Meat thermometer. This is inserted into meats to measure the internal temperature, which is indicative of the degree to which they are cooked, or done.
Recommendations are that poultry is safe to consume if the internal temperature, the thermometer inserted into the thigh, is 85°C (185°F), unless the poultry is stuffed, in which case the temperature in the centre of the stuffing should be about 74°C (165°F).
For beef, lamb, or veal insert the meat thermometer away from bone, fat, or cartilage. The meat should reach a temperature of between 63°C (145°F) for rare, and 77°C (170°F) for well done. This is really useful to those of us who wish for rare beef. For pork the recommendation is that the temperature should be slightly higher, at 71°C (160°F)