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Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
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manual was very helpful in learning how to propery use my washer. I could not find this manual anywhere else.
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Awesome quality manual. You really saved my bacon with this one. Was looking for some specific information with regards to my "new" vintage VCR that didn't come with the owners manual. This site is truely a goldmine of available manuals. The quality of the scans are top notch.
Thank-you so much for this awesome manual. If you're looking for this Sony SL-HF400 owners manual, this is the one you NEED to buy. Definitely worth the money.
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The manual was made available promptly. I is a clean scan of the original. I had no problem downloading it. The scan was well centered and cleanly formatted. It is as good a product as can be had without being the original document.
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Received downlink in less then 8 hours, Item was in good copy condition, and told me how to program the clock timer. The price was very resonable, and the process was very automated and was GREAT to work with.
R-21+22FBSTM Operation Manual
24/07/2003
09:30
Page 32
RECIPES
STUFFED PEPPERS
Serves 2 - 4 2 large green, red or yellow peppers 225g minced pork 100g cooked rice 50g red pepper, finely chopped 50g spring onion 2 cloves garlic, crushed 5ml (1 tsp) ground cumin salt and pepper 1 egg (medium) 100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and membranes. Place in a greased 25cm (10�) flan dish. 2 In a medium bowl, combine all remaining ingredients except for the cheese. Fill the pepper halves with equal amounts of the mixture. 3 Sprinkle the cheese over the filling. 4 Place dish on the turntable and cook on 70P for 12 minutes.
CRISPY CHICKEN GOUJONS
Serves 2 - 4 200g dried crispy onions 30ml (2 tbsp) honey mustard 15ml (1 tbsp) wholegrain mustard 1 egg (medium) 300g skinless chicken fillets
1 Place the onions in a flan dish. 2 In a small bowl, mix the mustards and egg together. 3 Cut the chicken fillets into long thin goujons. Coat with the mustard mixture, then with the onions. 4 Place the goujons into a 25cm (10�) flan dish, place on the turntable. 5 Cook on 70P for 8 minutes. Turn the goujons over, halfway through cooking.
GARLIC MUSHROOMS
Serves 6 50g margarine 3 cloves garlic, crushed 250g mushrooms, quartered
1 Heat the margarine on 100P for 30 seconds. Stir in the garlic and cook on 100P for a further 30 seconds. 2 Stir in the mushrooms and cook on 100P for 4 minutes, stir halfway through cooking.
FISH PIE
Serves 4 900g potatoes, peeled and chopped 135ml (9 tbsp) water 25g margarine 30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste 450g fish fillets (e.g. fresh cod) 300ml (1/2 pint) white sauce (see page 37) 10ml (2 tsp) dried dill
1 Place the potatoes in a bowl and add the water. Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning. 2 Place fish in a flan dish in a single layer, cover and cook on 70P for 7 minutes. Flake the fish and mix into the sauce. Add the dill and mix well. 3 Pour into a casserole dish, spread the potato on top. 4 Cook on 70P for 18 minutes.
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