Isn't keep warm basic on crockpots, mine doesn't have?

Beginner Joined: Oct 14 2009 Posts: 24

Can anyone advise me. I have a magic mill crockpot that has high, low, and auto settings. I can't find the manual. It seems from experience and what I know that auto is like a thermostat that cycles from high to low. Do other brands have a keep warm in addition to this. By the time my food is done, if I leave it on low it is too high and strongly bubbling. I thought one of the whole points of using a crockpot is food can "stay warm" for a while after it's done and you don't have to worry if everyone eats at a different time. I am thinking I should have got a crockpot with "keep warm". For people that have other brands do you have low, high, auto, AND keep warm. How hot does keep warm get? Are liquidy foods bubbling on keep warm cuz I don't want them to bubble too much. Just want the food to stay warm till my husband gets home after I feed the kids.
Can anyone help please?

Posted: Fri, Nov 06 2009, 12:32 pm Post subject:

You might have to play around with it. Does it have an auto shut off too? I understand that tha modern crockpots do.
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OMG ...what's with all the people who do not ....

do as many bedikos as I do?
do as much chessed as I do?
do not keep shabbos as carefully as I do?
avoid loshon horah as I am?
who are not as humble as I am?

Posted: Fri, Nov 06 2009, 12:42 pm Post subject:

FYI, you can put all the ingredients into the crockpot raw on Friday afternoon. Put the crockpot on LOW. And keep it that way for 24 hours until ready to serve Shabbos afternoon.
The chulent comes out perfectly, and not overdone at all.
No need to have it ready and bubbling beforehand. No need for a keep warm setting this way.
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Beginner Joined: Oct 14 2009 Posts: 24

The thing is that I want to switch it to keep warm after the food is cooked, on weekdays. Auto seems to leave it at a steady boil (going from high to low).

I can't imagine putting up cholent overnight raw, because last time I cooked a soupy chicken and vegetables and it was steadily bubbling after 8 hours on low. I think there is only so much bubbling dinner needs. Or what if someone who works all day wanted to put up chicken and rice in the morning, for example. All day on low would be way too long, at least on my crock.

Does anyone have a magic mill like mine with some advice? This is a basic crock-not digital or anything like that. I got it at the Buzz around Pesach time (I think 8qt.), if anyone knows which one that is.

Or the opposite, does anyone have a different crockpot that has a distinct "keep warm" setting you can turn it to once it gets to be dinner time, food is definitely done, kids have eaten, and husband not coming home for hours--that doesn't keep it bubbling so much?
Or someone who works and leaves food all day must have a crock that switches to keep warm automatically or cooks VERY slow.

I have a Hamilton Beach basic crockpot. It has a high, low and keep warm setting.
I put up a raw chulent on Friday afternoon on the low setting, and leave it liek that all Shabbos. The chulent comes out perfectly. (24 hours on low.)
When I make supper in the crockpot, I also use the low setting. Meat stews take 10 hours to cook on low in my crock. Chicken 8 hours. Meatballs take just 3 hours or so, so I cannot leave them to cook all day.