OVEN TEMPERATURES =======================================+=========+========= | FAH. | CENT. ---------------------------------------+---------+--------- Slow oven | 250-350 | 121-177 | | Moderate | 350-400 | 177-204 | | Hot or quick | 400-450 | 204-232 | | Very hot | 450-550 | 232-287 ---------------------------------------+---------+--------- SYRUPS =======================================+=========+========= | FAH. | CENT. ---------------------------------------+---------+--------- Thin | 219- | 104- | | Medium--fondant | 236-240 | 113-115 | | Thick--fudge | -240 | 115- | | Heavy--taffy | -300 | 149- | | Clear brittle | -310 | 150- | | Carmel almond and nut brittle | -315 | 157- ---------------------------------------+---------+--------- MISCELLANEOUS =======================================+=========+========= | FAH. | CENT. ---------------------------------------+---------+--------- Incubators | 103 | 39.4 | | Body temperature | 98-99 | 37 | | Room temperature | -86 | 20-30 | | Refrigerator temperature | 44-59 | 5-15 | | Churning | 52-62 | 11-17 | | Growth of bacteria retarded | 35-70 | | | Growth of bacteria most rapid | 70-100 | | | Most bacteria are killed | 212 | | | Downward, markedly. Growth of bacteria | | retarded | 45 | ---------------------------------------+---------+-------