As a rule, the number of modes or built-in cooking programs that are provided by manufacturers in a multicooker can vary from 5-6 to 20 or more. Thanks to the design of the device, within certain limits, the user can independently control the cooking process by changing the time and set temperature.

In almost any multicooker, there are a number of basic and additional modes. In particular, the first type includes such multicooker modes as Cooking, Stewing, Frying / Baking, Rice / Buckwheat, Pilaf and Yoghurt.

The Cooking mode in a multicooker provides for heating the contents of the bowl to the boiling temperature and then maintaining it for a specified time. This mode is intended for cooking dishes of a liquid consistency: broths, soups (heated to boiling point) and milk porridges from small cereals (semolina, millet). To bookmark products, variations of the Cooking mode in a multicooker are possible with one or more stops during the cooking process.

Some modern multicookers also have a Pasta Boiling mode, in which the liquid is heated to the boiling temperature, followed by a signal and a pause when the user puts the necessary products into the boiling medium. After the bookmark and pressing the button on the multicooker panel, the liquid is brought to a boil again and the boiling temperature is maintained for the specified time. This multicooker mode is used not only for cooking pasta, but also dumplings, dumplings, khinkali and many other products, the recipes for which require laying in boiling water.

In the Quenching mode, the multicooker heats up to the boiling point, after which the products are simmered for a long time at slightly lower temperatures. This mode is suitable for cooking stewed vegetables or meat, and also allows you to make homemade baked milk or boil clear jellied meat.

The so-called Frying / Baking mode in a multicooker provides for heating the appliance to a predetermined temperature, which is maintained for a specified time. We can say that this program is similar to the Cooking mode in a slow cooker, but with the difference that the first one is characterized by a higher temperature, designed for thermal processing of food products without a large amount of liquid. You can fry in a slow cooker with both open and closed lids.

Coarse-grained cereals, which absorb a lot of liquid during cooking, are recommended to cook on the Rice / Buckwheat mode in a slow cooker. This is not only rice and buckwheat, but also peas, beans and some others. This program heats to a boil with excess power while maintaining the boil until the water evaporates and is absorbed by the food.

A combination of the Rice and Baking programs is the Pilaf mode in the multicooker, at the beginning of which it is necessary to maintain a strong boil, and after its completion, an additional baking step takes place. The latter is characterized by an increase in temperature, due to which the contents are intensively roasted for five to ten minutes.

The Yoghurt mode in the slow cooker is great for making homemade yogurt, curdled milk and other fermented milk products. This program provides for a weak and long-term (up to eight hours) temperature effect on food raw materials.

In addition to the basic multicooker modes, it is also possible to use some additional programs, thanks to which users can not only cook, but also reheat food. In addition, these useful electrical appliances are equipped with a Cooking Delay function.

For example, the optional Steam Cooking mode in the Multicooker can be combined with any Cooking or Simmering program (provided that the food itself contains a sufficient amount of liquid and the temperature is not higher than 100 °C). To use this mode, the set of accessories of the device has a special grate inserted into the main bowl, on which products are placed on top. So you can cook vegetables, meat, meatballs, steamed fish, as well as boil eggs in a steam bowl.

The Keep warm mode in the multicooker turns on automatically after working out some programs and ensures that the finished dish is kept hot for several hours. However, this mode is used only for those products whose quality does not deteriorate from prolonged heating (buckwheat, rice, soups, cereals). By the way, to prevent the development of harmful bacteria in food, the temperature should be maintained at least 60 ° C. Meanwhile, the heating of the cold product takes place in the Reheat mode when the temperature is 50-60 °C.

As an addition to the embedded modes, the multicooker may also have a manual control program, which has the marketing name Multicook. Thanks to this mode, the user can independently create their own cooking programs by setting the time, temperature and other parameters. However, the specific features of the Multi-Cook mode vary from model to model, and are both quite wide and extremely limited.

A slow cooker is considered as a device ready to give out any dishes like a self-assembly tablecloth. Therefore, housewives are very upset when milk porridge begins to climb out of all the slots of the device. The search for the perfect recipe and regimen begins. One of the questions that torments housewives is what temperature is in the slow cooker?

Main Modes

Immediately make a reservation that it is not possible to adjust the temperature for all dishes. Models of devices are endowed with a certain number of modes. We list what programs can be found in the multicooker: 1. Bakery. The maximum temperature in this mode reaches 120 gr. The cooking time is 50 to 60 minutes. Temperature control is not provided. The "baking" program allows you to make pizza, bake pies with various fillings.2. Frying. This mode is quite powerful and gives temperatures up to 160 gr. The minimum figure is 100 gr. In the proposed range, it can be adjusted. To prevent the dish from burning, increase the temperature gradually. You can cook with the lid open and closed. With this program you can make excellent fried potatoes.

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

4. Groats. Usually in 25-30 minutes. you can get a delicious crumbly porridge. The mode is programmed for a temperature of 110 gr. Time, as a rule, is not regulated in this mode.5. Paste. This program is not available in all models of multicookers. It allows you to quickly and efficiently produce a variety of sauces and gravies. On average, the process takes about 10–20 minutes6. Extinguishing. The mode that is the most difficult to adapt to. The device heats up no higher than 100 gr. It takes 2 to 8 hours to prepare. Due to the long cooking period, many housewives replace this function with another one.7. Milk porridge. It turns out tender, normal density and fragrant porridge. Approximately 30 minutes are allotted for it. This period may not be enough if you cook corn grits. We'll have to add milk and add time.8. Yogurt. Prepared at a low temperature not higher than 40 gr. within standard 8 hours. It automatically turns off when necessary, then again continues heating. 9. Soup. The multicooker only heats up to 100 gr. and offers to cook liquid dishes up to 8 hours in time. Mode unpopular with housewives, because the temperature is very low.

10. Pizza. A complex function that needs to be approached. Raw pizza does not work, the base, as a rule, burns.

Can the temperature be adjusted?

Yes, if your model is equipped with the "Multi-cook" function. It allows you to independently set the desired temperature and time. With this feature, you can cook any dish from the cookbook. The temperature range is from 40 to 160 gr. The maximum cooking time 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 it is unlikely that you will be able to cook a delicious breakfast for your child.

ecommercemarket.ru

SEMINAR ON THE USE OF PANASONIC MULTICOOKERS. DAY 2

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

The modes on the panel can be clearly divided into 2 groups. To the left of the display are the automatic modes. They work 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 hard 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 modes Buckwheat and Pilaf 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 boil more, if less, then it will cook faster and you can get an “al dente” product.

Because of this feature of the work of multicookers, the main number of failures and disappointments arise for beginners. And the point is that you just need to choose the optimal ratio for your brands of cereals and for your taste. Acquired by exercise. It should be remembered that in the process of cooking in automatic modes, you cannot open the lid of the multicooker. Otherwise, the mode setting may be reset, and at best the whole process will start over, and at worst it will simply switch to the Heating mode. Let's continue to consider the control panel. Now for the buttons. There are 5 of them, listed from left to right:

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

Timer – sets the delayed start time. This is a favorite button, it is thanks to it that we can have breakfast ready in the morning, or dinner upon arrival from work. This button has a green indicator, it turns on when the timer is running.

Menu - selection of the cooking mode. By successively pressing this button, 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 program selection process has started and stays on during cooking.

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

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

Baking (in a 4.5 l slow cooker, it corresponds to 180 degrees in the oven)

Steam cooking. A slight boil is maintained. Quenching - water may gurgle slightly or not even boil at all. Depends on the individual settings of the device and on the voltage in the network.

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

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

The simplest, almost unquestionable, is steam cooking.

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

It is set simply: you need to move the display arrow to the position of this mode by pressing the Menu button and set the desired time using the Cooking Time button. The default is 10 minutes. By pressing again on the button Time we bring to the required figure. The time step is 1 minute. You can press and hold the button - 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 there, i.e. if you bring it to 60 and hold the button a little more, you can set the cooking time from 1 to 9 minutes.

After the time is set, press the Start button, and the process has begun. The heating of the saucepan begins (do not forget to pour water or other liquid into it). But the countdown doesn't move. That's right - the slow cooker counts the net boil time. The numbers on the display will begin to change only after the water boils. And the thermostat of the multicooker maintains a slight boil, as on medium heat on the stove. Also, this mode is equipped with protection against overheating - when the water is completely boiled away (or if you forgot to pour it initially), the multicooker switches to the Heating mode.

What can be done in this mode? A lot of things.

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

Boil soup before or after cooking on Simmer

Recipes for steam cooking.

Souffle Steamed vegetables for salad We had a discussion at the seminar about this recipe, 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, put 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 ready signal, immediately transfer the eggs to a container of cold water.

Another little secret that my father taught me: to make (cool) eggs easier to peel, you need to break the shell of each egg with a spoon a couple of minutes before they are ready. Water will get under the shell, and then it (the shell) will be easily removed.

Another great way to boil eggs is to steam them in an liner basket. Steamed eggs have been found to be easier to peel.

Pasta

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

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

Water is poured into the multicooker under the very double boiler, even so that the water enters the liner a little. Pasta is poured, boiled for 10 minutes. This method is convenient for cooking "nests".

Dumplings

They, like pasta, can be boiled in water and in a double boiler.

Fish with spices in a double boiler in foil.

Extinguishing mode

This mode is used for long-term stewing of dishes. The temperature settings for different multicookers are different - in some instances, water does not boil on the Stew, and in some there is a slight gurgling. For me, for example, it boils quite noticeably on Quenching, but much weaker than on Cooking. And do not forget that on the stove we usually bring to a boil and only then reduce the heat and continue to simmer on a small flame. It is the same in a multicooker - for more efficient use of the Stew mode, it is better to transfer to it after Baking or Steaming.

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

What can be cooked?

Stews on their 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, put it in, salted it, peppered it, poured water and added half a glass of millet and stewed for 1 hour, then for 10 minutes for steaming (this is an option that was suggested by our forum participant, my great assistant in preparing this seminar I myself do the opposite - first Steaming for 1-2 minutes, and then Simmering)

Ukha with vodka and logs: I put all the ingredients in a saucepan, pour water (I don’t cut potatoes in my ear, I put them whole. That’s how my dad taught me, an experienced fisherman and fish soup. Then the broth in the ear turns out much more transparent) Cooking for a couple of 1 min, Quenching - 1 hour. Everything is ready, even the potatoes. To be honest, I was afraid that the potatoes would not boil in an hour. In vain I doubted - everything was ready. And nothing broke.

As a chicken component, I took trimmings and bones after cutting the chicken. I leave the meat on them, I don’t cut it to zero. I thought that I would give this fish-smelling meat to the cat. But in the ear, it went quite well for me too. In another dish, of course, it will not be possible to use it, 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 up to a maximum of 65. And after it there are more positions - from 20 to 35 minutes.

On Baking, you can bake muffins, biscuits (many on various multicooker forums write that biscuits never turned out in the oven, but they began to come out perfectly in MV), cakes, casseroles. You can fry anything - meat, fish, vegetables. To do frying when cooking soup. Cook different dishes - omelettes, vegetables, and much more.

Given that the power of multicookers is small and the temperature is not so high, the cooking time in this mode is somewhat longer than in the oven. Sometimes the time set initially is not enough for baking. Then you need to put more time and bring to readiness. At the same time, it is necessary to take into account such a technical feature of the multicooker: it also has protection against overheating in this mode, 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 slow cooker will cool down a bit, and allow you to turn it on again. And a couple of baking tips: When baking biscuits and other rising cupcakes, etc. it is better not to take them out of the multicooker immediately, but let them stand in a closed saucepan for 15-20 minutes. Then they will not settle much. The heating must be turned off. Beginning multivaroshniks are often confused by the white top of pastries. This is normal, because the heating element in the lid is very weak, it is most likely designed simply to reduce heat transfer through the lid. Therefore, the top does not bake at all. There can be 3 ways out: turn the cake over on the other side and put another 20 minutes to bake this side too, decorate the pale side with cream, jam, icing, or simply put the white side down on the dish. Then this not very pretty side will not be visible when serving. To take out the finished baking from the saucepan, it is convenient to use the steamer insert. This is done like this: insert an insert into a saucepan with a cupcake and turn everything over together. The cupcake falls gently onto the liner. Lift the saucepan and get a cupcake lying on the liner. You transfer it to a plate.

Here are some recipes for the Bake mode:

Baked fish, casserole and scrambled eggs, honey cake

From the Menu of the Week website:

lemon cake: I must say right away that I changed the recipe a little: I put 100g of butter, 70g of margarine, diluted soda in 1 tsp of boiling water, put 20g more flour. I baked for only 90 minutes (50 + 40), a little between the baking modes it stood on the heating. Roasted well, rose very well. the taste is oily, moderately sweet, moderately lemony, slightly dry, impregnation is desirable.

Orange tart with olive oil.

I did everything according to the recipe, Baking mode 60+40 min. After the signal, she opened it quietly, she was afraid she would settle, no, nothing happened. I turned it over on a liner, then on a plate and sprinkled with powdered sugar, the top, although not browned, looked beautiful because of the yellow orange color.

Casserole with fish and buckwheat. I just made it, haven't tried it myself. (the cook observes the fast) The fillet did not have time to completely defrost, so I put it with onions on baking for 20 minutes, while I prepared everything else. Buckwheat was yesterday. When the fish was fried, I laid out the buckwheat, poured it with an omelette mass (a little less than in the picture, the milk did not cover the buckwheat), sprinkled cheese on top. As for cheese, I think that melted would be better than hard.

Cottage cheese casserole.

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

I baked in MV for 2.5 liters, 65 + 35 minutes. The casserole has risen to the very top of the saucepan. Because of this, I had to turn over to finish baking the second side, because. raised high sides are not baked at the top. Hold on for another 20 minutes.

It turned out something gentle, airy, just fabulous.

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

I want to warn those who have a slow cooker recently. Unfamiliar recipes in MV should not be started if you are limited in time. It may turn out that the scheduled time is not enough, and lunch will not be ready by the appointed time. This should always be taken into account when preparing new dishes - it is worth starting work with them if there is time.

menunedeli.livejournal.com

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

The main problem with baking in a slow cooker is uneven baking. Often the bottom of the baking is obtained with a thick crust, while the top is not baked. To correct this shortcoming, it is usually recommended to turn pastries, but we will go the other way.

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 at the bottom of the multicooker

This figure schematically depicts the process of conventional baking, when the dough simply lies on the bottom of the bowl. It is clearly seen that the heat from the heating element is transferred from the walls of the bottom of the bowl, first to the bottom layer of the dough, and then from it to the next layers. It is obvious that the overlying layers of dough receive less heat 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 much higher relative to the set one (the heating element, after all, periodically turns on and off). If there were water in the bowl, it would dampen these differences due to the high thermal conductivity, in the case of the test, the temperature peaks can be much higher.

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

I tried just lifting the food so that there was a layer of air underneath the food. Thus, the air must be heated and, according to the laws of physics, it must rise up. That is, we must ensure the free passage of hot air from the bottom up.

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

On fig. 2 shows that the dough is raised above the bottom and is washed from all sides by hot air. The main thing is that in this case there is no adherence of products to the bottom of the bowl. And the temperature difference in the air is small, since there is a constant movement of hot air from the bottom up.

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

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

It fits almost perfectly in diameter to multicooker bowls, 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 pass freely from bottom to top. Thus, hot air should more or less evenly wash the products that are in this form. But this needs to be checked.

In the bowl, this shape sits like this:

But there is a drawback: if the silicone mold is loaded with products, 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 pass air well, i.e. it must be some kind of lattice. But I used a steel sieve of a suitable diameter as a stand:

Here it is in the multicooker bowl:

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

I went the easy way and for the experiment I took a ready mix for making a cake:

I beat this pair of packages according to the recipe with four eggs and a pack of Belarusian butter. Put the whipped mixture into the form:

I remind you that the steel sieve under it holds the silicone mold in weight, and the hot air from below will enter the upper part of the bowl through the hole (trunk) in the center of the silicone mold.

We put the bowl in the multicooker:

And bake at a temperature of 160 degrees for a little more than 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 slow cooker with the lid closed - the air temperature will be 20-30 degrees lower. Those. in the end we get a classic oven.

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

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

True, since the cupcake itself is dark, it is difficult to judge the crust from the photo, but I also tried to bake the simplest pies with cabbage. Raised the pies above the bottom of the bowl also with the help of a steel sieve:

Just do not close the entire sieve with pies - you need to leave holes for hot air to pass up.

Here is the result:

This is how the pies are baked on top:

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

And here is the light brownie:

In general, I am very pleased with the result. But keep in mind 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, for massive products, the power of the multicooker may not be enough, i.e. a chicken or a large piece of meat in this way is unlikely to be baked. But I haven't tried.

I want to warn you that the use of high temperatures during baking is essentially equivalent to the prolonged use of the FRY mode, which theoretically can affect the durability of the bowl, so you should not set the maximum temperatures, it is better to limit yourself to 145 - 160 degrees and only if such temperatures in your multicooker can be used with the closed lid. Also, according to the instructions, check if the manufacturer forbids using the 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 to cook chicken wings on this sieve. I didn't take a photo, but the wings turned out very tender.

Total:

I am waiting for the Steba DD2 XL multicooker with a six-liter steel bowl to go on sale. The pan is taller in it and there will be more room for experiments with raised pastries.

www.topmultivarok.ru

Features of multicooker modes and temperatures

Multicookers are versatile devices that have many different functions. They know how to cook, fry and stew food, as well as cook for a couple. There is a special program for each process, and a specific temperature is provided for each of these programs. 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 vary 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 is no longer possible to change it during the cooking process. This mode with this temperature is excellent for cooking pies, pizza and various biscuit cakes. Do you want to make a delicious charlotte with apples? Choose the baking mode - it is designed for this.

Steam cooking is the second program. Don't confuse it with a steamer. There are a lot of differences between a multicooker and a double boiler and it is pointless to compare these devices. The steam mode works 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 cooking diet food, steamed cutlets, for example.

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

Pasta - The program works 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 loose porridge.

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

Extinguishing - 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 the “multi-cook” - this is a similar mode that copes with the carcass much faster.

Soup - a program for cooking soup, assuming a temperature of 95 degrees. She works for 8 hours. You should have already made sure that the slow cooker 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 the heating every 20-30 minutes. The preparation of yogurt is described in the recipe book that comes with the slow cooker.

The "multi-cook" mode at a temperature of 40-160 degrees with the possibility of adjustment. This is a universal program that allows you to cook anything: pastries, soups, stews, etc.

Dessert - for making caramel, sweets and other sweets. The temperature can be adjusted according to the recipe.

technology-soveti.ru

A multicooker is a thing. If you haven't bought it yet, I highly recommend it. If you bought, then under the cut there may be useful information for you:

From the description of model 0517:
Multicook:
The default cooking time is 5 minutes. The time is adjustable from 5 minutes to 12 hours in 5 minute increments.
The temperature is adjustable from 40 C to 160 C in 10 C increments.
Soup:

Temperature 93 C
Extinguishing:
The default cooking time is 2 hours. The time is adjustable from 1 hour to 8 hours in 30 minute increments.
Temperature 93 C
Bakery:
Cooking time 50 minutes.
Temperature 118 C - 122 C
Frying:

The temperature is adjustable from 100 C to 160 C in 10 C increments.
Roasting:
The default cooking time is 30 minutes. The time is adjustable from 10 minutes to 1 hour in 5 minute increments.
Temperature 145 C
Crust:
The default cooking time is 1 hour 30 minutes. The time is adjustable from 1 hour to 2 hours in 5 minute increments.
Temperature 145 C
Paste:
The default cooking time is 8 minutes. Time is adjustable from 8 min. up to 20 minutes in increments of 1 minute.
Temperature 118 to 120 C.
Yogurt:
The default cooking time is 8 hours. The time is adjustable from 6 hours to 12 hours in 5 minute increments.
Temperature 38 to 42 C.
Oatmeal:
The default cooking time is 5 minutes. The time is adjustable from 5 minutes to 1 hour in 5 minute increments.
Temperature 118 to 120 C.
Dessert:
The default cooking time is 1 hour. The time is adjustable from 5 minutes to 1 hour in 5 minute increments.
Temperature 100 C.
Steam cooking:
The default cooking time is 5 minutes. The time is adjustable from 5 minutes to 1 hour in 1 minute increments.
Temperature 115 to 120 C.
Beans:
The default cooking time is 1 hour. The time is adjustable from 1 hour to 4 hours in 10 minute increments.
Temperature 93 C.
Milk porridge:
The default cooking time is 10 minutes. The time is adjustable from 10 to 30 minutes in 5 minute increments.
Temperature 95 C.
Groats:

Temperature 100 C.
Heating:
The default cooking time is 25 minutes.
Temperature 100 C.
Pizza:
The default cooking time is 25 minutes. The time is adjustable from 20 to 50 minutes in 5 minute increments.
Temperature 100 to 160 C.

Delayed start 24 hours. - not in all modes.

Cooking temperatures on the "Multi-cook" mode
35°C Recommended for making dough and vinegar
40°C Recommended for making yoghurts
45°C Recommended for sourdough
50°C Recommended for fermentation
55°C Recommended for making fudge
60°C Recommended for making green tea or baby food
65°C Recommended for cooking vacuum-packed meat
70°C Recommended for making punch
75°C Recommended for making white tea
80°C Recommended for making mulled wine
85°C Recommended for making cottage cheese or dishes that require a long cooking time
90°C Recommended for making red tea
95°C Recommended for pasteurization
100°C Recommended for making meringue or jam
105°C Recommended for making jelly
110°C Recommended for sterilization
115°C Recommended for making sugar syrup
120°C Recommended for making crackers
125°C Recommended for cooking stews
130°C Recommended for casseroles
135°C Recommended for frying ready meals to give them a crispy crust
140°C Recommended for smoking
145°C Recommended for roasting vegetables or fish in foil
150C Recommended for roasting meat in foil
155°C Recommended for french fries

On the Internet there is a plate from another MW - the temperature for some modes is given there.
AT steam arch: 115 - 120 degrees
Frying: 100 - 160 degrees
Paste: 118 - 120 degrees
Groats: 110 degrees
Plov: 120 - 125 degrees
Milk porridge: 90 degrees
Extinguishing: 90 degrees
Soup: 90 degrees
Baking 118 - 122 degrees

It is necessary to understand what temperature to choose for cooking. Redmond in the instructions for his multicookers gives a table of temperatures for the multicooker. You can focus on it when you use a multi-cooker and in other multi-cookers. See the table at the bottom of the article.
General recommendations are

What to cook in the multicook mode at a temperature of 35-45 degrees

Redmond also suggests making vinegar at 35 degrees. This is the right temperature for making vinegar, but it's not very clear how you can actually use a slow cooker to make vinegar, since it takes several days to cook. It is difficult to imagine a hostess who will take a slow cooker for vinegar for several days, however, such a theoretical possibility of cooking vinegar in a slow cooker exists.

What to cook in the multicook mode at a temperature of 50-80 degrees

At temperatures above 50 degrees, it is convenient to cook all kinds of confectionery - melt chocolate, cook fudge

Temperatures of 70 - 80 degrees are good for making drinks from wine - such as punch, mulled wine
Redmond also suggests brewing tea at these temperatures. Of course, under normal conditions, when you have an electric kettle, it makes more sense to use it to heat water. However, a multicooker for making tea can be used in semi-camping conditions - for example, in the country.

The same temperatures are suitable for pasteurization. We remind you that pasteurization is a method of destroying harmful microbes by heating liquids (wine, beer, milk, marinades, sour compotes for canning) to temperatures below 100 degrees, which allows you to save useful substances.

What to cook in the multicook mode at a temperature of 85-100 degrees

At temperatures of 85-95 degrees, products are prepared according to the principle of slow languor, that is, the temperature is high, but below the boiling point of water. A temperature of almost 100 degrees is good for milk porridges. But, as a rule, in modern multicookers, porridge is cooked on special milk porridge programs, and not on a multicooker. See the list of programs for multicookers
Jam is prepared at 100 degrees - that is, at a constant boil, and for baking, a temperature of 100-110 degrees is good for making meringues.

What you need to know when using multicook temperatures above 100 degrees.

Temperatures above 100 degrees are baking and frying temperatures. That is, the preparation of solid foods. If you want to cook soups, stew vegetables or meat at temperatures above 100 degrees, then your slow cooker should be a pressure cooker. That is, work under pressure. It is the pressure that can ensure the boiling of the liquid at temperatures above 100 degrees, and thus speed up cooking. And such cooking takes place with a blocked lid.
If you do not have a pressure cooker function in your slow cooker, then use temperatures above 100 degrees only for baking and frying.

At a temperature of 130 degrees - it is good to fry foods - for example, to make frying for soup

At a temperature of about 160 degrees - fry steaks, poultry. Cakes are baked at the same temperature.
A temperature of 170-180 degrees is used for deep frying when it is necessary to boil the vegetable oil.

Temperature table for a multicooker (from the instructions for Redmond multicookers)

Baking program
Bakery- works at a temperature of 118 - 122 degrees, the temperature is not regulated, the program is designed for 50 minutes, it cannot be reduced or added in any way, if only the "Cancel" button is pressed. Biscuits, cakes, pies on batter, pizza come out more successfully in this program.

The program is ideal, the signature dish at home is charlotte with apples, you can make any other pie with fruits and berries from the same dough for charlotte. Just a great dessert for kids.

Steam cooking- 115-120 degrees, cooking time is adjustable from 5 minutes to 1 hour.

frying– temperature is adjustable from 100 to 160 degrees, time is adjustable from 10 minutes to 1 hour. You can fry with the lid open. Quite a powerful program, start with a low temperature, and then add to the best result, otherwise there is a risk that everything will burn out. Fried potatoes, ideal in a slow cooker.

Paste 118-120 degrees, time from 8 minutes to 20 minutes. You can cook sauces, gravies, pasta.

Groats- 110 degrees, time 25 minutes, nothing is regulated. Really perfect program. I have problems with the first cartoon with this program, everything is browned in it, and then a perfectly crumbly porridge comes out.

Milk porridge- 95 degrees, from 10 minutes to 30 minutes. Sometimes 30 minutes is not enough, for corn grits you need all 50 minutes, you have to add it later. And so the program is ideal, you can cook any milk porridge.

Extinguishing- 93 degrees, from 2 to 8 hours. An unsuccessful program, it cooks for a very long time on it, so I often replace it with the “multi-cook” program, setting the time (40 minutes) and temperature 110 degrees), it’s faster to stew like that.

Soup- 93 degrees, from 1 hour to 8 hours. I don’t know what kind of soup can be cooked for so long, but I don’t have enough patience, the temperature is low, I replace this program with a multi-cooker with time setting (30 minutes) and temperature 140 degrees.

Yogurt- temperature 38-40 degrees, constantly maintains it. For some time I watched the multicooker in this mode. Every 20-30 minutes, the cartoon automatically turns on and warms up, then sleeps and turns on again, and so on for 8 hours. How to make yogurt is written here.

Multicook- temperature from 40 degrees to 160, time from 5 minutes to 12 hours, my favorite program in which you can cook anything from soups to pastries.

Pizza– time from 20 minutes to 50 minutes. A terrible program, pizza comes out on it, in general, the cake burns on this program. And eat like a biscuit. I do not recommend for raw pizza, it is better to make pizza on the baking mode, for 40 minutes. I don't know the temperature, but it's definitely over 120.

Oatmeal(for quick oatmeal, 10-30 minutes)

Dessert(for making jams, preserves, caramel, sweets, marmalade, etc., cooking 1-4 hours, adjustable).

baking, time from 10 minutes to 30 minutes. The program helps to bake vegetables, meat, mushrooms, etc.

Crust, time from 1-2 hours, adjustable. Helps create a crust on any dish. That is, it cooks until golden brown.

beans, time 1-4 hours, adjustable, designed for cooking legumes: peas, beans, lentils, etc.
There is also a heating program and a separate button that helps keep the dish warm.

Cooking temperatures in the "Multi-cook" mode