Slow cooker safety tips

Slow cookers cooks food at a low enough temperature to be left unattended for hours. But the food must reach a core temperature of at least 60°C to kill harmful bacteria.

All the cookers will produce food that's safe to eat – provided you follow both the cooker's instructions and standard food-safety practices.

To cook food slowly and safely:

• Always completely thaw frozen meat, poultry or vegetables before putting them in the cooker.
• Vegetables cook the slowest, so place them at the bottom and sides of the pot and then add the meat.
• Don't overload the cooker – fill it to about half its capacity (two-thirds at most).
• Don't take off the lid during cooking unless the recipe calls for it. Removing the lid lets heat and moisture escape, so you will have to extend the cooking time.
• Don't leave cooked food to cool down completely in the bowl or pan. It should cool at room temperature for two hours and then go into the fridge.
• Never reheat leftovers in your slow cooker – use a microwave, cooktop, or oven.
• If there's a power cut while you're out, check the temperature of the food with a meat thermometer. If it's lower than 70°C, it's probably not safe to eat.
   

Report by Bev Frederikson.