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.
The term “Level of Doneness” refers to how a food item is Finish Cooked and is actually a non-scientific measure of the coagulation of Protein when exposed to heat. You may know the term better by its descriptions or categories of “Doneness” such as Bleu, Extra...
Low Heat is 225°F to 249° F and it is Used for the Slowest & Gentlest Cooking.
Culinary Uses Chef’s actually use both Medium/High and Medium as heat designations for employed heat. We will use Medium/High Heat when we mean Medium/High Heat. Medium Heat is 325°F to 374° For 162°C to 190°C. Fats suitable for Medium Heat are: Extra Virgin...
Medium/High Heat which is 375° to 449°F or 190°C to 232°C.
Chef’s actually use both Medium/Low and Low as heat designations for employed heat. Culinary Uses We will use Low when we mean Low Heat. We will use Medium/Low Heat when we mean Medium/Low Heat which is 250°F to 324°F or 121°C to 162°C. Fats suitable for...
Water Boils at Different Temperatures Depending on Air Pressure and Altitude.