I am attempting to find the ideal settings on my FBM Unica. This is my first experience with a continuous tempering machine and it has not been a great ride thus far. I have worked through the manual and suggested temps and tried to get information from Callebaut with no success. I am attempting to temper a 55% Semisweet Couverture (Van Leer Tulsa). Does anyone have recommendations on Melting Temperature, Working Temp & Auger Speed?