Kaiser EH 4747 - Инструкция по эксплуатации - Страница 110

110

 EN 

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 jejuni, Listeria 
monocytogenes, Escherichia coli and the 
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: 

x

  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 food afterwards 
immediately.

x

  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.  

x

Marinate food in the refrigerator, not with 
indoor temperature.

x

  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. 

x

Badly probaked poultry represents the 
greatest threat because of danger of 
salmonellas.

x

  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. 

x

  Prepare for meat and poultry in an oven at 

lowest temperatures 165 °C.