Roasters vs. Slow Cookers

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Roasters and slow cookers are both tabletop electric cooking devices, but that is where the similarities end. Roasters operate like an oven, while slow cookers are designed to simmer foods at low temperatures over a long time.

Temperatures

  • Slow cookers cook food between 170 and 280 degrees F, according to the U.S. Department of Agriculture Food Safety and Inspection Service. Roasters have the same temperature settings as a conventional oven.

Slow-Cooker Method

  • Food is cooked in a slow cooker using direct heat from the ceramic bowl and steam trapped inside, according to the Food Safety and Inspection Service. The moist low heat helps tenderize less expensive meat cuts.

Roaster Cooking Method

  • A roaster cooks food at the same temperature and for the same amount of time as your regular oven, according to the website OChef. Resist the temptation to lift the lid of your roaster too often because it will lose more heat than your oven when opened.

References

  • Photo Credit Carolyn Taylor Photography/Stockbyte/Getty Images
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