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
160-165 for cheesecake
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?