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?
I don't think it's very good. I just boiled the bacon on the stove in the end, and attempted an Egg custard in the agonisingly Slow cooker. it said 3hrs on Low, but I did that and it hadn't set. Bugger.
I usually estimate on high that a meal would be cooked in about 4-6 hours in my slow cooker depending what it is, so 2 hours to warm up does sound far too slow. I generally start things off though - soften onions / heat liquids etc then bung it all in. My instructions do tell me not to keep lifting the lid though - you can add about half an hour each time you lift the lid long enough to have a peek + give it a taste + stir it up.