{"id":63118,"date":"2026-03-16T10:06:12","date_gmt":"2026-03-16T02:06:12","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=63118"},"modified":"2026-03-16T10:09:56","modified_gmt":"2026-03-16T02:09:56","slug":"hot-water-temperature","status":"publish","type":"page","link":"https:\/\/www.chefstemp.com\/fr\/tableau-des-temperatures-de-la-viande-de-steak-et-de-poulet\/hot-water-temperature\/","title":{"rendered":"Quelle est la temp\u00e9rature de l'eau chaude recommand\u00e9e pour la cuisson et la s\u00e9curit\u00e9 ?"},"content":{"rendered":"

ChefsTemp dit<\/div><\/div>

Hot Water Temperature: No More Guesswork<\/h1><\/h1><\/div>
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Part 1. What Is Temperature of Hot Water?<\/h2><\/h2><\/div><\/div><\/div>
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The definition of hot water varies by context, but it typically refers to water between 130\u00b0F and 211\u00b0F (54\u00b0C to 99\u00b0C)<\/strong>, at which point it becomes too hot to touch comfortably.<\/p>\n

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1. Culinary and Baking Terminology<\/h3>\n

In the kitchen, “hot water” refers to specific tasks:<\/p>\n<\/div>\n

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  • Yeast Activation: Ideal temperatures are 105\u00b0F-115\u00b0F; anything above 120\u00b0F could damage or kill the yeast.<\/li>\n
  • Simmering: Water begins simmering between 185 to 205\u00b0F.<\/li>\n
  • Boiling: occurs at sea level between 212\u00b0F (100\u00b0C).<\/li>\n<\/ul>\n

    2. Household Standards & Safety Standards<\/h3>\n
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    • Standard for Safety (120\u00b0F \/ 49\u00b0C): Most modern water heaters are set to 120\u00b0F (49\u00b0C), considered the “sweet spot”. It kills most bacteria, such as Legionella, while leaving plenty of time before serious burns occur.<\/li>\n
    • Standard “Sanitary” Temperature (140\u00b0F \/ 60\u00b0C): Many older heaters were set at 140\u00b0F to more thoroughly sanitise dishes; this temperature can also cause third-degree burns within seconds, making this setting potentially lethal to personal safety.<\/li>\n<\/ul>\n

      3. Scald Time Chart (Danger Zones)<\/h3>\n

      In environments with excessively hot water temperatures, the time it takes for serious burns to occur rapidly decreases significantly:<\/p>\n

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      • 120\u00b0F (49 \u00b0C) should be sufficient for deep burning.<\/li>\n
      • At 130\u00b0F (54\u00b0C), a deep burn is possible in 30 to 45 seconds, but for optimal results, use 140\u00b0F (60\u00b0C).<\/li>\n
      • At 150\u00b0F (66\u00b0C), 1.5 seconds may also suffice, so plan to conduct your experiments at least 20\u00b0F (9\u00b0C) below the target temperature!<\/li>\n<\/ul>\n

        4. Hot Water Temperature Chart<\/h3>\n<\/div>\n\n\n\n