Author Topic: Maximum working time  (Read 7902 times)

Offline René

  • Newbie
  • *
  • Posts: 13
    • View Profile
Maximum working time
« 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
Kind regards,
René
Denmark

Offline baf65

  • Sr. Member
  • ****
  • Posts: 397
    • View Profile
Re: Maximum working time
« Reply #1 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

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 32914
    • View Profile
Re: Maximum working time
« Reply #2 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?
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline bron

  • Hero Member
  • *****
  • Posts: 782
    • View Profile
Re: Maximum working time
« Reply #3 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.
Amanda

Spain

Offline René

  • Newbie
  • *
  • Posts: 13
    • View Profile
Re: Maximum working time
« Reply #4 on: April 18, 2009, 07:15:21 pm »
Thanks for the help, all :)
Kind regards,
René
Denmark

Offline Dean

  • Newbie
  • *
  • Posts: 32
    • View Profile
Re: Maximum working time
« Reply #5 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

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37366
    • View Profile
Re: Maximum working time
« Reply #6 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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline bron

  • Hero Member
  • *****
  • Posts: 782
    • View Profile
Re: Maximum working time
« Reply #7 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
Amanda

Spain

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 32914
    • View Profile
Re: Maximum working time
« Reply #8 on: April 21, 2009, 04:03:23 am »
Thanks Karen, that is helpful news. Looks like my slow cooker is leaving too. :'( :'(
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline brazen20au

  • Hero Member
  • *****
  • Posts: 2848
    • View Profile
    • brazen's culinary adventures
Re: Maximum working time
« Reply #9 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 ;)
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37366
    • View Profile
Re: Maximum working time
« Reply #10 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.
« Last Edit: April 22, 2009, 12:06:37 pm by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline brazen20au

  • Hero Member
  • *****
  • Posts: 2848
    • View Profile
    • brazen's culinary adventures
Re: Maximum working time
« Reply #11 on: April 22, 2009, 10:43:27 am »
« Last Edit: April 22, 2009, 10:59:33 am by brazen20au »
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37366
    • View Profile
Re: Maximum working time
« Reply #12 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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: Maximum working time
« Reply #13 on: April 24, 2009, 01:20:18 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 !!
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37366
    • View Profile
Re: Maximum working time
« Reply #14 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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.