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
Beckmann thermometer Beckmann thermometer A Beckmann thermometer is a device used to measure small differences of temperature, but not absolute temperature values. It was invented by Ernst Otto Beckmann (1853 – 1923), a German chemist, for his measurements of colligative properties in 1905. Today its use has largely been superseded by electronic thermometers. A Beckmann thermometer's length is usually 40 – 50 cm. The temperature scale typically covers about 5 °C and it is divided into hundredths of a degree. With a magnifier it is possible to estimate temperature changes to 0.001 °C. The peculiarity of Beckmann's thermometer design is a reservoir