How can I achieve the equivalent of "Slow Cook High" setting on my multicooker? So a deal site popped up for this KitchenAid multicooker.

I've been meaning to get a slow cooker for a while, and after checking the details of this guy, along with the rest of the stuff it does, I went for it.

Today, I was planning on putting some pork in for 6 hours, on "Slow Cook - High", but the only option was "Slow Cook - Low". I'm not sure exactly what's wrong, but with the other settings of the thing, I think I should be able to achieve just about the same from another setting, specifically the Manual mode,



So my question is, to you slow cooking maestros, what setting should I be using to have "Slow Cook - High" equivalence?

(This pork roast is the recipe I'm trying to try)
Looking at the table you've added, your "Low" is not far off a slow-cooker on high. It's just short of boiling but bubbles a bit from the hottest parts. You appear to be able to override the temperature upwards a little anyway.  Slow cookers are based on power input rather than temperature control and expect the ambient temperature to be that of a typical room.  I pointed my IR  thermometer at mine after a few hours of cooking; the outside of the crockpot a few minutes after I removed it from the outer unit was at around 90&deg;C.  Unfortunately this was just out of curiosity and I didn't keep notes.

What's still not clear is where that temperature is measured -- if it's the temperature of the air surrounding an inner pot, the food will take a very long time to reach that temperature.  In that case you should probably start at a higher temperature for a little while.  The recipe book for your cooker may have more details.