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Temperatures
Appears in
By Alma Lach
Published 1974
| Liquids | Ovens | ||||
| Fahrenheit | Centigrade | Fahrenheit | British “Regulo” (Fahrenheit) | Centigrade | |
| Water: | Slow | #¼, #½, | Doux | ||
| Freezing | 32° | 0° | (250°–275°) | (241°–265°) | (121°–135°) |
| Boiling | 212° | 100° | |||
| Simmer | 175°–200° | 80°–93° | Moderate | #1, #2, #3 | Moyen |
| (300°–325°) | (290°–335°) | (150°–165°) | |||
| Sugar syrup: | |||||
| Soft ball | 234°–238° | 112°–114° | Medium | #4, #5 | Assez chaud |
| Firm ball | 240°–242° | 115°−117° | (350°–375°) | (360°–380°) | (175°–190°) |
| Hard ball | 248°–250° | 120°–121° | |||
| Hard-crack | 300°–325° | 149°–163° | Hot | #6, #7 | Chaud |
| (400°–425°) | (405°–425°) | (205°–218°) | |||
| Fat: | |||||
| Deep frying | 310°–330° | 155°–165° | Very hot | #8, #9 | Très chaud |
| 340°–360° | 171°–182° | (450°–500°) | (445°–470°) | (232°–260°) | |
| 370°–390° | 188°–199° |