Manufacturers of multicookers are trying to create a device that can perform the functions of several devices at once. The modes in the multicooker are becoming more diverse and more complex. An ordinary home multicooker is able to 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 various 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 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 such an opportunity, then other manufacturers pulled themselves up.

In multicookers of different brands, this cooking option can 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 yogurt, preparing yeast dough. The upper limit will be different for each manufacturer. The range is 100-200 degrees.

The names of the manual cooking program: multi-cook, manual, your mode, multi-chef and other options. Experimenting with the manual cooking option makes sense if the owner of the device has a good understanding of the cooking process and understands what and how to do. If there is little experience, it is better to start 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 provide high quality dishes.

Heating program. A fairly simple option that allows you to keep a ready-made dish warm in anticipation of lunch or dinner. Some housewives use this mode to defrost or melt butter. In most models of multicookers, heating turns on automatically after cooking.

The mode in the slow cooker is very similar to the usual cooking in the oven at low temperatures. Well suited for cooking cereals, jellied meats, broths, in a word, those dishes where languishing is required. The finished product is fragrant and uniform in structure. The timer is set from half an hour to twelve hours.

The option of baking or baking is convenient for those who like to cook biscuits and sweet muffins. Non-trivial options for using "baking" include the use of this program for frying vegetables or meat products.

Multicooker baking mode

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

In some models for pilaf, a special mode is provided, in which the food is browned from below, and the rice is crumbly. In this mode, you can bake potatoes or fry dumplings.

The programs "Grout" or "Buckwheat" are intended for the preparation of crumbly, but not toasted cereals. The liquid in this case evaporates thoroughly. It should be remembered that the multicooker will start counting the cooking time after it has heated the inside of the bowl to the operating temperature. Depending on the volume of the bowl and the power of the appliance, this will take an additional 10-20 minutes.

Preset program options

Double boiler. This program allows you to cook food using steam. 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 food is placed. Water is poured onto the bottom of the bowl, then a plastic stand with products is inserted. The mode works with the lid closed.

Almost all multicookers have a frying mode. In some models, frying is combined with a baking program. The program allows you to fry meat, eggs and other products. Typically, manufacturers recommend using the open lid mode to constantly control the process - like in a frying pan.

The Pasta program allows you to cook pasta dishes such as dumplings, pasta, dumplings. Resourceful housewives note the similarity of this mode with modes such as "Porridge" and use them if "Paste" is not in the arsenal of the multicooker. Using this functionality is not possible with delayed start.

Variants of dishes that can be prepared in a slow cooker

Another of the automatic modes - "express" - is used for quick cooking in a slow cooker of simple dishes. The appliance quickly evaporates the liquid from the stored products and fries intensively at the end of the cycle. Classic navy pasta, fried potatoes and similar dishes are perfectly prepared with this program.

Smoking program - not available in all multicookers, allows you to smoke meat, fish, sausages. For smoking, it is required to place a small container with cherry or other wood chips in a special bowl, place products on the grates. Two smoking options are available: hot and cold. Hot takes place at a temperature of about 125 degrees, cold - at 30. For cold, only specially prepared marinated products are used. The process is more intensive than with traditional technologies. When using this mode, you should take care of the ventilation in the room, because either during the process or when you open 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 cooking without emergency pressure relief. In this mode, it is convenient to cook jellied meat or other dishes that require long cooking.

The delayed start function is not a pure cooking mode, but it has a big 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 identified as separate, although in some models they are presented under other names. Pasteurization involves heating up to 70 degrees to preserve the freshness of products and get rid of unwanted microflora that dies during heat treatment. Sterilization is intended for the treatment of dishes - children's or intended for canning. The process takes place 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 the preparation of sweets, such as sweets and caramel.

The principle of operation of the pressure cooker mode

The temperature in the multicooker in different modes and the features of each program

Each manufacturer provides 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 - when frying and deep-frying. 35-40 degrees ensure the normal preparation of yogurt, the preparation of yeast dough. At temperatures of 50-80 degrees, excellent drinks such as punch, tea, mulled wine are obtained.

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

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

The highest temperature - 170 degrees - is used for cooking meat in batter, french fries.

Differences between modes in different models

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

So, Mulinex multicookers offer up to a hundred automatic work programs, the Scarlett brand has about twenty of them. The same variant can be called differently.

To clarify, when buying, you must definitely 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” turn out to be almost the same. They involve cooking the dish at a temperature of about 90 degrees Celsius for a long time.

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

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

Conclusion

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

Surely, almost every self-respecting housewife in the kitchen has such a device as a slow cooker, which greatly facilitates the process of cooking. Thanks to modern technologies and their achievements, the presented devices are equipped with many different functions. And one of them will be discussed in this article.

How many degrees baking mode for multicookers of various brands

What is the temperature in the multicooker in baking mode? The mode ensures that the temperature of the device is from 116 degrees to 125. Of course, the scale will vary depending on the model of the unit. The lowest possible indicator for the device can be one hundred degrees. In this case, the food will be cooked for about 50 - 60 minutes.

Using this mode, you can cook a lot of variations of products, ranging from pizza, cakes and ending with pies, biscuits, muffins and charlottes.

As for individual brands of manufacturers, these are:

1. REDMOND. The considered parameter in the model is from 118' to 122'.
2. POLARIS. Works at 122'. Calculated for 50 minutes.
3. VITESSE. Used at 100 degrees.
4. LUMME. Heats up to 170'.

Can the temperature be adjusted?

Unfortunately, the regulation of this aspect of the device in question is not provided by the manufacturers. Only if you press the "cancel" button to complete the process of the unit. This is explained by the fact that the program is set by the mode itself, which cannot be changed in any way during the cooking process.

Therefore, the following situation is obtained: the owner of the multicooker is not able to indicate the desired level of heat flow. Naturally, you can change the time yourself. By default, the settings usually set to one hour for cooking. However, with an interval of 5 minutes, you can change the time interval from 30 minutes to four hours, which compensates for the inconvenience in adjusting the temperature.

What is the baking mode for?

The named function is necessary for the manufacture of many varieties of pastries or casseroles. You can also bake meat products and even potatoes. In addition, there is an opportunity to “tinker” with a yeast dough product, but it takes much more effort.

If you are going to bake bread, it is worth remembering that you need to hold it, both on one side and on the other, so that the product is baked evenly. Moreover, it is permissible to prepare frying for borscht, to make juicy chops. And also fry the ingredients together, as a result of which they will be suitable for further stewing.

The next morning it is very convenient to prepare an omelette as a breakfast, which will be done in a matter of minutes. You can also bake vegetables, so they do not lose the optimal amount of vitamins and are great for lunch or dinner.

The usual indicator in a multicooker is quite consistent with the standard indicator of the stove, equal to 180 degrees. However, it happens that the hostess is used to working with the oven. In this case, for complete readiness on such an apparatus, the time should be set several times longer than it would be in the oven, since the temperature is not so high.

If you use a slow cooker for a non-standard purpose, then there is an opportunity to experiment: replace the “baking” mode with the built-in “frying” program, and you will end up with a wonderful dish.

ATTENTION! Since the aforementioned mode has the possibility of a sharp change in temperature parameters, cooking can be either too fast or too slow.

In any case, when buying a device, instructions and a book are attached, where you will find many recipes for various dishes that can be cooked in the purchased model.

So, you have decided that you should buy a slow cooker, and now you have it in your kitchen.
I wrote earlier about how to make a decision to buy it (or vice versa, refuse it).

How did you decide to start using it - from searching for recipes on the net?

You will find that there are many types and models of multicookers, recipes are often associated with a specific model, and how much these recipes can be trusted is also unknown ...

I will reveal to you a secret, a terrible secret that only those who write recipe books attached to appliances know!

Here it is, the secret (are you ready?):

There are no special recipes for the multicooker.

Any recipe can be adapted to cooking in a slow cooker.

Moreover, all recipes "specially for multicookers" from books and the network are divided into two unequal parts.
Most of the recipes are illiterate in terms of culinary technology and often give a dish that does not correspond to the name at the end.
A smaller part are recipes based on the real capabilities of the device, competent and giving a quality dish at the end.

In order to cook well and tasty in a slow cooker, you need:
- be able to cook in an ordinary pot/frying pan, on an ordinary stove/oven;
- find out all the information about the technical parameters and all modes of a particular model;
- forget everything that you have so far read on the net about the wonders of the multicooker ("tastier than ...", "cooks it yourself ...", "put everything together and left ...") because this is a bluff;
- roll up your sleeves, stock up on time and patience, master a new device in order to get the most out of it.

Shall we start?

First of all, find a suitable place for your multicooker.
As a matter of fact, this should have been thought about before the purchase, and not after.

My experience is that if the appliance is intended for permanent use, it should be placed so that it is always available - not in a pantry, not in a closet, but on a working kitchen table.

In addition, you must have an outlet for connecting the device, to which you have constant access, since the device will need to be regularly disconnected from the mains (this is a design feature of most multicookers of all companies).

And finally, the multicooker should stand so that the steam valve is not under the kitchen cabinet. The steam from the valve has high temperature and pressure, falling on the kitchen cabinet, turns into condensate and will cause a fair amount of damage to your furniture over time.

So, the device is standing and connected to the network.

You opened the manual, and there .... Nothing is clear!

In any case, the instructions for my multicooker give a minimum of information, which at first reading seems to be completely abracadabra.
As for the recipe book attached to the device, it does not so much answer questions as it provokes new ones.

Put the papers aside for now, we will deal with what the multicooker can do using the example of the Philips HD3039 model.

The multicooker model Philips HD3039 is very typical and differs little from multicookers produced by other companies, the difference can only be in the name of the modes.

The slow cooker has simple controls (a big plus) and has the bonus of 3D heating.

A simple control panel makes the price more affordable, and the device is more reliable and durable in operation.

3D heating means that the bottom, walls and lid are heated. The wall and lid heaters are not very strong, but, nevertheless, the heating is more uniform. However, the slow cooker, even with 3D heating, does not give a baked crust on top due to the weakness of the upper spiral, so the usual baking (as in the oven) will not work in the pan.

In order to find out how this or that mode works, I stocked up on a bottle of the cheapest vegetable oil and a cooking thermometer.
In all multicookers, the buttons for automatic modes are located on the left, and we will start from this side.

1. Heating mode.
I poured water, turned it on for 20 minutes, opened it and measured the temperature of the water.

60 degrees C is just the temperature at which it is usually recommended to store ready-made meals before serving. The mode turns on automatically upon completion of any program and works for 2 hours.

Is this good or bad?

Let me remind you that multicookers in their other reincarnation were rice cookers. A temperature of 60 degrees C prevents the development of pathogenic bacteria and at the same time does not impair the quality of the finished rice or other cereals.

However, the multicooker is an excellent thermos, so if you do not open it immediately after the end of the program, the temperature inside the pan will drop gradually and slowly and will be above 60C for quite a long time.

This should be taken into account when setting the cooking time or leaving the appliance in automatic mode if you are cooking fish, meat or vegetables.
Their stay for such a long time under heating conditions (albeit gentle) leads to a deterioration in the quality of the finished dish, because the cooking process continues!

2. Rice / buckwheat mode (and any other cereals that require long cooking).
This is the main mode for which the device was created.

Automatic mode. The device stops working at the moment when all the water boils away and the temperature inside the pan rises.
The slow cooker perfectly cooks friable rice and buckwheat (which is mistakenly considered a quickly boiled cereal).

At first glance, everything is very simple and really "everyone fell asleep and went for a walk."

But in fact, it should be understood that each type of cereal requires its own amount of water so that the porridge comes out both ready and crumbly.
For example, for red, black and brown rice, you need to take more water than indicated in the instructions in the program by 20%. Let's say, for 4 measuring cups of cereals, pour water up to the 5 mark, and not 4, as for buckwheat and white rice.

3. Spaghetti.
There is nothing in the instructions about this mode at all. The title means nothing. The program runs until all the liquid boils away (you can only learn about this from the recipe book that comes with the multicooker).

What is the difference between this program and the "rice / buckwheat" program could not be clarified, although I tried to compare the results when using the "rice" and "spaghetti" programs.

I took the same amount of paste, added the same amount of water, both programs ran the same time to completion, the result was also the same: the paste was ready, but due to a small amount of water they stuck together in a lump, and was covered with a sticky shell of starch. I had to rinse, after that, of course, the taste of the paste deteriorated sharply.

Conclusion: there is no point in using the program. If necessary, all the same can be cooked on the "rice / buckwheat" program.

4. Boiling.
Everything is clear here: active heating, rapid boiling. The default program run time is 10 minutes, but you can set the time in the range from 5 to 30 minutes. The countdown timer starts after the water boils, so the program time is the actual boil time.

However, if you need to quickly bring the liquid to a boil during cooking, this can be done in the fry or steam mode.

Conclusion: the program has practical application only in the absence of a kettle in the house or the need to boil something for a specific specified time.

5. Steamer.
Everything is clear too. Being able to choose between vegetables, fish and meat actually means choosing the cooking time.
The same mode can be used for cooking in a water bath.

In the "steamer" mode, vegetables, fish and meat are cooked, as well as various steam soufflés (forms for them need to be purchased separately).

6. Frying.
I checked by pouring oil and measuring the temperature after 20 minutes of warming up.
Oil heating temperature - 160C with an open pan, 180C with a closed pan.

Given the small bottom area, high walls and relatively low heating temperature, I think it is correct to use the mode only for frying a small amount of vegetables (the so-called "frying" for soup) or frying spices and / or cereals in oil before pouring water.

However, this mode is convenient to use for deep-frying - the oil will not warm up above the set temperature and, therefore, will not burn.
Fans of french fries and other joys of unhealthy food condemned by doctors can buy a special wire basket and fry whatever they want.

7. Baking.
I checked by pouring oil and letting the program run for 20 minutes.
The program time is fixed - 45 minutes. Temperature in the range of 130-160C.

Baking process can be called a stretch. The main heating comes only from the bottom, while the pan is hermetically sealed and there is almost no evaporation of moisture.
However, we all know that protein coagulation occurs with any kind of heat, be it dry heat in an oven or wet heat in a steam bath.

You can "bake" the cake in a conventional microwave oven, and in a frying pan on a fire. The question is what kind of pie is this ...

However, if we are talking about the fact that there is no oven, but you still want some kind of dessert, then it is quite possible to use a slow cooker for this purpose.
Especially good in it are "cupcakes" and "cakes" from dough containing cottage cheese and / or a large number of eggs, since the temperature for such "baking" is just in the range of 160 - 180C.

8. Extinguishing.
In this mode, the multicooker maintains a heating temperature of approximately 100 degrees C. The duration of the program is controlled by a timer, the minimum program time is 1 hour, the maximum is 8 hours.

However, the broth turns out to be quite cloudy, because the boil is violent and the pan is tightly closed.

The situation is better with puree soups, since vegetables in them should still be completely boiled.

When stewing meat, the sauce should be added very little, since evaporation of the liquid is minimal and a large amount of sauce will make the meat boiled and not stewed.

For the same reason - a tightly closed lid and little evaporation of water - stewed vegetables turn out to be too watery.
To evaporate excess water after opening the lid, you need to keep them in the "frying" mode for another 15-20 minutes, constantly stirring. Total - 1 hour 20 minutes, in my opinion - too long for cooking vegetables.

Stewing fish for an hour is generally nonsense.

And do not forget that just leaving the pan to stew vegetables or meat and leaving the house will not work, because at the end of the program the multicooker will switch to the heating mode, which I wrote about above.

In order to "fight" with the automatic transition of the device to the heating mode, you can buy an additional outlet - a clock and program it so that the device turns off from the network immediately after the program is completed from the network at a specified time.

9. Warm up.
Active heating, time can be set from 8 to 25 minutes.

As I wrote above, the multicooker has the properties of a good thermos.
If you put a bowl of food in the refrigerator in the evening (to cool everything together), rearrange it in the multicooker in the morning and program a delayed start, then the food will not go bad and will be hot by the right time.

That's just who needs it today - I do not know.
A microwave will heat up a dish in a few minutes, while a slow cooker will run for 30 minutes, using 10 times more electricity...

Even if we assume that you need to heat up food for an elderly person or a small child, who are afraid to let them near the stove, the question remains - how can they then get food out of a hot pan ?!

My conclusion: the regime has no practical use.

That's probably all about the multicooker modes.

Next time I will talk about specific dishes cooked in a slow cooker and how to adapt any dish for cooking in it.

A slow cooker is a versatile food preparation tool. It can be boiled, fried, stewed and baked. A tightly closed lid creates ideal conditions and a suitable temperature for stewing in a slow cooker. This method of cooking retains all the taste and aroma of the products. Prolonged languishing of food brings the taste of ready-made dishes closer to those that were cooked in the oven. The longer the process takes, the richer the taste.

Extinguishing temperature

The principle of extinguishing or how it works

The whole secret of a wonderful and rich taste is that the degrees rise gradually, but do not reach the boil. With a tightly closed lid, all ingredients languish for a long time in their own juice or separately added liquid.

The duration of the process depends on the ingredients that make up the dish, the specifics of the recipe. After all, vegetables will take much less time than meat. When cooking jellied meat, consider the size of the pieces and the type of meat. If this is a tender part of the carcass of a young animal, then you will have to cook less.

In the quenching mode, you can cook jelly

In all models in this mode, it is possible to set the time and duration of the process (from 60 minutes to 12 hours). Some models are equipped with MULTIPLE COOK, a function that allows you to cook food at the desired degrees Celsius. Inexperienced cooks find it easier to use automated programs.

Many are not satisfied with the duration of the process. However, it does not need to constantly participate and stir. After the end of cooking, the household appliance automatically switches to the heating mode.

Interesting! To speed up the extinguishing time, you can use a higher temperature mode at the beginning of the process, and then switch to extinguishing.

If you do not find this function on your unit, do not be upset, because it can be replaced by others. When baking meat, you can add a little water to it and close the lid tightly. It will turn out as soft and tasty as when stewing. You can also use the SUP program. The only difference is that when the soup is boiled, the boiling point is reached. Many programs are similar to each other, so they can replace each other.

Simmering temperature in a multicooker

Food is cooked at 90-95 degrees Celsius. They don't fry or dry out. These are the optimal conditions for the meat or vegetables that are being cooked to release more juice. If the products are not very juicy, you can add a little water.

You can add some water

Under the influence of these temperatures, all products melt, so they retain taste, aroma and most vitamins. Dishes stewed in a kitchen unit are very healthy, they can even be fed to children.

There are some models of multicookers in which the temperature regime during quenching is 105-140 degrees. This way you can cook the dish much faster, but the taste will be a little different. Each multicooker owner can set the temperature and time based on experience and culinary preferences.

Some compare this mode with cooking in a double boiler, but this is not at all the same. In the first case, the vegetables are languishing, and in the second, they are doused with hot steam. Therefore, the products are whole, healthy, but devoid of such a taste and aroma as when stewing.

Temperature sensor in a multicooker

Any multicooker, regardless of the manufacturer, Redmond, Polaris or Mulinex, is equipped with two temperature sensors. One is located at the bottom and is in contact with the bottom of the bowl, and the second is in the lid. Using sensors, the temperature inside the multicooker is controlled. The first sensor reacts to the heating of the bowl itself, and the second is triggered by steam.

After cooking in a slow cooker, the ingredients do not mix, they are fragrant and whole. EXTINGUISHING is one of the most versatile modes. It helps in the preparation of soups, borscht, cabbage soup, jelly. Dishes turn out no worse than grandmother's in the oven. It is used in cases where you need to leave the house, and there is no one to control the process.

In this mode, you can cook:

• baked milk;
• stew tender fish with vegetables;
• stew from meat or liver;
• porridge from a variety of cereals;
• cabbage rolls.

Baked milk can be prepared in the STEW mode

Some users claim that this mode is useless, because the dishes are being prepared for a very long time. And others, on the contrary, claim that they cannot imagine life without it. You can throw all the ingredients into the bowl and calmly go for a walk with the children, shopping or solving any tasks. And the slow cooker will make sure that no one is left hungry upon arrival.

To understand which camp you belong to (satisfied or dissatisfied), you should try to cook several dishes. For starters, you can try to stew meat with vegetables. To do this, fry the meat, a little onion, add the rest of the vegetables and a glass of water. The dish is prepared for an hour or two, thanks to this, it will turn out fragrant, juicy and incredibly tasty.

Meat with vegetables in a slow cooker

Before starting the mode, make sure that all vegetables will be able to release a sufficient amount of juice. If it is not enough, add some water, cream stock, milk or wine. You can also use a variety of sauces.

Important! Meals that have been cooked at temperatures below 100 degrees contain more vitamins than those that have been subjected to higher heat treatment.

Salt is recommended to be added at the very end of the process. Spices can be poured along with other products. You should not immediately regale everyone with a cooked dish, despite the fact that it has been preparing for so long, it needs to brew a little. A slow cooker helps many people get rid of the burden of cooking. After all, while the stew is stewing, you can spend time with benefit.

Baking program Baking - 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 - the temperature is adjustable from 100 to 160 degrees, the 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 - the temperature is 38-40 degrees, it 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).

Bake, 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, intended 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

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How to use the multicook

All about multicookers> how to use a multicooker

To properly use the multicook, you need to navigate 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

Low temperatures from 35 to 45 in some cases up to 50 degrees are used where it is necessary to preserve live cultures. We deal with live cultures in the preparation of dairy products - such as yogurt, sour cream, and the second case - when we prepare yeast dough. (In detail - the secrets of yeast dough).

Redmond also suggests making vinegar at 35 degrees. This is the right temperature for making vinegar, but it's not really 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, Redmond mulled wine also suggests making 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 slow cooker 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 food - for example, make a roast for soup

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

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

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Quenching mode in a slow cooker - how it works and cooks

Many housewives appreciated the “stewing” mode in the slow cooker, due to the fact that cooked dishes retain the maximum of their taste and aroma. In fact, this mode resembles cooking in a Russian oven, where food languishes for a long time in a pot in its own juice. The longer the dish is stewed, the softer, more aromatic and tastier it is as a result.

The principle of extinguishing or how it works

The secret of stewing is that the slow cooker warms up slowly and cooks food for a long time at a low temperature, never bringing it to a boil. Dishes prepared in this way are not only more fragrant, but also healthy, because during the cooking process there is no need to add oil. Products are languishing mainly in their own juice or with a small addition of water.

Cooking time depends on the dish, the quality of the products and the characteristics of the recipe. For example, to cook jellied meat in a slow cooker, you will need more time than to cook soup or broth. You also need to take into account the quality of the meat (young or old), its size (small pieces will cook much faster than large pieces), etc.

Usually, a slow cooker gives the right to choose the time for stewing within strictly limited limits (from 1 hour to 12 hours). The exception is those multicookers that have a multicook function, which allows you to independently set not only the cooking time, but also the desired temperature. However, for inexperienced or inexperienced users, an automatic program is preferable, as it guarantees a good result.

Some housewives complain that the extinguishing process is too long. However, the very idea of ​​cooking in a slow cooker implies that you do not need to constantly be nearby and control the process! After cooking in the extinguishing mode, the multicooker will automatically start the auto-heating mode.

However, if it is vital for you to reduce the cooking time in the stewing mode, you can resort to the following trick. Start cooking as usual by choosing the minimum time for the multicooker, and at the right time, turn off the mode yourself or change it to heating.

If there is no extinguishing mode in the slow cooker, do not despair. First, look at the recipes for your multicooker model, perhaps the stew mode is replaced by another mode. Or you can experiment on your own with the selection of a similar mode. The soup mode is very similar to the stew mode and is also suitable for cooking many dishes. The only difference between these two modes is that for cooking soups, the temperature is brought to a boil, but after that, a constant low cooking temperature is also maintained.

What to cook

Almost any meat dish can be cooked in the stewing mode: even the oldest or toughest meat becomes soft, tender and melts in your mouth after a long languishing.

In addition to meat, stewing is great for cooking:

1. Aspic
2. Stew
3. Baked milk
4. Jellied
5. cabbage rolls

To appreciate all the possibilities of a slow cooker in stewing mode, cook one of these simple dishes.

• Chicken stewed with garlic in sour cream

Put the chicken in small portions on the bottom of the bowl and start the stewing mode for 1 hour. You don't need to add water. After half an hour - add sour cream (100 gr.) And half a head of finely chopped garlic to the bowl. Mix all the ingredients and continue to simmer for another 30 minutes.

• Potatoes stewed with meat

Pork (800 gr.) Cut into small pieces, salt, and fry in the “frying” mode for several minutes under a closed lid. If the meat is not fatty, add a little olive oil. After 10 minutes, add the peeled carrots and finely chopped onions and fry for another 10 minutes. Add diced potatoes and a little water (1 multi-cup) and simmer for 1 hour. After completion - add spices, herbs, sour cream.

Beef (500 gr.) Cut into large pieces. Vegetables: zucchini, carrots, onions, bell peppers, tomatoes, potatoes, cut into pieces as you wish. Put all the ingredients inside the bowl and mix, salt and pepper. You can not add water, because. tomato, pepper, zucchini will release their juice. Then set the extinguishing mode for 35 minutes. After cooking - add fresh herbs, spices at your discretion.

Before you start the extinguishing mode, make sure that the food in the bowl will be able to release water, thanks to which languishing will occur. Otherwise, you need to add water yourself, but just a little bit, because our goal is to stew the dish, and not boil it. Instead of water, you can add milk, cream, red wine or broth - this will give a new zest to your favorite dishes, adding sophistication and piquancy to them.

It is better to add seasoning or salt at the end of cooking, so the dish will retain the aroma of herbs and spices as much as possible. After the multicooker finishes cooking the dish, do not rush to open the multicooker faster, but let the dish “reach” for another 10-15 minutes.

Previously, in order to prepare such a dish, the hostess had to spend the whole weekend on it, but now the multicooker takes care of all the worries. Pamper your loved ones with the incredible taste and aroma of dishes cooked in the stewing mode.

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The temperature in the slow cooker - heating when stewing, baking

Experienced housewives know that in order for a dish to turn out tasty, it is necessary not only to choose the right cooking temperature, but also the time, because otherwise the dish will turn out to be overdried or raw. The temperature regimes and cooking time in the multicooker are set automatically when a specific program is selected, which greatly simplifies the cooking process and guarantees an appetizing result at the end. This is the secret of the huge popularity of multicookers.

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

Human development is continuously connected with fire: as soon as the caveman learned how to mine it, he conquered nature and changed his destiny. Food cooked on 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 released potential to the development of the brain.

Today, a huge number of different ways of pre-treatment of products in a slow cooker are known:

• Cooking;
• Frying;
• baking;
• Extinguishing;
• Cold and hot smoking;
• Steam cooking;
• Vacuum cooking;
• Simmering, etc.

In either case, food is exposed to a certain temperature for a certain amount of time.

Thanks to the heating of food already up 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, such heat treatment also has disadvantages:

1. Vitamins and macronutrients are destroyed and poorly absorbed by the body;
2. Enzymes die (in other words, enzymes that speed up chemical processes in the body);
3. When frying, dietary fiber and vegetable fiber are destroyed;
4. 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 in the cooking process, but many people find this cooking method more time and effort consuming. It also affects people's taste preferences.

How to cook a multicooker

Multicookers from different manufacturers cook the same dish in different ways. Both the temperature in the multicooker modes and the duration of the cooking itself can differ. However, the approximate temperature range at which this or that dish is cooked 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 correctly use the “multi-cook” function and independently set the appropriate temperature values ​​\u200b\u200band cooking duration.

Mode "Porridge"

This mode is used to cook cereals with 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 observe the recommended proportions of cereals and liquids, because each porridge boils differently and, due to inexperience, you can get either too boiled or too dry porridge.

Mode "Extinguishing"

Products in the quenching mode are initially gradually heated to a temperature of over 100C, and then it also gradually decreases, and continue to cook already at a temperature of 90-95C. If you do not lower the temperature in time, the water will quickly boil away and the dish, instead of being stewed, will be fried. When choosing an automatic program, the multicooker will independently monitor the readings of temperature sensors and lower the temperature in time. Extinguishing time can vary from 1-2 hours to 8-10 hours if necessary.

Mode "Frying"

Temperature 150-155C is good for baking and frying. When doing this, you need to consider the type of product that you are going to fry: meat, vegetables or fish. Depending on this, the frying time should be set: 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 you need to bring the oil to a boil.

Steam cooking mode

One of the most useful cooking methods that allows you to save all valuable vitamins and elements, and cooking without oil makes the cooked dish low-calorie, juicy and aromatic. Food is prepared 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. In this case, 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 regimes

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

Cooking time does not matter now, because while the porridge is languishing for 4 hours, you can easily go shopping or go to visit, and a reliable protection system in the slow cooker will not allow trouble in your absence.

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