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Good-quality scans. Detailed description. I hope I can repair the machine.
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High-quality scanning. Detailed description. Recommend for all technician. A+++
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This is a good quality scan of the original Service Manual from Nordmende, Germany. Contains the circuit diagram, PCB layout, adjust/tune instructions as well. It is NOT in English but in GERMAN language! That was quite right for my german friend from the lower east side in Berlin.
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Received via e-mail this PDF manual is worth the money. This is a quality scan of a manual in excellent condition and is just as good as having the original manual in hand. I have later seen the original manual and it was printed in colour, but this particular manual is black & white but scan resolution is high end quality! All drawings and pictures are presented in great detail. So, nearly perfect score in my opinion.
If you own the turntable you also should own the manual!
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I was very satisfied with the service manual I ordered and downloaded. I will definitely buy again from this seller.
Food Characteristics
Bone and Fat
Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may overcook while meat positioned under a large bone, such as a ham bone, may be undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook.
Cooking Techniques
Piercing
Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken livers, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch strip of skin peeled before cooking. Score sausages and frankfurters. Do not Cook/Reheat whole eggs with or without the shell. Steam build up in whole eggs may cause them to explode, and possibly damage the oven or cause injury. Reheating SLICED hard-boiled eggs and cooking SCRAMBLED eggs is safe.
Density
Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts. When reheating donuts or other foods with different centers be very careful. Certain foods have centers made with sugar, water, or fat and these centers attract microwaves (For example, jelly donuts). When a jelly donut is heated, the jelly can become extremely hot while the exterior remains warm to the touch. This could result in a burn if the food is not allowed to cool properly in the center.
Browning
Foods will not have the same brown appearance as conventionally cooked foods or those foods which are cooked utilizing a browning feature. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine and brush on before cooking. For quick breads or muffins, brown sugar can be used in the recipe in place of granulated sugar, or the surface can be sprinkled with dark spices before baking.
Quantity
Two potatoes take longer to cook than one potato. As the quantity of the food decreases so does the cooking time. Overcooking will cause the moisture content in the food to decrease and a fire could result. Never leave microwave unattended while in use.
Spacing
Individual foods, such as baked potatoes, cupcakes and appetizers, will cook more evenly if placed in the oven equal distances apart. When possible, arrange foods in a circular pattern.
Shape
Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are at room temperature take less time to cook than if they are chilled, refrigerated, or frozen.
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