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Absolutely perfect! I've been trying to understand how to use all or at least some of the features of the receiver and especially the remote.
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Copy of genuine owners/operators manual, very useful
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The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
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Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
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I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
SURFACE COOKING
Cookware which extends more than two inches beyond the grate, rests on two grates, or touches the cooktop may cause a build up of heat which may result in damage to the the burner grate, burner or cooktop. Cookware, suchas a wok with a support ring, which restricts air circulation around the burner will cause heat to build up and may result in damage to the burner grate, burner or cooktop, Foods cook faster when the cookware is covered because more heat is retained. Lowerthe flame size when cookware is covered, The cooking performance is greatly affected by the type of cookware used. Propercookware will reduce cookingtimes, useless energy and producemore even cooking results. For best results usea heavy gauge metal pan with a smooth flat bottom, straight sides and a tight fitting lid. Cookwarewitll uneven, warped, or grooved bottoms do not makegood contact with the heating surface, will reduce heat conductivity and result in slower, less even heating, To determine the flatness of the bottom of a pan, place the edge of a ruler across the bottom of the utensil. Hold it up to the light. Little or no light should be visible under the ruler,
The pan materialdetermines how evenly and quickly heat is conducted from the heat source to the food. Some widely used pan materials are: Aluminum - excellent heat conductor. Some foods will cause itto darken or pit. Often used as a bottom coating to improve the heating of other pan materials. Copper - excellent heat conductor. Discolors easily, requires constant polishing. Often used as a bottom coating to improve the heating of other pan materials. Stainless Steel ± slow conductor of heat. Develops hot spots and produces uneven cooking results. Durable, attractive, easy to clean and (aluminum or copper) are heat better if other metals stain resistant. Will distribute combined or sandwiched together as a bottom coating. Cast iron - slow heat conductor. Cooks evenly once temperature is reached. Heavy. Needs seasoning to make cleaning easier and to prevent sticking and rusting. Glass - slow heat conductor. Easy to clean. Some types may only be used in the oven. Porcelain Enamel - glass-like substance fused to metal. Heating characteristics depend on base material. Easy to clean.
Acceptablewater-bath or pressure canners should not be oversized and should not rest on two burner grates. They should also have flat bottoms. When canning, use the HI setting just untilthe water comes to a boil or pressure is reached in a pressure canner, then reduce to a setting that maintains the pressure or a boil. Prolonged use of the HI setting or the use of incorrect canning utensils will produce excessive heat. Excessive heat can cause permanent damage to the appliance.
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