Programs for multicookers Redmond, Polaris, Panasonic and others. About the cooking modes in a multicooker Slow and fast cooking modes in a multicooker

Manufacturers of multicookers are trying to create a device that can perform the functions of several devices at once. The modes in a multicooker are becoming more varied and complex. An ordinary home multicooker can cook almost any dish: grill, pasta, boil food in the classic way or steam it, like. Cooking modes differ in complexity and functionality. Let's figure out how different programs and modes work in a typical multicooker.

Home use of the product

Manual modes

Such programs are a response to user requests. Those who are used to cooking according to their own recipes want the multicooker program to be able to set the heating temperature and cooking time manually.

The manufacturer Redmond was the first to provide this opportunity, then other manufacturers followed suit.

In multicookers of different brands, this cooking option may be called differently, and the basic characteristics will also differ. The minimum temperature that this mode allows you to set is about 30 degrees Celsius. It is convenient for making yoghurts and preparing yeast dough. The upper limit will be different for each manufacturer. The range is 100–200 degrees.

Names of the manual cooking program: , manual, your mode, multichef and other options. It makes sense to experiment with manual cooking if the owner of the device has a good understanding of the process of preparing a dish and understands what and how to do it. If you have little experience, it is better to start by trusting the standard automatic modes, the results of which will be consistently successful.

Using manual mode without proper experience is fraught with unexpected consequences

Automatic modes

There are several automatic modes that ensure high quality dishes.

"Warming" program. A fairly simple option that allows you to keep a ready-made dish warm while waiting for lunch or dinner. Some housewives use this mode to defrost or melt butter. In most multicooker models, heating turns on automatically after cooking.

The multicooker mode is very similar to conventional oven cooking at low temperatures. Well suited for cooking porridges, jellied meats, broths, in a word, those dishes that require simmering. The finished product is aromatic and uniform in structure. The timer can be set from half an hour to twelve hours.

The baking or baking option is convenient for those who like to prepare biscuits and sweet pastries. Non-trivial options for using “baking” include using this program for frying vegetables or meat products.

Baking mode in a multicooker

The mode configured for cooking porridge may differ in name and temperature settings. This program is also suitable for pilaf, crumbly porridges, and porridges with milk. Cooking time varies from forty minutes to an hour.

Some models for pilaf have a special mode, in which the food is browned on the bottom and the rice turns out crumbly. In this mode you can bake potatoes or fry dumplings.

The “Krupa” or “Buckwheat” programs are intended for preparing crumbly, but not browned porridges. In this case, the liquid is thoroughly evaporated. It should be remembered that the multicooker will begin counting the cooking time after it has heated the internal contents of the bowl to operating temperature. Depending on the volume of the bowl and the power of the device, this will take an additional 10–20 minutes.

Preset program options

Double boiler. This program allows you to cook food using steam. The dishes are specific in taste, but more healthy than those prepared in the traditional way. To use this mode, you will need an additional plastic container on which to place the food. Water is poured into the bottom of the bowl, then a plastic stand with food is inserted. The mode works when the lid is closed.

Almost all multicookers have a frying mode. Some models combine frying with a baking program. The program allows you to fry meat, eggs and other foods. Manufacturers usually recommend using the lid-open mode to constantly monitor the process - just like in a frying pan.

The Pasta program allows you to prepare dough dishes such as dumplings, pasta, dumplings. Resourceful housewives note the similarity of this mode with modes like “Porridge” and use them if “Pasta” is not in the multicooker’s arsenal. Using this functionality is not possible with delayed start.

Options for dishes that can be prepared in a slow cooker

Another of the automatic modes – “express” – is used for quickly preparing simple dishes in a multicooker. The device quickly evaporates the liquid from the stored products and intensively fries at the end of the cycle. When using this program, classic navy pasta, fried potatoes and similar dishes are perfectly prepared.

Smoking program - not available in all multicookers, allows you to smoke meat, fish, sausages. To smoke, you need to place a small container with cherry or other wood chips in a special bowl and place the products on the grates. Two smoking options are available: hot and cold. Hot occurs at a temperature of about 125 degrees, cold - at 30. For cold, only products specially prepared by marinating are used. The process occurs more intensively than when using traditional technologies. When using this mode, you should take care of ventilation in the room, since either during the process or when opening the multicooker after cooking, the smell of smoking will enter the kitchen.

Pressure cooker - this option allows you to cook dishes by creating excess pressure in the multicooker pan. The disadvantage of such a program is the inability to add ingredients during the cooking process without an emergency release of pressure. This mode is convenient for preparing jellied meat or other dishes that require a long cooking time.

The delayed start function is not a pure cooking mode, but it has a great impact on convenience. The program allows you to postpone cooking for up to a day. However, the function is not available for baking and frying.

Sterilization and pasteurization. These programs can be distinguished as separate, although in some models they are presented under other names. Pasteurization involves heating to 70 degrees to preserve the freshness of products and get rid of unwanted microflora, which are killed during heat treatment. Sterilization is intended for processing dishes - children's or intended for canning. The process occurs at a temperature of about 100 degrees. In fact, this mode duplicates the “steamer”, since sterilization occurs under the influence of hot steam.

The “Dessert” mode is not present in all models; it is intended for preparing sweets such as candies and caramel.

Operating principle of the pressure cooker mode

Temperature in the multicooker under different modes and features of each program

Each manufacturer supplies the device with instructions that allow you to understand the basic parameters of use. The lowest temperatures are used when creating yoghurts and heating dishes, the highest temperatures are used when frying and deep-frying. 35–40 degrees ensures normal preparation of yogurt and preparation of yeast dough. At temperatures of 50-80 degrees, excellent drinks such as punch, tea, and mulled wine are obtained.

80-100 degrees is the most common range for most dishes. Porridges, soups, jams and other dishes that require simmering are perfectly cooked at these temperatures.

Temperatures over 100 degrees are used when cooking meat, baking, and roasting vegetables. If the device has a pressure cooker function, then various soups can be cooked at high temperatures.

The highest temperature - 170 degrees - is used for cooking meat in batter and French fries.

Differences between modes in different models

Options for cooking programs are provided by manufacturers. Naturally, more expensive and multifunctional models have greater variability and a range of tasks to be solved.

Thus, Mulinex multicookers offer up to one hundred automatic operating programs; the Scarlett brand has about twenty of them. The same option can be called differently.

To clarify, when purchasing, be sure to look at the characteristics of the product, without getting carried away by the attractive names that manufacturers come up with for the simplest programs.

Cooking meat dishes

So, the options “Stew”, “Soup”, “Milk porridge” are almost the same. They involve cooking the dish at a temperature of about 90 degrees Celsius for a long time.

Some multicookers have a “Crust” program, which allows you to fry the prepared dish with a crispy crust. In some ways, this mode is reminiscent of frying, but, according to reviews from consumers who have used both, there is still a difference.

Manufacturers do not advertise the intricacies of a specific program; the user sees only general characteristics: temperature, cooking time, presence of excess pressure. If you do not cook for gourmets, then small differences in the taste of the finished dishes are insignificant.

Conclusion

When choosing a multicooker for your home, you need to imagine what it is for. This is not only a kitchen decoration, but also a real assistant in daily cooking. More budget models have fewer modes and functions and are made from cheaper materials, but their consumer qualities are often in no way inferior to products from leading brands. It is worth considering whether you need to overpay for the “grill” or “deep frying” functions if the multicooker is purchased mainly for preparing children's porridge.

The table contains all the currently existing multicooker programs, indicates what dishes they are intended for, whether it is possible to replace one program with another, and provides examples of multicookers with these programs. You can also see which multicookers have the programs you are interested in on the page all about multicookers.

Multicooker programs are divided into several blocks

basic programs, without which modern multicookers are unimaginable. Therefore, examples of multicookers are not given for such programs.
Special multichef and multicook programs(
Programs that expand the standard capabilities of the multicooker, turning it into an even more multifunctional device
Additional programs, which appeared in multicookers later than the basic ones, are a type of basic programs. They increase the convenience of using the multicooker and the quality of cooking. For example, the soup program is better configured for preparing soups and broths than the stewing program previously used for these purposes.
And finally there are programs tailored to specific dishes. You should pay attention to them when choosing a multicooker if you want to cook this particular dish often

The temperatures in the table are based on the data provided by Polaris on its website, since other manufacturers in the vast majority of cases do not indicate temperatures for the main programs.

Basic multicooker programs
Main name of the program	Options for multicooker program names for various models	Features of the program	Basics appointment	What else can it be used for?	Examples of multicookers
Groats	Buckwheat, in some models rice, in older models Redmond express cooking		Cooking crumbly porridges, preparing side dishes		Almost all models have these programs
Milk porridge	Porridge	Temperature 96 degrees	Cooking porridge with milk
Pilaf	Rice	The correct pilaf program should be sensory, and automatically end when the liquid boils away	Cooking various types of pilaf - meat, vegetable	Preparing sautéed vegetables
Extinguishing	In all models, stewing, some models give the opportunity to select a product in this program - vegetables, meat, fish	Temperature less than 100 degrees - 93	Stewing various products - Meat and vegetable stews	In older models, the soup program replaces
Bakery	Baking	Temperature from 130 to 170 degrees depending on models	Cooking various pastries, casseroles, baked meat, baked potatoes	Can replace Frying program Due to the temperature difference between different models, frying on the baking program may be slow or, on the contrary, very fast
Steaming	Steam, double boiler	Intensive boiling 115-120 degrees	The program replaces the steamer device and is used for preparing dietary and vegetarian dishes	It is possible to cook two dishes at the same time - one is steamed, the other is boiled in the water below. You can also cook various foods using this program, including dumplings, pasta
Special programs in modern multicookers
Multicook	Sometimes called multi-chef		The program allows you to arbitrarily set the temperature and cooking time, which makes it possible to prepare almost any dish	It can fill the role of any missing program, although you will have to install everything yourself; it replaces the yogurt program where it does not exist.
Multichef	Multicook plus, masterchef	From 35 to 180 degrees with different steps	The same program as a multicooker only with the ability to program several stages of cooking
Programs that expand the functions of the multicooker
			Making different types of bread from already kneaded dough Some multicookers can knead the dough themselves, completely replacing a bread machine	You can cook bread on the program
smoking			Cold and hot smoking of products
Multicooker programs additional most popular
Soup		Temperature around 100	Preparation of soups and broths
Frying		Temperature up to 160	Roasting various foods Frying replaces the frying pan
yogurt		Constant temperature around 40 degrees	Preparing yogurt	Proofing the dough
Baby food	children's menu		designed for gentle processing of products while preserving all the beneficial properties of food
Languor		Simmer slowly over a long period of time by slowly increasing the temperature	Imitation of a Russian stove. Allows you to get a tasty and healthy dish
Beans	legumes		Designed for cooking legumes and preparing various side dishes.
Game			Cooking game and tough meat
Deep frying			Frying in hot oil - dishes in batter,
Additional programs for preparing specific dishes
Paste	spaghetti	118-120	Preparation of pasta and other semi-finished products
Dumplings			Cooking dumplings, sausages
Risotto			cooking risotto
Pizza		140	cooking pizza
Popcorn			making popcorn

“Who has heard what kind of slow cooker this is?
-A slow cooker is a pressure cooker with a hangover!
- And then there’s the Yogurt Maker... Whatever crap they come up with...
- What useless inventions of mankind... Steam-, fast-, multi-, egg-... and all COOKING! Why not Parks and Zharki..?”

From the vastness of Runet

Such conversations are usually conducted by people who can never be convinced to buy anything more complex than an electric kettle for their kitchen. And no matter how many laudatory reviews may be heard in honor of this or that kitchen gadget, the answer from such skeptics will be the same: “You just don’t have to cook!”

But that’s not true! It is for those who like to tinker in the kitchen, for those who are always looking for something new, who want to cook not only tasty, but also healthy, and kitchen novelties are invented. One such device will be discussed in our material.

To be honest, the slow cooker is not a new product in the kitchen appliance market. In the 80s of the last century, the Sverdlovsk NPO “Machine-Building Plant named after Kalinin” created the “Parenka” slow cooker. The Urals created a device similar to the Russian stove, with the same temperature conditions and cooking principle. The instructions for the slow cooker were written by V.V. himself. Pokhlebkin! And if it weren’t for the “dashing nineties”, the domestic miracle saucepan would have been on the shelves of our stores for 30 years.

Well, let’s get acquainted with imported slow cookers, which are gradually gaining their niche in the kitchen appliances market. Fans of multicookers may argue - they say, even in multicookers you can cook slowly, there is no point in buying a saucepan with a minimum of functionality. At first glance, a slow cooker is really not much different from a multicooker. The same plastic or metal body, the same bowl, except that there are not enough buttons on the “control panel”.

In fact, there are many differences. The design of the slow cooker includes a 3D heating function, in which the food in the bowl is heated not only from the bottom, but also from the sides. Only a few multicooker manufacturers can boast of such a heating mode. The slow cooker bowl is made of ceramic - a material that is absolutely safe for health. No non-stick coatings, if scratched you can say goodbye to the old bowl and go to the store for a new one. Bowl sizes range from 3 to 6 liters - not bad for a large family! By the way, the bowl can be used in the microwave.

Slow cookers on the market are usually equipped with a transparent lid made of impact-resistant glass, a metal body, and handles that do not heat up during the cooking process. The case is equipped with rubberized legs that protect the tabletop from overheating. Almost all models of slow cookers, with rare exceptions, have electronic controls. A display is built into the body, just like in a multicooker.

The maximum cooking time for different models of slow cookers ranges between 10 and 12 hours; pay attention to this aspect when choosing a new kitchen assistant. Most often, a slow cooker has only two modes - “slow” and “fast”, but there are models with an intermediate “medium” mode. The power is about 350 W, the temperature range is not too wide, only 50-140 ° C, and you don’t need more, because the slow cooker can do only one thing well - simmer, but how good!

Simmering is perhaps the most gentle way to prepare food. The temperature during cooking using this method rarely rises above 80-90°C, which allows you to preserve vitamins and microelements as completely as possible. In addition, the name itself contains the most important principle - not just languor, but slow languor, for quite a long time, sometimes for 10-12 hours! The advantages of this cooking method are obvious:
. The products just basically can’t burn;
. The flavors of the cooking products are mixed in the best possible way;
. Vegetables do not overcook, maintaining color, structure and smell;
. Slow cooker porridge turns out crumbly;
. Almost any, even the most unfortunate, tough meat will turn out tender, juicy and aromatic;
. You can cook dishes in a slow cooker without salt, adding it later to your plates to taste. This significantly reduces salt consumption, which is very important for hypertensive patients and those losing weight;
. Dishes that require constant attention are perfectly prepared in a slow cooker: jam, jam, winter salads, lecho, adjika, etc. - they will not burn or be overcooked;
. In a slow cooker you can cook using the sous vide technology, when products are sealed in vacuum bags and cooked at a temperature of no more than 80°C, essentially simmering in their own juices;
. The slow cooker is ideal for making jellied meats and aspic;
. Baked milk and homemade condensed milk are great in the slow cooker;
. And finally, a slow cooker is an opportunity to try real national dishes, traditionally prepared using the long-simmering method.

There are no particular difficulties in handling a slow cooker, but there are a few rules you still need to remember. For example, do not put frozen foods in the bowl; it is better to defrost them in advance. Cut the vegetables into pieces of the same size. Before placing meat in a bowl, be sure to cut off all visible fat from it, since it does not evaporate or melt during such a gentle heat treatment. The meat can be pre-fried to preserve the flavor and at the same time render out excess fat. Onions and carrots can also be sautéed before placing in the bowl, but if you don’t have time, you can do without frying. When preparing first courses, accurately calculate the amount of water, since the liquid practically does not evaporate. For best results, fill the bowl at least halfway, but not completely, leaving at least 5 cm from the lid. All products should be almost completely covered with liquid (broth, sauce, gravy, etc.). When modifying regular recipes for the slow cooker, remember to quadruple the cooking time. Remember that vegetables take the longest to cook, followed by poultry and meat, and seafood the fastest to cook. Therefore, vegetables should be at the very bottom.

During cooking, try not to open the lid, as the temperature, already low, drops and the cooking time increases by 10-20 minutes with each opening.

This is such an assistant - slow, but so necessary! An ideal option for those who are not interested in multifunctionality, but in “narrow specialization,” reliability and usefulness.

Larisa Shuftaykina

Cooking quickly in a multicooker (multi-cooker-pressure cooker) Mikhailova Irina Anatolyevna

Basic modes of a multicooker-pressure cooker

The design of the multicooker-pressure cooker provides for electronic control: it is possible to set the cooking parameters yourself using the touch panel: select a mode, set the time. Thanks to thoughtful cooking modes, food does not burn; smart pan sensors monitor the cooking process. The number of automatic programs and modes in different models varies from 4 to 55.

There is no need to be afraid of such diversity. Since multi-cookers from all manufacturers have the same operating principle, it is not difficult to understand the modes; you just have to read the instructions. At the same time, despite the difference in programs, modes and functions in different models, “translating” recipes for a particular model is quite simple.

Most often there are three main modes: “Stewing”, “Cooking”, “Baking” and three programs for cooking cereals: “Cereals”, “Pilaf” and “Milk porridge”. The latter are most often fully automatic.

As an example, we can consider the main modes of the multicooker model REDMOND RMC MHO.

"Rice/Grains". The mode is intended for preparing side dishes from cereals - millet, buckwheat, rice, pearl barley and other cereals. The principle of operation of the mode is the evaporation of liquid. After the water is absorbed into the product, the program switches to heating. Thanks to this amount of liquid, you can regulate the friability and density of the resulting dish. Used with the steam valve closed.

"Soup". This mode is intended for preparing various soups and puree soups. Used with the steam valve closed. "Cooking". This mode is used for cooking meat, fish, vegetables, sausages, compotes, and preparing fruit purees. Used with the steam valve closed.

"Frying" allows you to fry meat, vegetables, poultry, seafood at normal pressure with the addition of a certain amount of oil or fat. Used with the lid of the multicooker-pressure cooker open.

"Jam/Desserts"(3 cooking time options) very good for making preserves, marmalade, jams, and various desserts. Used with the steam valve closed.

"Pilaf". The mode is intended for cooking rice and any variants of pilaf: with meat, with vegetables, with seafood, with dried fruits. The principle of its operation is the same as that of the “Rice/Cereals” mode. However, there is one caveat: in the last 5-10 minutes of cooking, the intensive frying function is activated. First, the program boils, evaporates the moisture, and then lightly fries the bottom layer, for example, meat and onions.

Using this mode, you can prepare not only pilaf from rice and its substitutes (wheat, noodles, buckwheat), but also baked potatoes, navy pasta, and fried dumplings. In a word, a wide variety of dishes, the preparation of which combines boiling and baking (frying). Used with the steam valve closed.

"Milk porridge." One of the most convenient and popular modes. It is designed for preparing various milk porridges. It allows you to put cereal into the device in the evening, pour milk and set a time for breakfast using a timer. The next morning, at the appointed time, hot, aromatic and tasty porridge will be waiting for you. Thanks to this mode, you can prepare porridge from, in principle, any cereal, adding all kinds of additives to them. Used with the steam valve closed.

"Beans." The mode is very convenient for cooking peas, beans, lentils and other similar legume products. Used with the steam valve closed.

"Bakery". In this mode, you can prepare not only almost any baked goods: muffins, biscuits, pies, casseroles, but also bake meat, fish, and vegetables. Used with the steam valve closed.

"Stewing." You can cook a lot in this mode. It is specially made for stewing all types of foods. Dishes in this mode can be prepared without oil, in their own juice, which is quite suitable for dietary and therapeutic nutrition. Used with the steam valve closed.

"Steam". A very convenient mode for preparing dietary steam dishes. The operating principle of the mode is that a sealed enclosed space is filled with steam, which evenly envelops the products on all sides, condenses on their surface and gradually transfers the heat inside. The food heats up quickly, evenly, and the pores on its surface are quickly clogged, preserving its shape, juiciness, nutrients and natural taste. Such preservation during the heating process results in another advantage: the odors of the steam products do not mix. Therefore, using a special bowl for steaming food, you can cook several dishes at the same time. For example, soup is prepared in a saucepan, and steamed cutlets for the main course or vegetables for vinaigrette are in a bowl.

This mode is ideal for preparing flour products: dumplings, ravioli, dumplings. It can also be used to reheat “yesterday’s” dishes.

It is very convenient to boil milk using it. In this mode, you can set the cooking time from one minute to an hour. Next are programs in which you need to set the cooking time yourself. Used with the steam valve closed.

When actively using the main cooking modes, do not forget about the manual mode.

In this case, this is the mode "Chef".

The mode makes it possible to cook a wide variety of dishes, both at high and at normal pressure, with the ability to set an arbitrary cooking time in the range from 2 to 99 minutes. With the help of this program you can realize almost any of your culinary ideas.

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From the book Cooking in a pressure cooker author Tovkun Elena

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From the book Express Recipes. Pilaf, risotto, paella author Nesterova Daria Vladimirovna

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From the book Delicious and healthy food from a multicooker-pressure cooker author Nevolainen L.

Pilaf with chicken from a multicooker Happy owners of a multicooker claim that the pilaf from the “magic pot” turns out to be real, no worse than what is made in a cauldron. Cooking time – 1–1.5 hours. Ingredients for 3–4 servings:? chicken carcass; ? 2 dimensional

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Multicooker dishes: for diabetics? Green beans in tomato sauce (4 servings). 1 onion, 2 carrots, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of tomato paste, 400 g green beans, 2 large tomatoes, 1 glass of vegetable broth, 2 bay leaves. Preparation:

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Multicooker dishes: for gout? Hercules porridge (4 servings). 2 cups of rolled oats, 4 cups of water, 1/2 teaspoon of salt. Preparation: 40 minutes. In the evening, pour rolled oats, water, and salt into the multicooker. You can add 1 tbsp. a spoonful of kefir or natural yogurt. Include

Before housewives start working with a new kitchen craft, a multicooker, they should familiarize themselves with its operating modes. Different manufacturing companies may give the same modes different names, but this does not change their functionality.
All available modes in modern multicookers can be divided into the following (relevant for all brands and models):

common,
additional,
rare.

Common operating modes

These modes include functions that have the following inscriptions: “Buckwheat”, “Pilaf”, “Milk porridge”. They are found in almost all models of these household appliances. This is roughly what they look like on the panel of some models:

In mode "Buckwheat" prepare all types of cereals, from which crumbly porridges can be obtained. The principle of operation of a multicooker in this mode is as follows: the evaporating liquid is absorbed into the product, and the device begins heating the porridge. The grains become soft, but not overcooked. The “Buckwheat” mode takes a little more than half an hour.

Mode "Pilaf" originally conceived exclusively for rice dishes. But savvy people discovered that this function is great for preparing navy-style pasta and baking potatoes. The principle of operation of this mode is similar to the previous one, but in the last 10 minutes the frying function is activated. The result is dishes that are fried from the bottom. The entire regime takes about an hour.

If the multicooker does not have the “Pilaf” mode, then for the dish of the same name you can use other modes, such as “Porridge”, “Buckwheat”, “Grains”, “Roast”. Or you can fry vegetables and meat in “Baking”, and then use the “Soup” or “Stew” mode.

Mode “Milk porridge” especially loved by housewives. After all, with the help of its automatic timer, set in the evening, you can get delicious porridge for breakfast, without much hassle. The main thing is not to forget, in addition to setting the timer, to put cereal and milk in the multicooker.

Additional operating modes for multicookers

These include the “Stewing”, “Steaming” and “Baking” modes.

“Stewing” present in many types of multicookers and is the most used mode. With its help you can prepare soup, porridge, jellied meat, broth, side dish, and make baked milk. Naturally, this mode is used to stew meat and fish, including large pieces. In this mode, food looks like it was cooked in an oven at low temperatures.

“Steam cooking” necessary for those who are on a diet, as well as for young children. Using this mode, you can steam meat, fish, eggs, manti, dumplings and more. It is also used for heating food. This mode can be partially replaced by the “Cooking” mode. Essentially, this mode creates a double boiler in a multicooker and the result is something 2 in 1.

"Bakery" is a complete replacement for the oven. Using this mode you can bake muffins, pizzas, omelettes, biscuits and more. This mode is also used for pre-frying vegetables before stewing them. Some housewives successfully use the “Baking” function for preparing chops, meat and fish. The mode operates in the interval from half an hour to an hour. Cannot be replaced by any other modes.

Rare operating modes of multicookers

These types of modes include, for example, the mode “Multi-cook”. It is used to prepare dishes that require a specified amount of time and high temperature. This mode is not very popular.

Using mode "Soup" They prepare dishes of the same name, as well as compotes and drinks. Replace with the “Quenching” mode.

On mode "Cooking" They prepare porridges, side dishes, dishes with meat, chicken, and fish. Instead of this mode, you can use others that are used when preparing porridge.

The “Pasta” mode is used for semi-finished dough products: pasta, dumplings, pasta. Replace with the “Porridge”, “Buckwheat”, “Rice” and “Cooking” modes.

The “Frying” mode is needed for preparing fried meat and fish dishes. Replace with the “Baking” mode.

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