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I've reviewed the user guide for the CD101 Temperature Controller, which provides instructions for setting up the device for sous vide cooking. This document details various parameters for temperature control, from auto-tuning and temperature offsets to heat settings and limits. If you have questions about these settings or how to use them, please ask.
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What is the purpose of the ARU setting?
How do I adjust the temperature probe offset?
What does the LCK setting do?