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I purchased the unit from a private party and the original owners manual was not available. Having the ability to download it was extremely helpful and clarified operating the equipment immensely. This is a complicated unit and without the manual I would not have been able to maximize it's potential. Thank you.
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Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
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Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
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Quick response and exactly what I was looking for and at a great fair price!
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5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
Butter
or margarine
TYPE r Chicken Ground beef Steaks and roasts r Cured Bacon Cold cuts Variety meats meats
Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.
APPROXIMATE (DAYS)� 1 to2 1 to2
3 5
TIME I
to
Cheese
Store in the original wrapping until you are ready to use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.
7to 10
5 3 7
to
5
I
Leftovers
Cover leftovers with plastic wrap or aluminum foil. Plastic containers with tight lids can also be used.
1 to 2
* f meat is to be stored longer than the times ~fiven, follow the directions for freezing. N ATE: Fresh fish and shellfish should be used tt- e same day as purchased.
Meat
Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if necessary. See the following chart for storage times.
Storing
NOTE:
frozen
food
D B not use: l 3read wrappers . Ion-polyethylene plastic containers . Containers without tight lids l Naxed paper . Naxed-coated freezer wrap . rhin, semi-permeable wrap TI le use of these wrappings could cause food o( lor, taste transfer and drying of frozen food.
The freezer section is designed for storage of commercially frozen food and for freezing food at home. For further information about preparing food for freezing or food storage times, contact your local Cooperative Extension Service or check a freezer guide or a reliable cookbook.
Packaging
The secret of successful freezing is in the packaging. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food. Packaging recommended for use: l Rigid plastic containers with tight-fitting l Straight-sided canning/freezing jars Heavy-duty aluminum foil l
l
Freezing
DI) not expect your freezer to quick-freeze any la �ge quantity of food. Put no more unfrozen food in o the freezer than will freeze within 24 hours. (ho more than 2 to 3 pounds of food per cubic fo It of freezer space.) Leave enough space for air to circulate around packages. Be careful to leave er ough room at the front so the door can close tic htly. Storage times will vary according to the quality of the food, the type of packaging or wrap used (a r and moisture proof) and the storage temperatu e (which should be 0°F [-17.8�C]).
lids
Plastic-coated paper l Non-permeable plastic wraps (made from a Saran film) Follow package or container instructions for proper freezing methods.
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