Version 1.0 08/2008
Page 16
Cooking manual Evolino II
The chemical-physical thermometer
280°C to
300°C
Salamander-heat while gratinating
250°C
High oven temperature
170°C
Average oven heat (acryl amide-building temperature)
160°C to
240°C
Temperatur for saute dishes
160°C to
175°C
Deep frying
150°C Up to
250°C
Grill temperature
150°C Up to
200°C
Caramelizing ham
140°C Up to
250°C
Baking in an oven
140°C Up to
200°C
Braising in an oven
140°C to
160°C
Lightly brown stewing
130°C to
150°C
Blanching in oil
120°C to
140°C
Stewing
110°C to
250°C
Roasting in an oven
110°C
Low oven heat
97°C to
120°C
Steaming in a pressure steamer 1 bar = 119°C
100°C
Blanching in water
95°C
Natural starches like potatoe-rice-tapioka coagulate
80°C to
98°C
low temperature cooking
88°C to
92°C
Infusion for tea and coffee
85°C
Washing temperature for dishwasher machines
80°C to
90°C
Core temperature for pork and poultry
75°C
Starch binding material coagulate
75°C
Core temperature “well done”
70°C
Reheating pre cooked meals
70°C
Egg yolkes coagulate
65°C to
85°C
Poaching
65°C
Proteins coagulate
60°C to
65°C
Pasteurizing temperature
60°C
Core temperature “medium”
50°C
Eating temperature
50°C
Core temperature “rare”
45°C
Core temperature "bleu"
10°C to
50°C
Plus humidity = Bacteria’s best growing climate
7°C to
9°C
Best storage temperature for potatoes
4°C to
6°C
Best storage temperature for fruits
3°C to
5°C
Best storage temperature for potatoes cooked products
0°C to
3°C
Best storage temperature for meat, fish and milk products
-18°C to
-22°C
Best storage temperature for frozen products
-40°C to
-60°C
Best storage temperature for blast chilling
