| 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 |
