CWTGO Meat safety

[Ms V]

How long would you SAFELY allow a chicken roasted this way and CWGTO to stay in the oven before serving?...V

[stoveman]

This is a good question. Many years ago, I took a "Food Safety" course. I think the the danger zone for storing food is 40 to 140 degrees. I seem to remember that someone did an intense temperature check on the oven. They measured the retained heat temperature after different lengths of time. Someone also checked the temperature on ranges with the standing pilot safety system and found that the oven stayed about 170 degrees all the time. I could be wrong on this and perhaps it can be found by searching the host board.
Maybe this is it:
[url="http://www.hostboard.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=7954&t=66"]http://www.hostboard.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=7954&t=66[/url]

<font color="#FFFFFF" size="1">[ February 21, 2006 01:34 PM: Message edited by: The Uncertain Stoveman ]</font>

[phoebe9435]

If a turkey can cook on retained heat for three hours - (after 10 minutes preheat and 40 minutes high heat) the oven must be holding a high temp. I think the danger might be in over cooking. (If it was something like a chicken).
-My 2 cents worth

[RobbiQuest]

Stoveman, you're a genius to find that old post!! It was the one I was hoping to find in an earlier post. We don't hear much from cjesq lately, and I miss his (I think it was a guy) input. He did that really neat study that is worth saving - I'm going to keep it for the Convention site.

t.