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perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
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Well Well Well!!!! Good manual perfect for my hobby!!! As Before you have done a very well done work!!!! Thank you
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Super nice! Good to have a manual in digital format.
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Great job supplying the manual.
Many of these products weerepretty obscure, so it was great that you had
the manual for it!
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Great manual, would not have been able to operate my machine without it!!
James Dawson August 18, 2012
USING YOUR OVEN
RACK POSITIONS
The two oven racks are designed with a lock-stop position to keep the racks from coming completely out of the oven. Do not attempt to change the rack positions when the oven is hot. To remove: Be sure the rack is cool. Pull the rack straight out to the lock-stop position. Tilt the front of the rack up and continue pulling the rack out of the oven. To replace: Place the rack on the rack supports. Tilt the front end up and slide it back until it clears the lock-stop position. Lower the front and slide the rack straight in. Pull the rack out to the lock-stop position to be sure it is positioned correctly. Then return it to its normal positon. Hints: For optimum baking results of cakes, cookies or biscuits, bake on one rack. Position rack so food is in the center of the oven. Allow 2 inches between the edge of the utensil and the oven walls or adjacent utensils. If cooking on two racks, stagger pans so one is not directly over the other. Use rack positions 2 and 4, or 1 and 4, depending on baking results, when cooking on two racks. Use racks 1 and 4 when using two cookie sheets. Never place two cookie sheets on one rack and never place aluminum foil or pans directly on the oven bottom. Rack 4 (top of oven) used for two-rack cooking. Rack 3 used for two-rack baking or most broiling. Rack Positions:
7
Rack 2 used for most one-rack baking of cookies or biscuits on a cookie sheet; baking cakes, bundt cakes or breads; two-rack baking; roasting meats; cooking larger food; or, broiling thicker items such as split chicken halves. Rack 1 used for roasting turkey, baking angel food cake, pie shells, frozen pies, souffles or bread.
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