

If too much pressure is build up during cooking, the excess pressure is relieved by the steam valve and emergency valve, which are a must in every Moulinex pressure cooker. Power board with a microprocessor allows you to cook in different modes. The thermostat regulates the temperature and cooking time. Fuse protects against overheating and..

. takes KIM, Cuckoo: As for the seven or more degrees of protection – this is from the “I was fishing and I caught a fish like this!”. Trick that has nothing to do with reality. Our multicookers have a three-circuit pressure control system which guarantees absolute safety.

. SAKHAROVA, ELEMENT: Indeed, the safety of multicookers, especially with pressure, must be thought out in detail, this explains the many degrees of protection. Things to look out for? Firstly, there must be a back-up steam release system in case the main valve gets clogged or fails.

Then you need to protect the device from overheating and a fuse in case of short circuits or power surges. Or, for example, the multicooker must not start a program if the lid is not properly closed or locked. All of our multicookers have the listed protection levels, and, for example, el’chef has 13 degrees of protection.

. Chudenkov, REDMOND: All of our pressure cookers have a multi-level safety system. The following four degrees of safety are particularly important:

Steam release valve regulates the level of pressure in the pan if it exceeds the allowable level, it discharges excess steam.

The shut-off valve creates the necessary pressure level during cooking and locks the lid during operation of the appliance. If the pressure level exceeds the allowable pressure, the sealing rubber of the valve will break and the pressure will be relieved.

Overpressure sensor mechanically interrupts power supply circuit in case of actuation, thus preventing possible mechanical damage to the pressure cooker.

Thermal fuse monitors the temperature inside the appliance and in case of critical heating automatically disconnects the pressure cooker from the power supply.

About. AMINOVA, VES ELECTRIC: Listed:

1. Safety lock.

Prevents the lid of the pressure cooker being opened in the event of high pressure inside the appliance. It is necessary to prevent accidental scalding by hot steam.

2. Pressure valve.

Relieves excess pressure during operation.

3. Pressure sensor.

Alarm goes off when the internal pressure inside the appliance exceeds the allowable pressure. The heating is switched off safely.

4. Pressure valve nozzle.

Protective nozzle to prevent the pressure valve from clogging.

Provides a normal process of overpressure relief.

5. Structural protection.

The design of the appliance provides for safe pressure equalization. When the pressure exceeds a critical level, the internal pan falls down forming a slot to release the pressure. At the same time a safety switch-off of the heating. After activation of the safety device, components return to their original state.

6. Temperature sensor.

Captures temperature readings in real time, ensuring that the heat is automatically reduced when the temperature inside the appliance exceeds a set value.

7. Safety thermostat.

Turns off heating if temperature exceeds allowable value.

8. Thermal fuse.

De-energizes the entire appliance in case of overheating above a critical level.

9. Microcontroller protection.

Ensures reliable operation of the appliance by controlling a combination of pressure and temperature factors, as well as monitoring the workflow of performing the selected mode. If necessary, the microcontroller triggers a safety shutoff.

TWO OR ONE?

“

BT”: What is better to buy: multicooker and pressure cooker and use these devices for various cooking tasks? Or just buy a pressure cooker, and this device can replace the two?

FOR ONE

AND. The Crock-Pot, Moulinex: By buying a pressure cooker the consumer does not have to spend money for two appliances and can prepare not only the usual everyday dishes like porridge, soup, meat and baked goods but also yoghurt, jams, pizza, baby food, sterilizing, toasting and inventing own recipes with the Multicooker mode which allows to adjust the temperature and the cooking time as well as the presence or absence of pressure.

Yu. KIM, CUCKOO: Practice shows that people are switching from simple multicookers to pressure cookers. Can be cooked in a simple multicooker as well as under pressure. In other words, a simple multicooker cannot cook certain foods as a pressure cooker can.

N. SAKHAROVA, ELEMENT: Buying and finding space for two similar appliances is probably an unnecessary luxury. It’s more practical to have just one multifunctional quality device.

about. AMINOVA, VES ELECTRIC: It is better to buy a pressure cooker with two interchangeable lids. It won’t take a lot of space, unlike two devices, but it will replace a full-fledged multicooker and pressure cooker.

TWO

M. PLATNOVA, POLARIS: Today it’s hard to find a universal appliance on the market which fully combines the functions of both a multicooker and a pressure cooker. And most of them are beyond the means of the average buyer. The same devices that manufacturers have labeled as pressure cookers are often just regular pressure cookers, just with a few functions.

Oursson: It’s better to buy a pressure cooker and a simple casserole cooker. In a multicooker you cook the main dish, and in a casserole cooker you make a great side dish: buckwheat, rice, boil potatoes and various vegetables. At the same time, a casserole cooker is much cheaper and takes up less space than any multicooker.

And. MIRONOV, BRAND: It’s better to have two appliances, because some dishes turn out better in a multicooker, while others in a pressure cooker. I think the time will come soon when a full hybrid will be produced and the presence of two devices will not be necessary.

DECIDE BY YOU

T. NURIMANOV, ViTESSE: Despite the similar principle of operation, multicooker and pressure cooker are still different devices, they differ in nuances, but nevertheless essential. Everyone must decide for himself what he needs: for some people a multicooker is enough, it is easier to handle, cooks more slowly, but at any stage we can intervene in the cooking process – for many this is an important factor. In addition, multicooker is more affordable and easier to use – you do not have to worry about whether the pressure valve is on or off – everything is quite transparent.

On the other hand, pressure cooker cooks faster, many find the pluses in the fact that it is not necessary to intervene in the cooking process at all. Load the food, press the button and after a short time you get the result. Pressure cooking features prevent food from burning.

It is also versatile – you can cook with or without high pressure. Some people would prefer to have both a pressure cooker and a multicooker. Let’s say a pressure cooker at home and a multicooker at a country house where the factor of quick cooking is not so important or vice versa: for example, pressure cookers with a smoking option are very convenient to use on country verandahs or pergolas. In any case, the user must make the choice himself, and we must give him the choice and help to understand.

And. BARBOLIN, REDMOND: When choosing the type of device, you need to understand what additional features are most important to you. Multicookers have more and more cooking possibilities. With some of our models, you can not only add ingredients, but also change the time and temperature while cooking, but this is not yet possible with pressure cookers.

Our multicookers and pressure cookers have one goal – to provide you and your family with healthy and wholesome meals and to give you free time. Each model is different, with its own set of programs, technical and functional advantages. And everyone who wants to lead a healthy lifestyle and not to spend all their free time on cooking, will find exactly what they need.

American multivark market