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There are currently no product reviews.
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Received my manual within 24 hours. Very clear scan of the manual I needed. Thanks!
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Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
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Immediate response with excellent service - highly reccommended
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Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
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The owners manual for the Pioneer VSX-D603S was exactly what I needed. I received it in a timely manor and it was priced fairly. I definately will use your servise again. Thank You
POULTRY
Cooking Poultry: General Directions � Prepare the poultry for cooking. - Defrost completely. - Arrange poultry pieces with thicker pieces at the outside edge of the baking dish. When cooking legs, arrange them like the spokes of a wheel. - Cover the baking dish with waxed paper to reduce splattering. - Use a browning agent or cook with a sauce to give a browned appearance.
� Watch the poultry as it cooks. - Drain and discard juices as they accumulate. - Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least 1 inch from the oven walls and other pieces of foil. � Poultry is done when it is no longer pink and the juices run clear. When done, the temperature in the thigh meat should be 180-185° F. � Let the poultry stand after cooking covered with foil for 10 minutes. The Poultry Cooking Table below provides detailed directions, Power Level, and Cooking Time settings for most cuts and types of poultry.
POULTRY COOKING TABLE
POULTRY Chicken pieces (21�2-3 lbs). POWER LEVEL HI COOKING TIME 41�2-51�2 minutes per pound DIRECTIONS Before cooking, wash pieces and shake the water off. Place pieces in a single layer in a microwavable baking dish with thicker pieces to the outside. Brush with butter or browning agent and seasonings if desired. Cover with waxed paper. Cook until no longer pink and juices run clear. Let stand covered 5 minutes. Chicken whole (3-31�2 lbs) HI 12-13 minutes per pound Before cooking, wash and shake off water. Place breast side down on a microwavable roasting rack. Brush with butter, or browning agent and seasoning if desired. Cover with waxed paper. Cook 1�3 of estimated time. Turn breast side up, brush with butter, or browning agent. Replace waxed paper. Cook 1�3 of estimated time again. Shield if necessary. Cook remaining 1�3 of estimated time or until no longer pink and juices run clear. Let stand covered with foil 10 minutes. (The temperature may rise about 10° F.) The temperature in the high should be 180° F-185° F when the poultry is done. Cornish Hens Whole (1-11�2 lbs. each) HI 6-7 minutes per pound Before cooking, wash pieces and shake the water off. Tie wings to body of hen and the legs to tail. Place hens breast side down on microwavable rack. Cover with waxed paper. Turn breast side up halfway through cooking. Shield bone ends of drumsticks with foil. Remove and discard drippings. Brush with butter or browning agent and seasonings if desired. Cook until no longer pink and juices run clear. Remove hens from microwave when they reach desired temperature. Let stand covered with foil 5 minutes. (Temperature may rise about 10° F). Temperature in breast should be 170° F before serving.
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