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Old 04-30-2014, 10:28 PM
 
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a few recipes asked for simmer and that didn't do what it was supposed to do. simmer was just keeping the dish warm and not cooking it. So it should have been higher. So when they ask for simmer maybe it should be on 1 or 2.
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Old 04-30-2014, 10:59 PM
 
Location: The analog world
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I've always understood a simmer to be just under a boil. The dial setting varies depending on the size and contents of the pot.
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Old 04-30-2014, 11:00 PM
 
Location: San Antonio, TX
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Stoves are almost always a little different, you have to figure out what setting works on your particular stove. We used to move every two years and I always had to get used to the stove.
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Old 04-30-2014, 11:56 PM
 
Location: Western Oregon
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Simmering is when you can just barely detect a tiny bit of boiling, but only if you look for it. Probably steaming a little, but not really boiling. And like the others said, there is no one setting that will work in all situations. You have to look to see what it's doing.
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Old 05-01-2014, 03:01 AM
 
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ive never thought about this much, but we cook so much using Farenheit, do other stoves have celsius settings? ??

if i want to roast at 325f, is it different in other places that use celsius?
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Old 05-01-2014, 06:50 AM
 
Location: Richardson, TX
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The weight, size, and material of your pot will determine which burner level to use. A heavy pot made of highly conductive metal (say cast iron) will retain heat so well the lowest heat probably would keep something simmering. You will always start at a higher heat, bring your pot to a simmer (small bubbles), and then turn it down to the right heat to maintain the simmer.
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Old 05-01-2014, 06:51 AM
 
Location: Richardson, TX
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Quote:
Originally Posted by mainebrokerman View Post
ive never thought about this much, but we cook so much using Farenheit, do other stoves have celsius settings? ??

if i want to roast at 325f, is it different in other places that use celsius?
Yes.

CONVERSION CHART FROM FAHRENHEIT TO CELSIUS
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Old 05-01-2014, 07:30 AM
 
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It depends on a number of factors - stove, pot, altitude, temperature, .... Play around a bit and you will know your stove. Some stoves do convert F and C.
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Old 05-01-2014, 11:51 AM
 
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In my experience, it takes a while to get used to each stove's idiosyncrasies. My old stove was too hot. You couldn't turn the burners down low enough. My new one is much better. I'm still not used to it's levels though.
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