Slow Cooker Safety

The slow cooker is an extremely safe appliance, but common-sense precautions should always be followed. Although it cooks at a low temperature, the outer casing, lid and the food inside the slow cooker may get extremely hot, so you should always use oven gloves when removing the ceramic cooking pot. Stand the slow cooker on a heat-resistant surface when in use, not near the edge where it might accidentally get knocked off, and make sure that the mains lead is tucked safely behind it.Take extra care that it's out of reach if you have young children or inquisitive pets living or staying with you.

Slow cookers cook food at a relatively low heat - around 90°C/195°F on the Low setting to about 150°C/300°F on the High setting. Any bacteria present in food is destroyed at 74°C/165°F so, as long as it's cooked for the correct time, the temperature of the slow cooker will ensure that the food is safe to eat.You should take care, however, not to reduce the cooking temperature:

Do not lift the lid during the cooking time unless the recipe specifies this.
Ideally ingredients should be at room temperature when you start to cook. If you are using a large quantity of frozen vegetables, it's a good idea to set the slow cooker on High or Auto for the first hour of cooking. Never add frozen or part-frozen meat or poultry to the slow cooker.
You may need to increase the cooking time slightly when the kitchen temperature is extremely cold.
Avoid placing the slow cooker in a cold room, in a draughty place or near an open window.
Always check that meat is thoroughly cooked, particularly poultry and pork. A meat thermometer is a good investment if you cook portions or joints of meat as it will ensure they are sufficiently cooked without drying out and losing moistness. The meat is ready when the pointer on the dial reaches the appropriate wording; there are indications for types of meat including chicken, beef, lamb and pork, as well as readings within some of those categories for rare, medium and well-cooked meat.