Temperature guide
These temperature suggestions will get you off to a good start with Ztove. Experiment until you find your own favourites.
Very high heat
- 250°CRoast green coffee beans
- 250°CBread, pan bread, baked
- 230°CTuna, fresh, fried
- 220°CFrench fries, frozen, deep-fried
- 220°CPork cracklings, deep-fried
- 215°CScallops
- 215°CRoast pine nuts
- 210°CSalmon with skin
- 210°CTiger prawns
- 210°CLangoustine, fried
- 210°CSquid, fried
- 210°CCaramel, melted sugar
- 200°CHomemade French fries, deep-fried
- 200°CChurros, deep-fried
- 200°CBurnt almonds
- 200°COmelette
- 200°CFried egg, crispy
High heat
- 195°CSalmon without skin
- 195°CBreaded fish/meat
- 195°CBreaded plaice fillet
- 195°CBraised potatoes
- 190°CFish fillet/fish sticks
- 190°CCalf liver
- 190°CPork liver
- 190°CSquash
- 190°CButter-roasted bread
- 190°CPancakes
- 180°CBlood sausage
- 180°CBeef, steak, fried
- 180°CFalafels, deep-fried
- 180°CMackerel, smoked
- 180°CHerring, fried
- 180°CCod, fried
- 180°CCod roe, fried
- 180°CDuck breast with skin
Medium heat
- 175°CBacon, fried
- 175°CMeatballs, fried
- 175°CGround beef patty, burger patty, fried
- 175°CBoneless chicken thighs, fried
- 175°CChicken breast with skin, fried
- 175°CDanish rice pudding pancakes (klatkager)
- 175°CWhole fried plaice
- 175°CRoot vegetables, fried
- 175°CBell pepper, fried
- 175°CCod, fried
- 175°CFlounder, whole fried
- 175°CMuesli, roasted
- 170°CBrussels sprouts, fried
- 170°CChicken breast without skin
- 170°CPotato rösti, raw
- 165°CGrilled cheese sandwich
- 165°CBread croutons
- 165°CFish cakes
- 165°CTomatoes, fried
- 165°CVegetable patties
- 165°CRoot vegetables, fried
- 165°CBeetroot, fried
- 150°CParsnip, fried
- 150°CSpinach, fried
- 150°CLeek, fried
- 150°CButternut squash, fried
- 150°COmelette
- 150°CSoft onions
- 150°CRoasted nuts
- 150°CPumpkin seeds, roasted
- 150°CSunflower seeds, roasted
- 150°CPointed cabbage, fried
- 150°CRed cabbage, fried
- 150°CAsparagus, fried
- 150°CAsparagus broccoli, fried
- 150°CBroccoli, fried
- 150°CKale, fried
- 150°CPumpkin, fried
- 150°CHazelnuts, roasted
- 150°CHearts of lettuce, fried
- 150°CHokkaido pumpkin, fried
- 150°CJerusalem artichoke, fried
- 150°CChicory, fried
- 150°CAlmonds, roasted
- 150°CMedister sausage, fried
Low heat
- 135°CScrambled eggs, fried eggs
- 135°CScrambled eggs, classic
- 135°CFried eggs, classic
- 135°CFried eggs, crispy
- 130°CGarlic, fried
- 130°CGinger, fried
- 130°CCurry powder, roasted
- 130°CSpices, roasted
Bring to boil
- 115°CApplesauce
- 115°CStrawberry jam
- 112°CWater, rolling boil
- 108°CReduce stock, sauce etc.
- 105°CPickling liquid
Boiling – small bubbles
- 103°CWater, simmering – good for rice and pasta
- 103°CPastry cream
- 100°CRice porridge
- 100°CIce cream base
- 100°CVanilla cream – crème anglaise
- 100°COat porridge
- 100°CChicken stock
- 100°CVegetable stock
- 99°CMashed potatoes
Poaching
- 95°CAsparagus, poached
- 95°CAsparagus broccoli, poached
- 95°CCauliflower, poached
- 95°CBroccoli, poached
- 95°CFennel, poached
- 95°CGreen beans, poached
- 95°CVegetables, poached
- 95°CCarrots, poached
- 95°CCorn on the cob, poached
- 95°CBrussels sprouts, poached
- 95°CBeetroot, poached
- 95°CPointed cabbage, poached
- 95°CGhee, clarified butter
- 90°CCod roe, poached
- 90°CScrambled eggs, creamy
- 75°CSausages, boiled/poached
- 75°CMulled wine – below the evaporation point of alcohol
- 65°CKeep food warm without further cooking
Emulsify
- 58°CEmulsified sauces e.g. béarnaise, hollandaise
Melt
- 60°CGelatin, melted
- 50°CChocolate, melted
- 50°CButter, melted for e.g. cakes
Defrost
- 40°CQuick defrosting of frozen goods for immediate use