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Excellant!!! Very quick and easy....Best $4.99 I have spent in a very long time..
I highly recommend this.
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Thanks so much for the Owner's manual for my Sony PS - FL1. I had purchased the turntable off of eBay. It came in and looked great. Packed well and appeared to be great. I balanced and aligned the tone are and hooked it up. When trying to play a record the tone are would move to the right place and just before it would drop to play it moved back off the edge of the record before touching down. I searched the net for an answer to this issue. No luck. Then I purchased the owners manual and sure enough there was a place to adjust where the stylus touched down. That adjustment solved the problem and saved me a $35 feet to have the player checked out. The manual is well written and easy to understand. It is a must have for anyone with this front loading Sony turntable.
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Some years back I pruchased a Sansui G-9000. I had it cleaned up and a problem with the left channel repaired. When I got it back I hooked it up to my tape decks, turn tables, TV and it played great. The only thing I was not really satisfied with was the performance of my Graphic Equalizer. I purchased this owner's manual had poured myself a cup of coffee. The manual is well organized and written in plain language. It also contained the solution to my dissatisfaction. By using the preamp connections coupled I was able to run everything through my graphic equalizer and now enjoy the full potential of my complete system.
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An excellent service for the price, however, it would also have been handy if the troubleshooter pages were included. The manual is only sent in the language of your country, thus it looks as though there are some pages missing. Otherwise highly recommended.
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I am happy to get a rare TECHNICS SH-9090 Owner's Manual by PDF in clear copy.
Broiling
Broiling is a method of cooking used for tender steaks, chops, hamburgers, chicken, fish, and some fruits and vegetables. The food is placed directly under the element. The degree of doneness is determined by the distance between the meat and the broil element, and the length of broiling time. Generally for a brown exterior and rare interior, the meat should be close to the element. Place the pan further down if you want the meat well done. If you plan to 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. Never leave a soiled broiler pan in the oven after broiling. Drippings might become hot enough to ignite if exposed directly to the broil element.
General Tips
Broiling requires the use insert supplied with your designed to drain excess from the cooking surface smoke and fire. of the broiler pan and wall oven. It is liquid and fat away to prevent spatters,
For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating, Do not cover the broiler insert with aluminum foil as this prevents fat from draining into the pan below, To prevent excessive spattering trim excess fat from the meat. distance between the meat and element or reducing to Lo broil and smoking, Increasing the the broil will also help.
Setting the Controls
1. Press the BROIL pad and press the � or � pad to select either Hi or Lo temperature as indicated in the display. Hi is used for most broiling operations. Lo should be selected when broiling thicker meats to the well-done stage (to prevent excessive browning) and when cooking foods for very short periods of time. Broiling times may increase if Lo is selected. 2. Place the broiler pan on the recommended
The rack position you select for broiling depends on the thickness of the meat and the desired doneness. Thin cuts (3/4 to 1 inch) should be placed 2-3 inches from the heat; thicker cuts should be placed 3-6 inches from the heat. Broil until the top of the meat is browned. It should be approximately half cooked by the time the top is browned,
rack position shown in the broiling chart and follow the suggested times. Broil with the oven door opened about 4-inches. 3. Check the aloneness by cutting a slit in the meat near the center to check the color. 4. To cancel or end the broiling press the CANCEL pad. operation,
BroilingChart
U_fil you become more familiar with your new wall oven, use the following chart as a guide when broiling foods.
Total (Minutesl 6-9 15-19 12-14 15 - 18 18-22 35-45 7-12 15-20 8-15 Time
Food Bacon Beef Steaks Patties
Thicl_noSs regular 3 / 4-inch 1 -inch slice thick thick
Temp. LO HI HI
POsition #3 - Straight #3 - Straight #3 #3 #3 #2 #3 #3 #3 - Straight - Straight - Straight - Straight - Straight - Straight - Straight
_ Rack Rack Rack Rack Rack Rack Rack Rack Rack
Doneness well well rare medium well well flaky flaky
Chicken, Fish Fillets Steak
pieces 1 / 2-inch 1-inch l/2-inch thick thick thick
LO HI HI HI
Ham
Slices, (precooked)
Pork i
Chops
1-inch 1-inch
thick thick
HI HI
#3 #3
- Off-set - Off-set
Rack Rack
medium well
25-30 30-35
* The bottomrack positionis #1. ** Broil times are based on a 3 minute preheat.
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