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Absolutely perfect! I've been trying to understand how to use all or at least some of the features of the receiver and especially the remote.
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Copy of genuine owners/operators manual, very useful
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The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
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Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
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I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
Cooking
(cont'd)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat. 1. Brown meat with a small amount of oil in heavy pan. 2. Pour off excessive drippings, season, if desired. 3. Add small amount of liquid (1/2 to 2 cups) and cover tightly. � Simmer gently over low heat on top of the range or in a 325°F oven, until meat is fork tender.
Approximate Cooking Time (hours)
Meat Cut
Recommended Internal Temperature
Oven Temperature
Weight (pounds) OR Thickness
BEEF
Blade Pot Roast Arm Pot Roast Chuck Roast (boneless) Short Ribs Round Steak Flank Steak Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 325°F 325°F 3 to 5 3 to 5 3 to 5 2 inches x 2 inches x 4 inches thick 1 ½ to 2 2 to 3 2 to 3 1 ½ to 2 ½ 1 to 1 ½ 1 ½ to 2 ½
¾ to 1 inch thick
1 ½ to 2 inches thick
LAMB
Shoulder Chops, Round Bone or Blade Riblets Shanks Stew Cubes Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 1 inch thick 3 pounds 3 pounds 1 inch pieces ¼ lbs. 1 1 to 1 ¼ 1 ½ to 2 1 to 1 ½ 1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer�s Council, and the American Sheep Industry Council.
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