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Perfect. Very good service and very good scanning quality. All sheets are very legible. Thank's
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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.
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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.
Until you get used to the settings, use the followlng as a guide. For best results, start cooking at the high setting: then turn the control knob down to continue cooking. SElTING LlTE RECOMMENDED USE To light the burner. After the burner lights, turn control back to a desired setting to stop the clicking of the ignitor. To start foods cooking. To bring liquids to a boil. To hold a rapid boil. To fry chicken or pancakes. For gravy, pudding and icing. To cook large amounts of vegetables. To keep food warm until ready to serve.
Cookware
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NOTE: Do not cook with the control in the LITE position.
In case of a prolonged failure
power
There is no one brand of cooking utensil that is best for all people. Knowing something about pan materials and construction will help you select the correct cooking utensils for your needs. NOTE: For best resukr and greater fuel l efficiency, use only flat-bottomed utensils that make good contact with the surface burners. Utensils with rounded, warped, ridged (porcelain enamel-ware) or dented bottoms could cause severe overheating, which damages the utensil andlor surface burner. Woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most stores that sell housewares. l The pan should have straight sides and a tightfifing lid. l Choose medium to heavy gauge (thickness) pans that are fairly lightweight. The pan material (metal or glass) affects how l fast heat transfers from the surface burner through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results. l Handles should be made of a sturdy, heatresistant material and be securely attached to the pan.
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Surface burners can be manually lighted. Hold a lit match near a burner and turn the control knob to the LITE position. After the burner lights, turn the control knob to the desired setting.
Pans should be easy to clean. Check to be sure there are no crevices, rough edges or areas where food migM collect. Be sure pans do not tip, whether they are full or empty. Uee utensils only as they were intended to be used. Follow pan instructions. This is very important for glass cookware because some should be used only in the oven. Other pans are marked as flameware and may be used on the surface burners.
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Burn, Fire, Explosion and Product Damage Hazard Burner flame should not extend beyond the edge of the cooking utensil. The flame can burn you and cause poor cooking results. Be sure all control knobs are turned to OFF when you are not cooking. Someone could be burned or a fire could start if a burner is accidentally left ON. If the flame should go out while cooking, or if there is a strong gas odor, turn the burners OFF. Wait five minutes for the gas odor to disappear before relighting burner. lf gas odor is still present, see safety note on page 3. Failure to follow these precautions could result in explosion or fire. Do not leave an empty utensil, or one which has boiled dry, on a hot surface burner. The utensil can overheat and may damage the utensil or cooking product.
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