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It was a complete manual as stated. Very good source for older product manuals. Thanks
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Scan quality is very good. Price is very reasonable. If you're looking to purchase a copy of this manual, this is the one to get.
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Perfect for my use.Could have better pictures,but otherwise perfect ;)
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This is one of four manuals I have downloaded recently.
Purchase was very straight forward and the authorising email arrived in about 4 hours.
The quality of the scan is good. Print is clear and square to the page edges.
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Exactly as advertized. High quality digital copy of the Nak 610 user manual. Easy download and access. Highly recommended.
USING YOUR OVEN
HOW TOROAST
Tosetovenforroastingseepageg,#2. Roastingisthe cookingoftender cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desire(L, seasonmeat with salt and pepper, Check weightof meatandplacemeat fat-side-up a roastingrack in a on shallowroastingpan. Placeoven rack in one of the two bottom rack positions before ovenis turnedon. Most meats are roasted at 325°F except tenderloin at 425°F and smaller poultry at 37501: 400o1 to = . Cooking time is determinedby the Frozen meat may be cooked in the weight of the meat and the desired samewayas fresh meatif the meatis doneness. Usethe chartgivenbelow thawed first, it is also possible, as a guide in determining cooking however, to cook meat from the times,Forthe mostaccurate results, frozen state. Follow the same use a meatthermometer, Insertthe roasting instructionsbut increase thermometer sothetip isin thecenter cooking timeapproximately 10to 25 ofthethickest artofthemeatandis p minutes per pound. When using nottouching boneor fat. frozen packaged meat, follow packagedirections. rozen poultry F Aftercooking, emove r meatfromthe should always be thawed before ovenand let stand15 to 20 minutes cooking except when package for easier carving.Rareor medium directions recommend cookingfrom rare meatsshouldbe removed from the frozenstate suchas for frozen the ovenwhenthe internaltern_era- turkey rolls. DO NOT REFREEZE ture is 5 to 10 lessthan the final MEATS THAT HAVE NOT BEEN ° desiredtemperature sincemeat wilt COOKEDIRST. F continue to cook slightly while standing. ROASTING CUTOFMEAT BEEF Standing Rib APPROXIMATE WEIGHT 6 to 8 Ibs. CHART INTERNAL TEMP. 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(welldone) 140°F(rare) 160°F(medium) t 170°F(welldone) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 17001:
PORK
Always cook pork to an internal temperature 170 throughout. of ° TEMP. TIME 23 to 25 min/Ib 27 to 30 min/Ib 32 to 35 min/Ib 26 to 32 min/Ib 34 to 38 min/Ib 40 to 42 min/Ib 32 min/Ib 38 min/Ib 48 min/Ib 18 to 20 min/Ib 20 to 22 min/Ib 22 to 24 min/Ib 40to 60minutes (total time) 45to 50minutes (total time) 35 to 40 min/Ib 30 to 35 min/Ib 25 to 30 min/Ib
300-325°F
4 to 6 Ibs.
I
300-325°F
RolledRib
I
5 to 7 Ibs.
300-325°F
Rib Eye
4 to 6 Ibs.
350°F 425°F 425°F 325-350°F 325-350°F
Tenderloin, Whole
4 to 6 Ibs. 2 to 3 Ibs.
SirloinTip (highquality) RolledRump (highquality) PORK LOIN Center Half LAMB,LEG
3 to 4 Ibs. 6 to 8 Ibs. 4 to 6 Ibs.
3 to 5 Ibs. 5 to 7 Ibs. 5 to 9 Ibs.
170°FThroughout 170°FThroughout 150°F(medium) 170-180°F (well) 10
325°F 325°F
30 to 35 min/Ib 35 to 40 min/Ib 25 to 30 min/Ib 30 to 35 min/Ib
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