Kogan Multi Function Cooker Questions & Answers

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I use this device quite a lot. You have to remember that this cooker is NOT a Pressure Cooker.
By and large meat needs to cook longer in it than in a Pressure cooker, but personally I prefer not to pressurise chicken as it disintegrates.
I took Asian advice (Poh) many years ago and started using thighs instead of breast which I think is rather bland, legs also work really well as the meat is very deep in taste.
<b>Fast Cook </b> means hotter temp [I think the temp is 140C...but can be bumped up to 160].
If you have been using Pressure Cooker to soften the beans then you need to work around this...ie...soak them the night before.
In our family we like chilli upon chilli...but tend to add some to the recipe and then have a chilli sauce on the side...very easy.

I am not entirely sure I know what the question is ....don't know about the "Jelly" function ...is it on the Kogan or the Tefal? can email me if you want [email protected]

The Kogan KA5LMLTCKRB https://www.kogan.com/au/buy/kogan-24-1-5l-multi-cooker/
The Manual says to press the Time/Temp button to change the temperature but it doesn't seem to work on the preset menu selections/functions
also, it doesn't show the temperature for any of the preset functions only the time to cook
and it definitely has a preset called "Jelly" ???

thanks for your reply Jouls

The display is a bit curious, but this seems funny. I have sometimes noticed that the power cord slips out of the socket and has to be replaced more firmly. Hope it's as simples as that

I use this quite a lot. I have just moved into a smaller apartment and have only used the oven once. Yesterday I cooked risotto, with pearl barley and also lamb loin chops, and chicken legs. Works well...has a couple of quirks but you soon learn what they are.

Click on manual and select time that will be your high temperature.

I am sorry but the Multi Function Cooker does not really act as a Pressure Cooker. It's "high temps' are too low for, say, deep frying. Certainly disappointing.
It's good for yoghourt, and Kefi...doesn't really cook cakes or bread. And doesn't sharp-fry

Dear Denise
I like this unit and took it with me when I moved into very much smaller accomodation. I cook a variety of things including yoghourt, casseroles and roast potatoes.
The truth is it's top temp 145...is too low. You struggle to cook crispy chips. I have tried to do bread and cakes...but it doesn't quite do it. If it had a higher setting you could do a lot more.

Sorry Denise I cannot help Maybe contact Kogan help desk I have always found them to accommodating.

I think this is such a flexible cooker that you can just adapt standard recipes. I have made yoghurt, cokked casseroles...doesn't really do bread really well..but curries and same...really good. Made Marmalade...so it's quite fun

I do not have a recipe book I simply use my own recipes and adjust them to suit, just about anything can be made in this cooker

While I really like this unit, and use it quite a lot; it doesn't fully deliver. Re: deep frying you certainly need oil...but it doesn't really heat the oil hot enough to fry chips properly.
But you can cook good casseroles, produce yoghourt. Doesn't really do bread and cakes.
I can make bolognese, slow cook, stroganoff, and a whole slow cooked chicken.
But you can't make muffins, or crumpets

We do not eat deep fried foods so I have not tried. I have an air fryer and would probably prefer to use this for"fried" style food.

I think the answer is it doesn't really heat the oil hot enough to quickly fry stuff ....so ends up boiling them in oil. Ok if you like fat but not too good if you want crisp chips.

I use the multicooker for making roast potatoes, and it is excellent.
But to be fair because it only goes up to 160 c...it doesn't seem to be hot enough to cook chips properly.
The rule with chips (Masterchef) is parboil..or microwave until semi-soft, and then chill for a while. Then deep fry ...no need to fill the cooker with oil. But also you don't want to have so little oil that the pre-cooked chips drop the oil temp .
Maybe 400 -700 mls of Canola oil is good. Just don't add so many chips that the temp of the oil is dropped right down. Need to experiment!!!

thank you. i really should sell mine.. Still haven't used it

I have wondered about this but haven't had to do it. I am sort of thinking that, like most things these days, I will just replace it if I can't repair it.

I just adapt my normal stuff

I would return it ...although it may be too late now

Contacted Kogan and they sent out a new one!

Depending which method you use (rapid boil or absorption or risotto) it takes the same sort of time as stovetop.
Made very good risotto last week with Pearl Barley...which I was surprised by.
Quite good for Fried Rice too

Logan's website.

I also would like a manual and receipe book ??
Anyone know where I can obtain this please

KACKR4LMLTA Multi Function Cooker (4 Litre) User Manual - Kogan.com
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