When it comes to searing a cooked steak, how fast will the heating element go from low even heating to searing temperature?
Also, please consider making all measures defaultable to standard metric measures. I have some appliances (e.g., the Polyscience Sous Vide Professional) that support metric measures, but where I have to choose it every time. Very annoying and seems to be not uncommon in stuff form the US.
Also, please consider making all measures defaultable to standard metric measures. I have some appliances (e.g., the Polyscience Sous Vide Professional) that support metric measures, but where I have to choose it every time. Very annoying and seems to be not uncommon in stuff form the US.