On Jun 11, 12:59*am, JBurns > wrote:
> On Mon, 10 Jun 2013 12:18:40 -0600, casa bona > wrote:
> >On 6/10/2013 11:56 AM, spamtrap1888 wrote:
> >> On Jun 9, 9:40 pm, "Polly Esther" > wrote:
> >>> When I leave our slow cooker to putter through the night, when I wake up and
> >>> check on it, it's doing a pretty serious boil. *I think. Bubbles around.
> >>> * * *The slow cooker is new and easy clean and really pretty. *OTOH, I think
> >>> it goes from lo to blast off after an hour or three and stays there.
> >>> * * *What would you do to check temp when it is set on low? *Would I let it
> >>> go with just water for an hour or so and put in a thermometer? *Yes.. That
> >>> sounds good but I'll loose some temp by taking off the lid. Maybe not much.
> >>> Polly
>
> >> Slow cookers are now fast cookers, apparently for food safety reasons:
>
> >>http://busycooks.about.com/od/crockp...potcooking.htm
>
> >Thanks for that, very helpful indeed, and it clears up the mystery of
> >why these things now are consistently over-temp.
>
> >I guess you either buy one with a probe or go garage-saling for a really
> >old one.
>
> You can get a good one new except that the quality seems to be
> directly linked to price. I was sick of substandard slow cookers that
> I splashed out $180 on my last one. It is a Sunbeam, just went to have
> a look at the model but it is up too high for me to see. I has a
> non-stick heavy lift-out resevoir, has asear function for browning
> ingredients, can be st at high or low OR at 100, 120, 150 or 180
> degrees celcius.
>
> I am very pleased with it, but we get a lot of use for the amount it
> cost. Do a bit of googling, there are models that are notorius for
> melting and (luckily) shorting the power before they could cause a
> housefire.

I wish we could get a Sunbeam anything here, but now it's just another
factoryless brand, not like in Oz. My first slow cooker was a Penney's
private label Sunbeam crocker/cooker with a removable crock. You could
cook or deep fry when the crock was removed.