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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 YOUR RANGE
BAKING/ROASTING
Your oven is designed with the AccuBake temperature management system to constantly monitor oven temperature. The burner element will cycle, as needed, to maintain the desired temperature. This feature is automatically activated when the oven is in operation. Front of rack
1. Place the racks where you need them in the oven.
For more information, see the �Positioning racks and pans� section.
Rear of rack
2. Choose the bake setting.
PRESS
BAKE
YOU SEE
BAKE
3. Set the temperature (optional).
Do this step if you want to set a temperature other than 350°F. Press s to raise the temperature or t to lower the temperature in 5°F amounts. Use these pads until the desired temperature shows on the small display.
PRESS
TEMP
YOU SEE
BAKE
(example for bake at 375°F)
4. When roasting, put your food in the oven.
You do not have to preheat the oven when roasting, unless your recipe recommends it.
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.
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