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