Safe cooling of hot food firstly from >60’C TO 21’C in two hours, than cool from 21’C to 5’C in further four hours. Keeping within these limits will minimise the froth of bacteria in potentially hazardous foods.
Check you ovens true temperature Oven thermometer
(allow to cycle three times before taking a reading)
Great for hooded BBQ
Thermometer Oven BBQ
$16.00
Safe cooling of hot food firstly from >60’C TO 21’C in two hours, than cool from 21’C to 5’C in further four hours. Keeping within these limits will minimise the froth of bacteria in potentially hazardous foods.
Check you ovens true temperature Oven thermometer
(allow to cycle three times before taking a reading)
Great for hooded BBQ
Related products
THERMOCOUPLE 1400MM SABAF
$52.00 Add to cartGASKET CAVITY OVEN 1675MM
$57.00 Add to cartMOTOR FAN OVEN & NUT
$88.00 Add to cart