Fall is here and as the days get dark earlier there is nothing better than to come home to a house filled with the aroma of dinner cooked in a slow cooker. Slow cookers are wonderful appliances as long as you handle food safely.
Here are 10 tips to using your slow cooker.
- Thaw all ingredients before putting them in the slow cooker.
- Start your food on high for the first hour then it can be turned down to low if necessary.
- Fill cooker no less than ½ full or no more than 2/3 full.
- Don’t lift the lid during cooking. It reduces the temperature from 10-15 degrees and increases the cooking time by 30 minutes each time you lift the lid.
- Use the meat thermometer. Poultry is done at 165°, Beef, Pork and Lamb at 160°
- Place the vegetables near the bottom because they cook the slowest.
- Don’t heat leftovers in the slow cooker. Reheat leftovers on the stovetop then keep at serving temperature in a slow cooker that has been preheated.
- Keep perishable foods refrigerated until filling the slow cooker.
- Soak, rinse and cook beans before adding to the slow cooker.
- Don’t leave food to cool down in the slow cooker. Place leftovers in shallow containers and refrigerate immediately.
Is high all the way to the right or one click to the right.
Hi Demetria, each slow cooker is different. Please let me know that make and model of your slow cooker and I will be glad to help.