It is recommended that the cooking temperature should be greater than 65ºC to ensure pasteurisation. However enough time to ensure that the core temperature has been reached must be allowed. This can be done at trial stage by using the accessory probe and digital thermometer.
Ideally temperatures should not exceed 70ºC to ensure that the moisture and flavour is not lost. Cooking in this way is ideal for mis en place (indirect) as the storage and preservation of the product will last a great deal longer.
Direct cooking can be done at lower temperatures as long as the food is consumed immediately. The risk of bacterial multiplication is small as the length of time the ingredients stay in the risk zone is minimal. It is vital however that the ingredients are as fresh as possible.