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Temperatures

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
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°

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