Very clear scan, I recommend it. Definitely a must have for any 3362 owner.
Alpine could have written a slightly more complete manual, though. It's already pretty huge, but the unit has so many functions, I feel some more explanation would have been better.
Yamaha's manual of their comparable YDSP-1 is a little better in my opinion.
Correct manual received and of good quality but the contents of the file for the Service Manual for the same monitor is for a 20" TV not the RGB Monitor.
Text excerpt from page 9 (click to view)
Grilling
Grilling must be carried out with the oven door closed. The grill pan handles must be removed from the pan.
Cooking chart
Cooking time depends on the thickness of the meat and not on its weight. Type of food Bacon rashers Chicken joints Gammon rashers Lamb chops Pork chops Sausages (turning as required) Steaks (average thickness) Mins per side 2-5 15 - 20 5-8 6 - 12 10 - 15 10 - 12 Rare 3-6 Medium 6 - 10 Well done 8 - 12 1 - 11/
How to Use the Grill
1. Turn the oven control function knob to The grill pilot light will come on. 2. Adjust the grid and grill pan runner position to allow for different thicknesses of food. Position the food close to the element for faster cooking and further away for more gentle cooking. Preheat the grill for a few minutes before sealing steaks or toasting. Adjust the shelf level as necessary, during cooking. .
Toast
2
Hints and Tips
Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats When toasting bread, we suggest that the top runner position is used. The food should be turned over during cooking, as required.
