The maximum temperature of 257℃ reaches the ignition point.
Oil temperature refers to the heat of the oil in the pot when the ingredients are about to be added. The temperature of oil is usually called "a few percent heat", and each percent heat is about 25 degrees. The temperature of oil is customarily divided into warm oil, warm oil, hot oil and strong oil.
Warm oil, also known as 30% to 40% heat. The oil temperature is about 100 degrees. At this time, white foam appears on the oil surface, and there is no sound or green smoke.
Warm oil, also called 50% to 60% heat. The oil temperature is around 150 degrees. At this time, the oil is turned around and a slight smoke rises. This oil temperature is most suitable for frying and soft frying. wait.
Hot oil, also known as 70% to 80% hot oil, has an oil temperature of around 200 degrees. At this time, the turning of the oil surface turns to calm, and green smoke rises and rushes upward. This kind of oil can be suitable for frying. cooking. saute. Cooking methods such as 氽.
Fierce oil is also called 90% to 100% hot oil. The oil temperature is around 257 degrees, which is about to reach the ignition point. It is only suitable for stir-frying vegetables and so on.
?Extended information
The oil temperature is often described as "a few percent" in the recipes. I have information and have done detailed research and discussion on this. Here, I I only give the results of its demonstration - the mathematical relationship between the 10% oil temperature scale in Fahrenheit and the Celsius scale - for your reference.
Since the 10% oil temperature scale is a scale method used by chefs to estimate temperature based on experience, the estimation error often varies from person to person. Generally, an error of 50% (±10-15°C) is allowed. , and because the flash points of various greases are different, the temperature of the same grease is different for different greases.
Here is just some information for your reference. After cooking a lot, you can get a rough estimate. But don’t treat cooking as an experiment. Once you use a thermometer every time you cook, you will be working too hard and you will lose the fun of cooking.
Reference source Baidu Encyclopedia-Oil temperature