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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"!
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I purchased a vintage Sony mixer off eBay and within the hour was able to locate and purchase the manual for it.I mean really,where else can you find a manual for a product made in 1983!? It was easy to find and purchase/download the manual I needed.I will use this site again for other equipment I have! Great site!
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manual de usuario perfecto y completo de buena calidad de impresion y muy detallado ideal !
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It`s full copy of a service manual from url http://www.philips.owner-manuals.com/PM3216-service-manual-PHILIPS.html
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perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
USING YOUR OVEN
HOW TOROAST
Tosetovenforroastingseepageg,#2. Roastingisthe cookingoftender cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desire(L, seasonmeat with salt and pepper, Check weightof meatandplacemeat fat-side-up a roastingrack in a on shallowroastingpan. Placeoven rack in one of the two bottom rack positions before ovenis turnedon. Most meats are roasted at 325°F except tenderloin at 425°F and smaller poultry at 37501: 400o1 to = . Cooking time is determinedby the Frozen meat may be cooked in the weight of the meat and the desired samewayas fresh meatif the meatis doneness. Usethe chartgivenbelow thawed first, it is also possible, as a guide in determining cooking however, to cook meat from the times,Forthe mostaccurate results, frozen state. Follow the same use a meatthermometer, Insertthe roasting instructionsbut increase thermometer sothetip isin thecenter cooking timeapproximately 10to 25 ofthethickest artofthemeatandis p minutes per pound. When using nottouching boneor fat. frozen packaged meat, follow packagedirections. rozen poultry F Aftercooking, emove r meatfromthe should always be thawed before ovenand let stand15 to 20 minutes cooking except when package for easier carving.Rareor medium directions recommend cookingfrom rare meatsshouldbe removed from the frozenstate suchas for frozen the ovenwhenthe internaltern_era- turkey rolls. DO NOT REFREEZE ture is 5 to 10 lessthan the final MEATS THAT HAVE NOT BEEN ° desiredtemperature sincemeat wilt COOKEDIRST. F continue to cook slightly while standing. ROASTING CUTOFMEAT BEEF Standing Rib APPROXIMATE WEIGHT 6 to 8 Ibs. CHART INTERNAL TEMP. 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(welldone) 140°F(rare) 160°F(medium) t 170°F(welldone) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 17001:
PORK
Always cook pork to an internal temperature 170 throughout. of ° TEMP. TIME 23 to 25 min/Ib 27 to 30 min/Ib 32 to 35 min/Ib 26 to 32 min/Ib 34 to 38 min/Ib 40 to 42 min/Ib 32 min/Ib 38 min/Ib 48 min/Ib 18 to 20 min/Ib 20 to 22 min/Ib 22 to 24 min/Ib 40to 60minutes (total time) 45to 50minutes (total time) 35 to 40 min/Ib 30 to 35 min/Ib 25 to 30 min/Ib
300-325°F
4 to 6 Ibs.
I
300-325°F
RolledRib
I
5 to 7 Ibs.
300-325°F
Rib Eye
4 to 6 Ibs.
350°F 425°F 425°F 325-350°F 325-350°F
Tenderloin, Whole
4 to 6 Ibs. 2 to 3 Ibs.
SirloinTip (highquality) RolledRump (highquality) PORK LOIN Center Half LAMB,LEG
3 to 4 Ibs. 6 to 8 Ibs. 4 to 6 Ibs.
3 to 5 Ibs. 5 to 7 Ibs. 5 to 9 Ibs.
170°FThroughout 170°FThroughout 150°F(medium) 170-180°F (well) 10
325°F 325°F
30 to 35 min/Ib 35 to 40 min/Ib 25 to 30 min/Ib 30 to 35 min/Ib
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