- In some cases, you will need to calibrate the digital cooking thermometer before using it. Calibrating the thermometer will ensure that its readings are accurate. To do this, locate the calibrating screw on the base of the thermometer (usually on the underside of the reading unit). Immerse the tip of the thermometer's probe into a bowl of ice water and wait for the temperature to register. If the temperature is not 32 degrees F, turn the calibrating screw until the screen displays that reading.
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When using a digital thermometer, it's important to insert the probe into the food correctly. With cuts of meat, push the probe into the thickest part. Avoid allowing the tip of the probe to touch any bones, fat or gristle, as that can skew the results. Slide the thermometer in through the side of thin meat patties, rather than through the top, as this will allow more of the tip to rest inside the meat.
Insert the tip of the probe into the center (or the thickest area) of casseroles and baked goods. When measuring the temperature of liquid items, such as melted sugar for candy, hold the probe in the center of the pot and do not allow it to touch the hot bottom or sides. - Most digital thermometers are not designed to be ovenproof, so don't leave them in an item while it's cooking. Wipe off the tip of the thermometer probe with hot, soapy water after each use to avoid cross-contamination of foods. If the thermometer has been recently calibrated but is giving readings that seem incorrect, check the batteries.
