I was following a recipe for slow-cooked meat and potatoes. The directions say to cook on "high" for 4 hours.
My slow-cooker, however, has a temperature range which ranges from "warm", to "150", to all the way beyond "500" degrees Fahrenheit. After some internet research, I determined that "high" usually translates to the 300 F setting, while "low" is less than 200 F.
So I set the temperature to 300 F, but within an hour, I could smell that it was starting to burn! Does this simply mean my slow-cooker runs hotter than others? Moreover, is there a definitive answer to the difference between "high" and "low"? I can't see how any recipe would actually exceed 212 F if the food is cooking in a liquid (water-based) broth.