Slow cookers have been household staples for many years, and these small but mighty counter top electric cookers have helped cooks the world over to prepare meals with minimal intervention and maximised free-time.
Nevertheless, whilst slow cookers are invaluable time-saving devices, improper use can lead to safety risks.
Here, the food hygiene experts at online training provider High Speed Training explain how to use slow cookers safely and effectively.
What is a Slow Cooker Used for?
Dr Richard Anderson, Director of Learning at High Speed Training, said: “Slow cookers are electrical cooking appliances that cook food at a low temperature for a prolonged period of time. They can be used to cook a wide range of foods and they are typically used to make dishes that require lengthy cooking times such as soups, stews and casseroles, amongst many others.
“Slow cookers are a great option for households, especially those with large families or busy schedules. They also use much less energy than other cooking methods, with some using less than a tenth of energy than some conventional ovens.”
Can you Leave a Slow Cooker Unattended?
Dr Anderson continued: “The short answer is yes, you can leave a slow cooker unattended. However, it’s important to check the manufacturer’s instructions first as your particular slow cooker may have limitations. Most slow cookers have numerous built in safety features that ensure that they can be left unattended for hours at a time.
“As you set the desired cooking duration, most slow cookers will automatically turn off once that time has been reached and the food cooked.
“Always check that your slow cooker is in good working condition with no signs of wear before use and especially before you leave it unattended for an extended period. You should also ensure that your slow cooker is on a flat, heat-resistant surface as even low heat, when maintained for hours on end, can cause damage to surfaces and become a fire risk.”
Can you Reheat Food in a Slow Cooker?
It’s not recommended to reheat food in a slow cooker. This is because it can take too long for food to reach the necessary temperature to kill bacteria, allowing it to grow and potentially contaminate other ingredients in the slow cooker.
It’s also for this reason that you shouldn’t cook frozen meat in a slow cooker and instead you should defrost it safely in the fridge before putting it in the slow cooker.
Instead of using a slow cooker to reheat food, use a saucepan on the stove, the oven, a microwave or an air fryer. Once food has been safely reheated to the correct temperature it can then be put in a slow cooker to stay warm.
How to Clean a Slow Cooker
- Unplug the slow cooker and ensure that it has cooled completely.
- Remove the inner pot and wash with hot, soapy water. Check the manufacturer’s instructions first to see if the inner pot is dishwasher safe or else you will need to wash it by hand.
- For stubborn stains leave the inner pot in hot soapy water for a few minutes before scrubbing away any leftover remnants. You can add baking powder or bicarbonate of soda to help lift very stubborn stains.
- Clean the exterior of the slow cooker with a damp cloth. Only ever submerge the inner pot in water and avoid getting any electrical parts wet.
- Once clean, dry the inner pot and ensure that it’s thoroughly dry before putting it back into the electrical component.
Slow Cooker Safety Tips
- Carefully read the manufacturer’s instructions – This will help to prevent avoidable errors and provide you with the necessary information to protect and preserve your slow cooker for future use.
- Don’t overfill it – As mentioned above, little liquid is evaporated when using a slow cooker and unlike when cooking on the stove, you can’t simply crank up the heat to help reduce liquids. Avoid overfilling your slow cooker to prevent food overflowing and spilling.
- Don’t cook meat from frozen – Whilst it is sometimes safe to cook meat from frozen, cooking it from frozen in a slow cooker isn’t advised, as in a slow cooker food cannot reach the necessary temperature quickly enough to kill harmful bacteria. This can lead to contamination, not just of the meat, but of any other ingredients that you add. Defrost meat thoroughly before adding it to the slow cooker.
- Only use it for its intended purpose – Slow cookers work in a similar fashion to a large pot on the stove and though they have many uses, they do not have the same versatility as a pot on the stove. As such, you should only use the appliance for its intended purpose and according to the manufacturer’s instructions.
- Consider food placement – It’s important to carefully consider where ingredients are placed in a slow cooker. Ingredients can cook at different times and whilst in some instances cutting them to similar sizes can help, in others it will not. It’s advisable to position food that takes longer to cook such as potatoes and other root vegetables at the bottom of the pot, closest to the heat source. Ingredients that have a shorter cooking time can then be layered on top.
For more information on this, and hundreds of other topics, please visit the High Speed Training Hub.