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Once a liquid reaches its boiling point (100oC for water), the temperature of the liquid will no longer increase, no matter how much you increase the temperature of the heat source. The only way to increase the temperature of the water is to increase the pressure on it. This is the principle behind a pressure cooker.
You would preheat the oven for an eggless chocolate cake in the same way you would preheat the oven for any other type of cake: turn the oven on, set the thermostat to the required temperature, then wait for the oven to reach that temperature.
let what ever you are cooking cook longer on a lower temperature. The temperature is not correct. Have the oven repaired by a qualified repairman.
One way is to grind up solid, or increase the temperature. Also, you can stir the solution, and then, there are enzymes.
The way to use an oven on a cooking range is very simple. There is most often a knob or panel for the oven to set the temperature and/or baking style. Turn the knob or press the panel to set the desired temperature. Once the oven is heated, it is safe to cook in.
It's the other way round.
Does is a liquid at room temperature, raising the temperature will certainly not turn it into a solid. Think about water. Raising the temperature of water will evaporate it and make it a gas. The only way to increase the temperature of something to make it into a solid is to also greatly increase the pressure.
Increase source temperature or decrease sink temperature.More efficient way is to decrease sink temperature.
Thermal runaway is where the biasing and operating point is such that the temperature causes the gain to increase, which causes the temperature to increase, which causes the gain to increase, in a vicious circle, leading to destruction of the BJT. Proper biasing and gain management can prevent this from occurring.
You would use the same temperature that the recipe calls for. The amount of heat is the same in a convection oven as it is in a standard, it is just a different way of heating. Most angel food recipes call for about 325º F.
We're going to talk this way from now on.
no