Using the cooling timer — the 90-minute window and the 30-minute extension
Cooling food requires getting it out of the danger zone within a set time window. Start the timer when you begin cooling a dish, and it tracks the time you have.
Start the timer against the dish
When you begin cooling something, start a cooling timer for it by name, the same way you'd log a cook or reheat reading.
The 90-minute window runs
You have 90 minutes from the start of the timer to get the dish down to a safe temperature. Check back and record the temperature once it's ready, or as the window runs down.
One 30-minute extension is available
If the dish isn't yet safe when the 90 minutes is up, you get exactly one 30-minute extension to bring it into range — not an open-ended series of extensions.
Still not safe after the extension opens a corrective action
If the dish still isn't safe once the extended window closes, a guided corrective action opens automatically, the same as any other temperature breach.
The record stays with the dish
Whether the dish came into range within the original window, after the extension, or triggered a corrective action, the full timeline is kept as part of your permanent record.
Part of the wider temperature logging feature set.
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