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
Thermodynamic temperature as SPRTs, PRTs or Platinum RTDs) and monochromatic radiation thermometers. For some types of thermometer the relationship between the property observed (e.g., length of a mercury column) and temperature, is close to linear, so for most purposes a linear scale is sufficient, without point-by-point calibration. For others a calibration curve or equation is required. The mercury thermometer, invented before the thermodynamic temperature was understood, originally "defined" the temperature scale; its linearity made readings correlate well with true temperature, i.e. the "mercury" temperature scale was a close fit to the true scale. The thermodynamic temperature is a measure of the average