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Once a dish is prepared in a slow cooker, the unit is often moved to another location for serving, such as a table or buffet. The taste of each finished dish was rated based on mouthfeel, texture, and whether the dish presented a pleasing combination of flavors. Perfectly braised beef is dark on the outside and pink on the inside. We assessed the appearance of each pot roast by looking at the color of the beef, outside and in, and the condition of the accompanying ingredients. Where different parts of the cut registered at different temps, we tested for doneness by pulling apart meat fibers with a fork. We noted the pace at which each product heated up and what temperature it stayed at during the cooking portion of the test.īestReviews Finished dish: taste and appearanceĪfter the test period, we checked the meat and other ingredients for the desired fork tenderness.Įach cut of beef was considered done at an internal temperature between 155☏ and 170☏. In the BestReviews lab, we obtained temperature readings at the following intervals: one hour, two hours, four hours, six hours, and nine hours from the start. Otherwise, the outside layer of meat will overcook to the point of stringy, tasteless dryness, and the inner portion will not have cooked long enough to attain its ideal creamy softness. The ideal result: moist meat and soft vegetables.Ī slow cooker’s temperature shouldn’t rise above approximately 180☏. Braising is the slow, low-temp method of applying heat to break down tough meat fibers and weaken vegetable cell structures. Slow cookers prepare foods by braising them. We tested each unit's temperature at the one- and two-hour mark after the machine switched (automatically or manually) to “Keep Warm" to see if it adhered to our ideal.
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The ideal temperature range for keeping foods warm is between 135☏ and 155☏.
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“Keep Warm” functionĪ slow cooker must be able to keep finished food warm without overcooking it. We then chose the top five cookers that you can find in our product list at the top of the page. In the BestReviews test kitchen, we put our slow cookers through a 12-hour test regimen.Įach model was loaded with the ingredients for a savory pot roast with orange.Īs the meat cooked, we assessed four performance categories: temperature, finished dish, “keep warm” function, and mobility. In fact, the first slow cooker was known as the Electric Bean Pot. Slow cookers were originally invented to cook dried beans.