The slow cooker I bought in @ 2004 cooks too hot. Since I'm gone all day at work, I have to cook on Low for 10 hours, and meat and veggies always come out overcooked. For the longest time, I thought it was me, even though I was following the recipes. But lately, I've read a lot about the newer slow cookers running hot, due to a change in the USDA regulations - apparently, they were worried that meats took too long to get to a food-safe temperature. I finally tested my slow cooker - following the guidelines to heat water for 8 hours and then take the temperature. In all cases, whether I heated the water on High, Low or Keep Warm, the water was bubbling and the temp after 8 hours was 212. Boiling! No wonder all my food was overcooked!
So now I'd like to buy a used slow cooker from the days before the USDA issued their new rules. The problem is that I've done numerous searches and can't find the year they did that. Does anyone know? Alternatively, I'm open to suggestions for a new model slow cooker that doesn't run too hot. (I've read a lot of slow cooker reviews, some of which are complimentary, but I'd rather get direct recommendations from my trusted fellow Chowhounders.)