Recipe: How to Test the Temperature of a Slow Cooker and Food Safety Tips

SLOW COOKER TEST FOR SAFETY

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone (above 40 degrees F to below 140 degrees F). In the danger zone, bacteria grows very rapidly. Food left in the danger zone too long can cause food borne illness. To determine if a slow cooker is safe to use:

1. Fill the slow cooker one-half to two-thirds full of tap water.

2. Heat on a low setting for 8 hours with the lid on.

3. Check the water temperature with an accurate food thermometer. Do this quickly because the temperature drops 10 - 15 degrees when the lid is raised or removed.

4. The temperature of the water should be 185 degrees F. Temperatures below 185 degrees F would indicate the slow cooker does not heat food high enough or fast enough to avoid potential food safety problems; the slow cooker is unsafe and should be replaced.

SLOW COOKER FOOD SAFETY TIPS

* Begin with a clean slow cooker, utensils and work area. Wash hands well before and during cooking.

* To prevent foods from sticking and to simplify clean up, spray the inside of the crock with a non-stick cooking spray, before adding ingredients.

* Keep perishable foods refrigerated until preparation time. Refrigeration assures that bacteria, which multiply rapidly at room temperature, will not get a "head start" in the first few hours of slow cooking.

* If you cut up meat and vegetables in advance, store them separately in the refrigerator.

* Thaw frozen meat, poultry, and other ingredients in the refrigerator before adding to the slow cooker. If using a commercially frozen slow cooker meal, prepare according to manufacturer's instructions.

* New research conducted by USDA FSIS indicates it is safe to cook large cuts of meat and poultry in a slow cooker. Follow the manufacturer's instructions and safety guidelines.

* Dried beans, especially kidney, contain a natural toxin. These toxins are easily destroyed by boiling. Safe steps for preparing would include soaking the beans for 12 hours, rinsing, and then boiling for at least 10 minutes, before adding the beans to a slow cooker.

* Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start. Either will shorten the time foods are in the temperature danger zone.

* When cooking meat or poultry, the water or stock level should almost cover the ingredients to ensure effective heat transfer throughout the crock. Water or liquid is necessary to create steam.

* Since vegetables cook the slowest, place them near the heat, at the bottom and sides of the slow cooker.

* Do not overload the crock. Fill to a minimum of 1/2 full and a maximum of 2/3 full.

* Do not lift the lid or cover unnecessarily during the cooking cycle. Each time the lid is raised, the internal temperature drops 10 - 15 degrees and the cooking process is slowed by 30 minutes.

* Use an accurately calibrated food thermometer to test food doneness. The thermometer should be inserted in the thickest part away from bone. Safe internal temperatures include: Poultry 165 F, Beef, Pork and Lamb 160 F. (USDA FSIS)

* Do not leave cooked food to cool down in the crock. Either consume it immediately or place leftovers in shallow containers and refrigerate immediately. It is not recommended or safe to reheat leftovers in a slow cooker. Heat leftovers in the oven, microwave, or stovetop, until it reaches 165 degrees F and then add to a preheated slow cooker. In the slow cooker, food should remain hot for serving, 140 F or above, as measured by a calibrated food thermometer.

* For information or recipes specifically formulated for your slow cooker, consult the manufacturer's owner's guide.

Source: University of Minnesota Extension

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Hi Koo,

I hope you find this info helpful.

Happy Cooking!

Betsy