Slow Cooker Temperature Chart Kitfort KT 2010

[brendabaker]

brendabaker, it would be cool! I understand that there are options, just when the base is bookmarked you will not forget.

[Deana]

Deana,
Dina, I laid out the recipe, because I myself also look at the correct proportion in my notes every autumn.

Girls, pay attention to how the PLOV is cooked in a slow cooker natamylove
https://Mcooker-enn.tomathouse.com/in...24514.0
I'm sure our Kitfort can do it too



https://Mcooker-enn.tomathouse.com/in...24514.0
And here is a duck recipe, also worthy of emulation

recipe posted

Thank you! I'm running to spit

[Deana]

Deana,
Dina, I like mashed pea soup more with potato chips than with croutons, as my mother did

[brendabaker]

brendabaker, and this is an idea! Although I now eat soups - mashed potatoes without toasts at all, but as an idea to remember, winter is ahead, I want something more substantial.

Girls who cooked the whole chicken?
.. I saw enough at the beginning (pp. 40-52 approximately) of a big topic, how girls in their Kenwoods cook chicken, their shanks, just like from the oven in appearance, and decided that my chicken will be even more rosy ...
I bought 1.5 kg chicken in VkusVilla, salt and pepper, added dry garlic and oregano (next time I will not add anything except salt)
And, as comrades taught, 4 hours at MAX.
Meat-super-duper, lips still, everything is so juicy, it falls from the bones. Tasty, even nothing but salt is needed. About 300 ml of juice has melted, I will freeze it and put it into action. But there is no blush on the chicken, and to disfigure such a delicate, pleasant taste with mayonnaise, butter, or paprika is simply Pity for me. What to do?









The chicken was like this



I also forgot to write that when I was making 2 chicken legs, on the wire rack, I liked the color, but did not like the greasy taste and the meat was dryish



And in 706 Kenwood I didn't like the taste or the color, although the volume there is more

What to do?

I would brown in the oven if necessary. But in fact, she did not: it also turned out to be completely boiled in appearance, and ate this.

Girls, I need some advice on how to make a ruddy chicken in the Kitfort 2010 Slow Cooker. Without using other devices.

[brendabaker]

brendabaker, Oksana, it seems to me that there is no ruddy due to the released juice of chicken meat, that is, it is obtained in its own juice. The cooking method is similar to the chicken in a jar recipe, which is made in the oven. It also turns out very tasty, but there is no blush.
In this case, most likely, to obtain ruddy, it is hardly possible to do without other devices.
The whale cannot be reheated with an empty bowl, but if you figure out what you can bake in it so that the bowl remains clean, and put the chicken in a well-heated bowl, then, perhaps, before the juice is released, the chicken will have time to brown.

[Zamorochka]

Zamorochka,
Please read the beginning of the Slow Cooker topic, model selection ... which is 40-55 approximately and look at the photo of their ruddy chickens and steering wheels



And on fried ribs from Natalia Kalmykova



Zamorochka,

I also forgot to write that when I was making 2 chicken legs, on the wire rack, I liked the color, but did not like the greasy taste and the meat was dryish

I myself have had experience with very ruddy, but dry chicken legs

Zamorochka,
Please read the beginning of the Slow Cooker topic, model selection ... which is 40-55 approximately and look at the photo of their ruddy chickens and steering wheels

I looked, I was impressed with the result, but Kenwood was used there ...
In general, this process interested me. Today I will buy a chicken and in the evening I will start the experiment, I will unsubscribe according to the result.

[Zamorochka]

Zamorochka,
Please share the result, I am on fire too
Kenwood, sort of ??? less hot than our Keith, the snag might be in the weight of the chicken, too much for us, or at the wrong time.

I tasted better than chicken than I haven't eaten from Kitforth, I'm afraid that the oven will dry out all this relish.
P. S. we have a different heating element located, it is lower than that of the Kenwoods and just at the level of the thickest chicken zones
In short, I will still take different chickens, maybe feeding with grain will brown better due to less weight?




A baking was prepared, tender, airy and fluffy, one but on the sides and below a thick, hard dark crust. 2 hours on MAX is too much, maybe you need 1 hour MAX and 1.5 hours MIN?
Respond, successfully baking in Kitfort, it's so tasty and tender that the experiments need to continue

I am reporting. In the evening, I rubbed a chicken weighing 1.7 kg with a mixture of salt, herbs to poultry and pepper. I put it in a slow, maximum mode, the chicken lay on its back. An hour and a half later, the place where the chicken was attached to the bowl, mainly on the right side, I see, the juice began to fry a little.
And here, as it seems to me, I made a mistake, I turned the chicken over on the breast, while the back began to slightly redden from adhesion to the bottom. I shouldn't have turned over
After this procedure, of course, the process of abundantly released juice began and that's it, no more browning. The chicken's taste is amazing, in appearance, of course, not white, as when laying, but not ruddy either.
On time, 2.5 hours at maximum, 2 hours at minimum and 3 hours at heating. It was all at night. The scent is gorgeous. The meat is juicy, it just melts in your mouth.
But, I will not stop there, I still want to try not to turn the chicken over, at least until the moment when there is at least 1 hour left before the end of cooking. Maybe this will help to acquire the desired color.

At least do not go into the topic of slows! In general, there was no chicken in the plans, but now we must try it!
Put the chicken directly into the bowl? Do not make any vegetable layers below?

[Zamorochka]

Zamorochka,
Galina, look at the big topic, there GUGU gave me a recipe for rosy chicken, I copied the words

[Dina]

Dina, I put it right into the bowl, did not even grease it. Although, the idea with vegetables is good, but then the bottom will definitely not turn brown in the chicken
Yes, it was sooooo tasty even without rosy



brendabaker, Oksana, I read and also wrote off the words
Now I'll try this too

[Deana]

Yes, I am without blush, well, it's sooooo tasty

Me too



Deana,
I also put the chicken right in the bottom of the bowl. Next time I will try to rub it with sour cream marinade and let it stand for 2 hours at room temperature. Then bake it, putting it on foil balls for 2 hours at MAX and 1.5-2 hours for MIN, I will watch as appropriate.
Sour cream marinade from 1 tbsp. l. fat sour cream + 1 tbsp. l. vegetable oil + salt + paprika +
+ dry garlic + dry oregano ... or other herbs to taste




And here is a portrait of my yeast curl in Kitforth 2010.
COMPOSITION OF PRODUCTS:
Flour 1 + 1/2 cup - 1 + 3/4 cup,
Dry yeast Dr. Etker -1 tsp.,
Egg -1 small
Milk
Salt - a pinch
Brown sugar 1/4 cup + additional 2 tbsp. l
Vanilla sugar to taste
Cinnamon, optional, 1 tsp
Butter 60 g

HOW I PREPARED:
Let the oil stand at room temperature until softened.
I broke an egg into a glass, added milk to make half a glass together and beat a little with a fork.
Poured 1 glass of flour into a bowl, added yeast, salt, sugar, mixed.
Divided the butter into two unequal parts, put 40 g in flour and mix it there with a fork until fine crumbs, and left 20 g for lubrication.
She poured the milk-personal mixture into a bowl of flour and knocked it down with a mixer with dough hooks until full at a low speed.
Gradually adding the remaining flour, I kneaded a soft dough. The dough is ready when it stops sticking to the sides of the bowl and curls up around the hooks.
She rolled the dough into a rectangle on a surface dusted with flour
30 cm x 22 cm, said it with the remaining butter, sprinkled with brown and vanilla sugar (you can also add cinnamon and grated orange zest)
On the long side, rolled into a roll, cut into 6 equal pieces.
Slow cooker lined with culinary parchment




Spread the pieces of dough, cut up



I prepared two terry towels, the lid of the slow cooker turned into a smaller one.
I cooked for 1.5 hours for a MINUTE, then turned off the appliance, covered it with a large terry towel on top and let it stand for 1 hour.

It looks like everything is baked




Here is a crust on the sides, there is a blush, but everything is in moderation




Here is the bottom, it is even slightly damp, so I put my curls to cool on the grate




But the cut is very hot

[Zamorochka]

Zamorochka, brendabaker, Thanks I'll know.

on foil balls

And without touching the bottom, you won't get a blush, right?

And here is a portrait of my yeast curl

Silent, but the crust from below is not thick? I tried the bread, everything would be fine, but the crust from the bottom kills, I have to cut it off.

[Deana]

Deana,
Dina, look at the Mistletoe for the grilled chicken recipe at MdV
, I made chicken legs on foil, it turned out rosy, but I did not like the taste, it was some kind of fat. So I think to marinate first.
Without a grate, the chicken languishes in its juice, liquid cm3 is probably melted at the bottom.



Yesterday I did 2 hours on the MAX mode, the crust came out only to cut and discard.
Today I did it at MIN, time 1.5 hours, focusing on the smell. She wrapped the lid with a terry towel so that it absorbs condensation. I realized that the bottom was on the verge of a crust, and the middle was not yet ready, therefore, they turned off the device and covered it on top with a large towel in several layers.
As a result, the sides are good, and the middle is finished.
All the same, it is better to bake the dough on the MINIMUM mode.

ABOUT BEEF HEART
Yesterday afternoon I set to cook 600 grams of hearts, in one piece, removing all visible fat.
I added water so that the heart was almost covered, about 800 ml-1 l.
I cooked from lunch to evening, 8 hours per MIN, put the onion and salted right away, but added black peppercorns and bay leaves 1 hour before the end of cooking, took out the leaf an hour later and threw it away
She took the bowl with her heart to the balcony until morning. There was a lot of sediment at the bottom, which tried to mix and stir up the broth again.
In the morning I took out the heart, cut it into slices and ate it, it came out very tasty and not hard, but not boiled, just in moderation, as I like.
The broth from the bowl, right over the edge, was poured into a liter jug, most of the sediment remained at the bottom, I poured it out. By lunchtime, there was a clear broth in the jug and there was very little sediment at the bottom. I poured the broth into doses and froze it for future cabbage soup, poured out the rest of the sediment. About 700-800 ml of broth, quite rich and not greasy.

Cabbage soup with fresh cabbage in beef heart broth, BROKEN in the Kitfort slow cooker 2010.
COMPOSITION OF PRODUCTS:
medium potatoes 4 pcs,
medium onion 1 pc
carrots 3 pcs (very small)
fresh white cabbage - half fork, 16 cm in diameter
bell pepper - half
cream tomatoes 2 pcs.
half a teaspoon salt and sugar, or to taste.
butter 1 tbsp. l.
heart broth 700-800 ml
HOW I PREPARED:
Before you start cooking, you need to remove the uppermost, large leaves from the cabbage in such a way that they can more than cover the contents of the bowl on top and even lower down the walls.





These leaves will protect your vegetables from sticking to the sides of the bowl when simmering for a long time without liquid. Then they are thrown away.



Let's start laying vegetables in layers:
Peel the potatoes, wash them, cut them into 1-1.5 cm pieces and put them in the bowl in the first layer.
Finely chopped onion on it,
Top with thinly chopped or grated carrots,
Salt and sugar
Chopped cabbage
Chopped bell pepper
Tomatoes (I put them whole, but you can also in slices)
1 tbsp. l. butter

About 2/3 of the bowl was filled with vegetables.
We take cabbage leaves (I cut out thick veins, but this is optional) and cover the vegetables up and down along the walls, at least along the back wall and from the sides, where the hottest heat is.
We cook for 5 hours on the MINIMUM mode, a sign that you can check potatoes and carrots for readiness is the state of the upper cabbage leaves, they become, as it were, transparent to such an extent that through them you can see the red color of the tomato and white cabbage.
Be sure to try potatoes and carrots, they should be very soft.
After that, we throw away the large cabbage leaves, pour the vegetables with broth, mix, taste for salt, pepper, bay leaf and cook for another 2-3 hours per MIN, focusing on your taste.

It turned out about 2 liters of thick cabbage soup with a very rich taste and smell, slightly sour, potatoes, carrots are very soft, cabbage is soft, but not * rag *. And with sour cream is generally lovely. In Kitforth, the spirit of vegetables was revealed by 5+

FEMALE IN OWN JUICE


Shop chicken, "Chicken Kingdom", weight 1.6 kg, soaked in salt water, at the rate of 2 tbsp. l. salt in 1.7 liters of water, for an hour and a half.
Marinade: olive oil, honey, soy sauce, utskho-suneli, smoked paprika - all 1 teaspoon each + lemon to-that on the tip of a knife (I make wings with it).
I removed the chicken from the liquid, drained it, coated it with marinade, placed it in a vacuum container and sent it to the refrigerator for 12 hours, but for some reason, it stood longer. I connected the legs, tucked the wings into the pockets and put them on the back in the Kitfort slow cooker, first at MAX - 2 hours, then, for MIN - 1.5 hours, tried it with a skewer - it was a bit harsh, put it on HEAT and went to sleep ... 4.5 hours. There was practically no liquid - 2-3 spoons, not counting. We ate already cooled down, we love this more. Delicate, stubborn and completely dietary, because salt was present only when soaking, and even in soy sauce, and other spices and herbs in small quantities.

[Smile]

Smile,
This is a chicken, the highest class

Thank you, Oksana, the main thing, without much hassle.

And now for the pleasant
Kitforte sent me a free gift of my choice and promised to include my recipes in the brochure that comes with the slow cookers.

[Oksana]

A good compact vacuum unit, but after a month it stopped working well for me. Does not completely suck out the air, immediately begins to seal. What is the reason, I did not understand. It's a pity I liked it, it's very compact and easy to operate.
Oksana, congratulations, I wish the gift to please and serve for a long time!

And now for the pleasant

Prazdra! Well, now we are waiting for the report about the vacuum cleaner! I have been thinking for a long time which one to buy, but the reviews are embarrassing, maybe I can still look at Kit ...

Girls, at the expense of the chicken, is it still getting ready to close the lid with a towel or let it evaporate?

promised to add my recipes to the brochure

By the way, they thought it up very cleverly! I can't walk past the bags with frozen vegetables in the store, my hand just reaches out to buy, so that with sour cream in Kitenka!

[Zamorochka]

Zamorochka,
I got it for free, and quite unexpectedly, I just wanted to get confirmation that my device had all low-temperature modes, that is, that it was a slow cooker
Deana,
Dina, thanks for your support




I found baked beets in the freezer and a container with the liquid left over from the simmering chicken. I diluted it with water, milled the vegetables, as if on cabbage soup, fried tomato paste with sugar, grated the beets.
I poured the finished vegetables with liquid, added beets, tomato, lemon juice to taste, brought it to the first bubbles on MAX, turned off the device, covered it with a blanket and went for a walk. Now I have dinner with obscenely tasty borscht, so well everything has managed to * make friends *.




While from the vacuumator, delight, of course, how long it will last is difficult to say. The nice thing is that he removes the air himself and solders himself

[brendabaker]

brendabaker, let's do it a bit, is there any guarantee for the vacuum torus? Usually Kitforth is loyal to customers, who can turn to them directly?
And what is the width of the package?

[Oksanochka]

And what is the width of the package?

Package width 28 cm.

who broke down can contact them directly?

It did not break with me, it starts the process of pumping out air and does not do it completely, but goes into the automatic sealing process. I bought it at Wildberries, at a ridiculous price, there was a promotion, so there is no point in contacting the manufacturer.
The system of operation of this vacuum apparatus is interesting, there are no buttons to close the apparatus, in order to start the pumping process, you need to press the cover of the apparatus strictly in the center, during pumping, and then, the vacuum apparatus itself then attracts the cover, creating a vacuum.




Oh, girls, now I took out the Kitov vacuumator again and decided to try to vacuum it again. Oh, miracle, everything turned out like a new one !!! What happened before, I don’t understand, maybe my jamb It’s good that everything was restored

Oksanochka, sorry for the flood

[Zamorochka]

WHAT CAN BE DONE WITH Slow Cooker Chicken.

Eat the breast, or put it in salads, or for sandwiches.
But the legs and the meat that remains on the bones (it is, of course, soft, urgent and tasty, but it looks so sloppy)
I removed the meat from the bones from the legs, wings and ribs from 1.5 kg of chicken, turned it into a meat grinder, and emitted almost 900 ml by volume of subdued minced meat.
In a saucepan, I spread 1 packet (10 g) of agar-agar (= 6 leaves of gelatin) in 300 ml of water, allowed to boil for 2 minutes, then mixed with minced meat, right in a saucepan, added salt, pepper and lemon juice and kneaded tender, just the same paste mass. I let it cool to room temperature, put it in a mold lined with cling film, covered the top with a film, a plate and a load on top, and in the refrigerator for 4 hours.



It looks like a pate and a sausage, cut with a knife, very tender, it is not a shame to serve it on the table, but it needs some spice finishing to bring it to the recognizable taste of poultry pate or chicken sausage.

Well, the shape should be more interesting than my bowl



Zamorochka,

I push with both hands on both sides, and not in the center, then it pulls all right



Maybe someone will come in handy. This * snake * made of foil at the bottom of the bowl helped me out, I oiled the marinade, and she did not let the chicken languish in it and spoil the taste.
The chicken went 5+, and the liquid had to be poured out because of * a lot of oil *

We take about 80-90cm of foil, fold it in half lengthwise, then roll up a loose roll, 40-45cm long and twirl the snake



Deana,
Dina, for me a vacuum cleaner, this is a nice bonus to sealing bags
While I vacuum made two of those SPECIAL bags that came in the kit, I liked it.
But even more I liked the opportunity to solder in a SIMPLE plastic bag, for example, so that the bread does not stale.
And in size, Kitfort is slightly longer than the Clathronic, which only solders, but the vacuum does not



There are warranty cards

[Zamorochka]

It is categorically impossible to enter this topic in the morning, you can choke on saliva!

Zamorochka, feast! How well it all happened! Let it continue to work without complaints!

brendabaker, Oksanchik, write, what kind of letters there are at the vacuum apparatus, in order to know exactly which model to watch.

[Deana]

Deana,
Vacuum unit KITFORT KT-1503



I measured the temperature for Kitforth at the rear edge of the bowl (where it was highest) and in the center of the bowl (where it was lowest) while cooking rice porridge from 1 liter of milk.
MAXIMUM MODE.
Time T ℃ in the center of the bowl T ℃ at the back of the bowl
1 hour 64 ℃ 70 ℃
2 hours 87 ℃ 94 ℃
2.5 hours 93 ℃ 97 ℃ boils against the wall
I stirred the porridge
3 hours 91 ℃ 98 ℃ boils against the wall
Measured with a TESCOMA PRESTO temperature probe

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Today I prepared baked milk from 1.5 liters of milk and at the same time measured Kitfort on the MINIMUM mode. The first number is in the center of the bowl, the second is at the back wall, where the heating is strongest.
0h 10 ℃ 10 ℃ milk from the refrigerator
1 hour 42 ℃ 42 ℃
2 hours 68 ℃ 69 ℃
3 hours 84 ℃ 84 ℃
4 hours 92 ℃ 92 ℃
5:00. 96 ℃ 96 ℃
6 hours 98 ℃ 98 ℃ slightly boils against the wall
6.5 hours 98 ℃ 99 ℃
7 hours 98 ℃ 98 ℃
7.5 hours 98 ℃ 98 ℃

And here is the table for the MAXIMUM mode for 1.5 liters of water, the first t digit is in the center of the bowl, the second is at the back wall, where the heating is highest
0 hour 21 ℃ 21 ℃
1 hour 56 ℃ 56 ℃
2 hours 86 ℃ 87 ℃
2h 45 min 97 ℃ 99 ℃
3 hours 97 ℃ 97 ℃
3.5 hours. 97 ℃ 99 ℃
4 hours. 97 ℃ 100 ℃
5 hours 98 ℃ 100 ℃
6 o'clock. 98 ℃ 99 ℃
7 hours 98 ℃ 99 ℃
Base back wall temperature from the outside = 84.4 ℃
Base bottom temperature = 78 ℃



Once again, I want to remind you that the slow cooker is in no way an analogue of the Russian oven, where cooking proceeded at a DROPING temperature, the slow cooker is an electric analogue of a goose maker, or a pot, put in the oven

Virgo, I have two bowls in Kitfort, one narrower, and the other is about 3-4mm wider.
When I put down the bowl, which is already knocking on the lid and sprinkling with drops, which I have described more than once,
And when the one that is wider, all the condensate flows directly into the bowl without incident, without knocking and splashing.
I wish I knew it at the time of purchase

URITA WITH HERBS, recipe from my book about slow cooker.
I simplified the recipe by taking + bel instead of broth. dry wine + wine vinegar just half water and lemon juice and replaced fresh thyme + oregano with dry.
COMPOSITION OF PRODUCTS:
Chicken thighs with skin and bones -800 g
Salt and ground black pepper - to taste
Vegetable oil - 1 tbsp. l.
1/4 onion, finely chopped (I didn't have one)
2 cloves of garlic, divided
1 / 4h l. dry thyme
1/4 tsp dry oregano
1 bay leaf
50 ml lemon juice, or 45 ml dry white wine + 5 ml wine vinegar
50 ml water, or broth
HOW TO COOK:
Prepare all ingredients.
Wash thighs, DRY WELL WITH PAPER TOWELS, remove all visible grease and excess skin, salt and pepper
Heat the vegetable oil well in a frying pan, put the thighs skin side down and fry them until golden brown only on the side where the skin is. Do not override them.
Put on paper towels, remove the fat and transfer to the bowl of the cooker's words. (I turned Keith on for MIN a little in advance, so that the bowl warms up a little)
Drain all the fat from the pan, put onions, garlic, herbs and bay leaf on it and fry for literally 2 minutes, just to reveal the smell. Pour juice and water (or wine with broth) into a frying pan and let what has stuck to the bottom dissolve in it. Pour this liquid into a bowl over the chicken pieces.
Cover and cook for 3 hours per MIN

Here is the composition of the products


The meat is placed in just one layer
I threw away the bay leaf in an hour
I heated the frying pan a little, so part of the skin just stuck to it, for the future I will take into account that you need to dry the pieces well and heat the oil well. The smell is already SO VERY delicious


The meat is slow-cooked soft and juicy, and the sauce is pleasantly sour, BUT FAT.
Put the meat on a dish, strain the sauce and remove the fat.
Pour the sauce over the portions of meat, and put potato salad on top or on the side (I poured the sauce, it is still a bit fat for me, since the broiler meat is fatty in itself)
It's a pity that I spoiled the presentable look of the dish when I let the skin stick to the frying pan and tear
The next day, the meat is somewhat reminiscent of boiled pork and is perfectly cut into a sandwich. And with mustard

Sometimes, looking at Keith's temperature table and realizing that you won't even leave him for a MINUTE for a whole working day, or for the whole night (it will get attached to the walls for sure) and, almost already tempted by another slow cooker from old models, I remember
Yes, of course, Kenwood, or Russell can be left for the whole day, or for the whole night at the LOU, it won't run away, it won't burn, it won't cook. From what you leave, besides, you will return, carrots, oak potatoes, chickpea shrapnel, red meat from the inside
And every time I reject the purchase, BORED.

[brendabaker]

brendabaker, I am now slowing down - and how to remove excess skin? skin on one side? Our thighs are sold completely in leather, what should be cut?
And you just laid out the recipe here, or did you design it with a separate recipe?

[Deana]

Deana,
Dina, the skin is only on one side, from the inside it is not. Sometimes it not only covers the meat, but also hangs down like an unappetizing rag from the side. We cut this off so that the piece looks neat and compact. We remove fat, where it is visible, we do not climb under the skin

[brendabaker]

brendabaker, I realized, we somehow do not cut them quite like that, but I will bring them to condition

Dina, look at the photo, where there is a set of products, you can see where there is skin, where not, there are hips after cutting off the excess.

[brendabaker]

brendabaker, yes I looked, but did not understand much, so I asked, drooling does not allow me to concentrate
Lay out the recipe! Temka is growing, it will be difficult to search later.

.

[brendabaker]

brendabaker, the main thing for me is taste, appearance is not so important, so I like the picture anyway. But if you do something differently, sign off here, pliz with pictures to see the difference.

[Deana]

Deana,
Dina, delicious, you can put your own herbs, it tastes like boiled pork and is cut well.

[brendabaker]

brendabaker, yes, I know about herbs, the main thing here is not the seasonings, but the method of preparation and what to put on whom

[Deana]

Deana, this is the skin of the lower leg from all sides, and the thighs are then cut off from the carcass, right there it is immediately naked and hanging

brendabaker, and if you leave it not on all the time, but on a programmable timer? I have a bad idea how exactly at intervals because of a little experience what to cook, and the temperature table does not fit in my head, but something like it worked for an hour, rested and turned on again.