Charts of Cooking Heats & Final Cooking Temperatures
Heat & Temperature Charts
Resources > Cooking Appendices > Reference Materials > Heat & Temperature Charts

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Resources > Cooking Appendices > Reference Materials > Heat & Temperature Charts
The Purpose of Applied Heat is both for Taste and Health.
Using the Right Oil & The Right Heat for the Dish Can Make All the Difference on a Few Dimensions.
When Finish Cooking Foods Their Internal Temperature Must Rise Above Certain Temperatures to be Considered "Cooked."
High Heat is considered to be 450°to 650°F or 232°C to 343°C. High Heat is used for Sauté, Grilling and Pan Roasting.
Low Heat is 225°F to 249° F and it is Used for the Slowest & Gentlest Cooking.
Medium/High Heat which is 375° to 449°F or 190°C to 232°C.
Water Boils at Different Temperatures Depending on Air Pressure and Altitude