Escali DHC1 - Temperature Charts; Candy Temperature Chart; Deep Frying Temperature Chart; Meat Target Cooking Temperatures

5
F° C°
Chicken 350° 177°
Doughnut/Fritters 350° 177°
Fish 365° 185°
French Fries 375° 191°
TEMPERATURE CHARTS
CANDY
DEEP
FRYING
MEAT
Target
Cooking
Temperatures
Well
Done
Med.
Well
Medium
Med.
Rare
Rare
USDA
Done
Beef 160°F 150°F 140°F 130°F 125°F 145°F*
Lamb 160°F 150°F 140°F 130°F 125°F 145°F*
Pork 160°F 150°F 145°F*
Veal 160°F 150°F 140°F 130°F 125°F 145°F*
Fish 145°F 145°F
Poultry
(Whole/Ground)
165°F 165°F
Ground Meats 160°F 160°F
*
Plus 3 MINUTE rest time
Note: The temperatures to
the left are for sea level and
should be adjusted based
on your elevation. A simple
rule of thumb is to reduce the
temperature by 2°F for every
1,000 ft of elevation above
sea level.
Note: 325-375°F/163-190°C is the preferred temperature range for deep frying.
When food is added to oil, the temperature will drop signicantly and the oil will need to be brought
back to the desired cooking temperature. Frying at lower temperatures results in increased oil
absorption and less than optimal avors.
F° C°
Jelly 220° 104°
Thread 230-235° 110-112°
Soft Ball 235-240° 112-116°
Firm Ball 245-250° 118-121°
Hard Ball 250-265° 121-130°
Soft Crack 270-290° 132-143°
Hard Crack 300-310° 149-154°
Caramel 320-350° 160-177°