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Great price, Quick delivery, the document was very usefull A+++++++++++++++
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Thank´s for your help, I already recived these manual from you
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Thank you for your manual It has the basic things to and i use the Oszi for Longer Time.
THX
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Actually, I was looking for this information for 3 years!...now thanks to you, the manual is on my hands and of great help, cause I understand now where I was doing wrong connections and wires...excellent, I'll be back to you if in need, thank you.
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This manual covers the main equipment features only. While it also includes the procedure for saving and loading from the now long obsolete memory cards it does not mention the how to operate with the optional floppy drive interface so I am still at a loss about how to use this! Note that there is a separate manual covering the MIDI interface and programming via the keyboard, not included in this download. You will also need to get hold of this if you want to use the MIDI interface properly. Basically there is little difference between this manual and the free to download manual for the similar PR60 model.
Using and Caring for Your Oven
Roasting tips
� Roast meats fat-side up in a shallow pan using a roasting rack. � Use a roasting pan that fits the size of the food to be roasted. Meat juices may overflow the sides of a pan that is too small. Too large of a pan will result in increased oven spatter. � Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil. � Use an accurate meat thermometer to determine when meat has reached desired degree of doneness. Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer should not touch fat, bone, or gristle. � After reading the thermometer once, push it further into the meat 1�2 inch or more and read again. If the temperature drops, return the meat to the oven for more cooking. � Check pork and poultry with a thermometer in 2-3 places to ensure adequate doneness. � Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand 10-15 minutes after removal from the oven.
� A foil tent will slow down surface browning for long-term roasting, as when roasting a turkey. Place tent-shaped foil loosely over meat to allow for air circulation. Do not seal foil or meat will be steamed.
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