|
|
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
 ;
This manual is very helpfull to use the Power Supply. All technical information has been available.
For service use the circuit diagrams are very good.
Thanks .
;
Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
;
The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
;
The owners manual is very good. all my how to questions were answered in detail.
USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender meats by direct heat under the burner. The cooking time is determined by the distance between the meat and the burner, the desired degree of doneness and the thickness of the meat. Broiling requires the use of the broiler pan and insert. The correct position of the insert in the pan is very important, The broiler insert should be placed in the pan so grease will drain freely. Improper use may cause grease fires, The broiler insert CANNOT be covered with aluminum foil as this prevents fat from draining into pan below. However, for easier cleaning, the broiler pan can be lined with foil. Do not use disposable broiler pans. They do not provide a separate tray. TO BROIL: 1. Remove excess fat and slash remaining fat. To help keep meat from curling. 2. Place broiler pan on any of the recommended rack positions. Generally, for brown exterior and rare interior, the meat should be close to the burner. Place further down if you want meat well done. 3. Broiling should be done with oven door closed. 4. Follow suggested times on broiling chart. Meat should be turned once about half way through cooking, 5. Check doneness by cutting a slit in meat near center for desired color, Use HI BROIL for most broil operations. When broiling longer cooking foods such as pork chops, poultry or thick steaks, select LO BROIL. Lowtemperature broiling allows food to cook to the well done stage without excessive browning. Cooking time may increase if LO BROIL is selected. 6. Press STOP/CLEAR pad to cancel a broil operation.
BROILING CHART
BACON
CHICKEN
LO BROIL
LAMB CHOPS 1-inch thick 1 1/2-inch thick
#2 #3
Medium Well Done Medium
12 to 15 minutes 16 to 20 minutes 15 to 19 minutes
WIENERS, precooked Hot dogs, smoked or Polish sausage, Bratwurst, etc.
#2 -10-
8 to 12 minutes
|
|
|
> |
|
