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
Mercury-in-glass thermometer with fused quartz allows the upper temperature range to be extended to . Mercury cannot be used below the temperature at which it becomes solid, . If the thermometer contains nitrogen, the gas may flow down into the column when the mercury solidifies and be trapped there when the temperature rises, making the thermometer unusable until returned to the factory for reconditioning. To avoid this, some weather services require that all mercury-in-glass thermometers be brought indoors when the temperature falls to . To measure lower meteorological temperatures, a thermometer containing a mercury-thallium alloy which does not solidify until the temperature