Slow Cooker Safety Tips |
• Always start with fresh or thawed meat and poultry. Using frozen or partially frozen meat will increase the time required for the temperature to reach the “safe zone” where bacteria growth is inhibited.
• In general, defrost frozen vegetables, such as peas and corn, before adding them to the slow cooker, to prevent them from slowing the cooking process. Defrost in the refrigerator overnight or place under cold running water to thaw and separate.
• Cook all ground meat and ground poultry completely before adding it to the slow cooker. (The exception to this is for meatloaf, and proper cooking directions are given for this in the individual recipes.) If you are cooking the ground meat the night before, chill it separately before combining it with other ingredients in the slow cooker.
• Do not refrigerate uncooked or partially cooked meat or poultry in the slow cooker stoneware, as the insert will become very cold and will slow the cooking process. Partially cook meat or poultry only when adding immediately to the slow cooker. Do not refrigerate for later cooking.
• Meats and vegetables that have been pre-cut should be stored separately in the refrigerator. After cutting uncooked meat, never use the same cutting board or knife for other foods without thoroughly washing them with soap and hot water between uses.
• When cooking whole poultry and meatloaf, use a meat thermometer to accurately test doneness. Insert the thermometer into the thickest part of the thigh or loaf. The U.S. Department of Agriculture recommends cooking to an internal temperature of 165°F (74°C); Health Canada recommends ensuring that the temperature has reached 170°F (77°C).
• Do not lift the lid of the slow cooker while the food is cooking. Every time you remove the lid, the slow cooker takes about 20 minutes to recover its cooking temperature.
• Remove leftovers from the stoneware and refrigerate in small portions as quickly as possible.
• Do not reheat cooked food in the slow cooker. Leftovers can be thawed in the refrigerator or microwave and then reheated in a conventional oven, microwave oven or a saucepan on the stove.
• In general, defrost frozen vegetables, such as peas and corn, before adding them to the slow cooker, to prevent them from slowing the cooking process. Defrost in the refrigerator overnight or place under cold running water to thaw and separate.
• Cook all ground meat and ground poultry completely before adding it to the slow cooker. (The exception to this is for meatloaf, and proper cooking directions are given for this in the individual recipes.) If you are cooking the ground meat the night before, chill it separately before combining it with other ingredients in the slow cooker.
• Do not refrigerate uncooked or partially cooked meat or poultry in the slow cooker stoneware, as the insert will become very cold and will slow the cooking process. Partially cook meat or poultry only when adding immediately to the slow cooker. Do not refrigerate for later cooking.
• Meats and vegetables that have been pre-cut should be stored separately in the refrigerator. After cutting uncooked meat, never use the same cutting board or knife for other foods without thoroughly washing them with soap and hot water between uses.
• When cooking whole poultry and meatloaf, use a meat thermometer to accurately test doneness. Insert the thermometer into the thickest part of the thigh or loaf. The U.S. Department of Agriculture recommends cooking to an internal temperature of 165°F (74°C); Health Canada recommends ensuring that the temperature has reached 170°F (77°C).
• Do not lift the lid of the slow cooker while the food is cooking. Every time you remove the lid, the slow cooker takes about 20 minutes to recover its cooking temperature.
• Remove leftovers from the stoneware and refrigerate in small portions as quickly as possible.
• Do not reheat cooked food in the slow cooker. Leftovers can be thawed in the refrigerator or microwave and then reheated in a conventional oven, microwave oven or a saucepan on the stove.
About the Author
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Donna-Marie Pye
A Canadian, Donna-Marie Pye is a best-selling author, home economist, food writer and recipe developer for food publications and food marketing boards, and author of America''s Best Slow Cooker Recipes and The Best... Learn more about Donna-Marie Pye
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Patricia Mogus | March 12, 2010 at 10:30 am - §
How can I confirm my slow cooker is cooking at the right Temperature,Roasts cooking on low always are done within 4 or 5 hours and are cooked so well they can only be shedded not sliced.