A slow cooker, also known as a crock pot, is an appliance used for cooking foods at low temperatures for an extended period of time using indirect heat. The slow cooker consists of a glazed ceramic or porcelain pot that holds the food, an electric heating element that cooks the food by heating the air around the pot and a transparent glass/plastic lid to view the food as it cooks without opening the lid.
Safety
The slow cooker is a safe appliance for cooking foods. The slow cooker heats food between 93°C (low setting) and 150°C (high setting). The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container are factors that help destroy bacteria. The slow cooker is designed to cook food just below the boiling point (100°C) of water therefore, food placed inside the slow cooker should simmer.
It is recommended to test the safety of both new and old slow cookers. New slow cookers can present a safety hazard if they are defective and old slow cookers can lose their efficiency over time. An accurate food thermometer is required to test whether a slow cooker will heat food to safe temperatures. Fill the slow cooker two third (2/3) full with water and cover with the lid. Use the low setting and test the temperature of the water after two hours; the temperature of the water should be above 60°C and will generally range between 85-95°C. If it does not, the slow cooker is not safe to use and should be returned to the manufacturer or discarded.
How to Use a Slow Cooker Safely
1. Use clean equipment including the slow cooker, utensils and work area.
2. Wash hands before and during food preparation.
3. Keep perishable foods refrigerated until preparation time. Avoid cross contamination; store vegetables separate from meat, fish and poultry.
4. Always defrost meats and poultry before placing them in the slow cooker. Frozen food cools the contents of the slow cooker thereby prolonging the time the food reaches temperatures above 60°C.
5. Fill the slow cooker no less than half (½) full and no more than two-thirds (2/3) full to generate enough steam to destroy bacteria.
6. If time permits, start the slow cooker on high for the first hour of cooking so that the food reaches temperatures above 60°C quickly, then reduce the heat to low or to the setting called for in the recipe.
7. When cooking large pieces of meat, such as pot roasts, that have not been browned first, start the slow cooker on high for the first two hours to accelerate the cooking process then reduce to low for the duration of the cooking time. This process is not required for smaller pieces of food as these foods cook rapidly.
8. Cover the food with liquid such as broth, water or barbecue sauce to help distribute the heat evenly.
9. Do not lift the lid while the food is cooking otherwise heat and steam escape and this increases the cooking time.
10. When the recommended cooking time is achieved, check the internal temperature of large cuts of meat such as roasts or whole poultry. It is advised to use a food thermometer that displays the temperature within a few seconds. To ensure an accurate reading, place the stem of the food thermometer in the middle of the thickest part of the food. Avoid touching any bones. A food thermometer is the most accurate tool to use to ensure that the food is cooked sufficiently to destroy any bacteria that may be present.
11. Once the food is cooked, do not keep it in the slow cooker for more than 2 hours. Food needs to be kept at temperatures below 4°C or above 60°C for safety. Store leftovers in shallow covered containers and refrigerate within two hours after cooking. Do not partially cook meat or poultry and refrigerate for subsequent cooking.
12. Do not reheat leftovers in the slow cooker. Slow cookers are not intended to reheat leftovers as the process is slow. Reheat food on the stove, in the microwave or conventional oven until the internal temperature of the food reaches 74°C.
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