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Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F
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 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.
Baking chocolate, or cooking chocolate, [3] is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate , milk chocolate , and white chocolate are produced and marketed as baking chocolate.
In addition, the "cook's cup" above is not the same as a "coffee cup", which can vary anywhere from 100 to 200 mL (3.5 to 7.0 imp fl oz; 3.4 to 6.8 US fl oz), or even smaller for espresso. In Australia, since 1970, metric utensil units have been standardized by law, and imperial measures no longer have legal status.
For an oven set to 325°F, FoodSafety.gov recommends the following roasting times based on the weight of a fully thawed turkey: 4 to 6 Pounds (Breast) Cooking Time 1 1/2 to 2 1/4 hours
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of the equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F). [57]