Forum Thermomix

Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: René on April 18, 2009, 10:37:26 am

Title: Maximum working time
Post by: René on April 18, 2009, 10:37:26 am

How long can a ThermoMix work/cook without a pause?

For instance, if a want to use it as a slow cooker where it works slowly at perhaps 4-5 hours - can that be healthy for the machine, or what are the limit?

Sous-vide cooking (*: +  ^^) for 18-20 hours at 50 degrees?

Thanks :)
/René

Title: Re: Maximum working time
Post by: baf65 on April 18, 2009, 01:18:02 pm

I think its only 59mins that it can work for the maximum time, then you have to set for another 59mins

Title: Re: Maximum working time
Post by: cookie1 on April 18, 2009, 01:24:11 pm

Would it be ok to do that?  Like in a casserole that you want to cook for a couple of hours. Would the machine overheat or anything?

Title: Re: Maximum working time
Post by: bron on April 18, 2009, 02:57:25 pm

I use it all the time for 60 mins Temp varoma, and have never had a problem. Am pretty sure it would be fine for a couple of hours. I imagine not on high speed.

Title: Re: Maximum working time
Post by: René on April 18, 2009, 07:15:21 pm

Thanks for the help, all :)

Title: Re: Maximum working time
Post by: Dean on April 20, 2009, 01:46:54 pm

I'm not sure if it's relevant, but I have used mine for 2 hours at 80 degrees cooking a curry.  The chuck steak that I used was very tender.  I'm not sure if I'll bother with my crockpot again.   Just in case this info is of use to anyone, a slow cooker's cooking temperature ranges from 71 - 91 degrees.
Best wishes,
K3

Title: Re: Maximum working time
Post by: judydawn on April 20, 2009, 02:21:05 pm

Thanks for this useful piece of advice Dean, I had wondered myself how to use the TMX as a slow cooker.  Winter is approaching so looking forward to doing some curries and casseroles.

Title: Re: Maximum working time
Post by: bron on April 20, 2009, 02:54:46 pm

Well that really is fantastic news! Another appliance (slow cooker) that can be put away! :D :D :D

Title: Re: Maximum working time
Post by: cookie1 on April 21, 2009, 04:03:23 am

Thanks Karen, that is helpful news. Looks like my slow cooker is leaving too. :'( :'(

Title: Re: Maximum working time
Post by: brazen20au on April 21, 2009, 08:42:54 am

nah, my slow cooker is a 5L that cooks a mean roast without dirtying my oven lol i'll keep mine ;)

Title: Re: Maximum working time
Post by: judydawn on April 21, 2009, 10:17:56 am

How do you cook a roast in the slow cooker Karen?  I will keep my big one too as I do batches of lamb shanks (at least eight) and it is perfect for that.  Never done a roast in it though, only braize type meals. Keeping the oven clean appeals to me too and I use it as little as possible - usually weber my roasts.

Title: Re: Maximum working time
Post by: brazen20au on April 22, 2009, 10:43:27 am

http://brazen20au.blogspot.com/2008/05/slow-cooker-roast-beginners-guide.html

oops got confused which thread i was in LOL

Title: Re: Maximum working time
Post by: judydawn on April 22, 2009, 12:51:31 pm

Thanks Karen, looks easy so will certainly be giving it a go in the colder months.  Nice to come home to after a day out babysitting the grandchildren.

Title: Re: Maximum working time
Post by: Thermomixer on April 24, 2009, 01:20:18 am

Quote from: judydawn on April 21, 2009, 10:17:56 am

How do you cook a roast in the slow cooker Karen?  I will keep my big one too as I do batches of lamb shanks (at least eight) and it is perfect for that.  Never done a roast in it though, only braize type meals. Keeping the oven clean appeals to me too and I use it as little as possible - usually weber my roasts.

Nearly died when my wife purchased 3 shanks from the shops the other day - about $4.50 each - is that normal.  Used to be so cheap.  I think she said they wanted $7 if frenched !!

Title: Re: Maximum working time
Post by: judydawn on April 24, 2009, 02:18:23 am

They are not cheap anymore - they are now on most expensive restaurant menus and I find men in particular, love them. I have been lucky enough to get them for $1 each from a butcher in Thebarton S.A. courtesy of my son-in-law who works near that suburb. I would pay at least $3.50 each at my shopping centre.

Title: Re: Maximum working time
Post by: brazen20au on April 24, 2009, 05:49:54 am

we're not keen, they're so fatty, even when trimmed

Title: Re: Maximum working time
Post by: judydawn on April 24, 2009, 06:22:03 am

I trim mine to bits and usually prepare this dish the day beforehand so that I can remove any solidified fat from the sauce before serving.  Very time consuming but well worth the effort.  I trim all my meats from every bit of fat - it takes me 1/2 hour to defat 6 chicken thighs! Wish I wasn't so fussy.

Title: Re: Maximum working time
Post by: cookie1 on April 24, 2009, 09:28:47 am

I'm a bit like you Judy. Not only do I de-fat meat but I also take off all the gristle and yukky bits unless it's going in the slow cooker. DH says I'm a real fuss pot.

Title: Re: Maximum working time
Post by: judydawn on April 25, 2009, 04:06:04 am

Just tried a new method of defatting chicken thigh fillets and it only took 1/3 of the time.  Forgot to thaw them out last night so soaked them in cold water this morning and when still partly frozen found them so much easier to work with to remove all the little pockets of fat.  Boy, is this going to make my life so much easier - I hated that job before today!  ;D ;D

Title: Re: Maximum working time
Post by: Thermomixer on April 25, 2009, 06:21:48 am

Life's too short for de-fatting chicken thighs ???  But then I don't know how much time I might lose through not cutting back on fat ???  Damn - dilemma.