How to Calibrate a Meat Thermometer Like a Pro

A calibrated meat thermometer is important to ensure that your meats are cooked to the perfect temperature. This is important to reduce the likelihood of a  foodborne illness and to provide you with a juicy, flavorful meal 

In this post, we will discuss how to calibrate a meat thermometer. This is something that you can easily do yourself. Or, if you prefer, have it done by a calibration service in your area.

We lay out the steps to calibrate your meat thermometer using boiling water and ice water. 

And, we discuss how and when to test your thermometer to verify that its readings continue to be accurate after calibration. 

Keep reading to find out more.

Understanding Meat Thermometers

There are several types of meat thermometers available. We discuss the most common types below.

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Instant-read Thermometer 

This type of thermometer is quick and easy to use – you simply insert the probe into the thickest part of the meat and wait a few seconds for the temperature reading to stabilize. 

It is not designed for continuous monitoring during cooking and may not be able to withstand high oven or grill temperatures.

Leave-in Thermometer

Leave-in thermometers allow for continuous monitoring without opening the oven or grill, and can provide accurate temperature readings. 

You insert the probe into the meat and leave it in while the meat cooks.

Wireless Thermometer 

A wireless thermometer is similar to a leave-in thermometer, but includes a wireless display unit that can be carried up to a certain distance away from the oven or grill. 

It allows for continuous monitoring without being physically present at the and can provide accurate temperature readings. 

This type of thermometer may be expensive and require batteries to operate.

Related – The MeatStick X – A Review of a Truly Wireless Meat Thermometer

Related – Are Wireless Meat Thermometers Accurate?

Oven-safe Thermometer 

An oven-safe thermometer is designed to be left in the meat while it cooks in the oven. 

It can withstand high oven temperatures and allows for continuous monitoring without opening the oven.

Infrared Thermometer

Infrared thermometers measure the surface temperature of the meat using infrared technology. 

It is fast and easy to use and can measure temperature from a distance. 

Digital vs Analog Thermometers

The process of calibration is the same for both digital and analog meat thermometers. However, the method used to adjust the readings is a little different.

Digital Meat Thermometers

A digital meat thermometer uses an electronic sensor to accurately read the temperature of the meat. 

The temperature is displayed on an LCD screen.

Some digital thermometers feature an auto-calibration function that makes the process extremely easy.

Analog Meat Thermometers

Analog meat thermometers measure temperature using a coil inside a probe that expands or contracts according to the temperature. They are  also called dial or bi-metallic coil thermometers.

The coil is connected to a pointer that indicates the temperature on a dial.

The Calibration Process

Calibration is the process of verifying and adjusting the accuracy of a meat thermometer. It is necessary to ensure that your meat thermometer is providing accurate and reliable temperature readings. 

It involves comparing the thermometer’s reading to a known standard such as the boiling point or the freezing point of water.

Adjustments are made to ensure that the thermometer is providing accurate temperature readings.

We recommend that you calibrate your meat thermometer at least once a year. 

Calibrate your thermometer after any extreme temperature changes, such as exposure to extreme heat or cold. 

Or, if you notice that your thermometer’s readings are consistently off or inaccurate, it may be time to calibrate it.

To ensure accurate readings, it’s important to follow the manufacturer’s instructions for calibration and use. 

Most meat thermometers can be calibrated using one of several methods, including boiling water, ice water, or professional calibration services. There are some that can’t be calibrated. If their reading is off by more that a degree or two, we recommend that you replace it.

Method 1: Boiling Water Calibration

Performing a boiling water calibration is a simple and effective way to verify the accuracy of your meat thermometer. This method uses the boiling point of water, which is 212°F (100°C), as a reference point.

Here are the steps you need to take:

1. Fill a large pot with water and place it on the stove over high heat.
2. Turn on the thermometer (if digital).
3. Insert the thermometer probe into the boiling water, making sure it doesn’t touch the sides or bottom of the pot.
4. Wait for the thermometer reading to stabilize. The thermometer should read 212°F (100°C) at sea level. 
5. If the reading is off by more than a degree, make any necessary adjustments to the thermometer using the calibration screw or button. 

Refer to the manufacturer’s instructions for specific calibration instructions.

6. Repeat the test to confirm that the thermometer is now reading accurately.

Note: Water boils at a lower temperature at high elevations. Use an online boiling point calculator to determine the accurate boiling point at your location.

Method 2: Ice Water Calibration

Follow the steps below to perform an ice water calibration:

1. Prepare a large glass with a mixture of ice and cold water. Make sure it’s mostly ice with just enough water to fill the gaps between the cubes.
2. Turn on your thermometer ( if digital).
3.  Insert the probe into the ice water solution. Make sure the probe isn’t touching the sides or bottom of the container.
4. Wait for the temperature reading to stabilize. It should read 32°F (0°C).
5. If the thermometer reading is off, make any necessary adjustments to the thermometer using the calibration screw or button. 

Refer to the manufacturer’s instructions for specific calibration instructions.

6. Repeat the test to confirm that the thermometer is now reading accurately.

Method 3: Professional Calibration

Consider professional calibration of your meat thermometer if you think it is not providing accurate temperature readings, despite attempts to calibrate it yourself.

For example, if you have calibrated your thermometer multiple times using the boiling water and/or ice water methods, and it still appears to be reading incorrectly.

Additionally, if your thermometer has been dropped or exposed to extreme temperatures, it may require professional calibration to restore its accuracy.

Professional calibration can be performed by a qualified technician or calibration service. They will use specialized equipment to test and adjust the thermometer’s accuracy.

You will receive a calibration certificate indicating the thermometer’s accuracy and any adjustments made.

Note: A professional calibration can be more expensive than calibrating the thermometer yourself, so it may only be necessary in certain circumstances. However, it can provide peace of mind knowing that your thermometer is providing accurate temperature readings for safe and delicious cooking.

Finding a Calibration Service

To find a professional calibration service for your meat thermometer, start by searching online for calibration services in your area. Here are some steps you can follow:

1. Search for “thermometer calibration service” or “meat thermometer calibration service”.
2. Look for services that specialize in temperature calibration or offer calibration services for kitchen equipment.
3. Check the reviews and ratings of the calibration services you find to ensure they have a good reputation and are reliable.
4. Contact the calibration services and ask about their calibration process, turnaround time, and fees.
5. Choose a calibration service that meets your needs and schedule an appointment to have your thermometer calibrated.

You can also check with the manufacturer of your thermometer to see if they offer calibration services or can recommend a calibration service in your area.

Verification Testing

It is a good practice to periodically verify your thermometer is reading correctly after calibration.

You can use the boiling water or ice water method as a verification check. 

If the thermometer reading is off by more than a degree or two after testing, it may need to be recalibrated. 

How Often to Test a Meat Thermometer

The frequency of testing your meat thermometer depends on how often you use it. 

1. Frequent Usage (e.g., daily or weekly): Test your thermometer for accuracy every month.
2. Occasional Usage (e.g., monthly usage or during special occasions): Test your thermometer every 3-4 months.
3. Rare Usage (e.g., a few times a year): Test your thermometer every 6 months or before significant cooking events such as a holiday feast.

Calibration Guidelines

To make sure you get consistent results and have success when calibrating your meat thermometer, follow the guidelines provided below.

• Consult the manufacturer’s instructions: Before attempting to calibrate your thermometer, read the provided instructions to understand its specific calibration procedures, as some thermometers may have unique features or calibration methods.

• Use the ice water test: This test involves submerging the thermometer probe in a mixture of mostly ice and some water, which should ideally read 32°F (0°C) on the thermometer. This method is suitable for both digital and analog meat thermometers.

• Use the boiling water test: This test involves inserting the thermometer probe into boiling water, which should read 212°F (100°C) or the adjusted boiling point for your altitude. This method is also suitable for digital and analog meat thermometers.

• Handle your thermometer gently: When adjusting or calibrating your meat thermometer, avoid using excessive force, which can damage the device.

Wrapping it Up

If you use a meat thermometer, you need to make sure it is calibrated properly.

Using a calibrated meat thermometer provides several benefits. These include accurate temperature readings, food safety and consistent results. 

This post gives you all the information you need to calibrate a meat thermometer, using boiling water, ice water, or a calibration service. 

This means your food will be cooked to the same level of doneness each time, providing a better dining experience for you and your guests.

We recommend that you calibrate your meat thermometer at least once a year and perform tests as needed to verify that it is still calibrated to ensure food safety.

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