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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.
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So usefull to make my installation a breeze. 5 stars on quality.
Meat Cooking Guidelines
1. Meats weighing 3 pounds or more will brown by themselves "naturally" in the microwave oven. Large cuts of meat become very hot during cooking and require a longer cooking time than do smaller cuts of meat. A long cooking time and heat are required for browning. For more browning on small cuts of meat, such as steaks, chops and meat patties, use a browning dish or bottled browning sauce. Because salt can cause the surface of meat to become dehydrated and tough, it is best to salt meats only after cooking, or just before serving. If, however, the meat is just one ingredient in a main dish, or the meat is covered by a sauce, you may add salt to the sauce or main dish. 4. Excess fat may be trimmed from meat before cooking to decrease the amount of accumulated meat juices and to reduce splattering during cooking. For the best cooking results, turn most large meats over halfway through the cooking time. Remember that meats continue to cook during standing time. Remove meats from microwave oven when they reach 5°F to 10°F lower than the desired end doneness.
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Item LESS TENDER Beef Roasts (Rump, Pot, Chuck or Sirloin Tip Roasts)
Total Cooking Time 13 to 18 min./lb.
Cookmatic Power Level 2
Method Place meat in heavy-duty plastic roasting bag. Place in a dish. Add 1/2 cup of water or favorite meat sauce. Close the bag loosely. Secure with a string. Turn the roast over 2 to 3 times during the cooking time. Let stand in the bag for 10 to 15 minutes before serving. Place meat on plastic rack in a dish. Cover with waxed paper. Turn large cuts of meat over halfway through the cooking time.
TENDER Beef Roasts (Standing and Rolled Rib Roasts)
(Rare 140°F) 1st - 3 min./lb 2nd - 6 to 9 min./lb. (Medium 160°) 1st - 3 min./lb. 2nd - 9 to 10 min./lb. (Well 170°F) 1st - 3 min./lb. 2nd - 11 to 13 min./lb.
5 3
5 3
5 3 Full Power (10) Place in a dish, cover. Stir halfway through cooking time. Drain.
Ground Beef (Bulk)
3 to 4 min./lb.
Ground Beef Patties 2 patties (4 oz. each) 4 patties (4 oz. each)
1 to 3½ min. 2 to 5 min.
5 5
Place on a plastic rack or preheat in a browning dish according to manufacturer�s instructions. Cook covered. Turn meat over halfway through cooking time.
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