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Thanks for offering this item at such a good price. Proved handy in identifying the part I was looking for my set.
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Thr Video Recorder i have is quiet Old and the Producer could Not help me. So i w as very glad to find an offer for the owners Manual for a very fair Price.a I obtained the original Manual very quick and I am happy to have it now.
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The PDF copy was immediately available on download after the payment. However, I noticed that the document was in German, and Ihad to contact a German translator to get it translated it to English. The quality of document is legible can be used for my purpose.
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The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
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Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
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.
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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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