Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
The owners manual for the Pioneer VSX-D603S was exactly what I needed. I received it in a timely manor and it was priced fairly. I definately will use your servise again. Thank You
Text excerpt from page 15 (click to view)
TIPS ON COOKING WITH THE ELECTRIC OVEN
Traditional cooking Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the pot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position. Suggestions for traditional baking How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. When cakes and canapees are arranged simultaneously on 3 shelves, a runner should be skipped between the 2 lower shelves. How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. Very soft red meats, to be left rare or only welldone on the outside while keeping their juices, require a short but high temperature (200-250°C). White meat, fowl and fish require a low temperature (150170°C). Ingredients for the gravy should be added to the baking pan only in the last half hour, unless cooking time is very short. The baking point of meat can be checked by pressing a spoon against the meat. If it feels firm it is properly cooked, Roastbeef and sirloin require a short cooking time, as thier insides must keep their redness. Meat can either be placed an a suitable baking pan or directly on the grid under which the plate is to be inserted to collect the juices. When baking time is over it is advisable to wait at least 15 minutes before slicing the meat to avoid any spilling of juices. Dishes can be kept warm in the oven at the lowest temperature, before being served. Grilling Heat comes from the top of the oven. It is suitable for thin meat, toast. Tips on grill cooking Almost all kind of meat can be cooked with grill, except for some game lean meat and meat loaves. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; meat should be salted upon completion of cooking; whereas fish should be salted on the inside before cooking. The grill should be positioned in the guides nearest or furthest from the grill element according to the thickness of the meat, in order to avoid burning the surface and cooking the inside insufficiently. The formation of smoke caused by drops of juice and fat can be avoided by pouring l or 2 glasses of water into the dripping pan.
