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There are currently no product reviews.
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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 .
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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.
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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.
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The owners manual is very good. all my how to questions were answered in detail.
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Irrespectively of this manual exist only germany language, it's useful - although i need some additional task to translate: My english is bad, but usable - but i really dont speak germany. :)
USING A MEAT THERMOMETER
Insert the thermometer into the center of the largest muscle of meat, or in the inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer should not touch bone or gristle or rest in a pocket of fat. As the meat cooks, the thermometer may slip from its original position. If the reading of the thermometer seems unusually high for the length of time the meat has cooked, check the thermometer and reposition it if necessary. If you let a roast stand 10 to 20 minutes after you remove it from the oven, it will be easier to carve and the internal temperature will raise as it stands. Remove the roast from the oven when the thermometer reads 5OF to lOoF less than the internal temperature you desire. If you do not plan to let the roast stand, leave the meat in the oven until the full temperature is reached.
Normally there should be 1 % to 2 inches of air space on all sides of each pan in the oven. See tips below.
When using a large flat pan that covers most of the rack, center on one rack.
When baking a sponge or angel food cake, center on one rack in the lowest position.
L
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J
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Angel Food or Sponge Cake
J
Sheet Cake, Cookies, Biscuits
The pan or pans using the least amount of rack area should be placed on the lower of the two racks.
When using two racks and several pans, stagger them so no pan is directly above another.
RACKANDPANARRANGEMENT
Put oven rack(s) in place before turning on the oven. Rack positions are numbered 1 to 4, starting at the bottom with number 1. In general, when using only one rack, position No. 2 should be used. When using two racks, positions No. 2 and 4 work best. Pans too close to each other, to oven walls or to the oven bottom block the free movement of air. Improper air movement causes uneven browning and cooking. Cake Layers, Pies, Casseroles, 3 Pans Cake Layers, Pies, 4 Pans (staggered)
CHOOSING
Aluminum
OVEN COOKWARE
Absorbs heat faster than glass or steel and conducts heat well. Produces delicate browning, tender crusts, and reduces spattering of roasts. Best for cakes, muffins, 1 quick breads, cookies and roasting. 1 Because this cookware absorbs heat quickly and holds it well, you should lower your 1 oven temoerature 25 OF. Gives food a deeo. crustv brown too. Best for casseroles. . Absorbs heat quicker than shiny cookware. Lower your oven temperature 25 OF (except for pastry). Good for pies and other foods baked in pastry shells.
Ovenproof Glass/ I Potterv Teflon: Dull or Darkened Cookware
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