Slow Cooker temperatures
Discussion
Bought a gammon joint from the shop the other day (approx 2 kilo) and have decided to lob it in the slow cooker with a bit of cider to sort me & the missus out with sandwiches through the week.
Haven't used the slow cooker for years and the box/instructions have long since disappeared but it has two basic settings, high and low. Am I correct in thinking that the food will reach the same temperature whatever the setting and it is just the wattage used which is the difference between the two? In other words, high and low do not refer to temperature, more to do with the time taken to get there?
I am thinking that this gammon should be done in 4 hours on high or about 7-8 on low - will be using a meat thermometer in any case to make sure the middle is about 75C / 170F before removal. Any verification that this is the right "end" temperature would be good too!!
OzzyR1 said:
Bought a gammon joint from the shop the other day (approx 2 kilo) and have decided to lob it in the slow cooker with a bit of cider to sort me & the missus out with sandwiches through the week.
Haven't used the slow cooker for years and the box/instructions have long since disappeared but it has two basic settings, high and low. Am I correct in thinking that the food will reach the same temperature whatever the setting and it is just the wattage used which is the difference between the two? In other words, high and low do not refer to temperature, more to do with the time taken to get there?
I am thinking that this gammon should be done in 4 hours on high or about 7-8 on low - will be using a meat thermometer in any case to make sure the middle is about 75C / 170F before removal. Any verification that this is the right "end" temperature would be good too!!
70c would be fine for the final internal temp. My slow cooker seems crap at getting joints up to a decent temperature from room temp. If it were mine I would do it on high for 6. Haven't used the slow cooker for years and the box/instructions have long since disappeared but it has two basic settings, high and low. Am I correct in thinking that the food will reach the same temperature whatever the setting and it is just the wattage used which is the difference between the two? In other words, high and low do not refer to temperature, more to do with the time taken to get there?
I am thinking that this gammon should be done in 4 hours on high or about 7-8 on low - will be using a meat thermometer in any case to make sure the middle is about 75C / 170F before removal. Any verification that this is the right "end" temperature would be good too!!
That said, I would just sling gammon in a pan to simmer and finish it in the oven, it's not like you are cooking it to tenderise it as such.
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