Typically cooking in the range of 125° up to 160°. The lower temperatures will be used to choose the doneness of the meat. At higher temperatures, or longer cooking times, there will be tenderizing effects. After reaching temperature and before searing, meat can typically be held for hours with no loss of quality. Meat is typically seared afterwards to create a flavorful crust.
Fish tends to be cooked to a lower temperature than meats. The hold time between reaching final temperature and searing is minutes rather than hours, maxing out around 20 or 30 minutes depending on the specific type of fish. Searing can be done skin-side only, or skipped completely for a poached texture.
Higher temperature near boiling is used to break down the cell walls and soften the food. 185° seems to be the magic number, and the cook time is on the order of 5 - 15 minutes. Higher temperatures can be used to caramelize the sugars (in fruits), try 280° - 330°.
The magic temperature is around 350° which is the smoke point of butter. Bread will brown evenly and yet not burn, so that food can be left unattended for 10 or 20 minutes.
Butter and oils have different smoking points. It is possible to set Cinder just below the smoking point in order to make effective use of the oil.
omelets or scrambled eggs respond well to 275°, care should be taken to avoid the drip tray by pouring slowly, allowing the egg time to solidify. If the top is closed, more moisture is retained for a fluffier result. Fried eggs can be cooked around 350°, closing may cause the upper cooking plate to contact the top of the yolk.