Cooking temperatures

Beef and Veal Rare 50°C (122°F)
Beef and Veal Medium rare 55°C (131°F)
Beef and Veal Medium 60°C (140°F)
Beef and Veal Medium well 65°C (149°F)
Beef and Veal Well done 70°C (158°F)
Minced Beef Medium rare 55°C (131°F)
Minced Beef Medium 60°C (140°F)
Minced Beef Medium well 65°C (149°F)
Minced Beef Well done 70°C (158°F)
Lamb 60°C (140°F)
Pork or Ham 60°C (140°F)
Fish 50°C (122°F)
Poultry Legs 75°C (167°F)
Poultry Breast 65°C (149°F)

Sponge cake 95-98 °C
Fruit cake 98-100 °C
Bread (Rich Dough) 77 °C
Bread (Lean Dough) 88-93 °C
Butter (Melted & Cooled) 29-32 °C
Butter (Softened) 18-19 °C
Yeast (Water Temp) 41-46 °C
Jam (Setting Point) 105 °C

Syrup Thread 110-112 °C
Fondants, Fudge & Pralines Soft Ball 112-116 °C
Caramel Firm Ball 118-120 °C
Divinity & Nougat Hard Ball 121-130 °C
Taffy Soft Crack 132-143 °C
Brittles, Lollipops & Hardtack Hard Crack 149-154 °C
Flan & Caramel Cages Hard Caramel 160-177 °C