Hint: if you need to convert from Fahrenheit to Celsius, and the calculator is not at hand, then it

Beef, lamb, pork, chicken, fish and other foods. I draw your attention, just in case that we are talking about the temperature inside the product, rather than frying temperature, external temperature of a piece of (meat) and so on! That is the temperature that you have correctly measured in degrees Celsius. And, of course, in degrees Fahrenheit - for those who have quite foreign thermometer. square root
Hint: if you need to convert from Fahrenheit to Celsius, and the calculator is not at hand, then it is necessary to subtract a rough translation of the original number 32, divide by two, add one-tenth square root of this value, for example, 100 F in Celsius is (100 - 32) / 2 = 34 + 34 1/10 34 = 37-38 C questions?
Beef, mutton (Fahrenheit / Celsius) raw (rare) square root - stop cooking at 115-120 F / 47-49 C, the temperature after the "rest" of steak will be 120-125 F / 49-51 C half-raw ( medium-rare) - stop at 120-125 F / 49-51 C, 125-130 F / 51-54 C after the "rest" of steak medium rare (medium) - 130-135 F / 54-57 C a good doneness (medium-well) - 140-145 F / 60-63 C completely roasty (well-done) square root - 150-155 F / 65-68 C Pork (Fahrenheit / Celsius) Medium Rare ( medium) - 140-145 F / 60-63 C completely roasty (well-done) - 150-155 F / 65-68 C Hen (Fahrenheit / Celsius) white meat - 160 F / 71-72 dark meat C - 175 F / 79-80 C Fish (Fahrenheit / Celsius) raw (rare) - only for tuna, 110 F / 43-44 C half-raw (medium-rare) - for tuna and Salmon, 125 F / 51-52 C medium rare (medium) - for white varieties of fish, 140 F / 60 C Additional list for stand-by temperature-sensitive compounds (Fahrenheit / Celsius) crumb of bread - 190-210 F / 92-98 C custard ice cream - no higher than 180 F / no higher than 82 C for lemon custard Kurd and other cakes - 170-180 F / 77-82 C custard for dessert creme caramel square root or creme brulee - 170-175 F / 77-80 C cheesecake - 150 F / 65 C (remember that in the middle of the state of readiness of the cake may be unstable, slightly trembling when shaking, it will be lost when cooling)
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