Food that is not cooked properly
When cooking with the ConvoSense assistance system, the following hazards can occur as a result of erroneous food recog-
nition, which is always statistically possible:
Hazard posed by eating food that is not cooked properly
When?
■
When the ConvoSense assistance system’s food recognition makes a mistake
How can I avoid the hazard?
Check the ConvoSense assistance system to ensure that it is working properly
Correct the incorrectly recognized cooking profile
Clean the camera from the outside
If necessary, use Press&Go for cooking
Check the end product to make sure it is suitable for consumption
Exercise the care required by HACCP
Micro-organism growth at 30 - 65 °C
Cooking within a low temperature range can result in the following hazards:
Risk of food going bad as a result of micro-organism growth in a warm environment (temperature
range 30 – 65 °C)
When?
■
If cold food is placed in the appliance when in use for regeneration, low-temperature cooking, or holding
food at temperature
■
In general during low-temperature cooking or when holding food at temperature
How can I avoid the hazard?
Never place additional cold food in the appliance while it is in use for regenerating, low-temperature
cooking or holding food at temperature.
Only allow qualified staff to perform low-temperature cooking (< 65 °C)
Reduce the number of micro-organisms on the food before low-temperature cooking, e. g. by searing.
Check the end product to make sure it is suitable for consumption
Exercise the care required by HACCP
3 For your safety
User manual
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