Extinguishing mode in a multicooker is one of the most often used in cooking various dishes. With its help, you can cook not only meat, vegetables or fish, but also such dishes as aspic, baked milk or roast, porridge or soup. The result of cooking is in many ways similar to what is obtained when cooking in an oven at low temperature. In the process of cooking, if the device does not have an automatic mode, it is important to know the operating temperature and the duration of the process to obtain the desired result.
Under what conditions and temperature does it work
The content of the article
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Under what conditions and temperature does it work
- Is it possible to independently select the settings in the extinguishing mode
- Features of the mode
In this mode, first, the prepared products are heated to a temperature of more than 100 degrees, then they are gradually cooled to 90-95 degrees. At this temperature, the bulk of the cooking takes place. If you do not lower the temperature on time, the water in the dish will simply boil away. Instead of the quenching process, frying will occur in this case. If the device has an automatic extinguishing program, the temperature is adjusted by him independently. Cooking time is from 1 to 10 hours, depending on the dish.
Is it possible to independently select the settings in the extinguishing mode
By default, most models have a time of 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 accurately, because it all depends on the capabilities of a particular multicooker model. There is a way out of the situation. If you press the button that controls the cooking time, the display will show the time selection mode. If you need to cook for six hours, and the device allows you to adjust no more than two - you can use the available option three times in a row.
Features of the mode
A distinctive feature of the quenching process is that most of the time the cooked food does not boil, but languishes in a slow cooker. This should not confuse - the dish turns out to be ready, and at the same time retains the useful 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 cooked and in what quantity. Finely chopped pork, of course, cooks many times faster than beef in large pieces. It will only be possible to accurately determine the time needed for cooking experimentally.
