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
Six's thermometer lower (for minimum) than already recorded, in which case the relevant marker is pushed further. The markers thus record the furthest point reached by the mercury in each arm of the tube, and thereby the highest and lowest temperatures since the last reset. Typically the thermometer is reset every 24 hours to measure the diurnal temperature variation, the positions of the ends of the markers nearest to the mercury are examined. Their positions on the maximum and minimum scales show the highest and lowest temperatures encountered since the last reset. In a variation of design, some models have unsprung markers