How to calibrate an Instant-Read Thermometer

An instant read thermometer is an invaluable tool in the kitchen. There is no substitute when making perfectly cooked bread and it saves having to slice into a beautiful steak to see how much it has cooked. It takes the guess work out of cooking and seriously relieves the stress of "is it done????".

Calibrating an instant read thermometer is pretty easy. There are two ways and both rely on basic physics: water boils at 212F (100C) and freezes at 32F (0C). Choose either method, although I think that the boiling method would be more accurate since you can't exactly replicate water at the point of freezing.

Boiling water method

1. Bring a pot of water to a rolling boil.
2. Insert the thermometer at least 1-2 inches below the surface of the water (you need to basically immerse the complete sensor, which is at the tip).
3. The temperature should read 212 degrees F (100 degrees C).
4. Adjust the screw on the surface (if its a digital instant read thermometer), or turn the nut at the base with pliers just slightly and then retest the temperature. Repeat this until you get the correct temperature.

Freezing water method

1. Fill a container with crushed or chipped ice.
2. Add water until it overflows, then pack with more ice. Basically, your container needs to be packed with the maximum amount of ice you can use.
3. Insert the thermometer at least 2 inches into the container. The temperature should read 32 degrees F.
4. Adjust the screw on the surface (if its a digital instant read thermometer), or turn the nut at the base with pliers just slightly and then retest the temperature. Repeat this until you get the correct temperature.