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Thr Video Recorder i have is quiet Old and the Producer could Not help me. So i w as very glad to find an offer for the owners Manual for a very fair Price.a I obtained the original Manual very quick and I am happy to have it now.
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The PDF copy was immediately available on download after the payment. However, I noticed that the document was in German, and Ihad to contact a German translator to get it translated it to English. The quality of document is legible can be used for my purpose.
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The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
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Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
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manual was very helpful in learning how to propery use my washer. I could not find this manual anywhere else.
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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