Most food connoisseurs have begun to consider appliances such as meat thermometer as one of the quintessential kitchen accessories because of the predictability it allows. This brings us down to understand the basic principle and operation of the meat thermometer and the actions it requires for proper functioning. Don't worry about calibrate a meat thermometer. This article will guide you to do that.
Like regular thermometers, a meat thermometer allows you to measure your food's temperature in a matter of seconds, depending upon the type you use. This eliminates the element of surprise as you already know how it is going to taste.
Experts believe that the degree of doneness of the food has a much notable impact on the taste of the food than the spices itself. This puts most in a pickle since anticipating how much heat should be given to the meat is not entirely plausible.
Meat thermometer comes as a revolution to the ways of cooking in this way as it allows you to control the doneness of the food. Since then, different kinds of meat thermometers have come into the scene, the aim of using them varying from type to type. However, the underlying functionality and principle remain the same.
What does it Mean to Calibrate a Meat Thermometer
Have you ever seen a clock slow down and show inaccurate time? What do you do when that happens? When a clock shows inaccurate time, we adjust the dial and get it to function at the proper time. This is what needs to be done with all thermometers too.
Meat Thermometers can sometimes slow down and can give unreliable readings due to poor calibration or none at all. For proper functioning of thermometers, it is essential to calibrate them on a regular basis to ensure that the readings that are being displayed can be relied upon. The calibration is done with all kinds of thermometers, including a meat thermometer.
With meat thermometers, the task of ensuring the temperature is accurate. How can we know that the information rendered by the device is reliable or not? This can be done if the thermometer is regularly calibrated, and all the steps are undertaken that ensure its accuracy.
As meat thermometers are either analog or digital, the calibration becomes easy, and uniformity prevails. This is unlike clinical thermometers that have unnumbered types, and some cannot be calibrated at all.
How to Calibrate a Meat Thermometer
The process of calibrating your meat thermometer is easy and quick. Before I illustrate the methods of calibrating meat thermometers, it should be noted that if your digital meat thermometer does not possess the reset button, it cannot be calibrated.
Nevertheless, there are other ways as well to ensure the accuracy of the device without the due process of calibration.
The reset button is the key to calibration, which most digital thermometers possess these days. It is also recommended to read the device's instruction manual meticulously before learning the method of calibration.
Predominantly, there are two methods of calibrating meat thermometers to check accuracy and reliability. The extreme temperatures of melting point and boiling point are used to adjust the thermometer. It is essential to thoroughly fathom the procedure and follow the step accordingly.
The Ice-Point Method
Step1 - Fill a Container
To calibrate the thermometer via this method, you need to fill a container or a glass with Ice-cold water to the rim.
Step 2 - Dip the Thermometer
Choose a container with fair depth and immerse the thermometer's probe completely at the center of the container for at least two inches.
Step 3 - Maintain Thermometer Position
While submerging the probe, make sure the thermometer's stem does not touch the bottom or the sides of the container, which may hamper with the final observations.
Step 4 - Stir the Thermometer
Stir the thermometer gently and keep stirring until you notice the indicator being stabilized. The thermometer should be reading 0 degrees Celsius, which is the freezing point.
Step 5 - Rainfall
If the thermometer fails to indicate this temperature, press the reset button without taking the thermometer out of the container and make the due adjustments so that the thermometer indicates 0 degrees Celsius.
The Boiling-Point Method
Step1 - Fill a Container
Take a container with fair depth and boil distilled water. Keep it on the flame while undertaking the ensuing steps.
Step 2 - Dip the Thermometer
Immerse the probe of the thermometer in the center of the container in the boiling water.
Step 3 - Stir the Thermometer
Gently stir the thermometer. Ensure that the thermometer's stem does not make contact with the sides or the bottom of the surface; this may contaminate the calibration.
Step 4 - Calibration Success
Keep the probe submerged in the water until the indicator is stabilized. If the thermometer indicates a temperature of 100 degrees Celsius, which is the boiling point, then your thermometer has been calibrated.
Step 5 - If Calibration Failed
If the temperature indicated by it is off by that number, press the reset button without taking the thermometer out of the container and make the due adjustment so that the thermometer indicates 100 degrees Celsius.
If the steps mentioned above are followed meticulously, you will have yourself a perfectly calibrated thermometer that will give you precise and reliable readings in a matter of seconds.
Watch this Video for Better Understanding
Some Calibration Tips
There, you have got yourself a perfectly calibrated meat thermometer. The thermometer needs to calibrated right after the purchase, before its debut, and there on out, calibration on a weekly basis is recommended. If weekly calibration is done without fail, the device will never fail you with false readings. I hope you found this article helpful and you got what you were looking for.