Thanks BBW for having replied so quickly from the States. It's evening here in the U.K. so I guess it's morning in your part of the world.
There's nothing in my Cooker manual about temperatures. However, I have had a quick look into your 'clickable link' and the site certainly looks interesting.
Incidentally, I must have messed-up the recent 'click' I gave to you. However, I did thread in a further comment to you in the Apology you had from natalie1982. suggesting you pump into Answerbank....Question319862.
To test your slow cooker's temperature, heat two quarts of cold water on "low" for two hours. Keep the lid on. Check the water temperature with an accurate thermometer (quickly because the temperature drops 10 to 15 degrees when the lid is removed). The temperature of the water should be 185 to 200 degrees F. Temperatures below this may indicate the cooker does not heat food hot enough or fast enough to avoid potential food safety problems. Then try the same thing with the crock pot on "high." This will give you a good idea about how to heat your foods fast enough to get them out of the danger zone within a two hour period.
Thanks BBW. You really do put in a lot of effort to provide folk with the right answers.
After finding my Cooks Thermometer (which I guess hasn't been used for about 20yrs or more...no longer make jams and marmalades) I followed the instructions and checked-out the Slow Cooker ( Morphy Richards 4.5 ltrs)
Results.......165 degrees F. on Low......205 on High.
That should be good enough to bake the bugs.
Best wishes and thanks again........Ron 'Crockpotter'.
I do try to help when I can - and it is really nice when someone like you tells me you appreciate it and that it solved your problem. That was a tough one - I didn't think I was going to find the answer at all - but after digging deeper, there it was!!!
Happy crockpotting Ron!
BBWCHATT
The old lady in Chattanooga, Tennessee, USA