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Post by Alan on Feb 6, 2006 11:50:01 GMT -5
Dear all,
As I mentioned in the list discussion, I have e-mailed the manufacturer of the Black& Decker Deep-dish Electrical Skillet in order to find out more about the temperature settings. I received a brief reply today that didn't really answer, so I have responded yet again looking for a clarification to my questions. I'll post the response here when I receive it.
I have asked what the lowest temperature on the range is, and how stable the temperature is once set, as well as how the temperature is measured.
At $49 USD it would be great to find out that this does work for sure.
Sincerely,
Alan
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Post by Alan on Feb 7, 2006 12:31:47 GMT -5
Dear all,
I hadn't received a response this morning so I called the company. They composed an e-mail for me and sent it to the "Research Division," which is supposed to call me back within 24 hours. I asked the following three questions:
1) What is the lowest temperature on the "warm" setting? 2) What is the +/- range once the temperature is set? 3) From where in the unit is the temperature taken?
We'll see if I get a call.
Alan
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Post by Brad on Feb 9, 2006 7:37:58 GMT -5
With regard to the skillet I use, it's about 15 years old. Ironically it was one of a series of wedding gifts I gave to my best friend and he never took it out of the box! He just went through a divorce and gave it back to me! Great timing! Anyway, I'm not sure what the temperature settings are like on the new ones, but mine has the lowest marked setting at 150 degrees F. I set mine up putting 2 inches of water in it and then turning the dial until the light went on, taking the temperature with a good digital thermometer when the light went off, and so on until I had the 80, 90, and 120 degree points marked. At these temperatures, the element underneath does not get hot enough to burn, as I was able to put my hand on it while it was heating the contents of the pan.
It works Great!
While I would like to claim this as my own personal epiphany, I have to confess that a relative told me of an old neighbor who used to make home made chocolates and heated all of her chocolate in an electric frying pan. It was then timely that I get a 15 year old "unused" wedding gift back to try it on.
I think theres a Karmic connection here somewhere....
Brad.
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Post by Alan on Feb 9, 2006 14:56:11 GMT -5
Dear Brad, all,
Thank you for further information on the skillet. It sounds like you've got a treasure there.
As for the one's being made now, they may work just as well, or maybe not. The company got back to me and basically didn't have any further information. They continually say that the lowest heat setting is warm (next one up is 250), but they don't seem to know any more than that. Oh well.
If anyone buys one and tries it out using Brad's method, then please let me/us know if it works.
Sincerely,
Alan
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Post by eric101 on Mar 29, 2007 15:18:37 GMT -5
Perhaps a crock pot will work for this- would that be possible?
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Post by chocdoc on Mar 31, 2007 7:59:56 GMT -5
A crock pot is too warm for tempering. I made a wonderful batch of caramelized white chocolate with mine. Made the best ganache I've ever tasted. Never been able to duplicate it however.
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Post by mistacandy on May 13, 2008 21:11:09 GMT -5
It never hurts to try but id just stick to the hand tempering or a tempering machine.
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