Although printing quality is not the best, the manual was very helpful in order to reactivate this ancient but still good electronic musical instrument.
as a first-time user and buyer from this site, i found the overall service outstanding!! this product is a godsend as, without it, i would never have been able to find my way around and use my machine as intended. i will certainly use this site again as required. many many thanx!!
This manual is exactly what I needed. This site always has every manual I need, and it is also much less expensive then most other sites. This is the only manual site I will use.
Useful manual, good scan, worth the pay if you find the unit difficult to operate.
Text excerpt from page 5 (click to view)
Hints and tips
Cooking with the hob burners
Start cooking with a big flame by turning theknob to , then adjust the flame as required. The outside of the flame is much hotter than its inside (nucleus), consequently the top of the flame should touch the bottom of the pan. Excessive flames mean a waste of gas. Contrary to electric plates, gas burners do not require flat-bottomed pans. The flames touch the bottom and spread heat all over the surface. No special pans are required for gas burners. However, thin-walled pans transmit the heat to the food quicker than thick-walled ones. Since heat doesn't spread evenly on the pan bottom, the food may be locally overheated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents local overheating as it allows sufficient thermic compensation. Avoid very small pans. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. The result is just a waste of gas. For a proper use, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. spoon against the meat. If it feels firm it is properly cooked. Roastbeef and sirloin require a short cooking time, as thier insides must keep their redness. Meat can either be placed an a suitable baking pan or directly on the grid under which the drip-pan has to be inserted to collect the juices. When baking time is over it is advisable to wait at least 15 minutes before slicing the meat to avoid any spilling of juices. Dishes can be kept warm in the oven at the lowest temperature, before being served.
Grilling
Heat comes from the top of the oven. It is suitable for thin meat, toast. Suggestions for grilling and alternating cooking Nearly all kinds of meat can be grilled excepting some kinds of lean game and meat loaves. Meat and fish suitable for grilling should be lightly oiled and always placed on the grid. The latter should be placed on the positions either closer or far from the grill, according to the thickness of the meat, to ensure an even cooking. Smoke produced by drops of grease and gravy can be avoided by adding 1-2 glasses of water to the pan.
Traditional cooking
Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the cpot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position.
Cooking time
Cooking time may vary according to the nature, texture and volume of the food. It is advisable to check the first cookings and verify their results as similar results can be obtained by repeating the same conditions. Indicatively, a couple of cooking tables are shown on the following pages (no. 1/2). Table no. 1 indicates cooking times, temperatures and positions of dishes in the oven for traditional cookings. Table no. 2 gives the same information for grilling Experience will suggest possible variations to the values reported on the tables.
Suggestions for traditional baking
How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. Very soft red meats, to be left rare or only welldone on the outside while keeping their juices, require a short time at a high temperature (200-250°C). White meat, fowl and fish require a low temperature (150170°C). Ingredients for the gravy should be added to the baking pan only in the last half hour, unless cooking time is very short. The baking point of meat can be checked by pressing a
