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There are currently no product reviews.
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This manual is very helpfull to use the Power Supply. All technical information has been available.
For service use the circuit diagrams are very good.
Thanks .
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Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
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The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
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The owners manual is very good. all my how to questions were answered in detail.
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Irrespectively of this manual exist only germany language, it's useful - although i need some additional task to translate: My english is bad, but usable - but i really dont speak germany. :)
USING YOUR RANGE
BAKING/ROASTING (CONT.)
3. Put your food in the oven.
During baking/roasting, the elements will turn on and off to keep the oven temperature at the setting. NOTE: The top element helps heat during baking/roasting, but does not turn red.
4. After baking/roasting, turn the oven control knob
to OFF.
TURN
BROIL WARM
YOU SEE
OVEN ON and HEATING lights go out.
200
CLEAN
250 300 350 500 450 400
Saving energy
� To avoid loss of heat, open the oven door as little
as possible. � Use a timer to keep track of cooking time.
Roasting meats and poultry
� For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better. � Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan.
� Plan your meals for the most efficient use of the
oven by cooking more than one food at a time, or baking while the oven is still hot after cooking a meal.
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