How to safely cook dishes
All cooked dishes must reach a core temperature 83°c for 5 seconds using a calibrated food probe.
Preheat oven to 180°c. Check pack label instructions to either pierce (using a different fork per recipe to avoid cross contamination) or remove the film lid. If the film lid is hard to remove, place the tray in the oven for 10 mins to warm it up and it will come off easily.
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Prepared meals |
Remove film or pierce lid, place in oven for approximately 40 mins at 180c. Cook until the core reaches 83°c |
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Vegetable (side dishes) |
Pierce film lid, peel back one corner, add a small amount of water, cook at 180c for approximately 30 mins until core reaches 83°c |
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Rice/ Couscous |
Peel back the corner, add 600ml (for rice) or 450ml (for cous cous) of water, cook at 180c for approximately 40 mins until core reaches 83°c. |
Dishes must only be heated once. Dishes can be allowed to cool and served up to two hours from cooking. Dished required to stay hot for more than 2 hours must be held above 63°c for the duration of holding, with the holding temperature recorded.
We strongly recommend placing the aluminium trays onto a gastro or baking tray to move them in and out of the oven safely. Sauces and stews will be very hot once cooked and may spill over the edge of the tray when handled.
These cooking instructions are only a guide, your oven may have a personality of it’s own (or a different power rating). Please adjust accordingly. If you find dishes are coming out dry, either adjust your oven temperature, pierce instead of remove lids or add a little aluminium foil to protect the dish.
Cross contamination
You must avoid cross contamination between dishes. Separate utensils should be used for different dishes. If dishes look similar, roll the lids back but leave attached to ensure correct identification during the cooking and serving process.