Well, there are a couple of heat settings,thats all you need know. Cooking in a slow cooker is not exactly Physical Chemistry.
1You plug it in
2You fill it with whatever you want to cook
3You set the temp as either "LOW" or "HIGH",go to town for a few hours
Cooking on low will require the most time and cooking on high is essentially boiling the **** to death, so be careful
A reaqlly mistake proof food is SPARE RIBS. (Im a big fan). Ribs are cut into serving sizes off the rack and put in a slow cooker with a good barbeque sauce (Make your own and use plenty of tbasco or govt approved "hot sauce" and molasses and tomato sauce and garlic and pepper and liquid SMOKE) Cook this for about 5 hours we cook ours on the patio and can go away for several hours while it gets done.
The ribs will be very good (Not as good as if you barbecued them but quite acceptable)
Americans often make a big slow pot of baked beans and cook the ribs in with the beans. I dont like this because it all winds up tasting the same.
Stews and soups are good in a slow cooker.
Welcome to the 1970's, next thing youll be getting is a fondue pot. (REMEMBER THEM STUPID THINGS?)