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Thank´s for your help, I already recived these manual from you
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Thank you for your manual It has the basic things to and i use the Oszi for Longer Time.
THX
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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.
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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.
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Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
USING YOUR OVEN
HOW TOROAST
Tosetovenforroastingseepageg,#2. Roastingisthe cookingoftender cuts of meat with dry heat. No water is added nor is the cookingutensil covered.Searingis unnecessary. If desire(L, seasonmeat with salt and pepper, Check weightof meatandplacemeat fat-side-up a roastingrack in a on shallowroastingpan. Placeoven rack in one of the two bottom rack positions before ovenis turnedon. Most meats are roasted at 325°F except tenderloin at 425°F and smaller poultry at 37501: 400o1 to = . Cooking time is determinedby the Frozen meat may be cooked in the weight of the meat and the desired samewayas fresh meatif the meatis doneness. Usethe chartgivenbelow thawed first, it is also possible, as a guide in determining cooking however, to cook meat from the times,Forthe mostaccurate results, frozen state. Follow the same use a meatthermometer, Insertthe roasting instructionsbut increase thermometer sothetip isin thecenter cooking timeapproximately 10to 25 ofthethickest artofthemeatandis p minutes per pound. When using nottouching boneor fat. frozen packaged meat, follow packagedirections. rozen poultry F Aftercooking, emove r meatfromthe should always be thawed before ovenand let stand15 to 20 minutes cooking except when package for easier carving.Rareor medium directions recommend cookingfrom rare meatsshouldbe removed from the frozenstate suchas for frozen the ovenwhenthe internaltern_era- turkey rolls. DO NOT REFREEZE ture is 5 to 10 lessthan the final MEATS THAT HAVE NOT BEEN ° desiredtemperature sincemeat wilt COOKEDIRST. F continue to cook slightly while standing. ROASTING CUTOFMEAT BEEF Standing Rib APPROXIMATE WEIGHT 6 to 8 Ibs. CHART INTERNAL TEMP. 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(well done) 140°F(rare) 160°F(medium) 170°F(welldone) 140°F(rare) 160°F(medium) t 170°F(welldone) 140°F(rare) 140°F(rare) 140- 170°F 140- 170°F 150- 17001:
PORK
Always cook pork to an internal temperature 170 throughout. of ° TEMP. TIME 23 to 25 min/Ib 27 to 30 min/Ib 32 to 35 min/Ib 26 to 32 min/Ib 34 to 38 min/Ib 40 to 42 min/Ib 32 min/Ib 38 min/Ib 48 min/Ib 18 to 20 min/Ib 20 to 22 min/Ib 22 to 24 min/Ib 40to 60minutes (total time) 45to 50minutes (total time) 35 to 40 min/Ib 30 to 35 min/Ib 25 to 30 min/Ib
300-325°F
4 to 6 Ibs.
I
300-325°F
RolledRib
I
5 to 7 Ibs.
300-325°F
Rib Eye
4 to 6 Ibs.
350°F 425°F 425°F 325-350°F 325-350°F
Tenderloin, Whole
4 to 6 Ibs. 2 to 3 Ibs.
SirloinTip (highquality) RolledRump (highquality) PORK LOIN Center Half LAMB,LEG
3 to 4 Ibs. 6 to 8 Ibs. 4 to 6 Ibs.
3 to 5 Ibs. 5 to 7 Ibs. 5 to 9 Ibs.
170°FThroughout 170°FThroughout 150°F(medium) 170-180°F (well) 10
325°F 325°F
30 to 35 min/Ib 35 to 40 min/Ib 25 to 30 min/Ib 30 to 35 min/Ib
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