Cooking
The following procedures are based on heating the product to an internal temperature of 65-70oC. The product must not be overcooked. Cooking times vary according to the size of the product and the temperatures used. The exact times and conditions of cooking for the products should be determined by prior experimentation. Baking Procedure: Wrap the product in aluminum foil and place it evenly on a flat cookie sheet or shallow flat pan. Steaming Procedure: Wrap the product in aluminum foil and place it on a wire rack suspended over boiling water in a covered container. Boil-in-Bag Procedure: Place the product in a boil able film-type pouch and seal. Immerse the pouch in boiling water and cook. Microwave Procedure: Enclose the product in a container suitable for microwave cooking. If plastic bags are used, check to ensure that no odour is imparted from the plastic bags. Cook according to equipment instructions.2 |