- Feb 12, 2001
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Keeping food safe requires keeping hot foods hot and cold foods cold. This may sound easy to do, but failure to follow this simple rule often is a factor in foodborne illness. Bacteria that cause foodborne illness multiply and grow at temperatures between 41°F and 140°F, which is known as the danger zone. Temperatures between 70°F and 120°F allow microorganisms to grow especially fast.
Originally posted by: KirbsAw
My manual just says "If milk spoils it's too warm."
Originally posted by: pray4mojo
Originally posted by: KirbsAw
My manual just says "If milk spoils it's too warm."
:thumbsup:
Originally posted by: vshah
is it overclocked?