How do I calibrate a meat thermometer?

A meat thermometer should be used abundantly, especially during the holidays when turkey and ham are the centerpiece of every meal. Calibrating is a quick process that takes less than 10 minutes which can save you a lot of pain down the road. The risk of foodborne illness is very high and making sure your food is thoroughly cooked is just one way to stay healthy. 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 two pots. Fill one with water and plenty of ice. Put your thermometer into the pot and make sure it reads 32 degrees F. Bring the other pot to a boil and make sure your thermometer reads 212 degrees F (at sea level). Since water boils at different temperatures depending on your altitude, check the table below for your boiling point. If your temperatures are off at either reading, adjust the nut on the backside of the thermometer with a needle nose plier. Test again using both ice and boiling water until your thermometer gives the correct temperatures. For more information on safe food handling, visit the Guide to a Healthy Holiday Season and the Guide to Cooking. You can also check out the nutrition forums to share your cooking tips and gather some tasty ideas.

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