Question about slow cooker

kittykat500

I've had three different models of slow cooker in the past. My current one was very expensive but what I've found with all models irrespective of price is that they tend to overcook. Most booklets suggest using 'high' setting if cooking meat and this definitely burns my roasts. Even if I use the low setting I still find the meat overcooks. Does anyone else find this? It is especially annoying as I leave it on when at work, so I can't change the setting during the day.:mad:

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Olliebeak

kittykat500 wrote: »

I've had three different models of slow cooker in the past. My current one was very expensive but what I've found with all models irrespective of price is that they tend to overcook. Most booklets suggest using 'high' setting if cooking meat and this definitely burns my roasts. Even if I use the low setting I still find the meat overcooks. Does anyone else find this? It is especially annoying as I leave it on when at work, so I can't change the setting during the day.:mad:

I've had two different ones. The first was a 5 llitre Breville (A W-T version) with three settings (low/med/auto) which was completely reliable and could be trusted to 'do it's thing' with me out of the house for hours at a stretch. Unfortunately, greedy girl that I am, I wanted something bigger/better/all-singing - and went for a 6.5l Morphy Richards. So far no disasters, but I don't think I could trust it for more than a couple of hours out of the house. Lovely electronic timer on it, but NO temp setting - it just comes on and heats up very quickly, with a fair amount of bubbling. Up to now, nothing has actually stuck at the bottom of the dish but I am prone to 'interfering' and giving a few stirs .

Have to admit that I'm not a fan of 'roasting' in the slow cooker - we much prefer casseroles.