Multicooker-pressure cooker Elbee Naomi 25005

Good day! There is a new Multicooker Elbee Naomi 25005 (England)



Power 900 W
Rated voltage, V / frequency, Hz ....... 220-240V / 50 Hz Product characteristics:
Unique compact design
Microprocessor control of cooking
Cooking time adjustment
6 automatic cooking programs (pilaf, soup, baking, stewing, potatoes, steam dishes)
Cooking capacity 5 l, thickness 22mm
Steamer with a diameter of 22cm
Program completion timer 13 hours
Keeping food in heating mode for 12 hours
· Non-stick coating
· LED display.
A book with Russian recipes for each program included



BUT there is nothing more on the Internet except this information, no! And the price is very attractive - 470 UAH! Maybe someone is already using and there are reviews, recipes! Thank you

Well, it is very similar to pressure cookers such as Land Life, Unit, ARC, Cucina, etc.

Well, not so much and more, they are just different there. In my Unit there is only one button less, only 1 function. And the quality of cooking is a very good saucepan, especially when it is needed very quickly. I use it no less than a multicooker.

Nicoleta and where it appeared, the first thing I did was look where you are from, since we don't even smell like electric pressure cookers in Ukraine. Please give me a reference, I dream of this.

Nicoleta and where it appeared, the first thing I did was look where you are from, since we don't even smell like electric pressure cookers in Ukraine. Please give me a reference, I dream of this.

I don’t know how much this cartoon pressure cooker is - I have been choosing everything since the summer, and they are all new; I am from Dnepropetrovsk and in the evening I found the bodies of the elbee service center, tomorrow I will call, maybe they will say about additional pots. I want to take a child to cook (1.5), but the non-stick coating stops, and here it seems like the price of norms, and the view ...
I found one on our Dnepropetrovsk forum (), then through a search engine at the kidstaff in the joint venture.

Nicoleta, there is a man selling one. Take Nicoletta, I dare not interrupt your purchase.
Determined by the appearance and the lid that this is a pressure cooker and you can cook a lot in it and very quickly, and the sellers will not write that, although you can call it a slow cooker, the main thing is that it would cook deliciously.

It really is called a multicooker-pressure cooker. The multicooker is for many functions, and the pressure cooker is for the cooking principle.
Take it, you won't regret it.

Thank you so much! And the Forum and everyone who supported the purchase! Well, I don’t have the strength to hold back the saliva from the recipes - in general, on Tuesday I have SHE (in any case, it should be).
But the non-stick coating of the saucepan is still embarrassing (mom is against what I would feed the baby from there)

If you are interested in buying a pressure cooker, I would like to inform you that I bought it and I want to say right away that I liked the saucepan. And as it was intended for my friend, we began to test it right in the office. And they didn’t come up with anything better than to cook pea soup. It was important for us to find out how much it justifies its pressure-cooking functions, and we gave preference to this particular product.

I will try to objectively assess - the instruction is, to put it mildly, nefontan, face multi is all in English, there is no description of the modes. Well, you can still somehow survive, but where the description is still there, it does not correspond to reality. How to start work - finally from the ceiling, they barely got it into 4 heads, and one head was constantly translating something in Google. And this is provided that for a month I already have a pressure cooker of another company and 2 working multicooker.Well, in general, we cooked the soup, of course. Nothing is impossible for a person with intelligence when there is a computer nearby, but the instructions must be rewritten unambiguously. The impression of the pan is very good, although the saucepan itself differs from the Moulinex pressure cooker and not in an advantageous way. But for this price, I am ready to forgive her everything (the price of the issue from Mulinex is almost 4 times). In general, I recommend (I took it from the seller on the site, the top post is Girls, I confirm, Alexander is the courtesy and attentiveness itself)



shl. We cooked the soup for a total of a little less than an hour (from the moment we close the lid, put the program on and open the lid). The moment has passed in favor of the purchase - there is a service, a year of warranty.

[IRR]

IRR , so what kind of beast is it: a multicooker, or is there a useful thread from the pressure cooker too? And what does the bucket lose: thickness, coating (if you compare with Comfort)?

Fish, , this is a 100% centric pressure cooker, with a good valve for discharging steam, and the saucepan is one-to-one in quality, like ours Comfortovskaya. And considering that the price is the same, it's super, how great. This is exactly the same cover, only the valve is black.

[IRR]

IRR, i.e. everything is being prepared in an accelerated mode and under pressure? And according to the principle of the multicooker, what programs are there? I'm still with pressure cookers on YOU, poorly informed about the pros and cons of these devices

[IRR]

IRR, i.e. everything is being prepared in an accelerated mode and under pressure? And according to the principle of the multicooker, what programs are there? I'm still with pressure cookers on YOU, poorly informed about the pros and cons of these devices

yes, in accelerated mode and under pressure. There are also multicooker modes, when you want without pressure - stewing, fish, meat, steam, etc. I wrote - the pea soup with smoked ribs was cooked for 50 minutes - the peas were almost all in dust.

I remember about the pea soup that they quickly cooked
On the one hand, it's good that it's so quick, on the other, I don't even know ... they say that everything is useful with such pressure bye-bye
And which modes can cook without pressure, and which ones with - do you remember?

P
And which modes can cook without pressure, and which ones with - do you remember?

for everyone.

for everyone.

How!
That is, as I understand it, when the steam valve is closed, it works like a pressure cooker, and if it is not closed, then like a multicooker?

Question to the IRR. Does this pressure cooker bake?

[dok-tor4]

How!
That is, as I understand it, when the steam valve is closed, it works like a pressure cooker, and if it is not closed, then like a multicooker?

well, it seems ... (again - I didn't buy it for myself, I didn't have time to understand all the subtleties)

Question to the IRR. Does this pressure cooker bake?

Tomorrow I will clarify, there was kaats in the recipes for her. And there is a program suitable for baking. AND dok-tor4, welcome to the forum

shl. I wouldn't buy my Mulinex, I would definitely take this one. (My Comfort rice cooker is primitive from Meter, as it cost 420 a year ago, and it still costs the same price, despite the recently expanded assortment - isn't it insanity?)

and milk porridge in it, too, can be done ???
they advise me here to take a multi-cooker-pressure cooker as an assistant to my perfezka. but for some reason I am afraid of the word SKIPER ...
IRR, and I missed it or you did not write ... the seller's contacts?
I'll sit with you for a little more and may take a chance

oh, I also remembered ... and the lid is removable ???

[Doplet,]

and milk porridge in it, too, can be done ???
they advise me here to take a multi-cooker-pressure cooker as an assistant to my perfezka. but for some reason I am afraid of the word SKIPER ...
IRR, and I missed it or you did not write ... the seller's contacts?
I'll sit with you for a little more and may take a chance

oh, I also remembered ... and the lid is removable ???

Milk porridge too.
The seller's contacts are post 17 in this thread, underneath are photos of this wonderful saucepan, where you can see that its lid is removable, and the whole thing, and not just an insert. Polina, make up your mind, it's not expensive at all. With your specialty, help to understand the instructions, because it

shl. you can still wander on this topic in search of answers to your questions multicooker-pressure cooker By the way, Doplet, there I just wrote a response to your post about pressure cooker concerns

[Congratulations!]

Received this miracle of hostile technology. The instructions are true, but everything is clear on the panel. The device is straight from the cold, so I'm waiting for warming up. I'll try it in the evening

Tyrydym!Congratulations! Now it is necessary to wash, and the amount of consumed and eaten should be equal to the purchase amount. I didn't decide that, but sazalexter, he is a service worker from our forum and knows for sure.

shl. everything is clear in the face? that's good. When you apply pressure, poke faster, otherwise she quickly relieves these minutes.

and another question ...
Which pressure cooker is ELBEE more like? on LandLife or UNIT? just to know where to run for advice if that ...

[dok-tor4]

Got it !!!

dok-tor4 , if it's easy for you, shed some light, pleated, is there a timer in this pressure cooker - a delayed start. Something tells me what is there

T a bowl, but ... a five-liter saucepan - 400 UAH.

it looks like the biggest problem in the near future will be the acquisition of new spare pans for reasonable price, not multicooker. I already have my rice cooker waiting, after 1.5 years of active use.

She began to punch through Ukraine the possibility of applying non-stick coatings ... so far the result is not encouraging - they take to do it on any form, in any vessel, but ... a five-liter saucepan - 400 UAH.

it's easier to buy a new cartoon (especially if such as a perfza) to pay the cartoon itself for half the price of spare parts, and leave the bucket.

Why run to someone?

Well, you never know ... it's still more pleasant when there is a rear behind

about! just another question was born - I understand correctly, the pressure cooker, as well as the multicooker at the end of the mode, turns off by itself ???

Another question popped up - I understand correctly, the pressure cooker, like the multicooker, turns off itself at the end of the mode ???

Yes. There are electronics.

[dok-tor4]

dok-tor4 , if it's easy for you, shed some light, pleated, is there a timer in this pressure cooker - a delayed start. Something tells me what is there


The timer is present: Green button with a clock. Timer for 24 hours (very convenient) One press - 30min. First, set the timer, then select the program for cooking

I don't know how to stick pictures here. Yesterday I tried the enemy.
I cooked the legs in my own juice and put three potatoes on top for a sample. I was afraid to lay down whole potatoes, I thought they would not be steamed, cut them in half and on top of them, right on the ham. 15 min in extinguishing mode. And the smells ...
My wife went home from work and smelled in the entrance.
Well, in general, the unit squeaked. As a result: Ham with the most tender meat. I'm not talking about taste, you know. The potatoes are just super steamed. You can't cook in a saucepan like that. It's still watery. The wife asked for supplements, which I am always happy about. The chicken's own juice turned out to be about 200g, due to which the potatoes were steamed. At the same time, not a single gram of water was poured. Well, in general, I'm delighted
When I figure out how to sculpt a photo, I'll stick it.

[dok-tor4,]

dok-tor4, I understand you cooked in a multicooker mode? that is, you can quite easily use it as a regular cartoon and about a pressure cooker and not remember?

No. I cooked like in a pressure cooker, with the valve closed. If the valve is opened, it will turn out to be a cartoon and it will not take 15 minutes to cook. , and somewhere in the same mode for 45 minutes

Here the valve is designed for lazy people. Do you want to quickly-Close the valve and vice versa

[dok-tor4]

dok-tor4 , congratulations on your first success!
I'll take mine today and by the evening I'll try it too! I am already soaking a home rooster, a sporty one, I think it will just be a great option for the pressure cooker mode

THX. If Petya is old, put the mode * beans * - this is the button right in the center. If middle-aged, then on the regime * meat *
But I think I still need a little water.

[dok-tor4]

dok-tor4, I am very glad that you are happy !!! What can I say - pots - vesch.Only you, if you figured it out so quickly in the modes, then you will learn how to insert photos through the radical, download there, copy the first 3 or 2 and here. We here on the forum like to look at photos. It is clearer than 100 thousand words. Here's a reference for you all - your pots, only in Russia - there is already a Russian translation of the buttons. Go down, there are all basic recipes, from milk porridge to meatballs. With pictures. Sell ​​them Tillotama from our forum in Moscow.

[dok-tor4]

Well, they took all the pots. Was a little surprised when I did not find steaming coasters
I called Alexander, it seemed like it was
dok-tor4 , don't you have a stand either?
For some reason, I was sure that it should have been there, since the function of steaming was indicated ... but here such a slight disappointment

I can take a picture and insert, but not until evening.

There really was no stand. BUT I understand that the steam cooking program does not provide for its presence. Just fill in a measure of water and incl. steaming, and vegetables just to the bottom

Although I may be wrong

If there is a MV, maybe the grid 8) will fit from it?

So in such SVs, there is not such a stand as in a rice cooker / MV, but something similar to a microwave grill stand. The people who have such a stand are more satisfied, because they fit more.
The most interesting thing is that in the recipe book (where the recipe is about chicken) there is a parcel on a steaming stand ... well, figs with it ...

So in such SVs, there is not such a stand as a rice cooker / MV, but something similar to a grill stand

Look what I have, that is, it can be on top of the pan and then it's a double boiler, or it can be down and then it's a baking tray. But it is very similar to the MV basket, if not one to one.

Here is the photo ready
Here is such a saucepan

complete set is as follows. There are also two books - instructions + a couple of recipes

drip tray

top view of the cover. It takes some getting used to the method of closing the lid.

inside view

menu in English: soup, rice, milk porridge, fish / eggs, beans, meat, pastries

[OOOOO]

I waited until nightfall, until everyone settled down and began to study the saucepan. Instruction - full ales Pictures are similar ... I divided my cock into two portions. I decided to cook broth from one, and stew the other half tomorrow.
We start with broth. I put everything in a saucepan, put it in place, turned it on. On the scoreboard OOOOO (four zeros). I chose the program SOUP, on the scoreboard 0025... What do these numbers mean? How long will it take to make the soup?
Then the instructions say to press the button pressure time regulator to increase the time by 1 minute. It is further said that this time indicates how long the CB will maintain high pressure after the heating process. Then I did not understand anything and just did as it was said, the scoreboard showed 0026... I didn't press anything further, I just started waiting for the pan to start at least heating up. After 10 minutes, the walls were already quite warm. After about 20-25 minutes, the countdown began and a slight gurgling in the valve area. Did I close the valve badly?
Now about the valve ... how to understand whether it is closed or not closed? Again, no clarifications and normal pictures. All thanks to at least some knowledge of English ... There are notes near the valve exhaust - exhaust pipe, exhaust and airproof, which in translation is airtight, sealed. Turned the valve towards the last position.
How to work with a NOT closed valve? That is, it stands in the position exhaust and then it turns out like MV?
Also ... does it need to be washed after cooking? It seems that he understands, judging by the picture, but I tried to get him and he was not going to take out.
The lid is very hot during cooking !!!
Now about the pressure during work. In other military units, people say there are two modes of pressure. Then I understand he is alone? Or how?
I'm waiting for what will happen next ...

The recipe book says loudly. There are recipes, but not only are they all ripped off the Internet from the forums, but they are also 100% for MV Panasonic, even photos of a Panasonic pan from the 18th model. Cooking modes are indicated as in Panasonic, from there and the parcels on the steaming stand. Who does not have not guessed, but I know that ...
All this, of course, is not very impressive ... I hope at least the work of the pan itself will please.

[66]

So, it squeaked ... everything about everything took 50 minutes somewhere. It picks very quietly and only three times, you might not even notice. Work was still going on inside the pan.
The instructions say that at the end of the work the heat preservation indicator will blink, this means that there is high pressure inside, BUT nothing blinked! The scoreboard displayed numbers like 66What would that mean?
Further in the instructions it says that when the blinking stops, the pressure is normal. I realized that I could start blowing off steam. Turning the valve, I got a menacing hiss and light spitting. Closed back. Came again after 15 minutes. It was easier further. I got used to lowering it slowly, I hold the valve. Having prudently put on a silicone potholder.

We can say that I really liked it. Quite transparent broth, the meat is soft! Oddly enough, the breast is softer than the shank. Although I do not understand how this can be? For the transparency of the broth, I was always taught to cook on low heat, which is proof of this and stewing for 4-5 hours for sure! And if suddenly the meat is undercooked, what to do? How to cook?
I usually boil the meat for the first time and drain the water, but then I probably forgot about it out of excitement and remembered only later, when everything was already boiling and puffing. So there was very little foam. Basically, all the flakes were collected in fatty plaques on the surface of the broth.
It smelled delicious while cooking, but when I started to bleed steam, the aroma of chicken broth escaped from the pan
I added some salt to the broth and left it hot. It's almost an hour already, there are no changes in time on the scoreboard. There are still two "undershoots". As far as I understand, it won't show how many hours it costs already on heating?
In general, I turn off the pots from the network and leave them as they are, let them stretch a little more ... or is it better to pour everything right away?

[Fish,]

Fish, , I am here in the bushes - watching your night vigil. Interesting! There is a topic on pressure cookers with us, address many questions there, I will find a kick. If I am not in a hurry, I do not forcibly bleed off steam, because it is still being prepared there. The cover - the insert can be removed from you, you just need to pull the pimp by the rubber band, the valve itself does not disassemble, but simply is pulled out of the cover and washed. this other part of the valve is removable, namely the inner one. And the gum must be washed after each cooking, it absorbs all the odors.

Hello Rybka. I read your night observations, neighing heartily.
With the valve, you understood everything correctly: If closed - pressure cooker. It beeps quietly, probably because you don't wake you up at night if you turn on the snooze timer. 0025 - cooking time after the saucepan reaches the required pressure. The flashing light after the end of cooking is the flashing yellow preheat button, not the countdown display. Flashes while the pressure inside is high. Two * undersixes * are most likely the keeping temperature. The numbers do not change - that's for sure, I confirm!
From SW. Doctor

Girls, today I cooked borscht in this * gravitsap *. The chicken broth was cooked on the * soup * mode for 25 minutes. The chicken was cooked in ... I don't even know how to say, but the meat just lagged behind the bones. The broth is rich and very aromatic. All this was poured into another saucepan. Then on the * Rice * mode I made a frying. Disabled * gravity *. He threw in potatoes, cabbage, chicken meat, garlic, well, in general, all the usual vegetables, did not bother. I spread it with rolls to the desired consistency and mode * soup *.
Based on what happened to the chicken, I figured that 25 minutes of boiling is a lot. And when there were 10 minutes left on the timer, I cut out the pots. The aromas are of course amazing.
As a result: the potato cooked perfectly, did not disintegrate. Everything else too, BUT ...
we love cabbage with a little crunch. I came to the conclusion that 7-8 minutes in manual mode is enough for borscht.The product itself, to my taste, reminded me of a very good, solid, rich table borsch, which is cooked in large kettles with thick lids. And yet ... who will do the frying in the device - do not pour a lot of oil, like on a frying pan. Much less.
There is also a photo, but I can't post it yet. The computer refused to accept the flash drive from the fotik. I'll fix it, I'll definitely post it.

Cabbage does not like long cooking at all. And borscht, in principle, does not like the simultaneous laying of products (they all taste the same, the meaning of borscht is lost). Therefore, in pressure cooker mode, it is better to cook "one-component" soups, where, apart from frying, one main product is potatoes, for example.

Irish, I don’t see any point in a pressure cooker for borscht. You turn on the broth, while it boils, peeled the potatoes, while the potatoes are being boiled, cook the frying and stew the beets (I generally use baked ones), while all this is cooked, the potatoes are almost ready, you throw the frying and beets off the saucepan. While everything is boiling, the cabbage is already chopped, you throw in the cabbage, spices and just 10 minutes so that the cabbage is cooked, and the spices begin to give off aroma.

Throwing everything together is if you have everything prepared for a long time, prepared and, for example, frozen (I can only dream of such foresight)

[everything at once]

first fry on a hot program with an open lid, then I lay everything at once for 30 min. Truncated. Conveniences - minus a dirty frying pan, splashes on the stove and tiles. Well ... here, of course, there is no crispy cabbage, but almost automatically

IRR,
I'm certainly not in a pressure cooker, but in a cartoon, but I'm doing exactly the same principle - all at once. threw everything and forgot about the kitchen until they wanted to eat.

Throwing everything together is if you have everything prepared for a long time, prepared and, for example, frozen (I can only dream of such foresight)

in!!! this is my option. I used to freeze all the vegetables separately, now I’m generally lazy and I freeze them all at once for borscht. that is, in one package I throw carrots, beets and cabbage (I have already measured out how much is needed), this is the case in the freezer and that's it.
homemade borscht like this. although they are just happy that food appeared in the house with the advent of the miracle saucepan.

I also cook borscht in a pressure cooker, but I don't wait for the broth to cook. I fry right in the saucepan of the pressure cooker. Then I put soup meat on the bone, shred everything (only I put the whole beets, and I cut them at the end of cooking so that the color is not lost from boiling), seasoning salt and that's it. I turn on the "soup" program and see you after the signal. Surprisingly, during this time, the meat has time to cook and the vegetables do not boil. In the end, I just catch the beets, quickly, still hot, I cut them and back into the soup. Everything, you can eat. And the color and taste suits us very much.

[CAKE-Baking]

Yesterday was the second part of the Marlezon ballet
The remaining half of the rooster, seasoned with spices, I first fried on the program CAKE-Baking... I decided to try it on the principle of MV. On the scoreboard after switching on 0018... As far as I understand, baking here is only 18 minutes. With the lid open, the oil literally a minute later gave a smell of readiness to accept a rooster. I put the bird on and closed the lid, BUT did not close the valve. Inside, literally a minute later, everything began to rustle and hissed. After another minutes, the saucepan squeaked that they say ... uh ... the pressure seemed to have accumulated and the countdown began. Five minutes later, I decided to drop by. She removed the lid with slight resistance. After all, some kind of pressure has really gathered inside there. The crust was just enough. I gurgled a couple of tablespoons of sour cream and a couple of tablespoons of water, as a safety net, because the rooster is domestic, not a store rooster. I also put the cibulka and carrots.
Canceled the program Bakery products and included Meat, on the scoreboard 0013
I felt very funny and very interesting. The pan literally picked up pressure right away and the countdown started.
At the same time, I put buckwheat in the MV.
When the pressure was gaining, I didn’t press the valve well and it hissed slightly and spat steam.I tweaked the valve and everything immediately died down and the hissing stopped.
So I wanted to get to the exact end of time to see if my yellow heating indicator was flashing or not, and I missed it! Painfully quietly squeaks! It's too noisy when everything is at home at once. In general, when I came to look at what and how nothing was blinking and there were again two "undershes" on the scoreboard. I decided to wait 7 minutes for the buckwheat to cook and then open the valve. To my surprise, there was no need to release any pressure later, this is probably due to the fact that the pans were less than half full.
And this is what we got

Absolutely normal soft PSiS. The sauce is wonderful. This is far from just sour cream. To celebrate, I ran to brag to my husband about what I received a question, and is she ALREADY edible?
So with a total of 10 minutes of preparation and 30 minutes of complete cooking, we have a great lunch! I'm shocked

PySy. In the next. since I will not pour any water, but I will fry the chicken, roll it in flour, so that the sauce would then be thicker.

[natalka]

natalka , you have an interesting version of borscht with a whole beet. Need to try.
Everyone will be happy with soft cabbage, because my children do not eat vegetables in soups well, and they don’t recognize fresh vegetables at all
The main thing for me is that the color would remain and the borscht would not turn into brown stew

Fish, I bake or boil unpeeled beets beforehand. I prepare the base for the borscht, when the potatoes are almost cooked, I throw in the chopped cabbage and chopped beets, acidify it slightly with citric acid. And the tomato is not needed, and the borsch does not lose color.