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 7 (click to view)
WHEN THE OVEN IS FIRST INSTALLED
Once the oven has been installed, it is important to remove the protective materials which were put on in the factory. Press button E for manual function. Switch the
The trivet
When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior. N.B. The meat tin should not be placed on a heated hotplate as this may cause the enamel to crack.
oven control knob to fan ducted cooking and then set the thermostat control knob to MAX and leave it to run, empty, for 30 minutes to remove any unpleasant new smells. During this period, an unpleasant odour may be emitted, it is therefore, advisable to open a window for ventilation.
The cooling fan for the controls
The cooling fan comes on immediately when the grill is switched on and after a short time when the oven is in use, and switches off when cooking is completed. During the initial period the cooling fan may cycle ON and OFF, this is quite normal. It may run on after the oven or grill is switched off to keep the controls cool. Always allow the cooling fan to cool the oven down before switching off the wall prior to carrying out any cleaning or maintenance work. NOTE The action of the cooling fan will depend on how long the oven or grill has been used and at what temperature. It may not switch in at all at lower temperature settings nor run on where the grill or oven has only been used for a short time.
Rating Plate
The model number of your oven can be found on the rating plate on the lower front frame of the oven upon opening the door. The oven must be protected by a suitably rated fuse or circuit breaker. The rating of the oven is given on the rating plate.
About condensation and steam
When food is heated it produces steam in the same way as a boiling kettle does. The oven is vented to allow some of this steam to escape. However, always stand back from the oven when opening the oven door to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
Control panel indicator neon
This light indicates whether the oven or grill is switched ON. In the case of the oven, the neon also indicates when the set temperature has been reached. It will cycle on, and off during use to show that the temperature is being maintained. If the neon do not operate as the instructions indicate the controls have been incorrectly set. Return all controls to zero and reset following the instructions for the required setting. When the oven is set for automatic cooking the neon should remain unlit during OFF periods.
Cookware
Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance. Advice on the effect of different materials and finishes of bakeware is given in 'Hints and Tips' in the appropriate oven section.
