What temperature for…

baking

• What temperature for baking bread?

  Standard sandwich bread: 350°F (177°C). Artisan loaves + sourdough: 450°F (232°C) preheated, drop to 425°F (218°C) after 20 min.

• What temperature for baking bread?

  Most yeast bread: 425-450°F (220-230°C) for first 10 min, drop to 400°F (200°C) for remainder. Sourdough + artisan: 500°F start, drop to 450°F.

• What temperature for baking cakes?

  Most cakes: 350°F (175°C). Bundt + dense pound cake: 325°F. Cheesecake: 300-325°F. Sponge/chiffon: 350°F. Convection: 25°F lower.

• What temperature for baking pies?

  Fruit pies: 425°F first 15-20 min (bottom set), drop to 350°F for remainder (filling cook). Custard pies (pumpkin, custard, pecan): 350-375°F entire bake.

• What temperature for baking cookies?

  Most drop cookies: 350-375°F (175-190°C) for 9-12 min. Sugar/cut-out cookies: 350°F (170°C) 8-10 min. Shortbread: 325°F (165°C) 14-18 min.

cooking

• What temperature should pork be cooked to?

  USDA pork minimum: 145°F (63°C) + 3 min rest.

• What temperature should I sous vide steak at?

  Sous vide steak temperatures by doneness: Rare 125°F (52°C) · Medium-rare 130-134°F (54-57°C) · Medium 135-144°F (57-62°C) · Medium-well 145-154°F (63-68°C)…

• What temperature should a pizza oven be?

  Neapolitan pizza: 800-900°F (430-480°C) for 60-90 sec bake. New York style: 600-700°F (315-370°C). Detroit/Sicilian: 500-550°F (260-290°C).

• What temperature should a grill be for steak?

  High-heat searing zone: 450-550°F (230-290°C) direct heat for crust. Medium zone: 350-400°F (175-205°C) for finishing thick cuts.

• What temperature should oil be for deep frying?

  Standard deep-fry: 350-375°F (175-190°C). French fries: 325°F blanch then 375°F finish. Chicken: 350°F (large pieces) to 375°F. Donuts: 350-360°F.

• What temperature does water boil at?

  Water boils at 212°F (100°C) at sea level (1 atm). At higher altitudes, boiling point drops: 5,000 ft = 203°F (95°C), 10,000 ft = 194°F (90°C).

• What temperature should beef be cooked to?

  USDA minimums: ground beef 160°F (71°C); steaks/roasts 145°F (63°C) + 3 min rest.

• What temperature should water be for poaching eggs?

  Water at 180-190°F (82-88°C) — barely simmering, NEVER boiling. Surface should show small bubbles rising occasionally but not a rolling boil.

• What temperature should the pan be to sear a steak?

  Cast iron at 500-550°F (260-288°C) for proper Maillard reaction. Stainless steel: 450-500°F (232-260°C). Pan should be smoking lightly when steak hits surface.

• What internal temperature for chicken?

  USDA mandatory: 165°F (74°C) for all poultry, at the thickest thigh part (not breast). Dark meat is better above 175°F (79°C).

• What internal temperature for beef?

  Steak medium-rare (canonical): 130-135°F (54-57°C). Rare: 120-125°F. Medium: 140-145°F. Well-done: 160°F+. Ground beef minimum (USDA): 160°F (71°C).

• What temperature for soft-boiled eggs?

  Rolling boil at 212°F (100°C). Times from boiling: 4-5 min runny yolk · 6-7 min set white runny yolk · 8 min jammy yolk · 9-10 min just-set.

• What temperature for sous vide pork tenderloin?

  Sous vide pork tenderloin at 140°F (60°C) for 1-4 hours = slightly pink, juicy. Most popular: 140°F for 2 hours.

• What temperature for low-temperature roasting?

  Low-temperature roasting: 200-275°F (95-135°C) for long roasts. Most common: 225-250°F for 4-12 hours (brisket, pork shoulder).

• What is the safe internal temperature for chicken thighs?

  Safe minimum: 165°F (74°C) USDA standard. For best texture (juicy + falling off bone): 175-185°F (79-85°C) internal.

• What is the safe internal temperature for pork loin?

  USDA-safe: 145°F (63°C) with 3-min rest (lowered from 160°F in 2011). For best texture: pull at 140°F (60°C) → carryover brings to 145°F during rest.

• What is the safe internal temperature for ground beef?

  USDA-safe: 160°F (71°C) internal — this is non-negotiable for ground beef.

• What temperature for sous vide egg yolk?

  Sous vide egg yolks at 145°F / 63°C for 45 minutes — gives custardy, spoonable consistency (classic "63° egg").

• What internal temperature for whole turkey?

  Whole turkey is done at 165°F (74°C) in the deepest part of the breast AND thigh per USDA.

• What internal temperature for ribs?

  Ribs are food-safe at 145°F (63°C) per USDA but TENDER at 190-203°F (88-95°C) when collagen breaks down to gelatin.

• What internal temperature for brisket?

  Brisket is done at 203°F (95°C) internal — but the "probe test" is more reliable than the number.

fermentation

• What temperature is needed for incubating natto?

  Natto incubates at 100–104°F (38–40°C) for roughly 22–24 hours.

outdoors

• What temperature rating do you need for a sleeping bag?

  Pick a bag rated 10–15°F LOWER than the coldest night you expect: a 20°F bag for typical 3-season camping, 30°F+ for summer, under 15°F for winter.

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