Slow cooker too hot

[MrsCanute]

Got a slow cooker (Breville stainless steel 6.5l) last week. Put brisket in just before bedtime, with cooked onions, stock and wine (not much, maybe 2 cups liquid), switched to low and left for 9/10 hrs (as per recipe). Next morning the liquid had evaporated, the brisket was dry and almost charred, and the house smelled of burned onions. When I poured some water in, it sizzled and boiled up.
So, slowcooker's lowest setting seems on a par with my conventional oven's med setting. Have I done anything wrong? Any advice? Is this NORMAL?

Sounds like you got a duff one. Take it back and exchange?

That does sound wrong. I'd return it.

Modern slow cookers generally run a bit hotter but not by that much!

Was there enough liquid? Sounds like it was dried out

Thanks for this. I think I'll take it back. The meat had dried out, but there were two cups of liquid in there to start with, and I'd read that there shouldn't be much evaporation. I'm worrying now that all slow-cookers will be too fast for my purps. Has anyone found the perfect large but v-e-r-y slow slow cooker?

We have a really large breville one and I've never had any problems with it. Sounds like you've got a duff one.

I took it back and got a heat-diffusing thing for the hob instead, for very
s l o w simmering. I think this may be slightly more useful. Four quid!