The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
Awesome quality manual. You really saved my bacon with this one. Was looking for some specific information with regards to my "new" vintage VCR that didn't come with the owners manual. This site is truely a goldmine of available manuals. The quality of the scans are top notch.
Thank-you so much for this awesome manual. If you're looking for this Sony SL-HF400 owners manual, this is the one you NEED to buy. Definitely worth the money.
The manual was made available promptly. I is a clean scan of the original. I had no problem downloading it. The scan was well centered and cleanly formatted. It is as good a product as can be had without being the original document.
Text excerpt from page 20 (click to view)
Instructions for the user
9.4.2 Convection cooking With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven, thus enabling different food to be cooked at the same time on different shelves. Humidity is eliminated from the air and the drier area prevents odours and flavours from being spread and mixed. The possibility of cooking on more than one shelf allows you to cook many different dishes at the same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven, however, can also be used for cooking on a single shelf. The lower shelves can be used so that it is easier to monitor cooking. Convection cooking is particularly convenient for bringing frozen food rapidly back to room temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying mushrooms or fruit. 9.4.3 Cooking with the grill The heat comes from the top. Almost all meat can be grilled, with the exception of lean game and dishes such as meat-loaf. Meat and fish to be grilled should be lightly drizzled with oil and placed on the grid bars, which should be placed in the guides closest to or furthest away from the grill element, depending on the thickness of the meat, so as to avoid burning the surface and cooking too little inside. Suitable for: relatively thin meat; toasted sandwiches. Pour 1 or 2 glasses of water into the dripping pan to avoid smoke forming due to splashes of juice or fat. While cooking with the grill, the dripping pan should always be positioned in the 1 guide from the bottom. 9.4.4 Cooking with the ventilated grill
st
Using the combination of grill and fan . This type of cooking allows the heat to penetrate gradually inside the food, even though the surface is directly exposed to the grill. Suitable for: thicker meat; game-birds. 9.4.5 Cooking meat and fish Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare (roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on the inside, require cooking on high temperatures for a short time (200-250°C). White meat, gamebirds and fish require cooking on low temperatures (150-175°C). The ingredients for the sauce should only be placed in the baking tin if the cooking time is short, otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press the meat with a spoon to check if it is done. If it is firm, it is cooked. At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the juices. Before serving, plates can be warmed in the oven at minimum temperature. 9.4.6 Baking Beaten mixtures must adhere to the spoon because excess fluidity would prolong the cooking time. Sweets require moderate temperatures (generally between 150-200°C) and require preheating (approximately 10 minutes). The oven door must not be opened until at least ¾ of the way through the cooking time.