Cooking at temperature guarantees safe and tasty results each time
Cooking food at appropriate temperatures is essential both to safety and quality. At what temperature should the different meats be cooked? What are the optimal cooking conditions for sourdough compared to the rich dough? Any chef or successful successful catering must have these essential figures to guarantee safe and tasty results each time. Below you will find a food temperature guide for a range of ingredients that you can use to guarantee that each dish is cooked to perfection.
| Meat cooking | TEMPERATURE | COOKING | TEMPERATURE |
| Chicken, turkey, duck | 74 ° C | Sponge cake | 95-98 ° C |
| Beef, lamb, calf (bleeding) | 52 ° C | Fruit cake | 98-100 ° C |
| Beef, lamb, calf (medium) | 60 ° C | Bread (rich dough) | 77 ° C |
| Beef, lamb, calf (well cooked) | 71 ° C | Bread (lean dough) | 88-93 ° C |
| Roasts, steaks and pork (medium) pork chops | 63 ° C | Yeast (water temperature) | 41-46 ° C |
| Roasting, steaks and pork chops (well cooked) | 71 ° C | Bush (adjustment point) | 105 ° C |
| Fish | 60 ° C | Butter (refrigerated) | 2 ° C |
| Pans | 74 ° C | Butter (softened) | 18-19 ° C |
| Egg dishes | 71 ° C | Butter (melted and cooled) | 29-32 ° C |
| CONFECTIONERY | TEMPERATURE | WATER | TEMPERATURE |
| Wire (syrup) | 110-112 ° C | Poach | 71-82 ° C |
| Soft ball (fondants, fudge, pralines) | 112-116 ° C | Simmer | 82 ° C |
| Firm ball (caramel) | 118-120 ° C | Simmer | 85 ° C |
| Hard ball (Divinity & Nougat) | 121-130 ° C | Boil | 96 ° C |
| Mou (shooting) | 132-143 ° C | Boil | 100 ° C |
| Hard crack (brittle, lollipops & Hardtack) |
149-154 ° C | ||
| Caramel (flan & caramel cages) | 160-177 ° C |
