A digital meat thermometer is a tool that cooks find helpful because not only can it indicate whether the meat is done, but it can also give the cook a general idea as to how near the dish is to being fully cooked and ready to serve. It is also a great device that helps cooks to serve and enjoy a tasty meal rather than a disgusting or unhealthy one. It also acts as a safeguard against food poisoning if the meat is not cooked well enough, since in this case mush of the harmful bacteria would not have been destroyed.
So, if you're ready to start making gourmet meals and want to properly calibrate your digital thermometer, let the following steps be your guide.
Step 1 - Fill a Glass With Ice and Water
One popular method that is used to calibrate a digital meat thermometer is to fill a glass with some ice at the bottom, and then top it up with some hot or boiling water. Leave it for a few moments to allow some time for the water to chill, but do not allow too much time for the ice to start to melt.
Step 2 - Insert the Thermometer in the Water
At this point, insert the thermometer in the glass, allowing the tip to touch the ice. This is an easy way to calibrate it, as it should register in the range of about 32 degrees Fahrenheit.
If this temperature is not recorded, then you'll know that the thermometer is not accurate. Being a digital thermometer, you do not have the ability to adjust accordingly by fixing the adjustment wrench. So, in such a case you might have to replace it.
Step 3 - Sterilize the Thermometer
If your thermometer recorded the desired temperature of 32 degrees Fahrenheit, you can then sterilize it by washing it with some warm water before using it in the food.
Step 4 - Test the Food’s Temperature
Afterward, you can use the thermometer to check the cooking meat’s temperature by making sure to insert its tip in the thickest part of the rib, fillet, or whatever type of meat you are cooking. It should provide an accurate result after you have calibrated it by using this simple method.
Step 5 - Repeat
It is important to repeat this calibration process on a regular basis because it is a common occurrence with most thermometers to lose some of their accuracy over time. In fact, in the case of digital thermometers, it is recommended to carry out the calibration process more frequently because they cannot be adjusted easily thermometers that have a mini wrench and the possibility to make manual adjustments easily.
This simple method only takes a few minutes time and will help you to put your mind at rest that your thermometer is recording the accurate temperature when inserted in the meat you cook.
The calibration process can also be carried out by a professional or the manufacturer of the thermometer itself, in order to ensure that the readings are as accurate as can be.