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Genuine Toshiba owner's manual. Couldn't really ask for more. And written in understandable English in contrast to a few recent experiences I have had with manuals for other equipment other than Toshiba but made in China and written in "Chinglish"!
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I purchased a vintage Sony mixer off eBay and within the hour was able to locate and purchase the manual for it.I mean really,where else can you find a manual for a product made in 1983!? It was easy to find and purchase/download the manual I needed.I will use this site again for other equipment I have! Great site!
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manual de usuario perfecto y completo de buena calidad de impresion y muy detallado ideal !
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It`s full copy of a service manual from url http://www.philips.owner-manuals.com/PM3216-service-manual-PHILIPS.html
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perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
13
OVEN USE
crispercrust.Use thistype of panfor pies,pie crustsor bread. � If usingoven-proof glassware,ordark panssuchas Baker's Secret reducethe oventemperatureby 25°F exceptwhen bakingpiesorbread.Usethesamebaking time ascalledfor in the recipe. Allow hot air to flow freely through the ovenforoptimum bakingresults.Improper placement f pansin the ovenwill o block air flow and may result in unevenbrowning.For optimum browning and evencooking results: _ Do notcrowd a rack with pans. Never place morethan one cookie sheet, one 13x9x2-inch cake pan or two 9-inch round cake pans on one rack. * Staggerpans when baking on two racks so one pan is notdirectlyoveranotherpan. � Allowoneto twoinchesbetween panand the oven the walls. Check the cooking progress at the minimum time recommended inthe recipe.Ifnecessary, ontinue c checking at intervals untilthefoodisdone.Ifthe ovendoorisopened toofrequently, eatwillescapefromtheoven;thiscanaffect h bakingresultsandwastesenergy. If you add additional ingredients or alter the recipe, expectcooking timesto increase decreaseslightly. or
Use a reliable recipe and accurately measure fresh ingredients. Carefully follow directions for oven temperature and cooking time. Preheat oven if recommended. Use the correct rack position. Baking resultsmay be affectedifthewrongrackpositionis used. � Top browningmay be darker if foodis locatedtoward the top oftheoven. Bottom browningmay be darker if food is located towardthebottomof theoven. When using two racks for baking,allowenoughspace betweenthe racks for proper air circulation. Browning and cooking resultswill beaffectedif airflow isblocked. Cookware material plays an important part in baking results. lwaysusethetype andsize ofpancalledforinthe A recipe.Cooking timesorcooking resultsmay be affectedif thewrongsize is used. Shiny metal pan reflects heat away from the food, produces lighter browning anda softercrust.Useshiny pansfor baking cakesorcookies. oroptimum F baking results,bake cookiesand biscuitson a flat cookie sheet. If the pan has sides, suchas a jelly roll pan, browning may notbe even. � Dark metal pan or a pan with an anodized (dull) bottom absorbsheat,producesdarkerbrowning anda
Roastingisthe methodfor cookinglarge,tendercutsof meat uncovered, without adding moisture. Most meats are roasted at 325°F. It is not necessaryto preheat the oven. Place the roasting pan on either of the two lowest rack positions, -Usetender cuts of meat weighing three pounds or more. Some good choices are: Beef rib, ribeye, top round, high quality tip and rump roast, pork loin roast,leg of lamb,veal shoulder roastand cured or smoked hams. Seasonmeat, ifdesired,eitherbefore orafterroasting.Rub intothe surfaceofthe roastif addedbeforecooking. Placethe meatfat-side-up ona rackin a shallowroasting pan. Placingthe meatona rackholdsitoutof thedrippings, thusallowing betterheatcirculation forevencooking. sthe A
fat on top of the roast melts, the meat is basted naturally, eliminatingthe needfora_dditionalbasting. The cooking time is determined by the weight of the meat and the desired doneness.For more accurate results, use a meatthermometer.Insertit so the tip is in the center of the thickest part of the meat. It should not touch fat or bone. Remove the roast from the oven when the thermometer registersthe desired doneness. NOTE_ For more information about food safety, call] USDAs Meat & PoultryHotlineat 1-800-535-4555. ForI cookinginformation writetothe NationalLiveStockand I Meat Board, 444 North Michigan Avenue, Chicago, Illinois6061t.
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