|Using thickness ruler||
By Peter Gruber aka PedroG
On 18 June 2011 Douglas Baldwin has published a new version 0.4i of his Practical Guide: he updated the food safety chapter and most of the heating, cooling, and pasteurization tables. Heating times are now defined from 5°C/41°F to 0.5°C/1°F less than the water bath’s temperature, valid for target temperatures from 45°C/110°F to 80°C/175°F, and heating times for different shapes are included. Beef pasteurization times now take E.coli into account besides Salmonella and Listeria.
Download here: Thickness ruler_v4_0.4i_2.pdf