|
|
|
Who's Online
There currently are 5870 guests online. |
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Thanks for offering this item at such a good price. Proved handy in identifying the part I was looking for my set.
;
Thr Video Recorder i have is quiet Old and the Producer could Not help me. So i w as very glad to find an offer for the owners Manual for a very fair Price.a I obtained the original Manual very quick and I am happy to have it now.
 ;
The PDF copy was immediately available on download after the payment. However, I noticed that the document was in German, and Ihad to contact a German translator to get it translated it to English. The quality of document is legible can be used for my purpose.
;
The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
;
Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
OVEN USE
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. s Do not cover entire rack with foil because air must be able to move freely for best cooking results.
s
Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS Light colored aluminum s Light golden
s s
RECOMMENDATIONS Use temperature and time recommended in recipe.
To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges. Do not cover food with aluminum foil when convection cooking (on some models).
crusts Even browning
s
s
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
Dark aluminum and other bakeware with dark, dull and/or non-stick finish s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
s s
s
RACKS
Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.
Insulated cookie sheets or baking pans s Little or no bottom browning Stainless steel s Light, golden crusts
s
s s
s
May need to increase baking time.
Uneven browning
s
Stoneware s Crisp crusts FOOD Frozen pies, large roasts, turkeys, angel food cakes Bundt cakes, most quick breads, yeast breads, casseroles, meats Cookies, biscuits, muffins, cakes, non-frozen pies RACK POSITION 1 or 2 Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
Follow manufacturer�s instructions.
s
May need to reduce baking temperatures 25°F (15°C).
2
2 or 3
Meat Thermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance. Insert the thermometer into the center of the thickest portion s of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
s
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER OF PAN(S) 1 2 3 or 4 POSITION ON RACK
Center of rack. Side by side or slightly staggered. Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
s
After reading the thermometer once, push it into the meat ¹�� in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat in two or three places.
8
|
|
|
> |
|
