Cooking Temperatures

Correct cooking temperature is a crucial factor for successful cooking. You can avoid failures when baking cakes, cookies and meringues; roasting meats or poultry; or making candy if you use the proper temperature. And, of course, you must also follow the recipe exactly. There are various thermometers available to help you: one for the oven, one for meats and poultry, one for candies and one for deep-fat frying.

If you don’t have the right oven temperature when baking, roasting, etc., you will not get the best results. Therefore, check the temperature control of your oven at least once a year with a professional. If you do not have a temperature control, use an oven thermometer. The chart below indicates what the various oven temperatures mean:

 Oven Temperatures

    • 250°F to 275°F — 130°C to 135°C — Very slow
    • 300°F to 325°F — 150°C to 155°C — Slow
    • 350°F to 375°F — 170°C to 190°C — Moderate
    • 400°F to 425°F — 205°C to 220°C — Hot
    • 450°F to 475°F — 230°C to 240°C — Very hot
    • 500°F and over — 260°C and over — Extremely hot

When you use a thermometer, here are some charts to guide you in your cooking.

Inner Meat Temperatures to Indicate Degree of Doneness

Beef and Lamb Very rare 125°F
Rare 130°F to 135°F
Medium Rare 140°F to 150°F
Medium 160°F
Well done 165°F to 170°F
Pork Well done 170°F
Poultry Well done 82°F to 85°F

  Candy Tests

Thread stage 230°F to 234°F
Soft ball 234°F to 240°F
Firm ball 244°F to 248°F
Hard ball 250°F to 266°F
Soft crack 270°F to 290°F
Hard crack 300°F to 310°F

 

  Deep-Fat Frying

325°F to 375°F depending on main ingredient used, texture and size.

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