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.
Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
Text excerpt from page 11 (click to view)
Only experience will enable you to determine the proper settings for your personal cooking needs. The temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements.
NOTE: For safety in use, the grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
Important All grilling is carried out with the oven door closed and the grill pan handle removed from the pan. - Place the grid in the grill pan - Lightly oil the food if desired and place on the grill pan grid - Preheat the grill element for 2-3 minutes if required - Slide in the grill pan on an oven shelf at a suitable distance from the grill element. The thinner the meat, the closer it should be placed in order to be browned - When one side is browned, turn the meat over without piercing it to avoid losing juices - During cooking, adjust the shelf position as necessary
Grilling time depends on the thickness of the meat and not on its weight.
Type of food Bacon rashers Chicken joints Gammon rashers Lamb chops Pork chops Sausages (turning as required) Steaks (average thickness) Toast
Mins per side 2-5 15 - 20 5-8 6 - 12 10 - 15 10 - 12 Rare Medium Well done 3-6 6 - 10 8 - 12 1 - 1 1/
CLEANING THE OVEN
This should be cleaned with a soft cloth soaked in warm detergent water. Do not use abrasive scourers or steel wool.
To clean the chrome parts of the oven, soak in warm detergent water and remove stubborn marks with a well wetted soap impregnated pad. Rinse well and dry with a soft cloth.
The enamelled oven cavity is best cleaned whilst the oven is still warm. It is preferable/advisable to wipe the oven over with a soft cloth soaked in warm detergent water after each use. However, from time to time it will be necessary to do a more thorough cleaning, using a proprietary oven cleaner.
Prior to undertaking any maintenance work be sure to disconnect appliance from the electricity supply.