A simple process which is commonly associated with a Difficult Task, until it is explained in simple terms.
Ice Point Calibration: refers to achieving a target temperature of 0°C.
Boiling Point Calibration: refers to achieving a target temperature of 100°C
Both Ice Point & Boiling Point Calibration have a tolerance of + or – 1°C.
So, the acceptable range for:
- Ice Point Calibration is: -1.0°C to 1.0°C
- Boiling Point Calibration is: 99°C to 101°C
If recordings are outside of these ranges, then change the battery and try again. If still outside of the range, it’s probably time for a new thermometer! Don’t forget to Calibrate the new thermometer – because its new, there is no guarantee that it is accurate.
Ice Point Calibration is undertaken using a cup filled with Crushed or Cubed Ice, and topped with clean water. Stand the Ice/Water mix for a minute or two, and then place the probe into the mix, without touching the sides or bottom of the cup. Let the thermometer reading stabilise – record the temperature.
Boiling Point Calibration is undertaken by placing a pan of water on a stove top and bringing it to a rapid ‘Rolling Boil’. Place the probe in the boiling water, making sure that the probe does not touch the sides or bottom of the pan. Let the thermometer reading stabilise – record the temperature.
(Tip: To avoid steam burn, you may use a pair of tongs to hold the thermometer.)