Stewing mode in a multicooker

The stewing mode in a multicooker is one of the most commonly used in preparing various dishes. With its help you can cook not only meat, vegetables or fish, but also dishes such as jellied meat, baked milk or roast, porridge or soup. The cooking result is in many ways similar to what is obtained when cooking in an oven at low temperature. During the cooking process, if the device does not have an automatic mode, it is important to know the operating temperature and duration of the process to obtain the desired result.

Under what conditions and temperature does it work?

In this mode, the prepared products are first heated to a temperature of more than 100 degrees, then they are gradually cooled to 90-95 degrees. Most of the cooking takes place at this temperature. If you do not reduce the temperature in time, the water in the dish will simply boil away. Instead of the stewing process, in this case frying will occur. If the device has an automatic extinguishing program, it adjusts the temperature independently. Cooking time ranges from 1 to 10 hours depending on the dish.

Is it possible to independently select settings in extinguishing mode?

The default time on most models is 60 minutes. The adjustable range on various models is from 1 to 12 hours.It is not always possible to set the desired cooking time exactly, since everything depends on the capabilities of the specific multicooker model. There is a way out of the situation. If you press the button that controls the cooking time, the time selection mode will appear on the display. If you need to cook for six hours, and the device allows adjustment to no more than two, you can use the available option three times in a row.

Features of the mode

A distinctive feature of the stewing process is that most of the time the cooked food does not boil, but simmers in a slow cooker. This should not confuse you - the dish turns out ready-made, and retains the beneficial properties of the products. For fish cut into small pieces, the cooking time should be at least 60 minutes, for meat - depending on what kind of meat is being cooked and in what quantity. Finely chopped pork will undoubtedly cook much faster than large pieces of beef. The exact time required for cooking can only be determined experimentally.