Sometimes if it is very cold (as it is here now, 5 inches of snow and still falling
), you may need to increase the time a bit. For instance, if the butter is meant to melt and hasn't, then just process it for a few more secs and check it, and keep on doing so until it is melted.
For some things, the actual timing isn't that signficant - for instance if it is soup cooking for 15 minutes or so, then it probably matters less.
I know when I first got my TMX, I was obsessed with getting the timings right and the measurements totally accurate, but now I'm a bit more gung-ho about it all and it's become more instinctive.
Hope this helps - and don't be afraid to keep asking questions....
