What temp should I set my oven to, to slow cook?

Greenwellies_2

I have a electric slow cooker, but my oven apparently has a slow cook function, but I'm not convinced that I won't come home to a raw dinner!

The options are:
40 degrees (low)
65 degrees (Medium)
95 degrees (high)

I would prefer to regain the space that the slow cooker takes up, hence the question.

Thanks in advance

dawnybabes

I got rid of my slow cooker when I got my shiny new oven with slow cooker facility. I loved it, then I got an owl showing electric usage !!!! I quickly visited Costco and bought a nice shiny new slow cooker.

Seakay

Taken from Wikki

Raw food and a liquid such as water, wine, or stock are placed in the slow cooker. Some recipes call for pre-heated liquid. The cooker lid is put on and the cooker is switched on. Cookers often have high and low heat thermostat settings. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71°C–74°C after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a given goal.
The heating element heats the contents to a steady temperature in the 79°C–93°C range. The contents are enclosed by the crock and the lid, and attain an essentially constant temperature. "


Sounds as though your oven has the correct temperatures.

Remember that an oven is a much larger space than a slow cooker - try and fill the oven to make the best use of your fuel.

This book has loads of ideas on that subject:
http://www.amazon.co.uk/Leave-Cook-Cooking-Penguin
handbooks/dp/014046137X/ref=ntt_at_ep_dpt_1

Greenwellies_2

Thanks.
I'm having second thoughts based on both replies, so I think the slow cooker will be staying.

Oh well I have decluttered and re-organised the kitchen today, so it still has a home



GW