With a little planning, slow cookers can be utilized to ease mealtimes but it is important to keep food safety in mind when using these kitchen tools. Use the following tips when using your slow cooker this fall.
- Befor
e using your slow cooker, wash your hands, utensils, surfaces, and slow cooker. - Do not add frozen food to your slow cooker. If frozen food is used, it may not reach a safe temperature (140ᵒ F) quick enough which may allow harmful bacterial to grow.
- Thaw food in the refrigerator a day before you cook it in your slow cooker.
- Set the slow cooker on “high” for the first hour or preheat before placing food in the cooker. Then, lower to meet the recipe recommendations.
- Do not use the “warm” setting to cook food, only use this setting when holding cooked food prior to serving.
- The slow cooker should be filled no more than ¾ full. An overly full cooker will heat food too slowly.
- Put vegetables in the slow cooker first then meat.
- Do not lift the lid. This will slow the cooking process by reducing the internal temperature by 10-15ᵒ F each time.
- Check temperatures with a food thermometer before serving. Roasts should check in at 145-160°F, poultry: 165ᵒ F, and soups, stews, and sauces: 165° F.
- Place leftovers in shallow containers and refrigerate quickly.
By: Ashley Svaty
