Sorry everyone, held my phone in the wrong direction
Here is a different way of calibrating an oven. The cast iron pan measures the cooking temperature in the oven cavity. There much less swing in temperature by using this method than a standard thermocouple. One thing you cant tell from the thermocouple is how long your oven stays at the min and max temperature. While using the cast iron pan method you KNOW what temperature the oven is cooking at.
The reason a cast iron pan is used in this method is because the mass of the the cast iron and the unreflective surface will give an accurate reading from the IR gun. You can't use an IR gun inside the oven cavity without the cast iron because the thin reflective metal will always read incorrect. You have to have the non reflective dense cast iron pan.
THis particular oven cycle at these temps (after calibration)
Thermocouple ranged from roughly 340 degrees to 395 degrees.
Cast iron pan temperatures read (done throughout cycling) 343,359,356 and the highest reading at the top of the cycle was just under 380. Its much easier to get the average temp of the cast iron pan vs the thermocouple.
The first day I replaced a bad mainboard and replaced the evap thermistor for good measure. There were no burned out fan resistors and the evap fan seemed to work fine. Rookie mistake. I still should have tested the fan's rpm at the board. Heck, I should have just changed out the fan regardless just to protect the new board as GE suggests. But I was trying to save my customer some money. My punishment? A second visit and second disassembly.
This makes two times I had to do a follow up disassembly of this style. A year ago I did a defrost on a similar model but already used up all of my thermistors earlier that day. What joy. At least when doing a follow up dissasembly, the overly factory tightened screws have been loosened up.
bring the whole family as this disassembly and reassembly is lots of fun for everyone. However, you better bring ear plugs for the kids for the curses you'll throw at the fridge designers will be legendary.
- 2 tablespoons coconut oil, ghee, or butter
- 1 onion, chopped
- 1-2 pounds uncooked chicken breast, diced
- 1 inch piece of fresh ginger, peeled and chopped fine
- 4 cloves garlic, minced, divided
- 1 quart chicken broth (I use either homemade or a box of low sodium, no added MSG.)
- 1 can coconut milk (look for this in the Asian/Thai section of the grocery store. I prefer regular, not "lite".)
- 1 lime, juiced, divided
- ¼ tsp. red pepper flakes
- 4 scallions, chopped
- ½ bunch cilantro, chopped
- salt, to taste
- optional: Thai fish sauce, cooked rice
Heat a soup pot over medium high heat, then add the coconut oil. Saute the onions with a little salt for a few minutes, then add the chicken chunks with a little more salt. Cook, stirring frequently, until chicken is just cooked through. Add the ginger and half of the garlic towards the end of this.
Stir in the broth and bring to a boil, then stir in the coconut milk, half of the lime juice, and the red pepper flakes. Reduce the heat to low and simmer covered for at least 15 minutes (longer is fine, too).
Turn off the heat, and add salt to taste (depends on the amount in your chicken broth). Stir in the rest of the garlic, the scallions, and most of the cilantro (leave a little aside for topping individual bowls). Add the rest of the lime juice if desired. Cover and let sit off-heat for 5 to 10 minutes, then serve.
Great served over rice. Add a few drops of fish sauce to your serving to knock the flavor out of the park!
[Yes, I did reset the breaker and checked the voltages. Here's the wiring diagram:
Source: Amana NED7200TW Dryer no heat, problem with cycling thermostat?
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