Slow cookers are designed to cook at 92 degrees Celsius. They should reach this temperature on a high setting within thirty minutes, or longer on a slow setting.
Slow cooking can improve the eating qualities of tough joints of meat, but they are not suitable for beans as the temperature is too low to destroy toxins in the beans.
Food should never be left to keep warm in the slow cooker. It should either be served hot, or cooled and refrigerated. Some slow cookers have caused problems because they don't reach a high enough temperature.
These are ideal for heat sealing and fast cooking. Food should always be kept on the move to prevent overcooking.