Slow Cooker Maman Slow Cooker: Temperature Chart and Application Examples

I don't have such a little thing. There is another petty and hot madam - a 1.5 liter chefmate. And we all will not make friends with her. I cooked only meat in it. And then I see that the temperatures are almost the same as your MAMAN. So, thanks to you girls, we will finally make friends with her. And I will be able to expand her sphere of involvement. I will gladly follow your experiments.

[incl]

The difference between HI and LO is such that the initial intervals between incl and off And, accordingly, the initial heating is stronger.
And the rest of the HI intervals are also shorter, about 1.5 times.

HIGH is fast, LOW is slow.

Ira, and on my Low it boils faster and more boils than on High. The first two had the same thing, I decided that it was a marriage, because it was written on the box that the device cooks at a temperature below 100 ℃, and for me they boiled in both modes.




I have it on High to 96 ℃ - 97 ℃ brings 800 ml of water in 2 hours,
And on Lowe, the same amount of water after 1 hour 45 minutes, and maybe even a little earlier than 99 ℃, and by 2 o'clock already 99.9 ℃.
[

Well, in general, it is clear, now I agree that it is not entirely correct to do some special measurements about maman, because maman such pots are very different in their parameters, there is no one opinion about their work, as about other slow cookers.

[Irsha]

Irsha,
Ira, you, too, Hai is less active than Lowe, since you could give them milk, on Lowe it would run away.

On high, the first shutdown occurs 20-25 minutes after turning on maman, on low after 55 minutes.
Well, and, accordingly, subsequent disconnections-pauses on high are shorter than on low.

Why such a monster turned out, I wrote in the topic of choosing slow ones. There is a lot of power for a small volume, such power is my 3.5 liter slow. There she is just for the slow. To clarify, 130-170 W for a 3.5 liter slow. And this little one has the same, and the volume is 5 times less. And my high is much stronger, the low is a little less sparring, but only the first 2 hours, after that they spar the same way. And the heating is very quiet. It feels like the pot is falling asleep.

Yesterday, at 21:30 I put it on HEAT, this morning at 6:30 the water temperature was 72 ℃.

there is no one opinion about their work, as about other slow cookers.

Ira, this is because, for example, I don't eat meat, I cook porridge in it, and he cooks them for me ...
Sveta makes meat goulash, and he prepares it for her ..
You cook a lot of meat, vegetable stew with meatballs and thick soups, he cooks
The pot is UNIVERSAL, everyone studies it according to their needs, but first you need to think about what and how to cook in it, for example:
- in the recipe for condensed milk from Mistletoe, Maria Masinen writes that her milk escaped from Maman and flooded the heating element, and you put milk in yours without filling, and so did I, but my milk an hour after it boiled, it stuck a little to the bottom and began to taste bitter, I overexposed it on Hai with the lid removed.

PRACTICAL NOTE: fluffy buckwheat 1: 3
Every night I cook food for the dog:
80ml steamed buckwheat,
240 ml water
From above without touching the walls and bottom of the bowl.
100g frozen turkey basics.
1.5 hours on HI, fluffy buckwheat, whole, there is almost no liquid, it is all absorbed into the cereal. Delicious, saturated with the aroma of meat. The meat is ready, moderately soft, a little dry (a man's thigh fillet is better)
or
1.5 hours for LOU, groats, part of the skins separately, part of the groats, like mashed potatoes, more moisture, I could all soak into the groats. Buckwheat taste dominates. The meat did not show its aroma, although it may be a little softer than on Hai.

P. S.but crumbly buckwheat for a side dish 1: 1.5 and without meat, I like it more on LOU.

EXPERIMENT WITH RECIPE 2014 (buckwheat with meatballs)
I found this recipe on the internet, a photo of meatballs with buckwheat in a white liter bowl with 4 grooves, like MAMAN (there are no grooves on the bowl in the Chinese slows, the edges are even), I have met more than once, maybe there is such a recipe in the topic about choosing a model ...
Author's text:
* what I do in the evening is take out a 1-liter slow cooker, pour buckwheat into it and fill it with water. Usually I pour 2-2.5 cups of water into 1 glass of cereal. I add salt and if desired:
1) a piece of butter
or
2) 1 onion, finely chopped + 1 grated carrot + chopped mushrooms, all fried until soft.
I put meatballs on top. I close the lid and turn it on for half an hour - High, 4 hours (or more is possible) - Low. *
My impressions:
Yesterday I tried strictly according to the recipe - steamed buckwheat (and there is a lot of it, under the very lid) after 2.5-3 hours from the start of cooking, it turns into a soufflé / puree, in short it becomes very unpleasantly soft and starts to burn from below. It's good that Maman's bowl is quite easy to wash if you soak it and let it stand.
The idea is cool, THANKS TO THE AUTHOR, who apparently cooked from unboiled buckwheat, which is not on sale now.
For the current buckwheat, you will need to choose a different amount of water and cooking time.

HERCULES ON WATER

I grease the bowl with butter, put 0.5 cups of traditional flakes and 1 cup of water.
Rub on a Korean grater or some carrots, or pumpkin, or fresh cucumber (on a coarse grater). I cut the greens.
I put it on Hai, until the light is turned off for the first time, then I put it on heating, put carrots, herbs, soy sauce, and more oil if desired.
I keep it for a couple more minutes, so that the carrots and herbs soften a little and the tastes become friends.
Or, even easier, stir, turn off the device and let it stand, as in a thermos, evaporate.
It turns out quickly, while I drink coffee, the first breakfast is already ready.
... The bottom of the bowl is only in porridge, there is no sticking

POTATO IN SOUR CREAM.
Turned the device on HIGH,
I put a piece of butter in a bowl, then 1 onion, diced there.
And, before the first turn off of the light bulb, stirring a couple of times. The onion was browned, the pungent smell was gone.
At this time, I peeled, washed and cut into slices, about 1 cm thick,
3 medium potatoes
and 1/3 of carrots, in slices half as thin.
I added 100 ml of hot water to the onion, stirred it, made sure that there was no burning.
Put carrots and potatoes on top, covered and continued to cook for another 1 hour on Hai until the vegetables were completely soft. She didn't season with anything.
Then she poured sour cream sauce, mixed, waited for a boil, literally a couple of minutes,
turned off the device, covered it with a blanket and left it for at least another 1 hour.
Sauce:
100 ml sour cream + 1 tsp. tomato paste + 0.5 tsp. salt + dry garlic and onion to taste + pepper + nutmeg + 1 tbsp. l. washed raisins.




Nothing burnt anywhere. Very tasty with herbs and pickled cucumbers * Berlin style *
P. S.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=359035.0
Maman, and above * a woman on a kettle * I think it will be a good and aesthetic solution, since the device is small.



ONSEN-TAMAGO

JAPANESE STYLE EGGS (with strong yolk and soft protein)
Wash 3 eggs, put in a bowl, cover them with water and add 0.5 tsp. salt.


HIGH mode until the first turn off of the lamp (69 ℃), in time it is about 25 minutes.
IMMEDIATELY transfer to KEEP WARM and cook for another 25-30 minutes, at a temperature of 72 ℃.


Here is an egg immediately after turning off the light bulb, the yolk hardens before the protein.


Here is an egg in 10 minutes on HEATING
Soft-boiled yolk, liquid protein


And here is such an egg in half an hour on the HEATER. The yolk is moderately steep, the protein is softer than with traditional cooking.

CABBAGE

I turned on the HI mode, poured it to the bottom. butter and sauté 1 onion, in thin half rings. I cooked until the first turn off the light bulb, then added tomato paste, sugar and cumin, mixed, let it boil.
I put 400 g of sauerkraut and some pickle from it.
I cooked cabbage to the desired softness, mixed once.
Mixed 3 tbsp. l. with a slide of sour cream with 1 tsp. cornstarch, added red sweet paprika to taste, mixed.
I filled the cabbage with sour cream, mixed it, brought it to a boil, turned off the device, covered it on top and let it stand for an hour.
In total, it was cooked for 1 hour 10 minutes and infused for an hour (it can be longer)

Eintopf from what is at home.
The small volume is good because it allows you to dispose of the remains.
Today, when disassembling shelves, jars and a refrigerator, were discovered and put into action
half an onion, a slice of carrot, 1 decent potato, a couple of tablespoons of organic lentils, half a pot of green salad, and baked turkey pieces.
At the bottom of the bowl she poured a little vegetable oil, put the onion, diced, grated carrots and potatoes in strips, salted and pepper. Soaked lentils in boiling water.
She turned on Huy.
At the first shutdown, the light bulb stirred the vegetables and set the kettle to boil.
At the second, I put the lentils without water and added boiling water so that he almost covered everything.
Cooked lentils until cooked, then put in pieces of turkey, chopped lettuce, bay leaf and dried oregano, added salt, mixed and turned off the appliance.
In total, the bulb was turned off 6 times. It turned out to be a thick eintopf soup.

Millet porridge

80 ml scalded millet,
240 ml milk from the supermarket + more topping to taste
Salt, sugar.
She greased the bowl with butter, poured in milk, put in millet.
HAY program.
I did not react to the first shutdown of the light bulb, on the second (after 36 minutes) I mixed the cereal and milk, salt, added sugar, let it boil for another 13 minutes until it thickened, then tried it, added sugar and milk, stirred it again and turned off the device, porridge will reach the condition for inertia and nothing will burn.



BULGUR WITH MUSHROOMS

I still have 100 ml of bulgur and about 100 g of small fresh mushrooms. Onions, carrots, oil, salt, pepper, dry garlic and onions and bay leaves were the same at home.
I turned on the HI mode.
She put 1 tbsp at the bottom. l. vegetable oil and a piece of butter.
Cut the half of the onion into cubes and into a bowl, then some shabby carrots, chopped mushrooms on top, salt, pepper, dry garlic.
Until the second turn off, the light bulb did not touch anything, more than once I was convinced that nothing would burn. Put the kettle on to boil
As soon as the light went out for the second time, I put bulgur in the bowl, mixed well so that all the grain was smeared in oil, then I added 200 ml of boiling water, stirred, added salt, added pepper, put bay leaf, dry onion and dill. I cooked until all the liquid was absorbed, then they turned off the device, mixed the porridge and let it stand for 10-15 minutes.




Finnish whole grain oatmeal takes more milk than UVELKA, I stir it a couple of times and insist on heating for 10 minutes.
With the advent of my MAMAN, I eat oatmeal every morning, it is delicious, quickly cooked and has no crusts on top



Buckwheat with mushrooms.

I poured 1 tsp into the bottom of the bowl. vegetable oil, put half an onion, cubed,
champignons, 100 grams, also in 0.5 cm cubes, salt, pepper
over 3 tbsp. l. sour cream,
on top of 200 ml of washed buckwheat * Mistral *
250 ml of cold water and 1 tsp. soy sauce.
I turned on the HI mode.
After 1 hour and 10 minutes, I mixed the almost finished contents, added butter and more soy sauce, turned off the device and let it stand for 10 minutes to combine the flavors. Buckwheat is softer than crumbly, but not sticky. Delicious.

Turkey breast fillet with pasta in 55 minutes.

I love when there is little meat, but a lot of side dishes, so I cooked 100 g of turkey breast fillets FROM the FREEZER without defrosting.
If you don't have a canned pasta sauce, you can make your own by mixing tomato paste, salt, sugar, pepper, dried onions, garlic, and oregano.
200 sauce was enough for me.

I made my own pasta, but purchased ones will work too.
Poured some of the sauce on the bottom of the bowl, put the meat and poured the remaining sauce on top.
(In a saucepan, on the stove, boil al dente pasta, rinse them with cold water and wait for the meat to cook in the sauce.)
I turned on HI, after 55 minutes the meat thermometer showed that the temperature inside the piece was 89 ℃ -90 ℃, and the meat began to quickly lose its softness and juiciness.Next time I'll start measuring after 45 minutes of cooking, I just didn't expect such a speed.
I took two forks and quickly divided the meat into fibers, then mixed it with pasta, tasted it, added salt, added some pepper, added more dry onion and garlic, brought the pasta to readiness and turned it off.
I didn't have any cheese, otherwise grated cheese would be very useful.
The most important thing is not to dry out tender lean meat by cooking it too long.



PS it seems that the mode designated as HI is similar to the multi-cooker BROWN RICE, BUCKWHEAT, and the LOW mode is similar to the multicooker WHITE RICE, and with a conventional slow cooker, the only common thing is that an earthen bowl.

GUY FROM FROZEN VEGETABLE MIXTURE.

Pour 1 tbsp into the bottom of the bowl. l. vegetable oil,
Top is a stack of frozen vegetable mix
Top 1/3 can of prepared sauce
Salt, dried onion bag


I cooked on LOU, 1 hour 35 minutes, until the second turn off the light
I mixed it once, when the vegetables were slightly softened and it became possible to compact them in the bowl. Corrected the taste by adding another spoonful of sauce, salt, sugar and a couple of whole cloves of garlic. Make sure all vegetables are covered with their juice and sauce.
When the light went out, I stirred the almost-almost-ready vegetables again,


turned off the device, covered the lid with a towel and let it sweat for about 40 minutes. The vegetables became fragrant, all retained their shape and color, were not overcooked, but simply melted in the mouth.


PS when it's three hours, it turns out even tastier, I think it makes sense to cook in the evening and leave it covered until morning, for breakfast.

[Oksana]

Oksana, well, what a class you have!
Tell me, Oksan, how many pasta or noodles have you added? And how many people were satisfied?
This is such a convenient dish when you have no strength at all, and you need to feed the ever-hungry

[Mirabel]

Mirabel,
Vika,
1.I cook for myself alone, it turns out 2 times, or once, but * to the dump *
2. already boiled pasta you put on the eye, I cook 100-125 g dry for 1 serving.
(I overdid it a bit with the pasta, or I need to add some more sauce. When we stand, it looks like lasagna.)

I will also practice, with proportions and time, so that later I will add to the timer and do not fool at all

[Oksana]

Oksana, Thank you!
probably gram of sauce 3oo need? for 15 grams of pasta. About 15 grams of meat.
It is necessary to reconcile everything and to adopt this super dish!

[Mirabel]

Mirabel,
Vika, you should rub the cheese there at the last moment.

I subscribed to MAGIC SLow Cooker on YouTube, see what a nice slow-cooked chicken gravy + tomato sauce + white sauce + cream cheese + grated cheddar
Called something like Buffalo Ranch Chicken Dip.
I was also intrigued there by Meatloaf meat loaf and potatoes in foil right on it, the whole lunch in one pan

probably gram of sauce 3oo need? for 15 grams of pasta. About 15 grams of meat.

I think yes, I still eat very little meat, for a normal eater 150g will be just right.
And the sauce from the can can be added at the very last moment, if it seems thick to you.

[Oksana]

Oksana,
very credible channel!
is the ind-breasted pasta Slow Cooker Creamy Chicken Spaghetti?
it seems to me that they have too much sauce

[Mirabel]

Mirabel,
Vika, YEAH, I just sculpted from what I had,
That's why I sent you to the channel so that you look at the source and make it to your taste and volume



It seems to me that the sauce can be added, at least to the finished dish, but it will not work to subtract it, so it is better to leave a little in reserve, so to speak.

so it's better to leave a little in reserve, so to speak.

POTATO FOR 1 HOUR.

Peeled and washed three large salad potatoes from VkusVilla.
I cut them into pieces, rinsed them with water from starch and, without drying, put them in a bowl.
Salted, added 2 whole garlic cloves, mixed, poured a little vegetable oil on top.
I switched on the LOU mode, cooked until completely soft, for about 1 hour, mixed once. Sprinkled with dry dill on top and let it stand for a while in the bowl. Much richer flavor than a saucepan or steamer.

Note:
LOW mode, it looks like a touchscreen ???, since there was very little water in the bowl, the first time the light turned off after 25 minutes.
No burning or sticking was found at the bottom of the bowl

[Oksana]

Oksanawhat is your mom cool!
And you are smart !!!
So I cooked a breast with pasta. It is incredibly delicious !!! Simple, fast, satisfying!
I added cheese and a lot of mozzarella to the cream sauce
Meat and pasta 300 grams each and 3 hungry peasants became well-fed and satisfied in 5 minutes!
Thank you, Oksanochka, tremendous !!!

[The magical slow cooker]

subscribed to YouTube channel MAGIC SLow Cooker

likely. this is the channel The magical slow cooker ?

channel author

A cute slow-cooking channel, although the recipe and the principle of cooking in the American way, that is, take the ready-made meat, pour the ready-made sauce from the jar, and let it sit for 2 hours, and this is at least)) here 20 minutes in the pan is enough

Buffalo Ranch Chicken Dip

RECIPE:
THE COMPOSITION OF THE PRODUCT:
1 grilled chicken, chop and chop the meat, discard the bones and skin
12 oz. Franky Red Hot Buffalo Sauce
16 oz. Hidden Valley Ranch Dressing
8 oz. processed cheese
2 cups shredded cheese, I used 4 sargento cheese mix
tortilla chips for serving
carrots and celery for serving

slow cooker volume:
4 quarts or more

INSTRUCTIONS:
Add chicken, hot sauce, ranch, cream cheese and cheddar. Interfere.
Cover and cook for 2 hours on high. Stir 1-2 times while cooking, cheese tends to stick to the edges.
Serve with tortilla chips, carrots and celery. Enjoy!

recipe and cooking principle in the American way

agree! but it is also possible to find our non-American taste, even if what Oksana offered.
Again, it's just a fireworks!

3 hungry peasants became full and satisfied in 5 minutes!

Vika, and I ate everything myself, though in 2 times and also SOOO happy.

it's just a fireworks!

well so)) so many sauces, of course)
You need to dig around on the channel, out of boredom. I have it signed, just not on the bell, I already forgot about it))

I ate everything myself

but I just got to try, lick it and will now do it in a big slow, half a kilo of everything, so that everyone is full and happy!

come on still look for sweets, you know how!

[Irsha]

Irsha,
Ira, just in the morning I remembered you, when after 25 minutes the light on Low went out, because you were just writing about this and I was thinking, what could it be connected with? It seems that on HI it turns off by time, but on Low by the amount of liquid, or by the temperature of the food in the bowl? I will still look after him, while I do not know what conclusion to draw.

do it now in a big slow,

And my big slow is most often now busy with pollock in tomato, hassle free, tasty, budgetary, I use it as a cold appetizer with Borodino bread

[55 \ 10]

I don’t know yet what conclusion to draw.

The difference between the modes is not great, on the LOU the first shutdown after 55 minutes, on HI after 25, they heat up to MAX for about the same time, they keep the temperature well.

The difference between HI and LOW is that HI has shorter initial intervals between on and off. And, accordingly, the initial heating is stronger.
And the rest of the HI intervals are also shorter, about 1.5 times.

Algorithm on LOW in minutes:
55 \ 10 \ 25 \ 10 \ 25 \ 10 \ start of boiling 100 * \ 10 \ 5 \ 10 \ 5 \ 10 and so on, the final interval is 10 minutes heating \ 5 minutes cooling.
on off

[Oksana]

Oksana,
very credible channel!
is the ind-breasted pasta Slow Cooker Creamy Chicken Spaghetti?
it seems to me that they have too much sauce

Vika, I got you confused. This recipe is called Slow Cooker Chicken Parmesan and Pasta.
And Creamy ... I'm just going to do, I'm sorry, the jump happened

Slow Cooker Chicken Parmesan and Pasta

INGREDIENTS
-2 (24 oz) cans Stew with tomato, garlic and onion sauce
-1.5 kg skinless chicken breasts without bones
-¼ h. L. salt
-¼ h. L. pepper
1/2 teaspoon oregano
-1 lb. penne pasta (prepared according to package directions)
-3 cups grated mozzarella cheese
-¼ a cup of parmesan cheese
INSTRUCTIONS
-Add chicken to 6 quart or slower cooker. Sprinkle with salt, pepper and oregano. Pour the stew over a slice of tomato sauce.
-Cover and cook on HIGH for 4 hours or LOW for 6-8 hours without opening the lid while cooking.
-When the slow cooker has finished cooking, cook the pasta on the stovetop according to the directions on the package.
-While the pasta is cooking, put the chicken on a plate and cut into pieces to size, the chicken will be very easy to cut, but I still love to cut it so that there are no long pieces of chicken. Add the chicken back to the sauce.
-Drain the paste very well. Add pasta to chicken and sauce in a slow cooker. Stir. Line the pasta into an even layer. Sprinkle with grated mozzarella and parmesan cheese. Cover for another 15 minutes or until the cheese is melted.

I confused you. This p

nothing wrong! and it will turn out very similar, in my opinion

[Mirabel]

Mirabel,

I put some potatoes on the LOU, did not dry it after washing, did not add water, only a little oil.
She turned it on at 12:35, and at 13:05 the light had already turned off, after 30 minutes.
In a big topic, the girl wrote how in her electronic Tonza a bowl burst in which cauliflower was cooked with a little bit of water,
and our Maman, ON LOU, apparently slows down the process and does not allow the bowl to overheat.

ABOUT MODES,
I decided to see how the modes work with different amounts of water at different initial temperatures.
I just took it, first water, body temperature, in volume up to the 200ml mark on the bowl,
and then cold tap water, up to the 400 ml mark on the bowl ..
HIGH MODE:
up to 200ml
Plugged in, time. 0, temperature 36 ℃
1 lamp shutdown. 21min, 80 ℃
2 turning off lamps. 12 minutes after the first. 98.8 ℃
3 shutdown 12 minutes after the second. 99.3 ℃
The water boiled quietly, the liquid level in the bowl did not drop

up to 400 ml.
Plugged into the network. ... Time 0. Temperature 14 ℃
1 lamp shutdown. in 25 minutes. 70 ℃
2 turning off lamps. 14 minutes after the first. 87 ℃
3 lights off, 14 minutes after the second 97.6 ℃
4 turning off lamps. 14 minutes after the third. 98,7 ℃
Boiling is quiet, the liquid level is in the same place.
It seems that the mode turns off by time, without reference to a specific temperature, and the sensor simply does not allow the temperature to rise above 100 ℃.

LOW MODE:
up to 200 ml
Plugged in time 0 temperature 36.3 ℃
1 light off. 42 minutes after switching on. 100,7 ℃
2 shutdown 23 minutes after the first. 100,3 ℃
The water was actively boiling. The device worked for only 1 hour 05 minutes, and the liquid level in the bowl dropped noticeably.

Up to 400 ml
Plugged into the network. time 0. Temper. 13,7 ℃
1 off light bulbs. after 58 minutes. 99,7 ℃
2 shutdown. 20 minutes after the first. 100,3 ℃
Boils stronger than HI. It seems that the mode turns off the light when the contents of the bowl have already boiled well, that is, it is guided by the temperature, and not by the time.
It is very convenient if you need to boil the broth and dip noodles, meatballs, wontons, or pieces of fish, or shrimp into the boiling liquid and cook the soup (IMHO)

OH WHAT A TASTY TURKEY FILLET

I bought turkey steaks in VkusVilla and decided to cook one of them (gr. 250).
Smeared on all sides with 1 tsp. mayonnaise, put in a bowl, pepper on top, added dry garlic and onions.
I put it on HI, because I wanted to cook on time and control the temperature myself. Not a drop of water was added.
After 18 minutes, the light went out. Although the juice was boiling at the edges, the temperature in the center of the piece was 44 ℃, this is not enough.
After 13 minutes, the light turned off again, the temperature inside the piece on top is 76 ℃, and at the bottom is 80 ℃, this is what suits me.
While the light was off I turned the piece over


She covered the bowl with foil, tucking it under the handles and pressing it against the sides, that is, as if sealed the bowl
Covered the top with a lid

Above, on the lid, a terry towel in 4 layers.
As soon as the light turned on, I held it for a couple of minutes and switched the device to HEAT.
After 1 hour, I opened the lid and applied the temperature probe to the foil - 80 ℃
After another 45 minutes, -84 ℃, that is, the temperature began to slowly rise.
Since the piece was small, I decided to check what happened.
It turned out softly, very soft, juicy


I will continue to simmer on the HEATER, covering the bowl with foil and think about how to stop the temperature rise above 80 ℃ - 85 ℃ :.



Perhaps, if you put buckwheat and water in the evening, * seal * the pot with foil, cover and put on the HEATER, then by the morning you will get buckwheat porridge (or something else, you need to think)



A SMALL portion of buckwheat,
80 ml of cereal + 160 ml of cold water were cooked in 3 hours on HEAT. The temperature of the buckwheat at the end was 87.8 ℃.
The taste and texture are interesting, you need to think that you can still cook little by little.
I will try without foil on the bowl, it seems that volume is more important here than foil.

Small volume is good for disposal of residues

Cooked whole chicken yesterday in Kitforth

I sent the meat to the freezer, and carefully removed what was left on the skeleton and cut it finely. It turned out about 200 from meat scraps.
I put them in a bowl

poured 250 of tomato sauce (I have chopped tomatoes in a sap + ketchup + seasonings.
Included HI
In the meantime, I took up pasta. Roll out the cake, cut it

Boiled in salted water, drained and washed with cold water.
I put it in a bowl for the sauce, the thickness is by eye



I tried the sauce, added some more ketchup, grated cheese, broke the processed cheese.
When the light went off a second time, I put cheese in the bowl and waited until it began to melt.



It is tasty and short-lived, in a saucepan you can't make friends like that.



P. S.
and what remained and stood in the bowl became to taste and density, like a very lazy lasagna

Sauerkraut soup

At the bottom of the bowl, put a chopped piece of carrot, sugar and a piece of butter
Top about a glass of sauerkraut
Top 2 chicken wings from the freezer.
I turned it on on Hai, cooked for about 1 hour, focusing on the appearance of a delicious cabbage smell.
Then I added a piece of frozen bell pepper and frozen stalks of celery and parsley to the bowl.
Poured hot water up to the maximum mark, put 2 tsp. ketchup, 2 allspice peas and cooked for another hour until boiling. Then I tasted it, put more ketchup, sugar and salt, put it on HEAT, covered the lid with a towel and simmer for another 1.5 hours.
Then she turned off the device and left before lunch. For lunch, I put the meat from the wings on plates, added thinly chopped salami, poured the soup and added sour cream. It turned out like a low-fat hodgepodge.
PS the skinless meat tore into fibers with forks, threw out the stems, mashed the pepper and put in the soup.

[Rack of pork ribs]

Rack of pork ribs 1kg ribbon of pork ribs

cut it into separate ribs, their height is slightly larger than the height of MOM'S bowl, inserted them all into the bowl, just entered, having salted and pepper first, covered them with a soup bowl, that's just the diameter of my old bowl came in handy

and on LOW for the night, it was 9 hours.
Everything was wonderfully cooked, fried in the end, for a while, it turned out, as if from the oven. The fat was melted. 9 hours is even a lot, pork ribs would be cooked in 5-6 hours. At least for high, at least for low, no difference, and this way it reaches 100 * in 2 hours.
She took out the ribs, threw the carrots into the fat, mixed them, poured 150 ml of dry rice, poured warm (there were leftovers in the kettle) water a little off the edge, on the low, the lid was already metal, from the saucepan - in an hour the porridge was ready for my cats and dogs , a full bowl, porridge rice, the cheapest, when ready, I threw 3 eggs into the porridge, stirred it - and it’s more delicious))) The porridge did not burn, it leaves the bowl perfectly.

She covered the bowl with foil, tucking it under the handles and pressing it against the sides, that is, as if sealed the bowl

Oksana, make sure that condensate with this "packing" method does not get under the bowl, onto the heating element.
I wrapped the lid with foil, but the lid did not go beyond the bowl.
Recently I found a bowl and an enameled lid exactly in the diameter of the bowl, they fit well into the bowl.
Instead of a lid, you can adapt any ceramic or metal bowl to fit into the bowl. Dome lid - very useful for any casserole.

[Irsha]

Irsha,
Ira, thank you very much, I was just thinking about the high lid, but the bowl is an EXCELLENT WAY OUT of the situation, because there are many of them on sale in any color.

The porridge is not burnt, it leaves the bowl perfectly.

Ira, I have the same thing, nothing has yet burnt, the bowl is washed as easily as in the larger slow cookers



ROUND RICE * MISTRAL ITALICA *
I had to experiment with the proportions, a very successful option turned out like this.
1 Asian cup (160ml) rice
1.5 Asian cups of water
Himalayan pink salt and butter to taste
The rice was washed on a sieve to clean water, the water was drained,
put rice in a bowl, added salt and water.
LOW,
I cooked until the second turn off the light, then turned off the device,
and added butter to the rice, gently mixed and left the bowl (with a sinking heart) in the base for about 15 minutes while putting it on the table.
Nothing burnt !!!!!


Soft, slightly sticky, tender rice, the result is very pleasing.
For those who love sushi, I advise you to experiment with sushi rice, the device reveals the taste of rice so well.

TURKEY FILLET IN READY SAUCE.
Yesterday I bought a turkey breast fillet, cut out the best, even slices for festive Viennese schnitzels, and the sides, curves and edges, 300-400 grams, arbitrarily cut, put in a bowl, added a little grated carrots and 3 tbsp. l. ready-made HEINZ sauce * Base for hot dishes mushroom sauce *
HIGH
I cooked for 1-1.5 hours, (I checked for softness with a toothpick),
and on HEAT for 30-40 minutes.
Very tasty, the meat is soft in moderation, (not cotton, not rubber, not dry fibers, as is often obtained in slow cookers)
The taste and aroma of turkey is felt, the sauce complements, rather than clogs the taste of the meat. In short, the result is excellent, minimal hassle.
Photo above

In an alliance with a hand blender, mashed pumpkin, potatoes and onions in half milk turned out very worthy. Letting it brew with the device turned off is the most important secret.

Pork ham 1 kg, boneless, the fat was cut in the store, cut into slices, put in mamanka, sprinkled with salt and seasonings, it turned out to be a full bowl.
I covered it with a lid covered with foil from the bottom of the chocolate. On the HI.
After 2 hours inside the meat 95 *, the smell of meat, seasoning, I took a piece from the middle from above, cut well, bites well, elastic and juicy. The fat has melted, bubbles finely at the edges, 100 * at the walls.
I left it on heating for another hour. = turned out to be superfluous.
All the same, it is tasty, delicious, and the meat did not shrink a little, the bowl is still full. And the transparent fatty broth melted = 200 ml, poured into the panas10 bowl.