In the run-up to the test, we defined practical requirements and the following test criteria:
- temperature control
- functional scope
In order to evaluate these criteria, we have defined several tests for the Slow Cooker. In these tests, pulled pork is prepared in all devices. First, the scope of delivery and functions are checked and the devices are pre-ranged according to the manufacturer's specifications. Each cooker is filled with 1.5 litres of water and 650 g of pork shoulder. As soon as the appliances are in operation, the temperature of the casing, handles and interior is measured at regular intervals.
The test runs are carried out at the "High", "Low" and "Keep Warm" levels. Once the meat is ready, the consistency is assessed. Handling, ease of use and safety are assessed throughout the test phase. Finally, the equipment is cleaned.
In order to avoid errors and to ensure the stress of everyday use, each test is carried out in several stages.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.