Bertelin Digi Cooker, Multi Functions Electric Pressure Cooker, Multi Cooker, Slow Cooker, Steamer, Saute, Sous Vide, Yogurt-Maker, 6 Litre

I've gotten wary of kitchen appliances as most only do 1-2 things and are prone to ending up in the back of the cupboard. This one has many functions so I figured this was safe. I got rid of the slow cooker since this does it. However, the fact is I don't use the slow cook function on this. The draw of this for me is the pressure cooking function.I use it to pressure steam daily. Capacity for that is limited, you can buy one of those folding steamer baskets to use underneath the designated steamer tray for additional capacity. Make sure it isn't too tall. There are steamer trivets which also work, just measure the diameter and buy an appropriately sized one.The designated area should be sufficient for one person. With the additional basket that should be enough for 2-3. Results are great, pressure steam whole carrots, slices of swede, whole cob of corn, wedge of kabocha squash for 10 minutes, turn off and leave for say 5 minutes and they develop a nice sweetness, similar to if you roasted them.I steam dim sum or reheat food in it. For this purpose it is best to use ceramic, pyrex or metal dishes. I had a muji tupperware that was metal with plastic lid. I decided to use the lid in there and it melted - lesson learned. I got silicone plate covers and those work well with the metal, pyrex and ceramic. That prevents water from dripping into stuff and diluting the sauce or getting steamed buns wet.Pressure cooking soups or meat in it makes short work of them. Even tough cuts of meat are fall off the bone tender. I cook chicken thighs in them. I skin them (personal preference) and make a cut on either side of the bone to make it flatter. I cook on high pressure for 15-20 mins (adjust to your liking) and they are done. Default flavour I make is curry. All those different flavour supermarket jar sauces could come in handy. Go to ethnic markets and a world of possibilities open up for you. There's malaysian and thai curry pastes which can add a real kick to your dishes (I don't rely soley only those as they can be too spicy). I literally eat chicken thighs most days and never get bored due to all the variations. I batch cook and just reheat them. They are superior to most similar ready meals and way cheaper.Beans don't even need soaking and are done in 30-45 minutes. If you leave it, it turns off automatically after cooking (unless you steam, in which case it goes to keep warm by default) and is kept warm for hours anyway.Soups may not turn out perfect. It depends on your taste. I make Chinese sweet bean soups and the texture is different. The beans are intact mostly instead of broken up like when you cook on a stove so they don't have that starchy texture. I think the reason is because there isn't the same agitation inside the pressure cooker. You may find the same result with standard soups too. That can be solved if it needs blending after.If you are cooking a ham hock for soup base this can make short work of it and then finish it off on the stove. If you are using stuff like chicken feet to make soups more silky this does it very efficiently, you might actually want to use less since it is so efficient.Operation is relatively simple. When you first use it, pressure cook some water to clean out the factory smells. Also watch the pressure building and make sure you put the pressure on so you know where to turn the dial as it might not be exactly where the sticker indicates. I'd let the pressure go after a while to clean through that nozzel too. After that it should be ready for use.The non-stick pot interior is very easy to clean. Remember to dry the outside before placing back in the cooker. The lid is hard to thoroughly clean due to the way it is built so the best you can do is clean the exposed parts. It has run off water capture but seldom will enough water drip down to the catchment area.All in all I am really happy with this and wish I had this decades ago. There is rarely a day when I don't use this. When my kitchen was being renovated I couldn't use my stovetop but I didn't really miss it as I had this, a halogen oven and a microwave. After I splurged on a nice new stove top, it turns out I only use it a few times a week, if that!After 4 years of daily usage this is still going strong. I've had a few mishaps when I forgot to put in water but luckily I caught it. It's starting to decline as sometimes the pressure won't set now unless I push the lid down as it is pressure keeping. I make sure to be around at that point instead of leaving it alone or it can go dry from all the steam billowing out. However, I got it when it was under 56 pounds years ago so I think I got my money's worth and then some. A family member got me an instant pot so I have a replacement. If I had a say I'd have asked for another Bertelin.

As i ve had a Bertelin digicooker for 3 and 1/2years now having a look at my old one seems that it s worn of with all that HEALTHY cooking .We ve been so happy with this cooker that we decided to stick with the brand and get another one.Likes:-Saving time(whether you want to admit or not it does save you time this product has both a timer and pre scheduling option as well and to be fair before using it for the first time i was a bit afraid of using the digicooker thinking that it s nothing but another Jimmy Cho ,yeah ,i know ,but the first recipe was simple rice ,fast and delicious ,than bit by bit started doing more complex recipes chicken chow mein ,gulash ,soup,marmalade,full chicken and even .....yeah even Yogurt Waw!)-Healthy you means having a Bertelin digicooker ,yes that s right it can cook meat from frozen to ready to serve complex dishes in a mater of 35 min???No raw meat served in you dish ever again ,considering the preassure building up is cooking it all the way to the bone .Here s an example 4 you guys !Chiken drums frozen added spices and 35 minutes after the meat was falling of the bone ,that tender.Let s not forget that steam cooking is healthy right?-Easy to clean-Bargain priceDislike -none

At first sight, the control panel of this multi-function cooker looks like the flight deck of a jet, but it is for the most part intuitive, straightforward and flexible to programme and use. It will take you some time to try out all the functions, so I suspect most buyers may tend to use two or three regularly, but no more, and possibly not in multiple combinations.The timer is a helpful feature, allowing you to preset the cooking period some hours ahead and to switch off rather than leaving your dinner as a burnt offering. I've not yet found serious fault with the machine, though I wonder if a piece of equipment this complicated will have a long lifespan, on the principle that the more sophisticated a machine the more things there are to go wrong. I will deal with that issue if and when it arises.However, is it better and more intuitive than cooking on my Aga? Nope!

This is very useful when you have so much else todo or you are late home and have to cook.There aren't many recipes so I went on line and got some. When I made a beef stew the meat was cooked just right and the gravy very tasty. This is important to me because I cook in bulk and might have to eat the same dish 4 nights running so its important the meal is appertising and tasty. unfortunately cooking on the hob doesn't cook this well if its tougher cuts of meat. I have cooked a roast chicken in it and this was delicious too. I cooked chicken stock which is double strenght and thick and very gelatinised. The stock is ready to hand should I want it want it and again very tasty. Good for soups and sauces.To start it was not easy to follow the instructions to use the pressure cooker but with practice it became very easy and you have confidence to leave it cooking as it switches itself off.Washing up is easy too as its one pot throughout the recipe.

Broke after only several uses.

My first pressure cooker - I purchased it just over a year ago. It’s reliable and easy to use once you’ve taken a few minutes with the instruction book.I use it all the time for stews and casseroles, cooking tough meats to fall-apart tender, and things like bolognese sauces that I’d otherwise cook for hours on a stove.The inner cooking pot just lifts out and is super easy to clean. After a year of use its showing a little wear but still as non stick as when i bought it.It holds a large amount, so perfect for batch cooking and freezing.The sautee (frying) mode is fantastic for browning prior to cooking.And being able to cook something that comes out like it’s slow cooked in half an hour while locking in flavour and not having to watch pans is fantastic. I’d happily recommend this to anyone.