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  Health Tip: Slow-Cooking Food Safely
Use your appliance wisely

By Diana Kohnle

(HealthDay News) -- The slow cooker is a convenient way to whip up a healthy dinner for your family.

But food safety rules still apply, the Academy of Nutrition and Dietetics advises. Here are the group's suggestions:

  • Thoroughly clean the slow cooker, work area and your hands before preparing food. Keep all perishables in the refrigerator until right before it is time to add them.
  • Prepare meat and vegetables separately, refrigerating them in separate containers.
  • Defrost meat -- always in the refrigerator -- before putting it in the slow cooker.
  • Cook foods all day on the "low" setting, or for the first hour on "high," then dropping to "low." Use a food thermometer to make sure it's cooked thoroughly.
  • The cooker should be no more than 1/2 to 2/3 full. Cut up large chunks of meat to help ensure a better fit and more thorough cooking.
  • Do not remove the lid while cooking. And when it's time to store leftovers, use shallow containers and refrigerate within two hours of cooking.

Copyright © 2017 HealthDay. All rights reserved. URL:http://consumer.healthday.com/Article.asp?AID=719502

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Disclaimer: The text presented on this page is not a substitute for professional medical advice. It is for your information only and may not represent your true individual medical situation. Do not hesitate to consult your healthcare provider if you have any questions or concerns. Do not use this information to diagnose or treat a health problem or disease without consulting a qualified healthcare professional.
Be advised that HealthDay articles are derived from various sources and may not reflect your own country regulations. The Health On the Net Foundation does not endorse opinions, products, or services that may appear in HealthDay articles.


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