Slow Cooker Safety

Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken noodle soup wafting from a slow cooker can be a diner's dream come true.

This countertop appliance, cooks food slowly at a low temperature - generally between 170º and 280ºF. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

The direct heat from the pot, lengthy cooking and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking food.

Follow these simple suggestions and you will have a safe, fast and easy meal:

	Wash hands, cooker, utensils and work area before beginning
	Keep perishable foods refrigerated until ready to use
	Thaw and cut up ingredients before putting them into the slow cooker
	Choose foods that have a high moisture content
	Cut foods into chunks or small pieces to ensure thorough cooking
	Do not use the slow cooker for larger pieces of meat, because it could remain in the bacterial danger zone for too long
	Fill cooker no less than half full and no more than two-third full
	Keep lid in place, removing only to stir or check for doneness
	Once food is done, and cooker is on, food will stay safe as long as the cooker is operating

Herbed Round Steak

2 lbs beef round steak, cut ¾ inch thick
1 tablespoon cooking oil
1 medium onion, sliced
1 103/4 ounce can cream of celery soup
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
Hot cooked noodles

Trim fat from round steak. Cut meat into serving size portions. In skillet brown meat in hot oil. Place onion in a 3 ½ to 4-quart crockery cooker; place meat on top of onion. In a small bowl combine soup, oregano, thyme, and pepper; pour over meat. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 4 - 5 hours. Serve over noodles. Serve 6.

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