Urbandreamer wrote:It's how it should work, IF you do things properly.
First get your food up to boiling for 5 to 10 minutes. Then turn it down to warm (75).
Ah yes, you're right. I remember this requirement in the manual for the old slow cooker we had in the 1980s, and is how we used it. Bring one's stuff to the boil in a saucepan to get the heat energy into it, then transfer it to the slow cooker where it can stay for hours.
Far too much trouble for people today to bother with, or perhaps more accurately, understand the need to do.
So as an experiment to mimic this and test the "warm" setting (i.e. the setting stressed as "NOT for cooking", according to the manual) further, I turned the slow cooker up to "High" lat night to get the boiling again, then down again to "Warm".
After about four hours, the temp of the water had subsided to 80c. Perfect.
So it looks as though I can use use it on "High" to warm up the contents, then switch over to "Warm" setting for actual slow cooking.
I wonder if the OP's appliance also has a "Warm" setting, which the manual says is not for cooking.