Slow Cooker Safety

 

There are a lot of variables to consider when using a slow cooker. 

1. Read your slow cooker manual, be familiar with your appliance and follow its instructions.

2. The size of the slow cooker matters, my 6 quart slow cooker manual suggests 5-7 pound roasts but someone with a smaller slow cooker would need to use a smaller roast, suggested by the owner’s manual of the slow cooker.

3. The power output of the slow cooker and its ability to heat are important. According to The University of Minnesota Food Safety Education and Research, food inside the slow cooker must reach 140 degrees F or higher within 4 hours. You should test your slow cooker to make sure it is heating properly.

The University of Minnesota Food Safety Education and Research suggests: Slow Cookers are safe if used correctly. It states the lengthy cooking time and the steam created within the tightly covered pot increases the temperature quickly enough to kill bacteria, making slow cooking a safe cooking process. It says you want to make sure the food inside the cooker reaches 140 degrees F or higher within 4 hours and recommends testing the slow cooker to make sure it is heating properly. For testing instructions refer to point # 3.

 To test the slow cooker:
  1. Fill the cooker ½ to 2/3 full of water.
  2. Heat on low for 8 hours.
  3. Check the water temperature with an accurate food thermometer. Do this quickly because the temperature drops 10-15 degrees when the lid is removed.
  4. The temperature of the water should be at least 185 degrees F. Temperatures below 185 degrees F suggest that your slow cooker does not heat food high or fast enough to avoid possible food safety problems. If your slow cooker does not pass this test, don’t use it. 
  5. Do not lift the lid during cooking. The lid is very important and must be left on during cooking to sustain the heat.
  6. Brown your roast on all sides, as in my recipes, this starts the cooking process and helps to cook the roast more uniformly.
  7. For added safety, cut 5-7 pound roasts into 2 or 3 uniform size pieces before browning your meat.
  8. Take an internal measurement of roasts when finished cooking, it should be 170 degrees F or above.
  9. Ensure the meat is properly thawed and not frozen when putting it in the slow cooker.

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Copyright © 2009 Cook-You Can Cook Fast, Healthy Meals For Your Family & Zinger Essentials

Disclaimer: The recipes and food ideas in this book have been carefully reviewed and tested. Anyone with special food requirements or health issues such as allergies must read each recipe and food idea carefully to determine whether or not it may cause a health problem for you. This is not a medical or health cookbook. Its contents are intended to provide general information. It is up to the reader to determine if the contents may have an adverse effect for the reader. The publisher and author cannot be responsible for any hazards, damage or health issues that may occur as the result of any of the subject matter contained in this cookbook.