Using A
Slow Cookery (Crock Pot) Safely
A slow cooker (crock pot) cooks food slowly at a low temperature, 170
degrees F to 280 degrees F, allowing meat and dry beans to soften and flavors
to develop.• Safety is maintained by:
– Direct heat source
– Lengthy cooking
time
– STEAM! (moist
heat)
• Other key steps to
safety include:
– Keep perishable
food cold until placed in the cooker (don’t allow bacteria to get a ‘head
start’ during the first few hours of cooking.)
– Thaw ingredients
before putting into the slow cooker.
– Don’t overfill the
cooker. Overfilling may not allow the lid to fit tightly, sealing in heat.
Is it necessary to add
liquid? Liquid
is necessary to effectively (and safely) cook meat. Whole chicken needs very
little added moisture, cuts of meat like beef benefit from enough added liquid
to cover the bottom of the cooker. Combination dishes like soups and casserole don’t
need extra added liquid.
What temperature is best?
It’s best to
cook meat dishes on high for 1 hour. However, if you are going out, then you
can safely cook on low for the entire day. The most important practice: Don’t open the cooker,
especially early in the process. If you will be gone all day, consider investing in a pot
that keeps food warm.
What about leftovers? Leftovers should never be reheated in a slow cooker.
Food may be fully cooked and then put into a preheated cooker or roaster to keep hot.
More slow cooker information: www.foodsafety.wisc.edu A-Z S=Slow Cooker