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
Medical thermometer the "Académie des sciences, belles-lettres et arts de Lyon", developed a similar scale in which "0" represented the freezing point of water and "100" represented boiling. On 19 May 1743 he published the design of a mercury thermometer, the "Thermometer of Lyon" built by the craftsman Pierre Casati that used this scale. The medical thermometer was used by Dutch chemist and physician Hermann Boerhaave (1668–1738), as well as his notable students Gerard van Swieten (1700–72) and Anton de Haen (1704–76). It was also utilized around the same time by Scottish physician George Martine (1700–1741). De Haen made particular strides in