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
Delisle scale of Linnaeus thermometers, Daniel Ekström. The Delisle thermometer remained in use for almost 100 years in Russia. One of its users was Mikhail Lomonosov, who reversed it, as Jean-Pierre Christin did with Celsius' scale, making the freezing point of water 0 °D and the boiling point 150 °D. Delisle scale The Delisle scale (°D) is a temperature scale invented in 1732 by the French astronomer Joseph-Nicolas Delisle (1688–1768). Delisle was the author of "Mémoires pour servir à l'histoire et aux progrès de l'Astronomie, de la Géographie et de la Physique" (1738). In 1732, Delisle built a thermometer that used mercury