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Having bought a pre-owned Sony FM stereo tuner through eBay, it came without any manuals. It soon became clear that to get the best from this excellent tuner I needed a decent manual because much of the operation was not intuitive to a newboy to hi fi like me. I managed to download the official Sony multi-lingual manual from Owner-Manuals.com with no problem at all - a really quick and easy service. I'm very glad I did because I found out all the operations of the tuner and was then able to not only set it up quickly but also to get much more from it that poke-and-hope trialling would ever achieve. In my book $4.99 very well spent.
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This manual is immaculate in it's accuracy. Everything is written very clearly and easy to understand. Written by a professional who wants to convey a clear and easy to understand message!!
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This Manual (as downloaded) is both informative and comprehensive and has proved to be extremely useful. thoroughly recommended.
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everything is ok, thank you very much! Product is good, no problems with download!
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Great site, I always find all the manuals I need and i can't find anywhere else. PDF for the Sony PCM 3348 is complete and scan is good quality. Thank you!
Using YourOven(continued)
HOW TO BROIL Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish, and somefruits and vegetables.The food is placed directly underthe oven burner, The cookingtime is determined by the distance between the meat and the burner, the desired degree of doneness, and the thickness of the meat. rare interior,the meat shouldbe closeto the burner.Place t the pan furtherdown if you wishthe meatwell done or ifspattering and smok!ng occurs. The distance from the burner depends on the thickness of the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil until the top of the meat is browned, it should be approximatelyhalf cooked by the time the top is browned. Trimexcessfat to preventexcessivespatteringor smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you planto season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
GENERAL TIPS
Broilingrequiresthe useofthe broilerpanandinsertsupplied withyourappliance.It isdesignedto drainexcessliquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. = For easier clean-up, line the broiler pan (bottom piece) with aluminumfoil and spraythe insertwith a non-stick vegetable coating.Do not cover the broiler pan insert with aluminum foil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too closeto the burner,overbrowning and smoking may occur. Generally for a brownexterior and
4K BROILING
Food Bacon eeefPatties Quantity &/or Thickness thick slice 34"thick Position middle middle
CHART
Ooneness well rare Approx, Minutes/Sid_ I st Side 2nd Side 4- 5 3-4 1-2 2-3
TO BROIL: V 1. Turn the oven THERMOSTATknob to BROIL. It is possibleto broil longer cooking foods such as pork chops at a lower temperature to prevent overbrownJng. Turn the knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheatfor 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through itscooking time.
5, Check the doneness by cutting a slit
middle middle
Steaks 1" thick bottom
medium well
rare
5- 6 5-6
3-4
3- 4 4-5
3-4
bottom
bottom
medium
well
5- 7
7-8
4- 6
6-7
1 1/2" thick Chicken reast B Helves
Fish Fillets 1"_thick
bottom bottom bottom bottom
middle
rare medium we_l well
7 _8 8 - 10 10- It 8- 9
5- 6
5-- 6 68 8- 9 7- 8
3-5
1/2"thick HamSlices (precooked)
Pork Chops (450 °) Weiners/Sausage
middle middle
4- 5 5-6
3- 5 4-5
1/2"thick
1" thick
bottom middle
well
12 - 14 2-4
8-9 2- 3
(precooked)
in the meat near the center to check the color.
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