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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.
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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