Fish and Seafood Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures
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Internal Description
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Internal Core Temperature
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Fish
Whole - Steaks - Fillets
Salmon
Halibut, Cod, Red Snapper, Tilapia and Sea Bass
Trout
Tuna - Swordfish - Marlin
Ahi Tuna (Sashimi grade)
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130 to 135 degrees F.
54 to 57 degrees C.
130 to 135 degrees F.
54 to 57 degrees C.
135 to 140 degrees F.
57 to 60 degrees C.
125 degrees F.
51 degrees C.
115 to 120 degrees F.
46 to 49 degrees C.
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Fish is slightly translucent and flakes easily,
Salmon has almost do collagen. This means it will start to lose moisture more quickly than beef.
Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Ahi Tuna is most often served rare or seared rare. This is because the longer you cook it, the more flavor and moisture it loses. Sashimi grade tuna has been flash frozen to kill any parasites.
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Shrimp
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120 degrees F.
49 degrees C.
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Cook until medium-rare and the shrimp just start to turn pink (do not overcook or the shrimp will become dry and lose its flavor).
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Medium-size, boiling
Large-size, boiling
Jumbo-size, boiling
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3 to 4 minutes
5 to 7 minutes
7 to 8 minutes
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Lobster
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Place thermometer in the tail to check the internal temperature. Lobster requires a high temperature than other fish since its muscle fibers are longer and require more heat to shrink.
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Boiled or Steamed, whole Lobster
Grilled Lobster
Baked, Grilled or Broiled Lobster Tail - each
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175 degrees F.
79 degrees C.
145 degrees F.
62 degrees C.
135 to 140 degrees F.
57 to 60 degrees C.
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Shell cut - piggyback lobster tail (lobster meat is exposed).
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Scallops
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120 degrees F.
48 degrees C.
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Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque.
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Clams - Mussels - Oysters
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Cook clams, mussels, and oysters until their shells just open. Throw away the ones that do not open.
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Baked Goods Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures
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Internal Description
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Internal Core Temperature
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Breads
Quick Breads (Breads, Muffins and Cornbread)
Yeast Breads
Soft Breads/Dinner Rolls
Sourdough Breads
Cinnamon Rolls
Water temperature to add yeast
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200 degrees F.
93 degrees C.
200 to 210 degrees F.
93 to 99 degrees C.
180 to 190 degrees F.
82 to 88 degrees C.
200 to 210 degrees F.
93 to 99 degrees C.
190 to 200 degrees F.
87 to 93 degrees C.
105 to 115 degrees F.
41 to 46 degrees C.
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Insert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle.
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Cakes - Cupcakes
Carrot Cake
Clafouti (with fruit)
Devil's Food Cake - Red Velvet Cake
Molten Chocolate Cakes
Pound Cake
Tres Leches Cake, Three-Milk Cake
Upside-Down Cakes
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205 to 209 degrees F.
93 to 98 degrees C.
205 to 209 degrees F.
93 to 98 degrees C.
160 degrees F.
71 degrees C.
205 degrees F.
93 degrees C.
160 degrees F.
71 degrees C.
210 to 212 degrees F.
99 to 100 degrees C.
200 degrees F.
93 degrees C.
190 to 200 degrees F
88 to 93 degrees C
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Insert thermometer in the center of the cake.
Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.
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Cheesecakes
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150 degrees F.
65 degrees C.
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When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.
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Pies
Chocolate Cream Pie
Custard Pie - Cream Pies
Fruit Pies (Blueberry, Blackberry, etc.)
Pecan Pie
Pumpkin Pie
Sweet Potato Pie
Meringue Pies
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165 degrees F.
74 degrees C.
170 to 175 degrees F.
76 to 79 degrees C.
175 degrees F.
79 degrees C.
200 degrees F.
93 degrees C.
175 degrees F.
79 degrees C.
175 degrees F.
79 degrees C.
160 to 165 degrees F.
71 to 74 degrees C.
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Insert thermometer a couple inches in from the edge of the pie.
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Puddings and Custards:
Bread Pudding
Creme Brulee
Baked Custard (Old Fashion)
Flan
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160 degrees F.
71 degrees C.
175 degrees F.
79 degrees C.
160 degrees F.
71 degrees C.
175 degrees F.
79 degrees C.
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Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
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Candy or Sugar Syrup Temperature
Fahrenheit and Celsius Cooking Temperatures
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Internal Core Temperature:
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Description:
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Candy:
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When using a temperatures specified below are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.
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Thread Stage
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230 to 235 degrees F.
110 to 112 degrees C.
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Syrup and Binding agent for fruit pastes:
A spoonful of sugar drizzled over a plate forms a fine, thin thread. This stage makes a syrup, not a candy.
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Soft-ball Stage
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235 to 240 degrees F.
112 to 116 degrees C.
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Fudge, Fondant, Creams, Penuche, Maple, etc:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
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Firm-ball Stage
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244 to 248 degrees F.
118 to 120 degrees C.
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Caramels and Divinity:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
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Hard-ball Stage
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250 to 266 degrees F.
121 to 130 degrees C.
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Taffy and Marshmallows
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
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Soft-crack Stage
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270 to 290 degrees F.
132 to 143 degrees C.
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Butterscotch and Toffee:
When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
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Hard-crack Stage
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300 to 310 degrees F.
149 to 154 degrees C.
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Brittles and Lollipops:
When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads.
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Light Caramel Stage
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320 to 335 degrees F.
160 to 170 degrees C.
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Glazes, coating agent
Poured onto a white plate the syrup will be honey-golden in color.
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Dark Caramel Stage
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Up to 350 degrees F.
177 degrees C.
Watch carefully as any temperature above 350 degrees F. begins to burn the sugar and it will develop a bitter, burnt taste.
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Glazes, coating agent
Poured onto a white plate the syrup will be deep reddish amber in color
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Vegetables Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures
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Internal Core Temperature
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Description
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Baked Potato
Boiled Whole Potato
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210 to 212 degrees F.
98 to 100 degrees C.
200 degrees F.
93 degrees C.
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Potatoes are done if tender when pierced with a fork and the internal temperature reached.
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Water Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures
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Internal Core Temperature
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Description
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Check out my articles on How To Boil Water - Boiling Points of Water and Poaching vs. Simmering vs. Boiling
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Tepid Water
Warm Water
Hot Water
Poach
Simmer
Slow Boil
Boiling
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85 to 105 degrees F.
29 to 40 degrees C.
115 to 120 degrees F.
46 to 48 degrees C.
130 to 135 degrees F.
54 to 57 degrees C.
160 to 180 degrees F.
71 to 82 degrees C.
185 to 200 degrees F.
85 to 93 degrees C.
205 degrees F.
96 degrees C.
212 degrees F.
100 degrees C.
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Water is comparable to the temperature of the human body.
Water is touchable but not hot.
Water too hot too touch.
Poaching is "to cook an item by submerging it in a liquid that is just barely simmering." Poaching is not a rolling boil. Poaching, compared to boiling, is a much gentler technique.
A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface - the gentler and slower the bubbles, the lower the temperature.
There is more movement and noticeably larger bubbles than simmering.
The water is rolling, bubbling, and steaming.
High Altitude: Each 500 foot increase in altitude will cause a drop of approximately one (1) degree in the boiling point.
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Misc. Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures
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Internal Core Temperature
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Description
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Casseroles and Leftovers
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165 degrees F.
74 degrees C.
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Insert thermometer in the center.
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Egg Dishes
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160 degrees F.
71 degrees C.
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When eggs are part of the recipe it is necessary that the internal temperature of the baking item reach at least 160 degrees F. (71 degrees C.) in order to kill any dangerous bacteria.
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Egg Nog and Ice Cream Custard
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160 to 165 degrees F.
71 to 74 degrees C.
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