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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.
Broiling
PUSH WHEN
. Brush chicken and fish with butter several times as they broil. When broiling fish, grease the grid to keep it from sticking and broil with skin side down. It is not necessary to turn fish.
0 Never leave a solled broiler pan In the range. Grease
in the pan may smoke
IS used.
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or burn the next time the oven
I !A
Most foods can be broIled at the HI Bro+l Setttng. Si:le~:+ the LO Broil setting to avoid excessive browning or drving of foods that should be cooked to the well done stage (such as thick pork chops or poultry)
Be sure you know the correct procedure for putting out a grease fire. See the sectlon on safety. Do not cover the entlre broiler grld wlth foil. Poor dralnage of hot fat may cause a broiler fire. If a fire starts, close the oven and broller doors and turn controls off. If fire contlnues, throw baking soda on the fire. Do not put water on the fire.
I
BROILING
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TIPS
POSITIONING
BROILER
PAN
Brolltng IS cooking by direct heat from the Droll burner Tender cuts of meat or mannated meat should be selected for broilrng. For best results steaks and chops should be at least %� thick After plactng food on the broiler pan, put the pan on an oven rack In the lower brolltng compartment. The recommended rack position and cooking time can be found in the chart at nght. The closer the food IS to the broil burner, the faster the meat browns on the outside. yet stays red to pink In the center. Moving the meat farther away from the burner lets the meat cook to the center while browntng outside. Side one should be cooked 1 - 2 minutes longer than side two.
After placing food on the broiler pan, slide the pan Into the proper rack position. Be sure the sump (grease well)
in the pan is to the front of the range. _--.-.--__
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Medium
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Your oven door and broiler pletely closed while brolllng.
door should
be com-
* Use only the broiler pan and grid that came with your range for broiling. They are designed for proper drainage of fat and liquids and help prevent spatter, smoke or fire
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Preheating may cause the thermostat to cycle the broil burner off and on. For even broiling on both sides, start the food on a cold pan. Tr.m the outer layer of fat from steaks and chops. the fatty edges to keep the meat from curling. Slit This chart ness, and your own time. Times refrigerator is a general guide. The size, weight, thickstarting temperature of the food as well as personal preference will affect the cooking in the chart are based on the food being at temperature.
Do not preheat when broiling.
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For maximum juiciness, salt the first side just before turning the meat. Salt the second side just before serving.
12
GBRL04
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