Slow Cookers: Safe, Effective and Convenient Tools for Busy Families

Slow Cookers: Safe, Effective and Convenient Tools for Busy Families

The idea of putting vegetables, meat and other items in a slow cooker before you leave in the morning and returning home to a fragrant meals holds appeal for many families. The slow cooker is a popular kitchen appliance year round, but this countertop staple typically gets a workout when the weather turns colder.

Slow cookers work by heating food slowly at a low temperature (170-280 degrees Fahrenheit). People who regularly use them attest to their convenience in preparing delicious meals with little effort.
While slow cookers are relatively easy to use, people can sometimes overlook potential food safety issues.
Here are some tips from the United States Department of Agriculture (USDA) Food Safety and Inspection Service for preparing safe slow-cooked meals.
Begin safely – Start with a clean cooker, clean utensils and a clean work area. Wash your hands before and during food preparation.
Keep cold foods cold – Keep perishable foods refrigerated until you are ready to use them. The slow cooker may take several hours to reach a safe, bacterial-killing temperature. Constant refrigeration assures that bacterial won’t get a head start during the first few hours of cooking.
Thaw ingredients. Always thaw meat or poultry before putting it into a slow cooker.
Use the right amount of food. Fill the cooker no less than half full and no more than two-thirds full. Put vegetables in first, add meat, and put the desired liquid in last. 
Settings. If possible, turn the cooker on the highest setting for the first hour and then set it to low or the setting called for in your recipe. It is safe to cook foods on low the entire time.
Source; Jenny Wehmeier, Family Living Educator, Walworth County UW-Extension