Admin
SLOW COOKER - temperature modes and time
I started taking temperature and time measurements on my slow cookers.
I used a thermometer for the oven with a temperature run up to 300 * C for measuring, which I put in a slow cooker pan when cooking. Then I measure the temperature every hour.

1. SLOW COOKER KENWOOD CP-707
Slow cookers - temperature settings and time
Two temperature settings for cooking:
- LOW - low operating mode
- HIGH - high operating mode
2. SLOW COOKER Morphy Richards 48730
Slow cookers - temperature settings and time
The temperature regime is one.

3. Slow cooker Russel Hobbs (3.5L)

Slow cookers - temperature settings and time

1.middle 80-90 * C for traditional slow cooking
2. high 90-100 * C for "instant cooking", using the device as an electric stewpan
3.low 60-70 * C to keep food warm after cooking
Admin
SLOW COOKER KENWOOD CP-707
1. LOW - low operating mode

Pearl porridge

Pre-soaked the barley for 12 hours, then cooked in a slow cooker for 6 hours, added milk in the last two hours of cooking (preheat). At the end of cooking, the mode switches to heating in automatic mode (unless this mode is turned off immediately)

Mode 6 hours + 2 hours on automatic heating

Preparation:
end of the 1st hour - T * 60 * C
end of the 2nd hour - Т * 85 * С
end of the 3rd hour - Т * 85 * С
end of the 4th hour - T * 90 * C
end of the 5th hour - T * 90 * C
end of the 6th hour - T * 85 * C

Heating:
end of the 1st hour - T * 70 * C
end of the 2nd hour - T * 60 * C
Admin

SLOW COOKER KENWOOD CP-707
- HIGH - high operating mode
Admin
2. SLOW COOKER Morphy Richards 48730
The temperature regime is one.

BAKED MILK

She poured about 2 liters of milk into the pan (selected, in a bottle), so as not to hurt the thermometer too much. The milk was straight from the fridge

Set the time at 7 o'clock:
end of the 1st hour - 76 * С
end of the 2nd hour - 100 * С
end of the 3rd hour - 110 * С
end of the 4th hour - 100 * С
end of the 5th hour - 100 * С
end of the 6th hour - 100 * С
end of the 7th hour - 100 * С
The program is completed, then complete shutdown slow cookers, the appliance does not automatically switch to heating.

Comment:
Start of process, milk is poured, thermometer is suspended

Slow cookers - temperature settings and time
The time on the scoreboard is 2.30 until the end of cooking, the temperature is 110 * C, the milk is covered with small bubbles, but there is no real boil.

Slow cookers - temperature settings and time

End of cooking, milk is ready.
The thermometer displays a temperature of 100 * C.

Slow cookers - temperature settings and time
Cook with pleasure and bon appetit! Slow cookers - temperature settings and time
Admin
I will leave the information on the modes here, so as not to drown in the abundance of forum information - for those who want to take it for themselves - copy and place in the SLOW COOKERS section - I will be glad to help!

Next time I will try to measure the temperature inside the dish and compare the results. In theory, the temperature inside should be slightly higher

Recommendations for choosing slow cookers

The first and foremost thing to look out for is volume and material of the pan... The pot should be large enough to cook food for your entire family. But at the same time, remember that it is not recommended to fill it in more than two-thirds.

It is advisable that the pan was made from ceramics, but other safe materials are allowed.

The slow cooker is an electrical appliance, so the second choice is its power... But do not chase too high rates, since a device with a power of 320 W is enough to maintain a temperature of about 70 degrees Celsius.
True, if you want to caramelize foods (jam, onions), then you should pay attention to models with a power of about 2000 watts.

The third point - temperature settings.
In simple models there are only two of them (Low and High), in more expensive ones there is an intermediate Medium mode.
Be sure to check with the seller what temperatures correspond to which mode, because they differ in models from different manufacturers.The same applies to such a regime as keeping warm - in simple models it is absent.

And the last thing to pay attention to - control type... If you don't need a timer, then feel free to take a mechanically controlled device. If not, you need to purchase an electronically controlled slow cooker. Although it will cost more, it also has more functions.
lunova-moskalenko
🔗 🔗

Is there no way to tell about other CFs?
Admin
Duc ... I am happy, only I have only two others like it is not expected ...

I went to set the baked milk - I'll report back in the evening
lunova-moskalenko
Quote: Admin

Duc ... I am happy, only I have only two others, I don't seem to come across them ...

I went to set the baked milk - I'll report back in the evening

Both Kenwood?
Admin
No, both KENWOOD CP-707 for 4 liters and Morphy Richards 48730 for 6 liters photo above
Irene
Wow, how great, Well done Tanechka, very good. chorus. thought about such a Temko!
Admin
Quote: Irene

Wow, how great, Well done Tanechka, very good. chorus. thought about such a Temko!

Admin

I made the temperature regime for SLOW COOKER Morphy Richards 48730

Bon Appetit everyone!
Gaby
Admin, as always, approached the matter so thoroughly, bravo!
Admin
Quote: Gabi

Admin, as always, approached the matter so thoroughly, bravo!

THANK YOU use it for the good!

Yes, I'm tired of running on the Internet in search of what is impossible to find
Admin
Quote: Admin


Next time I will try to measure the temperature inside the dish and compare the results. In theory, the temperature inside should be slightly higher

I tried it, I checked it! The temperatures in the slow cooker saucepan and directly in the dish correspond to the same temperature.

Perhaps there are minor deviations, but with the "artisanal" method of measurement that I did, it is impossible to track it more precisely!

Therefore, we can take as a basis the information that I posted above!
mur_myau
Quote: Admin

No, both KENWOOD CP-707 for 4 liters and Morphy Richards 48730 for 6 liters photo above
I'm just going to buy Kenwood MB, thanks a lot for the review on temperature!
Is there a 4 liter saucepan? On the seller's website I read that 4.5 liters.
Admin
Quote: mur_myau


Is there a 4 liter saucepan? On the seller's website I read that 4.5 liters.

I don’t remember exactly, I don’t use it. Yes, and the essence is important 4 or 4.5, it’s still small
mur_myau
Quote: Admin

I don’t remember exactly, I don’t use it. Yes, and the essence is important 4 or 4.5, it’s still small
I already found out 4.5l.
I'm not small, just right.
Admin
Quote: mur_myau

I already found out 4.5l.
I'm not small, just right.

But there are also six-liter ones I really like to cook baked milk in it

The baby said goodbye to me today and drove off on a typewriter to a new place of work
Irene
4.5 l. Kenwood is my favorite !!! But 2L. the little girl burned me beans on the heating yesterday.
mur_myau
Quote: Admin

But there are also six-liter ones I really like to cook baked milk in it

The baby said goodbye to me today and drove off on a typewriter to a new place of work
Is the six-liter Kenwood too?
Where is so much milk? For fermented baked milk?

I would also stew the legumes so that they would not be "musical")) and so that they would not lose their shape, like in a slow cooker.
Admin
Quote: mur_myau

Is the six-liter Kenwood too?
Where is so much milk? For fermented baked milk?

Kenwood 4.5 liters didn’t take root in me, we didn’t make friends - I left today.
I simmer milk in morphine, a six-liter saucepan, but I simmer about 2-2.5 liters of milk, on the forum I showed how a beautiful crust is obtained. We drink milk just like that, we love buckwheat with baked milk.

Slow cookers - temperature settings and time

mur_myau
Quote: Admin

Kenwood 4.5 liters didn’t take root in me, we didn’t make friends - I left today.
I simmer milk in morphine, a six-liter saucepan, but I simmer about 2-2.5 liters of milk, on the forum I showed how a beautiful crust is obtained. We drink milk just like that, we love buckwheat with baked milk.

Slow cookers - temperature settings and time

Judging by the photo, isn't the pot made of ceramic?
And the temperature is 100C, maybe that's why the foams are baked? Is it boiling in the process?
Admin
Quote: mur_myau

Judging by the photo, isn't the pot made of ceramic?
And the temperature is 100C, maybe that's why the foams are baked? Is it boiling in the process?

Why then? Pot - black shiny ceramic, heavy
Milk does not boil in any way! Just like that, the temperature of extinguishing was chosen, optimal for languishing. Morphy has just one extinguishing mode - and that's enough! I even baked a cupcake in Morphy, and it was baked in 3 hours! Somewhere in the subject of slow cookers there is this recipe and photo
The recipe for gingerbread is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72388.0
mur_myau
Quote: Admin

Why then? Pot - black shiny ceramic, heavy
Milk does not boil in any way! Just like that, the temperature of extinguishing was chosen, optimal for languishing. Morphy has just one extinguishing mode - and that's enough! I even baked a cupcake in Morphy, and it was baked in 3 hours! Somewhere in the subject of slow cookers there is this recipe and photo
The recipe for gingerbread is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72388.0
Have you tried making sausage there?

By the way, judging by the photo, I got the impression that the Morph Richards pan is oval? Correct me if I am wrong. (It would be so nice to stew a duck or a small goose in an oval, already rolled out her lip)
Admin
Quote: mur_myau

Have you tried making sausage there?
By the way, judging by the photo, I got the impression that the Morph Richards pan is oval? Correct me if I am wrong. (It would be so nice to stew a duck or a small goose in an oval, already rolled out her lip)

That's right, a large and oval ceramic pan, there is enough space for a duck
I didn’t try to make sausage - I use other pots for this, including for a couple.And just in general, I use a slow cooker very little and rarely use it, somehow love did not work out for us, it did not impress me
Lyi
Quote: mur_myau

Have you tried making sausage there?
I made sausage in Sibrizka. But I did it in water, that is, I filled it with water and extinguished. It turned out very good, tasty, but boiled sausage. Here you have to dare and make sausage in a slow jar without water. It will probably be so good.
Yesterday I made turkey sausage (breast + thighs) and baked in the oven on a wire rack:
1st hour 50 * C
2nd hour 75 * C
3rd-4th hour 85 * C, but here I stuck a thermometer into the sausage and waited for the temperature inside the sausage 68-70 * C .. The consistency turned out like in a store. I like it.
Result
Slow cookers - temperature settings and time

Slow cookers - temperature settings and time
Admin
Lyi, a direct mockery of my taste buds I've been going to get to grips with sausage for a long time, I can't get my hands on it - but here is such yummy
Looks very appetizing!
Lyi
Quote: Admin

Lyi, a direct mockery of my taste buds I've been going to get to grips with sausage for a long time, I can't get my hands on it - but here is such yummy
Looks very appetizing!
Thank you Admin! : rose: It is very pleasant to receive the praise from the mouth of METRA cooking.
But the sausage really turns out to be very beautiful, for the New Year's table the very thing. The main thing is that it turns out as if fried, but no fat is melted from above, which means that the fat will not solidify with grains on top. The only thing for the future I will not roll it into rings, but I will cook with chopsticks, which is more convenient both in preparation and in serving.
Admin
Quote: Lyi

Thank you Admin! : rose: It is very pleasant to receive the praise from the mouth of METRA cooking.
But the sausage really turns out to be very beautiful, for the New Year's table the very thing. The main thing is that it turns out as if fried, but no fat is melted from above, which means that the fat will not solidify with grains on top. The only thing for the future I will not roll it into rings, but I will cook with chopsticks, which is more convenient both in preparation and in serving.

Lyi, I'm not a magician .... THANKS for the kind words!

My plans are much more modest ... for now, just touch the preparation of sausage, learn ...
mur_myau
Quote: Admin
SLOW COOKER KENWOOD CP-707
- HIGH - high operating mode
What are the temperatures here?
I'm still trying to make friends with mine, I figured out the low, but what about the high?
mur_myau
Admin,
And thanks again, I bought a Kenwood 707 after all.
Helen
Quote: Admin
2. SLOW COOKER Morphy Richards 48730
Tanya, it is worth taking this second-hand ... do you still use it?
Irgata
Quote: Admin
But at the same time, remember that it is not recommended to fill it in more than two-thirds.
why?
what is the threat to thick ceramics filling more than 23?
the more the heating element is located both under the bottom and at the bottom on the sides
we get uneven heating of the walls - I'm talking about liquid filling the bowl - broth, for example, or milk, and why * cook * air? electricity is not for nothing
the pan is large and valuable because you can immediately and without straining get a fairly large amount

I have 3 slow cookers - a 3-liter slow cooker * Boy * from the early 90s, and 6 and 5 year old Kenwoods for 4.5 and 6.5 liters

I always fill the cup almost to the stop, I regulate the amount needed by the displacement of the slow cooker, I do not want to heat the air in the bowl, the same meat after the slow cooker is perfectly stored in the refrigerator, much longer than just boiled, probably a very long even simmering affects the safety

broths, milk - I leave 2-4 cm to the top, nothing boils, therefore it does not run away, but, for example, cereals, peas completely swell and absorb liquid, the level slightly decreases

slow dishes work for me often - all long-term - in them: broths, pea soups (mashed potatoes), jellied meat, ham / sausage in Teskomovsky ham makers (a couple of them are just included in a large Kenwood), meats / chickens in their own juice and with vegetables (sauce a lot, it turns out delicious, whoever cooks knows)

not at all large volumes can now be cooked in small multicooker on stewing

but this is my, very rational approach to using my technique, I always use volumes and capacities to the fullest


Added on Friday 15 Jul 2016 09:30 AM

Slow cookers - temperature settings and time
Admin

Because with a very large filling of the pan, it will be bad and long heating of the upper layers of liquid (food), which is not good.

The instructions also have a warning about this, at least in mine.

And for me, the quality of the food and the resulting product is more important than saving three kopecks in energy.
Tested many times in a slow cooker.

Ira, to each his own
Irgata
I do not argue - each housewife cooks in her own way
Quote: Admin
with a very large filling of the pan, there will be poor and long heating of the upper layers of liquid
longer - yes, worse - no = also from their rather long and frequent communication with slow cookers, they are all my assistants and I will not refuse one

The slow cooker is positioned as an analogue of the Russian oven, and it was in the Russian oven that a large amount of food was cooked at once and very, very small pots were placed there, everything was quietly warming up, languishing, gaining taste, which only became richer from a longer and quieter heating

and the larger the volume of the pledged product, the slower - and more smoking - heating, where should we rush if we use slowcooking

and electricity is still not cheap
selenа
Quote: Irsha
longer - yes,
Quote: Irsha
and electricity is still not cheap
Irina, well, where is the savings, you cook longer, you will burn more electricity
Admin
The Russian oven is not equal to the slow cooker, the food is completely different.
I don't like slow cooker food - I don't! I don't like her to taste! And that's it
I cook only occasionally jellied meat and baked milk. Nothing more!

I'd rather slowly cook meat soup in cast iron, on gas (electric), according to all the rules, and I'll get a taste!

And saving electricity is a play on words and nothing more
There is a difference, for 3-4 hours in a cast iron on the stove to cook over low heat (where heat accumulates in the cast iron itself and lasts a long time and then heats up), or to steam for 12 hours in a slow cooker at different heating modes? And where are the savings?

I don't even want to talk and even more so to argue on this subject ...
Irgata
Quote: selenа
the longer you cook, the more electricity you burn
I say - about a larger volume - right here to me saving - and 2 liters of broth and 6 liters - languish almost the same time, so I will immediately cook more of the same broth (jellied meat), pour it into jars (thanks to Tanya's daughter for the advice) and cook quick soups for 7-10 days broth - it takes 10-30 minutes, or just warm up, for example, pea puree (soup) - here the gas will come in handy
the same applies to meat - it lays well in the refrigerator for a week, open it and cut it off

It is more convenient for me to have a stock of ready-made food in the refrigerator, and for health reasons and (earlier) because of the work schedule, my husband and children always had a supply of various ready-made food, just warm it up

but many do not need it



Added on Friday 15 Jul 2016 10:18 am

Quote: Admin
Russian oven is not equal to a slow cooker
Yes
if you follow the instructions - it says so - analogue, that is, similarity, but not equality

Quote: Admin
I don't like slow cooker food - I don't! I don't like her to taste! And that's it
I love
and I love to cook in them

and why such aggression to a different opinion
sorry - I got into the topic, somehow I didn't think that it was only necessary to assent

a, well, yes
brendabaker
Admin,
Tatyana, with your permission, I want to supplement this topic with a table of temperatures for a MAMAN slow cooker, 1L in volume, because many have it and also because its modes are unusual.
Slow cookers - temperature settings and time
The HIGH mode is more delicate and low-grade: I would call it EXTINGUISHING
0 hour - 19 ℃
30 minutes. - 50 ℃
1 hour - 77 ℃
1 hour 30 min - 93 ℃
2 hours - 98 ℃ (simmering quietly)
I transferred it to HEATING, since the temperature was stable, I wanted to know how it would go down so that you could simmer food.
30 minutes - 92 ℃
1 hour - 86 ℃
1.5 hours - 83 ℃
2 hours - 80 ℃
2.5 hours - 77 ℃
3 hours -76 ℃
I poured water from the tap to the 800 ml mark, the water did not decrease.
PS During its operation, after the temperature rose to 60 ℃, the device stopped several times, turned off and did not work for 2-3 minutes, then it began to gain temperature again.

LOW mode is more aggressive, I would call it VARKA ..
0. - 18℃
30 minutes - 49 ℃
1 hour - 79 ℃
1.5 hours - 98 ℃
1 hour 45 minutes - 99 ℃ (boiling)
2 hours - 99.6 ℃ - 99.8 ℃ (boils, steam comes from under the lid, the water level in the bowl decreases)
Transferred to PREHEAT
30 minutes - 92 ℃
1 hour - 85 ℃
3 hours - 74 ℃
Measurement with a TESKOMA PRESTO temperature probe
brendabaker
KEEP WARM mode - heating
0 - 13℃
1 hour - 34 ℃
2 hours - 48 ℃
3 hours - 57 ℃
4 hours - 62 ℃
5 hours - 65 ℃
brendabaker
RUSSELL HOBBS 19790-56, oval, 3.5L
Both times, 2 liters of tap water was poured into the bowl, the temperature was measured with a Teskom temperature probe.

Time Mode * 1 *
0 h 11 ℃
1 hour 34.5 ℃
2 hours 55 ℃
3 hours 69 ℃
4 hours 77.6 ℃
5 hours 81.3 ℃

6 hours 84.6 ℃
7 hours 84.7 ℃ temperature stabilized
Time. Mode * 2 *
0h 17 ℃
1 hour 45 ℃
2 hours 69 ℃
3 hours 84 ℃
4 hours 91.5 ℃ the liquid is trembling
5 hours 92.2 ℃ the liquid is trembling, the temperature has stabilized,




Below I will give the indicators of the Kitfort Kt 2010 slow cooker to illustrate its differences. The same 2 liters of tap water, the same temperature probe.

MIN mode
1 hour -47 ℃
2 hours - 67 ℃
3 hours-82 ℃
4 hours -90 ℃
5 hours - 96 ℃ boils

MAX mode
1 hour -54 ℃
2 hours-81 ℃
2 hours 45 minutes - 98 ℃ boils

M @ rtochka
Kit 212, about 2 liters of water, High mode:
0 hours - 23 g
1 hour - 45 g
2 hours - 73 g
2.5 hours - 82 g
3 hours - 88 g
4 hours - 95 g
4.5 hours - 96 g
5 hours - 97 g
5.5 hours - 98 g
6 hours 98 g
brendabaker
M @ rtochka,
Dasha, will you measure on Lowe?
Judging by the measurements, a very good slow cooker, starting from the second hour, picks up the temperature by 5 degrees. higher than Russell Hobbs, and it takes about 3.5-4 hours to enter the regime, and not 5, like Russell.
And there is a possibility either to warm it up at a higher temperature, or switch to heating and simmer.
M @ rtochka
I'm writing about Low
0 hours - 23 g
1 hour - 44 g
2 hours - 66 g
3 hours - 77 g
4 hours - 83 g
4.5 hours - 86 g
5 hours - 87 g
5.5 hours - 88 g
6 hours - 89 g
Then we went for a walk, MV did not turn it off. Honestly, I thought the temperature had already settled.
But
8 hours - 93 g
However, heating is clearly smoother than on Hai and to lower temperatures.
brendabaker
And I measured Kitfort KT205, about 1.5 liters.
HIGH mode
0 h -25.2 C.
1h- 57C,
2h-84.5C,
3h- 97.5C
4h-99.6S

LOW mode
0h-14.7C
1h -44.7C
2h- 64.2C
3 h - 77.8C
4 h - 84.3C
5 . -87.8C
6 h - 89C
7 hours -90C
Measured with Teskom Presto's electronic temperature probe.
brendabaker
Quote: brendabaker
Time. Mode * 2 *
0h 17 ℃
1 hour 45 ℃
2 hours 69 ℃
3 hours 84 ℃
4 hours 91.5 ℃ the liquid is trembling
5 hours 92.2 ℃ the liquid is trembling, the temperature has stabilized,
This is the temperature of 2 liters of water in a bowl
RUSSELL HOBBS 19790-56
Today I measured the temperature at the side walls of the bowl during the operation of the mode, * 2 *
2 hours 84 degrees FROM
3 hours - 100.3 degrees. FROM
4 hours - 102 degrees FROM.
For fun, I took out the bowl and measured the temperature of the inner metal walls of the slow cooker base at its peak and a little later when it subsided.
After 3 hours, the temperature was 186.3 degrees. C, and after 4 hours - 178 years. FROM.
In 4 hours almost 1 cm layer of water evaporated.
The reason for these measurements was a text from my American book about the slow cooker.
The recipe author writes that
HIGH mode on most slow cookers
300F (150C), which allows the liquid to stew quickly rather than slowly and can lead to the protein (protein) becoming hard, too much condensation and less successful results.
LOW at 200F (93.3C) is ideal for slow-brew * alchemy *, which results in a softer and more delicate result.
In my model, this ideal mode is indicated by the number * 2 *.
And I don't have modern HICH.
Therefore, the instructions advise you to first fry the food, and then put it in a heated bowl and bring it to proper condition. Since my device perfectly keeps the temperature for hours, it is most likely that the -1- mode was created in order to simulate languishing at a constantly falling temperature. IMHO, of course.
brendabaker
And today I baked beets in foil in Russell Hobbs and measured the temperature of the walls when there was not a drop of liquid in the bowl.
After 3.5 hours, the wall was 130 degrees. FROM,
And after 4, 5 hours 140 degrees. FROM.
The beets were already ready, it was 94-96 degrees inside. FROM,.

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