bowl of foods with a much low t. The multi-cooker spoiled bowl can now be bought everywhere, the slow cooker chopped nowhere
for all our solid, not hasty helpers Soviet quiet cooker "Parenka". Manual
1. General instructions
Slow cooker "Parenka" is designed for cooking at home. In it you can cook various meat, fish and vegetable dishes, as well as some cereal products (porridge).
The Parenka electric slow-cooker is an easy-to-use and reliable kitchen appliance with a wide range of culinary applications.
In a slow cooker, the dish practically cannot burn. This most important quality of "Parenka" greatly expands the possibilities of its practical use, makes this device flexible in terms of culinary tasks that can be solved with its help.
Firstly, in a slow cooker you can cook dishes not only from beginning to end, without interfering with the course of cooking after laying, as is the case, for example, in a pressure cooker, electric grill and other existing kitchen heating devices, but also during cooking in Parenok you can "intervene", that is, you can add, add, take out any amount of food and at any time during the cooking process, without interrupting the heating of the device, without stopping the cooking process itself. This means that when preparing food in a slow cooker, you can open the lid at any stage of cooking, taste, watch the dish, evaluate its readiness visually and to taste, add salt, prop up, correct the arising taste imbalances, etc., etc. In other words, the slow cooker provides you with the same advantages that the hostess has when cooking on live stove fire and which all existing electrical appliances do not have, which require tightness during the cooking period. It is for this reason that such "closed" devices as a pressure cooker, an electric grill, and also manti - a cascan (electric steamer) - are not in great demand or, even when purchased, are rarely used in practice. The desire to see, to make sure, to see how it is being prepared there, what is happening, is natural for any person working in the kitchen, and Parenka gives you this opportunity.
But the point is not only in the psychological convenience of the slow cooker, but also in the fact that the possibility of interfering with its work - adding, refilling, lowering and raising the temperature, cooking with both closed and open lids - greatly expands the use of this device.It should be especially noted that for the scattered people "Parenka" is invaluable: food in it will not burn, will not run away, and on the whole it will not let the forgetful person down. Even if, for some reason, the thermal mode in the slow cooker exceeds the permissible value, the thermal switch built into it will turn off the electric pan, and after it cools down, it will turn it on again.
If an overload or short circuit occurs, the fuse will blow and cut off the power supply.
What exactly can you cook at Parenok?
1. Dishes of real Russian national cuisine, out of use due to the lack of a Russian stove with its falling temperature. To do this, place a sitall saucepan covered with a lid in a slow cooker, heat it without food for 15-20 minutes on a high mode, creating an initial high temperature, then add the food according to the recipe and then heat for another 3-4 hours, depending on the specific need. In this case, after three hours, you can transfer (switch) the mode to low in order to achieve a really falling, not increasing temperature.
According to this technological scheme, dishes of Russian cuisine should be prepared: nanny, bake, oil seal.
2. In "Parenka" you can cook dishes of any national cuisine that require long languor. These include, in particular, such dishes as:
Moldovan moussaka; Georgian chanakhi; Armenian kchuch;
porridge;
Uzbek shavlya;
Tajik pilaf;
legume dishes;
Azerbaijani balyk-bozbash.
In these cases, it is also necessary to preheat an empty saucepan in a slow cooker, then add food and heat it continuously closed for 6-7 hours at a high setting (without dropping the temperature).
3. Slow cooker also makes it possible to cook such festive English dishes as plumpudding and haggis, which have outstanding taste qualities and prompted, for the sake of preserving them in the national menu, to create in England devices similar to a Slow cooker.
4. But, apart from special dishes, for which "Parenka" is specially designed, the slow cooker may well be used for cooking any dishes, including standard ones, but in a non-standard situation. For example, while cooking ordinary pasta or potatoes on the gas stove. You urgently need to be distracted for an urgent matter for 15-20 minutes, or even half an hour or an hour. In order not to interrupt cooking, urgently shift (or pour) the cooked pasta into a slow cooker by a quarter or a half, turn it on high or low (depending on the time you need to distract yourself) and calmly go about your business. By the end of your lesson, the dish will ripen, will not burn or boil over, but will be ready just in time. And so in any other case.
5. "Parenka" makes it possible to cook lunch and dinner in parallel or breakfast and lunch at the same time, but with different final dates of readiness. After cold processing the products, you put them simultaneously in a gas or electric cooker and in a slow cooker, so that different dishes ripen with an interval of 5-6 hours, and you will have to carry out cold processing, cutting, not two, but only once - in the morning. This not only saves a lot of time, but also creates less stress during the day, saves nerves, strength, provides a calmer, unhurried pace of work in the kitchen than usual, without quiet cooking.
6. The Slow Cooker can be excellently used for combined heat treatment of food. You can put fried and fried meat, poultry, game into it for subsequent stewing, simmering or bringing to a softer consistency. Slow cooker is indispensable for the preparation of old or frozen meat, which, with its help, gives a delicate consistency after a strong pre-frying or grilling of these products for 10-15 minutes. Adding half a glass - a glass of hot water to a sitall pan to such pre-processed meat - you can get soft, almost velvety meat in 6-7 hours in a slow cooker.
In a slow cooker, you can complete any other method of heat treatment of products, dishes, started on the stove.
7. The quiet cooker can also be used as a "steam bath" for fish dishes. To do this, you can use another container that could be inserted into a regular sitall pan. This container should have, say, a liter volume. Cooking like a "steam bath" boils down to putting fish, onions, potatoes, parsley, peppers, carrots, dill, salt, bay leaf into an empty small container, and boiling water is poured into a large sitall pan around it, and a slow cooker together with a pan closed with a lid, preheat empty. Then the slow cooker is switched on to a high mode, which is kept for 4-5 hours. As a result, an extremely fragrant ear is obtained in a small container.
This effect of "steam bath" is achieved in "Parenok", so to speak, along the way, although for this they usually use a special kitchen unit "steam bath", which is more complex in design.
8. In general, in the "Parenok" preparation of any dish can take from 4 hours (with preliminary treatment with other heat sources) and up to 12 hours, depending on the wishes and needs of the consumer.
9. When cooking in the "Parenka" dishes, in the preparation of which water must certainly participate (or a mixture of water with milk, butter, juices, etc.), it should be borne in mind that in about seven hours about 100 ml of water evaporates without a trace and about 150 - 100 ml is cooked into vegetables or meat, and 200 ml into cereals (cereal dishes). From here it is necessary to dispense water so that the dish does not turn out to be too liquid, since, unlike a stove-top fire, excess water cannot be quickly evaporated in a slow cooker. That is why it is better not to top up than to overflow water when cooking in a slow cooker.
If, nevertheless, after seven hours you can notice that there is excess water, and the dish is almost ready, then the only way out is to remove the lid from the pan and finish cooking without it. This should be done when cooking pilaf so that the rice does not become too boiled.
10. The quiet cooker can also be used as a "ben-mari", that is, a "water bath" for all dishes that cannot stand direct fire. In this case, it is used in high mode with the lid open and filled with boiling water.
The Slow Cooker is also indispensable for any kind of heating of food.
2. Technical data
current year - variable
Frequency, Hz-50
Rated voltage, V - 220
Nominal consumption
power, W - 70/140
Protection class against defeat
electric shock-II
Execution by degree
moisture protection - splash-proof
Power regulation - step
Operating mode - continuous
О - disabled
• - low mode
• • - high mode
Number of heating
elements - one
Connecting cord length
with a plug, not less, m-2
Pot capacity, l - 3
Overall dimensions, mm, no more
length-285
width - 275
height-220
Weight, kg, no more-4
Silver content, g - 0.11
