|
|
|
Who's Online
There currently are 5805 guests online. |
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
The manual was properly scanned and perfectly readable. The only small problem is that I couldn't use my dear Ctrl + F to find a word I needed.
;
Nothing wrong with the manual or the delivery - came to me the same day I ordered it. But afterwards I realized that I ordered the wrong manual. Probably better with the Quick start - version. So maybe it would be better if we could see a list with inhold for each manual before ordering?
 ;
Bought T4850 High End Tuner a few years ago, but i didn't know where all the buttons were used for. So i purchased the owners manual. Perfect! Just what i needed.
;
Bought the used Philips car-radio. No manual! Found on this site a copy of the orginal English manual. I am very happy with it. Now I know how to setup and use my "new" car-radio.
Recommended site for everybody looking for a manual for (older) products!
;
Great deal, you are the only one on earth who could deliver this old manual. Thx so much and have nice chrismas
DEEP FAT FRYING
SPECIAL FRYING NOTE: For safety purposes when deep fat frying, fill the pan one third full of oil, DO NOT cover the pan with a lid and DO NOT leave the pan unattended. In the unfortunate event of a fire, switch the cooker OFF at the electricity supply and cover the pan with a lid or damp cloth to assist in smothering the flames. DO NOT use water on the fire. Leave the pan to cool for at least 30 minutes before moving it. DO NOT leave the fat or oil in the frying pan on the hob to store it in case the hob is inadvertently switched ON. 1. Preparing the food. Seal the food by coating with flour, egg and breadcrumbs or batter. Do not use a basket with batter coated foods as they will stick. 2. Amount of oil. For safety purposes fill the pan only one-third full of oil. 3. Testing the temperature of the oil. It is advisable to use a thermometer to test the temperature of the oil. Alternatively, drop a small cube of bread into the oil which should be brown in just under a minute if the oil is at the correct temperature of 190°C/375°F. 4. Cooking the food. Lower the food gently into the oil. Do Not add too much food at once or the temperature of the oil will be reduced and may result in soggy, greasy food. Turn the food if necessary; doughnuts float to the surface so will not brown on the upperside if not turned. Once cooked, drain the food on absorbent paper. 5. Double frying chips. Double frying will ensure good chips. First fry the chips for a few minutes at 170°C/340°F to seal the outside. Remove the chips from the oil. Increase the temperature of the oil to 190°C/375° to finish cooking and brown the chips. Chips may be kept for several hours after the first frying before finishing off with the second frying.
6. Frying temperatures Celsius Scale (°C) 150 First frying of potatoes 170 175 180 190 195 200 Fahrenheit Scale(°F) 300 340 350 360 375 380 390
Second frying of potatoes Frying chicken and fish
PRESERVING
1. DO NOT use a pan that overlaps the perimeter of the hob trim. 2. To allow for a full rolling boil, the pan should be no more than one third full when all the ingredients have been added. It is better to use two pans rather than overfill one, or use half quantities. 3. Use firm fruit or vegetables and wash well before using. 4. Preserving sugar gives clear jam, however granulated sugar is cheaper and gives equally good flavour. 5. Crystallization may be caused if sugar is not completely dissolved before bringing jam to the boil. Over boiling will affect the flavour, setting properties and colour of the jam. 6. To test jam for setting: If a jam thermometer is available, boil jam to 104°C. Marmalade should be boiled to 106°C. If a jam thermometer is not available, remove pan from heat, place sample of jam on dish and cool quickly (i.e. in a freezer or frozen food storage compartment of a refrigerator). When cold it will crinkle and hold the mark of a finger run through it, if it is ready. 7. The scum should be removed as soon as possible after setting point has been reached. Marmalade should be allowed to cool before potting to prevent the peel rising.
12
|
|
|
> |
|
