�i‚‰‚–) Temperature changes during cooking

�@ We made four experiments investigating the amount of temperature and energy required for cooking and how this changes over time. Some dishes were cooked and observed. Using these results we could determine what type of solar radiation collecter or biogas heat should be used in different situations.
The temperature was measured by inserting thermocouples into foods or measuring the surface temperature. Measured points are shown in each sketch.

Fig.1 shows an experiment where a chicken leg (207g) was cooked in a gas oven with a dimension of 30.5cm X 29.3cm X 18.5cm using low heat (160�Ž). It took 50 minutes to cook satisfactorily. However, when the temperature was raised to 230�Ž, it only took 15 minutes. A fan was used to minimise the air convection layer to improve the heat transfer.

Fig.2 shows the temperature change when a steak (140g) was cooked in a frying pan at low temperature. It took 6 minutes to be cooked through. When food requires much heat, the pot used in the solar cooker should have some heat storage and a high surface temperature. A hundred fifty degrees is sufficient to cook a steak.

Fig.3 shows the temperature change when a stew was cooked in a saucepan. The stew was made with a potato, a carrot, an onion and chicken (200g), and braised, then put into the saucepan. It took 30 minutes to cook and the temperature rose to about 100�Ž.


Three croquette were fried. The oil temperature was around 200�Ž, as shown in Fig.4.

If food requiring much heat is put into a pan, the temperature drops suddenly. It is important to know which cooking device is most appropriate with regards to the kind of food to be cooked.