meat thermometer

Definition

Food

  • A metal thermometer with the measuring element in a sharp point and a circular indicating dial, placed with its point in the thick part of a joint so as to indicate its internal temperature. beef and lamb temperatures are 51°C, 60°C and 70°C for rare, medium and well done, pork and veal are 75°C, chicken, ducks and turkey 80°and goose 85°C.
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