Field Calibration Procedure:
1 CARANDASH digital thermometer is only calibration in a slush ice solution ( 60% crushed ice and 40% tap water ) or a water bath. Do not attempt to calibrate in any other manner.
2 Immerse the stem of the thermometer to at least half length in the slush ice solution.
3 Wait for the reading to become stable ( usually ±2℉ of 32℉ or ±1℃ of 0℃ ).
4 Press and hold the HOLD button for 8 seconds to begin calibration.
5 CAL will be displayed for 2 seconds and calibration at 32℉/0℃ is completed.
6 Remove the CARANDASH food thermometer from the ice water and continue to take measurements.
1 Clean and sterillize the probe before every use. (NEVER USE THE THERMOMETER IN A CLOSED OVEN)
2 Only the probe is waterproof. Please DO NOT COMPLETELY IMMERSE IN WATER.
3 The digital cooking thermometer may function abnormally under strong electromagnetic interference.