HONESDALE (Wayne Co.) Stow cookers are often used by food handlers at fairs and church suppers to keep foods like sloppy joes, meatballs, and chili heated for serving. Slow cookers cook foods at low temperatures (between 170 degrees and 280 degrees F) but arc considered safe since the direct heat from the pot. |y< .. < SaNi »■ „ «d in _ » eg CO z »•? 4- >■ ££&« lAJ 9E %co ■ -I (L«ks Z “ • £ D = n* B (I! HI Q" X Ul Slow Cooker Safety lenthy cooking, and steam created within the tightly-covered con tainer combine to destroy bacteria. If you use slow cookers, keep these safety tips in mind: • Keep perishable foods like meat and vegetables refrigerated until placing in the cooker. • Always defrost meat or poul try before putting it into a slow “■*2 s ujs * =j o > S -i > £ *r ujoeS £ S|UO N 3 CO > o a t-S| ss”» s S s __ _DC « » es jr ~ a. S S, O - “IUeoS m o < c/> cooker. • Cut food like roosts and whole chickens into small pieces before placing in the cooker. The smaller sections will code faster ensuring thorough cooking. • Fill the cooker no less than half' full and no more than two thirds full. h'^B S S 2? SS N A