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I purchased the unit from a private party and the original owners manual was not available. Having the ability to download it was extremely helpful and clarified operating the equipment immensely. This is a complicated unit and without the manual I would not have been able to maximize it's potential. Thank you.
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Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
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Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
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Quick response and exactly what I was looking for and at a great fair price!
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5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
Oriental Pork Yield: 4 to 6 servings 1 (1 lb.) pork tenderloin 3 tablespoons soy sauce 1 tablespoon cornstarch 1 teaspoon instant chicken flavored bouillon 1 (6 oz.) pkg. frozen pea pods 1 (8 oz.) can bamboo shoots, drained 1 (8 oz.) can water chestnuts, drained and sliced 1/2 cup sliced green pepper 1/2 cup sliced green onion
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Trim fat from pork. Cut pork into bite-size pieces. Combine pork, soy sauce, cornstarch, and bouillon in dish. Cook, covered, on Cook Level 5 for 7 to 9 minutes, or until pork is thoroughly cooked and is no longer pink. Add remaining ingredients. Cook, covered, on full power for 2 to 4 minutes, or until vegetables are cooked as desired. Stir halfway through cooking time. Micro-tip: This dish may be served over rice, if desired.
Poultry Cooking Guidelines
1. 2. 3. 4. Remove metal clamps from poultry and tie legs with a string, if desired, before cooking. Small poultry items can be cooked on a plastic rack in a dish or on a plastic meat tray. Poultry weighing 3 pounds or more will brown by itself "naturally" in the microwave oven. Seasoned coating mixes and paprika will improve the color of poultry. Try making a paste of 1 tablespoon paprika and 2 tablespoons of shortening. Rub this paste over poultry for a reddish-brown color. Do not salt poultry until just before serving, since salt will dehydrate the surface of poultry, making it tough. Salt may be added to a sauce, that covers the poultry, before cooking . Begin cooking chicken pieces skin-side-down. Turn the pieces over halfway through cooking time in most recipes. When cooking whole poultry, begin by cooking breast-side-down. When the poultry is turned over, cooking can be completed breast-side-up for a browner finished appearance. 8. Pierce the skin of poultry before placing it in the microwave oven, to prevent popping. 9. After the poultry has started to brown, the wing tips, narrow part of the legs, and the high point of the breast bone can be covered with small thin strips of foil. This is called "shielding". The small amount of foil will slow the cooking of these areas and prevent them from dehydrating and overcooking. 10. Large poultry items, such as large turkeys, may need to be turned over several times during cooking, for more even cooking. 7.
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Item Whole Chicken, Turkey, Duck, Cornish Hen
Total Cooking Time (170 °F Dark Meat) (180°F White Meat) 3½ to 4½ min./lb.
Cookmatic Power Level Full Power (10)
Method Place in heavy-duty roasting bag, in dish. If desired, use plastic rack in dish. Close the bag loosely, securing with a string. Turn over several times during the cooking time. Allow to stand 10 -15 minutes before carving.
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