To calibrate a bimetallic stem thermometer using the ice-point method, you place it in an ice-water slush and adjust it to read:

解析

In the ice-point method, a thermometer placed in a slush of crushed ice and water should read 32°F, the freezing point of water; if it does not, you adjust it to 32°F. This is the most common calibration method in kitchens. 212°F is the boiling-point method at sea level, not the ice point.