The soup mixture won't come to the boil even after being on for more than an hour!

There are some ways to make your soup less salty :
1.Add uncooked dough balls or a potato to you soup and cook for 5-10 minutes on low heat.
2.Drain some amount of water from soup and add new water in it along with the little amount of spices (except salt )you added in it .

Of the water is boiling them it has run hot. There is no way around this fact. Get a compression test done first. This should reveal if any damage has been done. Then address the boiling off problem. This can be a air pocket in the line, incorrect anti freeze mixture, sticking thermostat, water pump, cap, etc.

Your question isn't a simple black or white question, it's all relative to how many PSI is your radiator cap and what mixture of anti-freeze your running, and also, how old or new the anti-freeze (coolant) is.

The pressure cap on a cooling system is the key to raising the boiling point of the 50/50 mix of antifreeze and distilled water. For every pound of pressure cap rating the boiling of point of the above mixture raises 3 degrees. If you had plain water in your cooling system with a 15 pound pressure cap the water would boil @ 257 degrees. If you had a 50/50 mix of antifreeze and water the coolant would boil @ 265 degrees with a 15 pound cap. The boiling point would raise to 270 degrees if you had a 60% antifreeze mixture with a 15 pound cap. If you had a 70% mixture the boiling point would raise to 276 degrees.

Flour is added to soups and sauces often because it can thicken it quickly without any noticeable taste difference.

http://www.fatsecret.com/recipes/four-bean-soup/Default.aspx i make it without the meat in a vegetarian version because the beans are protein.

Sounds like the fuel in the float bowl is percolating. This means the fuel in the float bowl heats up and boils when you shut the engine down. Don't worry, it won't explode or anything. I've seen this quite often even on carburetor equipped automobiles. In a car, it's called a "vapor lock". The trick is to get the engine to run cooler. You engine is jetted very lean so that it meets EPA emission standards. Because it's fuel air mixture is so lean, it's running hot. Take the bike to a performance oriented shop and have them richen the carb up to the next richer slow speed jet and readjust the idle mixture screw. They may want to put a 0.020: shim under the needle to richen up the mid-range mixture a bit as well.

Good Luck
Steve

Prep Time:45 minInactive Prep Time:24 hr 0 minCook Time:1 hr 0 min Level:Intermediate Serves:10 (8-ounce) jars Ingredients

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 6 cups water
• 3 pounds plus 12 ounces sugar
• Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.


While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.


Place a ring on each jar and tighten.


Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Hi,

That right front burner is an extremely hot burner by design. It is sold as a quick power burner. The rating on it is 12,000 btu's meaning it could easily boil a pot of soup in that time.

Here is a quote from the owners manual for your range

"There is a 12,000 BTU*
burner located in the right front position. These burners offer
higher speed cooking that can be used to quickly bring water
to a boil and for large-quantity cooking."

Use the back for slower smaller cooking and front for larger and quick heating.

I hope that helps.