Slow Cooker Food-Safety Guide 9 Tips for using your crockpot the
right way every time. Slow cookers are certainly convenient, but
if used incorrectly they can be hazardous. Temperatures between
40° and 140°F fall into the "Danger Zone" since bacteria thrive
in these temperatures, so try to keep food from being in the
Danger Zone for too long. Armed with our safety guide, you’ll be
making safe, delicious meals in no time. 1. Choose dishes with
high moisture contents, such as soups and stews, for slow
cooking. The moisture generates steam, which facilitates cooking
and helps raise the temperature above the danger zone quickly.
2. Do not put frozen ingredients in the slow cooker; defrost
meat and poultry thoroughly in the refrigerator before slow
cooking. 3. Refrigerate any prepped ingredients in separate
storage containers prior to cooking. Do not refrigerate uncooked
ingredients in the slow cooker insert because the cold insert
will take too long to reach cooking temperature. 4. Cut meat and
poultry into chunk