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Thank´s for your help, I already recived these manual from you
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Thank you for your manual It has the basic things to and i use the Oszi for Longer Time.
THX
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Actually, I was looking for this information for 3 years!...now thanks to you, the manual is on my hands and of great help, cause I understand now where I was doing wrong connections and wires...excellent, I'll be back to you if in need, thank you.
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This manual covers the main equipment features only. While it also includes the procedure for saving and loading from the now long obsolete memory cards it does not mention the how to operate with the optional floppy drive interface so I am still at a loss about how to use this! Note that there is a separate manual covering the MIDI interface and programming via the keyboard, not included in this download. You will also need to get hold of this if you want to use the MIDI interface properly. Basically there is little difference between this manual and the free to download manual for the similar PR60 model.
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Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
ABOUTCOOKING broiling
Broiling is used for tender cuts of meat or marinated meats, poultry, fish and some fruits and vegetables. The food is placed directly under the broil element.
Cooking time is determined by the desired degree of element. doneness and the distance between the food and the
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� For best results, steaks and chops should be at least � Before broiling, trim excess fat to prevent excessive spattering or smoking. Cut slashes in the outer edges of the fat to prevent curling during cooking. 3/4-inch thick. Thinner cuts should be pan broiled. � Season meat after cooking. Salt tends to draw juices out of the meat and delay browning. � Preheat broil element 3 to 4 minutes for optimum browning, � Use a broiler pan with an insert designed to drain excess liquid and fat away from the cooking surface. This is to prevent spatters and smoke. � When broiling in an electric oven, the door should be opened to the broil stop position (opened about 4-inches).
r
._l/_-"_
___l � For a brown exterior and rare interior, mea close to the broil element. For well-done rr the broiler pan farther from the element. � Increasing the distance between the meat element will help reduce spattering and srr � Select Lo Broil for longer cooking foods su chicken pieces. � Foods that require turning should be turne, during broiling. Turn after half the recomm, cooking time.
BROILING CHART
BACON BEEF STEAKS 1-inch thick CHICKEN Pieces RSH Fillets Steaks,1-inch thick GROUND BEEF PATTIES 3/4-inch thick HAM SLICE, precooked 1/2-inchthick PORK CHOPS 1-inch thick
#4 #4 #4 #3 or #4 #4 #4 #4 #4 #4
Well Done Medium WellDone WellDone Flaky Flaky Well Done Warm Well Done
6 to 15 to 19 to LO E 30 to 8 to 10 to 15 to 8 to 22 to
* The top rackposition isposition #5. ** Broilingtimesare approximate mayvarydepending the meat. and on
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