Slow Cooker Temperature Chart Kitfort KT 2010

[brendabaker]

brendabaker, yeah, I've already seen, this is class! We must go for milk. And I'm really looking forward to millet with corn!
Do you remember that bread was baked in Kita - is it prepared as a separate recipe or is it lost in the text? For some reason I can't find it, but I noted it to myself.
This is me for the pizza question. There they also made a mold for bread, I'm wondering if I need to look for exactly this or will it be enough to fold the foil in half and grease it with oil? What do you think?

[Deana]

Deana,
Pages 458-459 ff Ira bakes bread



Ira's mold was just * not like this *, she cut it off and rolled it



I baked thin pizza, greased the bowl with butter, laid out the dough with sides, tomato sauce to the sides, then grated cheese, then what you want like salami and again cheese and herbs for pizza



Make sure the sides do not burn



My pizza on page 461, no photo, right under Irina's cheesecake with berries

[brendabaker]

brendabaker, Oksana, saved! Thank you! I will wait for yours when you do it again. But I remember she made the form, but I can't find the size that she mentioned, so I think, because the form is made of foil, can you just fold a couple of layers in about the shape of a loaf, grease it with butter for fidelity and put the dough there? What do you think? Or will it open in the shape of a bowl? In general, this is also not scary, the main thing is that the bottom does not burn and does not stick to the walls.
And another question about filling - if you shove a silicone cake mold into Kitya - will it bake or the silicone is too thick for such low temperatures and you need to focus on something thin, such as foil?

[Deana]

Deana,
Dina, I don't know at all about silicone, I would take a chance with foil, because you can do it in 4 layers

[brendabaker]

brendabaker, well then I'll try! Thank you!

I did not wait, I cooked corn porridge myself. I took the proportions of rice (160 ml per liter of milk), a little salt and 3 tsp. I threw sugar at once, so as not to forget. Considering the playful disposition of my Kitenochka, I mixed it after 2 hours, after 2.5 transferred it to Min, after another 30 minutes put it on heating, after half an hour I turned it off and went to bed. (Heating and lengthening the cooking time solely because it was cooking almost at night and there was no desire to wait for it to cool down, so I left everything in the bowl to cool / languish. In the morning, of course, everything had cooled down, but it was not a problem to warm it up. The porridge came out very good. mode stuck much less (or maybe because of another cereal).

[Deana]

Deana,
Dina, rice and rolled oats are the most sticky porridges, and a lot more depends on milk, who boiled milk on the stove, remember what it is like to then wash the sides and bottom of the pan. The slow cooker is at a height here, it sticks a little and you can mix it only once.

[brendabaker]

brendabaker, boiled, I remember I have a very hot Kitenysh, so the usual recipes have to be slightly adjusted to suit his temper.

I got a box of tomatoes
... I put the strong ones in the hololnik, on the salad,
I threw out stained and broken,
and whole, but soft, perespels washed in several waters, cut coarsely, removed the place of attachment of the stalk, filled a bowl with them with a slide, salted, added sugar, dry garlic, oregano and a mixture of vegetables.




I cooked at MAX until such a thick state, it was not necessary to evaporate the liquid.




When mixing almost ready-made tomatoes with a spoon with holes, almost all the skins remained on the spoon and I removed them from the bowl




It turned out three cans of 800 ml each and a little more, pizza sauce or pasta.



Now in time:
They brought everything for the night looking, I barely had time to disassemble, so I put it on a delay and for 6 hours, I didn't cover the lid, but in vain ... I straightened the taste in the morning, covered it with a lid, and cooked it for about 2 hours for MAX.
What I am very pleased with: the taste and consistency are incomparable with cooking on the stove, nothing burnt anywhere, there was practically no foam, the skins came off easily, the slow cooker bowl shines like new from a long contact with the acidic environment.

Oksana, what a fine fellow you are !!! How not to forget about such tomatoes for the next year. It turns out that they stewed for 8 hours? Right?

[brendabaker]

brendabaker, beautiful! Why didn't I cover it with a lid? Then it would have boiled down / evaporated longer after all.

[fedorovna1]

fedorovna1,
Tatyana, it turns out that yes. At first I thought that I had given a blunder, leaving them to cook overnight WITHOUT A COVER, but then I realized that from such a long cooking they became somehow sweeter and generally tastier than one could expect from them. As soon as I closed them with a lid, they immediately began to boil quietly, but without foam, quickly boiled, the skin fell off. Now I think I did the right thing, 6 hours without a lid + 1.5-2 hours under a lid (although I lifted it and took it off while I interfered)



Deana,
Dina, at first I thought that they would cook faster under the lid ... And now I think that it turned out so delicious precisely because it took so long to prepare. All the same, probably, I will continue to do them as I described: 6 hours without a lid and then under the lid until smooth

[brendabaker]

brendabaker, I get it now!

Dina, the tomatoes without a lid DIDN'T BOTTLE, but languished, the boil began when I closed the lid. At first I decided that it was a minus, and after I ate them, I decided that it was a plus for them.

[brendabaker]

brendabaker, understandably! This should be a recipe ...

Do you think it is possible to put portion pots in the appliance without a ceramic bowl? Confused that condensation will fall from the lid, or maybe it will be on the surface of the pots themselves?

[Anna67]

Anna67, I don’t know, there will be no uniformity of heating, the bowl goes along the contour, and the pots will only heat up with one side ...

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

judging by the way the device damaged my windowsill

Damn, I keep forgetting to somehow measure the pace when working near Kitenko, someone asked. I don’t know what to measure, with a thermometer - there will not be enough divisions, but with a thermometer for meat, there seems to be too much.

BEET PATE BAKED IN KITFORT KT 2010
COMPOSITION OF PRODUCTS:
Baked beets - 5 pieces, small,
Onions -3 pcs., Small,
Vegetable oil - 4 tbsp. l.,
Paprika red, sweet, ground - to taste,
Roasted seeds, not salted - 1 pack (100g),
Cheese, or feta -200 g,
Honey - 2-3 tsp.,
Lemon juice - 4 tbsp. l.
Salt if needed

HOW TO COOK:
1. The taste of roasted seeds dominates in this pate, so you need to take the best seeds with a pleasant, clean smell and taste and peel them yourself.
2. Finely chop the onion, fry in vegetable oil until the desired color and flavor. 1 minute before finishing, add paprika to reveal its taste. Remove from heat.
3. Peel the baked beets, cut into pieces.
4. Place all ingredients in a food processor and beat until a paste. Salt if needed

Oksana, where is the kitfort here - to fry onions or bake beets in it?

[brendabaker]

brendabaker, Oksana, did you bake beets and onions in Kitfort?

To bake beets in a slow cooker, you need to wash them, wipe them, wrap each one separately in foil and put it in a bowl, placing the larger one in the bottom row, closer to the back and side walls, and the smaller one in the center and the top row. Cooking in MAX mode for 4.5-5 hours, checking for readiness with a fork

How long. In AF redber for a maximum of two hours, and then if the beets are such that they barely fit into the bowl and around the carrots are still interfering with blowing ...
How does it taste different from other baking methods? Or is it juicier, easier to clean, what other advantages besides "a lot will fit"?

[Anna67]

The most delicious and fragrant one turned out to be the one that lay on the bottom and was slightly hot. You cannot compare with boiled food.




I baked 17 beets at once, when the rest cools down, I will peel them, and, either grate and freeze them for future borscht, or freeze them in pieces for future pate



Anna67, Milashaa,
I fried the onions in a pan, next time I will put the beets on the timer for overnight cooking.
There was an idea to bake the onion separately in foil, but I don’t know yet how I’ll do it: in the skin, or peeled, in oil, or not.
Today I needed to recycle a bag of beets, I did it and I'm quietly happy. The pate turned out to be so unusual, the idea was taken from the cook. RU

[brendabaker]

brendabaker, Oksan, thanks for the info: flowers: I will definitely try to bake like this

You cannot compare with boiled food.

There is no question of this, I stopped cooking beets after my husband cooked herring under a fur coat and the vegetables were baked there. Except potatoes. And here I see some even bake potatoes for a fur coat ... live and learn.

: rose: APPLE SAUCE WITH SUGAR



COMPOSITION OF PRODUCTS:
Apples - 12 pieces (1.5 kg)
Water - 0.5 cups
Lemon juice, fresh - 1 tbsp. l.
Lemon zest, fresh - slice
Ground cinnamon - 0.5 tsp.
Ground nutmeg and cardamom - pinch
Anise seeds - 1 tsp, l,

HOW TO COOK:
Mix water and lemon juice and pour into a slow cooker bowl.
Peel the apples, core them with seeds and cut into 1.5 - 2 cm pieces.
Put them in a bowl and stir with acidified water so that they do not darken. Put the zest and anise seeds on top in a bag, or in a * bomb * for tea leaves.
Cover with a lid, making sure to leave a crack for steam to escape.
Cook on MAX for 3.5 hours,
Then add the rest of the spices and beat with a mixer whisk until smooth.
At the exit we have 750 ml of sauce, just enough to fill 4 Redmont yogurt jars and set the cooking number on the lid. Cool on the table, store in the refrigerator for 3 to 5 days





The taste is very reminiscent of children's applesauce from the times of the USSR, but I do not have a single gram of sugar and apples are very different, and the taste is sweet and sour.
I liked the dipping nuggets in the sauce, a nice pairing with poultry.



Now, a note: this number of apples is designed for a large slow cooker, so you do not need to put more than 1.5 kg, the apples first float over themselves and foam almost to the lid, then everything is boiled down in half. You also need to leave a gap for the steam to escape.





Pieces of raw apples took up almost 2/3 of the volume of the bowl




After 3.5 hours, the apples looked like this. I threw away the zest and took out the * anise bomb *, seasoned with cinnamon, nutmeg and cardamom




I took a mixer, beat the apples in mashed potatoes and put them in clean portioned jars




Any apples are suitable, not tainted

I cooked rice porridge in Kita. Very tasty porridge turned out. We can say that right for baby food. But I screwed it up with my own hands, so it got stuck on the rim of the bottom of the saucepan at the end of cooking.
Firstly, I sin that the milk was already on the verge of souring.
Secondly, I cooked it for more than 3, 5 hours.
Thirdly, I forgot to immediately transfer to another vessel.
The result is a delicious homogeneous porridge with a dense crust on top and welded to the bottom.
Next time I'll cook it according to the rules and advice.

[Rituslya]

Rituslya,
Rituel, sorry for the porridge, I love her so much. Didn't the milk turn sour?

[Oxyunik]

Oksyunchik, honestly? ...
To be honest, it turned sour in the end, but everything happened so neatly and veiled that mine did not even understand. This time, one might say, I was lucky that I cooked the porridge and disposed of the sour milk.
Oxyunik, I will definitely try now according to the rules!
I'm just a hero with a hole!

[Rituslya]

Rituslya, porridge with cottage cheese or what?

Eh, I don’t like to rip it off when it is welded on, but this part of the porridge is my favorite to taste. So think about whether to let it stick and feast on, or not to give it and deprive yourself of pleasure, but it will be easy to wash.

And at night I baked eggplants and company in foil. In the morning I cooked caviar.
They were baked for about 2.5 hours at MAX, then stood in a bowl until morning.




I stuffed a full bowl, eggplants down and to the walls to bake, and on top of pepper and tomatoes. I didn't like the taste of baked onions, so I fry the onions in a pan




In the morning everything was easily cleansed, chopped finely, mixed with onions, seasoned with salt, pepper, lemon juice, cilantro and basil.
The dish is called KHOROVATS, or Odessa caviar.




Here is the composition of the products



The recipe was issued

Thick apple sauce with honey

I didn’t turn to call it jam (I don’t like store jam)
, but here I am not an expert at all. The taste is sweet, spicy, rich - apple
The recipe was issued

Today at night I cooked borscht at a minimum.Probably, it took a long time to prepare, because I charged it at 21 o'clock, and woke up and turned it off at about 5 o'clock in the morning. When turned off, there was a boil, but quite insignificant, because the borsch, poured almost to the eyeballs, remained the same.
Nothing like that, but not an eagle.
Not my option.

[Rituslya]

Rituslya,
Cooking borscht in a slow bowl whole and without supervision, this is a favorite * rake * of a beginner,: yes: I tried it myself many times until I realized that each device has its own range of tasks. But the slow cooker cooks cabbage soup perfectly, although it will also require you to intervene and pour water into the vegetables.
: friends: t

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=475884.0
Here is a recipe for cabbage soup, which describes the very principle of cooking them in a slow cooker

Oksanochka, thanks! I will definitely try it.
I first boiled broth for my borscht, and then I added potatoes, canned beans, cabbage, sauteed root vegetables and broth with meat to it. Well, for at least 7 hours.
Probably, it was my mistake that I took the broth to boil in advance. I should have tried to lay everything down at once.

[Rituslya]

I show off sour soup
Squeeze 500 g of sauerkraut (if very sour, then rinse and squeeze),
Chop, mix with 1 tsp. sugar and 1 finely chopped onion and place in a greased slow cooker bowl
Remove 2-4 good top leaves from the head of fresh cabbage and set aside.
Cut about 400 g of cabbage and place in a slow cooker in a layer, filling the bowl 2/3 full.
Cut 2 medium or 1 large carrots into circles and place on top of the cabbage.
Cut 1 medium onion, not very finely, mix with 1 tsp. tomato paste and place on top of the carrots
Season with salt and pepper.
Top with half bell pepper and stalks of herbs from the freezer
She laid out whole cabbage leaves on top, they do not allow the contents to dry out and burn during long languor. A little butter on top, better melon
Covered and set on Low for 10 o'clock.

I dried 1 tbsp in a dry frying pan. l. flour until light brown for dressing.
She took out 2 glasses of broth from the freezer.
And she went to bed.
In the morning, I threw away the dried and darkened upper leaves of cabbage and stems of greens, added flour, hot water and broth, mixed the contents, put a bay leaf, added salt, added pepper, added brine, mixed and allowed to sweat for another 1 hour.
All vegetables were cooked in one pot, but each vegetable remained with its own taste, which is impossible to do on the stove.
A very rich taste almost out of nothing.
🔗
Here is a basic stewed cabbage soup recipe useful to every slow cooker owner.



And here is my * braggart * successful cabbage soup in 706 Kenwood (p. 366 in the Slow cooker topic choice of model ...) The photo is there.



Rituslya,
Rit, potatoes, liquid and the MIN mode are generally very poorly combined, hard vegetables are better cooked at MAX, and the less liquid, the richer their taste



Sometimes, when it's chilly in the apartment, and the weather is raging outside the window, I cook lean borscht, first beans, whole beets, whole potatoes, dried mushrooms are cooked for 5 hours at MAX (and I read a book, or dismantle my collection of toys, in short, I spend a pleasant time and at the same time I heat the apartment), then I take out the beets, cut the mushrooms, mnu the potatoes, fry the mushrooms, onions, carrots too, add tomato paste to the sauce, put the cabbage in the bowl, as it will be almost ready, collect the borsch so that the spoon stands. I let it brew, and the next day it tastes even better, but this, one might say, is a rare event.



P. S. I always soak beans at least overnight

Lentil soup.
Slow cookers: model selection, features, reviews
The recipe was once found at Betty Crockers, changed a little and stuck in my kitchen as very suitable for overnight cooking.
1 pack (450g) plain brown lentils, rinsed well,
2 liters of water
2-3 st. l. dry wine, wine vinegar, or lemon juice,
1 tbsp. l. with a slide of tomato paste,
1 / 2h l. dry thyme,
1 / 4h. l. cumin and cumin,
3 cloves of garlic, pressed through a press,
2 medium onions, peeled and diced,
2 medium carrots, peeled and diced
1 turkey drumstick, or turkey thigh. (Or whatever meat you like)
Place all ingredients in a slowcooker bowl, stir, cover and cook for 8-10 hours on High.
Remove the meat from the finished soup, mix well and season with salt.
Let it brew in a bowl before lunch, or before lunch.

This was also prepared in 706 Kenaud, it should be done in Kitfort





Prepared 2 servings of puree mountain soup without meat,
1 cup yellow split peas
a handful of dry vegetables
4 glasses of water
I did not soak the peas in halves, shelled, but only washed them from dust in a colander and let the water be dug out.
I cooked at MAX, 5.5 hours until the peas are completely boiled in mashed potatoes.
Salted and pepper the finished soup, added greens and feta cheese.

Oxyunik, but fish soup made from canned food, sautéed vegetables, potatoes and rice, on which mode should I cook, min or max? and how long?
The fact that the rice is likely to be very boiled does not scare me at all.



What a wonderful pea soup turned out!

[Rituslya]

Rituslya,
Rita, I say purely my thoughts ... Put rice in a slow cooker on MAX no earlier than 1 hour before the end of cooking. Canned food and so ready that it is too much to cook.
I would boil potatoes on MAX with a small amount of water until they are almost ready, then add frying, canned water, boiling water and rice and boil it all for an hour until the desired readiness of rice
If Galinv potatoes are cooked entirely in a little water and oil in 2 hours, then the sliced ​​ones will come even faster, just put water from half a glass-glass



Or I would stew potatoes + frying with very little water, (you can also in the frying pan where I did frying) then everything in a bowl + boiling water, rice and canned food and on MAX until the rice is cooked.

What a wonderful pea soup turned out!

I fell in love with pea puree soup, without meat, with melted cheese, or feta cheese / feta

[brendabaker]

brendabaker, adorable pea soup! Soaked peas, right? Strive with this, I keep forgetting, but without this it will not cook. I need to write it down somewhere, I just wanted a pea.

[Dina]

Dina, when I forget to soak the peas, I do this: I put it in a deep plate, fill it with water and put it in a micra for 10 minutes at 600. It then boils well

And if you grind it in a coffee grinder, it doesn't cook faster? Of course there will be no peas, so we are at home and cook until they are boiled.
That's when I didn’t think of sifting flour and the grains were felt, but cook the soup in any case for more than 15 minutes ... I hope next time I will not forget that a sieve is needed, but not a fact

[Deana]

Deana,
Dina, depending on what kind of peas, yellow split peas, which are not lured in HALVES at all, I cooked it without soaking, just washed it under running water in a colander
But round yellow WHOLE peas need to be soaked, I don't like to buy them.
.



Anna67,
I cooked pea puree soup from peas ground in a coffee grinder in a rice cooker and in a saucepan, it turned out very quickly, boiled for almost 5 minutes and it was ready.
It seems to me that there is no point in preparing this quick soup in a dolgarker.
But the traditional pea soup, long-playing, from a slow cooker, in my personal experience it loses * musicality *, this is important to me. Yes, and I like the taste, it looks more like raw peas and vegetables are felt (I cook without meat), and often without salt



And it’s not hot at my house again, heating was provided in all entrances, except mine. So I put on the pea soup again, in 5 hours Kitfort will warm up the apartment and cook it, two in one, so to speak.

[VitaVM]

VitaVM, brendabaker, girls, thanks! What kind of peas will I have, what I see is what I will buy, I will focus on the halves, of course, I don’t like to prepare for a long time. At work they will cook in a soup cooker, but somehow I will try it at home in Kitenka. Interested.
brendabaker, Oksan, I somehow missed, and yours in Kita is a separate recipe?

[Deana]

Deana,
Dina, my peas are only on this page, where is a photo of the soup, I'm afraid to get out with such a recipe, and even with a recommendation about processed cheese



This is from the same series as store-bought dumplings in sauce, as if not a recipe, but a method of preparation

[brendabaker]

brendabaker, oh, okay! A very good recipe and about cheese is also important! It only seems that everything is simple, but in fact it is very useful and important. Of course it's up to you to decide, but I would definitely bookmark such a recipe for myself.

[Deana]

Deana,
Dina, I use these peas with different zaprvki, sometimes with cheese, sometimes with fried + chicken pieces, or fried bacon, or something smoked.
That is, I cooked peas for myself, made a different dressing each time, mixed it in portions, warmed it up, here's the winter variety on the table.
If I still take a picture of options, then I will lay out one recipe.