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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.
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Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
BREAD MAKING TIPS
Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. We recommend you start with an easy recipe, like Basic White Bread, until you become accustomed to making bread the KitchenAid way. The following tips will help: Tips for Mixing and Kneading � ALWAYS use the dough hook to mix and knead yeast doughs. � NEVER exceed Speed 2 when using the dough hook. � NEVER use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 41�2-quart tilt-head mixer. � NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer. � Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about 1�2 cup at a time), but NEVER exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result. � Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished. � Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. � Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth. � Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.
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