so bought a bigger SC (5.5l). Had a 3.5l morphy Richards before. Made a lamb dish today for the first time and put it on high initially. It seems v hot! And even when turned to low it bubbled is much it was spitting steam onto work surface &lots of crusty burnt buts in the side.
On the which e it did comment that the bigger ones can be hotter. Any ideas? I'll try to get a feel for it but whole idea is to leave it for a day while we are out/at work. Or just use low setting or auto.
Any ideas? Or experience?