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There are currently no product reviews.
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Although printing quality is not the best, the manual was very helpful in order to reactivate this ancient but still good electronic musical instrument.
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as a first-time user and buyer from this site, i found the overall service outstanding!! this product is a godsend as, without it, i would never have been able to find my way around and use my machine as intended. i will certainly use this site again as required. many many thanx!!
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This manual is exactly what I needed. This site always has every manual I need, and it is also much less expensive then most other sites. This is the only manual site I will use.
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Useful manual, good scan, worth the pay if you find the unit difficult to operate.
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Exactly as described, the full user-manual (145 pages). Perfect.
7. Using the Optional
Cooking on the optional most the same as cooking There are three differences about: 1. The cookware you use. 2. What to expect. 3. The care and cleaning.
Smoothtop Module
smoothtop on surface you should IS alunits. know
Cooking...
The glass will take longer to heat up than a regular surface unit. It will also take longer to cool down. Turn off the unit a few minutes before you are finished cooking. l Do not use the smoothtop module for canning. l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches. -Pans with uneven bottoms cause poor cooking results and may damage the smoothtop. - Nicks and scratches on a pan can damage the smoothtop. l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
l
Sliding aluminum pans or foil, and copper pans, on the smoothtop can leave marks. Aluminum marks can be removed if they are not heated. See page 15 for cleaning and caring suggestions.
8. Cookware
I
1 Only use pans with flat bottoms. Flat bottoms allow maximum contact between the pans and the elements for fast, even cooking. Pans with uneven bottoms or raised patterns on the bottom are not suitable. Flatness of a pan can be checked by placing an edge of a ruler across it. There should not be space between the ruler edge and the bottom of the pan.
Pans should be the same size or larger than the elements to prevent boil-overs and hot handles.
DO NOT USE trivets,
woks with skirts or canners
with concave
or ridged
bottoms.
10
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