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 Temperature Definitions

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PostSubject: Temperature Definitions   Temperature Definitions EmptySun Nov 16, 2008 8:45 pm
Temperature Definitions




at altitudes above 3000 feet, lower air pressure causes differences in the boiling point of water and syrups and also affects baking time.



Stove Temperatures



180 F (85C) Simmering Point of Water

212F (100C) Boiling point of Water

234-240F (115C) Soft-ball stage for Syrups

255F (119C) Hard-crack stage for Syrups

320F (160C) Caramel stage for Syrups

220F (108C) Jellying point for Jams and Jellies





Oven Temperatures



250F (120C) Very Slow

300F (150C) Slow

325F (165C) Moderate Slow

350F (180C) Moderate

375F (190C) Moderately Hot

400F (205C) Hot

450-500F (230-260C) Very Hot
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