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There are currently no product reviews.
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perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
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Well Well Well!!!! Good manual perfect for my hobby!!! As Before you have done a very well done work!!!! Thank you
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Super nice! Good to have a manual in digital format.
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Great job supplying the manual.
Many of these products weerepretty obscure, so it was great that you had
the manual for it!
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Great manual, would not have been able to operate my machine without it!!
James Dawson August 18, 2012
Special uses
Blanching
The steam oven can also be used to blanch vegetables and fruit to prepare them for freezing ^ Put the prepared vegetables/fruit (cleaned, washed, chopped, etc.) into a perforated container. ^ Place the container in the oven and insert the drip tray at the lowest level. ^ Select "Custom". ^ Set a duration of 1-2 minutes. ^ Once blanched, plunge the vegetables/fruit into ice water. You can then freeze them once they have dried thoroughly.
Making Yogurt
Ingredients: 3.5 oz (100 g) yogurt (with live cultures) and 1 quart (1 l) of pasteurized or fresh whole milk. Yogurt and milk must have the same fat contents. ^ Heat (do not boil) fresh milk to 194°F (90°C), let it cool before mixing together with the yogurt. This is necessary to give the yogurt a firm texture. ^ Fill 6 yogurt jars with the mixture and cover with aluminum foil. ^ Set the covered jars on the rack. ^ Select "Custom" and lower the default temperature to 104°F (40°C). ^ Set a duration of 5 hours. ^ Let the yogurt cool and store in the refrigerator. Once the yogurt has cooled completely it will have a firm texture.
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