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"Slow Cookers  Q: Every time I use my slow cooker, I wonder if it&amp;#039;s really safe to cook food at such a low temperature for so long. Do slow cookers reach a high enough temperature for a long enough period to kill any bacteria that is bound to develop in the early stages of the cooking process? cmkathi   A: Slow cookers are perfectly safe. They are designed to reach safe temperatures before there is enough time for bacteria to grow. As the environment inside a slow cooker during cooking is not only hot but also steamy, it does not promote the growth of organisms that cause illness. To be on the safe side, we recommend that you not cook large cuts of meat or whole poultry, which can take a longer time to reach safe internal temperatures. We also advise you to resist the temptation to lift the cover to peek inside or stir food during cooking, as this can result in a significant drop in temperature inside the slow cooker. Is the Extended Warranty Worth It?  Q: Should I buy the extended warranty when I buy my new dishwasher? Thank you for your advice. hippie-chic  A: In general we do not recommend the purchase of an extended warranty. Major appliances do not usually need repairs during the time of the extended warranty. If a repair is needed, it is most likely to be within the first year, when the item is still covered by the manufacturer&amp;#039;s one-year warranty. Microwave Wattage?  Q: Is there a certain wattage you recommend for a microwave? i_luv_my_garden  A: We recommend that you purchase a microwave oven with about 1000 watts of microwave cooking power. Ovens are available with wattage ranging from 600 watts to as much as 1300 watts. The amount of wattage determines the cooking time \u00E2\u20AC&amp;quot; the higher the power, the faster the oven. In general, larger ovens will have higher wattage. One thousand watts is sufficient to cook most foods quickly. If you use your oven infrequently and primarily for reheating, you can select one with only 800 watts. We do not recommend that you buy one with less power, as times can be long and cooking can be uneven. Less than 800 watts of power may not pop popcorn efficiently. If you do a lot of cooking in your oven and use large baking dishes, you may want to select a large oven with wattage that goes higher than 1000. Sandwich Machine?  Q: I love grilled sandwiches like panini \u00E2\u20AC&amp;quot; but I&amp;#039;m hesitant to get a countertop grill for just that. I&amp;#039;ve seen some that have switchable plates, but have heard they are a pain to clean...  Is this something where I need a separate appliance, or should I look for a cast-iron grill and sandwich press to use on the stove top?  I hate buying appliances and then not having a use for them! wooties   A: Like you, I hate to clutter up my kitchen with lots of appliances that I use for only one purpose. Therefore, I wish I could tell you that a press in a cast-iron skillet will do as good a job as a panini press. However, we have found that a panini grill does a better and faster job of toasting the bread evenly while heating the interior and melting cheese. The grills from Krups, Villaware, and Wolfgang Puck are all good choices. It is true that grills with interchangeable plates are difficult to put in and out. However, they are easier to clean, and if you can use the appliance for more than one purpose, it may help justify the cost. Questions About Burners  Q: What is the difference between an open burner and a sealed burner? Do sealed burners only come on gas ranges? Are there variations on the closed burners? muumuu_lou   A: On an open burner there is room around the burner for food to fall beneath the surface of the range, where it can be hard to clean. Sealed burners are &amp;quot;sealed&amp;quot; to the cooktop surface so nothing can fall beneath the surface. Cooktops or ranges with sealed burners are therefore much easier to clean and are increasingly common. We recommend them highly. They are found only on gas ranges. While there are not different types of sealed burners, there are burners with varying amounts of cooking power. Cutting Boards  Q: My mother swears that a plastic cutting board is the only way to protect against bacteria. I&amp;#039;ve done some reading and have seen many opposing opinions. Someone says that wood is better because it has an antibacterial effect, while someone else says that &amp;quot;microorganisms became trapped in wood surfaces,&amp;quot; where they can linger in a dormant state. So which is best/safest? A wood or plastic cutting board? cmkathi  A: Whether or not your cutting board is clean is more important than what material it is made of. You should always clean cutting boards after every use with hot, soapy water. If you have used one to cut raw meat, poultry, fish, or seafood, after washing it, clean it with either an antibacterial cleaner or with a bleach solution. Allow the antibacterial cleaner or bleach solution to remain on the board for at least 10 minutes before rinsing it off. There are some new cleaners on the market that do not need to be rinsed off and that kill bacteria immediately.  You should also be careful not to cut other substances on a cutting board after you have used it to cut meat, poultry, fish, or seafood without washing it first. Some people find it convenient to use different cutting boards for different types of foods. There are cutting boards on the market with icons such as carrots, cows, and chickens to help you identify which boards you use for different items, and there are also boards available in colors so you can use various colors for different foods.  If you have a wood cutting board with deep grooves or crevices, we recommend that you discard it, as bacteria can be harbored in grooves or crevices. "^^<http://www.w3.org/2001/XMLSchema#string>
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