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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.
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The owners manual is very good. all my how to questions were answered in detail.
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled. During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation. If the range is installed on a 208-volt circuit, the oven preheat time will be longer. Allow at least 20 minutes for the oven to preheat. During cooking, keep heat loss to a minimum by opening the oven door only when necessary. IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well ventilated room.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF PAN(S) 1 2 3 or 4 POSITION ON RACK
Center of rack. Side by side or slightly staggered. Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. s Do not cover entire rack with foil because air must be able to move freely for best cooking results.
s
Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RESULTS Light colored aluminum s Light golden crusts s Even browning Dark aluminum and other bakeware with dark, dull and/ or nonstick finish
s
To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges.
RECOMMENDATIONS
s
Use temperature and time recommended in recipe.
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
Positioning Racks and Bakeware
s s s s
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
RACKS
NOTES:
s s s
Brown, crisp crusts
Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level.
Insulated cookie sheets or baking pans
s
s s
To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.
Little or no bottom browning
s
5 4 3 2 1
Stainless steel s Light, golden crusts
s
May need to increase baking time.
Uneven browning
s
Stoneware s Crisp crusts Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
Follow manufacturer�s instructions.
s
May need to reduce baking temperatures 25°F (15°C).
FOOD Frozen pies, large roasts, turkeys, angel food cakes Bundt cakes, most quick breads, yeast breads, casseroles, meats Cookies, biscuits, muffins, cakes, nonfrozen pies
RACK POSITION 1 or 2
2
2 or 3
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