Traduction de «the cooks » (Anglais → Français) :

For the subsectors ‘Dried potatoes in the form of flour, meal, flakes, granules and pellets’, ‘Frozen potatoes, prepared or preserved (including potatoes cooked or partly cooked in oil and then frozen; excluding by vinegar or acetic acid)’, as well as ‘Whey and modified whey in powder, granules or other solid forms, whether or not concentrated or containing added sweetening matter’, this assessment has shown that they can be clearly distinguished from other subsectors on the basis of specific characteristics and that they satisfy the quantitative criteria set out in Article 10a(15) of Directive 2003/87/EC.

‘automatic functioning mode during the cooking period’ means a condition in which the air flow of the range hood during the cooking period is automatically controlled through sensor(s), including as regards humidity, temperature, etc..

This cooking process is long and traditionally consists of three stages: the browning of the meat at the beginning of the process (from 15 minutes to one hour at a temperature of between 95 °C and 115 °C), then a period of slow cooking (from 5h30 to 12h at a temperature between 65 °C and 95 °C), and finally a short, energetic period of cooking (10-20 minutes at a temperature between 95 °C and 115 °C).

The browning of lean pieces of meat at the beginning of the cooking and the long open cooking stage, which are specific to ‘Rillettes de Tours’, cause not only the dehydration of the product, but also the production of substances important to the taste and aroma which are largely produced through Maillard reactions and are characteristic of the taste of browned meat.

The following steps in the production of ‘Rillettes de Tours’ are performed in the geographical area defined in point 4: the preparation of meats, browning, cooking, the standing period, and the final cooking.

1. When the requirements for Salmonella in minced meat, meat preparations and meat products intended to be eaten cooked of all species set down in Annex I are fulfilled, the batches of those products placed on the market must be clearly labelled by the manufacturer in order to inform the consumer of the need for thorough cooking prior to consumption.