Cooking programs of modern multi-cooker

Cooking programs of modern multi-cooker

A set of preset automatic cooking programs significantly affects the cost, functionality and choice of the optimal multi-cooker. All programs work based data from sensors that are usually located in the bottom and on the lid. It’s characterized by the number of basic programs and presence / absence of sensory programs.

Sensory program automatically sets the cooking time based on the data from sensors. The cooking duration is generally more than cooking time with the help of conventional programs. These programs are used to cooking the pilaf, porridges etc.

They are characterized by the following aspects:

– the possibility / impossibility of intervention in the work of automatic programs;

– presence / absence of a manual mode (multi chef mode);

– possibility / impossibility of changing the temperature and time during the cooking process;

– step variations of temperature and time in different modes;

– countdown time.

Countdown starts at the moment of switching-on or after reaching a predetermined temperature. Of course, this feature of the model should be considered.


Modern models usually have a few dozens of cooking programs.

1. Groats (rice, buckwheat).

This mode is designed for cooking crumbly dishes from different cereals. Mode is based on cooking until full evaporating the liquid. Device uses the maximum power. Cooking time for any groats is about 35 minutes.

2. Porridge (milk / crumbly / pilaf).

Device raises the water temperature to a boil and prepares until its full evaporation.

Milk porridge program is present not in all models. It operates at a temperature of about 90 º C. Cooking time is about 1 hour.

The flakes are divorced by milk and are heated in the appropriate mode.

Ending the cooking in the pilaf mode is accompanied by sharp temperature increase for drying and light roasting the cooked rice.

3. Mode of stewing.

This mode is a universal for cooking soups, meat, fish and vegetables due to long cooking at a relatively low temperature.

4. Steam cooking.

This program provides the cooking without fat with maximum preservation of nutrients. Models with this mode are equipped with the grilles and container for water.

5. Baking.

This program provides a cooking at high-temperature and is performed only with the lid closed.

6. Cooking (soup / broth / compote).

Foods are cooked at a predetermined temperature.

7. Frying.

Heating is provided to the set temperature. This value is kept constant during cooking and reaches of 180 ºC.

8. Auto warming up.

This program is convenient for defrost and warming up food. The device operates at a temperature from 30 to 60 ºC. Power consumption is about 20 W. Some models envisage switching off this mode. This option is convenient in case when recipe envisages a natural cooling.

This mode can also used for cooking yogurt in the models that provide the temperature of 40 ºC during at least 8 hours. A higher temperature kills the strain of useful bacteria.

9. Program of keeping temperature.

This mode operates at a minimum temperature. In fact, device merely compensates the heat leakage.

10. Multi chef mode.

It provides a change of values of time and temperature during cooking process. Some models support the formation of programs from the fragments with different values of temperature and duration. This function provides programming the complex dishes.

11. Cooking yoghurt.

This program keeps a constant temperature (not more than 40 ºC) for a long time (up to 8 hours or more).

12. Pasteurisation.

The program is designed for pasteurization of fresh foods. It increases the shelf life of perishable foods. Pasteurization is usually performed at a temperature of 60-80 ºC. Duration of the program operation depends on the foods weight.

13. Deep fryer.

This program is designed for deep fryer mode. Device in this mode operates with the lid open and with the maximum temperature.

This program can also be used for cooking fondue.