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Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
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The manual was properly scanned and perfectly readable. The only small problem is that I couldn't use my dear Ctrl + F to find a word I needed.
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Nothing wrong with the manual or the delivery - came to me the same day I ordered it. But afterwards I realized that I ordered the wrong manual. Probably better with the Quick start - version. So maybe it would be better if we could see a list with inhold for each manual before ordering?
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Bought T4850 High End Tuner a few years ago, but i didn't know where all the buttons were used for. So i purchased the owners manual. Perfect! Just what i needed.
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Bought the used Philips car-radio. No manual! Found on this site a copy of the orginal English manual. I am very happy with it. Now I know how to setup and use my "new" car-radio.
Recommended site for everybody looking for a manual for (older) products!
Meat Cooking Guidelines
1. Meats weighing 3 pounds or more will brown by themselves "naturally" in the microwave oven. Large cuts of meat become very hot during cooking and require a longer cooking time than do smaller cuts of meat. A long cooking time and heat are required for browning. For more browning on small cuts of meat, such as steaks, chops and meat patties, use a browning dish or bottled browning sauce. Because salt can cause the surface of meat to become dehydrated and tough, it is best to salt meats only after cooking, or just before serving. If, however, the meat is just one ingredient in a main dish, or the meat is covered by a sauce, you may add salt to the sauce or main dish. 4. Excess fat may be trimmed from meat before cooking to decrease the amount of accumulated meat juices and to reduce splattering during cooking. For the best cooking results, turn most large meats over halfway through the cooking time. Remember that meats continue to cook during standing time. Remove meats from microwave oven when they reach 5°F to 10°F lower than the desired end doneness.
5. 6.
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3.
Item LESS TENDER Beef Roasts (Rump, Pot, Chuck or Sirloin Tip Roasts)
Total Cooking Time 13 to 18 min./lb.
Cookmatic Power Level 2
Method Place meat in heavy-duty plastic roasting bag. Place in a dish. Add 1/2 cup of water or favorite meat sauce. Close the bag loosely. Secure with a string. Turn the roast over 2 to 3 times during the cooking time. Let stand in the bag for 10 to 15 minutes before serving. Place meat on plastic rack in a dish. Cover with waxed paper. Turn large cuts of meat over halfway through the cooking time.
TENDER Beef Roasts (Standing and Rolled Rib Roasts)
(Rare 140°F) 1st - 3 min./lb 2nd - 6 to 9 min./lb. (Medium 160°) 1st - 3 min./lb. 2nd - 9 to 10 min./lb. (Well 170°F) 1st - 3 min./lb. 2nd - 11 to 13 min./lb.
5 3
5 3
5 3 Full Power (10) Place in a dish, cover. Stir halfway through cooking time. Drain.
Ground Beef (Bulk)
3 to 4 min./lb.
Ground Beef Patties 2 patties (4 oz. each) 4 patties (4 oz. each)
1 to 3½ min. 2 to 5 min.
5 5
Place on a plastic rack or preheat in a browning dish according to manufacturer�s instructions. Cook covered. Turn meat over halfway through cooking time.
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