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fast response great copy easy to download quick to correct mistakes
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This manual provided the necessary information to properly use the C-3 deck. The manual was an excellent reproduction and very clear.
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Product was very good. Received quickly and complete
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Although printing quality is not the best, the manual was very helpful in order to reactivate this ancient but still good electronic musical instrument.
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as a first-time user and buyer from this site, i found the overall service outstanding!! this product is a godsend as, without it, i would never have been able to find my way around and use my machine as intended. i will certainly use this site again as required. many many thanx!!
Using and Caring for Your Oven
Roasting tips
� Roast meats fat-side up in a shallow pan using a roasting rack. � Use a roasting pan that fits the size of the food to be roasted. Meat juices may overflow the sides of a pan that is too small. Too large of a pan will result in increased oven spatter. � Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil. � Use an accurate meat thermometer to determine when meat has reached desired degree of doneness. Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer should not touch fat, bone, or gristle. � After reading the thermometer once, push it further into the meat 1�2 inch or more and read again. If the temperature drops, return the meat to the oven for more cooking. � Check pork and poultry with a thermometer in 2-3 places to ensure adequate doneness. � Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand 10-15 minutes after removal from the oven.
� A foil tent will slow down surface browning for long-term roasting, as when roasting a turkey. Place tent-shaped foil loosely over meat to allow for air circulation. Do not seal foil or meat will be steamed.
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