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Exactly as advertized. High quality digital copy of the Nak 610 user manual. Easy download and access. Highly recommended.
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The manual was exactly what I wanted and I found it nowhere else. Thanks!
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Having purchased a 1994 Kenwood music system from a Charity shop in 2013 (it was a high end product in its day), I found myself not quite knowing where to plug in what, and how to do this, that and the next thing. I needed a Manual, and after failure with another online 'Manual provider' I found Owner Manuals dot com. Well, I wasn't sure, but it was only $5, and if things didn't work out, I wouldn't have lost much...
But things DID work out. After paying my childrens inheritance money, $4.99, I was sent a Manual for my Kenwood System very quickly. Alas, it was in German, and being Scottish, I could not read it or get my system in order from it...a rapid email to them brought the English Manual in short order, and my retro-system was and IS up and running in it's regulation settings.
I am very grateful to http://www.owner-manuals.com for their quick service and for even having such an obsolete Manual in the first place! If you need a Manual for ANYTHING, try here first. I wouldn't be surprised if I bought a 1928 Marconi radio, and got the user Manual for THAT here too!
Top marks.
John Copeland
Glasgow
Scotland
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I was so happy that the owner's manual was available. It is well written and helped me to use the radio/CD player/recorder without problems. Thanks for making it available.
Irene Lambert
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Excellant!!! Very quick and easy....Best $4.99 I have spent in a very long time..
I highly recommend this.
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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