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.
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 .
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.
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.
The owners manual is very good. all my how to questions were answered in detail.
Text excerpt from page 5 (click to view)
Cooling fan
The cooling fan operates during cooking. Air is expelled through vents between the oven door and the control panel, as shown in the diagram. The cooling fan may run on after the oven is switched off to keep the controls cool. This is quite normal.
Before the First Use
Remove all packaging, both inside and outside the oven, before using the appliance. Before first use, the oven should be heated without food. During this time, an unpleasant odour may be emitted. This is quite normal.
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F 1.
2. 3.
Switch the thermostat control knob to maximum position (8). Open a window for ventilation. Allow the oven to run empty for approximately 45 minutes.
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Using the Oven
� � � Always cook with the oven door closed. Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open. The oven has four shelf levels, and is supplied with two shelves. The shelf positions are counted from the bottom of the oven as shown in the diagram. It is important that these shelves are correctly positioned as shown in the diagram. Do not place cookware directly on the oven base.
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FO 0336
ANTI-TIP SHELF
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Hints and Tips
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However, always stand back from the oven 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 oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
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Baking trays, oven dishes, etc. should not be placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.
The effects of dishes on cooking results
Cookware
� Use any oven proof cookware which will withstand temperatures of 250°C.
Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.
