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 instruments can give readings to one thousandth of a degree. However, this precision does not mean the reading is true or accurate, it only means that very small changes can be observed. A thermometer calibrated to a known fixed point is accurate (i.e. gives a true reading) at that point. Most thermometers are originally calibrated to a constant-volume gas thermometer. In between fixed calibration points, interpolation is used, usually linear. This may give significant differences between different types of thermometer at points far away from the fixed points. For example, the expansion of mercury in a glass thermometer is slightly