The Slow Cook feature on my New Range!

[daveamkrayoguy]

Used it for chicken last week and beef today!

Both recipes turned out exceptionally great, though today’s was killing-filling!

— Dave

 

[parunner58]

That really looks good. My sister just bought a house Near Charlotte NC and she said the range is a Samsung. Have to ask her if she has these features. The sellers had it put in new, then sold the house. Is your self cleaning the true type that get hot or the new style with water and steam?

 

[mattl]

My oven has that option, never used it.  Slow cooker does the same with less energy I think.

 

[daveamkrayoguy]

Believe it or not my oven’s self-cleaning system uses the old fashioned pyrolytic cleaning system—no putting a puddle of water at the floor of the oven...

I’m wondering, though, if the oven light is an LED or uses an actual bulb... (it moved from the left in my old oven (and pretty sure it was a light bulb there, I never bothered to take out or even had to change) to the right)

And as for the slow cooker feature here versus a more energy-efficient pot, I like the flexibility of using whatever sized roaster, while not having to use a rather heavy baking temperature and I can get the oven to automatically turn off afterwards, too, when the cooking gets done...

— Dave

 

[petek]

So do you set a temp and time, or just a time and the temp is preset? Does it shift automatically from a high temp to a low temp?

 

[appnut]

My 2 year old KitchenAid double oven induction range has slow cook feature in both ovens.  I've use it several times over the years.  I really like it when the quantity I'm cooking is beyond what my CorckPot can handle.  I largly use it for ribs, brisket, roasts.  Mine has a temperature range of 175 to 300 degrees.  It just uses the lower element in both ovens.  And for the oven with convection, the convection element and fan never comes on as a supplement.  

 

[daveamkrayoguy]

It cooks like a slow cooker/Rival Crock Pot would...

A “high” setting, which after 2 hours of cooking, realized I would be “fast cooking” before I turned it down to “low”, and changed the 8 hours it was initially set at to 7 hours but it must have been 6 because it shut off at 4, not the 5 or 6 that I’d planned...

But at least that slab of beef that went in first got fully done, and I have another one to cook with the remaining vegetables that there are a lot of left of...

— Dave

 

[wayupnorth]

Stuff I want to cook low and slow just go in the oven at 275. Beef Ribs, corned beef usually for up to 5 hours. Dont need any oven to tell me how to cook.

 

[petek]

Me too. I still don't understand what it does that is any different than putting the roasting pan in there and setting the temp and time?

 

[daveamkrayoguy]

Well, somehow Ii found the feature novel, and I don't know what I'd miss if I bought a range that didn't have it or stuff like a Bread Proofing or Dehydrating that regular run of the mill ranges don't...

It would get tiring pressing arrows versus numbers that this range uses for settings and I don't mistake minutes for hours finding the range would turn off when I want to do a timed bake or stand pressing for a delay start trying to read 120 minutes or more, versus my 6 hours literally being that, just watch the zeros...

This is still a new stove and have only had for a month going on two, so there's a lot more to discover and haven't yet used, so I chose this one even for the much more money for cheaper brands, and the blue oven-interior is even pleasant to look at...

So no different than anything else new out there, and I could probably not trust anything used...

-- Dave

 

[frigilux]

I use the small upper oven of my GE electric range as a slow cooker all the time by setting the temp between 225 degrees (Lo) and 240-250 degrees (Hi).

Today’s ranges are well insulated. Electricity used at temps mimicking countertop slow cookers is minimal.

The late Phyllis Stokes, who had a wonderful cooking channel on YouTube, did a test using a full-size electric oven and found the oven actually used a bit less electricity compared to a countertop slow cooker. My small upper oven probably uses even less power.

Have nothing against slow cookers—used to have 3 in different sizes—but they found new homes during The Great Downsizing of 2017.

 

[petek]

I wouldn't mind having a proofing setting because I bake a lot of bread. My oven does have a "warming" button but it gets too warm for proofing. So I just turn that on for maybe 3 minutes , turn it off and use the residual heat for proofing. You used to be able to just use the interior light but this one is and LED, so no heat from the light.

 

[mattl]

My oven does have a Proofing setting, adjustable from 85 to 110.  Use  it occasionally.  But it also has 2 Halogen lights if I leave them on it gets nice and warm too.

 

BTW Pete I just ordered a Nurtamill mixer to do my bread in, got the bakers pack with it $185 delivered, could not find a $129 deal, I believe it was you who turned me on to them last fall, correct?  Still happy with it?

 

[vacerator]

I have a "proof" setting as well.

It only uses the light bulb and fan. Sometimes, I warm the oven just a bit beforehand. You can proof in any oven if you do that. Just keep the temp. below 120f. so as not to kill the yeast. Most ovens have a lay-low temp. of 140f. so you may want to use a thermometer.

 

[fisherpaykel]

Slow cooked in one pot

Your dinners look very tasty Dave, and only one pot to wash, fantastic! Sunday I used gas bbq to cook steak, potato wedges and two veg., no pot just brush clean grates after, also easy. Looks like cooking with your new range is more fun than work!