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Will an accidental two hour warm setting harm food in a slow cooker?

I am cooking beans, veggies, and a little ham in the slow cooker. I had it on high for an hour. I meant to put it on low, but I found for 2 hours, it was on warm. Is it okay to reset it on low now?

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  • 2 months ago
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    If the beans were dry beans they may not have softened enough. 

    And if they were dry kidney beans you MUST bring them to a boil. Otherwise they can be toxic. They have to boil at least 10 minutes. They contain high levels of phytohemagglutinin and this makes them more toxic than other dried beans. (yeah I did not know this until a few months back)

    If they are canned beans as long as the veggies are cooked that is all you need. 

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  • 2 months ago

    It's fine. The low setting it still pretty warm. If your beans were dry they may still need more cook time though.

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  • 2 months ago

    If the temperature was between 40 and 140f for two or more hours, then that is the danger zone for when meat is most susceptible to bacteria. If you aren't positive that the temperature was more than 140f, it really isn't safe to eat.

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  • Anonymous
    2 months ago

    Everything will be fine. Full speed ahead.  

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