Stem thermometer

This common kitchen thermometer, provided to all students upon entering The French Culinary Institute, measures temperature through a metal stem just past a dimple located about 2 inches from the tip. The dimple must be placed in the middle of the food item to get an accurate temperature reading. To calibrate a stem thermometer, place the probe end in ice water for 3 minutes, stirring occasionally. Carefully adjust the nut under the reading dial if necessary so that the thermometer reads 32°F (0°C). This type of thermometer should not be used for oven readings, as it will melt.