What is the temperature in the multicooker. Cooking temperature in a slow cooker

A lot has already been said about the multicooker as a progressive kitchen appliance. More, perhaps, was said only about recipes for it - after all, at the moment, the number of dishes regularly prepared using this device confidently exceeds a couple of thousand (according to special sites).

However, the ability to create and develop various new recipes for a multicooker is directly related to only one of its main properties - versatility. Or rather, multi-mode.

It is this that allows you to approach the issue of such “technological” cooking creatively, generating the nuances of a particular recipe depending on the task assigned to the device - temperature, time and, in fact, the mode.

At the moment, even budget multicookers, presented, for example, on the website - http://ek.ua/m746.htm, are “full” of a wide variety of automatic and manual modes. And, to be honest, not everyone manages to deal with them. As a rule, housewives adapt to 1-2 modes and cook their favorite dishes exclusively “on them”, thereby actually limiting themselves in the freedom of culinary imagination.

Of course, only the most ardent fans of the device use 100% of the capabilities of the multicooker, but we will try to at least slightly expand your “regime horizons” and tell you what characterizes certain settings of this amazing device.

1. Multicook

Typically, “multi-cook” is the only manual control mode for a multi-cooker. With its help, uniform heating of the bowl is set (without any “conditional” shutdowns), and the temperature and time are controlled directly by you. This is very convenient, since only the chef himself can judge the properties of the products placed in the device.

It often turns out that, for example, a meat stew that is stewed turns out raw - in such a situation, the “multi-cook” will help you quickly bring it to readiness (you can raise the temperature and set a short time, 5-10 minutes).

2. Heating

One of the basic modes, which, as a rule, turns on already in standby mode. The bowl heats up to approximately 60-75 degrees, and the device maintains it until another mode is turned on or until you turn off the multicooker itself.

The main purpose of this mode is to maintain the temperature of an already prepared dish, however, some use heating even for emergency defrosting or melting (heating) butter.

3. Baking

Another “gentle” mode. The temperature set is not very high (within 140-170 degrees), however, with prolonged exposure to the space of the multicooker bowl, this works as a plus - the baked goods are baked very evenly and under no circumstances burns.

The only problem is moisture removal. Therefore, experienced cooks recommend periodically checking your sponge cake (or anything else) during the cooking process by opening the lid.

4. Braising

This mode is often used for preparing broths, soups, stews, hams and other dishes that require maintaining the temperature “just above the boiling point” for a long time.

This is the longest mode of the multicooker. Sometimes it allows you to set the cooking time yourself, but otherwise it “sets” at least 90-100 minutes.

5. Frying

In this mode, the multicooker turns into a deep frying pan, located as if on an electric stove.

The device actively heats the walls of the bowl to maximum temperatures (above 200 degrees), so that the product immediately begins to “set” on one side.

By the way, this mode is often used when the lid of the device is open - this way the frying effect is manifested even better, without the feeling of “cooked food”.

6. Steam

Often this mode is divided into two fundamentally different modes.

The first is an ordinary double boiler: you install a special grate in the bowl, on which you place food, and pour water into the bottom. The water boils and pours hot steam over everything, which then comes out through a special valve.

It is suitable, for example, for fish fillets or vegetables.

The second is a “pressure cooker”. In this mode, the valve does not release all the steam, and an area of excess pressure is created inside - thereby cooking food faster, but less “gently”. It is used for dishes that require more active thermal effects. For example, for meat or manti, dumplings.

7. Side dish

Sometimes it is called differently - “buckwheat”. But this mode is specifically for side dishes from various cereals (rice, pearl barley) or legumes.

Its trick is that it aims to gradually evaporate moisture (part of which, of course, is absorbed into the product). When there is no liquid left in the multicooker bowl, the device automatically turns on the heating mode.

By the way, for some reason many people use the “side dish” mode for preparing porridge. This is a mistake, since porridge, of course, does not require complete “removal” of the liquid. In this case, water (or milk) must be added periodically.

A “multi-cooker” (approximately 40 minutes at a temperature of 180 degrees) or a special “porridge” mode, which is equipped with many modern multi-cookers, including those presented in the E-katalog online store, would be better suited.

Of course, these are not all the modes available when working with modern multicookers. However, as experienced users say, the various “innovative settings” are just small changes made to the standard modes. Therefore, you can always set everything up manually - just don’t forget to read the instructions!

:: You may be interested in other culinary publications.

Manufacturers of multicookers are trying to create a device that can perform the functions of several devices at once. The modes in a multicooker are becoming more varied and complex. An ordinary home multicooker can cook almost any dish: grill, pasta, boil food in the classic way or steam it like a double boiler. Cooking modes differ in complexity and functionality. Let's figure out how different programs and modes work in a typical multicooker.

Home use of the product

Manual modes

Such programs are a response to user requests. Those who are used to cooking according to their own recipes want the multicooker program to be able to set the heating temperature and cooking time manually.

The manufacturer Redmond was the first to provide this opportunity, then other manufacturers followed suit.

In multicookers of different brands, this cooking option may be called differently, and the basic characteristics will also differ. The minimum temperature that this mode allows you to set is about 30 degrees Celsius. It is convenient for making yoghurts and preparing yeast dough. The upper limit will be different for each manufacturer. The range is 100–200 degrees.

Manual cooking program names: multicook, manual, your mode, multichef and other options. It makes sense to experiment with manual cooking if the owner of the device has a good understanding of the process of preparing a dish and understands what and how to do it. If you have little experience, it is better to start by trusting the standard automatic modes, the results of which will be consistently successful.

Using manual mode without proper experience is fraught with unexpected consequences

Automatic modes

There are several automatic modes that ensure high quality dishes.

"Warming" program. A fairly simple option that allows you to keep a ready-made dish warm while waiting for lunch or dinner. Some housewives use this mode to defrost or melt butter. In most multicooker models, heating turns on automatically after cooking.

The multicooker mode is very similar to conventional oven cooking at low temperatures. Well suited for cooking porridges, jellied meats, broths, in a word, those dishes that require simmering. The finished product is aromatic and uniform in structure. The timer can be set from half an hour to twelve hours.

The baking or baking option is convenient for those who like to prepare biscuits and sweet pastries. Non-trivial options for using “baking” include using this program for frying vegetables or meat products.

Baking mode in a multicooker

The mode configured for cooking porridge may differ in name and temperature settings. This program is also suitable for pilaf, crumbly porridges, and porridges with milk. Cooking time varies from forty minutes to an hour.

Some models for pilaf have a special mode, in which the food is browned on the bottom and the rice turns out crumbly. In this mode you can bake potatoes or fry dumplings.

The “Krupa” or “Buckwheat” programs are intended for preparing crumbly, but not browned porridges. In this case, the liquid is thoroughly evaporated. It should be remembered that the multicooker will begin counting the cooking time after it has heated the internal contents of the bowl to operating temperature. Depending on the volume of the bowl and the power of the device, this will take an additional 10–20 minutes.

Preset program options

Double boiler. This program allows you to cook food using steam. The dishes are specific in taste, but more healthy than those prepared in the traditional way. To use this mode, you will need an additional plastic container on which to place the food. Water is poured into the bottom of the bowl, then a plastic stand with food is inserted. The mode works when the lid is closed.

Almost all multicookers have a frying mode. Some models combine frying with a baking program. The program allows you to fry meat, eggs and other foods. Manufacturers usually recommend using the lid-open mode to constantly monitor the process - just like in a frying pan.

The Pasta program allows you to prepare dough dishes such as dumplings, pasta, dumplings. Resourceful housewives note the similarity of this mode with modes like “Porridge” and use them if “Pasta” is not in the multicooker’s arsenal. Using this functionality is not possible with delayed start.

Options for dishes that can be prepared in a slow cooker

Another of the automatic modes – “express” – is used for quickly preparing simple dishes in a multicooker. The device quickly evaporates the liquid from the stored products and intensively fries at the end of the cycle. When using this program, classic navy pasta, fried potatoes and similar dishes are perfectly prepared.

Smoking program - not available in all multicookers, allows you to smoke meat, fish, sausages. To smoke, you need to place a small container with cherry or other wood chips in a special bowl and place the products on the grates. Two smoking options are available: hot and cold. Hot occurs at a temperature of about 125 degrees, cold - at 30. For cold, only products specially prepared by marinating are used. The process occurs more intensively than when using traditional technologies. When using this mode, you should take care of ventilation in the room, since either during the process or when opening the multicooker after cooking, the smell of smoking will enter the kitchen.

Pressure cooker - this option allows you to cook dishes by creating excess pressure in the multicooker pan. The disadvantage of such a program is the inability to add ingredients during the cooking process without an emergency release of pressure. This mode is convenient for preparing jellied meat or other dishes that require a long cooking time.

The delayed start function is not a pure cooking mode, but it has a great impact on convenience. The program allows you to postpone cooking for up to a day. However, the function is not available for baking and frying.

Sterilization and pasteurization. These programs can be distinguished as separate, although in some models they are presented under other names. Pasteurization involves heating to 70 degrees to preserve the freshness of products and get rid of unwanted microflora, which are killed during heat treatment. Sterilization is intended for processing dishes - children's or intended for canning. The process occurs at a temperature of about 100 degrees. In fact, this mode duplicates the “steamer”, since sterilization occurs under the influence of hot steam.

The “Dessert” mode is not present in all models; it is intended for preparing sweets such as candies and caramel.

Operating principle of the pressure cooker mode

Temperature in the multicooker under different modes and features of each program

Each manufacturer supplies the device with instructions that allow you to understand the basic parameters of use. The lowest temperatures are used when creating yoghurts and heating dishes, the highest temperatures are used when frying and deep-frying. 35–40 degrees ensures normal preparation of yogurt and preparation of yeast dough. At temperatures of 50-80 degrees, excellent drinks such as punch, tea, and mulled wine are obtained.

80-100 degrees is the most common range for most dishes. Porridges, soups, jams and other dishes that require simmering are perfectly cooked at these temperatures.

Temperatures over 100 degrees are used when cooking meat, baking, and roasting vegetables. If the device has a pressure cooker function, then various soups can be cooked at high temperatures.

The highest temperature - 170 degrees - is used for cooking meat in batter and French fries.

Differences between modes in different models

Options for cooking programs are provided by manufacturers. Naturally, more expensive and multifunctional models have greater variability and a range of tasks to be solved.

Thus, Mulinex multicookers offer up to one hundred automatic operating programs; the Scarlett brand has about twenty of them. The same option can be called differently.

To clarify, when purchasing, be sure to look at the characteristics of the product, without getting carried away by the attractive names that manufacturers come up with for the simplest programs.

Cooking meat dishes

So, the options “Stew”, “Soup”, “Milk porridge” are almost the same. They involve cooking the dish at a temperature of about 90 degrees Celsius for a long time.

Some multicookers have a “Crust” program, which allows you to fry the prepared dish with a crispy crust. In some ways, this mode is reminiscent of frying, but, according to reviews from consumers who have used both, there is still a difference.

Manufacturers do not advertise the intricacies of a specific program; the user sees only general characteristics: temperature, cooking time, presence of excess pressure. If you do not cook for gourmets, then small differences in the taste of the finished dishes are insignificant.

Conclusion

When choosing a multicooker for your home, you need to imagine what it is for. This is not only a kitchen decoration, but also a real assistant in daily cooking. More budget models have fewer modes and functions and are made from cheaper materials, but their consumer qualities are often in no way inferior to products from leading brands. It is worth considering whether you need to overpay for the “grill” or “deep frying” functions if the multicooker is purchased mainly for preparing children's porridge.

A multicooker is considered as a device, ready to serve any kind of food like a self-assembled tablecloth. Therefore, housewives are very upset when milk porridge begins to crawl out of all the cracks of the device. The search for the ideal recipe and regime begins. One of the questions that torments housewives is what is the temperature in the multicooker?

Basic modes

1. Baking. The maximum temperature in this mode reaches 120 degrees. Cooking speed is from 50 to 60 minutes. Temperature adjustment is not provided. The “baking” program allows you to make pizza and bake pies with various fillings.

2. Frying. This mode is quite powerful and gives temperatures up to 160 degrees. The minimum value is 100 g. It can be adjusted within the proposed range. To prevent the dish from burning, increase the temperature gradually. You can cook with the lid open or closed. You can make great fried potatoes with this program.

3. Steaming. The temperature is not higher than 120 degrees. The mode allows you to independently set the cooking period. It can be from 5 min. up to 1 hour.

4. Cereals. Usually in 25–30 minutes. you can get a delicious crumbly porridge. The mode is programmed for a temperature of 110 degrees. Time, as a rule, is not regulated in this mode.

5. Pasta. This program is not available on all multicooker models. It allows you to quickly and efficiently produce a variety of sauces and gravies. On average, the process takes about 10–20 minutes.

6. Extinguishing. The regime that is most difficult to adapt to. The device heats up no higher than 100 degrees. The preparation time is from 2 to 8 hours. Due to the long cooking period, many housewives replace this function with another.

7. Milk porridge. The result is a tender, normal thickness and aromatic porridge. It takes about 30 minutes. This period may not be enough if you cook corn grits. You will have to add milk and add time.

8. Yogurt. Prepared at a low temperature not exceeding 40 degrees. within the standard 8 hours. It turns off automatically when needed, then continues heating again.

9. Soup. The multicooker heats up to only 100 degrees. and suggests cooking liquid dishes for up to 8 hours. This mode is unpopular with housewives because the temperature is very low.

10. Pizza. A complex function that needs to be approached. Uncooked pizza does not work; the base usually burns.

Can the temperature be adjusted?

Yes, if your model is equipped with the Multicook function. It allows you to independently set the desired temperature and time. Thanks to this feature, you can cook any dish from the cookbook. The temperature range is from 40 to 160 degrees. The maximum time allotted for cooking is 12 hours, the minimum is 5 minutes.

If you want your multicooker to cope with any task, then when buying it, pay attention to the functions and number of programs. If there is no “Milk porridge” mode, then you are unlikely to be able to prepare a delicious breakfast for your child.

Experienced housewives know that in order for a dish to turn out delicious, it is necessary not only to select cooking temperature, but also time, because otherwise the dish will turn out overdried or raw. Temperature conditions and cooking time in a multicooker are installed automatically when choosing a specific program, which greatly simplifies the cooking process and guarantees an appetizing result. This is precisely the secret of the enormous popularity of multicookers.

The benefits and harms of temperature processing food in a slow cooker

Human development is continuously connected with fire: as soon as the caveman learned to get it, he conquered nature and changed his destiny. Food cooked over fire was absorbed by the body much easier and faster, which contributed to the restructuring of the entire digestive system and made it possible to direct the freed potential to the development of the brain.

Today there are a huge number of different methods for pre-processing products in a slow cooker:

Cooking;
Frying;
Baking;
Extinguishing;
Cold and hot smoking;
Steam cooking;
Vacuum cooking;
Languishment, etc.

In any case, food is exposed to a certain temperature for a certain time.

By heating food to 50-60C, harmful microbes and bacteria die in it, and toxic substances break down into safe components.

In addition, it is heat treatment that facilitates and accelerates the absorption of many useful substances and vitamins.

However, this heat treatment also has disadvantages:

Vitamins and macroelements are destroyed and poorly absorbed by the body;
Enzymes die (in other words, enzymes that accelerate chemical processes in the body);
When frying, dietary fiber and plant fiber are destroyed;
When heated, fats form harmful substances: carcinogens, trans fats, free radicals, etc.;

You need to understand that each type of heat treatment has its advantages and disadvantages: steamed food retains most of the nutrients and vitamins, and does not use oil during the cooking process, however, many people consider this cooking method to be more time-consuming and effort-consuming. People's taste preferences also play a role.

How does a multicooker cook?

The same dish is prepared in different ways. Both the temperature in the multicooker modes and the duration of the cooking itself may differ. However, the approximate temperature range at which a particular dish is prepared is always the same, as is the approximate cooking time.

In addition, knowing what temperatures are used in a multicooker in a particular cooking mode will help you use the “multicook” function correctly and independently set the appropriate temperature values and cooking duration.

"Porridge" mode

This mode is used for preparing porridge from milk (or a combination of milk and water). The temperature is set in the range of 95-100C, and the cooking time can take from 20 to 60 minutes. At the same time, it is important to follow the recommended proportions of cereal and liquid, because each porridge is boiled differently and, due to inexperience, you can end up with either too boiled or too dry porridge.

“Extinguishing” mode

In the stewing mode, the products are initially gradually heated to a temperature above 100C, and then also gradually lowered, and continue to cook at a temperature of 90-95C. If you do not lower the temperature in time, the water will quickly boil away and the dish will fry instead of stewing. When you select the automatic program, the multicooker will independently monitor the readings of temperature sensors and lower the temperature in time. The extinguishing time can vary from 1-2 hours to 8-10 hours if necessary.

“Frying” mode

Temperature 150-155C is good for baking and frying. In this case, you need to consider the type of product you are going to fry: meat, vegetables or fish. Depending on this, you should set the frying time: for vegetables - an average of 10 minutes, for fish - 15 minutes, meat - 30-40 minutes. Thanks to the non-stick properties of the bowl, you can do without the use of oil.

Temperatures above 160C-170C are ideal for deep frying when the oil needs to boil.

Steam mode

One of the healthiest methods of cooking, which allows you to preserve all valuable vitamins and elements, and cooking without oil makes the prepared dish low-calorie, juicy and aromatic. Products are cooked at a temperature of 115-120C, and the cooking time depends on the type of product: vegetables and fish need 10-15 minutes, and meat will need 40-60 minutes. At the same time, it is better to avoid pieces of meat that are too large; they may not be completely steamed and remain raw inside.

Why do we need to know temperature conditions?

The choice of cooking method depends on many things: taste preferences, health, effort and cooking time. Having a multicooker at home minimizes the importance of the last two factors - the entire cooking process takes place autonomously, and your participation will only be needed at the stage of placing the prepared products into the bowl.

Cooking time doesn’t matter now, since while the porridge is simmering for 4 hours, you can easily go shopping or go on a visit, and the reliable protection system in the multicooker will prevent any troubles in your absence.

Basic modes

Let’s immediately make a reservation that it is not possible to adjust the temperature for all dishes. Device models are equipped with a certain number of modes. Let's list what programs you can find in a multicooker: 1. Bakery. The maximum temperature in this mode reaches 120 degrees. Cooking speed is from 50 to 60 minutes. Temperature adjustment is not provided. The “baking” program allows you to make pizza and bake pies with various fillings.2. Frying. This mode is quite powerful and gives temperatures up to 160 degrees. The minimum value is 100 g. It can be adjusted within the proposed range. To prevent the dish from burning, increase the temperature gradually. You can cook with the lid open or closed. You can make great fried potatoes with this program.

3. Steaming. The temperature is not higher than 120 degrees. The mode allows you to independently set the cooking period. It can be from 5 min. up to 1 hour.

4. Cereals. Usually in 25–30 minutes. you can get a delicious crumbly porridge. The mode is programmed for a temperature of 110 degrees. Time, as a rule, is not regulated in this mode.5. Paste. This program is not available on all multicooker models. It allows you to quickly and efficiently produce a variety of sauces and gravies. On average, the process takes about 10–20 minutes.6. Extinguishing. The regime that is most difficult to adapt to. The device heats up no higher than 100 degrees. The preparation time is from 2 to 8 hours. Due to the long cooking period, many housewives replace this function with another.7. Milk porridge. The result is a tender, normal thickness and aromatic porridge. It takes about 30 minutes. This period may not be enough if you cook corn grits. You will have to add milk and add time.8. Yogurt. Prepared at a low temperature not exceeding 40 degrees. within the standard 8 hours. It turns off automatically when needed, then continues heating again. 9. Soup. The multicooker heats up to only 100 degrees. and suggests cooking liquid dishes for up to 8 hours. This mode is unpopular with housewives because the temperature is very low.

10. Pizza. A complex function that needs to be approached. Uncooked pizza does not work; the base usually burns.

Can the temperature be adjusted?

ecommercemarket.ru

SEMINAR ON USING THE PANASONIC MULTI COOKER. DAY 2

menunedelinatyan07

Today we’ll look at the multicooker control panel and figure out what modes are offered to us. The control panel has a display with numbers and mode designations and 5 buttons. I think that most of the participants are already well acquainted with all this farming, but I’ll still tell you about multi-cooking for beginners.

The modes on the panel can be clearly divided into 2 groups. To the left of the display are the automatic modes. They operate on their own based on sensor readings. To the right of the display are manual modes. Their operating time can be adjusted manually. Temperatures are not regulated anywhere.

There are models of multicookers that have modes with temperature control. But most models, including Panasonic, have strict settings from the manufacturer. At the end of all modes, the multicooker switches to the Heating mode.

The basic principle of operation of the automatic Buckwheat and Pilaf modes is that they will work as long as there is free liquid in the saucepan. Therefore, the cooking time in these modes can be adjusted by the amount of water added. If you add more water, it will cook longer and the product will become more boiled, if less, it will cook faster and you can get an “al dente” product.

Because of this peculiarity of the operation of multicookers, the majority of failures and disappointments arise for beginners. The point is that you just need to choose the optimal ratios for your brands of cereals and for your taste. Achieved by exercise. It should be remembered that during cooking in automatic modes, you cannot open the multicooker lid. Otherwise, the mode setting may be reset, and in the best case, the whole process will start all over again, and in the worst case, it will simply go into Heating mode. Let’s continue to look at the control panel. Now about the buttons. There are 5 of them, listed from left to right:

Stop/Heat – stops the cooking process in any mode, you can also simply turn on the heating mode

Timer – sets the delayed start time. This is our favorite button, it is thanks to it that we can have breakfast ready in the morning, or dinner when we come home from work. There is a green indicator on this button; it turns on when the timer starts.

Menu – select a cooking mode. When you press this button successively, the arrow on the display moves in a circle from one mode to another.

Cooking time – sets the cooking time for manual programs (those on the right)

Start – starts any program. This button has a red indicator. It flashes when the process of selecting programs has begun, and lights up continuously during cooking.

And today we’ll talk in more detail about the features and capabilities of manual modes.

By temperature they are arranged in the following sequence (descending):

Baking (in a 4.5 liter multicooker it corresponds to 180 degrees in the oven)

Steaming. A gentle boil is maintained. Stewing - the water may gurgle slightly or even not boil at all. Depends on the individual settings of the device and the network voltage.

In general, it should be noted that a multicooker is a device very sensitive to voltage changes. The cooking time and the result obtained will significantly depend on this.

Now about each of these modes, and what you can cook with them.

The simplest, almost no questions asked, is steaming.

It can be used not only for steaming dishes, but also for any cooking.

It is set simply: you need to press the Menu button to move the display arrow to the position of this mode and use the Cooking Time button to set the desired time. The default is 10 minutes. By pressing the Time button again we bring it to the required number. The time step is 1 minute. You can press and hold the button and the time on the display will increase to a maximum of 60 minutes. There is a little trick. After 60 minutes the set does not end. There are small minutes further down there, i.e. if you bring it to 60 and hold the button a little longer, you can set the cooking time from 1 to 9 minutes.

After the time has been set, press the Start button, and the process begins. The saucepan begins to heat up (don’t forget to pour water or other liquid into it). But the countdown doesn't move. Everything is correct - the multicooker calculates the pure boiling time. The numbers on the display will begin to change only after the water boils. And the multicooker thermostat maintains a gentle simmer, like over medium heat on the stove. This mode is also equipped with protection against overheating - when the water completely boils away (or if you forgot to pour it initially), the multicooker switches to the Heating mode.

What can you do in this mode? A lot of things.

Actually steam food and dishes placed in a plastic steamer insert. Just cook something in the pan itself - vegetables, potatoes, eggs, pasta. Boil porridge, soup

Boil the soup before or after cooking using the Stew mode

Recipes for Steaming.

Soufflé Steamed vegetables for salad We had a discussion about this recipe at the seminar, some people don’t like it, but I love this method because I do all the dirty work of cleaning and cutting vegetables once, and then all that remains is to mix everything .

Boiled eggs. Pour cold water, add eggs, set the program and cooking time for soft-boiled eggs - 2 minutes, in a bag - 5 minutes, hard-boiled - 8-10 minutes. After the readiness signal, immediately transfer the eggs to a container with cold water.

Another little secret that my father taught me: to make (hard-boiled) eggs easier to peel, you need to break the shell of each egg with a spoon a couple of minutes before it’s ready. Water will get under the shell, and then it (the shell) will easily come off.

Another great way to boil eggs is by steaming them in a liner basket. It has been noticed that steamed eggs are easier to peel.

Pasta

I do this: pour water, add some salt, turn on the Steam Cooker for 1 minute, as soon as the signal sounds, run to the kitchen and add the pasta, stir it, and again set the same mode for 10 minutes. Then I drain as usual. Nothing escapes, it cooks over low heat, everything is calm.

I read about the “dry” method on the Internet, but I haven’t tried it myself, because... I don't have a pasta eater right now.

Water is poured into the multicooker just under the steamer, even so that the water goes a little into the insert. Add pasta and cook for 10 minutes. This method is convenient for cooking “nests”.

Dumplings

Just like pasta, they can be boiled in water or in a double boiler.

Fish with spices in a steamer in foil.

Extinguishing mode

This mode is used for long-term stewing of dishes. Temperature settings for different multicookers are different - in some instances, the water does not boil during Stewing, and in some there is a slight gurgling sound. For example, I have a fairly noticeable boil on Stewing, but significantly less than on Cooking. And don’t forget that on the stove we usually bring it to a boil and only then turn down the heat and continue to simmer over low heat. It’s the same in a multicooker - for more efficient use of the Stewing mode, it is better to switch it to it after Baking or Steaming.

Setting the mode is done in the same way as steaming: set the mode, then set the time. The minimum possible simmering time is 1 hour. Each press of the Time button adds 30 minutes to a maximum of 13 hours. And this mode also has temperature protection. If there is no water, the multicooker switches to Heating.

What can you cook?

Stewed meat on its own and with vegetables, soups, stewed vegetables, baked milk, beans and peas, jellied meat and much more

Recipes from the Menu of the Week website:

Canned fish soup I cut everything up, put it in, salted it, peppered it, poured water and added half a glass of millet and simmered for 1 hour, then steamed for 10 minutes (this is the option that was suggested by our forum participant, my great assistant in preparing this seminar I myself do the opposite - first Steam for 1-2 minutes, and then Stew)

Ukha with vodka and logs: Put all the ingredients in a saucepan, add water (I don’t cut the potatoes in the ear, I put them whole. That’s what my dad, an experienced fisherman and fisherman, taught me. Then the broth in the ear turns out much clearer) Steam for 1 minute, Braising – 1 hour. Everything is ready, even the potatoes. To be honest, I was afraid that the potatoes wouldn’t cook in an hour. I doubted it in vain - everything was ready. And nothing was overcooked.

As a chicken component, I used trimmings and bones after cutting the chicken. I leave the meat on them and don’t cut them to zero. I thought that I would give this fish-smelling meat to the cat. But in the ear it suited me quite well too. Of course, it won’t be possible to use it in another dish, but together with fish it was very normal.

Baking mode.

Also a very useful and varied mode. It corresponds to an oven with a temperature of 180C. This is the only multicooker mode that is calm about the lack of water in the saucepan. The default operating time is 40 minutes, the change step is 5 minutes to a maximum of 65. And after that there are more positions - from 20 to 35 minutes.

In Baking you can bake cupcakes, biscuits (many on various multi-cooker forums write that biscuits have never turned out in the oven, but they started to come out great in the microwave), cakes, casseroles. You can fry anything - meat, fish, vegetables. Fry when cooking soup. Prepare different dishes - omelettes, vegetables, and much more.

Considering that the power of multicookers is low and the temperature is not so high, the cooking time in this mode is slightly longer than in the oven. Sometimes the time initially set is not enough to prepare baked goods. Then you need to set it extra time and bring it to readiness. In this case, you need to take into account this technical feature of the multicooker: even in this mode it has protection against overheating, so immediately after the end of the first cycle of operation it may not turn on again. Then you just need to wait a few minutes, the multicooker will cool down a little and allow itself to be turned on again. And a couple more baking tips: When baking biscuits and other rising cakes, etc. It’s better not to remove them from the multicooker immediately, but let them stand in a closed saucepan for 15-20 minutes. Then they won't settle much. The heating must be turned off. Beginning multi-cookers are often confused by the white top of baked goods. This is normal, because the heating element in the lid is very weak; it is most likely intended simply to reduce heat transfer through the lid. Therefore, the top is not baked at all. There can be 3 ways out: turn the cake over to the other side and bake for another 20 minutes for this side to bake, decorate the pale side with cream, jam, icing, or simply place the white side down on a dish. Then this not-so-pretty side will not be visible when serving. To remove finished baked goods from the pan, it is convenient to use a steamer insert. This is done like this: insert the liner into the pan with the cake and turn everything over together. The cupcake falls neatly onto the liner. You lift the saucepan and you get a cake lying on the liner. Transfer it to a plate.

Here are some recipes for the Bake mode:

Baked fish, casserole and omelet, honey cake

From the Menu of the week website:

lemon cake: I’ll say right away that I changed the recipe a little: I added 100g of butter, 70g of margarine, diluted baking soda in 1 teaspoon of boiling water, added 20g more flour. I baked it for only 90 minutes (50+40), leaving it on warm for a little while between baking modes. It baked well and rose very well. the taste is buttery, moderately sweet, moderately lemony, slightly dry, impregnation is desirable.

Orange pie with olive oil.

I did everything according to the recipe, Baking mode 60+40 minutes. After the signal, I opened it quietly, I was afraid it would settle, but no, it didn’t work. I turned it over onto the liner, then onto a plate and sprinkled it with powdered sugar, although the top didn’t brown, it looked beautiful because of the yellow orange color.

Casserole with fish and buckwheat. I just cooked it, didn’t try it myself. (the cook is fasting) The fillet didn’t have time to defrost completely, so I put it and the onions in baking for 20 minutes while I prepared everything else. The buckwheat was yesterday's. When the fish was fried, I laid out the buckwheat, poured omelette mixture over it (a little less than in the picture, the milk did not cover the buckwheat), and sprinkled cheese on top. As for cheese, I think that processed cheese would be better than hard cheese.

Cottage cheese casserole.

I made it from 650 g of cottage cheese. Everything is according to the recipe, only there is a little less granulated sugar, and I always replace semolina with flaxseed flour for dietary reasons.

I baked it in a 2.5 liter microwave for 65+35 minutes. The casserole rose to the very top of the pan. Because of this, I had to turn it over to finish baking the second side, because... the sides raised high were not cooked at the top. I held it for another 20 minutes.

The result was something tender, airy, simply fabulous.

Prepare any of the above or your favorite recipe using one of the manual modes.

I would like to warn those who have recently purchased a multicooker. Unfamiliar recipes in MV should not be attempted if you are limited in time. It may turn out that the planned time is not enough, and lunch will not be ready by the appointed hour. This should always be taken into account when preparing new dishes - you should start working with them if you have time.

menunedeli.livejournal.com

Tip: how to cook baked goods in a slow cooker with even baking

The main problem with baking in a slow cooker is uneven baking. Often the bottom of baked goods ends up with a thick crust, but the top turns out unbaked. To correct this shortcoming, it is usually recommended to turn the baked goods over, but we will take a different route.

First, let's take a quick look at why baking in a slow cooker is uneven. Let's look at Fig. 1:

Rice. 1. The dough lies on the bottom of the multicooker

This picture schematically depicts the process of conventional baking, when the dough simply lies at the bottom of the bowl. It is clearly visible that the heat from the heating element is transferred from the walls of the bottom of the bowl, first to the bottom layer of dough, and then from it to the next layers. Obviously, the overlying layers of dough receive less thermal energy than the lower layer. This is due to the low thermal conductivity of the dough (for example, compared to water). Due to the low thermal conductivity of the dough, the temperature drops at the bottom of the bowl are also significantly higher relative to the set one (after all, the heating element periodically turns on and off). If there was water in the bowl, it would dampen these differences due to its high thermal conductivity; in the case of a test, temperature peaks can be much higher.

So, we have decided on the main reason for uneven baking - the food sticks to the bottom of the bowl, i.e., to the main source of heat in multicookers. What to do?

I tried simply lifting the food so that there was a layer of air under the food. Thus, the air must heat up and, according to the laws of physics, it must rise upward. That is, we must ensure the free passage of hot air from bottom to top.

Rice. 2. The dough is raised and surrounded by hot air

In Fig. 2 you can see that the dough is raised above the bottom and is washed on all sides by hot air. The main thing is that in this case there is no adherence of the products to the bottom of the bowl. And the temperature difference in the air is small, since hot air constantly moves from bottom to top.

Warning! Use this method if the instructions for the multicooker do not prohibit use with an empty bowl.

To raise the dough and at the same time ensure free passage of hot air from bottom to top, I used this silicone mold:

It fits the multicooker bowls almost perfectly in diameter, only the rim prevents the lid from closing, so I cut it off and also cut off (shortened) the central trunk, through which hot air should freely pass from bottom to top. Thus, hot air should more or less evenly wash the products in this form. But this needs to be checked.

This shape sits well in the bowl like this:

But there is a drawback: if the silicone mold is loaded with food, it will fall to the bottom of the bowl. To avoid this, you need to put some kind of stand under the form. This stand should be metal and have good air permeability, i.e. it should be some kind of lattice. But as a stand I used a steel sieve of suitable diameter:

Here it is in the multicooker bowl:

The photo clearly shows that the sieve is raised above the bottom of the bowl and allows air to pass through well - and this is what we need.

I took the simple route and took a ready-made cake mix for the experiment:

I beat this couple of packages according to the recipe with four eggs and a pack of Belarusian butter. Place the whipped mixture in the mold:

Let me remind you that the silicone mold is held suspended by a steel sieve underneath it, and hot air from below will flow into the upper part of the bowl through the hole (trunk) in the center of the silicone mold.

Place the bowl in the multicooker:

And bake at 160 degrees for a little over an hour. Since the dough does not touch the bottom and will be washed by hot air, the temperature must be set higher (150-160 degrees), at which it is allowed to cook in your multicooker with the lid closed - the air temperature will be 20-30 degrees lower. Those. in the end we will get a classic oven.

Cooking... Turning it off... Let's see what happened... from all sides:

Well, what can I say? Everything was baked very well and evenly on all sides, there was only a hint of crust, which was very healthy. [pictures can be clicked to enlarge]

True, since the cake itself is dark, it is difficult to judge the crust from the photo, but I also tried to bake simple pies with cabbage. I also raised the pies above the bottom of the bowl using a steel sieve:

Just don’t cover the whole sieve with the pies - you need to leave holes for hot air to pass upward.

This is the result:

This is how the pies were baked on top:

And this is how the pies were baked from the bottom:

And here is the light cupcake:

Overall I'm very pleased with the result. But you need to take into account that the baking process takes a little longer and the multicooker must be able to cook at high temperatures (from 145 degrees and above). Also, I think that the power of the multicooker may not be enough for massive products, i.e. It is unlikely that you will be able to bake a chicken or a large piece of meat in this way. But I haven't tried it.

I would like to warn you that using high temperatures when baking is essentially tantamount to long-term use of the ROAST mode, which theoretically can affect the durability of the bowl, so maximum temperatures should not be set, it is better to limit yourself to 145 - 160 degrees and only if such temperatures in your multicooker can be used with a closed lid. Also, according to the instructions, check whether the manufacturer prohibits using a multicooker with an empty bowl (in our case, the bowl is not completely empty, but still) - some multicookers may not work correctly in this mode.

I also tried cooking chicken wings using this sieve. I didn’t take a photo, but the wings turned out very tender.

Total:

I’m waiting for the Steba DD2 XL multicooker with a six-liter steel bowl to go on sale. The pan is higher and there will be more space for experimenting with elevated baking.

www.topmultivarok.ru

Features of multicooker modes and temperatures

Multicookers are versatile devices that have many different functions. They know how to boil, fry and stew food, as well as steam. Each process has a specific program, and each of these programs has a specific temperature. More on this below...

Baking mode. When this mode is activated, the system sets the temperature in the range of 118-122 degrees (this value may differ slightly in different models). In this case, the user will not be able to set his own temperature parameter. In this mode, it is set by the program, and it can no longer be changed during the cooking process. This mode with this temperature is perfect for cooking pies, pizza and various sponge cakes. Do you want to make a delicious charlotte with apples? Choose the baking mode – that’s what it’s designed for.

Steam cooking is the second program. Don't confuse it with a steamer. There are many differences between a multicooker and a double boiler, and it makes no sense to compare these devices. The steam mode operates at a temperature of 115-120 degrees. Depending on the type of dish, the cooking process lasts from 10 to 60 minutes. This mode is suitable for preparing dietary food, steamed cutlets, for example.

Frying. In this mode, the heating temperature is 100-160 degrees. Unlike other modes, this one works when the lid is open. This program is powerful, so you need to handle it carefully. It is better to start frying at low temperatures and increase it as it cooks. Otherwise, the dish may simply burn.

Pasta – The program operates at a temperature of 116-120 degrees and can last 8-20 minutes. Suitable for making sauces and gravies.

Special mode for cereals – 110 degrees. It does not allow you to adjust any parameters, but the program itself is correct. With its help you can make the perfect crumbly porridge.

Milk porridge - program with heating up to 95 degrees. Usually the mode works for 30 minutes, but for some porridges this is not enough. You can simply reactivate the mode or add minutes if the functionality supports it.

Braising – 95 degrees. This function assumes operation from 2 to 8 hours. Judging by the reviews, this program is not the best, because... works for a long time. Its excellent analogue is “multi-cook” - this is a similar mode that copes with the carcass much faster.

Soup – a program for cooking soup, which assumes a temperature of 95 degrees. It works for 8 hours. You should already be convinced that a multicooker is not for quick cooking.

Yogurt – works at a low temperature of 38-40 degrees. In fact, the device only maintains this parameter and activates or deactivates heating every 20-30 minutes. Preparation of yogurt is described in the recipe book included with the multicooker.

“Multi-cook” mode at a temperature of 40-160 degrees with the ability to adjust. This is a universal program that allows you to cook anything: baked goods, soups, stews, etc.

Dessert – for making caramel, sweets and other sweets. Temperature can be adjusted according to recipe.

tehnika-soveti.ru

Women's portal Fleurot