How do I calibrate a meat thermometer?

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A meat thermometer should be used abundantly, especially during the holidays when turkey and ham are the centerpiece of every meal. Calibrating is a quick process that takes less than 10 minutes which can save you a lot of pain down the road. The risk of foodborne illness is very high and making sure your food is thoroughly cooked is just one way to stay healthy.

You should calibrate your meat thermometer on a regular basis, especially when you're cooking for a large group of people. To calibrate your thermometer, you'll need two pots. Fill one with water and plenty of ice. Put your thermometer into the pot and make sure it reads 32 degrees F. Bring the other pot to a boil and make sure your thermometer reads 212 degrees F (at sea level). Since water boils at different temperatures depending on your altitude, check the table below for your boiling point.

If your temperatures are off at either reading, adjust the nut on the backside of the thermometer with a needle nose plier. Test again using both ice and boiling water until your thermometer gives the correct temperatures.

Altitude (feet) Boiling Temperature of Water (degrees F)
0 (sea level) 212.0
500 211.1
1000 210.2
2000 208.4
2500 207.5
3000 206.6
3500 205.7
4000 204.8
4500 203.9
5000 203.0
5500 202.0
6000 201.1
6500 200.2
7000 199.3
7500 198.3
8000 197.4
8500 196.4
9000 195.5
9500 194.6
10000 193.6

Table Source

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