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.
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.
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.
Text excerpt from page 18 (click to view)
Roasts
For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features. Ovenware � Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). � For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). � Large roasts can be cooked on the general purpose tray or on the grill with the general purpose tray underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). � We recommend cooking all lean meats in a casserole with a lid (for example, pot roasts, braised beef or veal, deep-fried meats). This renders the meat juicier. � If crackling is desired, meat can be cooked in a casserole without a lid (for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, roast beef, fillets, game fowl).
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Roasting in an oven dish will be less messy! How to use the Roasting Table The table indicates the most suitable oven feature, temperature settings, and cooking times to apply for various types of meat. The suggested values are for guidance only. � We recommend using the oven to cook fish or meat weighting from 1kg upwards. � In general, the Top/Bottom Heat ¡ feature is suitable for very lean meats, fish, and wild fowl. For all other types of meat (especially poultry), we recommend using the Fan-assisted feature ¤. � To avoid burning the meat juices or fats, we recommend adding a little liquid to the oven dish. � If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking time).
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Baste large roasts and poultry with the juices several times while roasting. This will give you better results. You can switch off the oven around 10 minutes before roasting time has ended, to make use of the residual heat.
