Slow Cooker Temperature Chart Kitfort KT 2010

[Rituslya]

every time you open the lid and do the measurements?

This is exactly what I do, if a liquid is being prepared, then I slightly open the lid and lower the temperature probe into the silk so that it hits about the center of the bowl.
And I measure the temperature of meat by opening the lid, as it is convenient for me, because the temperature inside the piece will not drop quickly. A turkey breast is ready when the inside is 74 ℃ -76 ℃, and the thigh is 76 ℃ -79 ℃ well, plus / minus a couple of degrees. At 80 ℃, the breast is not dry either.



Rituslya,
Rituel, I myself am not overjoyed at the chicken broth in a slow way, especially the fact that it cooks by itself at night. I also like the taste and smell more in a slow one than when in a saucepan.



Rituslya,
Ritul, and you immediately write down what you liked best. At least the time and the regime and how much she put. Then you can repeat it when the head of others is busy.

I am aware of the temperatures, I often cook meat on the grill and in the oven. I stuck it in the meat in the oven and it remains there, a thermometer is provided for this.

The son will return the outlet timer, it is necessary to measure the Hi-off temperature with an interval of 15 minutes for an hour, 2, etc., in order to adjust our automation (outlet timer) to the Hi-Lo mode and again, if necessary, Hi.



I cooked potatoes today in Kita, so after 2 hours the oil at the bottom was sizzling, so you can probably blush the four-thread, and not just bake it.

rouge the four-thread probably, and not just bake.

It is possible if you place it along the walls. This is how I make eggplant caviar, there is a recipe in the recipes

you immediately write down what you liked best

yeah, Oksyunik, I started to write it out. Very healthy result!
The whales, of course, are great, yes! Such an assortment of affordable slows!
Here I have Croc Pot that my daughter dragged from Spain, so Kit is not inferior at all. Absolutely!

Now I cooked the compote in a three-liter bottle on Low for 7 hours. She poured water to the very brim. As it poured to the very edge, it remained after 7 hours in the same volume. So delicious that only mmm! Only a little.
Well, nonsense because of the compote of a 5-liter Kit to buy ?!
Although ... Although a bunch of my household appliances and so nonsense.
One more pot, one less pot ...

[Rituslya]

Rituslya,
Rituel, my mother had a separate saucepan for chicken broth, a separate saucepan for cabbage rolls, a separate saucepan for boiling milk, separate pans for pancakes, for scrambled eggs, for chops and for black gingerbread .. I did not list everything, and why we are worse.
PS By the way, for the compote there was also a separate, German enamel saucepan with a pattern of peaches, cherries and something else, I don't remember

Oh, Oksyunik, they brought me my Kitens. One 205 is so small, and 209 is big. Almost full guard of the Whales gathered at me. Now they would find a place for permanent residence.

Yesterday I cooked a dolma in a 3.5 liter bottle. First 3.5 hours on High, and then 6 hours on Low. Inexpressible taste!

[Rituslya]

Rituslya,
Ritual, but at least can you tell how you did it? Minced meat in SCALED leaves? Poured water or broth? Just to be covered with liquid, or what? Did you press it down with a saucer? Or no liquid at all?
Boiled rice in minced meat, added tomato to minced meat?

Now, Oxyunik, I'll tell you.
I disassemble the leaves from each other, rinse, scald with boiling water and leave for 5-10 minutes. Then I rinse again and let the water drain.
I chop the onions finely and start frying. As soon as it starts to soften, I add the washed raw rice. I stir and let them connect with each other for 5-10 minutes at moderate heat.
All.Collect: minced meat, onion with rice, finely chopped parsley, salt, pepper. I mix well.
I put it in a saucepan, fill it with water until about the middle of the darlings and cover it with a plate so as not to float. But here the shape of the saucepan is not very good, so the plate was smaller.
AND

... First 3.5 hours on High, and then 6 hours on Low.

I also stewed beef in small pieces today. Chopped finely, fried with onions, sprinkled with flour. I put it in a pot, poured it with tomatoes crushed with a blender, salt and pepper, and sugar it for 2 hours on High, then 2 hours on Low and on Podogrev. As always, I went to bed, turning on the Heating, but this is unnecessary. Heating would be enough for an hour.

Finely chopped beef is also charged by 1/3 of the volume ... on Max shkvarchit, on Min shkvarchit, put it on heating, does not boil, languishes.
And then my grandmother, like, don't make it up, carcasses in a pan ... right now, as soon as she and her grandson were absent, quickly everything was in the pot
I love beef with the taste of beef - only salt, pepper, onion.

About your clicks ... this triggers the overheating protection (bimetallic plate). If you pour boiling water, if the level in the bowl is less than normal. There is nothing wrong with that, the main thing is not the cup clicks. It clicks on Mach more often, less often on Min, I did not hear it when heated, do not stand over the pot, there the aromas suck in the stomach to the mouth

Everything about everything (with a frying pan) took 2 hours.

[For intermittent operation Max]

For intermittent operation Max with a timer interval of 15 minutes (on-off-on-off, etc.)
Water, 2/3 bowl volume.

0 - 26℃
30 minutes. - 31 ℃
1 hour- 37 ℃
1.5 hours - 42 ℃
2 hours - 47 ℃
2.5 hours - 52 ℃
3 hours - 56 ℃
3.5 hours - 59 ℃
4 hours - 62 ℃
4.5 hours - 65 ℃
5 hours - 67 ℃
5.5 hours - 68 ℃
6 hours - 68 ℃ ... temperature stabilization
6.5 hours - 68 ℃

[Rialis]

Rialis,
What a cool idea !!!!!!! THANKS, THANKS
That is, put it with a break for the first time and sleep well until the morning.

[Oksana]

Oksana, You can overclock on the timer to Max, as usual, and then, the program for interruption ... the main thing is everything in software and you do not need to switch to min or switch heating.

The temperature stabilized when it reached 68-70 ℃.

[Rialis]

Rialis,
This is very interesting and requires reflection. I will think THANKS to you

The temperature stabilized when it reached 68-70 ℃.

Suvid? Interesting

I cooked canned fish soup at night. First 2 hours on High, then 4 hours on Low, and then about an hour on Heating. It turned out soooo delicious that I can't even describe it in words. Rice, of course, boiled, but this circumstance did not affect the taste at all.

[Rituslya]

Rituslya, Rita, can you have a recipe? In what order did you add everything?

Lyudochka, yes, I cook almost everything in slow dishes the way I would cook in a saucepan or in a slow cooker.
Protomila in a frying pan onions, carrots, rice, dill.
She poured water into a saucepan, added one can of canned fish, potatoes and cold frying.
All.

I want to swing at the pea soup with smoked meats. I can already imagine that it will be insanely tasty, but I wouldn't overdo it with the ingredients.

Protomila in a frying pan onions, carrots, rice, dill.

Ritual, since everything is tough already a little tired, it seems to me that you can put on Low for 6-6.5 hours and sleep peacefully
I would also tire the potatoes in a frying pan a little, so that it is certainly soft, with a guarantee, so to speak

Today, about 11 days ago, I grumbled to my mother about 11 days in a whale-baby "stew": layer by layer - 2 medium carrots in rings on the bottom, 3 medium potatoes in slices = first into quarters and quarters across coarsely, onions in half rings, plump 6 chicken wings (without "fingers") and a layer of cabbage on top, medium-sized, salted, from the freezer = full bowl, as I usually have. Salt only from cabbage, everything will be salted from it on top. Without water. No additional oil. Everything is "in its own juice".
Hai.
After 3.5 hours, my mother called - delicious.

Everything is very lazy, without unnecessary gestures and other dishes.

[Irina]

Today, at about 11 in the afternoon, I chatted to my mother in a little whale ...

Irina, small, is it 205?

Please tell me why the slow cooker boils even at a minimum. It seems, according to the description, the temperature is less than 100 degrees. But after an hour, for example, meat with broth is boiling. I expected that this should not be. Of course, everything turns out deliciously, but I would like to preserve more micronutrients in dishes. And for this, a lower temperature would be nice. Does everyone have it?

[Anton]

Anton, Whales are nimble. Here I simmer the compote for min, 4.5 hours the temperature is already 99.9 degrees. level 1 cm to the top. The timer can reduce the temperature if you hammer pauses.

small, it's 205

Yes.
I was not present during the cooking, I don’t know about boiling, not boiling. In this case, no water was poured, but my mother let slip that it was not necessary to put it up to the top, because - aha - it gurgles, juice from vegetables came out and from meat.
But she told my mother to cook milk porridge on low.
For vegetables, hi is good.
Mom didn't cook the soup - she cooked milk porridge 3 times on low, round porridge rice and rolled oats. But I feel it cooks faster than, for example. in the Boy.
But the kids are all nimble, although it is possible to make the power even less in order to comply with the slow-cooking temperature parameters. But ... that is what it is.
It's normal for a granny - because if you leave it for the night, she doesn't sleep, worries, no matter what happens, and so - got up in the morning - loaded it up, anyway ready for dinner.

Yes, I also adapted to my 2010.
Here are thoughts on 205, do I need him.
In principle, by adjusting the power (temperature), you can work with smaller volumes.

[Alexei]

In principle, by adjusting the power (temperature), you can work with smaller volumes.

why jump around the machine? nafig nafig nafig ... Two modes, even three modes are - a range of temperatures.
For me, slow is the simplest device = on / off, put it on and go, and I'm not a fan of complicating the cooking process))

Now we are so experienced with different electrical appliances - we know that they have their own quirks, and it is easier to adapt to their parameters - they are predictable and constant.




However, most likely you Alexei, exactly the same thing and meant))

I wanted to swipe at the pea soup, but there were no peas in the house, but there were lentils. The result is a delicious lentil soup with smoked meats. First 2 hours on High, and then about 5 hours on Low.
Sooo delicious! Sprinkled with herbs on top and in general!

Now, I probably won't remember the last time I cooked soup in a slow cooker.
Kitu yohu !!!

Kitu yohu

, oh, if you sing deframbo to the device, then it's worth it. The soup looks delicious, you also need to be able to create something, otherwise, looking at you, I bought a little boy, and the poor fellow has already been in the box for a couple of months. In the larger Kita, who was the very first who adapted peaches, steamed plums, then with a blender and a wonderful mashed potatoes, now I threw cherries

[Rituslya]

Rituslya, and what kind of lentils are green? Cool soup!

[Mrs. Addams]

Mrs. Addams, Arinochka, I don't understand anything about lentils at all, so I buy the one that is cheaper. This time there was a mixture of red and yellow from Mistral.
I took a whole multi-glass. There were fears that it would turn into porridge so that the spoon would stand, but no. Now I looked, so a normal soup of such consistency turned out. Very tasty!

adapted peaches, plums like steaming,

Svetochka, how? Can be more. We bought a full package of plums, but nobody wants to eat it.

And yesterday I cooked chicken thighs according to this recipe

Special chicken with beer (celfh)

... It could, of course, be extinguished in any other unit, but we are not looking for easy ways, so in Kita 2 hours on Hai. It turned out sooo great!

It seems, according to the description, the temperature is less than 100 degrees. But

The myth of never, never, never boiling, slow cookers has been wandering around the Internet since the days of huge, densely packed * Jacuzzis * that take so long to heat up that hardly anyone will have the patience to wait for the food to boil in them.
Medium and small slowers warm up faster and better, so everything is clearer. From experience I will say that diluted milk or water will boil when fatty milk or broth will only bubble up.
The behavior of the device also depends on what and how much its owner puts in it, if he put it in less than the norm, it will most likely boil, and if to the eyeballs, then no. Here's how it happens.

[Rita]

Rita, very simple, I found a full pan of plums (the bone did not separate, so I went with it) put it on low on a timer for 3 hours, (you can have a little sugar, but they were juicy, I then settled everything for them.) right in a saucepan adding sugar to taste, but since I was still going to make a preparation, I poured it into a saucepan, brought it to a boil and rolled it up. (You can, of course, put it on a nai and to a boil in Kita, but I would hurry up quickly) Now I brought the peaches again, I will throw it in, (the puree from them is very tasty) then cherry plum.

I wanted to swing at the pea soup,

And I swung at KT205 ... it turned out to be mortifying.
She soaked the split peas overnight, then washed and combined with chicken broth 1: 4 and cooked for 5 hours on Hai. The peas fell apart in mashed potatoes in 4 hours, but acquired a killer taste in another hour.
For 0.5 cups of peas, 2 cups of broth. At the very end I added some salt.

[Oksana,]

The myth about never, never, in any mode, not boiling slow cookers wanders the Internet

Oksana, this is not a myth. In a five-liter Atlanta, I cook jellied meat, put it overnight - there is no boiling at all, but in 8-9 hours for a high, the meat leaves the bones. Checked repeatedly. Its power is small - 170W, and I fill it almost to the lid, no 2/3

[Rita]

Rita, I forgot to say that during evaporation, the water from the lid does not drip onto the fruit, I cover the saucepan with a towel, and the lid on top

and I fill it almost to the lid, no 2/3

like-minded
Otherwise, most of the slow-cooked people do not believe that this is possible
And I have been brewing so slowly in all my madamas for many years, and

The myth of never, never, never boiling, slow cookers has been wandering around the Internet since the days of huge, densely packed * jacuzzis * that take so long to heat up that hardly anyone will have the patience to wait for the food to boil in them.

Oksan, for large "early" slow cookers this is not a myth, the temperatures were observed, as well as in the 3-liter Parenka.
We have enough patience, do not stand next to the pan - put it down and go, and then let it stand for 6-8-10 hours, does not interfere. That's why she is a slow cooker.

For today's kids, too, it would be possible not to exceed 100 *, having reduced the power, but ... the producer decided that there was nothing, and so it will do.

put it down and go, and then let it stand for 6-8-10 hours, does not interfere. That's why she is a slow cooker

... for that and appreciate

I fill almost to the lid, no 2/3

It does not boil because, as it were, * incorrect * loading. If you overload KT 2010, it also does not boil, but this does not happen according to the manufacturer's intention, but from * incorrect * filling of the device, which gives a very excellent result

If you overload the KT 2010, it doesn't boil either ...

Mine boils for MIN in 4.5 hours - on a compote under the lid.

If you overload KT 2010

He still boils, only later ... it's all about the power ... KT 2010 is an "accelerated slow cooker", and Atlanta is an ordinary one.

It boils and boils, but it cooks sweets. And we know how to pacify him

Boils and boils, but cooks delicious

+1




My 205 simmered the same on Hai, while the pea soup was boiling, but the soup turned out ... the same as it used to be served in the school cafeteria. (mom said that it’s impossible to boil it at home)

I saw Mila's recipe for pea soup with smoked fish for # tasty food ..

Pour soup into a plate, put a few pieces of smoked fish on top. Sprinkle with herbs if desired.

If there is no smoked fish in the refrigerator, I get out of the situation like this: I open a can of sprats, and put 4-5 sprats in a bowl of soup on top

Who tried this option with a fish?

[Rituslya]

Rituslya, Rita, Thank you! I have lentils "for you", I recently mastered red for light soups without potatoes, now I am looking in the direction of the other one (for promotions in stores).

Wonderful soups and chicken!

I'll try to "throw" soups into the little kitten (205), in vain I bought it

Oh girls, I can only hear 205 yes 205 ... I ordered it, I think it will come in handy

He's so cute will definitely come in handy

[Mrs. Addams]

Mrs. Addams, Arinochka, lentils are very, very easy to prepare. I, too, probably first met her a couple of years ago, because in life I did not know how to sensibly approach her.
But I probably take some varieties that quickly boil down, so there are no problems at all.
But the soup turned out sooo delicious! Highly!
Oxyunik, I will definitely also aim at the pea. Now we'll finish the lentil borscht, then I'll try the borscht, and only then the pea borscht!
Svetlana777, Svetochka, thank you. And you do this mashed potatoes for twisting?

Are you making this mashed potatoes for spinning?

yeah, now I just rolled them out of peaches, today I didn't pour them anywhere, put them on the timer and left, I came the light was turned off, when and what time I don't know, I blasted them with an immersion blender, I sprinkled a little sugar on top and turned it on for another low, probably an hour later they began to boil at the edges, transferred to high, and boiled and rolled them into cans, how everything will stand, I don't know, I'm doing it this way for the first time.

[Svetochka]

Svetochka!, Thank you so much! I will definitely try to make mashed potatoes.
Rialis, Alexey, come in handy. Very useful! Kind of small, but just super roomy pot!

Now I have 205 and 206 just the most demanded guys.
205 pushed so hard with meatballs with raw rice that she decided to turn it off as soon as possible if she suddenly became capricious and began to lift the lid. But no, the little clever boy! The meatballs are already squeezed out of steamed rice, and he is still working and puffing with the lid closed.

10 days to wait. I immediately ordered a timer for him.
Fortunately, the heat and in 2010 only the compote puffs continuously. But I can already imagine how I will think of yummy in a baby in portions, otherwise they eat homemade meat and peas for a long time in huge pieces, except for me no one eats.

Today, at 205, a zucchini with tomato paste on Hai was stewing in its juice, it was snorting at LOOK, and according to FACT the temperature in the bowl is 97.6 ℃.
And all the circles retained their shape in 2.5 hours on High when loaded into a half bowl.
If there is no boiling at all in the bowl, only bubbles along the walls, then this happens at temperatures up to 90 ℃
By the way, I drew attention to one more detail about 205 ... On Hai, it accelerates, picks up temperature, cooks for a while at the maximum, so much so that even the lid can twitch ... then it starts to gradually decrease the temperature, which, in fact, is languor ...


And notice that the zucchini and the sauce have retained their color.

[brendabaker]

brendabaker, it's time to change the topic to 205 and 2010, everything is already, acroming me with such and others.