Meat thermometer the temperature should be at 74 °C (165 °F). For shellfish that are difficult to open, discard any that did not open during cooking. Meat thermometer A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough
Candy thermometer models have markers for the various stages of sugar cooking. A candy thermometer is similar to a meat thermometer except that it can read higher temperatures (usually 400 °F/200 °C or more). The first candy thermometers were created in 1272 by Bennet Muzilla of Frankfurt, Germany. He used it to measure the temperatures of sugar solutions while making hard candies. Candy thermometer A candy thermometer, also known as a sugar thermometer, or jam thermometer is a cooking thermometer used to measure the temperature and therefore the "stage" of a cooking sugar solution. (See Candy making for a description of sugar