Slow Cooker Temperature Chart Kitfort KT 2010

205 ... ordered

the baby will be useful, but it enters into it, for example, meat MNOOGOOOO
If in 1.6-liter Redushik more kilos of meat are included, then you can fit even more into 2 liters

So soon I will eat a lot of different meat
I'll stuff the barbecue and grind a LOT and eat it, eat it

then you can cram even more into 2 liters

why 2l ,? Kitenok 205
Capacity 1.5 l
Power 120 W
Number of modes 3
went to make a measurement with water, 1.5 hid the edge on which the lid rests, therefore, max 1.4l

why 2l ,?

So everyone has already typed 206

[1.5 l]

Kitenok 205
Capacity 1.5 l

I’m not slow, my mom’s, yes ..
1.5 l - for which it was purchased

kit-206 = 2.5 l already

So everyone has already typed 206

not everything, I don't have it. It's a pity that they released such a variety late, the Chinese are recruited, otherwise the whole park would have been hapanula too

Oh, and I already have so many Whales that I do not have time to run on all topics: 205, 206, two 3.5 liters each, and one large 5 liter. By the way, it is big and, really, big. My 5-liter multicooker pots seem to be somehow flawed in front of his bowl.

I stewed meatballs all night in chalk on Low. It was like soooo much that the lid barely closed. And now I've only caught 4. They all went somewhere. Very, very tasty!

[Rituslya]

RituslyaProbably, like me, you take samples, but as to the end, the finished product is only for trial, who will be the first to have time

[Rituslya]

Rituslya,
What kind of rosy ones, I also wanted them, Rituel, and did you add water or broth or sauce?

CT-2010
I stuffed the chicken into 1.8 kg. Ripped off, tied up as I could ... I'll wait

Stuffed the kuru

If I put a whole trigger, then on the chest, as on the thickest place in the body, and do not bandage it - so that it warms up well between the legs / wings and the body = it will get ready sooner, well, there will be no pale boiled skin on the trigger




in fact, I more often cut out the back part - from the neck to the tail, there is nothing to eat there, only bones, I give it to my dogs - even if they chew bony in raw form, boiled bones are stupid food

[Irsha]

Irsha
I cook for the first time. Lies on a substrate cm from the bottom.

Do you propose to untie it?

And I squeeze the backbone myself, I like to poke around in bones.
And he didn't throw out the skin, the son will smoke, I'll slip it, then into the pea soup.

Ripped off

ahh ... the trigger has no skin ...
never did that

ahh ... the trigger has no skin ...

Otherwise, I’m carefully studying Oksana, it’s like they don’t eat my skin, but they wanted chicken

Lies on a substrate cm from the bottom

well, maybe hunting such a trigger on an air "cushion")) not at the bottom people like to cook, yeah

I, there was a case, on carrots, on cabbage leaves, on small potatoes I put a trigger))

[Irsha]

Irsha ,
I also love pieces on vegetables, but here I’ll see what I’ll get out of the whole, like kspiriment, while on Hai, I’ll think about the modes from now on. A thermometer to help me.

3 hours and the chickens are ready, I stuck a thermometer in the chest, 85 degrees, the meat is tender, let it cool. There are no blushes, but Knor's seasoning gave color. We're not going to eat the color, but meat.

My grandmother rearranged Kit and the chicken scattered


Kuru was dumb, tender, dietary, when he pulled it out, everything crumbled completely ... do not cook like that, it hurts too quickly

[Oksana]

PS, using the same principle, made frozen pollock fillets in tomato sauce.
The fillet was divided and shaped.
Fried in oil 3 onions + 2 carrots + 2 tbsp. l. tomato paste + salt, pepper, sugar + 0.5 tsp. wine vinegar 6%.
I put the fish on a layer of vegetables, after 2.5 hours on MAX, mixed it, added lavrushka and let it stew for another 30 minutes in the sauce, then turned it off and let it brew for 3 hours. Divided into portions and allowed to stand overnight in the refrigerator. It turned out to be a cold appetizer.
Frozen fish gives enough moisture, I did not add water at all, not a drop.

Oksana, thanks a lot for the recipe and experience. I cooked pollock fillet at night (I haven't tried it yet, but the smell and look are awesome)

Very clean!

IN shurpa recipe for KT-205 added cabbage and beans .. closer to borsch

added cabbage and beans .. closer to borsch

I have adapted to bake beets in foil in advance, ready to grate and in the freezer in portions. And then in borscht at the very last moment.
Sometimes I add tomato juice at the very end, or freshly squeezed beetroot (I first smell and taste the beets so that there is no earthy taste and smell.)
I cook the beans by itself in a pack, freeze the excess and then put them in borsch, soup, or salad.

I stuffed the chicken into 1.8 kg.

Hello! Do you have a boiler or soup chicken (like a laying hen)?
I keep thinking on what mode and how many of my homemade layers to cook

[Ginger]

And you have a boiler or soup chicken (like a laying hen)

Ginger, I have a broiler house I can only assume that the soup is better on "low" and longer in time

3 hours and the chickens are ready, stuck a thermometer in the chest, 85 degrees, tender meat

Kuru was dumb, tender, dietary, when he pulled it out, everything crumbled completely ... do not cook like that, it hurts too quickly

Yesterday I put in 2 kg of chicken late in the evening, so the family stood with a thermometer in 2 hours - the chicken was ready (85-89 degrees). In general, somewhere came across that as soon as the meat on the legs begins to move away from the bones - the chicken is ready.

Rialis, in my opinion there is no point in tying such a chicken - it will still fall apart.
Even in the slow, I cut it straight away - I cut out the breast (separately into the container), separately the thighs, legs (immediately into the plates), and the remaining backs, hangers and everything that fell off - also separately into the container, to chew for lunch.

[Mrs. Addams]

Mrs. Addams, Thank you. So, I'll put it on low and I'll be guided by the legs))

[Mrs. Addams]

Mrs. Addams, This was my first trigger, so I got stuck, skinned.

the family stood with a thermometer after 2 hours

hummed

[Ginger]

Ginger,
I was probably late with the advice to look and ask in the subject BOOK of recipes for ... and CHOICE of a model ... I read about preliminary soaking in saline solution and pickling in a bag in sour cream + spices

[brendabaker]

brendabaker, no, we weren't late) The slow one is just going with ozone I am already thinking and preparing in advance)
Thank you very much!

[hen]

pre-soaking in saline

hen on the advice of Blumenthal Heston.

[Irsha]

Irsha, Thank you!

Today I made a pea soup with smoked chicken legs. The taste is unreal!
9 hours on Low
Peas all somehow wrong I come across, does not want to boil in porridge in any way.

[Rituslya]

Rituslya, Doesn't want to boil over, the conclusion is one, soak

And I have for 9 hours at the LOU, crushed into halves, into porridge.

hummed

Everything is fine in slow motion, but when you come home at 22, throw it at 23, there will be something different from the thermometer after 2 hours - you stand next to her all the time, watch and wait for dinner

It's better to leave everything before leaving, come and sit down to eat
But we didn't appreciate the chicken from the whale. Somehow it doesn’t work, for our taste. So far, this is the only dish that we have rejected from it. I tried to change the mode and cooking time, it did not help. Apparently not ours.

It's better to leave everything before leaving, come and sit down to eat

Think 12 hours would be good for a chicken?

[Ginger]

Ginger,
Consult Galina Gavala on a big topic, she slowly cooks domestic chickens.
Blumenthal's brine doesn't suit me in any way, three tbsp. tablespoons of salt per 1 liter of water - I feel so salty that it tastes unpleasant and somehow it immediately becomes uncomfortable

Think 12 hours would be good for a chicken?

if left on the heating, then the chicken will not be "none" = I would have stuffed almost a full bowl of boneless chicken meat, and until the evening - with salt, pepper, of course, and even covered it on top under a lid - I have it usually foil from chocolates - I crush it over the meat = so that the meat on top does not "wind up".
Such "stuffed" is very tasty, like boiled pork, the taste depends on the seasonings. And the cold is tasty, instead of sausage
if beef it turns out, the curcino meat even more so.

And it is more convenient if you take out the meat at night, take it out in the morning and put long-playing porridge or peas or beans on the remaining fat-broth, put vegetables until the evening - in the evening, then both the meat and the side dish will immediately be there. Only there will be little heating - low is normal.

[Irsha]

Irsha, thanks for this way! Very interesting, especially about the "winding" foil
In the afternoon I still can't leave the working equipment at home, but, in general, I'll think about this method for the weekend

especially about the "winding" foil

In general, baking paper and circles cut from a Teflon rug are suitable, but it is the foil from the chocolates that is still supposed to be thrown away, but here it comes in handy and more than once you can.
I also cover the potatoes when I cook in a slow or cartoon without water. It turns out to be juicier, without some dryness on the top, it also depends on the variety of potatoes.

Think 12 hours would be good for a chicken?

Is there no outlet timer? It's very convenient with him. At least 2 hours, at least 3 ...

[Irsha]

Irsha, Thank you!

L_e_a, no socket timer

Today I made a pea soup with smoked chicken legs. The taste is unreal!
9 hours on Low
Peas all somehow wrong I come across, does not want to boil in porridge in any way.


Ritul, in KT205, this is what happens:
yellow split peas, in halves, WITHOUT soaking, 1: 4, on LOU reaches full softness in 9 hours. It looks like water alone, peas separately, but with simple stirring with a spoon it turns into mashed potatoes, as in the photo above.
yellow split peas in halves in the same proportions and for the same 9 hours on LOU, but pre-soaked for 12 hours was so hard that I cooked it in mashed potatoes for another 5 hours in the morning on Hai. The taste is intense, but I won't do that anymore, I'm afraid to overload the device, it's 14 hours of continuous operation.
I also cook yellow split peas on Hai in 5 hours, but in a smaller volume and must first soak and wash, because the vein boils and the foam rises 2 centimeters up.
(Without soaking, I cook under my control, skimming the foam a couple of times, on Hai, 5 hours.)

It's better to leave everything before leaving, come and sit down to eat

Ekaterina, and what, specifically, is Kitfort's model, can you tell me more, I want that too?
Do you put on a timer? And what kind of chicken, homemade, broiler ..?

[brendabaker]

brendabaker, Oxyunik, then I kept this pea soup for almost 5 hours on Hai. Yes, it thickened, but it turned out not soup with smoked meats, but porridge. He stood in the refrigerator, and began to stir with a spoon.
No, after all, soup is better.

Yesterday I cooked fine chicken liver, medium buckwheat and more dolma. My Kit, which is very large by 5 liters, is not in good demand, he has a very large and heavy bowl.
Everything is very tasty! Highly!
I abandoned almost all of my multicooker park and I'm sitting all over in Whales!

[Rituslya]

Rituslya,
I kept one Redmond 02 for myself, in case some force majeure happens. But I keep it in the closet, and the slow cookers and the hob are working.



Rituslya,
Rita, did you fry the liver? Or how? I would like more details, as you did, I love the liver

[Rituslya]

Rituslya, Liver recipe in the studio

Friends, Duc did exactly the same as in a stewpan, but only then transferred it to a small one and for 3 hours on Low
Cut 2 large onions in half rings, rub 1 large carrots, combine and simmer a little with butter in a saucepan. 5 minutes before the end, I added 500 grams of coarsely chopped liver.Stirred.
I put everything in a shallow and poured 250 grams of sour cream. Lowe for 3 hours. After two hours, I looked in and mixed it, otherwise it began to form on top like a film.
Delicious!

[Rituslya]

Rituslya,
I copied the words, I love the liver in sour cream
KT205 confidently knocks out into the most popular model, as I see it. He also serves me much more often than 3.5 liters

Yeah, Oksyunik, it turned out very tasty, but you still need to mix it once.

I will also write about dolma. I cook it often. She bought the sheets in the store from different manufacturers. Mostly they were medium in size, nothing, normal. As they say, you can eat. But the last time I came across such burdocks that I threw this dolma. And here on the market I bought an ordinary liter jar with sheets without water. This is the thing!

but when you come home at 22, throw it at 23

In this case, young people and lonely people order hot food with delivery when they come home from work, and family and those who are more impressive hiring an au pair

[Oksan]

Oksan,))) a slow cooker and a slow cooker are cheaper for the "undignified", and the food from it is more useful.

KT 205. NUT WITHOUT SOAKING.

1 glass of CHICKEN, wash, drain, put in a bowl, add
3 glasses of cold water.
First 3.5 hours on High (until the lid starts * jumping *), then switch to Low and cook for another 6 hours.
Then turn off the device and let the chickpeas cool to room temperature in the water where it was cooked.
PS, an hour before switching off, I put in the salt.
Unexpectedly soft, I would say * juicy * peas, now I'm thinking about where to attach the broth, it also tasted decent.

[Oksan]

Oksan,))) a slow cooker and a slow cooker are cheaper for the "undignified", and the food from it is more useful.

My friend's father fell ill. Every morning, his son cooked semolina porridge for him in a saucepan (dad used to have breakfast like that)
Relatives threw themselves into a multicooker (I already forgot exactly the brand, I remember that the company is well-known). In the morning, the happy son put milk, butter, sugar, cereals in the bowl, turned on the program and went to his father's room. He no longer used the multicooker. When I asked about the reason, he said that after cooking in a saucepan, he washes the saucepan, and after cooking in a multicooker, he had to wash the bowl, the appliance, the table ... and endure the scandal from dad