Ready To Bake. Need Advive
- Thread starter Dan Lail
- Start date
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Beck
Guest
Before you begin get a simple meat thermometer and put it in the vent opening at the bottom of the Snackmaster. The temp control has some wiggle room between the actual temp markings on the temp control knob and what the temp will be.
What size and kind of tapes do you have? That will make a difference in how you should proceed.
What size and kind of tapes do you have? That will make a difference in how you should proceed.
evm1024
New member
B
Beck
Guest
Ethan is correct -- no need to ventilate. You may smell a little odor of Ampex (or whatever tape you’re baking) after about an hour, so you’ll know its working.
For the ½” tape it’s best to leave every other rack empty for better air circulation. 130 degrees is a good place to start. 4 hours for ½” and ¼” tape will usually do the trick. You can’t really over bake it time wise, so if you want to leave it in an hour or two more that’s fine.
For the ½” tape it’s best to leave every other rack empty for better air circulation. 130 degrees is a good place to start. 4 hours for ½” and ¼” tape will usually do the trick. You can’t really over bake it time wise, so if you want to leave it in an hour or two more that’s fine.
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Beck
Guest
Glad to hear you had good luck... and no apron, eh" 
How long it last varies depending on climate – RH mostly, but it could be weeks or months. Unfortunately it’s not a permanent cure, but you can bake it as many times as needed for transfer to improved future digital formats that don’t exist yet.
~ Tim
How long it last varies depending on climate – RH mostly, but it could be weeks or months. Unfortunately it’s not a permanent cure, but you can bake it as many times as needed for transfer to improved future digital formats that don’t exist yet.
~ Tim