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http://www.indiacurry.com/Miscel/tempguide.htm
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http://www.indiacurry.com/Miscel/tempguide.htm
Baking Temperatures
Tandoor: 650 F to 850 F.
Baking Naan: 450 F to 490 F
Dry-roasting Garam Masala spices: 220 F to 250 F, ten minutes.
Dry-roasting shelled whole Almonds: 300 F, twenty minutes.
Tandoor Emulation:
450 F to 490 F
Nominal Baking Temperature: 350 F
Curry Gravy Cooking Temperatures
Accepted standards for foods being cooked covered in fluids.
Simmering: 203 F to 210 F
Poaching: 194 F to 201F
Steeping: 185 F to 192F
Food Safety to minimize microorganisms growth
Accepted Standards
Cooling down: 135F to 70F within two hours, 70F to 41F within four hours
Food storage: 41F
Re-heating temperature: 160F
Holding Temperature: 140F for four hours
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9/30/2015 12:51 PM