I purchased the unit from a private party and the original owners manual was not available. Having the ability to download it was extremely helpful and clarified operating the equipment immensely. This is a complicated unit and without the manual I would not have been able to maximize it's potential. Thank you.
Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
Text excerpt from page 9 (click to view)
Suggestions for the use of the gas burners
Start your cooking with a big flame by turning the knob to the symbol . Then adjust the flame as necessary. The outside of the flame is much hotter than its inside (nucleus). Accordingly , the top of the flame should lick the bottom of the pan. Excessive flames mean a waste of gas. In contrast with electric grids, gas burners do not require flat-bottomed pans: the flames lick the bottom and spread the heat all over the surface. thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Avoid very small pans. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. The result is just a waste of gas. For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption.
No special pans are required for gas burners. However,
Suggestions for the use of the oven
Traditional cooking
Heat derives from the top and the bottom, it is therefore preferable to use the central guides. If cooking requires more heat from the bottom or the top, use the upper or lower guides.
Fan cooking
Heat is transmitted to food through pre-heated air and is forcibly circulated inside the oven by a fan positioned on the back of the oven itself. In this way heat quickly and uniformly reaches all parts of the oven thus cooking various foods placed on more than one shelf. With this type of cooking the elimination of humidity from the air and a drier environment prevent the transmission and mixture of smells and tastes. The possibility of cooking on more than one shelf (fig.14) allows many various dishes to be prepared at the same time, and up to three trays of biscuits or mini-pizzas to be consumed immediately or to be frozen. Furthermore, this oven is especially convenient for quick defreezing, sterilizing preserves, homemade fruit in syrup and finally to dry mushrooms or fruit.
Cooking with the multi-function oven
With this type of oven it is possible to carry out cooking traditionally, by convection, and by grill; it therefore allows cooking to be optimized.
Advice for use of the traditional oven (gas and electric)
For the cooking of cakes Pre-heat the oven , unless indicated differently, for at
For the cooking of meat Meat to be cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use oil or butter or a little of both. Butter or oil are on the other hand unnecessary if the piece has a strip of fat. If