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Old 11-12-2009, 09:47 AM   #71
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Location: Southern California
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Originally Posted by Dillbert View Post
I wonder if slow cookers are required to observe the "industry standard" to get the UL label...?
I agree that the new standard is for a "hotter" temperature for slow cooker than existed with the one our grandparents had, but RIVAL went way beyond that on their own crusade, to-wit, the Crock-PotŪ to me is no longer a "slow cooker."

The choice is still up to the consumer, but the information is important so people are not "surprised" when their food boils on the low setting and it is impossible to let the food cook all day while you are at work.

Support bacteria. It's the only culture some people have.
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Old 11-12-2009, 01:13 PM   #72
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Location: Pasco County, Florida
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Originally Posted by bigdaddy3k View Post
Is the crock removable? I do this but then at the end, I remove the crock, uncover and brown the breast in the oven to make it look perfect.
Yes, it's a ceramic insert!

Finally things have started clicking for me, my knees, my elbows, my back, etc...
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