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 property of producing blackbody radiation. There are various kinds of empirical thermometer based on material properties. Many empirical thermometers rely on the constitutive relation between pressure, volume and temperature of their thermometric material. For example, mercury expands when heated. If it is used for its relation between pressure and volume and temperature, a thermometric material must have three properties: (1) Its heating and cooling must be rapid. That is to say, when a quantity of heat enters or leaves a body of the material, the material must expand or contract to its final volume or reach its final pressure and