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There are currently no product reviews.
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Very good copy, very readable and easy transaction as always.
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It is perfect, exactly what we needed. It's like the paper version but less clutter.
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Received my manual within 24 hours. Very clear scan of the manual I needed. Thanks!
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Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
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Immediate response with excellent service - highly reccommended
THINGS TO NOTE
When operating the cooker at higher temperatures than used in normal cooking the surfaces of the cooker may get hotter than usual. Children should be kept away.
HINTS AND TIPS
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Manual cleaning of the Stayclean coating is not recommended. Damage will occur if abrasives or aerosol sprays of any kind are used. Slight discolouration and polishing of the Stayclean surfaces may occur in time. This does not affect the Stayclean properties in any way. A good time to allow the oven to run on is after the weekly roast. After removing the roast, turn the oven up to 220°C and allow to run for an hour or so. Some soilage will remain. It is important not to allow a build-up of soilage as this can prevent the Stayclean from working. Follow the recommendations below to keep oven soilage to a minimum. Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try cooking at lower temperatures for an increased length of time, you will save energy and often the joint is more tender. Use minimal, if any, extra oil or fat when roasting meat, potatoes only require brushing with fat before cooking. Extra fat in the oven during roasting will increase splashing and soilage. It is NOT necessary to add water to the meat tin when roasting. The water and the fat juices from the joint create excessive splattering during cooking - even at normal temperatures, as well as causing condensation. Covering joints during cooking will also prevent splashing onto the interior surfaces. Removing the covering for the last 20-30 minutes will allow extra browning if required. Some large joints and turkeys especially benefit by this method of cooking, allowing the joint to cook through before the outside is over-browned.
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