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 22 (click to view)
THINGS TO NOTE
1. The top oven indicator neon will glow until the oven has reached the desired temperature and then go out. It will turn ON and OFF periodically during cooking showing that the temperature is being maintained. 2. The cooling fan for the controls may operate, after a period of time. 3. Dishes, tins or trays should not be placed directly on the top oven base as it becomes very hot and damage will occur.
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There should always be at least 2.5cm (1�) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally below the element.
TO FIT THE TOP OVEN SHELF
The cranked shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected.
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Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. Stand dishes on suitably sized baking trays to prevent spillage onto the oven base and to help reduce cleaning.
HINTS AND TIPS
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All cooking should be carried out on shelf positions one and two using a cranked shelf. When more space is required, for example when roasting or casseroling, a straight shelf from the main oven may be placed on the top oven base.
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3� 2� 1-
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. The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. DO NOT use the grill pan or meat tin as a baking tray as this will increase base browning of the food. Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. Be guided by the recommendations on page 25. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
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HINTS AND TIPS
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Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards.
