Using a Kitchen Thermometer
- You must calibrate the thermometer every day before you use it
- Calibrate the thermometer by dipping it in ice water*
- Wash, rinse, sanitize and let it air dry after every use
- If you are checking the temperature of different types of meat like beef, poultry, and fish, you must clean it before introducing the thermometer
- If you drop it you must re-calibrate it
- To check the temperature of the food, insert the thermometer into the thickest part
*Must-read 32 degrees Fahrenheit/0 degrees Celcius
