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A variety of food thermometers are available. Some thermometers can read the temperature at the tip of their stem, while other thermometers need to be inserted at least 2 inches into the food. The thermocouple thermometer is the most accurate because the sensor for the temperature is at the tip of the stem.
The most common thermometer is the bimetal thermometer, because it is easy to use and inexpensive. The bimetal thermometer needs to be inserted 2 inches into the food or to the indentation or “dimple” on the stem for accurate reading.
How to calibrate a food thermometer
How to calibrate a food thermometer
Calibrate: adjust to make correct readings.
As soon as you get a new thermometer, the first thing you should do is calibrate it.
Ice Point Method
Make an ice slush mixture
50% crushed ice 50% cold water
Insert stem of thermometer into solution
Allow thermometer to stabilize
Adjust calibration nut (under head of thermometer) with a pliers to 32 °F
You may also calibrate it by using the boiling point method; however, since there are slight changes in the actual boiling point due to elevation, the ice point method is generally the most accurate way to calibrate a thermometer.
How to use a food thermometer
How to use a food thermometer
Before use, always wash and sanitize thermometer in hot, soapy water.
Insert stem of thermometer at least 2 inches into the thickest part of the food.
Avoid bones and fat.
Allow thermometer to stabilize for about 15 seconds.
Measure the temperature in a couple of different places.
Wash thermometer in hot, soapy water and rinse before re-testing foods.
If the piece of meat you are testing is thin, such as a hamburger or chicken patty, insert the thermometer into the side of the patty, making sure once again the thermometer is inserted 2 inches into the meat. To what temperature should hamburgers be cooked? (160 °F) How about steaks? (145 °F)
To learn more about thermometers and safe cooking temperatures check out Keep Hot Foods Hot and Cold Foods Cold: A Consumer Guide to Thermometers and Safe Temperatures
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