This Cooper-Atkins® Stem Test Thermometer is ideal for use with dough, monitoring it through the yeast-kill process. It has a tempered glass lens and features a stainless steel vessel clip.
This Cooper-Atkins® Stem Test Thermometer is ideal for use with dough, monitoring it through the yeast-kill process. It has a tempered glass lens and features a stainless steel vessel clip.
0°F to 220°F temperature range; +/- 2°Faccuracy
QUESTION Could you please let me know the process to calibrate this thermometer
ANSWER This thermometer is designed to hold calibration well over long periods of time. Unfortunately this thermometer can't be calibrated but Cooper-Atkins Corporation recommends periodically verifying the calibration of their thermometers as a matter of course to ensure you are getting the results you expect. The most reliable and easily-produced test point is the ice-point of water. This can be reliably reproduced in the field by using the following method: 1) Fill an insulated/Styrofoam cup 3/4 of the way with CRUSHED ice. 2) Add enough cold tap water to produce a thick slushy consistency, and stir. 3) Insert the tip of the probe into this ice solution and allow the temperature to stabilize. Make sure the probe tip is not touching the sides or bottom of the cup. 4) This method will produce a temperature reasonably close to 32 deg F.