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This is one of four manuals I have downloaded recently.
Purchase was very straight forward and the authorising email arrived in about 4 hours.
The quality of the scan is good. Print is clear and square to the page edges.
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Exactly as advertized. High quality digital copy of the Nak 610 user manual. Easy download and access. Highly recommended.
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The manual was exactly what I wanted and I found it nowhere else. Thanks!
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Having purchased a 1994 Kenwood music system from a Charity shop in 2013 (it was a high end product in its day), I found myself not quite knowing where to plug in what, and how to do this, that and the next thing. I needed a Manual, and after failure with another online 'Manual provider' I found Owner Manuals dot com. Well, I wasn't sure, but it was only $5, and if things didn't work out, I wouldn't have lost much...
But things DID work out. After paying my childrens inheritance money, $4.99, I was sent a Manual for my Kenwood System very quickly. Alas, it was in German, and being Scottish, I could not read it or get my system in order from it...a rapid email to them brought the English Manual in short order, and my retro-system was and IS up and running in it's regulation settings.
I am very grateful to http://www.owner-manuals.com for their quick service and for even having such an obsolete Manual in the first place! If you need a Manual for ANYTHING, try here first. I wouldn't be surprised if I bought a 1928 Marconi radio, and got the user Manual for THAT here too!
Top marks.
John Copeland
Glasgow
Scotland
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I was so happy that the owner's manual was available. It is well written and helped me to use the radio/CD player/recorder without problems. Thanks for making it available.
Irene Lambert
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER OF PAN(S) 1 2 3 or 4 POSITION ON RACK Center of rack. Side by side or slightly staggered. Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
Bakeware
The bakeware material affects cooking results. Follow manufacturerâ��s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS Light colored aluminum Light golden crusts â�
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RECOMMENDATIONS
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Use temperature and time recommended in recipe.
Even browning
â� â� â�
Split Oven Rack
(on some models)
Split-Rack with Removable Insert
The split-rack with removable insert is a space maximizer. When the two are attached, they make a full rack. The insert can also be removed to provide room for large items such as a turkey and casseroles. Do not place more than 25 lbs (11.3 kg) on the splitrack. The insert can also be used on the counter for a cooling rack.
Dark aluminum and other bakeware with dark, dull and/or nonstick finish â� Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
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Insulated cookie sheets or baking pans â� Little or no bottom browning Stainless steel
â�
â� â�
A
B
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May need to increase baking time.
Light, golden crusts Uneven browning
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A. Split-rack B. Removable insert
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Stoneware/Baking stone â� Crisp crusts Ovenproof glassware, ceramic glass or ceramic
â�
Follow manufacturer�s instructions.
If you would like to purchase a split-oven rack, one may be ordered. See �Assistance or Service� section to order. Ask for Part Number 4396927.
â�
To Use Racks:
1. Place a full rack on position 1 or 2, and the split-rack on position 3 or 4. 2. 3. 4. 5. Place large items on the right side of the full rack. Place deeper, covered dishes on the left side of the full rack. Place shallow dishes on the split-rack. When finished cooking, slowly remove items.
May need to reduce baking temperatures 25°F (15°C).
Brown, crisp crusts
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. â� Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
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A
After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat, poultry and fish in 2 or 3 different places.
B
A. Rear rack section B. Front rack section
â�
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