Is this actually cooking or am I just warming up a nice batch of food poisoning?

[Rhubarbara]

First time (ever) using slow cooker and I get that it's not rocket science but I am easily confused, so bear with me.

Have had a pork loin in there for the last 7 hours on low, as per the recipe. There's a soy sauce/gingery/garlicky sauce in there too, and it's not bubbling or simmering in the slightest, is that normal? I turned it up to high about an hour ago to see if I could get it going, still not much happening. I was assuming it would be a gentle simmer.

The pot is hot to touch, with condensation on the inside of the lid; I'm just worried it's at some sort of keep-warm temperature instead of an actually-cook-a-lump-of-meat temperature, and that I'm just warming up a pot of bacteria for dinner.

After 7 hours even on low the sauce should be bubbling. Have you used it before?

Even on low, mine would be bubbling away after 7 hours.....

slow cookers often have a keep warm function - mine's old fashioned and just has a dial so it's easy to see what level it's on.

Mine says to ensure what you put in is hot when it goes in the pot. Was yours?

Do you keep lifting the lid off to peek?

Haven't lifted the lid up! The settings are low, high and auto. I browned the meat in a frying pan before I put it in, and added hot chicken stock too, so everything was hot.
Still not bubbling. Aargh.

Sounds like it's broken. I'd take it out and put it in the oven to finish off.

It can depend on your cooker. I have two - a big one with the same settings as yours which generally cooks things hotter/faster than my smaller one which has medium setting as well. When I used the small one on low the first time it didn't cook properly and I think that must just be for keep warm (the instructions don't say this though)

Really? It's brand new! I've checked the manual, and they've got some of their own recipes where they say to cook for 8 hours on low, so that must be the right setting, surely?

Get it out and cut it and you'll see if it's cooked.

This is what it says on their Amazon page:

Settings

HIGH - Heats to 95˚C, food will bubble and simmer and cook more quickly. Great if you can't wait too long for a tender and tasty meal.

LOW - Heats to 85˚C, food will cook on a low simmer and will need to cook for longer. Use this setting to cook all day while you're out and about.

AUTO - Cooks on high for 4 hours, before switching to low and keeping food hot until you're ready. Ideal for frozen food or other foods which need to be cooked fully before being left to stew.

x-post, ok Dame, I will

Never put frozen food in a slow cooker- I can't believe that's in the instructions! It doesn't get up to a safe temperature quickly enough.

I never would!

Mine doesnt bubble unless on high. I think its completely normal . If you browned the meat first, it should be thoroughly cooked.

Frozen food?! Bloody hell. Now that is a pot of food poisoning!

Really, never, not even a simmer?