A Temperature Guide for Foolproof Cooking & Baking
Meat: Poultry
Chicken, Turkey and Whole Duck: 75°C*Duck Breasts: 66°C
*Must be cooked to at least 75°C to prevent food-borne illness.
Meat: Red
Beef, Lamb and Veal (Rare): 57°CBeef, Lamb and Veal (Medium): 68°C
Beef, Lamb, and Veal (Well-Done): 74°C
Pork (Medium): 65°C
Pork (Well Done): 71°C
Sausages: 71°C
Seafood
Sushi-Grade Salmon and Tuna (Pink in the Middle): 54°CSalmon, Tuna, Sea Bass, Cod and Other Fish (Fully Cooked): 60°C
Lobster and Crab: 62°C
Scallops and Prawns: 49°C
Baking
Ideal Water Temperature for Yeast: 38°CPerfectly Softened Butter: 18-19°C
Enriched Bread (Brioche, Challah, Cinnamon Buns): 82-88°C*
Lean Bread (Rye, Pizza, Sourdough): 88-93°C
Most Cakes (Chocolate Cake, Carrot Cake, Banana Bread, Muffins): 93-96°C
Sponge Cakes and Pound Cakes: 95-99°C
Cookies: 82°C
Custard (Including Flan, Crème Brûlée and Pumpkin Pie): 77-79°C
Quiche & Pavlova: 71°C
*Enriched bread contains ingredients like milk or eggs in the dough for richness, while lean bread uses mostly flour, water and yeast. If your pizza dough or other lean dough has oil or other fats, such as some pizza doughs, err on the lower end of the temperature scale.
Confections
Jam (Setting Point): 110°CChocolate Ganache: 33°C
Tempering Chocolate: 45°C to melt, 28°C to cool, 31°C to reheat and use
Fudge or Pralines: 112-115°C
Caramel Sweets: 116-120°C
Caramel Sauce: 165°C
Nougat and Toffee: 121-143°C
Hard Toffees: 132-143°C
Miscellaneous
Coffee: 90-95°CMilk (For Frothing, Chai, or Hot Chocolate): 60-68°C
Oil (for Shallow or Deep Frying): 160-180°C
Yoghurt: 42°C
Paneer, Ricotta and Mozzarella Cheese: 82°C
'Room Temperature': 20-22 °C
'Lukewarm': 37-40°C