Temperature Charts

For your convenience you can find here the tables for: 
  • Oven Temperature
  • Temperature for Meat
  • Temperature for Candy Making

When using this tables keep in mind that:
  • Ovens are “temperamental” things: know your oven; the temperatures might have small variances from oven to oven.  
  • As a rule of thumb fan force ovens are hotter, depending on the recipe you need to reduce the temperature in 10/20°C (50/68°F).  Again, know your oven.
  • While meat is resting the heat from the surface of what you are cooking will still be working its centre increasing the internal temperature – in other words, it will still be cooking.  The temperature might vary between 2-8°C (25-46°F) depending on the size of the piece you are cooking.  

Oven Temperatures

Celsius
Fahrenheit
Gas
Description
110°C
225°F
1/4
Cold
120°C
250°F
1/2
Cold
140°C
275°F
1
Very Low
150°C
300°F
2
Very Low
170°C
325°F
3
Low
180°C
350°F
4
Medium
190°C
375°F
5
Medium
200°C
400°F
6
Hot
220°C
425°F
7
Hot
230°C
450°F
8
Very Hot
240°C
475°F
9
Very Hot

Meat Cooking Temperature

Poultry
Whole
Breast 74°C (165°F) / Thigh 79°C (175°F)
Parts
74°C (165°F)
Stuffed
74°C (165°F)
Beef and Lamb
Rare
51°C (125°F)
Medium Rare
54-57°C (130-135°F)
Medium
57-60°C (135-140°F)
Medium well
60-65°C (140-150°F)
Well done
65°C (150°F) +
Pork
Medium Rare
63°C (145°F)
Medium
66°C (150°F)
Well Done
71°C (160°F)
Fish
Rare
42°C  (108°F)
Medium Rare
50°C (122°F)
Medium
60°C  (140°F)

Candy Making Temperatures

Stage
Temperature
% Sugar
Description
Use
Thread
106-112°C (223-235°F)
80%
The syrup drips from a spoon, forms thin threads in water
Glacé and candied fruits
Soft ball
112-118°C (235-245°F)
85%
The syrup easily forms a ball while in the cold water, but flattens once removed
Fudge and fondant
Firm ball
118-121°C (245-250°F)
87%
The syrup is formed into a stable ball, but loses its round shape once pressed
Caramel candies
Hard ball
121-130°C (250-266°F)
92%
The syrup holds its ball shape, but remains sticky
Divinity and marshmallows
Soft crack
130-143°C (270-290°F)
95%
The syrup will form firm but pliable threads
Nougat and taffy.
Hard crack
143-154°C (290-310°F)

99%
The syrup will crack if you try to mold it
Brittles and lollipops
Caramel
154-176°C (310-350°F)
100%
The sugar syrup will turn golden at this stage
Pralines