More and more often in the kitchen with friends and relatives you can meet a modern electronic device for cooking - a multicooker. With its help, you can speed up and simplify the preparation of many dishes, although the principle of operation of the multicooker is quite simple.
Content:
- Multicooker device
- The general principle of the multicooker
- Induction multicookers
- Principle of operation of a multicooker pressure cooker
- An example of the operation of a multicooker during cooking a typical dish
- Video review of how the multicooker works
Multicooker device
In general, a slow cooker can be considered a modernized version of a conventional pan. There are 3 main improvements to the device that distinguish it from the pan:
- temperature sensor - multicooker-pressure cookers are also equipped with a pressure indicator;
- microprocessor unit electronic control of the cooking process;
- bigger tightness of the cover.
Also, any multicooker has elements that make its device and principle of operation similar to a conventional pan:
- bodywhich can be made of plastic or metal;
- electric heater (TEN);
- cooking bowl - container with non-stick coating.
The general principle of the multicooker
The multicooker control center is a microprocessor. It loaded with action algorithms for cooking various dishes - programs or recipes. The microprocessor analyzes the temperature sensor and, depending on the selected program of work, changes the heating level of the heater. It is the thermal heating of the heating element that creates the necessary temperature in the bowl for cooking.
The main thing is that the user does not determine the required heating level and other parameters of the multicooker operation - he only selects one of the programs (recipes) that are preinstalled in the microprocessor. The microprocessor exclusively regulates the operation of the heating element, because during the preparation of various dishes, a significant change in temperature can be required.
The simplest appliances are equipped with only one heating element, while the more advanced ones are equipped with two, three or more. A large number of heating elements guarantee faster and more uniform heating of the device, since they are located throughout the entire area of the cooking bowl, and not just from below.
The microprocessor constantly “monitors” the temperature indicator and turns the heater on and off to achieve the temperature range that is required according to a specific recipe. It is worth noting that the amount and type of food in the cooking container directly affects the speed of cooking. Indeed, in the case of a full load, the electric heater will need more time to warm the bowl to the required temperature
It turns out that according to the rate of change of temperature values, the microprocessor adjusts to the quantity products and any dish will always be prepared with the highest quality possible in accordance with the ideal the recipe.
It is imperative that the multicooker bowl is correctly installed in the seat and that the container is in full contact with the sensor and the heater. If this condition is not met, the correct cooking algorithms are completely violated, since the microprocessor receives biased information from the temperature sensor.
Induction multicookers
There are models of multicookers in which the bowl is heated not from the heating elements, but from the influence of electromagnetic waves. However, do not confuse this heating principle with that used in microwave ovens.
The bowls of induction crock-pots are made of thicker metal than in conventional devices and they have special electromagnetic properties.
In such a slow cooker there is an induction emitter that creates electromagnetic waves of a certain amplitude and frequency. The metal from which the bowl is made absorbs these waves and heats up. As a result, such multicookers provide faster and more uniform heating of the cooking tank.
Here the temperature of the entire surface of the bowl rises, and not only in places of contact with the heating element, as in traditional devices.
Principle of operation of a multicooker pressure cooker
An excellent structural improvement of a conventional multicooker is the use of increased pressure in the bowl for cooking. Such a multicooker-pressure cooker is equipped with a completely sealed lid with a special valve for releasing steam (most often automatic) and a pressure sensor. At the same time, there are models where the valve is controlled manually rather than by a microprocessor.
Unlike a conventional appliance, in which such a valve constantly maintains atmospheric pressure in a bowl, in a pressure cooker the valve most often automatically closes during operation of the multicooker. As a result, the pressure rises in the bowl, which significantly speeds up the cooking process. This is achieved due to the usual law of physics - the higher the pressure, the higher the boiling point of water. Due to this, high temperatures can be achieved in the pressure cooker bowl and products cook faster.
Anyone who has just bought a slow cooker or is about to do so is advised to read the article on how to use a slow cooker!
An example of the operation of a multicooker during cooking a typical dish
The functions and capabilities of an individual multicooker can vary significantly, but in general, the cooking algorithm and the principle of operation always the same and we will describe in detail what happens in a slow cooker during the preparation of the simplest dish - buckwheat porridge.
What does the temperature sensor register at the moment when you started this recipe? He “informs” the microprocessor that there is room temperature in the bowl and therefore it is necessary to turn on the heating elements to achieve the operating temperature of this program.
Each recipe in a multicooker always implies the completion of several stages. In our case, reaching the boiling point of water is the end of the first stage of the program.
After that, the microprocessor turns off the heating element and a stable state is maintained in the bowl, ideal for cooking buckwheat. Periodically, the heater will turn on for several seconds to maintain the required temperature. Since buckwheat absorbs a lot of liquid during cooking, after 10-15 minutes there will be almost no water left in the tank.
This moment will definitely be "noticed" by the microprocessor due to a change in temperature in the bowl. The second stage of cooking ends and the multicooker proceeds to the final one. As the hostesses say - "porridge comes."
It is worth noting that each step in the recipe has an exact duration in time and the temperature sensor is not the only one responsible for the cooking time. In our case, the duration of the final stage of cooking according to the Buckwheat Porridge program does not in any way depend on it.
The final stage lasts just as much time as the average necessary to prepare the perfect cereal, provided that a certain amount of cereal is loaded. Accordingly, if porridge is cooked in a slow cooker, then the cooking time decreases.
Video review of how the multicooker works
In the video below, you can see the main elements of the multicooker. The author of the video decided to independently verify what temperature is maintained in the device during the execution of the “Rice” and “Pilaf” recipes. After viewing, you will definitely understand why a large number of multicooker programs positively affects the quality of cooking specific dishes.
ATTENTION! If the device does not work, then first read the article: “What to do if the multicooker does not turn on”And contact a service center if necessary.
Enjoy your use of the multicooker!
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