Thr Video Recorder i have is quiet Old and the Producer could Not help me. So i w as very glad to find an offer for the owners Manual for a very fair Price.a I obtained the original Manual very quick and I am happy to have it now.
The PDF copy was immediately available on download after the payment. However, I noticed that the document was in German, and Ihad to contact a German translator to get it translated it to English. The quality of document is legible can be used for my purpose.
The manual was complete and of great quality. Originally a tri-lingual file, I first received only one language. After a note to owners-manuals.com, I quickly received the remaining languages... Great service, definitely worth it.
Thank you for providing this manual and at low cost.
The Philips scope is of excellent quality, longevity and build and had a couple of faults
when it was passed to me. Having the CCT diagrams is a blessing.
I have fixed the problems and also modded the scope to my requirements.
I have built a 24v Li-Ion pack for portable use from old but good laptop batts.
it is working beautifully and I am well pleased. Keep up the good work Guys.
Text excerpt from page 14 (click to view)
RATING PLATE
This is situated on the lower front frame of the appliance and can be seen upon opening the door. Alternatively the rating plate may also be found on the back or top of some models (where applicable). The appliance must be protected by a suitably rated fuse or circuit breaker. The rating of the appliance is given on the rating plate. Do not remove the rating plate from the appliance as this may invalidate the guarantee.
THE COOLING FAN FOR THE CONTROLS
The cooling fan comes on immediately when the grill is switched on and after a short time when the oven is in use. During the initial period the cooling fan may turn ON and OFF, this is quite normal. Do not switch off the appliance at its power point before the cooling fan has cooled the appliance down.
CONTROL PANEL INDICATOR NEON GENERAL NOTES ON USING YOUR OVEN
We suggest that you run the oven elements for 10 � o 15 minutes at 220 C to burn off any residue from their surfaces. The procedure should be repeated with the grill for approximately 5 � 10 minutes. During this period an odour may be emitted, it is therefore advisable to open a window for ventilation. The light indicates whether the grill or oven is switched ON. In the case of the oven, the neon also indicates when the set temperature has been reached. If the neon does not operate as the instructions indicate the controls have been incorrectly set. Return all controls to zero and re-set following the instructions for the required setting.
ABOUT CONDENSATION AND STEAM
When food is heated it produces steam in the same way as a boiling kettle does. The oven is vented to allow some of this steam to escape. However, always stand back from the appliance when opening the oven door to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the appliance, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the appliance. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
HELPFUL HINTS WHEN BUYING AND PREPEARING FOOD
Care must be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial and microbial growth and cross contamination when preparing, reheating, cooking, cooling, defrosting and freezing foods:-
1. Avoid buying chilled or frozen products if you cannot store them straight away. The use of an insulated container when shopping is advisable.
COOKWARE
Baking trays, oven dishes etc., should not be placed directly against the grid covering the fan at the back of the oven. Do not use baking trays larger than 30cm x 35cm (12� x 14�) as they will restrict the circulation of heat and may affect performance.
2. When you arrive home, place perishable foods in the refrigerator or freezer immediately. Ensure they are well covered to prevent them drying out and to prevent any possible cross contamination with bacteria from raw to cooked foods.
3. In the kitchen keep work tops, chopping boards and utensils clean with hot soapy water between preparation stages. Ideally, keep one chopping board for raw meat and another for other foods. Keep your dish cloths and tea towels clean.
