Did you hear anything? I've been trying to better understand the adjustment of the "legs" of the roast as well...
Dan
Joe said: >>>
It is always pct to total that changes. Easiest way to think of what you are doing is...draw two lines on a piece of paper so as to create an open area, line, open area, line then, open area.
Now say you have a profile of 33/33/33... at 21:00... so each open area has 7 min...hit start...now you add to 2 min ot the time.
The first and second spaces still are 7.. last is 9.. you hae changed pct to total.
Do the reverse...and subtract 2... 7, 7, 5...
Again it is pct ot toal that changes... What I do with P2 is 1 P2... then start... then later add time.. it lengthens the final leg to draw it out of the down trend/low heat..>>>
I don't think there is a way to stretch 1st, which I was after.
B|Java