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
Thermometer practice was Herman Boerhaave (1668–1738). In 1866, Sir Thomas Clifford Allbutt (1836–1925) invented a clinical thermometer that produced a body temperature reading in five minutes as opposed to twenty. In 1999, Dr. Francesco Pompei of the Exergen Corporation introduced the world's first temporal artery thermometer, a non-invasive temperature sensor which scans the forehead in about two seconds and provides a medically accurate body temperature. Old thermometers were all non-registering thermometers. That is, the thermometer did not hold the temperature reading after it was moved to a place with a different temperature. Determining the temperature of a pot of hot liquid