Smoking in an old pressure cooker. Homemade mini-smoker from a pressure cooker, manufacturing method

Many devices have been developed to help the modern hostess. Among them there are quite unusual models. Such is the Brand 6060 smoker-pressure cooker, which replaces several types of equipment at once.

You can use the device as a double boiler, multicooker, smokehouse and pressure cooker.

The smoker-pressure cooker is a multifunctional device in a white case, designed to cook almost any dish. You can use the device as a double boiler, multicooker, smokehouse and pressure cooker.

The smoker-pressure cooker is a multifunctional device designed for cooking almost any dish.

Previously, there was a Brand 6051 pressure cooker, and the 6060 model is its improved version.

Features of the device as a smokehouse

The pressure cooker Brand 6060 can smoke in several types: hot, cold and combined. When choosing the first method, cooking is carried out using 2 heating elements. Cold mode only turns on the auxiliary heating device, which chars the sawdust. At the same time, a little smoke is released through the pressure indicator. These programs can be combined.

Features of the device as a multicooker

The Brand6060 smokehouse pressure cooker for home use has several cooking modes: soup, stewing, steaming, frying. There are the possibility of heating ready-made food and delayed start up to 99 minutes. In accordance with the selected mode, you can cook any dishes.

The Brand6060 smokehouse pressure cooker for home use has several cooking modes: soup, stewing, steaming, frying.

Pros and cons of a multicooker with the possibility of smoking

The smoker-pressure cooker is endowed with both pluses and minuses.

The advantages include:

Ample opportunities for smoking and cooking at home;
Delayed start function;
capacious bowl;
Lid lock;
Long service life.

The pressure cooker has a non-stick coating on the heating element and bowl.

The following shortcomings are distinguished:

For full use, you need to buy a bowl;
High power consumption;
After smoking, a persistent smell appears;
Quiet sound alert.

For full use, you need to buy a bowl.

Specifications

To learn everything about a pressure cooker, you need to familiarize yourself with its technical characteristics. They determine the possibility of using utensils for a particular purpose. The technical characteristics of the Brand 6060 pressure cooker are as follows:

Power consumption - 1000 W;
Material - stainless steel;
Bowl volume - 6 l;
Warranty - 1 year;
Non-stick coating of the heating element and bowl;
Size - 32x28x34 cm;
Weight - 5.5 kg;
Automatic programs - 6;
Manual programs are not.

Power consumption - 1000 W.

Equipment

Along with the multicooker itself, the following components are provided:

4-tier lattice;
Sawdust container;
Condensate collector;
Spoon and spatula made of plastic;
Measuring capacity;
The protective mechanism of the lid, allowing it to close tightly;
Overpressure release device;
Sealing ring;
Instruction;
Book of recipes.

The corresponding documentation is supplied in Russian.

Control

An electronic board with buttons is used as a control element. It is located on the front side of the multicooker. There is also a special screen designed to display the remaining cooking time.

To the right of the display is the "Timer" button and the "+" and "-" buttons. Using this panel, you can set the duration of cooking by pressing the corresponding buttons. Also in this section you can set the delayed time up to 99 minutes.

Below are 3 buttons and indicators for them. They are responsible for choosing the mode of operation. Each of them allows you to choose 2 types of cooking. To change the program assigned to 1 button, just press it again. After selection, the indicator will report the set mode in red. The bottom button is responsible for getting started.

An electronic board with buttons is used as a control element.

There is a possibility of consecutive installation of the modes. They will begin to act immediately after the end of the previous one. When one program ends, the device will notify you with 3 beeps.

How to use the smokehouse

Smoking in Brand 6060 is quite simple. First of all, you should decide on the type of smoking. Then you need to install the sawdust container in the appropriate place, and pour it. In the case of hot smoking, pour 100 ml of water into the bowl.

Products for smoking should be placed on a special grill that comes with the kit, and fix it in the bowl. Then close the lid well using the protective mechanism, select the appropriate mode and start it.

Products for smoking should be placed on a special grill that comes with the kit, and fix it in the bowl.

In the case of combining, you should first start the cold smoking program, and then the hot one.

Smoking methods

The slow cooker allows you to smoke in two modes: hot and cold. They can also be combined.

Cold smoking uses only smoke. The heating device causes the wood in the container to char, resulting in smoke. It passes through the products, bringing to the desired state.

Cold smoking uses only smoke.

During hot smoking, steam is added to the smoke treatment - it is released from the heating of water at the bottom of the bowl.

Do not smoke more than 2 kg at a time.

Features of smoking in a slow cooker

While the Brand 6060 is easy to use, there are a few things to be aware of when using it.

Preparation for use

After the multicooker has been unpacked, it must be properly assembled before direct use. All parts other than electrical parts must be washed or wiped and dried.

All parts other than electrical parts must be washed or wiped and dried.

The bowl must be placed in the main compartment of the device so that the red arrows match. After that, a condensate container should be installed at the top. Close the lid for any program other than frying and put on the O-ring.

Operating modes

The multicooker has 6 different programs that allow you to cook various recipes. That is why the device can replace several others. Among the modes:

Hot smoking - occurs with the help of steam and smoke;
Cold smoking - cooking food only with smoke;
Soup - cooking under high pressure, allows you to cook broths, soups;
Steam cooking - suitable for cooking vegetable, fish and meat dishes, a wire rack should be used;
Stewing - similar to cooking in peas, you can use any recipes, the lid should not be tightly closed;
Frying - do not close the lid, you can use the program both for full cooking and as a preparation of products for further cooking.

Do not use the frying mode for more than 20 minutes due to the risk of breakage.

The multicooker has 6 different programs that allow you to cook various recipes.

Combined smoking is not an automatic program, it is necessary to set programs manually.

Functions

The Brand 6060 has several additional features such as preheat and delay. The first program allows you to keep the finished dish hot for up to 99 minutes. The temperature is maintained at 70 degrees.

The Brand 6060 has several additional features such as preheat and delay.

The delay function allows you to set a period of time after which the main program will begin to operate. After this period, the set settings will work. The maximum delay time is 99 minutes. Cannot be used with frying and warming modes.

Caring for your pressure cooker

After use, disconnect the device from the power supply and allow to cool. After that, wash all parts well, avoiding contact with water on electrical components. It is especially important to monitor the contacts on the bowl.

Do not use strong detergents for cleaning. If necessary, use a toothpick to clean the pressure indicator and the steam outlet.

Accessories that are not connected to electrical components, such as the grate, can be soaked or washed in the dishwasher.

Multicooker Brand 6060 is not only an interesting solution to combine several devices at once, but also a really worthwhile device. It is not inferior in quality because of the versatility, which allows you to use it with pleasure.

Video: Brand 6060 smoker-pressure cooker review

Many associate a positive emotional component with cooking with their own hands, but not everyone takes up smoking fish, meat, sausages, fearing to spoil the product. And in vain! Using a pressure cooker, you can build a small mini-smoker, which will become a regular helper in the kitchen.

Simple components of the design of a smokehouse from a pressure cooker with your own hands

Fig 1. Pressure cooker - the basis for a future smokehouse

To make a smokehouse with your own hands, which can be used outdoors and in an apartment, you need the following simple structural elements:

That's all you need for a do-it-yourself pressure cooker design that will cook your favorite dish within half an hour.

Why is smoking so fast? The point is the pressure that is created due to the hermetically sealed lid. It raises the temperature of the smoke, thereby reducing the cooking time of the product.

Mounting process

Remove the pressure regulating valve. It is no longer needed, since a homemade pressure cooker smokehouse must have a hole to let out the smoke of smoldering sawdust;
Cut out the grid. Its dimensions must match the inner diameter in the middle of the container. Who knows how to work with a welding machine, he can easily make it from stainless wire. A dumpling or varennitsa is suitable, provided that they sit in the middle of the pan;
Prepare a metal ring that will be needed to put a plate on it. You can make it from a metal tape 2–3 cm wide;
The plate is selected according to the following criteria:

High edges (to collect fat and juice);
Material that can withstand high temperatures (tempered glass, ceramics, porcelain);
Diameter so that there is a gap between the edges of the plate and the container for the circulation of smoke (1–1.5 cm).

Let's put together the structure with our own hands. At the bottom of the pan are wood chips from fruit trees, such as cherries, pears, plums. To give smoked products sourness and a persistent aroma, alder and oak chips are added. Leaves of mint, currant, cherry and juniper will help to diversify the taste of smoked meats.

A metal strip bent into a circle is laid on sawdust. Next, a plate, a grate and a product for smoking (sausages, chicken hams or wings, lard) are placed, the lid is closed.

The sliver must be pre-soaked in order to eliminate hazardous substances emitted with smoke and longer smoldering

Fig 3. The sequence of assembling a smokehouse from a pressure cooker

If the products are smoked in the apartment, then a hose is inserted into the place where the valve was located to remove the smoke. It is fixed with a clamp and brought out through the window or exhaust device.

Fig 4. Installing the smokehouse on the stove and chimney outlet

With a homemade smokehouse from a pressure cooker, you can cook various delicacies for a festive and everyday table. A minimum of costs, effort for installation and half an hour for cooking is ideal for enjoying the smoking process.

Figure 5. Ready-made chicken wings and fish in a smoker-pressure cooker

The most delicious meat, vegetables, cheese or fish if they are smoked. An excellent smokehouse can be made from an old Soviet pressure cooker. The procedure of hot smoking can be poured over any products.

New cookware accessories

Assembling a smokehouse at home takes a matter of minutes. To do this, we will prepare the following components:

2 large concrete bricks;
Clean barbecue grill;
Ordinary pressure cooker or iron pot for making soup;
Barbecue grill;
Metal baking sheet with holes for molding dumplings;
Special wood chips intended for smoking;
A small plate is slightly smaller in diameter than the diameter of a pressure cooker or iron pan;
Charcoal.

We put a barbecue grill firmly on the ground or floor. Insert bricks inside. On top of all this device, we load a pan or pressure cooker. Pour special wood chips into the brazier.

A plate is placed on top of the chips. In which at the time of smoking fat will drain.

Important: Before the pan is placed on the grill, a metal grate must be installed in it. Which occupies one third of the entire bottom. Then we strengthen the dumpling plate with holes on top of it. Next, we put the product to be smoked on it.

Now we close everything with a lid. The smoking vessel is ready for operation.

Such a design, made by hand, is usually small in size. At home, this is an ideal option for the place of a gas or electric stove.

The brazier does not demand an extract as is on the street. In the room, a hose or a small pipe must be attached to the pressure cooker. All this is intended to bring smoked cinders through a previously prepared window to the street.

Professional flavors of smoking

Smoked dishes are not always good. Everywhere there are nuances and technical features of cooking. All comes with experience. Only professionals cook delicious food.

Coniferous wood chips give bitterness to the entire smoked product.

Alder the piece of wood has a sour base, so the cooked product will be slightly sour.

wood chips aspens give off a delicate flavor.

Smoking on birch reminiscent of the specific smell of tar.

Very important to know: Professionals prefer to simmer their products in wood chips:
apple trees;

pear tree;

Plum shrub.

Also, to add flavors to the burning process, you can add mint, juniper or currant leaves.

Keep in mind: From any tree, wet sawdust retains harmful substances. The smoke of such smoking, as well as the products cooked in it, are harmful to humans.

Everything that will be smoked must first be cleaned, scalded and stuffed with spices. Or marinate in your own juice.
A homemade smokehouse does not imply the huge size of products and large volumes of smoking. Therefore, the time frame for smoking here is regulated by personal preferences.

The smokehouse will be ready in a matter of minutes if you acquire all the necessary “accessories” in advance:

take a large pot or pressure cooker;
stock up on a barbecue, you can use an old one;
find two bricks;
find an old barbecue grill;
take a metal dumpling;
take a plate, the diameter of which is slightly smaller than the diameter of the pan;
as well as wood chips for smoking (a handful of wood chips is enough for one serving);
coal or firewood.

First, with your own hands, you need to put a brazier on the ground and load bricks into it. Put a pot on top of them. Sprinkle some wood chips on the bottom. You can put a plate on it - fat will drip here.

Putting the pot on the grill

Then place the grate so that it rests against the walls at a level of about a third from the bottom. A dumpling is placed on top.

What is planned to be smoked is placed on it. Closed with a lid. Do-it-yourself smokehouse is ready.

A similar design can be applied at home. Then instead of a brazier there will be a stove. And it is worth considering an exhaust hood: for this, a valve is removed from the pressure cooker, a hose is inserted into the hole, which is led out through the window.

Expert advice

In order for the smokehouse to work well, and the smoked dish to turn out delicious, it is worth considering some of the nuances. So, alder chips give a sour taste to the finished product. Coniferous varieties give bitterness.

Aspen has a different effect - it gives a delicate taste. Products smoked on birch chips acquire a slight taste of tar. Many lovers call chips from apple, plum and pear the most suitable.

You can add some currant, cherry or mint leaves to the wood chips. Also juniper twigs.

It is believed that if the wood chips are soaked before smoking, then the smoke passing through the damp wood will leave harmful substances in it.

fish day

You can smoke everything with your own hands! First of all, fish. Before starting the process, cuts are made on the carcass and stuffed with lemon slices. You can rub the fish with spices. Various spices, dill and dried parsley will do. For spiciness, you can add chili and garlic.

Experienced smokers advise pre-marinating fish steaks. A mixture is used as a brine: water is combined with salt, bay leaf and black pepper. All this can be sprinkled with lemon juice or add something else. Actually, the marinade can be anything. There are recipes with honey. After marinating, the fish should be wiped or dried a little in limbo. The process of smoking fish takes forty minutes to an hour and a half.

Seafood is also good for smoking - shrimps, lobsters, crabs. They do not need to be prepared in advance, you can only pour soy sauce and lemon juice. After the seafood has been smoked for 20-30 minutes, they can be sprinkled with oil - butter or olive. Or white wine, as they do in France.

Meat & company

For cooking smoked meats, a homemade smokehouse is a great option. You can cook sausages, especially those with cheese inside. It is enough to smoke for fifteen to twenty minutes.

Chicken will take longer: legs and fillets are smoked for about half an hour. It is important not to overdo it here, otherwise the meat will be too dry. You can soak the chicken in advance in the same marinade that is offered for fish.

It is more difficult to smoke a whole bird. It is better to boil it before that until it is half cooked, or bake it.

An exquisite delicacy - hand-made smoked pork tenderloin. It is soaked for three to five hours with fresh dill (there can be a lot of it).

Then they cut the meat and stuff it with garlic from the heart. Cook for forty minutes. Pork ribs also work well in a homemade smokehouse. And as an accompaniment to pork, various vegetables and hot sauce are offered. Cranberry or lingonberry sauces go very well with beef and lamb.

You can smoke fat. It, like meat, is lightly rubbed and dried before smoking.

Vegetarian table

Vegetarians also have something to eat: a homemade smokehouse will come in handy for them. Vegetables and mushrooms can be not only an addition to meat, but also an independent dish. You can cook "smoky" sweet peppers, eggplant, medium-sized zucchini, onions, tomatoes and corn. The process takes twenty to thirty minutes.

Of the mushrooms, porcini, boletus and boletus are especially good for smoking. The butternut squash is also very tasty. For mushrooms, it is good to use marinade from pepper, soy sauce, herbs, olive oil.

smoked mushrooms

Cheese is also smoked separately. To do this, it is cut into pieces, and foil is laid on the dumpling. Cheese is served with olives, you can accompany it with grapes, nuts, serve wine.

The test laboratory site continues to review kitchen devices that perform several functions at the same time. Having become acquainted with the pressure cooker-smoking shed, we will be able to answer the question of whether the manufacturer managed to create a device in which the processes of processing raw materials so different in technology would be combined.

Specifications

General characteristics
Manufacturer
Model name
Type of	pressure cooker-smoker
Power consumption	1000 W
Color	black metal
Material	stainless steel
Bowl	with non-stick coating
bowl volume	6 liters
Accessories	charring cup with lid, five-tier food grate, condensate container, soup spoon and spatula
Manufacturer's Warranty	1 year
Control
Control type	membrane buttons
Operating modes	hot smoking, cold smoking, combined smoking, soup, stewing, steaming, frying
Cord length	1.50 m
Weight and dimensions
Packaging (W×H×D)	33×33×37 cm
Device dimensions (W×H×D)	32×28×34 cm
The weight	5.5 kg
Shipping weight	6.8 kg
average price	T-8494186
Retail offers	L-8494186-10

Equipment

The pressure cooker-smoker is supplied in a parallelepiped cardboard box. The box is designed in the usual style for kitchen appliances: on a light background there is an image of the pressure cooker itself, a brief description of the functions and characteristics of the device. The information is presented in Russian and English.

When packed, the device is protected from shock by foam inserts in which the assembled device is fixed. All accessories are folded inside the bowl. Collecting the device in the package is not difficult. It is worth noting that inside the corners of the box is reinforced with cardboard tabs. The box is not equipped with a carrying handle, which, with its dimensions and almost cubic shape, causes certain difficulties during manual transportation.

Opening the box, inside we find:

the device itself;
a bowl for cooking with a heating element;
a cup for charring wood chips with a lid;
cover of the pressure cooker-smokehouse with a sealing ring;
additional sealing ring;
pressure regulator (weighting agent);
five-tiered grate for products;
container for collecting condensate;
soup spoon, spatula;
power cable;
instruction manual with warranty card;
recipe book.

At first sight

The body of the device is made of stainless steel and plastic. Looks pretty attractive. The metal is processed without scratches and chips, all parts fit tightly to each other, fit snugly and are securely fixed.

The device is connected to the network using a standard power cord.

On the bottom side, the device is equipped with four legs, in which there are rounded rubber inserts. They, apparently, are designed to achieve stable adhesion to the surface of the table. Ventilation holes are visible in the same part of the block.

On the control panel, structurally highlighted in the front side of the unit, there are four function buttons, opposite them are function indicators, two timer buttons (time settings) and a liquid crystal screen on which numbers will be displayed.

Now let's look inside the Brand 6060.

So, inside the case is a massive steel container with a heating element at the bottom and a small recess on the side, in which contacts for the heating element used in the smoking mode are placed.

The cooking bowl is just over a millimeter thick

The metal bowl with non-stick coating is equipped with an internal heating element, on which a cup is put on to char the wood chips.

On the outside of the bowl there is a group of contacts for connecting the heating element. That is why the accessory cannot be soaked in water or washed in a dishwasher.

Now let's reveal the secret of the red dots (or arrows) on the bowl and body of the pressure cooker-smoker. The attentive reader must have noticed them. These indicators are necessary to install the bowl inside the pressure cooker, accurately hitting the additional heating elements used for the smoking process. The first few times it was difficult to install the bowl (not adjusting the angle of insertion of the bowl, it is difficult to get into the recesses for the group of elements), but later we got used to it and there were no difficulties.

From the inside, the cup is marked with the volume of the liquid poured inside. By the risks on the left side, you can determine how much of the total volume the bowl is filled, on the right - how many cups of liquid or product are placed inside.

The pressure cooker lid is made of stainless steel. On the outside, it is equipped with a pressure regulator (weight) and a handle that allows you to correctly and tightly install the cover on the device body.

On the inside there is a sealing ring and a pressure regulator hole.

The device with a closed lid is easy to hold in your hands and carry by holding the handle. Moreover, in the upper part of the case on the right and left sides there are special handles for carrying the product. However, this device, if it settles in the kitchen, is unlikely to need to be carried from place to place.

A slight doubt about the convenience of cooking in the mode of cooking, frying and stewing is caused by a rather long pin in the bowl. But we will be able to deal with this only after conducting practical tests.

Despite the large volume, the device does not give the impression of bulky, it is elegant and, thanks to its design, will perfectly fit into any interior.

Instruction

Brochure with instructions in A5 format contains 22 pages. The instruction manual is quite simple and clear. The information in the document is presented in one language - Russian. A diagram of the device is given with indication of parts and controls, recommendations for assembly, operation, instructions for cleaning the device itself and accessories for it, recommendations for troubleshooting and precautions when using the device. Separately, descriptions of the operating modes and functions of the pressure cooker-smoker are given. The addresses of service centers throughout Russia are given. By content, you can easily find the section of interest, which provides comprehensive information.

I would like to note the concern for the reader on the part of the manufacturer. We all know that reading instructions is the most interesting activity. Therefore, so that the buyer does not get bored, a short anecdote or a joke on a gastronomic theme is printed on each page at the bottom. We will not discuss the content of these jokes, but the idea itself is funny.

- My husband married me because he did not like to dine in the cafeteria.
- And now?
- Oh, now loves!

The recipe book for the Brand 6060 pressure cooker-smoker consists of 56 pages. The last two pages serve as a notebook for fixing your comments or new recipes. Contains recipes divided into groups:

smoking;
soups;
meat;
fish;
vegetables, cereals;
desserts

Each recipe is illustrated with a photo. After reading the recipes, the principle and basic rules for working with the device become clear. Information is given on the preparation of raw materials, on the modes and time of preparation of the dish. For inexperienced cooks, this document can serve as a reference book; for experienced cooks, it is necessary to start the successful operation of the device.

Control

After reading the instructions, you can start operating the device. Management is carried out using a dedicated panel. The display shows the operating time of the selected mode. The Timer button is designed to set the time. Reducing or increasing the time is regulated by the corresponding buttons "+" and "-". By pressing or holding the corresponding button once, the time value changes. Time setting up to 99 minutes is available. The three buttons on the left are used to select the required operating mode. Each button is responsible for two modes. The desired mode is selected by pressing again. At the same time, a red indicator will light up opposite the selected mode.

When the device is connected to the network, the red indicator opposite the Stop button lights up. The Start / Stop button allows you to start the program or stop the current program, respectively. To cancel all settings, press and hold the Start/Stop button for 3 seconds. After selecting the program to start the device, you must press the same button.

The indicators light up when operating modes are selected. Immediately, we note that the device allows you to simultaneously run several modes. In this case, the operation of the current program is displayed by a burning indicator, and all other modes that will start working after the end of the previous one, flashing. At the end of the work, the device emits three beeps, after which the device goes into standby mode. It is recommended to open the pressure cooker-smoker and remove the products only after the pressure inside the bowl has stabilized. The signals are quite loud, you can hear them being in another room.

Exploitation

Preparation for use

Preparation for use is traditional. It is necessary to check whether the assembly of the device is correct. Before first use, it is recommended to thoroughly rinse the bowl, the sealing ring, the inside of the lid and all accessories. The case, the inner coating of the device and the cover must be wiped with a damp sponge and then wiped dry.

During operation, it is necessary to place the bowl in the body of the smoker, making sure that the red arrows located on the bowl and the body of the device match. Then place the condensate collection container in the upper part of the body on the left behind the handle. The lid must be used in all modes except for Frying. The presence of an o-ring is also required.

Operating modes

Hot smoking

When using this mode, as you might guess, the consumer receives a hot smoked product. To do this, you need to install a cup for charring wood chips on the heating element, then pour a couple of teaspoons of wood chips. About 100 grams of water is added to the bowl. In this mode, two heating elements of the device work: the main and additional. When the main element is heated, steam is generated. With the help of steam, the pressure indicator rises and pressure builds up. At the same time, the auxiliary heating element heats up, causing the wood chips to char and smoke to form. The product is prepared both by heat treatment and by smoke treatment. In this mode, you can cook any food suitable for this type of heat treatment: meat, fish, vegetables.

Cold smoking

In the cold smoking mode, only one heating element works: an additional one. Smoking takes place without heat treatment. In this mode, you can cook meat, fish, vegetables, cheeses and nuts. Most often, this mode is used in combination with the Hot Smoked mode. When using the cold smoking mode, a small amount of smoke may come out through the pressure indicator, so it is recommended to use a hood.

Combination of hot and cold smoking modes

When using hot smoked products, food can be cooked faster than it has time to be smoked, so it is recommended to combine the two operating modes. Cold smoking in this case serves as a preliminary stage. First, the product is processed by cold smoking, and only then the pressure cooker switches to hot mode. As a result, the products have an intense smoky aroma and are fully cooked from the inside.

In this mode, cooking takes place under high pressure. This significantly reduces the processing time of the products. The mode is intended for cooking meat broths, soups, borscht and steaming food. If available without a heating element in this mode, you can bake and cook milk porridge.

Steam cooking

In this mode, vegetables, fish and meat products are cooked. The cooking process occurs due to the passage of hot steam through the products. In this case, a metal grate is used to place the food above the boiling water.

Extinguishing

According to the manufacturer, this mode is identical to cooking in pots. Can be used for all kinds of products. The products undergo a simple heat treatment, as this mode does not use the pressure regulator. Therefore, it is not required to hermetically close the lid, as in all previous modes.

frying

The only mode in which it is forbidden to use the cover. The mode can be used both for frying foods, and as a pre-treatment before using other modes. The maximum operating time during frying is 20 minutes. The instruction manual states that exceeding this time may lead to deformation of the body of the contact group. Traditionally, when conducting practical tests, we violate such requirements. In this case, the device worked in the Frying mode for about 35 minutes. Contacts are not deformed. But we do not advise you to repeat our experiments and operate the device longer than the recommended time periods.

Functions

Pressure cooker-smoker Brand 6060 has several additional features, which, not to say that they are very original, but are often in demand in everyday life. The "Keep warm" function allows you to keep the dish hot. Like all other modes, this one is limited to a time period of 99 minutes. The temperature in the dish is maintained at 60-80 °C.

The Delay function allows you to delay the start of a set program up to 99 minutes. Can be used with all modes except Roast and Keep Warm. When the set delay time has elapsed, the cooking process will start in the selected mode according to the pre-set time.

The combination and installation of all modes and functions is quite simple and is described step by step in the instruction manual.

Caring for your pressure cooker

Upon completion of work, it is necessary to disconnect the device from the network and allow it to cool. Then wash everything thoroughly, making sure that the contact group on the bowl does not interact with water. The body of the smoker and the internal heating element are advised to wipe with a damp and then dry rag. Do not use abrasive cleaners or aggressive detergents. Care must be taken to ensure that the pressure indicator and steam outlet are not clogged. A toothpick is used to remove dirt from these parts. In general, care is simple and does not provide for any extraordinary procedures. We washed the grates, the sealing ring, the weighting agent and the lid of the appliance in the dishwasher. Cleaning the heating element in the bowl was also easy. The only thing with which there were difficulties was a cup for charring wood chips. After several smoking procedures, we did not manage to completely wash it off soot. But given that this accessory is needed only for smoking, soot residues on its walls do not pose a threat to the taste or smell of finished dishes.

Testing

The results of objective tests are presented in the table and coincide with the information declared by the manufacturer.

Obviously, one should not expect any unique practical results from a pressure cooker. Devices of this type have already been repeatedly tested, and we would hardly have been able to obtain unexpected results. Therefore, we have prepared literally the necessary minimum of dishes in order to check the quality and stability of the device in all possible modes. But the possibilities of using the device for the smoking process were much more interesting. In order to test how versatile the Brand 6060 pressure cooker-smoker is, we decided to cook the following dishes:

hot smoked mackerel;
smoked hard cheese;
smoked pork ribs;
smoked pork loin;
aspic;
chicken stewed in soy sauce.

Hot smoked mackerel

Three fish were cleaned, rubbed with salt.

A large fish was cut into pieces, two small ones were placed on the grill as a whole.

While the mackerel was being salted, a container for charring the chips was placed in the bowl, in which two teaspoons of alder chips were placed. Then the recommended 100 grams of water were poured, which seemed insufficient to us, because they did not completely cover the bottom. It took us about a glass of liquid to cover the bottom.

We smoked in a combined mode: 15 minutes in cold smoking, then 10 minutes in hot. The process has begun. Here we were glad that we installed the smokehouse on the stove right under the hood: smoke was emitted from under the lid, and there was quite a lot of it before switching to hot smoking. We then re-read the instructions and found that in cold smoking mode, it is recommended to place the O-ring in hot water. Apparently, then the material expands, and the lid fits more tightly. Well, the first pancake is lumpy. Or, in our case, heavy smoke.

Of course, it was interesting for us to look under the lid, to find out what was there and how. Undaunted by angry or agitated neighbors, we opened the lid. Actually, the process of cold smoking looks like this:

After 15 programmed minutes, the appliance switched to hot smoking mode. The pressure regulator closed after about 7 minutes. We were afraid that the product did not cook in 3 minutes under pressure. So once the fish was taken out, we cut it up. However, our fears turned out to be unfounded.

Result: excellent . In 25 minutes, we got a fragrant mackerel, almost no different from the store - except for the freshness of the finished product, of course. Tip: do not eat hot fish, let it cool well. On the second day, the fish had a richer and more intense taste.

Smoked hard cheese

For this experiment, we took three types of cheese: a cheap Dutch type from a supermarket, an Estonian Ellemental, and a high-quality hard Belarusian one.

The cheese was cut into bars and placed in a bowl. The cold smoking mode was used for 13 minutes. It is not possible to smoke for a longer time, because the temperature in the bowl rises from the additional heating element, and the cheese may melt. Also, do not place food directly over the charring bowl, otherwise the product may burn. This can be seen in the photo below.

Result: satisfactory . The resulting product can hardly be called real smoked cheese. The top of the cheese was richly covered with smoked products, but for some reason it remained light on the bottom. It also didn't rot inside. There was a smell of smoke, but, unfortunately, there was no specific taste. The next day, when the cheese "aged", the situation did not change. We were amazed that the most delicious result of this experiment turned out to be cheap "pseudo-Dutch" cheese.

Smoked pork ribs

As recommended in the Brand 6060 recipe book, the ribs were pre-marinated - they lay in the marinade for about two days. The marinade was prepared as follows: a tablespoon of salt, black and white peppercorns, allspice, mustard seeds and cloves were taken per liter of boiling water. The marinade boiled for five minutes, then the ribs were placed in the cooled liquid.

It was decided to cook pork ribs in the combined smoking mode: 10 minutes for cold smoking, 40 minutes for hot.

Result: excellent . The ribs were fully cooked, had a smoky aroma and rich flavor, while being quite soft. We planned to use them for cooking lentil soup, but we ate them as an independent dish.

Smoked pork loin

But the experiment with smoking the loin can be considered a failure - however, the point is not in the pressure cooker-smokehouse, but in the taken part of the carcass. But first things first.

The loin was soaked in the marinade described above for about two days. Then we dried it and placed it on the grate in a whole piece.

For the loin, it was decided to use the hot smoking mode. The piece was exposed to steam and smoke for 45 minutes. When the product was removed and cut, we noticed that the inside of the meat remained damp, so we extended the smoking process for another 15 minutes.

Result: good . In general, there are no complaints about the operation of the device. The meat was not raw, it had the aroma of smoke, but it was very, very tough. It should be noted that pre-soaking in a marinade for meat products is necessary: the meat is enriched with salt and has a bland taste in the future. True, the smell of spices after treatment with smoke is lost. To obtain a softer and more delicate product, apparently, it is necessary to take more fatty parts of the carcass. So, there were no complaints about dryness to the ribs.

Aspic

After two days of smoking and acquiring a persistent smoky aroma in the kitchen, it was decided to experiment with another function of the device - pressure cooking. Since the bowl emitted an unambiguous and inappropriate for our purposes smell of smoke, we filled it with water and boiled under pressure for about 15 minutes. The smell is not completely gone, but it has become less pronounced.

The jellied meat was perfect for checking the functions of the pressure cooker. Pork legs (hooves) and beef tails were taken, laid in a bowl, salt and other peppers were added.

The broth was boiled under pressure for 3 hours. It could have been less, but we wanted to achieve the digestion of all extractive substances. And we have achieved our goal! This is what the meat products looked like after being removed from the broth. The bones are boiled, the meat peels off the bones, the broth is rich and transparent.

Then the meat was selected, finely chopped, placed in molds and filled with broth. After a few hours, the broth thickened and turned into the desired one. Yes, we did not use gelatin or other gelling agents. It may seem to someone that there is not enough jelly, but we prefer just such a jellied meat.

Result: excellent . Without gelatin, an ideally dense and flavorful jelly was obtained. Since this was the first dish made after smoking, a slight smell of smoke was felt, but did not spoil the taste. In subsequent cooked dishes, the smell of smoke was already absent.

Chicken stewed in soy sauce

So, the functions of stewing and frying remained undeveloped. To kill two birds with one stone, we decided to cook a dish with something pre-fried. Onion acted as "something". We took four onions, about one and a half or two kilograms of chicken legs and drumsticks, soy sauce and lemon juice.

The oil was heated, then peeled and chopped onion was placed in it. In the process of roasting, it became clear that we could not manage with 20 minutes. The onion, perhaps due to its large amount, did not fry in the indicated time.

Therefore, I had to extend the frying time for another 15 minutes, only then the onion began to caramelize. On the other hand, the pin, aka an additional heating element, protruding from the wall of the bowl and inspiring earlier fears, did not interfere at all with either the frying process or mixing the onions. It was found to be at a sufficient height to allow product to be placed underneath and/or agitation to take place if necessary.

A chicken was placed on a sufficiently fried onion.

Salt and some ginger powder were added between the chicken layers.

Soy sauce was poured on top of our structure, the juice of one lemon was squeezed out and a little water was added.

Then the extinguishing mode was set. After 40 minutes, the house was filled with a delicious smell, and the dish looked like this:

Result: excellent . There is nothing to even comment on. With a minimum of effort, a very tasty dish was obtained. Boiled rice is perfect as a side dish.

conclusions

Based on the results of testing, we got the impression that the Brand 6060 multifunctional device is a high-quality and easy-to-use device.

The device turned out to be very pleasant in appearance and easy to use. Its versatility has been confirmed: it smokes, fries, and pressure cooks. Of course, it will not replace a real smokehouse, and you are unlikely to get classic cold-smoked meat, which requires both drying and airing. But in general, a pressure cooker-smoker can say yes. The fish has acquired a rather authentic taste of hot smoking. Fatty meat also did not disappoint, although it did not acquire that refined taste that is characteristic of meat smoked in an ordinary smokehouse. One of the disadvantages is that during cold smoking, smoke penetrates through the cover and the opening of the pressure regulator. So be sure to heat up the o-ring before starting the cold smoking procedure, otherwise most of the smoke will end up in your kitchen. Another serious inconvenience is associated with the difficulty of removing the smell of smoke from the bowl. So, we would not recommend cooking or, even more so, baking something with a delicate taste immediately after smoking.

We are completely satisfied with the performance of the device as a pressure cooker. The only inconvenience, and even then not an inconvenience, but a wish to the manufacturer, is that the timer starts counting the time not from the moment the process starts, but from the moment when the pressure control valve closes, i.e. when the product begins to cook under pressure.

The appliance allows you to fry, boil, stew and steam. Multifunctional? Yes.

There were no problems with inconvenience or danger of operation, no foreign smells from the working device were felt. Of course, when working with a device that processes products using high pressure, a number of safety rules must be observed. All of them are listed in detail in the instructions and set out in a clear and simple language. Keep in mind that the lid of the pressure cooker gets hot, so don't touch it with bare hands.

The materials from which this product is made are very stable, reliable and environmentally friendly. The Brand 6060 pressure cooker-smoker looks like a device that will last faithfully for years.

pros

Multifunctionality
Simple control
Possibility to set several sequential modes of product processing at once
Presence of delay and heating functions
beautiful appearance

Minuses

Setting the time period only up to 99 minutes
The countdown of the set time from the beginning of the start, and not from the moment the required pressure is reached
To use the baking option, you need to purchase an additional bowl without a heating element.