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Die gewünschte Bedienungsanleitung wurde vereinbarungsgemäß in deutsch bereitgestellt. Sie ist gut lesbar. Kein Kauderwelsch.
Danke für den Service.
;
GOOD SERVICE MANUAL GOT ALL THE INFO. THAT I NEEDED..
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Excellent product and service. I bought a second-hand Casio CPS-60 keyboard which had no manual. Packed full of features which I had no idea how to operate . . .
Google search found this site (and others with the same manual for sale for $8.99!)
I bought the manual and within an hour the download was available. Quality of the scanned images is good - very clear - and the PDF has been created with the pages in the correct order.
I would definitely use this site again.
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I found this rare manual, in french ! The brand of my washing machine is not famous but this site had the manual, that is perfect.
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The manual was everything that I wanted. Clearly printed and delivered in very quick time. Would certainly use again if I needed a manual in the future
USING YOUR OVEN
HOW TOROAST
Tosetovenforroastingseepageg,#2. Roastingisthe cookingoftender cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desire(L, seasonmeat with salt and pepper, Check weightof meatandplacemeat fat-side-up a roastingrack in a on shallowroastingpan. Placeoven rack in one of the two bottom rack positions before ovenis turnedon. Most meats are roasted at 325°F except tenderloin at 425°F and smaller poultry at 37501: 400o1 to = . Cooking time is determinedby the Frozen meat may be cooked in the weight of the meat and the desired samewayas fresh meatif the meatis doneness. Usethe chartgivenbelow thawed first, it is also possible, as a guide in determining cooking however, to cook meat from the times,Forthe mostaccurate results, frozen state. Follow the same use a meatthermometer, Insertthe roasting instructionsbut increase thermometer sothetip isin thecenter cooking timeapproximately 10to 25 ofthethickest artofthemeatandis p minutes per pound. When using nottouching boneor fat. frozen packaged meat, follow packagedirections. rozen poultry F Aftercooking, emove r meatfromthe should always be thawed before ovenand let stand15 to 20 minutes cooking except when package for easier carving.Rareor medium directions recommend cookingfrom rare meatsshouldbe removed from the frozenstate suchas for frozen the ovenwhenthe internaltern_era- turkey rolls. DO NOT REFREEZE ture is 5 to 10 lessthan the final MEATS THAT HAVE NOT BEEN ° desiredtemperature sincemeat wilt COOKEDIRST. F continue to cook slightly while standing. ROASTING CUTOFMEAT BEEF Standing Rib APPROXIMATE WEIGHT 6 to 8 Ibs. CHART INTERNAL TEMP. 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(welldone) 140°F(rare) 160°F(medium) t 170°F(welldone) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 17001:
PORK
Always cook pork to an internal temperature 170 throughout. of ° TEMP. TIME 23 to 25 min/Ib 27 to 30 min/Ib 32 to 35 min/Ib 26 to 32 min/Ib 34 to 38 min/Ib 40 to 42 min/Ib 32 min/Ib 38 min/Ib 48 min/Ib 18 to 20 min/Ib 20 to 22 min/Ib 22 to 24 min/Ib 40to 60minutes (total time) 45to 50minutes (total time) 35 to 40 min/Ib 30 to 35 min/Ib 25 to 30 min/Ib
300-325°F
4 to 6 Ibs.
I
300-325°F
RolledRib
I
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 150°F(medium) 170-180°F (well) 10
325°F 325°F
30 to 35 min/Ib 35 to 40 min/Ib 25 to 30 min/Ib 30 to 35 min/Ib
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