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.
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 .
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.
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.
The owners manual is very good. all my how to questions were answered in detail.
Text excerpt from page 19 (click to view)
HINTS AND TIPS
l Arrange the shelves in the required positions
before switching the oven ON. Shelves are numbered from the bottom upwards.
l When cooking more than one dish in the fan
oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results.
l When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar size will be cooked in the same time.
l It is recommended that when baking larger
quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. DO NOT place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
l DO NOT place baking trays directly on the
oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. However, non-critical dishes may be placed on the oven base when more space is required.
l The use of excessively high temperatures can
cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart see page 21.
l Do use the trivet in the meat tin to prevent fat
splashing and keep oven soilage to a minimum.
