Cooking temperatures guide

Guide de températures des cuissons

It is since I placed my digital instant thermometer in clear view close to my stove (chefs keep it permanently hanged in the pocket of their cook jacket) that I use it much more frequently. Sincerely I couldn’t do without it anymore. I first used it almost only to test meat doneness but with time, I realized that it is the best tool to check if a reheated dish is hot enough. It helps me to confirm with exact precision the cooking of candies, jellies as well as jams. If you still have a dial thermometer it will be handy to use the instant thermometer to check your temperature when cooking is finished as it is sometimes difficult to read the dial thermometer.

I like that the instant one is fast reading. Such a quality is handy to check liquid temperature of leavened dough. Now I use it also for fish, liver pâté and terrines and egg based desserts. And the bread! There is no need to check if it is done by taping it with a wooden spoon.

You can use either a dial or digital thermometer. The ideal thermometer can be read in Fahrenheit or Celsius degree. Following is a temperature guide that you can stick inside a cupboard door as a practical reminder.


FoodsFahrenheit Celsius
Baguette and country bread210 °F99 °C
Bread200 °F93 °C
Cheesecakes 155 °F68 °C
Duck - magret 125 to 130 °F 52 to 54 °C
Fish 140 °F60 °C
Flan and pudding175 °F80 °C
Liver pâté and Terrines 160 °F 71 °C
Pork - medium 145 °F63 °C
Pork - well done 160 °F71 °C
Poultry - brown meat 175 °F80 °C
Poultry - white meat (breast) 165 °F74 °C
Red meat - medium 140 °F60 °C
Red meat - medium rare 130 °F54 °C
Red meat - rare 125 °F52 °C
Red meat - well done 165 °F74 °C
Reheating meals 170 °F77 °C
Cooking with Micheline