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Saturday, September 25, 2010
Q: How do you calibrate this thermometer?
A: Calibration on Thermometers -
Ice/Water
Remove thermometer from sheath and immerse stem into a 50/50 shaved ice and water solution until indicator stabilizes (approx 2-3 minutes). Do not touch sides or bottom of container during this process. Slide sheath with pocket clip into the notch on the nut underneath the thermometer. Holding dial with one hand and sheath with the other, adjust calibration nut until indicator reads 32 degrees F.
Boiling Point
Remove thermometer from sheath and immerse stem into boiling water until indicator stabilizes (approx 2-3 minutes). Do not touch sides or bottom of container during this process. Slide sheath with pocket clip into the notch on the nut underneath the thermometer. Holding dial with one hand and sheath with the other, adjust calibration nut until indicator reads 212 degrees F (may be marked "TEST" on the dial).
NOTE: Water does not always boil at 212 degrees F. Altitude and barometric pressure may affect the boiling point.
How to Use Zero Adjustment Knob -
Prior to each weighing, check to be sure the red pointer is aligned with zero. If the red pointer is not aligned, use the zero adjust knob to align pointer with zero. Align with notch located on the edge of the color coded center disc.
How to use the Rotating Dial -
1. Set empty container on platform
2. Turn back knob on face of scale to realign zero with red pointer.
3. Add portion to container to determine net weight of portion.
4. Step 2 can be repeated for multi-ingredient weighing.