What Calibration Actually Corrects
Calibration corrects the difference between what a scale reads and what the mass actually is. Zeroing removes the weight of a container; calibration resets the scale's own reference using one certified weight. A scale that zeroes perfectly can still be several grams wrong across its range, and baking is where that shows.
The confusion between the two is why scales go uncalibrated for years in kitchens that tare diligently before every bowl. Tare is a convenience function performed dozens of times a shift; calibration is a maintenance action performed on a schedule, and no amount of the first substitutes for the second. The one thing to withhold is the metrology paperwork: certificate numbers, traceability chains, and audit records live in the quality system rather than in a bench-side video.
The procedure is set out across eight scenes: one on the difference between taring and calibrating, one on preparing a level, vibration-free surface, one on entering calibration mode, two on applying the certified weight and confirming, one on verifying across the range rather than at one point, one on what to do when it will not hold calibration, and one on recording the result.
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