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Temp. read on my ACMC


Rhubarb

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Your probably thought of this, but you could also just post a piece of paper with the conversions so you can look it up quickly.

Though, if I remmeber, you have to increment temperature by 1 degree so that would make a difference if it is C or F.

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go on the internet and talk to these people.

Chefs that were tempering chocolate when we were all still playing with mudpies use ACMC's.

Nothing to be ashamed of.

2317/5000

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My partner says take off the bowl that you melt the choc in ( I presume you were when cleaning) and you will see a circuit board.

On either side of the board you'll see swithes for 'C' & 'F .

You probably already did it but post if you didn't and it worked, please? :biggrin:

Best of luck

Ted

Edited by tan319 (log)

2317/5000

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