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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.
Using YourOven(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 underthe oven burner, The cookingtime is determined by the distance between the meat and the burner, the desired degree of doneness, and the thickness of the meat. rare interior,the meat shouldbe closeto the burner.Place t the pan furtherdown if you wishthe meatwell done or ifspattering and smok!ng occurs. The distance from the burner depends on the thickness of the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil until the top of the meat is browned, it should be approximatelyhalf cooked by the time the top is browned. Trimexcessfat to preventexcessivespatteringor smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you planto season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
GENERAL TIPS
Broilingrequiresthe useofthe broilerpanandinsertsupplied withyourappliance.It isdesignedto drainexcessliquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. = For easier clean-up, line the broiler pan (bottom piece) with aluminumfoil and spraythe insertwith a non-stick vegetable coating.Do not cover the broiler pan insert with aluminum foil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too closeto the burner,overbrowning and smoking may occur. Generally for a brownexterior and
4K BROILING
Food Bacon eeefPatties Quantity &/or Thickness thick slice 34"thick Position middle middle
CHART
Ooneness well rare Approx, Minutes/Sid_ I st Side 2nd Side 4- 5 3-4 1-2 2-3
TO BROIL: V 1. Turn the oven THERMOSTATknob to BROIL. It is possibleto broil longer cooking foods such as pork chops at a lower temperature to prevent overbrownJng. Turn the knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheatfor 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through itscooking time.
5, Check the doneness by cutting a slit
middle middle
Steaks 1" thick bottom
medium well
rare
5- 6 5-6
3-4
3- 4 4-5
3-4
bottom
bottom
medium
well
5- 7
7-8
4- 6
6-7
1 1/2" thick Chicken reast B Helves
Fish Fillets 1"_thick
bottom bottom bottom bottom
middle
rare medium we_l well
7 _8 8 - 10 10- It 8- 9
5- 6
5-- 6 68 8- 9 7- 8
3-5
1/2"thick HamSlices (precooked)
Pork Chops (450 °) Weiners/Sausage
middle middle
4- 5 5-6
3- 5 4-5
1/2"thick
1" thick
bottom middle
well
12 - 14 2-4
8-9 2- 3
(precooked)
in the meat near the center to check the color.
12
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