A multicooker (also written "multi cooker") is an electric

kitchen appliance A home appliance, also referred to as a domestic appliance, an electric appliance or a household appliance, is a machine which assists in household functions such as cooking, cleaning and food preservation. Appliances are divided into three ty ...

for automated cooking using a timer. A typical multicooker is able to

boil A boil, also called a furuncle, is a deep folliculitis, which is an infection of the hair follicle. It is most commonly caused by infection by the bacterium ''Staphylococcus aureus'', resulting in a painful swollen area on the skin caused by an ...

simmer Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

bake Bake is the verb form of baking, a method of preparing food. It may also refer to: __NOTOC__ People * Bake (surname) * Bake McBride (born 1949), American baseball player * Bake Turner (born 1940), American Football League and National Football L ...

, fry,

deep fry Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...

, grill

roast Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

steam Steam is a substance containing water in the gas phase, and sometimes also an aerosol of liquid water droplets, or air. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization ...

and

brown Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model used ...

food. The device is operated by placing ingredients inside, selecting the corresponding program, and leaving the multicooker to cook according to the program, typically without any need for further user intervention. Some multicookers have an adjustable

thermostat A thermostat is a regulating device component which senses the temperature of a physical system and performs actions so that the system's temperature is maintained near a desired setpoint. Thermostats are used in any device or system tha ...

. In addition to cooking programs, a multicooker may have functions to keep food warm, reheat it or to cook it at a later time. Some multicookers can also function as

slow cooker A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than othe ...

History

In the 1920s in the United Kingdom, basic "multicookers" were marketed to consumers as an appliance that would save on

gas Gas is one of the four fundamental states of matter (the others being solid, liquid, and plasma). A pure gas may be made up of individual atoms (e.g. a noble gas like neon), elemental molecules made from one type of atom (e.g. oxygen), or ...

consumption, to save money on gas bills. Simple electric

rice cooker A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. ...

s were developed in Japan in the 1950s. Over time more functions were added to cook other types of grains and soups, and the appliances became known as multicookers. Modern cookers include electronic time, temperature and pressure controllers and are marketed as "automated multipurpose cooking appliances". The most modern ones include

Bluetooth Bluetooth is a short-range wireless technology standard that is used for exchanging data between fixed and mobile devices over short distances and building personal area networks (PANs). In the most widely used mode, transmission power is limi ...

and

WiFi Wi-Fi () is a family of wireless network protocols, based on the IEEE 802.11 family of standards, which are commonly used for local area networking of devices and Internet access, allowing nearby digital devices to exchange data by radio waves ...

capabilities and cooking procedures in

recipe script A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main r ...

s, mainly by choosing the temperature, time and pressure in multiple steps, to execute and share. At the same time, the European market had been producing kitchen appliances with individual functions, such as

electric kettle A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained ...

pressure cooker Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which c ...

bread maker A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. This small oven is ...

toaster A toaster is a small electric appliance that uses radiant heat to brown sliced bread into toast. Types Pop-up toaster In pop-up or automatic toasters, a single vertical piece of bread is dropped into a slot on the top of the toaster. ...

s, steamers,

microwave oven A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce t ...

s, and

yogurt maker Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...

s. The multicooker combines the functions of some of these devices. Multicookers can make hundreds of dishes characteristic of any cuisine, except those which require specific types of cooking unsupported by the appliances, such as

flame grill A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-f ...

ing.

Functions

Typical programs include: * Cook (standard) – comes to a boiling point and maintains it for a predetermined amount of time. Useful for preparing soup,

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

oatmeal Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are ...

with milk, rice, and grains. (90-110 °C) * Pasta – heats to a boiling point and pauses with notification to the user that ingredients may be added (further automation would exclude human intervention to release ingredients). After that it comes to a boil again and maintains the temperature for a predetermined amount of time. The program can be used for cooking pasta,

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s, eggs,

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s, and other products which need boiling water. (90-115 °C) *

Stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

– brings to the boiling point and then continues at a slightly lower temperature. This program can make steamed vegetables, meat, and seafood. (85-105 °C) * Fry – this setting can be used to fry meat,

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...

, fish, vegetables, and seafood. Fry with an open or closed

lid A lid, also known as a cover, is part of a container, and serves as the closure or seal, usually one that completely closes the object. Lids can be placed on small containers such as tubs as well as larger lids for open-head pails and drums. S ...

. (140-160 °C) * Bake – biscuits,

casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...

s, cake, and pastries (120-180 °C) * Rice/grain – heats to a boil and maintains the boil until the water is gone (via evaporation or absorption by the ingredients). This setting is used to cook boiled rice,

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

, peas, beans, and coarse grains. (100 °C) *

Pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techniq ...

– a combination of the rice and bake programs which starts with a full boil and then the temperature is reduced for a time. (90-110 °C then 70-80 °C) * Steam – steams vegetables, meat,

s, and baby food. (100-115 °C) * Soup – makes soup,

, and various drinks. (90-110 °C) * Yogurt/

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

– makes homemade yogurt and proofs dough up to 12 hours. (35-60 °C) A multicooker may also support the following functions: * Custom – cooking temperature, pressure and time can be set manually (35-180 °C). This may be used for

sous-vide Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usu ...

cookery. * Keep warm – can be automatically activated after some of the programs end and can maintain a hot meal for several hours. The temperature is usually 70 °C or higher to prevent harmful bacteria from developing. * Reheat – warms up a cold meal up to 50-70 °C. * Scheduled start – controls the start time for cooking (timer). This function is only applicable to programs which do not require user intervention throughout the process and in which ingredients may safely stay at room temperature for the delay. * Sterilization – may be used to sterilize baby items by steaming, or to help remove dried

leftover Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amoun ...

s from the cooker after cooking has finished. (100-115 °C)

Parts

A multicooker consists of the following parts: * Housing – typically plastic, stainless steel or a combination of both. The body is mounted or attached to other parts of the machine. With an air gap between it and the inner bowl, this functions as a thermal insulator. * Inner bowl – in most modern designs, the bowl is removable and has a non-stick coating (

teflon Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene that has numerous applications. It is one of the best-known and widely applied PFAS. The commonly known brand name of PTFE-based composition is Teflon by Chemou ...

, ceramic, etc.). The non-stick coating is important for multicookers to operate properly. Non-stick coating keeps food from burning and sticking to the bottom and walls of the bowl which prevents disruption of heat during higher heat cooking or leads to uneven heating. It is unlike conventional cookware or slow cookers which must be stirred occasionally. * Lid – this seals the multicooker preventing the contents from splashing or the food from drying out. Some multicookers have a glass lid. *

Heating element A heating element converts electrical energy into heat through the process of Joule heating. Electric current through the element encounters resistance, resulting in heating of the element. Unlike the Peltier effect, this process is independe ...

– mounted in the housing, it cooks the food. Temperatures can reach 40-180 °C allowing any method of cooking from keeping food warm to baking or frying. The heating element is typically located in the bottom of a multicooker. Some more sophisticated multicookers have smaller heating elements on the sides and in the lid. * Temperature sensors – usually located in the center of the housing's bottom, touching the pan to ensure accurate readings. The control panel provides information about the temperature of the bowl’s contents. Some multicookers also have temperature sensors on the sides and on top to allow fine control of heating elements in the lid and sides. * Pressure sensor – this may be installed if the multicooker supports pressure cooking. * Control panel – part of the housing, this consists of a microprocessor with programs which are displayed showing the process, temperature and programs. It also includes several buttons to control the process. * Condensate collector – typically a small container or an area around multicooker's bowl to collect condensation appearing on the lid.

History

Functions

Parts

See also

References

Further reading