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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
Drink / food Internal temp. at the Internal temp. after
end of cooking time 10 -15 mins standing
time
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.
Heating drinks 65-75
o
C
(Coffee, Water, Tea, etc.)
Heating milk 60-65
o
C
Heating soup 75-80
o
C
Heating stew 75-80
o
C
Poultry 80-85
o
C 85-90
o
C
Lamb Rare 70
o
C 70-75
o
C
Well done 75-80
o
C 80-85
o
C
Roast beef Rare 50-55
o
C 55-60
o
C
Medium 60-65
o
C 65-70
o
C
Well done 75-80
o
C 80-85
o
C
Pork, Veal 80-85
o
C 80-85
o
C
EX-22F-UK English:NEW Electrolux_CS BASE_English 24/4/07 11:01 Page 15