Reference thermometer

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Following is a list of precision thermometers that may be used as a reference to calibrate sous vide equipment at the crucial 55°C/131°F without interpolating between ice-water and ovulation thermometer and boiling water.

Members are invited to add more thermometer models or correct specifications. Thermometers should first be presented and eventually discussed in the eG forums topic Reference thermometers and thermometer calibration methods for sous vide.

Minimal standards for a reference thermometer in sous vide could be: immersion probe with cable that can be placed adjacent to the PID controller's probe in the water bath; resolution 0.1° or better; accuracy ±0.25°C or better at 55°C; calibration certificate very desirable.