--- slug: how_to_calibrate_a_meat_thermometer category_path: home_kitchen/kitchen_dining/kitchen_utensils_gadgets/kitchen_thermometers type: informational title: "How to Calibrate a Meat Thermometer" lead: "Check a meat thermometer with the ice-water test: fill a glass with crushed ice and a little water, stir, and insert the probe without touching the sides — it should read 0°C (32°F). If it's off, turn the calibration nut on a dial thermometer to correct it, or note the difference and allow for it on a digital one." recommendation: name: "Ice water should read 0°C — adjust the dial's nut, or note the offset on a digital thermometer" reason: "A thermometer that reads a few degrees off can leave meat undercooked or overcooked, so it's worth checking, especially on a dial thermometer or after one has been dropped. The ice-water (or ice-point) test is the easy, reliable one: fill a glass to the top with crushed or cubed ice, add cold water to fill the gaps, stir well, and let it settle for a minute so it's a true 0°C. Put the probe into the centre without letting it touch the ice or the sides of the glass, wait for the reading to stabilise, and it should show 0°C (32°F). If it doesn't, an analog dial thermometer usually has a small calibration nut under the dial (often needing pliers or a spanner) that you turn until it reads 0°C while still in the ice water. Most inexpensive digital thermometers can't be adjusted, so instead note the offset — say it reads 2°C — and mentally correct every reading by that amount, or check if it has a reset function. A second check is the boiling-water test: water boils at 100°C (212°F) at sea level, dropping about 1°C per 300m of altitude, and the probe should read that. Recheck now and then, and replace a thermometer that reads wildly off or won't stabilise." published: 2026-07-09 updated: 2026-07-09 ---