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 is less of a problem with a coloured liquid. In the 1990s it was decided that mercury-based thermometers were too risky to handle; the vigorous swinging needed to "reset" a mercury maximum thermometer makes it easy to accidentally break it and spill the moderately poisonous mercury. Mercury thermometers have largely been replaced by electronic digital thermometers, or, more rarely, thermometers based on liquids other than mercury (such as galinstan, coloured alcohols and heat-sensitive liquid crystals). Phase-change thermometers use samples of inert chemicals which melt at progressively higher temperatures from 35.5 °C to 40.5 °C in steps of 0.1 °C. They