Ahha just wondered if there was a thread on these and there is. The son has requested one for Christmas.
Is that the 6L
@Fab Foodie and are you still enthused by it?
Anything else I need to know?
Hiya
Yes, it is the 6L and am still loving-it! It cooks most of our meals at the moment.
If I knew I'd be using it so much I'd have bought the bigger one just for the slightly extra capacity which would allow 2 layers of racks (in fact I can bodge a solution anyhow), but to be fair I've not filled this one up yet!
The crisping function is ace! Marinaded Chicken pieces grill-up real nice and the 30-40 min large roast chicken is amazing!
Sautee's well, grills/bakes well. Heats-up super quick.
What I like is making stews/bolognese/chilli/curry etc. very easy and quick - do all your sauteeing, add the liquid, add the presure lid - it will auto pressure cook - usually 10 mins is enough, then just change the dial to slow-cook, push the button and leave it alone for as short and as long as you want, happy in the knowledge it's all sitting there happy as Larry. Doing the short pressure cook shortens dramatically the process for tougher/cheaper meat cuts. 1 pot to wash!
Fritatta and Shakshuka - again, all the sauteeing bits in the pot, add the eggs, drop the lid, scatter cheese if required switch to grill (10 mins) and Bingo!
The pressure cooking takes 1 bag of supermarket dried beans (500g) plus liquid, easy-peasy. Cool 'em in water and I bag them off in 350-400g tin-sized portions and freeze them, far nicer than tinned and just as convenient,.
I barely use the hob or the Oven. The one exception is high temp stir-fries or heavy searing where I use the WOK or a heavy cast-iron pan.
I'm convinced that once you get the hang of it it's quicker, easier, cheaper (must save a lot of gas and electric) and quicker cleaning than making the same products without it.
I recommend it to the house!
