Slow cookers: model selection, features, reviews

Who has anything to say about the Electrolux ESC 7400 Slow Cooker?
Here's one.
🔗
My friend is not registered on the bread maker. ru, asked to find out.

Added on Wednesday 20 Apr 2016 10:42 AM

Atlanta is considered as an option, but its price is 4800r.

judging by the video, it is very good, everything is there - and 3 heating modes + heating, and a display, and the time is set, and the volume is gorgeous

and for me an oval bowl is more convenient - I use 6.5 l Kenwood more than a round 4.5 l

[mur_myau]

mur_myau, Elena, I remember, when I read the topic, we discussed it, who bought it and uses it, I don’t remember, try to look at the search, it works well here)
not a bad option, large volume, well-known firm, good cuisine. does the technique, electronic control - someone likes this more

Atlanta is considered as an option

owner

[mur_myau]

mur_myau, Len, I have one, very large, very beautiful, it cooks like all slow dishes, but there are more than three modes, there is even a "buffet" mode, it's just to serve and eat

Oh girls, thank you very much, enormous.
Now I will transfer the link to this thread, let the person read it.

In the end, both are good, it remains to focus on price and availability.

Added Wednesday 20 Apr 2016 03:02 PM

mode "buffet"

And what does this program provide, what is the difference from the classic low and high?

Electrolux ESC 7400

something in some and \ m write - out of production

a good slow cooker

I also got this one before the new year, Electrolux ESC 7400, very happy, very nice slow. With a good volume for both codoledets and cabbage rolls. There is still Russell Hobs in the wings, and in Elektrolux there are also more programs, there are more intensive and more detailed programs.

Girls, does anyone know what temperature conditions Russell Hobbs have? I looked through the instructions, did not find

Girls, does anyone know what temperature conditions Russell Hobbs have? I looked through the instructions, did not find

Slow cooker Russel Hobbs (3.5L)
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

Tatiana, thank you very much !!! I put the Ki oil on to heat it. That is, I need to set it to Low. How many hours approximately? I am burning 2 kg

Today I stoked butter (in a slow cooker). Temperature 85 * С time 4 hours - normal, enough
The oil is clean, the foam is at the top, the serum is at the bottom.

Tatyana, did you have foam at the top? Is it better to throw it away?

Ira, a little foam, I scooped it aside. And then poured it into a glass, it froze and it turned out to be a mixture of part of the oil and protein. You don't need to throw it away, it will go into bread, pancakes, porridge, then everywhere - this is a normal product. I'll show you the photo later

Wo, my job today! More precisely, not mine, but slow



Such a thrill, no need to stand, to shoot something. In the square - the remains. It can be used in baking huh?

It can be used in baking huh?

Yes, this is whey with residual oil - in baked goods, cereals, and so on ...

liver paste in a slow cooker

Guy oil in a slow cooker, there I forgot to write that she poured the oil into jars, too, hot and immediately twisted, because the oil turned out quite a lot, somehow it is more reliable, in my opinion, under the twist, the oil is not homemade, store-bought, without * additives * no way

Yesterday I grabbed a little slow.1.5 liters! For 4: wow: euros. So neat compared to 3.5 liters. Already cooked porridge for me.
Girls, so as not to read the entire thread, tell me which is the best 3.5-liter slow to buy in Moscow?

Girls, so as not to read the entire thread, tell me which is the best 3.5-liter slow to buy in Moscow?

Ha three times. Our tea is not Europe, there is only one available (if any) Russell Hobs.

Still may not be? Hmmm, setup

my slow stew stewed my pig's ribs
I bought bacon from a friend, in addition I chopped off the meat along the ridge, I cut off the meat, leaving a little on the spine bones and some more ribs, pepper, salt, dried rosemary ... slowly for a couple of hours at High and 5 hours at Medium, and to sleep myself)))
in the morning the meat went straight away from the bones, and the spine bones fell apart at the junction
Vkuuusna)))
those parts that are even slightly baked on top)

Everybody, everybody TRAP !!!

Dear Owners and Owners of Electrolux ESC 7400, be so kind / do not pass by, I understand summer / summer / and other amenities do not allow you to "sit" on the Bread Maker, but write me all the "+" and "-" of this device. Should I take or ??? do not??? It is not possible to simply read 342 pages, and what to look for when buying goods from the window. A huge merci in advance for ALL the answers / reviews !!!
P.S. I read the whole information about her on page 342, but somehow sparingly and little has been written about this Beauty ...

I am sending copies from Yandex: You just need to plan in advance the time for which you need a ready-made dish. Cooking chicken no problem! And get used to the heavy ceramic bowl to wash.
Advantages
Three modes for simmering products instead of the standard two, additionally the SOUP program, the ability to reduce or increase the cooking time manually. The presence of a timer, oval ceramic thick-walled bowl. Power 235W, low power consumption
disadvantages
There is no delayed start function, there are no recipes, the description in the instructions differs from what is in fact
High-quality assembly, user-friendly design. VERY delicious dishes, not comparable to those from the multicooker and cooked on the stove. I am very pleased with the purchase, for those who love dishes "in a pot" this is a very necessary product.
A wonderful thing for the lazy, put all the products (without heat treatment) set the time, she cooked everything. There are 2 heating functions: one more - (buffet function), the other automatic heating (set automatically if it is not possible to reach the dish.) By assembly: the inner bowl is ceramic, not Teflon-coated, the assembly itself is good. There are no foreign smells during the first preparation.
From myself: they cooked jellied meat, stuffed peppers, vegetable stew. The taste is new, not the same as from the oven. It is not necessary to follow the stove, which is convenient. My opinion should be taken. It is better to cook in the morning, in the evening I filled everything in, and in the morning I turned off the already prepared dish. Be careful with ceramics - it does not like temperature extremes (i.e., you cannot pour boiling water over cold meat, eg, if you want to shorten the cooking time).

[Samopal]

Samopal, Oleg, thank you very much for your feedback / response !!!
I read all these reviews. I just read this topic from the 300th page. There are a lot of Electrolux ESC 7400 owners on our forum, but it's probably hotter time now (Friday / Saturday, summer, vacation, cottage, etc.). Hopefully I don’t regret buying it ...
P.S. By the way, Oleg, again for me itching in one place, after your photo, which was posted in the topic about Status containers. And again I realized that this Beauty I just "need it urgently already yesterday"
Therefore, Oleg, Thanks for all!!!

Added Saturday 02 Jul 2016 08:20 PM

I bought it !!! He is so (Electrolux ESC 7400) Handsome !!!

Urgently urgently! help me find a recipe for plum jam in our favorite pot.
7 kg of softish plums fell on my head, I absolutely do not have the energy and time to process it, I remember. that you can not even pull out the bones, they seem to pop up themselves in the process.

[Umka19]

Umka19, congratulations on the right purchase !!!!! It's such a thing, such
In it, heat milk, make condensed milk, cook porridge, and stew cabbage rolls, peppers, and I don't even talk about various meat, I cut it, threw it and sleep.
I have already written five hundred times that if you put it in place, then the first place is the pressure cooker, then the slow cooker, then the rolling machine, and then everything else.

[I make jams slowly]

help me find a recipe for plum jam in our favorite pot.

I make jams slowly: without adding water, pour the berry (fruit), layering with sugar, stir vigorously so that the sugar combines with the berry, and it gives juice

as soon as baboutmost of the sugar is moistened with juice, I turn it on low, if I'm not in a hurry, at first, 3 times after half an hour, I mix the berry with sugar - t is not high, the sugar does not dissolve quickly at first
as soon as all the sugar has dissolved, you can go to the slow cooker and not go until the end of cooking, I keep it at low for 6-8-10 hours, depending on the berry (fruit)

I slowly brewed the plum on low for 8 hours, the first 1.5 hours I stirred for uniform heating of the entire mass, otherwise the volume is large (Kenwood 6.5 liters for me)

cooked with seeds too, yes - I chose a lot of seeds later - they separated, but not all

I put the jams in jars as usual - hot, with a twist

Added Sunday 03 Jul 2016 09:15 AM

apple jam

here is the advice not to mix several times, but you need to look at the juiciness and the degree of grinding - otherwise for the first time I covered the plum in halves (!), put it overnight, and in the morning - the sugar caked at the bottom, but did not dissolve at the top, liquid not enough, I had to add boiling water, and put on high

so it is better to immediately knead-press the juice, and then let it languish until tender

[Irsha]

Irsha, Ira! Thanks a lot!
Still pulled out the bones, cook.
ahh another question, the proportion of sugar and fruit? 1 to 1?

proportions of sugar and fruit

as you want, the slow cooker really cooks somehow sweeter

I put a little sugar - try 600-700 grams per kg of plums - a little will be sweet, add

if you pulled out the bones, this is good, then you blender directly hot in the bowl = it will be thick

any plum, too - more or less juicy

I cooked one batch - it turned out pretty liquid, I scooped up the excess syrup and into bottles for a spin, the syrup will always come in handy

and the remaining berries in the syrup blender = thick jam turned out and not cloying

[Irina]

Irina, Ir, I also put less sugar, I just thought I might need to add
Thanks again!

[Umka19]

Umka19, Lerele, Mirabel, I don't know how it is with you in the Diaspora, Germany and Belgium (in the good sense of the word!), But now you won't find butter from CREAM in the afternoon with fire, everything is prepared, scary to say, from palm, and even cheap. Therefore, if you find it from a trusted seller and at an adequate price (I know only one such person in St. Petersburg, who needs to be informed in a personal note), then you can immediately melt 4-5 kg ​​in slow motion.

To slowly brew the kusmanchik meat (the pig is low-fat), smeared it with a paste of pepper, garlic and salt ... the juice melted out .. I did not freeze it, the freezer is already full of such stocks ... washed 3 cups of barley groats, poured 6 water, an hour high and 5 on medium, then another 1.5 hours off ...
Yachka ... mmmm, very tender and tasty

Added on Tuesday 05 Jul 2016 11:59 am

And the healthiest thing is that I slept at night while all this yummy was languishing

[Katerina]

Katerina, but I can't cook so lazily, the slow one will definitely screw up if I leave it overnight.
So it turned out with the jam that they left in the afternoon and stayed and everything was cooked on the low. Sooo overcooked, it turned out brown and with a characteristic aftertaste.
If I had been at home, I would have dropped in 100 times and turned it off on time.
I also tried to put the meat in the night and porridge, overcooked and overdried is obtained without control.
some go to work. and the slow cooked dinner for them. Unfortunately, such tricks do not work for me.

Added on Tuesday 05 Jul 2016 01:34 PM

Samopal, I also heat butter (I really hope that this is butter from cream), but not on a strategic scale, in view of the temporary lack of space to store even an extra jar.
And by the way, can the ghee be stored outside the refrigerator?

By the way, can the ghee be stored outside the refrigerator?

Yes, oil made correctly can be stored for a very long time without a refrigerator. India-terrible heat / unsanitary conditions / lack of cold and everything is OK !!!

[Ludmila]

Ludmila, AAA well, super!

[Vika]

Vika, I sympathize: girl_sad: at your slow nimble means so ...
Mine is so far perfect with my rhythm of sleep and cooking life coincides)
Of course, the programmable socket timer helps me out ... set the program so that it turns on at 23 and turns off at 4:30, and at 6 kopecks I get up myself, the food is no longer so hot, they put it in a container or glass saucepan while breakfast , while I'm going, I can just put it in the refrigerator

[Katerina]

Katerina, Yes, I also use such sockets, but I didn't think that we would ride for so long and left ... I digested it a lot. Well, okay, I'll add it to baking.
I didn't like the jam in the asshole. I got this liquid, I will continue to cook it according to the Admin recipe and in the micra.

Unfortunately, such tricks do not work for me.

Vika, do not be upset, it seems that you have not long ago gradually introduced all the available products

the main thing is to remember that the slow cooker keeps heat for a long time = you can turn it off and for another 2-1.5 hours everything will be cooked, that is, it seems to be almost ready = turned off and left the house, it will all be hot for a long time

jam = yes, it can be overexposed, especially very ripe berries

it doesn’t cook anything in all appliances, automatically adapting to the food

the seemingly eared MOULINEX Cook4Me has a bunch of programs for specific products, but even then - the products are different, although you can measure them to a gram, but they will be prepared in different ways

... Sooo overcooked, it turned out brown and with a characteristic aftertaste.

Vika, I also ruined the jam for the first time. But it turns out that it had to be cooked without a lid, or rather, remove the lid after the gurgles began around the perimeter of the slow. It would have evaporated and slowly thickened, and the sugar would have burned out.

Jam, jam - imply evaporation of liquid from berries, and thickening of fruit and berry syrup, with very slow cooking of fruits. The surface of the jam should "ruffle slightly" and not boil in any way.
To achieve thickening of the syrup, the jam is cooked without a lid so that the liquid evaporates!

If you cook under a lid, the effect of evaporation of the liquid will not work, all the condensate from the lid falls back into the pan onto the berries, and thereby the syrup liquefies, the jam is liquid, with a large amount of syrup.
Yes, and just in general, this is no longer jam, but berries cooked for a long time

Foolishly, it was enough for me to cook a semblance of jam in a slow slow motion, this is not jam

and so the sugar is burnt.

if the sugar is well dissolved in the juice of berries (fruits), then it will not be burnt

all the charm of cooking jam, jams, jam in a slow cooker is that does not burn , but mixing is necessary at first, until the entire mass is warmed up throughout the volume

and if we are at home - it is good to cook on high = bvstrenko and also without burns, the difference between cooking on the stove = no boiling, no * plops * and nothing spits

I cooked the first time apple cake jam after centrifugal juicers = that is, the cake is very thick, little liquid, but at first I also thought - I'll put it on and go to sleep, figurines - I didn't really dissolve the sugar, even though I put it on low, but it got baked at the bottom, such a crust turned out, delicious, like candy, during the night, of course, the mass (6.5 l) warmed up, I put it in jars, such a marmalade turned out later, you could cut it with a knife

then I also cooked such cake, but mixed it very well

Added on Tuesday 05 Jul 2016 06:31 PM

this is not jam

delicious jam - not boiled, crushed berry

classic jam with pre-boiling sugar syrup and dipping berries into it = this is one jam, a five-minute jam with several infusions (in fact, almost not boiled, except for the last time - 5 minutes) = this is another jam, jam in a slow cooker = another option for jam

not very juicy berries (fruits) are perfect for a slow cooker, initially not a lot of juice is obtained, and if there is more syrup than I want = I strain it into separate bottles, saturated syrup is always needed, and I pour thicker jam into jars, like usually

or - right in the hot bowl - blend = jam, mix - confiture, jam

[Irsha]

Irsha, Irina, the sugar is well dissolved, I always pour the berries overnight with sugar so that the syrup is formed, and then I stir it all the time until it is completely dissolved during heating, periodically, slowly so that the berry does not crush, but until each grain of sugar dissolves. Foolishly I closed it with a lid, I thought that there were also cracks around the perimeter and a hole in the lid. That was the result.
But that's nothing. When I cooked jam for the first time in a multicooker, I did not remove the valve. Here there was hemorrhoids, I washed everything - the kitchen, the table, the floor, disassembled the cartoon, washed under the tap, dried. It was Redmond 4503, still working, unkillable.
And so I agree with Tanya Admin - the most delicious traditional jam.

Added on Tuesday 05 Jul 2016 6:58 pm

classic jam

Irina, and I, it turns out, do not cook classic jam, but the way my mother-in-law taught me, in a country style. I sprinkle the berries with sugar in a volume of 1: 1, let stand overnight and give juice, cook in a wide low basin, after the boil starts over medium heat, remove the foam, reduce the heat to a minimum and cook until a thick drop that does not spread on a saucer. I put it in hot sterilized jars, close it with new nylon lids, put it on the neck under the blanket, after cooling down I store it at room temperature, in my entire life not a single jar has sour, it has been standing for years, does not deteriorate.

[Sveta]

it turns out that I'm not making a classic jam, but the way my mother-in-law taught me, in a country style.

Sveta, this is the right jam - cook in a basin after the berries give juice
There are options, it depends on the quality, softness, ripeness of berries and fruits. True, I add less sugar, and close it hot under the lids.
Never mind. It is important to cook in a basin, without a lid and without condensation

I have experience in cooking jam, and in different devices - but the most delicious in all respects - in a bowl-saucepan with a thick bottom.

The rest - from the crafty, self-talk that jam with condensation is jam And why cook "such jam" in order to drain the syrup? This is an indicator that the jam is being cooked with condensation.

[Admin]

Admin, Tan, I cooked in a cauldron for several years according to your recipe. Gorgeous !!! the last time it was lazy, I remembered about the slow.
Okay, negative experience is also experience.

how my mother-in-law taught me

this and we all cooked and cook like that, there are not only one cooking options, to whom it is convenient and tasty, and to assert that

The rest is from the evil one, self-talk that jam with condensation is jam And why cook "such jam" to drain the syrup? This is an indicator that the jam is being cooked with condensation.

quite categorical and authoritarian

each hostess has her own experience, often many years, we are here to share our experience and add someone else's

each hostess has her own experience, often many years

Irish, but there is also the experience of generations to cook jam in a wide, not deep vessel, without covering with lids, something like this

🔗

[in slow cookers]

experience of generations

and who says that bad ways were accumulated by our ancestors

I do not say I say - all ways are good, choose the taste



current, if there is a unit - why not use it, since it is convenient for me, and a 15 liter cauldron and I have a lot for jam, he cooked me a lot of sweets

Added on Tuesday 05 Jul 2016 09:35 PM

even more so - a topic about cooking in slow cookers, and not about methods of making jam in general

I will definitely try the jam in a slow jar, but I will not close the lid, and probably I will cook the syrup in a saucepan and pour berries with it, in short I will write what I have done

I'll cook the syrup in a saucepan and pour the berries on it

I cooked like this in a slow lid (and not in a slow lid) = both with a lid and without a lid

it was then that I remembered the * landlord * method of making jam = first the syrup is boiled down, then berries (fruits) are dipped into it, the taste is completely different than from other methods

but I will not close the lid

wooh !! probably in this case it will turn out as it should! maybe I'll try too .. just cook the syrup separately, I really don't feel like it