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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.
Such thermometers are usually calibrated so that one can read the temperature simply by observing the level of the fluid in the thermometer. Another type of thermometer that is not really used much in practice, but is important from a theoretical standpoint, is the gas thermometer .
1709 — Daniel Gabriel Fahrenheit constructed alcohol thermometers which were reproducible (i.e. two would give the same temperature) 1714 — Daniel Gabriel Fahrenheit invents the mercury-in-glass thermometer giving much greater precision (4 x that of Rømer). Using Rømer's zero point and an upper point of blood temperature, he adjusted the ...
It takes temperatures ranging from 100-600°F (50-300°C), and you can either place it right on one of your oven racks, or hang it if you need more space for sheet trays.
A thermometer has two important elements: (1) a temperature sensor (e.g. the bulb of a mercury-in-glass thermometer or the pyrometric sensor in an infrared thermometer) in which some change occurs with a change in temperature; and (2) some means of converting this change into a numerical value (e.g. the visible scale that is marked on a mercury ...
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
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