|
Celsius
|
Fahrenheit
|
DESCRIPTION
|
|
-
23
|
-
10
|
Coldest
Freezer
|
|
-
17
|
0
|
Freezer
|
|
0
|
32
|
Water
Freezes
|
|
10
|
50
|
Cold
water
|
|
20
|
68
|
Room
temperature
|
|
38
|
100
|
Warm
water
(110
for bread making)
|
|
54
|
130
|
Scalding
water
|
|
65
|
150
|
Hot
water
|
|
96
|
205
|
Cool
Oven
Water simmers
|
|
100
|
212
|
Water
boils
Thread Stage 230
-234
F
|
|
112
|
234
|
Soft
ball 234
-240
F
(Fudge)
|
|
117
|
244
|
Firm
ball 244
-248
F
(Divinity and caramels)
|
|
120
|
250
|
Very
Slow Oven
Hard ball 250
-265
F
(Taffy)
|
|
140
|
275
|
Soft
Crack 270
-290
F
(Butterscotch)
|
|
150
|
300
|
Hard
Crack 300
-310
F
|
|
160
|
325
|
Slow
Oven
Caramelizing 320
-350
F
|
|
180
|
350
|
Moderate
Slow Oven
|
|
190
|
375
|
Moderate
Oven
|
|
200
|
400
|
Moderately
Hot Oven
|
|
220
|
425
|
Hot
Oven
|
|
230
|
450
|
Very
Hot oven
|
|
240
|
475
|
Extremely
Hot oven
|
|
260
|
500
|
Broiling
|
