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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.
THE CONVENTIONAL OVEN
USES OF THE CONVENTIONAL OVEN
This function uses the top and lower elements to give single level cooking. This is particularly suitable for dishes which require extra base browning such as pizzas, quiches and flans. Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the oppurtunity to cook without the fan in operation.
SELECTING THE CONVENTIONAL OVEN
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Turn the selector to Conventional Oven. Turn the oven temperature control to the required setting.
HINTS AND TIPS
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THINGS TO NOTE
1. The oven indicator neon will glow until the oven has reached the desired temperature and then go OUT. It will then cycle ON and OFF showing that the oven temperature is being maintained. 2. The internal oven light operates when the selector is set. If an automatic programme is set, the oven light will come on when the cook time begins. 3. The cooling fan for the controls will operate after a short time and may run on after the controls are switched off until the appliance has cooled. See page 15 for more details on the cooling fan.
The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.
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The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning. Always place dishes centrally on the shelf to ensure even browning.
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