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 who is capable of holding the thermometer securely under the tongue, which generally excludes small children or people who are unconscious or overcome by coughing, weakness, or vomiting. (This is less of a problem with fast-reacting digital thermometers, but is certainly an issue with mercury thermometers, which take several minutes to stabilise their reading.) If the patient has drunk a hot or cold liquid beforehand time must be allowed for the mouth temperature to return to its normal value. The typical range of a sub-lingual thermometer for use in humans is from about 35 °C to 42 °C or 90