Quote:
Originally Posted by fr8tshaker  Michael,
The 4.5 with the inserts is would enable you to place boiling water in the bottom of the larger inner pot, then brown your meat, etc in the smaller insert and place it on top of the larger inner pot. As I stated in an earlier post, the cooker must be at least 80% full to retain the thermal mass effectively.These accessories would enable you to cook whole pieces of meat, a small corned beef, small roast, etc in the smaller inner insert. This woul keep you from eating the same dish for the next 3 days or so. Of course you could cook a smaller amount of beans, soups stew, etc by putting boiling water in the large inner pot and your meal in the smaller insert pot also.With the pudding tin you could bake a cake or quick bread such as cornbread, in the large inner pot and cook another dish in the smaller insert on top simultaneously. When you have company, attend a potluck , etc you could use the full 4.5 litre capacity. |
Michael,
I realized I forget to mention that you could also place your food into the 4.5 l pot then fill the bain marie insert with boiling water on top. This would allow you to use approx. 3l of cooking capacity and meet the 80% criteria to retain the thermal mass.
This would be usefull for a roast or corned beef.
The bain marie insert holds about 1 to 1.5 l.
If the inserts has been available when I purchased my cooker, I would have bought the 4.5l with the bain marie and steamer inserts. The 3&3 is a great unit, but we usually have leftovers. 3l is more than the two of can eat.This is why I have concluded that the 4.5l with inserts is better for 1 or 2 people. I can deal with it since we usually have these leftovers for lunch the next day. Anymore than that would be a little too much of a good thing.
Michelle