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The only reason I gave this less than 4 stars, is because it shouldn't take 24 hrs to have the download available. I was surprised to find that I had to wait until the next day to be able to download the manual that I paid for.
The manual itself is the correct manual.
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Excellent replacement for original Owner´s Manual. I am totally satisfied!
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Great service. Manual is as advertised and delivered when promised.
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Perfect quality, highly appreciated service !!!
Fast delivery of the download info, no issues at all. Recommended E-manual shop !!!
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hi owners manual- crew,
i am very satisfied about the trade with you.
if i need some other manuals, i will contact you again.
thanks
frank kappler
USING YOUR OVEN
HOW TO ROAST
Cookino meat and the desired time is determinedby the weight of the
aloneness. Usethe chartgivenbelow as a guide in determining cooking times.Forthe most accurate results, use a meat thermometer. Insertthe thermometer sothetip isinthecenter of thethickest artof themeatandis p not touching boneor fat. Aftercooking, emovemeatfromthe r oven and let stand15to 20 minutes for easiercarving.Rareor medium rare meatsshouldbe removed from
Roasting isthecooking tender of cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desired,seasonmeat with salt and pepper, Checkweight f meatandplacemeat o fat-side-upon a rack in a shallow roasting pan. Placeoven rack in one of the two
Frozen meat may be cooked in the samewayas freshmeatifthemeatis thawed first. It is also possible, however, to cook meat from the frozen state. Follow the same roasting instructionsbut increase cooking time approximately0 to 25 1 minutes per pound. When using frozen packaged meat, follow package directions.Frozenpoultry should always be thawed before cooking except when package directions recommend cookingfrom the frozen state suchas for frozen turkey rolls. DO NOT REFREEZE MEATS THAT HAVE NOT BEEN COOKEDIRST. F
bottom rackpositions beforeovenis the ovenwhenthe internaltemperaturned Preheating unnecessary ture is 5 to 10 lessthan the final on. is ° for roasting meats, desiredtemperature sincemeatwill continue to cook slightly while Most meats are roasted at 325°F standing. except tenderloin at 425°F and smaller poultry at 375°Fto 400°F.
PORK
Porkshouldalwaysbe cooked an to internal temperature of 170 (well ° done)throughout.
ROASTINGHART C
CUTOFMEAT BEEF StandingRib APPROXIMATE WEIGHT INTERNAL TEMP. 6 to 8 Ibs. 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 170°F
TEMP.
TIME 23 to 25 min/Ib. 27 to 30 min/Ib. 32 to 35 rain/lb. 26 to 32 min/Ib. 34 to 38 rnin/Ib. 40 to 42 min/Ib. 32 min/Ib. 38 rain/lb. 48 min/Ib. 18 to 20 min/Ib. 20 to 22 min/Ib. 22 to 24 min/Ib. 40 to 60 minutes (total time) 45 to 50 minutes (total time) 35 to 40 min/Ib. 30 to 35 rain/lb. 25 to 30 rain/lb.
300-325°F
4 to 6 Ibs.
300-325°F
RolledRib
5 to 7 Ibs.
300-325°F
Rib Eye
4 to 6 Ibs.
350°F 425°F 425°F 325-350°F 325-350°F
Tenderloin, Whole
4 to 6 Ibs. 2 to 3 Ibs.
SirloinTip (highquality) RolledRump (highquality) PORK LOIN Center Half LAMB,LEG
3 to 4 Ibs. 6 to 8 Ibs. 4 to 6 Ibs.
3 to 5 Ibs. 5 to 7 Ibs. 5 to 9 Ibs.
170°FThroughout 170°FThroughout 160°F(medium) 170- 180 (well) ° 9
325°F 325°F
30 to 35 rain/lb. 35 to 40 rain/lb. 25 to 30 min/Ib. 30 to 35 min/Ib.
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