Looking at the manual, I believe that when you use this feature, it applies to all stations, no matter the program. This seems to be the case with most timers. This post was edited by irrigirl on Mon, Nov 3, 14 at 10:33

Love the pictures, Sierra and Savonna. I knew that this topic would be coming up so, when I was in Las Vegas 2 weeks ago I took lots of pictures and these are a few I took that show what lights can do... At night the spotlights shining on this statue at Caesar's Palace really show the horses and their driver with his chariot. The next two pictures were taken inside the Mirage, in front of one of the restaurants. These glass plants were top lit. The first picture is taken without a flash (its a little fuzzy...I needed a tripod) and shows the colors of the glass. The second with a flash captures more of the detail on the glass pieces but not the same color shows up. The next two pictures were taken inside the Harrah hotel. Of course we had to go there to see Toby Keith's Bar and Grill. The first picture was taken with a flash and the auto setting...all the detail shows up. I set the camera onto fireworks, which gives no flash but a longer exposure time and tried to hold still since I had no tripod with me. I like this picture also even though it is a little blurrier. All day long the Bellagio hotel has a water feature set to music that plays every half hour or so. At night the water is lit up. Very well done show! Of course, I realized that the light under the showcase shows the importance of the object (ice cream) it is lighting up. I took these with the auto setting and no flash. They were giving samples away of one of the ice creams shown below. Was it ever hard to choose which ones to try. I came back 3 times while wandering the area and tried... the Fresh Pineapple... and the Chocolate Mouse Pie and the Tiramsu. All were very very good! Brenda

Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve

Mine are just now climbing, too...mine is a henry, but I want a blue as beautiful as that!...Gorgeous! juanita