How to Calibrate a Food Thermometer Properly

A food thermometer is a small, pronged device that measures the internal temperature of different cooked foods. While food safety is the device’s main function, you can also use a food thermometer for cooking foods to the perfect temperature for optimal flavor. While the color and texture of your proteins or other cooked foods can indicate some levels of doneness, the approach is not as surefire as using a properly calibrated food thermometer.

Failure to cook certain proteins to the right temperature allows harmful bacteria to thrive, making these foods unsafe to ingest. For instance, poultry needs to reach an internal temperature of 165 degrees Fahrenheit for safe consumption.

Proper thermometer calibration ensures food safety because it provides an accurate reading of the food’s internal temperature, which determines doneness. An uncalibrated food thermometer gives inaccurate readings, resulting in under or overcooked foods. Undercooked foods—like chicken or recipes that contain eggs—can be dangerous to consume, as they may contain harmful bacteria that can cause food poisoning. While overcooked meat is not harmful to ingest, it will have a dry, tough texture and muted flavor.

Food thermometers are also useful for effective food preservation, as you can use them to gauge the storage temperature of cooked food. According to food safety experts, you should store cooked foods at a temperature below forty-one degrees Fahrenheit or above 141 degrees Fahrenheit before serving. Storing foods at temperatures outside these ranges can encourage bacterial growth, which can lead to food poisoning.

Calibration is the process of setting your thermometer for accuracy. You can use two common methods to calibrate your food thermometer: the boiling point method and the freezing point method. To ensure your food thermometer remains accurate, recalibrate it after multiple uses or after dropping it. To calibrate your food thermometer with the boiling point method, follow these steps:

1. 1. Determine the boiling point in your area: The boiling point of water varies with altitude, meaning different regions have different boiling point temperatures. Before you calibrate your thermometer, research the boiling point of water for your area.
2. 2. Boil the water: Fill a small pot with water and set it on high heat on the stove, allowing the water to come to a rolling boil, which is when large bubbles begin quickly rising to the top of the liquid.
3. 3. Insert the thermometer: Submerge the thermometer stem into the boiling water. Avoid letting the bottom of the thermometer touch the pot, which can throw off the calibration.
4. 4. Read the thermometer: Review the numbers on the food thermometer, which should match the boiling point of water for your region. If the food thermometer reading is off, adjust it so it reflects the boiling point of water. To adjust digital thermometers, simply press the reset button. For dial or analog thermometers, turn the screw or calibration nut on the side of the tool until it reads the right temperature.

The freezing point method, also known as the ice point method, is another way you can calibrate your thermometer:

1. 1. Prepare an ice bath: Fill a large glass with ice and cold water and allow the mixture to sit until the temperature drops to thirty-two degrees Fahrenheit.
2. 2. Submerge the thermometer: Submerge the thermometer probe into the ice water once the water has reached the freezing point. Avoid letting the thermometer touch the bottom of the glass because it can throw off the calibration.
3. 3. Read the thermometer: Review the numbers on the food thermometer for a temperature reading, which should match the freezing point of the water. If the food thermometer reading is off, adjust it so it reflects the boiling point of water. To adjust digital thermometers, simply press the reset button. For dial thermometers, turn the screw or nut on the side of the thermometer until it reads the correct temperature.

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