Slow cookers: model selection, features, reviews

[technologies]

If you are interested, I compare my 2 Chinese slows - an under-mechanic Tonze ddg-20az for 2 liters with modes - High, Auto and keeping warm with a pot of red clay. The pot is heavy, with thick walls. Somewhere above it gave weight. The second is a 3.5 L Long Xingfa (Moon). a pot of Isin clay, I suspect that all of Isin are made according to technologies Isa clay, not clay from the area. The pot is thinner and lighter than Tonze, although the volume is larger. Here I saw similar pots of different brands among girls - with the same pattern and inscription. Three modes - Low, High, Auto.
Tongjie - watched her for 5 hours when she was heating milk on Hai. Gains temperature to a boil - 100 gr. for 90 minutes, then lowers to 80 - 83 grams, periodically boils somewhere up to 95 grams. The milk turned out to be tasty, with a light pleasant sourness, light cream color, very little foam (((, on the sides it boiled to brown. 5 hours in general is not enough, it took about 6 hours) I haven't tried the car yet, I'll try it on water.
Lun - a pot on Hai boils up to 102 grams in 60-65 minutes. Moreover, it boils so much. Then the temperature is below 92-95 gr. does not fall. Auto did not understand at all. In the description, it should boil and fall to low, but it boiled to 100 grams in 45-50 minutes, and then also boiled at 92-95 grams. On a car I made lamb meat with beans (2 multi tbsp. - 160 ml). I cooked for 4.30 minutes. It was ready already in 4 hours. The water was poured so that the beans were covered by about 2 - 3 cm. On the sides it was welded, right up to black. I don't like it at all. Once I tried to put a turkey breast with zucchini for a sample on Auto for the night, poured ml of water. 150. Laid down at 10 pm, and at 4 am woke up from the burning smell. Everything burned to the trash. After cleaning the pot with a plastic knife and a little soda, everything went away, even incomprehensible white stripes after cooking with sour cream. Lowe hasn't tried it yet.
In general, Lun spar be healthy on both High and Auto, and he is characterized by more extinguishing in these two modes. Tonze seems to be more like a slow cooker. Cooking is softer, longer and more like simmering. Delicious in both. Also as info for shopping in China. There always the brand is important. In my case, there was no 3.5 liters. mechanics Tonze, so she took what she took. Prod on Alik, where he took it, closed the store. It's sad.

[Aya]

Aya, interesting infa! And what kind of little knife is used to scrape everything off the walls?

I scrape off with the Teskomovsky retractable, but I suppose that it is possible to use disposables, which are sold in supermarkets.

[Aya]

Aya, I see, I must try. The truth is that it sticks to it strongly, just with plastic, I'm afraid it won't pull away.

[Aya]

AyaThank you for testing information, very important, but sad information for me ... I was really upset, because I bought 2 not Tonze, but brown ones, probably like yours from healing clay ..., and I counted on them as a slow one

Svetlana777, don't be discouraged. After all, there is also Lowe's mode. Bring the algorithm to a boil on High, and then the translation into Low is very correct, or immediately, but longer on Low for 6-8 hours. In addition, after reading the topic first, I realized that some European models also. High, as it were, stewing and low - languor. My not Tongjie, in principle, suits me, I'm even glad that it boils in 1 hour, you just need to pour water somewhere until the middle of the product. By the way, the instructions for many slowers also include a recommendation to add water. About cons - burning and auto mode, which did not write auto. But we'll think of something.))) I even like that the pot is not heavy, because it is easy to wash.It would be useful, I think, if they wrote the names and briefly described them, so that later those who wish could decide on the brands.
And more. Someone wrote that it can be used on the stove and in the oven. I looked at the description for these slow-cookers, there are other pots and it is written about the economy of cooking in a slow-cooker and on other stoves. In general, I do not recommend doing this. I wrote the product, asking if it was possible to put it on the stove, etc., but that I was answered that it did not send it to my country. In general, the behavior and response are somehow strange, as if hiding something.
I have forgotten the difference between Tongjie and not Tongjie. In non-Tongjie, heating is from the side and from the bottom immediately. The lower one does not turn off on the selected highs and cars, but at Tongjie the bottom does not heat up at first, and then turns on, but it is not very hot. Not Tongjie's is hot enough.

[Aya]

Aya,
Chinese soup-cookers have correspondences of modes:
LOU = stew,
HI = soup
AUTO = porridge (liquid porridge made from grain, or rice)
Therefore, cooking with * little liquid * is not as convenient as in classic slow cookers, and it burns at the edges for this very reason.




And I'm still playing with KitFort. (And I realized that leaving him as the only slow cooker and selling Kenwood would not work)
I cooked potatoes in plump circles + carrots in thin circles + mushrooms + broth + sour cream + dry vegetables and herbs.
For 4 hours at MAX everything, including the carrots, softened, retaining their shape, we liked the taste and quantity.
BUT
After about 3 hours from the start of the mode and with a small amount of liquid, about 1 glass, the lid began to bounce, rather large bubbles began to come out from under the lid, in short, I had to intervene and for 10 minutes either lift the lid or wipe the bubbles so that they did not fall on base.
That is, you cannot leave one such device at home, this is not reliable Kenwood for you.
Now I'm wondering if KitFort will be able to cook beans and split peas for soup without dancing with tambourines, or will it flood them with foam?

This Kitfort is a mysterious device. I cooked the soup, brought it to a boil on MAX, transferred it to MIN, and left (an adult son remained at home). After 4.5 hours, upon returning, I saw that my soup was boiling quite obviously (like in Atlanta on HI). Before that, I kept the device turned on for MIN (immediately) with clean water for about 5 hours and the water did not boil, but "breathed" a little. And what would it all mean? I have no experience with slow motion. Maybe this is how it should be, which boils more clearly with a thicker content?

[Jackdaw-Crow]

Jackdaw-Crow,
So far I have put on MAX the split peas 1.5 cups of peas + 4 cups of water. I usually cook for 5 hours on HI. I'm waiting.
Galina, maybe it's better not to combine the modes, but try to cook either on HI or LOW? Combining modes is all the same know-how of the BAKERY, I don't have that in my book, it's only there faster, on High, or slower, on Low



For how many years I've been here wailing that this one is slow and cold to me and this one too, give me a nimble and hot one, that's my words and got into God's ears.



Aya,
The Tonze ddg 20az cooker has three modes, porridge, soup and stew.
🔗

may be better not to combine modes

Maybe only at MAX the soup boils very much, but at MIN will it boil at all? You need to experiment, but slowing down takes patience and time

[Jackdaw-Crow]

Jackdaw-Crow,
Galina, in my Thai soup cooker, there is a hole in the clay lid for steam to escape, the steam is knocking down, the liquid level goes down, but it boils beans, carrots, potatoes, peas better and faster than a standard slow lid.
I think that since there is no hole here and the lid jumps under the lid, I will put something like a wooden spoon and let it cook on

No, in Tonza this model is exactly as I wrote. Translation is not correct. The type is indicated by the mechanics, and these modes correspond to the electronics.
Tell me, pliz, do you close the holes on the lid or leave them open?

Tell me, pliz, do you close the holes on the lid or leave them open?

Where? that is, in what slowness? (Tonze already has them covered up plastic plugs,

In Parenka, you can combine Low and High.
Until I got into this slow. I cooked meat with beans.Everything is soft, but no taste. Maybe because she was in a hurry and just threw it all, but the instructions say that it is better to fry the meat first.
I'll try to put baked milk for the night

[Marfusha81]

Marfusha81, Maria! Not imbued with what slow? Boy?

[Marfusha81]

And I cook peas with a teaspoon under the lid. It worked, the foam settled at once. Now I will do so.
If in my SLOW SOUP the soup, or something starts to boil, more than I want, the bulu just slide the lid, like a regular saucepan on the stove.
The peas were mashed in 4 hours, I added pieces of chicken thigh fillet and dried vegetables to the bowl,
I liked the look, smell and taste.



Marfusha81,
Do you have a recipe for baked milk in the instructions for the Boy?
Write to me, plz, too, if there is

I have a Boy.
Ryazhenka recipe (but first baked milk is made there): heat the slow cooker together with a saucepan with a lid closed for 15-20 minutes on a high setting. Boil the milk and pour into a saucepan. Soak 6 hours on high setting (until it turns creamy brown). Then cool the milk, pour sour cream into it (2 cups by 2 liters), stir evenly and leave for 2-3 hours to thicken.



You need to warm up an empty pan to create the effect of a Russian stove. What kind of high temperature first, and then it drops. This is what the instructions say.
I can anyone interested, send photos to the mail of the entire instruction. The recipes are specific: a lot of offal, fat. But there are a few acceptable ones.

[brendabaker]

After reading brendabaker, Oksanathat baked milk is not tasty in Kitfort, I decided to experiment. I put 2.7 liters of milk on Hai. After 4 hours it began to gurgle, translated to Low, the gurgling did not stop. After 7 hours from the beginning, the milk remained light, a foam formed at the top. I put some foil under the lid and went to bed. At 6 in the morning, almost 15 hours later, I looked into the casserole. The milk turned bright beige, like a two-hour boiled condensed milk. Chilled, poured herself a mug, added sour cream, and put in the Orson fermenter. That is, there were 2 liters left, about half a liter was melted.
Now I put the varenets in the refrigerator.

But Kitforth's boil made me think. This is not slow, this is a saucepan for regular stewing. And I'm afraid to leave it on at home when I'm not there. I don't trust Kitforth.

Then cool the milk, pour sour cream into it (2 cups by 2 liters), stir evenly and leave for 2-3 hours to thicken

5-6 tablespoons of sour cream is enough for 2 liters. This is about 0.5-2 / 3 cup

And I'm afraid to leave it on at home when I'm not there.

With something liquid, I would also be afraid, but I made vegetables according to Oksana's recipe - I calmly left it and left - nothing happened to them.

There is also a heating button, it should keep a lower temperature. ?

[Samopal]

Samopal, should, they haven't measured it in Kitfort yet, I read about others that it seems to be around 60 degrees.

[Fotina]

Fotina, Svetlana, I copied from the instructions. This proportion also surprised me!

You need to warm up an empty pan to create the effect of a Russian stove. What kind of high temperature first, and then it drops. This is what the instructions say.

with all due respect to V. Pokhlebkin - I would not heat empty bowl, and then pour hot milk into it.
The bowl, mmm, will suddenly burst.
There are two modes - half of the time milk languishes on high, half on low. The result is delicious. True, I always take cow's milk, not from the store, which has already been boiled, the point is to simmer the store's milk, if there is already, from it, ready-made fermented baked milk.
Fresh cow milk and baked milk and fermented baked milk are very pleasant.

And at Pokhlebkin, almost any meat is fried first. and then slowly. Probably, this is also very tasty, but I have never bothered - if the meat is not overexposed in a slow sauce, it will not become cottony, it will retain its taste and aroma and juiciness.

[Fotina]

Fotina,
Svetlana, that is, did you like the milk at LOU? I'll do the same, but I'll boil it in a saucepan and put it on Low right away.I also thought that I should add cream and sugar, at least a little.
About KitFort:
In my book about slow cookers, slow cookers are divided into standard ones, from 6.6 liters or more, and into small ones, with a volume of 4.5-5 liters.
Even smaller ones are not mentioned at all,
In the Chinese, in their sets of several slowcookers, they are also divided by function, depending on the volume
1-1.5-2 liters of porridge
2,5-3, -3,5 -... soups
6 l-stew
I consider KitFort a soup cooker, I took it to replace the broken OTTO.
He perfectly cooks frozen food at MAX.
Pea soup was cooked in 4 hours, and Kenwood 706 cooked the same dose for 5 hours.
But I would not recommend leaving him at home all alone for a long time.
Now I put 500 g of ready-made frozen hedgehogs, a pack of lecho on top, sour cream on top, turned on MAX and took the dog out for an hour, but nothing more.
With a boil, I solve the issue simply (as my mother did with pots) - I slightly move the lid, that's enough.

With a boil, I solve the issue simply (as my mother did with pots) - I slightly move the lid, that's enough.

But I didn’t realize something right away!

[Irsha]

Irsha,
Ira, with KitFort you are 100% right. As a slow cooker, you should not advise him, who needs a little slow cooker, then either look for the Boy, or Russell Hobbs is the very first oval, with the number 197 .... I forgot further.




Girls who made the slower Uzbek dish BASMA?
Please advise the scheme for sewing food, since the heating will be on top.
Should you put the lamb on top of everything? In short, where are the carrots, where are the potatoes?
Thank you very much in advance, I think KitFort is just made for Basma

Has anyone made English Christmas pudding?
Found the recipe on the cook. I want to try, but maybe there are proven recipes on my favorite bread maker?

I am now carefully looking at KitFort, as for any new device, because I remember the description, in my opinion, here, in this thread, about the night * Day roll * from jellied meat, which was prepared by 6.5 liters of Kenwood.
Now I look at the hedgehogs, everything is fine, the boil is barely noticeable, the smell is excellent, that is, the product is not the product.

prepares frozen food at MAX

And how are you not afraid to load frozen food into a ceramic bowl
I remember that it was also recommended not to allow abrupt changes in t in enameled dishes, microcracks form in the enamel.
It's the same in slow-cooker bowls.
And if the enamelled metal pan only peels off with time, then the slow cooker bowl will someday simply fall apart with the brew inside, or simply burst if you suddenly put the bowl on the table abruptly.
A sharp drop in t is also not recommended for Teflon. Aluminum and stainless steel will help us.

slightly move the lid

but if you just put low and not be fooled? after all, an open lid increases the cooking time - why not immediately put on a longer mode?

BASMA

Meat in the middle, vegetables around the edges, because vegetables take longer to cook. Whole vegetables, small, or large cuts.
As in the cauldron, everything lies - meat in the lower part, lined with vegetables.
No water needed. Water prevents the taste from developing.

[Irsha]

Irsha,
Issue price 1500 r
... For that, they took him to protect Kenwood and save time. Frozen foods are cheaper than fresh ones, significantly, especially meat, and he prepares them immediately, without defrosting, really tasty, this is his big plus.
KitFort on HAY raises the temperature slowly, after 1 hour of work, the water in it is at body temperature, after 2 hours it is hot, and after 3 it begins to boil, it defrosts everything evenly and then cooks, preserving all vegetable juices and saturating the meat with them.
Peas on LOU are not boiled for me even overnight, they remain like a * pebble * inside, as well as chickpeas and beans.
Potatoes and carrots are also only on Hai, otherwise everything is * al dente * and, with a long cooking, vegetables lose their color.
I cooked chicken thigh fillet, the recipe took * beef stroganoff *, a layer of onions down, mushrooms on top, thinly chopped chicken, salt and pepper on top for 2.5 hours on HAY, then add sour cream sauce (water, sour cream, mustard, starch) and mix and more 30 minutes on HI-you can eat your mind, the meat melts in your mouth, and I just love to soak the sauce with bread.

But I'll try to put milk on Lowe right away for the whole day, with a look



Ira, thank you, for BASMU

Peas on LOU are not boiled for me even overnight, they remain like a * pebble * inside, as well as chickpeas and beans.

Well, this is understandable - the water is too low t, at all, counting it does not boil, with water only for high.
But if the high boils well, then you can warm it up - so that it swells - first on low, especially peas - then there will be little foam, the protein will mostly curl up. Hurry up with slows - what are they for then, for this there are cartoons

But I'll try to put milk on Lowe for the whole day.

half the time the milk languishes on high, half on low.

Milk need first bring to a boil, or almost to a boil, and then simmer = like in a Russian oven.

Potatoes and carrots are also only on Hai, otherwise everything is * al dente *

vegetables standard 82-85 * low is not enough.
Generally speaking, low for meat, and for languishing almost ready.

Issue price 1500 r

Nuu ... + delivery = already more = this is for us, the remotest, and the denyuzhki of the people are very different in their pockets. If Kitforth is the only slow one, then it’s worth saving. Kenwoods are now in stores either not for sale or the price is expensive. The multicooker killed all the interest in slow cookers - and we never had much interest, because there were no slow cookers either on sale or in advertising.
Yes, the point is not even the price of the same Kitford, but the danger if the cup breaks.

+ delivery

In wildberries, delivery is free. I went there now, for me there is Kitfort at the price of 1341 rubles. with a regular customer discount.

[Ksarochka]

Ksarochka,
I also think to buy a second one from my pension, KitFort * on parts *, until the price was raised on it



Irsha,
Ir, and if I boil milk on the stove,
then I'll cool it down a little, pour it into a bowl, put it on the LOU, wrapping the lid with foil. And 10-12 hours?




Great idea with peas, I'll try



Irsha,
Ira, look what I had in practice with OTTO. When buying, I did not notice the thinnest crack on the top of the pot, almost 1/3 from the top of the height of the pot.
In this form, she exploited it almost daily, with freezing, including, with and without liquid, the liquid was poured below the crack.
During this time, the crack did not widen, the pot is thick, the rest of the walls and the bottom grip it tightly.
Sometimes condensation seeped through the crack and the base chipped, but there was no trace.
Then I saw a small smudge on the base, burnt and bought KitFort.
That is, a sharp split, as with a tea cup, does not occur.
But after that I don’t use OTTO, I don’t risk it, he worked his way, thanks to him.

In one of our online store there is a 2.5 and 3.5 liter Slow by GUSTA (Netherlands). I tried to find some information about this company on the Internet and found nothing. maybe someone has heard some reviews about this company. I need 2.5 l

[Ksarochka]

GUSTA

3.5 l - quite a standard slow bowl, ceramic bowl, GUSTA and 2.5 l have

at least - so our search gives out.
Look, how they respect themselves, the name of the company is on the lid.

and if I boil milk on the stove,
then I will cool it down a little, pour it into a bowl, put it on the LOU, wrapping the lid with foil. And for 10-12 hours?

Oksan, if so, then pour a third of the milk into the bowl and on the hi under the lid, Kitford's hi is hot = while you heat the milk on the stove - and the bowl and milk in it will also warm up, you can safely pour boiling milk from the stove, warmed in the bowl, milk will take the difference,. and then on low, yeah.

Then I saw a small smudge on the base

Do you know what kind of base is there? especially after a liquid one with water, and when I load a full bowl as usual. It is cleaned from time to time with a melamine sponge. the base cannot be wetted. And I wiped it off with a melamine, a wet cloth several times, until clean, wiped it and

wildberries'

looked, in our city, it turns out, it also exists, recently opened - you need to look, thanks, Ksarochka, Elena,

[brendabaker]

brendabaker, Irsha, girls you are very interesting to read, but I did not understand one moment. If you put a freeze in the bowl of a slow-running slow motion, it will heat up evenly together with the bowl. So why is there a risk of the bowl breaking?

Svetlana, that is, did you like milk at LOU? I'll do the same, but I'll boil it in a saucepan and put it on Low right away. I also thought that I should add cream and sugar, at least a little.

Yes, it worked well. But it languished for an unreal long time. And maybe the foil also played a role that in the end the milk became beige, not white. Next time I will also pour the already boiled into the bowl, and immediately under the foil.)

wrapping the lid with foil

Oksana, why do you need to do this?

I cooked basturma like this

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=494333.0
great

Cooked chicken thigh fillet

Was it frozen fillet?

[Mirabel]

Mirabel,
The thigh was not ice cream
about the foil, I want a beautiful foam and for this I want to remove heat loss (? this is my guess).
Thank you for the basturma, took note



Irsha,
Ira, for sure, my idea was spinning, but you put it into words
I am not empty heating bowl to reduce temperature differences



Deana,
Dinah, we are trying to assess the risk of loading frozen food for both the bowl and the sensor. But only practice will show what will come out in the future.
I assume that KitFort is exactly 2 times cheaper than Russell Hobbs of the same volume
and from the fact that we often take frozen products from VkusVilla, a health food store.
Today I again took a package of fish cakes in the form of fish, breaded, a thinly chopped onion down, thinly grated big carrots on top, fish on top and protection of all this with tomato sauce.
I put it on MAX, then I will look and think.

[brendabaker]

brendabaker, Oksana, I understood this, that I did not understand - this is why the cup can crack if there is no drop when laying? After all, everything is put in an unheated bowl.

[Deana]

Deana,
I don’t know Dean, it seems to me that the risk is small, (but I’m not a physicist at all) Here, each user must make a choice for himself, using Irino's warning.
If the slow cooker has an AUTO mode, then the instructions say that it is fashionable to cook freezing, our AUTO mode does not, and the instructions about the bowl say what can be put into the oven and into the microwave. Therefore, Ira and I have thoughts and diverged into two options.
Here who will decide for himself

[Deana]

If you put a freeze in the bowl of a slow-running slow motion, it will heat up evenly together with the bowl. So why is there a risk of the bowl breaking?

Deana, Dina, because the bowl heats up much faster than the contents are thawed, and if the freeze lies directly in the bowl without a layer of unfrozen food, then we get such a good gap t.
If you put a freeze in water, then it will thaw faster, water will soften the thermal break. I often cook pea porridge on pork bones - the bones are frozen, the peas swell until they swell, they lie at the bottom of the bowl, the frozen bones lie on the peas and take t and there is no foam at all from the peas.

about foil, I want a beautiful foam and for this I want to remove heat loss

you wrap the cover with foil from below, i.e. the inner surface of the lid? exactly! the heat will be reflected back into the bowl.
This is how it is advised to stick foil on the wall for the battery to make the room warmer

[Irsha]

Irsha,
Ira, from below, from below, of course, lay the lid from below with foil and screw it up. I think that then Lowe will have enough to freeze the milk
For peas without foam with freezing - a separate big thanks

About the foil accidentally came to mind when I read about "concentrated milk" after 6 hours. I remembered how a thousand years ago the owners of the Mulinex bread machine with a transparent roof taught to cover it with foil. So that the top crust is fried, otherwise it comes out light.

[Irsha]

Irsha, Irina. Thank you. We sell both models. I just thought, maybe on our forum someone knows this GUSTA company and can leave a review about it

[brendabaker]

brendabaker, Oksana, Oksan, and if you put the turkey wings there together, of course, of course

bones frozen

and the bones are ribs? and the whole process is possible in more detail.

and the bones are ribs?

yes, any bones, not mosly, of course, a little and with meat if, too good.
About peas.
For a 6.5 liter bowl, for example, 1.5-2 liters of dry peas, yellow peas, Russian. Peas in a bowl. On it a pound of bones, fatty is desirable, peas generally like pork more. Salt.
The water is cold to the very top of the bowl - the peas will absorb some of the water.
On high, the time is approximate, depends on the initial t of the laid, and on the degree of dryness and hardness of the peas too. But it costs 6-8 hours.
Peas or sama-itself breaks down to puree - this is the most delicious. Or I bring the peas to half-life and throw cereal flakes into the bowl, they cook quickly + an hour = and thicken the mashed potatoes well. And the taste from cereal flakes is very pleasant.

cereal flakes

Buckwheat or spelled will do, right?

because the bowl heats up much faster than the contents are thawed,

Clearly, I usually put half-thawed ones (until you get from the store), which means there is less risk.

[Mirabel]

Mirabel,
Vika, I have never cooked with wings, I always imitate slicing beef stroganoff from breast fillet, or thigh, it comes out juicier. For 4.5 liters of Kenaud I take 700 g of turkey, so that it comes out in one layer, and not in a heap, then the meat is somehow caught by the hot air and little liquid comes out, everything inside the kurchkrv remains, the taste is different than if you make 1-1.5 kg ... I cook for 3.5 hours on Low, then transfer to High and 30 minutes with sauce
For 3.5 liters of slowcooker, I take 1 onion thinly in half, 250 g of mushrooms, quarters, 500 g of fillet, in thin strips. Below are onions, on top of mushrooms and on top of meat, salt and pepper over the meat.
I cook for 2.5 hours on HI, then pour in the sauce, mix and another 30 minutes on HI.
Sauce 0.5 cups sour cream + 0.5 cups water + 2 tsp. corn starch + 0.5 tsp. ready-made mustard, then you can add salt, add some pepper and, if desired, add a little sugar.
The onion remains slightly spicy and slightly crispy, it suits us better than boiled



But my KitFort is very nimble, it may take more than 2.5 hours on Hai