What type of immersion oil for the lecia 1000dm

Why Does Oil Float on Water - Science Facts - ScienceFacts.net

https://www.sciencefacts.net > why-does-oil-float-on-wa...
The buoyant force is equal to the weight of the water displaced by the oil when the oil is immersed in water. When oil is in water, the buoyant force is much ...

Contact his Customer Service

https://wolfgangpuck.com/product/cookware/

..

Oil from the oil pan moves to the cylinder head with the aid of an oil pump. The suction pipe of the pump is immersed in the oil pan. It has a fine mesh filter at its tip.

Remove the oil pan and clean the filter. If still not ok you need to have a look at the oil pump.

FYI. The PCV valve's function id to relieve pressure inside the cam cover.

That means the valve cover is leaking and oil is running into the plug wells. It is not meant to be there.

Oil should not be getting into the top of the pistons and fouling the plugs. It looks like your piston rings are letting oil past and need replacing.

difficult to say just where the temperature control is on your system. it will likely be an immersion type control located some on or near the boiler. it should have a temperature range scale on it.

www.wpcookware.com is the Wolfgang Puck website. They sell parts to the immersion blenders. The shipping is costly though.

Immersion Oil made for microscopes today is non fluorescing. You should be able to use any immersion oil on the market.


* Tip - After using your 100x oil objective, make sure to clean the lens thoroughly, as cross contamination to the 40x objective is a common occurrence. It will save you a lot of headaches down the road.

Try OTC at www.otcworld.co.uk

From the BAMIX.com website
Mayonnaise 1 egg (or 1 egg yolk) 1 teaspoon of lemon juice 1 teaspoon of herb vinegar 1 pinch salt 1 pinch pepper 1 ½ - 2 cups of oil 1 teaspoon of french mustard Put all the ingredients except the oil in a jug (not too large) and blend well with the WHISK. Then add the oil in a thin, steady stream (not drop by drop), processing all the time, until the mayonnaise has reached the required consistency. To achieve perfect results, all ingredients should be at the same temperature.
go back