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Absolutely perfect! I've been trying to understand how to use all or at least some of the features of the receiver and especially the remote.
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Copy of genuine owners/operators manual, very useful
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The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
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Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
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I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
HINTS AND TIPS
Prepare foods in the same way as for conventional grilling. Brush lean meats and fish lightly with a little oil or butter to keep them moist during cooking. Most foods should be placed on the grill pan grid in the 'high' position in the grill pan to allow maximum circulation of air around the food. Food such as fish, liver and kidneys may be placed directly onto the trivet in the grill pan, if preferred. The use of the trivet beneath the grid when grilling fatty foods will help minimise splashing. Accompaniments such as tomatoes and mushrooms may be placed below the grid when grilling meat, or in a separate dish on a lower shelf. Foods will cook more quickly the closer they are to the grill element and the higher the temperatures selected. Be prepared to adjust
temperature and shelf positions during cooking, if necessary. Turn food over during cooking, as necessary. Ensure that ready prepared or cooked chilled dishes, e.g. shepherds pie, moussaka, lasagne, etc., are piping hot throughout before serving. Be prepared to make adjustments during cooking to suit individual requirements. If fan grilling on more than one level, it may be necessary to interchange the food on the shelves during cooking. COOKING TIMES - Cooking is more gentle, therefore food generally takes a little longer to cook with fan grilling compared with conventional grilling. One of the advantages is that larger loads can be cooked at the same time. A general guide to cooking times is given below but these times may vary slightly depending on the thickness and quantity of food being cooked.
FOOD
Economy and DualGrill Temp (°C) Time (Mins per side) 2-3 6-10 10-15 7-10 10-15 8-12 4-6 10-15 4-6 5-10 10-15 1-2 3-5
Fan Grill Temp (°C) 200 190 160 170 170 170 170 170 180 180 190 Time (Mins) 8-12 10-15 35-45 20-25 25-35 10-20 10-20 20-30 10-15 20-30 10-15 -
Bacon Rashers Beefburgers Chicken Joints Chops - Lamb - Pork Fish - Whole Trout/Herring - Fillets Plaice/Cod Kebabs Kidneys - Lamb/Pig Liver - Lamb/Pig Sausages Toast Heating through and Browning, e.g. au-gratin, lasagne, shepherd's pie. Browning dishes only
210 200 170 180 180 170 170 180 170 170 180 250 230
170 20-30 depending on size depending on size -
The times quoted above are given as a guide and should be adjusted to suit personal taste.
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