How many degrees does the oil catch fire How high is the temperature before it catches fire?

Please ask the question directly in plain language.

Oil temperature refers to the heat of the oil in the pan when it is about to be fed. The temperature of the oil is often referred to"Almost hot"Each heat is about 35 degrees Celsius. The temperature of oil is also customarily divided into warm oil, warm oil, hot oil and strong oil.

Warm oil, also known as three or four into heat. The oil temperature is about 100 degrees, and the oil surface is white and foaming, silent and smoky. Warm oil, also known as five or six into heat, the oil temperature is about 150 degrees, at this time the oil is turned around, a little green smoke rises, this oil temperature is most suitable for frying, soft frying, etc.

Hot oil, also known as seven or eight percent hot, the oil temperature is about 200 degrees, at this time the oil level turns to calm, green smoke rises and rushes upward, this oil can be suitable for frying. Boil. Fry.

Cooking methods such as syrup. Strong oil, also known as nine to ten percent hot, has an oil temperature of around 300 degrees, which is about to reach the ignition point, and is only suitable for stir-fried dishes and so on.

When preparing a dish, it is important to know the temperature of the oil. Those who should use vigorous fire should not use simmering, and those who should use simmering should not use rapid fire. The temperature of the oil is too high or too low to affect the aroma of the stir-fried dish.

Especially for deep-fried dishes, if the temperature of the oil is too high, the fried dishes will be uncooked on the outside and on the inside; The temperature of the oil is too low, and the slurry and paste hanging on the fried dishes are easy to disintegrate, so that the dishes cannot be crispy.

Generally, stir-frying, not too much oil, as long as you see the smoke in the pot, you can stir-fry the vegetables in the pot. When frying dishes, there is a lot of oil in the pan, and it is not easy to use a thermometer.

When measuring the temperature of oil, you can only judge it by your senses.

After the oil in the pot is heated, put the food to be fried into the oil, wait to sink to the bottom of the pot, and then float on the oil surface, the oil temperature at this time is about 160 °C. At this time, the fire under the pot should be controlled to maintain the temperature of the oil.

After the oil is heated, the food is placed in the oil, which sinks in the middle of the oil and floats on the surface of the oil, which has a temperature of about 170°C. It is more suitable to fry crispy chicken and crispy duck at this temperature, and the fried chicken and duck are charred on the outside and tender on the inside. When frying, the fire under the pot should also be controlled.

It is unscientific to deliberately make the oil pan** when stir-frying.

When cooking, the oil is burned to smoke or deliberately let the oil pan**, at this time the oil temperature may have exceeded 200 degrees Celsius, at this temperature, the oil not only destroys the fat-soluble vitamins contained in the oil, but also the essential fatty acids in the human body are also oxidatively damaged, thus reducing the nutritional value of the oil.

In addition, if the oil temperature is too high, the oil is oxidized and polymerized, which can produce peroxides and polymers, which not only destroys the vitamins in the food, hinders and interferes with the body's digestion and absorption of protein, but also has a toxic effect on the human body.

Nowadays, the commonly used cooking oil is mostly treated (such as decolorization, deacidification, etc.), and there is no obvious smoke phenomenon when burning normally. When cooking, the oil temperature should be controlled at about 150 180 degrees Celsius, and the oil pan should not be smoked or **.

The temperature of fried food oil should also be controlled at about 150 to 180 degrees Celsius. When frying fish, do not cook the meat at a high temperature continuously, and take an intermittent re-frying method. If the oil temperature exceeds 200 degrees Celsius, the frying time should not exceed 2 minutes, otherwise toxic substances will be attached and affect your health.

400 degrees Celsius. Temperature is a physical quantity that indicates the degree of heat and cold of an object, and microscopically speaking, it is the intensity of the thermal motion of the molecules of an object. Temperature can only be measured indirectly by certain characteristics of an object as a function of temperature, and the scale used to measure the temperature value of an object is called a temperature scale.

It specifies the starting point (zero point) of the temperature reading and the basic unit for measuring the temperature. The SI unit is the thermodynamic temperature scale (k). Other temperature scales that are more commonly used internationally are Fahrenheit (°F), Celsius (°C) and the International Practical Temperature Scale.

From the point of view of molecular motion theory, temperature is a sign of the average kinetic energy of the molecular motion of an object. Temperature is the collective manifestation of the thermal motion of a large number of molecules and is statistically significant. For individual molecules, temperature is meaningless.

The degree of heat and coldness measured on one of several arbitrary scales based on an observable phenomenon (e.g., the expansion of a column of mercury).

The temperature at which the object burns varies.

The temperature at which the combustion begins is called the "ignition point", the ignition point of paper is 450 degrees, and the ignition point of wood is about 400 470 degrees. The red phosphorus used in matches has a very low ignition point, only about 260 degrees. The temperature produced when rubbed is enough for the red phosphorus to burn.

Although the temperature at which the match starts burning is very low, the temperature of the match is as high as 2,500 degrees Celsius within an instant of ignition!

There is vinegar under the oil pot, the boiling point of the oil is high, the boiling point of the vinegar is low, after the vinegar boils, it will smoke and rise to the surface, because the boiling point of the upper oil is low, so at this time, the oil has not yet boiled, but the warm and warm Sun Zheng, not feeling hot, of course, there is no regret at all!

The boiling point of edible oil is generally above 200. When the oil temperature exceeds 250, harmful substances such as butadienorein will be produced, which seriously endanger human health and can cause cancer. The boiling point range (also known as the boiling range) of gasoline is 30 205°C, and the boiling point range of diesel is 180 370 and 350 410.

The boiling point of water is determined by the air pressure, the air pressure is high, the boiling point is high, the air pressure is low, and the boiling point is low, which is generally considered to be 100. The boiling point of vinegar is lower, generally at 37 42, so it doesn't matter if you close the boiling vinegar.

Stir-frying at around 310 degrees will catch the oil on fire.

The solution to the oil fire when stir-frying: Min Jian file.

1. Use the lid of the pot or a large wet cloth or wet sack that can cover the pot, and tilt it from the human body to cover the oil pot of **, so that the burning oil fire cannot contact the air, and it will be extinguished immediately due to the lack of simple oxygen.

2. If there are cut vegetables or other raw and cold food in the kitchen, you can pour them into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the ignition oil to make the temperature of the burning oil in the pot drop quickly and fail to reach the spontaneous ignition point and extinguish.

Stir-frying at around 310 degrees will catch the oil on fire.

The solution to the oil fire when stir-frying:

1. Use the lid of the pot or a large wet cloth or wet sack that can cover the pot, and tilt it from the human body to cover the oil pot of **, so that the burning oil fire cannot touch the air, and it will be extinguished immediately due to lack of oxygen.

2. If there are cut vegetables or other raw and cold foods in the kitchen, you can pour them into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the igniting oil to make the temperature of the burning oil in the pot drop rapidly and extinguish it without reaching the spontaneous ignition point.

Hot oil will catch fire when it encounters water because the oil will gasify when the temperature is high, and the water will also vaporize when it encounters high temperature.

When the oil pot is **, never pour it with water. Because the overall situation is bent for water, when it encounters hot oil, it will form a "fryer", which will make the oil fire splash everywhere. The method of extinguishing is to quickly pour the cut cold vegetables along the side and bury them in the pot, and the fire will be extinguished automatically.

Another way is to cover the oil pan with a lid or a large wet cloth that can cover the oil pan, so that the burning oil fire can not contact the air and lack oxygen and self-extinguish.