6 Apr
2006
6 Apr
'06
3:18 p.m.
In article <200604062206.k36M6SZ9023712 at mwave.heeltoe.com>,
Brad Parker <brad at heeltoe.com> writes:
Ugg. I would *never* use a kitchen oven for baking
tapes under any
circumstances. It's just too uncontrolled. You get wild fluxuations of
temperature.
It might be helpful to follow the method used by the guys who were
soldering surface mount chips in a toaster oven. They had temperature
profiles they measured from their setup and it seemed pretty
consistent and repeatable.
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