Advice and precautions for using the slow cooker
The slow cooker has excellent advantages for cooking our food, but we must take some precautions. There is a temperature zone that is dangerous, between 41 to 140 F °, because between these temperatures the bacteria grows. Be sure to take precautions that keep your food out of the danger zone.
- Choose dishes with a high moisture content, such as soups and stews to cook slowly. Humidity generates steam, which facilitates cooking and helps to raise the temperature above the danger zone quickly.
- It is better not to put frozen foods in the slow cooker, the meat and the chicken should be thawed completely before putting them to cook.
- When you are going to cook chicken or meat, it should be cut into small pieces so that they cook well. The slow cooker can not heat large pieces of meat fast enough to avoid the risk of danger unless cooked for a longer period.
- Do not fill it too much. Fill it no less than half and no more than two-thirds of its capacity.
- It is convenient when you are cooking meat or chicken, with vegetables, onion, sweet pepper, garlic or others to put them above the meat or chicken.
- Avoid uncovering the pot during cooking because it can cause a loss of heat and will also affect the cooking time. Do it only towards the end of cooking time to verify if it is done.
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