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Perfect. Very good service and very good scanning quality. All sheets are very legible. Thank's
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My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
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This manual is very helpfull to use the Power Supply. All technical information has been available.
For service use the circuit diagrams are very good.
Thanks .
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Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
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The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
USING YOUR OVEN
BROILING HINTS
Broiling is a method of cooking tender foods by direct heat under the burner, The cooking time is determined by the distance between the meat and the burner, the desired degree of doneness and the thickness of the meat. broiler pans. They do not provide a separate tray. Prepare meat by removing excess fat and slashing remaining fat, being careful not to cut into meat. This will help keep meat from curling, broiling is completed, remove broiler pan from compartment. Grease left in the pan can catch fire isthe oven is used without removing the broiler pan. Broiling is done in the lower broiler cornpartment.
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Broiling requires the use of the broiler pan and insert. The correct position of the insert in the pan is very important, The broiler insert should be placed in the pan so grease will drain freely. Improper use may cause grease fires, Place broiler pan on the recommended rack position. For brown exterior and rare interior, the meatshould be close to the burner. Place further down if you wish meat well done. Excessive smoking may occur if meat is placed too close to the oven burner. _
1I
The broiler insert CANNOT be covered with aluminum foil as this prevents fat from draining into pan below. However, for easier cleaning, the broiler pan can be lined with foil Do not use disposable
NOTE: Below are recommended rack positions. Remember,the closer to the flame,the quicker the food cooks. When
BROILING CHART
([
STEAKS 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
8 to 12 min. 12 to 16 min. 16 to 22 min.
HAMBURGER PATI'IES 3/4 to 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
10 to 12 min. 12 to 14 min. 14 to 18 rain.
FISH FILLETS, fresh or thawed 1-inch
2
flaky
14 to 20 min.
BACON POR_CHoPS 1/2-inch * Rack 1 is the top rack position. ** Turn thermostat to 450°F. -14-
2
crisp
5 to 10 rain. t5{0 20 min_
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