Preparing Poultry

When heat-treating meat, we need to pay special attention not to overdo the baking and frying of the meat, as excessive baking, roasting and frying gives rise to individual harmful substances. In addition, excessive heat-treatment decreases the meat's nutritive value.

When heat-treating meat, a meat thermometer is very useful. The majority of harmful microorganisms are destroyed at a temperature of 74 degrees Celsius for smaller cuts of meat and at 82 degrees Celsius for larger cuts.