How Combustion’s SafeCook™ determines when your food is safeUpdated 8 months ago

Repeat after me: it’s never just temperature.

Government agencies have always presented the idea of food safety in a simplified way. You’ve probably seen the chart: 165ºF for chicken, 145ºF for steaks, and so on.

Those temps are the “instant death” numbers for salmonella. But they’re also overkill.

They’re intended for worst-case food-handling scenarios and the least competent food preparers. 

Unfortunately, chicken breast cooked to 165ºF will be dry and desperately seeking gravy.

While chicken breast cooked to 150ºF (using SafeCook™) will be fork-tender, moist, slightly pink - and every bit as safe! No gravy required.

And steaks can be safely cooked as low as a very medium-rare 130°F.

Oversimplified rules lead to overcooked food

Combustion Inc.’s new food safety feature SafeCook automatically factors in time and temperature. It’s easy to use and gives you the best possible results.