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Using Your Thermapen
Your Thermapen - A Guide to Better Food
thermapen.co.uk
545-4010/22.01.20
MEAT TEMPERATURES
74 °C Chicken, Turkey & Duck
52 °C Beef, Lamb & Veal (Rare)
60 °C Beef, Lamb & Veal (Medium)
71 °C Beef, Lamb & Veal (Well Done)
63 °C Pork Roasts, Steaks & Chops (Medium)
71 °C Pork Roasts, Steaks & Chops (Well Done)
60 °C Fish
74 °C Casseroles
71 °C Egg Dishes
WATER TEMPERATURES (at Sea Level)
71 - 82 °C Poach
82 °C Low Simmer
85 °C Simmer
96 °C Slow Boil
100 °C Rolling Boil
BAKING TEMPERATURES
95-98 °C Sponge Cake
98-100 °C Fruit Cake
77 °C Bread (Rich Dough)
88-93 °C Bread (Lean Dough)
41-46 °C Yeast (Water Temperature)
105 °C Jam (Setting Point)
2 °C Butter (Chilled)
18-19 °C Butter (Softened)
29-32 °C Butter (Melted & cooled)
CONFECTIONERY TEMPERATURES
110-112 °C Thread (Syrup)
112-116 °C Soft Ball (Fondants, Fudge & Pralines)
118-120 °C Firm Ball (Caramel)
121-130 °C Hard Ball (Divinity & Nougat)
132-143 °C Soft Crack (Taffy)
149-154 °C Hard Crack (Brittles, Lollipops & Hardtack)
160 - 177 °C Caramel (Flan & Caramel Cages)
The above temperatures are guidelines only.
ETI_SuperFast Thermapen_Guidebook_2020.indd 24 22/01/2020 12:44:00
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