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Absolutely perfect! I've been trying to understand how to use all or at least some of the features of the receiver and especially the remote.
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Copy of genuine owners/operators manual, very useful
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The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
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Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
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I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
BROIUNC TIPS
1Use 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. 1If you broil small quantities, you may want to use a small broiler pan. You can get them in the housewares section of many department stores. Do not cover the broiler grid with foil. �To make sure the grease drains well, do not use cookie sheets or similar pans for broiling. Place food about 3 inches or more from the broil burner. 0 The broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See �Broiling guide� below for more information. 0 To sear meat, place the broiler pan at one of the higher rack positions so that meat is very near the flame. 0 Thin (%I�) steaks may be broiled in the higher rack positions. 0 To cook thick (1 l/2�) steaks and other thick cuts of meat well done, move them to a lower rack position after searing them. l 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.
roiling guide
ecommended rack posii tions are numbered from the bottom (1) to the top (5). For best results, turn meat after approximately 2/3 the broiling of time. Turn chicken pieces after approximately half of the broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. Lobster tails are not turned.
RACK MEAT Steak, 1� thick medium rare medium well done Ground Meat Patties, W� thick, well done POSITION 4
APPROXIMATE TIME (MINUTES) SIDE 1 14-15 15-16 18-19 SIDE 2 7-8 8-9 9-10 6-7 10-l 1 4-5 3-4 8-9 18-20 11-16 4-5 7-9 N/A
4 4 4 4 4 3 4 4
13-14 21-22 8-l 0 6-7 15-17 18-20 12-16 8-10 15-18
Pork Chops, 1 �I thick Ham Slice, W� thick precooked Frankfurters Lamb Chops, 1 �I thick Chicken bone-in pieces boneless breasts Fish fillets XI-%� thick steaks, 3/4-l � thick Lobster Tails, 6-8 OL
3
18-21
Tlimes are guidelines
only and may need to be adjusted for individual tastes.
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