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Slow Cookers and Food Safety

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  • Published: 2013-08-22
  • File Format: PDF
  • Views: 8   
  • Size: 372.91K
  • Language: English
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Introduction
Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken noodle soup wafting from a slow cooker can be a diner’s dream come true. But winter is not the only time a slow cooker is useful. In the summer, using this small electrical appliance can
avoid introducing heat from a hot oven. At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. And it takes less electricity to use a slow cooker rather than an oven.

Is a slow cooker safe?
Yes, the slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature — generally between 170 °F and 280 °F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow
cooker a safe process for cooking foods.


 
 
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