Heat Management

The final temperature to which we cook a food ranges from about 120°F (49°C) for rare meats and fish to about 400°F (200°C) for the crisp exterior of such foods as breads and seared meats. The boiling point of water, 212°F (100°C), falls within this range. Notice, however, the heat sources we use in the kitchen, from electric elements to gas flames, are much hotter than this temperature. Managing the heat to cook foods to the desired degree is an important part of cooking.