Manual Boretti BPS45 (page 50 of 170) (English, German, Dutch, French, Italian)

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Residual heat

While cooking food, the structure of the oven stores heat. This heat is kept isolated from the rest of the

kitchen thanks to generous heat insulation and certain construction techniques.

This heat is gradually dissipated over time and can still be a resource in the kitchen, if it is managed: the

control shows the internal temperature after the oven is turned o until it falls to 50 °C

Use this characteristic to keep foods warm or to complete their cooking gently!

Food Sonde (or thermometer sonde)

Tenderness, aroma and avour are the result of precise,

functional control.

The food sonde is a thermometer which, when inserted

into the food, makes it possible to check the internal

temperature and use it to establish the end of cooking.

For example, meat may look like it is cooked on the

outside, but still be pink on the inside!

The temperature reached by food during cooking is closely

linked to problems relating to health and hygiene. Bacteria

can be contained in every kind of meat, poultry and sh,

as well as raw eggs.

Certain types of bacteria make food go o, while others,

such as Salmonella, Campylobacter jejuni, Listeria

monocytogenes, Escherichia coli and Staphylococcus

aureus can be seriously harmful to human health. Bacteria

multiply very quickly above a temperature of 4.4° up to

60°C. Mince is particularly at risk from this point of view.

To prevent bacteria from multiplying, it is necessary to take the following measures:

Per evitare la moltiplicazione dei batteri è necessario:

• Do not defrost food at room temperature, always in the fridge or in the oven using the specic

function. In the latter case, cook the food immediately afterwards.

• Stu chicken just before eating it. Never buy pre-packed ready-stued chicken and only buy ready-

cooked stued chicken when you intend to eat it within 2 hours.

• Marinatefoodinthefridge,notatroomtemperature.

• Useafoodsondeto check the temperatureofmeat,shand poultryiftheyare morethan5cmthick,

to ensure that the minimum cooking temperatures are reached.

The greatest hazards are posed by poorly cooked chicken, particularly at risk from Salmonella.

• Avoid interrupting the cooking process, i.e., partially cooking food, storing it and completing

the cooking process later. This sequence encourages the growth of bacteria due to the “warm”

temperatures reached inside the food.

• Roastmeatandpoultryintheovenattemperaturesofatleast165°C.

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Boretti BPS45 Manual

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