Problem: Article: The wiring here will be similar to wiring a single voice coil (SVC) sub-woofer. The difference to remember is that dual voice coil (DVC) subs have two coils, and thus four input terminals. Two of them are positive and two are negative. Choose one of the positive terminals and connect it to the positive bridged terminal of the amp. Just like wiring two separate speakers, the two coils within your DVC can be wired in series (increasing the sub's impedance) or in parallel (decreasing the sub's impedance). If you are wiring the coils in series then run a wire from the positive terminal of the first coil (the one wired to the amp) to the negative terminal of the second coil and from the negative terminal of the first coil to the positive terminal of the second. If you are wiring the coils in parallel then run a wire from the first positive terminal to the second positive terminal and a wire from the first negative terminal to the second negative terminal. Again, you have the series verses parallel debate. If you choose to wire the subs in series, connect the negative end of the second coil in the first sub to the positive end of the first coil in the second sub (these circuits can get complicated fast). Next, connect the negative end of the first coil to the positive end of the second coil. Finally connect the negative end of the second coil to the negative bridged terminal on the amp. If wiring in parallel, connect the negative end of the first sub's second coil to the negative end of the second sub's second coil. Connect the positive end of the first sub's first coil to the positive end of the second sub's first coil. Follow the same guidelines as when you connected the first sub's coils. Now comes the easy part. Regardless of which combinations of series and parallels you chose above to get the proper impedance and power distribution in your system, closing the circuit will be one easy step. Run a wire to connect the negative terminal of the second coil in your second sub to the negative bridged terminal of the amp. Power up your system and test it out. Start at a low volume and then slowly increase it to listen for anything that doesn't sound right, like static or a difference in volume between the two subwoofers. If the bass and sub-bass are quiet or not present at all, something is mis-wired.
Summary: Wire the amplifier to the first subwoofer. Connect the two coils. Wire the second subwoofer to the first subwoofer. Connect the second sub's coils. Complete the circuit. Listen for inconsistencies.

In one sentence, describe what the following article is about: Remove all top racks and have the rack at the lower part of the oven. Look at your souffle dish and estimate its height twice over - the souffle may rise this much so will need this much room in the oven. It is preferable to cook the souffle without the oven fan on as the fan can make the souffle rise unevenly, overcook one side or even push the semi-cooked light batter over the side of the dish. If you have an oven thermometer, use that to ensure your oven is heating to the right temperature. If you serve the souffle and it is undercooked and very runny in the middle, simply scoop out the cooked portions and serve those. Just like cakes, souffles unfortunately don't rise again if you put them back in the oven to cook a little more. You want the top rim to be coated to prevent the souffle sticking and rising lopsided. Add the breadcrumbs to the dish and swirl to cover the base. Then tilt the dish and continue turning it to cover. Tip the dish slightly downwards to get the surplus out towards the sides. Beat the sauce again to ensure it is as smooth or "soft" as possible as that will make incorporating the egg whites much easier and make a more successful souffle. You can use electric beaters on a low setting and the whites should form stiff peaks when you lift the whisk or beater out. If it flops quickly or forms a ribbon trail, keep beating a little longer. Using the spoon or the whisk stir gently to incorporate the whites, be gentle, but the first batch of whites is slightly "sacrificial" so they won't need to retain their light fluffiness. When well incorporated, fold in the remainder of the whites and fold through. Be more gentle on this batch.
Summary:
Preheat your oven to 200C / 395F. Liberally butter the inside and top rim of a souffle dish. Coat the souffle dish with breadcrumbs. Have your souffle dish and base sauce ready at room temperature. Whisk the egg whites in a clean bowl with a clean whisk until stiff peaks form. Using a large spoon, stir 1/4 to 1/3rd (precision is not essential) of the white into the sauce. Scoop deep into the sauce bowl to ensure it all gets mixed.