Be very careful of cross-contamination from hands, cutting boards or utensils after the food is cooled and while it is being converted into a leftover dish. There will be some contamination of the surface of the food, but if the food is correctly cooled, this inhibits pathogenic bacteria multiplication. If a raw meat, poultry or fish is to be stuffed for later cooking, the stuffing should be prepared from cold ingredients and be at a temperature of 40F before it is placed in the meat, fish or poultry product. When cooking stuffed meat, poultry and fish products, both the internal temperature of the stuffing and the meat must reach pasteurization times and temperatures. For safety and quality, it has been recommended that stuffings be cooked in a separate casserole or container and then served with meat, poultry, or fish.
Unstuffed poultry cooks faster than stuffed poultry.
The time required to cook whole, large poultry may also be reduced by removing the legs and thighs, and cooking them separately. Thus, the cavity of the bird is opened up and cooking time is cut in half because heat can get to the middle. Thin Foods Raw protein items, less than 2 inches thick. Examples of thin items include small fish and fish fillets, chicken pieces, steaks, shallow pans of casseroles, pancakes, eggs and grilled sandwiches. These items can be solid or a mix of ingredients.