Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:

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

160-165 for cheesecake

Harold McGee says there's no set temperature for cakes and brownies:
(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 ›
Log In or Sign Up to comment

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions