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.
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.
Text excerpt from page 17 (click to view)
Instructions for the use
7.3.3 Cooking with the grill The heat comes from the top. Almost all meat can be grilled, with the exception of lean game and dishes such as meat-loaf. Meat and fish to be grilled should be lightly drizzled with oil and placed on the grid bars, which should be placed in the guides closest to or furthest away from the grill element, depending on the thickness of the meat, so as to avoid burning the surface and cooking too little inside. Suitable for: relatively thin meat; toasted sandwiches. Pour 1 or 2 glasses of water into the dripping pan to avoid smoke forming due to splashes of juice or fat. While cooking with the grill, the dripping pan should always be positioned in the 1 guide from the bottom.
Cooking with the ventilated grill
Using the combination of grill and fan . This type of cooking allows the heat to penetrate gradually inside the food, even though the surface is directly exposed to the grill. Suitable for: thicker meat; game-birds.
7.3.5 Cooking meat and fish Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare (roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on the inside, require cooking on high temperatures for a short time (200-250Â°C). White meat, gamebirds and fish require cooking on low temperatures (150-175Â°C). The ingredients for the sauce should only be placed in the baking tin if the cooking time is short, otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press the meat with a spoon to check if it is done. If it is firm, it is cooked. At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the juices. Before serving, plates can be warmed in the oven at minimum temperature.
7.3.6 Baking Beaten mixtures must adhere to the spoon because excess fluidity would prolong the cooking time. Sweets require moderate temperatures (generally between 150-200Â°C) and require preheating (approximately 10 minutes). The oven door must not be opened until at least Â¾ of the way through the cooking time.