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About cooking too hot, even when cooking on low 6-8 hours some recipes will still be over-cooked. Crock pots are intended to be a fix-it-and-forget-it type of appliance, especially for those working and are gone for 8 or more hours at a time. I have 4 different crock pots, 2 older "barrel type", 1 older oblong 6 qt and 1 new programmable 6 qt.
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Place the lid over the slow cooker and let it sit for 8 hours. Once the full 8 hours have passed, remove the lid and swiftly check the temperature of the water with a cooking thermometer. The initial temperature of the water should be about 185 degrees Fahrenheit.
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To test the temperature, fill the appliance 2/3 full of cool water. Cover it, turn it on, and let it cook for 8 hours. At this point, the water temperature should be at least 185 degrees F. If it is cooler, the crockpot's temperature is too low and won't be safe. If the temperature is significantly higher, you'll need to watch the cooking time.
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Home » Easy DIY » Recipe. 34 Crockpot Meals for When It's Too Hot to Cook. June 16 By Corrie C This post may contain affiliate links. See disclosure policy linked in my footer.
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The area: Make sure that there's enough space between the slow cooker and any nearby items when cooking. The counter: The slow cooker's base may get very hot during a cooking cycle (this varies from cooker to cooker). Exposing your counter to that kind of heat for several hours can damage it.
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Fill the crockpot 1/2 to 2/3 full with one to two quarts of water. Heat on LOW for eight hours. Check the water temperature with an accurate food thermometer. Do this quickly because the temperature drops 10 to 15 degrees when the lid is removed. The temperature of the water should be between 185° to 200°F.
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1) Make sure you are using the right size cooker. A slow cooker needs to be quite full in order to heat evenly and cook properly. I have used pretty much all of the different types of cookers on the market, and have now collected quite a few -- (I now have 14! in the house!)
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6. Turn the power switch on and off. If the problem persists, try unplugging the slow cooker and switching the power source to another outlet. 7. Try moving the slow cooker to a different location. 8. If the problem continues, try cleaning the slow cooker. 9. If the problem still persists, change the filter.
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The best temperature for a slow cooking process is between 160 and 280 degrees Fahrenheit. This range allows for the food to cook slowly and evenly, without overcooking or undercooking it. If your Crock-Pot doesn't have a temperature gauge, you can use an oven thermometer to check the internal temperature of the slow cooker.
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The slow cooker is not known for its super high cooking temperatures (temperatures may vary by brand, but Crock-Pot slow cookers stabilize at 209 degrees, which is shy of the 212 degree boiling point of water), and because of this, the FDA does not recommend using the appliance if your recipe includes kidney beans. It simply doesn't get hot.
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Fill your slow cooker with water halfway to the top. Turn it on to the lowest setting and cover for 8 hours. Remove the lid and immediately take the water temperature. The water temperature should be 185 degrees F. If the water temperature is higher, it's not a huge deal. You may have to reduce the cooking time for some of your dishes.
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Plug in the crock pot (one that stays on even if the current breaks) and set it on low. This will work well if you are hoping to warm soup that has pasta or rice (which can become obliterated in too high of heat) or you simply want to make sure you don't scorch the sides of a smaller serving while keeping it on the lowest possible simmer all day.
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The newer pots cook a lot hotter. If you want to see where yours is at this is what I would do: Place 4 quarts of room temperature water into your slow cooker, cover it, and cook on either HIGH of LOW for 6 hours. Then measure the temperature of the water. It should be between 195 and 205 degrees. If your cooker runs hotter or cooler, be ready.
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Turn the removable crockery a quarter of a turn every 45 minutes to an hour or 2.) Line the crock pot with foil and then place a slow cooker liner over that before adding your ingredients. Now, back to the regularly scheduled test….. I chose a recipe to test that I knew would have a tendancy to dry out or burn.
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Follow the recommended cooking times and keep from opening the lid often, especially during the onset when the slow cooker's heat is ramping up. If you need to open the lid, remember to add additional cook time if necessary to ensure food is cooked and tender. Large slow cookers, 6-7 quarts sizes, may benefit with a quick stir during cook.
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Pros. Hotter crockpots are making food safer. The goal is to get the food through the danger zone as quickly as possible. Since millions of Americans get food poisoning every year, and since 5,000 die from food poisoning every year, that is far more important than having to throw out some burned food. And it's not difficult to individually.
