Final answer:
Food thermometers should be able to read temperatures between 100°F (38°C) and 500°F (260°C) to ensure they cover the spectrum of cooking and safety requirements for preparing food.
Step-by-step explanation:
Using a food thermometer is important to ensure that food is cooked to a safe internal temperature, which helps to prevent foodborne illnesses. Different types of food require different temperatures to be considered safe to eat. For example, poultry should be cooked to an internal temperature of 165 degrees Fahrenheit, while ground meats should reach 160 degrees Fahrenheit.
Food thermometers should be able to read a range of temperatures to ensure food is cooked safely. The range should be well above the boiling point of water, which is 212°F (100°C), and for items like meat, you may want a thermometer that reads up to 500°F (260°C) to coincide with broil settings on ovens and to factor in methods like pressure cooking that can reach temperatures as high as 252°F (122°C).
Considering the uses and recommendations for safe cooking temperatures, a food thermometer should have a broad range such as between 100°F and 500°F (38°C to 260°C), encompassing the range of temperatures necessary for various cooking applications and safety standards.