Never use multicooker this way - it can lead to food poisoning
Multicooker mistake everyone should avoid (photo: slowjuice.nl)
Using frozen meat in a multicooker can be a critical mistake. There is a risk of harmful bacteria multiplying, which can lead to food poisoning, according to Eating Well.
Why you shouldn’t put frozen meat in a multicooker
Multicookers are designed to cook food at relatively low temperatures over several hours. When you add frozen meat, it takes much longer to heat than thawed meat.
During this extended period, the meat may remain in the temperature “danger zone,” which encourages rapid growth of harmful bacteria such as Salmonella and E. coli.
Some bacteria produce toxins that aren’t destroyed during cooking, even if the meat reaches a safe final temperature.
Eating food that has spent too long in this dangerous zone can cause food poisoning, with symptoms including nausea, vomiting, diarrhea, and cramps.
What to do
Thaw before cooking. Let the meat fully defrost before adding it to the multicooker. This allows it to heat evenly and reach the recommended internal temperature more effectively.
The safest way to thaw meat is in the refrigerator.
If you’re short on time, you can thaw meat in cold water or in the microwave. For cold water, place the meat in a sealed bag and submerge it, replacing the water every 30 minutes. Meat thawed this way should be cooked immediately.
Check internal temperature. Use a food thermometer to check the thickest part of the meat before serving. This ensures it has reached the recommended safe internal temperature.
Guidelines:
- Poultry (chicken, turkey) – at least 74 °C (165 °F)
- Ground meat (beef, pork, chicken) – at least 71 °C (160 °F)
- Beef, veal, lamb – 71 °C (160 °F, medium-well)
- Pork (whole cuts) – 63 °C (145 °F)
- Fish and seafood – 63 °C (145 °F)
Avoid overfilling the multicooker. Fill it only halfway to two-thirds full to ensure even and safe heat distribution.
