Slow cooker
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Food safety
Slow cooker temperatures are lower than in most other cooking methods, and cooking times are correspondingly longer—typically 5–9 hours. Food must be heated to a temperature of at least 140°F (60°C) for safety; a properly functioning slow cooker must heat food to this temperature. As with any cooking method, cooked food must not be left at warm temperatures for long.
Frozen food should be defrosted before slow cooking. Defrosting should either be done at a low temperature to inhibit bacterial growth (i.e., in a refrigerator), or done quickly (i.e., in a microwave oven). Otherwise bacteria may multiply while the food is heating but has not yet attained a safe temperature to inhibit growth. Some bacteria produce toxins that remain in the food after the bacteria themselves are killed. Most, but not all, toxins are destroyed at high temperatures; the botulism toxin is one important exception, although the micro-organism which produces it is killed both by heat and oxygen.
Some foods contain toxins naturally. Many, but not all, of these are destroyed by cooking at slow cooker temperatures. However some legumes are toxic when cooked at slow cooker temperatures, especially kidney beans, and can cause food poisoning.[1] To avoid this problem, such ingredients should be boiled for 10 minutes beforehand.
Perpetual stews (pot au feu, olla podrida) should never be maintained in slow cookers, as slow cookers do not typically provide sufficient heat to compensate for frequent additions and removals of food; nor do they cook quickly enough to cook newly added food thoroughly before the next withdrawal becomes likely. This relatively slow recovery of temperature after an addition or withdrawal may cause safety problems. Removal of the lid lets heat and moisture escape, prolonging cooking time and giving microbes the chance to grow.
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