What are Basic guide lines for cooking in Slow Cooker?

1. Choose foods with high moisture.

2. During cooking, keep the cooker covered with the lid. This helps the steam to destroy bacteria and cook evenly. Remove the lid only to stir or check if the food is cooked. Whenever you will remove the lid, it will add about 20 minutes to your cooking time.

3. Do not put frozen food. Thaw out frozen foods before putting in the slow cooker, otherwise the food may remain in Food Safety temperature zone too long.

4. Cut meats into chunks. Don't use a large roast size or a whole chicken.

5. Braise meats and poultry before adding to the slow cooker.

6. Fill the cooker more than half way, but less than two-thirds full.

7. Vegetables cook slower than meat and poultry. First put the vegetables, followed by meats, and then liquids such as water.

8. Add rice, or pasta near the last 30 minutes of cooking. If rice is added first, and then the meat, the rice may turn into a porridge before meats are cooked

9. Make a habit to cook foods at 'Hi" setting during first hour.

10. Don't add hot food to the crockery pot to prevent cracking. Pre-warm the crockery pot with warm water before adding hot foods.

11. When cooking, make sure that food has reached at least 160º F.

12. After cooking, the food will still remain safe for 2 hours with the lid on.

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