Reply to "To heat or not to heat? SM 160"

tomMember

cal kinda breezed over the water,as this is not a long horizontal offset,that flows a lot of air and dries out the product.We are used to opening the door to dump humidity,since this is such a moist cooker.

Like the fine cooks above,you know what you are trying to achieve,so for "a set and forget",you'll need to take good notes,and develop your own timing.

I've cooked on a bunch and seen a bunch in top restaurants,and yours will put them all to shame for low levels of supervision.

Like many things that are push button and forget,I'd develop my own skill set and timing.You may find that your experience will be faster than the presets.

This has been a restaurant staple for several decades and you should find it the same.

Enjoy.

6/8/111:32 PM

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