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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.
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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.
BROILING
l
TIPS
FOOD Steak 1� Thrck..
b l
l
l
l
. 6
l
.
Your oven door shoutd be open lo the slop pos~l~on whrle brorlrng. Ii the door IS closed the lood ~111 loasl Instead 01 brorl (see page 13). Use only Ihe brotler pan and gnd lurnrshed wrth your range for brorllng They are desrgned for proper drainage 01 fat and lrqurds and help prevent spatter, smoke or Irre. Do not preheat when brorltng For even brorlrng on both sdes. start Ihe food on a cold pan. Allow slrghtly more than hall the cookrng lime lor the lrrst sde then turn the food usng tongs. If you pterce the meal with a lark. Ihe jurces wrll escape. .I When broiling frozen meat. use one rack posrtron lowerthan recommend. ed up lo 1% trmes the suggested brorkng ttme. Tnm the outer layer of lat lrom steaks and chops. 91 the fatty edges to keep the meal lrom curlrng. Always put the lood berng brorled on the proper rack. (see chart at nght.) Food placed loo close to the broiler may spatter, smoke or calch fire. For maxrmum luctness. salt the lrrsl srde lust belore turning the meal. Salt the second srde tust before servrng. Brush chrcken and ksh with butter several limes as they broil. When broiling Lsh. grease the gnd to prevent sticking. Never leave a soiled broiler pan in the range. Grease In the pan may smoke or lgnlte the next time oven IS used. See page 12 for bps on cleaning Ihe brorler pan and gnd. Be sure you know the correct procedure for puttrng out a grease lire. See Page 4.
RACK POSITION 4 = HIGHEST -1 = LOWEST
\I
TOTAL TIME (MINUTES)
00 k I.
Chicken (Halves) Franklurters Bacon Open-lace Sandwrches
1 3 3 2
40-60 10-15 5.7 6-10 I
POSITIONING
BROILER
PAN
Brorlrng IScookmg by direct heat from the upper oven element. Tender cuts 01 meat or mannated meal should be selected lor brorlrng. For best results steaks and chops should be al least %I� thck. Alter placrng lood on the broiler pan, put the pan on an oven rack in the proper posrtion. The recommended rack posrlron and cookrng ttme can be lound In the char-l below. Most foods can be brotled on the HI setttng. Select the LO brorl settrng to avoid excessive brownrng or dryrng of foods that should be cooked lo the well done stage (such as thrck pork chops or poultry). The closer the food IS to the brorl element the faster the meat browns on the outsde. yet stays red to punk In the center. Moving the meat farther away lrom the element lets the meat cook lo the center while brownrng outstde.
This chart is a general guide. The size, weight. thickness and starting temperature of the too& as well as your own personal preference, will effect the desired cooking.
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