Main characteristics of the rice cookers

History of the device for the rapid preparation of large quantities of rice begins since 1937. It was ordered by Japanese Imperial Army for mobile car kitchens. The prototype was a wooden box with two electrodes for heating water. In 1945, Mitsubishi Corporation developed a compact version of this device. But the lack of automation limited its distribution. The first popular model was created by Toshiba Corporation in 1956. It provided automatic shutdown with a thermostat that was the main reason for its popularity.

Today the rice cooker remains one of the most popular devices. Of course, the use of modern technologies radically expanded its functionality. Today, it’s often found on the market under the names of slow cooker or crock-pot. The features of a particular model and its characteristics primarily affect the choice of the optimal model.

The bowl.

The bowl of modern rice cookers is removable and is made of ceramic or steel. The ceramic bowl can also be used for cooking with a microwave oven.

Bowls volume varies from 1.8 to 25 liters. Models with bowl from 1.8 to 3.5 liters are the most popular. Such volume is quite sufficient for a family of 4 people. Models with a bowl of 15 liters or more are classified as commercial devices and are designed for cooking the large volume of food.

The heating elements.

The cooking speed is directly depends on the number and location of heating elements. They are placed on the bottom or in the walls of the device, or simultaneously at the bottom and in the walls of the model.

Models with heating elements only at the bottom often do not provide uniform heating. Slow cookers with heating elements on the bottom and in walls of housing provide a 3D heating mode with maximum uniformity.

Power.

Power affects the cooking time that also depends on the bowl volume. Power of current models varies from 350 to 1400 W.

Material.

Stainless steel housing is the best option. It has a stylish design and withstands long-term exposure of high temperatures.

Plastic is less heat-resistant. Of course, the model cost with stainless steel housing is significantly higher. Selecting models with plastic housing is justified in case of enough rare use.

Cooking temperature.

Cooking temperature varies from 50 to 100 ° C. Temperature from 50 to 70° C is typically used for warming up of ready dishes. Temperature from 80 to 90° C is intended for slow-cooked. Temperature from 90 to 100 degrees provides accelerated cooking in some models.

Non stick coating.

The operation of device envisages a long cooking process without mixing. Non-stick coating prevents food sticking to the bottom and walls. Therefore, the quality of the non-stick coating the bowl surface is an important aspect when choosing a model. Of course, this problem is completely absent in the ceramic bowl.

Cooking modes.

Models lower price segment typically have several cooking modes that provide the required heating intensity. This is enough for cooking stew and vegetables, different porridges and for preserving fruits and vegetables.

The companies differently implement selection of cooking modes in their models. For example, the models of Morphy Richards Company have low, medium and high cooking modes. Kenwood models have, respectively, modes of the stewing, cooking jam, and etc.

More expensive models are equipped with special cooking programs (for example, program for the preparation of stewed cabbage, etc.). The number of such programs in some models reaches of 10 and more. Number of modes directly affects the price of model. Therefore, selection of the optimal price-quality ratio is individual and depends on the intended use of the device.

Timer.

The timer provides a choice of the cooking time, switching on or activation of certain program. The maximum cooking time of some models reaches 12 hours.

Usability.

Rubberized feet, automatic cable winding and the handles with low thermal conductivity are present today in virtually all models.

Control.

Almost all modern models are equipped with electronic control and a touch panel display that provides a large number of additional features (delayed start, etc.).

Models of the lower price segment are sometimes equipped with a mechanical control that much cheaper and more reliable, but does not provide programming.

Some models of the upper price segment supports control via WiFi.

The video demonstrates cooking using such a rice cooker.

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