5. c) Wiruna Oven Use, Maintenance and Testing

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Back to volunteering index MAINTENANCE SUMMARY

These items form part of Book 5: CATERING

It is critical for food safety that the oven reaches the correct temperature.
Meat must be cooked at 165 degrees Celsius oven temperature and reach 70 degrees at the core of the meat being cooked. Otherwise, it is unsafe to eat. 

Testing Ovens, Stoves and Meat Temperature

1. The ovens must be tested as follows:
   1. Light ovens during the working bee the month before the SPSP and ensure they reach and maintain the proper temperature.
   2. Complete the test on Friday, the day before the communal dinner (if held).
   3. The ovens must be lit and reach operating temperature an hour before food is loaded.
2. It must be confirmed that sufficient gas is available in the two tanks outside, and that the oven operator knows how to change over from one cylinder to the other. 
3. During clean up, apart from external and internal cleaning, special tiny round files are available to clean the nozzles (jets) through which gas flows to the burners (refer table below). 
4. After clean up, each stove-top burner should be lit to see that a steady and even flame is burning. 
5. All stove-top burners should be lit together to compare each to the others and correct any poor flow. 
6. Two oven compartments are available. They are separate from each other. The ovens do not have accurate temperature control, and the interior must be tested using the IR thermometer (refer table below). 
7. Temperature will be measured by aiming the laser red dot at the wall or the bottom of the oven to confirm that temperature is at about 165 degrees Celsius, not much higher. 
8. Meat thermometers (refer table below) are available to insert into the piece of meat being cooked to confirm that its core is at least 70 degrees for proper and safe cooking.
9. The meat trays should be swapped between bottom and top oven shelves at least once to ensure even cooking of all trays. 
10. A mirror is available to make it easier to see under the ovens to check if the flame is burning correctly.

Equipment

Tip Cleaners: These are serrated round cleaners to clear gas passages clogged by rust and dirt. Blow dirt out after passing the file through the hole. Holes can be tiny, measuring less than a millimetre.
IR Thermometer: This "gun" has a laser pointer that tells you where the temperature is being measured. The device can change output between Fahrenheit and Celsius. The device is accurate. It is powered by a 9V battery. Remove the battery when not in use and insert when required.
Meat Thermometers: Insert into the core of the meat during cooking and read scale for relevant type of meat.

 

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