|
|
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
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.
;
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.
;
The manual was properly scanned and perfectly readable. The only small problem is that I couldn't use my dear Ctrl + F to find a word I needed.
;
Nothing wrong with the manual or the delivery - came to me the same day I ordered it. But afterwards I realized that I ordered the wrong manual. Probably better with the Quick start - version. So maybe it would be better if we could see a list with inhold for each manual before ordering?
Using Your Oven (continued)
HOW TO BROIL
Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish,and somefruits and vegetables. The food is placed directly under the oven burner, The cookingtime is determinedby the distancebetweenthe meat and the burner,the desired degree of doneness, and the thickness of the meat. rare interior,the meat should be close to the burner. Place the panfurther down if you wishthe meatwelldone or if sp_ tering and smoking occurs. The distance from the burner depends on the thickness of the meatand desired degreeof doneness.Thin cuts should be placedon rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil untilthe top of the meat is browned. It should be approximatelyhalf cookedby the time the top is browned. Trim excessfatto outer edges of the meatto preventcurling Cut slashes in the preventexcessive spattering or smoking. during cooking. If you plan to season the meat, it is betterto do so afterthe surface has browned. Salt tends to delay browning which can resultin overcooking.Saltingbeforecooking alsodraws the juices out of the meat, causing dryness.
GENERALTIPS
Broilingrequiresthe useofthe broilerpanand insertsupplied with your appliance.It is designedto drainexcess liquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. For easierclean-up, linethe broiler pan (bottom piece)with aluminumfoil and spraythe insertwith a non-stickvegetable coating.Do not coverthe broilerpan insertwith aluminumfoil as this preventsfat from draining into the pan below. The broilercan bepreheatedfor a few minutes.However,do not preheatthe broiler pan and insert. If the foodis placedtooclose to the burner,overbrowning and smoking may occur.Generally for a brown exteriorand
BROILING CHART
Food Bacon Beef Patties Quantity &/or Thickness thick slice 3/4" thick Temp Lo Hi Rack Position* 2 2 2 2 2 2 2 2 2 3 3 2 2 2 4 2 well Doneness well rare medium well rare medium well rare medium well well Approx,Minutes/Side 1st Side 2ndSide 3- 4 2- 3 4- 5 4- 6 3- 4 5- 6 6- 8 6- 7 7- 8 9 - 11 10 - 14 5- 7 3- 5 3- 5 9 - 11 2- 3 1- 2 2- 3 3- 4 4- 5 3- 4 3- 5 5- 7 5- 6 6- 7 9 - 11 8 - 10 4- 6 3- 5 2- 4 6 8
Steaks
1"thick
Hi
1 12"thick
Hi Lo
Chicken Breast Halves Fish Fillets Ham Slices (precooked) Pork Chops Weiners/Sausage (precooked) * The top position is rack #1. 1" thick 12"thick 1/2" thick 1" thick
Lo Lo Hi Lo Hi
1- 2
NOTE:Cookingtimes in the BroilChartare basedon a 2to 3 minutepreheat.Follow the suggestedtimes inthe broilingchart.Meatshould beturned onceabouthalfway through its cookingtime. Check the doneness by cutting a slit in the meat nearthe center to check the color.
._.
14
|
|
|
> |
|
