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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 !
Cooking Techniques
Covering
As with conventional cooking, moisture evaporates during microwave cooking. Casserole lids or plastic wrap are used for a tighter seal. When using plastic wrap, vent the plastic wrap by folding back part of the plastic wrap from the edge of the dish to allow steam to escape. Loosen or remove plastic wrap as recipe directs for stand time. When removing plastic wrap covers, as well as any glass lids, be careful to remove them away from you to avoid steam burns. Various degrees of moisture retention are also obtained by using wax paper or paper towels.
(continued)
Turning
It is not possible to stir some foods to distribute the heat evenly. At times, microwave energy will concentrate in one area of the food. To help insure even cooking, these food need to be turned. Turn over large foods, such as roasts or turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after the microwave oven is turned off. In meat cookery, the internal temperature will rise 5°F to 15°F (3°C to 8°C), if allowed to stand, tented with foil, for 10 to 15 minutes. Casseroles and vegetables need a shorter amount of standing time, but this standing time is necessary to allow foods to complete cooking to the center without overcooking on the edges.
Shielding
Thin areas of meat and poultry cook more quickly than meaty portions. To prevent overcooking, these thin areas can be shielded with strips of aluminum foil. Wooden toothpicks may be used to hold the foil in place. CAUTION is to be exercised when using foil. Arcing can occur if foil is too close to oven wall or door and damage to your oven will result.
Test for Doneness
The same tests for doneness used in conventional cooking may be used for microwave cooking. Meat is done when fork-tender or splits at fibers. Chicken is done when juices are clear yellow and drumstick moves freely. Fish is done when it flakes and is opaque. Cake is done when a toothpick or cake tester is inserted and comes out clean.
Cooking time
A range of cooking time is given in each recipe. The time range compensates for the uncontrollable differences in food shapes, starting temperature, and regional preferences. Always cook food for the minimum cooking time given in a recipe and check for doneness. If the food is undercooked, continue cooking. It is easier to add time to an undercooked product. Once the food is overcooked, nothing can be done.
ABOUT FOOD SAFETY AND COOKING TEMPERATURE
� Check foods to see that they are cooked to the United States Department of Agriculture�s recommended temperatures.
TEMP
160�F
FOOD
...for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food. ...for leftover, ready-to-reheat refrigerated, and deli and carryout �fresh� food. ...white meat of poultry. ...dark meat of poultry.
Stirring
Stirring is usually necessary during microwave cooking. Always bring the cooked outside edges toward the center and the less cooked center portions toward the outside of the dish.
165�F 170�F 180�F
Rearranging
Rearrange small items such as chicken pieces, shrimp, hamburger patties, or pork chops. Rearrange pieces from the edge to the center and pieces from the center to the edge of the dish.
To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. NEVER leave the thermometer in the food during cooking, unless it is approved for microwave oven use.
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