Kaiser Belle Époque User Manual page 134

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Food probe
The food probe is a thermometer which is being
putted in the cooking food. With that thermometer
you can control the internal temperature (core
temperature) and then use to determine the end of
the cooking time. It can happen, for example that
the meat looks from the outside already cooked,
however, is still bloody inside!
The temperature which achieve the meals during
cooking is nearly connected with hygienic/ health
problems. There are bacteria in every meat, just
as in chicken, fish and in raw eggs.
Some bacteria spoil the food, other however, like
Salmonellen, Campylobacter
monocytogenes, Escherichia
Staphylococcus aureus can be very noxious.
Bacteria increase very fast about temperatures of
4.4º up to 60 ºC. The mincemeat is especially
subject to this risk.
To avoid multiplication of bacteria, you should pay
attention to the following:
•
Don't thaw food with indoor temperature,
but in refrigerator or in oven with the
suitable function. In this case you should
cook the thawed
immediately.
•
Stuff poultry only shortly before the
consumption. Buy no already stuffed fowl,
and buy already cooked fowl only if you
consume this within 2 hours.
•
Marinate food in the refrigerator, not with
indoor temperature.
•
Use the meat thermometer to control the
temperature of meat, fish and poultry if
their pieces more thickly 5 cm. Thus you
provide achievement of temperature of
readiness of food.
•
Badly probaked poultry represents the
greatest threat because of danger of
salmonellas.
•
Do not interrupt process of preparation to
finish a dish to readiness later. It leads to
heating of products to temperatures of
bacteria favorable for multiplication.
•
Prepare for meat and poultry in an oven at
lowest temperatures 165 °C.
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