Slow cookers: model selection, features, reviews

buy a tabletop oven, (direct device as intended)

So it takes up a lot of space. And he doesn't cook porridge.
Of course I'm also thinking about her.
Now I really want to understand what the slow cooker 707 can do.
At what temperatures are cooking.
Are porridge cooked in Teflon pots and in a ceramic pot different in taste?
I would like to understand everything, so as not to regret later
since I am now very sorry about buying a double grill microwave.
it would be better for this money to buy a small oven
Space takes up a lot and is used only for warming up food and that's it
And it cost 7 to r

The husband loves baked goods.
In a bread maker, sweet pastries - with tanned sides
In a lacuchinka - charlotte turned out in 2 times 50 minutes each (baking)
Burenka cake - also for 2 visits
Moreover, the bottom is very fried from the top, weakly
I had to turn around and the beauty did not work
And I want it both tasty and beautiful, well, it's not harmful

[Kalmykova]

T
And I want it both tasty and beautiful, well, it's not harmful

IMHO the most dietary saucepan is a slow cooker. Although Natalia Kalmykova manages to fry the ribs in it

I agree to all 100 - no electric pan can replace the oven.

[I agree to all 100 - no electric pan can replace the oven.]

IMHO the most dietary saucepan is a slow cooker. Although Natalia
I agree to all 100 - no electric pan can replace the oven.

Oh!!!!!
I lived in peace.
and so.
it all started with a bread machine
Now what? Less than a year later, the list is growing at an alarming rate. And it seems like everything is needed (except MVL)
Now in a little prostration
Either buy a 707 and take a closer look at the ovens.
Only I have no experience of cooking in them - that is, at all.
Or pull up the belt on the cookie 1054
In deviceaholics, no one will tell you anything
And I'm all so disheveled
Favorite porridge is always in grains. The yoghurt didn't work out.
AG - works honestly for blanks
and I want porridge, I want yogurt.
I didn't decide about the jelly, because I don't know if there is any use in it.

And I not only simmer and cook in it, but also bake chicken and boiled pork and homemade sausage. From long languor and their own juice they turn ruddy as well as from the oven, only the vkeus is much softer and juicier
This is one of my first and most successful devices with the filing of the Bread Maker

[Zvezda askony]

Zvezda askony?
no, I have never tried pastries, but it seems that Admin wrote that she was doing a gingerbread in a slow cooker. In general, I am not very good at baking, more for snacks, and DEKH is enough for me with its wonderful biscuits.
I have 2 Kenwood slow cookers, both mechanical - 706 and 6.5 liters - 658. I cook jellied meat and zucchini caviar for spinning there, and in white - I mostly simmer milk for fermented baked milk and cook home-made chickens, long-playing, they are there just get soft

[Zvezda askony]

Zvezda askony ! I favor the slow cooker, because I consider it the most environmentally friendly appliance, thanks to the ceramics and the low cooking temperature. Yes, classic pastries are questionable in this appliance (except for puddings), but ovens are made for this. And everything that concerns cereals, vegetables, meat - you are welcome! For every taste . We need to be tanned - we keep it longer. For example, baked milk or condensed milk - try it on gas. And slow. in. copes without your participation. I do not know if this will be an argument, but I do not have a microwave oven, appliances with Teflon pots, an electric grill, etc.

[And yogurt should be made in a yogurt maker, where the temperature regime is up to +42 degrees. This is for living cultures.]

Hey everyone!
Dear friends (YES!), It is not enough that I myself acquired DVA, but, nevertheless, I also enticed my sister.We are both very satisfied. There is something to argue about and discuss: I have Morphe Richards 48730 6.5l (t 120-130 C), and my sister kenwood cp-658 6.5l (t - two modes low, high and heating).

Omitting all sorts of little things - the result is on the face! Porridge, jellied meat, large pieces of meat - everything is very good. There are 6 people in her family, in mine there are two + Kitty.
They cooked oatmeal, barley (!), Millet with pumpkin. Do not tear off the ears. The same bookmark of food, they have enough to eat twice, and 3-4 for us. That is, the size suits me perfectly

And yogurt should be made in a yogurt maker, where the temperature regime is up to +42 degrees. This is for living cultures.
By the way, I did varenets. But instead of sour cream I put yogurt - no, you need sour cream. I boiled down a thick foam (gently lowered it with a spatula several times).
The meat in a large piece (there were two pieces of 1.4 kg each) turned out to be uncooked and really melted in the mouth, I don't remember when I tried it. Delicious.

I have 707 Kenwood. But no baked goods, this pan does not. Well, at least I have not tried it, since I have not seen a single recipe for this. And I don't cook porridge in it. We don't need so much porridge :-) But stew meat, bean soup, pea soup, lentil soup, jellied meat, compote, stewed cabbage - everything is in it.

Acquired Kenwood SR 658 (6.5 L).
1. Tell me Keep Warm is heating or, as they say in the instructions, languor? And what can you cook on it?
2. Judging by the instructions, I don't have a timer?
3. To heat milk on Low or High?
There was an unsuccessful attempt. I put milk to heat and forgot about it for 12 hours. The milk stratified, and did not curd into whey and cottage cheese, but a thick mass of flakes at the bottom (not curdled) and liquid at the top turned out.
4. When stewing a large piece of meat or whole chicken (homemade, old) water is it necessary to add water (how much? So that it turns out to be stewed, not boiled?) Or is a vegetable pillow sufficient, as in Cook 1054?

[no !!]

Ludik! Hello! Congratulations !!!!! 1 is keeping the dish warm while everything languishes on Low. 2- I kept milk at maximum mode for two hours, then - on the second - LOW, another four hours. I didn't follow, to be honest, I forgot, because the timer no !!then it's easy to forget. But it did not curl and did not delaminate. Maybe the milk is bad?

Ira! Greetings to Magadanchanka!
I like to simmer baked milk for a very long time, so in Panasonic I cook it on stewing for 7-8 hours, it turns brown and delicious. I'll try to set it to 8 o'clock here too, but I don't like any switching, all the more I want to torment it at night. I will probably try Low.
Have you stewed the chicken yet? Although you don't have your own chickens in Magadan, and store ones don't count.
Throw your Magadan before the non-flying weather begins.

I already wrote, if at low heat the milk was heated at night, then at high heat the milk sprang up. But another time the milk collapsed due to the quality of the milk.

I already wrote, if at low heat the milk was heated at night, then at high heat the milk sprang up. But another time the milk collapsed due to the quality of the milk.

How long was the night?
I cannot complain about the quality of milk, I have been taking milk from a very good (responsible) milkmaid for several years.
Who will tell me about the chicken? I already have one old chicken asking for a knife for a long time. I want a stewed, stewed chicken, so that the meat lags behind the bone.

Boil the milk on the stove, pour it into a preheated ceramic saucepan MV and simmer all night on Low. All things, nothing will ferment.

[Lyi]

Lyi,
it's all about milk, and I'm finally about chicken, because I love this slow-cooking device incredibly. And cooking homemade chickens (bazaar), as well as milk - its main purpose lately. So, you still cannot do without WATER for stewing, this is still not Cook's pressure cooker and in its juice, even with the addition of sour cream-mayonnaise and spices, it will not turn out as soft as you would like.
In general, I recommend that for a start, boil the old woman at least a little in a small amount of water, in the same place in a slow cooker, pour it hot, it will boil until it boils, it will still be steamed-stewed, and then make your favorite sauce.
In any case, you need to adapt to chickens and milk

How long was the night?
I cannot complain about the quality of milk, I have been taking milk from a very good (responsible) milkmaid for several years.

an ordinary night was ...
the first time the milk was not the freshest, but it came to a boil without collapsing. And in the morning there was already "borscht separately, flies separately."
Another time, there was definitely something with the milk, although firm A seems to be of a fairly high class - the one that delivers milk to the canteens of the Supreme Council and the Cabinet of Ministers.

And I do not when I do not add water when I stew chicken or meat, since enough water comes out of them themselves, maybe because I first marinate it.

[Tanyusha]

Tanyusha
and you are the "long-playing" domestic chickens extinguish. After all, they cannot be compared with the store ones. The meat there is much harder, although tastier ...

And with milk, I had punctures 4 times, in 1.5 years. Once from the same can - it boiled on the stove, but curled up in Kenwood. Apparently, all negative substances "presented" themselves during prolonged heating and a natural result occurred.

I carcass store broilers, where I got home from, though there is a loggia and a balcony, I can try to breed

[Zvezda askony]

Zvezda askony ! I favor the slow cooker, because I consider it the most environmentally friendly appliance, thanks to the ceramics and the low cooking temperature. ... I do not know if this will be an argument, but I do not have a microwave oven, appliances with Teflon pots, an electric grill, etc.

Thanks for the answer, - a ceramic pot is a very important and fatty plus for me
And the fact that you don't need MVL, AE and MV - and only one slow cooker is enough - this is a serious argument for me!
So MDLV - can perfectly cope with many tasks

[And yogurt should be made in a yogurt maker, where the temperature regime is up to +42 degrees. This is for living cultures.]

Hey everyone!
They cooked oatmeal, barley (!), Millet with pumpkin. Do not tear off the ears. And yogurt should be made in a yogurt maker, where the temperature regime is up to +42 degrees. This is for living cultures.
The meat in a large piece (there were two pieces of 1.4 kg each) turned out to be uncooked and really melted in the mouth, I don't remember when I tried it. Delicious.

I really want to try Pokhlebkin's barley porridge.
Has already!!!!! -will go show off in the yogurt section
The meat is also interesting how it will be

I'm talking about chicken: I usually don't add water, but if I'm really running, you can add a little water, but not a full saucepan, and so on to the bottom. I even cooked beef ribs practically without water, I just greased them with mayonnaise.

Keep Warm is a keep warm mode, not a cook mode. That is, if you want to keep the dish warm.

Rina, Tanyusha, Olenka Pussia, Kalmykova, Star of Asconia, girls, thank you very much for responding with answers to my questions.
I was sad that milk must be boiled in MW first (with boiling milk on the stove, I always have problems in my life from a young age: it runs away, then it burns, then some kind of byaka happens) and put the milk in Panasonic to languish at night. It will be a pity if it delaminates again. I decided that I will experiment the next time I turn it on during the day.
If I catch up with the chicken, I'll kill it tomorrow and put it to stew with some water, about 1/3 of the chicken. I don't want to spoil my homemade chicken with any marinades and spices. I'd better stew the potatoes in this broth later.
I only add marinades and spices to store-bought chickens.

[Lyi]

Lyi
I boiled milk on the stove only once, was in a hurry somewhere and did not want to leave DVA alone for a long time, but as usual - I immediately pour raw, cold milk (2-3 liters at least), for 3 hours it heats up and boils on a strong mode, then when it boils well, I transfer it to the LOU and until the end it is there, in total it languishes for 6 hours (sometimes more).
If you don't want to bother and switch, put it on LOU in the evening, it will warm up and boil and get tired until morning
But after I curdled milk, and there was no one on the stove FROM ONE JAR, I began to pour over the saucepan with very hot water (I was afraid of boiling water, anyhow nothing happened to the ceramics), in order to definitely protect from some incomprehensibility and troubles

[Lyi]

Lyi

If you don't want to bother and switch, put it on LOU in the evening, it will warm up and boil and get tired until morning

How does it boil on Low? what is the temperature there?

[Gypsy]

Gypsy, in an English-language book written by Morphy Richards, it is said that both Low and High will heat the contents to a boil, only this will take different times. Hence the different cooking times.

And it boils in Kenwood, only after 8 hours, even in the instructions it is written that compotes, it is better to cook on LOU I tried, but for a long time, it is more convenient for me on High

Not lagging behind life, 8 hours is cool .. it is more convenient to boil on the stove and continue to simmer in MV

uh .. girls if milk boils for 8 hours, then it will definitely ferment

8 hours is the average time. It depends on what is being cooked, if it is just a liquid, with a small amount of product content, then it starts to swirl much faster.

Let the girls notice in how many hours milk will boil on Lowe .. current liter 3 not less

Something seems to be wrong in my CF. Or me?
She put the chicken to stew in the morning, poured boiling water over it, added onions, garlic, carrots and put on Hai. I waited 4 hours, so nothing boiled. It's a pity I didn't measure the temperature. Since the chicken was 1/3 filled with water, the water did not boil and, accordingly, there was no steam, I was afraid that it would go rotten with me before it went out. It even seemed to me (fear has large eyes) that an unpleasant odor appears.
I took it out, stuffed it into a saucepan and cook it in broth.
Request:
1. Poke me with a reference so that I could coat the now boiled chicken with some sauce (what?) And then roast it in the oven.
Neither my son nor I like boiled chicken. We urgently need to come up with something so that it resembles stewed or fried (not overdried)
2. Should the broth boil in the CF or did I panic in vain and everything went as it should?

It looks like you still had to wait for a boil. I have a full pan of meat for jellied meat, after 4 o'clock, I just STARTED TO BOTTLE (small gurgles appeared) and I started to remove the noise, it boiled for real, it was somewhere within an hour, that is, for everything about all hours 5 , but then it was already boiling like on a stove. This does not apply to milk, compote, wherever one liquid boils faster.
And don't be alarmed if it's fresh chicken, and it's not 30-degree heat outside, it didn't have any smell. Just get used to each other. Try to pour milk on High, in the afternoon, at the same time follow the whole process
And make the sauce the usual white with flour. And add some spices to your taste there.

[Olga]

Olga, thanks for the tip.
Yes, I probably just need to test the CF on ordinary water, then make adjustments for meat and chicken. I will at least know how long it takes to boil on each of the programs and which T * then supports.
Otherwise I will be so scared.
For some reason, when mastering the previous pots, I did not have any questions, especially Panasonic. But here we need a different approach, and I was not ready for it.
But I hope everything will work out here too. The main thing is that this Hi program works for me, and does not give T * as on heating. I was embarrassed by the fact that I poured boiling water over the chicken, but it did not boil for 4 hours.
And the chicken was fresh. In the evening she scored, butchered, the night she stood in the refrigerator.
I'll see what to do with it next, maybe I'll use it for salads, after all, it's cooked completely, I'm not sure that after frying it will not be dry.

I tested my CF. I report: On Hai, the water in 5.5 hours gave gurgles and almost boiled (it's a pity that I didn't put a thermometer in there, I had to leave). I suppose it will boil later. Right?
On Lowe the temperature was all the time (9.5 hours was kept at around 78 *. At the same time, can something cook on it? And maybe it will cook?

Can something be prepared on it? And maybe it will cook?

first it should boil MANDATORY, and then you can switch to fishing. Then it will cook and come and not sour during cooking

I have 2 small MVs - one 3.5 friend 1.5, but the principle is the same, with the only difference that it boils faster.

first it should boil MANDATORY, and then you can switch to fishing.Then it will cook and come and not sour during cooking

I have 2 small MVs - one 3.5 friend 1.5, but the principle is the same, with the only difference that it boils faster.

If I understood correctly, then for a quick and good result, you need to boil on an alternative device and then you can go to mdvk at low - right?
Either on high - and after boiling on low
Just find out for a start how much it will boil
By the way, if anyone knows how much it will boil for a high at 70, I will be very, very grateful
Well, I'm reporting
Jellied meat is delicious!
Rice porridge - also very tasty - turned out with stewed milk

In addition to jellied meat, I also stewed cabbage ... (I had time before leaving). I liked it very much ... Only from the walls I had to rake it off, because it was welded ... on Hai ... Jellyfish is generally a fairy tale ... I put it in the evening, in the morning my mother took it apart (we left for Krasnodar) ... The main thing is There is no need to follow, so that it does not boil strongly, does not boil over, etc. A., I remembered, also put the well on the timer (a socket with a timer was specially bought) - I liked it.

[quick]

If I understood correctly then for quick and a good result must be boiled on an alternative device and

Well, here's another ... an alternative device to smudge And what does the word fast mean in the context of a slow cooker? We just fill everything with hot water, as advised Gypsy... This is the meaning of the slow cooker - say - they put the brew on high at 6 pm, by 11 at night it boiled and switched to fishing. (if it's big). With a little faster. At 6 pm hi, at 7-8-catch, by 12 they turned off. Or at 12 at night they put on a high and went to sleep. Nothing was burnt by morning, did not run away and did not boil away

[Pasteurization]

in fact, in order for the product to cook, it does not need to be heated to 100 degrees. A temperature of about 80 degrees gives: a) sufficient disinfection, b) a sufficient effect on the same protein to make it digestible.

If the temperature is 78 degrees, then this is actually
Pasteurization - the process of one-time heating of most often liquid products or substances up to 60 ° C for 60 minutes or at a temperature of 70-80 ° C for 30 min[one]. The technology was discovered in the middle of the 19th century by the French microbiologist Louis Pasteur. Used for food disinfection, as well as to extend their shelf life.

in fact, in order for the product to cook, it does not need to be heated to 100 degrees. A temperature of about 80 degrees gives:

IMHO should gurgle, and then 80 gr.

I don't boil anything on alternative appliances. For example, corn. I folded the cobs, filled them with COLD water, almost covering them, and that's it. Today, for example, I have almost half of the turkey in the MV (hefty). Rubbed with salt and turned on for an hour - another high, and then a low. Toward the end of the event, they smeared with cream (for tenderness). The meat turned out to be tender, you don't have to chew.

I don't boil anything on alternative appliances. For example, corn. I folded the cobs, filled them with COLD water, almost covering them, and that's it. Today, for example, I have almost half of the turkey in the MV (hefty). Rubbed with salt and turned on for an hour - another high, and then a low. Toward the end of the event, they smeared with cream (for tenderness). The meat turned out to be tender, you don't have to chew.

More details with the turkey half, please. Did you add water? How many? Lowe switched without waiting for a boil? How long did it take to cook?
I had a chicken for 5 hours, covered with 1/3 of water on Hai and no use. I was already afraid that everything would go bad, the breast was in the water, everything else was on top, the temperature of the back of the chicken could be held by hand. : wow: So I pulled it out and just cooked broth on the stove.

Just pulled out beef (shoulder) in one piece. Pre-rubbed with a mixture of herbs + salt + garlic + rast. oil. The bottom layer is onion, then beef, then onion again. I cooked without water for 3 hours at high + 3 hours at low .. I'll insert a photo later

No water! A couple of hours on high, then smeared with cream, switched to low and turned off after 5 hours. The turkey started some juices. Once upon a time, when MV was brand new, I cooked beef ribs in it. There she poured about 200 ml of water to the bottom.

[Omela, Kalmykova]

Omela, Kalmykova, thanks, girls for a strict answer, and even with recipes.
I felt that I was doing something wrong, but I will slowly adjust. After all, cooking here is very different from what is on the stove, multi-pressure cooker.

well ... it happened ... some here infected me ...
my slow cooker is coming to me ... it will arrive in the evening. and as usual a lot of questions ...

I read the instructions for morphy richards (as I understand they are all approximately the same in operation) ...
- and that frozen meat / vegetables cannot be loaded into MVA?
- I still do not understand how to properly cook meat / chicken. need to be filled with water or not?
- and it is possible to cook borscht in it? and then I saw pea soup on our forum, but I did not find borscht in Moscow.

and, of course, the most important question is what is better to cook as indicative, so that they would not kick me out of the house with this wonderful pan. she is hefty ... her husband has not yet seen her ... well, as it looks, strong arguments will be needed.

here they have already offered some kind of vegetable stew - I'm actually ready, but maybe there is something more indicative.

here they have already offered some kind of vegetable stew - I'm actually ready, but maybe there is something more indicative.

stuffed peppers, any vegetables or cabbage rolls.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27269.0

Tell me, do all Kenwood slow cookers have a ceramic bowl? And does it not deteriorate over time, like Teflon?

[hlebopek]

hlebopekAll Kenwood Slow Cookers have a ceramic bowl. Over time, it does not deteriorate, only my own enamel has become covered with a fine mesh, like glazed clay pots. By the way, I have not seen a Teflon-coated slow cooker.