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Article - Temperature Charts for Cooking
Reading recipes can be confusing when dealing with metric and imperial temperatures. Below, are a few charts that we hope you will find useful.
Celcius/ Fahrenheit Conversion Formula
General Temperatures
Candy-making Temperatures
Frying Temperatures
Liquid Temperatures
Oven Temperatures
Safe Cooking Temperatures
Smoke Points for Cooking Oil
Celcius/ Fahrenheit Conversion Formula
Celcius to Fahrenheit: add 32 and multiply by 1.8
Fahrenheit to Celcius: subtract 32 and multiply by 0.5556
| Fahrenheit | Celcius | |
| Freezer - Internal Temperature | 0.0 | -18.0 |
| Refrigerator - Internal Temperature | 40.0 | 4.0 |
| Room Temperature | 68.0 | 20.0 |
| Dough Rising Temperature | 80.0 - 95.0 | 27.0 - 35.0 |
| Lukewarm | 98.5 | 37.0 |
| Cold Water Test | Fahrenheit | Celcius |
| Thread (forms a soft 2" thread) | 223.0 - 234.0 | 106.0 - 112.0 |
| Soft ball (forms a soft ball that flattens by itself when removed) | 234.0 - 240.0 | 112.0 - 116.0 |
| Firm ball (forms a firm, pliable ball) | 242.0 - 248.0 | 116.0 - 120.0 |
| Hard ball (forms a rigid, slightly pliable ball) | 250.0 - 265.0 | 121.0 - 129.0 |
| Soft crack (separates into hard, pliable threads) | 270.0 - 290.0 | 132.0 - 143.0 |
| Hard crack (separates into hard, brittle threads) | 300.0 - 310.0 | 149.0 - 154.0 |
| Light caramel (turns a pale, golden, transparent colour) | 320.0 - 338.0 | 160.0 - 170.0 |
| Dark caramel (turns a dark amber - dark red-brown colour) | 350.0 - 360.0 | 176.0 - 182.0 |
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This method can be used as a guide in the absence of a candy or fat thermometer
| Time taken to turn 2" square of bread golden brown (seconds) | Fahrenheit | Celcius |
| 65 | 345.0 - 355.0 | 174.0 - 179.0 |
| 60 | 355.0 - 365.0 | 179.0 - 185.0 |
| 50 | 365.0 - 375.0 | 185.0 - 190.0 |
| 40 | 375.0 - 385.0 | 190.0 - 196.0 |
| 20 | 385.0 - 395.0 | 196.0 - 202.0 |
| Fahreinheit | Celcius | |
| Water Freezes | 32.0 | 0.0 |
| Wine Storage | 55.0 | 13.0 |
| Water Simmers | 180.0 | 82.0 |
| Water Boils - 10,000 feet above sea level | 194.0 | 90.0 |
| Water Boils - 7,500 feet above sea level | 198.4 | 92.4 |
| Water Boils - 5,000 feet above sea level | 203.0 | 95.0 |
| Water Boils - 2,000 feet above sea level | 208.4 | 98.4 |
| Water Boils - sea level | 212.0 | 100.0 |
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| Fahrenheit | Celcius | |
| Oven Temperature - warming food | 200.0 - 250.0 | 93.0 - 121.0 |
| Oven Temperature - very low | 250.0 - 275.0 | 121.0 - 133.0 |
| Oven Temperature - low/ slow | 300.0 - 325.0 | 149.0 - 163.0 |
| Oven Temperature - moderate/ medium | 350.0 - 375.0 | 177.0 - 190.0 |
| Oven Temperature - hot | 400.0 - 425.0 | 204.0 - 218.0 |
| Oven Temperature - very hot | 450.0 - 475.0 | 232.0 - 246.0 |
| Oven Temperature - extremely hot | 500.0 - 525.0 | 260.0 - 274.0 |
| Fahrenheit | Celcius | |
| Beef, Lamb, Veal - Rare | 140.0 | 60.0 |
| Beef, Lamb, Veal - Medium | 160.0 | 71.0 |
| Beef, Lamb, Veal - Well-done | 170.0 | 77.0 |
| Poultry - Bone In | 180.0 | 82.0 |
| Poultry - Boneless | 175.0 | 79.0 |
| Eggs - Fried, poached, coddled | until firm | until firm |
| Eggs - Casseroles, sauces, custards | 160.0 | 71.0 |
| Fish | 120.0 - 137.0 | 49.0 - 58.0 |
| Ground Meat - Beef, lamb, pork | 160.0 | 71.0 |
| Ground Meat - poultry | 165.0 | 74.0 |
| Ostrich, Emu | 160.0 | 71.0 |
| Pork - chops, roast | 160.0 - 165.0 | 71.0 - 74.0 |
| Pork - cured | 140.0 | 60.0 |
| Sausage | 160.0 | 71.0 |
| Stuffing | 180.0 | 82.0 |
| Fahreinheit | Celcius | |
| Peanut | 450.0 | 232.2 |
| Safflower | 450.0 | 232.2 |
| Soy | 450.0 | 232.2 |
| Grapseed | 445.0 | 229.5 |
| Canola | 435.0 | 223.9 |
| Corn | 410.0 | 210.0 |
| Olive | 410.0 | 210.0 |
| Sesame Seed | 410.0 | 210.0 |
| Sunflower | 390.0 | 198.9 |
This article is designed as a guide only.