I know this isn't recommended: but why?

Is it for safety reasons, or is it because foods dry out.

I cooked an 8 pound pot roast today meaning to re-heat it tomorrow in the
crockpot. Some veggies are not cooked through yet.

Can I put it on for 4-6 hours tomorrow (I cooked it for 9 hours today) or
not?

"sme" > wrote in message
ink.net...
> I know this isn't recommended: but why?
>
> Is it for safety reasons, or is it because foods dry out.
>
> I cooked an 8 pound pot roast today meaning to re-heat it tomorrow in the
> crockpot. Some veggies are not cooked through yet.
>
> Can I put it on for 4-6 hours tomorrow (I cooked it for 9 hours today) or
> not?


The slow cooker does not cook or re-heat food repidly enough to prevent
possible spoilage. Because the food is already chilled it can take too long
for the food to go above 140 degrees.

Here is more information;


BATTLING BACTERIA: Know food danger zone


The danger zone -- the temperature range where bacteria grow rapidly in
food -- is between 40 degrees and 140 degrees.

The U.S. Department of Agriculture and the U.S. Food & Drug Administration
also make the following recommendations.
Set the chilling unit of your refrigerator at 40 degrees.
Set the freezer unit of your refrigerator at 0 degrees.
When cooking, kill bacteria by heating food to the proper internal
temperature, as measured by a meat thermometer:
Chicken, turkey (unstuffed whole or in pieces): 180 degrees
Stuffing (cooked out of bird): 165 degrees
Roasts or steaks of beef, veal, lamb: medium rare, 145 degrees; medium, 160
degrees; well, 170 degrees
Roasts, ribs or chops of pork: medium, 160 degrees; well, 170 degrees
Casseroles, sauces or custards that contain eggs: 160 degrees