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This place is amazing. Got our manual in a few hours. Print quality is excellent. Even the manufacturer didn't have this manual. The price was excellent. How many more stars can I give them? More than satisfied.
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This was a very hard to find manual. The unit is long discontinued and Pioneer doesn't retain every manual for every model. Thanks owner's-manual.com!
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I'm so glad I was able to find a site to download my missing manuals. Very reasonable prices and they kept me informed about the process and I had my manual within less than a day. The only thing I wish was an option is a 100% English version with no spanish or anything. But overall great site.
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The manual is complete with excellent quality! One suggestion, show number of pages and weather it is multi-lingual. The AD 600 Manuel is about 76 pages and over half is non English. This results in a larger print job than usually needed. Having this information, one could select the desired pages for printing.
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I've been looking for a copy of the original user/owner manual. Just what the doctor ordered, thank you.
POULTRY
Cooking Poultry: General Directions � Prepare the poultry for cooking. - Defrost completely. - Arrange poultry pieces with thicker pieces at the outside edge of the baking dish. When cooking legs, arrange them like the spokes of a wheel. - Cover the baking dish with waxed paper to reduce splattering. - Use a browning agent or cook with a sauce to give a browned appearance.
� Watch the poultry as it cooks. - Drain and discard juices as they accumulate. - Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least 1 inch from the oven walls and other pieces of foil. � Poultry is done when it is no longer pink and the juices run clear. When done, the temperature in the thigh meat should be 180-185° F. � Let the poultry stand after cooking covered with foil for 10 minutes. The Poultry Cooking Table below provides detailed directions, Power Level, and Cooking Time settings for most cuts and types of poultry.
POULTRY COOKING TABLE
POULTRY Chicken pieces (21�2-3 lbs). POWER LEVEL HI COOKING TIME 41�2-51�2 minutes per pound DIRECTIONS Before cooking, wash pieces and shake the water off. Place pieces in a single layer in a microwavable baking dish with thicker pieces to the outside. Brush with butter or browning agent and seasonings if desired. Cover with waxed paper. Cook until no longer pink and juices run clear. Let stand covered 5 minutes. Chicken whole (3-31�2 lbs) HI 12-13 minutes per pound Before cooking, wash and shake off water. Place breast side down on a microwavable roasting rack. Brush with butter, or browning agent and seasoning if desired. Cover with waxed paper. Cook 1�3 of estimated time. Turn breast side up, brush with butter, or browning agent. Replace waxed paper. Cook 1�3 of estimated time again. Shield if necessary. Cook remaining 1�3 of estimated time or until no longer pink and juices run clear. Let stand covered with foil 10 minutes. (The temperature may rise about 10° F.) The temperature in the high should be 180° F-185° F when the poultry is done. Cornish Hens Whole (1-11�2 lbs. each) HI 6-7 minutes per pound Before cooking, wash pieces and shake the water off. Tie wings to body of hen and the legs to tail. Place hens breast side down on microwavable rack. Cover with waxed paper. Turn breast side up halfway through cooking. Shield bone ends of drumsticks with foil. Remove and discard drippings. Brush with butter or browning agent and seasonings if desired. Cook until no longer pink and juices run clear. Remove hens from microwave when they reach desired temperature. Let stand covered with foil 5 minutes. (Temperature may rise about 10° F). Temperature in breast should be 170° F before serving.
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