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Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White

Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White

The Philips Multicore allows you to cook healthy homemade meals every day at the touch of a button. Use one of its 10 automatic preset programs to cook anything from yogurt to quinoa to ribs. The Multicore uses a ceramic pot, smart heating technology and temperature control for optimal and evenly cooked results every time.

  • Can prepare a limitless variety of meals- 10 functions (Rice/Quinoa, Risotto, Oatmeal, Stew/Soup, Slow Cook, Boil/Steam, Brown/Sauté, Bake/Roast, Yogurt and Keep Warm)
  • Unattended and automated cooking- The unique construction of the heating element allows for micro movements of the liquid inside the pot which means there is no need to stir constantly throughout the cooking process
  • Perfect results every time- Smart heating technology and temperature control for optimal and evenly cooked results
  • Cleaning is fast and easy thanks to the completely removable lid and Nano ceramic non stick coated inner pot
  • Saves counter space- takes the place of your slow cooker, yogurt maker, rice cooker, steamer and stovetop

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What customers say about Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White?

  1. 17 of 19 people found the following review helpful
    5.0 out of 5 stars
    “Rice cooker on steroids” cooks your dinner unattended, September 10, 2015
    Joanna D. (USA) –
    (#1 Hall OF FAME REVIEWER)

    This review is from: Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White (Kitchen)
    Vine Customer Review of Free Product (What’s this?)

    This is billed as a “multi-cooker” but it’s not one of the electric pressure cookers that also have a low, brown and rice cook setting. The Philips Multi-Cooker is a sort of rice cooker on steroids and its main application is to cook your dinner while you are out or while you are at home with other things to attend to. Since you should not leave a stove burner unattended, this is rather like a crock pot–fill it with your ingredients and come back to a finished main dish. You can also cook rice, oatmeal or bake cakes in it.

    It comes with the unit and a detachable power cord, a non-stick steel inner bowl, a plastic steaming tray that fits on top (with depressions to hold eggs), a plastic scoop and a plastic spoon/ladle and a recipe book. There is a start guide, but the recipe book is sort of your instruction book; by following the recipes, you learn how to use the settings such as brown, stew/soup and the timer function.

    I’ve made a number of dinners in it and they really came out delicious. I’m not sure if this is a “necessary” kitchen appliance, but if you want to cook foods unattended in the kitchen, it certainly works well. I made some recipes from the booklet and some of my own, and they came out very well. The tagine recipe (zucchini and potato stew) was quick and I loved the taste. It called for “ras el hanout”–a spice mix from Morocco which I happened to have. You can substitute some cumin, cinnamon and saffron or just use curry powder. This is a very easy recipe and you can use up the summer zucchini, or make a vegetable side dish that people who don’t like vegetables might enjoy: the potato and the spices make it very flavorful. I substituted raisins for the almonds and found this was so enjoyable that I’ll probably make it often. You can add chickpeas to it to make it a complete dinner entree (with protein from the legumes.)

    I also made chicken curry–using the browning feature and then soup/stew. I used my own recipe (there is one in the book) and it came out just fine, but I found I had to REDUCE the amount of liquid I normally use. I usually cook this on the stove, and because the lid is sealed in the multi-cooker, the water does not evaporate, nor the gravy thicken as much (similar to a crockpot.)

    I did not like the enchilada recipe, but you can modify any recipe or make your own. I prefer to stew up chicken thighs, shred them, and then bake my enchiladas totally covered in sauce. You can do this in two stages–doing the chicken in advance and then assembling the enchiladas and baking them in the pot.

    This appliance was probably was designed for the Asian market, where kitchens often lack an oven and the stove has maybe two burners, to save space. Add in that these countries can be HOT, and people work long, long hours and you can see why a multi-cooker is a useful thing to have. But considering the hours I work (long) and that I have no one at home to start dinner, I think this cooker is just as useful for American families as for Asian. You can definitely see its “genetics” come from the ubiquitous automatic rice cooker, a staple appliance in any Asian home and the one countertop appliance I use more than any other. If you are familiar with rice cookers, you will LOVE this. And in fact, it does work as a rice cooker–for larger quantities of rice, due to the size of the vessel.

    How Big Is It?

    This is LARGER than even a family-sized rice cooker. The cooking vessel (looks like a rice cooker vessel) holds about 16 cups of food. The size is 17″ x 12″ x 14″ and it weighs a bit under 15lbs. So it’s on the order of the size of a large crockpot, and it’s a bit taller. However–it will not hold a huge roast the way some of the oval crockpots do.

    The vessel is non-stick. It has an LCD panel to set the time, cooking mode, etc.

    What Can You Cook In It?

    You can steam vegetables or rice, boil pasta, bake cakes or breads and make your own yogurt. There are 10 preset programs: Slow Cook, Steam, Fry/Sauté, Rice, Risotto, Stew/Simmer, Bake, Yogurt, Reheat and Boil.

    After you have finished cooking your dish, the cooker keeps it on a “keep warm” setting, much like a crockpot. There is a pre-set timer, however, you MUST remember, food sitting IN it before you cook it will spoil, depending on what it is.

    The cooker comes with a book of recipes. Some look very tasty. They have a European flair–tending to the French Provencal and Italian (cod with rice, brussels sprouts with bacon and sausage, pasta bolognese, risotto with proscuitto and parmesan.

    I do not make a good risotto–never comes out the way I like, but this recipe is very good and none of that standing around, doling out the broth by spoonfuls into the pot. If I could find better prosciutto and parmesan in this rural backwater where I live, I think it might have come out even more delicious. One does…

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  2. 9 of 9 people found the following review helpful
    4.0 out of 5 stars
    Extremely Versatile, Convenient, and Well Made, October 9, 2015
    Born in Kansas

    This review is from: Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White (Kitchen)
    Vine Customer Review of Free Product (What’s this?)

    As an avid and accomplished cook, I really like this appliance, although I gave it four stars simply because the cooking container inside the unit is a bit smaller than I would prefer. It holds 3 quarts of ingredients, and I am used to cooking in much larger stock pots (chili, stews, soups, etc), so be forewarned that this is most suitable for smaller batches for 2-4 people and you may or may not have much in the way of leftovers.

    Aside from that, it does a terrific job, for unattended cooking. This is really a crock pot on steroids. It has an abundance of features (10 preset, digital settings)….Rice/Quinoa, Risotto, Oatmeal, Slow Cook, Bake/Roast, Boil/Steam, Brown/Saute, Stew/Soup, Yogurt, and Manual. The biggest consideration for anyone contemplating this unit, is that it has a pretty involved learning curve on how to do the various tasks that this machine is capable of. The most important feature is the capability to switch from whatever cooking setting you use, to an automatic feature that kicks in after your dish is done…..Keep Warm setting. This is automatically set to “keep warm” for 12 hours after your dish is done. And it has a delayed start feature, which might be handy for those who wish to assemble a dish, leave the house and have it start up in time for it to be done, when you return home. HOWEVER, having been in the restaurant business for over 20 years, I see a red flag with this feature. I would be very hesitant to place anything in this for more than about a couple hours, if meat is one of the ingredients, since bacteria can grow in that crucial window of room temperature zone (never keep food, cooked or uncooked for an extended period of time between 45 degrees and 145 degrees). So the delayed cook feature is going to be pretty limited in its functionality. I can see rice, vegetables, or other ingredients, which do not harbor bacteria, as the best candidates for delayed start.

    Curiously, the first time that I used this for a pork verde stew, I tried to turn the unit off (on its control console) and for the life of me, could not find an off switch to kill the cooking process when it was done (and me present in the kitchen). As it turns out, there is no “off” button. FYI, you simply have to unplug the appliance. Hmmm? Not a biggie, but good to know.

    The cooking vessel itself is lined with the most industrial strength, non stick surface that I have ever seen. Quite impressive, however the real key to this unit is the manner in which heat is distributed. Not sure what is happening but this thing can bring ingredients to a rolling boil and the manner in which heat is generated, causes a rotation of ingredients within the vessel, which I like A LOT, because I don’t have to come back to stir anything. It will not burn anything that has a liquid characteristic to it. I also found that with the lid closed on this, during the process of cooking stews and soups, is that you may want to reduce the amount of liquid used, because all of it is retained in the pot. I started with lean pork roast, cut into strips with verde salsa, lots of canned green chilies, diced onion, cumin, lime, chili powder, and cilantro to make the ingredients for shredded pork to be used in burritos or enchiladas, and it turned out much more “soupy” than it does when cooked on the stove top (reducing down a bit with heat and evaporation). So I would have to adjust my ingredient levels, if I want it thicker. But having said that, I did take some of it and added white corn and black beans (both drained) to create a pork verde soup which was absolutely fantastic on the flavor scale. But we all know it is what you put into a dish that makes it sparkle. Basically this cooker lets you do that without constant attention.

    It does a great job with rice. And I always use parboiled rice, having discovered many years ago, from an article in Cooks Illustrated, which pointed out that if you want non-stick rice that will not get gummy….parboiled white rice is the only one out there that has that characteristic. But on the other hand, if you want sticky rice (ala oriental restaurant style), then you may use any of the other rices, like basmati, etc.

    I also tried using the steam function for salmon, and it worked wonderfully. Extremely tender, juicy and flavorful. It is suggested that you put some spices or flavorings in the water below, which is generating the steam, which I tried, by squeezing several lemons into very little water, and found that it imparted a nice subtle lemon flavor to the salmon. I am going to try some white fish next, such as Tilapia or Halibut, with fresh basil leaves, chopped and added to the water (a suggestion in the cookbook that comes with this unit).

    There is a Yogurt setting on this unit, so I checked the cookbook to see what it took to make yogurt and I was a bit puzzled at first. Seems like an awful lot of trouble to…

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  3. 9 of 9 people found the following review helpful
    4.0 out of 5 stars
    Different than my crock-pot, but not better, September 16, 2015
    Cricket (The Great Pacific Northwest) –
    (TOP 500 REVIEWER)

    This review is from: Philips HD3095/87 Electric Multi-Cooker, Stainless Steel/White (Kitchen)
    Vine Customer Review of Free Product (What’s this?)
    I was hoping that Philips Multi-Cooker would allow me to get rid of our crock-pots as we have both a large and a small one, but after testing it out I gave away the smaller one and kept the larger one. The size is just about perfect for the two of us and I was surprised at just how light the entire cooker was. Instructions could have been better, but with a little trial and error I was able to navigate through the menus and figure out the different settings. The insert is non-stick and everything I’ve cooked has come out easily and cleanly. I also haven’t had any issues removing the insert for cleaning and with the included spatula and ladle scratching it isn’t an problem.

    So far I’ve made chili (picture attached in stages), steamed veggies, rice (best I’ve ever made), a pork roast and whole chicken. All of them have turned out very good and for the most part the recommended timing has been enough. One thing that concerned me when I originally read the recipe instructions was the need to cook and remove items in stages before putting them all together; it sounded time consuming and unnecessary so I skipped it. For the chili I browned the meat first, added in the veggies and then added in the beans, tomato sauce and seasonings without removing any of it. I also increased the time to almost 90 minutes and for me that was perfect!

    Overall I like the Philips Multi-Cooker, but don’t see it replacing my crock-pot completely. It is great to be able to set the timer and ignore it until it’s done, but I think for some recipes it makes them more difficult with the browning process as it takes longer than using a pan on the stovetop. Where I think this will really be a benefit is to those with small kitchen or cooking spaces as you can do everything in one pot if you need to.


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