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Perfect. Very good service and very good scanning quality. All sheets are very legible. Thank's
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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.
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
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