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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.
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The owners manual is very good. all my how to questions were answered in detail.
Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/RESULTS Light colored aluminum s Light golden crusts
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OVEN USE
Preheating
After turning the oven control knob to the desired temperature, the set temperature will appear in the display for 5 seconds. Then a preheat conditioning time counts down the approximate preheat time. This feature is included for your use if you are baking a food item that requires oven preheating. The oven control automatically sets preheating times based on the oven temperature you select, as shown below:
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RECOMMENDATIONS Use temperature and time recommended in recipe.
Even browning
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Dark aluminum and other bakeware with dark, dull and/or nonstick finish s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time. May need to increase baking time.
For 245ºF and less, the preheating time is 4 minutes. For 250 - 445ºF, the preheating time is 10 minutes.
For above 450ºF, the preheating time is 15 minutes. As the preheat conditioning ends, the time of day reappears. You will hear a 1-second tone indicating the oven is ready to use. The electronic control regulates the preheat time and temperature to maintain a precise temperature range for the best cooking results. The preheat and set temperatures may be different at the end of the countdown. This is normal.
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Insulated cookie sheets or baking pans s Little or no bottom browning Stainless steel s Light, golden crusts
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Baking and Roasting
Do not place food or cookware directly on the oven door or the oven bottom. Before baking and roasting, position the racks according to the �Positioning Racks and Bakeware� section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. To Bake or Roast: 1. Push in and turn the oven control knob to the desired temperature setting. 2. Place food in oven. The oven burner will cycle on and off to keep the oven temperature at the setting.
Uneven browning
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Stoneware s Crisp crusts Ovenproof glassware, ceramic glass or ceramic
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Follow manufacturer�s instructions. May need to reduce baking temperatures 25°F (15°C).
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Brown, crisp crusts
Oven Vent
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3. Push in and turn oven control knob to OFF when finished.
Broiling
Broiling uses direct radiant heat to cook food. During broiling, the broil burner cycles on and off in internals to maintain oven temperature. s Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.
1. Oven Vent
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The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.
For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning. Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
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