temperature probe
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  1. #1
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    Default temperature probe

    Does anybody know what temperature meat should be when its cooked correctly please?

  2. #2
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    Default Re: temperature probe

    Are you talking re-heating or cooking? Meat is different temp depending on the meat (pork is the highest just incase you where wondering).

    When serving food it must be out of the danger zone, which on a Sunday night I have no hope of getting from the back of my brain. Im sure someone will come along shortly.

  3. #3
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    Default Re: temperature probe

    im talking cooking. ive heard of 71c but im guessing this must be serving temperature? any idea where i can find out what temp meats should be when cooked?

  4. #4
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    Default Re: temperature probe

    core temperature of minimum 75 c...

    The chef says...

    Take the food out of the heating source ie the cooker or move the pan off the hob

    To take a core temp, put the probe in the middle of the food... and leave it until the temp reading has stopped;

    Do not push it right through or you might end up with the temp of the tray it's sitting on.

    If it's not 75c or above, don't risk it!

    Hth

  5. #5
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    Default Re: temperature probe

    on my food hygiene course a few months ago i was told to always cook food to minimum of 83 degrees for children.

    xx

  6. #6
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    Default Re: temperature probe

    Thanks everyone. im gonna do my foodhygeine online course once i get paid so that should help too.Im so nervous fo rmy inspection

  7. #7
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    Default Re: temperature probe

    Accepted temperature for cooking meat

    Beef - 70oC

    Lamp - 80oC

    Pork/Chicken - 90oC

    I hope this helps

  8. #8
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    Default Re: temperature probe

    I'm just wondering where that info came from Liya because if you cook chicken to 90c it will be charred and inedible...?

    Good practice for caterers and chefs is to cook to a core temp of 75c.

  9. #9
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    Default Re: temperature probe

    I just bought a probe and it said 75c

 

 

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