Arkansas Democrat-Gazette

Is cake done? Check it with thermomete­r

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Everybody knows the best way to check meat and poultry for doneness is with a thermomete­r. But did you know you can use a thermomete­r to check the doneness of other foods, too?

From cakes and sauces to quiche, we’ve collected a few cooking temperatur­es beyond meat/ poultry ones. Temperatur­es should be taken at the center, without touching any bone or heated surface. Do this by inserting the thermomete­r horizontal­ly into the food.

FISH AND SEAFOOD

Salmon, halibut, cod, tilapia, red snapper: 130 to 135 degrees ( stuffed, 165 degrees)

Tuna: 125 degrees ( ahi tuna, 115 to 120 degrees)

Shrimp, scallops: 120 degrees

Lobster: 145 degrees

BAKED GOODS

Quick breads such as banana bread, cornbread, coffee cake: 200 degrees

Cakes and cupcakes: 205 to 210 degrees

Molten chocolate cake, bread pudding: 160 degrees

Breads and rolls: a minimum of 190 degrees; 205 to 210 degrees for some sourdough or sturdy varieties

Sweet potato, pumpkin, fruit pies: 175 degrees

EGG DISHES

Sauces: 160 degrees ( hollandais­e, 145 to 150 degrees)

Quiches: 165 to 185 degrees ( depending on filling add- ins)

Custards: 175 to 180 degrees

GENERAL

Baked potatoes: 210 to 212 degrees

Casseroles, leftovers: 165 to 175 degrees

Ground meats ( burgers, meatloaf): 160 degrees

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