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very helpful, the information in these manuels are very detailed
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Please tell us what you think and share your opinions with others. Be sure to focus your comments on the product. You will receive $2.00 of store credit for Your review.
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Please tell us what you think and share your opinions with others. Be sure to focus your comments on the product. You will receive $2.00 of store credit for Your review.
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Good copy and great customer service! There was some confusion with my order and it was resolved promptly!
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Having bought a pre-owned Sony FM stereo tuner through eBay, it came without any manuals. It soon became clear that to get the best from this excellent tuner I needed a decent manual because much of the operation was not intuitive to a newboy to hi fi like me. I managed to download the official Sony multi-lingual manual from Owner-Manuals.com with no problem at all - a really quick and easy service. I'm very glad I did because I found out all the operations of the tuner and was then able to not only set it up quickly but also to get much more from it that poke-and-hope trialling would ever achieve. In my book $4.99 very well spent.
Cooking (cont�d)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat. 1. Brown meat with a small amount of oil in heavy pan. 2. Pour off excessive drippings, season, if desired. 3. Add small amount of liquid (1/2 to 2 cups) and cover tightly. � Simmer gently over low heat on top of the range or in a 325°F oven, until meat is fork tender.
Approximate Cooking Time (hours)
Meat Cut
Recommended Internal Temperature
Oven Temperature
Weight (pounds) OR Thickness
BEEF
Blade Pot Roast Arm Pot Roast Chuck Roast (boneless) Short Ribs Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 3 to 5 3 to 5 3 to 5 2 inches x 2 inches x 4 inches thick 1 ½ to 2 2 to 3 2 to 3 1 ½ to 2 ½
Round Steak Flank Steak
325°F 325°F
¾ to 1 inch thick
1 ½ to 2 inches thick
1 to 1 ½ 1 ½ to 2 ½
LAMB
Shoulder Chops, Round Bone or Blade Riblets Shanks Stew Cubes Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 1 inch thick 3 pounds 3 pounds 1 inch pieces 1 ¼ lbs. 1 to 1 ¼ 1 ½ to 2 1 to 1 ½ 1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer�s Council, and the American Sheep Industry Council.
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