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The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
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Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
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manual was very helpful in learning how to propery use my washer. I could not find this manual anywhere else.
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Awesome quality manual. You really saved my bacon with this one. Was looking for some specific information with regards to my "new" vintage VCR that didn't come with the owners manual. This site is truely a goldmine of available manuals. The quality of the scans are top notch.
Thank-you so much for this awesome manual. If you're looking for this Sony SL-HF400 owners manual, this is the one you NEED to buy. Definitely worth the money.
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The manual was made available promptly. I is a clean scan of the original. I had no problem downloading it. The scan was well centered and cleanly formatted. It is as good a product as can be had without being the original document.
Using YourOven(continued)
HOW TO BROIL Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish, and somefruits and vegetables.The food is placed directly underthe oven burner, The cookingtime is determined by the distance between the meat and the burner, the desired degree of doneness, and the thickness of the meat. rare interior,the meat shouldbe closeto the burner.Place t the pan furtherdown if you wishthe meatwell done or ifspattering and smok!ng occurs. The distance from the burner depends on the thickness of the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil until the top of the meat is browned, it should be approximatelyhalf cooked by the time the top is browned. Trimexcessfat to preventexcessivespatteringor smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you planto season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
GENERAL TIPS
Broilingrequiresthe useofthe broilerpanandinsertsupplied withyourappliance.It isdesignedto drainexcessliquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. = For easier clean-up, line the broiler pan (bottom piece) with aluminumfoil and spraythe insertwith a non-stick vegetable coating.Do not cover the broiler pan insert with aluminum foil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too closeto the burner,overbrowning and smoking may occur. Generally for a brownexterior and
4K BROILING
Food Bacon eeefPatties Quantity &/or Thickness thick slice 34"thick Position middle middle
CHART
Ooneness well rare Approx, Minutes/Sid_ I st Side 2nd Side 4- 5 3-4 1-2 2-3
TO BROIL: V 1. Turn the oven THERMOSTATknob to BROIL. It is possibleto broil longer cooking foods such as pork chops at a lower temperature to prevent overbrownJng. Turn the knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheatfor 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through itscooking time.
5, Check the doneness by cutting a slit
middle middle
Steaks 1" thick bottom
medium well
rare
5- 6 5-6
3-4
3- 4 4-5
3-4
bottom
bottom
medium
well
5- 7
7-8
4- 6
6-7
1 1/2" thick Chicken reast B Helves
Fish Fillets 1"_thick
bottom bottom bottom bottom
middle
rare medium we_l well
7 _8 8 - 10 10- It 8- 9
5- 6
5-- 6 68 8- 9 7- 8
3-5
1/2"thick HamSlices (precooked)
Pork Chops (450 °) Weiners/Sausage
middle middle
4- 5 5-6
3- 5 4-5
1/2"thick
1" thick
bottom middle
well
12 - 14 2-4
8-9 2- 3
(precooked)
in the meat near the center to check the color.
12
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