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3 For your safety
Micro-organism growth at 30 - 65 °C
Cooking within a low temperature range can result in the following hazards:
Risk of food going bad as a result of micro-organism growth in a warm environment
(temperature range 30 – 65 °C)
When?
If cold food is placed in the appliance when in use for regeneration, low-temperature
■
cooking, or holding food at temperature
In general during low-temperature cooking or when holding food at temperature
■
How can I avoid the hazard?
Never place additional cold food in the appliance while it is in use for regenerating, low-
temperature cooking or holding food at temperature.
Only allow qualified staff to perform low-temperature cooking (< 65 °C)
Reduce the number of micro-organisms on the food before low-temperature cooking, e.
g. by searing.
Check the end product to make sure it is suitable for consumption
Exercise the care required by HACCP
User manual
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