Andy wrote:
> I finally bought a slow cooker. It's a 7-qt cooker, the All-Clad sold at
> Williams-Sonoma.
>
> In the instructions it says do not slow cook a whole chicken because the
> temperature doesn't get hot enough. The unit is rated at 330W but
> nowhere does it mention what the HI and LOW temps really are. Is this
> typical, not cooking whole chickens?


I suspect that is just the response to slow down Dewey, Cheatum & Howe
who are just waiting to enrich themselves with a big suit if someone
were to get sick and claim that the instructions omitted some
prohibition. I imagine there is also a prohibition about using the
device while swimming and not to place small (live) animals in it.

A crockpot isn't temperature regulated so there is no concept of hi or
lo temperatures. The hi an low simply refers to the rate at which heat
is added.




>
> I cooked a pot roast yesterday and the water and juices eventually came
> to a low simmer (on HI). Is this typical?
>
> The outside housing is stainless steel and in no time at all it was
> super hot!!! Is this typical?
>
> The glass cover isn't really a snug fit and has a little room to slide
> around. Is this typical?
>
> It did warn that the ceramic temp should match the food temp to prevent
> cracking. I imagine that's typical!
>
> Now I can try all those great slow cooker recipes! Just need an army to
> feed. It's a big pup!
>
> Andy
> Something else to clean