Can I cook at very low heat in my oven using a slow cooker recipe?

Misslayed

I've just had a pacemaker fitted and I'm still getting my head round how it's going to affect me. I was/am a keen cook, and I've used all the combinations of hob and oven over the years. I now have a conventional fan oven and an induction hob - which I love and would be loathe to change. 'They' tell me induction hobs are dangerous for pacemaker powered folk, but medical advice varies from 'Nah, you're fine', to 'No, you'll just have to replace it'. I'm wondering if advice depends on experience of induction and attitudes to risk? While I research the actual implications, I'm wondering if I can use a slow cooker recipe in a lidded casserole in my fan oven for 6/8/10 hours? I realise the energy cost will be higher, but I'm factoring in the cost of a slow cooker and the unwanted acquisition of more 'stuff'.
I'd appreciate the collective wisdom. 

Slinky

Regarding the cost of a slow cooker, Asda have a small one for £9 and larger ones for £15.

sheramber

I use a slow cooker from Lakeland Plastics - £24.99. It is big enough for two.

I donlt use specific slow cooker recipes-  just  normal casserole recipe but cooked for a longer time.

Misslayed

Thanks for prompt replies. I'm hoping to avoid acquiring more 'stuff' (ie a slow cooker, if low oven will do the same job)

Keep_pedalling

We have only recently had a slow cooker, but before that would do slow cooked meals in the oven and I still use the same recopies, so yes you can cook recipes for slow cookers in the oven although you might need to experiment with the timings a bit.

Brambling

Personally I won't cook it for the same amount of time in the oven as a slow cooker, most recipes say cook at 140 fan for 2.5 to 3 hours for lamb, beef or pork depending on cut.  

Misslayed

Brambling said:

Personally I won't cook it for the same amount of time in the oven as a slow cooker, most recipes say cook at 140 fan for 2.5 to 3 hours for lamb, beef or pork depending on cut.  

Would this involve browning on the hob initially? The few recipes I've looked at so far involve all the ingredients going into the slow cooker raw. 

Brambling

Although the chefs tell us browning adds more favour I've put it all in a casserole dish without doing so, I've done the same when using the slow cooker you may need to add a few minutes cooking time as it is cold but if you add hot stock that will help

JIL

Why not just casserole it?  On low at say 150 and about 2 to 3 hours. 

Just add extra liquid to the recipe if it's a slow cooker recipe.
Browning does make a better flavour but I think you are asking for some easy recipes.

All the best with your ongoing recovery. 

Misslayed

JIL said:

Why not just casserole it?  On low at say 150 and about 2 to 3 hours. 

Just add extra liquid to the recipe if it's a slow cooker recipe.
Browning does make a better flavour but I think you are asking for some easy recipes.

All the best with your ongoing recovery. 

Suppose I have just become accustomed to browning before bunging (into the oven!) And I've got used to long, slow cooking on the induction hob, as it can be turned down so low. 

I'm going to be on a steep learning curve for lots of reasons. Not just cooking! 

Keep_pedalling

I still always brown the meat before putting in the slow cooker.