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Thanks so much for the Owner's manual for my Sony PS - FL1. I had purchased the turntable off of eBay. It came in and looked great. Packed well and appeared to be great. I balanced and aligned the tone are and hooked it up. When trying to play a record the tone are would move to the right place and just before it would drop to play it moved back off the edge of the record before touching down. I searched the net for an answer to this issue. No luck. Then I purchased the owners manual and sure enough there was a place to adjust where the stylus touched down. That adjustment solved the problem and saved me a $35 feet to have the player checked out. The manual is well written and easy to understand. It is a must have for anyone with this front loading Sony turntable.
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Some years back I pruchased a Sansui G-9000. I had it cleaned up and a problem with the left channel repaired. When I got it back I hooked it up to my tape decks, turn tables, TV and it played great. The only thing I was not really satisfied with was the performance of my Graphic Equalizer. I purchased this owner's manual had poured myself a cup of coffee. The manual is well organized and written in plain language. It also contained the solution to my dissatisfaction. By using the preamp connections coupled I was able to run everything through my graphic equalizer and now enjoy the full potential of my complete system.
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An excellent service for the price, however, it would also have been handy if the troubleshooter pages were included. The manual is only sent in the language of your country, thus it looks as though there are some pages missing. Otherwise highly recommended.
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I am happy to get a rare TECHNICS SH-9090 Owner's Manual by PDF in clear copy.
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Hr, klasse , good manual, verry fast on my e-mail, very usefull manual. rgds; ahm zeegers
USING YOUR OVEN
HOW TO ROAST
Cookino meat and the desired time is determinedby the weight of the
aloneness. Usethe chartgivenbelow as a guide in determining cooking times.Forthe most accurate results, use a meat thermometer. Insertthe thermometer sothetip isinthecenter of thethickest artof themeatandis p not touching boneor fat. Aftercooking, emovemeatfromthe r oven and let stand15to 20 minutes for easiercarving.Rareor medium rare meatsshouldbe removed from
Roasting isthecooking tender of cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desired,seasonmeat with salt and pepper, Checkweight f meatandplacemeat o fat-side-upon a rack in a shallow roasting pan. Placeoven rack in one of the two
Frozen meat may be cooked in the samewayas freshmeatifthemeatis thawed first. It is also possible, however, to cook meat from the frozen state. Follow the same roasting instructionsbut increase cooking time approximately0 to 25 1 minutes per pound. When using frozen packaged meat, follow package directions.Frozenpoultry should always be thawed before cooking except when package directions recommend cookingfrom the frozen state suchas for frozen turkey rolls. DO NOT REFREEZE MEATS THAT HAVE NOT BEEN COOKEDIRST. F
bottom rackpositions beforeovenis the ovenwhenthe internaltemperaturned Preheating unnecessary ture is 5 to 10 lessthan the final on. is ° for roasting meats, desiredtemperature sincemeatwill continue to cook slightly while Most meats are roasted at 325°F standing. except tenderloin at 425°F and smaller poultry at 375°Fto 400°F.
PORK
Porkshouldalwaysbe cooked an to internal temperature of 170 (well ° done)throughout.
ROASTINGHART C
CUTOFMEAT BEEF StandingRib APPROXIMATE WEIGHT INTERNAL TEMP. 6 to 8 Ibs. 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(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 170°F
TEMP.
TIME 23 to 25 min/Ib. 27 to 30 min/Ib. 32 to 35 rain/lb. 26 to 32 min/Ib. 34 to 38 rnin/Ib. 40 to 42 min/Ib. 32 min/Ib. 38 rain/lb. 48 min/Ib. 18 to 20 min/Ib. 20 to 22 min/Ib. 22 to 24 min/Ib. 40 to 60 minutes (total time) 45 to 50 minutes (total time) 35 to 40 min/Ib. 30 to 35 rain/lb. 25 to 30 rain/lb.
300-325°F
4 to 6 Ibs.
300-325°F
RolledRib
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 160°F(medium) 170- 180 (well) ° 9
325°F 325°F
30 to 35 rain/lb. 35 to 40 rain/lb. 25 to 30 min/Ib. 30 to 35 min/Ib.
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