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1
TechniqueFoodVessel
Pan or Probe
Temperature (oF)
Heating Speed
NotesSource
2
???
Egg Protein (Tight White)
145
Polyscience CMC 850 Temperature Chart
3
???Egg Protein (Yolk)158
Polyscience CMC 850 Temperature Chart
4
???
Egg Protein (Loose White)
178
Polyscience CMC 850 Temperature Chart
5
???Collagen<131
Polyscience CMC 850 Temperature Chart
6
???Gelatin<131
Polyscience CMC 850 Temperature Chart
7
???Cranberry Sauce220220oF is the temperature that sugar forms a gel that can bond with pectinSizzle and Sear
8
???Crème Anglaise175-180Sizzle and Sear
9
BlanchVegetablesStockpotPan248Fasthttps://thecontrolfreak.breville.com
10
BlanchGeneral212-248
To partially cook raw vegetables by briefly immersing them in rapidly boiling water.
https://thecontrolfreak.breville.com
11
BlisterVegetables450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
12
BlisterBroccoli450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
13
BlisterGreen Beans450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
14
BlisterMushrooms450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
15
BoilGeneral201-212
A wet method of cooking, where a liquid is heated to its boiling point, producing large gas bubbles that continually rise to the surface.
https://thecontrolfreak.breville.com
16
BoilCreamSaucepan or SaucierProbe207Slow
Slow intensity ensures the temperature remains below boiling point, preventing the cream from boiling over.
https://thecontrolfreak.breville.com
17
BoilJam/JellySaucierProbe219Mediumhttps://thecontrolfreak.breville.com
18
BoilMilkSaucepan or SaucierProbe207Slow
Slow intensity ensures the temperature remains below boiling point, preventing the milk from boiling over.
https://thecontrolfreak.breville.com
19
BoilPasta, DryStockpotProbe212Fast
The boil will drop initially, but will come back up to the set temperature quickly.
https://thecontrolfreak.breville.com
20
BoilWaterSaucepan or StockpotProbe212Fasthttps://thecontrolfreak.breville.com
21
BraiseGeneral207-210
A long, slow and moist method of cooking where food is placed in a pot (partially covered with liquid) and covered with a tight fitting lid.
https://thecontrolfreak.breville.com
22
BraiseBeef
Dutch Oven or Stockpot
Probe206Medium
Fully submerge the probe in the liquid, ensuring it does not touch the base of the pan. When using a lid and probe together, adjust the angle of the probe to minimise the gap.
https://thecontrolfreak.breville.com
23
BraiseChicken
Dutch Oven or Stockpot
Probe206Medium
Fully submerge the probe in the liquid, ensuring it does not touch the base of the pan. When using a lid and probe together, adjust the angle of the probe to minimise the gap.
https://thecontrolfreak.breville.com
24
BraiseLamb
Dutch Oven or Stockpot
Probe206Medium
Fully submerge the probe in the liquid, ensuring it does not touch the base of the pan. When using a lid and probe together, adjust the angle of the probe to minimise the gap.
https://thecontrolfreak.breville.com
25
BraiseLegumes
Dutch Oven or Stockpot
Probe206Medium
Fully submerge the probe in the liquid, ensuring it does not touch the base of the pan. When using a lid and probe together, adjust the angle of the probe to minimise the gap.
https://thecontrolfreak.breville.com
26
BraisePork
Dutch Oven or Stockpot
Probe206Medium
Fully submerge the probe in the liquid, ensuring it does not touch the base of the pan. When using a lid and probe together, adjust the angle of the probe to minimise the gap.
https://thecontrolfreak.breville.com
27
BraiseGeneral (12-48 Hours)131-149
Polyscience CMC 850 Temperature Chart
28
BraiseGeneral (8-12 Hours)158-167
Polyscience CMC 850 Temperature Chart
29
BraiseGeneral (2-4 Hours)176-185
Polyscience CMC 850 Temperature Chart
30
BrownHash Browns375
Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.
Hestan Cue Recommended Cooking Temperatures
31
BrownCrispy Eggplant375
Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.
Hestan Cue Recommended Cooking Temperatures
32
BrownGround Meat375The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart
33
BrownBurger375The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart
34
BrownSausage375The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart
35
BrownVegetables375Great for cooking tough vegetables and shallow frying.
Hestan Cue's New Precision Cooking Chart
36
BrownBrussels Sprouts375Great for cooking tough vegetables and shallow frying.
Hestan Cue's New Precision Cooking Chart
37
BrownCauliflower375Great for cooking tough vegetables and shallow frying.
Hestan Cue's New Precision Cooking Chart
38
BrownButternut Squash375Great for cooking tough vegetables and shallow frying.
Hestan Cue's New Precision Cooking Chart
39
BrownPotato Latkes375Great for cooking tough vegetables and shallow frying.
Hestan Cue's New Precision Cooking Chart
40
BrownPancakes375Great for cooking batters, or shallow frying breaded items and fritters.
Hestan Cue's New Precision Cooking Chart
41
BrownFrench Toast375Great for cooking batters, or shallow frying breaded items and fritters.
Hestan Cue's New Precision Cooking Chart
42
BrownCrepes375Great for cooking batters, or shallow frying breaded items and fritters.
Hestan Cue's New Precision Cooking Chart
43
BrownButter375Great for cooking batters, or shallow frying breaded items and fritters.
Hestan Cue's New Precision Cooking Chart
44
Brown
Crispy Breaded Vegetables
375
Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.
Hestan Cue's New Precision Cooking Chart
45
BrownProteins
400 (old chart), 375 (new chart)
Great pan frying for breaded cutlets. The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart (consult new chart for new temperature)
46
BrownChicken
400 (old chart), 375 (new chart)
The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart (consult new chart for new temperature)
47
BrownPork Chops
400 (old chart), 375 (new chart)
The perfect temperature for cooking lighter proteins and ground meats
Hestan Cue's New Precision Cooking Chart (consult new chart for new temperature)
48
BrownGeneral266-428To cook an ingredient to a caramel-brown toned color.https://thecontrolfreak.breville.com
49
BrownBeefFrypan or Saute PanPan428FastThe combination of high heat and intensity browns the beef quickly.https://thecontrolfreak.breville.com
50
BrownButterSaucepanPan266FastFast intensity will brown the butter quickly without burning.https://thecontrolfreak.breville.com
51
BrownChicken (Breast)Frypan or Saute PanPan392FastThe combination of high heat and intensity browns the chicken quickly.https://thecontrolfreak.breville.com
52
BrownChicken (Thigh)Frypan or Saute PanPan428FastThe combination of high heat and intensity browns the lamb quickly.https://thecontrolfreak.breville.com
53
BrownLambFrypan or Saute PanPan428FastThe combination of high heat and intensity browns the lamb quickly.https://thecontrolfreak.breville.com
54
BrownPorkFrypan or Saute PanPan428FastThe combination of high heat and intensity browns the pork quickly.https://thecontrolfreak.breville.com
55
BrownVegetablesFrypan or Saute PanPan392FastThe combination of high heat and intensity browns the vegetables quickly.https://thecontrolfreak.breville.com
56
BrownGarlic248
Polyscience CMC 850 Temperature Chart
57
BrownGarlic248Sizzle and Sear
58
BrowningMallard Reaction248+
Polyscience CMC 850 Temperature Chart
59
BurnGarlic266
Polyscience CMC 850 Temperature Chart
60
CaramalizeVegetables300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
61
CaramalizeOnions300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
62
CaramalizeGarlic300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
63
CaramalizePeppers300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
64
CaramalizeShallots300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
65
CaramalizeLeek300The best temperature to gently cook and gradually develop color.
Hestan Cue's New Precision Cooking Chart
66
CaramalizeGeneral302-356
To cook food at a high temperature until the sugars turn golden brown in color.
https://thecontrolfreak.breville.com
67
CaramalizeCarrotsFrypan or Saute PanPan302Fasthttps://thecontrolfreak.breville.com
68
CaramalizeOnion
Saucepan or Saute Pan
Pan320MediumMedium intensity will caramelize the onions without burning.https://thecontrolfreak.breville.com
69
CaramalizeSugarSaucepan or SaucierPan320Fasthttps://thecontrolfreak.breville.com
70
CaramalizeOnions275Sizzle and Sear
71
CharProtein450
Great for crisping skin or developing crust. Typically you should sear for 1-2 minutes per side and then finish cooking at 350ºF.
Hestan Cue Recommended Cooking Temperatures
72
CharCrispy Skin Fish450
Great for crisping skin. Typically you should sear for 1-2 minutes per side and then finish cooking at 350ºF.
Hestan Cue Recommended Cooking Temperatures
73
CharVegetables450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
74
CharBroccoli450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
75
CharGreen Beans450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
76
CharMushrooms450
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
Hestan Cue's New Precision Cooking Chart
77
ClarifyGeneral176-203
To gently heat butter to produce clear, pure milk fat, removing the milk solids and water.
https://thecontrolfreak.breville.com
78
ClarifyButterSaucepanPan176Medium
The slow intensity combined with a low temperature allow the butter to separate without browning the milk solids.
https://thecontrolfreak.breville.com
79
ClarifyButter24020 minutesSizzle and Sear
80
ConfitGeneral140-180
A long, gentle method of cooking at low temperatures in fat or sugar syrup.
https://thecontrolfreak.breville.com
81
ConfitDuckSaucierProbe - Oil180Medium
Probe control oil ensures the set oil temperature is maintained throughout cooking. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
82
ConfitSalmonSaucierProbe - Oil140Medium
Probe control oil ensures the set oil temperature is maintained throughout cooking. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
83
CoolChocolate (Dark)84
Polyscience CMC 850 Temperature Chart
84
CoolChocolate (Milk)82
Polyscience CMC 850 Temperature Chart
85
CoolChocolate (White)80
Polyscience CMC 850 Temperature Chart
86
CreamIce Cream180 to 185
Will curdle beyond 185°F. The higher the temperature below this point, the thicker the ice cream.
Sizzle and Sear
87
Deep FryGeneral338-374To cook food that is fully submerged in hot fat.https://thecontrolfreak.breville.com
88
Deep FryChickenStockpotProbe - Oil356Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
89
Deep FryDonutsStockpotProbe - Oil356Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
90
Deep FryFish (Crumbled)StockpotProbe - Oil338Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
91
Deep FryFrench FriesStockpotProbe - Oil356Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
92
Deep Fry
Pastries (for ex. Churros)
StockpotProbe - Oil356Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
93
Deep FryTempura/BatterStockpotProbe - Oil374Fast
Probe control oil ensures the set oil temperature is maintained and consistent throughout frying. Fully submerge the probe in the oil ensuring it does not touch the base of the pan.
https://thecontrolfreak.breville.com
94
Deep FryPotatoes338-374
Polyscience CMC 850 Temperature Chart
95
Deep FryDonuts350Sizzle and Sear
96
Deep FryPotatos338–374Sizzle and Sear
97
DeglazeGeneral300
Add liquid to capture the flavorful bits stuck to the bottom of the pan after cooking
Hestan Cue's New Precision Cooking Chart
98
Dry FryGeneral266-356A method of frying foods without the addition of oil or fat.https://thecontrolfreak.breville.com
99
Dry FryCurry PasteSaucier or Saute PanPan356Fasthttps://thecontrolfreak.breville.com
100
EmulsifyGeneral152-167
The blending of a fat based liquid into to a water based liquid to create a homogeneous mixture, giving it stability.
https://thecontrolfreak.breville.com