There are times I want to prepare a slow-sooker recipe the night before
and start it cooking first thing in the morning. I read that if you
refrigerate the stuff in the stoneware dish you should cook it for 2
hours on high and then switch to low. They didn't say if those 2 hours
on high count as 2 hours of your cooking time or if you do them in
ADDITION to the full cooking time. Anybody know?

> I never read any such instructions in my slow cooker manual. I've prepped
> many a dish the night before and stored it in the fridge. Started it off on
> low in the morning on low and by evening it was done. No problems in 30
> years.
>
> Jill

Thanks, Jill, so good to know that.

On Feb 22, 6:43*am, "jmcquown" > wrote:
>
> "Gayle Hodur" > wrote in message
>
> .. .
>
>
>
> > There are times I want to prepare a slow-sooker recipe the night before
> > and start it cooking first thing in the morning. I read that if you
> > refrigerate the stuff in the stoneware dish you should cook it for 2
> > hours on high and then switch to low. They didn't say if those 2 hours
> > on high count as 2 hours of your cooking time or if you do them in
> > ADDITION to the full cooking time. Anybody know?
>
> I never read any such instructions in my slow cooker manual. *I've prepped
> many a dish the night before and stored it in the fridge. *Started it off on
> low in the morning on low and by evening it was done. *No problems in 30
> years.
>
> Jill
>
>
Same as Jill.

Gayle Hodur > wrote:
> There are times I want to prepare a slow-sooker recipe the night before
> and start it cooking first thing in the morning. I read that if you
> refrigerate the stuff in the stoneware dish you should cook it for 2
> hours on high and then switch to low. They didn't say if those 2 hours
> on high count as 2 hours of your cooking time or if you do them in
> ADDITION to the full cooking time. Anybody know?

Should be in addition, but might take off some of the time. You would have
to measure temp to be sure.

Greg

I'm curious. Where did you read that? Did it say what is spacial about stoneware?

Jerry
--
"The rights of the best of men are secured only as the
rights of the vilest and most abhorrent are protected."
- Chief Justice Charles Evans Hughes, 1927

gregz wrote:
>
> Gayle Hodur > wrote:
> > There are times I want to prepare a slow-sooker recipe the night before
> > and start it cooking first thing in the morning. I read that if you
> > refrigerate the stuff in the stoneware dish you should cook it for 2
> > hours on high and then switch to low. They didn't say if those 2 hours
> > on high count as 2 hours of your cooking time or if you do them in
> > ADDITION to the full cooking time. Anybody know?
>
> Should be in addition, but might take off some of the time. You would have
> to measure temp to be sure.

I always start a slow cooker (crockpot) on high up to a simmer. You don't
want to put things in there at low temp and let bacteria grow for hours.
That said, the simmer temps later on will kill off all of the bacteria.

gary

Gary wrote:
>
> I always start a slow cooker (crockpot) on high up to a simmer. You don't
> want to put things in there at low temp and let bacteria grow for hours.
> That said, the simmer temps later on will kill off all of the bacteria.

Long ago I had a crockpot with an "automatic" setting. It cooked on
high until its thermostat reported that it had reached temperature then
switched to low. I don't know what the temperature was but it always
worked fine. I have not seen such a feature in years.

"Gary" > wrote in message ...
> gregz wrote:
>>
>> Gayle Hodur > wrote:
>> > There are times I want to prepare a slow-sooker recipe the night before
>> > and start it cooking first thing in the morning. I read that if you
>> > refrigerate the stuff in the stoneware dish you should cook it for 2
>> > hours on high and then switch to low. They didn't say if those 2 hours
>> > on high count as 2 hours of your cooking time or if you do them in
>> > ADDITION to the full cooking time. Anybody know?
>>
>> Should be in addition, but might take off some of the time. You would
>> have
>> to measure temp to be sure.
>
> I always start a slow cooker (crockpot) on high up to a simmer. You don't
> want to put things in there at low temp and let bacteria grow for hours.
> That said, the simmer temps later on will kill off all of the bacteria.
>
> gary

how long does it take a crock pot to hit 140F? I don't know, I don't have
one, but you raise an interesting point. I imagine it would only take a
couple hours to hit 140F. Is the setting a temp setting? If so, it is just
turning on and off, heating full blast while it is on.