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There are currently no product reviews.
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It is perfect, exactly what we needed. It's like the paper version but less clutter.
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Received my manual within 24 hours. Very clear scan of the manual I needed. Thanks!
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Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
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Immediate response with excellent service - highly reccommended
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Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
UTENSIL INFORMATION
Cooking performance is greatly affected by the type of utensils used. Utensils SHOULD HAVE A FLAT BOTTOM. The fiat bottom allows good conductivity between the utensil and the element to provide uniform cooking results, faster heating and more efficient use of energy. TO DETERMINE IF THE UTENSIL HAS A FLAT BOTTOM: 1. Place the edge of the ruler across the bottom of the utensil. 2. Hold utensil up to the light. 3. No light should be visible under the ruler.
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Utensils with uneven, warped, or grooved bottoms do not make good contact, reduce heat conductivity and result in slower, less even heating. A utensil with a badly curved bottom will not make good contact with the glass and may not get enough heat to bring water to a boil. , , __ ._ .'_.' � ...i NOTOK | _: ' '�
==m_l__
NOTOK NOTO_ Acceptable water-bath or pressure canners should not be oversized and must have a fiat bottom. The CANNING following are not recommended: Canners with ridged bottoms or oversized canners (1-inch larger than the element). When canning, use the HIGH setting just until water comes to a boil or pressure is reached in the pressure canner. Then, reduce to the lowest heat setting that
Fit the size of the utensilto the size of the element. This conserves energy. Oversized utensils may trap enough heat to cause slow cooking times.
Prolonged use of the HIGH setting, or the use of incorrect canning utensils produce excessive heat. Excessive heat can cause permanent damage to the cooktop.
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maintains the boil or pressure.
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