|
Safe Meat
Cooking Temperatures |
|
|
|
Beef |
Rare |
120°-125° |
|
Medium
Rare |
130°-135° |
|
Medium
|
140°-145° |
|
Medium
Well |
150°-155° |
|
Well Done |
160° and above |
|
Lamb |
Rare |
135° |
|
Medium
Rare |
140°-150° |
|
Medium |
160° |
|
Well Done |
165° and above |
|
Chicken |
165°-175° |
|
Turkey |
165°-175° |
|
Pork |
150° |
|
|
|
Candy-Making Temperatures |
|
|
|
Thread |
begins at
230° |
Makes a 2" thread when dropped
from a spoon. |
|
Soft Ball |
begins at
234° |
A small amount dropped into
chilled water forms a ball, but flattens when picked
up. |
|
Firm Ball |
begins at
244° |
The ball will hold its shape
and flatten only when pressed. |
|
Hard Ball |
begins at
250° |
The ball is more rigid, but
still pliable. |
|
Soft Crack |
begins at
270° |
Small amount dropped into chilled water separates into
threads that bend when picked up. |
|
Hard Crack |
begins at
300° |
Separates into threads that
harden and are brittle. |
|
Caramelized Sugar |
310° to 338° |
Between these temperatures, it
will turn dark golden, but will turn black at 350°. |
|
|
|
|
|
*All
temperatures in Fahrenheit. |
