Share 'Getting the temper right with my Selmi?'

I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it, and I can't seem to quite nail down the temps for perfect tempering. The info from Chocoa says it wants a high temp of 105-115F. Right now I have it about 109. Is that actually warm enough to melt out all the crystals? I get nice snap and great shiny results…