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My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
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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.
SURFACE COOKING
Cookware which extends more than two inches beyond the grate, rests on two grates, or touches the cooktop may cause a build up of heat which may result in damage to the the burner grate, burner or cooktop. Cookware, suchas a wok with a support ring, which restricts air circulation around the burner will cause heat to build up and may result in damage to the burner grate, burner or cooktop, Foods cook faster when the cookware is covered because more heat is retained. Lowerthe flame size when cookware is covered, The cooking performance is greatly affected by the type of cookware used. Propercookware will reduce cookingtimes, useless energy and producemore even cooking results. For best results usea heavy gauge metal pan with a smooth flat bottom, straight sides and a tight fitting lid. Cookwarewitll uneven, warped, or grooved bottoms do not makegood contact with the heating surface, will reduce heat conductivity and result in slower, less even heating, To determine the flatness of the bottom of a pan, place the edge of a ruler across the bottom of the utensil. Hold it up to the light. Little or no light should be visible under the ruler,
The pan materialdetermines how evenly and quickly heat is conducted from the heat source to the food. Some widely used pan materials are: Aluminum - excellent heat conductor. Some foods will cause itto darken or pit. Often used as a bottom coating to improve the heating of other pan materials. Copper - excellent heat conductor. Discolors easily, requires constant polishing. Often used as a bottom coating to improve the heating of other pan materials. Stainless Steel ± slow conductor of heat. Develops hot spots and produces uneven cooking results. Durable, attractive, easy to clean and (aluminum or copper) are heat better if other metals stain resistant. Will distribute combined or sandwiched together as a bottom coating. Cast iron - slow heat conductor. Cooks evenly once temperature is reached. Heavy. Needs seasoning to make cleaning easier and to prevent sticking and rusting. Glass - slow heat conductor. Easy to clean. Some types may only be used in the oven. Porcelain Enamel - glass-like substance fused to metal. Heating characteristics depend on base material. Easy to clean.
Acceptablewater-bath or pressure canners should not be oversized and should not rest on two burner grates. They should also have flat bottoms. When canning, use the HI setting just untilthe water comes to a boil or pressure is reached in a pressure canner, then reduce to a setting that maintains the pressure or a boil. Prolonged use of the HI setting or the use of incorrect canning utensils will produce excessive heat. Excessive heat can cause permanent damage to the appliance.
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