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There are currently no product reviews.
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It was a complete manual as stated. Very good source for older product manuals. Thanks
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Scan quality is very good. Price is very reasonable. If you're looking to purchase a copy of this manual, this is the one to get.
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Perfect for my use.Could have better pictures,but otherwise perfect ;)
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This is one of four manuals I have downloaded recently.
Purchase was very straight forward and the authorising email arrived in about 4 hours.
The quality of the scan is good. Print is clear and square to the page edges.
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Exactly as advertized. High quality digital copy of the Nak 610 user manual. Easy download and access. Highly recommended.
Broiling
l
tips
Fire Hazard
l
Use the broiler pan and grid for broiling.
They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke or fire. Refer to a broiling chart in a reliable cookbook for correct broiling times. After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
l
l
l
Place meat the correct distance from the element. Meat placed too close to the element could spatter, smoke, burn or catch fire during broiling. To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease could result in fire. If foil is used, cut slits in foil to line up with all openings in broiler grid. Grease can then drain away and cool in pan.
Energy
saving
tips
l
Although the energy used for woking is usually a very small percentage of the total energy used in the home, cooking energy can be used effiiiently. Here are some tips to help you save energy when using your cooking product. l Use pans with flat bottoms, straight sides and tight-fitting lids. l Match the pan to the surface unit size. l Cook with a minimum of liquid or fat to help shorten cooking time. l Preheat pans only when recommended and for the shortest time possible. l Start food on higher heat settings, then set surface unit control on low or off to finish cooking. Use retained heat for cooking when possible. l Use the more efficient surface units instead of the oven when possible.
Turn on the surface unit only after placing
filled pan on the unit. l �Oven peeking� may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the cooking time. l Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it. . Preheat the oven no longer than necessary. l Plan your meals for the most efficient use of the range. When using the oven to cook one food, try to cook the rest of the meal in it also. l Do not preheat when broiling, roasting or cooking items such as casseroles. l Keep reflector bowls clean for best heat reflection.
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