The operation of the multicooker will not disappoint you!

A multi-cooker is a household electrical appliance designed to facilitate and speed up the preparation of dishes, both classic and gourmet, multi-ingredient ones.

The kitchen assistant is very popular, because with its help you get tasty and healthy food. Everyone strives to take care of their health as much as possible, therefore, when choosing a multicooker, it will be useful to know how safe the food cooked in it is.

The article will also discuss the design of this technology, operating principle, characteristics, advantages and disadvantages.

What is a multicooker

A multicooker is an electric appliance, the design of which has a bowl that looks similar to a regular saucepan.

The device body is sealed, which is achieved by closing the lid. This is an indispensable technique in the kitchen, which is used to prepare dishes of varying complexity.

Additional functions are designed to make working with equipment even easier

There are built-in programs for this, and automatic ones. The multicooker bowl is made of Teflon or ceramic, so the food does not burn during processing. The device itself is compact in size, so it can be placed in a corner of the work area or on a windowsill without any problems.

Thanks to automatic modes, this “pot” can be trusted to prepare even complex dishes, and does not require human intervention in the process. At this time, you can go about your business.

Despite its compact size, the multicooker “works” with many recipes. The average bowl volume is 5 liters. The number of programs depends on the model, but on average there are 8.

Additional functions are designed to make working with equipment even easier. These are the “delayed start” or “warm up” options. When the electrical appliance starts cooking, you don’t even need to stir the food - the design is designed in such a way as to completely automate the cooking.

The principle of operation of a multicooker with a heating element

A heating element is a tubular electric heater. This is the main element of the device. Due to the operation of the heating element, the bowl in which the food is cooked is heated. In the device, this element is located at the bottom. It is on this that the container with products is installed. There are models in which an additional heating element is installed. It is located in the lid of the device. An additional heating element is designed for more uniform heat distribution.

In any case, heating elements are in contact with heat sensors. This allows you to set a specific temperature regime. The operating principle of such a device is quite simple. First, a certain temperature regime and the required function are set. The system independently decides how long the multicooker will work and how the heating elements need to be heated. All this is done based on the indicators of temperature sensors and specified characteristics.

During the cooking process, the heating elements periodically turn on and off.
This is designed to save energy and is carried out based on the selected function and temperature indicators. See also –
Is a multicooker harmful to health?

The principle of operation of a multicooker

Almost all manufactured multicookers have a similar design. In more expensive models, the equipment is expanded, which gives household appliances additional functionality.

Heating element in the multicooker device

The operating principle of electric multicookers is based on a microprocessor that maintains constant pressure and a set temperature in the bowl, and also monitors the evaporation of liquid.

A multicooker is an intelligent device - based on the products placed in the bowl, it will automatically determine the required time for cooking them.

Briefly, the operating principle of the household assistant is as follows: the pressure in the container is regulated by a special valve, the tightness prevents air from entering the bowl, and the microprocessor sets the temperature values.

Many multicookers are equipped with a removable power cable - this is convenient for taking it with you on the road. Once the equipment is connected to the network, the buttons on the operating panel will light up. Some models emit a beep during startup.

The difference between multicookers available is how they heat food. Happens:

• heating by heating elements;
• induction heating.

In the first case, a tubular heater is used as a heating element, which, located at the bottom of the bowl, heats the container, and with it the food located in it. For a more uniform heat distribution, in some models the heating element is also built into the lid.

In the induction type of heating, the multicooker bowl is itself a heating element

The user, by pressing buttons on the multicooker body, selects a mode, and the device itself decides how long each heating element will work for the food to cook.

To “read” the readings, the design contains a temperature sensor. Heating elements usually operate in turns, which is necessary to save energy.

Another type of heating is induction. This is an innovation in the world of such household appliances. Here h. Electromagnetic waves passing through it increase the temperature of the container. To better retain heat, the bowls are made thick.

All other actions are the same as in devices with traditional heating elements. There is another name for this type of heating – “gentle mode”.

Electromagnetic waves passing through them are responsible for heating products. This effect does not lead to excess temperature in the bowl, especially since it is airtight, so all ingredients retain their taste and vitamins contained.

How the device works

The basis of everything is a microprocessor, which is responsible for maintaining constant pressure and a given temperature inside the product and maintains special control over the evaporation of liquid. The intelligent device, depending on the products placed inside, calculates the time it takes to prepare them.

The whole principle of operation of these products is designed on the fact that there is a special valve inside that alternates the pressure level, good tightness does not let outside air in, and the processor selects the optimal temperature for cooking the products.

Most multicookers are equipped with a removable cable - this is done for convenience during long-term transportation. When you connect it to your home network, the buttons on the panel light up, and some products sound an audible signal that they are ready for use.

There are only two types of products that differ in heating principles:

• heating using heating elements;
• induction heating.

Let's look at each of them in more detail.

Heating elements

For multicookers, the main heating element is a tubular heater - it heats the bowl and cooks food in it, so it is structurally located in the lower part of the body. To ensure that the heat is evenly distributed throughout the bowl, the second heating element is installed in the lid of the product, which is in constant contact with the temperature sensor.

Heating element - multicooker heating element

The user sets the mode on the display using buttons, and the intelligent system itself decides how long each heating element should work, in what mode, based only on the characteristics and readings of the temperature sensor.

Temperature sensor in a multicooker

To save electrical energy, the heating elements are switched on and operate alternately.

Induction or gentle mode

This type of heating the bowl is more progressive and is considered know-how for this class of household appliances. The bowl itself is used as an original heating element, its temperature increases due to the passage of electromagnetic waves, so it has thicker walls and good mass to retain the acquired heat well.

Everything else works the same way as the first option. Experts also call this type of heating a gentle mode: all products are heated thanks to electromagnetic waves passing through them. In this case, excess temperature never occurs, the products do not lose their taste characteristics and embedded vitamins, the liquid is not brought to a boil, because there is a constant tightness inside.

Multicooker with induction heating

Features and Features

Multicooker panel

The task set before the multicooker is cooking. The number of programs is from 5 to 50, it all depends on the specific model. The more there are, the more universal the electrical appliance is considered.

Popular modes:

• cooking. The temperature brings the liquid to a boil and is fixed for a specified time. Using this mode, liquid dishes are prepared - broths, soups, milk porridges. During cooking, you can pause the program to, for example, add ingredients;
• steaming. Combines with the “cooking” and “stewing” modes. Multicookers that have this program are additionally equipped with a special grill. Food is placed on it and placed on top of the pan. Used for cooking: vegetables, cutlets, meat, fish, eggs and other things;
• rice/buckwheat. The multicooker operates at high power, raising the temperature until all the liquid has evaporated (and been absorbed into the product). The program is suitable for cooking: rice, buckwheat, peas, beans and large-grained cereals that absorb liquid;
• cooking pasta. The water in the bowl is brought to boiling temperature, then the program is paused so that the user places food in the container. After adding, the liquid is brought to a boil again, maintaining the temperature. Using this program they cook: pasta, dumplings, dumplings and other products cooked in boiling water;
• frying/baking. The multicooker baking mode is similar to “cooking” - that is, the water is heated to the desired temperature and maintained for a specified time. The difference is a higher temperature, due to which products that do not require a large amount of water are processed;
• stewing. The water in the bowl is brought to a boil, then a long simmer begins, characterized by a decrease in temperature. This mode allows you to cook vegetables or meat;
• pilaf. A program that combines two modes: rice and baking. First, the water boils, then the baking stage begins - thanks to a sharp increase in temperature, the products are fried within 5 - 10 minutes;
• yogurt. Weak and long-term temperature exposure (no more than 8 hours);
• warming up The cold product is heated at temperatures up to +60 degrees Celsius;
• keeping warm. The program starts automatically after cooking is complete. The finished dish remains hot for several hours;
• deferment. The ingredients are placed in the bowl, and the time when the “machine” should start cooking is selected on the control panel;
• multicooker (manual mode). An option that allows you to manually adjust time, temperature and other “operating” parameters. It is used to adapt almost any recipe to the slow cooker.

The list varies depending on the model of the electrical appliance and its manufacturer. Some programs may be missing or have a different name.

How a multicooker works and how it works

A multicooker consists of basic elements that produce tasty and aromatic dishes. The device differs from an ordinary saucepan in the following details:

1. Microprocessor unit - responsible for managing the entire cooking process;
2. Temperature sensor - you can adjust this parameter for different components;
3. Sealed lid;
4. Housing - made of high-quality materials (plastic or metal);
5. Electric heating element;
6. The cooking bowl is a container with a non-stick coating.

   
   Multicooker device

The basis of the device is a microprocessor, which is responsible for the stability of pressure and set temperature inside the unit. It controls the evaporation of liquid. Intelligent technology calculates the cooking time depending on the products placed inside.

Multicookers differ in their heating sources.

Features of heating using heating elements

The heating level depends on the selected cooking program. A heating element is an electric heater in the form of a thin tube located at the bottom of the unit. The bowl of food is installed on this part, after which the program is set, and the multicooker creates the desired temperature in the bowl. To evenly distribute the heat supply, the second heating element is installed in the product cover, which is in constant contact with the temperature sensor.

Multicooker heating element

The required program is set on the display using buttons, and the system independently sets the operation of each heating element.

Important! The device works in order to save money, therefore, in order to keep electricity costs to a minimum, the heating elements are switched on alternately with each other.

Induction heating

The modern method of heating a container is considered the most progressive. In such models, the bowl itself is used as a heating element, the temperature in it increases with the help of electromagnetic wave influences. The container is made with thick walls, has significant mass and effectively retains the acquired heat.

Induction heating principle

This type of heating is also called gentle, because the heating of products occurs due to electromagnetic waves passing through the ingredients. With induction heating, there is no excess temperature, and the components remain with the same taste and vitamins. There is no boiling of the liquid, because there is a constant tightness inside the multicooker.

Healthy! The temperature of the bowl increases simultaneously over the entire surface of the container, and not at the points of contact with the heating element, as happens in traditional devices.

Multicooker based on the principle of a pressure cooker

Some multicookers have a function that allows you to cook some dishes with the active help of steam. The option is provided for cooking food without adding oil, fat or water. The program is necessary for heating already prepared dishes or for creating pilaf with an original taste.

Pressure cooker mode cooks food using steam

When you select the pressure cooker mode, a special valve automatically closes, the system regulates the pressure inside throughout the entire process. At the end of the procedure, excess steam effect is released to safely open the lid.

Devices with such functionality quickly prepare dishes and are the optimal solution for consumers who care about their health and eat healthy food.

The main disadvantage of such a device is the inability to open the lid after cooking is completed. The automatic protection is activated to bring the internal pressure to uniformity.

Healthy! Devices that operate on a steam system are designed with a more durable body, because the internal pressure reaches high levels.

Pros and cons of multicookers

Delay start function

An electric multi-cooker is a useful device in the kitchen, but no matter how good the technology is, it always has characteristic advantages and disadvantages. These should be considered before heading to the store.

Advantages:

• You no longer need to cook on your own, because it’s easy to entrust it to an electronic assistant. The housewife can only prepare the ingredients, put them in a bowl and select a program - the multicooker is responsible for everything else;
• One device combines many modes. The newer the model, the more additional options it has. Having only one bowl, they cook in it: soups, hot dishes, porridges and other dishes;
• the food does not burn, thanks to the Teflon coating of the bowl. Also, milk will not “run away” - this is provided for in the technology;
• “delay start” function. Designed to make getting up early easier. In the evening, food is loaded into the bowl and a time is selected, for example, in the morning, when the multicooker should start cooking. When you wake up, a ready-made breakfast will already be waiting in the kitchen;
• “keep warm” mode. It is not always possible to eat immediately after preparing a dish. By enabling this option, the multicooker will keep food hot for several hours;
• safety. The oil does not “shoot”, the chance of getting a burn from the steam is minimal;
• ease of care. Keeping your electric multicooker clean is easier than it seems. After preparing food, it is enough to remove the bowl, wash it with detergent, dry it and put it back in place;
• saving time. The housewife will not have to stand at the stove for a long time, guarding the dish. While the electric multicooker is cooking, you can go about your business;
• less oil and electricity consumption. These advantages are not so significant, but over time they can save a lot of money;
• saving space. One multicooker replaces several household appliances at once, so you don’t have to worry about where to put them all.

Flaws:

• need to be installed close to an outlet. This imposes restrictions on the “free” use of equipment in the kitchen. Extension cords partially solve the problem;
• The system can only work with classic recipes. But this does not mean that you cannot prepare complex, multi-component dishes. All comes with experience;
• you cannot cook several different dishes at once;
• cooking duration. A slow cooker is a device that “simmers” food, and this process sometimes takes several hours;
• need for mixing. This only applies to recipes that require such intervention. The device itself does not know how to mix ingredients;
• Condensation collecting on the lid flows into the bowl. This is not true for all models;
• price. Cheap multicookers are ordinary “electronic pans” with several functions. If you want to have many options, you will have to pay for it;
• The bowl's coating can easily be damaged if handled carelessly. Therefore, it is better to use silicone accessories rather than iron ones for mixing. If it’s too late, you’ll have to look for a new bowl, which is an additional expense.

These shortcomings can hardly be called significant, and many of them can be solved.

The principle of operation of a multicooker-pressure cooker

An excellent design improvement to the conventional multi-cooker is the use of high pressure force in the cooking bowl. This multicooker-pressure cooker is equipped with a completely sealed lid with a special valve for releasing steam (usually automatic) and a pressure sensor. At the same time, there are models where the valve operation is controlled manually and not by a microprocessor.

Unlike a conventional appliance, in which such a valve constantly maintains atmospheric pressure in the bowl, in a pressure cooker the valve is most often automatically closed during operation of the multicooker. As a result, the pressure in the bowl increases, 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. Thanks to this, higher temperatures can be reached in the pressure cooker bowl and the food cooks faster.

For anyone who has just bought a multicooker or is planning to do so, we recommend reading the article on how to use a multicooker!

Benefits and harms of the device

Reading reviews about this electronic device, you may come across skeptical people who claim that foods cooked in a slow cooker are hazardous to health. Is it really harmful or is it nothing more than speculation?

For cooked food

The slow cooker produces better quality food than those cooked on the stove. The food turns out healthier because less oil is used, and the food itself is heated more evenly.

When cooking in a slow cooker, vitamins and other beneficial substances are preserved

If desired, dishes are prepared in their own juice, that is, without adding water. This has a positive effect on the taste.

What is good about food made in a slow cooker:

• less oil, salt and spices are required;
• vitamins and other beneficial substances are preserved;
• food does not burn or “cook”.

Thanks to flexible settings, the main parameters are set: temperature, time, modes.

In what situations will food be harmful if cooked in a slow cooker:

• operating rules were violated;
• the non-stick coating of the bowl is damaged;
• the manufacturer violated production technology or used harmful materials;
• if the products themselves are of low quality.

If you follow all the operating rules, food made in a slow cooker will be healthier than food prepared using traditional methods. Namely, it retains most of the nutrients.

For human health

The bowl-pan in which the ingredients are placed is made with a non-stick coating. This is usually Teflon. The purpose of the coating is to prevent food from burning.

Ceramic bowl

But excessively high temperatures partially destroy Teflon, as a result it begins to release acid that is harmful to the body. Teflon in its normal form is safe.

But, if you use one cup for a long time, its coating wears off over time and particles enter the body. Therefore, if the Teflon coating is damaged, it is better not to use such a bowl.

To minimize the negative impact of Teflon on the body, manufacturers have provided the following:

• reduced the thickness of the non-stick layer;
• eliminated the use of harmful substances at all production stages;
• configured the functions so that their operation complies with the recommended temperature conditions.

Some experts express the opinion that Teflon is not the only reason why a multicooker is considered a “bad” technique. The point is electromagnetic waves that affect human health.

To be fair, these waves are emitted by all electrical appliances: from telephones, computers, electric kettles and to ordinary sockets. Manufacturers have provided for this too.

Therefore, most multicookers are made in a metal case, which serves as a “screen”, which is why waves cannot leave the device. But they act on foods, and this does not make the food any more harmful.

Multicooker operating modes

It is very important to turn on the device correctly the first time! The start of operation of the multicooker is due to the fact that you need to peel off all the stickers from it, wipe it with a damp cloth, rinse the bowl and only then plug the unit into a power outlet.

The multicooker can make many dishes. She cooks, stews, fries, and bakes!

The minimum is required of you: put the food in a removable pan (bowl), close the lid, select the desired mode, and voila!

You ask: “Do I need to stir food in a slow cooker?” No! The special coating of the bowl helps prevent burning.

The principle of baking in a multicooker is comparable to a conventional oven. The dough is also heated from below, everything is baked from above using hot air. The only significant difference is that a multicooker is much more compact than an oven.

How to avoid harmful effects

Knowing the possible harm of a multicooker, rules for using this electrical appliance were developed:

• Teflon is a fragile material that requires careful handling. Therefore, if you need to mix ingredients, for example, it is better to use silicone tools. Metal ones are prohibited as they scratch the surface layer of the Teflon bowl;
• If scratches still appear on the walls or bottom of the bowl, you cannot use such a “saucepan”. The solution is to replace it with a new one;
• a Teflon container can last 5 years, but in practice it wears out already in the second year;
• if you don’t want to constantly “fight” with Teflon and its disadvantages, take multicookers with a ceramic bowl, but such models are more expensive;
• caring for a multicooker includes not only cleaning the pan, but also other components - the lid, steam valve, condensate collector;
• After completing the cooking cycle, the bowl is washed, dried and ventilated so that “old” odors do not stagnate in it.

If you are buying old equipment, it is better to prefer models produced after 2000. At this time, stricter control over the quality of Teflon coating began.

A slow cooker is a useful kitchen appliance, but like other appliances, it can be dangerous if not handled correctly.

Proper and timely care of the bowl, the use of thoroughly washed and environmentally friendly products - by adhering to only these two rules, you don’t have to worry about the possible danger of the multicooker.

Advantages and disadvantages

Pros.

• Incredibly fast cooking.
• It is not necessary to defrost food before loading it into the pressure cooker.
• The food hardly burns at all.
• Electricity consumption is very economical, and compared to a multicooker, almost 1.5-2 times less energy is consumed.
• Thanks to steam and short cooking time, much more nutrients remain in the products.

Minuses.

• It is strictly forbidden to open the lid (in many models the lid is even locked), since it is under high pressure. Therefore, you will not be able to add any additional ingredient or simply add salt to the dish.
• If you do not follow the operating instructions, or if you handle the valve carelessly, you can get burned.
• There are no “delayed start”, “yogurt” and “warm” cooking modes.

Possibilities of a multicooker-pressure cooker

Modern multicookers-pressure cookers have the same set of automatic programs and modes as simple multicookers. In addition, due to faster preparation of dishes, the operating time of the multicooker-pressure cooker is also reduced, which means it consumes less electricity and is more economical in everyday life.

Otherwise, pressure cookers have the same set of additional functions as a simple multicooker:

• Delayed start;

• Automatic heating;

• Large selection of cooking modes (legumes, soup, baking, milk porridge, frying, etc.);

About safety

You can often come across stories that a pressure cooker is a rather unsafe thing. However, this statement only applies to old, bulky pressure cookers that our mothers and grandmothers used. In a multicooker-pressure cooker, you will not be able to open the lid and get burned by steam, since it is automatically locked and will not open until you forcefully release the pressure. Once cooking is complete, the pressure cooker automatically begins to release pressure gradually, so that after 10 minutes, you can safely open the lid without opening the pressure release valve yourself. Otherwise, immediately after cooking you need to move the valve on the lid to the pressure release position.