Baking in a slow cooker temperature and time. Multicooker - rational use of the device. Cooking temperatures in the “Multi-cook” mode

A multicooker is considered as a device, ready to serve any kind of food like a self-assembled tablecloth. Therefore, housewives are very upset when milk porridge begins to crawl out of all the cracks of the device. The search for the ideal recipe and regime begins. One of the questions that torments housewives is what is the temperature in the multicooker?

Basic modes

1. Baking. The maximum temperature in this mode reaches 120 degrees. Cooking speed is from 50 to 60 minutes. Temperature adjustment is not provided. The “baking” program allows you to make pizza and bake pies with various fillings.

2. Frying. This mode is quite powerful and gives temperatures up to 160 degrees. The minimum value is 100 g. It can be adjusted within the proposed range. To prevent the dish from burning, increase the temperature gradually. You can cook with the lid open or closed. You can make great fried potatoes with this program.

3. Steaming. The temperature is not higher than 120 degrees. The mode allows you to independently set the cooking period. It can be from 5 min. up to 1 hour.

4. Cereals. Usually in 25–30 minutes. you can get a delicious crumbly porridge. The mode is programmed for a temperature of 110 degrees. Time, as a rule, is not regulated in this mode.

5. Pasta. This program is not available on all multicooker models. It allows you to quickly and efficiently produce a variety of sauces and gravies. On average, the process takes about 10–20 minutes.

6. Extinguishing. The regime that is most difficult to adapt to. The device heats up no higher than 100 degrees. The preparation time is from 2 to 8 hours. Due to the long cooking period, many housewives replace this function with another.

7. Milk porridge. The result is a tender, normal thickness and aromatic porridge. It takes about 30 minutes. This period may not be enough if you cook corn grits. You will have to add milk and add time.

8. Yogurt. Prepared at a low temperature not exceeding 40 degrees. within the standard 8 hours. It turns off automatically when needed, then continues heating again.

9. Soup. The multicooker heats up to only 100 degrees. and suggests cooking liquid dishes for up to 8 hours. This mode is unpopular with housewives because the temperature is very low.

10. Pizza. A complex function that needs to be approached. Uncooked pizza does not work; the base usually burns.

Can the temperature be adjusted?

Yes, if your model is equipped with the Multicook function. It allows you to independently set the desired temperature and time. Thanks to this feature, you can cook any dish from the cookbook. The temperature range is from 40 to 160 degrees. The maximum time allotted for cooking is 12 hours, the minimum is 5 minutes.

If you want your multicooker to cope with any task, then when buying it, pay attention to the functions and number of programs. If there is no “Milk porridge” mode, then you are unlikely to be able to prepare a delicious breakfast for your child.

Basic modes

Let us immediately make a reservation that it is not possible to adjust the temperature for all dishes. Device models are equipped with a certain number of modes. Let's list what programs you can find in a multicooker: 1. Bakery. The maximum temperature in this mode reaches 120 degrees. Cooking speed is from 50 to 60 minutes. Temperature adjustment is not provided. The “baking” program allows you to make pizza and bake pies with various fillings.2. Frying. This mode is quite powerful and gives temperatures up to 160 degrees. The minimum value is 100 g. It can be adjusted within the proposed range. To prevent the dish from burning, increase the temperature gradually. You can cook with the lid open or closed. You can make great fried potatoes with this program.

3. Steaming. The temperature is not higher than 120 degrees. The mode allows you to independently set the cooking period. It can be from 5 min. up to 1 hour.

4. Cereals. Usually in 25–30 minutes. you can get a delicious crumbly porridge. The mode is programmed for a temperature of 110 degrees. Time, as a rule, is not regulated in this mode.5. Paste. This program is not available on all multicooker models. It allows you to quickly and efficiently produce a variety of sauces and gravies. On average, the process takes about 10–20 minutes.6. Extinguishing. The regime that is most difficult to adapt to. The device heats up no higher than 100 degrees. The preparation time is from 2 to 8 hours. Due to the long cooking period, many housewives replace this function with another.7. Milk porridge. The result is a tender, normal thickness and aromatic porridge. It takes about 30 minutes. This period may not be enough if you cook corn grits. You will have to add milk and add time.8. Yogurt. Prepared at a low temperature not exceeding 40 degrees. within the standard 8 hours. It turns off automatically when needed, then continues heating again. 9. Soup. The multicooker heats up to only 100 degrees. and suggests cooking liquid dishes for up to 8 hours. This mode is unpopular with housewives because the temperature is very low.

10. Pizza. A complex function that needs to be approached. Uncooked pizza does not work; the base usually burns.

Can the temperature be adjusted?

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SEMINAR ON USING THE PANASONIC MULTI COOKER. DAY 2

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Today we’ll look at the multicooker control panel and figure out what modes are offered to us. The control panel has a display with numbers and mode designations and 5 buttons. I think that most of the participants are already well acquainted with all this farming, but I’ll still tell you about multi-cooking for beginners.

The modes on the panel can be clearly divided into 2 groups. To the left of the display are the automatic modes. They operate on their own based on sensor readings. To the right of the display are manual modes. Their operating time can be adjusted manually. Temperatures are not regulated anywhere.

There are models of multicookers that have modes with temperature control. But most models, including Panasonic, have strict settings from the manufacturer. At the end of all modes, the multicooker switches to the Heating mode.

The basic principle of operation of the automatic Buckwheat and Pilaf modes is that they will work as long as there is free liquid in the saucepan. Therefore, the cooking time in these modes can be adjusted by the amount of water added. If you add more water, it will cook longer and the product will become more boiled, if less, it will cook faster and you can get an “al dente” product.

Because of this peculiarity of the operation of multicookers, the majority of failures and disappointments arise for beginners. The point is that you just need to choose the optimal ratios for your brands of cereals and for your taste. Achieved by exercise. It should be remembered that during cooking in automatic modes, you cannot open the multicooker lid. Otherwise, the mode setting may be reset, and in the best case, the whole process will start all over again, and in the worst case, it will simply go into Heating mode. Let’s continue to look at the control panel. Now about the buttons. There are 5 of them, listed from left to right:

Stop/Heat – stops the cooking process in any mode, you can also simply turn on the heating mode

Timer – sets the delayed start time. This is our favorite button, it is thanks to it that we can have breakfast ready in the morning, or dinner when we come home from work. There is a green indicator on this button; it turns on when the timer starts.

Menu – select a cooking mode. When you press this button successively, the arrow on the display moves in a circle from one mode to another.

Cooking time – sets the cooking time for manual programs (those on the right)

Start – starts any program. This button has a red indicator. It flashes when the process of selecting programs has begun, and lights up continuously during cooking.

And today we’ll talk in more detail about the features and capabilities of manual modes.

By temperature they are arranged in the following sequence (descending):

Baking (in a 4.5 liter multicooker it corresponds to 180 degrees in the oven)

Steaming. A gentle boil is maintained. Stewing - the water may gurgle slightly or even not boil at all. Depends on the individual settings of the device and the network voltage.

In general, it should be noted that a multicooker is a device very sensitive to voltage changes. The cooking time and the result obtained will significantly depend on this.

Now about each of these modes, and what you can cook with them.

The simplest, almost no questions asked, is steaming.

It can be used not only for steaming dishes, but also for any cooking.

It is set simply: you need to press the Menu button to move the display arrow to the position of this mode and use the Cooking Time button to set the desired time. The default is 10 minutes. By pressing the Time button again we bring it to the required number. The time step is 1 minute. You can press and hold the button and the time on the display will increase to a maximum of 60 minutes. There is a little trick. After 60 minutes the set does not end. There are small minutes further down there, i.e. if you bring it to 60 and hold the button a little longer, you can set the cooking time from 1 to 9 minutes.

After the time has been set, press the Start button, and the process begins. The saucepan begins to heat up (don’t forget to pour water or other liquid into it). But the countdown doesn't move. Everything is correct - the multicooker calculates the pure boiling time. The numbers on the display will begin to change only after the water boils. And the multicooker thermostat maintains a gentle simmer, like over medium heat on the stove. This mode is also equipped with protection against overheating - when the water completely boils away (or if you forgot to pour it initially), the multicooker switches to the Heating mode.

What can you do in this mode? A lot of things.

Actually steam food and dishes placed in a plastic steamer insert. Just cook something in the pan itself - vegetables, potatoes, eggs, pasta. Boil porridge, soup

Boil the soup before or after cooking using the Stew mode

Recipes for Steaming.

Soufflé Steamed vegetables for salad We had a discussion about this recipe at the seminar, some people don’t like it, but I love this method because I do all the dirty work of cleaning and cutting vegetables once, and then all that remains is to mix everything .

Boiled eggs. Pour cold water, add eggs, set the program and cooking time for soft-boiled eggs - 2 minutes, in a bag - 5 minutes, hard-boiled - 8-10 minutes. After the readiness signal, immediately transfer the eggs to a container with cold water.

Another little secret that my father taught me: to make (hard-boiled) eggs easier to peel, you need to break the shell of each egg with a spoon a couple of minutes before it’s ready. Water will get under the shell, and then it (the shell) will easily come off.

Another great way to boil eggs is by steaming them in a liner basket. It has been noticed that steamed eggs are easier to peel.

Pasta

I do this: pour water, add some salt, turn on the Steam Cooker for 1 minute, as soon as the signal sounds, run to the kitchen and add the pasta, stir it, and again set the same mode for 10 minutes. Then I drain as usual. Nothing escapes, it cooks over low heat, everything is calm.

I read about the “dry” method on the Internet, but I haven’t tried it myself, because... I don't have a pasta eater right now.

Water is poured into the multicooker just under the steamer, even so that the water goes a little into the insert. Add pasta and cook for 10 minutes. This method is convenient for cooking “nests”.

Dumplings

Just like pasta, they can be boiled in water or in a double boiler.

Fish with spices in a steamer in foil.

Extinguishing mode

This mode is used for long-term stewing of dishes. Temperature settings for different multicookers are different - in some instances, the water does not boil during Stewing, and in some there is a slight gurgling sound. For example, I have a fairly noticeable boil on Stewing, but significantly less than on Cooking. And don’t forget that on the stove we usually bring it to a boil and only then turn down the heat and continue to simmer over low heat. It’s the same in a multicooker - for more efficient use of the Stewing mode, it is better to switch it to it after Baking or Steaming.

Setting the mode is done in the same way as steaming: set the mode, then set the time. The minimum possible simmering time is 1 hour. Each press of the Time button adds 30 minutes to a maximum of 13 hours. And this mode also has temperature protection. If there is no water, the multicooker switches to Heating.

What can you cook?

Stewed meat on its own and with vegetables, soups, stewed vegetables, baked milk, beans and peas, jellied meat and much more

Recipes from the Menu of the Week website:

Canned fish soup I cut everything up, put it in, salted it, peppered it, poured water and added half a glass of millet and simmered for 1 hour, then steamed for 10 minutes (this is the option that was suggested by our forum participant, my great assistant in preparing this seminar I myself do the opposite - first Steam for 1-2 minutes, and then Stew)

Ukha with vodka and logs: Put all the ingredients in a saucepan, add water (I don’t cut the potatoes in the ear, I put them whole. That’s what my dad, an experienced fisherman and fisherman, taught me. Then the broth in the ear turns out much clearer) Steam for 1 minute, Braising – 1 hour. Everything is ready, even the potatoes. To be honest, I was afraid that the potatoes wouldn’t cook in an hour. I doubted it in vain - everything was ready. And nothing was overcooked.

As a chicken component, I used trimmings and bones after cutting the chicken. I leave the meat on them and don’t cut them to zero. I thought that I would give this fish-smelling meat to the cat. But in the ear it suited me quite well too. Of course, it won’t be possible to use it in another dish, but together with fish it was very normal.

Baking mode.

Also a very useful and varied mode. It corresponds to an oven with a temperature of 180C. This is the only multicooker mode that is calm about the lack of water in the saucepan. The default operating time is 40 minutes, the change step is 5 minutes to a maximum of 65. And after that there are more positions - from 20 to 35 minutes.

In Baking you can bake cupcakes, biscuits (many on various multi-cooker forums write that biscuits have never turned out in the oven, but they started to come out great in the microwave), cakes, casseroles. You can fry anything - meat, fish, vegetables. Fry when cooking soup. Prepare different dishes - omelettes, vegetables, and much more.

Considering that the power of multicookers is low and the temperature is not so high, the cooking time in this mode is slightly longer than in the oven. Sometimes the time initially set is not enough to prepare baked goods. Then you need to set it extra time and bring it to readiness. In this case, you need to take into account this technical feature of the multicooker: even in this mode it has protection against overheating, so immediately after the end of the first cycle of operation it may not turn on again. Then you just need to wait a few minutes, the multicooker will cool down a little and allow itself to be turned on again. And a couple more baking tips: When baking biscuits and other rising cakes, etc. It’s better not to remove them from the multicooker immediately, but let them stand in a closed saucepan for 15-20 minutes. Then they won't settle much. The heating must be turned off. Beginning multi-cookers are often confused by the white top of baked goods. This is normal, because the heating element in the lid is very weak; it is most likely intended simply to reduce heat transfer through the lid. Therefore, the top is not baked at all. There can be 3 ways out: turn the cake over to the other side and bake for another 20 minutes for this side to bake, decorate the pale side with cream, jam, icing, or simply place the white side down on a dish. Then this not-so-pretty side will not be visible when serving. To remove finished baked goods from the pan, it is convenient to use a steamer insert. This is done like this: insert the liner into the pan with the cake and turn everything over together. The cupcake falls neatly onto the liner. You lift the saucepan and you get a cake lying on the liner. Transfer it to a plate.

Here are some recipes for the Bake mode:

Baked fish, casserole and omelet, honey cake

From the Menu of the week website:

lemon cake: I’ll say right away that I changed the recipe a little: I added 100g of butter, 70g of margarine, diluted soda in 1 teaspoon of boiling water, added 20g more flour. I baked it for only 90 minutes (50+40), leaving it on warm for a little while between baking modes. It baked well and rose very well. the taste is buttery, moderately sweet, moderately lemony, slightly dry, impregnation is desirable.

Orange pie with olive oil.

I did everything according to the recipe, Baking mode 60+40 minutes. After the signal, I opened it quietly, I was afraid it would settle, but no, it didn’t work. I turned it over onto the liner, then onto a plate and sprinkled it with powdered sugar, although the top didn’t brown, it looked beautiful because of the yellow orange color.

Casserole with fish and buckwheat. I just cooked it, didn’t try it myself. (the cook is fasting) The fillet didn’t have time to defrost completely, so I put it and the onions in baking for 20 minutes while I prepared everything else. The buckwheat was yesterday's. When the fish was fried, I laid out the buckwheat, poured omelette mixture over it (a little less than in the picture, the milk did not cover the buckwheat), and sprinkled cheese on top. As for cheese, I think that processed cheese would be better than hard cheese.

Cottage cheese casserole.

I made it from 650 g of cottage cheese. Everything is according to the recipe, only there is a little less granulated sugar, and I always replace semolina with flaxseed flour for dietary reasons.

I baked it in a 2.5 liter microwave for 65+35 minutes. The casserole rose to the very top of the pan. Because of this, I had to turn it over to finish baking the second side, because... the sides raised high were not cooked at the top. I held it for another 20 minutes.

The result was something tender, airy, simply fabulous.

Prepare any of the above or your favorite recipe using one of the manual modes.

I would like to warn those who have recently purchased a multicooker. Unfamiliar recipes in MV should not be attempted if you are limited in time. It may turn out that the planned time is not enough, and lunch will not be ready by the appointed hour. This should always be taken into account when preparing new dishes - you should start working with them if you have time.

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Tip: how to cook baked goods in a slow cooker with even baking

The main problem with baking in a slow cooker is uneven baking. Often the bottom of baked goods ends up with a thick crust, but the top turns out unbaked. To correct this shortcoming, it is usually recommended to turn the baked goods over, but we will take a different route.

First, let's take a quick look at why baking in a slow cooker is uneven. Let's look at Fig. 1:

Rice. 1. The dough lies on the bottom of the multicooker

This picture schematically depicts the process of conventional baking, when the dough simply lies at the bottom of the bowl. It is clearly visible that the heat from the heating element is transferred from the walls of the bottom of the bowl, first to the bottom layer of dough, and then from it to the next layers. Obviously, the overlying layers of dough receive less thermal energy than the lower layer. This is due to the low thermal conductivity of the dough (for example, compared to water). Due to the low thermal conductivity of the dough, the temperature drops at the bottom of the bowl are also significantly higher relative to the set one (after all, the heating element periodically turns on and off). If there was water in the bowl, it would dampen these differences due to its high thermal conductivity; in the case of a test, temperature peaks can be much higher.

So, we have decided on the main reason for uneven baking - the food sticks to the bottom of the bowl, i.e., to the main source of heat in multicookers. What to do?

I tried simply lifting the food so that there was a layer of air under the food. Thus, the air must heat up and, according to the laws of physics, it must rise upward. That is, we must ensure the free passage of hot air from bottom to top.

Rice. 2. The dough is raised and surrounded by hot air

In Fig. 2 you can see that the dough is raised above the bottom and is washed on all sides by hot air. The main thing is that in this case there is no adherence of the products to the bottom of the bowl. And the temperature difference in the air is small, since hot air constantly moves from bottom to top.

Warning! Use this method if the instructions for the multicooker do not prohibit use with an empty bowl.

To raise the dough and at the same time ensure free passage of hot air from bottom to top, I used this silicone mold:

It fits the multicooker bowls almost perfectly in diameter, only the rim prevents the lid from closing, so I cut it off and also cut off (shortened) the central trunk, through which hot air should freely pass from bottom to top. Thus, hot air should more or less evenly wash the products in this form. But this needs to be checked.

This shape sits well in the bowl like this:

But there is a drawback: if the silicone mold is loaded with food, it will fall to the bottom of the bowl. To avoid this, you need to put some kind of stand under the form. This stand should be metal and have good air permeability, i.e. it should be some kind of lattice. But as a stand I used a steel sieve of suitable diameter:

Here it is in the multicooker bowl:

The photo clearly shows that the sieve is raised above the bottom of the bowl and allows air to pass through well - and this is what we need.

I took the simple route and took a ready-made cake mix for the experiment:

I beat this couple of packages according to the recipe with four eggs and a pack of Belarusian butter. Place the whipped mixture in the mold:

Let me remind you that the silicone mold is held suspended by a steel sieve underneath it, and hot air from below will flow into the upper part of the bowl through the hole (trunk) in the center of the silicone mold.

Place the bowl in the multicooker:

And bake at 160 degrees for a little over an hour. Since the dough does not touch the bottom and will be washed with hot air, the temperature must be set higher (150-160 degrees), at which it is allowed to cook in your multicooker with the lid closed - the air temperature will be 20-30 degrees lower. Those. in the end we will get a classic oven.

Cooking... Turning it off... Let's see what happened... from all sides:

Well, what can I say? Everything was baked very well and evenly on all sides, there was only a hint of crust, which was very healthy. [pictures can be clicked to enlarge]

True, since the cake itself is dark, it is difficult to judge the crust from the photo, but I also tried to bake simple pies with cabbage. I also raised the pies above the bottom of the bowl using a steel sieve:

Just don’t cover the whole sieve with the pies - you need to leave holes for hot air to pass upward.

This is the result:

This is how the pies were baked on top:

And this is how the pies were baked from the bottom:

And here is the light cupcake:

Overall I'm very pleased with the result. But you need to take into account that the baking process takes a little longer and the multicooker must be able to cook at high temperatures (from 145 degrees and above). Also, I think that the power of the multicooker may not be enough for massive products, i.e. It is unlikely that you will be able to bake a chicken or a large piece of meat in this way. But I haven't tried it.

I would like to warn you that using high temperatures when baking is essentially tantamount to long-term use of the ROAST mode, which theoretically can affect the durability of the bowl, so maximum temperatures should not be set, it is better to limit yourself to 145 - 160 degrees and only if such temperatures in your multicooker can be used with a closed lid. Also, according to the instructions, check whether the manufacturer prohibits using a multicooker with an empty bowl (in our case, the bowl is not completely empty, but still) - some multicookers may not work correctly in this mode.

I also tried cooking chicken wings using this sieve. I didn’t take a photo, but the wings turned out very tender.

Total:

I’m waiting for the Steba DD2 XL multicooker with a six-liter steel bowl to go on sale. The pan is higher and there will be more space for experimenting with elevated baking.

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Features of multicooker modes and temperatures

Multicookers are versatile devices that have many different functions. They know how to boil, fry and stew food, as well as steam. Each process has a specific program, and each of these programs has a specific temperature. More on this below...

Baking mode. When this mode is activated, the system sets the temperature in the range of 118-122 degrees (this value may differ slightly in different models). In this case, the user will not be able to set his own temperature parameter. In this mode, it is set by the program, and it can no longer be changed during the cooking process. This mode with this temperature is perfect for cooking pies, pizza and various sponge cakes. Do you want to make a delicious charlotte with apples? Choose the baking mode – that’s what it’s designed for.

Steam cooking is the second program. Don't confuse it with a steamer. There are many differences between a multicooker and a double boiler, and it makes no sense to compare these devices. The steam mode operates at a temperature of 115-120 degrees. Depending on the type of dish, the cooking process lasts from 10 to 60 minutes. This mode is suitable for preparing dietary food, steamed cutlets, for example.

Frying. In this mode, the heating temperature is 100-160 degrees. Unlike other modes, this one works when the lid is open. This program is powerful, so you need to handle it carefully. It is better to start frying at low temperatures and increase it as it cooks. Otherwise, the dish may simply burn.

Pasta – The program operates at a temperature of 116-120 degrees and can last 8-20 minutes. Suitable for making sauces and gravies.

Special mode for cereals – 110 degrees. It does not allow you to adjust any parameters, but the program itself is correct. With its help you can make the perfect crumbly porridge.

Milk porridge – program with heating up to 95 degrees. Usually the mode works for 30 minutes, but for some porridges this is not enough. You can simply reactivate the mode or add minutes if the functionality supports it.

Braising – 95 degrees. This function assumes operation from 2 to 8 hours. Judging by the reviews, this program is not the best, because... works for a long time. Its excellent analogue is “multi-cook” - this is a similar mode that copes with the carcass much faster.

Soup – a program for cooking soup, which assumes a temperature of 95 degrees. It works for 8 hours. You should already be convinced that a multicooker is not for quick cooking.

Yogurt – works at a low temperature of 38-40 degrees. In fact, the device only maintains this parameter and activates or deactivates heating every 20-30 minutes. Preparation of yogurt is described in the recipe book included with the multicooker.

“Multi-cook” mode at a temperature of 40-160 degrees with the ability to adjust. This is a universal program that allows you to cook anything: baked goods, soups, stews, etc.

Dessert – for making caramel, sweets and other sweets. Temperature can be adjusted according to recipe.

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Baking program
Bakery- it works at a temperature of 118 - 122 degrees, the temperature is not adjustable, the program is designed for 50 minutes, there is no way to decrease or increase it unless you press the “Cancel” button. Biscuits, cakes, pies with batter, and pizza are more successful in this program.

The program is ideal, the signature dish at home is charlotte with apples, from the same charlotte dough you can make any other pie with fruits and berries. Just a great dessert for kids.

Steaming- 115-120 degrees, cooking time is adjustable from 5 minutes to 1 hour.

Frying– temperature is adjustable from 100 to 160 degrees, time is adjustable from 10 minutes to 1 hour. You can fry with the lid open. Quite a powerful program, start with a low temperature, and then increase until the best result, otherwise there is a risk that everything will burn. Fried potatoes, ideal in a slow cooker.

Paste 118-120 degrees, time from 8 minutes to 20 minutes. You can prepare sauces, gravies, pasta.

Groats- 110 degrees, time 25 minutes, nothing is adjustable. An ideal program indeed. I had problems with the first cartoon with this program, everything was browned in it, but then it turned out to be a perfectly crumbly porridge.

Milk porridge- 95 degrees, from 10 minutes to 30 minutes. Sometimes 30 minutes is not enough, for corn grits you need all 50 minutes, you have to add it later. And so the program is ideal, you can cook any milk porridge.

Extinguishing- 93 degrees, from 2 to 8 hours. The program is unsuccessful, it takes a very long time to cook, so I often replace it with the “multi-cook” program, with the time set (40 minutes) and the temperature at 110 degrees), so it’s faster to simmer.

Soup- 93 degrees, from 1 hour to 8 hours. I don’t know what kind of soup can be cooked for so long, but I don’t have enough patience, the temperature is low, I replace this program with a multi-cooker with a time setting (30 minutes) and a temperature of 140 degrees.

Yogurt– temperature 38-40 degrees, constantly maintains it. I watched the multicooker in this mode for some time. Every about 20-30 minutes, the multi automatically turns on and warms up, then sleeps and turns on again, and so on for the whole 8 hours. How to make yogurt is written here.

Multicook– temperature from 40 degrees to 160, time from 5 minutes to 12 hours, my favorite program in which you can cook anything, from soups to baked goods.

Pizza– time from 20 minutes to 50 minutes. A terrible program, pizza comes out on it, in general, the crust burns on this program. And eat it as if it were a cracker. I do not recommend it for raw pizza; it is better to make the pizza in the baking mode for 40 minutes. I don’t know the temperature, but it’s definitely above 120.

Oatmeal(for quick oatmeal preparation, 10-30 minutes),

Dessert(for making jams, preserves, caramel, sweets, marmalade, etc., cooking time is 1-4 hours, adjustable).

Baking, time from 10 minutes to 30 minutes. The program helps bake vegetables, meat, mushrooms, etc.

Crust, time from 1-2 hours, adjustable. Helps create a crust on any dish. That is, it cooks until golden brown.

Beans, time 1-4 hours, adjustable, intended for cooking legumes: peas, beans, lentils, etc.
There is also a heating program and a separate button that helps keep the dish warm.

Cooking temperatures in the “Multi-cook” mode

As a rule, the number of modes or built-in cooking programs provided by manufacturers in a multicooker can vary from 5-6 to 20 or more. Thanks to the design of the device, within certain limits, the user can independently control the cooking process by changing the time and set temperature.

Almost any multicooker has a number of main and additional modes. In particular, the first type includes multicooker modes such as Cooking, Stewing, Frying/Baking, Rice/Buckwheat, Pilaf and Yogurt.

The Cooking mode in a multicooker involves heating the contents of the bowl to boiling temperature and then maintaining it for a specified time. This mode is intended for preparing dishes with a liquid consistency: broths, soups (heated to boiling point) and milk porridges from small cereals (semolina, millet). To add food, variations of the Cooking mode in a multicooker are possible with one or several stops during the cooking process.

Some modern multicookers also have a Cooking pasta mode, in which the liquid is heated to boiling temperature, followed by a signal and a pause when the user puts the necessary products into the boiling medium. After adding and pressing a button on the multicooker panel, the liquid is brought to a boil again and the boiling temperature is maintained for the specified time. This multicooker mode is used not only for cooking pasta, but also dumplings, dumplings, khinkali and many other products whose recipes require placing them in boiling water.

In the Stewing mode, the multicooker is heated to boiling temperature, after which the food is simmered for a long time at slightly lower temperatures. This mode is suitable for cooking stewed vegetables or meat, and also allows you to make homemade baked milk or cook clear jellied meat.

The so-called Frying/Baking mode in a multicooker involves heating the electrical appliance to a given temperature, which is maintained for a specified time. We can say that this program is similar to the Cooking mode in a multicooker, but with the difference that the first is characterized by a higher temperature, designed for heat treatment of food products without a large amount of liquid. You can fry in a slow cooker either with the lid open or with the lid closed.

Coarse grains, which absorb a lot of liquid during cooking, are recommended to be cooked using the Rice/Buckwheat mode in a multicooker. This is not only rice and buckwheat, but also peas, beans and some others. This program heats to a boil with excess power while maintaining a boil until the water evaporates and is absorbed by the food.

A combination of the Rice and Baking programs is the Pilaf mode in a multicooker, at the beginning of which a strong boil is maintained, and after its completion an additional baking stage occurs. The latter is characterized by an increase in temperature, due to which the contents are intensively fried within five to ten minutes.

The Yogurt mode in a multicooker is great for making homemade yogurt, curdled milk and other fermented milk products. This program provides for a weak and long-term (up to eight hours) temperature effect on food raw materials.

In addition to the main multicooker modes, it is possible to use some additional programs, thanks to which users can not only cook, but also heat up food. In addition, these useful electrical appliances are equipped with a Delay Cooking function.

For example, the additional Steam Cooking mode in a multicooker can be combined with any Cooking or Stewing program (if the products themselves contain a sufficient amount of liquid and the temperature is not higher than 100 °C). To use this mode, the set of accessories of the device includes a special grid inserted into the main bowl, on which products are placed on top. This way you can cook vegetables, meat, cutlets, steamed fish, and also boil eggs in a steam bowl.

The Keep warm mode in the multicooker turns on automatically after running some programs and ensures that the finished food is kept hot for several hours. However, this mode is used only for those products whose quality does not deteriorate due to prolonged heating (buckwheat, rice, soups, porridges). By the way, to prevent the development of harmful bacteria in food, the temperature must be maintained at least 60 °C. Meanwhile, warming up a cold product occurs in the Warm-up mode, when the temperature is 50-60 °C.

As an addition to the built-in modes, the multicooker may also have a manual control program, which has the marketing name Multicooker. Thanks to this mode, the user can independently create their own cooking programs by setting time, temperature and other parameters. However, the specific capabilities of the Multicook mode vary from model to model, and can be both quite broad and extremely limited.

You need to know what temperature to choose for cooking. Redmond provides a temperature table for the multicooker in the instructions for its multicookers. You can use it as a guide when you use a multicooker in other multicookers. See the table at the bottom of the article.
General recommendations are as follows

What to cook in multicooker mode at a temperature of 35-45 degrees

Redmond also suggests making vinegar at 35 degrees. This is the right temperature for making vinegar, but it's not very clear how you can actually use a slow cooker to make vinegar, since it takes several days to prepare. It is difficult to imagine a housewife who would use a multicooker for vinegar for several days, however, such a theoretical possibility of preparing vinegar in a multicooker exists.

What to cook in multicooker mode at a temperature of 50-80 degrees

At temperatures above 50 degrees it is convenient to prepare all sorts of confectionery products - melt chocolate, make fudge

Temperatures of 70 - 80 degrees are good for preparing wine drinks - such as punch, mulled wine
Redmond also suggests brewing tea at these temperatures. Of course, under normal conditions, when you have an electric kettle, it makes more sense to use it to heat water. However, a multicooker for making tea can be used in semi-camping conditions - for example, in the country.

These same temperatures are suitable for pasteurization. We remind you that pasteurization is a method of destroying harmful microbes by heating liquids (wine, beer, milk, marinades, sour compotes for canning) to temperatures below 100 degrees, which allows you to preserve useful substances.

What to cook in multicooker mode at a temperature of 85-100 degrees

At temperatures of 85-95 degrees, products are prepared according to the principle of slow simmering, that is, the temperature is high, but below the boiling point of water. Temperatures of almost 100 degrees are good for milk porridges. But, as a rule, in modern multicookers, porridge is prepared using special milk porridge programs, and not using a multicooker. See the list of programs for multicookers
Jam is prepared at 100 degrees - that is, at a constant boil, and for baking, a temperature of 100-110 degrees is good for making meringue.

What you need to know when using temperatures in a multicooker above 100 degrees.

Temperatures above 100 degrees are baking and frying temperatures. That is, the preparation of solid foods. If you want to cook soups, stew vegetables or meat at temperatures above 100 degrees, then your multicooker should be a multicooker pressure cooker. That is, working under pressure. It is pressure that can ensure liquid boils at temperatures above 100 degrees, and thus speed up cooking. And this cooking takes place with the lid locked.
If you do not have a pressure cooker function in your multicooker, then use temperatures above 100 degrees only for baking and frying.

At a temperature of 130 degrees - it’s good to fry foods - for example, frying soup

Steaks and poultry are fried at a temperature of about 160 degrees. The pies are baked at the same temperature.
A temperature of 170-180 degrees is used for deep frying, when it is necessary for vegetable oil to boil.

Temperature table for a multicooker (from the instructions for Redmond multicookers)

	proofing dough, preparing vinegar
	preparing yoghurts
	leaven
	fermentation
	making fudge
	preparing green tea or baby food
	cooking meat in vacuum packaging
	making punch
	pasteurization, white tea preparation
	preparing mulled wine
	preparing cottage cheese or dishes that require a long cooking time
	making red tea
	preparing milk porridges
	making meringue or jam
	cooking jellied meat
	sterilization
	making sugar syrup