b39 slow cooker con devil la mar 2010

8/3/2019 B39 SLOW COOKER Con Devil La Mar 2010

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DISCUSSION

ABOUTSLOW COOKER

EET 153

PROFESSOR MAGNETICO

REPORT BY: AL JUNE P.CONDEVILLAMAR


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WHAT IS A SLOW COOKER

A slow cooker, Crock-Pot (a US trademark that

is often used generically), or Slo-Cooker (a UK

trademark that is often usedgenerically) is

a countertop electrical cookingappliance that

maintains a relativelylow temperature

compared to other cookingmethods (such as

baking, boiling,and frying), for many hoursallowing unattended cooking ofpot

roast, stew,and other suitabledishes.


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HISTORY OF SLOW COOKER

The Naxon Utilities Corporation of Chicagodeveloped the Naxon Beanery All-PurposeCooker[1]. The Rival Company bought Naxon in

1970,and reintroduced it under the Crock-Potname in 1971. In 1974, Rival introducedremovable stoneware inserts.[2] The brandnowbelongs toSunbeam Products,a subsidiary

ofJarden Corporation. Other brands of thisappliance include Hamilton Beach, West BendHousewares andMagic Chef.


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WHAT IS THE DESIGN OF SLOW

COOKER

A slow cooker consists ofalidded round oroval cooking pot made ofglazed ceramic or porcelain,surrounded bya housing, usuallymetal, containingan electric heatingelement. Thelid is often

transparent glass and is seated inagroove in the potedge; condensed vapour collects in that grooveandprovides alow-pressure seal to theatmosphere.Pressure insidea working crock pot is thereforeeffectivelyat atmospheric pressure,despite the water

vapor generated inside the pot. A crock pot therefore issubstantiallydifferent froma pressure cooker andpresents no danger ofanabrupt (perhaps explosive)pressure release.


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The ceramic pot, or a 'crock',acts as both a

cooking container anda heat reservoir. Slow

cookers come ina variety of sizes, from 500 ml

(16 oz) to 7 liters (7.4 quarts). Due to the

placement of heatingelements (generallyat

the bottomand oftenalso partway up the

sides), there is usuallyaminimumrecommendedliquidlevel to avoid

uncontrolledlocal heating.


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Many slow cookers have two or more temperature settings(e.g.,low,medium, high,and sometimes a "keep warm"setting). A typical slow cooker is designed to heat food to170F (77C) onlow, to perhaps 190-200F (88-93C) on

high. Many recipes that include sauce or liquid will reachthe boiling point around theedges, while food in the centerremains gently cooked. This is because slow cooker settingsare based on wattage,not temperature[3]. Some slowcookers sold in the US in the past severaldecades didnotchange temperature, regardless of setting,at all;each

setting brought the contents to full heat, with the onlydifference in setting being theduration of heating. This mayhave beendue to concerns about product liability fromunsafe food holding temperatures.[citation needed]


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INTERNAL DESIGN OF SLOW COOKER


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ELECTRICAL SCHEMATIC

DIAGRAM OF A SLOW COOKER


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b39 slow cooker con devil la mar 2010

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