title:: Pan - Recommended Cooking Temperatures
updated:: 2020-09-04 16:47:28+00:00
created:: 2020-09-04 16:34:54+00:00

Pan - Recommended Cooking Temperatures

[HestanCue_RecommendedCookingTemperatures.pdf](../../_resources/HestanCue_RecommendedCookingTemperatures.pdf)

[Hestan\_Cue\_-*Temperature\_Chart\_Fahrenheit*-_Printable.pdf](../../_resources/Hestan_Cue_-_Temperature_Chart_Fahrenheit_-_Printa.pdf)

- # 450
  
  HIGH
- ## PROTEIN - QUICK SEAR, CHAR
  
  Sous Vide Meats, Crispy Skin Fish  
  Great for crisping skin or developing crust. Typically you should sear for 1-2 minutes per side  
  and then finish cooking at 350°F.
- ## VEGETABLES - CHAR, BLISTER
  
  Broccoli, Green Beans  
  To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
- # 425
- ## PROTEIN - SEAR, STIR-FRY
  
  Shrimp, Cubed Meats  
  The ideal temperature to develop color and cook small proteins like scallops, shrimp or stir-fry.
- ## VEGETABLES - STIR-FRY, PAN FRY
  
  Peppers, Carrots, Home Fries  
  For cooking small (or small cut) vegetables and developing color.
- # 400
- ## PROTEIN - BROWN, PAN FRY
  
  Pork Chops, Chicken  
  An all-around temperature for cooking  
  meat while developing color.
- ## VEGETABLES - ROAST
  
  Asparagus, Corn (off the cob), Zucchini  
  Great for quickly caramelizing produce high in natural sugars or cooking large (or large cut) vegetables.
- # 375
- ## PROTEIN - BROWN, SHALLOW FRY
  
  Chicken Cutlet, Pan Fried Fish, Ground Meats  
  The perfect temperature for gently frying  
  breaded meats or browning butter.
- ## VEGETABLES - BROWN, SHALLOW FRY
  
  Brussels Sprouts, Pancakes, Hash Browns, Crispy Eggplant  
  Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.
- # 350
- ## PROTEIN - PAN ROAST AFTER SEAR
  
  Steak, Lamb  
  The sweet spot to finish your meat after a quick  
  sear at a higher temperature.
- ## VEGETABLES - SAUTE, TOAST
  
  Onions, Garlic, Peppers, Quesadilla  
  The quintessential saute temperature. Also good for toasted sandwiches, like a crispy and gooey grilled cheese.
- # 325
- ## PROTEIN - SCRAMBLED EGGS
  
  Scrambled, Country Omelettes  
  Best with butter or non-stick cooking spray (not oil). We recommend no more than 4 eggs at a time.
- # 300
- ## PROTEIN - RENDER
  
  Duck Breast, Pancetta  
  To slowly draw out fat for use in other recipes or to  
  make your meat extra crispy.
- ## VEGETABLES - CARAMELIZE, SWEAT
  
  Onions, Garlic, Peppers  
  The best temperature to gently cook and gradually develop color.
- # 250
- ## PROTEIN - FRIED EGGS
  
  Sunny Side Up, Over Easy, Egg White Omelettes  
  For that elusive tender egg white, low temperature is key.  
  Best with butter or non-stick cooking spray (not oil).