HOUNO C, K & C-gas ovens User Manual
Page 22
LOW-TEMPERATURE AND LONG-TIME ROASTING
22 USER MANUAL C, K & C-GAS
Keeping qualities and indicative legal requirements from the Danish
Ministry of Health
The keeping qualities of heated meat vary a great deal according to the way the meat
is packed while stored – from a few days for small cuts of meat to several weeks for
sous-vide products.
The Danish legal requirements governing food hygiene state:
When heated, the food product should have an overall temperature of at least 75°C,
with the following exceptions:
•
Whole cuts of meat
•
Meat which the consumer does not want well-done, served in portions
•
Hens’ eggs served one at a time
•
Other kinds of food which, because of their nature, cannot be heated to at least
75°C. Heating up food should not, however, cause any hygienic problems.
Food that has been heated should either be eaten within 3 hours, kept hot at a temper-
ature of 65°C, or cooled down to max. 5°C in the course of no more than 3 hours.