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This manual is very helpfull to use the Power Supply. All technical information has been available.
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Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
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The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
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The owners manual is very good. all my how to questions were answered in detail.
R-21+22FBSTM Operation Manual
24/07/2003
09:30
Page 32
RECIPES
STUFFED PEPPERS
Serves 2 - 4 2 large green, red or yellow peppers 225g minced pork 100g cooked rice 50g red pepper, finely chopped 50g spring onion 2 cloves garlic, crushed 5ml (1 tsp) ground cumin salt and pepper 1 egg (medium) 100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and membranes. Place in a greased 25cm (10�) flan dish. 2 In a medium bowl, combine all remaining ingredients except for the cheese. Fill the pepper halves with equal amounts of the mixture. 3 Sprinkle the cheese over the filling. 4 Place dish on the turntable and cook on 70P for 12 minutes.
CRISPY CHICKEN GOUJONS
Serves 2 - 4 200g dried crispy onions 30ml (2 tbsp) honey mustard 15ml (1 tbsp) wholegrain mustard 1 egg (medium) 300g skinless chicken fillets
1 Place the onions in a flan dish. 2 In a small bowl, mix the mustards and egg together. 3 Cut the chicken fillets into long thin goujons. Coat with the mustard mixture, then with the onions. 4 Place the goujons into a 25cm (10�) flan dish, place on the turntable. 5 Cook on 70P for 8 minutes. Turn the goujons over, halfway through cooking.
GARLIC MUSHROOMS
Serves 6 50g margarine 3 cloves garlic, crushed 250g mushrooms, quartered
1 Heat the margarine on 100P for 30 seconds. Stir in the garlic and cook on 100P for a further 30 seconds. 2 Stir in the mushrooms and cook on 100P for 4 minutes, stir halfway through cooking.
FISH PIE
Serves 4 900g potatoes, peeled and chopped 135ml (9 tbsp) water 25g margarine 30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste 450g fish fillets (e.g. fresh cod) 300ml (1/2 pint) white sauce (see page 37) 10ml (2 tsp) dried dill
1 Place the potatoes in a bowl and add the water. Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning. 2 Place fish in a flan dish in a single layer, cover and cook on 70P for 7 minutes. Flake the fish and mix into the sauce. Add the dill and mix well. 3 Pour into a casserole dish, spread the potato on top. 4 Cook on 70P for 18 minutes.
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