Calibration of Probe Food Thermometer

Probe thermometers can be calibrated by freezing point method or boiling point method.

Fill the large glass with crushed ice. Add clean water until the glass is filled and stirred. The probe thermometer is inserted into the ice water and the induction area is completely immersed. Wait 30 second. Do not let the probe touch the bottom or around the glass. Probes must be immersed in ice water. Clamp the calibration screw with a wrench or other tool and rotate the thermometer's upper pointer until 0℃

Boil clean water and pour it into a deep plate. Insert the probe thermometer into the boiling water and submerge the sensing area completely. Wait 30 seconds. Do not let the probe touch the bottom or around the glass. Probes must be immersed in boiler water. Clamp the calibration screw with a wrench or other tool and rotate the thermometer's upper pointer until 100℃ or the specified boiling temperature