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Perfect quality, highly appreciated service !!!
Fast delivery of the download info, no issues at all. Recommended E-manual shop !!!
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hi owners manual- crew,
i am very satisfied about the trade with you.
if i need some other manuals, i will contact you again.
thanks
frank kappler
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Full Panasonic service Manual, as described, no problems
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This place is amazing. Got our manual in a few hours. Print quality is excellent. Even the manufacturer didn't have this manual. The price was excellent. How many more stars can I give them? More than satisfied.
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This was a very hard to find manual. The unit is long discontinued and Pioneer doesn't retain every manual for every model. Thanks owner's-manual.com!
HINTS AND TIPS
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Manual cleaning of the Stayclean linings is not recommended. Damage will occur if abrasives or aerosol sprays of any kind are used. Slight discolouration and polishing of the Stayclean surfaces may occur in time. This does not affect the Stayclean properties in any way. A good time to allow the oven to run on is after the weekly roast. After removing the roast, turn the oven up to 220°C and allow to run for an hour or so. Some soilage will remain. It is important not to allow a build-up of soilage as this can prevent the Stayclean from working. Follow the recommendations below to keep oven soilage to a minimum. Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try cooking at lower temperatures for an increased length of time, you will save energy and often the joint is more tender. Use minimal, if any, extra oil or fat when roasting meat, potatoes only require brushing with fat before cooking. Extra fat in the oven during roasting will increase splashing and soilage. It is NOT necessary to add water to the meat tin when roasting. The water and the fat juices from the joint create excessive splattering during cooking - even at normal temperatures, as well as causing condensation. Covering joints during cooking will also prevent splashing onto the interior surfaces. Removing the covering for the last 20-30 minutes will allow extra browning if required. Some large joints and turkeys especially benefit by this method of cooking, allowing the joint to cook through before the outside is over-browned.
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