• Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

• The slow cooker is best used on the tougher cuts of meats.

• It is not necessary to brown meat before slow cooking, but it give more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. Too much fat can cause overcooking. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.