Now that we have talked about cooking temperatures and what they should be, we are going to look at the ChefsTemp Final Touch X10 as a unit.
The unit consists of a digital LCD display, a rotatable temperature probe, on the back it has a cover secured with two screws, and inside that cover is a reset switch, a calibration switch, and two AA batteries. For any thermometer to be accurate, they need to be calibrated, there are two methods, one is dangerous, using boiling water, and the other is completely safe and much easier to accomplish, and that is the ice water method.
Calibrating your X10 thermometer:
First, get a two-cup measuring cup and fill it with ice and water. Stir it, and then you will open the thermometer so that the temperature probe is open, and the LCD screen is on, and you will have the back cover off. Insert the temperature probe into the ice water and give it about a minute to get to the lowest possible temperature. Ice water usually has a temperature between 32.8 degrees and 33.2 degrees, once your thermometer has reached this temperature, press the button marked cal. to calibrate the thermometer.