Temperature Equivalents
Fahrenheit Celsius
32°F   Water Freezes 0°C
40° 4.4°
50° 10°
60° 15.6°
70° 21.1°
80° 26.7°
90° 32.2°
100° 37.8°
110° 43.3°
120° 48.9°
130° 54.4°
140° 60°
150° 65.6°
160° 71.1°
170° 76.7°
180° 82.2°
190° 87.8°
200° 93.3°
212°   water boils 100°
250° 121°
300° 149°
350° 177°
400° 205°
450° 233°
500° 260°
Temperature Conversions
Celsius (Centigrade) multiply by 9 divide by 5 and add 32 Fahrenheit
Fahrenheit subtract 32 multiply by 5 and divide by 9 Celsius (Centigrade)

Important Temperature Equivalents
freezer 0°F -18°C
water freezes 32°F 0°C
refrigerator 40°F 4°C
yeast is dormant 40°F 4°C
room temperature 68°F 20°C
gelatin begins to set 68°F 20°C
ideal for yeast fermentation 80-95°F 27-35°C
low for holding tempered chocolate 85°F 29°C
gelatin dissolves 86°F 30°C
high for holding tempered chocolate 90°F 32°C
lukewarm 98.5°F 37°C
yeast killed 145°F 63°C
water simmers at sea level 180°F 82°C
water boils at sea level 212°F 100°C
thread stage—sugar 230°F 110°C
soft ball stage—sugar 240°F 115°C
hard ball stage—sugar 255°F 124°C
soft crack stage—sugar 270°F 132°C
hard crack stage—sugar 300°F 148°C
sugar caramelizes 320°F 160°C

Oven Temperature Equivalencies
Description Degrees in Fahrenheit Degrees in Celsius British Gas Mark French Gas Setting
cool 200 90 ¼ 2
very low 250 120 ½ 3
low 275 140 1 3
low 300 150 2 4
moderately low 325 160 3 4
moderate 350 180 4 4
moderately hot 375 190 5 5
moderately hot 400 200 6 5
hot 425 220 7 6
hot 450 230 8 6
very hot 475 240 9 6
very hot 500 260 10 6