Please tell us what you think and share your opinions with others. Be sure to focus your comments on the product. You will receive $2.00 of store credit for Your review.
Please tell us what you think and share your opinions with others. Be sure to focus your comments on the product. You will receive $2.00 of store credit for Your review.
Having bought a pre-owned Sony FM stereo tuner through eBay, it came without any manuals. It soon became clear that to get the best from this excellent tuner I needed a decent manual because much of the operation was not intuitive to a newboy to hi fi like me. I managed to download the official Sony multi-lingual manual from Owner-Manuals.com with no problem at all - a really quick and easy service. I'm very glad I did because I found out all the operations of the tuner and was then able to not only set it up quickly but also to get much more from it that poke-and-hope trialling would ever achieve. In my book $4.99 very well spent.
Text excerpt from page 20 (click to view)
Care of catalytic liners
Catalytic liners destroy splashes of food and fats when the oven temperature is raised to around 220°C. To aid this process it is a good idea to run the oven for an hour or two per week, without food, to ensure continued good performance from the Catalytic liners.
Hints and Tips
� Manual cleaning of the Catalytic liner is not recommended. Damage will occur if soap impregnated steel wool pads, aerosol cleaners and any other abrasives are used. Slight discolouration and polishing of the Catalytic surface may occur in time. This does not affect the Catalytic properties in any way. Follow the recommendations in �Cooking to reduce soilage�
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Cooking to reduce soilage
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 overbrowned. Do use the roasting tin. During roasting, the fat from the joint will be contained beneath the trivet and therefore prevent it from splattering onto the 'Catalytic' liner.
