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Slow Cookers and Food Safety
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Opening the front door on a cold winter evening and being greeted by the inviting smells
of beef stew or chicken noodle soup wafting from a slow cooker can be a diner's dream
come true. But winter is not the only time a slow cooker is useful. In the summer,
using this small electrical appliance can avoid introducing heat from a hot oven.
At any time of year, a slow cooker can make life a little more convenient because by
planning ahead, you save time later. And it takes less electricity to use a slow cooker
rather than an oven.
Is a slow cooker safe?
Yes, the slow cooker, a countertop electrical appliance, cooks foods slowly at a low
temperature—generally between 170° and 280° F. The low heat helps less expensive,
leaner cuts of meat become tender and shrink less.
The direct heat from the pot, lengthy cooking and steam created within the tightly-covered
container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.
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Safe Beginnings
Begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during
food preparation.
Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in
advance, store them separately in the refrigerator. The slow cooker may take several hours to
reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which
multiply rapidly at room temperature, won't get a "head start" during the first few hours of cooking.
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Thaw Ingredients
Always thaw meat or poultry before putting it into a slow cooker. Choose to make foods with a high
moisture content such as chili, soup, stew or spaghetti sauce. If using a commercially frozen
slow cooker meal, prepare according to manufacturer's instructions.
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Use the right amount of food.
Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first.
Large cuts of meat and poultry may be cooked safely in a slow cooker, however since slow cookers are
available in several sizes, consult the instruction booklet for suggested sizes of meat and poultry to
cook in your slow cooker.
Then add the meat and desired amount of liquid suggested in the recipe, such as broth, water or barbecue
sauce. Keep the lid in place, removing only to stir the food or check for doneness.
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Settings
Most cookers have two or more settings. Foods take different times to cook depending upon the
setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking
or for less-tender cuts, you may want to use the low setting.
If possible, turn the cooker on the highest setting for the first hour of cooking time and
then to low or the setting called for in your recipe. However, it's safe to cook foods on low
the entire time — if you're leaving for work, for example, and preparation time is limited.
While food is cooking and once it's done, food will stay safe as long as the cooker is operating.
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Power Out
If you are not at home during the entire slow-cooking process and the power goes out, throw
away the food even if it looks done.
If you are at home, finish cooking the ingredients immediately by some other means: on a gas
stove, on the outdoor grill or at a house where the power is on.
When you are at home, and if the food was completely cooked before the power went out, the
food should remain safe up to two hours in the cooker with the power off.
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Handling Leftovers
Store leftovers in shallow covered containers and refrigerate within two hours after cooking
is finished. Reheating leftovers in a slow cooker is not recommended. Cooked food should be
reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F.
Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at
least 140 °F as measured with a food thermometer.
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Last Modified:
February 17, 2012 |
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