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A comprehensive Operating and Service Manual. All schematics are complete and easy to read. The PCB drawings and complete parts list are very helpful. I would definitely recommend this manual.
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SCANNING OF HIGH QUALITY
VERY, VERY HIGH VELOCITY DOWNLOAD
VERY GOOD PRICE,
TRUE SATISFIED, THANKS
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Genuine Toshiba owner's manual. Couldn't really ask for more. And written in understandable English in contrast to a few recent experiences I have had with manuals for other equipment other than Toshiba but made in China and written in "Chinglish"!
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I purchased a vintage Sony mixer off eBay and within the hour was able to locate and purchase the manual for it.I mean really,where else can you find a manual for a product made in 1983!? It was easy to find and purchase/download the manual I needed.I will use this site again for other equipment I have! Great site!
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manual de usuario perfecto y completo de buena calidad de impresion y muy detallado ideal !
Microwave
Amount
l
cooking
tips
Covering food
Cover food to: Reduce splattering l Shorten cooking times l Retain food moisture All coverings that allow microwaves to pass through are suitable.
l
of food
The more food you prepare, the longer it takes. A rule of thumb is that a double amount of food requires almost double the time. If one potato takes four minutes to cook, you need about seven minutes to cook two potatoes.
Starting
l
temperature
of food Releasing
l
The lower the temperature of the food being put into the microwave oven, the longer it takes to cook. Food at room temperature will be reheated more quickly than food at refrigerator temperature.
pressure
in foods
Composition
l
of food
l
Food with a lot of fat and sugar will be heated faster than food containing a lot of water. Fat and sugar will also reach a higher temperature than water in the cooking process. The more dense the food, the longer it takes to heat. �Very dense� food like meat takes longer to reheat than lighter, more porous food like sponge cakes.
Several foods (for example: baked potatoes, sausages, egg yolks, and some fruits) are tightly covered by a skin or membrane. This can cause the food to burst from steam building up in them during cooking. To relieve the pressure and to prevent bursting, prick these foods before cooking with a fork, cocktail pick, or toothpick.
Using
l
standing
time
Size and shape
l
l
l
Smaller pieces of food will cook faster than larger pieces and same-shaped pieces of food cook more evenly than irregularly shaped foods. With unevenly shaped foods, the thinner parts will cook faster than the thicker areas. Place the thinner parts of chicken wings and legs in the center of the dish.
Always allow food to stand for a while after cooking. Standing time after defrosting, cooking, or reheating always improves the result since the temperature will then be evenly distributed throughout the food. The length of the standing time depends on the volume and density of the food. Sometimes it can be as short as the time it takes you to remove the food from the oven and take it to the serving table. However, with larger, denser food, the standing time may be as long as 10 minutes.
Stirring,
l
turning
foods
Stirring and turning foods distributes heat quickly to the center of the dish and avoids overcooking at the outer edges of the food.
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