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
Beckmann thermometer (R on diagram) at the upper end of the tube, by means of which the quantity of mercury in the bulb can be increased or diminished so that the instrument can be set to measure temperature differences at either high or low temperature values. In contrast, the range of a typical mercury-in-glass thermometer is fixed, being set by the calibration marks etched on the glass or the marks on the printed scale. In setting the thermometer, a sufficient amount of mercury must be left in the bulb and stem to give readings between the required temperatures. First, the thermometer is