--- In Indoor_Construction_at_yahoogroups.com, "Lee Dammann"
<ldamnann_at_...> wrote:
>
<<(I put a cup
> of water in with it and change it every 2 minutes)>>
You upped the ante by adding water, which heats up more efficiently
than anything else in a microwave. 2 minutes? Yikes, that may have
made steaming vapor irrigate dry balsa. Microwaving for indoor works
after enough practice, but a meat thermometer used with regular
electric oven is much more forgiving. 175*-200* is the magic range for
everything I do.
Mark F1diddler
Received on Sun Nov 18 2007 - 08:28:56 CET
This archive was generated by Yannick on Sat Dec 14 2019 - 19:13:45 CET