Slow cooking

After we moved in November last year, one of the first things we had to do was replace the oven.

Now have a Stoves cooker, with a bread proving setting which is really good as I make all our bread.

The oven also has a slow cooking setting, which I'd really like to use to make stews etc. Has anyone had experience with this in a cooker, as opposed to a stand alone, self-powered device? I've looked online for recipes, but there seems to be no mention of temperatures, which is pretty important.

Any thoughts?

Cheers.

Afraid I can't help with the slow cooker question, Scribbler. But would just like to say, we have a bread proving setting on our cooker, but I never use it. Dough is best risen at comparatively low temperatures. It will even rise eventually in the fridge! I always put cool ( About 17 - 20 deg. ) in the mix then prove it at room temperature, for about 3 hours. The long rise gives a better flavour, and saves energy! 👍