A food thermometer is a handy kitchen tool that allows you to cook your meals to the right temperature. Learn how to calibrate a thermometer so you can accurately measure the internal temperature of food.

A food thermometer is a small, pointed device used to measure the internal temperature of different cooked foods. While food safety is the primary function of this device, you can also use a food thermometer to cook food to the optimal temperature for optimal flavor. While the color and texture of a protein or other cooked food can indicate a certain degree of doneness, this method isn't as foolproof as using a properly calibrated food thermometer.

If certain proteins are not cooked to the right temperature, harmful bacteria can flourish, making these foods unsafe to eat. For example, poultry needs to have an internal temperature of 165 degrees Fahrenheit to be safe to eat.

Proper thermometer calibration ensures food safety because it accurately reads the internal temperature of food to determine doneness. Uncalibrated food thermometers give inaccurate readings, causing food to be undercooked or overcooked. Eating undercooked foods, such as chicken or recipes containing eggs, can be dangerous because they may contain harmful bacteria that can cause food poisoning. While overcooked meat is bad for ingestion, its texture is dry, tough, and mild in flavor.

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

Calibration is the process of setting the accuracy of a food thermometer. There are two common methods you can use to calibrate a food thermometer: the boiling point method and the freezing point method. To ensure your food thermometer remains accurate, recalibrate it after multiple uses or drops. To calibrate a food thermometer using the boiling point method, follow these steps:

1. Determine the boiling point in your area: The boiling point of water changes with altitude, which means different areas have different boiling temperatures. Before calibrating your thermometer, research the boiling point of water in your area.

2. Boil water: Fill a small pot with water, then heat it over high heat on the stove and let the water boil, when large bubbles begin to rise rapidly to the top of the liquid.

3. Insert the thermometer: Dip the thermometer stem into boiling water. Avoid letting the bottom of the thermometer touch the pot, as this may cause the calibration to fail.

4. Read the thermometer: Look at the number on the food thermometer, which should match the boiling point of water in your area. If your food thermometer reads incorrectly, adjust it so it reflects the boiling point of water. To adjust the digital thermometer, simply press the reset button. For dial or analog thermometers, turn the screw or calibration nut on the side of the tool until the correct temperature reads.

The freezing point method is an alternative method of calibrating a thermometer:

1. Prepare an ice bath: Fill a large glass with ice and cold water and let the mixture sit until the temperature drops to thirty-two degrees Fahrenheit.

2. Immersion thermometer: Once the water reaches the freezing point, immerse the thermometer probe in the ice water. Avoid allowing the thermometer to touch the bottom of the glass as this may affect calibration.

3. Read the thermometer: Look at the number on the food thermometer to get a temperature reading, which should match the freezing point of water. If your food thermometer reads incorrectly, adjust it so it reflects the boiling point of water. To adjust the digital thermometer, simply press the reset button. For dial thermometers, turn the screw or nut on the side of the thermometer until the reading is correct.

A calibrated food thermometer is critical to your ability to prepare and serve safe food. Be sure to test your thermometer frequently to ensure it is accurate.

The exact calibration schedule depends on the type of thermometer you have and how you use it. Here are some guidelines on when to recalibrate your thermometer.

Generally speaking, you should calibrate your bimetal thermometer before each shift.

Calibrate your digital thermometer weekly or monthly.

Always calibrate a new or dropped thermometer.

It's also a good idea to calibrate your thermometer after using it to measure significantly different temperatures.

For best results, follow the manufacturer's instructions.

Now you know how to calibrate a thermometer! For more information about food thermometers or if you would like to order a food thermometer, please contact us.

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