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Fast oven. 450–500 °F. 230–260 °C. The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350 ...
Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Newton's law of cooling. In the study of heat transfer, Newton's law of cooling is a physical law which states that the rate of heat loss of a body is directly proportional to the difference in the temperatures between the body and its environment. The law is frequently qualified to include the condition that the temperature difference is small ...
Gas mark 1 is 275 degrees Fahrenheit (135 degrees Celsius ). Oven temperatures increase by 25 °F (13.9 °C) each time the gas mark increases by 1. Below Gas Mark 1 the scale markings halve at each step, each representing a decrease of 25 °F. For temperatures above 135 °C (gas mark 1) to convert gas mark to degrees Celsius ( ) multiply the ...
plus 2 tablespoons (2 sticks, plus 2 tablespoons) unsalted butter, at room temperature. 3 c. plus 1 tablespoon granulated sugar. 3 c. packed dark brown sugar. 2. large eggs. 1/4 tsp. pure vanilla ...
An operating temperature is the allowable temperature range of the local ambient environment at which an electrical or mechanical device operates. The device will operate effectively within a specified temperature range which varies based on the device function and application context, and ranges from the minimum operating temperature to the ...
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated , but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life .