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I AM HIGHLY IMPRESSED BY THE EASE OF USE OF THIS DOWNLOAD SERVICE. INSTRUCTIONS ARE CLEAR AND SIMPLE TO FOLLOW....EVEN BY TECHNOPHOBES SUCH AS MYSELF. THE EMAILS POINT YOU IN THE RIGHT DIRECTION...ITS SO EASY PEASY. THE DOWNLOAD CHOICE OF USER MANUALS IS EXTENSIVE AND I COULD NOT FIND A CHEAPER OR MORE EFFICIENT SERVICE ON THE INTERNET. I COULD NOT HAVE MADE A BETTER CHOICE OF INFORMATION PROVIDER. SHOULD I EVER NEED ANOTHER USER MANUAL, THEN THIS IS THE FIRST CHOICE SITE. COULD NOT BE BETTER PLEASED!!!!!!!...MANY THANXES FROM JIM BURNS
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I was impressed with the quality of service (frequent e-mails to let you know the status of your order), and the speed at which the download became available. The manual was a life saver and was not easy to track down. Thank you for such an excellent service.
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the manual was just what i wanted it had all the revelent information required to operate the hifi .Iwould use any manual i downloaded for any item which needs a manual
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Die gewünschte Bedienungsanleitung wurde vereinbarungsgemäß in deutsch bereitgestellt. Sie ist gut lesbar. Kein Kauderwelsch.
Danke für den Service.
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GOOD SERVICE MANUAL GOT ALL THE INFO. THAT I NEEDED..
Butter
or margarine
TYPE r Chicken Ground beef Steaks and roasts r Cured Bacon Cold cuts Variety meats meats
Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.
APPROXIMATE (DAYS)� 1 to2 1 to2
3 5
TIME I
to
Cheese
Store in the original wrapping until you are ready to use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.
7to 10
5 3 7
to
5
I
Leftovers
Cover leftovers with plastic wrap or aluminum foil. Plastic containers with tight lids can also be used.
1 to 2
* f meat is to be stored longer than the times ~fiven, follow the directions for freezing. N ATE: Fresh fish and shellfish should be used tt- e same day as purchased.
Meat
Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if necessary. See the following chart for storage times.
Storing
NOTE:
frozen
food
D B not use: l 3read wrappers . Ion-polyethylene plastic containers . Containers without tight lids l Naxed paper . Naxed-coated freezer wrap . rhin, semi-permeable wrap TI le use of these wrappings could cause food o( lor, taste transfer and drying of frozen food.
The freezer section is designed for storage of commercially frozen food and for freezing food at home. For further information about preparing food for freezing or food storage times, contact your local Cooperative Extension Service or check a freezer guide or a reliable cookbook.
Packaging
The secret of successful freezing is in the packaging. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food. Packaging recommended for use: l Rigid plastic containers with tight-fitting l Straight-sided canning/freezing jars Heavy-duty aluminum foil l
l
Freezing
DI) not expect your freezer to quick-freeze any la �ge quantity of food. Put no more unfrozen food in o the freezer than will freeze within 24 hours. (ho more than 2 to 3 pounds of food per cubic fo It of freezer space.) Leave enough space for air to circulate around packages. Be careful to leave er ough room at the front so the door can close tic htly. Storage times will vary according to the quality of the food, the type of packaging or wrap used (a r and moisture proof) and the storage temperatu e (which should be 0°F [-17.8�C]).
lids
Plastic-coated paper l Non-permeable plastic wraps (made from a Saran film) Follow package or container instructions for proper freezing methods.
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