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 non-linearity, and unsuitability for use in extreme temperatures Some electronic thermometers may work by contact (the electronic sensor is placed in the location where temperature is to be measured, and left long enough to reach equilibrium). These typically reach equilibrium faster than mercury thermometers; the thermometer may beep when equilibrium has been reached, or the time may be specified in the manufacturer's documentation. Other electronic thermometers work by remote sensing: an infrared sensor responds to the radiation spectrum emitted from the location. Although these are not in direct contact with the area being measured, they may still contact part of