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Culinaire Bain Maries - Must be run WET
To get the best and most accurate performance from a Culinaire Bain Marie they need to be run wet, this way the temperature probe that is incased inside a stainless steel sleave has a medium (water) around it and is able to accurately probe the water. When they are run dry and no medium is present and it is trying to read the temp of the air the display will be upto 20 degrees out either way. The units were never designed to be run dry.