Ooops! I twisted the holder and the dial followed. I thought it was assembled well. Similar dial type thermometer installed in my gas oven has been twisted several times and it is so sturdy. It is provisioned with octagonal shape nut so it can be fixed screwed with a wrench. However I am using bare hands to screw it, holding on face. The dial has never been misaligned. The glass cover had gone off once but it is meant to be like that. Like a twist cap design of glass bottles.
My immediate problem was, how could I use it. It gone off the factory setting. Every measuring device is calibrated before dispatch so customers can use it out of the box. Unless, the user is a geek, figuring out how to troubleshoot is bothersome. It is already a faulty device waiting for the garbage can.
I tried twisting the face again and the dial moved. I figured I can re-adjust if I have the same untampered model in hand. Then fix it with a solder or something. I don’t have yet so the next option is side by side measurement with other thermometer. Type is not important but the range matter. Measurement range must be the same or close enough. I can do it the next roasting session. For this obvious reason, refrigerator thermometer cannot be re-calibrated with device for room temperature. Then the latter for oven.
There is another thing I can do right here and right now. That is dip it in substance that has established temperature. Water. It boils at 100. Changes a bit depending on elevation. No need to worry about this if you live near the sea. In our place, it boils slightly lower, 98.9. That point one difference is hard to see on analog devices. I disregarded that and just went into it. I set the water to boiling. Dipped the probe. Waited for the pointer to rise until constant. Rotated the face until the dial was pointing to 100. Let it cool and made a stratch mark where the dial stopped. Of course, I can memorize where the dial rest at ambient temperature. Permanent mark is still better because people forgets.
My application temperature is about 100 to 150 C. Water is fine as reference.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.