Multicookers

Multicookers and pressure cookers: Xiaomi 4.8 l and Philips 3000 series, Adler 5.8 l slow cooker, Tristar rice cookers 0.6–2.2 l, Caso sous vide and Xiaomi 6 l hot pot.

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How to choose a multicooker

“Multicooker” in our range covers several different appliances: a pressure cooker, a slow cooker, a rice cooker, sous vide and an electric pot for the table. Start with what you actually want to cook.

Multicookers in our range

The selection is compact but covers five different types. Pressure cookers: Xiaomi Electric Pressure Cooker at 1000 W and 4.8 l, and Philips 3000 series HD3090 with a display. Slow cooker: Adler AD 6413w, 5.8 l. Rice cookers: Tristar RK-6141, RK-6147 and RK-6148 (0.6–1.8 l) and the RK-6138 2.2 l with a steamer. Table-top pots: Xiaomi Multifunctional Hot Pot 6 l and 2000 W, the Tristar PZ-9130 electric wok 4.5 l and the Caso Professional Party Pan 1500 W. Sous vide: Caso SV900.

Brands

Xiaomi means smart electronics: a pressure cooker and a 6 l hot pot. Philips 3000 series is a display-equipped pressure cooker. Tristar covers rice cookers and the electric wok at a low price. Caso is a German brand — the sous vide cooker and the Party Pan for the table. Adler offers an affordable slow cooker for big batches of stew.

Related products

For crisp results see fryers, for an ordinary pot table hobs; sous vide needs a vacuum sealer. The whole selection is under cooking and baking, with the wider range in kitchen appliances.

Frequently asked questions

Pressure cooker or slow cooker? A pressure cooker suits deciding dinner an hour ahead; a slow cooker goes on in the morning and dinner is ready in the evening.

Can a rice cooker cook more than rice? Yes — buckwheat, quinoa, porridge, and with the steamer (Tristar RK-6138) vegetables and fish too.

Is a pressure cooker safe? A modern electric pressure cooker locks the lid until pressure is released and switches off by itself. Open the lid only once the valve has vented.

What do I need for sous vide? The cooker, a vacuum sealer and bags. Meat cooks at 55–60 degrees for 1–4 hours, then gets a quick sear in a pan.