# Oil Temperature Judgment Techniques and Common Temperature and Unit Conversion Table

* Oil temperature between 120°C and 140°C: Suitable for soft frying[^1] and sliding stir-frying[^2]. When chopsticks are placed in the oil, there are basically no bubbles around them, no light blue smoke, no sound, and the oil surface is calm.
* Oil temperature between 150°C and 160°C: Optimal cooking temperature. When chopsticks are placed in the oil, a few oil bubbles will appear around them, with a slight amount of light blue smoke, and the oil moves from the edges toward the center.
* Oil temperature between 160°C and 180°C: Suitable for frying until golden and crispy. When chopsticks are placed in the oil, a large amount of light blue smoke rises, and the oil surface appears relatively calm.
* (Note) It is best to buy an infrared thermometer gun and use a traditional thermometer with caution.

> The so-called "X% oil temperature" mentioned in online video tutorials refers to a percentage of the full 100% oil temperature, which is 300°C.
> That is, n% oil temperature T_n = 30n [degree Celsius]
> Temperature conversion formula
> C = 5/9 * (F - 32)
> Or
> F = 9/5 * C + 32

## Attached Oil Temperature Reference Table

The table is constructed based on the descriptions above. The errors are due to non-professional data.

| Celsius °C | Common Name | Fahrenheit °F |
| :----: | :----: | :----: |
| -18±4 | Quick Freeze (Frozen) | -0.4±4 |
| 4±2 | Fresh Keeping | 40±4 |
| 30±10 | Room Temperature | 86±18 |
| 60±10 | 20% | 140±18 |
| 90±10 | 30% | 194±18 |
| 120±10 | 40% | 248±18 |
| 150±10 | 50% | 302±18 |
| 180±10 | 60% | 356±18 |
| 210±10 | 70% | 410±18 |
| 240±10 | 80% | 464±18 |
| 270±10 | 90% | 518±18 |
| 300±10 | 100% | 572±18 |

* ^1: Soft frying involves coating small pieces, slices, or strips of ingredients in batter, placing them in hot oil, and frying them until they are about 70-80% cooked.
* ^2: Sliding stir-frying involves selecting tender animal-based ingredients, cutting them into shreds, slices, cubes, or strips, coating them with egg white and starch, sliding them in warm oil until separated, then pouring them into a colander to drain excess oil.