Electrolux EMS17206 Browning agents, Using a food thermometer to determine cooking times

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Browning agents

After more than 15 minutes cooking time food acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents. In the following table you will find some suggestions for substances you might use for browning and some of the uses to which you might put them.

Browning agent	Dish	Method
Melted butter & dried	Poultry	Coat the poultry with the
paprika		butter/paprika mixture
Dried paprika	Oven baked dishes -	Dust with paprika
	Cheese toasties
Soya sauce	Meat and poultry	Coat with the sauce
Barbecue & Worcestershire	Roasts, rissoles,	Coat with the sauce
sauce, gravy	Small roasted items
Rendered down bacon	Oven baked dishes, toasted	Sprinkle pieces of bacon
fat or dried onions	items, soups, stews	or dried onions on top
Cocoa, chocolate flakes,	Cakes & desserts	Sprinkle pieces on top of
brown icing, honey &		cakes and desserts or
marmalade		use to glaze

Using a food thermometer to determine cooking times

Once cooked, every drink and every foodstuff has a certain internal temperature at which the cooking process can be switched off and the food will be cooked. The internal temperature can be ascertained with a food thermometer. The most important temperatures are specified in the temperature table.

Drink / food		Internal temp. at the	Internal temp. after
		end of cooking time	10 -15 mins standing
			time
Heating drinks		65-75oC
(Coffee, Water, Tea, etc.)
Heating milk		60-65oC
Heating soup		75-80oC
Heating stew		75-80oC
Poultry		80-85oC	85-90oC
Lamb	Rare	70oC	70-75oC
	Well done	75-80oC	80-85oC
Roast beef	Rare	50-55oC	55-60oC
	Medium	60-65oC	65-70oC
	Well done	75-80oC	80-85oC
Pork, Veal		80-85oC	80-85oC