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.
Text excerpt from page 24 (click to view)
Slow cooking
SG 506
Slow cooking
Please note: There is no slow cook on the second oven.
The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking.
Mark 6
Turn to S
Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low. Cover all food during cooking to prevent it from drying out. You can uncover food for the last half hour if it is normally served golden brown.
Food preparation - slow cooking
Joints of meat and poultry
l l l l l l l l l l l
Do not cook meat joints over 2.7kg (6lb). Do not cook poultry over 2kg (4lb 8oz). Cook on the middle shelf of the oven or above. Cook stuffing separately. Cook for a minimum of 6 hours. Joints of pork must only be cooked if you can ensure, by using a meat thermometer, that an internal temperature of at least 88oC has
been reached. For good air circulation always stand joints on a rack in a roasting tin or casserole. Thaw all frozen meat and poultry before cooking. Prime cuts of meat do not benefit from slow cooking. Remove excess fat and skin unless browned first. Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.
