At what temperature does a Crock Pot cook on Low and High?!
Cooking meats in your Crock-Pot? slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot? slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process. Every time that you remove the cover, add an additional 20 minutes to the cooking time.
? If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to altitude or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.
A good solution to find the temperature that a crock pot actually cooks at, (that is, in Fahrenheit degrees) you might want to insert an instant read thermometer in the (for example, insert the probe end of the thermometer into the center of say, a roast) crockpot about half way throught the cooking process.....BTW, this hint was shared with me by another professional in the culinary field....
ADDENDUM:
Then I found this tidbit:
Question:
What temperatures do the "Low" and "High" settings reach?
Answer:
We can not specify temperature ranges for the "High" or "Low" settings. Our slow cookers differentiate "High" and "Low" by wattage. These wattages are set to ensure that a standard food load (as described in AHAM spec SC-1-1979) will reach a safe internal temperature within approximately four hours. The wattage required to do this is different for different models, and many variables are involved; (start temperature, food load, room temperature, etc.). Eventually slow cookers will reach a maximum temperature, however the temperature will be different for different environmental conditions and different food loads. Given enough time most food loads will reach the same maximum temperature on both "Low" and "High."
Christopher
Answers: Very good question, I think a lot of people that utilize a crock pot think that there are 2 temperatures HIGH and LOW, but how does that equate to an actual numerical temperature??
Cooking meats in your Crock-Pot? slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot? slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process. Every time that you remove the cover, add an additional 20 minutes to the cooking time.
? If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to altitude or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.
A good solution to find the temperature that a crock pot actually cooks at, (that is, in Fahrenheit degrees) you might want to insert an instant read thermometer in the (for example, insert the probe end of the thermometer into the center of say, a roast) crockpot about half way throught the cooking process.....BTW, this hint was shared with me by another professional in the culinary field....
ADDENDUM:
Then I found this tidbit:
Question:
What temperatures do the "Low" and "High" settings reach?
Answer:
We can not specify temperature ranges for the "High" or "Low" settings. Our slow cookers differentiate "High" and "Low" by wattage. These wattages are set to ensure that a standard food load (as described in AHAM spec SC-1-1979) will reach a safe internal temperature within approximately four hours. The wattage required to do this is different for different models, and many variables are involved; (start temperature, food load, room temperature, etc.). Eventually slow cookers will reach a maximum temperature, however the temperature will be different for different environmental conditions and different food loads. Given enough time most food loads will reach the same maximum temperature on both "Low" and "High."
Christopher
The average is 200 degrees Fahrenheit on low and 300 degrees Fahrenheit on high, but that is an expressed ideal. The Crock Pot (either name brand or knock-off) "should be able to bring food to 140 degrees Fahrenheit on it's low setting with in four hours," based on my research and looking at the booklet for my sister's Rival brand Crock Pot.
Many slow cookers have two or more temperature settings (e.g., low, medium, and high). A typical slow cooker operates at 80°C (176°F) on low, 90°C (194°F) on high, and 1 hour at 90°C followed by 80°C on medium.
176 on low and 194 on high
Low is about 200 and high about 300. However, if you are cooking soups or sauces I am guessing that both these temps will be about 50 degrees higher.
It does seem to reach a boiling points much quicker with lots of liquid.
Pam
Take a look at this"
http://www.divinerecipes.com/tips-crock-...
Hey Steve ....180 degrees low and 300 degrees high
I haven't used a crock pot, but the literature speaks of 80°C at low and 90°C at high.
In my experience they are all different. I fill the Crock Pot with water, set it on Low and allow it to heat completely. Using a calibrated thermometer, I take the temp. and then set it on High, repeating the process.
200 on low, 300 on high (F)...
http://www.landolakes.com/mealIdeas/slow...
Ha! Good question! I have 2. One cooks at such a high temp on 'low' that I have to use the 'keep warm' setting! My second cooks so low, that when the recipe calls for low, I have to cook it on Med.
I think maybe you just have to get to know your crock by trial and error. :)