Temperature guide for induction cooking

Temperature check

Temperature check

The secret elements for better health include food and the methods for cooking food. Low-sodium, low-fat, nutritious meals are crucial in today’s lifestyle of health consciousness. Those are the meals that can help cut unwanted calories, retain important vitamins, life-giving enzymes, and minerals, and reduce dangerous cholesterol.

The fresh foods we assume should have a built-in natural goodness. However, the amazing life-giving values that you purchased at the food store may disappear quickly in your kitchen. When cooking with the old-fashioned conventional methods, meats and fresh vegetables suffer a high uncontrolled cooking temperature of pressure cooking, steaming, microwaving and boiling. These lead to the loss of a considerable share of vital vitamins, life-giving enzymes, and minerals that human body needs for better health.

With accurate cooking temperature, induction cooking can create great-tasting meals, wholesome without giving up enzymes, vitamins and minerals. Moreover, the methods that you will learn may capture thoroughly the good-tasting flavors we want in our meals. Thanks to this new incredible technology, it becomes possible.

Induction cooking makes use of magnetic-based technology to generate molecules within the surgical exclusive stainless steel magnetic. It can create the magnetic-based circuit in which the cookware itself can heat because of the molecule excitement. In this process, rapid heating is allowed times with the cookware frying eggs in no more than one minute and heating in just 15 seconds.

Below are the levels of temperature that one induction cooktop user should know:

No. Setting  Temperatures Cooking Function
Warm Low 100°F (37°C) Warming
Warm Low 110°F (43°C) Rendering chocolate
1 Low 150°F (65°C) Pasteurizing, slow cooking
2 Medium-Low 180°F (82°C) Simmering stocks, fondue, melting cheese, sauces
3 Medium-Low 210°F (99°C) Waterless cooking jellies,vegetables, baking and jams
4 Medium 240°F (116C°) Sauté, boil steaming, roasting
5 Medium 270°F (132°C) Potatoes,pancakes, eggs and crepes
6 Medium-High 300°F (150°C) Sauté seafood and vegetables
6 or 7 Medium-High 330°F (166°C) Stir fry, sauté beef,poultry and pork
7 Medium-High 360°F (182°C) Deep fry in oil; fritter, chicken, donuts, fries
8 High 390°F (199°C) Pasta, popcorn
9 High 420°F (216°C) Pan broil chops, steals, and chickens
10 High 450°F (232°C) Quick searing and browning  meats before roasting
Sear Max-Sear 575°F (302°C) Max blacken, sear

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