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Having bought a pre-owned Sony FM stereo tuner through eBay, it came without any manuals. It soon became clear that to get the best from this excellent tuner I needed a decent manual because much of the operation was not intuitive to a newboy to hi fi like me. I managed to download the official Sony multi-lingual manual from Owner-Manuals.com with no problem at all - a really quick and easy service. I'm very glad I did because I found out all the operations of the tuner and was then able to not only set it up quickly but also to get much more from it that poke-and-hope trialling would ever achieve. In my book $4.99 very well spent.
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This manual is immaculate in it's accuracy. Everything is written very clearly and easy to understand. Written by a professional who wants to convey a clear and easy to understand message!!
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This Manual (as downloaded) is both informative and comprehensive and has proved to be extremely useful. thoroughly recommended.
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everything is ok, thank you very much! Product is good, no problems with download!
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Great site, I always find all the manuals I need and i can't find anywhere else. PDF for the Sony PCM 3348 is complete and scan is good quality. Thank you!
Using Your Oven (continued)
HOW TO BROIL
Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish,and somefruits and vegetables. The food is placed directly under the oven burner, The cookingtime is determinedby the distancebetweenthe meat and the burner,the desired degree of doneness, and the thickness of the meat. rare interior,the meat should be close to the burner. Place the panfurther down if you wishthe meatwelldone or if sp_ tering and smoking occurs. The distance from the burner depends on the thickness of the meatand desired degreeof doneness.Thin cuts should be placedon rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil untilthe top of the meat is browned. It should be approximatelyhalf cookedby the time the top is browned. Trim excessfatto outer edges of the meatto preventcurling Cut slashes in the preventexcessive spattering or smoking. during cooking. If you plan to season the meat, it is betterto do so afterthe surface has browned. Salt tends to delay browning which can resultin overcooking.Saltingbeforecooking alsodraws the juices out of the meat, causing dryness.
GENERALTIPS
Broilingrequiresthe useofthe broilerpanand insertsupplied with your appliance.It is designedto drainexcess liquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. For easierclean-up, linethe broiler pan (bottom piece)with aluminumfoil and spraythe insertwith a non-stickvegetable coating.Do not coverthe broilerpan insertwith aluminumfoil as this preventsfat from draining into the pan below. The broilercan bepreheatedfor a few minutes.However,do not preheatthe broiler pan and insert. If the foodis placedtooclose to the burner,overbrowning and smoking may occur.Generally for a brown exteriorand
BROILING CHART
Food Bacon Beef Patties Quantity &/or Thickness thick slice 3/4" thick Temp Lo Hi Rack Position* 2 2 2 2 2 2 2 2 2 3 3 2 2 2 4 2 well Doneness well rare medium well rare medium well rare medium well well Approx,Minutes/Side 1st Side 2ndSide 3- 4 2- 3 4- 5 4- 6 3- 4 5- 6 6- 8 6- 7 7- 8 9 - 11 10 - 14 5- 7 3- 5 3- 5 9 - 11 2- 3 1- 2 2- 3 3- 4 4- 5 3- 4 3- 5 5- 7 5- 6 6- 7 9 - 11 8 - 10 4- 6 3- 5 2- 4 6 8
Steaks
1"thick
Hi
1 12"thick
Hi Lo
Chicken Breast Halves Fish Fillets Ham Slices (precooked) Pork Chops Weiners/Sausage (precooked) * The top position is rack #1. 1" thick 12"thick 1/2" thick 1" thick
Lo Lo Hi Lo Hi
1- 2
NOTE:Cookingtimes in the BroilChartare basedon a 2to 3 minutepreheat.Follow the suggestedtimes inthe broilingchart.Meatshould beturned onceabouthalfway through its cookingtime. Check the doneness by cutting a slit in the meat nearthe center to check the color.
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