I need help calibrating a dial thermometer

To find the boil point mark: boil a small pot of water. Take a reading as the water boils. Mark that "temperature" with a Sharpie marker. Water will never boil above 212F. This is assuming that you are at sea level. If you living at higher elevation, the boiling point of water decreases by 1 degree F every 500 feet increase in elevation.

Not sure for the freezing point mark. If you can set the temperature of your freezer, put the thermometer into the freezer for about 10 minutes and mark it quickly with a marker. Not sure how accurate this is but you will rarely need to know the freezing point of a meat thermometer.

This sounds strange.
What DOES it have and how does it tell you whether the meat is cooked?
Please tell us more so we can maybe help.
If not, maybe worth returning or exchanging for one with degrees.