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This place is amazing. Got our manual in a few hours. Print quality is excellent. Even the manufacturer didn't have this manual. The price was excellent. How many more stars can I give them? More than satisfied.
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This was a very hard to find manual. The unit is long discontinued and Pioneer doesn't retain every manual for every model. Thanks owner's-manual.com!
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I'm so glad I was able to find a site to download my missing manuals. Very reasonable prices and they kept me informed about the process and I had my manual within less than a day. The only thing I wish was an option is a 100% English version with no spanish or anything. But overall great site.
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The manual is complete with excellent quality! One suggestion, show number of pages and weather it is multi-lingual. The AD 600 Manuel is about 76 pages and over half is non English. This results in a larger print job than usually needed. Having this information, one could select the desired pages for printing.
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I've been looking for a copy of the original user/owner manual. Just what the doctor ordered, thank you.
OVEN USE
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. s Do not cover entire rack with foil because air must be able to move freely for best cooking results.
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Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS Light colored aluminum s Light golden
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RECOMMENDATIONS Use temperature and time recommended in recipe.
To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges. Do not cover food with aluminum foil when convection cooking (on some models).
crusts Even browning
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Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
Dark aluminum and other bakeware with dark, dull and/or non-stick finish s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
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RACKS
Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.
Insulated cookie sheets or baking pans s Little or no bottom browning Stainless steel s Light, golden crusts
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May need to increase baking time.
Uneven browning
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Stoneware s Crisp crusts FOOD Frozen pies, large roasts, turkeys, angel food cakes Bundt cakes, most quick breads, yeast breads, casseroles, meats Cookies, biscuits, muffins, cakes, non-frozen pies RACK POSITION 1 or 2 Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
Follow manufacturer�s instructions.
s
May need to reduce baking temperatures 25°F (15°C).
2
2 or 3
Meat Thermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance. Insert the thermometer into the center of the thickest portion s of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
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BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER OF PAN(S) 1 2 3 or 4 POSITION ON RACK
Center of rack. Side by side or slightly staggered. Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
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After reading the thermometer once, push it into the meat ¹�� in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat in two or three places.
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