My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
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 .
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.
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.
The owners manual is very good. all my how to questions were answered in detail.
Text excerpt from page 11 (click to view)
COOKING EQUIPMENT
Do not leave the fat or oil on the frying pan on the hob to store it, in case the hob is inadvertantly switched on. 1. Preparing the food Seal the food by coating with flour, egg and breadcrumbs or batter. Do not use a basket with batter coated food as they will stick. 2. Amount of oil For safety purposes, fill the pan only one-third full of fat or oil. 3. Testing the temperature of the oil It is advisable to test the temperature of the oil with a thermometer. Alternatively drop a small cube of bread into the oil which should brown in just under a minute if the oil is at 190° C/375°F. 4. Cooking the food Lower the food gently into the oil. Do not add too much food at once or the temperature of the oil will be reduced and may result in soggy, greasy food. Turn the food if necessary: doughnuts float to the surface so will not brown on the upperside if not turned. Once cooked, drain on absorbent paper, kitchen roll for example. 5. Double frying of chips Double frying will ensure good chips. First fry the chips for a few minutes at 170°C/340°F to seal the outside. Remove the chips from the oil. Increase the temperature of the oil to 190°C/375°F to finish cooking and brown the chips. Chips may be kept for several hours after the frying before finishing off with the second frying.
