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There are currently no product reviews.
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It is perfect, exactly what we needed. It's like the paper version but less clutter.
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Received my manual within 24 hours. Very clear scan of the manual I needed. Thanks!
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Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
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Immediate response with excellent service - highly reccommended
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Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
Caring
for the WOK
The nonstick finish, which does not need seasoning, eliminates the special care necessary with traditional woks. There are a few tips that should be followed in order to preserve the beauty of the finish. � Before using the wok the first time, wash the wok in hot, soapy water. Rinse and dry thoroughly. � Do not season the wok according to procedures given for unfinished steel woks. Doing so may reduce the wok's cleanability and non-stick characteristics. � To clean the wok after use, wash with hot, soapy water or let soak until food particles can be easily removed with a sponge or cloth. A plastic scrubber, Bon Ami or other nonabrasive cleaners can be used for difficult to remove residue. Be sure wok is clean; tiny food particles may adhere to the finish. � Evaporation ofwaterduring steaming leaves mineral deposit in wokwhich can be removed with hot soapy water and plastic scrubber. If the wok's finish is discolored by mineral deposits, the appearance can be restored by applying a thin coating of vegetable oil to the wok. � Do not use abrasive cleaners or scrubbers not recommended for use on nonstick finishes, such as Scotch Brite, since these may damage the finish. � Forbuilt-upresidueortackysurface, scrubverylightly withsoapyS.O.S. pad.Thiswill not only removethe residue,but may also remove or damage the finish. � Do not soak wood handles in water. � Rinse and dry the wok thoroughly. � The wok craddle can be removed for storage once it hascooled. To clean, wash with hot soapy water. Rinse and dry thoroughly. � To clean the lid, wash in hot, soapy water. Dry thoroughly. Do not allow the wooden knob of the lid to soak in water. � Do not wash the lid or the wok in dishwasher since drying heat can ruin the wood handles and knob and adversely affect the wok finish. � To preserve the interior wok finish, use only the bamboo rice paddles packaged with the wok or other non-metallic cooking utensils when stirfrying. Do not use metallic spatulas,etc.,for they will chip,scratch and eventually remove the wok finish. Although this will not interfere with the performance of the wok, it will affect its appearance. The wok also may rust where the finish is removed exposingthe bare steel. If rusting occurs, oil lightly with vegetable oil. � When storing the wok, be certain all parts are completely dry.
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