Using a Bain-Marie

Why you need it

Hot food kept below 63°C gives bacteria the chance to grow. UK food law requires hot-held food to be kept at 63°C or above, with limited exceptions.

A bain-marie is designed to keep hot food hot. It cannot safely cook or reheat food, so whatever goes in must already be thoroughly hot.

What it’s for

How to use a bain-marie safely: preheat it, load food only when it is thoroughly hot, probe at planned intervals, record readings and act fast on a low one. It includes a cautious rule to discard food if the time below 63°C is unknown or over 2 hours.

How to use it

1. Fix it on the wall behind or beside the bain-marie, at the service point where staff can see it.
2. Switch the bain-marie on early so it is hot before any food goes in.
3. Probe the food itself, not the water or dial, at your planned times and record each reading.
4. If a reading is low, tell the supervisor straight away and follow your documented action.
5. Clean and disinfect the wells and pans after service.