Calibrating a Meat Thermometer

The usual hard knocks of kitchen work can make an analog instant-read thermometer inaccurate over time. Make sure your trusty thermometer is showing you the right temperature.

When in doubt, follow these easy instructions to calibrate your meat thermometer:

1. Bring a small pot of water to a boil.
2. Fill a glass with water and plenty of ice.
3. Remove the thermometer from its plastic guard and place it in the boiling water.
4. If it does not read 212 degrees Fahrenheit (100 degrees Celsius), turn the nut behind the face with needle-nose pliers.
5. Only tiny adjustments are required; recheck as needed.
6. Place the thermometer in the ice water.
7. If it does not read 32 degrees Fahrenheit (0 degrees Celsius), adjust the nut.
8. Once it is properly calibrated, the thermometer will read the correct temperatures of both boiling and ice water.

Warning:

• Avoid dropping or hitting your thermometer against hard surfaces.
• Food businesses should calibrate their food thermometer every week and have a calibration log for the Health Department.