How to handle low versus high

These steps assume

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

What you need

• Filled slow cooker
• Lid
• Timer
• Meat thermometer

Step by step

1. 1

   Choose LOW or HIGH for the cut and available time.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: The setting suits the amount and ingredients.
   • If it goes wrong: Using WARM to cook raw food.
   • Done when: The setting suits the amount and ingredients.

2. 2

   Cook without lifting the lid; start checking at the early end of the range.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: Liquid moves gently on LOW and more clearly on HIGH.
   • If it goes wrong: HIGH drying lean meat.
   • Done when: Liquid moves gently on LOW and more clearly on HIGH.

3. 3

   Test tenderness and temperature; continue in short intervals if needed.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: Meat yields and has reached a safe temperature.
   • If it goes wrong: Assuming every model takes the same clock time.
   • Done when: Meat yields and has reached a safe temperature.

If it doesn't turn out as expected

• Using WARM to cook raw food.
• HIGH drying lean meat.
• Assuming every model takes the same clock time.

Food safety

Move food through unsafe temperatures promptly; WARM is not for cooking raw food.