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Great price for the manual and easy to locate on the site and download. I would buy again.
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Very good copy of Manual, clear and easy to print off, arrived very promptly and reasonably priced. Thanks, I will use you again
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The service manual when downloaded and printed out was clear and easy to read. The manual is complete with the schematic diagram and technical data. I occasionally require a manual and now having registered with this company I shall order from them in the future.
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Great manual, great price. I am very pleased with Owner-Manuals.com, quick service, fast communication. Will definitely use this site again.
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Hello from Germany - thank you very much for the manual for my Sharp "Searcher" - the handling of your internet area is outstanding..Mike
Selecting
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Proper
Cookware
Select heavy gauge cookpots. Usually heavy gauge cookpots will not changeshape when heated. Use cookpots with flat, smooth bottoms. The twoways to determine if cookpotshave a flat, smoothbottom are the rulertest and the cooking test. Ruler Test:
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1. Place the edge of ruler across the bottom of the pot. 2. Hold up to the light. 3. No light should be visible under the ruler.
1. Put 1 inch of water into the Cooking Test: cookpot. 2. Place cookpot on the solid element. Turn control to the HI
(_"'"'
'
setting. 3. Observe the bubble formation to determine the heat distribution. If the bubbles are uniform across the cookpot, the cookpot will perform satisfactorily. If the bubbles are not uniform, the bubbles will indicate the hot spots.
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'_,
Match the size of the cookpot to the size of the element. shouldbe the same size or slightlylarger.
Cookpot
Improper
� �
Cookware
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Do not usecookware that extends more than 1 inch beyond the edge ofthe solid element. Do not use a small cookpot on a large element. Not only can this cause the element to require more energy and time, but it can also result in spillovers burning onto the element which cause extra effort in cleaning. Do not use nonflat specialty items that are oversized, uneven or do not meet proper cookware specifications such as round bottom woks with rings, griddles, rippled bottom canners, lobster pots, large pressure canners, etc.
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