What is the recommended temperature for cooking the filet in the vat?

The correct temperature for cooking the filet in the vat is essential for ensuring food safety, particularly to eliminate harmful bacteria and ensure the product is safe for consumption. Cooking at the right temperature helps to achieve both food safety and quality, impacting factors like texture and flavor.

Cooking the filet at a temperature significantly above 160 degrees Celsius is important for pathogens commonly associated with poultry or fish products, allowing for proper cooking while maintaining the expected standards for health and safety. Each cooking temperature is set based on food safety guidelines, which recommend specific temperatures for various foods to ensure they are fully cooked.

The other temperatures listed do not align with the rigorous safety standards necessary for this cooking process, making them unacceptable for ensuring food is thoroughly cooked and safe for customers.