Cooking temperatures
Meat
| Meat | ||
|---|---|---|
| Beef and Veal | Rare | 50°C (122°F) |
| Beef and Veal | Medium rare | 55°C (131°F) |
| Beef and Veal | Medium | 60°C (140°F) |
| Beef and Veal | Medium well | 65°C (149°F) |
| Beef and Veal | Well done | 70°C (158°F) |
| Minced Beef | Medium rare | 55°C (131°F) |
| Minced Beef | Medium | 60°C (140°F) |
| Minced Beef | Medium well | 65°C (149°F) |
| Minced Beef | Well done | 70°C (158°F) |
| Lamb | 60°C (140°F) | |
| Pork or Ham | 60°C (140°F) | |
| Fish | 50°C (122°F) | |
| Poultry | Legs | 75°C (167°F) |
| Poultry | Breast | 65°C (149°F) |
| Baking | |
|---|---|
| Sponge cake | 95-98 °C |
| Fruit cake | 98-100 °C |
| Bread (Rich Dough) | 77 °C |
| Bread (Lean Dough) | 88-93 °C |
| Butter (Melted & Cooled) | 29-32 °C |
| Butter (Softened) | 18-19 °C |
| Yeast (Water Temp) | 41-46 °C |
| Jam (Setting Point) | 105 °C |
| Confectionery | ||
|---|---|---|
| Syrup | Thread | 110-112 °C |
| Fondants, Fudge & Pralines | Soft Ball | 112-116 °C |
| Caramel | Firm Ball | 118-120 °C |
| Divinity & Nougat | Hard Ball | 121-130 °C |
| Taffy | Soft Crack | 132-143 °C |
| Brittles, Lollipops & Hardtack | Hard Crack | 149-154 °C |
| Flan & Caramel Cages | Hard Caramel | 160-177 °C |