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Budget Thermometer |
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This 12" stem stainless steel dairy thermometer is built for long lasting durability. It comes with a clip to easily attach to the side of your pot and has a large 2" dial head, making it easy to read. It reads from 0-220F and contains no mercury. This thermometer comes with plastic protective sleeve over the tip. This needs to be removed before using the thermometer.
To Recalibrate:From the Manufacturer: Using
a tall quart jar, add ice to 3/4 level, then fill with cold water. Stir
well for a few minutes. At this point the water should be at 32F. Without
touching the side or bottom insert the thermometer into the water/ice
mix. The Dial should read 32F. If it does not, then holding the
dial with one hand adjust the nut below the dial until the Dial reads
exactly 32F
Our Best Practice Method
for Cheese Making: Calibrating at 32F is fine but most
cheese making is done at 86-100F and sometimes thermometer calibrations
are not linear (not accurate over the entire range). Since the
cheese making process does happen at temperatures similar to our healthy
body temperatures a good quality medical thermometer can be used to
calibrate your new thermometer since they tend to be extremely accurate
for this short range. Using the medical thermometer fill the same
container as above with water adjusted to 98F. If the dial on your new
thermometer does not read the same 98F then use the same method as above
to adjust it.
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In Peace, Ricki, the cheese queen | |