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There are currently no product reviews.
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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
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Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
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.
5. 6.
2.
3.
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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