Quote:
Do you have a meat thermometer? Like, for roasting meat?
I have one that registers from below freezing to above boiling temperatures, and it's adjustable. So ... crushed ice in a tall glass, enough water to make the ice move well, then I use the thermometer to stir the water until the temperature stops dropping. That should be at freezing temperature - so, 32*F, and, I guess, 0*C. There's a little grippy thing on the underside of the thermometer that I turn with pliers to adjust so the needle reads at 32*.
Then, boil water. Deep water, deep enough to get a lot of the probe in, and bring it to a boil. I'm at sea level, so boiling point is ... erm ... 212*F, or 100*C. Since I adjusted the thermometer at freezing, my boil point should be spot on - it's just a double-check.
NOW put that calibrated thermometer in there next to your rcom and let it equalize. How's it turn out? Now you know how to adjust the reading next to your rcom, either +/- as needed.
Do you have a meat thermometer? Like, for roasting meat?
I have one that registers from below freezing to above boiling temperatures, and it's adjustable. So ... crushed ice in a tall glass, enough water to make the ice move well, then I use the thermometer to stir the water until the temperature stops dropping. That should be at freezing temperature - so, 32*F, and, I guess, 0*C. There's a little grippy thing on the underside of the thermometer that I turn with pliers to adjust so the needle reads at 32*.
Then, boil water. Deep water, deep enough to get a lot of the probe in, and bring it to a boil. I'm at sea level, so boiling point is ... erm ... 212*F, or 100*C. Since I adjusted the thermometer at freezing, my boil point should be spot on - it's just a double-check.
NOW put that calibrated thermometer in there next to your rcom and let it equalize. How's it turn out? Now you know how to adjust the reading next to your rcom, either +/- as needed.