Check the water temperature for poached eggs. (It should be 180° F for intact but runny yolks.)Check homemade bread for doneness (190° to 200° F).Reach the right temperature for an ice cream base. (The custard should register 175° to 180° F for 1 minute to cook the eggs without scrambling.)Measure your refrigerator’s temperature. (Put the thermometer into any liquid, like milk; 32° to 40° F is a safe range.)
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