Slow cookers: model selection, features, reviews

[slow]

IN slowIn cooking, the process of bringing to a boil (high) sometimes takes more than one hour ...

With a power of 315 watts, heating water from 5 degrees to the boiling point with a heat loss of 10% at atmospheric pressure will be 2.6 liters per hour. And, accordingly, 5.2 liters in two hours.

Girls, owners of Lowe's regime without insanely expensive electricity, be nice, look how long it takes to bring a certain volume of water to a boil.

If I'm not mistaken, then heating one liter will require 0.12 kW * h (well, to estimate the amount of electricity lost by my grace).

So the multicooker extinguishes at higher power. Moreover, I figured that it has the Extinguishing mode three times more than the High mode in a slow cooker.

The slow cooker doesn't take a lot of e-mail. energy. She cooks slowly. Go for it, who cook quickly, take much more. For example, a microwave oven, an electric kettle, etc. As for a multicooker, I don’t know, I don’t have one, so I take Shpilka's word for it.

Hello, dear members of the forum! I noticed a slow cooker Morphy Richards 48710 in one of the local shops. This device did not arouse much interest in me, since I did not know what it was for. And then I accidentally, I don't remember for what reason, came to this forum, read your reviews about this miracle device and decided that this is exactly what I have always dreamed of. And now MV flaunts in my kitchen. I have already tried to cook something in it and in this regard, I had several questions, which I hope to receive answers to.
1. Amount of water. Is it true that for cooking stewed vegetables with meat, water is either not required at all or very little is needed (so that the finished dish is not too liquid)? In this case, what should be done with the potatoes so that they do not darken? (otherwise I already had this trouble)
2. If you cook dishes in MV with the addition of rice, beans, then, again, how much water should you add so that there is enough for boiling and at the same time you do not get a semi-liquid mush?
3. Proportions of milk and cereals for cooking porridge. I had corn grits and milk. I added a mug (probably about 300 ml) of this cereal per liter, a little salt, sugar to taste. I set the clock at 11 pm MV to low mode, turned off the clock at 9 am. The porridge turned out to be very tasty, but at the same time very thick (the cereal absorbed the milk almost completely) and nevertheless burnt to the side walls of the bowl. Please, tell me, how can I avoid such problems in the future?

I will answer the first 2 questions.
1. I really never add water when stewing vegetables or vegetables with meat.
tomatoes and zucchini give a lot of water and vegetables can even float in the released liquid.
here are examples
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24096.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23754.0

if you want to cook only potatoes with meat, then you can add 100-150 ml of water, but not more.
if you want to get fried potatoes, then add 100 ml of growing oil without water to the meat with potatoes.

2. In a dish with rice, buckwheat and barley, I added water as much as required for normal cooking
for rice 1 to 2
for 1 glass of rice, 2 glasses of water.
example
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23913.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23750.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23756.0

Oh, thank you very much! Something is starting to clear up. But you laid out a recipe for duck stuffed with plums. There, too, everything is without water, only glaze and potatoes, pre-soaked in oil?

Yes, without water,
duck gives a lot of fat and the potatoes are fried

Girls, hello.
Today I had an Airfryer day.
baked bread and now my wings are sitting. and under them the potatoes lie.

M yes ...

This is not an easy beast, tomorrow I will post pictures of what kind of bread I got

raspberry bread

When comparing AERogR and MelNoVARka
I realized that + slow cookers-

1 The dish will never be raw
2. The dish will never burn

Marinal, made a roast for the weekend
it turned out to be a real roast brown, thick sauce.
Tomorrow I'll post the pictures, I'm already finishing photos of the wings.

Cheto potatoes are still somehow raw

Hairpin, you wrote here that you are thinking about a second slow cooker.

Or use the pots inside the slow cooker?

There are 2 pots, water at the bottom.
(I don't know how many of you are in the family, if there are two, it will do)

I’m probably going to try it this week too.

[NataMayLav]

NataMayLav!
Loudly. And the process of installing the pots after the airfryer is not very good for me ... It's easier to buy a small one. My husband has already promised me for my name day!
I've just been spinning around Kenwood for a long time. Complete electronics against one extra liter ... Won the displacement. I'll take MP 48710.

Do you put your bowl in the refrigerator?

[NataMayLav]

NataMayLav!
What prompted you to use the Heating mode. This is my idea of ​​a fix, a poet and I ask, can you have other sources.

The instructions for the multicooker indicate that you cannot heat up in the Heating mode. Can only be kept heated. There is nothing like that in the instructions for the slow cooker. But for some reason I thought that first it was necessary in standard mode, and then already on heating ...

[By the way to ALL GIRLS. who asked if the slow cooker could be left alone for a long time.]

I don't put the bowl in the refrigerator. I transfer the leftovers to the pan.

And about the heating, a banal mistake, just woke up in the morning, and there is heating. I made a bookmark late, overlooked it, I have a manual switch.
But in the morning, there was even a weak boil.

By the way to ALL GIRLS. who asked if the slow cooker could be left alone for a long time.

Checked - MODE HEATING RUNNING and PREPARING

Roast (goose + potatoes + quince)
here photos
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24514.new#new

[Gypsy]

Gypsy, more precisely, Tanya1962 I wanted to say that on the territory of Russia a number of slow cookers MR are represented by only two models - 48730 (mine) and 48710 (will be mine). But the same as in NataMayLav we do not have.

[Hairpin!]

Hairpin! And what animal can fit in a 3.5-liter? Chicken, rabbit, duck, goose, turkey ???

Aunt Besya.
It won't fit.
I have a 6-month-old goose that didn't fit into mine, I cook in pieces.

A duck 2.3 kg two months
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23753.0

her neck is bent, she did not fit to her full height.

[aunt Besya]

If I could, I would not have brought such a bandura home to myself ... No, aunt Besya... Under the geese-ducks and pork knuckles (I have not figured out the rabbit yet) the small one will not work ... Even the 4.5-liter Kenwood will not work - the shape is not the same, round (again, respect Gypsy, which in time focused attention on this).

Hairpin, I just realized right away .. I now want white 6.5 liters. there is only one dumb company, if I don’t find others I’ll take a dumb one

aunt Besya, a quail will fit

girls, I inserted a line from the instructions above into 6.5 l working volume 4.5 l .. in 3.5 l - 2.5 l .. keep in mind

[Gypsy]

Gypsy, more precisely, Tanya1962 I wanted to say that on the territory of Russia a number of slow cookers MR are represented by only two models - 48730 (mine) and 48710 (will be mine). But the same as in NataMayLav we do not have.

Nata has 658 Kenwood ...
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Hey everyone. Something I was completely lost. All work and work is once. How many times I was convinced how my DVA saves me. I leave for work 6-40 before that time I put vegetables in a saucepan, turned on for 4-5 hours for a quick + 2 hours keeps it heated, the stew came from work ready. I quickly fried a chop in a frying pan and rest. So are soups and stews. Delight.
Due to the fact that the hammer and shank will not go into Kenwood, I did the shank and put the chicken in there, folding the legs and wings and everything turned out great, I put it on top again with vegetables. And I tried to do it in thermal packets, while the broth was boiling, it was not even bad for spices there, chicken broth and wonderful porridge turned out and potatoes, too, with spices and butter. Once I put a baking dish in the broth, a tall one with a hole, and made a soufflé.On the bottom in the broth I put vegetables, potatoes, carrots, large onions so that the form would not float but stood steadily, it was still scary, because there was no one at home. She covered the uniform with foil And so cool, everyone came home from work and soup and soufflé. I also made meat soufflé from the liver. There is no time to take a picture.
In general, the shape of the saucepan and its volume suits me very much. Of course, this is extreme cooking, putting everything in broth or something else that doesn't suit me very much, I have to buy another one, just not a big one. Or still buy another rice cooker and Shaon Shabbat to turn off. I don’t know in the morning my head doesn’t understand. And you have to figure it out before 9-00 in the morning. We have to go to buy something, There is nowhere to put, and maybe a big winter on the nose it is necessary to cook jellied meat. And 4.5 will still not be enough.

Finally I bought myself a slow cooker. I took it in the subway of the COMFORT company.
This morning I sketched everything for the roast and put it on for the whole day. The color of the roast is beautiful, it tastes delicious, but the meat (homemade chicken, not an old chicken, namely chicken) is harsh, I would even say so .... I thought after CF you can eat with your lips, but no, it certainly was a bit disappointing, well come on
I have not yet been able to fully appreciate the taste delights of MV, but I don’t mind spending 270 hryvnias (today it’s not money), but if I took a kenvuvd for 900, then the toad would probably choke.
In appearance, the comfort is very beautiful, it does not take up much space, in short, I am glad of this purchase

[marinal]

marinal, maybe not enough hours the chicken languished in a saucepan? I usually chew meat with my lips after cooking in a slow cooker.

The meat was cooked from 12 pm to 6 pm. I will still try other dishes

I have meat for 4 hours on fast soft. And chicken and pork. Maybe you did it in slow mode. Although that should be enough. Today I cooked broth from 12-00 am to 6-00 am. And the chicken is soft. In the afternoon I stewed cabbage rolls for 4 hours on a fast food. Everything is soft too.

Hairpin, bought a slow cooker! 6.5 liters of an incomprehensible company for 3 kopecks .. I wanted to say that the maximum power indicated is 320 V - 3 modes .. all instructions on a sheet of 10x10cm I will probably cook in it for the next day .. I didn’t know that such an unexpected fortune would be injected and prepared eat at least half.

[Gypsy]

Gypsy, mazal tov

I bought my slow cooker 10 years ago, also from some dumb company. It still works like a clock By the way, the instructions for it also included a selection of recipes that I saved. True, it's lazy to translate everything. Maybe I’ll gather my courage and translate it.

[Power]

I reread the topic .. it turns out everything is already there

🔗
slow cooker - Morphy richards - 48730
Power 300 watts.
Capacity 6.5 liters.

[Gypsy]

Gypsy! My nameplate has 303-330 watts. I knew the power, I was looking for what power should be on the Low mode.

natamylove, thanks

Here is my saucepan unopened


and in the open


6.5 liters for 69 shekels in the Homecenter

How safe is it to leave the machine alone at home?

This is an ordinary electrical appliance.
If your electrical wiring is in order, of normal quality and the equipment is located correctly, then the risk of leaving the electrical appliance on is minimal. Many people work on the forum, a lot of all kinds of equipment work in the absence of the owners. That is the meaning of these slow-, electric-speed-, multi- and all kinds of cooking, stoves with timers, etc., so that the dishes are prepared with minimal interference and save our time, help us.

Girls, an interesting unit is for sale, in my opinion the price is affordable

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The principle of action is to cook slowly.
here is the translation from google
The Circle of Compact Stoves is the latest in healthy foods from cooking by George Foreman. It works like a slow cooker only the heat comes from the top and the bottom for more even cooking. It works so slowly that the stove only comes with heat from the top and bottom for more even cooking. There is a also a hole in the base of the product meaning all fat and grease will filter away in to an integrated drip tray. There is also a hole in the base of the product meaning all the fat and grease will filter the guests onto the integrated pan.

but they also position it as a pressure cooker

Hello everybody! I bought myself such a slow cooker at the auction 🔗
I can't wait when they bring her to me
Maybe someone already used it? What are the reviews? I thought to buy Kenwood, but I saw this one and fell for a price that is still 300 hryvny cheaper ... Who thinks what?

And on Sunday I tried my Kenwood, made shanks in beer, in general I am delighted, I really liked this saucepan, I think I will use it often.

see what kind of cook the Americans have .. an economical substitute for an oven for $ 50

That's what I understand, three compartments.
a cartoon needs to do this, for 3 pots and all of different sizes.
The bread maker has already been made for 2 loaves ..
Little for us, little

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can open a topic for this pan?

this is how they cooked in this saucepan


write that it cooks faster by 30% than in the oven and saves electricity 77%

what a completely ridiculous price
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My apologies

this device is ideal for large meals and home parties. Roasted whole chicken, up to 22 pounds, stew, roast pork, ham, or whole chicken. Bake cookies, cakes, pastries, soups, stews, lasagna and hot meals. Steamed vegetables, seafood and poultry. Slow cooks too.

And here are the prices for the rest:

[img #]

It's too bad that there is no edit option here.
Sorry, prices for the rest:



Yes! And one more thing: do not forget that in America the electricity is different. They have 127 instead of 220 in the network ...

Girls, since I learn the technique very slowly, I only now got to more or less normal cooking in a slow cooker.
Yesterday I rolled cabbage rolls, put them in a saucepan, poured sauce and set them to cook overnight on low (Low) mode. In the morning I looked in - the top layer of cabbage rolls floated up (well, this is because of the air, I probably did not completely twist the cabbage leaf), but the sauce ... it is enough boils actively... Tell me is it right? I stewed clean shredded cabbage a couple of times and then it seemed to me that the saucepan was getting very hot - pieces of cabbage were burnt to black in several places where the product touched the walls of the pan.

About boiling. Let's think logically. Power in Low mode is about 100 watts. But heat loss ... If they are less than 100 watts, then the food will not boil, and it will not be safe. You won't eat under-boiled soup, will you? Or tea brewed not with boiling water, but with water at a temperature of 80 degrees? This means that the heat loss of a slow cooker should be more than 100 watts by a certain amount of X watts. These X watts are constantly entering the slow cooker and, accordingly, increase the temperature. But, the higher the temperature in the slow cooker, the greater the heat loss (the temperature head increases), so at some point the amount of heat loss will be equal to the power and the temperature will stop increasing. That is, the food in the slow cooker is ready only when it reaches the boiling point. On the other hand, the integrity of food depends on ... well, in short, when you put it on a strong fire right away - it's bad, but when you put it a little bit - it's good. She is whole, or something remains. And the boiling process. The weaker / slower it is, the better. That is, if your boiling process was weak, but barely noticeable, then everything is correct. But if it was boiling in full ... Then I don't know, I probably overexposed it.

Well this is all my personal IMHO. I hope other members of the forum will catch up ...

In the morning I looked in - the top layer of cabbage rolls floated up (well, this is because of the air, I probably did not completely twist the cabbage leaf), but the sauce ... it is enough boils actively... Tell me is it right?

it is right. But about surfacing .. maybe you added too much liquid with the sauce?

it is right. But about surfacing .. maybe you added too much liquid with the sauce?

Yeah. I immediately suspected, but after I had this same cabbage, when stewing it in its pure form, remained almost dry (this variety, probably), I decided that more water is not less. So, my cabbage rolls were not stewed, but boiled in sauce. But it turned out delicious! (despite the fact that I don't like cabbage, I ate two of them)
Fuh ...for the first time in my life I twisted cabbage rolls, and did not cook their lazy version

By the way, an interesting know-how for a slow cooker Allows you to avoid unnecessary actions, such as cooking rice, when cooking cabbage rolls and stuffed vegetables in a slow cooker.

* wild * rice just washed .. when intervening in minced meat I added some water to the eye .. well, moisture from vegetables and sauce is well absorbed in 6 hours ... boiled into porridge.

Scarecrow congratulations This is a good saucepan, it will definitely come in handy!

Girls, hello everyone! Today I read for half a day about the entot unit and I think, do I need IT? If it is necessary, so natty and move faster, or prices will jump on them - there was a precedent. Therefore, a couple of questions (I really trust the opinion of members of the forum and everyone is grateful for their benevolent attitude): flowers: 1. Many are delighted with nightly cooking. I understand, I approve, I join. And what prevents you from doing all this in a slow cooker, in dir stewing? Power consumption is critical? Or what? 2. Do I need it if I hardly eat meat? (But there are 2 adult men in the house, for whom I cook it). and 3. At the risk of being branded as a crooked hand, what if I have this ceramic cup - how to gap! Or a cover to it. There was a time when I dropped the glass. lid from the pan. It shattered into a thousand little cubs and I picked out the fragments from under the refrigerator for a month.

IRR, where are you there? The slow cooker is very nice ... but it actually takes space. Like most kitchen lotions - if it does not stand in the public domain, then you will rarely use it. Knowing my peculiarities of forgetting kitchen toys, I put a pressure cooker and a slow cooker on the table ... and that's it - we don't have a dinner table (although you can still fit a cartoon on it, but you also need to have a conscience, the guys are grumbling at me anyway, that we are having lunch almost on our knees). I am already seriously thinking how to make additional shelves in the kitchen so that we can put a saucepan that is not in use at the moment on them, that is, to provide a kind of "cycle" ... OR to build up a window sill? But they don’t like pots and pans, and my window is pretty shitty.
You decide what size MV you want? For what specific purposes?

Hello everyone! Do you accept addicts? Trying to get a real look at the slow cooker. But as YET I don’t have it, but I WANT it, it really doesn’t work. HELP! After reading it separately. topics about them, I conclude about +. You can leave unattended for a day or night, a gentle set of temperatures, you can cook everything that you had previously cooked on the stove, but this very stove does not need to be scrubbed later. As festive dishes - like a whole lamb's leg or geese-chickens, peacocks, so for every day cereals, broths, pilaf, English dishes - puddings. The only disadvantages would be a glass lid (I understand that you need a glass one) and a ceramic saucepan. Everything beats. The second minus is that it does not bake, the temperatures are not the same (and think about it - why should she bake? I don't want much for that kind of money? Let cotton bake and oven) And last but not the last. The quality of the food. Leave some stew with meat and vegetables overnight for 8-10 hours ... I don't know. I would never have thought of it on gas, even on a small light. Jellied meat and that, according to all technologies, cook for 6 hours. And some peppers, cabbage rolls ... may not be boiled, thanks to the low. temperature and mode of simmering. But they still have to boil. Or shouldn't they? And what benefits can we talk about after 10 hours of extinguishing? Nowadays there seems to be a tendency to reduce heat treatment in order to preserve more vitamins. And most importantly, why the same stew cannot be left for the same 10 hours (if it is so important), the current in a multicooker or rice cooker in the corresponding mode. extinguishing? Now, it seems, everything. Thank you all in advance.