|
|
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Very good copy of Manual, clear and easy to print off, arrived very promptly and reasonably priced. Thanks, I will use you again
 ;
The service manual when downloaded and printed out was clear and easy to read. The manual is complete with the schematic diagram and technical data. I occasionally require a manual and now having registered with this company I shall order from them in the future.
;
Great manual, great price. I am very pleased with Owner-Manuals.com, quick service, fast communication. Will definitely use this site again.
;
Hello from Germany - thank you very much for the manual for my Sharp "Searcher" - the handling of your internet area is outstanding..Mike
;
I am very happy with the owner's manual. I bought a used Casio and was so relieved that I was able to get a hold of a owner's manual. It was very easy to download the manual and I had no problems with printing it. Thank you! Nancy Whalen
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.
|
|
|
> |
|
