Water simmers at the point of 200°FWater boils when it reaches a temperature of
212°FWater freezes at 32°FRefridgerate foods at a temperature between of
34°F and 38°FFreeze foods between a temperature of -20°F
and -30°FBacteria doubles every 15 to 20 minutes between
40°F and 140°FHold hot foods at 140°F or moreLuke warm is about 80°F to 85°FButter burns at the relatively low temperature,
with a smoking point of 250°F
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230° to 235°F 240° to 245°F 250° to 255°F 260° to 265°F 270° to 265°F 275° to 280°F 285° to 315°F 325° to 350°F |
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