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The manual was made available promptly. I is a clean scan of the original. I had no problem downloading it. The scan was well centered and cleanly formatted. It is as good a product as can be had without being the original document.
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Received downlink in less then 8 hours, Item was in good copy condition, and told me how to program the clock timer. The price was very resonable, and the process was very automated and was GREAT to work with.
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Fast service, document is OK. Thanks! Searched for it long time.
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I was very pleased with the manual I got for my amateur (ham) radio. Without it I could not figure out how to input and/or change the P/L setting on my radio. It drove me nuts as the radio was essentially useless. That all changed when my manual came. Then it took only minutes and I was done. Now my radio works fine. This is an exceptionally good resource as it's a very easy and user friendly download. Thank you very much! Dziękujemy za!
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It answered my question, which was how to load the paper. I did notice that the very end of the manual was not visible.
How your microwave oven works
Microwave ovens are safe. Microwave energy is not hot. It causes food to make its own heat, and it�s this heat that cooks the food.
Mode mlxer Magnetron Glass Tray
Oven cavity
Metal Floor
Microwaves are like TV waves or light waves. You can�t see them, but you can see what they do.
A magnetron in the microwave oven produces microwaves. The microwaves move into the oven where they are scattered or stirred by a mode mixer (like a fan). Microwaves bounce off metal oven walls and are absorbed by food.
The glass tray of your microwave oven lets microwaves through. Then they bounce off a metal floor, back through the glass tray and are absorbed by the food.
Microwaves pass through glass, paper and most plastics without heating them so food absorbs the energy. Microwaves bounce off metal pans so food does not absorb the energy.
Microwaves may not reach the center of a roast. The heat around the outside is what cooks the roast all the way through. This is one of the reasons for letting some foods (roasts, baked potatoes) stand for a while after cooking, or for stirring some foods during the cooking time.
The microwaves disturb water molecules in the food. As the molecules bounce around bumping into each other, heat is made, like rubbing your hands together. This is the heat that does the cooking.
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