Slow cookers are such convenient appliances to have, especially for busy families. They allow you to put food in, forget about it, and come home after work to a hot, perfectly cooked meal.
The best part is that you usually don’t have to worry about the food getting burnt.
Most slow cookers today have set programs, one of them being the very useful “Keep Warm” function. However, just because this feature is available, doesn’t mean you should use it for extended periods.
There are limits as to how long you can hold food at the “Keep Warm” temperature before it deteriorates or becomes unsafe to eat.
Accidentally Left Slow Cooker On Warm?
If you leave food in the slow cooker for more than a couple of hours longer than stated in the recipe, even on “Keep Warm”, it may become overcooked resulting in mushy vegetables and tasteless food.
It is advisable to abide by the stated cooking time in the recipe. If you’re winging it, know that most slow-cooked meals need eight to eleven hours on “Low” and about five hours on “High”.
What About the “Keep Warm” Setting?
It can be tempting to leave food waiting on “Keep Warm” for extended periods when you are busy and have a house full of guests over the holidays.
There is a safety setting on most slow cookers that cause them to turn off after twenty hours, so if you have gone away on holiday and left the slow cooker on, there is no need to panic.
However, you must discard the food on your return as it will be bad.
What constitutes “an extended time” though? We recommend leaving food to “Keep Warm” for no longer than four hours. This is the maximum.
Two hours is best for safety and good texture and taste. After this time, the food should be removed and kept in the fridge.
The reason for not leaving the food on “Keep Warm” for longer than four hours is that the “Warm” setting only holds food at about 145 degrees Fahrenheit. This is very near to the “Danger Zone” wherein bacteria multiply rapidly.
It becomes especially dangerous if the slow cooker is being opened often or the cooker doesn’t hold this temperature exactly. The food will spoil and you may become very ill if you eat it.
Besides bacteria, another problem that may arise is running out of moisture. This will probably not occur if you’re cooking soup or stew but it may become an issue with drier recipes.
With some models, the lid doesn’t seal very well and all the water may be lost.
In Conclusion
While the “Keep Warm” function on modern slow cookers is very useful, it cannot be abused. Most crockpots today are calibrated to never be in the danger zone temperature when they’re on. (This is why you can’t sous vide food in them.)
The manufacturers tend to err on the side of safety. However, checking with a thermometer is probably the best way to see what your model of slow cooker’s temperature is on “Keep Warm”.
Be safe and remember our motto, “If in doubt, throw it out.” It’s not worth risking your family’s health for the sake of saving a meal.