On Fri, 8 Dec 2006 10:13:55 -0800, "Dave Bugg" >
wrote:

>> I would think you'd be more interested in accuracy nearer the target
>> temperature of the cooked meat.
>
>Accuracy checks via the ice water method are more accurate, safer, and
>quicker to do and translates to the thermometer's calibration regardless of
>target temp of cooked product.

There are three things to consider when calibrating any linear system.
The low end of the range, the high end of the range, and the linearity
of the system. You're idea checks the low end and assumes near perfect
linearity. My idea checks the high end and depends less on perfect
linearity to get the reading at some mid range point. The fact is,
even if you are shooting for a target temperature as low as 140
degrees, your calibration point is over 100 degress from that point.
Mine is 70 degrees from the target point. If the linearity is not
perfect, there's a good likelyhood that my way will produce a more
accurate result at the target temperature. One thing to do when buying
any non electronic thermometer is to look at all of them on the shelf
and compare the room temperature readings. Reject the highest readings
and the lowest readings and pick one with a reading in the middle.
This will likely result in a more accurate thermometer at all ranges,
unless there are only two to choose from.

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
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