Internal temperature of baked goods

[Pia]

I always poke a thermometer in meat or fish before taking it out of the oven, but I only recently learned to do that to my baked goods too.

So far, here's what I've learned (with temperatures in degrees Fahrenheit):

180-190 for soft bread
200-210 for crusty bread
http://www.preparedpantry.com/Newsletters/vol2iss2.html

160-165 for cheesecake
http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx

Harold McGee says there's no set temperature for cakes and brownies: http://dinersjournal.blogs.nytimes.co...
(although I've seen a few Alton Brown recipes where he says to cook to 212 degrees

)

Anybody have others to add, or disagree with these?

[Procrastibaker]

I totally agree on the bread temps-- will have to try the others. This has helped me really improve the outcome of my breads. I've never found the "bake until it sounds hollow when tapped" to be nearly precise enough.

[Norm Man]

I read that custard is just set at 170 but I have not confirmed this.

[Kelli2006]

Sweet baked good at done between 190 and 195°F. Brownies tend to be done at 170 if you like them fudgy and add another 10° if you like cakey.

Cheesecake is a custard so I tend to go low because of the risk of overcooking it.