If you are cooking something very messy, think about using a food liner.
You might damage the inside of the slow cooker if you have to scrub too hard.
Defrost your food in the refrigerator
before putting it in the
slow cooker to save time and energy, and for safety
slow cooker works well for less expensive
cuts of meat that need to be cooked a long time.
Never refrigerate food in the
slow cooker will not cool down the food quickly enough. Never
slow cooker higher then 2/3 full or the food will not cook properly.
The low temperature of a
slow cooker is
around 200 degrees. The high temperature is around 300 degrees.
Two hours cooking on low heat is equivalent to one hour on high heat.
Use the high setting to bring the
temperature up to 140 degrees, and then turn it down to low. Avoid
opening the lid during cooking, as the temperature will drop and it will
take a long time to bring it back up.
Layer the vegetables on the bottom of
slow cooker for faster cooking.