Cold Comfort Kitchen

useful temperatures to know about:
(conversions are approximate and are as accurate as the various circumstances demand).
32F - 0C = ice melts or water freezes depending upon whether heat is being added or taken away.
120F - 49C = add starter and put yogurt to bed
140F - 60C = internal temperature for rare beef
145F - 63C = internal temp. underdone beef or mutton
150F - 65C = egg begins to thicken and coagulate
160F - 71C = pasteurization temperature
160F - 71C = internal temp medium roast beef
165F - 74C = internal temp roast lamb

175F - 80C = proteins will have curdled
175F - 80C = internal temp well done beef and mutton
175F - 80C = correct internal temp for veal

185F - 85C = internal temp for roast pork
195F - 90C = simmering temperature
200F - 93C = low oven - temp for meringues, custards etc

215F - 102C = thread stage for sugar
230F - 110C = blow stage for sugar (gas reg 1/4)
240F - 116C = about right for fondant icing
250F - 120C = hard boil for sugar (gas 1/2)
275F - 135C = gas oven reg 1
278F - 137C = temp for shallow frying in butter
289F - 143C = hard crack stage for sugar

300F - 150C = Madeira and fruit cake (gas reg 2)
320F - 160C = slow roast for most meats. Choux pastry. Gas 3

350F - 180C = medium. Slow roast for pork. Gas reg 4.
350F - 180C = middle of frying range for doughnuts
350F - 180C = middle of frying range for chips, fish, meat etc
350F - 180C = caramelization of sugar

375F - 190C = normal roasting temperature for meats
375F - 190C = top of frying range for finishing

400F - 200C = hot oven. Pastry, sponge, muffins
400F - 200C =initial browning of roast meats
400F - 200C = gas reg 6
425F - 220C = gas reg 7
450F - 230C = gas reg 8
450F - 230C = puff pastry, souffles, some breads
475F - 240C = gas reg 9. Very hot. Bread batons
500F - 260C = gas 10, maxium heat not for domestic cooking, but some oven self-clean at that temperature and this temperature is used by some bakers for cooking bread rolls.