KEY CULINARY TEMPERATURES

Event

Celsius - °C

Fahrenheit - °F

water freezes
0
32
typical fridge temperature
4
39
food danger zone starts
5
41
ideal room temp for chocolate work
20
68
raw bread dough maximum temp
24
75
milk and white chocolate cooling
28
82
dark chocolate cooling temperature
29
84
milk and white chocolate working
30
86
dark chocolate working temperature
31
88
butter melts
32
90
whipped cream deflates
40
104
white and milk chocolate fully melted
45
113
beef/lamb rare
49
120
dark chocolate fully melted
50
122
beef/lamb medium rare
55
131
egg white coagulates
60
140
food danger zone ends
61
142
beef/lamb medium rare
63
145
egg yolk coagulates
65
149
e.coli dead
69
156
beef/pork medium
71
160
poultry fully cooked
74
165
beef/pork well done
76
169
crème anglaise done
84
183
bread is fully cooked
93
199
water boils
100
212
sugar soft ball stage
110
230
sugar hard ball stage
120
248
italian meringue
121
250
sugar soft crack
130
266
sugar hard crack
145
293
cookies baking temp
165
329
caramel, light brown
171
340
caramel, medium brown
179
354
classic cake baking
180
356
caramel, dark brown
190
374

Temperature Conversion

°K

°C

°F