+
Home Cooking

Internal temperature of baked goods

Pia | Mar 15, 201009:04 AM     3

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?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Choose a Ham
How To

How to Choose a Ham

by John Birdsall | So you're serving ham for your holiday dinner (whether Easter, Christmas, or otherwise)—but what kind...

How to Dye Easter Eggs Using Ingredients from Your Kitchen
How To

How to Dye Easter Eggs Using Ingredients from Your Kitchen

by Jessica Gentile | Hard-boiled eggs aren't just one of the most nutritious foods around, but they also have the potential...

Try a Drink With Eggs This Spring
Recipe Round-Ups

Try a Drink With Eggs This Spring

by Toniann Pasqueralle | Springtime means a lot more than just warmer weather and longer days (although we can't really complain...

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips
How To

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips

by Jen Wheeler | In our latest Chow-To episode, our...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.