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Good quality instructions manual. Very useful to me. Quick and excellent service from Owner-Manuals... Thanks !!!
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Sono molto soddisfatto e, quando mi necessiterà, mi avvarrò nuovamente di questo servizio!
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A comprehensive Operating and Service Manual. All schematics are complete and easy to read. The PCB drawings and complete parts list are very helpful. I would definitely recommend this manual.
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SCANNING OF HIGH QUALITY
VERY, VERY HIGH VELOCITY DOWNLOAD
VERY GOOD PRICE,
TRUE SATISFIED, THANKS
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Genuine Toshiba owner's manual. Couldn't really ask for more. And written in understandable English in contrast to a few recent experiences I have had with manuals for other equipment other than Toshiba but made in China and written in "Chinglish"!
USING YOUR RANGE
BAKING/ROASTING
Your oven is designed with the AccuBake temperature management system to constantly monitor oven temperature. The burner element will cycle, as needed, to maintain the desired temperature. This feature is automatically activated when the oven is in operation. Front of rack
1. Place the racks where you need them in the oven.
For more information, see the �Positioning racks and pans� section.
Rear of rack
2. Choose the bake setting.
PRESS
BAKE
YOU SEE
BAKE
3. Set the temperature (optional).
Do this step if you want to set a temperature other than 350°F. Press s to raise the temperature or t to lower the temperature in 5°F amounts. Use these pads until the desired temperature shows on the small display.
PRESS
TEMP
YOU SEE
BAKE
(example for bake at 375°F)
4. When roasting, put your food in the oven.
You do not have to preheat the oven when roasting, unless your recipe recommends it.
Roasting meats and poultry
� For even cooking, place the meat on a
rack in a shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better. � Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan.
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