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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!!
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This manual is exactly what I needed. This site always has every manual I need, and it is also much less expensive then most other sites. This is the only manual site I will use.
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Useful manual, good scan, worth the pay if you find the unit difficult to operate.
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Exactly as described, the full user-manual (145 pages). Perfect.
ADVICE FOR DEFROSTING
Meat joints Place in a flan dish, turn over at least 4-5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for at least 60 minutes, until thoroughly defrosted.
Poultry
Place in a flan dish, turn over at least 3-4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 60-90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets.
Steak, Chops & Chicken Portions
Place in a flan dish, separate during defrosting and turn over at least 2-3 times. Shield if necessary.
Cubed & Minced Meat
Place in a bowl, stir or turn over at least 3-4 times during defrosting, remove defrosted parts each time. For frozen blocks of meat see �Minced Meat� in the charts on page 17.
Whole fish & Fillets
Place in a flan dish, separate during defrosting and turn over at least twice. Shield if necessary.
Prepacked Frozen Foods
Remove packaging, including any foil and place in a suitable dish. NOTES: � To defrost food, use either MEDIUM LOW/DEFROST (30%) or LOW (10%) microwave power. � Shield warm areas with small pieces of foil if necessary. � It is important to turn food over, separate (where appropriate) and rearrange to ensure even defrosting. � Standing time is necessary to ensure thorough defrosting. � See the defrosting chart on page 17 for further information.
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