Slow cookers: model selection, features, reviews

[IRR]

IRR, let's start with the size. To cook a lamb leg, or duck, or chicken (which is more chicken), or whole fish, you need a 6.5 liter slow cooker. And this is a bandura, I tell you ...
In all honesty - do you often cook such voluminous dishes?

If you need porridge-puddings, stews for one or two days, then here you need a small one for 3.5 or 4.5 liters. But with all these dishes the cartoon will perfectly cope.

The only disadvantages would be a glass lid (I understand that you need a glass one) and a ceramic saucepan. Everything beats.

1. Glass cover. Glass - so as not to open for control. And so everything is visible. So cooking takes place without escaping steam when the lid is opened.
2. Ceramic pot. The risk of breaking is much less likely than the likelihood of scratching the MV saucepan.

The power in the slow cooker is about 4-6 times the slow cooker low.

Does this mean that in a multicooker you can reduce the processing time by 4-6 times? And at the same time, do not get up at night and click the slow cooker toggle switch. As I understand it, are they all mechanical?

I would like to ask the girls about the temperature regimes: how many degrees are there? I bought a ceramic saucepan, a beautiful one, and now I'm thinking of trying it in an electric oven, cooking something. It should work out.

[Gaby]

Gaby, you put the question wrong. It's not about degrees, but about the time it takes to bring it up to heating. Well, so that it comes to heating. I think that if your soup starts to boil in three hours, then this will be Low's mode. It is impossible to say more precisely. To correctly compare the time, you and the owner of the slow cooker need the same substance in the pan, which is impossible.
I call associations. Our slow cooker is an analogue of the Russian stove. Have you seen the Russian stove? They put a pot with soup there, and throw a few poles from below. This soup languishes in the stove almost all day long. Mustache.

Shpilechka thanks for the answer. I saw a Russian stove as a child, my grandmother is Russian, she lived on the border with Russia. So I know what it looks like. I'm afraid Hairpin you do not understand me, I have a good Bosch electric oven and I’m still thinking, well, not really in the oven where I have different temperatures and there is convection - not get it like in a slow cooker - after all, the principle of cooking in a slow cooker is a ceramic bowl + heating. Yes, I already have a ceramic pot .... Okay, I'll have to go it myself.

To be honest, I also asked a similar question, for example, roast in the oven at a low temperature in an earthen pot is exactly the same as from MB, in any case, no one noticed the difference, I never tried to simmer anything in the oven for so long. But MV seems to me somehow more logical for such things, firstly email. I think it consumes several times less energy, and in the oven the liquid evaporates, albeit very slowly because of this edge, it turns very red (that is, if you leave it for a long time, there is a chance that it will burn) in CF this is excluded by definition, and even leave the working oven on 8 hours I somehow hesitate even with a timer

Marinal thanks - not alone, I think so. I have an intuitive feeling that this should work. Marinal, and the girls in slow cookers also fry the dishes near the edges, according to my cabbage near the edges of someone else. Why did I ask the girls about the temperature regimes, not because I cannot afford to buy a slow cooker, I just have an electric oven and I thought that I could combine it with a ceramic saucepan. And about electricity, so I have it and so it is - both the electric stove and the oven. And about leaving it for 8 hours, so I'm only going to cook under supervision, and what's the difference which device is plugged into a slow cooker or oven. Those who have gas ovens will definitely not leave the oven unattended.

Marinal thanks - I'm not the only one I think so. I have an intuitive feeling that this should work. Marinal, and the girls in slow cookers also fry the dishes near the edges, according to my cabbage near the edges of someone else. Why did I ask the girls about the temperature regimes, not because I can’t buy a slow cooker for myself, I just have an electric oven and I thought what could be combined with a ceramic saucepan. And about electricity, so I have it and so it is - both the electric stove and the oven. And about leaving it for 8 hours, so I'm only going to cook under supervision, and what's the difference which device is plugged into a slow cooker or oven. Those who have gas ovens will definitely not leave the oven unattended.

In the oven, a fried crust is covered around the perimeter of the entire pot, and in MV in two points of active boiling, very little, and then provided that you cook without water at all. I think that in comparison with email. MV oven will not offer you anything new, in any case, I have the same opinion, but I do not regret the fact that I bought it myself. I generally licked the oven, now I have it as good as new and use it mainly only for baking, and that's all about AG multi and MV.
To be honest, personally I don't cook many dishes in it, but it's convenient

Gaby I also have a good convection oven and good ceramic pots are available, but the taste is different from what is cooked in a slow cooker.

[Boo Boo]

Well, I ordered myself a small one (I have a vow, after NG, I don’t buy new kitchen appliances for a whole year (except to change the broken one). First, in the Old Broom ... Silence ... Then in the 21st century and in the Electric Broom ... Silence .. Maybe they don't work on weekends, but it's strange for online stores ... Or they have a lot of orders ...

Boo Boo!!! A robot vacuum cleaner is not a kitchen appliance, but something else !!! The voucher does not apply to it ... And to CRISP plates too !!!

[Hairpin]

HairpinWho ordered this little one? Slow cooker? Do you have a big one?
I am very pleased with the small slow cooker. Despite the fact that we will not eat one dish for a long time (they ate) - this is the very thing!
I have a 3.5 liter Comfort. and this is not so little, but load a 6-liter one, so who will eat so much?
What I like about it I will tell you: with my work schedule (three days later), after the shift, I have half a day out of my life when I am only capable of sleeping. It turns out like this, I come home, load the food into a slow cooking, put it on quickly, while in the shower, then and there .... I switch to slowly and calmly sleep. Nothing will burn, there will be no fire - sheer happiness!
Hairpin, I've been thinking and want to join your vow, for a whole year - no, no!

[Wiki]

Wiki, I have an MP 48730 6 liters oval with electronic control. I took it with an eye on the goose and knuckle. Seems to be OK. But he did not have a mode switch, or rather he has two - High and Warm (heated). So I want a small one with MP 48710 modes. The issue price is 1500 rubles. In the Mediamarket I turned the Kenwood white round with electronic control, but it's bigger, heavier and more expensive ...
In short, no one called me back ...

I'm getting used to smoking meat according to your recipe. I can't find the stand, Schaub climbed into the pressure cooker ...

[Hairpin]

Hairpin

at the expense of pilaf you got excited.
It turns out great in a slow cooker, I have already done it 2 times
But I cooked the zirvak separately, and then it was heated (while it was being cooked in the multo, she warmed up), a slow cooker with rice.
Super!!!!! result

Hold me three, but seven won't hold me!
Slow cooker with thermometer!
🔗

And there is such a beautiful board ...

My MP 48730 scoreboard is also beautiful. Blue - liquid crystal. And I just put the bean soup in MP 48710 ... And 48710 takes up a quarter of the kitchen table and has a Low mode (without a display at all), and MP 48730 (with a beautiful panel) occupies the entire table and has only a High mode. That is, the MP 48730 in the Low mode will plow until 11 o'clock tomorrow. No troubles. So I have a beautiful scoreboard ... well, in short, empty resting on the mezzanine!

but in America it costs $ 46.99



.... and I want their brazier, cheap .. economical .. multifunctional .. aesthetically pleasing and convenient .. and then the slow cooker can be thrown away

IRR is such a thing .. replaces the oven \ you can at least bake cookies \ .. how a slow cooker also works .. a ceramic pan .. costs 30-60 dollars .. different sizes


eats electricity 70% less than an oven

I understand that there are several removable pots? Insert what you want? Or how? So that it does not happen that the table is again filled with ONE functional device. And where are the savings? with a slow cooker it is understandable, but if it is like an oven, then hardly.

I understand that there are several removable pots? Insert what you want? Or how? So that it does not happen that the table is again filled with ONE functional device. And where are the savings? with a slow cooker it is understandable, but if it is like an oven, then hardly.

one ceramic pan, like in a slow cooker .. on the bottom is a grate for roasting meat / poultry. Three trays are for warming food \ buffet \. The savings are that the more you turn on the oven \ the more in the heat \ it is easier and more economical to turn on this brazier \ the efficiency is higher \

brazier with video
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there are instructions here
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and these are recipes
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Girls help I thought hard about purchasing a slow cooker. I love that there is a ceramic pot - it's better for health and nature than a coating in a multicooker. I want my child to make milk porridge from meal, but they need to be steamed for a long time like in a Russian oven. Well, for adults, too, it seems like you can cook all sorts of second courses there. So the question is - is a slow cooker really good for this? Painfully, it turns out to be huge .. but I did not find a small MP 48710 on sale in Moscow
I can't do this in the oven - it's a very small oven ..

My ceramic slow cooker, after some experiments, went to the "archive" until better times.

I'm not a conservative by nature, but the taste and cooking system in it leaves much to be desired for me.

The porridges, about which Zest wrote in post 764, turn out to be twisted by the morning. The best porridge in modern pots is still obtained in a multicooker. Well, apart from cooking really in the oven, it comes closest to the concept of "like in an oven, a Russian stove."

All the fat and, most importantly, juice comes out of the meat and duck!
Duck also cooks better in a cartoon, quickly and keeping moisture inside.

And in general, many dishes turn out much faster and tastier when cooking them in the same saucepan with a thick bottom and in a mult.

Maybe my opinion is due to the fact that I prefer sensible cooking. Until normal readiness and freshness of cooking. And rinse (simmer) food in this way for 12-16 hours? but where is there to look for vitamins after that ...

Do not throw your slippers This is my opinion, I have the right

Painfully, it turns out to be huge .. but I did not find a small MP 48710 on sale in Moscow

In Technosila on the assembly street for 1590 rubles. I think this is the last one at this price. So they are in the region of 2500-3000 rubles.

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[Tips forusingsparingheat treatment]

I quote the instructions for hairpin MV

Tips for
using
sparing
heat treatment

For the best
result should be filled
a saucepan for at least
half.
The lid does not close
hermetically sealed. Do not take it off if
That is unnecessary,
as this leads to
heat loss. Everytime,
when the cover is removed, time
cooking lengthens by 10
minutes.

• When making soups,
leave at least 5 cm between
the surface of the soup and the edge
boiling pans.
• Many recipes
suggest employment
cooking the whole
day. If you don't have the option
cook them in the morning,
prepare them previous
in the evening and place in
refrigerator in a closed container.
Transfer the dishes to
a ceramic pot and
add boiling liquid or
gravy.
• Most vegetables and meat
dishes are cooked for 4-6 hours.
• Do not use frozen
meat and poultry. First you need them
defrost.

• Some components are not
suitable for cooking
sparing method
heat treatment. Pasta
products, seafood, milk and
cream should be added to
end of the cooking process.
At the time of cooking
many factors affect
for example the amount of water and
fat, initial temperature and
the sizes of the pieces.
• Food cut into small
the pieces are prepared faster, and for
full potential
your electric pan
need to act by method
"Trial and error".

• Cooking vegetables as
rule takes more
time than cooking
meat, so try
arrange vegetables at the bottom
parts of the pan.
• All food should be covered
liquid, gravy or
sauce. Recommended separately
make a gravy or sauce, and
then add it to the pot,
so that she completely
covered food.
• To save juice,
pre-fry the meat and
onion. It also allows
separate the fat before adding
into the pot. it
optional if you have
little time, but allows
enhance the aroma.
• When cooking meat,
hams, poultry, etc. have
great importance of size and
the shape of the pieces. Try
fill the bottom 2/3 with pieces
pots and close them completely
liquid. When
if necessary, cut them into
two parts. The total weight must not
must go beyond
upper bound.
1.5 kg pan for gentle
cooking large pieces

It's hard for me to explain the principle and taste ...

But, one taste is obtained if you just boil a piece of meat in a saucepan at the allotted time for this, with a very slow boil, rich, soft and tasty meat will turn out in 1.5-2 hours - it's nice to eat! The meat is just soft and delicious !!!

But it's another matter when the meat is simply steamed in hot water for several hours, many hours - it can turn out to be soft - but not so tasty !!!! It softens from a long stay in hot water.

That's why you get such delicious soups in a regular saucepan !!!!

And I would not constantly repeat that the slow cooker has an oven mode! even in ceramic!
There is no such regime there!
In the oven, dry heat from all sides !!!!
Here there will be porridge and meat in a pot THICK !!! From the hot air around the pot.

And in a slow cooker, the principle of wet long languor!

Girls, please tell me what to do: Morphy Richards slow cooker for 3.5 liters, turned it on for the first time, poured 2 liters of milk to make melted milk. It has been on the high mode for 10 hours, but it never stopped (everyone in the house is trying, they say that it is undercooked). How long to keep it? Or is there something wrong? This is the first experience in a new vessel.

Girls, please tell me what to do: Morphy Richards slow cooker for 3.5 liters, turned it on for the first time, poured 2 liters of milk to make melted milk. It has been on the high mode for 10 hours, but it never stopped (everyone in the house is trying, they say that it is undercooked). How long to keep it? Or is there something wrong? This is the first experience in a new vessel.

Is it really in high mode? And the milk didn't even boil ??

The mode is definitely high, nothing was boiling. If it boiled, it would probably run away. There is foam. What temperatures correspond to the modes?

It would not run away, but there would be a little foam. Is your slow cooker out of order? 4 liters of milk on high mode in my 6.5 liter slow cooker will boil in 3 hours on this mode. And after another 3 hours in low mode, the baked milk is ready.

I forgot to make a reservation: the lid must be tightly closed all the time, otherwise the temperature will go away.

Now I looked, in one place under the foam small bubbles are visible - probably, it boiled. The foam has become darker, creamier.
I'm just afraid that the saucepan does not give out the required temperature, and there are no numerical parameters in the instructions.

I have suspicions that the MP 48710 cannot boil at all in Low mode. My thick bean soup didn't boil ... 14 hours later on Low. + 4 hours in High mode and boiled.

In total, we eliminate the difference in thermal conductivity between soup and milk (we still don't know) and enter the unit of measurement 1 Louchas. 1 Haychas is equal to 2 Louchas. In total, my soup boiled after 7 + 4 Haychas = 11 Haychas. Well, then the milk will boil where the same. But in a multicooker I did, it seems, 6 hours + heating, but there the power is twice as long.

That is, baked milk should be produced in the period from 11 to ... probably 15-16 hours. I just don't know very well what it should be.

[Hairpin]

Hairpin , if 15 o'clock, then this is encouraging, I read on the site that they cooked in 4 hours at high. And here Caprice writes that after 3 hours her milk starts to boil. We have the same models with you, but 15 hours of continuous work is not bad for the saucepan? Or maybe more? Nowhere is it said how long she can continuously work.

[Conclusion]

I'm just afraid that the saucepan does not give out the required temperature, and there are no numerical parameters in the instructions.

Here you need a heating engineer, not an instruction. Q = G * deltaT * s
where Q is the amount of required heat, kW
G - liquid weight, kg
deltaT - temperature difference, we have - from 5 degrees. Celsius up to 100 g., Total - 95 K;
c is the heat capacity of milk, which I do not know, so I will take the heat capacity of water, which is 4.187 kJ / (kg * K)

Total, Q = 3 * 95 * 4.187 = 1200 kW * s, that is, to heat three kilograms of milk in one second, you need a power of 1,200,000 watts, to heat up 330 watts per hour ... On the High mode, the power is indicated at 150 watts ( Well, I'm talking about 48710 again) - 2.2 hours. Well, let's add 50% loss (the walls and the lid are very hot), then 4 - 5 hours ... But ten ...

Conclusion... Either the heat loss through the fencing is more than 50% or the power is much lower than 150 watts.

Conclusion number 2... Tomorrow I will recount 48730 ... And I will reread the above ... with a fresh mind ...

I have a suspicion that the MP 48710 cannot boil at all in Low mode.

And in this mode, it should neither boil nor boil. Boils and boils only at high mode. Then I just switch to low

[Hairpin]

Girls, my milk is ready! Turned off at 4 am, that is, it took 16 hours! During this time the milk became properly baked (it began to change intensively after 11:00).
Hairpin, a great idea to set up an experiment. But, I think, it is impossible to replace milk with water, since the heat capacities will really be different (milk contains fat and proteins). But with water it is really possible to calculate the amount of heat, and then the efficiency: in the numerator cm (delta) T, in the denominator 150 W multiply by time. Will there really be such losses? I will also try, then we will compare: I wonder if this is my saucepan or all of this brand? Over there Caprice how quickly everything turns out, she has a different company.

I calculated that to bring 2 liters of water to a boil from 20 degrees to 100 degrees, 672,000 J of heat is needed. If we take the efficiency of 100 percent, then with a power of 150 W it takes only 1.25 hours. What happens in our saucepans?

The specific heat capacity of milk is 3900 J / (kg • K), found in Ya. S. Zaikovsky "Chemistry and Physics of Milk and Dairy Products". It turns out that 624,000 J of heat is needed to heat 2 liters of milk from 20 to 100 degrees. Again we divide by 150 W and translate into hours: 1.2 hours. This is at an efficiency of 100 percent.

an_domini I have Kenwood 4.5l. 3 l. milk begins to boil in about 1-1.5 hours and accumulates in 4-5 hours. Before boiling, I turn it on higt, and then on low.

[Kenwood 4.5l. 3 l. milk boils in about 1-1.5 hours]

Kenwood 4.5l. 3 l. milk boils in about 1-1.5 hours
So I think about my MP. I would also like to hear from the owners of Morphy Richards.

Specific heat capacity of milk 3900 J / (kg • K)

Well, the water has 4187 ... The difference is not great! And the fact that the efficiency is less than 50%, I decided because of the external peeling of the casserole!
I'll try to boil 3 kilograms of water tonight.

I owned this unit for a couple of days.
I thought that I had found an analogue, a cheaper analogue of a multicooker.

but this is a SLOW COOKER !!!
there are three programs 2-4, 4-6 and 6-8 hours

ceramic cauldron, beautiful, arouses sympathy))
glass cover.

there is no snooze timer, although they wrote in the advertisement that there is, and this finally disappointed me

I had a CP 707 - there is an electronic socket and a delay timer cannot be connected separately
speak CP 706 with mechanical panel timer can be connected

that is, this is for my tasks (to make a biscuit, put porridge in the evening with a delay, soup to wake up in the morning, and breakfast is ready), alas, it did not fit and I returned it.

[Svett,]

I owned this unit for a couple of days.
I thought that I had found an analogue, a cheaper analogue of a multicooker.

Svett, As a user (though not for long) answer with this thing: how is it sticky? I love my cartoons for this and do everything in them - from scrambled eggs to fried cutlets!
But I really like the ceramic cauldron, not the ever-scratching plastic Teflon coating multi.

ceramic cauldron is really cool thing)))
I liked him.
it does not burn in a slow cooker, but here the reason is simple - it is unlikely that you will be able to fry something, since there are languishing and extinguishing modes, you will have to wait a very long time.
the disadvantages of the cauldron can be attributed - it can still be broken

And that vegetables are not cooked at all?

and vegetables, and meat, and legumes, and cereals are perfectly cooked


by the way, about the usefulness .. slow cooker a refers to healthy food units.
in order to preserve usefulness in food, you need to process food quickly over high heat \ for example Chinese cuisine / or slowly on low \ Russian cuisine from the oven \

[Zest]

Zest, oops! I sympathize. I have a Comfort rice cooker - so far, t. T. In the metro, too, saw slow. with black ceramic a saucepan, but thought it was expensive - something 800. All the same, mechanical.

[IRR]

IRR

That I am not upset. I treat such things very philosophically - so that it would be the greatest sadness in my life.

It's a pity for one ... is it possible to have an objective idea of ​​the device with such a level of quality?
By the way, have Viki in the same way the handle fell apart. And after all, she warned me, where is there to remember when you take it on the machine in order to quickly brush away the crumbs?

What if I took hold of the handles of the case when the bowl of hot soup was resting inside? This is what makes my skin feel creepy.

I also have a slow cooker COMFORT and niche ... thank God nothing falls apart.
And when I bought it, the manager himself said .. if you want to pay for the Kenwood nameplate, pay 2 times more, but the quality is the same. Says that the Comforts are scattered and the Kenwoods stand for months. Although the seller must be interested in selling expensive products.
Personally, I took Comfort because I was greatly frightened by the size of Kenwood, well, I really have nowhere to put such a basin

and the pen remained in my hands, fell apart into small pieces

you are not alone .. after the first use and in * Israeli * handles fall off when my aunt handed over in a store with such a marriage.