Handling (prior to cooking):

Product as delivered in cartons, is to be kept in coldstores at minus 18 degrees Celcius.

On the day prior to usage, and up to 8 to 12 hours prior to cooking, frozen portions are removed from carton and placed in single layers in trays and covered to avoid moisture loss and contamination.

These trays are then placed in chiller, having a pre0set room temperature of zero degrees celcius.

After eight hours, the surface of the "Tempered" portions should be "spongy" and the amount of blood drip on the trays should be minimal.

Excessive blood loss will result in poor cooking yield and a "dryer" product when cooked.

Cooking (including pre-set procedures):

The "Tempered" portions should be partially cooked on a preheated hotplate or griller. Ensuring that both sides are properly "sealed", thereby minimizing any additional blood drip. Portions are then partially cooked to a degree of "doneness" necessary for proper cooking in the aircraft.

These partially cooked portions are then placed in trays and reduced to one to four degrees Celcius in a chilling room, prior to placement in the Airline Casserole dish.

Based on using Aircraft's "hot air oven" set at 150 to 180 degrees Celcius for 20 to 25 minutes, portions should turn out as medium "doneness".