Make a house call in your own house: Calibrating Your Food Thermometer

Have you ever thought of taking your thermometer's temperature? The Academy of Nutrition and Dietetics and the ConAgra Foundation recommend giving your non-digital food thermometer a regular check-up.

There are two simple methods to check the accuracy of a food thermometer. However, not all thermometers can be calibrated - so make sure to check the manufacturer's instructions. Thermometers that can be calibrated usually contain a nut under the dial that can be adjusted with small pliers or a wrench.

Ice Water Method

Materials needed: one large glass, crushed ice and clean water
Everyone loves to help with the cooking during the holidays, but too many well-intended chefs can mean an increased risk of foodborne illness. Hand washing is one of the best ways to prevent the spread of bacteria. Wash hands often and thoroughly in warm soapy water before, during and after meal preparation. Bring cheer to hand washing -- sing your favorite carol for 20 seconds while you lather up.

Boiling Water Method

Materials needed: one deep pot and water
In a deep pot, bring water to a rolling boil. Dip the thermometer stem two inches into the boiling water without touching the bottom. Wait for 30 seconds and the thermometer should read 212º F. If it doesn't, adjust the temperature by turning the calibration nut underneath the head of the thermometer according to the manufacturer's directions.

Note:

In high-altitude areas, water boils at a lower temperature, so check with your local Cooperative Extension Service or Health Department for the exact temperature of boiling water in your area.

To learn more about food thermometers and how to care for them, visit the USDA's Food Safety and Inspection Service Web site.

For a detailed chart on meats/poultry and their internal temperatures, go to Tip 3 - Cook to Proper Temperatures.