How to Calibrate a Food Thermometer

When you're cooking, an accurate food thermometer is crucial for not only taste, but also for safety. Most meats must be cooked to 160 degrees F for optimal safety, according to the FDA. Unfortunately, all food thermometers gradually become inaccurate and must be calibrated.
Calibration of a food thermometer should be done regularly, but it does not involve any extra tools than what is already in most households. The process, which takes about three to five minutes, should be done once a week or after a thermometer is dropped, whichever comes first.

Things You'll Need

• Food thermometer Crushed ice Water Container Wrench

Instructions

1. Fill a container with crushed ice and cold water. Wait three to five minutes for the water to become ice-cold.

2. Insert the food thermometer into the ice water. The thermometer should read 32 degrees F (0 degrees C).

3. Adjust the thermometer accordingly with the adjustment wrench if the thermometer does not read 32 degrees F.

4. Sterilize the thermometer with hot water and soap before using it in food. Store the thermometer in a sterile place.

5. Repeat this process at least once a week. Recalibrate the food thermometer more often if the thermometer is used regularly or if it is dropped.

Tips & Warnings

• Electric thermometers do not need to be calibrated as much as mechanical thermometers do. Investing in one can save you time.

• Calibrate your food thermometer often. Undercooked meat is a major cause of illness.

Resources

• UNL.edu -- "Pass the Taste Test...Use a Thermometer!"