Slow Cooker Temperature Chart Kitfort KT 2010

Girls who know how to make Shulum soup in Kitforth, please share the recipe

, TURKEY BREAST FILLET for sandwiches, or salads.


In order to cook fillets in your own juice juicy, not dryish and having a pronounced taste, it is most reliable to focus on the readings of a meat thermometer, and for breast it is 74 ℃ -76 ℃.
The meat for cooking should be from a young bird and without repeated freezing and defrosting, then there will be no nasty smell, which often repels people from buying this dietary product.
Whole young inlay breast fillet, 750g
Salt, pepper, garlic crushes, dried oregano.
My fillet, rub with half a serving of salt and pepper, turn the thinnest ends down and put in a clean dry bowl, trying not to touch the walls. We do not add liquids.
Close and set the MIN mode.
After 2 hours, the temperature in the thickest part is -63 ℃,
After 2.5 hours -73 ℃.
After 2 hours 40 minutes -75 ℃.
I turned off the device, took out the fillet, tasted it with salt and pepper, added a little pepper, rubbed with crushed garlic on all sides, sprinkled with dry oregano
I put it in a bowl, added a couple of tablespoons of liquid from the bowl, a saucer on top of the meat and oppression. And from lunch to night in the refrigerator.
Excellent, juicy and dietary, the taste of turkey is pleasant and pronounced.

At the beginning of the topic * Slow cookers, model selection .... * GYGAN gave a link here to this useful article
🔗
There, the girl cooked different dishes from books for a whole year in her different slowcookers and she gives both the recipes themselves and her comments on what came of it.
In addition to nice recipes, such as crème brulee, I found two very useful things for myself:
1. If you don't have your own cow and buy milk in the store, you shouldn't cook night-cooking cereals. The girl took a device of a well-known company, suitable in volume, and put a porridge like * friendship * from brown rice and quinoa overnight. She knew that cow's milk can curdle, so she poured in 2 quarts of soy ... And in the morning they had breakfast with waffles, because the gorgeous-looking porridge tasted bitter as if it had burned out.
From my own experience I will say the same about powdered milk, it becomes bitter, not baked, I only heat milk in summer.
2. Diet chicken meat ceases to be dietary if it was cooked for half a day in melted chicken fat .... therefore, all skin and fat from a whole chicken should be removed (I’ll try, I never thought to remove the skin from a whole chicken), smear 1/4 cup of your favorite salad dressing, salt, pepper, garlic inside and cook to the bone (my favorite dressing is mayonnaise, what kind of dietary intake is there?)

, TURKEY BREAST FILLET for sandwiches, or salads.

Oksana, thanks! I cooked two large chicken breasts in Kitfort according to this recipe, it turned out great!

[BlackHairedGirl]

BlackHairedGirl,
Tatyana, for good health, I have dried and spoiled lean meat so many times in different slow cookers until I read somewhere the rule that you need to look at the reading of a meat thermometer, and that it is very possible to dry out meat in a slow cooker, and then it begins to disintegrate into rigid fibers.

Oksana, I don't have a thermometer, I try everything with a fork, it became soft after 8 hours, not dry at all! broth stood out from the breasts almost half the height. I made buckwheat porridge on it. Only there was no need to salt at all, salt was enough, I will take into account next time. The skins and bones went to the cat. Some of the meat went into the freezer. In general, waste-free production. I like it

[BlackHairedGirl]

BlackHairedGirl,
And I had only 4 tbsp of liquid. l.,
I just can't understand what this is connected with, that sometimes there are also liquids right up to the floor of the chicken, but this time all the juice remained in the meat.
I think with the amount of meat, but I'm not sure

I want to cook stewed chicken legs in Kitek. I even saw someone cooking them, but I don't remember who and how and where could I see this photo? When I read and watched about slow lakes, I didn’t sharpen my attention, since I never had to cook them entirely. But something burst through and I wanted to try to cook them, to taste how they taste. in slow motion. I cook broths only in a slow cooker now, no pressure cookers / multicooker, only in a slow cooker!

I just can't understand what this is connected with

Oksana, I think they are stuffed with water

I cook broths only slowly

+1

The day before yesterday I prepared a chilled broiler 1.4 kg in weight. Cut off the wings, removed ALL THE SKIN AND FAT. Next time, be sure to rub it on all sides with mayonnaise, or ketchup, because it turned out a little bland.
Salted, pepper, sprinkled with dry onions, garlic and oregano on top and inside.


I cooked for 3 hours on the MINIMUM and stood for another 2.5 hours on the HEATER, with a lid covered with a towel. The meat fell off the bones, of course, very tender, and there is absolutely no greasy and spiney smell and taste, which is very important to me.
Cold meat is denser and tastier
The liquid came out about half a glass, when I cooked on MAX and in the skin, then after 3 hours more fat broth came out
PS from those crumbs of meat that stuck to the bones made a sauce for pasta in MAMAN slow cooker, it turned out like lasagna.



All slow cookers cook differently, Kitforth cooks broilers, in my opinion, better than all the models I have.
(According to reviews, the oval Russell Hobbs cooks the broiler well)
Kenwood 706 is rubber rubber and strongly reveals the backbone spirit.
Ekaterina Katko complained about Murphy 3.5 liters that the broiler is just Fuuu
* Professional * (like Kenwood and Murphy) models cook better not young, or more tough * homemade * meat, not in vain similar, the model offers a hunting club for game

[brendabaker]

brendabaker, the beauty! Did she put it like in the picture? Belly up? On the back, yes? And she didn't pickle it, rubbed it and immediately put it to use, right?

[Deana]

Deana,
Dina, hello, I haven't seen you for a long time, I'm glad you
put it, as in the picture, belly up, made a Whole chicken recipe following the link from GYGANKA, thank you very much.
1 whole chicken
1/4 cup of your favorite ready-made salad dressing
Salt pepper
Remove all all skin from the chicken, remove the fat, rub inside and out with your favorite salad dressing, salt and pepper, if any, then inside as much as you like garlic. Put in the bowl
Cook until soft
(P. S. My favorite dressing is mayonnaise, or ketchup, without dressing fresh, cold taste and consistency gets even better)

Put 700 g of frozen cauliflower in a bowl and add salt ..
I cooked at MAX for about 2 hours and 50 minutes.
After 2 hours, I put 4 tbsp. l. sour cream, salt, sugar, pepper, dry onions and garlic, mixed. In the sauce of almost finished cabbage, I added Rolton instant mashed potatoes for thickness by eye. It turned out not overcooked, moderately soft cabbage in a pleasant sour cream sauce.

[brendabaker]

brendabaker, Hi! The blockage at work does not allow to visit the forum normally.
Thank you, I understood about PSIS, I want to try.
And now you also lured me with cabbage! By eye is this at least about how much mashed potatoes? A couple of spoons?

[Deana]

Deana

There is 1 cm of dry puree left in the glass at the bottom, the rest I put into the cabbage.

[brendabaker]

brendabaker, I realized thanks! I think in this version, broccoli will go or a mixture of them.

[brendabaker]

brendabaker, Oksanchik, I traditionally understand - can you decorate the cabbage with a recipe? I liked it very much!

[Deana]

Deana,
Dina, issued

[brendabaker]

brendabaker, Thank you! I'll hide the houses in bookmarks! I will also have to try the mixture with broccoli, the taste should be slightly different.

[brendabaker]

So I think about heat loss too ...although judging by the way the window sill damaged my window sill, it doesn't heat up weakly.

Please tell me, where then to put this slow cooker - what for? What can be laid under it? Or is it impossible to underlay, so that it does not overheat even more?

brendabaker, a foil can I put it under a slow cooker so that it doesn't ruin the surface? How to be, help, please!

Under all, without exception, electrical appliances I put a wooden chopping board, 2 cm thick

[Smile]

Smile, maybe a cardboard box is possible? Thick cardboard from under the box, corrugated inside? And then there is no wooden board. And cardboard - is it also made of wood? (sorry for my logic)

[Sveta,]

maybe a cardboard can be

Sveta, cardboard is paper, only thicker, corrugated too, and all this is very fire hazardous... I bought a board specially - a cutting board 30x40, and also, under Kuzin, on a gas stove, right on the grate, I put a sheet of thick plywood (it does not fit a little on the board)

[Svetlana7]

Svetlana7,
Svetlana, I put it on a cutting board made of heat-resistant glass. Tiles, or a metal stand for hot dishes, on legs are also suitable.

[Oksana]

Oksana, Thank you. Where and how to put - I do not know. I have read your recipes - I want to start right away. And how hot is it on the sides of it, and how, in general, does it fry strongly on the sides? I read your messages - what even heats the room)

[Svetlana7]

Svetlana7,
Svetlana, somewhere in the subject I measured and wrote the temperature of the base, bottom and barrels. I can get it wrong, but it seems about 80 ℃. no more, this is still not a burner or a heater.
I put about 5 cm from the walls, that's enough.

Under all, without exception, electrical appliances I put a wooden chopping board, 2 cm thick

What a cool idea, thank you Ekaterina

I put my slow one on the edge of the sink, it's stainless steel and big. I put a wooden chopping board (I specially bought it in the size of a slow one). There are tiled walls in the corner of the wall, but I also put an additional second board (plastic) just in case, so that the tile does not suffer during the slow operation. She's nimble.

but I just stand on the tabletop, and everything is fine. from the walls and the edge, of course, I also retreat a few cm.

[Oksana]

I put a sheet of thick plywood

Thanks for the advice! I went and bought a special cutting board made of plywood 30x37.5 cm, less than 1 cm thick (there were no others) - so that it was on the table top between the slow cooker. It turns out that this plywood is a good thing, it protects.

I also add a second board (plastic)

I also put such a plastic board behind the slow cooker, because there is no place at all, there is a microwave behind it, so the plastic does not even heat up, 5 cm between them. Thanks for the advice!

Oksana, it bothers me that when the device is operating from a very heated bottom, a wire heats up - there is just a small section of it under the bottom, but it's impossible for a section of the wire to heat up from the bottom ?! Maybe that's why the manufacturer declared the device's service life to be only 2 years ?! Not 5 years, like many teapots and other similar heating devices, but so little ?! This upset me very much - heating even a small area under the bottom, but - wires, electric!

Girls, I also want to ask: has anyone already washed the bowl in the dishwasher? How does the plastic at the lid react to detergents, does it wear out? The bowl is so heavy that it feels like the PMM basket can break and bend from it. With my hands)

I cooked broth with one chicken thigh (no vegetables, no everything, only salt) for MIN and there was not much water, closed the thigh. It boiled after almost 4 hours. I cooked oatmeal porridge according to the recipe from the instructions: a lot of liquid had gone somewhere, the walls near the bowl were slightly burnt (dried). But the taste turned out to be interesting for the porridge. You just had to watch and turn it off early. I also used glasses, I'm afraid, not standard, perhaps more bowls needed to be filled. And nothing would have evaporated.

I liked that when the bowl is almost full, with water, there is no steam when boiling. Steam or whatever just flows back into the slow cooker, barely having time to accumulate at the edges of the lid - since there are recesses in the bowl for steam to drain inside, which becomes water. Usually, if you happen to be on the stove, this steam accumulates near the lid, starts to escape from the pan, steam pours out. And here - so quietly, the pot itself is cooking, the steam flows inside, and inside it boils.

In general, the thing is good, if not for this wire, its part under the bottom, which heats up together with the bottom, heats up from the hot bottom. And, maybe it seems to me, but there is a smell of melted cellophane (plastic) Is it a disadvantage?

which heats up with the bottom,

there is no heating element at the bottom, it is on the side surface, it should not be critically heated, including the wire, maybe your copy is not completely serviceable?

[Svetlana7]

Svetlana7,
The part of the wire that at the entrance to the base heats up a little for all slow cookers, when I plan to cook for a long time, I put it on such a stand on legs, and then only for my own peace of mind for covering the new tabletop. In another apartment I put a glass-ceramic plate on the surface, closer to the wall




selenа,
Hope, Keith has a lower heating element than other slow ones, so the bottom is hotter and the wire at the very wall of the base is also.
It scared me at first, because I am suspicious, but almost a year has passed, Keith works almost daily, without incident.

Girls, began to slowly master the device. It's hard to adapt to such cooking times

, since I can't leave for the night (the slow cooker with porridge is on a postponement), in the evening after work I already want to eat and there is not so much time even before sleep, leaving in the morning for work is dumb to leave, and there will be too much time - more than 10 hours. But while I cook on weekends, this is still the main cooking for the week and most of the equipment is used at the same time.

I had already cooked broth from the shoulder of a turkey - delicious, transparent broth, but I didn’t bother straining it, so then, when I was already warming it poured into a saucepan, it became cloudy (but no less tasty). I just got used to the fact that in a multicooker, scale remains on the bottom and walls of the saucepan.

And she made a whole chicken - 1.9 kg; I cut off the skin and fat, sprinkled it with spices, just put it in a saucepan and put it on "high" for 4 hours (I thought the chicken was very large), it turned out to be a bit too much - after three hours the breast T was 90 degrees, it was necessary to turn it off. But still very tasty and not confusing, the meat was falling apart. Previously, they often made a whole chicken in a special large glass form in the oven, but then they stopped - turning on this bandura. And then such a beauty - put it on and forget!

[Mrs. Addams]

Mrs. Addams,
What a gorgeous chicken turned out, I also like it better when without skin and fat



And about night brews, I'm not so serene either,
although I have and so on. * classic * Russell Hobbs, 3.5L
and still he cooks rice porridge, on a low mode, so that without stirring, in just 6 hours and 30 minutes. And I feel good when I sleep 9-10 hours. That means, as well as with Keith, you will have to cook with a timer socket.
It seems to me that the volume of 3.5 liters is generally not very suitable for night cooking for 9-10 hours, they are all too nimble for this, like Kitforth or Russell.

What a necessary holiday on March 8!
Self-esteem skyrockets !!!

Even the snow outside the window is not annoying, because spring is coming soon

I'm again with my pea porridge. This time I cooked for the filling in pies. I took 3 glasses of split peas from HP, washed the peas in the evening, put the sauces in a saucepan, poured 6 glasses of cold water. At 6 am I turned on: 2 hours for max, 3 hours for min, added 1 tsp. salt, problenderil, 1 hour on heating. It turned out great! (for this portion) Now the main thing is that no one sees, otherwise they will not live to see the pies ... In general, the slow is cool! Sometimes she is bored for several days, and sometimes you regret that she is alone with me.

for filling in

Irina, how to cook pies with pea filling, tell me please, I also want to cook

[Oksana]

Oksana, yes, just like with mashed potatoes.
My mother-in-law sometimes did - just like in mashed potatoes - add butter or cream, she had her own cow, an egg, or fried onions in butter, there were no special delights in Soviet times, but it was delicious.
Although sticking peas in the dough - well, that's if the children did not want peas, but in pies, and fried - it tasted better.
Pea porridge itself is good - I like to add either butter or fragrant vegetable oil and finely chopped onions to hot porridge, mix, and let the onions warm up with butter in peas. Vkusnaa ..

And I made dumplings with pea porridge when the children were small. went fine - dumplings hurray! Hurrah! ))) rolled up to 5 years))

[Oksana]

Oksana, ideally potato dough should be made. I'm lazy. Therefore - just bread dough on flour 1 sec., Then fry in oil in a frying pan. Yes, and I add fried onions to the filling. Vkusnaa! (but very high in calories) But I haven't made dumplings with peas yet.

[Irsha]

Irsha,
Ira, class! And I have not even heard of such a filling, although I love peas. THANKS very much for the idea, I already fried chebureks in swords with such a filling (I often make pasties with mashed potatoes, I really like
).Swan-Seagull,
Yeah, and I will fry pasties with powder filling



Irsha,
Ira, do you put raw onions with porridge?

[Oksana]

Oksana, Do It kystybyi - no need to fry, cakes are baked in a dry frying pan, and the taste is awesome, I didn't do it with peas, only with potatoes (though without melted cheese, especially the current ones), but it will also be delicious with peas, but at least some kind of filling in fresh push the dough - and everything is delicious - MIRACLES !!!

[Irsha]

Irsha,
Iraty genius

In the topic of kitchen trivia, I read about the Horse forms, ordered myself and at the same time an oval hot stand. I received the order, the stand for the bowl from the kitten fits, as it was made for him.


The photo is not very good, this is the bottom of the bowl, something is reflected as a dark spot on the side of the bowl, I can't take a picture otherwise.

I came here with my Kit, because he is almost a brother 2010


Yesterday I cooked meatballs based on this recipe.

Chicken cutlets with melted cheese (celfh)

I posted it in Kit, poured it with sour cream and water, and for a minute for 5 hours. With a sense of accomplishment, I went to bed. I come in the morning, and my Kit has passed out and warms up with might and main.
But it turned out just sooo tasty. Highly! If for me the standard of slow brewing is the Element multicooker, then I started to doubt it.

[Rituslya]

Rituslya, and what numbers / letters does your Element have? How does it work?

[Svetlan]

Svetlan, yes it is a slow brew, but only with electronic control, not mechanical. Also 3.5 liters.
And the numbers here are -KT 212

[Rituslya]

Rituslya,
Ritul, I read about your cutlets, and bought 400 g of chicken meatballs with cheese from us in MYASNOV. Since the meatballs were not frozen, I decided to cook them in a rare Russell for 5 hours on Lowe, spreading them along the bottom in one layer and pouring sour cream + water + tomato paste + a little salt, sugar, dry garlic and oregano.
So he made me a little brown and delicious, you can't say that from semi-finished products.
Beauty, next time I will take not 12, but 16 meatballs, I will have 4 servings with a side dish.

[Rituslya]

Rituslya, Rituel, just now saw the message. For some reason, notifications from HP stopped coming to the mail, and she even forgot to look into the topic. Thank you very much for your answer.

[Oksana]

Well, today I read all 18 pages, my brain filled in, threw out the excess, and most importantly I found the turkey fillet, because the family loves it, but it turned out rather dry in a pot and did not cook it in it. Thanks to the potter team for the clever ideas
The drooling is over for today



Oksana, tell the old one. When you cook meat, do you immediately stick the thermometer into it and leave it, or do you open the lid every time and take measurements?

[Oxyunik]

Oxyunik, thank you for all the developments! Today, at night, with your help, I cooked chicken broth from three thighs first, and then soup with homemade noodles from it. For a long time, my chicken soup did not smell like chicken like it does today.
Now we'll have lunch, pour it and start cooking buckwheat.