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2025-01-27 02:13本頁(yè)面
【正文】 e food is often required, resulting in more time spent near the cooker. With a little mon sense, however, solar cookers can be used and enjoyed safely. Important considerations when solar cooking Important considerations when solar cookingEdit。F) cannot be obtained, it is still valuable to drop food temperatures as low as possible and as quickly as possible rather than allowing food to remain warm since bacteria grow more slowly at lower temperatures. An alternative method of holding cooked food is to reliably maintain the temperature of the entire food mass above 53176。F) or cooking should be finished with an alternate fuel. If food has remained in the temperature danger zone for 3 to 4 hours it should be considered spoiled and should be discarded. Reheating the food does not correct the problem as heat does not inactivate all toxins. Food does not have to be visibly spoiled in order to be toxic and cause illness evidenced by nausea, vomiting and diarrhea. Even if food has not been at the incubating temperatures of the danger zone for the full 3 to 4 hours, absolutely discard food that is bubbling, foaming, has a bad smell, is being discolored, or gives any other indication of spoilage. Discard it out of reach of animals and children and thoroughly wash the pot. Discard it without tasting it as even small amounts can make an adult very sick. If temperatures below 10176。 and it is dangerous for food to partially cook and then remain warm in the cooker when temperatures are not sustained as might occur on a poor solar cooking day, at the end of the day or when clouds move in. Cooked or partially cooked food should either be cooled to below 10176。F) in which case the cooker is serving as a cool box。F) for a period of time, these bacteria can spoil the food and lead to food poisoning. Food that stays in this temperature range for more than four hours should be heated again to cooking temperatures before consumption. (Even after reheating there is still a risk of illness. If you are unsure you should discard the food.) A: Frozen and uncooked food It has been carefully documented with regard to solar box cookers that it is safe to place raw refrigerated or frozen food, even chicken or other meat, in a solar cooker in the morning several hours before the sun begins to cook it. Refrigerated food placed in a cooker remains sufficiently cold until the sun starts to heat the SBC. Once the full sun is on the oven, the heating of food proceeds quickly enough so that there is no danger of food poisoning. Uncooked grains, beans and other dried raw foods can also be placed in a cooker in advance. B: Keeping cooked food There are three main points at which caution is required: it is dangerous to keep cooked food more than three or four hours in an unheated or cooling solar cooker unless both the cooker and food have been cooled rather quickly to below 10176。F) and 10176。F). If cooked food is allowed to drop to temperatures between 52176。F).This is called pasteurization. Simple solar cookers cook gently at temperatures just above these, so foods maintain moisture and nutrients, and rarely burn or overcook. Some solar cookers can cook at temperatures much higher than this. With all cooking methods, certain bacteria produce heatresistant spores that germinate after food has been cooked. Therefore, cooked food should be kept at temperatures above 52176。s light onto the food. The food is inside a separate container of plastic or glass that traps heat energy. People can build panel cookers quickly and with very few supplies. They do not cost much. In Kenya, for e
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