How to Calibrate a Meat ThermometerTweet
A meat thermometer should be used for every meat dish you cook, especially during the holidays when turkey and ham are the centerpiece of every meal. Calibrating is a quick process that takes about 10 minutes. The risk of foodborne illness during the holidays is very high and making sure your food is thoroughly cooked is just one way to stay healthy.
How to Calibrate a Meat Thermometer
You should calibrate your meat thermometer on a regular basis, especially when you're cooking for a large group of people. To calibrate your thermometer, you'll need a pot, water and ice. Fill the pot with water and plenty of ice. Put your thermometer into the ice/water mix and make sure it reads 32 degrees F (if your thremometer has a reading that goes that low).
Next, dump out the water/ice mix, refill the pot with water and bring it to a boil. Once the water is boiling, make sure the temperature on the thermometer reads 212 degree F at sea level. Since water boils at different temperatures depending on your altitude, check the table below for your boiling point.
Adjusting Your Meat Thermometer
If your temperatures are off at either reading, adjust the nut on the backside of the thermometer. Test again using both ice and boiling water until your thermometer gives the correct temperatures.
|Altitude (feet)||Boiling Temperature of Water (degrees F)|
|0 (sea level)||212.0|