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It's easy to understand whyslow cooks are among the most popularcooking appliances In the United States, they are extremely easy to use, they have reduced meal preparation time, and they do hard work to cook family size meals while you work, sleep or sludge monitoring episodesBridgerton. But that does not mean that it is not about dangers to slow the stoves if they are not properly used (and no, we do not speak to fire your home, likeportrayed on the television seriesIt's us) Read more about the greatest danger of a slow cooker, and for more health tips, you can use in your own kitchen, make sure you know you know you knowThe most dangerous way to drink your coffee, according to a new study.

As anyone who used a slow cooker knows, it works by heating your food at lower temperatures over a longer period. According toUSDA Food and Inspection Security Service (FSIS)The optimal temperature of your slow cooker is "usually between 170 degrees and 280 degrees". This is this temperature window, FSIS notes, that "direct heat, a long cooking and steam created in the well-covered container combine to destroy the bacteria and make the half cooking a process Safe for food cooking ".

If you cook poultry, you want the stove to be set to 165 degrees. For ground meat, 160 degrees and cooking steaks and roasts, 145 degrees. Ham, meanwhile, can be cooked at an even lower temperature: 140 degrees. But, the more you go with your temperature, the more you flide with the greatest risk of using a slow cooker.According to the FSIS, there is a "danger zone" temperature in which you could expose yourself to harmful pathogens: 40 degrees at 140 degrees.

"Pathogenic agents are bacteria or viruses that cause disease"to explain Eileen Haraminac, food security educator from Michigan State University. "Although they generally exist in harmless quantities, they can multiply at dangerous levels if the food is stored or cook at inadequate temperatures. A safe secure cooking cooked slowly for cooking unattended, but quite fast to prevent food From the bacterial danger zone in which pathogens grow rapidly. "

So, if you cook too slowly at a low temperature, you can unintentionally explain to the disease.Pork under cooked And beef, for example, can contain bacteria that include Salmonella, E. coli, Listeria and Clostridium Perfringens - all can lead to food poisoning. According to key health experts toJohns HopkinsThe ugly symptoms of food poisoning include "belly cramps, aqueous or bloody diarrhea, nausea and vomiting, headaches, fever and bloating and belly gas". The effects can occur as soon as 30 minutes after eating insufficient foods or up to three days later. "Symptoms of food poisoning can look like other health problems," they writes. "Always see your health care provider to be sure."

To make sure you do not have food poisoning, read some basic safety tips to properly use a slow cooker, which we have provided below. And for more pressure on food security, make sure you are aware ofThe silent danger of your kitchen that can pollute your home, according to a new report.

"Always thaw meat or poultry before putting it in a slow cooker"advise The Louisiana Department of Health. "If frozen pieces are used, they do not reach enough 140 ° quickly and could possibly cause a disease of food origin."

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"Vegetables cook more slowly than meat and poultry in a slow stove, so if you use them, put the vegetables first," says FSIS. "Large cups of meat and poultry can be cooked safely in a slow cooker, but slow stoves are available in several sizes, consult the instructions booklet for a suggested size of meat and poultry to cook in your slow cooker. Then add the meat and desired quantity of liquid suggested in the recipe, such as broth, water or barbecue sauce. Keep the lid in place, deleting only to stir food or check cooking. "

"Do not lift the cover or do not cover unnecessarily during the cooking cycle," advises the Louisiana Ministry of Health. "Whenever the lid is raised, the internal temperature falls from 10 to 15 degrees and the process of Cooking is slowed by 30 minutes. "

"Do not use the hot setting to cook food", say to health experts from theUniversity of Minnesota. "[This function] is designed to keep the hot cooked foods."

"Before taking a bite, check the meat and poultry with a food thermometer to make sure it has reached a safe internal temperature to destroy the bacteria," advises the Louisiana Ministry of Health. And for more ways to stay safe by eating, make sure you are aware of all Crucial food safety rules that you break every day .