|
|
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Fast and courteous service. Product delivered as described. Thank you.
;
Last week I bought a second hand Panasonic AG-7500 SVHS Hi-Fi Video Cassette Recorder. It is a professional machine with many video and audio options. I feared it would be a huge quest to find a manual. I was delighted when I found owner-manuals.com. After payment I received the file to download the next day already. The quality is great. I am very happy. Thanks!
;
The owner's manual/operating instructions that I purchased was the original factory document and it was in at least three and maybe more languages. I no longer have it because I sold the tape recorder and included the owner's manual/operating instructions and a service/repair manual that I bought on ebay for the new owner.
;
This manual is very useful. Because pioneer sx-q180 is unhandy to use without manual.
;
Manual was destroyed and this purchase made it possible to recover my manual . It was easy to down load and smooth to use thanks .
Fish and Seafood Cooking Guidelines
1. 2. In most cases, fish should be defrosted, before cooking, unless otherwise stated in recipe. Cook most fish and seafood, covered, on full power. The use of coverings decreases cooking times and helps keep fish moist. Cook fish until it flakes easily with a fork and is opaque and firm. Always cook fish and seafood for a minimum amount of time. Allow 5 minutes, covered, standing time to allow for cooking to be completed. 4. Always cook fish last when preparing an entire meal, since it doesn't reheat as well as some foods and can overcook during reheating. Shellfish can be cooked in shell.
5.
3.
Item Fish, Fillets
Total Cooking Time 2½ to 5 min./lb.
Cookmatic Power Level Full Power (10)
Method Arrange in a dish on plastic rack. Brush with melted butter or lemon, if desired. Cover with plastic wrap or waxed paper. Rearrange and turn over halfway through cooking time. Fish is done when it turns opaque in color and flakes near the center of the fillet. Let stand, covered, 5 minutes before serving. Arrange in dish on plastic rack. Brush with melted butter or lemon, if desired. Cover with plastic wrap or waxed paper. Rearrange and turn over halfway through cooking time. Fish is done when it turns opaque in color and flakes near the center of the steak. Let stand, covered, 5 minutes before serving. Arrange in a single layer in a baking dish. Cover with vented plastic wrap. Stir and rearrange halfway through cooking time. Scallops are done when they are opaque. Let stand 5 minutes before serving. Arrange in a single layer in a baking dish. Cover with vented plastic wrap. Stir and rearrange halfway through cooking time. Shrimp are done when they are opaque. Let stand 5 minutes before serving. Slit or remove the membrane (soft shell) on the underside of the tail. Arrange in a baking dish, shell-side down. Brush with melted butter, if desired. Cover with plastic wrap. Lobster is done when it is firm and opaque. Let stand 5 minutes before serving.
Fish, Steaks
4 to 7 min./lb.
7
Scallops
3 to 6 min./lb.
7
Shrimp
3 to 6 min./lb.
7
Lobster Tails (2 - 8 oz. each)
5 to 7 min.
5
33
|
|
|
> |
|
