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 14 (click to view)
F How to Use the Thermal
Grill
Pieces
Thermal grilling offers an alternative method of cooking food items normally associated with conventional grilling. The grill element and the oven fan operate alternately, circulating hot air around the food. The need to check and turn the food is reduced. Thermal grilling helps to minimize cooking smells in the kitchen. With the exception of toast and rare steaks, you can thermally grill all the foods you would normally cook under a conventional grill. Cooking is more gentle, therefore food generally takes a little longer to cook with thermal grilling compared with conventional grilling. One of the advantages is that larger quantities can be cooked at the same time. 1. Switch the oven ON. 2. Press the Cooking Function Control Button until the pilot light to the left of comes on. 3. If necessary, press the "Increase" or the "Decrease" buttons to adjust the temperature setting. 4. Adjust the grid and grill pan runner position to allow for different thicknesses of food and follow the instructions for grilling.
Grams
THERMAL GRILLING PRE-SET TEMPERATURE: 180°C TEMPERATURE SELECTION 50°C - 250°C DO NOT EXCEED 200°C
Hints and Tips
Prepare foods in the same way as for conventional grilling. Brush lean meats and fish lightly with little oil or butter to keep them moist during cooking. A general guide to cooking times is given beside but these times may vary slightly depending on the thickness and quantity of food being cooked.
GRILL - INNER GRILL
Temp. cooking time (in mins) * 1st side 2nd side 8-10 8-10 6-8 8-10 10-12 10-12 6-8 3-4 4-6 5-8 4-6 4-6 5-7 5-7 4-6 1-2
°C
250 250 250 250 250 250 250 250
Quantity
TYPE OF FOOD
THERMAL GRILLING Select a maximum temperature of 200°C
pre-heat minutes shelf level 3 3 3 2 3 3 3 3 3 3 3 Temp.
1000 800 1000 800 500 500
2 4 2 1 2 4 4 9 2 4
Rolled joints
{
600 800
Quartered chicken Chickens Guinea fowl Pigeons Quail Vegetable gratin Toasted sandwiches St. Jacques shells Mackerel Fish slices
Pork
°C
180 200 190 180 180 200 200 200 200 200 200
cooking time in (mins) * 1st side 2nd side 30-40 25-30 30-35 35-40 35-40 25-30 15-25 3-5 15-20 10-20 10-15 20-30 15-20 25-30 30-35 30-35 20-25 1-2 6-8 8-10
Beef Lamb
(*) Food should be turned during cooking using these times as a guide The times quoted above are given as a guide and should be adjusted to suit personal taste.
