Reference > Cooking Times > Temperature Table

Temperature Table

  Fahrenheit
Freezing point 32 deg.
   
Lukewarm Water or Milk, not over 98 deg.
   
Albumen begins to coagulate 134 deg.
   
Milk, Pasteurized, keep for 1/2 hour at 145 deg.
   
Simmering point 185 deg.
   
Boiling point  
Water (sea level) 212 deg.
Milk (sea level) 214 deg.
   
Milk, scalded in double boiler 196 deg.
   
Baking  
Apples 300 deg.
Bananas 400 deg.
Biscuit (baking powder) 450 deg.
Biscuit (yeast) 425 deg.
Loaf Bread 400 deg.
Muffins 380 deg.
Popovers 450 deg.
   
Baking, Cake  
Cookies 400 deg.
Gingerbread 375 deg.
Fruit and Pound 300 deg.
Layer 380 deg.
Plain (shallow pan) 375 deg.
Sponge (shallow pan) 350 deg.
   
Baking, Meats, Beef and Mutton, for 15 minutes 450 deg.
then reduce to 350 deg.
   
Baking, Meats, Chicken and Turkey, for 1/2 hour 400 deg.
then reduce to 300 deg.
   
Baking, Meats, Goose and Lamb, for 1/2 hour 400 deg.
then reduce to 300 deg.
   
Baking, Meats, Pork and Veal, for 1/2 hour 350 deg.
then reduce to 260 deg.
   
Baking, Pastry: Pies, for 1/4 hour 450 deg.
then reduce to 350 deg.
   
Baking, Pastry: Tart or Patty Shells 450 deg.
   
Baking, Potatoes 450 deg.
   
Frying  
Breaded Chops, Oysters 380 deg.
Croquettes, Fishballs 390 deg.
Doughnuts, Fritters 360-370 deg.
Potatoes, French Fried 380 deg.
Potato Chips or Straws 400 deg.
   
Fruit Jelly 222 deg.
   
Sugar and Water Sirup  
large thread 217 deg.
feather 232 deg.
soft ball 240 deg.
hard ball 250 deg.
for glaced fruits and nuts 310 deg.
for spun sugar 300 deg.
caramel 350 deg.

Source

Better Meals for Less Money (1917).

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