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
Thermometer required the user to leave the thermometer in the hot liquid until after reading it. If the non-registering thermometer was removed from the hot liquid, then the temperature indicated on the thermometer would immediately begin changing to reflect the temperature of its new conditions (in this case, the air temperature). Registering thermometers are designed to hold the temperature indefinitely, so that the thermometer can be removed and read at a later time or in a more convenient place. Mechanical registering thermometers hold either the highest or lowest temperature recorded, until manually re-set, e.g., by shaking down a mercury-in-glass thermometer, or