I just bought a Morphy Richards "ecolectric" slow-cooker from Amazon. All excited, I plunged ahead without reading any recipes (the manual wasn't in the box, in my defence) and slung in a joint of bacon and a bottle of (room-temp) cider, turned it up to "High" and left it for 2 hours.
Then I read some info online, realised I should have covered the meat with the liquid, opened it up to add more and the cider already in there was barely warm!
I have since tipped the contents into a saucepan, brought it all to the boil and put it back in slow-cooker, keeping it on "High".
But my questions:
1. If the cooker was on "High", shouldn't the liquid have heated up more than just warm after 2 hours?
2. Is the bacon joint now crawling with germs/bacteria, etc, and ould it be safe to eat even if I now cook it for 8-10 hours?
Not really sure if i can answer ur question exactly but i use my slow cooker all the time and have done bacon joints many times but i only ever put mine on low and leave it all day usually about 8 hours and it turns out delicious. Have never had it on high b4 but even on high i think 2 hours would be no where near long enough.