advice on board?

... I found the key w/ my Malamutes has been to re-bake the liners when
they
pack out too much.


For those of us without instructions, how do you do that?


This is what I have done... *proceed at your own risk*. I have a convection
oven at home (a regular range w/ a convection feature - good for roasting
turkeys as well as baking liners) which probably significantly improves my
results.

I use this set of steps for Intuition / Raichle liners....

http://www.yyzcanuck.com/E_tech_cooking.htm

.... and modify it as such for Salomon liners...

1) 180 - 200 degrees Fahrenheit is plenty hot for the Salomon liners.
2) Only need to bake the liner for 10 - 11 minutes, where I use 15 for the
Intuition/Raichle
3) Don't use too large of a toecap for Salomon liners.

If you have any specific questions I will do my best to answer.

Liner molding takes practice! Expect to redo it the first time, after
you've ridden on them once or twice; really not the end of the world. Just
*don't burn them*... use aluminum foil on your oven rack.

Mike T