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I was so happy that the owner's manual was available. It is well written and helped me to use the radio/CD player/recorder without problems. Thanks for making it available.
Irene Lambert
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Excellant!!! Very quick and easy....Best $4.99 I have spent in a very long time..
I highly recommend this.
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Thanks so much for the Owner's manual for my Sony PS - FL1. I had purchased the turntable off of eBay. It came in and looked great. Packed well and appeared to be great. I balanced and aligned the tone are and hooked it up. When trying to play a record the tone are would move to the right place and just before it would drop to play it moved back off the edge of the record before touching down. I searched the net for an answer to this issue. No luck. Then I purchased the owners manual and sure enough there was a place to adjust where the stylus touched down. That adjustment solved the problem and saved me a $35 feet to have the player checked out. The manual is well written and easy to understand. It is a must have for anyone with this front loading Sony turntable.
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Some years back I pruchased a Sansui G-9000. I had it cleaned up and a problem with the left channel repaired. When I got it back I hooked it up to my tape decks, turn tables, TV and it played great. The only thing I was not really satisfied with was the performance of my Graphic Equalizer. I purchased this owner's manual had poured myself a cup of coffee. The manual is well organized and written in plain language. It also contained the solution to my dissatisfaction. By using the preamp connections coupled I was able to run everything through my graphic equalizer and now enjoy the full potential of my complete system.
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An excellent service for the price, however, it would also have been handy if the troubleshooter pages were included. The manual is only sent in the language of your country, thus it looks as though there are some pages missing. Otherwise highly recommended.
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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