Is cake done? Check it with thermometer
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