Tip o’ the Week

*Tips that are NEAT-tO know!*

Ready, Set, Calibrate!

A thermometer is only useful in the kitchen if it’s correct! They can get off just like a clock but more often. You want to check yours every 2 months or so, depending on how often you use it. There are quite a few different types but they are typically similar enough that this should help you figure out how to calibrate yours. This is called the ice point method.

Fill a tall glass all the way to the top with ice. Then fill with water and let stand for 3 minutes. Insert your thermometer. If it reads about 32 degrees, you're done!

With a small pair of pliers or a wrench, grip the nut below the reader. Slowly turn the head of the thermometer to 32 degrees while keeping the stem in the ice water.

Perfect!

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May 30, 2010. Tags: , , . Cooking tips, Tip O' the Week.

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