24 lines
1.6 KiB
Markdown
24 lines
1.6 KiB
Markdown
# Temperature Guide for Cooking Techniques
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## Common Cooking Techniques and Approximate Settings
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| Technique | Temperature Setting | Uses and Tips |
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| Sautéing | Medium to Medium-High (6-8) | • Quick cooking of vegetables, browning meats<br>• Adjust based on ingredient and desired browning |
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| Simmering | Low to Medium-Low (2-4) | • For soups, stews, sauces<br>• Gentle bubbling, not a rolling boil |
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| Boiling | High (9-10) | • For pasta, blanching vegetables<br>• Reduce to medium-high once boiling achieved |
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| Searing | High (9-10) | • For getting a crust on meats<br>• Use briefly, then reduce heat |
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| Pan-frying | Medium to Medium-High (6-8) | • For cooking meats, fish, pancakes<br>• Adjust based on food thickness and desired doneness |
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| Slow Cooking | Low (1-2) | • For long-cooking stews, braises<br>• Maintain barely visible simmer |
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| Melting (chocolate, butter) | Low (1-3) | • To prevent burning or separation |
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| Reducing Liquids | Medium to Medium-High (6-8) | • For concentrating sauces or soups |
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**Note:** These are approximate settings. Always monitor your cooking and adjust as needed. Cookware material and thickness can affect heat distribution.
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## Additional Tips for Glass Cooktops
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1. Use flat-bottomed cookware for optimal heat transfer.
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2. Avoid sliding pots and pans to prevent surface scratches.
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3. Clean spills promptly to prevent burning onto the surface.
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4. Allow the cooktop to cool before cleaning to avoid damage.
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5. Gradually adjust heat settings to find the perfect temperature for your specific cooktop and cookware. |