Selecting the Proper Induction Cooking Temperature
Function
Temperature
Melting chocolate, homemade yogurt
110°F
Keeping meat, casseroles, soups, vegetables baked goods warm for serving and pasteurizing
150°F
Poaching eggs, roasting, stewing and braising meats, baking custards and casseroles,
warming leftovers, melting cheese and fondue, simmering stocks, preparing sauces
180°F - 220°F
Waterless cooking vegetables and fruits, jellies and jams, hard-boiled eggs, roasting after
searing
210°F
Boil, steam, sauté, roast
240°F
Prepare eggs, omelets and crepes, breakfast potatoes, gravies, and roux
270°F
Sauté vegetables and seafood
300°F
Brown meats, seafood, bake cakes, pancakes, French toast, grilled sandwiches
325°F - 350°F
Deep-fry in oil
360°F
Sear meats and poultry, stir-fry poultry, popcorn, pasta
390°F
Pan-broil meats and fish, stir-fry meats
420°F
Quick browning and searing meats before roasting
450°F
Max sear, blacken
500°F (SEAR)
The Power Copper Chef Induction Cooktop™
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General Operating Instructions
Induction Cooktop Tips
When food comes to the boil, reduce
the temperature setting. Using a lid
will reduce cooking times and save
energy by retaining the heat.
Minimise the amount of liquid or fat
to reduce cooking times.
Start cooking on a high setting and
reduce the setting when the food has
heated through.
Simmering & Cooking Rice
Simmering occurs below boiling point, at around 185°F, when bubbles are just
rising occasionally to the surface of the cooking liquid. It is the key to delicious
soups and tender stews because flavours develop without overcooking the food.
You should also cook egg-based and flour- thickened sauces below boiling point.
Some tasks, including cooking rice by the absorption method, may require a
setting higher than the lowest setting to ensure the food is cooked properly
in the time recommended.
Stir-Frying
When stir-frying be careful to lift the pan clear of the surface if tossing the
ingredients. Sliding the pan across the cooktop surface may scratch it.
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