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Perfect for my use.Could have better pictures,but otherwise perfect ;)
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This is one of four manuals I have downloaded recently.
Purchase was very straight forward and the authorising email arrived in about 4 hours.
The quality of the scan is good. Print is clear and square to the page edges.
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Exactly as advertized. High quality digital copy of the Nak 610 user manual. Easy download and access. Highly recommended.
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The manual was exactly what I wanted and I found it nowhere else. Thanks!
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Having purchased a 1994 Kenwood music system from a Charity shop in 2013 (it was a high end product in its day), I found myself not quite knowing where to plug in what, and how to do this, that and the next thing. I needed a Manual, and after failure with another online 'Manual provider' I found Owner Manuals dot com. Well, I wasn't sure, but it was only $5, and if things didn't work out, I wouldn't have lost much...
But things DID work out. After paying my childrens inheritance money, $4.99, I was sent a Manual for my Kenwood System very quickly. Alas, it was in German, and being Scottish, I could not read it or get my system in order from it...a rapid email to them brought the English Manual in short order, and my retro-system was and IS up and running in it's regulation settings.
I am very grateful to http://www.owner-manuals.com for their quick service and for even having such an obsolete Manual in the first place! If you need a Manual for ANYTHING, try here first. I wouldn't be surprised if I bought a 1928 Marconi radio, and got the user Manual for THAT here too!
Top marks.
John Copeland
Glasgow
Scotland
10
USING THE OVEN
Broiling is a method of cooking tender meats by direct radiant heat. The cooking time is determined by the distance between the meat and the broil element, the desired degree of doneness and the thickness of the meat.
,_
0FF --_
,./"
BroilingTips
Broiling requires the use of a broiler pan and insert. The broiler insert should be designed to allow fat and liquid to drain to the pan below to prevent spatters, smoke and flare-ups. Improper use may cause grease fires. For easier clean up, line the broiler pan with foil and spray the insert with a non-stick vegetable spray. Do not cover the broiler insert with aluminum foil as this prevents fat from draining into pan below. Trim excess fat and slash remaining fat to help keep meat from curling and to reduce smoking and spattering. Season meat after cooking. Place oven rack in the correct rack position when oven is cool. For darker browning, place meat closer to the broil element. Place meat furtherdownifyouwish meat to be well done or if excessive smoking or flaring occurs, See Care and Cleaning Chart on page 12 for instructions on cleaning the broiler pan and insert. THERMOSTATKNOB
TOSet Oven To Broil:
t. Place the oven rack in the recommended rack positio 2. Turn the Thermostat knob to BROIL. 3. If desired, preheat the broil element for about 3 minut_ before placing the meat in the oven. 4. Broil with the door open to the broil stop position (opera about 4-inches). 5. Followthe suggested times in the chart below. Turn me once about halfway through cooking. 6. Check for doneness by cutting a slit near the center of t_ meat. 7. After broiling, turn the Thermostat knob to OFF ar remove the broiler pan from the oven. NOTE: Broil times may increase if the range is installed ¢ 208 volts.
BACON BEEF STEAKS 1-inchthick CHICKEN Pieces RSH Fillets Steaks,1-inchthick GROUND BEEF PATTIES 3/4-inchthick HAM SUCE, precooked 1/2-inchthick PORK CHOPS 1-inchthick * The top rack positionis position #4.
#3 #3 #3 #2 or I #3 #3 #3 #3 #3
WellDone Medium WellDone WellDone Flaky Flaky WeftDone Warm Well Done
6 to 10 15 to 18 19 to 23 30 to 45 8 to 12 10 to 15 15 to 18 8 to 12 22 to 26
** Broiling times are approximateand may vary depending on the meet.
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