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Manual correct, and complete. Downloads cleanly. Format of manual was presumably difficult to PDF to A4, but works reasonably well.
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This was a hard to find manual. When I did find it , some sites wanted way too much for the file.
Owner-manual .com had it for a really reasonable price. Not only that but it was sent very quickly and was a quality scanned document, unlike some others I purchased from a different site.
Good job guys!!
Larry
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Fast and courteous service. Product delivered as described. Thank you.
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Last week I bought a second hand Panasonic AG-7500 SVHS Hi-Fi Video Cassette Recorder. It is a professional machine with many video and audio options. I feared it would be a huge quest to find a manual. I was delighted when I found owner-manuals.com. After payment I received the file to download the next day already. The quality is great. I am very happy. Thanks!
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The owner's manual/operating instructions that I purchased was the original factory document and it was in at least three and maybe more languages. I no longer have it because I sold the tape recorder and included the owner's manual/operating instructions and a service/repair manual that I bought on ebay for the new owner.
Timer
The Timer can be set in minutes and seconds or hours and minutes and counts down the set time. NOTE: The Timer does not start or stop the oven. 1. Press TIMER SET/START. Press again to switch from MIN/SEC and HR/MIN. If no action is taken after 4 minutes, the display will return to the time of day mode. 2. Press the number pads to set length of time. 3. Press TIMER SET/START to start the timer. If not pressed within 4 minutes, the display will return to the time of day mode and the programmed function will be canceled. When the set time ends, timer completion tones will sound, then reminder tones will sound every minute. 4. Press TIMER OFF anytime to cancel the Timer and/or stop reminder tones. Remember, if OFF is pressed, the oven will turn off. 5. The time can be reset during the countdown by repeating the above steps.
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 crusts
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RECOMMENDATIONS
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Use temperature and time recommended in recipe.
Even browning
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Dark aluminum and other bakeware with dark, dull and/ or nonstick 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.
Insulated cookie sheets or baking pans
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Little or no bottom browning
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OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled. IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well ventilated room. NOTE: This oven automatically adjusts for 208V operation without affecting cooking performance. Preheat times may be longer.
Stainless steel s Light, golden crusts s Uneven browning Stoneware s Crisp crusts Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
May need to increase baking time.
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Follow manufacturer�s instructions. May need to reduce baking temperatures 25°F (15°C).
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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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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. s Insert the thermometer into the center of the thickest portion 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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To catch spills, place foil on rack below dish. Make sure foil is at least 1" (2.5 cm) larger than the dish and that it is turned up at the edges.
After reading the thermometer once, push it into the meat ¹��" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat in 2 or 3 places.
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