There are currently no product reviews.
This manual is complete and very readable.It was a great help for my two ICF5800L.The first one had the dial cord broken,and without the service manual it is impossible to replace it.Thank.Olivier.
This is a top quality manual. You couldn't get better if you had the original and scanned it yourself. Best price on the net as well. Diagrams are clear and complete, text is sharp and easy to read. Granted you don't get the manual the second you click pay, but the few hours you have to wait for it to be available for download isn't a problem at all. This is a very reliable company.
Very VERY pleased with the product, and will buy others. Thanks!
In a word AWESOME.
I never expected the quality and abundant content that I got with this manual. Everything you'd ever want to know from a service perspective is found in this manual, along with... as a bonus, operating instructions on how to use the unit. WOW. Very impressed with the quality of the manual. You won't be disappointed if you're looking for the EVS900 service manual.
I thank Owen-Manuals.com for the wonderful service rendered to me, and this manual which I purchased helped me a lot in servicing my Denon System, which was lying in a dead state.
I purchased this manual to repair my Teac set and with the support of this manual I rectified the problem.
Bone and Fat
Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may overcook while meat positioned under a large bone, such as a ham bone, may be undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook.
Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken livers, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch strip of skin peeled before cooking. Score sausages and frankfurters. Do not Cook/Reheat whole eggs with or without the shell. Steam build up in whole eggs may cause them to explode, and possibly damage the oven or cause injury. Reheating SLICED hard-boiled eggs and cooking SCRAMBLED eggs is safe.
Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts. When reheating donuts or other foods with different centers be very careful. Certain foods have centers made with sugar, water, or fat and these centers attract microwaves (For example, jelly donuts). When a jelly donut is heated, the jelly can become extremely hot while the exterior remains warm to the touch. This could result in a burn if the food is not allowed to cool properly in the center.
Foods will not have the same brown appearance as conventionally cooked foods or those foods which are cooked utilizing a browning feature. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine and brush on before cooking. For quick breads or muffins, brown sugar can be used in the recipe in place of granulated sugar, or the surface can be sprinkled with dark spices before baking.
Two potatoes take longer to cook than one potato. As the quantity of the food decreases so does the cooking time. Overcooking will cause the moisture content in the food to decrease and a fire could result. Never leave microwave unattended while in use.
Individual foods, such as baked potatoes, cupcakes and appetizers, will cook more evenly if placed in the oven equal distances apart. When possible, arrange foods in a circular pattern.
Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge.
Thin pieces cook more quickly than thick pieces.
Foods that are at room temperature take less time to cook than if they are chilled, refrigerated, or frozen.