On Sat, 06 May 2006 11:47:16 +0100, "Dave Plowman (News)"
wrote:

|In article ,
| David P wrote:
| I thought that was the basis for saying that food (eggs, meat, etc) must
| be cooked over approx 62 C.

62 deg C is definitely too low.

|A common temperature for re-heating partially cooked chilled stuff is 190C
|for say maybe 20 minutes in an oven. And any liquid in the foodstuff comes
|out boiling. I don't think 62 C is anything like enough. Could be wrong,
|though. ;-)


That is the temperature of the *oven* not final temperature of the centre
of the *food*. The temperature of the *edge* of the food is not the
temperature at the center of the food. Digital food thermometers with a
stainless steel probe are now quite cheap and are IMO a good investment for
amateur cooks. The temperature at the centre of reheated food should be
72 deg C or 84 deg C depending on which book you read.
--
Dave Fawthrop dave hyphenologist co uk Google Groups is IME the *worst*
method of accessing usenet. GG subscribers would be well advised get a
newsreader, say Agent, and a newsserver, say news.individual.net. These
will allow them: to see only *new* posts, a killfile, and other goodies.