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Great price, Quick delivery, the document was very usefull A+++++++++++++++
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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.
Kebabs make any meal festive. Lean lamb is the traditionalmeat for shisk kebabs, but chunksof beef, pork, poultry,seafood and pre-cookedmeat are also good. The followingare suggestions creating kebabs: for � To allowcorrectspacingbetween twoprongsonskewer,keepprongsas parallel the as possiblewhen puttingfood on skewers. � Somefoods are easier to inserton skewersif first piercedwith a toothpick. � Preheating the element is not necessary. Turn element on after food has been placed on accessory. � HI is the recommended settingfor cooking most kebabs. Skewer cooking is best when done quickly as long cooking times tend to dry out kebabs. � Cookingtimeswillalsovaryaccordingtothetypesoffoodsbeingcooked. Thetime range will be from 30 to 60 minutes on the HI setting. As an example pre-ceoked polish sausage with canned fruit will cook in 30 minutes, whereas beef and raw vegetables could take 60 minutes. � Voltage differences may make cooking times slightly different at vadous times. � Cut meat into one-inch cubes, � Meat usually should be marinated to provide extra tenderness and flavor. Brush marinade over the kebabs as they cook. � For rare meat, cubes should be placed close together; for well-done, leave a space between cubes. � Avoid overcooking skewered meat; it is usually more tender and tasty when cooked rare or medium. � Raw or firm vegetables may need to be par[ially cooked so that they will be done at the same time as the meat. Onions, potatoes and squash are best if parboiled or partiallymicrowaved. � Partially cooked bacon can be wrapped around vegetables such as squash or mushrooms before placing on skewers to prevent drying out. While cooking, brush kebabs with madnade, peanut or olive oil, herb butter or fruit juice to keep food moist. � Meat, vegetables or fruits can be alternated on the same skewer or skewered separately due to differences in cooking time. � There are numerous food combinations that can be used such as: beef cubes, cherry tomatoes or tomato wedges, and green pepper squares; beef cubes, zucchinislices, and mushrooms;ham and yam cubes and apple slices; polish sausage, peaches, peers, and pineapples. � The spit with skewerswill fit acrossthe sink while food is being added; making preparationeasier.
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