Slow cooker
Slow cooker , also called "slow cooker" (from English, literally "Langsamgarer"), "Crock-Pot" or "Crocky" (trade name of a spread in the United States and Canada product) denotes an electric cooker slow heating between three and twelve hours of food at temperatures below the boiling point .
etymology
Crock means earthenware in English and in the case of "Crock-Pot" this part of the word refers to the removable inner pot, which is usually made of ceramic. The "Crock-Pot" brand was first used in January 1971 by the US company The Rival Company to market the further development (mainly by adding aluminum handles and a glass lid) of the "Crock Liner".
particularities
Due to the low temperature, burning of the ingredients is avoided. Furthermore, less energy is used compared to larger ovens . For example, an average slow cooker needs 0.7 kWh to heat a casserole, while an electric oven would need 2 kWh to do this. The long cooking time is not suitable for fish, pasta and dairy products, as they would disintegrate or flocculate . These ingredients are only added towards the end of the cooking time.
Web links
Individual evidence
- ↑ About the Crock-Pot® Brand on the brand's Canadian website; Retrieved January 18, 2013.
- ↑ Comparison of different cooking appliances from the “Consumer Guide to Home Energy Savings” (English), accessed on January 18, 2013.
- ↑ The Crockpot - what it can and cannot do ( Memento from September 22, 2015 in the Internet Archive ).