Insert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle.
- Quick Breads (Breads, Muffins and Cornbread) 200°F
- Yeast Breads 200° to 210°F
- Soft Breads/Dinner Rolls 180° to 190°F
- Scones 200°F
- Sourdough BreadsSourdough Breads 200° to 210°F
- Cinnamon Rolls 190° to 200°F
- Water temperature to add yeast 105° to 115°F
Insert thermometer in the center of the cake.
- Cupcakes 205° to 209°F
- Carrot Cake 205° to 209°F. Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.
- Clafouti (with fruit) 160°F
- Devil’s Food Cake – Red Velvet Cake 205°F
- Molton Chocolate Cakes 160°F
- Pound Cake 210° to 212°F
- Tres Leches Cake, Three-Milk Cake 200°F
- Upside-Down Cakes 190° to 200°F
- Cheesecake When the internal temperature of a cheesecake rises beyond 160°F while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150°F at the center to avoid over baking.
Insert thermometer a couple inches in from the edge of the pie.
- Chocolate Cream Pie 165°F
- Custard Pie – Cream Pies 170° to 175°F. Bake until the custard has set around edges but jiggles slightly in the center when tapped on the side with a wooden spoon.
- Fruit Pies (Blueberry, Blackberry, etc.) 175°F. Fruit pies should be juicy and bubbling all over, especially in its center. The pie needs to bubble if it contains a starch thickener, otherwise the starch is not going to thicken.
- Pecan Pie 200°F
- Pumpkin Pie 175°F
- Sweet Potato Pie 175°F
- Meringue Pies 160° to 165°F
Puddings and Custards:
Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
- Bread Pudding 160°F
- Creme Brûlée 170° to 175°F
- Baked Custard (Old Fashion) 160°F
- Flan 170° to 175°F