Temperature Tables

Description

This section is from the book "A Manual Of Home-Making", by Martha Van Rensselaer. Also available from Amazon: A Manual of Home-Making.

Altitude	Temperature of steam		Corrected Average barometer , readings
	Degrees F.	Degrees C.	Inches	Millimeters
Sea level...................	212.0	100.0	29.9	760
2000 feet..................,	208.3	97.9	27.8	706
4000 feet...................	204.6	95.9	25.8	655
6000 feet...................	201.1	93.9	24.0	610
8000 feet...................	197.6	92.0	22.3	566
10,000 feet.................	194.0	90.0	20.7	526

.	Degrees Centigrade	Degrees Fahrenheit
Mercury freezes................................	-39	-38
Freezing cold storage...................	-18	0
	0	+32
Water freezes..................................	0	32
Danger of frost.................................	+4	39
Household refrigerator, proper temperature.........	7 13	45 55
Churning......................................	i 11 17	52 62
Gymnasium, or rooms where occupants are actively engaged in physical work or exercise.............	13	55
Ripening of cream...............................	18 21	65 70
Rooms where occupants are not exercising..........	20 21	68 70
Normal temperature of the human body determined by thermometer under the tongue..................	37	98.6
Incubator temperature..........................	39.4	103

■ •	Degrees Centigrade	Degrees Fahren-heit
High fever, temperature measured as above........	40.6	105
Pasteurizing milk .............................	63	145
Pasteurizing milk (flash process)..................	71	160
Water boils at normal pressure....................	100	212
Plain sugar sirups: For sirup, 11 pounds to the gallon.............	104	219
For fondant candies .........................	113 115	236 240
For fudge and other candies of like nature......	115	240
For taffy and like hard candies to be pulled ....	149	300
For clear brittle candies, peanut brittle, etc.....	154	310
For almond and walnut brittle................	157	315
Melting point of common soft solder...............	185	365
Oven temperatures for baking: Custards, meringues, pies, puddings, etc........ Sponge cake, bread, gingerbread, plain cake, and Parker House rolls, popovers, and biscuits....... Biscuit and pastry ..........................	121 177 177 204 204 232 232 287	250 350 350 400 400 450 450 550
Melting point of lead............................	327	621
Melting point of aluminum............	659	1218

Process	Degrees Centigrade	Degrees Fahrenheit
Freezing of fruit ices (temperature of medium)......................	-5 to -8	23 to 18
Freezing of water................	0	32
Whipping of cream .................	3 to 10	37 to 50
Butter-making ....................................	15 to 16	60
Raising of bread (temperature of room) ........................	26 to 40	79 to 104
* Williams, Anna W., and Gray, Cora E., Cooking Temperatures, Bull. 47, Univ. of 111.

Process	Degrees Centigrade	Degrees Fahrenheit
Cheese-making...................	37 to 60	98.6 to 140
	(Depends upon acidity)
Coagulation of albumin...........	Begins 56; completes 71	133 to 160
Simmering of water...............	82 to 99	180 to 210
Soft custards....................	82 to 84	179 to 183
Double boiler, top part...........	89 to 94	192 to 201
Boiling water at sea level.........	100	212
Jellies (boiling point of water 100° C.)	103	185
Sugar cookery (boiling point of water 100° C.) Fondant....................	113	235
Fudge frosting, boiled........	111	232 .
1 egg white to 1 cup sugar.	113 to 115	235 to 239
2 egg whites to 1 cup sugar	117	243
1 egg white to 1 cup of dark brown sugar.........	125	257
1 egg white to 3/4 cup of dark brown sugar, 1/4 cup	122	252
* Roasting of meat Temperature of oven First 15 minutes.........	250	450
Remainder of time.......	175	347
Temperature of meat interior Rare done...............	46.5 to 60	115.7 to 140
Medium................	60 to 70	140 to 158
Well done...............	70 to 80	158 to 176
Deep-fat frying. Temperature of fat for Uncooked foods..............	175 to 190	347 to 374
Cooked foods................	185 to 205	365 to 401
Cold, wet, uncooked foods.....	190 to 195	374 to 383
Baking. Temperature of center of oven for Sponge cakes................	175 to 190	347 to 374
Angel food cakes.............	150 to 170	302 to 338
Souffles (surrounded by water).....	200	392
Bread.......................	180 to 220	356 to 428

* Sprague, Elizabeth, and Grindley, H. C, " A Precise Method of Roasting Beef," Univ. of 111. Bull., Vol. IV, No. 19.

*Sprague, Elizabeth, "Studies of Methods in Food Preparation," Journal of Home Economics, Vol.III, No. 5, p. 446.

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