Oh Netix that doesn't sound good.

I use my SC on Tuesday & Thursdays while I'm at work, Tuesdays is soup night and Thursdays is curry night or casserole etc etc...

I turn the SC on around 7am and I put my meat in frozen and my veges frozen. I turn it off at 4pm (or MIL or DH). I've always had everything cook through.

Sometimes during summer I do a roast chook where I actually put a partially frozen chook in the SC for the entire day and it comes out perfect! I serve it with salad and mashed potatoes for the kids. We love it.