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Home Cooking 3

Internal temperature of baked goods

Pia | Mar 15, 201009:04 AM

I always poke a thermometer in meat or fish before taking it out of the oven, but I only recently learned to do that to my baked goods too.

So far, here's what I've learned (with temperatures in degrees Fahrenheit):

180-190 for soft bread
200-210 for crusty bread
http://www.preparedpantry.com/Newslet...

160-165 for cheesecake
http://allrecipes.com/HowTo/Baking-Ch...

Harold McGee says there's no set temperature for cakes and brownies: http://dinersjournal.blogs.nytimes.co...
(although I've seen a few Alton Brown recipes where he says to cook to 212 degrees)

Anybody have others to add, or disagree with these?

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