Slow cookers or crock pots are a great addition to your home kitchen appliances, as they are quite easy to operate, and cooking food in slow cookers is a relatively easy proposition. There are however, some disadvantages to cooking food in slow cookers that you should be aware of.

1. Food poisoning from large cuts of meat or whole chickens

Food bacteria grow within a temperature range called the ?danger zone? which is between 40? F - 140? F or 4'C - 60'C. While these bacteria are killed at temperatures above 165'F or 75'C they are capable of producing toxins which are resistant to heat. These toxins cause food poisoning with the associated symptoms of headache, nausea, vomiting and diarrhoea. Any meat placed in a slow cooker should reach a temperature of 140? F/ 60'C within two hours to minimise both the growth of such bacteria and the production of heat resistant toxins.

Cuts of meat and poultry should never be placed in a slow cooker in the frozen state. They should always be defrosted safely in the refrigerator or thawed out in a microwave. It is also recommended that large cuts of meat and whole chickens be cut up into smaller pieces to increase the rate of heat transfer.

Stew or recipes which contain large amounts of liquids like beef or chicken stock, wine and water allow heat to be distributed more quickly to the meat and reduce the chance of food poisoning occurring in a slow cooker.

Browning of the meat in a hot frying pan or heavy skillet kills many of the surface bacteria on the meat. It also has the added benefit of producing complex browning reactions which add flavour to the meat.

2. Toxins from raw kidney beans

Raw kidney beans contain a toxin which produces the symptoms of nausea, vomiting, stomach pain and diarrhoea. This toxin is normally destroyed by heating the beans for 10 to 15 minutes in boiling water. These temperatures are however, not achieved in a crock pot or slow cooker. Studies have shown that the slow cooking process actually intensifies the levels of toxin released from raw kidney beans five fold. Red kidney beans also contain about three times more toxin than white kidney beans.

NEVER use raw kidney beans in slow cooker recipes like chili con carne, white chili and mixed beans. Canned beans are however, safe as they have been previously soaked and heated treated. If raw beans are used soak them for at least 8 hours in water, replace the water with fresh water and then boil them for 10-15 minutes before placing them in the slow cooker.

3. Vitamin loss from vegetables and fruit

Raw vegetables and fruit contain enzymes which break down vitamins during the slow cooker process. Eg. Broccoli, cabbage, potato and apple. These enzymes however, are rapidly denatured by blanching. Blanching is process of boiling of vegetables or fruit in water for a very short time and then immersing them quickly in cold water to prevent further cooking. Frozen vegetables from the super market are already blanched and may be used as an alternative. Canned vegetables and fruit also have had their enzymes deactivated. The saut?ing of onions, garlic and other vegetables also denatures the enzymes and prevents the break down vitamins by slow cooking.

Cooking safely with slow cookers will help protect your family and allow you to enjoy the full convenience and experience the wonderful flavor of slow cooked food.